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1972-10 October Classic Newsletter

October 1972 Selection of California Wine


The Weibel Winery was established in 1869 by, then Governor, Leland Stanford. It is located at Mission San Jose; Alameda County; South¬east of Oakland. The area is largely planted with Sauvignon Blanc, Semillon, Pinot Blanc, Chardonnay, and other superior grape varieties, whose white wines have become the best and most celebrated of Calif¬ornia.

For thirty years the Weibel family has been making this varietal Green Hungarian wine. Its' light, refreshing, semi-sweet taste being the perfection of years. You'll find its' unique qualities best expressed when served chilled, with fish, fowl, pork or lamb. A must -for every wine cellar!! $1.99/fifth

October 1972 Selection of Imported Wine


It has been predicted that Lambrusco will become the vin rose' of the future, and very well it may. The Italians have tightened up on the wine laws they enacted in the sixties, and are now producing some very pleasing wines. One of these is Mazzoni Vino Lambrusco.

Lambrusco is an unusual red wine, almost always slightly sparkling or frizzante. It is produced just west of Bologna in Northern Italy, mostly around the village of Sorbara. Lambrusco's made nearly entirely from the grape of the same name. The wine is extremely fruity, somewhat sweet, with a very strong bouquet. It is very popu¬lar all through the region of Emilla. You too, will enjoy this wine with all the dishes along which you would use a vin rose'. Salut!! $1.99/fifth


Artichoke and Shrimp Casserole


Mrs. Jack Welsch, The Christian Brothers, San Francisco This is a slight variation of a dish reported to have been a favorite of Adlai Stevenson, former U.S. Ambassador to the United Nations. It is also one of our favorites, and I have made it for just family and for large parties. I serve it buffet style at parties in a Dansk casserole, with a matching one for Turmeric rice.

1 (8-oz.) package frozen artichoke hearts, cooked according to directions
1 pound medium-size fresh
¼ pound fresh or canned mushrooms
1 (5-oz.) can water chestnuts
2 tablespoons butter
1 tablespoon Worcestershire sauce
¼ cup California Dry Sherry
1½ cups medium cream sauce(made with 3 tablespoons flour and light cream)
¼ cup grated Parmesan cheese
Salt and pepper
Dash of paprika

Cook and drain artichoke hearts and arrange in buttered casserole. Spread the cooked shrimp over them. Saute sliced add them to baking dish. Slice water chestnuts and add to baking dish.mushrooms for 6 minutes and Add Worcestershire sauce, salt, pepper and Sherry to cream sauce and shrimp,cooked and cleaned pour over contents of baking dish. Sprinkle the top with Parmesan cheese,dust with paprika, and bake for 20 to 25 minutes in 375° oven.

My choice of wine to accompany this dish: CALIFORNIA CHENIN BLANC