already lost its freshness. Romanian-born Dr. lot uses a different grape altogether),
Nicholas Kerin, Sinai Hospital cardiologist and Lewis feels that spotty vintages and
connoisseur — "I was born drinking Beaujolais" currency fluctuations have made
— argues that this is not always the case. "I once French Beaujolais a less attractive buy
bought a 10-year-old Beaujolais at an auction for Americans. Beaujolais Nouveaux
are quite affordable — all available at
and it was very, very good."
To many Beaujolais lovers, the mad rush to less than $10.00 a bottle. ❑
wine merchants translates into what
aficionados think are the best of the
Sam and Ruth Talmer sample the new wine.
Beaujolais nouveaux, the very first bot-
tles, purchased to drink immediately.
This page, below:
All agree that Beaujolais nouveau is
Julie August hosts a Beaujolais nouveau fete.
an excellent accompaniment to just
about any food — from meat to fish and
L'Chaim: Julie August, Sam and Ruth Talmer, Natalie
fowl — and best served slightly chilled.
Newman and Julie Pincus (seated).
"It's the best way to enjoy the light, flo-
ral, berry flavors," says Lewis. "Actu-
ally, it's even perfect for Thanksgiving.
The flavors complement the tradition-
al holiday foods perfectly."
Lewis recommends Beringer 1995
California Nouveau Gamay Beaujolais
or LaMarca's Novello Merlot. Although
these are not true Beaujolais wines
(they are not from France and the mer-
Join the festivities with your own easy
Beaujolais nouveau party. Since mix-
ing and matching foods with Beaujolais
is so simple, almost anything goes. Fig-
ure about one bottle for every 3-4 guests.
Here is a light and easy room-temper-
ature appetizer menu that can be
hearty enough to serve as a buffet sup-
per — just make more And if you must
say oui to dessert, try these simple-to-
make poached pears. They're nwAgnifique
BEAUJOLAIS NOUVEAU DAIRY
BUFFET FOR 8
Five popular Beaujolais Nouveaux
available in the Detroit area to serve are
1. Beringer Gamay Nouveau Beaujo-
2. La Marca Novello: Merlot (Italy)
3. Georges DuboeufNouve,au Beaujo-
4. B & G Nouveau Beaujolais (France)
5. Bouchard Nouveau Beaujolais
Srnoked Salmon and Chevre Pate
Sauteed Wild Mushrooms
Mixed Greens Salad with walnuts,
tichokes and Dijon Vinaigrette
Assorted Olives and Cheeses
Thick Sliced Baguette or Country
Poached Pears in Beaujolais
SMOKED SALMON AND
8 ounces smoked salmon
8 ounces cream cheese
8 ounces Chevre or other mild goat
2 tablespoons fresh lemon juice
3 scallions, white and green parts,
2 tablespoons fresh chopped dill
Dash of Tabasco
Salt and pepper to taste
Lemon slices and minced fresh dill as
Place all ingredients in the bowl of a
food processor and process until smooth.
Smooth into a plastic-wrap lined small
loaf pan or mold and refrigerate until
firm. Turn over on a serving plate and
unrnold. Remove plastic wrap and gar-
nish with lemon slices and dill.
SAUTEED WILD MUSHROOMS
2 tablespoons butter
1/4 cup olive oil
1 large onion, chopped
1 tablespoon minced garlic (or more to
2 pounds mushroanik'
varieti s, stems removed
cup fresh chopped mushroo
Fresh lemon'nice to
A splash of heavy cream (o t' na l
. eubt)-Itietr t ernid
ealet t. h
melted, add onion and garhc and saute
for 5 minutes. Add mush'' ."Ans and
stirring until mushroo5iikpre cooked
through, about. 8 412r
thro d ugh .
se hot or at room temperature aus del
1/2 cup fresh chop
1/2 cup walnut pi
cookie sheet at 356.
1 can quartered articho
marinated, drained well
1/4 cup red wine vinegar
a glass dish wit . a's
uid and chill.