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 Opposite: 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 Right: 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- Wine, Dine And Be Merry 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 and fat-free. BEAUJOLAIS NOUVEAU DAIRY BUFFET FOR 8 Five popular Beaujolais Nouveaux available in the Detroit area to serve are 1. Beringer Gamay Nouveau Beaujo- lais (California) 2. La Marca Novello: Merlot (Italy) 3. Georges DuboeufNouve,au Beaujo- lais (France) 4. B & G Nouveau Beaujolais (France) 5. Bouchard Nouveau Beaujolais (France) MENU 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 Bread Poached Pears in Beaujolais RECIPES SMOKED SALMON AND CHEVRE PATE 8 ounces smoked salmon 8 ounces cream cheese 8 ounces Chevre or other mild goat cheese 2 tablespoons fresh lemon juice 3 scallions, white and green parts, chopped 2 tablespoons fresh chopped dill Dash of Tabasco Salt and pepper to taste Lemon slices and minced fresh dill as garnish 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 taste) 2 pounds mushroanik' varieti s, stems removed cup fresh chopped mushroo aspoon paprika Fresh lemon'nice to taste 4. "'"'" tOlaste at an and pepper Sl A splash of heavy cream (o t' na l a s . eubt)-Itietr t ernid mebniPn;e? °b ealet t. h higgehshkil ovaerlar oil ln e 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 . rn se hot or at room temperature aus del sired. • 1/2 cup fresh chop 1/2 cup walnut pi cookie sheet at 356. 1 can quartered articho marinated, drained well DIJON VINAIGRETTE 1/4 cup red wine vinegar a glass dish wit . a's uid and chill.