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Simsbury Plaza • 33216 W. 14 Mile Road at Farmington • W. Bloomfield
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THOMAS MCKNIGHT
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May 8 through May 21, 1996.
The tentative price, excluding air-
fare, is $1,850 for the Florence
segment of the journey and
$1,550 more for the Venice ex-
tension.
"Quintessential England:
Country Houses and Gardens,"
presented jointly by the Matthaei
Botanical Gardens and the Mu-
seum of Art, will survey the his-
tory and development of the
English country house and gar-
den. The first five nights will be
in London, with subsequent stays
in West Sussex, Devon and Ox-
ford. Visits to well-known hous-
es and gardens will be balanced
with access to privately owned
gardens. Trip dates are June 5
through June 18, 1996. The ten-
tative price, including airfare, is
$3,950.
For information, call Janet
Torno, (313) 747-0518.
Vintage Wines
For The Holiday
Hours: Mon.-Th. 10-7, Fri. & Sat. 10-10, Sun. 12-5, Other Hours by Appointment
• JAING
14-day journey to Florence and
Rome will include side trips to
many important ancient, me-
dieval and early modern sites.
The tour will survey the art of the
ancient world as an ongoing, vi-
tal presence in Italian art and cul-
ture. Trip dates are April 28
through May 11, 1996. The ten-
tative price, including airfare, is
$3,950.
"Italy 1996: Art and Architec-
ture/Then and Now" will explore
the landmark achievements of
Italian Renaissance art and ar-
chitecture in Tuscany and the
Veneto. A joint offering of the Mu-
seum ofArt and the U-M School
ofArchitecture and Urban Plan-
ning, the tour will explore church-
es, villas, palaces and museums.
An optional extension of the trip
to Venice will have as an added
attraction the works of contem-
porary architects Carlo Scarpa
and Aldo Rossi. Trip dates are
HOLIDAYS HOURS: Mon., Tues., Wed. 10-5:30,
Thurs. & Fri. 10-9, Sat. 10-7, Sun. 11-4
6659 Orchard Lake Road • West Bloomfield, MI 48322 • 810-626-8808
he No. 1 thing about wine and a more consistent and uni-
is that it is different from form character. These wines, typ-
anything else. If there are ically budget-priced, can be good,
50 brands of beer, there straightforward drinks. But they
are probably 50,000 brands of rarely convey more than a sug-
wine. If the taste of your scotch gestion of the full range of flavors,
or bourbon will stay stable and aromas and textures of more in-
unchanging in the bottle through dividualized wines.
the year 2050, your wine will con-
The shame is that so many
stantly evolve, often unpre- people get stuck at the first rung,
dictably. If the lemon- buying decent, well-made, but
strawberry-papaya wine cooler less-than-scintillating wine —
you buy this year tastes just like like a person who is content with
the one you bought last year, the frozen fish sticks for dinner and
same brand of wine will likely be never learns what a piece of fresh
somewhat different, vintage to fish tastes like.
vintage.
Wine rewards risk-takers.
Wine is mighty inconvenient There is such a world of undull
in nearly every modern sense. wine flavors out there. Wine
And this means not only to buy, grapes are astoundingly complex
but to make. Remember, this is fruits, and they make an almost
a farm product — pure and sim- alchemical beverage.
ple — no matter how much
According to France's emi-
carved stone or how many chan- nent professor/winemaker, Emile
deliers the farmhouse may affect. Peynaud, gas chromatographs in
Every wine on your package laboratories can detect more than
store's shelf had to be cultivat- 500 substances that make up the
ed in a field from the ground up, smells of wine.
in all vagaries of weather, and
Check it out. There are aromas
then be processed through what related to spices, to flowers, to
is essentially a 7,000-year-old wood, to a wide range of other,
technology.
nongrape fruits. And you don't
This is not to say that many have to be a French wine profes-
high-volume, big-brand wineries sor to appreciate these qualities.
don't do everything they can to Open a good wine, and anyone
give their wine all the advan- can taste and smell such things.
tages of modern product mar-
keting, including longer shelf life VINTAGE page 64