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MUSEUM page 44
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Art
Leaders
Gaticry
ONIZZV A STIEI VH O
z
•
"Leading in today's art world"
Simsbury Plaza • 33216 W. 14 Mile Road at Farmington • W. Bloomfield
(810) 539-0262
Hours: Mon, - Th. 10-7, Fri. & Sat. 10-10, Sun. 12-5, Other Hours by Appointment
JAING • THOMAS MCKNIGHT • JURGEN GORG • BARBARA WO OD
Weinstein
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
RICHARD NALLEY SPECIAL TO THE JEWISH NEWS
JEWELERS OF WEST BLOOMFIELD
T
Weinstein J ewelers ... Committed to Quality & Customer Satisfaction!
• Loose Diamonds • Custom Designs • Colored Stones
• Earrings • Pendants • Fine Gold Jewelry • Estate Watches
N"STAFF
20% OFF ENTIRE
STORE must MERCHANDISE
mention ad for 20% Off
HOLIDAYS HOURS: Mon., Tues., Wed. 10-5:30,
Thurs. & Fri. 10-9, Sat. 10-7, Sun. 11-4
G50
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 of Art 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 work of contem-
porary architects Carlo Scarpa
and Aldo Rossi. Trip dates are
6659 Orchard Lake Road • West Bloomfield, MI 48322 • 810-626-8808
he No. 1 thing about wine
is that it is different from
anything else. If there are
50 brands of beer, there
are probably 50,000 brands of
wine. If the taste of your scotch
or bourbon will stay stable and
unchanging in the bottle through
the year 2050, your wine will con-
stantly evolve, often unpre-
dictably. If the lemon-
strawberry-papaya wine cooler
you buy this year tastes just like
the one you bought last year, the
same brand of wine will likely be
somewhat different, vintage to
vintage.
Wine is mighty inconvenient
in nearly every modern sense.
And this means not only to buy,
but to make. Remember, this is
a farm product — pure and sim-
ple — no matter how much
carved stone or how many chan-
deliers the farmhouse may affect.
Every wine on your package
store's shelf had to be cultivat-
ed in a field from the ground up,
in all vagaries of weather, and
then be processed through what
is essentially a 7,000-year-old
technology.
This is not to say that many
high-volume, big-brand wineries
don't do everything they can to
give their wine all the advan-
tages of modern product mar-
keting, including longer shelf life
and a more consistent and uni-
form character. These wines, typ-
ically budget-priced, can be good,
straightforward drinks. But they
rarely convey more than a sug-
gestion of the full range of flavors,
aromas and textures of more in-
dividualized wines.
The shame is that so many
people get stuck at the first rung,
buying decent, well-made, but
less-than-scintillating wine —
like a person who is content with
frozen fish sticks for dinner and
never learns what a piece of fresh
fish tastes like.
Wine rewards risk-takers.
There is such a world of undull
wine flavors out there. Wine
grapes are astoundingly complex
fruits, and they make an almost
alchemical beverage.
According to France's emi-
nent professor/winemaker, Emile
Peynaud, gas chromatographs in
laboratories can detect more than
500 substances that make up the
smells of wine.
Check it out. There are aromas
related to spices, to flowers, to
wood, to a wide range of other,
nongrape fruits. And you don't
have to be a French wine profes-
sor to appreciate these qualities.
Open a good wine, and anyone
can taste and smell such things.
VINTAGE page 64