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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 13, 1980)
Portland Observer November 13,1980 Page 5 Wine Country B y M a r c G a rn e r A WOMAN'S CHOICE ABORTION' dessert wines in the world, come af ter the grapes have started to dry on the vine. They are called Trocken- berren auslese, and are crushed one by one by hand. Along the Mosel River, with its tributaries Saar and Ruwer, the soil contains a great deal o f slate and limestone making the wines a little drier and more delicate than those from the Rhein. Most o f the better vineyards are planted on very steep hills. The grapes and workers have to really struggle. Here the towns whose vineyards to buy are: (the Mosel) Piesport, Graach, Wehlen, Urzig at -t Zeltingcn. Specifically on < I cannot think o f ont^grape that produces so many types o f high quality white table wines around the • world. It ranges from a very sweet and luscious dessert wine to a quite dry and tart wine to compliment most seafood dishes. First and fore most when discussing Rieslings, are, the vineyards along the upper Rhein and Mosel rivers. The Rhein is divided into three parts: Rheingau, Rheinpfalz, and Rheinhessen. I will only discuss the firs t and most im p o rta n t, the Rheingua. In the Rheingua, (as in most o f Germany) they grow only the Reisling Grape in all the best sites along the river. Most o f these wines are fermented fast, and are usually sold a little over a year after their vintage. These wines are soft, flowery and fruity. They are meant to be d runk young and in large quantities. When looking to buy wines from this region, look for vineyards from the towns o f Erbach, E ltv ille , J o h a n n is b e r g , H a tte n h e im , Rudesheim, and for a few dollars more, the town o f Rauenthal, which is located set back from the river overlooking the rest o f the Rheingau. These hills receive only southern exposure. I feel that these are the best o f the best. You may also find that there are single vineyards in Germany that carry th e ir own name, usually preceded by “ Schloss” meaning castle or chateau. These are naturally highly prized wines from a good or great vintage. To name the most important: Schloss Vollrads, Schloss Johannisberger, and Stein- berger vineyards should be noted. When purchasing all German wines, unless you enjoy a sweet and fruity wine, buy Kabinett and Spatlese wines. These are usually harvested before the “ noble rot” has infected the vines. On the contrary, some of the rarest and most highly prized Abortion it safe and legal when provided in a clinic setting. The Portland Women's Health Center is a non-profit, woman-controlled clinic providing gynecological health care screenings, birth control, pregnancy screening, abortion, and referral information. Fees are on a sliding scale. Welfare, in surance, and credit cards are accepted. For further information call: PO RTLAND W O M E N 'S HEALTH CENTER W om en's Choice Clinic WE HAVE M O V E D TO: 6610 SE Fester Portland, Oregon 97206 1503) 777-7044 New Hours: 9:00am - 5:00pm Some evening clinics M arc Garner w ith a m agnum of 1906 Lafite that sold for *960. STEAKS R H E IN G A U Steinberger they go into sixty gallon oak barrels for at least a few months. Here the names to look for are: Trimbach, Hugel and the D opff family. Xtesling vk \AKK ®ualitdt9t»iin mit JJradifat 197 le t F kab T netti 1 < n r«g s * • AefAllune V e r w a lf u n g f»»r A m n {Jnif . H i I W O C l »J S t a a H iv f in g u lr r flt p illr lw r» the Saar are the towns o f Ayl, Ock- fen, Serrig and Wiltingen. There is one vineyard located in the town of Ockfen called Scharzhofberger, owned mostly by the Egon Mueller family. It rates consistently with the best, and is this author’s personal favorite. Also of note are two towns on the Ruwer River, they are: Maximin and Eitelsbach. These are even drier than other Mosel wines. There is one place in Europe where the Riesling is king; Alsace, “ the French Rhein.” One hears o f the T raim er grape wines called Gewurz (spice) Traim er, but here agin, in the best sites the Reisling is planted. These are a little drier and fuller bodied wines than the Ger mans. They are made with some o f the same techniques as in Burgundy. After the young wine is fermented '976 NAPA V A I11 Y Sum le b a n n n b ff f K ie iiiif H M to F in In C a lifo rn ia we are lucky because both styles are produced. The Germans and Alsatian styles. Wines to look fo r when buying German styled C alifornia Reisling are: Josheph Phelps, Felton Empire Chateau St. Jean, G rgich H ills , Robert M ondavi, and Chateau M ontelena. Note: ( A ll these C alifornia wines have a couple of percent more alcohol than their German counterparts.) To fin d drier Alsatian Reislings, look for Chappellet, Trefethen, Freemark Abbey, Heitz Cellars, Stags Leap Wine Cellars and Z.D. Winery. The most remarkable Reislings to come out o f California, have been the late harvest styled wines. In the northern counties o f California the “ noble r o t” also makes itse lf present. Some trucly great wines have been produced from Freemark BONELESS TOP SIRLOIN Abbey, Joseph Phelps, Chateau St. Jean, Raymond Vineyards, Burgess Cellars and even Wente Brothers a few years back. Before I close, I must not forget the Reislings from the great north west. In Washington State, Preston Vineyards, Ste. M ichelle and Associated Vinters make some good Reislings. From southern Oregon, Hillcrest and Bjelland; around the Dundee area, Erath, Sokol Blosser and Rueters H ill. Also Ponzi from the Beaverton area produces a good wine. Not ending here, the tiny town o f Emmit, Idaho boasts one major northwest winery called Ste. Chap- pelle, that make tw o very good wines. This is the time o f year to drink these wines, in large quantities, with good friends and most o f all, trust a good wine merchant. WHOLESALE PACK 10*12 Pounds $ 2 79 *R Peeed Pound Macaroni & Cheese 7’e ox. Pkg. Dinner $ 1 0 0 f ìitóPKGS Add i Reg. Price '-7 C.llii’1 S Cooke r y SHOP by Ethel Moore FUN-FILLING FALL SA N D W IC H ES Fall activities call for a lot of get ting together -- especially on weekends — and entertaining can be made fun with hearty sandwiches filled w ith kraut. Kraut is a low- calorie, highly nutritious and very delicious. It has only 24 calories per cup (undrained) is high in fiber and an excellent source o f Vitamin C, Thiamine, Riboflavin, Calcium and Iron. Try a Stack-the-Deck Kraut- wich on hearty pumper-nickel or a Kraut Long John on Italian bread. It’ s Apple Time! Put out a dish of delicious eating apples for dessert and let everyone pick their own. En joy! STACK THE DECK (M akes 4 to 6 servings) 1 cup grated Swiss choose 1 jar (5 ounces) smoked dried 2 cups well-drained sauerkraut (a b o u t 16 ounces u n d rain ed w eight) 3 tablespoons salad oil 'h cup shredded carrot % cup chopped sw eet pickle 1 teaspoon salt 1 /8 teaspoon pepper 1 p o u n d lo a f p u m p e rn ic k e l b re ad .a b o u t 8 Inches long 3 tablespoons softened butter or m argarine Crisp romaine lettuce leaves 4 large thin tom ato slices !A pound sliced Swiss cheese ’/. pound sliced turkey loaf ’/« pound sliced corned beef Several hours before serving, mix kra u t, o il, c a rro t, pickle and seasonings, in bowl; cover and chill. Trim bottom crust from loaf o f bread. Cut bread into 3 horizontal slices; spread cut surfaces lightly w ith butter. On bottom th ird o f bread, layer half o f the romaine, tomato slices, Swiss cheese, turkey loaf, corned beef and kraut mixture. Add second bread slice; layer rem aining ingredients on bread. Cover with top o f bread. Secure with skewers or large picks. I < IE IE N O W S Ui:.. beef Cherry tom atoes, for garnish W atercress, for garr.ish FOR B R A N D S y o u knew V A R IE T IE S y o u lih a S IZE S y o u w a n t • *411 1.1 MU««*.. • I4 H ) * Combine kraut, '/, cup mayon naise and pickles; toss lightly and c h ill. Spread bread halves w ith mayonnaise. Layer Kraut mixture, cheese and slices o f beef on bottom half o f loaf; cover with top half. Secure loaf with picks, garnish with cherry tomatoes and sprigs o f watercress. • • • • • S S*h A ! • • • Ou As s iila a 3 3 rd I 3 leed A N . l O h e e n a ]o *h N . L o m b a r d <9 O * « a l « r • 3 3 r d B e l a i * * H I , le F le a « • l «h a 1 B > n < e9 (H v iU e e • Klee« • Oefc O r o v . oa MMUIR feoCIB» 1 1. c a c b ia i a v I* * ™ ode flu ? B umble Bet Chunk Tuna Bumble Bee 77 Save 19 co. Shortening 10 -lb . Flour Kitchen Craft Enriched AH Purpose 6 S-oi C ar $a«« $ 81 ea. 10 lb Bag g 3 8 Nu M ade vegetable Shortening Save 67' ea. 3-ib Can $^78 Paper Towels Scot Absorbent t Pty Print Limit 2 Bananas Ne. 1 fancy Caldea. Al Safeway, B a n a a n i are afw ayi the "pl«b ef ibe crap” . le< h Dbg. le«telas I Quarter fryer SE 20th b D IV IS IO N SE 72nd b FLAVEL NE 18th b FREMONT W BURNSIDE at 2 1 « ■ SAN R A F A E L - W 0 NE ,72nd ‘SET’ . ’ 1“ Beer Sausage Beef Arm Roast s . . ’ 1“ Boneless Beef Stew . ’ 1“ Armour Bacon Fish Sticks : Beef Shanks 1 USDA Choce Blade Chuck ¿ t ^ r 8!-5 A«t (Tcolori ................................. 60 tt Forest Grove - 2329 PACIFIC Oregon City— 878 MOLALLA C a n d y -106, SW Is, LLOYD CENTER F -flO D D H I 3» (4410 SE D IV IS IO N 3966 SE POWELL* NE 74th b GLISAN HILLSBORO 960 SE OAK KRAUT LONG JO H N (M ake« 6 to 8 servings) 2 cups well-drained sauerkraut (a b o u t 16 o u n ce s u n d ra ln a d w eig h t) Mayonnaise 'A cup chopped sw eet mixed pickles 16-inch lo a f of Italian bread, cut In half lengthw ise 18 . ’ 1" ¿"•■»P a .39* .29* .49' 2.39* SAVER PRICED Super Soft Bread~J7T.-2-‘ 1 Log Cabin Syrup «.«. ‘2” Raisin Bread "-T iS ? 87* Carrot Cake *1 " Broccoli Spears 59* Rich’s Bread Bel-air Pizza T74T Whip Topping Apple Cider 'ST5.T Instant Potatoes •1" ’ 1" 69* ‘2* 85* S a fe w a y V a rie ty V 0 -5 Kegler O or Hew» Wire Bon Rel-On jnecented JO 081 aM Truly Fine Diapers € î r_ » 4 M © ar Capri Cookware s r5 J 7 ~ ,7M Intensive Care ( • ■ R I T I TOM IT tM R IU RATWM09 Toothpaste ’ S -..T 88' COUKTTM 1000 H I » M l OM 08* Russet Potatoes ¡a; 5 .‘ 1 Bunch Spinach :: 3 ?1 Red Delicious Apples « ‘ 1* Danish Squash ¿z 5»*1 [ Hanging Plants Tomatoes ErtraLwge Bed Roe Skeen $ » ,3 9 « Ho, Dogs SAVER I Large Avocados -is . 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