FFWD Weekly
Copyright © 1997. All Rights Reserved.


1997 Wine Resolutions
Aspirations for enhancing the enjoyment of wines
By Dana Ostapiuk

It seems that journalists are forever occupied with predicting the trends of the coming year in their articles of late. There is an art in foretelling the future that I am not certain I possess, hence I have decided to share my aspirations in this neverending quest to be a wine snob (or is "afficianado" still the word in 1997?).

Firstly, I resolve to drink more old world wines. I have, in the past, been accused of being somewhat preoccupied with wines which are produced in new world countries such as the United States, Australia and South Africa. Perhaps it is because these wines don't possess the pomp and circumstance so often associated with old world wines. You can just drink them to enjoy them as opposed to studying them. I will not keep this from allowing me to enjoy the beauties of the wines that were made in those countries where history is filled with wine-making tradition.

Secondly, I resolve to attend as many wine events as possible. I find being in a situation where you are able to taste wines you would otherwise not have had the opportunity to taste, and to be around people who are able to offer their insight and opinions on the wines, an invaluable asset. The dinners also are an excellent way in which one can become educated in the art of pairing food with wine. Most enjoyable for myself, however, is the diversity of the classes, seminars and special events which are devoted to the wine industry right here in our own city. What a way to truly decide what you enjoy without breaking the bank!

My third resolution is to clean out and re-stock my cellar- it consists of two wooden boxes tucked into the corner of my closet, but it holds a few treasures that I have collected over the years. I am unable to have the complete temperature and humidity-controlled environment for my wines right now, but it is a great way to prepare for that day when I will have bagfuls of money to devote to my vice. Some of the wines I have acquired are ready to be enjoyed, while some need to sit quietly and enjoy the cool stillness to develop into the regal maturity history has informed me they will posess. I also want to perfect the art of buying more than three bottles of a wine for my cellar - the bank account won't always allow it, but if you are able, it is the best way to ensure that you will be able to relish the wine's true character as it develops to maturity. I also want to get into the habit of always having "quaffing" wine in the house for those "just because" moments.

I have also decided that I should indulge in my penchant for bubbles more often. Champagne and methode champagnoise are often reserved for those special moments, but I feel that is a tradition in dire need of changing. Serving bubbles is always so much fun and tends to lend an air of gaiety to a group unlike anything else, so I think it should become a staple in my household. Nothing says spontaneity like champagne!

Lastly, I resolve to have friends over on a more regular basis. This is the best way to enjoy your wine. Invite six or eight people over, cook a fabulous meal, have everyone bring a little goody over, and relax and enjoy the company and the flavors together. Have fun with it. Make it a theme party; make everyone come in costume or make everyone wear a hat (I have done the latter before and it was amzing what people dug out of their closets). Be adventurous in your cooking - pick a country and plan your food and wines around that area. Most importantly, remember to take the time to indulge and enjoy!

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For anyone working as a server in the food industry, Benkris has a class that will be of interest to you. It will instruct you on the proper serving and presentation of food as well as how to recommend and serve wine to your clients. It will offer you the confidence and savoir faire worthy of a five-star establishment. For more information call the Benkris Cooking School at 290-1950.

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