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Show Page 22 Thursday, February 5, I9NI Id. ..vunr . ,. 1 ? ' .-' ' Wenda Miller and Richard Scott, finding themselves locked in an empty apartment, start looking for an escape route. Theatergoers get ready: '6 Rms Riv Vu' opens tonight The Kimball Art Center Park City Players production produc-tion of "6 Rms Riv Vu" opens tonight Feb. 5, as a dinner theatre at The Yarrow-Holiday Inn. Bob Randall's comedy focuses on the relationship between Paul and Anne, strangers until they accidentally acciden-tally are locked in a vacant. New York apartment. According Ac-cording to Director Don Gomes, "Here they learn about each other and about themselves as well. Their brief encounter leads to the desire for more time spent together. It is all resolved with the aid of an orange peel, a picnic and a Dober-man Dober-man pinscher." The show stars Richard Scott and Wenda Miller. Others in the cast include Kathryn Haley, Fred Hightower, Demie Milliken, Nancy McComb, Mike Phillips, Madeline Smith and Bob Toy. IfiepreSS by Rick Harvest report, In our last column, we examined the difficulties encountered at harvest time in the wine country. Timing, temperature, sunlight and preparation all play important roles in the maturation of the grape. All to often, nature plays the starring role, and this factor alone greatly complicates the production of good wines. The especially cool summer of 1980 in the North Coast counties of California contributed to the slow ripening of the grapes. Yet in many ways nature is kind, for if early rains and frost had come to Napa and Sonoma, We might have had little wine at all. Richard Arrowood, winemaster for Chateau Cha-teau St. Jean, summed up the situation. "It was this coolness that dramatically slowed the maturation rate in the grapes and gave us many sleepless nights wondering if maturity would be reached before the onslaught of early winter rains. We needn't have worried, since as of early November, no significant precipitation has occurred in the North Coast wine country." In this case the same drought we have faced in Utah also affected California but this time for the better! As indicated last week, in many of the wines a high sugar-acid balance was observed. This was certainly true with the Chardonnay. Chardonnay is perhaps the wine that Chateau St. Jean most prides itself in with respect to quality. In a normal year, the vineyard would attempt to grow a grape exhibiting a 23 percent sugar content with perhaps .75 acidity. The 1980 harvest varied to some extent, but overall the readings were very high 26.3 p'iceni sugar and .95 acid. By all indications then, the 1980 Chardonnays should be long-lived wines full of flavor and bouquet. As noted Chateau St. Jean specializes in the Chardonnay with over 60 percent of their tonnage coming from that grape. When picking the fruit this season, they picked only the best; many grapes suffered sunburn from the late summer heatwave, and these were rejected. Only those grapes that had properly grown beneath the canopy of their own leaves were selected. In turn, the picking was done oi ly until eleven a.m. each morning so that the grapes could be transported to the crushing room without exposure to high afternoon temperatures.. Several months ago, we availed Unlabeling Un-labeling fo: Gorman wines. Those e" ou v read the ci.-Iiimn will recall that as Rieslii ,., grapes continue to mature, they build up very high sugar levels. As the sugar increases a fungus sets in called Botrytis cinerea. This Botrytis or "Noble Rot" eventually shrinks the grape to raisin size and allows for a very sweet,wine, almost a dessert wine. The designation for this type of wine is auslese, beerenauslese, and trokenbeeren-auslese trokenbeeren-auslese (pronounced: tro-ken-bear-en-ouch-laize). While these designations are German, M.Mn:r .fin GO:! .(. AC-4 - ni Tickets for the dinner theatre are $15 for Kimball Art Center members and $16.50 for nonmembers. From Feb. 12 to 15, the show will move to the Silver Wheel Theatre. The Feb. 14 performance per-formance A'iH b a 2 pMr matinee. Tickets for thg Silver Wheel Theatre per formances are $3.50 for members and $5 for non-members. non-members. For reservations, call 649-8882. 649-8882. Lanman part II a number of the better United States vineyards have adopted the same classifications. classifica-tions. Several California vineyards will bottle Rieslings with these prized ratings in 1980; they should be well worth the price. The Riesling grape normally requires a long growing season to bring it to full maturity. While most of the other varietals ripened very slowly during the cool summer, for some reason the Riesling defied logic and matured a full two weeks early. As the Riesling grapes matured during the long growing season, the fungus set in and eventually produced very high sugar levels. This will be perhaps the first time that California has made an effort to produce wines of the auslese style and type. From all the above, it becomes easy to understand why the harvest of grapes is complex and time-consuming. time-consuming. While the first of the 1980 wines may appear early in the summer of 1981, many will go into storage until next winter or even later. If the trend continues toward the production of premium wines, the Cabernets and the Chardonnays may not appear on the market until 1982 or 1983. While we reserve the future . for comments on the red wines, our advice to the consumer is this purchases of Chardonnay Chardon-nay and Riesling from the smaller premium vineyards should be made as soon as those wines appear on the market. Final notes: as promised last week, we now will briefly review two wines from respected vineyards and give our opinion on value. Both these wines were drunk over, the Christmas . holidays and accompanied dinners. The first was a Beringer Grey Riesling, a 1979 vintage from the Beringer Vineyards of the Napa Valley. The Grey Riesling should be a somewhat dry (though certainly not as dry as, say, a French white burgundy), delicate, fruity wine. All four tasters found the Riesling to have a wonderful bouquet, good color and a pleasant, though not distinguishing, taste. We all felt it to be overly sweet for its designation . and would most likely not purchase'additiohal . , bottles; It w.as suggested that-tift'WItie was totT young anoirjight fare better fri a'yaPoitwoi Th4 rseoc-nd wine was a WXj.et . ..itfuvignopi py -Jr r rear once a. oi son County, California: Those tasTih IUU1IU JJUS. I" vj8 fairly-big wine ancfull of proseTbe." color was quite deep, bouquet "(aroma) JS'tfpnjjf but not as overwhelming, as the, Chateau.:- Lafite we reviewed several weeks ago. To the " palate it was however a remarkable wine. The tannin' content was balanced and the taste of oak was evident. All felt this to bi still" ' a young wine that could easily spend another five or 10 years in the bottle, if not areat deal longer. At $5.50 a fifth, It represents an excellent buy and should still be aaflab)e;in the state wine store at Trolley Square, ft :' Deadline extended for Arts Fest Logo Contest ,The Kimball Art , Center extended the; deadline . correspondence and decorations. Artists are asked to submit for" the Park Citv Arts Festival Logo "Contest';' to ;? entries on white, 8' 2" Monday, Feb. 9:; All entries-:' illustration board. "must be received by the Art Center no later than 6 p.m. The 12th Annual Park City1 Arts Festival will be field on Historic Main Street August land 2. 1981. , A $500 prize will be awarded awar-ded to the artist whose design is selected. The Arts Festival Committee will look for a logo which best reflects the combined flavor of the arts. Park City and the Festival. The Park City Arts Festival and the Kimball Art Center will hold exclusive rights to the use of the logo. The logo will be used on all Festival publications. design should be in black, and photo designs are acceptable. accep-table. Artists may submit more than one entry. Work should be identified by name only on the back of the entry. Artists are asked to submit brief resumes with their work. Entries should be sent to Arts Festival Logo, P.O. Box 1880, Park City, Utah 84()(i(), or they may be brought to the Kimball Art Center, 638 Park Avenue, Park City. For further information, cull Don Gomes, Arts Festival director at 649-8892. Irish Camel Ltd. iiJMlEMMlMMlMJIJMS I I nD x 11" ' The Gourmet burgers and crisp salads, (reasonably priced). Try a plate of Guacamole Nachos for starters. Frozen Margarita set-ups are available. So don't forget your booze! If you think our name has character come see our atmosphere unlike anything in Park City. Large parties please call ahead for reservations. Located at 434 Main Street Park MIMJilJM 4 jmSmuW'.!'''' j((n(l(0flKi City f - V. jr 649-6645 m m mm |