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Show THE FORUM April 6, 2005 3 Wine Tasting Is Lecture Highlight Poetry Series Finale Christina D. Thursday in Gore Clark Staff Writer Kimberlie Blesch The French Club held a free lecture on French wines given by wine expert Sheral Schowe March 28, in Converse. Schowe has a diploma from the Bordeaux School of Wine and is a member of the Society of Wine Educators. Schowe has also been a food and wine columnist for the past nine years. Schowes presentation focused on the major wine regions in France: Champagne, Alsace, Burgundy, Loire Valley, Bordeaux, Rhone Valley, and Languedoc-Roussillo- Staff Writer The spring season brings It n. included a wine tasting (for those over 21), how to find quality wines at a bargain price and how to taste wine in order to get the most out of it. Schowe had four wines for the class to try: Marquis De Chasse Reserve 2003, Bordeaux; Macon Lugny Les Charmes 2001, Borgogne; Perrin Reserve 2001, Cotes Du Rhone; and Baron Philippe De Rothschild Mouton Cadet 2002, Bordeaux. The Marquis and Macon were both white wines. The Marquis was a mixture of Sauvignon blanc and Semilion capages or grapes. This wine goes with sushi, salads, artichokes, cold seafood and asparagus. The Macon is made of 100 percent Chardonnay cepages and complemented the brie that Schowe had brought for the class. All French wines call out for food and food calls out for French wine, said Schowe. The main reason for this is that French wines are not heavy like new world wines (Napa Valley, Sheral Schowe, a Society of Wine Educators member and graduate of the Bordeaux School of Wine, gave a wine lecture and presentation March 28. The French club sponsored the event Australia), because the new world manipulates the growth process to achieve flavors that other wines can take years to do. The Perrin and the Baron were red wines. The Perrin is a mixture of Granche, Syrah, Mourvedre and Cinsault cepages and is excellent with chicken, pork and cheeses. The Baron is a mixture of Merlot, Cabernet Sauvignon, Cabernet and Franc cepages. This goes well with beef, lamb and game animals. The Baron is one of the finest winemakers in France so for their first label the cost is higher. Many expensive winemakers in France will have more than one label. As mentioned, the first label is the most expensive, the second label is somewhere in the middle and the third label is what most can and will pay for a bottle of wine. The quality of the wine does not decrease as the label is expanded, it all has to deal with the regulations in France and how they are able to acquire cepages. For the best wine selection in Utah, the wine store on 250 South 300 East has a knowledgeable staff and a huge selection of wine to mill through. There is talk of continuing these lectures on Wednesday nights, so keep and eye out for an announcing the next section of wine tasting from French Club adviser Steve Haslam.CJ ail A. Diamond Staff Writer Are you a fan of the hit HBO series, Sex and the Gty? Even those who have never seen the show have most likely heard about it from friends and family because of its blunt and humorous way of talking about sex and relationships. Westminster College invites students to a Sex and the City party, where virgin cosmopolitans will be served along with a few episodes of Sex and the City. Following the show there will be an honest discussion about what kinds of messages the show is presenting about sex. Does the show accurately portray sex in an appropriate way? Are the shows characters empowered because of their candid sexuality, or are they four of the most immoral women in America? The Sex and the City party will take place Thursday April 7 at 7 p.m. in CSI at the Diversity Center (Walker 1). The Sex and the City party is a fun way to open up a healthy dialogue about sexuality, said Pepper Hayes, president of the Students for Choice club. Hayes said, Each of us has a totally different set of experiences to draw on and I think we can get a lot of great discussion going if each person at the event relates what they see in the show to hisher own life experience, or hisher perception of our culture. Much of society perceives sex as a taboo subject that should be whispered behind closed doors or not be discussed at all. But the truth is that sex is a public health issue and sexuality is very much a cultural issue and theres no reason why we should be embarrassed to talk about these subjects out in the open, said Hayes. 1 hope events like this Sex and the Gty party will make people a little more comfortable discussing sexuality. Hayes said, Hopefully it will teach people how to use something as common as a TV show to start a discussion about sex with friends and family. This also gives couples an opportunity to start communicating about their sexual values before they get intimate. Those interested in attending the Sex and the Gty Pepper party should ail Hayes at pah0530westmin-stercollege.ed- u for further information.OJ a close to the academic year and to the honored poetry series events. Students, faculty and community members can attend the final poetry series event Thursday, April 7 at 7 p.m. in the Gore Auditorium.. The two poets to be featured are Rob Carney and Peter Covino. They can unwind and experience a variety of emotions. According to Doug Wright, assistant professor and fan of the poetry series, these poets will push humor, grief and the stab of irony right out of you. Wright says what the audience will experience is simply something that makes us human. Carney i.- the winner of the 2002 Dream Horse Press National Chapbook Contest, and the 2004 Utah Book Award in Poetry. The Dream Horse Press honored New Fables, Old Songs', the Utah Book Award honored his collection, titled Boasts, Toasts and Ghosts. n This poet in Washington state grew up and attended Pacific Lutheran University and Eastern Washington University. He went on to earn his doctorate at the University of Louisiana de-stre- Sex and the City1 Party Thursday Jenney 7 ss, - ishing his doctorate at the University of Utah. He is also a founding editor for the magazine Barrow Street. Wright said that passing up any of the visits from the poets to Westminster is a poor choice. We have had Pulitzer Prize and Nobel Prize winners come to Westminster. Our poetry series are nationally known... and free, Wright explains. He recalls when Pulitzer Prize-winnGalway Cannell visited, wowing the audience. According to Wright, there are generally four to five poetry series a year. Each one is filled with an expression of emotion and thoughts. Wright says there is something about poetry that is immediate. He remembered that after there was an outpouring of poetry, allowing everyone to cope with their grief and sadness. Admission is free, and there will be light er 9-1- 1, full-leng- th well-know- at Lafayette. He writes poetry, flash fiction, one-aplays and Flash fiction, essay reviews. an old form of fiction while at the same time being a new t genre all its own, according to fictioninaflash.com, is any short story under 2,000 words in length but is typically less then 1,000 words. Carney is now a professor of English at Utah Valley ct State College. His poems and performance of them are known to have great variety and energy. Poet Nance Van Winkle describes Carneys poems as charged by wonderful contradictions: the sacred and the secular, the tenderness and toughness, the wryly sad and the gently humorous. These are vital, original poems, full of raw spirit and linguistic skill. Covino is the winner of the 2001 Frank OHara chap-boo- k competition for his chapbook titled Straight -Boyfriend. His book of poems. Cut off the Ears of Winter, from New Age Press, is on its way out to shelves. Covino was born in Sturno, Italy, and grew up there and New York City. He was educated at Amherst College, Columbia University, and City College in New York. - Covino is currently fin Tune Up When Lights Are Low Rob Corn ay And when the trumpet wags a jew Hello notes, teethy grins. And when the sax groans slowly from the table, one yawn opening its throat. When the keys tink bark and forth, slip free as ice cubes melting. When drums swagger, clown, and kick a beat (your eyes, glossy with shadow and smokeblink, like cymbals batting down then open wide, watching). Then my bass up by I haul its ropes, a dripping thing, a barnacled pot with starfish wrapped like chords around the bars which trap my blue-shell- ed catch. . , . I begin again my greasy eating: pinchers, tail, everything thats stored inside We eat We feel our bellies stretch . |