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Show Tbe Salt Lake Tribune, Sunday, October g, 1985 S11 The wine scene These wines were made for Southwestern cuisine by Carole von Schmidt Beringer Winery must be the worlds most perfect spot for an outdoor party designed to introduce the compatibility of wine with the newly touted grill cookery of the Southwest. Shady oak trees shield the sun from the terrace in back of the historic Rhine-hau- s building just off of Highway 29 in the center of the Napa Valley. d The gardens offer pleasant spaces for the grills, for the tables lined with Beringer wines, and for the excited guests to mingle with each other, as well as with the delectable food aromas. well-tende- Cooking over mesquite and apple wood, the Texas antelope, swordfish, and rabbit elicit anticipation. Ann Lindsay Greer, Southwestern chef and cookbook author, instructs the guests as she grills the tidbits. Special salsas made from fresh vegetables are passed around with the appetizers. A corn tortilla with brie cheese inside is melted over the wood coals. The result causes appreciative comments. Beringer wines are for these Southwestern recipes. All varietals are solid, individual and strong in approach, yet with a subtle finesse, just like the compatible foods. made-to-ord- er FOR EXAMPLE, WE quickly discover that mesquite wood is perfect with antelope, a strong, dense meat. But apple wood is preferable for cooking fish, for its delicate smokiness is not overwhelming. Of course, a red Beringer wine melds well with the slightly gamey antelope; whereas, a Beringer regular Chardonnay blends with the fish. The rabbit goes well with either wine. The spicier the salsa, the more necessary to match it with meat rather than fish. Greer came to Beringer Winery to prove a point. The spices, herbs and sauces in her recipes are intentionally toned to make wine an integral part of a meal. Southwestern cuisine definitely goes with wine, states Greer. Many elements by themselves would overpower wine, but when they are they can work. American wines are particularly suited to the direct, clear flavors of American food." American winery. Established in 1876, the emphasis always has been on premium wines. Ed Sbragia and Winemas-te- r Emeritus Myron Nightingale both believe that intense varietal character and balance can only come from careful planting of vine in an ideal environment. This philosophy is implemented by Beringer through scientific soil analysis and micro-climat- e thermograph studies as they relate to each varietal planting. The result is benchmark wine of the Napa Valley. Beringer blends the traditions of years of California winemaking with innovative ideas for Books by Ann Lindsay Greer include Cuisine of the American The Culinary RenaisSouthwest, sance: Creative Food Processor Recipes," and Creative Mexican Cookery. matched because the barrel fermented wine has enough body and oak to match the spices in the vegetables and the wild game. Greer offers her recipes for you to test for yourself. Quesadillas 6 flour tortillas, 8 to 9 inches Beringer wines, with their clean and fresh American flavors, are a natural for American foods. Likewise, Beringer today is a uniquely Wine-mast- pound buffalo Vi er their wines. TO PROVE HER POINT about wine and Southwestern cuisine, Creer served a luncheon main entree of grilled California squab with vegetable tamale, fresh corn sauce and tomatillo relish. The accompanying wine was a 1983 Chardonnay, a real barrel-fer- Mozzarel- la, thinly sliced medium papaya, thinly 1 sliced cilantro leaves cup butter, melted 2 fresh V Heat a nonstick skillet over mediheat. Place each tortilla in the skillet for about 20 seconds per side, or just long enough to soften. um-high Arrange thin slices of cheese and papaya over half the soft tortilla, allowing room at the edge for it to spread as the cheese melts. Add cilantro and fold over to enclose filling. Brush liberally with melted butter. Grill or saute in a seasoned griddle or medium-ho- t grill to brown lightly on both sides. Cut in wedges to serve. mented winner. The flavors again Serves six. Grilled Corn and Pepper Rel- ish 1 5 2 each tablespoon safflcwer oil ears fresh corn, shucked, silks removed tablespoons minced red onion fresh poblano chilies, roasted, peeled and diced 1 red bell pepper, stemmed, seeded and diced 6 tomatillos, washed and diced, or 1 medium green tomato, diced 2 tablespoons safflower oil 3 1 tablespoon Beringer Chardonnay Vi teaspoon salt H teaspoon white pepper Lightly oil the corn and then charcoal place over a medium-ho- t or gas fire. If using your broiling element, place corn 6 inches from the element. Grill or broil a total of about 5 minutes, turning to lightly brown all sides. Corn should remain tender-crisWhen cool, cut the kernels from the cob. Set aside. In a small skillet quickly saute the onion in oil until tender crisp, for about 1 minute. Combine the onion, corn, chiles, peppers and tomatillos. Season with Beringer Chardonnay and salt and pepper to taste. Refrigerate until ready to use. The relish may be served chilled, at room temperature, or warm. Theme crossword BAFFLEMENT Answer on S-- 9 fl |