OCR Text |
Show v" - , - v I , ' V ' f p- r -1 ;-3iw -r I .,;'v ill - .H a 1 vCTtw y t ft?;. . ' -1 i Tom and Bonnie Mathews, Wilma Wilde Armand Cot tin: tapping the cask. Fr en ch Cufcine, Festive Deer Valley Evening and red Burgundies to Utah, spoke of his approach to wine before he tapped the first cask of Beaujofais. 'I like to come to what I call deep America, to places like Utan to meet the, people who drink my wine," ne said. Cottin , first exported wines in the U.S. to that noted wine-consuming state of Iowa. "I want to personally meet the people. I want them to tell me if they like my wine. If not, I want to know why," says the president and general director of the Laboure Roi wine company. Yes, he is the president of a respected wine company that specializes in Burgundian wines, and yes he was in liquor-law strange Utah to talk wine. Why? "Because I do all my own public meeting. I am interested in making friends. You can make good friends in this business. It is a hard business, but I love it," Cottin says. "I won't make so much wine that I can't control the quality. I don't want Please turn to page 2B "You can sit in your room and drink a bottle of Scotch alone," the wine merchant said, "but I have never sat in my room and had a good bottle of wine alone. I share it with my friends." So goes the creedo of Armand Cottin, who shared four casks of his Gamay Beaujolais Nouveau with about 250 new friends at the Deer Valley Resort last week. An unassuming man whose family has been pursuing the silk and wine-making businesses bus-inesses for more than a century, Cottin landed in Park City as the -guest of honor of a wine appreciation session. The feast featured food that has been eaten in Burgundy forever and the talent of Deer Valley Chef Franklin Biggs and Bill Nassikas, who oversees the food services at the resort. The young, flinty wine was also delightful. The wine, which checked in at just a few months old, was the center of the evening. Lcs Amis du Vin, Salt Lake Chapter, organized the event, and the glasses were lined up ready for distribution distribu-tion of what has been " jokingly referred to as the French Coca-Coia. Cottin, who is exporting the Albert Lucas label of white . ',i ' " j mm , - v i I; urn ' . , . : ... v ' '- '-' 'vJJI imlMflHi i -iiiii ii fcul- Hill in 1 1 am rnlniMi -' 1i,tt:r ti'frjfWArr'rtiyiY'Arfii'- rirfrnWrrittrfrYVr- W'ifri'riV-'-irrthBirftrtri-rffWt'iY1 a&'.Shjii.sSr.i't .'. BUI Nassikas enjoys th wine. Judy Taylor, Bill and Karen Coleman , - Beaujolais Nouveau Tickles Taste Buds . ".. - . -' 1 I - ?; ' ! ..... - I i) ( : v - I i ' 1 - 1 A j -Aw. - "T TOiiiiifWj11WwilWiiMiULiT wruwil i iVi iiMWf UTiiiTi r rmtrn tmt' " i - Mr. and Mrs. Ray Johnson Continued from Page 1 1 B garbage in a glass of my friend." This year, Laboure' Roi will produce just 25,000 cases of Albert Lucas wines. "That is modest by most Burgundy standards," Cottin says. He also owns and operates a Right-Bank Paris deli where he maintains a tasting room, "especially for my American friends who visit. ' ' If you are going to Paris, Cottin says he wants you to drop in. The address: Cite' Berryer, 25, Rue Yoyale. Cottin says Americans are becoming more wine conscious con-scious and have developed strong opinions about wine quality. He says they are also price savvy and look for good value in table wines. Cottin, who is importing some Robert Mondavi California Cali-fornia wines to France, is critical of much of California wine. "I think the Chardonneys are a little too woody. But the winemaker is conscious of this problem," he says. Cottin says the California Pinot Noirs are "disappointing" "disappoint-ing" and said the best hope for a high-quality American Pinot Noir could come from Washington state, Oregon or Idaho, where the cooler temperatures make for a better grape. Cottin says he is not fond of the New York State wines. Following the interview, the casks of Beaujolais were tapped and the fruity, lighter-in-alcohol wine was passed around while the patrons sampled fare from the Deer Valley dessert board. The wine was not the subject of intense scrutiny. It was simply consumed among laughter and frivolity, just as it is in France. If you would like to try the Albert Lucas table wines, they are an exceptionally fine value and are available at the Park City State Liquor Store at Prospector Square for $3.55 a fifth and $6.95 for one and a half litres. - - f -fx ',v" Tii.-mlI'.' r in ) - y - ft , i ifr Qc - '-'It' A fine selection and arrangement of food was displayed by Deer Valley. urn in n imni i mi i i i-t i r;"nrn 'i t " .- , ; t --J, i- r. I- f ' nTA ie I I If ' . t ! . . u , t:rc v - . It . i. . " .... V ' ' Vf 4t , ' Z " A guest fills her plate. ........ . - - -. i 1 1 1 |