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Show At Deer Valley Wine Fest Features Food, Fun and Friendship will be served with the aperitif. That will be a kir arrived at from Cottin's white Albert Lucas wine and a creme de Cassis, made from black currants. Other dishes have been prepared and Nassikas said he expects the evening to become an eating experience, exper-ience, in addition to the enjoyment that will surround the opening of the wine casks. That will be the highlight of the Les Amis du Vin evening. The wine, which is measured mea-sured in age by the French in months, rather than years is derived from the Gamay grape and is not destined for long life in a bottle, if it is to be enjoyed. It has difficulty standing up to spicy foods or rich meat dishes, but it isn't meant to. The French take delight in its young character and its casual nature. In France, it is often -consumed as one would pick up a casual, fun refreshment in the United States. It is a fruity tasting wine that is lower in alcohol content, approximately 9 percent, as opposed to the 12 to 13 percent of a heavier, drier Pinto Noir or Cabernet Sauvignon. Nassikas says the best thing about a Nouveaux Beaujolais is its unassuming nature. It is meant to be consumed in a light and airy fashion. The good food to be enjoyed as an added dimension. The evening has been solidly booked, and, in compliance with Utah law, Les Amis du Vin must have had reservations a minimum of 24 hours before the 7:30 p.m. Friday event. There will be absolutely no admittance at the door. The choice of Deer Valley as the location has also been more enhanced by the attendance of MM Cottin, whose table wine is under consideration as a regular at the Deer Valley Resort. The gathering will be in the Snow Park Lodge at the base of the resort, As many as 200 "friends of wine' will have the opportunity oppor-tunity Friday to enjoy what the French have enjoyed as one of the country's finest traditions a young Beaujolais Beau-jolais - when they gather for an evening of good food and . good company at the Deer Valley Resort. The Salt Lake-based Les Amis Du Vin (The Friends of Wine) has ordered casks of Nouveau Beaujolais through the State Liquor Control Commission's Trolley Square wine shop for an appreciation session at the resort that has become known for its detail to cuisine. Providing the wine is Armand Cottin, who is no stranger to the state. His Albert Lucas French table wines are now available in Utah and have received high marks from the state's enthusiasts. Cottin, who operates a Right-Bank Paris deli, has developed an excellent reputation repu-tation for his tastes in wines, with the Albert Lucas table offering a solid Burgundy flavor in one and one-half litres and fifths for $6.95 and $3.55. The evening, which is fully sponsored by Les Amis du Vin, will feature the fine culinary efforts of Deer Valley under the guidance of William Nassikas, who has ' been trained in Paris, and Chef Franklin Biggs, also Paris trained. Deer Valley's vigor for the cuisine became evident as Nassikas outlined the fare. Among the traditional Bur-gundian Bur-gundian dishes will be a variety of light goat cheeses from the region, pates, a traditional beef Bourguig-non, Bourguig-non, sausages common to the region that will be served cold and baked inside a brioshe and sliced. Other delights for the $25 per person evening, include a seasoned ham in herbed gellitin that is thinly sliced, escargot, which will be served in puff pastry, and delicate cheese pastry that |