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Show 'Amis du Vin sample the harvest of 1984 by Teri Gomes For Armand Cottin, wine broker and president of the Laboume-Roi winery in Burgundy, France, it was a chance to "visit friends and enjoy the opportunity to share the friendship of the wine." For local gourmets and wine connoisseurs, it was a celebration of fine French food and a sampling of wine just released from France. The event was the third annual Beaujolais Nouveau Celebration at Deer Valley, sponsored by the Salt Lake organization "Les Amis du Vin" friends of wine. At 7 :30 Wednesday evening, Nov. 21, more than 100 people arrived at the Snow Park Lodge to begin their gastonomic journey with a menu carefully prepared by chef Franklin Biggs, and with the added attention of Julie Wilson, manager of the Snow Park Lodge and Bill Nassikas, Deer Valley food and beverage director, guests were transported to the heart of France, if only for a few hours. The Burgundian menu began with a White Burgundy Wine and Kir ---"" """"" ; ill II fSiikh jlf ' .I., in wT . T ' : ; ' If II !! ' : its I M to -' , - - , Mil I y . m I y - X v 1 ' V ' 5 ' 1 - S 4'' " . - . , 7 V ' '' - V',; ' '' ' ' . . "-, . :- i-v-'v - Aperatif. Morel mushrooms en Brioche were served with assorted cheeses and terrines. There was domestic rabbit with a Dijon mustard sauce and a spicy cassoulet. For the traditional meat eaters there was a choice of Roast Loin of Pork with a cracked mustard grain sauce and a Beef Bourguignonne. While many chose the French tradition of selecting cheeses for dessert, there were also pastries enough for any sweet tooth in the crowd. Delicate tarts and tortes were artfully displayed alongside creamy chocolate creations that were offered in the shadow of a large brick of Ghiradelli chocolate. At 8:45, Armand Cottin, with assistance from Bill Nassikas, tapped the wooden casks bearing this year's vintage of the Beaujolais. Cottin had already warned the crowd this was not a particularly good year for the Beaujolais. "We say the quantity is decided in. June and the quality in September," said Cottin. "Well, we had a bad June and a rainy September." While we can add to the sugar content of the wine it is very difficult to change the acidity." Cottin celebrated a toast with Robert Coda, director of the Salt Lake chapter of Les Amis du Vin. Then the pouring of the new wine began. Cottin says that it is only in the past ten years Americans have begun celebrating the arrival of the new Beaujolais. First it was only the larger cities of New York, Chicago, and San Fransisco. But in the past three to four years the tradition has spread to include many smaller cities as well. For Cottin, the celebration is good for business. It helps to educate people about the French traditions and, he hopes, increases their desire to learn more about the finer French wines and foods. Both are of great importance to Cottin's business. "My family was once in the silk business in France," said Cottin, "but my father was always a lover of fine wines. In 1974 we purchased the Laboure-Roi winery in Nuits-Saint-George, in the Burgundy region of France. It is an old winery photo by Ten Gomes established in 1832. Today our American trade accounts for 40 percent of our business." Cottin ships several containers of wine a year to this country; a small container holds 650 cases of wine and a large container 1,200 to 1,300 cases. In addition, he has begun importing certain specialty food items mustards, liver pates. The local tradition is due in part to former Park City residents Peter Cole and Jeff Andrews, themselves local wine merchants. Plans are already being made for next year's Beaujolais celebration. "I will most definitely be back again," Cottin said cheerfully. "And maybe next year I will take the ski!' photo by Teri Gomes |