Events mark release of Beaujolais Nouveau.Byline: Appetizers by The Register-Guard Thursday is the first day that the 2002 Beaujolais Nouveau can be sold, and some special events are planned locally. In 1985, the Institut National des Appellations d'Origine The Institut National des Appellations d'Origine is the French organization charged with regulating controlled place names. Controlled by the French government, it forms part of the Ministry of Agriculture. set the third Thursday in November as the uniform release date for this French wine. Only 7 to 9 weeks old upon its release, Beaujolais Nouveau is meant to be consumed young, in celebration of the harvest. Ambrosia ambrosia (ămbrō`zhə), in Greek mythology, food and drink with which the Olympian gods preserved their immortality. Extraordinarily fragrant, ambrosia was probably conceived of as a purified and idealized form of honey. Restaurant and Bar will celebrate with a tasting event featuring newly released wines from France and Oregon. Wines to be presented at the event include the 2002 Georges Duboeuf Nouveau Beaujolais, flown in from France the same day, and new Oregon releases of pinot noir. Oregon wineries that have been invited to present their 2002 releases of pinot noir include Amity am·i·ty n. pl. am·i·ties Peaceful relations, as between nations; friendship. [Middle English amite, from Old French, from Vulgar Latin *am , Hinman/Silvan Ridge, Benton Lane, Yamhill, Argyle, Erath and Eyrie. The public is invited from 5 p.m. to 6:30 p.m. Thursday at Ambrosia, 174 E. Broadway. There's a $5 per person cover charge, which will be deducted from the purchase of wine. Wine industry representatives have been invited to attend an event from 3:30 p.m. to 5 p.m. that will be closed to the public. The food and wine of Beaujolais will be featured Thursday night at Marche restaurant in the Fifth Street Public Market during a special French dinner scheduled to coincide with the release of the 2002 Beaujolais Nouveau. The six-course meal will start with terrine ter·rine n. 1. An earthenware container for cooking and serving food. 2. Any of various dishes prepared or cooked in a terrine. [French; see tureen. of pork with pistachios, onion soup and a salad of frisee fri·sée n. See endive. [French, from feminine past participle of friser, to curl; see frizz1.] with warm bacon vinaigrette and a poached egg. The main course is a choice of pan-roasted rainbow trout with wild mushrooms or chicken braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. with Beaujolais, bacon, mushrooms and small onions. A cheese course and a rustic pear tart will complete the meal. The cost is $32 per person (not including gratuity Money, also known as a tip, given to one who provides services and added to the cost of the service provided, generally as a reward for the service provided and as a supplement to the service provider's income. or wine). For a reservation, call 342-3612. Sundance Wine Cellars, 2470 Alder St., will host a Nouveau Beaujolais tasting from 4 p.m. to 6 p.m. Friday. In addition, Cal Erath will be on hand to pour three pinot noirs from Erath Vineyards. The tasting is free to the public. The Home Fermenter fer·ment·er n. 1. An organism that causes fermentation. 2. also fer·men·tor An apparatus that maintains optimal conditions for the growth of microorganisms, used in large-scale fermentation and in the commercial Center, 123 Monroe St., is one of the locations in the state accepting entries for the 2003 Newport Seafood & Wine Amateur Winemakers Tournament. Jan. 24 is the deadline. To be listed in Appetizers on Wednesday, notices of food- or wine-related events must reach The Register-Guard by Tuesday of the week preceding publication. Mail it to: Appetizers, The Register-Guard, P.O. Box 10188, Eugene, OR 97440; or e-mail it to jboyd@guardnet.com. |
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