European Stars And Stripes (Newspaper) - December 28, 1952, Darmstadt, Hesse                                A luxury for All marrying wine to food tests ancient skills by John Neumyer staff writer the luxury of wine cellar is keeping with an ancient and time Ion ored european not Only Royalty and wealth prescribe to a Library of dated the Baker Stock their cellar shelves with infinite care and vintages they know will please the palates of special Holiday superbly Flavoured wines Are the result of Ideal planting and conditions that produce luscious Bunches of ripened certain years were marked As great Vintage in certain wine stewards and merchants will divulge the dates and districts of the various types of wines with the Pride of their the French wine Drinker knows that since 1895 the finest vintages in were plucked and fermented in and Alsace is known for its White to the Rhine and Moselle hell Tell you that not since 1870 was there a Vintage in the Anjou where the Light red and White wines Are pro like that of Bordeaux red generally called Are vey Light and exude a Fine bouquet they enjoyed Peak vintages in 45 and the White wines from slightly sweeter than Burgundy deeded the rain and Sunshine combination of the years 45 47 to please the epicurus the wines of red and Are Rich and the Whites Are fairly Rich and the various districts year after year continue to enjoy the fruits of their titular Here is a rundown of some of the most familiar grape growing areas and what they produce the most of the Loire Valley grows Light mostly especially from the Pouilly the Rhone Valley is the birth place of the Rich reds Judd heavy like Zelure Montpellier is the origin of most of the Ordinary French table Provence and the Riviera Are noted for their Light roses and Perpignan is the Home of the wines comparable to a wend of Sherry and port Esperna reims is the greatest of the Champagne of most famous of All comes from the area of that armagnac also produces Good potent Normandy Applejack comes from and the District of Alsace presses the Best of the fruit brandies like framboise and Best Sellers from the Best cellars of Germany Are the White wines from the regions of the Saar and the barrels of Fame have been sliced upon such labels As Wiersteiner Speigelberg Schloss Boeckel Heim Kreuz Nacher Mona Nier Steiner Kransberg Oppenheimer sack Traeger Binder Sheinberg re Ederheimer Lan grub Hochheimer do Dechaney Rue Desh Zimerberg helipad Bingen suedes Heimer Scha Lachberg Deidesheimer Herr Gottsacker Konigsbacher Jesuit Ungarten Rupp Ertsberger Homeburg Forster Zelg and Forster most height after nectar of the Saar and Roer Are pies Porter Michels Berg to Erniger Schwarzler Tritten Heimer and Wellener some of Germany Best red wines Are from and certain rituals precede the serving of any Good and All Good wines have their particular place at the the cd proper glasses Are important in serving wines and other on the left is one for Linen is and followed by a Manhattan or aperitif the third is for either red or White while the Champagne Glass can also be used for fruit Are served in the tall and red or White wines in the the last is for vermouth or Art of marrying wine to food is a most delicate and it affords a variety of gastronomic now that you have decided to serve a Complete and proper wine dinner and have purchased a few casks High Quality put them on their sides in a Well ventilated away from any Central let them rest for at least eight Days before Desht old wines with great care an be Oil the watch for sediment or in order to blend them pleasantly with the meal White and Light Claret Are served they Are Sweet or the French frown on using the refrigerator or on putting ice in the they prefer an ice filled europeans abhor swizzle Sticks in Cham it causes loss of sparkle and Bou they wine lovers serve red wines at room they do not disregard Golden rules a delicate in a thin Glass a great wine in the thicker and they rarely allow glasses to be poured More than two thirds full wines should always precede the stronger Champagne is about the Only wine that May be served throughout a single since a True gourmets dinner would be studded with the varied scale of wines from each of the famous regions in with and try and some of the fishes serve any of the White with especially Fine fish such As turbot with Cream Sal fillet of sole or Pike dry White wine is but one of the great sauternes is in an entree during a meal is a Side dish served before the main a Light Claret or a Light White wine is its Best with White meat roasts and poultry serve a generous red wine that is not too for red meat wild boar and cheese Here is the moment to serve your finest Vintage open the Strong red the one with the Rich with a portion of renowned de foie serve one of heavy red wines or great Sau europeans insist the spar Kling wines and the natural Sweet wines should be served with All desserts and Sweet but for fruit they substitute sauternes or liqueur like and Mellow gourmets refuse to drink wine with dishes with vinegar or with its All part of the Art of How to they tasting the wines is another its precise accomplishment is virtually a sacred it is done with Gravity and ritual that bans eiga rets and the Glass is half full so the fragrance cannot escape and it held the Light for judgment of the wines clarity the fragrance is inhaled As the Glass is revolved and a Popois Sears taste wines in Small their taste buds groping for the the dry the the the freshness and the the body and the testing wine is a sacred Ludwig Blum holds it to the Light above to judge its color and the Glass is filled Only Ball fall right so that none of the fragrance can escape before it is a Small sip below allows the taster to test the wines sweetness or d r y n e s and the stars and stripes feature Section