THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: Thursday, August 18, 1994 TAG: 9408170030
SECTION: FLAVOR PAGE: F2 EDITION: FINAL
COLUMN: Morsels
SOURCE: Ruth Fantasia
LENGTH: Medium: 71 lines
IF EVER THERE was a product that screamed ``Nerd Alert,'' it's the Wine Navigator.
Doug Hexter, founder and president of Wine Marketing Solutions Ltd. in Ithaca, N.Y., created the Wine Navigator Wine & Food Matching System to save the varietally challenged from embarrassment in fancy restaurants.
According to press materials, ``Choosing between a Cabernet and a Bordeaux can strike fear in even the best of us. And we dare not ask for help for fear of divulging our ignorance.''
Instead, we're supposed to whip out our pocket-sized Wine Navigator and turn one of the white or red wheels to the food choice closest to our entree. Three numbers are displayed in a little window on the wheel. Match the numbers to the Navigator's wine list to find an appropriate choice.
We asked several people around the office if they'd use the Wine Navigator while eating out. Here are some comments:
``Sure, this thing is neat.''
``No. I'd be too embarrassed.''
``I'd use it as a learning tool before I go, but I'd never take it with me.''
``Only in front of my significant other or someone I can belch in front of.''
How do they order wines? One said he'd simply order the most expensive on the list, but most said they'd defer to their guest. If all else failed, they'd ask the waiter for a recommendation.
But you could use the Wine Navigator to expand your knowledge of wines. The recommendations include a legend for price, body types, aging and serving temperature. One executive said he would consider buying one to put in his wife's Christmas stocking.
The Wine Navigator costs $9.95, plus $2.50 shipping and handling. Call (800) 946-3628, or write: P.O. Box 121, Ithaca, N.Y. 14851.
Blanching vegetables
Freezing is one of the easiest ways to preserve summer vegetables. You don't have to have a canner, and it doesn't take long. Just be sure to blanch the food before you freeze it.
Blanching destroys the enzymes that cause changes in color, flavor and texture of vegetables, the Virginia Cooperative Extension Service says. In other words, it helps prevent your green beans from turning brown.
To blanch, lower a pound of the vegetable into 1 gallon of rapidly boiling water. The water should not stop boiling when the vegetables are added. If it does, wait until the water returns to a boil before counting the cooking time. The accompanying chart gives suggested blanching times for some common vegetables.
After boiling, it is important to stop the cooking process by quickly cooling the vegetable. Plunge the vegetable into ice water for the same amount of time it was heated.
Drain, package and freeze. ILLUSTRATION: Photo
The wine Navigator will help you choose between a Cabernet and a
Bordeaux in a fancy restaurant.
Chart
Source: Virgina Cooperative Extension Service
For the Freezer
Here are blanching times for some vegetables
For copy of chart, please see microfilm
by CNB