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HOUSTON DAILY JOURNAL New shop offering big wine selection By CHARLOTTE PERKINS Journal Lifestyle Editor For true oenophiles, spend ing SSO on a Bergstrom 2005 Pinot Noir might be the best investment of the weekend, even if it’s supposed to be cellared for the next two years at the very least, and preferably for 10 years. An oenophile, in case you aren’t one, is someone who truly understands wine and takes an interest in vintage years, the provenance of oak barrels, and the protocols of uncorking, allowing wine to breathe, savoring the nuanc es ... well, you know what we mean. Then there are those of us who are hoping to buy a good wine to go with a good meal, and wouldn’t mind having a little advice or getting a recommendation for some thing, let’s say, under sls. The good news is that Classic Bottle Shoppe has opened at the intersection of Russell Parkway at Highway 41, and Bonnie Chafin is there with a friendly smile to help with selections. The shop has a special section for wines, and just walking around studying labels is an education. Wine labels, especially the once that aren’t from France, are lightening up and brighten ing up. The names are fun, the labels eye-catching. There are staid French wines, of course; and the inevitable Chardonnays and Merlots if you’re feeling cau tious, but plenty of other choices from Spain and Italy to California and the Pacific Northwest, as well as New Zealand and Australia. Want something adven turous for a party with friends, or something with an ancient-looking cream colored label to impress the boss? Take a look around. Names range from Pouilly- Fuisse to White Truck, from Electra (good with hamburg- IBMllliil JSRf i« liHliP '* 1 ->BB V, VC*! ~* ‘ ’! • 1 ■■'{- ' '# .- 1 - % l|f||| '~S% |p|lifl >t f f J ‘"l ", i i / '■? v a , J %’JS '. f ,> ,«L x 9 BT. xwTZI V: wtrmr wm ■■ ■ > iU_ •* "^rai g -mrfy.'iv wiß; i, h WWm&j Ism i mmh&M wi'®|l *i» figfl msmassiw&a&m /$* ' 1 " « j£;Jq»l |P& "H f v \l x , *m» mi- R* BHHHBSI’." ■■/ ■ /'' • .*« 4| «- *g; ■ 4 Kt# Sfe’ fSBHBKw: II poi:i;.i n.'isst ■ / 1 fe... JMfe. ; KJsak.-..-. IV | ' '• ;,, 1 .11, mMiBmMMM „-iso>4vi'.' *• - f | I MWIMMBWBHr .; ' -:• n vas ■ - ‘tt&BiimmMmil&r m >.;| ;»iv .m»): ■ ■ . ; gf * A * , I ~*' ■ 8 1 i f «.** k 4?.. .• ■ . - -M. i JU ,*&- ‘ _ '' ? 1 | Some good wines (and what goes with them) Distributor Joey Glisson knows wine and frequently advises Bonnie Chafin and Chris Kitchens.of the Classic Bottle Shop on good wines to have on hand for customers. Here are some of Glisson’s personal picks, with suggestions for food to go with them. Burgans Albarino, with garlic shrimp, lemon sole, citrus chicken Castano Monastrell with braised Beef shortribs, lamb shanks, or hearty fall and winter stews. 7-Deadly Zins with barbecue, Boston butt, ribs or burgers. Domaine Du Viking Vouvray with fruit and cheese, spicy Asian fare and curries. Kiona Ice Chenin Blanc Dessert wine with cr&me brulee, apple pie, peach cobbler or just by itself. Subseriie today! CD 987-1123 I r . Journal. Charlotte Perkins This 2005 Pinot Noir, with limited sales in Georgia, is selling for SSO, with the recommendation that it be allowed to age until 2008. ers, Chafin says) to Seven Deadly Zins (a Zinfandel, naturally) and Menage a Trois. There’s a prize-win ning Rex Goliath featuring a label with a brightly col ored rooster, and there are ice wines, which either go with desserts or are dessert. There are flavored wines, too. Chafin holds up a Pomelo, which has, she says, a hint of grapefruit. You may not be quite ready for cellaring that Pinot Noir yet, but you’ll leave knowing a little more than you did when you came in, and the browsing is fun. Classic Bottle Shop is locat ed at 4993 Russell Parkway, at the new shopping center with the big flag. Hours are 11 a.m. to 10 p.m., Monday-Thursday; 11 a.m.-ll p.m., Friday; 10 a.m. to 11 p.m., Saturday. <s>* sn ©// •PEACHES •PLUMS •SHELLED PEAS 3801 HWY 41 N. Byron, GA 31008 ,478-953-3820 jttjffjplt r, £ ' 1 ' l Iff 1 IBHr * if! TMBk hwf - 1 bIK MHai jMm * -- -* Jl. tjr wg 1 % M ■ *mw Smlw M |9v t** " Jr~ Journal/Charlotte Perkins Chris Kitchens and Bonnie Chafiri are the owners of the recently opened Classic Bottle Shoppe, which offers a special sebtion for wines, with plenty of variety and a wide price range. •SHELLED N BUTTER BEANS •SEASOHAL VEGETABLES Owners: Burl Sasnett Jo Sasnett FOOD Jtids's Saodwiclt Shoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon, Tue, Thurs, Fri. 11am-7pm *Wed 11am-2:3opm V? * 00036662 Classic Bottle Shoppe offers wide variety of wines from around the world. Journal Charlotte Perkins 478-987-2428 Remember For Your Convenience WE’RE OPEN EVENINGS! J! •Hot & Cold Sandwiched (Many to Choose) Judy’s Choice This Week: Country Ham w/ pickles & chips -$4.25 •Hot Soups (Made Fresh Daily) Cup-$2.50 • w/meal-$1.50 •Kids Menu Available plus Salads • Desserts • Drinks WEDNESDAY, SEPTEMBER 13, 2006 ♦ SIDES From page 4C olives 1/2 cup fat-free (skim) milk or fat-free half and-half 1/2 teaspoon salt 1 small red bell pep per, chopped (1/2 cup) 1 can (4.5 ounces) Old El Paso chopped green chiles, drained 4 slices fat-free pro cess American cheese (2 ounces) Cook and drain pasta as directed on package. Stir remaining ingredi ents into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot. Hominy Casserole Here’s a recipe from Cooks.com that will make an old southern basic into a family favorite. Perfect with leftover ham - or even with a few strips of streak o’lean. 1/2 cup butter 1/2 cup chopped onion 1/2 cup sweet pepper, chopped 16 ounces white hom iny, canned, drained 16 ounces yellow hominy, drained 14 1/2 ounces com, whole kernel, canned, drained 4 ounces sliced mush rooms, drained 1/4 cup grated Parmesan cheese 8 ounces Cheez Whiz 1/4 cup pimiento, chopped Preheat oven to 350 F. Melt butter in casserole dish. Saute onions and peppers. Mix hominy, com, mushrooms, chees es, and pimientos. Add to casserole and heat until bubbly, 30 to 35 minutes. Creamy Pasta Primavera Look in the dried soup section for Knorr prod ucts. This is a side that will go well with broiled chicken breasts or salm on. 2 tablespoons butter or margarine 1-1/4 cups water 1 package Knorr Vegetable recipe mix 1/2 pint heavy or whipping cream 1/4 cup grated Parmesan cheese 1 tablespoon lemon juice 1/4 tsp. grated lemon peel 1 lb. linguine, cooked and drained 1/4 cup toasted chopped walnuts (optional) In 2-quart saucepan, melt Spread over medium heat, then stir in Knorr Vegetable recipe mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cream, cheese, lemon juice and lemon peel. Bring just to a boil over medium heat. Simmer, stirring occasionally, or until cheese is melted. Toss with hot linguine, then sprinkle with wal nuts. 5C PICKUP DINNER ON the way home 00038019