Word: wined
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Dates: during 1980-1989
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Budget-conscious oenophiles have long admired Chile's moderately priced, eminently drinkable wines. Despite their relatively unsophisticated technology, Chilean vintners have consistently produced supple reds that are notable for fruit and balance, as well as soft but less distinctive whites. The Wine Spectator, the leading American journal of wines and spirits, last year gave an impressive 88 (on a scale of 100) and a best-buy rating to Vina Los Vascos' 1984 Cabernet Sauvignon, which sells in the U.S. for a mere $5. Other bargain-priced Chilean wines, including Concha y Toro and St. Morillon, have also scored well...
...weather remains remarkably stable from year to year. Chilean grapevines, of mostly transplanted French and some German stock, are unscathed by the Phylloxera that devastated Californian and European vines in the 19th century. With an annual output of some 70 million gal., Chile ranks 13th among the world's wine producers. Los Vascos, with a yearly capacity of 423,000 gal., is unusual among the country's vineyards in that most of its wines are exported to the U.S., Canada, England, Denmark and, yes, France...
...Twelve years ago, I gave up spirits. I used tobe a pretty good scotch drinker. I haven't tastedscotch in 12 years. After that I had only wine,and perhaps an occasional martini, occasionally alittle vodka with smoked salmon, caviar, somethinglike that. That was just occasionally...
...really essentially [have] been a winedrinker. Now my only consumption is wine at meals.I don't drink wine...unless I'm eating...
...charge robs them of the performance-based pay they deserve, supporters of the policy feel that a salary elevates servers to a more professional status. "Our waiters have higher self-esteem, since they are no longer dependent on handouts from persons to whom they must be obsequious," says Barry Wine, owner of Manhattan's ultrapricey Quilted Giraffe, where there is a service charge. But in the competitive restaurant business, few owners are likely to pick up a hot potato like the service charge until they are sure their rivals are going to go along...