May 8, 2008
R.S.V.P. Double Portrait with a glass of wine Marc Chagall
Wi n e s Fo o d Tr a v e l
The glass is halfsipped: the lovers have already drunk a toast... Story by Luisa Futoransky
Fine Wine Celebration Vintners Dinners Schedule & Menus Inside
Carlos Cancio GalerĂa Viota
793 Avenida San Patricio, San Juan, Puerto Rico 787 782-1752 / 787 783-7230
R.S.V.P. Wines Food Travel
I
am starting to think that this magazine has a life of its own. RSVP is even traveling more than I usually do, which is great because I am actually enjoying the slower pace that this project has imposed on me lately. I continue to receive beautiful compliments and support from people I know, and I don’t even know, which means we are making gains here and abroad. There are few readers whom, although very pleased with our idea, resent that RSVP is not written in Spanish. The decision was not an easy one, but since one of my purposes in publishing RSVP is that our visitors can have the opportunity to enjoy our fine dinning and wine passion, English was the chosen language. We’ll see what the future brings to my desk. As in April, there will be many important wine events taking place during May. So, for this edition, our efforts have focused in wine as an inspiring experience -see The Story of The Cover on the last pages- leaving the more competitive ratings for June. RSVP welcomes contributions related to travel experiences, points of views and wine recommendations, which you may send by email to adavila@rsvp-winesfoodtravel.com. I look forward to read what you have to say!
R.S.V.P. Wines Food Travel Publisher RSVP Hospitality Communications Editor Amarylis Dávila adavila@rsvp-winesfoodtravel.com Partner Web Site www.rsvp-winesfoodtravel.com Advertising 787 221 2384, San Juan, Puerto Rico sales@rsvp-winesfoodtravel.com Mailing Address 100 Calle del Muelle #1501 San Juan, Puerto Rico 00901
Amarylis Dávila
RSVP Editor & Publisher
Contributions: If you are interested in publishing hospitality related material, you may send a written copy, a cd file to our mailing address above, with a picture of the author and a statement certifying that the material supplied is original. Please include contact information including a telephone number and an email address. We reserve the right to publication and to edit the written style of the story to fit our guidelines. Publication will be considered according to relevance and content. Send any inquiries to hospitality@journalist.com Press Releases: Please send publicity material to the mailing address stated above. We reserved the right to publication and to edit the written style of the story to fit our guidelines. Publication of any material will be considered according to relevance and content. Please include contact information including a telephone number and an email address. A statement indicating that you are authorized to feed the material by the brand’s, company’s or service’s officer, and your professional position, public relations, advertising or marketing firm name, will be required prior to the publication of any material. Send any inquiries to hospitality@ journalist.com All other correspondence may be send by email to: adavila@rsvp-winesfoodtravel.com
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$58.00 Brut, per bottle Everyday, Anytime at The Greenhouse AshfordAvenue,Condado 787 725 4036
In this issue Wine Restaurants Rosé Puerto Rico’s only Champagne Bistro 10
Tasting Views
What makes a wine a fine wine? 16
Travel Palate 19
Special Event
Fine Wine Celebration Vintners Dinners 20
Cocktail Lounge
Martín Ortíz Rosado uncorks at Rosé.
What comes first? The food or the wine? 14
World’s Most Expensive Drinks 24 Fine Drinks for Herbs and Flowers Lovers 27
Agenda Highlights 22
Mothers Day Brunch at Augusto’s Roda 10 Vintages Vertical Tasting Upcoming Wine Courses RSVP Club Organizes its first wine trip
Celebra el Día de las Madres en
Con un Exquisito Menú de Brunch en Seis Estaciones Desde las 1130am
$79 por adulto, $36 por niño
Reservaciones: 787 725 7700
BRUNCH DE SEIS ESTACIONES I. CHARCUTERIA y ENTRADAS DEL MAR TERRINA DE FAISAN t FOIE BLONDE BLACK FOREST HAM t PROSCIUTTO SALMON GRAVLOX SALMON AHUMADO t TERRINA DE SALMON AHUMADO ENSALADA DE PULPO Y CALAMARES OSTRAS BLUE POINT FRESCAS CAMARONES CON SALSA COCTEL f II. ENSALADAS ALCACHOFAS ASADAS TOMATES MADUROS Y MOZARELLA DE BUFALA ESPARRAGOS EN VINAGRETTA DE JEREZ PALMITOS ENSALADA MIXTA t ARUGULA HABICHUELAS VERDES FRESCAS CON MANTEQUILLA DE ALMENDRA f III. HUEVOS FLORENTINOS t BENEDICTINOS t CON TRUFAS TORTILLA ESPAÑOLA f IV. PAPAS Y ARROZ PAPAS Y CEBOLLA CARAMELIZADA GRATINADA PAPAS “HASHBROWN” CON TRUFAS LA RISOTERIA f V. CARNES STRIP LOIN DE RES “ANGUS” PIERNA ENTERA DE CORDERO ASADA AL ROMERO LOMO DE CERDO CONFITADA EN GRAMA MASALA CACHETES DE TERNERA HECHOS EN SU JUGO f VI. POSTRES TORTA “OPERA” t STRUDEL DE MANZANA MINI CHOCOLATE SOUFFLE t PUDIN DE LIMON CREME BRULEE DE VAINILLA Y CHOCOLATE ENSALADA DE FRUTAS FRESCAS DE ESTACION VARIEDAD DE PANES Y CROISSANTS, ENGLISH MUFFINS Y WAFFLES
ยกRegala Arte!
Wine Restaurants Rosé
Puerto Rico’s Only Champagne Bistro
A Champagne Bistro. A 56 seat space in Hato Rey’s O’Neill Street, owned and managed by Martín Ortíz, a champagne lover who two years ago decided to turn his passion into a wine related business venture. By now, he has successfully crossed the one-year upstarts “let’s see what happens” trial period. Not an easy task these days, but Martin’s success proves that when you have a good plan, dedication, flexibility to please your clients, passion and the energy it takes to be at work almost twelve hours a day, dreams can come true. “A good idea is not enough. You must have a plan and know the kind of clientele you want to cater to. You can’t be a crowd pleaser. But at the same time, you must do everything within your reach to please everyone who takes a look inside, and decides to spend the night here. It’s a different concept in Puerto Rico, so a new client presents this charismatic host with the opportunity of with attention to detail you can please your kind of crowd”. I have personally seen Rosé being taken up to many tasks, from sommeliers private tastings, to press pre tasting lunches, to champagne presentation to being closed just to celebrate a dear friend’s birthday. Rosé is the kind of place
The owner and host, Martín Ortíz Rosado.
‘A good idea is great, but is not enough.You must do everything within your reach to please everyone who takes a look inside, and decides to spend the night here.’ where you can go if you have something to celebrate or are in search of something to celebrate. The ambiance is very relax during the day, so it’s a great place to have a meeting and enjoy a great pasta. The average ticket per person, without wine, is $40 and the average price of wines is $60 per bottle. Evenings are also relaxing but I would not be totally honest if I don’t tell you that because the bar area is really comfortable, friends tend to gather in the area to enjoy a bottle, or two of their favorite Champagne or other worldly wine right after a long office day. There are four distinct seating areas, plus the bar, and you may reserve any of them for your friends who you can greet with oysters, carpaccio or terrine. The menu is very strong in pastas, but is equally achieved in seafood and fine meats like Venison, Duck and Filet Mignon. As for the wine list, Martín is working on breaking the Guinnes record on number of Champagne labels in a wine list. The other wines, those without bubbles, are also of very good standing and the prices are not exceeding. Reservations are recommeded.
Business Hours Monday thru Saturday Lunch and Dinner Menu and Wine List available by email. O’Neill Street Hato Rey Reservations: 787 758 7661
RosĂŠ Champagne Bistro is divided into four distinct areas, plus the bar, any of which you may reserve just for you and your friends.
The owner, personally, takes cares of daily chores like polishing the stems and decanters, a task that he deems essential rather than a minor detail. The tin ceilings and polished cement floors impart a very personal atmosphere.
Rinfresco Italian Brunch A Great Success Story at Sheraton Old San Juan’s Palio A perfect Old San Juan day starts with a good breakfast, or a great lunch. You can have it both ways at the superb brunch at Palio, which continue to enjoy great success among locals and visitors alike. As a Tuscan chophouse, the menu is strongly influenced by Italian staples, but also offers a variety of international brunch classics, such as the crepes and the smoked salmon and bagel NY duo.
$28.00 per person gratuity and taxes are not included Children 6-9 years old $14.00 Children under 5 years old - No Charge Sheraton Old San Juan Hotel 100 Brumbaugh Street 787 721 5100
To Make Your Reservation for Mothers Day! Please Call 787 721 5100
Balancing Act Which comes first - the food or the wine?
T
his is a common debate at the Forster dinner table. I met my husband, Chef Michael Forster, at a food and wine pairing class eight years ago and we have been discussing the topic ever since. When we go out to dinner, I like to first select the wine and then pick an entrée that works with my favorite wine. Michael instead thinks the food should come first and then the wine should be selected that enhances the dish. Just like any great relationship, we have both had to learn to balance and compromise to make these dining experiences fun for both of us. Understanding the concepts used for food and wine pairing can be quite similar to understanding the dynamics of personal relationships. Use the following tips to simplify your wine and food pairing decisions. These are the keys to creating the perfect match for your next meal. • We have all heard the sayings “opposites attract,” or the converse, “complementary partners make the best matches.” Sound like relationship advice? Well it is, but these rules can also be used to create successful food and wine pairings. The Contrasting method uses diverse flavors to play off each other, e.g., when pairing a dry red wine with a New York strip steak, the steaks’ juiciness and the wines’ dryness counteract each other. The Complementary method matches flavors to enhance them, e.g., rich foods with rich wines or powerful foods with powerful wines. For instance, try pairing a seafood dish in a creamy sauce with a rich, buttery Chardonnay. The richness of the wine will add to that of the dish giving real “power” to the pairing. • Don’t forget to match “like weights.” No, I am not talking about weight lifting, but rather matching the weight of the wine with the weight of the foods. Light fare with lighter bodied, more delicate wines, and fuller bodied, more intense wines with bigger foods. This is actually one of the food and wine concepts that is most intuitive. Most of us wouldn’t think to order a light, fruity Pinot Grigio with a New York Strip steak, or conversely, a glass of hearty Cabernet Sauvignon with a cold seafood salad. Compare it to choosing the right shoes for an outfit; Would you pick a strappy sandal for a conservative business suit? A chunky pump for a flowing floral number? Wine is an accessory that can really enhance your dining experience! • Understanding the specific wine and flavor reactions that can occur will help in experimenting and creating your own perfect partners. Here are some key concepts:
*Salt lowers the perceived acid in wine. Acid in wine is that tangy or sour sensation you get on your tongue. Imagine biting a lemon that’s acid. Salty foods will need higher acid wines. Try tasting a pinch of salt with both a crisp, high acid Sauvignon Blanc and a mellow, lower acid Chardonnay. Notice how each change in the presence of the salt. The acidity of the Sauvignon Blanc will soften but the Chardonnay will most likely end up losing most, if not all of its flavor. *Tannins in red wines are softened by animal fats in things like meat, cheese, and butter. Tannins, a naturally astringent substances found in grape skins, are also found in some foods like walnuts. Tannins are perceived in our mouths as a sense of dryness. Highly tannic wines can make you feel like you have instant cottonmouth. Try eating a bunch of walnuts or red grapes, you’ll end up getting the same sensation. Wines with firmer tannins are a natural pairing with fattier dishes likes red meats, cheeses or stews. Try a Cabernet Sauvignon that has firm tannins with a bite of steak and notice how it softens. *Sweet wines tone down spicy foods whereas high alcohol dry wines will intensify the heat of spices. Try hot sauce with Moscato d’Asti (a sweet sparkler from Italy) or a slightly sweet Vouvray (a Chenin Blanc from France). Then try the same sauce with an oaky Chardonnay or Cabernet Sauvignon. The first two wines will tone down the heat whereas the last two will make the food taste even spicier. *High acid wines with high acid foods will create a neutralizing effect rather than intensifying the sourness. Try a Sauvignon Blanc with goat cheese. Separately each is quite acidic, but as a couple they are fabulous! • What do you do if you want to order one wine to make everyone happy? Often, we are out with friends and ordering totally different food, but we want to share a bottle of wine. There are two grapes that are considered to be “universal” (meaning they can stand up to most food choices). These are dry Riesling and Pinot Noir. They both have the right combination of fruit and acid to complement a wide variety of cuisine. Remember that the best food and wine pairing is the one YOU like best . . . forget charts, rules, or offending the sommelier. Just like you might not like the men your Mom wanted to set you up with, you might not like the wine suggested by your server or sommelier. So, how do you learn what you like? Taste, taste and taste some more. Consider ordering a few different glasses with each course or experimenting at home to see what you like. You’ll notice with a little practice, picking the perfect partner for any meal will come naturally! ©Laurie Forster, The Wine Coach® Laurie Forster, The Wine Coach®, combines her extensive knowledge of wine with her experience as a life coach. As The Wine Coach®, Laurie creates unique and fun corporate events, private events and tours that help people de-mystify wine one glass at a time. To learn more about The Wine Coach® and to sign up for her FREE Weekly Wine Tips, visit www.TheWineCoach.com
Tasting Views What Makes a Wine “Fine”? Fine wines are considered the highest
end, rare and super-premium wines and typically the most expensive. There are many controversial opinions and standards that apply to what is considered fine wines. Wines that are produced by outstanding vintages around the world have come to be known as fine wines and wines that are specifically produced to celebrate significant events in a country or region also becomes an object of collectibles due to the labeling design. Most of these labels are printed in gold and are produced in small quantities. The definition of the word ‘Fine’ on multiple levels stems from on the word ‘Excellence’ that can mean superior in kind, quality, or appearance. However one person’s perceived version of quality different from another’s. In the context of wine, some of the more elaborate terms that are used in a merchant’s tasting notes include class, breed, authority, aristocracy and polish. Ratings for wine is by far one of the easiest and globally acknowledge way to define whether the wine is considered as fine vintage wine to a mere table wine. The infamous Bordeaux classification formulated for the Paris exhibition of 1855 is the principal that still remains as the determining factor in pricing of wines. However it was still left to individuals to offer their own periodic assessments, this was highly encouraged by the Syndicat des Crus Classes or also known as the Club 1855. Chateu names are followed by a star rating up to a maximum of five, based on the general consensus to their performance over the last 20 years. Following this, an American wine critic, Robert Parker began rating some of the best wines in 1980, with a maximum rating of ‘outstanding’ or 90+ to indicate a ‘fine wine’ . Below are some basic criterias that you can incorporate yourself to judge the quality of wines. These four main criteria’s are the defining factors used by top winemakers in the world to label their vintage bottles. Balance: A wine must be equal or greater than the sum of its parts. No one particular component should dominate the taste, for example a wine shouldn’t be too fruity or too acidic. A wine’s balance may come into question while it is still young, however when it improves with age, fine wines must strike a balance of what should still be evident in youth. Length: The wine experience must not be too fleeting; it should be lingering in a positive manner.
Complexity: The wine must have many facets so that the overall experience is not too straightforward or evident right away, it should have a changing and somewhat mysterious side to it which makes it more fascinating and rewarding than most wine. Typicity: The wine should reflect the highest achievements from within its particular region and style. From the above criteria’s, you can basically come to a somewhat basic or loose definition of ‘fine wine’. Having said that we should take into consideration that wine isn’t an exact science, and as people’s tastes and preference matures or changes over time and generations there should always be room for progress and flexibility.
Wines Cheeses Carchuterie Breads Pastry Exquisite Spanish and Contemporary Menu And the most unique mix of people in San Juan!
1966 McLeary Ave., Ocean Park, 787 727 7340
Puente Selections, 786 208 1266 / 787 607 3144 jcpuente1@gmail.com
Travel Palate How 1+1 Can Equal 3: Making Every Wine Experience Exceptional In my business, I field a lot of questions about wine. The hardest questions to answer are the ones that start like this: “I was in Tuscany on vacation, and we had this incredible bottle of wine. We brought some home, and it doesn’t taste the same. Why is that?” The answer is difficult to explain. Different atmospheric pressures can alter the taste of a bottle. The same wine that was great high up in the mountains can taste flat if drank at sea level. Or, maybe the wine hadn’t recovered from the trans-atlantic jostling at 35,000 feet. But the reality is usually just this: they aren’t on vacation anymore. Since most of the other parts that made up such a great overall drinking experience are still back in Tuscany, the answer is usually that simple. The reason, in other words, is that a glass of wine is an experience, not just a taste... I believe that any extraordinary wine experience is usually a combination of a few different contextual factors: the food that accompanies it, the people with whom you drink it, and the atmosphere in which this all takes place. For example, maybe it was a decent bottle of wine you had on vacation, but it lacked that special quality it had in Italy when you drank it at home. So why do you have such fond memories of that wine? Maybe because you spent the day with your loved one walking around the hills of Tuscany, climbing the medieval towers of San Gimignano, and ended your day with a delicious meal of bistecca alla fiorentina. All without a single thought of your emails piling up at work. Good wine with the right people, in the right place, or with the right food, allows the combination to be greater than just the sum of the parts. So, the question becomes, how do we make a good bottle of wine taste extraordinary at home? This starts with finding a quality wine. An example of an exceptional bargain is Rolf Binder’s 2004 Fetish The Watcher Australian shiraz. This wine, packed with red fruits, ripe raspberries, and a hint of spice on the nose, is on sale for $9.99 in PA, marked down from roughly $26.00. I tried it months ago, and I thought it was a good buy at $26.00, so consider it a steal at $9.99! Now that you have the right wine, add the right surroundings, have the right food. Leave the frozen food in the freezer and make some hamburgers by hand, working some fresh flavors into your ground beef. Slice fresh tomatoes, lettuce, maybe sauté fresh mushrooms. Choose gruyere cheese instead of using those Kraft Singles. Invite over a few friends, fire up your grill, and open up that bottle of Shiraz. If all the right parts are in place, you’ll have an amazing wine experience, and a wonderful time. And everyone will see how one plus one can equal three.
Written by Jason Whiteside. Jason was previously a Sommelier & Wine Consultant on the Dutch/French Island of St. Martin, and was the original Wine Director of Cosimo Wine Bar in Malvern, PA. He is part of the Wine Educator staff at ChaddsFord Winery, and holds the Level 3 Advanced Certificate in Wine & Spirits (with Distinction) from the Wine & Spirit Education Trust. He is also a member of the Society of Wine Educators, holding their Certified Specialist of Wine qualification. Most importantly, he is Joe’s partner in crime over at 2WineDudes!
PLAZA CELLARS’ FINE WINE CELEBRATION 2008 VINTNER DINNERS TO BENEFIT SER DE PR
A
s part of the activities included in the Fine Wine Celebration, now in its 10th Anniversary, Plaza Cellars has put together an exceptional schedule of Vintners Dinners, a collection of wines, chefs and hosts, certain to delight Puerto Rico’s finest palates and to benefit the non profit entity Ser of Puerto Rico. As RSVP is designed for ease of reading and delivered to you in PDF format, you may save just this pages for your reference, as a separate file. Feel free to pass them forward to your friends, and any guests you might be expecting those days. Telephone numbers have been provided for your convenience, since reservations must be made in advance directly with the hosting restaurant of your preference.
Augusto’s Restaurant, 787 725 7700 May 14, 2008 BODEGAS ARZUAGA NAVARRO BODEGAS ADEGAS GALEGAS Making Of The Wine “Beauty requires that who ever is looking have the capacity to discover” Dinner Host: Mr. Víctor Alvárez Wineries Hosts: Ignacio Arzuaga, from Arzuaga Pepe Rodríguez, from Adegas Galegas Reception- Hot and Cold Hors d’Oeuvres Champagne Salón Blanc de Blancs Wines & Dinner Menu Seared Wild Caught Shrimp Mussels Ragout and Rissole Potatoes Saffron-Mussels “Espuma” D. Pedro Tempo, Adegas Galegas, Rias Baixas, 2004 Veigadares, Adegas Galegas, Rías Baixas, 2006 Pan Roasted Striped Bass Chistorra “Chorizo” Puree, Chistorra Dust Madeira Wine Reduction Crianza, Arzuaga Navarro,Ribera del Duero, 2005 Crianza, Arzuaga Navarro, Ribera del Duero, 1995 Braised Pork Cheeks Toasted Gnocchi Pork Jus Reserva, Arzuaga Navarro, Ribera del Duero, 2004 Reserva, Arzuaga Navarro, Ribera del Duero, 1996 135º Lamb Loin with Fava Lima Beans Fricassee Rosemary Garlic Sauce Reserva Especial, Arzuaga Navarro, Ribera del Duero, 2003 Gran Reserva, Arzuaga Navarro, Ribera del Duero, 1996 Lemon & Olive Oil Cake Poached Pear Sherbet Caramel Sauce Casta Diva Cosecha Miel, Bodegas Gutierrez de la Vega, Alicante, 2006 8
Café Encantos Platino & Cookies
Trois Cent Onze, 787 725 7959 May 15, 2008 PAUL JABOULET AÎNÉ Tasting Of The Wine “Whenever there is wine, you can find passion and love” Dinner Host: Eng. Domingo Pagán Winery Host: Christophe Brunet, from Paul Jaboulet Ainé Reception- Hot and Cold Hors d’Oeuvres Champagne Nicolas Feuillate Brut Rose Wines & Dinner Menu Lobster and Fresh Mango Salad. Paul Jaboulet Mule Blanche, Crozes Hermitage, 2004 Pepper Crusted Duck Magret Raspberry Sauce Cauliflower Purée. Paul Jaboulet Les Cèdres ,Chateauneuf du Pape, 2005 Venison Rack Roasted with Garlic and Rosemary Fresh Herbs Potato Gratin. Paul Jaboulet Domaine de Thalabert Rouge Crozes Hermitage, 2004 Grilled Beef Filet Mignon Leek and Explorateur Cream Black Truffle Risotto Paul Jaboulet La Petite Chapelle, Hermitage, 2004 Muscat de Beaumes de Venise Iced Soufflé. Paul Jaboulet Muscat de Beaumes de Venise, 2005 Café Encantos Platino El Galeón, 787 274 8526 May 15, 2008
RODA Diversity Of The Wine “Only possible with great grapes” Dinner Host: Mr. Michael Mateo, General Manager Plaza Cellars Winery Host: Agustín Santolaya, General Manager, Roda Reception- Tortita de Camarones Champagne Laurent-Perrier Brut Wines & Dinner Menu Crépinettes de Pichón con Puré de Apio Nabo. Roda Reserva, Rioja, 2003 Costilla de Ciervo con Flan de Queso de Cabra. Roda Reserva, Rioja, 2004 Cochinillo con Chutney de Melocotón y Manzana. Roda 1 Reserva, Rioja, 2003 Costilla de Cordero Asado, Servido sobre Verduras Tradicionales Roda Cirsion, Rioja, 2006 Sabayón Helado con Salsa de Chocolate Casta Diva Cosecha Miel, Gutierrez de la Vega, Alicante, 2006 Café Encantos Platino
Allegro, 787 273 9055 May 16, 2008 ISOLE E OLENA History Of The Wine “Discovering the real meaning of the wine” Dinner Host: Mr. David Cimino, CEO, Plaza Cellars Winery Host: Mr. Paolo de Marchi, de Isole e Olena Reception- Antipasti Canella Prosecco di Conegliano, Venezia Wines & Dinner Menu Lobster, Corn and Piquillo Pepper Flan Isole e Olena Chardonnay, Toscana, 2006 Salmon Filet Tossed with Fresh Tortelloni in a Mustard, Honey and Gorgonzola Sauce Isole e Olena Chianti Classico, Toscana, 2005 Veal Scaloppine with an Escargot and Cremini Mushroom Picadillo Isole e Olena Cepparello, Toscana, 2004 Vigneti de Marchi Uvaggio Proprieta Sperino, Piedmont, 2005 Biscotti Fritter with Vin Santo Zabaglione Isole e Olena Vin Santo del Chianti Classico, Toscana, 2000 Café Encantos Platino Perla, 787 721 7500 May 17, 2008 SILVERADO VINEYARDS Effect Of The Wine “I’m never going to let you go” Dinner Host: Mr. Robert Cimino, YPO Winery Host: Mr. Ross Weiss, from Silverado Vineyards Reception- Hot and Cold Hors d’Oeuvres Sauvignon Blanc Miller Ranch, Silverado Vineyards, Napa Valley, 2006 Wines & Dinner Menu Tuna Trio Spicy Seared, Dikon Salad, Sweet Soy and Cilantro Aiolli Ceviche with Coconut, Sesame and Coriander Tartare with Avocado and Yuca Chips Chardonnay Vineburg, Silverado Vineyards, Napa Valley, 2005 Braised Veal Cheeks Agnoloti Wild Mushroom and Baby Leek Ragout Merlot, Silverado Vineyards, Napa Valley, 2004 Roasted Double Lamb Chop, Lentil Stew Slow Grilled Vegetables Marinated in Spanish Olive Oil Cabernet Sauvignon Ltd Reserve, Silverado Vineyards, Napa Valley, 2002 Manjari Walnut Cake Chocolate Pear and Fig Napoleon Sundried Cherry Reduction and Cocoa Sorbet Graham’s 30 Year Old Tawny Porto, Portugal Café Encantos Platino
Vintners Dinners Wineries Arzuaga Navarro y Adegas Galegas Augusto’s May 14th Paul PaulJaboulet JabouletAinée Ainé Trois Cent Onze May 15th Roda El Galeón May 15th Isole e Olena Allegro May 16th Silverado Vineyards Perla May 17th
Don’t miss Roda 10 Vintages Vertical Tasting Saturday May 17th Boutique du Vin 787 250 0008
Become a Certified Wine Professional! Open schedule, on line courses START TODAY!
Signing Up for a FREE COURSE
is the first step towards an academic and advanced level education in wine.
If you love wine, and want to make a career in this field, or just acquire serious wine education, we have the perfect course for you!
Distinguish yourself from the crowd with a world wide recognized Associate Degree in Wine Marketing or Wine Business For those with enough passion and determination, The European Wine Academy offers the best wine online education in wine marketing, wine business, wine tasting, wine serving and wine making. Visit vineyards, enologists labs, grand tastings and some of the best wine professional expos. In PR call 787 221 2384, or by email at rsvpnews@mail.com
Visit us at www.europeanwineacademy.org TutorĂas y Catas en espaĂąol, en Puerto Rico.
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Mothers’ Day Brunch at Augusto’s
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La Boutique du Vin Wine Course
14 -16 17
Agenda for May
Chef Ariel Rodríguez and his partner Alexander Vera has planned an exquisite Brunch Menu, buffet style, arranged in six succulent stations. See menu on page 7.
Basic course consisting of six classes that will take students around the most important wine countries of the world. Cost of the course is $195, per person. For registration and more information, please call 787 250 0008. Course will be instructed by Mary Jo Sifre.
Plaza Cellars Fine Wine Celebration Vintners Dinners Complete schedule on pages 20 - 21
RODA: 10 Vintages Vertical Tasting at La Boutiqe du Vin A unique opportunity to taste the history and the essence of Roda’s famous winemaking philosophy sprung from the parallel qualities found throught its vineyard. Reservations are required. Please call, 787 250 0008.
Wine appreciation classes at La Cava de Serrallés
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Six wine tasting, serving and enjoying workshops will be conducted on Saturdays beginning on the 17th by Amarylis Dávila. The classes will take place at La Cava and enrollment includes a one year club membership, materials, tasting and menu. To reserve your, please call Marisol Torres at 787 707 1000 or 787 707 1001. More information at www.lacavadeserralles.com.
10th Plaza Cellars Fine Wine Celebration From 2pm to 6pm at La Concha hotel in Condado. Tickets are on sale at La Boutique du Vin, 787 250 0008 and at the door, provided they last. $95.00 per person.
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Banfi WineTasting at Il Mulino, The Ritz Carlon, San Juan Five Course tasting dinner that will begin with a Champagne Nicolas feuillate Welcome Reception, followed by courses designed to match the five wines of the evening, Saint Angelo Pinot Grigio, Banfi Chianti Classico Riserva, Mandrielle Merlot, Brunello di Montalcino and the house’s dessert specialty Florus. For reservations, please call Il Mulino at 787 253-1700.
SAVE THE DATE JUNE 11TH AT AUGUSTO’S Austrian Dinner and Opera Evening in commemoration of Augusto’s Restaurant, to benefit Opera de Puerto Rico. Master Chef Augusto Schreiner will be working alongside Chef Ariel Rodríguez while guests delight in the fine performances of starring singers. Menu, wines and reservations information will be available soon, but you may secure your seats by calling RSVP at 787 221 2384. Looking Forward.... RSVP is organizing a winery tour to Spain in September of this year. Sign up to receive our news at www.rsvp-winesfoodtravel.com
Cocktail Lounge The World’s Most Expensive Drinks
Here’s an old joke: A man walks into a bar and pays $1000 for a cocktail. Wait a minute. This isn’t an old joke. In fact, you can pay a lot more than $1000 for a cocktail in some bars and restaurants, and maybe the joke might be on you.
Kentucky Derby’s special mint julep
Trader Vic’s original Mai Tai
At the 2006 Kentucky Derby, a special $1000 mint julep was served to a select few. The ingredients were tradition, but top-of-the line: Woodford Reserve Bourbon, mint leaves imported from Ireland, sugar imported from Australia, and ice imported from the Bavarian Alps mixed and served in gold-plated cups with silver straws.
“Mai Tais in Ireland?” You might ask incredulously.
Paris’s Hotel Ritz Sidecar
The Blue Bar in Manhattan’s Algonquin Hotel of twenties literati “Roundtable” fame offers their Martini-on-the-Rocks at a whopping $10,000. This is a martini that must be ordered three days in advance because this drink’s “garnish” is a pre-selected 1.52-carat diamond. The Algonquin’s Martini-on-the-Rocks is the ultimate marriage proposal special.
And the answer is “yes.” And some say that the $1400 Mai Tais served at Belfast’s The Merchant Hotel are the world’s best. The reason for this claim: the key ingredient for their Mai Tais are the rum shots from one of six known surviving 17At the Las Vegas MGM Grand year-old bottles of Wray & Nephew, the rum that the cocktail’s creator “Trader Vic” Bergeron himAt the Seablue restaurant and lounge in the MGM self used throughout the years for his Mai Tais. Grand Hotel and Casino in Las Vegas you can order the Duvet Passion for $1500. The ingredients: The Sapphire Martini a mix of rare aged cognacs and a mix of rare vintage champagnes garnished with a vanilla orchid The Sapphire Martini at Mezz, a lounge in Conpetal. This drink was introduced on Valentine’s necticut’s Foxwoods Resort Casino, will set you Day in 2005. back $3000. It’s a classic martini with the added “garnish” of a pair of diamond and sapphire earThe Teatro Euro Bar, also in Vegas’s MGM rings. Grand, offers their $2200 High Limit Kir Royale. This is a gambling winner’s special. The Algonquin Hotel’s Martini-on-the-Rocks
The Bar Hemingway in Paris’s venerated Hotel Ritz offers their famous Ritz Sidecar, once deemed by The Guinness Book of World Records as “The Most Expensive Cocktail in the World.” The reason for this designation is the cocktail’s main ingredient, a shot from one of the few remaining bottles of super-rare 1865 Ritz Reserve cognac left on the planet. This is a true taste of history.
Contributed by Elliot Feldman, a veteran television writer (Match Game, Hollywood Squares) and cartoonist (Los Angeles Reader) who has also written for online versions of Jeopardy and Trivial Pursuit.
Meet Barnes. The Musician.
Also the philosopher, the man. Measuring exactly five feet tall, he is the shortest member of the Original Cool Team. But Barnes is a man of many talents. For thirty years, his insightful thoughts and accordion jams have been a big hit with the ladies and gents alike. At age seventy-one, he still takes his accordion with him everywhere he goes. Barnes keeps it sommoth, no matter what comes his way.
He say, “My way or the highway. That’s how it’s got to be”.
40% alcohol by volume. Distrubuted by Ballester Hermanos, Inc.
N
amed for its distinctive harvesting method -- ten perfect sugar cane stalks, hand-cut and carefully bundled -- 10 Cane Rum represents the relaxed and rough environment of Trinidad juxtaposed with the luxury and know-how of French distillation. All rums start with sugar cane, but most rum producers use cane harvested according to standards for sugar production and then turned into molasses. 10 Cane stalks are handharvested and pressed within the day to maximize freshness. The intention is not to extract every ounce of juice from the sugar cane; only the pure, ‘first press’ juice is used. Workers proceed carefully, pressing gently on the cane, leaving behind about 25 percentof the juice. After extraction, the liquid is carefully cleansed to avoid stripping off delicate ingredients that give the rum its lightly golden color and rare bouquet. Next, the liquid undergoes a controlled fermentation process, and then a double-distillation process in small-batch alembic stills, before being aged in French oak barrels, mellowing the fresh cane flavor. With its smooth and rich taste, 10 Cane elevates any cocktail. It redeems classic rum drinks like Mojitos or Daiquiris, but can also be sipped, enjoyed neat, on the rocks, or mixed with soda or tonic. 10 Cane is the way rum is meant to be.
40% alcohol by volume. Distrubuted by Plaza Cellars.
The meaning of Belvedere...
A vantage point from where you can enjoy a commanding view. Where will you enjoy yours, Today?
Cocktails for Flowers & Herbs Lovers Cilantro Martini * heaping handful fresh cilantro * 1 tablespoon grated fresh ginger * juice from 1 lime * 1/2 oz simple syrup * 2 oz citrus vodka * 1/2 oz gin Fill shaker with crushed ice, cilantro, lime juice, and simple syrup, and muddle well. Add vodka and gin. Shake well, and strain into a chilled cocktail glass.
Jasmine Martini * 1 cup sugar * 1 cup of Jasmine Water (usually find this in the exotic food section) * 2 strips orange zest * 1/2 cup vodka * 1/4 cup Grand Marnier * 1 lemon, juiced * Jasmine flowers
A
s more people around the world are turning their daily cooking into gourmand style workshops, herbs and flowers are becoming one of the trendiest ingredients in chic and urban bars of big cities like New York, Paris, London and Berlin. Here are a few, easy to make, herbs infused classic cocktails recipes which are great to offer as sunset cocktails. ice as needed. Garnish with curls of lemon and lime rind, and sprigs of mint.
Citrus Lavender Martini * 1 orange wedge * 2 fresh lavender leaves, or 5-6 pieces dried lavender * 1 ½ oz. vodka * ½ oz. Cointreau * ½ oz. sweet & sour mix
Muddle orange and lavender well in the bottom of a shaker. Add vodka, Cointreau, sweet and sour mix, and ice, and shake well. Strain into a chilled cocktail glass. Optional garnish – rim the glass with honey and dip the rim into raw sugar.
Contributed by Angie Rayfield, a regular beer and cocktails writer for Suite 101.
Make a simple syrup of the sugar, jasmine water, and orange zest. Place jasmine flowers in a glass jar, and pour the simple syrup over the flowers. Steep for 1-2 hours to infuse. In a martini shaker filled with ice, combine the vodka, Grand Marnier, lemon juice, and 4 tablespoons of the Jasmine syrup. Shake to combine, and strain into chilled martini glasses. Float a jasmine flower in each glass to garnish. (Great cocktail with Asian food!)
Thyme Bellini Use white peaches if you can get them. If fresh ripe fruit is not available, a peach puree will work. * 3 ripe peach slices, peeled * 2 sprigs fresh thyme, no stems * 1 tsp sugar * Dash orange bitters * 4 oz chilled Prosecco (or other sparkling wine) Combine peaches, thyme, sugar and bitters in a cocktail shaker, and muddle well. (Peaches should be almost pureed.) Pour into a chilled cocktail glass and top with Prosecco. Serve garnished with another sprig of thyme.
Basil Mojito * Juice of half a lemon * Juice of half a lime * Fresh basil * Fresh mint * 1 tablespoon simple syrup * Soda water * 1 3/4 ounces lemon flavored rum * 2 ounces lemon-lime soda * Lemons and limes for garnish Squeeze the fresh citrus juices into a cocktail shaker. Add five or six cubes of ice, about five medium basil leaves, eight to 10 mint leaves, 1 tablespoon of simple syrup and a “splash” of soda water. Muddle well. Pour the mixture into a glass, add the rum, the lemon-lime soda and another splash of soda water. Pour the mixture back and forth between the glass and cocktail shaker a few times. Pour into a tall (16 oz) glass to serve, adding more
Layered rum cocktail with lemon slice and mint blossoms
Grape Spirits Distillation is a centuries-old process used to produce alcohol.
Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor. The distiller then blends this neutral spirit with other alcohol or flavorings and may or may not leave it to mature, or age, until the desired flavor and aroma is achieved before bottling. Brandy and clear, colorless grappa are two examples of spirits distilled from wine, which you will find in most standard bar stocks. The following are the best-known distillations from wine produced in countries around the world. Armagnac Armagnac is a pale golden, fiery, dry-tasting French brandy. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may be distilled for Armagnac. The distillation takes place after the grape harvest, which occurs between October and April. Unlike cognac, its younger cousin, Armagnac has traditionally been made with only one distillation, but a recent change in legislation means double distillation is now allowed, speeding up the maturation process, which takes place in oak barrels. Three stars on the maturation; V.S.O.R, at least six years; and barrel. A vintage year harvest. A vintage
label mean it has had at least two years’ at least five years; Napoleon and X.O., Hors d’Age at least 10 years in the on the label indicates the year of the Armagnac is never blended.
Brandy
First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wood, often oak, barrels. The longer a brandy ages, the more refined its flavor is judged to be. In the United States.
Cognac Prehaps the best-known brandy in the comes from a uprcific area in western France the town of Cognac Hi ihe Charente region. “cognac,” French legislation n|ircifies the be made from specific white grapes winch
world, cognac centered around To be labeled as brandy can only are grown and later distilled within a strictly defined fid’graphical area.
Cognac production is governed by old traditions as well as the laws, so all the brandy is distilled at least twice and then matured in oak barrels for at least two years, during which time it develops its rich, brown color. The end result is 80 proof. Information mi ihe label, also governed by law, explains the maturity of the cognac. Three stars or VS. means the cognac has been matured in the barrel for at least two years; V.S.O.R, Vieux, V.O, and Reserve Indicate at least four years; V.S.O.P and Grande Reserve are (cognacs matured for at least five years; Extra, Napoleon, X.O., Tres eux, and Vieille Reserve are stored for six to 10 years in oak barrels.
Crappa This clear, Italian spirit, about 80 proof, is distilled from the remains Of the grapes used in wine production, the stems, skins, and pits. Crappa made from white wine is dry and fiery, while that from red wine has a powerful flavor. Although grappa is best known as an Italian spirit, versions of it are made in other countries, such as marc in France. Marc This French pomace spirit is distilled from the press residue resulting Irom wine production. Depending on the variety, it either tastes powerful and full flavored (marc de bourgogne) or light, dry, and very soft (marc de champagne). The alcohol content is between 80 and 90 proof. There is a flavor difference between marc made from red-wine and white-wine residues. A small glass of marc, served neat, is aperfect digestive. Other classic distilled liquors Metaxa The best-known Creek spirit, metaxa is distilled from black grapes. The alcohol content is about 80 proof. Stars on the label tell you how long the liquor was aged. Three stars means three years; five stars, five years; and seven stars, seven years. Bottles labeled as Private Reserve have been matured for at least 20 years, and have the smoothest flavor. Pisco This very tangy, colorless brandy is the national drink of Chile, and is the main ingredient in the refreshing cocktail Pisco Sour. Produced from black grapes with a high proportion of muscatel grapes, it is matured in clay casks. Weinbrand This German grape brandy, whose name translates as “burned wine,” is distilled using some wines from neighboring countries, but legislation requires up to 85 percent of the final product to be German. It must then be matured for six months in oak casks holding a maximum of 1,000 liters (about 2,600 gallons) each. Old weinbrand must be cellared for a minimum of 12 months. If it is then at least 76 proof, it will receive an official reference number and can be sold. Like cognac, weinbrand is double distilled. Weinbrand should be served no warmer than room temperature, and is best served in a brandy snifter. If it is a little on the cool side, however, it does not matter because it will quickly attain the correct temperature through heat transferred from the hands.
Cigar Partners fine cigars is Cognac or brandy. French Cognacs have solid cores of world. Like in gastronomy, many drinks can complement a vanilla and sweet flavors derived from long years of oak-barrel aging. The crisp, clean flavors of the distilled wine keep the palate alive for culinary offering. In these worlds of tobaccos and liquors, the smooth, spicy flavors of a hand-rolled cigar. American brandies there are no set rules, just suggestions of what could go well are often slightly fruitier, but display the same complex flavors that with. Sometimes, a liquor or spirit is the best choice, but come with barrel aging. Spanish brandies are usually deeper in color many other it is not. The person’s taste buds and palate is and often have a sweet, smoky component that enhances a cigar. the best judge. Bourbon/Scotch Spirits and wine provide an ideal marriage with a Premium In the world of spirits, small batch and single barrel Bourbons and single malt Scotches are super premium products that have the comHand-rolled Cigar. Your choice of beverage depends on plexity and depth of flavor to stand up to a cigar. The smoky quality personal taste, but it can vary according to the occasion. Sometimes what you want with your after-dinner cigar is the of a fine single malt, derived from the smoked peat used to filter the full-bodied, slightly sweet taste of a vintage Port; or maybe spirit, marries perfectly with a good cigar. The small batch Bourbons you want the palate-cleansing sharpness of an aged Cognac. are bottled at a higher proof level, which gives them a backbone of strong flavors, and they marry well with medium- and full-bodied cigars. Kentucky straight Bourbons and Tennessee whisky, although The aging of these liquors and spirits in wood and other containers, could reach tastes and hints of caramel, vanilla and leather, among others. All these notes and nuances are also found in the tobacco that makes up a Premium Cigar, since they appear naturally throughout their aging and fermentation. Processes in their journey on becoming a cigar, including the aging of the tobacco leaf in old rum casks.
Cigars and spirits or liquors, compose a very complex
Port Port is a traditional partner for a great cigar. The sweetness and alcoholic power of vintage Port blends perfectly with a fullbodied smoke; even younger vintage Ports are appropriate because their strong tannins stand up to a spicy smoke. Nonvintage styles such as tawny Port also complement a cigar nicely because of the woody characteristics they acquire during long barrel aging. Cognac The most popular traditional drink with
It is very important to remember that personal preference is the best judge when it comes time to combine and reach a perfect marriage, be it in gastronomy, culinary, enological, and including in these words, tobacco. What should be interesting is the adventure of searching and finding the perfect combination that make that precise moment more enjoyable and memorable.
often a bit lighter, also mix well with cigars because of the charred wood flavors that turn the liquors dark brown. Aged rums, with their slightly sweet profile and burned molasses flavors, can smooth out a cigar. Wine Complementary wines include Cabernet Sauvignon, both from California and Bordeaux, and Rhône varieties such as Syrah, Grenache and Mourvedre. The latter have spicy flavors, including pepper. A bit apart from the drinks already mentioned, we find, perhaps, the perfect partner: coffee. Coffee Coffee is one of the perfect accompaniments of cigars, in all the sense of the word. Be it, that the coffee is 100% Arabica or mixed with Robusta, the toast given to each complement the taste of a lit cigar. Be it black or with a hint of milk, puya (unsweetened) or sweetened with brown sugar, the combination of flavors are explosive. Normally, coffee is always present when smoking a cigar. Liquors and spirits many times find themselves to be “extras” when smoking and enjoying a cigar. Contributed by Luis A. Falto, from La Garita Cigar Company.
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The Story of the Cover Double Portrait with a Glass of Wine
LOVE, indecipherable love. Every generation has tried to give it a local habitation and a name but it has escaped unscathed and entire, like children and like mystery. Some have seen a little of its light and darkness. Heroes, saints and poets throughout history and the world over have endeavoured to express it and perished in the flames. I tried encamping in the wilderness of words with my language’s most authoritative dictionary, that of the Spanish Royal Academy, finding good grazing there for expressions both commonplace and outlandish, my own and other people’s. In my odyssey I learned only that everyone has something to say on the subject and that anything goes, from feelings, real or imagined, to the passion that draws one sex to the other, by way of caresses and not forgetting the chubby, naked, winged babe with the quiverful of arrows. I shipwrecked on passion and came upon suffering, turmoil and disorder, encountered rapture and discovered ecstasy, sin and delirium, mystical union with God, swooning and trance-like states. I saw eyes rolling heavenwards and levitating female saints, and I caught a whiff of stylites perched on top of their columns, like storks only much less graceful and good-humoured. The expressions used to describe amorous rapture reinforce one another. It is a comet that draws along in its ancient orbit all the possible and impossible forms of love. Thus, the language of the people, a sure source of wisdom, has it that when we reach sexual climax, however briefly, in and with one another, we are transported to the seventh heaven, to the highest heaven, as if six were not enough and as if to speak of love it were necessary to invoke the number seven, which is in all cultures the peerless, most perfect of numbers. No wonder that the verb to love is, in our grammars, the model, the verbal paradigm, the word among words. It is only in love’s presence and under its sway that we glimpse Jerusalem, the heavenly city, through a rent in the veil; but to my knowledge no-one who has glimpsed the innermost recesses of heaven or earth or hell has ever returned to tell the tale. If Lazarus could not, why should we demand it of lovers, anchorites or artists? And yet the latter have given us an answer, in their own ways and as best they could. Sometimes words, despite the vastness of their domain, are inadequate to the task, and then other voices must be borrowed, other wise men followed to reach journey’s end. The rarest of rare birds is he who has succeeded in expressing love in its entirety, deploying sounds and silences to encompass heaven, hell and earth and tame the senses. The only one to so succeed, I believe, was--is--Mozart. How strange, though, that his greatest success should be Don Giovanni, in which he tells the tragic story of one who is incapable of giving, disabled in love, afflicted by an unquenchable thirst. Others, like Marc Chagall in his Double portrait with a glass of wine--dated, signifi-
cantly, 1917/1918--have managed to capture through ephemeral images the most perfect of human desires, that for requited, equal, unstinted, unending love. Chagall painted this masterpiece while the world was engaged in perpetrating the assorted atrocities that accompany all wars. Yet again, Europe was plunged in bloody internecine struggles, this time dragging the world into the terrible conflict known as the Great War. But Bela, the beautiful bride, is dressed in white, between her impatiently swelling breasts nestles a brooch embossed with hope, and she steps forward defiantly. The city’s domes and its mean, dark dwellings are left behind, and the dreary landscape dons its finest colours as she passes by. One gloved hand conceals her wedding ring and the other holds a fan of green leaves and garnet-red flowers. Her body is slim and graceful but her step is resolute. A slit in the skirt of her dress reveals a well-turned leg, sheathed in a long stocking of a provocative violet colour. Her shoes are comfortable, suitable for the long road of life. She no longer wears the veil of maidenhood. The vessel has slipped its moorings, the daydreams fade and the thick mists lift, the inexpressible bonds between reality and heart’s desire are tightened. Her hair is worn in a style that is slightly ahead of its time--the age of the Charleston has not yet come. The composition, the present and the future, are centred on the single eye, liquid and full of emotion and confidence. Slippered and astride her shoulders, the young groom also advances towards the observer, carried away with joy, drunk on love. He is dressed in green, with a red coat--green the colour of idle dreams, red the colour of anger, of spilt blood, but also, among the Chinese, the colour of happiness. The glass is half-sipped: the lovers have already drunk a toast. Now they will smash it to the ground, committing to the earth the sharp splinters of their sorrows. The lovers have been caught at the very moment, the decisive moment, when the soul is in touch with the ineffable. An angel hovers protectively over them, floating on a cloud of green, the bridegroom’s colour, with robe and wings of the same violet as the bride’s stocking. The bride turns a deaf ear to all words, to the dread Stygian ferryman who takes only one passenger at a time and to the deadly song of the sirens; she is borne along by the inexplicable force that works miracles. She shows that one of the deepest, most secret of our recurrent dreams is not impossible: she flies without burning her wings, she glides lightly over the water like a goddess and walks unharmed on the burning coals of the past. Requited love, the one and only moment when separateness is overcome, and the two who are now one become three, resolving, perhaps, the abiding mystery of the Trinity. Those who have tasted that moment have already forgotten it. Epilogue: And so Bela and Chagall set off into the wide world to seek their fortune, to conquer Paris. And, as the story goes, they married, had lots of children and lived happily ever after. Marc filled the world with lovers, flying cows and fiddlers on roofs, at other times depicting mourners and graveyards--somehow unjust, like all graveyards. Now, at the turn of the millennium, floundering in the same iniquitous, fratricidal conflicts, when lovers no longer have a New World to discover and there is no hiding-place for them in cities where we look, powerless, upon the scourges they are prey to, we would do well to find some place for Bela, her young husband, their children and the angel, a place where we can all raise the half-sipped glass and drink a toast: to the bride, to life.
Luisa Futoransky was
born and raised in Buenos Aires. She has lived in Paris since 1981. As a young woman in Argentina, Futoransky studied with Jorge Luis Borges and was an active member of the literary circle organized around the magazine Sur. Futoransky has received the National Fund for the Arts in Argentina, the Chevalier des Arts et Lettres in France, and the Guggenheim Fellowship in this country. She published eight books of poetry (Robotics, Aleatory and Sentimental Guide to Fontainebleau, Crema Catalana, She, The Fisherwomen, Tristamrit) and four novels (Chinois, chinoiseries, 1984; Partir, te dis-je, 1984; Cheveux, toisons et autres poils, 1991; Lunes de miel, 1995).COPYRIGHT 1993 UNESCO COPYRIGHT 2004 Gale Group