How to economise on Guinness Red,White or Black? Red wine, as any wine snob will be only too pleased to tell you, should be drunk with meat, white wine with fish. Which is a very useful piece of information if you happen to be entertaining a group of wine snobs who are all eating the same thing. But what do you do if you're wining and dining a party of friends, one-third of which insist on onlering Filet Mignon, one-third Sole Dieppoise and one-third Curried Prawns? We venture to suggest a simple guide: Everything from Chateau Lafite to Californian-Algerian-Spanish- Australian-type Burgundy. The great red wines of Bordeaux (Claret) are admirably suited to all subtle dishes such as 'carré d'agneau en croute' or 'steak et kidney pud.' The fuller Burgundies are agreeably matched with such luxuries as 'pintadeau roti' and 'beefburgers sur toast.' The dry white wines, such as Pouilly-Fuisséand Le Montrachet taste very pleasant with most kinds of fish. The sweet white wines, such as Piesporter GoldtrOpfchen Trockenbeerenauslese (to name only three) or Chflteau Yquem, you drink with strawberries and cream or anybody who's rich enough to treat you to a bottle. (Currently around £5.) There's one drink that does not have a long, foreign name. Nor does it cost a fiver a bottle Yet it can hold its own in even the most elevated company. It's a beer, and it has a rich, dark body and a light, smooth head. It's matured in the bottle for about three weeks (we've declared a vintage every year since 1759) and it goes down remarkably well with almost any dish. Including curried prawns. You can buy it in every pub we've ever heard of, as well as in off-licences, licensed clubs and supermarkets and five-star hotels. It's called Guinness. We make it. You try it. 1 This weekend, when you open a bottle of Guinness, consider how much further it would go if you mixed it half -and - half with champagne. Your Guinness would actually last approximately twice as longwhich is just like buying it at half-price I Try it. But read these instructions first. The economical drink you're making is called Black Velvet. And it's a bit tricky the first time. So. Open a bottle of non-vintage but non-cheap champagne. Pour it carefully into a 2-pintjug. 3 Now open as much Guinness as you have champagne and pour it carefully into the jug. When the head begins to form tilt the jug and pour the rest of the Guinness gently down the side. Eventually the head should be about an inch deep. 4 You have now made a handy economy-size jug of Black Velvet. And, after all this preparation, you should be extremely thirsty. So drink your way slowly through the rest of this magazine. The world will gradually seem to be a better place. As indeed it should, at about two pounds a jugful. And, if you like Black Velvet, write and tell us. It's nice to know who your friends are. 2 Wait for the champagne to settle a bit. While this is going on, you can have a crafty drink of neat Guinness. (Drinking Guinness straight from the bottle is actually a rather weird experience as th head forms in your mouth I) 2b 5a 5b I ■irllmli/J'ili-ti.NiixlM.lllfi-lHliKlili-rKl iiii|ifH'(ill Urti: MM-drrSril mil ifcm p-wisMii I \lra. Melil vwKCfcsoii: MM - ik'rSHl mil ik'iiiw'M kseii Ivxlra.

Modern Publicity en | 1972 | | page 69