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)
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