PAGE 18, WEDNESDAY, APRIL 21,1982, WHITIhY FREE PRESS YOIJR DINING PLASURE w Aniexp ensýive) taI3tVfl trxkhou%t CHAR-BROILED STEAKS, SEAFOOD& SPARE RIBS " TUES. NUGHT$ 09 Filet Mignon.............. 9 1 " WED. NIGHT. $ '95 New YorKO oz. SIrloln ........ 8 " THURS,., NUGHT $14A95 Surf and Turf.............. *SUNDAY NIGHT $ 795 Sparerlbs ...................E Served With Above Meals: SaIad, Potalo.. (French or Baksd), Hors d'Oeuvres Hot French or Garlae Brad Business Hours: Tues'. to Thurs., 12 Noon - 10 p.m. Fr1. & Sat.ý 12 Noon - 11 p.m., Sun. 4 p.m. -9 p.m. CLOSED MON DAY, LUNCHEON SPECIALSI Tues. toFr1. 1 2:M-3:00OPa. 1Hwy. 'No. 2WHITBY 1. Mlle West of Brock St. For Reservafions: 668-2751J By, ROXANNE REVELER »1Free Press Staff Telling a person wbat wine to ý- drink is pre- sumptuous. 'Especially when you are a'novice Dining Guide, THE GREAT WALL, 116 Dundas Str.eet West, Whitby 668-7021. A favod.rite.4eating spot for Chinese food loyers. A large.selec- tion of Canadian dishes aloserv'eed.-Pie range from *2.70. and up for lunchi, and *$3.80 and up for difnner. Open from il'a.m. to 1 a.m. weekdays, Friday and Saturday open tilI 2:30 a.m. Weare now full.y icensed. THE PRINCE RESTAURANT 1009 Dundas'St. East Whltby --.666 l'rincé Spec ias 281 1 MOUSAKA Oven Baked: Layers of'-Potato Sluces, Eggplant SlUces, and Ground Meat, topped wlth a del lghtf ui Cream sauce PASTITSIO' Baked: Mlacaroni and G3round Meat topped with creamy sauce flavoured with Sharp Cheese CABBAGE ROLLS served with Greek Potatoes MEZJEDAKIA (Greek Tid-Bit) Pan Fried: Beef siroi.n, Cubes Mushrooms, Green Peppers and Onions, served wlth Greek Potatoes or Rice BEEFTEKI MARINATO (Ground Beef Sirloin Steak) Served wlth Marinade Sauce and Greek Potatoes or Rice SYNAGRI 'DA FOURNOU (Oven, Baked Snapper) A FlrstQuality FIsh (Fille t) baked'a La Greek Isies, served wlth a tà sty sauce and Greek Potatoes or Rice BRITZO LA (Pork Tenderloin Fluet) served wlth Greek Potatoes We also have Luncheon Specials, and MON DAY to TH URSDAY SPECIALS fromn4tolO NEW YORK STEAK & RIBS............. CHIOKEN& RIBS...................... .835~ Ail speclals moclde Soup or Salad Bar, Roll and Butter or Garlic Bread. Tea or Coffee. Breakfast avallable Saturday & Sundla y from 8:00 - 11:30 a.m. yourself.' There are though, those who know absolutely. nothing about wine andý it is these people w'mho I might be able- to help. This probabl1y applies most to-those whoi about: six years after puberty, ýreachthe charming age, of emfancipated drink- ing. They can walk into a liquor or wine store for the first time, and what besets their eyes? Con- fusion. There are aIl these rows. of wine bot- tdes. Which;should they try first? I1 really don't know. I haven't sampled ý very branid of w ine offéred' from .thé, LCBO (there are severalhudrd). Nor are -the Free Press' accountants prepared to let me start. HoWever, over the years, Ihave, managed to, sample a good fw of .thein,, and based on ý0-Wie that I -will make some suggestions.. SBut first, a: few quali- fications., I am not-a wine authority. .I prefer whites ý to reds and definitely dryer wines than* the majority of drinkers in Canada. Canadians, in general, are notorlous for their "sweet- tooths" a.a rea- son why most Canadian wines are sweet. SFor this reaso'n I have chosen :;some, wines which, although:not the sweetest offered, are a bit too sweet for me. Incidentally, you 'can learn the sweetness of a wine from the figure' given n ùparenthesis'af- ter its name on a liquor store listing, . Thus4, for white, O mea ns ,very dry, 1 or 2 is dry, 3 to 6 is mediumn, 7 and- over sweet. Please note that because a wîne'is listed as dry, it does not mean that the' 'wLne is vine- gary in flavour., It just, contains les sugar. We give- this ý figure toc in parenthesis ,In -the listing below, in addition to the brand name num- ber. For anybody who has neyer.> touched wine' before, it should be poin- ted out there arýe some distinct -:cý ategories: White, red or -rose still .table, wines, which ac- ýcompany the meitl; sherries,, ports and heavýier dessert wines- which can be enjoyed before or, -after -a meal without' food; aperitifs, which are usually, taken before a meal; spark- ling wines, Which you can drink at. any time and with practically any food. The newcomer should sample' each, of the"se before he makes any judgmient. If he or she- is very- Young, money is a problem. So I have tried to keep costs down for the, first "cellar".. I aimed for *50 but the total ýcomes to $5528, (everything gces, up). For that you get eight bottles of wineranging through all of the. cate- gories listed above: This is what you will, get: two Canadian wines,1 both médium sweet. They are: 2062B Colio Bianco (3) $3.50; and, 672B, Jordan Sauternes (5),$3.8e.. STwo red wlnes, one Canadian and sweet, the other a French Burgun- dy and verydry: 1108B Brights Crest Roja (6) $2.65; and, 993B Sichel's Beaujolais (0) $7.15.-* A- bottie of Canadian sherry, and one of Australlan port: 554B Barnes ' ,Golden 'Diana dry sherry (8) $3"25, and, 850 Paarl Rich Ruby port,(12) $,4.95, Two botties of spark- ling wine,ý one.Canadian, the other, Italian: 502E Bright's President extra dry Champagne' (3) $12.95; and; 934B Asti Spumante bottled ,by Cora <8) $8.55.<' When , you have finished these eight bot- tles, you will at least know whether. you like <wine and. whether- you prefer t he drys or the sweets, the ýreds or'the whites. 1If you are over 30, you prbbyhave a bit more moniey to. spend and a little drier taste in wine. for' you there is a dif fereint list., I 'set a double budget fer thalt of the 19 year lolds and sur- prisingly came in under budget. .$82.95to, be pre- 'scie. Buü't'for tha't you get il bottie 's and, naturally, the quality of the wines, is generally higher.' This is what you will get: Three white wines; one South African, one from the, Moselle,. one from Italy. They are considera 'bly'dryer than those in the $50 cate- gory:' 105 3B.Paarl Ries- ling (0) $5.60; 1061B <Venuskrone from Bliem (2).$6;' and, 1163B Or- vieto Dry from Bertolli (0)$*6.90. Two reds; one,,from Italy, the other a French Bordeaux: , 1943B Chianti Classico Brolio Riserva (0) $7.50; and, 1137B B & G's Prince Noir (0) $7.10. One rose (for women who particularly 1ike this "pretty" wine): 10D Andres Cellar Auberge $3.80. 1One bottle of Austra- hian sherry bottled-by the, LCBO and -a Canadian port, as wel as an Italian, aperitif wine for those with aý very sweet tooth: 891B Emu medium dry, (6) $4.85; and, 589B Cha- teau Gai Private stock Port (12) $3.75; 484B '~1 -- - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - p«WWIWIWI" 7- Hours: Mon. -'Fri. 11 - 10 p.m. Sat. &Sun. 8 - 10 p.m. ------------ ------------