Author: Wendy Taylor

Categories
Education Wine Education Wine Wisdom

Wine Wisdom

Wine and Food Pairing

We have just completed a very successful Courtyard at the 2025 OC Fair that included more than a dozen wine seminars, many of which were structured to explain and illustrate the art of wine and food pairing. Our members leading the seminars paired wine with fair food, BBQ, snack food and cheese. Sparkling wine was paired with sweets and grapes with grains. The pairings all sounded like fun and it can’t be that difficult, matching wines with different foods, can it? Oh yes it can and congrats to our members who successfully developed and led the seminars, because wine and food pairing, something that has been going on for centuries, is not an easy task.

Given that from the beginning of time, food and wine were consumed together and there was probably no attention given to matching the food with the wine or the wine with the food. What local food and wine you had was what you consumed. But in essence this was pairing. One of the many approaches to food and wine pairing today is regional/geographic proximity of the items paired. An actual concerted effort to pair food and wine started in Europe when taverns and inns evolved into restaurants. The origin of the word restaurant comes from the French word, “restaurer,” which loosely translates to “provide food for.” It was during this development of restaurants, with the increased use of tableclothes, plates, knives, forks, spoons and glasses, that the basic concepts of drinking red wine with meat, white wine with fish and fowl and sweet wine with dessert were adopted. Pairing had begun.

Wine and food pairing began in Europe with the epicenter being France. In fact, the historical relevance of the French structured meal matching food and wine is so important that in 2010 UNESCO added, “The gastronomical meal of the French – the art of the pairing of food with wine” to its Lists of Intangible Cultural Heritage. It was during the 1920s and 1930s that the matching of culinary dishes with wine started to become a science, as well as an art. Numerous culinary, scientific, geographic and historical books were being written. Even though many of the pairings of the Middle Ages had some medicinal basis, the new “rules” for pairing were changing all of that.

But it really wasn’t until the 1980s that interest in food and wine pairing increased in the United States. Restaurants started to promote wine dinners, food magazines suggested pairings and wineries were making culinary suggestions on their wine bottle labels.

What, however, are the “rules” or proposed suggestions to pair food and wine? When you look for help to answer that question there is no shortage of expert advice.  Here is a non-exhaustive list of some suggestions that I found when looking into this subject:

Some of the above you will notice are still the pairing suggestions of old. But as is so often true, there is no stopping creativity even when trying to pair the right wine with the right food. New pairing suggestions have been developed using scientific/chemical analysis to build molecular flavor harmony. Krug Champagne has added specially composed music to the equation in an effort to create harmonious pairings. Specific bottles of Krug Champagne Grande Cuvee have a code that allows you to hear the paired music. And when all else fails check with Artificial Intelligence. The wine “paired” with prime ribs of beef – full bodied red with high tannin such as Cabernet Sauvignon, Merlot, Syrah, Malbec or a Bordeau blend; and for filet of sole cooked in butter, lemon and herbs – a light crisps white wine such as Sauvignon Blanc, Pinot Grigio or a dry, unoaked Chardonnay like Chablis. Not bad pairings but even AI uses the old rules – red with meat and white with fish.

However, to paraphrase Tim Hanni, a Master of Wine, the diner’s taste preferences should be matched to the wine not the food. And I agree. I often say my favorite wine is the one in my glass. When it comes to wine and food pairing, experiencing as many different pairings as we could with the wine seminars is fun and educational and a good basis to build on. We can each choose a wine to pair with our meal.  Will it always be a perfect or even good pairing, perhaps not. But when you find a wine you like, open it, and if it pairs well, so much the better. Just enjoy it. Cheers!

–C.L. Keedy, Wine Education Committee

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Featured Wineries

The French Connection

When Stephanie Burtin moved to Yorba Linda and eventually learned about the Orange County Wine Society, she knew she found a place where she could meet like-minded people.

Born in Lyon, France, Stephanie was a chemical engineer by trade but she moved to Orange County with the intention of starting her own business — something she had always dreamed of doing. Moving to the U.S. gave her the perfect chance to launch Osprey Boutique Travel, which brought together her two passions: wine and travel.

Tapping into her French roots, Stephanie specifically designs trips for those wanting to explore the various French wine regions. She takes pride in the curated experiences that clients seek, whether it’s visiting centuries-old castles in Loire Valley, enjoying a wellness journey in Provence or discovering hidden wineries in Burgundy. She is able to unlock the gems of each region to a traveler’s liking.

“It’s really geared to what people want,” she said. “It’s very customized and personalized to match a client’s preferences. People come to us because we are not doing business as usual.”

From an early age, Stephanie learned about the value of good food as she and others who grew up with her were immersed in agriculture. Eventually with the assistance of a sommelier, she was introduced to the nuanced world of wine and the importance of pairing food with a specific varietal.

When she decided to start her business four years ago, she said the way to separate her business and to really stand out was providing wine journeys that were truly authentic experiences. In that vein, she often travels to France herself and works with Michelin-star chefs or finds off-the-beaten-path wineries that don’t often open their doors to the public. 

Pairing food and wine “is the French way of life,” she said. “It’s social. It’s about community. It’s about understanding how wine from vineyards only five minutes away from each other can taste totally different.”

Just as OCWS seeks to educate those who join the organization, so does Stephanie who says clients come back to the United States with a greater appreciation of the French winemaking ways. Usually, the biggest takeaway is having people understand how vital the terrior – the environmental factors such as climate, soil and location – can influence the wine’s character.

“There are so many regions and you really never taste the same wine,” she said. “For us in France, wine is an agricultural product and there’s a diversity there.”

Stephanie has come to enjoy the array of wines in California. Her favorite is Petite Sirah, a grape that isn’t found in France, and she also enjoys Zinfandels. She said there’s never a bad time to open a bottle of California wine.

As she continues to bridge the path for Americans to visit her native country, Stephanie is grateful she’s able to share her heritage and appreciation of wine with others.

“It’s a product that comes from a fruit and you are able to create something really special,” said Stephanie, who gets the occasional goosebump when asked to describe her love of wine. “Wine is so diverse and has so many possibilities that can be enjoyable.”

Categories
Members Corner

President’s Message

By Carolyn Christian

OCWS is a truly unique nonprofit volunteer organization that works like a well-oiled machine operating events throughout the year like the OC Fair Commercial and Home Wine Competitions, the Courtyard at the OC Fair, the Wine Auction, and a host of dozens of wine events and celebrations that focus on wine education and fundraising. The organization was started in 1976 by home winemakers who partnered with the OC Fair to start the wine competitions that we know today and develop wine education for the public at the OC Fair. But the greatest expansion of the OCWS educational mission came in 1981 with the start of the OCWS Scholarship Program.

California Wineries That Entered The Competition

Without the amazing wineries that participate in the competition, we would not be the organization that we are today. During these tough times for the wine industry, we ask that you support the wineries that enter their wines. Interact with them on our social media platforms by reacting to our posts and their posts, search for your next wine purchase on our interactive website – WineCompetition.com – and plan your next vacation to one of the many amazing wine regions right here in California. If you aren’t already following us on Facebook or Instagram, make sure you connect with us soon – @ocwinesociety.

OCWS Photographer

I am pleased to announce that Sue England has agreed to take on the position of OCWS photographer. Given the many hours dedicated by Jim Burk to this role over several decades, we have made the decision to move from a single photographer to a photography committee to handle all the jobs covered by Jim in the past. Sue will be chairing that committee and working with several photographers to cover all the OCWS events throughout the year.  Many thanks to Jim Burk for his years of commitment to the organization, and thank you to Sue for stepping up for this role.

50th Anniversary Logo Contest and Memory Sharing

As we approach our 50th Anniversary in 2026, I would like to announce the 50th Anniversary Logo Design Contest for OCWS. Every five years, we celebrate a milestone, and this one is no exception. The winner will receive two tickets to a Winery Program of their choice in 2026.  Please submit your print-ready design to history@OCWS.org by Aug. 18. Both a color and black-and-white version are appreciated. The winner will be announced at the Annual Business Meeting on Sept. 5.

                In preparation for our big anniversary in 2026, I also invite you to share your memories of the organization and your ideas on events and souvenirs to help us commemorate this major milestone. Use this link to share your ideas: OCWS.ws/50th.

Annual Business Meeting

The Annual Business Meeting will be held on Sept. 5 via Zoom. The OCWS board has found that this format works well for this annual review of the organization’s finances and activities. 

Election Time

We have an election for board members coming up this fall. I encourage those of you who have ever considered getting more involved to throw your hat in the ring. Serving on the board does require a time commitment but it is a very rewarding experience to be part of the leadership of this organization. Greg Hagadorn’s article in this issue will provide more details on the process. Candidates will be able to present their qualifications to OCWS members at the Annual Business Meeting on Sept. 5.

Thank you all!

We are so fortunate to have over 1,000 members who help us run this organization, and I am truly honored to serve OCWS president. Please join me in thanking all the volunteers who make this organization what it is today. I hope to see you in August at the OC Fair so we can raise a glass of wine and toast this amazing organization!  Cheers to you all!

Categories
Members Corner

Delve into history of OCWS’ support of viticulture, culinary students

Scholarship Fund

In 1981, OCWS donated scholarship funds to two California institutions: UC Davis and California State University Fresno.  Both locations ran enology and viticulture programs.  The organization donated $1,000 to each university for the first few years, increasing to $1,500 and then to $2,000 each by 1986.  In 1987, OCWS conducted a “Guess the Number of Corks” in a 5-gallon carboy and netted $350 for the scholarship fund.

In the early 1990s, OCWS added Cal Poly San Luis Obispo, Cal Poly Pomona, and Orange Coast College to its scholarship recipient list, supporting wine marketing, enology and viticulture at SLO, hospitality at Pomona, and culinary arts at OCC.  The Los Angeles Culinary Arts Institute received scholarship funds in 1992 and was then removed from the scholarship program the following year.  Allan Hancock College was added in 1999; Napa Valley College was added in 2005, and California State University Sonoma was added in early 2000s.

Funds for the OCWS Scholarship Program come from a variety of sources, including special auctions at the Spring and Fall Socials, the Featured Winery Program at the OC Fair, donations from members throughout the year, and donations from the public during the OC Fair.  Most recently, members have been recycling cans and bottles and donating proceeds to our scholarship program. In addition, at the OC Fair Commercial Wine Competition, judges are invited to donate their honorarium to the scholarship program, which is then given in rotation to a different school each year.  Over the years, we have also had special memorial scholarships including the Marino Family Scholarship Fund and the Chris Cunningham Endowment Scholarship Fund.

The amount donated each year in scholarships has increased from $2,000 in the first year of the program to $49,507 this year. Funds have generally increased from year to year except for a few years, most notably 2021 during the COVID-19 pandemic when there were no funds brought in by the OC Fair or Wine Auction. With our current total donations reaching over $940,000, we plan to reach the $1 million mark next year for our 50th Anniversary.  We hope you will donate to the program through one of the many methods we have available.

Donate Today Online Or mail a check – Make your check out to OCWS and mail it to the OCWS office at

OCWS
P.O. Box 11059 Costa Mesa, CA
92627 Attn: Scholarship Fund

Either way, a donation letter will be sent to you.

Categories
Members Corner

Mini-Tasting: The Results are in.

During our most recent Mini Tasting, our panel of experts concluded by a wide margin that Inland wineries were preferred over Coastal wineries. Summarizing the points in the table below, Coastal wines scored a total of 216 points across the seven sites; conversely, the Inland wines scored 363 points.

Of course, the wines themselves are really the deciding factor in this comparison, as is the lose definition of Coastal versus Inland. It is easy to distinguish between Lodi (inland) versus Paso Robles, but is Paso more coastal compared to Napa, which is regarded inland? Someone here is seriously challenged with geography!

What is absolutely clear is the Beckman Cabernet was the highest scored wine followed by the Klinker Brick Zinfandel, both inland wines. Also noteworthy is the strong preference for the Zins and Cabernets over the Merlots, Chardonnays and Pinot Noirs. I think the one thing we can conclude is that people like what they like, and basis the turnout of this sold-out event, they like the Mini Tasting.

Our Gold Medal Event is scheduled for Sept. 6 and sign-ups are available now. This is our most popular event, so sign up early to increase your chances for your preferred location.

RoundWineBrandInland / CoastalYearPriceScore
1AChardonnayBernardus – Coastal – MontereyCoastal2022 $        21.05888
1BChardonnayHanzell – Inland – SonomaInland2023 $        32.030
2APinot NoirBlood Root – Inland – SonomaInland2023 $        22.04765
2BPinot NoirBusy Signal – Coastal – Santa Rita HillsCoastal2023 $        39.018
3AMerlotClos Pegase – Inland – Napa ValleyInland2021 $        22.06389
3BMerlotRussian Ridge – Coastal – Santa ClaraCoastal2014 $        28.026
4AZinfandel103Inland2021 $        35.0103170
4BZinfandelAncient Peaks – Coastal – Paso RoblesCoastal2021 $        16.067
5ACabernetBeckman – Inland – Santa YnezInland2022 $        29.0114167
5BCabernetPaysan – Coastal – Central Coast – San BenitoCoastal2022 $        20.053
Categories
Members Corner

Chef of the Evening

Tamara Reddy, a winning chef at the June 28 Mini-Tasting, has every Ina Garten cookbook. So when it’s time to whip up a dish for a potuck, Ina is her go-to source.

“Her recipes are always a bit decadent, and I very much enjoy making them for the OCWS Mini-Tastings, where the food items brought by my fellow members are always so wonderful,” Tamara says. “Ina helps me rise to the level of my fellow attendees.”

Tamara advises anyone taking on this dish to hand grate the carrots.

“Don’t be tempted to use a food processor as it creates too much liquid for this already very moist cake to handle,” Tamara says.

Carrot Cake with Crystalized Ginger Mascarpone Frosting

Ingredients

CAKE:

2 cups sugar

1⅓ cups vegetable oil

3 extra-large eggs, at room

   temperature

1 tsp. pure vanilla extract

2 cups plus 1 Tbsp. all-purpose

   flour

2 tsp. ground cinnamon

2 tsp. baking soda

1½ tsps. kosher salt

1 lb. carrots, grated

1 cup raisins

1 cup chopped walnuts

Ginger Mascarpone Frosting

   (recipe follows)

Crystallized ginger (not in syrup),

   chopped, for garnish

FROSTING:

12 oz. Italian mascarpone cheese,

   at room temperature

4 oz. cream cheese, at room

   temperature

2 cups sifted confectioners’ sugar

2 Tbsp. heavy cream

½ tsp. pure vanilla extract

1/8 cup minced crystallized ginger

   (not in syrup)

¼ tsp. kosher salt

Directions

Cake:

Preheat oven to 400 degrees then grease two (9 x 2 inches) round cake pans. Line the bottom of the pans with parchment paper and grease and flour the pans.

Beat the sugar, oil and eggs on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment for 2 minutes, until light yellow and thickened.

STIR in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

Toss the carrots, raisins, walnuts and 1 Tbsp. of flour in a medium bowl. Stir into the batter with a rubber spatula.

Divide the batter between the prepared pans and smooth the tops.

Bake 10 minutes. Lower the heat to 350 degrees and bake for 30 to 35

minutes, until a toothpick comes out clean.

Cool in the pans for 15 minutes. Turn out onto a baking rack and cool completely.

Frosting:

Beat the mascarpone, cream cheese, confectioners’ sugar, cream and vanilla together in the bowl of an electric mixer fitted with the paddle attachment for about 1 minute, until light and fluffy.

ADD the crystallized ginger and salt and beat for 30 seconds more.

Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up.

Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Categories
Members Corner

Deadline to Run for Director Position this Month

If you are innovative, open-minded, possess good interpersonal skills, are results oriented and a problem solver, then a position as an OCWS director might be right for you.

The beginning of a three-year term of the nine members of the Board of Directors, according to the bylaws,
shall be staggered such that three members’ terms will expire each year. The three vacated board positions will
be filled each year by a vote of the OCWS membership, following the Annual Business Meeting in September.


The overall time commitment varies based on assignments and participation. We are moving from having the Board manage some events to having our members run event with
a board coordinator being the liaison regarding budgets, event timing and placement.


A candidate should possess some of the following skills and experience as well:

General knowledge of OCWS events and activities Experience as a volunteer in some events
Ability and time to organize events during the year
Selected event, budget management skills
Be a member in good standing

Candidates must present their Declaration of Candidacy in writing, by mail or via electronic media to the Election Chair
no later than 14 calendar days prior to the scheduled Annual Business Meeting. The last date to declare candidacy for this
year’s election is Friday, Aug. 22.


During the Annual Business Meeting, candidates can speak to the membership and present their qualifications. A
written Statement of Qualifications must be presented to the Election Committee no later than five calendar days after the
Declaration of Candidacy is submitted.


For more information, contact Greg
Hagadorn at (714) 388-8803 or Greg@
OCWS.org.

Categories
Membership

New Member Friend Program

Attention New Members!

To enhance your membership experience, we would like to offer you an opportunity to voluntarily take part in our New Member Friend Program. Are you thinking of attending an event and not sure how to sign up, what to bring, how it works, or just want someone to meet and greet you at an event? Do you have questions as to how this all works, but are not sure who to ask? Please let us know by contactingthe OCWS office at office@OCWS.org and we will assign a New Member Volunteer to contact you. Please include your preferred form of communication, e.g., text, phone, or email. Participation in the New Member Friend Program is optional.

To see a list of all events and to sign up, please use this link for the OCWS Events Page – from this page you will need to log on to the website to see the event information and sign up. If you have issues with your account, please contact our office at office@OCWS.org or (714) 708-1636 as they are the website experts.

Our goal is to welcome you and to aid you in enjoying all that OCWS has available. We are glad you have joined our organization!

––Alice Polser, OCWS Membership Member Liaison

Categories
Education Members Corner Wine Education Wine Wisdom

Exploring the Roots of the Riveting Rosé

We have red, white and orange wine and of course pink wine, better known as rosé. But what do we know about rosé other than the majority of rosé wines are made from just red grapes?

Rosé wine, however, is not a modern-day creation. The Greeks and Phoenicians would press their red grapes soon after harvest with very little maceration, resulting in a pink hued wine. The Romans would often blend water with their red wine making a light red wine to help purify their drinking water and stop drunkenness.

Around 600 B.C., the Phoenicians took wine making to Marseilles and as a result, Southern France became a major rosé winemaking area. By the Middle Ages the pale clairets from Bordeaux became popular in England. These pale red wines were known as vin d’une nuit (wine of one night) as they had a single night of skin contact.

Likewise, Champagne of the Middle Ages was not truly white but a pale pink color because of winemaking methods. The pale pink color was suggestive of a partridge’s eye and nicknamed Oeil de Perdrix. By the 18th Century France had increased rosé production and Provence had become a major rosé exporter. However, it wasn’t until after WWII and the demand of the returning GIs that rosé wines started to become popular in the U.S., especially with the introduction of two Portuguese rosé brands, Mateus and Lancers.

 The U.S. market for rosé wine blossomed with an increased demand for blush wine, also called vin gris. It was during this time that Bob Trinchero’s popular Sutter Home White Zinfandel, resulting from a stuck fermentation, was made and came to market. Today rosé wine is made around the world and goes by as many different names as there are countries making it: Italy –  rosato, ramato and chiaretto; Spain – rosado and claret; Germany – rosewein, rotling, weissherbst and schillerwein; Austria – schilcher; and Switzerland – sussdruck. But with all this history what do we really know about rosé?

There are four major rosé winemaking methods and several variations. They are: Direct Press: red grapes are pressed, the juice has a pale color from the skins, and the rosé wine is made like a white wine; Maceration: the red grapes are lightly crushed and fermentation is started, after a few hours, but no longer than a few days, the skins are removed and the wine finishes fermenting; Saignée: a variation of Maceration, as the fermentation begins in the process of making red wine, some of the pale colored wine is “bled” off after a few hours or days and is fermented separately as rosé; Blending: mix a red wine and a white wine and voila!

Test You Knowledge

Question 1: Which of these methods has been banned in the European Union as a method of making rosé wine?

  1. Direct Press
  2. Maceration
  3. Saignée
  4. Blending

Answer: D – Blending, with the exception of Champagne. A little red wine is allowed to be blended with white wine to make rosé Champagne. Provence’s co-fermentation of classic red grapes with the white grape, Rolle (Vermentino) may also be considered an allowed exception.

Question 2: In 1999, which head of state had a preference for the drier more sparkling version of Mateus Rosé?

  1. Boris Yeltsin, President of Russia
  2. Queen Elizabeth of England
  3. Jacques Chirac, President of France
  4. King Juan Carlos I of Spain

Answer: B – Don’t know why Queen Elizabeth preferred Mateus but I liked it in the ‘70s.

Question 3: Although several Southern Rhone Appellations make rosé wine as well as red and white wine, which appellation is exclusively dedicated to making rosé wine?

  1. Lirac
  2. Gigondas
  3. Vacqueyras
  4. Tavel

Answer: D – Tavel makes rosé from grenache, syrah, cinsault and mourvedre

Question 4: Which country is the largest producer of rosé wine by volume? (2022 data)

  1. Spain
  2. France
  3. USA
  4. Italy

Answer: B – France 30%; Spain 21%; USA 10%; Italy 10%

Question 5: Which county exports the most rosé by volume? (2022 data)

  1. France
  2. Spain
  3. Italy
  4. USA

Answer: B – Spain exports more by volume, but France exports the most by value

Question 6: Which country imports the most rosé by volume? (2022 data)

  1. Germany
  2. France
  3. England
  4. USA

Answer: B – France is biggest by volume, but England is biggest by value. Rosé accounts for 10% of all still wine imports around the world.

Question 7: Which country consumes the most rosé wine? (2022 data)

  1. Germany
  2. USA
  3. France
  4. England

Answer: C – France 33%; Germany 11%; USA 11%; England 6%. Makes sense, France makes the most and imports the most, so they must consume the most!

Question 8: Where in France is the most rosé wine made?

  1. Bordeau
  2. Beaujolais
  3. Provance
  4. Languedoc-Roussillon

Answer: D – Languedoc-Roussillon – grenache, syrah, cinsault and mourvedre grapes are used to make rosé using both the lightly macerated and the saignée methods.

Question 9: Where, other than in the Champagne region, is a sparking rosé made?

  1. Languedoc-Roussillon, France
  2. Lombardy, Italy
  3. Western Styria, Austria
  4. Western Cap Region, South Africa

Answer: All of the above – In Languedoc-Roussillon it’s called Crémant de Limoux; in Lombardy it’s Franciacorta rosé; in Western Styria it’s Schilcher rosé; and in Western Cap Region it’s Cap Classique rosé.

Question 10: Which famous chef said, “Rosé can be served with anything”?

  1. Julia Child
  2. Auguste Escoffier
  3. Massimo Buttura
  4. Alice Waters

Answer A – Julia Child made this statement in her 1961 Mastering the Art of French Cooking. It is believed to be some of  her best wine advice. After the publication of her book the popularity of rosé began to rise in the U.S.

Rosé wine has evolved from a remedy for unsafe drinking water to a solution for the question of what wine goes with what food. Rosé can be made from any red grape, it can be blended with white wine, it can be made any number of ways and it comes dry, sweet, still and sparkling from anywhere in the world. There’s so much to learn about the pink wine. So don’t hesitate. Just get a bottle, open it and enjoy! Cheers!

—CL Keedy, Wine Education Committee

Categories
Members Corner

Wine Seminars at the 2025 OC Fair

Wine seminars are a big part of The Courtyard experience at the OC Fair. They help fulfill the OCWS mission of wine education.

According to Larry Graham, OCWS historian and longtime chairman of The Courtyard, the first seminars were started in 2000. Early seminars were pretty basic then. Most focused on a single varietal such as Cabernet Sauvignon or Chardonnay, or on a style of wine such as Rhone. Some were simply about red or white wines.

Then around 2002, Graham, then-OCWS president, asked member, Carol Frank, to conduct a food and wine pairing seminar at the fair. She changed it to “Cheese and Wine Pairing” as she thought people could relate better to that. She still gives that seminar, one of the longest-running seminars in the lineup.

Another longtime seminar in the mix is “Gold Medal Award-Winning Wines.” Seminar presenter Bill Redding says the seminar showcases outstanding wines from California wineries from this year’s Commercial Wine Competition. Redding was asked to give the seminar when he was Cellarmaster. It was originally created and given by legendary OCWS member Chris Cunningham when he was Courtyard Chairman.

Drawing from the interest in pairing food and wine, many current seminars prominently feature unique foods. “Snack Foods and Wine Pairing”, created by Ken Knapp, is a newer seminar inspired by that trend. So is Carolyn Christian’s “BBQ and Wine Pairing.” 

“People talk about what foods to pair with different wines, but sometimes they forget that the sauce also plays an important role in the pairing,” she said.

Some seminars were inspired by out-of-the-box ideas from OCWS members or unlikely events. Seminar presenter Ed Reyes says that while working at the fair about 15 years ago, “several of us served guests who happened to have fair food while tasting at the awards bar. We started asking each other, what would you pair with such and such? We made a list of 20-25 pairings and tried a few of them during the fair.” Thus, “Fair Food and Wine Pairing” was born.

“Grapes and Grains” was originally an OCWS Zoom webinar, presented during COVID by Sara Yeoman. It was inspired by her knowledge of beer, gleaned while working in the food service industry. People have heard of pairing wine and food, she says. You can also pair beer with food. This seminar pairs wine with food then beer with the same food.

“Sparkling and Sweets” is another seminar that came to life during the pandemic. It was originally a holiday-themed webinar inspired by presenter Fran Gitsham’s love of Champagne and sparkling beverages. That webinar was also the inspiration for “Is it Sparkling or Champagne?” in which a variety of foods are paired with a variety of bubblies.

Whatever the origin, fair seminars today have evolved to incorporate the “over the top” aspect of the fair experience. Sara Yeoman, seminar committee chair, said the events should be fun. 

Bryan Widstrand of Steinbeck Vineyards & Winery (center) discusses winemaking during last year’s wine seminars.

“People come to the fair to be entertained,” Yeoman said. “We want the seminars to be an extension of that experience.”

A former college instructor, Carolyn Christian says the seminars provide a learning opportunity that stays in people’s minds. 

“The best learning occurs when people have an opportunity to experience (what) they’re being taught,” Carolyn said.

Seminars have also evolved as the public’s knowledge of wine has grown. Seminars like “New and Unusual Wine Varietals” “Italian Varietals” “Summer White Wines” or “California Wine Regions” offer the chance to explore wines or wine regions that people might not have known about or were unwilling to try a few years ago.

Beyond the educational aspect, seminars are geared to showcase the partnership between the OCWS and other fair vendors. Much of the seminar food as well as the beer for “Grapes and Grains” is donated by fair vendors. To reciprocate, these vendors are promoted during the seminars and with signage in The Courtyard. Seminars have also helped strengthened the ties between the OCWS and the OC Fair. In recent years, the fair has promoted the seminars on their website and has included them in their weekly “fair events” calendar.

Featured wineries are involved in seminars too. All 3 p.m. seminars will feature a wine donated by that day’s featured winery. Representatives from the winery are also invited to speak at the seminar and seminar participants are encouraged to visit them after the seminar. Of course, seminars have always been a great way to attract new OCWS members.

This year, OCWS members will present 16 seminars which weave fun and memorable experiences with wine education. Wine seminars will be held in The Courtyard on Saturdays and Sundays at 1p.m. and 3 p.m. beginning the second weekend of the fair. All seminars are $30 and include food or an assortment of snacks. All include 8 to 9, one-ounce wine or beer tastes.

Seminar tickets are only available The Courtyard. Tickets for all seminars go on sale the first day of the fair. Many sell out quickly so get yours right away.

This year, make the wine seminars part of your courtyard experience at the OC Fair.