Author: Wendy Taylor
There are sparkling wines and still wines. There are red, white and rose wines. There are wines made from North American native grapes, wines made from hybrid grapes and wines made from fruit other than grapes. And there are wines that are made in a style that addresses current-day trends and the subsequent market demand. What follows is by no means a comprehensive description of these wine styles. But if you are interested, you may want to try …
A NATURAL WINE. A wine that is hard to define. In a wide sense it is wine that is made with low levels of intervention in both the vineyard and cellar. The wine ferments naturally using native yeast with a minimal amount of sulfites for preservation (other than the natural sulfites that are in all wine). The winemaker avoids the use of pesticides and herbicides in the vineyard and chemical alteration in the cellar. The low-intervention winemaking method can also mean the skipping of fining and filtration, resulting in a hazy wine. And because there is no verification method for “low level intervention,” an exact definition of natural wine also is hazy. Inevitably the lack of a concrete definition of natural wine can account for the large number of natural wines on the market.
An ORGANIC WINE. A wine that is made from grapes grown in certified organic vineyards and made in certified organic wineries. Organic wines may not be natural wines even though all natural wines are organic. Strict organic wine regulations govern from grape to bottle. The vineyards do not use synthetic fertilizers, herbicides or pesticides. The wine must be made with limited or minimal sulfites and is not supplemented with added sugar but fining the wine may be allowed. The regulations require that all ingredients used in the winemaking be certified organic. Organic certifiers are accredited by the U.S. Department of Agriculture and organic certification requires an annual renewal.
A BIODYNAMIC WINE. A wine using biodynamic farming practices that are universally applied around the globe. In the 1920s, Austrian philosopher Rudolf Steiner developed an all-inclusive farming method based on the connection between humans, animals, plants and the environment. However, all biodynamic wine is neither organic nor natural even though the winemaker uses natural or organically developed products in the winemaking. The winemaker does focus his vineyard management on creating a balance between nature’s processes and the vineyard’s grapes. Winemakers practicing biodynamics often take celestial elements into consideration when harvesting and subsequent winemaking. It is felt that biodynamic farming provides an expression of terroir that is not found elsewhere. Demeter, a global federation of farmers, winemakers, gardeners, researchers and more, provides the certification for biodynamic wines and a Demeter logo can be found on the bottle.
A VEGAN WINE. A wine like all wine, made from yeast fermenting grape juice. Therefore, all wines could be assumed to be vegan wines. However, that is not the case. A vegan winemaker has not used animal products for fining, filtering or stabilizing their wine. A non-vegan winery could use animal products such as egg whites, a milk protein (casein) or isinglass, a fish collagen, to remove the smallest sediment particles that have not been removed by filtration. Vegan winemakers, by not using animal products for fining can let the sediment particles fall naturally to the bottom of a tank or barrel, or they can use a form of clay called bentonite or pea protein to produce a clear wine. As an additional caution, animal products can also be used in the manufacture of agglomerated corks (milk-based glues) or the sealing of bottles with beeswax. Since there are no requirements to list fining agents on labels, finding vegan wine requires asking your retailer or the winemaker.
A NO/LO WINE. A wine that has no or low alcohol. It is also called alcohol-free wine, non-alcoholic wine and dealcoholized wine, while partially dealcoholized wine is called low-alcohol wine. What a no/lo wine is, is not only as different as its several names, but also as different as the many countries’ respective regulations and cultural norms where the wine is either made or consumed. Alcohol-free wine and non-alcoholic wine (terms often interchangeable) in many European countries and the U.S. is not necessarily alcohol free, it just has to have less than 0.5% alcohol by volume (ABV). However, in Great Britain the requirement is for no more than 0.05% ABV. In Canada the limit is 1.1% ABV; in Japan it is up to 1% ABV, while in Islamic counties non-alcoholic wine and alcohol-free wine must be 0.0% ABV. The partially dealcoholized, low-alcohol wine in the E.U. can have an ABV that ranges from 5-6%, while a January 2025 Italian regulation set the limits at greater that 0.5% but less than 8.5-9%. Labeling should be the key to determining your desired selection.
These are all interesting wines to drink and learn about. So, no matter what kind of wine it is, how or why it is was made, just find a bottle, open it and enjoy. Cheers!
—CL Keedy, Wine Education Committee, clkeedy@OCWS.org
OCWS is excited to announce the 2025 scholarship donations in the amount of $49,507. These funds were awarded to the eight programs listed in the table below. This year’s donations raised the total amount awarded since 1981 to over $940,000.
The scholarship funds come from a variety of sources, including tips at The Courtyard, OCWS Wine Auction, the Featured Winery Program, judges’ stipend and member donations. We thank our members for their support and hard work that made the scholarships possible.
| University/College | Program | School Total |
| Allan Hancock (AHC) | Viticulture and Enology | $5,777.00 |
| Cal Poly Pomona | Agricultural Science | $5,725.00 |
| Cal Poly SLO | Wine and Viticulture | $6,225.00 |
| CSU Fresno | Viticulture and Enology | $5,725.00 |
| Orange Coast College | Culinary Arts | $5,825.00 |
| UC Davis | Viticulture and Enology | $8,750.00 |
| Napa Valley College | Viticulture & Winery Technology | $5,725.00 |
| CSU Sonoma/Cunningham | Wine Business | $5,755.00 |
| TOTAL DISBURSEMENTS | $49,507.00 | |
Just a friendly reminder that you can make a donation to the OCWS Scholarship Fund anytime. There are two ways to donate:
- Mail a check – Complete your check using the same instructions as above, and mail it to the OCWS office at OCWS, P.O. Box 11059, Costa Mesa, CA 92627. Attn: Scholarship Fund. A donation letter will be sent to you.
- Donate Online – Logon to your account at ocws.org and go to the scholarship donation page: ocws.org/product/scholarship-donations/. You can make your donation online and print a receipt for tax purposes at the same time.
—Damian Christian, OCWS Scholarship Chair
It’s hard to believe it’s time for volunteer signups for the 49th OC Fair Commercial Wine Competition. We have signups online this month, same as in previous years.
We try to flexible and ask the same of our volunteers. We can work together to make this another fun event. There are many areas where volunteer help is needed, stewarding, glass washing, drying and bagging a few days before the event.
Continuing the efficiency, the computer room, scoring verification and medals mailing will be assigned. A sign-up form is included on the website that identifies stewarding days, bagging nights and other work parties with times and dates. To qualify for stewarding, you are required to sign up for two additional work parties. We offer bagging, moving of wine to and from the competition site and sorting post competition.
We need your support for our work parties to run a successful competition. The good news is that we have hired help for heavy lifting. No training is necessary as newer members will be teamed with competition veterans.
Carrying trays of glasses is required if you volunteer to steward. It’s physical and can get tiring. Along with stewarding, you need to be prepared to assist your steward captain by opening wine bottles at the required time, preparing glasses for tags and cleaning up the judges’ tables as needed, while listening to your captain for direction. We are expecting to have carts this year, more than we had last year, as we found this increased our effectiveness greatly.
It is imperative that the wines are NOT opened first thing in the morning as has happened in the past. We have been asked to have as much consistency in timing for the opening of the wines per flight, so all are open as close to the same time as possible.
If you have any questions, please feel free to phone me at (562) 822-3382 or email at strompharms@earthlink.net.
We look forward to your participation in this very important event. Thank you.
—Robyn Strom, Volunteer Coordinator
Categories
Taste & Tour at AHC
By Damian J. Christian and Kevin Coy
Last September, about a dozen OCWS members had the good fortune of visiting the Allan Hancock College Winery in Santa Maria to deliver their Best of Class Award from the 2024 OC Fair Commercial Wine Competition.
The community college is almost like no other as it is one of the few in California that has a winery right on campus. The school’s viticulture and enology program has a working commercial production facility and a four-acre vineyard. Professor Alfredo Koch and his staff and students provided insight into the program, which aims to teach the fundamentals of winemaking to those who may play an integral part in one of the most recognizable industries in California.
The OCWS group tasted more than two dozen grape varieties from Muscat to Cabernet Sauvignon to Syrah that came right off the vines. Koch explained some of the characteristics of each grape and what we could tell from the different sugar levels of each varietal. We learned a lot from this experience, and it was one of the highlights of the trip.
We then returned to the winemaking facility where they prepared a delicious lunch accompanied by several of the college’s wines. After lunch, we presented a Best of Class Award to Dr. Koch and winery manager Kelsie Norris for their 2022 Pinot Noir Rosé. Some of the students who participated in making the wine also were present.
In the afternoon, we attended a class on viticulture where Dr. Koch reviewed different winemaking techniques and had the students identify particular steps to achieve their winemaking goals. Each OCWS member in attendance also talked to the class about the various aspects of OCWS from competitions to scholarships. Our presentations were well received with several students asking pertinent questions. After the class, the students returned to the winemaking facility to continue their work and we returned to the winery to purchase some of their wines.
It was a very enjoyable and educational experience, and we look forward to having additional winery visits in the future.
Categories
President’s Message
Carolyn Christian
With January behind us, we are looking forward to a more uplifting year. I have been devastated by the agonizing loss of life and property in Los Angeles yet touched by the many human stories of resiliency and community coming together to heal. It is times like this that remind me how fortunate we are to have a close-knit community of members for support. I hope you and your family members are doing as well. I am both humbled and honored to lead this amazing organization and in awe of its 49-year history.
January Events
Our January events were very successful, from the fourth of our Vintage Member Luncheons to the Bushong Winery Program featuring owner Jason Bushong and his amazing wines and artwork. Some OCWS members gathered at Union Station to experience Uncorked L.A., while others enjoyed a tour and tasting at the historic Galleano Winery. The Varietal Hours this month focused on the blending of education and fun with their Orange Wine and Grocery Store Wine themes.
February Events
February is the month dedicated to LOVE, and nothing says LOVE like wine! This month promises to be another great month for OCWS events that you will just LOVE – with a winery program from award-winning Korbel Champagne Cellars and Bubbles ’n’ Brunch at Citrus City Grille. The latter event is already sold out. We highly recommend calling the OCWS office to be put on the waitlist for our sold-out events, as we do have cancellations and try to accommodate as many people as possible. And everyone is always welcome to participate in our Tuesday evening Varietal Hours via Zoom.
Future Events
We have dozens of upcoming events beyond February, but they do sell out, so please check the newsletter for information on future events and sign up on our website as early as possible.
Future events include more Winery Programs (through May), a Mini-Tasting on March 1, the Wine Auction on April 19 and the Spring Social on May 3. Follow The Wine Press each month for additional events, activities and volunteer opportunities throughout the year.
For those who want to try their hand at making wine, the Winemakers’ Group provides education, equipment and guidance on making your own wine as well as potluck quarterly meetings and other activities.
Details for all the events mentioned above can be found in this newsletter and on our website at OCWS.org (logon required). Trouble logging on? Please contact our office for assistance.
Volunteer Opportunities
Our organization is more than just attending fun wine events. We are an all-volunteer organization that puts on these incredible wine events. On behalf of the OCWS, I would like to thank everyone who contributes their time to the organization each year. A list of those who received volunteer awards this past year are posted on our website: OCWS.org/volunteers-that-made-the-difference/.
The number of volunteer opportunities with OCWS are endless. Consider volunteering at one of our events for set-up, check-in, pouring wine or clean-up. We have dozens of volunteer opportunities for our larger events as well. The Wine Auction, OC Fair Commercial Wine Competition, OC Fair Home Wine Competition and The Courtyard at the OC Fair have both active and sedentary volunteer positions. These events provide unique experiences to learn more about wine, meet OCWS members and winemakers and share in the organization’s success.
To volunteer for an event, please check the event articles posted online for instructions on how to volunteer or contact the event chair.
Communications
It is important to stay informed of our upcoming events. We communicate with our membership through Constant Contact, with the announcement of our monthly newsletter, weekly upcoming event reminders and emails on specific events. If you are not receiving these announcements, please check your spam folder or contact our office for assistance. While your logon to our website is only available using the primary member’s email, our e-blasts are sent to both members and co-members if we have emails for each one on file. Please log on to your OCWS account to check your member and co-member emails listed in your profile.
We look forward to seeing you at one of our future events. Happy Valentine’s Day to you all!
The last Mini-Tasting of 2024 brought together a selection of 10 exceptional wines from California, Oregon, Italy, Argentina and Australia. With a diverse array of varietals, the tasting highlighted the unique qualities and characteristics of each region, providing a delightful experience for participants. The event was well attended with 90 individuals across six host sites. A special shout out to the hosts who were able to commit their time during a very busy time of year.
| Varietal | Brand | Year | Price | Total |
| Red Blend | Stag’s Leap Winery “The Investor” Napa Valley | 2019 | $ 50 | 65 |
| Pinot Noir | Frank Family Vineyards, Carneros | 2022 | $ 40 | 57 |
| Cabernet Sauvignon | Pine Ridge Vineyards, Napa Valley | 2022 | $ 55 | 57 |
| Malbec | Fina Decero “Agrelo Remolinos Vineyard” Argentina | 2022 | $ 20 | 53 |
| Zinfandel | Seghesio “Old Vine” Sonoma County | 2022 | $ 33 | 49 |
| GSM | The Steading, Torbreck | 2022 | $ 34 | 43 |
| Cabernet Sauvignon | Marietta Cellars “Game Trail” Yorkville Highlands | 2021 | $ 40 | 29 |
| Merlot | Stag’s Leap Napa Valley Merlot | 2018 | $ 35 | 23 |
| Pinot Noir | Argyle “Reserve” Willamette Valley | 2022 | $ 40 | 16 |
| Super Tuscan | Le Macchiole, Bolgheri Rosso, Tuscany | 2022 | $ 40 | 11 |
The tasting revealed the diverse strengths of wines from different regions. The standout was undoubtedly the red blend from Stag’s Leap Winery, showcasing the pinnacle of Napa Valley winemaking. Wines from California dominated the higher scores, but Argentina’s Malbec provided a delightful surprise with its affordability and quality. Overall, the event celebrated the artistry of winemaking, leaving participants eager to explore more from these remarkable regions.
Sign up now for our next Mini-Tasting, which is scheduled for March 1. For that event, we will compare five French wines against five spectacular Italian wines to determine our members’ preference between the two styles of wine.
—Don Mayer, OCWS Mini-Tasting Chair
The magic of the Mini-Tastings is about the combination of great camaraderie, great food and great wine. Once again our Chef’s of the Evening did their part and delivered an assortment of delicious culinary creations that were recognized by the attendees from each host site. Congratulations to all!
Hosts:
Hank & Chris Bruce
Chef:
Aimee Hallinan
Dish:
Butternut Stuffed Shells
Hosts:
Mark & Jody Theissen
Chef:
Jody Theissen
Dish:
Moroccan Harissa Soup
Host:
Stephanie D’Jang & Daniel Vlahovic
Chef:
Pamela Clauss
Dish: Beef, Carrots and Mushrooms
in Wine Sauce
Hosts:
Carolyn & Damien Christian
Chef:
Kevin Donnelly
Dish:
Shepards Pie
Chef:
Craig Stark
Dish:
Sous Vide Tri-Tip
Hosts:
Jay & Betty Joe Newell
Chef:
Frances Cravens
Dish:
Port Wine Chocolate Cupcakes
Hosts:
Greg & Cathy Risling
Chef:
Cathy Risling
Dish:
Mediterranean Chicken Pasta
Categories
In Search of Old Newsletters
The 50th Anniversary Committee is busy preparing for the big event next year. Currently we have copies of 30 years of our monthly newsletter The Wine Press, and we are hoping to get copies of all 49 years. If you have any of the following dates, we would like to scan your copies to add to our archives:
| Year | Missing Issues |
| 1976 | All |
| 1977 | All |
| 1978 | All |
| 1979 | All |
| 1980 | All |
| 1981 | All |
| 1982 | All |
| 1983 | All |
| 1984 | All |
| 1985 | All |
| 1986 | Jan – Jul, Dec |
| 1987 | May, Jun, Sep |
| 1988 | Aug – Dec |
| 1989 | All but Feb |
| 1990 | All |
| 1991 | Jan – Aug |
| 1992 | Sep – Dec |
| 1993 | Jan, Apr, Jun, Aug |
| 1994 | Oct |
| 1995 | Oct |
| 1996 | Oct |
| 1998 | Jan, Feb, May, Aug, Sep, Nov, Dec |
| 1999 | Mar – Dec |
| 2001 | Mar, Apr, Jun – Dec |
| 2002 | Jan, Mar, Apr |
| 2012 | Nov, Dec |
| 2013 | All |
| 2014 | Jan – Jul |
If you have any of the above issues of The Wine Press, or any of the Free Run newsletter that OCWS used to produce for the OC Fair, please contact Carolyn Christian at carolyn@OCWS.org to arrange a time to scan your newsletters. Thank you!
—OCWS 50th Anniversary Committee, Carolyn Christian, Jane Goodnight, Linda Flemins, Hank Bruce, Stephanie Richards
The words “grape juice” caught my attention as I read about “Verjus.” Then, because I read that Verjus is non-alcoholic, I thought about the CNN article I recently read about “Dry January.” Then, because of the cooking aspects of “Verjus,” memories of “Mirin” raced through my mind. So what do Verjus, Dry January and Mirin […]
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