Wendy Taylor

The Results Are In – Rhone Mini-Tasting

The March Rhone Wine Mini-Tasting was held at eight sites (members’ homes) across the county, with 125 people enjoying 10 Rhone-style wines paired with dishes prepared by the attendees. The wines were served in five blind flights of two wines each and the attendees judged each wine and voted for their favorites.

The featured wines started with two Rhone white blends – Carol Shelton’s Coquille Blanc and a French Rhone white blend. The Coquille Blanc came in 3rd overall and was the favorite wine at one site, second favorite at another and third favorite at three more sites. It is unusual for a white wine to be so well-liked since many of our members prefer red wines.

The next four flights were all reds, with three from California, three from the Rhone Valley in France, one from Australia, and one from Spain. The California wines did quite well overall, with one from Paso Robles being the overall favorite by a large margin (placing first at six of the eight sites, second at one, and fourth at the final site). The second place wine overall was in the top four selections at six of the eight sites. The three top wines also happened to be three of the least expensive (and one of the most expensive came in eighth, in spite of its 95 point rating by Robert Parker’s Wine Advocate).

The four favorite wines across the seven host sites:

1st Place
2020 McPrice Myers
Rhone Red Blend
High on the Hog
Paso Robles, CA
$23.99
The 2020 High on the Hog has a deep ruby color and scents of tar, iron,
underbrush and cured meats with a core of red cherries and potpourri. The
medium-bodied palate is soft, supple
and alluring with a long, floral finish.
This is delicious and very easy to drink!
Best after 2023.
Blend: 48% Grenache, 26% Petite Sirah,
7% Syrah, 7% Zinfandel, 5% Mourvèdre,
5% Malbec and 2% Lagrein
Accolades: 93 RP (Wine Advocate)

2019 Christo
Marietta Cellars
Rhone Red Blend
North Coast, CA
$24.99
A blend of Syrah,
Grenache, Petite Sirah
and Viognier, the 2019 Christo has a
deep ruby-purple color and alluring
scents of blueberry jam and cassis with
accents of loamy earth, violet, coffee
beans and iron. The full-bodied palate
is powerful yet silky with seamless
acidity and gobs of pure violet perfume
on the long, layered finish. It’s easy to
drink now but offers a decade or more
of cellaring potential.
Accolades: 96 RP (Wine Advocate)

2021 Carol Shelton
Rhone Wine Blend
Coquille Blanc
Paso Robles, CA
$25.99
Enticing nose of spicy pears and
white peaches, almond paste/
marzipan, a touch of honeysuckle
perfume. Multi-dimensional
(many layers),
a hard-to-describe range of
aromatics, intriguing, almost
mysterious. In the mouth, it
is crisply dry yet creamy and
round and full-bodied with nice almond
paste on crisp-yet-juicy pear fruit.
Blend: 30% Grenache Blanc, 30%
Roussanne, 30% Viognier, 10%
Marsanne

4th Place
2021 John Duval
Plexus Red
Barossa, South Australia
$40
A classic Barossa blend crafted
from John Duval’s old vine Shiraz,
Grenache and Mourvèdre. Shiraz
provides rich, dark fruits and mid-palate
weight, whilst Grenache delivers
a bright flavor spectrum of red fruits
and spiced notes. Old vine Mourvèdre
is integral to the blend, ensuring
a good firm backbone
of savory tannin and a
long finish.
Blend: 45% Shiraz,
32% Grenache, 23%
Mourvèdre
Accolades: 96 RP (Wine
Advocate)

Chefs of the Evening

In addition to tasting fabulous wines, the March Rhone Wine Mini-Tasting attendees brought a delicious dish to share and then voted on a Chef of the Evening. The results of the Chef of the Evening at each host site are:

Hosts: Kathy Krieger & Lynda Edwards
Chef: Tamera Reddy—Chocolate Cassis Flourless Cake

Hosts: Kathy Nalty
Chef: Adrienne & Ray Davis—Pork Sliders

Hosts: Elee & Don Phillips
Chef: Beth & Craig Stark—Tri-Tip

Hosts: Greg & Cathy Risling
Chef: Magda El Zarki—Endive & Apple Salad

Hosts: Rob & Germaine Romano
Chef: Wendy & Stacey Taylor—Cassoulet

Hosts: Frank & Pat Solis
Chef: Jim Burk—Short Ribs Braised in Wine

Hosts: Beverly Genis & Bob Topham
Chef: Beverly Genis—Honey Baked Ham & Split Pea Soup

Hosts: Dave & Barb White
Chef: Deborah Webber—Balsamic Roasted Tomato & Mushroom Tartines

Congratulations to all the winners and a big thank you to
the Mini-Tasting hosts! Look for recipes at ocws.org.

—George Cravens, OCWS Director

Recipes of the Month – Winning Recipes

Congratulations to all of the winners and a big thank you to the hosts. Please send your recipes to George Cravens at george@ocws.org for possible publication on the OCWS website.

Deborah Webber’s Balsamic Roasted Tomato & Mushroom Tartines took home Chef of the Evening honors at last month’s OCWS mini-tasting. Deborah, a six-year OCWS member along with husband Michael, adapted this recipe from one she found years ago in a magazine.

Balsamic Roasted Tomato &Mushroom Tartines

Ingredients

1 lb. multi-hued tomatoes, halved

6 Tbsp. extra virgin olive oil plus

some for brushing

2½ Tbsp. quality balsamic vinegar

1½ tsp. sugar

2 tsp. sea salt

Freshly ground black pepper

1 lb. large mushrooms, halved

Freshly ground black pepper

4 slices sourdough or rustic bread

6 Tbsp. pesto

8 oz. fresh mozzarella

Fresh basil leaves, for garnish

 Instructions

Preheat oven to 325˚F. Line 2 sheet pans with parchment paper.

SPread tomatoes out in a single layer on one of the prepared pans. Drizzle tomatoes with 3 Tbsp. olive oil and 1½ Tbsp. balsamic vinegar.

Sprinkle with 1 tsp. sugar, ½ teaspoon sea salt and a generous grind of freshly ground black pepper.

Spread mushroom halves in a single layer on the second prepared

pan. Drizzle mushrooms with 3 Tbsp. olive oil and 1 Tbsp. balsamic vinegar. Sprinkle with ½ teaspoon sugar, ½ teaspoon sea salt and a generous grind of freshly ground black pepper.

Roast tomatoes and mushrooms 60-75 minutes or until most of the liquid has disappeared. Gently stir every 15 minutes during roasting time. Mushrooms will be finished about 10-15 minutes before tomatoes.

Remove from oven when veggies are deep golden and caramelized. Set aside, but leave oven on.

Brush both sides of bread slices lightly with olive oil. Place in a sauté pan and cook over medium heat until golden on both sides. Cook in batches, if needed.

Place bread slices on a sheet pan.

Top each bread slice with 1½ Tbsp. pesto. Spread pesto to edges of bread slices. Slice or tear mozzarella into small pieces. Top pesto layer with torn mozzarella. Add tomatoes and mushrooms, dividing evenly between the tartines.

Return to oven and bake until cheese is melted, about 6-8 minutes. Scatter with fresh basil leaves and serve.

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New OCWS member and Chef of the Evening Magda El Zarki dazzled mini-tasting guests recently with her endive salad.

El Zarki says she got the recipe from a French friend, and that it’s her go-to for summer lunches or as an appetizer for an evening meal.

“I love its crunchiness, the slightly bitter taste of endive, with the sourness of Granny Smith apple combined with the salty rich taste of gruyere,” El Zarki says. “Walnuts add some depth. The combo is a favorite of mine, also easy to prepare.”

Endive & Apple Salad

Ingredients

4-5 plump endives

2 green Granny Smith apples

8 oz. aged gruyere

1 cup coarsely chopped walnuts

Vinaigrette salad dressing

(1/3-1/2 cup)

Instructions

Slice the endive into 1/3” slices, toss into a salad bowl.

Peel, core and chop the apples into bite-size pieces; add to salad bowl.

Cut the gruyere into small 1/3” cubes; add to salad bowl.

Add the chopped walnuts to the salad bowl.

Mix all the ingredients; add vinaigrette dressing and toss

OCWS Wine Auction Great Wines For a Better Cause

Many of us look forward to the OCWS Wine Auction each year. It is a time to see friends, share some great wine and food and fill our personal cellars with California wines at unbeatable prices.

While you might think the wine auction is held just to empty out the OCWS cellar in preparation for this year’s wine competition, it is our second most important fundraiser of the year, just behind the Wine Courtyard during the OC Fair. As a reminder, the OCWS is a non-profit 501c(3) organization with a mission to support wine education. We do this through our programming at the OC Fair (wine tasting, seminars, featured wineries); winery programs during the spring; and WineCompetition.com, which features all of the winners from the OC Fair Commercial Wine Competition.

But by far our biggest support of wine education is the OCWS Scholarship Fund, which this year surpassed the $750,000 mark in donations to eight California colleges and universities with wine and culinary arts-related programs.

For those who have never attended the event, here is what to expect:

  • Over 1,000 silent auction lots placed in order on tables that span the event venue.
  • Over 100 verbal auction lots auctioned off randomly by our professional auctioneer.
  • Lots consist of four bottles of quality California wine curated by our own cellarmaster and his team who have spent weeks putting together the lots.
  • Printed and electronic catalogue of the auction lots available for attendees a few weeks before the event.
  • Mystery lots of wine available at crazy low prices and can be ordered at the beginning of the event, guaranteeing you will go home with something.
  • Food and wine served throughout the event in several courses (appetizers, entrees and desserts).
  • Doors open at 11 a.m. and bidding starts immediately.
  • Silent auction lots picked up randomly throughout the event until 4:30 p.m.
  • Checkout process begins shortly after 5 p.m. and concludes when all wines have been paid for and picked up. No early checkout is available under any circumstances. Please plan to stay until 6 p.m.

So whether you are looking to fill your wine cellar with some great deals on California wines, enjoying time with friends or great wine and food, or you want to support the wine industry by contributing to the OCWS Scholarship Fund, the OCWS Wine Auction has you covered.

OCWS members attend the annual wine auction featuring more than 4,400 wines in search of good deals and fun times.

The OCWS has been pairing wine education and fun for decades and this event is no exception. At only $20 per person for wine, food and a chance to get some great deals on wine, the wine auction is a bargain.

You can get even more involved by contributing your time as a volunteer during part of the event.

Please join us on Saturday, April 22, at the OC Fair and Event Center for our annual auction (a members-only event). Thank you in advance for your support of the OCWS and our mission to promote wine education.

Carolyn Christian – Event Chair

Presidents Message

The cog in the wheel is one who holds a minor but most necessary post in a large organization. The cogs who run the Orange County Wine Society are our volunteers.

As a volunteer, I have had the privilege to meet and spend time and work side by side with amazingly wonderful people who, like me, love the OCWS not just for what it can give us, but what we can do to give back and help in the successes of an incredible volunteer organization.

For me, it took just raising a hand to volunteer at the courtyard at the OC Fair 23 years ago and I was hooked. I had so much fun and met so many kind, intelligent, heartwarming and fun-loving people that, most likely, I wouldn’t have crossed paths with in this life. Volunteering hasn’t always been fun, since I have the tendency, like many of us, to raise my hand just a bit too often. But it most certainly has always been fulfilling.

This brings me to the point that the OCWS runs on volunteerism and the old adage that “many hands make for light work.” There are a number of people who have the time to volunteer on a regular basis, but it is also the people who have but a few days or even just hours a year that we would not exist without.

With each new year, OCWS starts planning for the annual major events that make this organization what it is – the Commercial and Home Wine competitions, wine auctions, the Courtyard at the OC Fair and, lest we forget, the numerous other membership events throughout the year. All of these are successful because of volunteers.

One thing you can be assured of is that you will be asked repeatedly to volunteer. Volunteering is not a requirement of membership and solicitation to volunteer does not mean you are obligated. But I promise you, if you have not thrown your hat into the volunteer pool, try it; you will not regret it. You will meet people you otherwise might not meet; you will share stories and laughter; and, I hope, you will find as much enjoyment in volunteering as I have and that your heart will be equally filled.

I urge all of you who can make the time, even for just one hour at an event, to give volunteering a try. It is truly addictive; just ask anyone who has tried it. It is as much a social experience as any event you attend.

John F. Kennedy once said, “Every person can make a difference and every person should try.” I say every member should volunteer at least once and I hope you have as much fun as I do.

Fran Gitsham, President

 

 

New Member Mixer

Meet other new members and the OCWS Board of Directors as well as learn more about what the Orange County Wine Society has to offer at the New Member Mixer […]
This post is only available to members.

Notable Recipes March 2023

Oven Braised Veal Stew
with Black Pepper &
Cherries

INGREDIENTS:
2 lb. boneless veal stew meat cut
into 2-inch pieces
¼ tsp. black pepper
2 tsp. kosher salt, divided
1 Tbsp. all-purpose flour
2 Tbsp. butter
1 Tbsp. olive or canola oil
¾ cup boiling water
2 Tbsp. veal demi-glace (try
Williams-Sonoma)
2 cups fresh or undrained thawed
frozen pitted cherries
2½ Tbsp. honey
1 cinnamon stick
1 cardamom pod
1 dried bay leaf
1 cup dry red wine (Syrah, Barbara,
Pinot Noir) optional
1 Tbsp. finely chopped fresh parsley
½ package of flat butter noodles

Steps

Preheat oven to 325 degrees. Place veal pieces in bowl; sprinkle all over with pepper and 1 tsp. salt. Sprinkle with flour and toss to coat. Melt butter with oil in 5 to 6 qt. Dutch oven over high heat. Working in two batches (if necessary), add veal; cook, stirring occasionally, until browned on all sides, 6 to 7 minutes per batch. Transfer veal to a bowl using a slotted spoon; set aside. Pour off drippings from the Dutch oven.

Stir together ¾ cup boiling water and demi-glace mixture, cherries, honey, cinnamon, cardamom bay leaf and optional red wine to Dutch oven; bring to a boil over high heat, scraping bottom and sides of oven to loosen browned bits. Reduce heat to medium low; cover and simmer 10 minutes. Uncover; nestle veal in the cherry mixture.

Cover and roast in preheated oven until veal is very tender, about 90 minutes. Remove and discard cinnamon, cardamom and bay leaf. Stir in remaining 1 tsp. salt. Sprinkle with parsley and serve immediately over noodles.

Optional Thickening

Deglaze the stew. Pour veal and cherry stew into a bowl through a sieve. Place veal and cherry mixture in a bowl and set aside. Return the sauce to the Dutch oven and add ½ cup heavy cream. Heat over medium heat until the sauce has thickened, 10-15 minutes. Return veal, cherry mixture to the sauce and reheat over medium heat 10 minutes.

Make Ahead

Stew can be made up to three days ahead; let cool then cover and refrigerate. Reheat gently over medium.

Oven Braised Veal Stew with Black Pepper & Cherries recipe courtesy Barb White. Got something delicious to share? Please send your recipes to George Cravens at george@ocws.org for possible publication on the OCWS
website.

Future Investment: Where Are They Now?

Scholarship Success – Story by Greg Risling

In a state overflowing with an abundance of wine, who doesn’t dream of dipping their toes in the world of winemaking?

For Robert Huff, that aspiration became reality thanks, in some small measure, to a $1,200 scholarship from the Orange County Wine Society.

Huff, 39, was studying at Cal Poly, San Luis Obispo, trying to cover his tuition and other expenses while splitting his time between school and working part time at a restaurant. Fortunately, he was awarded an OCWS scholarship that helped him graduate in 2017 with a degree in wine and viticulture.

“I was willing to learn whatever I could,” Huff says. “At Cal Poly SLO, I built a good base of wine research and how to solve problems, which has been helpful in my career. I learned in the winemaking industry there is no one size that fits all.”

Every year, OCWS awards scholarships at eight California colleges to aspiring students studying enology, viticulture, wine marketing or culinary arts.

The Santa Rosa native went on to work at esteemed Pinot Noir producer Kosta Browne, where he landed one of two prized internship positions out of a pool of 17 applicants. There, he learned the tools of the trade, eventually becoming cellar master, where he dabbled with high-end fruit and had the freedom to experiment.

For the past two years, Huff has been with Marine Layer Wines, a Sonoma winery that focuses on Pinot Noir and Chardonnay. He now serves as assistant winemaker, running a 350-ton production facility.

Huff also has been afforded a side project: Joseph-Jibril Wines. Using both Huff and partner’s Jaam Moynihan’s middle names, they have been blessed to make their own wine. Their first vintage was a 2021 carbonic Pinot Noir and a 2021 Rose of Pinot Noir.

Jaam Moynihan (left) and Robert Huff take a break from production of their Joseph-Jibril Wines.

This year they plan to add an organic Chardonnay and Cabernet Franc to their portfolio.

Huff realizes he is fortunate to do what he loves the most and has some parting advice for those who want to be part of a flourishing industry and may need to rely on scholarships like the ones OCWS provides.

“Do your research and find the curriculum that has the most to offer,” he says. “Exploring all your options is helpful and putting in that little bit of extra work – especially finding available scholarships – will help you in the long run.”

To date, OCWS has awarded more than $740,000 through its scholarship program. In 2022, OCWS gave nearly $30,000 to eight institutions.

President’s Message

“Where there is love, there is life” – Mahatma Gandhi

February is that time when we all instinctively think of “love” in one way or the other. Some of us celebrate with flowers, chocolates and champagne. Some think of loves lost and raise a glass in gratitude and celebration of precious memories. Some think of loves who have never been and dream that they are still yet to come.

Valentine’s Day and the thought of love has been ingrained in us from the time we were old enough to go to school, our moms making sure we made enough cards so as to not exclude anyone in the class.

Valentine’s Day is a part of our culture, from our earliest days of homemade cards to extraordinarily expensive Hallmark cards to Hallmark movies that now look to bring love to every season of the year. Love comes in many ways to warm hearts.

In the case of the OCWS, love also comes in many forms and faces. People may initially join for the love of wine but, more often than not, I see people who just love life overall and extend that love to others. I have seen marriages and life-long friendships formed within the organization and have had the privilege of sharing more happiness than I could have ever imagined and, unfortunately, more sadness than I would have liked with people whose bonds have formed over that initial love of wine.

I have never met a less-than-loving heart within the OCWS. The people, and their loving hearts, is what has made the OCWS successful. The continuing success of the organization, in my mind, comes second only to the people who make our organization successful year after year.

I, for one, am grateful and my heart is warmed by the love I see in each and every member who crosses my path, whether their love be for each other or in the form of passion for a project, or as is usually the case, both. I LOVE that my path in life has brought me to the OCWS and wish that each of you experience passions that make your heart happy and many people for you to love and be loved by every day of the year!

—Fran Gitsham, President