Members Corner

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 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


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


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.


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


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)


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 Photography Contest

The OCWS has started a photography contest and you are invited to participate! As you might have guessed, the subject is “Wine,” but this can mean many things to many people. Do you have a great shot of the sun filtering through the vines just before picking? Or an action shot of wine being poured with some great swirls in the glass? Or a romantic shot of a couple toasting each other with some wine? These are just a couple ideas, and I am sure you have many more ideas of that great shot involving wine in some way.

Each month the Photography Committee will select a “Photo of the Month” for publication in an upcoming Wine Press as well as on the OCWS website. The ultimate goal is to publish an OCWS Calendar, consisting of the 12 best photos of the year. These may or may not be the 12 monthly winners.

The rules are simple:

  1. Entrants must be OCWS members in good standing and the submitted photo must have been photographed by the OCWS member when he/she was an active member.
  2. The photo must be somehow wine oriented. It may be of a winery, a vineyard, the winemaking process, the finished product or simply the consumption. But don’t limit yourself to these ideas!
  3. The photo may be submitted to the photography committee anytime but will be considered only for the month it was submitted. There is a limit of five (5) submissions per month.
  4. Upon submission, rights of the photo are given to the OCWS for marketing purposes, so before you submit it make sure it is your property. Please get permission from any people in the photo to use for OCWS marketing purposes .
  5. The photo may be submitted in any either JPEG, RAW, TIFF, or Photoshop format. Any size is acceptable, but is preferred to be at least 3000×2400 pixels, which is an 8×10 shot at 300 dpi for printing.

To submit a picture attach it in an email to Be sure to include your name, phone number, picture location and picture title.

If you have any questions contact Jim Burk at, OCWS photographer and head of the OCWS photography committee.

– Jim Burk, OCWS Photographer

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The Board of Directors regretfully announces that our Wine Press Editor-in-Chief, Linda Mihalik, is stepping down. Linda has served as our Editor for over five years. Linda especially enjoyed inserting […]
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2022 Courtyard Fun Facts

Here are a few “fun” facts that The Courtyard Committee thought you might enjoy knowing:

  • Largest Day—Friday, July 29: $23,461 and 2,098 Transactions 
  • Most Register Transactions—Saturday, July 23 for Awards: 1,000
  • Featured Winery Program— Scholarship Fund Contributions: $16,760
  • Largest Scholarship Day—Friday, July 15: $1,182 (First day of the Fair!)
  • #1 Best Selling Item—Korbel Sparkling Splits
  • #2 Best Selling Item—Sonoma Cutrer Chardonnay: 2,070 Bottles = 8,280 Glasses
  • Govino Glasses Sold: 3,869
  • Total OCWS Volunteers: 212
  • Total Shifts Worked: 1343 (Managers – 21; Cashiers – 43; Stewards – 30; Servers – 126)
  • New Memberships: 180 Dual Memberships= 362 and 34 Single Memberships = Total New Members 396


Featured Winery Program at the OC Fair

Lloyd and I would like to invite you to visit us, along with Betty Jo and Jay Newell, at the Featured Winery Bar during the OC Fair. We will be presenting wines from a different winery each Friday, Saturday and Sunday. You will get to meet the winemaker or a winery principal who will introduce you to their wines, answer your questions about their wines, their history with the winery, and any other inquiries you may have. We will be pouring tastes for you to enjoy.

Our participants scheduled to present to date are listed below.

Date Winery   Date Winery
July 15 Fallbrook Winery, Carrie & Kevin McCracken   July 31 Dark Star Cellars, Michael Cox
July 16 Seven Angels, Greg Martin   August 5 Gelson’s Private Label Wines, Jake Cheung
July 17 Double Bond Wine, John Klacking   August 6 Mineral Wines, Brett Keller
July 22 Dubost Winery, Zack Raines   August 7 Virginia Dare Winery, Francoise Cordesse
July 23 Big Nose Winery, Roger and Janice Mattar   August 12 Vinos Unidos Winery, Chris Jaregui
July 24 Cypher Winery, Susan Mahler   August 13 Shale Oak Winery, Curtis Hascall
July 29 Riboli Family Wines, Marty Spate   August 14 Bushong Vintage Co., Jason Bushong
July 30 Ammons Horn Wines, Roger Wolff      

All proceeds from the Featured Winery Bar go to the OCWS Scholarship Fund.

Please come make new friends, learn more about wines, and enjoy yourself.

– Liz & Lloyd Corbett,
Featured Winery Program Co-chairs

President’s Message – Gearing Up for Fair Fun!

With the Commercial and Home Wine Competitions quickly almost having been and gone, the 2022 OC Fair is fast approaching, and the OCWS is geared up to run our most important fundraising effort of the year—The Courtyard at the OC Fair. This year’s Fair theme is “Feel the Sunshine,” and runs Wednesdays through Sundays, beginning on Friday, July 15 and concluding on Sunday, August 14.

The Fair is attended by over 1,000,000 people a year, so The Courtyard clearly provides us with a perfect venue for reaching lots of people. In exchange for running the OC Fair’s wine competitions, the Orange County Fair & Events Center affords us the opportunity to run The Courtyard and realize the income therefrom. In addition to the income received from The Courtyard funding the wine competitions, it also provides funds for our year-round overhead and, by way of donations, for our Scholarship Program. Therefore, it is of utmost importance to the organization that The Courtyard be a huge success!

It takes over 300 OCWS volunteers to man The Courtyard during the Fair. Whether you are a new volunteer or a seasoned veteran at The Courtyard, this is your opportunity to support the fundraising efforts of the Orange County Wine Society. In addition to hosting The Courtyard during the OC Fair, some of our most knowledgeable and experienced OCWS members will be conducting wine seminars on Saturdays and Sundays. Check out the seminar schedule on the OCWS website and come learn something new about wines, and wine and food pairings that you may not know you don’t already know. So, if you seek fun, don’t miss coming out and feeling the sunshine with wine fun at the Fair!

I look forward to seeing you there.

– Fran Gitsham, President

An American Picnic—Wrap Up!

On Saturday, May 7, 121 OCWS members and guests enjoyed a beautiful spring day at The Courtyard for “An American Picnic.”  The red, white and blue was everywhere to be seen. Everyone danced to the music of the Three 2 Sevens, OCWS’s favorite band. The dance floor was full to the very end.

A special thank you to BettyJo and Jay Newell for the fabulous decorations. The Courtyard looked like a 4th of July Parade. And special thanks to Alice and Glenn Polser for directing the set up. It was Alice’s first time directing part of a major event and she totally stepped up to the plate. People were working on the set up as early as 9 am.

And, of course, to the Cooks’ Caucus led by Lynda Edwards for a great dinner (and a special mention to George Cravens’ sous vide tri tip, Craig Rowe’s special marinated grilled chicken, Rich Skoczylas for a Great American desert, Cheryl Heineke for homemade beans, Pamela Clauss’ Caesar salad, and Bonnie Gausewitz’ homemade potato salad).

And to all those who volunteered to work short shifts pouring wine, doing check in, serving food, etc. This organization only works because of our wonderful volunteers.

And thanks to the generosity of our members who donated wines, we raised $1,220 at the Wine Wall which will go directly into the OCWS scholarship fund. Thank you Rochelle for all your work.

We had a lot of new members who came to their first OCWS event. They were on the dance floor until the last song. I hope this event shows what a fun-loving group we are and that we will see them back for future events.

– Brian McDonald, Event Chair

May 2022 Rhône Wine Mini-Tasting Wrap Up

The May Mini-Tasting featured four varietals and one blend. There were four host sites throughout the county.

The first flight was a pair of Grenache Blancs, one from California and one from Rhône France. This was followed by three flights featuring the primary varietals of a classic Rhone blend, the GSM. Each of these flights featured a California wine against an “old world” wine. The GSM flight had a California GSM against one from Chateaneuf du Pape, and the California wine was preferred by most of the attendees. The four favorite wines across the four host sites:

1st Morcha Garnacha

Bodegas Morca

Campo de Borja,

Aragon, Spain

2018 $39.98 VINOUS 94 POINTS—”Deep, lurid violet. Ripe dark berries, cherry cola, vanilla and pungent flowers on the deeply perfumed nose. Smooth, broad and sweet on entry, then tighter in the midpalate, offering impressively concentrated cherry and blackberry flavors and hints of vanilla, licorice and spicecake. A smoky nuance builds with air and carries through a very long, gently tannic finish that repeats the floral and
licorice notes.”
2nd Mourvèdre


Bodegas Sierra


Mira Salinas

Allicante, Spain

2017 $17.99 Deep ruby/plum color is followed by a Bandol-like bouquet of smoked black fruits, earth, meat, and spice. It’s rich, medium to full-bodied, has beautiful fruit, good acidity, and plenty of tannins, and it’s a classic, balanced Monastrell that more than over-delivers at the price. These are custom cuvées for Jorge Ordóñez that are only brought into the US.
3rd GSM


Central Coast, CA

2019 $17.96 JEB DUNNUCK 91 POINTS—”The 2019 Red Wine checks in as 50% Syrah, 35% Grenache, 12% Mourvèdre, and the balance Viognier, all of which was 85% destemmed, and it spent 10 months in neutral oak. Lots of red, blue, and black fruits as well as peppery and spice dominate the nose, and it’s medium to full-bodied, with plenty of fruit, surprising complexity, and good overall freshness. It’s a smoking good red as well as a value.”
4th Grenache Blanc


Rhône, France



2019 $13.95 JEB DUNNUCK 93 POINTS—Based on 60% Grenache Blanc and 20% each Grenache Gris and Roussanne, from very old vines, the 2019 Côtes Catalanes Cuvée Centenaire is another thrilling white from Jean-Marc Lafage. Caramelized grapefruit, crushed citrus, mint, white flowers, and lots of salty minerality emerge from this medium-bodied white that has both richness and freshness.

NOTE: The Garnacha, GSM, and Grenache Blanc are all available at Hi-Times Wine Cellars in Costa Mesa.

In addition, 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 Mike and Cathy MacKenzie: Katie Leary – Mushroom Appetizer
  • Host Kathy Nalty: Linda Shepard – Strawberry Dream Cake
  • Hosts Greg and Cathy Risling: Denise Casad/Dan Weddell – Charcuterie Board
  • Hosts Wendy and Stacey Taylor: Kevin Donnelly – Key Lime Pie

The detail scores by site will be posted on the OCWS website.

Congratulations to all the winners!  A big Thank You to the Hosts!

Please send your recipes to me at for possible publication on the website.

– George Cravens, Director

NOTE:  The Gold Medal Mini-Tasting will be held in August after the OC Fair (like last year). Many of the wines entered in the Commercial Wine Competition are not released in time for a July Mini-Tasting, and we’d like to feature as many Double Gold winners as possible. Look for more details in the July Wine Press.

A Trip Around the World Must Always Include Wine!

Part 3—Greece and Israel

As Manuela and I continue our wonderful exploration of the world, this is Part 3 of my article exploring the world of wines. In my last article, I left off with visiting Corfu, Greece. I continue now with a look at wines in the eastern Mediterranean that include Greece, Israel, Jordan, Egypt, and Turkey.

That’s correct! Jordan, Egypt and Turkey.

We visited Jordan stopping in Aqaba – which is a Jordanian port within sight of both Israel and Egypt and only 20 kilometers from Saudi Arabia – and on to the historical sites of Petra. There, I rode a camel right in front of the famous Petra Treasury (see Indiana Jones and the Last Crusade). But what you really want to know is that around the archaeological digs of Petra, several recovered antiquities were determined to be wine presses – eighty-two in fact – dating back more than two thousand years, proving that wine was not a happenstance, but a product of ancient societies. And, according to our tour guide, the wine served to Jesus, most likely came from Jordan.

I did taste some Jordanian wine. I found it to very good, but also different from our Southern Californian tastes!

Egypt also has a long history of winemaking going back as far as 3rd century BC. You might think of Egypt as a desert, but the areas along the Nile are quite lush with agriculture. As we have personally seen on this trip, many products are grown in Egypt: Egyptian cotton we all know of, but also bananas. Go figure. And historians say that two thousand years ago, the Nile was much grander than today. Now, with the Aswan Dam, the Nile is more controlled. While over 90% of the Egyptian population lives in only 4% of the total land area of Egypt, efforts are in place to expand further into the deserts with more irrigation and, thus, more agriculture, essentially terraforming the desert.

As for the wines, I was impressed with what I could taste. The reds were not what we know, but the whites were clearly up there with any of the whites we all know from home and other parts of the world.

In Istanbul, Turkey, one of my very favorite cities for its polite and hospitable people, we attended a very special performance of a choir comprising extremely talented performers. These performers were Muslim, Christian and Jewish. They performed and sang songs from all three religions. It was something I won’t soon forget. What was also special was the Turkish wine that was served. Excellent and worthy of note. The photo is of a bottle of the red we were served.

A specific wine tasting tour of Jordanian, Egyptian or Turkish wines was not provided on our cruise, but such was the case in southern Greece and in Israel. So let me tell you about the wines and wineries that I had the good fortune to visit.

Toward the end of March, we docked in the southern Peloponnesian region of Greece, about two hours’ drive west from Athens. We took a tour of one of the 33 protected Greek wine regions (PDO) known as Nemea, which included a visit to the Skouras Winery.

Over the past twenty years, Skouras Winery has produced Peloponnesian-grown wines and has done so quite successfully. I am showing you only one photo that includes some of awards and accomplishments of the winery, but there was so much more to be seen.

As for the wines, they were excellent. We tasted two red and two white wines produced from locally grown varietals. The first was a dry white varietal known as Moscofilero. This was an excellent light wine from grapes grown in the nearby mountains at an elevation of over 2,400 feet. It had a good acidity and was refreshing. Next was Armyra (meaning salty), comprising 95% Chardonnay and 5% of a varietal called Malagousia. The story on this wine is that it was grown very near the shoreline; thus, as our host Elena Tsaka told us, there was a “salty” element that gets to the grapes. I did not find that, but the wine did not taste like a typical California Chardonnay. It was definitely a bit acidic giving it a complex aftertaste that was enjoyable.

The two reds we tried caught my attention. We started with Saint George, 100% Agiorghitiko from Nemea (yes I had to take very good notes). It also comes from the mountain vineyards. While the bottle we tasted was from 2019, according to Elena, Hercules supposedly drank this wine to enhance his strength!  Perhaps he only felt strong after drinking this wine, for It was excellent. It had a peppery finish and solid black fruit aromas. I could not get enough. This was followed by Megas Oenos meaning the grand or great wine. Elena told us it was their “big wine.” At 14% ABV, this 2018 vintage comprises 80% Agiorghitiko and 20% Cabernet Sauvignon. It was described as silky yet powerful. I thought it was right up there with the Saint George.

In the end, I purchased a few bottles of the reds that I shared with some fellow passengers and crew. They were very well received. After further research, I have learned that Domain Skouras, as it is formally known, distributes to JVS Wines Import in Commerce, close to where I live. I will have to check that out when I do return to the US.

Over the next three weeks of travel is when we discovered the Jordanian and Egyptian wines. By mid-March, however, we spent a few days in Israel. And side note, I will have so many more stories to share with you about our northern African and Middle Eastern journey, just not here.

From Haifa, Israel, Manuela and I, of course, ventured out on another wine tasting opportunity. This time we went south along the incredibly green and fertile Israeli coast to a small town called Zichron Yaakov. There, we arrived at Somek Winery. Totally different from the very modern, well established Greek wine production facility of Skouras Winery, Somek Winery was created in the backyard of the home of the owners, Barak Dahan and his wife, Hila. Notice the coffee pot placed among the various equipment items! It couldn’t have been a better experience.

Allow me to give you some background. For five generations, going back to 1882, the Dahan family has produced grapes in their family vineyard, all naturally irrigated by the way, selling the grapes to other local Israeli wineries. In 2003, Barak and Hila decided to produce their own wine under the name Somek, which means “blush” in Hebrew. Barak told me that of the 200 tons harvested, he keeps 35 tons for his wines. And each varietal that he uses for his wine production is harvested by hand in a single day. Needless to say, they keep the best for themselves! Sediment and lees are allowed to settle out naturally over a two- to three-month period. Barak said “it’s very hard to wait.” Reds are aged for one to three years in French oak, but he checks the quality personally as he does not want “carpenter wine,” that is over-oaked wine.

Of the twelve varietals that they grow, Barak uses nine in his production. Somek currently produces 30,000 bottles annually. Barak only produces bone dry wines “because this is what I like.” And they were excellent.

As for the wine that we tasted, there were four offered. First up was a Rosé made from Grenache. It was extremely light in color but had a great aroma and taste. Though I am not a
Rosé fan normally, this wine was exceptional. I had to get a bottle.

Next was a blend of Roussanne, Viognier and Chenin Blanc. To me it was unique with a light but mineral taste. Our first red was a 2017 Syrah. It was amazing and much like our California Syrahs. Our fourth tasting was a 2017 Carignan that I absolutely loved. Once again, I found myself buying several bottles that I could share with fellow passengers and crew.

I cannot say enough about these two very special wineries. We were treated like good friends and we were treated to some phenomenal wines as well.

Our voyage continues…

– W. Scott Harral, Contributing Writer