OCWS
I want to personally thank long-time members Jim and Judi Brady for their donation to the OCWS of 218 cases of wine from their Roadrunner Ridge Winery. These wines will be served at the OC Fair and sold at the Wine Auction.
Thanks, Jim and Judi, and I hope to see you soon at our events.
And a special thanks to George Cravens,
Fred Heinecke, and Carolyn and Damian Christian for their hard work in transporting the wines to Building 15!
– Kevin Donnelly, President
Just a reminder, to declare your candidacy for a position on the Board, the candidate must present their Declaration of Candidacy in writing, by mail or via electronic media to the Election Chair no later than fourteen (14) calendar days prior to the scheduled Annual Business Meeting which is Friday, August 27, 2021. During the […]
The Wine Auction Committee would like to update the OCWS membership with the latest information on the 2021 Wine Auction. We, like so many of you, look forward to this event every year. With the closure of the Fairgrounds in 2020, we were forced to cancel the Auction last year. Over the last several months, we were anxiously awaiting the confirmation that the OC Fair and the OC Fair Commercial Wine Competition would be held as scheduled. With both the Fair and Competition just around the corner, we are all focused on making both events a success for the OCWS.
While we were not able to hold the Auction in the spring, which is our typical timeframe, we still plan to have a Wine Auction in 2021. Stay tuned for more details on the upcoming Wine Auction which we plan to hold in person this fall, if at all possible. We look forward to seeing you there!
If you are interested in being on the Wine Auction Committee, we are still looking for more committee members. Please reach out to me at Carolyn@ocws.org.
– Carolyn Christian, Wine Auction Committee Chair
ERIC W. MARTENS
February 23, 1940 – April 12, 2021
We regret to inform the membership of the recent passing of Eric Martens, a many-year member of the Orange County Wine Society.
Eric can be remembered by his willingness and enthusiasm to work The Courtyard every year serving wine, managing, and acting as Wine Steward. He was also an avid member of the Cooks’ Caucus, where he delighted in cooking delicious meals for our members during many of our events.
In his life outside the OCWS, Eric was a prominent attorney who practiced law in both Orange and Los Angeles County. Additionally, as an avid patriot and historian, Eric was a professional officer in the California State Guard, recently retiring as a full colonel in the Judge Advocate General’s Corps.
Eric’s wife, Barbara, preceded him in passing. He is survived by his daughters, Erin and Elise, as well as four stepchildren, Zane, Zach, Zale, and Kim, and many grandchildren.
He will be deeply missed by all who knew and loved him.
– John Goodnight, OCWS President Emeritus
The re-opening of the OC Fair is providing our members many opportunities for volunteering, and we need your help. Now is the time the OCWS can use help from our members in a variety of areas for which you may find yourself well suited! VRPs, or Volunteer Recognition Points, are incentives designated to members who volunteer, and now that we are getting re-established, there are many ways your time and effort will be greatly appreciated and rewarded.
Consider signing up to serve at The Courtyard. The Courtyard is also a nice place to enjoy the Fair from the other side of the counter—get there before your shift or come on your day off using your OCWS pass. However, before we can open The Courtyard, we need a set-up and tear-down team in order to pass the inspections to serve our award-winning wines at the Fair. Wines need to be judged at the Commercial Wine Competition, and volunteers are needed several days prior for sorting, bagging and transporting to the Hilton hotel and back. Coinciding with these activities, the OCWS Winemakers’ Group also requires members access to The Hangar for this year’s Home Wine Competition. And looking further ahead, volunteers will be needed for the Wine Auction.
Volunteers are always welcome to engage with hosting a Zoom evening of Varietal Hours and other educational and entertaining tastings. Our OCWS production team will help set it up. As you can see, there are many ways for members to stay involved, contribute and earn VRPs.
We encourage our members to get involved and back together with each other. We can always count on you to help the OCWS set an example for success this special 45th Anniversary year.
You can do it all and sign up for upcoming activities on the ocws.org website. And remember to wear your OCWS name tags during all events. We will be happy to see you and be able to serve together again.
– George Cravens, Volunteer Recognition Chair
– Leslie Hodowanec, Director
If you plan on staying at the Hilton Hotel located at 3050 Bristol Street, Costa Mesa, for the weekend of the Commercial Wine Competition, please make reservations no later than May 15, 2021. The OCWS has booked a block of rooms for OCWS members at a discounted rate and this rate is guaranteed only until that […]
We’re still calling all volunteers! The 2021 Commercial Wine Competition will be held early June 2021 (June 5-6) and volunteers are crucial to its success! Please note the date change this year and save the date! This event offers many opportunities to enjoy getting to know your fellow OCWS members and experience some great California […]
OC FAIR, July 16 through August 15. Volunteer sign-ups starting May 1. Detailed information coming soon.
Although slightly modified, under OC Fair rules to meet Covid guidelines at fair time, we expect fun to be had by all and hope all our volunteers consider coming back to the Courtyard to help begin bringing real life fun back to the OCWS.
The Courtyard is the center of membership events throughout a normal year and, during the OC Fair, is the site of our biggest annual fundraiser and, needless to say, having been cancelled last year, we will be working to make 2021 a huge, and much needed, success!
The OCWS Winery Webinar program is thrilled to be presenting Giovanni Balistreri, co-owner and winemaker of Russian River Vineyards, on Friday, April 9. After listening to Gio and hearing the excitement in his voice and seeing the look of sheer pleasure on his face, it was clear to see why he feels that “wine is fun and it’s a passion.” He explained that to him, “there’s a story behind every wine,” and that his philosophy and style is that he makes wine by taste, touch and feel. With this love of his, it’s easy to understand how Russian River Vineyards garnered three awards at the 2019 OC Fair Commercial Wine Competition and overall, how RRV wines have won more than 200 medals, 75 of them gold.
From fifth generation Sonoma farmer to impassioned winemaker, Gio wears his heart on his sleeve when it comes to his passions. As a three-year-old learning at the knee of his grandmother to tend her vegetable garden, to a newly graduated high school student in 1999 planting his first four-acre vineyard of Pinot Noir on his family’s farm with his father, to his first vintage in 2004, having just graduated college, Gio exudes passion when he speaks of everything from his upbringing to his family and his love of the wine making process.
When asked of his favorite aspect of the wine industry, Gio says that “wine is fun and not work” and that he loves to “control every aspect of growing the grapes, watching them all summer long and then harvesting them” so he can “control the quality, get the most premium fruit and make that into wine.” He also loves the social side and tries to be in the tasting room as much as possible, speaking to every single person.
Russian River Vineyards has generously offered their wines at a 30% discount, with wine sales extending from March 1st to April 12th. The three wines that will be presented are: 2019 Chardonnay/Bacigalupi, 2017 Pinot Noir/Classic Cuvee, and 2016 Red Blend/Confluence and can be purchased for just $100 for all three. Information on ordering wines can be found on the OCWS website.
This brief article cannot possibly convey the passion emitted from the man himself. Don’t miss the opportunity to see and hear Gio live! Sign-ups close at 5 pm on Wednesday, April 7 and remember, purchasing wine does not automatically sign you up for the Zoom webinar. You must sign into your account and sign up to attend under the “Events” tab at www.ocws.org. If you have any questions, please contact Rich Skoczylas at Rich@ocws.org.
– Fran Gitsham, Contributing Writer
The Comfort Food and Wine Pairings seminar presented on February 21st by Ed Reyes and Sara Yeoman had a lot of us salivating and ready to comfort eat our way through several days to come. For me personally, the highlight was watching and listening to Ed describe his Chicken Pot Pie recipe. By the look on his face and the tone of his voice, I knew this one was a winner, as it’s obvious that this dish is among his favorites and most soothing. For anyone who is fortunate enough to know Ed, you know he’s not only one of the nicest people in the world, but an accomplished home winemaker and cook extraordinaire. He has the innate sense of taste and smell that makes the world’s finest chefs stand out above the rest.
Many of us have had the pleasure of attending seminars presented by Ed on various wines and wine pairings. His understanding and explanations of what wines pair with what foods never ceases to amaze me.
For this recipe, Ed paired a Sauvignon Blanc for the herbal notes of the wine as the recipe is creamy and rich and the SB cuts through the richness. Ed further suggests a Pinot Noir, for red lovers, for the exact same reason. I’d wager that a lot of us will be trying this recipe soon. Thanks, Ed, for your willingness to always share your knowledge, love and enthusiasm for food and wine.
Chicken Pot Pie ala Ed Reyes
Makes 6 servings
6 tablespoons unsalted butter
1 large shallot, finely chopped
1 tablespoon chopped thyme
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
½ cup all-purpose flour, plus more for dusting
3 cups low sodium chicken broth
1 cup heavy cream
1/8 teaspoon dry mustard
Kosher salt, freshly ground pepper
1 large sprig fresh rosemary
2 bay leaves
2 medium carrots (about 6 oz), peeled, chopped
1 medium russet potato, peeled, cut into ½-inch dice
4 cups coarsely chopped or shredded rotisserie chicken meat (from 1 small rotisserie chicken)
1 ½ cups frozen pearl onions, thawed
1 ½ cups frozen peas, thawed
2 teaspoons Worcestershire sauce
1 sheet puff pastry, thawed in refrigerator
1 large egg, lightly beaten
Preheat oven to 400°. Heat butter in a large skillet over medium heat. Add shallot and thyme and cook, stirring often until shallot is translucent, about 3 minutes. Add wine and continue stirring until wine is reduced by half. Add ½ cup flour and cook, whisking constantly, until mixture is pale golden, about 5 minutes.
Whisk in broth, ½ cupful at a time, incorporating completely before adding more. Whisk in cream and dry mustard. Season with salt and pepper, add rosemary sprig and bay leaves. Bring mixture to a boil, reduce heat and simmer, whisking occasionally, until thick enough to coat a spoon, about 3 minutes. Reduce heat as needed to maintain a simmer and add carrots and potatoes. Cook until vegetables are nearly tender, about 5 to 7 minutes.
Remove rosemary sprig and bay leaves. Mix in chicken, pearl onions and peas. Add Worcestershire sauce, taste and adjust salt and pepper, if needed. Transfer mixture to a shallow 2 quart baking dish.
Unfold pastry and gently roll out on a lightly floured work surface just to smooth out creases and, if needed, make it large enough to fit over dish. Drape over baking dish and trim pastry so it is slightly larger than the dish (you want a little overhang). Brush with egg and make 2 or 3 slits in the pastry with a sharp knife.
Place baking dish on a rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown, and filling is bubbling through slits, about 20–30 minutes. Reduce oven temperature to 350° and continue to bake until crust is deep golden and cooked through, 30–35 minutes longer. Let sit 10 minutes before serving.
– Fran Gitsham, Contributing Writer