Mini Tastings

November 2023 Holiday Mini-Tasting Results:

The November Mini-Tasting was held at six sites (members’ homes) across the county, with roughly 100 people enjoying 10 wines selected to pair with holiday dishes and comfort food. The attendees each contributed a dish and each site voted for their favorite who was awarded a bottle of wine as “Chef of the Evening.”

The wines were served in five blind flights of two wines each and the attendees judged each wine and voted for their favorites. There were several proprietary red blends in the wine lineup along with Pinot Noir, Syrah, Petite Sirah and Zinfandel.

The overall winner was an Estate Syrah from Halter Ranch in Paso Robles, followed by David Phinney’s “Eight Years in the Desert” and two Petite Sirahs. All 10 wines were purchased at Hi-Time Wine Cellars in Costa Mesa.

The three favorite wines across the six host sites:

Place Wine & Winery YR PRICE DESCRIPTION
1st Halter Ranch

 

Estate Syrah

 

Adelaida District

Paso Robles

 

92 points

Wine Enthusiast

2019 $41.95 This is a rich and roasty style of Syrah, starting with aromas of cocoa nibs, carob and espresso beans as well as blackberry paste and baking spice. Cocoa and coffee flavors give a nutty tone to the palate, which is warmed up by chai spices.
2nd Orin Swift

 

Eight Years in the Desert

 

California Red Wine

St. Helena, Ca.

2022 $40.99 The nose is rife with notes of ripe blueberry, black plum, wild raspberry, espresso bean, sweet oak and a hint of crème de menthe and cedar. Bright acidity throughout the palate, the wine closes with round, ripe tannins, fresh pluot and dark chocolate.
Blend: Zinfandel, Syrah, Petite Sirah.
3rd Rodney’s Vineyard

 

Epiphany

Petite Sirah

Los Olivos, Ca.

 

Santa Barbara County

2019 $51.95 Deep powerful wine with inky dark fruit, lavender, chocolate, and black pepper. This friendly, heady Petite has a ton to offer.

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 Chris & Hank Bruce:

Ronna Rowe – Artichoke Dip

 Host Lora Cross:

Germaine Romano – Salmon on a bed of Tropical Rice

 Hosts Denise Casad & Dan Weddell:

Adrienne Davis – Creamed Corn

  • Hosts Beverly Genis & Bob Topham:

Barbara Greenfield – “Super” Salad

  • Hosts Virginia & Karl Kawai:

Eric Kalnes – Pork Tenderloin with Balsamic Fig reduction

 Hosts Don & Elee Phillips:

          Kathleen Alva & Paul Wooldridge – Ribs

Congratulations to all the winners!  A big thank you to the hosts!

George Cravens, OCWS Director

August 2023 Gold Medal Mini-Tasting Results:

The August Gold Medal Mini-tasting was held at 10 sites (members’ homes) across the county, with 165 people enjoying 10 wines that had each been awarded a Double Gold Medal 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. Since there were eight different varietals in the line-up, the attendees also were asked to name the varietal for each wine (a brief description of the varietals was provided on the back of the scoresheet).

Since the Gold Medal Mini-Tasting always features a number of different varietals, all very highly rated, the overall scoring likely has more to do with personal taste and the food being paired than an actual comparison of the wines.

The featured wines started with two Grenache Noirs – Carol Shelton’s and an unusual white wine from Dubost called “White Heart.” The White Heart was 100% Grenache Noir, but had no color from the skins, making it look like a Grenache Blanc. Overall, the two Grenache wines tied for 7th place across the 10 sites.

The overall winner also was the highest-rated wine in this year’s Commercial Competition – the Runquist 2021 Charbono, which earned 98 points and Best of Class. The wine placed in the top four at eight of the 10 sites.

Second and third overall were a pair of Petite Sirahs. Second place went to the Macchia “Rebellious” and third place went to the Bushong “Unknown Pleasures.”  Fourth was the Reserve Old Vine Zinfandel from Hawley.

The four favorite wines across the seven host sites:

Place Wine & Winery YR PRICE DESCRIPTION

1st

Jeff Runquist

 

Charbono

 

Sierra Foothills AVA

Amador County

 

98 Double Gold

Best of Class

2021 $29.00 The 2021 Charbono has a deep, purple-black color with youthful magenta hues. Brairy blue black fruits; boysenberry, marionberry and mulberry provide the foundation of this wine’s aroma. Notes of crushed pine needles and forest floor transition to a bouquet of deeply toasted oak. Flavors of ripe blackberries and savory oak precede those of creamy mocha and dark chocolate.

2nd

Macchia

 

Rebellious

Petite Sirah

 

Lodi AVA

 

93 Double Gold

2021 $28.00 Petite Sirah got its name from the small size of the berries and not the wine that is produced from it. It is one of the biggest, boldest and tannic wines produced in America. These Rebellious grapes wanted to stand on their own to show the world just how good they could be. The rich ripe berry flavors are highlighted with a subtle hint of soft vanilla oak making it a very food-worthy wine.

3rd

Bushong

 

Unknown Pleasures

Petite Sirah

 

Paso Robles AVA

95 Double Gold

2020 $55.00 The Bushong website says 100% Petite

Sirah.

Sona Vineyard Willow Creek

75% New French Oak

Blueberry. Cola. Burnt Sugar. Slate Minerality.

4th

Hawley

 

Reserve Old Vine

Zinfandel

 

Dry Creek Valley AVA

 

95 Double Gold

2021 $52.00 Aromas of raspberry preserves, nutmeg and rose petal. Brimming with strawberry and blueberry fruit backed by structured tannins and bright acidity.

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 Chris & Hank Bruce:

Kim & Steve Rizzuto – Blackberry Mousse Cheesecake

  •  Host Carolyn & Damian Christian:

Mary Ann & Don Meyer – Berry Pavlova with Lemon Whipped Cream 

  • Hosts Kim & Kristyn Grime:

Mark & Alison Godleski – Salmon

  • Hosts Kathy Krieger & Lynda Edwards:

Linda Downey – Pork Tenderloin Crustini with Apricot Horseradish Chutney

  • Hosts Rochelle Randel & Leslie Hodawanec:

Pam Oneida – Bacon-wrapped Feta Figs

 Hosts Greg & Cathy Risling:

          Janet Peal – Shrimp, Bean & Leek Stew

  • Hosts: Rob & Germaine Romano

Kevin Donnelly – Lime Meringue Pie

  •  Hosts: Craig & Ronna Rowe

Debbie Renne & Ed Reyes – Nectarine Tart

  •  Hosts Frank & Pat Solis:

Denise Scandura – Chicken Pot Pie

  • Hosts Dave & Barb White:

Tie – Dave Donated a bottle from his cellar rather than break the tie

Deb Webber – Portobello Penne

Brenda & Robert Scott – Eggplant Parmesan

Congratulations to all the winners!  A big thank you to the hosts!

George Cravens, OCWS Director

Chefs of the Evening

Deborah Webber’s First Lady took home Chef of the Evening honors at a recent OCWS mini-tasting. Deborah, a six-year member of the OCWS along with husband Michael, had never tried the recipe.

“The original recipe said to use crackers for the dip,” Deborah says. “I like the idea that the guests can just pick up a baguette with the dip already on it and not hold up others while you take the time to put the dip on yourself.”

First Lady Dip

 Ingredients

4 ounces Cream Cheese

1 cup mayonnaise

1/2 cup diced yellow onion

1 cup dried and sweetened cranberries

1 cup chopped walnuts

1 cup shredded Swiss cheese

1 cup chopped cooked bacon

1/2 teaspoon salt

1/2 teaspoon pepper

Sour dough or ciabatta baguette, sliced into approximately ¼ to ½ inch thick pieces

Extra Virgin Olive Oil

Instructions

MIX together at high speed the Cream Cheese and mayonnaise in a large bowl until a creamy consistency.

STIR the onion, cranberries, walnuts, Swiss cheese, bacon, salt and pepper into the creamed mixture until thoroughly combined and refrigerate for at least 2 hours and up to overnight

Just prior to serving.

BRUSH the sliced baguettes on both sides lightly with extra virgin olive oil.

TOAST the Oiled Baguettes in a sauté pan over medium heat until golden on both sides.

SPOON the dip mixture onto the toasted baguette.

SERVE immediately.


SWEET AND SOUR CRANBERRY COCKTAIL MEATBALLS

Ingredients

2 lbs. ground turkey (or beef)

1 cup breadcrumbs (preferably seasoned)

2 eggs

½ cup chopped parsley (dried parsley is ok)

1/3 cup ketchup

3 TBSP minced onions (I usually use fresh onion and sauté)

2 TBSP soy sauce

¼ tsp garlic powder

¼ tsp pepper

SAUCE:

16 ounce can jellied or whole cranberry

12 ounce chili sauce

1 TBSP brown sugar

1 TBSP lemon juice

Instructions

Preheat oven to 350 degrees. Combine ingredients for sauce and mix well.

Pour a small amount into a casserole and then place the meatballs on top.  (just cover the bottom of the dish with the sauce.)

MEATBALLS:

In a large bowl, combine ground turkey, breadcrumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper.  Mix well and form into small balls.  Cover the meatballs with the rest of the sauce and cook at 350 for about 30 – 45 minutes depending on the size of the meatballs.

Courtesy OCWS member Shelley Cohen, who says this recipe is easy to prepare and can be frozen or served fresh.

 

 

Mini-Tastings – The Results Are In

The May Pinot Mini-Tasting was held at seven sites (members’ homes) across the county, with over 100 people enjoying 10 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 first flight was a pair of Pinot Blanc wines, one from Oregon and one from California. Pinot Blanc is not widely known but has been used as a white blending grape in France and Italy for many years. Pinot Noir is an unstable clone that occasionally produces white grapes (Pinot Blanc). The next four flights were all Pinot Noir, from different regions. Flight two featured a pair of Pinot Noir wines from Sta. Rita Hills.  The remaining three flights included Pinot Noirs from Oregon, Sonoma, Central California, Chile and France.

Pinot Noir is one of the wines where the “old world” style is noticeably different from the typical California style. The old-world style is typically less fruit-forward and more of a “food” wine.

The top four wines as rated by the attendees were an interesting mix, with one each from California, France, Oregon and Chile. The overall first place wine was in the top three at all seven sites, while the second place was in the top two spots at five of the sites. The wine from Chile finished fourth overall, but while it was chosen as the first, second or fourth place wine at three sites, two sites didn’t have a single guest place it in their top three.

The four favorite wines across the seven host sites:

Place Wine & Winery YR PRICE DESCRIPTION

1st

Alma de Cattleya

 

Pinot Noir

Sonoma County, Ca

 

95 WE

(Wine Enthusiast)

2021 $34.00 Aromas of cinnamon, sumac and raspberry paste are juicy yet dark and serious on the nose. There’s a firm grip to the sip that frames the rich black raspberry core with flavors of thyme, sage and cracked pepper adding more nuance.
Editors’ Choice

2nd

 

Domaine Matrot Maranges la Fusslere

 

Pinot Noir

Premier Cru

Maranges,

Cote de Beaune,

Cote d’Or, Burgundy, France

 

90 RP

(Robert Parker)

2018 $42.99 The most southern appellation of the Côte de Beaune. The vines are planted on clay-limestone soil slopes facing southeast, giving a rich, full-bodied, and intense red wine. A blend of black fruits and spices, with soft and elegant tannins.

The 2018 Maranges Cru La Fussière wafts from the glass with aromas of cherries, raspberries and candied peel, followed by a medium to full-bodied, velvety palate with good depth at the core and refined tannins that assert themselves on the back end.

3rd

WillaKenzie Estate

 

 

Pinot Noir

Willamette Valley,

Oregon

 

93 RP

(Robert Parker)

2019 $44.99 This expressive Pinot Noir offers notes of boysenberry, blackberry and red raspberry. Those flavors carry through to a juicy and intense palate that finishes with great vibrancy, purity and length.

Medium ruby color and scents of cranberries and orange peel with accents of potpourri, dried tobacco, shiitake mushroom and earth. The medium-bodied palate has an alluring, dusty texture, energetic bursts of acidity highlighting citrus and tea leaf character, and it closes with a very long finish.

4th

Montsecano

 

Pinot Noir

Casablanca Valley,

Chile

 

95 RP

(Robert Parker)

2018 $40.99 This 100% bio-dynamic hand-harvested, single vineyard Pinot Noir is aged and fermented completely in concrete egg. Dark ripe cherry and black fruits jump out of the glass with underlying raspberry fruit notes. A condensed and dark spiraling mid-palate shows layers of minerality and complexity, with hints of wet crushed rock (granite), sage, clove and blueberry. Rich full fruit, mineral driven with a long, generous, smooth finish.

Chef of the Evening

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 Chris & Hank Bruce

Scott Lewis – Smoked Ribs

  • Host Kim & Kristyn Grime

Cynthia Peterson – Turkey Southern Chile

  • Hosts Virginia & Karl Kawai

Dino Amico – Venetian Mac & Cheese

  • Hosts Betty Jo & Jay Newell

Irene Scott – Chicken Enchiladas

  • Hosts: Wendy & Stacey Taylor

Janet Riordan – Chocolate Pistachio Tart

  • Hosts Beverly Genis & Bob Topham

Shelly Cohen – Sweet & Sour Cranberry Cocktail Meatballs

  • Hosts Dave & Barb White

Deb Webber – First Lady Dip

Congratulations to all the winners!  A big thank you to the hosts!

George Cravens, OCWS Director

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

Mini-Tastings – The Results are In

The December mini-tasting featured a range of red wines intended to pair nicely with a wide range of comfort food. Each of the seven mini-tasting sites voted on a “Chef of the Evening,” and the winning dishes included meatloaf, short ribs, lasagna and pecan pie (recipe at left).
The three favorite wines across the seven host sites:

1st Place
2020 Austin Hope
Cabernet Sauvignon
Hope Family Wines
Paso Robles, CA
$49.95

Deep ruby in color, it expresses aromas of freshly picked black currants, ripe black cherries and blackberries, with subtle notes of violets, mocha, and dried spices. On the palate, it’s a big, powerful, modern-styled wine layered with heaps of juicy blackberry and cherry fruit, while nuances of cedar, clove, nutmeg and vanilla bean round out the long smooth finish It’s full-bodied and rich, balanced by fresh acidity and firm, polished tannins.
Accolades: 95 points, Wine Enthusiast. Named No. 7 in the Enthusiast Top 100 wines of 2020.

2nd Place
2021 Mischevious
Old Vine Zinfandel
Macchia
Lodi, CA
$28

This Mischievous blend uses multiple Old Vine Zinfandel vineyards that, when combined, produce the classic, fruit-forward characteristics that are the centerpiece of all great Lodi wines. Just a touch of Petite Sirah adds structure and increases its complexity. Aging in small oak barrels creates a soft vanilla finish making it a very food-friendly wine that can be enjoyed daily with everything from rich pasta to a juicy barbecued steak.
Accolades: 95 points, 2022 OCFair Best in Class.

3rd Place
2021 8 Years in the Desert
Zinfandel Blend
Orin Swift Cellars
Saint Helena, CA
$44.95

Deep maroon core with a ruby rim. It opens with aromas of wild blackberry, pepper, oatmeal raisin cookies, Sequoia forest floor, bay leaf and spices. The entry is broad and opulent with a mid-palate of brambly raspberry, black cherry, ripe blueberry and a hint of cacao.
Accolades: 91 points Robert Parker.

 

Winning Recipe

Eric Williamson’s delicious pecan pie recipe garnered first place at one of last month’s OCWS mini-tastings.
“This is the pecan pie that my grandmother has cooked as long as any of the family can remember (and we all love it),” says Williams, an OCWS member since 2018. “As she was getting older we asked, ‘Grandma, what’s your secret recipe?’”
Her response?
“Oh, it’s no secret, it’s on the back of the Karo syrup bottle!”

Pecan Pie
1 cup light corn syrup
3 eggs
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 1/2 cups (16 oz.) pecans plus
1/4 cup for top of pie
1 9-inch deep dish pie crust
STIR the first 5 ingredients thoroughly using a spoon.
POUR into pie crust.
BAKE on center of oven for 60-70 minutes (until center reaches 200 degrees). Cool for 2 hours. Store pie in refrigerator.
SPRINKLE top of pie with finely chopped pecans.

Congratulations to all of the winners! 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.

August 2022 Gold Medal Mini-Tasting Recap

The August Gold Medal Mini-Tasting featured five different varietals, two wines each. All ten wines were Double Gold winners in the 2022 Commercial Wine Competition. There were ten  host sites and 155 members and guests spread throughout the county.

The first flight was a Viognier and a Viognier/Grenache Blanc/Roussanne blend. The second was a pair of Barbaras, followed by a pair of Syrahs, two Zinfandels, and a pair of Cabernet Sauvignons. One of the Zinfandels (Macchia’s Mischevious) was awarded Best in Class.

This group tends to favor red wines, and each of the eight red wines were selected as a top three wine at one or more of the sites.

The four favorite wines across the ten host sites:

Place Wine & Winery Year Price DESCRIPTION
1st Macchia Mischevious

Old Vine Zinfandel,

Lodi

Best of Class

95 pt. Double Gold

Top 3 at 8 of 10 sites

2020 $23 This Mischievous blend uses multiple Old Vine Zinfandel vineyards that when combined, produce the classic, fruit-forward characteristics that are the centerpiece of all great Lodi wines. Just a touch of Petite Sirah adds structure, as well as, increasing its complexity. Aging in small oak barrels creates a soft vanilla finish making it a very food-friendly wine that can be enjoyed daily with everything from rich pasta to a juicy barbecued steak.
2nd Macchia Infamous

Barbera

Amador County AVA

Lodi

95 pt. Double Gold

Top 3 at 6 of 10 sites

2020 $28 Barbera arrived in California along with the early Italian immigrants. It is celebrated around the world as an extremely food-friendly wine with refined tannins and lively acidity. At Macchia, 100% of our Barbera is aged in oak barrels for increased complexity which serves to highlight the vibrant red fruit and what makes Amador Barbera grapes famous. The Infamous head-trained Cooper Vineyard yields grapes with intense fruit, deep color, and soft tannin levels.
3rd Volatus G-LOC

Zinfandel

Willow Creek AVA

Paso Robles

93 pt. Double Gold

Top 3 at 5 of 10 sites

2020 $42 100% Zinfandel from the Willow Creek District. This is the biggest, baddest, most balanced Paso Zin you can find. Back Label: The pain cave of High G, WVR combat is a cruel mistress, but you have to learn to love her.

Alcohol 16.60%

4th J. Lohr Hilltop

Cabernet Sauvignon

Paso Robles

94 pt. Double Gold

Top 3 at 4 of 10 sites

2020 $29.99 The 2020 J. Lohr Hilltop Cabernet Sauvignon displays trademark aromas of blackberry, black currant, and toasted pastry crust. Dense and soft on the palate. Elegant layers of black and red currants leave a bright finish, accented by spice and pastry notes from extended oak aging.

Blend: 91% Cabernet Sauvignon, 4% Petit Verdot, 3% Malbec, 2% Cabernet Franc

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 Rob and Germaine Romano: Bill Forsch – Beef Brisket

Host Bob Topham and Beverly Genis: Mark Godleski – Salmon

Hosts Don and Elee Phillips: Carolyn & Damian Christian – Smoked Pork

Hosts Craig and Ronna Rowe:  Marybeth Ackerman – Mushroom Dip

Hosts Betty Jo and Jay Newell: Rod White – Asparagus Soup

Hosts Pam and Bill Oneida: Linda Crawford – Meatballs with Cranberry Sauce

Hosts Marcia and James Vaughan: Cathy Painter – Nanaimo (Coconut Bars)

Hosts Fred and Cheryl Heinecke: Cheryl Heinecke – Bananas Foster

Hosts Dave and Barb White: Donna Hisey – Pulled Pork Sliders

Hosts John Molina and Courtney: Ed and Kim Meier – Baked Ziti

Congratulations to all the winners!  A big Thank You to the Hosts! Please send your recipes to George Cravens at George@ocws.org for possible publication on the website.

– George Cravens, Mini-Tasting 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:

Place Wine & Winery YR PRICE DESCRIPTION
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

(Monastrell)

Bodegas Sierra

Salinas

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

Fundamental

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

LAFAGE 2019 CUVEE CENTENAIRE

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 George@ocws.org 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.

2022 Syrah/Petite Sirah Mini-Tasting Wrap Up

The March Mini-Tasting featured six Syrahs, three from California and one each from France, Australia, and Chile, along with four Petite Sirahs from California. There were seven host sites throughout the county.

The Macchia Rebellious Petite Sirah from Lodi, CA was the overwhelming favorite, placing First at four sites, Second at two, and Third at the final site. Second place was Bellante’s Watch Hill Vineyard Syrah from Santa Barbara County. Third was Chronic Cellars Suite Petite Petite Sirah from Paso Robles, Ca.

The four favorite wines across the seven host sites:

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 Tina & B.J. Fornadley: Tina Fornadley – Asian Style Pulled Pork
  • Hosts Julie Good: Julie Good – Ribs
  • Hosts Pam & Bill Oneida: Alice Polser – BBQ Beans
  • Hosts Greg & Cathy Risling: Elee & Don Phillips –  Pork Loin with Red Wine and Plum Sauce (with Poached Plums)
  • Hosts Pat & Frank Solis: Jim Burk – Boeuf Bourguignon
  • Hosts Beverly Genis & Bob Topham: Barbara Greenfield – Pork Loin
  • Hosts Barb & Dave White: Kim & Sam Clark – Slow Cooker Pumpkin Pecan Pudding with Whisky Sauce

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 George Cravens at George@ocws.org for possible publications the website.

– George Cravens, Director