Last month, we hosted an engaging Mini Tasting focused on the diverse terroir of Paso Robles, specifically comparing wines from the West and East sides of the Salinas River.

The event showcased a range of varietals, from crisp Sauvignon Blancs and buttery Chardonnays, to robust Zinfandels and Cabernet Sauvignons. Attendees explored how the cooler, coastal influences of the West side contrasted with the warmer, sun-drenched soils of the East, providing a comprehensive look at one of California’s most dynamic wine regions.

The tasting results highlighted a clear preference for the bold reds of the West side. The standout wine of the evening was the Turley 2023 Pesenti Zinfandel (4A), which garnered the highest scores across the board, including three first-place votes. Close behind in the rankings was the Adelaida Estate 2023 Cabernet Sauvignon (5A), also from the West side, which impressed the group with its structure and complexity, securing several top-tier placements.

While the higher-priced West side reds dominated the top spots, the “East” side of the river held its own with approachable and classic profiles. The Cass-Geneseo 2023 Cabernet Sauvignon (5B) and the Eberle 2024 Chardonnay (2A) showcased the reliable quality and value the East side is known for. The Tobin James 2019 Ballistic Zinfandel (4B) also sparked discussion, offering a more aged perspective compared to the younger 2023 vintages.

Overall, the Mini Tasting was a fantastic exploration of regionality. Whether it was the high-scoring Turley Zinfandel or the bright Opolo Sauvignon Blanc, the event reinforced the incredible variety available within Paso Robles. A special thank you to all the hosts and participants who made this deep dive into the Salinas River districts such a memorable and educational experience.

—Don Mayer, OCWS Mini-Tasting Chair

The post Mini-Tasting Results appeared first on OCWS.

Ingredients

2 Packages of chicken thighs (can use breasts but not as moist)

All purpose flour

3 large eggs – sometimes more

Italian seasoned bread crumbs

Parmesan cheese

3 TBL chopped fresh parsley

  1 ½ tsp salt (divided)

  ¾ tsp black pepper (divided)

  Olive oil as needed

  Jar of favorite marina sauce (I use tomato, herbs & spices)

2 Cups shredded mozzarella cheese

1 Cup Parmesan cheese

3 tsp chopped fresh basil (for garnish)

Marinated artichoke hearts jar (optional)

1.  PREHEAT oven to 425 degrees. 
2. PUT flour in shallow dish, place the eggs in 2^nd dish and beat with fork
3. COMBINE breadcrumbs and grated parmesan cheese, 2 TBL chopped parsley, ½ tsp salt and ¼ tsp pepper in a third dish.
4. CUT your chicken thighs in ½ or portion sizes, pat dry and season with ½ tsp salt and ¼ tsp black pepper.
5. DIP both sides of chicken in flour, then dip in beaten eggs, then into the breadcrumb mixture.  Gently press to adhere.
6. PREHEAT the oil over medium-high heat in large skillet.  Brown the chicken about 2 minutes per side (light brown look).  You may have to do a few batches depending on how many pieces of chicken. 
7. SET aside on a cookie sheet each batch until all are ready.
8. POUR a thin layer of marinara sauce on the bottom of a large overn-proof casserole; add marinated artichokes (optional).
9. PLACE chicken on top of sauce (you may also need 2 casserole dishes)
10. POUR thin layer of marinara sauce over the chicken to cover each one (Maybe a spoonful).
11. SPRINKLE with the mozzarella and parmesan cheese – as much or as little as you like. 
12. BAKE for approximately 30 minutes (keep checking to see if done by slicing the middle of a piece of chicken.  Put back in oven if looks raw.  Temperature should be 165 degrees if using a thermometer.
13. SPRINKLE with fresh basil and parsley.

A few steps to complete this recipe but it is delicious. 

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Our panel of expert judges were able to identify the crowd-pleasing profile that balanced Argentina’s signature ripeness with the structure of a classic Cabernet.

Taking the second-place silver was another Argentine standout, the El Enemigo Cabernet Franc, which finished five of six sites identifying this wine as their second favorite. This result highlights the rising popularity of Argentine Cabernet Franc, known for its herbal complexity and elegant tannins.

Rounding out the podium in third place was the Nautilus Sauvignon Blanc from New Zealand which was the highest rated white wine of the evening, narrowly edged out the Australian Filius Cabernet Sauvignon by just one point. The Nautilus, is praised for its bright acidity and “textural component,” providing a refreshing counterpoint to the heavier reds that led the pack.

Warranting a mention is the South African Chardonnay from Glenelly, which was the only wine other than the Domaine Bousquet to receive top honors at a host site.

As is typically the case with our group, each of the 10 wines were enjoyed and recognized across the six host sites. Despite the variety of regions represented—from the Uco Valley to Marlborough—the evening ultimately belonged to Argentina, which claimed the top two spots and reaffirmed its status as a powerhouse for bold, high-scoring varietals.

 I hope everyone enjoyed our little trip around the world. While these wines featured grapes we know well, their unique terroir, altitude, and cultural history should have made them feel simultaneously familiar and entirely new. 

—Don Mayer, OCWS Mini-Tasting Chair

The post South American reds clearly dominate appeared first on OCWS.

2 garlic cloves, halved

2 Tbsp butter

4-5 medium to large russet potatoes, peeled & sliced into ¼ inch slices

12 oz cheddar cheese, shredded (including 6 oz aged cheddar)

12 oz whole milk

12 oz heavy whipping cream

1/8 tsp nutmeg

Salt & ground pepper

Preheat the oven to 375 degrees F

Use one garlic clove to rub over the bottom and sides of a 8 X 13 or 9 X 14 glass casserole dish then use 1 Tbsp of butter to grease the dish.

In a medium saucepan, lightly whip the milk, cream and nutmeg. Add the remaining garlic clove. Bring to a full boil, then remove from the heat and set aside.

Arrange potato slices in a single, slightly over-lapping layer, lightly sprinkle with salt and pepper, then add some of the cheese. Repeat until there are a total of three potato & cheese layers. 

Pour the sauce through a large fine mesh strainer into the casserole dish. Sprinkle the remaining cheese over the top and dot with the remaining butter. Lightly cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes uncovered until the top is nicely browned. Serves 9-12

The post CHEF OF THE EVENING New Zealand Potato Bake (A.K.A. Scalloped Potatoes) appeared first on OCWS.

Congratulations to Carol Shelton’s 2021 Rockpile Reserve for a solid win over some tough competition. Clay Shannon’s Ovis Cabenet Sauvignon won in three host locations, tying the Carol Shelton for the number of host wins; however, didn’t have the dominating numbers as the Zinfandel. Peju’s Chardonnay came in third place. 

Only some 14% of California wineries report having a lead winemaker who is a woman. Yet, in each of the past five years, 20% to 30% of the wineries included in these highly regarded “Top 100 lists” have lead women winemakers, further supporting, and illuminating, the greater recognition accorded to these winemakers.

Thanks to all the hosts and guests who weathered the rainy night to make the night a success. I hope everyone enjoyed themselves and the selection of wines. 

–Don Mayer, OCWS Mini-Tasting Chair

The following individuals were the Chef of the Day winners from the November 15 Mini-Tasting:

Cathy Risling                          Chicken Marsala

Kevin Coy                               BBQ Lasagna

Craig Stark                              Tri-Tip

Judy Shapel                            Vichyssoise Soup

Trisha Shelton                         Lasagna Soup

Diane & Kyle Coker                 Brisket 

Mary Dee Kienstra                  Pecan Bars (Recipe Attached)

The post Mini-Tasting Results appeared first on OCWS.

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

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The Gold Medal Mini-Tasting is unique in that there were 10 different varietals represented, but all were very highly rated by the judges at our commercial competition. The wines were served in five blind flights of two wines each and the attendees judged each wine, voted for their favorites, and tried to determine the varietal. With such a wide range of wine varietals, the favorites across the 11 sites were pretty varied. Nine of the wines were the 1st place choice at one or more of the sites. The Dolcetto was the only one that didn’t finish as a top choice at any of the sites.

The wines included familiar varietals along with a few that were less familiar to many of our members (Charbono, Dolcetto, and Teroldego). The Charbono and Teroldego tied for fourth place overall across the eleven sites.

The overall winner was Cordon of Santa Barbara’s GSM. It got first place at one site, second place at three sites and third at additional sites. Second place overall was the Peirano Estate Red Blend from Lodi. It got first place at two sites and second at one. Third overall was Sycamore Ranch’s Petite Sirah from Paso Robles with one first place, two second place finishes, and two third place finishes.

The three favorite wines across the seven host sites:

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The April Mini-Tasting was held at seven sites throughout the county, with 113 people enjoying 10 wines in a blind tasting. The attendees each contributed a dish, each site voted for their favorite dish and the chef 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, voted for their favorites and tried to determine the region of California where the grapes were raised. Each of the 10 wines placed in the top three or four at one or more sites and the top two wines did very well at five of the seven sites.

All 10 of the wines finished in the top four at one or more of the sites, with the top two wines finishing in the top four at six of the seven sites. The top three were all California wines, but the fourth and fifth favorites were from Italy and Spain.

The overall winner was Cuvaison Estate’s Cuvaison Pinot Noir from Carneros. It got first place at two sites and second place at three more sites. Second place overall was Black Kite from Kite’s Rest Vineyard in Mendocino. It got first place at three sites and fourth place at two more.  Third overall was Amici Pinot Noir from Amici Cellars in the Russian River Valley.

The three favorite wines across the seven host sites:

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:

Pam Carter — Beef Enchiladas

 Hosts Carolyn & Damian Christian:

Mary Ann & Don Mayer — Death by Chocolate

 Hosts Mike Del Medico:

Rich Skoczylas — Paella

• Host Julie Good:

Jim Kerins — Cherrywood Smoked Salmon

• Hosts Christy & Robert Hall:

Greg Brett — Neapolitan

 Hosts Steve & Kim Rizzuto:

          George Cravens — Pork Loin with Cherry Chutney

 Hosts Pat & Frank Solis

          Tie –

Eric & Carmen Kaines — Filipino Pork Adobo

Jim Burk — Kumquat Cheesecake

Congratulations to all the winners and a big thank you to the hosts!

—George Cravens, OCWS Director

The post Mini-Tasting Results appeared first on OCWS.

A different take on the Philadelphia favorite. The original cheesesteak was credited to Pat and Harry Olivieri, two brothers who ran a hot dog stand near South Philadelphia’s Italian Market. Legend has it that in the 1930s, the brothers wanted to offer new sandwiches. Their new item was grilled beef and onions in a toasted roll, with no cheese! A customer asked for one with provolone cheese and the classic Philly cheesesteak was born!

Preparation Time: 30-40 minutes

Yield: 12 servings

Ingredients

24 Kings Hawaiian Sweet Rolls

3 pounds ground beef

1 large diced sweet yellow onion

1 large diced green bell pepper

1 tablespoon garlic powder

2 teaspoons salt

1 teaspoon ground pepper

1 teaspoon onion powder

6 ounces softened cream cheese

8 ounces thinly sliced provolone cheese

5 tablespoons melted butter

2 teaspoon garlic salt

Instructions

Preheat oven to 350 degrees F.

Combine the ground beef, onion, and bell pepper in a large skillet over medium heat. Crumble the beef while cooking until it is no longer pink. about 8-10 minutes.

Drain fat from the skillet.

Add garlic powder, salt, pepper, and onion powder.  Stir to combine.

Add cream cheese. Mix until combined.

Cut the slider rolls in half horizontally and lay the bottom sections in a 9×13-inch baking dish.

Spread the beef mixture evenly over the bottom roll layer.

Top the beef mixture evenly with the provolone cheese slices and replace the tops of the rolls.

Mix the melted butter and the garlic salt together.

Cut between the sandwich rolls to divide each slider sandwich

Brush the butter mixture over the top. Bake in preheated oven until heated through, about 20-25 minutes.

The post CHEF OF THE EVENING – Easy Philly Sliders appeared first on OCWS.

The wines were served in five blind flights of two wines each and the attendees judged each wine, voted for their favorites and tried to determine the wine varietal and if it was from Europe (the Old World) or California. There were two varietals from Spain (Albariño and Tempranillo) and three from Italy (Barbara, Sangiovese and Zinfandel/Primitivo).

All 10 of the wines finished in the top four at one or more of the sites, with the top two wines finishing in the top four at six of the seven sites. The top three were all California wines, but the fourth and fifth favorites were from Italy and Spain.

The overall winner was Carol Shelton’s Rockpile Reserve Zinfandel from Sonoma with the corresponding Primitivo, Torcicoda, from Southern Pugila, Italy coming in fourth overall. Second place overall was a Napa Valley Tempranillo, Parador, with the Spanish Tempranillo, Vina Real, finishing fifth overall. Third overall was a California Barbara from Scott Harvey in Amador County, California.

The three 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 Chris & Hank Bruce:

         Mary Anne Neutz – Pear Tart 

• Hosts Laureen & Tom Baldyga:

         Susan Clark – Italian Salad 

• Hosts Carolyn & Damian Christian:

         Beth & Craig Stark – Tiramisu

• Hosts Virginia and Karl Kawai:

          Eric Kalnes – Salmon Sushi

• Hosts Betty Jo & Jay Newell:

          Irene Scott – Chicken Lemon Piccata 

• Hosts Cathy & Greg Risling:

          Chris Oullette – Beef Bourguignon 

• Hosts Barb & Dave White

          Debbie Webber – Philly Cheesesteak Sliders

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

—George Cravens, OCWS Director

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