Category: Mini Tastings

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.

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:

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

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

It’s been quite a long time since we’ve been able to hold a Mini-Tasting, and the Gold Medal Mini-Tasting is traditionally the most popular one of the year. This year, since we’re still working towards opening up from the pandemic, we are planning to schedule the Gold Medal Mini-Tasting after the OC Fair. This will allow time to arrange for a larger number of host sites, each with a smaller guest list so that everyone will be comfortable and safe.

Tentatively, we are thinking about Saturday, September 11 (the week after Labor Day). We hope to be able to have as many sites as possible host the tasting outdoors, so smaller groups will make this easier to facilitate. If you are interested in hosting the mini-tasting, please contact George Cravens at George@ocws.org. We plan to have the details worked out in time for the July Newsletter, with sign-ups starting in August. Thank you for your patience. We are all looking forward to getting back together again. Cheers!

– George Cravens, Mini-Tasting Committee Chair

The Rhone Mini-Tasting event scheduled for Saturday, May 2, is officially cancelled, and we are working on processing refunds for those members that had already signed up.

We are exploring ideas for Mini-Tastings that might be possible once we are able to hold at least small events. Please look for updates in future newsletters. Stay safe.

– George Cravens, Director

On Saturday, November 23, over 102 members and guests attended the November Big Reds Mini-Tasting at seven host sites.

The blind tasting included five flights of two wines each. The flights covered Proprietary Reds, Petite Sirah, Syrah, Zinfandel, and Cabernet Sauvignon. Six of the ten wines finished in the top three at one or more sites. The three favorite wines are listed below:

• 1st Place: 2015 Mount Peak Zinfandel Rattlesnake Vineyard, Sonoma—three first, one second, and two third place finishes—$39.95
• 2nd Place: NV Locations CA-7 Red Blends—two first, one second, and three third place finishes—$17.95
• 3rd Place: 2016 Jaffurs Petite Sirah, Santa Barbara County—two first and two second place finishes—$31.99

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 Mulcahey “Brownies”
• Host Virginia & Karl Kawai: Dino Amico “Chicken Scarpariello with Pickled Peppers”
• Hosts Judy & Bob Koeblitz: June & Vince Porto “BBQ Pepper Flank Steak”
• Hosts Greg & Cathy Risling: Laurie Preus “Thai Pumpkin Soup”
• Hosts John & Denise Scandura: Rich Skoczylas “Peach Bread Pudding with Amaretto Sauce”
• Hosts Shelly & Ed Trainor: Mary Giedzinski “Zinfandel Braised Short Ribs”
• Hosts Dave & Barbara White: Barbara White “Short Rib & Mushroom Lasagna”

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

– George Cravens, Director

The April Mini-Tasting featured Rhone style wines and was held at five host sites throughout the county. Each of the five flights of wine featured a California wine and a French wine. There were four flights of reds, and the tasting started with a white flight. Seven of the ten wines placed in the first, second, or third place at one or more of the host sites.

The overall favorite was Secret Indulgence from Emancipation in St. Helena; second place was Chateau Puech-Haut La Closerie du Pic from Languedoc-Roussillon, France; third was Amapola Creek’s Cuvee Alis from Sonoma County; and fourth was Margerum’s M5 from Santa Barbara. The four favorite wines across the five host sites are:

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 Gisella & Gregory Brett: Tom Richey – Beef Stew
• Hosts Virginia & Karl Kawai: Eric Kalnes – “Amazing” dish
• Hosts Else & Don Phillips: Kim Meier – Italian Penne with Tomatoes, Kalamata Olives & Cheese
• Hosts Ronna & Craig Rowe: Scott Lewis – Smoked Tri-Tip
• Hosts Kim & Steven Rizzuto: Paula & Bob Becker – Cantaloupe Port Sorbet

NOTE: Three dishes tied on the initial ballot, including June & Vincent Porto’s Lasagna and Carolyn & Phil Wallace’s Coleslaw.

The detail scores by site will be posted on the OCWS website. Congratulations to all the winners! A big thank you to all of the hosts! Please send your recipes to George Cravens at George@ocws.org for possible publication on the OCWS website.

– George Cravens, Director

Winner Recipe –

CANTALOUPE & PORT SORBET

Paula Becker

From Ice Cream:  The Ultimate Cold Comfort

By Jeri Quinzio

Makes one quart

Ingredients:

1 large or 2 small cantaloupes, peeled, seeded and cut up to make 3 cups

Pinch of salt

¾ cup of sugar

¼ cup of port

3 T of orange juice

1. Cut up the cantaloupe and measure.  To make a quart of sorbet, you’ll need 3 cups.
2. In a blender or food processor, puree cantaloupe with the salt and sugar until the sugar is thoroughly blended throughout the mixture
3. Add the port and the orange juice and blend.
4. Chill the mixture in the refrigerator, preferably overnight.
5. Churn in your ice cream maker, following manufacturer’s instructions.
6. Store in a tightly covered container in your freezer.

Nearly 100 members and guests attended the March 2 Pinot Noir Mini-Tasting at six host sites. Five flights of wine came from various locations including Arroyo Grande Valley, Carneros, Central Coast, Sonoma, Sonoma Coast, Santa Maria Valley, and Willamette Valley (Oregon).

The overall favorite was from Patz & Hall in Carneros; second place was Aequorea’s Seafarer; third was Fort Ross’s Sea Slopes; and fourth was very close to third, from Capiax.

The three favorite wines across the six host sites plus the fourth place which was very nearly tied for third:

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 Germaine & Rob Romano: Bill & Noel Forsch with their “Appetizer Feast”
• Hosts Pat & Frank Solis: Eberhard Neutz with his “Lebirkaefe with caramelized onions”
• Hosts Marcia & James Vaughan: Rich Skoczylas with his “Hazelnut Cake”
• Hosts Barbara & David White: Paula Becker with her “Mediterranean Chicken”
• Hosts Betty Jo & Jay Newell: Jean Rico with her “Chicken Tortilla Casserole”
• Host Mike Del Medico: Lynda Edwards with her “Spinach Dip”

The detailed 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 as a possible recipe to be published on the OCWS website.

– George Cravens, Director