OCWS is excited to announce the 2025 scholarship donations in the amount of $49,507. These funds were awarded to the eight programs listed in the table below. This year’s donations raised the total amount awarded since 1981 to over $940,000.
The scholarship funds come from a variety of sources, including tips at The Courtyard, OCWS Wine Auction, the Featured Winery Program, judges’ stipend and member donations. We thank our members for their support and hard work that made the scholarships possible.
University/College
Program
School Total
Allan Hancock (AHC)
Viticulture and Enology
$5,777.00
Cal Poly Pomona
Agricultural Science
$5,725.00
Cal Poly SLO
Wine and Viticulture
$6,225.00
CSU Fresno
Viticulture and Enology
$5,725.00
Orange Coast College
Culinary Arts
$5,825.00
UC Davis
Viticulture and Enology
$8,750.00
Napa Valley College
Viticulture & Winery Technology
$5,725.00
CSU Sonoma/Cunningham
Wine Business
$5,755.00
TOTAL DISBURSEMENTS
$49,507.00
Just a friendly reminder that you can make a donation to the OCWS Scholarship Fund anytime. There are two ways to donate:
Mail a check – Complete your check using the same instructions as above, and mail it to the OCWS office at OCWS, P.O. Box 11059, Costa Mesa, CA 92627. Attn: Scholarship Fund. A donation letter will be sent to you.
Donate Online – Logon to your account at ocws.org and go to the scholarship donation page: ocws.org/product/scholarship-donations/. You can make your donation online and print a receipt for tax purposes at the same time.
It’s hard to believe it’s time for volunteer signups for the 49th OC Fair Commercial Wine Competition. We have signups online this month, same as in previous years.
We try to flexible and ask the same of our volunteers. We can work together to make this another fun event. There are many areas where volunteer help is needed, stewarding, glass washing, drying and bagging a few days before the event.
Continuing the efficiency, the computer room, scoring verification and medals mailing will be assigned. A sign-up form is included on the website that identifies stewarding days, bagging nights and other work parties with times and dates. To qualify for stewarding, you are required to sign up for two additional work parties. We offer bagging, moving of wine to and from the competition site and sorting post competition.
We need your support for our work parties to run a successful competition. The good news is that we have hired help for heavy lifting. No training is necessary as newer members will be teamed with competition veterans.
Carrying trays of glasses is required if you volunteer to steward. It’s physical and can get tiring. Along with stewarding, you need to be prepared to assist your steward captain by opening wine bottles at the required time, preparing glasses for tags and cleaning up the judges’ tables as needed, while listening to your captain for direction. We are expecting to have carts this year, more than we had last year, as we found this increased our effectiveness greatly.
It is imperative that the wines are NOT opened first thing in the morning as has happened in the past. We have been asked to have as much consistency in timing for the opening of the wines per flight, so all are open as close to the same time as possible.
If you have any questions, please feel free to phone me at (562) 822-3382 or email at strompharms@earthlink.net.
We look forward to your participation in this very important event. Thank you.
Last September, about a dozen OCWS members had the good fortune of visiting the Allan Hancock College Winery in Santa Maria to deliver their Best of Class Award from the 2024 OC Fair Commercial Wine Competition.
The community college is almost like no other as it is one of the few in California that has a winery right on campus. The school’s viticulture and enology program has a working commercial production facility and a four-acre vineyard. Professor Alfredo Koch and his staff and students provided insight into the program, which aims to teach the fundamentals of winemaking to those who may play an integral part in one of the most recognizable industries in California.
The OCWS group tasted more than two dozen grape varieties from Muscat to Cabernet Sauvignon to Syrah that came right off the vines. Koch explained some of the characteristics of each grape and what we could tell from the different sugar levels of each varietal. We learned a lot from this experience, and it was one of the highlights of the trip.
We then returned to the winemaking facility where they prepared a delicious lunch accompanied by several of the college’s wines. After lunch, we presented a Best of Class Award to Dr. Koch and winery manager Kelsie Norris for their 2022 Pinot Noir Rosé. Some of the students who participated in making the wine also were present.
In the afternoon, we attended a class on viticulture where Dr. Koch reviewed different winemaking techniques and had the students identify particular steps to achieve their winemaking goals. Each OCWS member in attendance also talked to the class about the various aspects of OCWS from competitions to scholarships. Our presentations were well received with several students asking pertinent questions. After the class, the students returned to the winemaking facility to continue their work and we returned to the winery to purchase some of their wines.
It was a very enjoyable and educational experience, and we look forward to having additional winery visits in the future.
With January behind us, we are looking forward to a more uplifting year. I have been devastated by the agonizing loss of life and property in Los Angeles yet touched by the many human stories of resiliency and community coming together to heal. It is times like this that remind me how fortunate we are to have a close-knit community of members for support. I hope you and your family members are doing as well. I am both humbled and honored to lead this amazing organization and in awe of its 49-year history.
January Events
Our January events were very successful, from the fourth of our Vintage Member Luncheons to the Bushong Winery Program featuring owner Jason Bushong and his amazing wines and artwork. Some OCWS members gathered at Union Station to experience Uncorked L.A., while others enjoyed a tour and tasting at the historic Galleano Winery. The Varietal Hours this month focused on the blending of education and fun with their Orange Wine and Grocery Store Wine themes.
February Events
February is the month dedicated to LOVE, and nothing says LOVE like wine! This month promises to be another great month for OCWS events that you will just LOVE – with a winery program from award-winning Korbel Champagne Cellars and Bubbles ’n’ Brunch at Citrus City Grille. The latter event is already sold out. We highly recommend calling the OCWS office to be put on the waitlist for our sold-out events, as we do have cancellations and try to accommodate as many people as possible. And everyone is always welcome to participate in our Tuesday evening Varietal Hours via Zoom.
Future Events
We have dozens of upcoming events beyond February, but they do sell out, so please check the newsletter for information on future events and sign up on our website as early as possible.
Future events include more Winery Programs (through May), a Mini-Tasting on March 1, the Wine Auction on April 19 and the Spring Social on May 3. Follow The Wine Press each month for additional events, activities and volunteer opportunities throughout the year.
For those who want to try their hand at making wine, the Winemakers’ Group provides education, equipment and guidance on making your own wine as well as potluck quarterly meetings and other activities.
Details for all the events mentioned above can be found in this newsletter and on our website at OCWS.org (logon required). Trouble logging on? Please contact our office for assistance.
Volunteer Opportunities
Our organization is more than just attending fun wine events. We are an all-volunteer organization that puts on these incredible wine events. On behalf of the OCWS, I would like to thank everyone who contributes their time to the organization each year. A list of those who received volunteer awards this past year are posted on our website: OCWS.org/volunteers-that-made-the-difference/.
The number of volunteer opportunities with OCWS are endless. Consider volunteering at one of our events for set-up, check-in, pouring wine or clean-up. We have dozens of volunteer opportunities for our larger events as well. The Wine Auction, OC Fair Commercial Wine Competition, OC Fair Home Wine Competition and The Courtyard at the OC Fair have both active and sedentary volunteer positions. These events provide unique experiences to learn more about wine, meet OCWS members and winemakers and share in the organization’s success.
To volunteer for an event, please check the event articles posted online for instructions on how to volunteer or contact the event chair.
Communications
It is important to stay informed of our upcoming events. We communicate with our membership through Constant Contact, with the announcement of our monthly newsletter, weekly upcoming event reminders and emails on specific events. If you are not receiving these announcements, please check your spam folder or contact our office for assistance. While your logon to our website is only available using the primary member’s email, our e-blasts are sent to both members and co-members if we have emails for each one on file. Please log on to your OCWS account to check your member and co-member emails listed in your profile.
We look forward to seeing you at one of our future events. Happy Valentine’s Day to you all!
The last Mini-Tasting of 2024 brought together a selection of 10 exceptional wines from California, Oregon, Italy, Argentina and Australia. With a diverse array of varietals, the tasting highlighted the unique qualities and characteristics of each region, providing a delightful experience for participants. The event was well attended with 90 individuals across six host sites. A special shout out to the hosts who were able to commit their time during a very busy time of year.
Varietal
Brand
Year
Price
Total
Red Blend
Stag’s Leap Winery “The Investor” Napa Valley
2019
$ 50
65
Pinot Noir
Frank Family Vineyards, Carneros
2022
$ 40
57
Cabernet Sauvignon
Pine Ridge Vineyards, Napa Valley
2022
$ 55
57
Malbec
Fina Decero “Agrelo Remolinos Vineyard” Argentina
2022
$ 20
53
Zinfandel
Seghesio “Old Vine” Sonoma County
2022
$ 33
49
GSM
The Steading, Torbreck
2022
$ 34
43
Cabernet Sauvignon
Marietta Cellars “Game Trail” Yorkville Highlands
2021
$ 40
29
Merlot
Stag’s Leap Napa Valley Merlot
2018
$ 35
23
Pinot Noir
Argyle “Reserve” Willamette Valley
2022
$ 40
16
Super Tuscan
Le Macchiole, Bolgheri Rosso, Tuscany
2022
$ 40
11
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.
The magic of the Mini-Tastings is about the combination of great camaraderie, great food and great wine. Once again our Chef’s of the Evening did their part and delivered an assortment of delicious culinary creations that were recognized by the attendees from each host site. Congratulations to all!
Hosts: Hank & Chris Bruce Chef: Aimee Hallinan Dish: Butternut Stuffed Shells
The 50th Anniversary Committee is busy preparing for the big event next year. Currently we have copies of 30 years of our monthly newsletter The Wine Press, and we are hoping to get copies of all 49 years. If you have any of the following dates, we would like to scan your copies to add to our archives:
Year
Missing Issues
1976
All
1977
All
1978
All
1979
All
1980
All
1981
All
1982
All
1983
All
1984
All
1985
All
1986
Jan – Jul, Dec
1987
May, Jun, Sep
1988
Aug – Dec
1989
All but Feb
1990
All
1991
Jan – Aug
1992
Sep – Dec
1993
Jan, Apr, Jun, Aug
1994
Oct
1995
Oct
1996
Oct
1998
Jan, Feb, May, Aug, Sep, Nov, Dec
1999
Mar – Dec
2001
Mar, Apr, Jun – Dec
2002
Jan, Mar, Apr
2012
Nov, Dec
2013
All
2014
Jan – Jul
If you have any of the above issues of The Wine Press, or any of the Free Run newsletter that OCWS used to produce for the OC Fair, please contact Carolyn Christian at carolyn@OCWS.org to arrange a time to scan your newsletters. Thank you!
—OCWS 50th Anniversary Committee, Carolyn Christian, Jane Goodnight, Linda Flemins, Hank Bruce, Stephanie Richards
The words “grape juice” caught my attention as I read about “Verjus.” Then, because I read that Verjus is non-alcoholic, I thought about the CNN article I recently read about “Dry January.” Then, because of the cooking aspects of “Verjus,” memories of “Mirin” raced through my mind. So what do Verjus, Dry January and Mirin […]
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This year, OCWS members who received their Responsible Beverage Server (RBS) certification in 2022 to volunteer at The Courtyard during the OC Fair will need to be recertified if they wish to participate for this year’s fair. You will receive an email from ABC (Alcohol Beverage Control) informing you that your certification is about to expire, and you will have 60 days to renew it. The recertification process is identical to obtaining your initial certification—taking the course and passing the ABC test. Once you receive the email, please notify Sue England at ocwssue@gmail.com that you received your renewal notice and are ready to take the course. If you haven’t volunteered at The Courtyard before and would like to participate, please email OCWS director Sue England at Sue@OCWS.org for further instructions. RBS Certification
Take one look at Denae Prosser’s artwork and you can feel the warmth, exuberance and joy jumping off the canvas.
You might not be familiar with this budding artist but chances are you have seen her designs, most notably the Best of Show winner in the 2024 OC Fair Home Wine Label Competition.
“It was shocking,” Prosser said of earning the highest award. “Sometimes you win stuff, but I was like ‘what?’ I was very happy to win.”
What makes the award even more special and heartfelt is Prosser is part of a unique program that provides vocational life skills to people with special needs. Based in Fallbrook, D’Vine Path gives adults living with disabilities the opportunity to handcraft meals, help make wine or design floral bouquets.
D’Vine Path, nestled on eight acres in Fallbrook, was named California’s Nonprofit of the Year in 2024. The organization was founded in 2019 by Executive Director Lenila Batali whose adult daughter has autism. Over the past six years, the program has aided dozens of students obtain specialized skills they need in the workplace. Nearly three-quarters of participants have found part-time or full-time employment.
“They are learning, growing and being empowered,” Batali said. “That is what they are doing every day and we have so much fun. As a parent, all you want is for them to be productive and to have friends and they are getting that here.”
Spend a couple of hours at the Fallbrook farm and winery and you are immersed and amazed by the creativity and work ethic. On this particular day, Prosser and her fellow classmates are busy with their latest portraits. Prosser said she likes a lot of color in her pieces and plays with the palette for inspiration.
The Best of Show-winning label is a vibrant sunset sinking into an ocean of rolling waves. In some of her other artwork, she likes to hide the face of Jesus or the cross somewhere for people to find. In another illustration, she has a couple in France with a poodle holding glasses of wine.
She also done comic books and has hopes of designing game boards. Students can turn their hobby into a profitable venture as half of the money raised through sales of their artwork goes back to them and the other half goes to D’Vine Path.
There are four paths for students: art, the farm and garden program, culinary arts and the trellis viticulture program.
Chris Miller, an enology specialist and former OCWS member, oversees the viticulture program. Miller has been
making wine for about 12 years and worked with the Batali family who has their own vineyards.
D’Vine’s has about 360 vines that makes six varietals, including Albarino, Barbera, Durif and Grenache. Students get equal time in the classroom and the vineyard to understand the intricacies of how wine is made. There is a great pride in taking part in the process – one student says, “when I assist in making wine, I feel essential.”
“You see how enthusiastic they are about learning the process,” Miller said. “They are very meticulous and they want to make the wine perfect. We work on building up their speed because with winemaking there are timelines to meet.”
Students also are prepped for being interviewed for jobs. One of D’Vine Path’s first students went on to work at Wilson Creek Winery and others have found jobs or internships at local wineries or restaurants.
Batali said she hopes one day that D’Vine can be a destination spot where visitors can enjoy handmade meals and wine infused with love and care. For now, much like the vines they tend, the organization is deeply rooted in helping individuals with disabilities be the best version of themselves as D’Vine continues to flourish and grow.
“The most rewarding part is seeing the students give tours – they have such pride,” she said. “Once you step onto the property, no one has a disability. We are all equal.”
“It was shocking,” Prosser said of earning the highest award. “Sometimes you win stuff, but I was like ‘what?’ I was very happy to win.”