August 2023 Gold Medal Mini-Tasting Results:

Post author By Wendy Taylor
Post date September 25, 2023

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

Members Corner

Board Member Application Form

Post author By Wendy Taylor
Post date September 22, 2023

Are you interested in serving on the OCWS Board for one year? During our recent elections, we did not receive a third candidate to fill our vacant position. Per our by-laws, the current Board may appoint someone to serve on the Board if the election does not produce enough candidates to fill the nine-member Board. […]

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Winery Industry

Committed to Quality By Greg Risling

Post author By Wendy Taylor
Post date August 21, 2023

Tucked in a business park off Alicia Parkway in Mission Viejo, Chuck and Sheri Bellante have established one of the most reputable and welcoming wineries in Orange County.

While it still may stun some residents that they can visit a top-flight winery just a few miles from their home, Bellante Family Winery has made a name for itself by producing a stupendous slate of age-worthy, single-vineyard wines that has netted 90+ scores for roughly 85 percent of their offerings.

“Watching wines develop over time is part of the satisfaction of making wine,” says proprietor Chuck Bellante. “They are like my newborn children. I can’t pick a favorite.”

Chuck has spent nearly the last quarter century making wine. Once a garagiste who partnered with others to explore the world of wine, he and Sheri decided to open a tasting room in 2017 as a way to move into retirement doing something they love.

The retired chemical engineer credits his job for his meticulous approach. He knew he wanted his grapes to come from Santa Barbara County that has east-west coastal mountains that form valleys and balance the climate to help nurture the fruit to its maximum potential.

“It’s kind of intuitive; I let the fruit talk to me,” Chuck says. “I have the science background to do what needs to be done. I taste it as it matures to see what more needs to be done.”

He also wanted to provide his clients solely with single vineyard varietals, giving them the opportunity to experience the terroir and the nuances of that particular location.

Chuck prides his wine being single vineyard and racking up top scores by the likes of Wine Enthusiast. His wines have consistently medaled at the OC Fair Commercial Wine Competition.

“Scores mean you are meeting a standard. You might not like the wine but it’s good from a technical standpoint,” he said.

His first vintage – circa 2000 – was a Syrah he calls “bullet-proof” because of the grape’s thick skin. Since then, Chuck has expanded his collection to Pinot Noir, Viognier, Grenache and Mourvedre.

As most wine aficionados know, making the very best wine is a blend of science and art. Chuck recounted a story during harvest one year when a fellow winemaker questioned why he hadn’t picked his fruit and was the last in the area to do so. Clearly, Chuck recalls, the winemaker thought it was too late and the end result would suffer. Waiting did just the opposite.

“I like to pick the fruit later. I’m not trying to be hip or cool,” Chuck said. “I just know what I’m trying to achieve. If everything tastes right, it’s time to pick.”

The winery also offers some unique options and events. First and foremost is their wine club where prospective members actually get to taste the wine before choosing which ones will be part of their allocation. Every month, the Bellantes host a tasting for the older library wines, giving clients the opportunity to sample the crème de la crème.

The winery claims to have the original wine bingo in Orange County. If you don’t have any plans on Halloween, there will be a murder mystery soiree for those novice sleuths. And a few days after Thanksgiving, the winery will host an exquisite lineup of delicious offerings by renowned chef Pascal Olhats.

All in all, Chuck and Sheri are enjoying the fruits of their labor and hope others have the opportunity to swing by and taste some hand-crafted, world-class wines from Santa Barbara County right here in Orange County.

“It’s about making a quality wine,” Chuck says. “The people who appreciate that – they are my kind of people.”

President's Message

President’s Message – Finding Purpose for Selfish Reason

Post author By Wendy Taylor
Post date August 21, 2023

As a three-time president of the OCWS, chair of The Courtyard for the past 12 years and now chair of the Commercial Wine Competition, among other things, one might think I am anything from passionate and committed to a workaholic to someone who should have her head examined. Although I am, in many ways, all of these things, the one description that comes to my mind is selfish.

Selfish because it makes me so happy to have been blessed with the opportunities this organization has afforded me.

I have been a member for 23 years, nine of which I have spent on the Board of Directors. I have crossed paths with hundreds of people I otherwise would never have met in life. I have laughed, cried, argued and worked side by side with the most amazing people from every walk of life, ages 20s through 90s; every race, religion, political affiliation and anything else you can think of; people whose hands and hearts I have had the pleasure and honor to hold and, in turn, they held mine. I have met people with whom I have spent only time volunteering with at OCWS events and people who have now become my dearest friends for, what I pray, is the rest of my life.

If the entire world could only be what this organization is—comprised of caring, loving, compassionate and dedicated people—the world would be a much kinder and happier place. This is what makes the OCWS a success. You, our members are what makes the OCWS a success in so many ways.

Although I am not going anywhere soon (that I am aware of!), my presidency is coming to an end and this is my chance to be selfish again and stand on a soapbox to express my heartfelt love and sincere appreciation for the wine society, all of you, and the opportunity to be so very fulfilled and happy.

THANK YOU for all your support and your confidence in me. And, please, don’t ever forget, I selfishly still love hugs.

—Fran Gitsham

Recipes

Chef of the Evening

Post author By Wendy Taylor
Post date August 21, 2023

After Janet Riordan tried this Milk Chocolate Pistachio Tart at her women’s group dinner, she just had to share it with OCWS members at the last Mini-Tasting.

“I loved it immediately (I mean really, chocolate crust with a chocolate filling, toss in pistachios, damn, yum),” says Janet, a 20-year member. “I enjoy baking and always try to include new recipes.”

While this version calls for safflower oil, Janet substituted cannoli oil for its taste. When it comes to the chocolate, Janet uses Dove milk chocolate candies. She also notes that she made the tart the day before serving and it was just as fresh and delicious.

Milk Chocolate Pistachio Tart

Ingredients

Vegetable oil cooking spray for pan

Crust:

¾ cup all-purpose flour, plus more for surface

¼ cup unsweetened cocoa powder

1/3 cup unsalted shelled pistachios, chopped

¼ tsp. salt

1 stick unsalted butter, room temperature

¼ cup sugar

½ tsp. vanilla extract

Pistachio Paste:

½ cup unsalted shelled pistachios

¼ cup sugar

¼ tsp. salt

1 tsp. safflower oil

Filling:

5 oz. milk chocolate, chopped

½ cup heavy cream

¼ cup whole milk

1 large egg, beaten

Garnish:

Finely chopped pistachios

Directions

Crust:

COAT 9-inch fluted round tart pan with removeable bottom with cooking spray. Make the crust

WHISK together flour cocoa powder, chopped pistachios and ¼ tsp. salt.

BEAT butter on medium speed until fluffy, about three minutes.

ADD sugar and beat until pale, about two minutes. Reduce speed to low and add vanilla, then flour mixture until just combined and dough holds together when pressed between two fingers.

PRESS dough into a disk and wrap in plastic. Refrigerate for 15 minutes.

ROLL out dough between two pieces of clear plastic wrap to create an 11-inch round, ¼-inch thick piece.

PRESS dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using knife.

REFRIGERATE until firm, at least 1 hour or overnight.

PREHEAT oven to 325 degrees.

BAKE until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.

Pistachio Paste:

PULSE pistachios, sugar and ¼ tsp. salt in food processor until mixture begins to clump together.

ADD oil and pulse until smooth and paste-like.

SPREAD evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.

Filling:

PLACE chocolate in heatproof bowl. Heat cream and milk in saucepan over medium heat until almost boiling; pour over chocolate. Let stand 2 minutes.

WHISK slowly until smooth. Let cool 10 minutes.

STIR in eggs until combined.

PLACE tart shell on baking sheet and pour in filling.

BAKE until just set, 30 to 35 minutes. Let cool.

GARNISH with finely chopped pistachios.

Courtyard

The Courtyard Tear-Down Dream Team

Post author By Wendy Taylor
Post date August 20, 2023

It was worth scrubbing, lifting, sweeping, stringing, hanging, moving around, setting up and tearing down to prepare for our largest OCWS scholarship-generating event at the OC Fair! The Setup and Teardown Crew was composed of 73 volunteers over 4 1/2 days for a total of 438 volunteer hours.

Thank you so much to our team for volunteering trucks and transportation, climbing up the ladders, crawling underneath spaces and setting up lunches and for all your extra talents. Now, The Courtyard has little wall space left to use. There are always minor glitches and it’s an obstacle course driving across the fairground to the containers the morning after. Plus, your ideas this year increased efficiency and The Courtyard Crew is already taking notes for setting up for the 2024 OC Fair.

—Leslie Hodowanec, 2023 Courtyard Coordinator

Membership

New Member Mixer

Post author By Wendy Taylor
Post date August 20, 2023

Learn more about wine society The 2023 OC Fair Wine Courtyard volunteers had a wonderful impact that led to a very large increase in our new member memberships. They made it happen—thank you volunteers! We are planning to celebrate new members by inviting them to a free event. At this OCWS event new members can […]

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BOD Election

Get involved—Run for OCWS Board of Directors

Post author By Wendy Taylor
Post date August 20, 2023

It is that time of the year and it is all in Article 4 of the bylaws – the procedure for election of the Orange County Wine Society (OCWS) Board of Directors!

The organization is run by a nine-member Board of Directors. Intelligent, innovative, open minded, problem-solving and result-oriented people are the key to the leadership of the group. Many of our members have these skills, so it is time to consider stepping up to help lead the way. If you know the organization; are a seasoned volunteer; and are dedicated to its purpose and objective of promoting the knowledge of winemaking, viticulture and wine appreciation, then you may be a suitable candidate to take a lead position.

The beginning of a three-year term on the Board of Directors shall be staggered such that three members’ terms expire each year. The three vacated positions are filled by a vote of the OCWS membership, following the Annual Business Meeting that will be held Sept. 8, 2023. The overall time commitment for a member of the board varies and is based upon assignments and participation. In addition to running the business of the organization, the goal of the board is for members to run OCWS programming, with the board acting as mentors and liaisons regarding budgets and event planning. Also, the board functions as an oversight committee, focusing on compliance with the bylaws, OC Fair compliance, liability exposure, etc. A candidate, ideally, should possess some of the following skills:

General knowledge of the OCWS events and activities
Prior experience as a volunteer
The ability and time to help organize events throughout the year
Selected event and budget management skills
Be a member in good standing

To declare candidacy for a position on the Board of Directors, a candidate must present a Declaration of Candidacy, in writing, by mail, or via electronic media to the Election Chair no later than 14 calendar days prior to the scheduled Annual Business Meeting. A written Statement of Qualifications is required to be presented to the Election Committee no later than five calendar days after receipt by the Election Chair of a Declaration of Candidacy. Statements of Candidacy will be posted on the OCWS website. During the Annual Business Meeting, declared candidates will have an opportunity to address the membership.

The OCWS continues to thrive thanks in great part to the leadership of the organization over the last 48 years. If helping to take the helm of this amazing group is of interest to you, please submit your Declaration of Candidacy and Statement of Qualifications to Election Chair Sara Yeoman at Sara@ocws.org. For any questions related to Director Responsibilities, the election process or anything else, please contact OCWS Director Linda Flemins at LindaF@ocws.org.

—Linda Flemins, OCWS Director

Courtyard

OC Fair Roundup – Happy Serving Together At 2023 OC Fair

Post author By Wendy Taylor
Post date August 19, 2023

It seems like the five weeks at the OC Fair flew by. Leslie Hodowanec waived her magic wand and the set-up crew started right after July 4^th. By Friday July 14, it looked like Cinderella’s carriage.

The wine started to flow at The Courtyard opening and the volunteers kept pouring until the clock struck 10 p.m. on Aug. 13. By the next day, The Courtyard was returned to the loveable pumpkin.

The final accounting is not yet completed, but the summer of 2023 came to be another very successful year by any measure. One metric that takes the forefront is new memberships.

Patrons see OCWS members having a great time at The Courtyard and want to get in on the fun. The new member bell rang 144 times during the fair for 108 dual and 36 single memberships for a total of 252 new Orange County Wine Society members!

The Courtyard is our largest fundraiser of the year and cannot be successful without volunteers. This summer 235 members volunteered and worked a total of 1,440 shifts. Together they filled over 30,000 8-ounce cups!

Liz and Lloyd Corbett worked each Friday, Saturday and Sunday at the Featured Winery Bar and added over $16,000 to the Scholarship Fund. The donation jars brought in an additional $17,000. This should be celebrated with Sparkling Splits, of which we sold 3,645.

Bill Redding and Kevin Coy kept the cellar full. We sold 1,906 of Cuvee Coy house wines. Sara Yeoman and Ed Reyes headed up the very popular Saturday and Sunday wine seminars.

Thank you to each member who volunteered during the run of the Happy Together year at the fair. Giving new meaning to, “will work for wine,” members used 3,654 wine tickets!

I want to give a special note to Courtney, who worked 32 shifts; Kevin Lite, who worked 28; Kelly Haggard, who worked 20; and Kevin Coy, who worked 20.

I want to express my gratitude to Co-Chair Fran Gitsham. Fran brings an extraordinary amount of institutional knowledge and worked tirelessly to coordinate with the fair and keep all the pieces in place from the planning through the operation of The Courtyard.

See you at The Courtyard next summer!

—Fred Heinecke, OCWS Director

Members Corner

Scholarship Winners: Where Are They Now?

Post author By Wendy Taylor
Post date July 22, 2023

Grit & Grace

Much like a wine can evolve over time, so has wine consultant Tymari LoRe’s appreciation for the industry and the imprint she is leaving on the Santa Ynez Valley.

LoRe grew up in Orange County – shout out to Cypress – and her first interaction with wine was working for her uncle at a winery. There she learned how wine serves as a conduit to uniting us.

“My favorite part of the industry is that it brings people together from all walks of life,” she said. “Wine is meant to be shared and enjoyed by people and fosters camaraderie.”

LoRe attended California Polytechnic State University, San Luis Obispo, where she double majored in enology and wine business. She received a scholarship from the Orange County Wine Society that allowed her to buy the necessary books to continue her studies.

Along the way, she landed three internships that provided her the tools for winemaking. LoRe traveled to Europe where she studied winemaking for seven to eight months before finding herself in Santa Barbara County.

She became associate winemaker at Kita Wines, which was run by Tara Gomez, the first Native American winemaker recognized by the California Legislature.

“It was really a cool combination of spirituality and the winemaking portion that flowed very well together,” LoRe said.

She also cut her teeth at Folded Hill Winery, owned by Kim and Andrew Busch – yes, those Buschs of Budweiser fame. LoRe was part of the winery’s management and spent about five years before she found her true calling of helping smaller wineries find their niche in the market.

“I had this love of seeing these brands launch and I felt there was a lack of that space in the industry,” LoRe said.

She started LoRe Consulting Group in 2021 and provides a host of services from designing and laying out an actual winery to creating business models that optimizes sales and forecasts income.

Tymari LoRe helps start-up wineries create their own business plan through her consulting firm based in Santa Barbara County

“What I’ve found by mistake is that wineries don’t have a plan. If you don’t know how to stand out, you will ultimately get lost in the fray,” LoRe said. “I want to make sure they don’t fall into a hole.”

She strives to get as much knowledge about what a winemaker wants and she believes each of her clients should have a unique story and niche. One of her main challenges is connecting the dots – or grapes – to help a winery push their brand forward and upward for maximum exposure.

LoRe has found a home in Santa Barbara County, which she says has the highest number of women in the wine industry across California. She says the region is finally getting the recognition it deserves and is not just a pit stop for those traveling to Paso Robles.

She hopes that her experience and knowledge will boost the profile and the margins of smaller wineries that will benefit not only her and the winemaker but the public as well.

“Being able to work with people who I felt didn’t get the right opportunity to showcase their strengths is very rewarding,” she said. “I want to see them grow and evolve and I’m there to help them get to that point.”

Greg Risling