Tamara Reddy, a winning chef at the June 28 Mini-Tasting, has every Ina Garten cookbook. So when it’s time to whip up a dish for a potuck, Ina is her go-to source.
“Her recipes are always a bit decadent, and I very much enjoy making them for the OCWS Mini-Tastings, where the food items brought by my fellow members are always so wonderful,” Tamara says. “Ina helps me rise to the level of my fellow attendees.”
Tamara advises anyone taking on this dish to hand grate the carrots.
“Don’t be tempted to use a food processor as it creates too much liquid for this already very moist cake to handle,” Tamara says.
Carrot Cake with Crystalized Ginger Mascarpone Frosting
Ingredients
CAKE:
2 cups sugar
1⅓ cups vegetable oil
3 extra-large eggs, at room
temperature
1 tsp. pure vanilla extract
2 cups plus 1 Tbsp. all-purpose
flour
2 tsp. ground cinnamon
2 tsp. baking soda
1½ tsps. kosher salt
1 lb. carrots, grated
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting
(recipe follows)
Crystallized ginger (not in syrup),
chopped, for garnish
FROSTING:
12 oz. Italian mascarpone cheese,
at room temperature
4 oz. cream cheese, at room
temperature
2 cups sifted confectioners’ sugar
2 Tbsp. heavy cream
½ tsp. pure vanilla extract
1/8 cup minced crystallized ginger
(not in syrup)
¼ tsp. kosher salt
Directions
Cake:
Preheat oven to 400 degrees then grease two (9 x 2 inches) round cake pans. Line the bottom of the pans with parchment paper and grease and flour the pans.
Beat the sugar, oil and eggs on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment for 2 minutes, until light yellow and thickened.
STIR in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
Toss the carrots, raisins, walnuts and 1 Tbsp. of flour in a medium bowl. Stir into the batter with a rubber spatula.
Divide the batter between the prepared pans and smooth the tops.
Bake 10 minutes. Lower the heat to 350 degrees and bake for 30 to 35
minutes, until a toothpick comes out clean.
Cool in the pans for 15 minutes. Turn out onto a baking rack and cool completely.
Frosting:
Beat the mascarpone, cream cheese, confectioners’ sugar, cream and vanilla together in the bowl of an electric mixer fitted with the paddle attachment for about 1 minute, until light and fluffy.
ADD the crystallized ginger and salt and beat for 30 seconds more.
Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up.
Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
If you are innovative, open-minded, possess good interpersonal skills, are results oriented and a problem solver, then a position as an OCWS director might be right for you.
The beginning of a three-year term of the nine members of the Board of Directors, according to the bylaws, shall be staggered such that three members’ terms will expire each year. The three vacated board positions will be filled each year by a vote of the OCWS membership, following the Annual Business Meeting in September.
The overall time commitment varies based on assignments and participation. We are moving from having the Board manage some events to having our members run event with a board coordinator being the liaison regarding budgets, event timing and placement.
A candidate should possess some of the following skills and experience as well:
General knowledge of OCWS events and activities Experience as a volunteer in some events Ability and time to organize events during the year Selected event, budget management skills Be a member in good standing
Candidates must present their 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. The last date to declare candidacy for this year’s election is Friday, Aug. 22.
During the Annual Business Meeting, candidates can speak to the membership and present their qualifications. A written Statement of Qualifications must be presented to the Election Committee no later than five calendar days after the Declaration of Candidacy is submitted.
For more information, contact Greg Hagadorn at (714) 388-8803 or Greg@ OCWS.org.
To enhance your membership experience, we would like to offer you an opportunity to voluntarily take part in our New Member Friend Program. Are you thinking of attending an event and not sure how to sign up, what to bring, how it works, or just want someone to meet and greet you at an event? Do you have questions as to how this all works, but are not sure who to ask? Please let us know by contactingthe OCWS office at office@OCWS.org and we will assign a New Member Volunteer to contact you. Please include your preferred form of communication, e.g., text, phone, or email. Participation in the New Member Friend Program is optional.
To see a list of all events and to sign up, please use this link for the OCWS Events Page– from this page you will need to log on to the website to see the event information and sign up. If you have issues with your account, please contact our office at office@OCWS.org or (714) 708-1636 as they are the website experts.
Our goal is to welcome you and to aid you in enjoying all that OCWS has available. We are glad you have joined our organization!
We have red, white and orange wine and of course pink wine, better known as rosé. But what do we know about rosé other than the majority of rosé wines are made from just red grapes?
Rosé wine, however, is not a modern-day creation. The Greeks and Phoenicians would press their red grapes soon after harvest with very little maceration, resulting in a pink hued wine. The Romans would often blend water with their red wine making a light red wine to help purify their drinking water and stop drunkenness.
Around 600 B.C., the Phoenicians took wine making to Marseilles and as a result, Southern France became a major rosé winemaking area. By the Middle Ages the pale clairets from Bordeaux became popular in England. These pale red wines were known as vin d’une nuit (wine of one night) as they had a single night of skin contact.
Likewise, Champagne of the Middle Ages was not truly white but a pale pink color because of winemaking methods. The pale pink color was suggestive of a partridge’s eye and nicknamed Oeil de Perdrix. By the 18th Century France had increased rosé production and Provence had become a major rosé exporter. However, it wasn’t until after WWII and the demand of the returning GIs that rosé wines started to become popular in the U.S., especially with the introduction of two Portuguese rosé brands, Mateus and Lancers.
The U.S. market for rosé wine blossomed with an increased demand for blush wine, also called vin gris. It was during this time that Bob Trinchero’s popular Sutter Home White Zinfandel, resulting from a stuck fermentation, was made and came to market. Today rosé wine is made around the world and goes by as many different names as there are countries making it: Italy – rosato, ramato and chiaretto; Spain – rosado and claret; Germany – rosewein, rotling, weissherbst and schillerwein; Austria – schilcher; and Switzerland – sussdruck. But with all this history what do we really know about rosé?
There are four major rosé winemaking methods and several variations. They are: Direct Press: red grapes are pressed, the juice has a pale color from the skins, and the rosé wine is made like a white wine; Maceration: the red grapes are lightly crushed and fermentation is started, after a few hours, but no longer than a few days, the skins are removed and the wine finishes fermenting; Saignée: a variation of Maceration, as the fermentation begins in the process of making red wine, some of the pale colored wine is “bled” off after a few hours or days and is fermented separately as rosé; Blending: mix a red wine and a white wine and voila!
Test You Knowledge
Question 1: Which of these methods has been banned in the European Union as a method of making rosé wine?
Direct Press
Maceration
Saignée
Blending
Answer: D – Blending, with the exception of Champagne. A little red wine is allowed to be blended with white wine to make rosé Champagne. Provence’s co-fermentation of classic red grapes with the white grape, Rolle (Vermentino) may also be considered an allowed exception.
Question 2: In 1999, which head of state had a preference for the drier more sparkling version of Mateus Rosé?
Boris Yeltsin, President of Russia
Queen Elizabeth of England
Jacques Chirac, President of France
King Juan Carlos I of Spain
Answer: B – Don’t know why Queen Elizabeth preferred Mateus but I liked it in the ‘70s.
Question 3: Although several Southern Rhone Appellations make rosé wine as well as red and white wine, which appellation is exclusively dedicated to making rosé wine?
Lirac
Gigondas
Vacqueyras
Tavel
Answer: D – Tavel makes rosé from grenache, syrah, cinsault and mourvedre
Question 4: Which country is the largest producer of rosé wine by volume? (2022 data)
Spain
France
USA
Italy
Answer: B – France 30%; Spain 21%; USA 10%; Italy 10%
Question 5: Which county exports the most rosé by volume? (2022 data)
France
Spain
Italy
USA
Answer: B – Spain exports more by volume, but France exports the most by value
Question 6: Which country imports the most rosé by volume? (2022 data)
Germany
France
England
USA
Answer: B – France is biggest by volume, but England is biggest by value. Rosé accounts for 10% of all still wine imports around the world.
Question 7: Which country consumes the most rosé wine? (2022 data)
Germany
USA
France
England
Answer: C – France 33%; Germany 11%; USA 11%; England 6%. Makes sense, France makes the most and imports the most, so they must consume the most!
Question 8: Where in France is the most rosé wine made?
Bordeau
Beaujolais
Provance
Languedoc-Roussillon
Answer: D – Languedoc-Roussillon – grenache, syrah, cinsault and mourvedre grapes are used to make rosé using both the lightly macerated and the saignée methods.
Question 9: Where, other than in the Champagne region, is a sparking rosé made?
Languedoc-Roussillon, France
Lombardy, Italy
Western Styria, Austria
Western Cap Region, South Africa
Answer: All of the above – In Languedoc-Roussillon it’s called Crémant de Limoux; in Lombardy it’s Franciacorta rosé; in Western Styria it’s Schilcher rosé; and in Western Cap Region it’s Cap Classique rosé.
Question 10: Which famous chef said, “Rosé can be served with anything”?
Julia Child
Auguste Escoffier
Massimo Buttura
Alice Waters
Answer A – Julia Child made this statement in her 1961 Mastering the Art of French Cooking. It is believed to be some of her best wine advice. After the publication of her book the popularity of rosé began to rise in the U.S.
Rosé wine has evolved from a remedy for unsafe drinking water to a solution for the question of what wine goes with what food. Rosé can be made from any red grape, it can be blended with white wine, it can be made any number of ways and it comes dry, sweet, still and sparkling from anywhere in the world. There’s so much to learn about the pink wine. So don’t hesitate. Just get a bottle, open it and enjoy! Cheers!
Wine seminars are a big part of The Courtyard experience at the OC Fair. They help fulfill the OCWS mission of wine education.
According to Larry Graham, OCWS historian and longtime chairman of The Courtyard, the first seminars were started in 2000. Early seminars were pretty basic then. Most focused on a single varietal such as Cabernet Sauvignon or Chardonnay, or on a style of wine such as Rhone. Some were simply about red or white wines.
Then around 2002, Graham, then-OCWS president, asked member, Carol Frank, to conduct a food and wine pairing seminar at the fair. She changed it to “Cheese and Wine Pairing” as she thought people could relate better to that. She still gives that seminar, one of the longest-running seminars in the lineup.
Another longtime seminar in the mix is “Gold Medal Award-Winning Wines.” Seminar presenter Bill Redding says the seminar showcases outstanding wines from California wineries from this year’s Commercial Wine Competition. Redding was asked to give the seminar when he was Cellarmaster. It was originally created and given by legendary OCWS member Chris Cunningham when he was Courtyard Chairman.
Drawing from the interest in pairing food and wine, many current seminars prominently feature unique foods. “Snack Foods and Wine Pairing”, created by Ken Knapp, is a newer seminar inspired by that trend. So is Carolyn Christian’s “BBQ and Wine Pairing.”
“People talk about what foods to pair with different wines, but sometimes they forget that the sauce also plays an important role in the pairing,” she said.
Some seminars were inspired by out-of-the-box ideas from OCWS members or unlikely events. Seminar presenter Ed Reyes says that while working at the fair about 15 years ago, “several of us served guests who happened to have fair food while tasting at the awards bar. We started asking each other, what would you pair with such and such? We made a list of 20-25 pairings and tried a few of them during the fair.” Thus, “Fair Food and Wine Pairing” was born.
“Grapes and Grains” was originally an OCWS Zoom webinar, presented during COVID by Sara Yeoman. It was inspired by her knowledge of beer, gleaned while working in the food service industry. People have heard of pairing wine and food, she says. You can also pair beer with food. This seminar pairs wine with food then beer with the same food.
“Sparkling and Sweets” is another seminar that came to life during the pandemic. It was originally a holiday-themed webinar inspired by presenter Fran Gitsham’s love of Champagne and sparkling beverages. That webinar was also the inspiration for “Is it Sparkling or Champagne?” in which a variety of foods are paired with a variety of bubblies.
Whatever the origin, fair seminars today have evolved to incorporate the “over the top” aspect of the fair experience. Sara Yeoman, seminar committee chair, said the events should be fun.
Bryan Widstrand of Steinbeck Vineyards & Winery (center) discusses winemaking during last year’s wine seminars.
“People come to the fair to be entertained,” Yeoman said. “We want the seminars to be an extension of that experience.”
A former college instructor, Carolyn Christian says the seminars provide a learning opportunity that stays in people’s minds.
“The best learning occurs when people have an opportunity to experience (what) they’re being taught,” Carolyn said.
Seminars have also evolved as the public’s knowledge of wine has grown. Seminars like “New and Unusual Wine Varietals” “Italian Varietals” “Summer White Wines” or “California Wine Regions” offer the chance to explore wines or wine regions that people might not have known about or were unwilling to try a few years ago.
Beyond the educational aspect, seminars are geared to showcase the partnership between the OCWS and other fair vendors. Much of the seminar food as well as the beer for “Grapes and Grains” is donated by fair vendors. To reciprocate, these vendors are promoted during the seminars and with signage in The Courtyard. Seminars have also helped strengthened the ties between the OCWS and the OC Fair. In recent years, the fair has promoted the seminars on their website and has included them in their weekly “fair events” calendar.
Featured wineries are involved in seminars too. All 3 p.m. seminars will feature a wine donated by that day’s featured winery. Representatives from the winery are also invited to speak at the seminar and seminar participants are encouraged to visit them after the seminar. Of course, seminars have always been a great way to attract new OCWS members.
This year, OCWS members will present 16 seminars which weave fun and memorable experiences with wine education. Wine seminars will be held in The Courtyard on Saturdays and Sundays at 1p.m. and 3 p.m. beginning the second weekend of the fair. All seminars are $30 and include food or an assortment of snacks. All include 8 to 9, one-ounce wine or beer tastes.
Seminar tickets are only available The Courtyard. Tickets for all seminars go on sale the first day of the fair. Many sell out quickly so get yours right away.
This year, make the wine seminars part of your courtyard experience at the OC Fair.
July is a significant month for OCWS. We begin the process of transforming The Courtyard at the OC Fair into the OCWS oasis for fairgoers to experience California wines – by the taste, by the glass, and in the context of learning experiences like the wine seminars. It is the climax of our major events for the year and our main member recruitment mechanism. On the heels of the OC Fair Commercial and Home Wine Competitions, our organization prepares for the public presentation of months of preparation. It is part of our wine journey that makes us who we are.
Courtyard at the OC Fair
If you are not signed up to work at the OC Fair, I invite you to attend the fair and support the OCWS efforts as a customer, enjoying the wines we serve and supporting the organization’s scholarship fund. Invite your friends and family, sign up for wine seminars, and support the Featured Winery Program.
If you are signed up to work The Courtyard this year, I thank you in advance, for you are the lifeblood of this organization. Without volunteers covering the hundreds of shifts at our booth, we would not be the organization that we are today. You make the public face of our organization a welcoming beacon.
Supporting Wineries
In addition to The Courtyard, there are other ways to help support OCWS. With the results of the OC Fair Commercial Wine Competition now available, I encourage you to support the wineries who entered their wines. Our results website, WineCompetition.com allows you to search by varietal, wine region, winery, award level and more. Choosing one of these wines for your next purchase further cements our role in providing much-needed income, particularly for the many boutique and limited-production wineries that enter our competition. Use our website to help you determine which wineries you wish to visit on your next trip to wine country. Make sure you congratulate wineries on their OC Fair medals during your visit. You can even share the WineCompetition.com website with friends and family who ask you for wine recommendations!
For those with enjoy spending time on “the socials,” please take a moment to follow us on Facebook, Instagram, and LinkedIn – @ocwinesociety. Like our posts and make positive comments on the winery posts from our competition entrants. They have much to celebrate with their awards. Your interaction means more people will take note of the amazing award-winning wines that are entered into our competition each year. More exposure of wineries means more entrants next year. While other wine competitions are struggling during the wine market downturn, we have remained stable this year, thanks to the great support of our members.
Thank Yous
There are so many people I wish to thank and too many to list here. From those in leadership positions, to committee volunteers, to event volunteers… you are all an integral part of this organization. Please take a moment to read the wrap-up articles on our events in this newsletter and join me in thanking everyone who helped make our events a success throughout the year.
Election Time We have an election for board members this fall. I encourage those of you who have ever considered getting more involved to throw your hat in the ring. Serving on the board does require a time commitment, but it is a very rewarding experience to be part of the leadership of this organization. Greg Hagadorn’s article in this issue will provide more details on the process.
We are so fortunate to have over 1,000 members who help us run so many successful wine events. I am proud of our members and their contributions to the organization, whether large or small. It all makes a difference. As we approach our 50th anniversary next year, we have much to be thankful for, as we continue on our individual and collective wine journeys. Cheers to you all!
If you are looking for your happy, it is almost here! The Orange County Fair with the theme, “Find Your Happy,” kicks off on Friday, July 18. With that opening day, The Courtyard begins our traditional 23 days of wine service. As always, we will have the award-winning wines by the taste (two tastes for […]
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If you are innovative, open-minded, possess good interpersonal skills, are results oriented and a problem solver, then a position, as a Director of the OCWS just might be right for you. The beginning of a three-year term of the nine members of the Board of Directors, according to the Bylaws, shall be staggered such that […]
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Spotlight on Cal Poly San Luis Obispo and Allan Hancock College
By Damian J. Christian
OCWS funds scholarships for eight California colleges and universities, including Allan Hancock College (AHC) and Cal Poly San Luis Obispo (SLO). AHC offers multiple degrees and certificates in viticulture, enology, wine and food pairing, and wine business. The AHC viticulture & enology programs typically has over 100 majors per year and has a four-acre “practice” vineyard next to the college and additional vineyards in Los Alamos. Cal Poly San Luis Obispo has one of the largest enology and viticulture programs in the country and offers bachelor’s and master’s degrees in wine making and viticulture. Cal Poly-SLO will accept 77 new students this fall in these programs.
In May, I had the good fortune to attend the 2025 Scholarship Awards Ceremony at AHC. The OCWS scholarship has been distributed to one student with several others under consideration.
We met the current recipient, Mark Gabriele, who is a returning student very interested in making wine for this third career. He purchased a five-acre vineyard in the Cayucos Valley and recently added Syrah grapevines. He is attending AHC to learn how to care for his vineyard and make his own wine.
Recently, AHC Winery won a gold medal in the 2025 OC Fair Commercial Wine Competition for its 2023 Pinot Noir (90 points).
Also in May of this year, I visited Cal Poly-SLO for a reception and lunch with their enthusiastic scholarship recipients. The university awarded the OCWS scholarships to five students (listed below).
Stella Dowd (not pictured)
Phoebe Dueltgen
Elizabeth Hastert
Stella Tarantino
Evelyn Tostado
Cal Poly-SLO has several dedicated wine making facilities. They have a 14-acre campus vineyard and as of 2019 have the Justin and J. Lohr Center for Wine and Viticulture. These include a 15,600 sq. foot-winery and space for grape crushing, fermentation, bottling and classrooms and teaching labs for the enology and viticulture courses. Students are given hands-on experience in all aspects of the wine industry.
Cal Poly SLO submitted several wines to the 2025 OC Fair Commercial Wine Competition and received gold medals for their 2022 Pinot Noir (92 points) and 2023 Chardonnay (90 points) and silver medals for three other wines.
Next month we will be highlighting another one of the colleges/universities supported by the OCWS Scholarship Fund. Just a friendly reminder there is always time to donate to the OCWS Scholarship Fund for 2025. There are two ways to donate:
Mail a check – Make your check out to OCWS 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.
The 49th annual OC Fair Commercial Wine Competition has just been held and now what’s left to be done is still a lot before starting prep work for the 50th annual competition next year. Each competition takes a full year from start to finish, and then we start all over again. Unless you’ve volunteered for this amazingly, professionally run, and labor-intensive event, I assure you, it is mindboggling as to what it takes to achieve success year after year.
By the time you read this, the 2025 competition will have taken place, but the competition is not technically completed until the last bottles are sorted, the award medals are mailed, and the Double Gold and Best of Class plaques have been hand delivered. Planning for the next year then begins barely two months after completion of the prior competition. The hotel contract for 2025 was negotiated three years ago, with the 2026 and 2027 in place, and the 2028 contract having just been negotiated. The first of several communications to over 4,000 wineries will be sent in September for the 2026 competition. This is just the tip of the iceberg.
The Commercial Competition Committee is comprised of a number of people, from the Chairperson, who heads the committee, to the Director of Judges, who contacts and coordinates 90 professional winemakers and winery principals to judge the competition, to the facilities coordinator who handles the hotel and banquet arrangements, to the volunteer coordinator, who schedules and directs 300 volunteers over the course of the competition season, to the judges’ liaison, who provides the judges with competition information and is available to them the entire weekend, to the data entry room supervisor, who sees that all the judge’s results are entered into the software data base, and the scoring and verification lead, who oversees confirmation of every judge’s individual scoring. Impressed yet?
How about a most vital role, Head of Cataloging who, with her crew, oversaw 2,465 wine entries this year? No, that is not bottles, it is entries, which equates to no less than 12,000 to 15,000 individual bottles processed. Then there’s the bagging coordinator, as the competition is a double-blind tasting.
And let’s not forget that the wines and all equipment are transported to and from the hotel, which is the responsibility of the move coordinator. There’s also a technology supervisor and major support staff, as well as the supervisor for the Wine Sort, which places the wines in the Courtyard Cellar and storage for use at The Courtyard at the OC Fair and the next year’s wine auction. And, let’s not forget the Label Competition coordinators, whose team handles that competition throughout the weekend and, last, but not least, the OCWS marketing committee who has brought exposure of the competition to new heights this year.
I could continue to bore you with more statistics, positions and a complete list of the players who, out of their passion for the OCWS and the goodness of their hearts, take lead roles but, suffice it to say, all of this is accomplished at the hands of hundreds of dedicated volunteers without whom the OC Fair Commercial Wine Competition would not be what it is today. Truly amazing!
