Categories
Members Corner

Chef of the Evening

Smoked Salmon Dip

Ingredients
2 cups (16 oz.) whole milk
ricotta
8 oz. cream cheese, softened
2 Tbsp. lemon juice
1/2 teaspoon kosher salt
4 oz. smoked salmon, chopped
1/4 cup thinly sliced red onion
1 Tbsp. capers
1 tsp. lemon zest (from half a
large lemon)
1/2 teaspoon Everything Bagel
seasoning
Cucumber slices
Lemon wedges
1 Tbsp. chopped fresh dill
Bagel crisps or crackers (I prefer
Ritz Toasted Chips)

Directions
ADD the ricotta, cream cheese, lemon juice and salt to a food processor. Blend
until smooth and creamy.
SPREAD the whipped cheese onto a serving platter.
TOP with the chopped smoked salmon, sliced red onion, capers, lemon zest,
Everything Bagel seasoning and chopped fresh dill.
SERVE with lemon wedges, bagel crisps and cucumber slices.


—Recipe courtesy Tricia Ouellette

Categories
Members Corner

Photo of the Month – October 2025

This month’s winner of the Photo of the Month is Elee Phillips for her
“Wine by Candlelight,”
a still life put together to create a somewhat romantic expression of wine.

Categories
Members Corner

Scholarship Update

By Damian J. Christian

With the end of the year rapidly approaching, it is a good time to make a donation to the OCWS Scholarship Fund. Currently, the OCWS scholarship fund has awarded over $946,000 since 1981. We hope reach $1 million in our 50th anniversary in 2026.  This is just a friendly reminder that the OCWS is a nonprofit 501(c)(3) and contributions to our scholarship fund are tax deductible.  (But please check with your tax expert).  There are several ways to donate:

  1. 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.
  2. 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.

Categories
Members Corner

Photo Contest and Candids

Harvest & Hues: A Wine Lover’s Photo ChallengeShow us your best wine-inspired shots in the November OCWS Photo Contest. Whether it’s the warm glow of autumn leaves in the vineyard, the cheerful clink of glasses, or the perfect swirl in a glass, we want to see how you capture the magic of wine this fall.Each month, […]

This article is only available to members. Please LOGIN HERE to access this article.
Categories
Education Wine Education Wine Wisdom

Wine Corks

This article is only available to members. Please LOGIN HERE to access this article.
Categories
Members Corner Winemakers News

From Home Winemaker to Best of Class


By Fran Gitsham

For most of us the pleasure of tasting and learning about wine is enough, but for that handful of people who want more, savoring the drink is just not enough.

For the brave who venture into the corners of their kitchens, garages, backyards and even bathrooms to experiment with the process of making wine, it becomes an obsession and ultimately a goal to create a taste of heaven in a glass. Amateur winemakers, better known to the OCWS as home winemakers, toil year after year to create wines with hopes of garnering medals and accolades for their entries into the OC Fair Home Wine Competition.

In the case of a rare few who eventually become commercial winemakers, their journeys, more often than not, began with success at the OC Fair Home Wine Competition, giving them the confidence to pursue their dreams. This is the case with a very special handful of microwineries in Temecula that together are working to prove the quality of fruit and wine from the region dispels any negative myths.

They are among the limited production wineries, producing just 500 to 1,000 cases a year each who are creating small batch clean and simple handcrafted wines with no additives and minimal sulfites. Each of them now are garnering numerous Double Gold awards at the OC Fair Commercial Wine Competition, and just this year taking top honors as Best in Class.

Big Nose Winery, owned and operated by Roger and Janice Mattar, who to this day remain dedicated OCWS members, initially learned their trade as OCWS home winemakers and eventually went commercial, now with any number of varietals being served in their welcoming, heartwarming tasting room in the historic Temecula Hotel in Old Towne Temecula. This year, they entered 13 wines, all of which received medals, with one of their Double Gold, Jan’s Sparkling Rose, taking the highest honor as Best of Class.

Mirroring the Mattars’ enthusiasm and passion for winemaking sits both Laura and Mike Wieters of DeCoupage Cellars and Dirk and Michelle Uys (pronounced ACE) of Uys Winery who both boast about their beginnings as home winemakers and proudly display their OCWS home wine medals right alongside their OCWS commercial competition awards, including numerous Double Gold plaques. They welcome you into their homes with open arms and hearts. These are hidden gems not to be missed. 

Fran Gitsham, OCWS VP, OC Fair Commercial Wine Competition Chair

Categories
Members Corner

Wine Ranking: A Clear Winner Emerges

Results from the Sept. 6 Gold Medal Mini-Tasting are in. With 10 wines evaluated by 160 people across 10 host sites, the results show a clear hierarchy among the wines. The ratings, which were tallied to determine a total score, highlight several standout performers. The 2023 Petit Verdot by ZD Wines emerged as the undisputed champion, accumulating the highest total score of 111 total points with seven of the 10 sites ranking this wine in their Top 3. The Malbec from Lucas & Lewellen scored the 2nd highest points with a total of 101 with six of the 10 sites placing this wine in the top three. This was followed by a Cabernet Sauvignon by Honig, which scored 81 points, with four sites ranking this wine in the Top 3. The Sauzao, from Lewis Grace is a wine varietal with Portuguese origins that was rated the 4th highest scoring wine, with four sites scoring it very high offset by four sites that scored it very low.  

As one would expect from this Gold Medal Tasting, where nine of the 10 wines were rated as Double Gold, each of the 10 wines were rated in the top three when looking across the 10 host sites. In fact, five of the 10 wines received votes for being a No. 1 choice, and seven of the wines received second place votes. Of the 10 wines, nine were scored as a No. 3 choice. These results support the common notion that great wine is what you like.

I hope everyone enjoyed the selection of wines for the event, and look for the article on the next Mini Tasting scheduled for Nov. 15. 

–Don Mayer, OCWS Mini-Tasting Chair 

CHEFS OF THE EVENING

ChefDish
Maia PehrsonSausage Stuffed Mushrooms
Ann JayAshkenazi
MaryDee KienstraEgyptian Barley Salad
Joe BarrettSmoked Salmon Appetizer
Cherrl BakerVeggie & Cheese Enchiladas
Alexandra ChebilBlue Fin Tuna
Dan MartinezLasagna
Shelley CohenChicken Parmesan
Mark PrendergastRatatouille
Jim BurkCassoulet, Bean Stew with Pork, Sausage, and Duck
Categories
Recipes

Chefs of the Evening

Egyptian Barley Salad with Pomegranate Vinaigrette

Chef was Mary Dee Kienstra using a recipe by Once Upon a Chef, Jenn Segal

Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.

Servings: 6 to 8

Ingredients

  • 1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
  • Salt and pepper
  • ¼ cup extra virgin olive oil, plus more for serving
  • 2½ tablespoons pomegranate molasses (see note)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ cup coarsely chopped fresh cilantro (parsley may be substituted)
  • ½ cup golden raisins
  • ½ cup unsalted shelled pistachios or walnuts, chopped coarse
  • 4 oz feta cheese, cut into ½-inch cubes
  • ½ cup scallions, green parts only, thinly sliced (you’ll need 4 to 6 scallions)
  • ½ cup pomegranate seeds (substituted with dried cranberries because pomegranate seeds were not in season)
  • Instructions
  • Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
  • In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt.
  • Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.
Categories
Education Wine Education Wine Wisdom

Roll Out the Barrel

The transportation of wine became an opportunity looking for an answer once wine consumption moved beyond the vineyard and winery locations. The evolution of transporting wine started with using animal skins which often leaked and allowed the wine to oxidize and spoil. Terracotta amphorae quickly became the animal skin replacement and solved many problems. In fact, amphorae were so effective that recently found ship wreaks and uncovered tombs contain amphorae 1000’s of years old that still contain remnants of wine. However, the weight of the amphora filled with wine, which took two people to carry, and its shape with the pointed bottom, which made standing an amphora upright difficult, lead winemakers to look for another solution. Enter the barrel.

Categories
History

A History of the Board of Directors

The 50-year history of the Orange County Wine Society cannot be told without acknowledging the women and men who have served on its Board of Directors. The board has always been the heart and soul of the OCWS—the ultimate volunteers, dedicating their time and talents to keep the organization thriving. In this overview, I’d like to share some of the remarkable people who have led us over the decades and the incredible commitment reflected in their years of service.

The very first board was made up of just five members: Bill Lawson (President), Bill Owen (Vice President), Brant Horton (Treasurer), Kathi Horton (Secretary) and Boardmember Jerry Mead—yes, that Jerry Mead! By 1977, the board expanded to include Jim Graver (President), Brant Horton (Vice President), Judy Collins (Treasurer), and Kathi Horton (Secretary), along with members Bill Owen and Jerry Mead. From 1978 to 1984, the board grew to seven members, and in 1984 it expanded again to nine—a number that remains in place more than 40 years later.

Today, board members are elected to three-year terms and may serve two consecutive terms before stepping aside for at least one year. Some return after a break, while others retire from service. In the past 49 years, 91 people have served on the OCWS Board, collectively contributing 423 years of leadership. About 70% of board members have been men and 30% women. Eight married couples and one parent-child pair have also served on the board, though not usually at the same time.

Among those who have given the most years are Rich Skoczylas who holds the record with 15 years of service, followed closely by myself at 14. Four others—Charley Owen, Dennis Esslinger, Jim Beard and John Goodnight—each dedicated 12 years, while Fran Gitsham and Bob Prill have both served 10.

The presidency is one of the most demanding roles, requiring countless hours each week. Only one individual, Dennis Esslinger, has served four years as president. Three others—Jim Beard, Fran Gitsham and John Goodnight—each held the office for three years. Twelve people have served two years and 13 have completed a single year.

The role of vice president has often been a stepping-stone to the presidency. Of the 28 vice presidents in our history, Charley Owen served the longest at five years, followed by Larry Graham at four and Kevin Coy, Barbara Perez and Bill Redding at three. Eight served two years and the rest held the office for one.

Treasurers have been fewer in number—just 21 of them over five decades. John Goodnight stands out with nine years of service, followed by Mel Jay with seven, Tim Morgan with five and Fran Gitsham with four. Others served shorter terms of one or two years.

The secretary role, though quieter, is essential for maintaining the organization’s records. I was surprised to discover I’ve served the longest—eight of my 14 board years were spent as secretary. Founding member Kathi Horton follows with six years, while Rich Skoczylas served five and George Cravens four.

In addition to the officer roles, all board members contribute to the organization by chairing events and programs. As I conclude my term as president this year, I want to thank my fellow board members for their dedication—the current board alone represents 54 years of combined service. And to those who came before us, we owe deep gratitude for building and sustaining the OCWS for nearly half a century.