News

Silent Auction at the Spring Membership Social

This year, the Silent Auction for the Spring Membership Social has some grand items! Take a look at the listing of the 15 baskets being presented and come ready to win your favorite! Remember, we accept cash, check and credit cards. All proceeds go to the Scholarship Program.

LOT 1 – THOSE EXTRA WINE GLASSES

Set of 12 Wine Glasses and Storage Case

LOT 2 – RUSTIC ITALIAN DINNER

2019 Weingut Niklas Sudtirol Doc Alto Adige, Tray, Pasta, Sauces, Bread Board and Knife, Wine Opener, Bread Sticks

 LOT 3 – PlCNIC IN THE PARK

Picnic Basket, 4 Plates, Eating Utensils, Placemats, 4 Wine Glasses, 2021 Macchia Zinfandel, 2 Hand Towels

LOT 4 – HELLO SPRING

6 Hand-Painted Wine glasses, 3 Matching Candle Holders, Flower holder with Candle, Wine

LOT 5 – AROUND THE HOLIDAYS WITH WINE CORKS

Handmade by Betty Jo Newell

 LOT 6 – CHAMPAGNE

1996 Perrier-Jouet Belle Epoque — Fleur de Champagne Brut in Gift Box with Flutes

PLEASE NOTE: It cannot be determined how these were stored.

 LOT 7 – S’MORES BASKET WITH WINE

2 Serving Trays, 6 Plates, 6 Roasting Forks, 6 Wine Glasses,

6 Sets Reusable Cutlery, S’more Fixings, 2013 Tobin James Late Harvest Zinfandel, “Liquid Love,” Cookies

LOT 8 – WINE MEMORY HEART

Handmade by Jay Newell

 LOT 9 – CARRY US AWAY

4 Wine Glasses, Carrier, Cheese Pairing Spread Set, Napkins, Cheese Board, Cheese Knives, Wine Charms, 2 Wines, Wooden Box

LOT 10 – WINE CORK BULLETIN BOARD ON A WOOD FRAME

Measures 24×24 inches. Made by Alice Polser.

 LOT 11 – HERB GARDENING 

Live Plants: Basil, Thyme, Rosemary; Planter, Birdhouse, Bianchi Chardonnay, Apron

 LOT 12 – SANGRIA ANYONE?

2020 Campo Viejo Riosa, Dispenser, Staging, Note Cards, Wooden Box

LOT 13 – Wine Cork Wreath with Bows for Holidays

Handmade by Alice Polser and Betty Jo Newell

LOT 14 – A DAY AT THE BEACH

2 Mats, Towel, Bowls, Food, Wine, Large CORKICLE Beverage Cooler

LOT 15 – ​​​​​WINE FOR TWO

Glasses, Coasters, Charms and Wine

March 22, 2024
By
Event Programs
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OCWS Scholarship Program: Sonoma State University

OCWS funds scholarships for eight California colleges and universities, including Sonoma State University in Santa Rosa. Unlike some of the other institutions we support that focus on viticulture and enology, Sonoma State University focuses on the business side of the wine industry with its Wine Business Institute.

The Wine Business Institute was formed in 1996 as a partnership between the wine industry and the School of Business and Economics at Sonoma State University. WBI offers undergraduate degrees, an MBA and an Executive MBA. The program currently has 85 undergraduate and 55 graduate students. It also offers industry certifications in such areas wine industry finance and accounting, wine business management and wine entrepreneurship.

The program awards about 350 professional certificates each year. For all its degrees, WBI aims to give students real world experience in the wine industry. It also is an official member of the Viticulture and Enology Science and Technology Alliance National Center of Excellence. VESTA consists of 17 university and two-year programs across the country with the goal of VESTA of providing students with a foundation of the science, mathematics and technology skills needed for a productive career in the grape and wine industry.

WBI is very excited and appreciative of the OCWS scholarship contributions to their program. They recently invited several OCWS board members to their alumni gathering at Brewery X in Anaheim.

Just a friendly reminder there is always time to donate to the OCWS Scholarship Fund for 2024. There are two 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.

  1. Donate Online – Log on 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.

—Damian J. Christian, Scholarship Chair

March 22, 2024
By
Scholarship News
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RBS Certification

One Month Closer!

  You must be RBS certified before signing up to volunteer AT the Courtyard. Here’s how:

 Before we know it, the OC Fair will be upon us again. The largest OCWS fundraising effort of the year will be taking place for a total of 23 days, Wednesdays through Sundays, July 19 through August 18.

Volunteering at The Courtyard is a unique and fun experience. Beginning next month, you will be seeing information about signing up for shifts but, in the meantime, it is important to know that all Courtyard volunteers handling wine in any capacity are required to be RBS (Responsible Beverage Server) certified through the ABC (Alcohol Beverage Commission) pursuant to fair requirements.

It is highly recommended that you obtain certification sooner than later in order to sign up for Courtyard shifts when available. If you received your RBS certification within the last two years, then your certifications are still in good standing for this year. Certifications are valid for three years.

How do I get started? Check out our tips below!

EMAIL US

Please send an email to RBS team members Sue England and Linda Flemins at RBS@ocws.org, letting them know you need to be RBS certified this year.

3-STEP PROCESS

Instructions will be sent to you when you register. 1. Create an RBS account with Alcoholic Beverage Control (ABC). 2. Take a course with the RBS course provider that the OCWS has selected. 3. Take a final quiz with ABC online and obtain the RBS certificate, which is valid for three years.

ONLINE CLASS

Once you have sent your request for certification you will receive an email from #1 Premiere with your username and password and a link to the online course. You may take the class one chapter at a time or all at once. The online course is followed by an online exam with ABC. Once you are RBS certified you are ready to serve at the OC Fair

PLEASE NOTE

Each OCWS member will need a valid individual email address that will be used to set up your account. Your own individual email address will be your username for the online system.

Thank you so much for your volunteer efforts! You are what makes the OCWS the great success it is.

 

March 22, 2024
By
Courtyard
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Wine Wisdom – Veraison

The Vine’s Annual Cycle – from Weeping to Veraison

It’s often said that wine is made in the vineyard and there are several factors that make this true. One factor is the vineyard workers who care and tend for the vines. Another factor is the grape vine. The amazing plant that year after year, through a well-established annual growth cycle, produces the fruit that is made into wine.

What is that well-established annual cycle? After the harvest and during the winter months grape vines are dormant conserving energy for spring and new growth. It’s during the spring that the vine’s annual cycle begins to focus on wine. As the ground temperature begins to rise above 50 degrees, sap will begin to flow upward in the vine and out the tips of the canes (the vine’s branches) that were pruned during the winter months. This is referred to as “weeping.”

Within days, bud break occurs, greenery and tiny shoots emerge from the nodes left on the canes. Over the next one to two months, the shoots and greenery grow into new canes and leaves.

Flowering then begins. Tiny clusters of flowers appear along the canes and since vinifera grapes are self-pollinating, insects are not necessary for fertilization. Each fertilized flower becomes a “berry” and with the immature grapes sometimes being called “berries,” referred to as berry set or fruit set.

Over the following three to four months the vine, taking on water and nutrients and benefiting from the sun will grow the grapes from small, hard, green berries, high in acid and low in sugar to physiologically mature grapes that are higher in sugar and lower in acid. This important step in grape production is known as veraison and is when red grapes begin to color and white grapes become translucent or golden. Harvest is now near and the winemakers take over the responsibility of turning the vine’s hard work into the wine that we all enjoy.

From weeping to veraison—intrigued? Good, and if you like the wine then enjoy it! Cheers!

Do you have a question on wine, submit it to us at office@ocws.org?

 —Wine Education Committee, CL Keedy

March 22, 2024
By
Wine Education
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CHEF OF THE EVENING – Easy Philly Sliders

Prepared by Deborah Webber

A different take on the Philadelphia favorite. The original cheesesteak was credited to Pat and Harry Olivieri, two brothers who ran a hot dog stand near South Philadelphia’s Italian Market. Legend has it that in the 1930s, the brothers wanted to offer new sandwiches. Their new item was grilled beef and onions in a toasted roll, with no cheese! A customer asked for one with provolone cheese and the classic Philly cheesesteak was born!

Preparation Time: 30-40 minutes

Yield: 12 servings

Ingredients

24 Kings Hawaiian Sweet Rolls

3 pounds ground beef

1 large diced sweet yellow onion

1 large diced green bell pepper

1 tablespoon garlic powder

2 teaspoons salt

1 teaspoon ground pepper

1 teaspoon onion powder

6 ounces softened cream cheese

8 ounces thinly sliced provolone cheese

5 tablespoons melted butter

2 teaspoon garlic salt

Instructions

Preheat oven to 350 degrees F.

Combine the ground beef, onion, and bell pepper in a large skillet over medium heat. Crumble the beef while cooking until it is no longer pink. about 8-10 minutes.

Drain fat from the skillet.

Add garlic powder, salt, pepper, and onion powder.  Stir to combine.

Add cream cheese. Mix until combined.

Cut the slider rolls in half horizontally and lay the bottom sections in a 9×13-inch baking dish.

Spread the beef mixture evenly over the bottom roll layer.

Top the beef mixture evenly with the provolone cheese slices and replace the tops of the rolls.

Mix the melted butter and the garlic salt together.

Cut between the sandwich rolls to divide each slider sandwich

Brush the butter mixture over the top. Bake in preheated oven until heated through, about 20-25 minutes.

 

March 21, 2024
By
Mini Tastings, Recipes
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February 2024 Old World vs. California Mini-Tasting Results:

The February Mini-Tasting was held at seven sites (members’ homes) across the county, with 111 people enjoying 10 wines in a blind tasting. The attendees each contributed a dish and each site voted for their favorite dish and the chef was awarded a bottle of wine as Chef of the Evening.

The wines were served in five blind flights of two wines each and the attendees judged each wine, voted for their favorites and tried to determine the wine varietal and if it was from Europe (the Old World) or California. There were two varietals from Spain (Albariño and Tempranillo) and three from Italy (Barbara, Sangiovese and Zinfandel/Primitivo).

All 10 of the wines finished in the top four at one or more of the sites, with the top two wines finishing in the top four at six of the seven sites. The top three were all California wines, but the fourth and fifth favorites were from Italy and Spain.

The overall winner was Carol Shelton’s Rockpile Reserve Zinfandel from Sonoma with the corresponding Primitivo, Torcicoda, from Southern Pugila, Italy coming in fourth overall. Second place overall was a Napa Valley Tempranillo, Parador, with the Spanish Tempranillo, Vina Real, finishing fifth overall. Third overall was a California Barbara from Scott Harvey in Amador County, California.

The three favorite wines across the seven host sites:

Place Wine & Winery YR PRICE DESCRIPTION

1st

 Carol Shelton

 

Rockpile Reserve

Zinfandel

 

Sonoma County, CA

 

94 points

Wine Enthusiast

 2019 $41.99 Dark, deep and pure fruit flavors mingle with subtle cinnamon and vanilla oak spices in this lush and luscious wine that relaxes in soft tannins. Ripe, indulgent and yet balanced so as not to feel heavy, this wine is truly distinctive. 80% Zinfandel, 15% Petite Sirah and 5% Carignane.

2nd

 Parador

 

Tempranillo

 

Napa Valley, CA

 

 

92 points

Wilbur Wong

 2014 $42.99 Parador Tempranillo is aged 30 months in older French barriques and puncheon barrels. The vine-cuttings originated from Spain and the grapes are sourced from Stagecoach Vineyard. Made with 100% Tempranillo. This wine shines with its aromas and flavors of black fruit, licorice, and dried earth.

3rd

 Scott Harvey

 

J and S Reserve

Barbara

Amador County, CA

 

90 points

Wine Enthusiast

 2020 $33.99 This well-balanced wine can easily be paired with a plethora of dishes. Notes suggest fresh blackberry and blackberry jam, black cherry compote, plum pie filling, cinnamon, licorice, sweet tobacco and just a hint of cedar.

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 Anne Neutz – Pear Tart 

  • Hosts Laureen & Tom Baldyga:

         Susan Clark – Italian Salad 

  • Hosts Carolyn & Damian Christian:

         Beth & Craig Stark – Tiramisu

  • Hosts Virginia and Karl Kawai:

          Eric Kalnes – Salmon Sushi

  • Hosts Betty Jo & Jay Newell:

          Irene Scott – Chicken Lemon Piccata 

  • Hosts Cathy & Greg Risling:

          Chris Oullette – Beef Bourguignon 

  • Hosts Barb & Dave White

          Debbie Webber – Philly Cheesesteak Sliders

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

—George Cravens, OCWS Director

March 21, 2024
By
Mini Tastings
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Stellar Cellars – Beacon of Flights

Unlike a traditional lighthouse that warns ships they are close to the shore, the beacon at Mike Paz’s home in Yorba Linda serves a completely different purpose – it’s time to make or drink wine.

When he’s in the cellar, the 15-foot-high tower built with stacked stone and adorned with the colorful bottoms of wine bottles, is illuminated signaling Paz is inside.

Curious neighbors had to know what was going on, so they stopped by and they were fortunate they did.

Not only does he make wine out of his 93 square-foot cellar located in his yard, he also has a wide selection of fine wine that will delight any palate.

“When the light is on, my wife knows I’m in the cellar,” Paz cracked. “Neighbors would come over to see what I was making and word started to spread.”

The cellar, which serves as a laboratory as well as storage, cost $5,000 to build and was partly inspired by Paz’s desire to make wine in 2010. As a member of the Orange County Wine Society, he and other members would go on trips to different regions in California to learn about winemaking.

“For me, it was about developing relationships with winemakers,” Paz said. “I want to know the latest and greatest techniques. They give you a lot of hints are are able to share ideas.”

His cellar can accommodate about 300 bottles and about 85 percent of his collection is wine made under his label — Paz-Espana.

Paz’s grandfather designed a house for a man in Mexico who opened his doors to those who were persecuted for their religious beliefs during the Cristeros War. In 1977, Paz was able to make the trek to Polanco, Mexico and visit the home.

When he knocked on the door to the tri-level house that sat on a corner (similar to the Flatiron Building), the man who was well into his 90s, let Paz inside for a tour. He also gave Paz a sheet with his grandfather’s original drawing that now serves as the design for the wine label along with the family coat of arms from Spain.

Paz makes about eight to 10 cases of wine a year, primarily reds like Cabernet Sauvignon and Petite Sirah. He has quite a few medals from home wine competitions but maybe most impressive is winning a Double Gold and being named Best in Class at the California State Fair in 2017 for his Chardonnay.

“You eventually become your own critic,” Paz said of his wines. “I’ve learned you can’t make good wine from bad grapes.”

His cellar is always 85-90 percent stocked and the star of his collection is a bottle of the renowned Sassicaia. Much of the wine he produces he shares with others or gives away. His niece is getting married soon and take a guess what the guests will be drinking?

As for those neighbors, they not only drink the wine, they have helped Paz along the way.

“They feel like they are part of it. It’s something they would never experience,” Paz said. “There’s a whole romance to wine. It becomes a talking point, a conversation starter and it’s something we all enjoy.”

February 25, 2024
By
Featured Member, Stellar Cellars
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President’s Message

“Wine and friends are a great blend.” – Ernest Hemingway

 As we roll into March, I am reminded how truly lucky we are as an organization, built on and by volunteers and bound together by our love of wine (and food)! On the one hand, we enjoy wine with loved ones and friends, and on the other hand, we feel strongly about educating people about wine and supporting the California wine industry. They are but two sides of the same lucky coin for us. And this is what makes our organization so unique.

The OC Wine Society has so many types of events, from small gatherings at members’ homes or on Zoom, to larger events such as tastings at hotels, social functions at The Courtyard and wine auctions, to larger public events like the Wine Courtyard at the OC Fair. Each of these events provides us great opportunities to learn about wine, support our scholarship fund, drink and buy wines, and most importantly spend time together!

Volunteers are what make our organization work. It is not easy running an organization with over 1,000 members. And although I proudly lead this organization, I do not do it alone. Behind the scenes are groups of volunteers who keep things running smoothly, from our nine-member board of directors, to official committees that run events, to teams who help with year-round work. There are so many people to thank for their tireless commitment to our organization. Although I don’t have the space to name each and every person, as you read through the newsletter, you will see many of their names and images. You can also find the names of our top volunteers on our website. And next time you are at one of our events, please thank the volunteers you see there.

I invite all of you to volunteer for one or more of our upcoming events.  Doing so will help you get to know other members better, learn more about wine, and even rub elbows with some amazing winemakers.

Here’s a preview of what coming up in the next few months…

Winery Programs –  your chance to meet the winemaker or winery owner and enjoy dinner and a wine tasting at a local hotel – Double Bond Wine (March), San Pasqual Winery (April), San Simeon Wines (April).

Varietal Hours (Every other Monday evening through July) – educational and fun wine tastings via Zoom with informative topics, knowledgeable hosts, and a chance for everyone to share information on what they are drinking. This event goes on hiatus during the OC Fair.

Wine Auction (April) – a great event for a great cause, where you can purchase wine at a fraction of retail.  Tickets include wine and food throughout the event and a chance to bid on great California wines.  Volunteers are needed for this event as well.

Spring Social Event “Let The Good Times Roll” (April) – a celebratory member event with wine, food, music and dancing.

 Pinot Noir Mini-Tasting (April) – an exciting potluck event at members’ homes throughout the OC

 Winemakers’ Events – informative events to help hone your own winemaking skills – Wine Blending Seminar (April), and Kit Wine Class (May).

Bubbles ‘n’ Brunch at the OC Mining Company (May) – a Sunday brunch gathering where members share their favorite bubbly.

OC Fair Commercial and Home Wine Competitions (June) – Our flagship events that make the OCWS such a prestigious organization known throughout California! Please don’t miss your opportunity to volunteer for these amazing competitions!  You won’t regret it.  Preparations begin early for these events.  Watch for eblasts, newsletter announcements and postings on how to get involved!

 Wine Courtyard at the OC Fair (July & August) – Our other claim to fame running the Wine Courtyard for the entire length of the OC Fair with hundreds of volunteers! Make sure you get your RBS certification now and join us behind the counter at the Wine Courtyard!  Volunteering at the Wine Courtyard is one of the best perks of being a member of the OCWS! More information is in this newsletter.

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.

We look forward to seeing you at one of our future events!  Wishing you all the luck in the world this March!

Sláinte (Cheers)!

Carolyn Christian

“Luck is believing you’re lucky!” – Tennessee Williams

February 25, 2024
By
President's Message
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RECIPE OF THE MONTH

Fall Off the Bone

Babyback BBQ Ribs

Ingredients

Rack of Babyback ribs

1 Tbsp. olive oil

Equal parts sea salt and

ground pepper

Sriracha BBQ sauce or one

with a kick

 Instructions

PREHEAT oven to 275 degrees.

 RINSE and dry the ribs.

REMOVE any membrane material.

 COAT top side of the ribs with olive oil.

SPRINKLE with equal parts salt and pepper.

WRAP and seal ribs in aluminum foil and place on a baking sheet.

 PLACE on center rack and back for 3 to 3.5 hours.

REMOVE and open the top of the foil.

SLATHER on the sauce and broil on center rack for 8 to 10 minutes or until the sauce is bubbling to a caramelized perfection.

 

February 24, 2024
By
Recipes
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