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President’s Message

The very busy month of December is in the books. The fabulous Annual Holiday Dinner & Dance was once again enjoyed by our members with a record turnout. See Brian’s article for details on this amazing evening. Our members showed off their dance steps even to the last song with great music from the “Three 2 Sevens.” Thanks to all of you who generously donated gifts to the Costa Mesa Fire Department’s “Spark of Love” children’s toy drive. Thanks to Brian and Sue McDonald for their outstanding efforts in arranging this sold out event.

The Winemakers’ Group Holiday Potluck was also a sold out event! Thank you to Kevin Donnelly for once again securing the beautiful lakeside site and the festive atmosphere created by the Scotts and McLeans. Delicious food and great wines were enjoyed by all!

The OCWS will once again have a busy schedule of events for 2020. I encourage you to note the upcoming events on your personal 2020 calendars so you do not miss out on events of interest to you. We have a wide variety of activities for our members with details in the related articles. The “Save the Date” column provides the dates of all upcoming events. Most of our recent events have had waitlists, and all events have online sign-ups. Please call the OCWS office should you need assistance.

On behalf of the Board of Directors, we wish you a very happy and healthy New Year. Please remember to drink responsibly and consider using a designated driver or ride service. Cheers!

Bill Redding, President

Mini-Tasting: Big Reds Recap

On Saturday, November 23, over 102 members and guests attended the November Big Reds Mini-Tasting at seven host sites.

The blind tasting included five flights of two wines each. The flights covered Proprietary Reds, Petite Sirah, Syrah, Zinfandel, and Cabernet Sauvignon. Six of the ten wines finished in the top three at one or more sites. The three favorite wines are listed below:

  • 1st Place: 2015 Mount Peak Zinfandel Rattlesnake Vineyard, Sonoma—three first, one second, and two third place finishes—$39.95
  • 2nd Place: NV Locations CA-7 Red Blends—two first, one second, and three third place finishes—$17.95
  • 3rd Place: 2016 Jaffurs Petite Sirah, Santa Barbara County—two first and two second place finishes—$31.99

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 Mulcahey “Brownies”
  • Host Virginia & Karl Kawai: Dino Amico “Chicken Scarpariello with Pickled Peppers”
  • Hosts Judy & Bob Koeblitz: June & Vince Porto “BBQ Pepper Flank Steak”
  • Hosts Greg & Cathy Risling: Laurie Preus “Thai Pumpkin Soup”
  • Hosts John & Denise Scandura: Rich Skoczylas “Peach Bread Pudding with Amaretto Sauce”
  • Hosts Shelly & Ed Trainor: Mary Giedzinski “Zinfandel Braised Short Ribs”
  • Hosts Dave & Barbara White: Barbara White “Short Rib & Mushroom Lasagna”

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

– George Cravens, Director

President’s Message

As this edition of The Wine Press reaches everyone, we will have made it through Thanksgiving and moved on to the next round of holidays.

The OCWS website lists Director Responsibilities which identifies major/key events and administrative committees and assigned Chairs. In addition to the Committee Chairs and their OCWS member assists, a great deal of work is accomplished by many additional OCWS members. This gives me the perfect opportunity to recognize members who work in the background on many of our activities.

First, my apologies for any events or individuals that are not identified.

Some of our very popular Mini-Tastings require 5-10 host sites for each event. We have many longtime hosts and a good number of new hosts who have graciously opened their homes to hold this event. Special thanks to the Romanos, the Rowes, the Solises, Topham/Genis, the Unruhs, the Neutzs, Frank/Puzzo, the Newells, Baurmeister/Schlotts, the Taylors, the Fornadleys, the Edwards, the Vaughans, the Kawais, the Rislings, Daison/Beckes, the Del Medicos, the Whites, the Phillips, the Bretts, the Rizuttos, the Bruces, and the Goods. Your generosity is truly appreciated.

The very successful Annual Wine Auction requires 8-10 members to bag and sort wine, working for 11 weeks to get this one-day members’ only event accomplished. In addition, this past year 28 members volunteered their time in between placing their bids! Special thanks to the Esslingers, Peter Schlundt-Bodien, the Whites, the Kawais, Richard Ward, the Wolsfelts, Stacey Taylor, the Stroms, the Lanes, the Bruces, Mike Iglesias, and Kevin Coy.

The Winemakers’ Group is supported by Bill Forsch, Bruce Powers, Rob Romano, and Dave Wiegand year after year as they obtain corks, bottles, grapes, and juice for all very active OCWS home winemakers. Please read more about their tremendous efforts in the Winemakers Newsroom article.

The Annual Home Wine Competition that our members and many others from throughout the state enter each year, could not happen without Jim Downey, Kevin Donnelly, and OCWS member judges, stewards, cooks, and the many support staff who devote countless hours to make this event take place.

It takes hundreds of people to pull together the Commercial Wine Competition each year. Prior to the weekend, those two bottles that make their way to the Hilton are bagged, labeled, and sorted. Larry Graham, Fran Gitsham, the Bartletts, the Corbetts, Terry McLean, and George Cravens work many evenings to prepare the wines.

The next time you attend one of these events or meet these members, please express your gratitude and thanks to each of them.

Please remember to drink responsibly and consider using a designated driver or ride service. Best wishes for a Happy Holiday Season, cheers!

Bill Redding, President

 

Wine Education 101: Celebrating the Holidays with Sparkling Wine

The holidays are the perfect time of year to celebrate with a glass of bubbling sparkling wine. Those little bubbles in your glass give rise to an explosion of festivities, sparkles, and celebrations – maybe even a few giggles! Sparkling wine is a holiday favorite because it can be found in many different styles, which is what makes it so versatile and easy to enjoy with hors d’oeuvres, dessert, and yes, even with your main course. With so many sparkling styles to choose from, how do you select the best bottle for your celebrations? To start with, we should understand what sparkling wine is and answer the most common questions surrounding it, such as:  1) What is the difference between Sparkling Wine and Champagne?; and 2) Which is dryer, “Extra Dry” or “Brut”?

While all bubbling wine may be considered sparkling wine – not all sparkling wine is Champagne.  If a sparkling wine is labeled as “Champagne” it likely has been made in the region of Champagne, France using the “method champenoise” (also known as “traditional method”).  This method starts with a dry base wine in a bottle, followed by the addition of a solution of sugar and yeast.  This causes a secondary fermentation in the bottle to occur with carbon dioxide bubbles as a by-product.  As the bottle is aging, it is manipulated and angled (a process called “riddling”) such that the “lees” (dead yeast cells) move down into the neck of the bottle. When the aging process is complete (about 1.5 years), the lees are frozen in the neck, and then later expelled by the bottle pressure when the bottle is uncapped.  The Champagne may then be quickly adjusted for sweetness (“dosage”), and blended with small amounts of previous vintages (for consistency) before it receives its final cork.  Most Champagne is non-vintage, unless an exceptional harvest is declared.

Some quality sparkling wines are also made with the above “traditional method”, while less expensive sparkling wines may be made by the Charmat (Tank) method.  This method puts the base wine into a pressurized tank and adds yeast and sugar so that the secondary fermentation takes place in the pressurized tank and is later bottled using a counter pressure filler.

Which sparkling wine is driest?  Here is a guide to the sweetness level of sparkling wine (from Dry to Sweet):

  • Brut Zero or Brut Natural: no sugar (dosage) has been added – typically < 3 g/L residual sugar
  • Extra Brut: < 6 g/L residual sugar
  • Brut: < 12 g/L residual sugar
  • Extra Dry: between 12 to 17 g/L residual sugar
  • Dry (Sec): between 17 to 32 g/L residual sugar
  • Semi-Dry (Demi-Sec): between 32 to 50 g/L residual sugar
  • Sweet (Doux): 50+ g/L residual sugar

Typically, French Champagne is produced using Chardonnay, Pinot Noir, and Pinot Meunier.  You might notice bottles with these labels that indicate which grapes were used:

Blanc de Blanc:  A French term meaning “white from whites” – this is white Champagne made exclusively from the white Chardonnay grape.

Blanc de Noir:  A French term meaning “white from blacks” – this is white Champagne made from black grapes (Pinot Noir, Pinot Meunier).

Cuvee de Prestige A French term meaning “Prestige Cuvee” – this is typically a proprietary blend of premium quality Champagne, usually made from the vintner’s finest grapes in their best vineyard.  These Cuvees are usually designated with a vintage, and carry a premium price-tag.

Here are some other types of sparkling wine that you might find from around the world:

Cremant – this is sparkling wine made in France (outside of Champagne region) using the method champenoise (traditional) method.

Asti (Spumante) – This is a sweet sparkling wine made from the Moscato grape in the Piedmont (NW) region of Italy.

Proseco – This is an aromatic and fruity sparkling wine made from the Glera grape in the Veneto (NE) region of Italy, usually with the cheaper tank method.

Cava – This is sparkling wine made in Spain from a variety of regional grapes with varying levels of sweetness.

Sekt – German sparkling wine has a variety of quality levels with Winzersekt being at the top of the list.  This bubbly is usually made from the Riesling grape using the traditional method.

Now that you have picked out your favorite bubbly, how should you serve it?  Champagne and sparkling wine should always be served cold; its ideal drinking temperature is 45 to 48 °F.

So, let’s raise a glass of our favorite sparkling wine and toast to the coming Holidays and New Year!

Irene Scott, WSET-3

Wine Education Chair

President’s Message

At this year’s Annual Installation Dinner, newly elected Board members Linda Mihalik, Rich Skoczylas, and returning member George Cravens were introduced, as well as this year’s officers: President—Bill Redding, Vice President—Ken Scott, Treasurer—Mel Jay, and Secretary—George Cravens. Board member contact information is listed in every edition of The Wine Press.

The assignments for Director Responsibilities are posted on our website under About>Our Organization>Director Responsibilities.

Please feel free to introduce yourself to this year’s Board of Directors at upcoming events. A special note of gratitude to outgoing Board members Terry McLean and Stacey Taylor for a job well done.

The upcoming holiday season brings with it reasons to celebrate with family and friends. Please consider joining your fellow members at our Annual Holiday Dinner & Dance held this year on Friday, December 6 at the Atrium Hotel in Costa Mesa.

However you choose to celebrate, please remember to drink responsibly and use a designated driver, ride-share or consider an overnight stay at hotel events.

Finally, I would like to remind everyone of our Winecompetition.com website which allows a search of award-winning wines from this year’s Commercial Wine Competition—a great tool to use for finding that special bottle for the holidays. Cheers,

Bill Redding, President

An Event to Remember: 2019 Fall BBQ & Chili Cook Off Recap

The OCWS Chili Cook Off & BBQ was held on September 21 at The Courtyard under clear skies and comfortable fall temperatures. It was a sold out event with 28 teams competing in the Chili Cook Off and over 200 members and guests attending.  Everyone enjoyed the 28 amazing and unique homemade chilis, grilled foods prepared by the Cooks Caucus, and the wonderful music provided by the Three 2 Sevens band.

I would like to thank the 28 teams that entered the Chili competition for all their hard work, creative decorations, and amazing chili . . . simply chili-licious! Listed below are the competition winners by category and name of chili:

  • Best Traditional Chili with beans—Rick & Linda Kerfott—“Rodrigo Cowboy Chili”
  • Best Traditional Chili without beans—Diane Froot & Rebecca Frazier—“Un Named”
  • Best Vegetarian Chili—Amiee & Steve Halligan—“Chewie’s 3 Chile Chili”
  • Best Chili Using Wine—Jane Goodnight & Gail Hirstein—“Winerful Chili”
  • Best Chili by a New Member—Ed & Linda Robb—“Ed’s Dragon Breath Chili”
  • Best Table Presentation—Dean & Robyn Strom—“Kettle Chili”
  • People’s Choice—Diane Froot & Rebecca Frazier—“Un Named”

I would like to especially thank the six students from the Orange Coast College Culinary Art Academy who agreed to be judges for the competition and helped make it such a success.

Of course, none of our events could take place without the hard work and support of our members who volunteered to help plan, coordinate the many details, and work the day of the event. To all of them who helped “make it happen,” a very sincere and heartfelt thank you!

– Terry McLean, Event Chair

In Memoriam: Richard Veague

It is with a heavy heart that we mourn the loss of Rich Veague, OCWS long-time member and home winemaker. Sadly, Rich passed away suddenly and unexpectedly on August 31 at the age of 78. Rich joined the OCWS in the early ‘90s and started Dark Side Winery with his partner, Bryan Skelly, in 2000. Together they consistently won medals in the OCWS Home Wine Competition, including Gold Medal and Double-Gold Medal designations in this year’s competition. Rich also served as a judge and Best of Show judge for many years in the OCWS Home Wine Competition.

Rich served in the Army at White Sands Missile Range in the early ‘60s before being stationed on the DMZ in South Korea. He had a very successful career in high tech that culminated with his retirement from Intel in 2002. He loved beach volleyball, cross-country skiing, golf, camping and hiking, music and attending Burning Man Festivals and UFO conferences. Rich is survived by his wife, Virginia, his brother and sister, and countless friends from around the world.

Rich’s special gift was that he made friends easily, using a self-deprecating and somewhat dry humor that will be greatly missed by all who knew him.

Bryan Skelly

Wine Education 101 – Holiday Food and Wine Pairing

The Holiday Season is almost here and we know what that means – lots of delicious food to be enjoyed with our favorite wines in the company of our dearest friends and family. But choosing the right wine to complement our holiday meals can sometimes be confusing. We have all heard that we should drink red wine with red meat, and white wine with fish, but why? To understand food and wine pairing, we first need to know the five basic tastes we detect in food that are the basis for pairing with wine: 1) sweetness, 2) saltiness, 3) bitterness, 4) acidity, and 5) umami (savory). So, how do these five flavor components impact your holiday wine pairing?

Sweetness in food can increase the perception of bitterness, astringency, and acidity in wine. Sweetness can also decrease the perception of body, sweetness, and fruitiness in wine. A good general rule with sweet food is to pair it with an even sweeter wine.  Think of that holiday apple pie paired with a late-harvest Riesling, an ice wine, or a Sauternes.

Saltiness in food is very friendly in pairing with wine. Salt in food can increase the perception of body and fruitiness in wine while also decreasing the perception of astringency, bitterness, and acidity. Salty food should be paired with wines that are acidic, fruity, and crisp. Classic pairings are briny oysters with Sauvignon Blanc, or popcorn with Chardonnay (one of my favorites). Another holiday favorite is ham which is often a combination of sweet-and-salty flavors.  Pair this meal with a crisp Rose, off-dry Riesling, Gewurztraminer, or a soft fruit-forward Zinfandel, Grenache or Pinot Noir.

Bitterness in food on its own may be tasty, but it can increase the perception of bitterness in wine. Bitter food paired with a tannic red wine will increase the sensation of those tannins in the wine. It is best to pair bitter food with red wines that are low in tannins (such as Pinot Noir) or consider white or rose wines. Consider pairing those holiday Brussel sprouts or arugula salad with a Sauvignon Blanc or Chardonnay.

Acidity in food is good for pairing with wine. Foods high in acidity will increase the perception of body, sweetness, and fruitiness in the wine. Acidic foods will also decrease the perception of acidity in the wine; therefore, you must pair your acidic food with an equally acidic wine or else your wine will be perceived as “flat” and “flabby.” Acidic wines are also great for pairing with rich and creamy foods which coat the tongue and prevent other flavors from being released. The acidity in the wine cuts through creams, cheeses and rich foods to balance out flavors. A rich and cheesy holiday lasagna with its acidic red sauce pairs lovely with the high acidity of Sangiovese or Chianti.

Umami is a taste that is difficult to isolate and is often described as “savory.” Some examples of umami would be something meaty, mushrooms, corn, cooked tomatoes, seaweed, miso, soy sauce – fermented foods and those high in glutamate (yes, MSG). Umami in food increases the perception of bitterness, astringency, acidity, and the warming sensation of alcohol in the wine. Umami also decreases the perception of body, sweetness and fruitiness in wine. Umami without accompanying saltiness in food is difficult to pair with wine. However, the combination of umami and salt in food such as cured meats, smoked seafood and parmesan cheese will have less of a harsh effect on the accompanying wine. So, when your holiday meals contain “umami” dishes, make sure to prepare them in a way that adds some salt to the flavors. Good wine choices for foods high in umami are low in alcohol, crisply acidic, fruit-forward and even slightly sweet. Consider a crisp Chardonnay or Sauvignon Blanc, a fruit-forward Pinot Noir or Zinfandel, or even a sparkling Rose with your holiday turkey.

So how does this support the “red wine with red meat” and “white wine with fish” common practice? We all love our hearty Cabernet Sauvignon or Merlot along with our aged prime rib of beef served during the holidays. These big reds are softened as the tannins in red wine bind to the proteins in meat, which is often high in salt content as well.  Fish can also be high in umami which is why it is often paired with a white wine, being lower in tannin. A tannic red wine with fish would have increased perception of bitterness and astringency.

Serving holiday tamales? Be aware that spicy “chili” heat can increase the perception of bitterness, astringency and acidity, as well as the increase the burning sensation of alcohol in the wine. Foods high in spicy heat will also decrease the perception of body, richness, sweetness, and fruitiness in the wine. It is best to serve those holiday tamales with a lower alcohol white wine that has some sweetness and fruitiness while avoiding tannic red wines. Tamales might pair with a New Zealand Sauvignon Blanc, Gewurztraminer, or a Riesling.

I hope you have gained some insight on how the different tastes in food pair well, or not, with some of your favorite holiday meals. Keep in mind, however, that food and wine pairing can be very subjective and a matter of personal preference.  During the coming holiday season, I hope you enjoy delicious meals with your favorite wines amongst your dearest friends and family.

Irene Scott – OCWS Wine Education Chair

President’s Message

The Annual Business Meeting was held Friday, September 6, at Baja Blues. We had a tremendous turnout with 157 of our members who reviewed highlights of the past year’s events and the financial health of the organization. The highlight of the evening was the recognition of 95 attendee volunteers who, along with all our volunteers, contributed over 20,000 hours of volunteer time in support of the OCWS.

It was my honor and privilege to present the President’s Award to Kevin Donnelly for his many years of outstanding dedication and service to the OCWS and the Home Wine Group. Congratulations, Kevin!

This year, the election was suspended pursuant to Article 4, Section 4.6. Incumbent Director George Cravens, Rich Skoczylas and Linda Mihalik were elected at the Annual Business Meeting.

At the Annual Installation Dinner, we will have the opportunity to thank our outgoing Director Terry McLean for his dedicated service over the past three years, and Director Stacey Taylor for his outstanding expertise over the past four years. The newly elected Board members and Officers will be introduced. This year’s Officers are: President—Bill Redding, Vice President—Ken Scott, Treasurer—Mel Jay, and Secretary—George Cravens. Their contact information is listed on every newsletter. Please feel free to introduce yourself to this year’s Board of Directors at all upcoming events.

Upcoming activities are posted on our website at ocws.org and in our newsletter, The Wine Press, which is mailed out at the beginning of each month. Please join your fellow members at one of our upcoming events.

As always, I look forward to seeing you at our upcoming events. Cheers,

Bill Redding, President