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
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
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