Author: Wendy Taylor

Categories
Courtyard

15 Wineries Showcase Their Wines at Fair

More than a dozen wineries will spend a few hours every weekend at the upcoming fair to showcase their handiwork.

From Sacramento to right here in our backyard in Orange County and everywhere in between, The Courtyard’s Featured Winery program gives fairgoers and OCWS members the opportunity to taste some of the best wines California has to offer on top of all the other choices available.

For the past six years, nearly 100 wineries across California have been invited to the fair and pour their wine. OCWS members Lloyd and Liz Corbett have spearheaded the effort in hopes of getting wineries – especially some of the smaller ones – more exposure.

The program runs from 3 to 7 p.m. every Friday, Saturday and Sunday during the fair and kicks off Friday, July 14 with Orange County’s own Vinos Unidos.

Categories
Courtyard

Another Courtyard Setup in the Books

Cheers to our crew and the entire Courtyard Committee!

The first morning of the OC Fair we passed our inspections for the 2023 Courtyard. Taking three and a half days to set up, our amazing crew hope you enjoy our new signs, decorations and ideas.

We are already making plans for the 2024 Courtyard at the OC Fair and sincerely appreciate your ideas.

Now, we will be tearing it all down and everything will be stored away until next year.  Last year, we completed teardown in less than one day and we can use your help this year.  The teardown crew will meet 9 a.m. to 3 p.m. Monday, Aug. 14, in The Courtyard. If you are available, please sign up with me so I can plan for our lunch. Fell free to shoot me an email at Les@ocws.org.

Further details will be provided soon.

—Leslie Hodowanec, Courtyard Teardown Coordinator

Categories
Courtyard

Behind the Counter

When the waft of funnel cakes hits your nose, the music lineups are all set and you see the giant Ferris wheel off the 55 Freeway, you know it’s time for the OC Fair.

An integral part of the fair is The Courtyard, where attendees get an experience they can’t quite find anywhere else – sampling an array of wines from across California all in one place.

Eighteen devoted OCWS members sit on a committee that gets The Courtyard’s wheels in motion months in advance of the fair.

“It takes an immense amount of planning, from the training to lining up volunteers to work the fair,” said Fred Heinecke, OCWS Director and Courtyard Chair. “Once it’s here, it’s like coming home and I enjoy getting to see all the excitement among the members.”

There are about 250 volunteers needed to work more than 1,200 shifts over 23 days, Wednesday through Sunday. Whether it’s being a server, cashier, steward or manager, each position is critical to The Courtyard’s success. The busiest times are usually on the weekend and depends on who is performing at the Pacific Amphitheatre and The Hangar.

Besides getting a fleet of volunteers to work behind the counter, one of the other biggest undertakings is having enough wine for the entire fair run. About 60 cases of wine and 40 cases of champagne splits are purchased every week to meet the demand, said Cellarmaster Bill Redding.

But for all that hard work during a three- or four-hour shift, volunteers are aptly rewarded. They receive a badge that allows free entry and parking during the fair and those highly valued drink tickets that get them a full pour, split or tasting of award-winning wines. That doesn’t even include the possibility of attending a wine-oriented seminar or brushing elbows with winemakers as part of the Featured Winery program every weekend.

If this is your first time volunteering at the fair or it’s been some time since you have, here are wise words from a few of our veterans:

Cashiers – Don’t leave your register unattended and if you have to step away; make sure a manager or assistant manager can fill in for you. Be accurate with your handling of money and encourage patience. And maybe best of all, you get to sit during your shift.

“Cashiers are the ringmasters of the courtyard,” said Cheryl Knapp. “They are the ones who keep the wine bar running smoothly by keeping track of which servers are next to be rung up, training servers how to relay sales to the cashier and to know when to call a manager.”

Servers – Make sure customers have wristbands. Look at what is available to pour before your shift starts. When all else fails, ask a manager.

“This is the main opportunity to share what OCWS is and how we’re different from other concessions at the fair,” said Marcy Ott. “Have a great attitude and a willingness to learn.”

Stewards – Make sure each station is stocked with wine and replace award-winning wines with the same varietal. The wine fridge also needs to be filled so volunteers don’t run out during a rush. Communication is key between servers and stewards to ensure that things run efficiently.

“My best advice is work with an experienced steward; that way they can help you when you need it,” said steward extraordinaire Kevin Lite. “Ask questions and enjoy yourself. Remember, we are a society and working together is fun.”

Managers – Ensure full staff is there for your shift. Check with the outgoing manager to see what duties still need to be done. Pass out those drink tickets to volunteers or you may have a mutiny on your hands.

“I enjoy the opening morning shift as it gives me time to discuss with volunteers any changes or updates in The Courtyard,” said Maia Pehrson. “The benefit of the weekend shift is you get an opportunity to talk to the volunteers and get to know them.”

Categories
President's Message

President’s Message

Another One For The Record Books

The 47th Annual OC Fair Commercial Wine Competition was held June 3 and 4 at the Hilton Hotel in Costa Mesa. The amazing weekend found upward of 90 professional winemakers and winery principals judging 2,260 wines.

The Competition Committee worked tirelessly for the prior nine months to make this happen and will now have just enough time to take a deep breath before beginning again this September in anticipation of the 2024 competition.

As the competition chair, as well as the current organization president, THANK YOUs from me are not worthy enough words to express my appreciation, coupled with my awe and respect for the following committee members who put their hearts, sweat and tears into making this competition a reality and a raving success:

  • Kevin Coy, Director of Judges
  • Rochelle Randel, Judges’ Liaison
  • Teri & John Lane, Wine Cataloging Leads
  • Bill Redding, Facilities Coordinator
  • Robyn & Dean Strom, Volunteer Coordinators
  • Chris Bruce, Scoring Verification Supervisor
  • Dave Stancil, Data Entry Supervisor
  • Stacey Taylor, Competition Software and Results Website Creator and Mentor
  • Greg Hagadorn, Wine Sort and Move Coordinator
  • Dave White, Wine Bagging Coordinator
  • Carol Frank & Sam Puzzo, Label/Bottle Competition Coordinators
  • Carolyn Christian, Marketing
  • George Cravens, Assistant Extraordinaire in Everything

Although, not technically on the committee roster, I would be remiss if I did not give a shout out to:

  • Helga Hrowel, Judges’ Scoring Coordinator
  • Jane Goodnight, Assistant to Director of Judges

And to the hundreds of volunteers who stewarded, manned the kitchen, dried glasses, verified scores, verified and entered data, coordinated judges’ food, etc., etc.

Every year I continue to be amazed at what a cohesive, accommodating and hard-working committee we have and one that makes me feel great about what we accomplish as a team. My heartfelt gratitude goes out to everyone who had anything to do with the resounding success of the competition and for personally holding mine and each other’s hands and hearts!

For competition results check out WineCompetition.com and look to enjoy the fruits of the winemakers’ labors.

—Fran Gitsham, President & 2023 Commercial Wine Competition Chair

Categories
Home Wine Competition

Huge Success at 47th OC Fair Home Wine Competition

We are proud to report that the annual OC Fair Home Wine Competition was held June 10, celebrating our 47th year as the longest-running amateur wine competition in California. The competition, which is open to all California residents, is co-sponsored by the Orange County Wine Society and the OC Fair. We judged wines from 163 winemakers from all parts of California who entered a total of 599 wines. From those wines, judges awarded 68 Double Gold, 95 Gold, 177 Silver and 129 Bronze medals. Our Best of Show winners included:

Red Wine: Don and Pam Brennan from Chino — 2021 80% Cabernet Sauvignon and 20% Petite Syrah Blend

White Wine: Brad Bunkelman from Santa Maria – 2019 100% Torrontes GRE from Allan Hancock College Vineyards

Fruit Wine: Robert Joakimson from Concord — 2023 Black Raspberry Wine

Dessert Wine: Carmen Babcock from La Mesa – 2022 Black Forest Style Wine

Label Winner: Lora and Jeffrey Sanders from Temecula – 2020 Sangiovese

This year there were a total of 83 judges with several coming from Northern California and 87 volunteers who supported the event. A special thanks to the 14 people from our Cooks’ Caucus, who provided two AWESOME hot meals for breakfast and lunch! Thank you to all who gave up several days, and in some cases, weeks of preparation for this one-day event.

Our 2023 Home Wine Competition Committee includes Kevin Donnelly – Competition Chair, John Lane – Judging Chair, Ed Reyes and Cheryl Knapp – Volunteer Coordinators, Stacey Taylor – Wine Administration and Competition Database Developer, Jerry Guerin – Judge Seminar Instructor, Kim Guerin – Scoring Chair, Wendy Taylor – Label Competition, Carolyn Christian – Marketing, Lynda Edwards and Sally Toth – Award Mailing, and Fran Gitsham – OCFEC Liaison.

A big THANK YOU to all who contributed this year, and I hope to see you all again at the 2024 OC Fair Home Wine Competition!

A complete list of award winners and competition photos may be found on our website at hwcr.ocws.org.

—Kevin Donnelly, OCWS Director and Home Wine Competition Chair

Categories
Mini Tastings Recipes

Chefs of the Evening

Deborah Webber’s First Lady took home Chef of the Evening honors at a recent OCWS mini-tasting. Deborah, a six-year member of the OCWS along with husband Michael, had never tried the recipe.

“The original recipe said to use crackers for the dip,” Deborah says. “I like the idea that the guests can just pick up a baguette with the dip already on it and not hold up others while you take the time to put the dip on yourself.”

First Lady Dip

 Ingredients

4 ounces Cream Cheese

1 cup mayonnaise

1/2 cup diced yellow onion

1 cup dried and sweetened cranberries

1 cup chopped walnuts

1 cup shredded Swiss cheese

1 cup chopped cooked bacon

1/2 teaspoon salt

1/2 teaspoon pepper

Sour dough or ciabatta baguette, sliced into approximately ¼ to ½ inch thick pieces

Extra Virgin Olive Oil

Instructions

MIX together at high speed the Cream Cheese and mayonnaise in a large bowl until a creamy consistency.

STIR the onion, cranberries, walnuts, Swiss cheese, bacon, salt and pepper into the creamed mixture until thoroughly combined and refrigerate for at least 2 hours and up to overnight

Just prior to serving.

BRUSH the sliced baguettes on both sides lightly with extra virgin olive oil.

TOAST the Oiled Baguettes in a sauté pan over medium heat until golden on both sides.

SPOON the dip mixture onto the toasted baguette.

SERVE immediately.

SWEET AND SOUR CRANBERRY COCKTAIL MEATBALLS

Ingredients

2 lbs. ground turkey (or beef)

1 cup breadcrumbs (preferably seasoned)

2 eggs

½ cup chopped parsley (dried parsley is ok)

1/3 cup ketchup

3 TBSP minced onions (I usually use fresh onion and sauté)

2 TBSP soy sauce

¼ tsp garlic powder

¼ tsp pepper

SAUCE:

16 ounce can jellied or whole cranberry

12 ounce chili sauce

1 TBSP brown sugar

1 TBSP lemon juice

Instructions

Preheat oven to 350 degrees. Combine ingredients for sauce and mix well.

Pour a small amount into a casserole and then place the meatballs on top.  (just cover the bottom of the dish with the sauce.)

MEATBALLS:

In a large bowl, combine ground turkey, breadcrumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper.  Mix well and form into small balls.  Cover the meatballs with the rest of the sauce and cook at 350 for about 30 – 45 minutes depending on the size of the meatballs.

Courtesy OCWS member Shelley Cohen, who says this recipe is easy to prepare and can be frozen or served fresh.

 

 

Categories
Courtyard

2023 COURTYARD TRANSFORMATION

It’s time to charge up and bring your power drills and step stools!  Over three days—July 5, 6 and 7 from 9 a.m. to 3 p.m., we will be transforming The Courtyard into a favorite location at the OC Fair.

The Courtyard is a place our dedicated members are very fond of all year long for so many years and for so many reasons. Our work keeps The Courtyard ready for upcoming OCWS events after the fair ends.

You can be a part of our amazing setup crew and don’t need to be a server or RBS certified to help. Plus, we will be providing snacks and lunch every day.

If you are available on any or all three days, contact me so I can plan for lunches and parking, or if you have any questions at Les@ocws.org. Thank you, crew!

—Leslie Hodowanec, Courtyard Setup/Tear Down Coordinator and Scholarship Chair

Categories
Scholarship Thank You Letters

Scholarship Thank You

Dear Mrs. Hodowanec :

I’m sending this letter to express how thankful I’m for being chosen to receive the ” Orange County Wine Society ” scholarship. This is truly one of the most valuable gifts I have received during the past year

I have enrolled in Orange Coast College since 2022 and actually did change my major once in the beginning. At first, I majored in Food and Nutrition but I realized it was actually not for me when I saw and noticed how passionate I’m with cooking. The moment I spot a head chef right in front of me during the meal. I know for sure that I need to be awake and really chasing my true dream. As it’s, I’m currently majoring in Advanced Culinary Art/ AAS degree. My plan is to complete the degree in the Spring of 2025 and open a fusion fine-dining restaurant. Nevertheless, the scholarship means a lot to me. It helps me pay for my class bill and acts like a gift from a fellow member to help me be more motivated to achieve my goals.

Thank you from the bottom of my heart for your gracious generosity and support in my education.  You have inspired me to help others and give back to the community one day.   I promise to work hard and hope I will be able to help other students achieve their goals just as you have helped me.

Sincerely,

Ngoc Hoang

Westminster, CA

 

Categories
Commercial Competition

Golden Opportunities

The OC Fair Commercial Wine Competition has long been a cornerstone of the Orange County Wine Society. What started out as a humble endeavor to feature California’s burgeoning wine industry has blossomed into one of the most revered competitions in the nation – due in no small part to the steady stream of volunteers who make each edition a success.

Now in its 47th year, the competition is more than winemakers anxiously waiting to see if their beloved handiwork will be rewarded with a medal. It’s a festive, yearly gathering of OCWS members that culminates with the big event the first weekend of June.

“It’s really very satisfying to see it all come together,” said Leslie Brown, who has served on the competition committee for 15 years. “I’ve never seen volunteers anywhere who have the devotion like ours do. It’s really enjoyable to be with all those people come competition weekend.”

The amount of time spent to successfully pull off the competition truly is a Herculean effort. Leslie estimates roughly 6,000 volunteer hours are needed from a couple of hundred volunteers along the way, beginning in the late summer/early fall when preparations begin for the next competition.

It wasn’t always that way. Only two varietals were judged at the first competition: Chenin Blanc and Gamay Beaujolais. At the time, the competition was created to mirror what was being done at the Los Angeles County Fair.

But while other competitions have wilted away, the OC Fair Commercial Wine Competition has navigated its way through hardships, including a global pandemic, to continue to serve as a shining beacon in the world of winemaking.

“No one dreamed of this in the beginning,” said Jane Goodnight, a longtime OCWS member who has been on the competition’s steering committee that is primarily responsible for tallying the judges’ scores and determining if a wine receives a medal. “It’s amazing to me that it’s still here. It has survived and thrived.”

In planning any big event, details are crucial. For the competition, updating the computer program for data entry was a monumental task but has been tremendously beneficial. Swapping out traditional wine glasses with Austrian crystal several years ago clarified the scores of good wines going up and bad wines going down.

“Good wines showed better and we started seeing more Double Golds,” Leslie said.

Beside the camaraderie, one of the biggest benefits is getting to take home recently opened bottles of wine to taste. As Brown puts it, “People really work hard for a third to a half bottle of wine.”

“It’s like you get a sneak peek of what’s going to be poured at the fair,” said Ms. Courtney, who has been a steward at the competition over the past five to six years. “At the end of each day of the competition, it’s like a treasure hunt during the bottle grab.”

Jane suggests members who haven’t yet experienced competition weekend give it a try because you not only are rewarded with free wine and the opportunity to rub shoulders with winemakers but you can create new friendships.

“I always recommend doing it because the organization was put together to run this competition,” she said. “It’s fun, it’s work and you may be tired because you were on your feet most of the day but if you are really interested in wine, you become more interested after talking to people.”

 

Categories
President's Message

President’s Message

The Ultimate Commitment to Judging

The title of wine judge conjures up an image of a triumphant taster proudly awarding a gold medal and brandishing a winning bottle. However, this statement couldn’t be further from the truth.

After a long day of judging hundreds of wines, with their tongues blackened by too much tannin and their teeth tingling from the acidity in the wine, ask any one of them and they will tell you that judging is not a glorious endeavor. But their passion has them looking forward to the next day and, subsequently at the end of each competition, the next year.

What sets the OC Fair Commercial Wine Competition apart from and above the rest are the 90+ experienced judges each year who are qualified winemakers or winery principals. This group is a combination of elite seasoned professionals representing almost every AVA in California and the most qualified to fairly evaluate wines of diverse characteristics.

The competition is for wines produced from California grapes and is the largest of its kind in the world and the second largest competition overall in California. In the 47 years of competition, there has been over 460 judges for a combined total of 3,326 years of experience. It is the renowned list of judges and their associated wineries that has made, and keeps, the competition at the top of its game and the most widely revered competition of California wines anywhere.

We are proud that our competition, thanks to these committed professionals, continues the high standard of judging today led by a current list of elite judges such as Fred Weibel (35 years), Joseph S. Franzia (30 years) and Steve Lohr (15 years).

Just this year alone, four judges are seeing their 20th year with us; seven judges are reaching the 13-year point; six newer judges are seeing their third year; and there are any number of judges with years in between. Additionally, in working toward securing the future of the competition, we find seven guest judges this year with just their first year under their belts being mentored by the seasoned veterans.

The OC Fair Commercial Wine Competition would not be what it is without the entries to judge from wineries throughout the state; however, the quality and reputation of the competition itself is due in great part to the high standards set by the judges and their commitment year after year to supporting the OCWS’ efforts.

THANKS is a small word to express our appreciation to the judges for continuing to gather year after year and keeping the competition elevated above the rest. Judges, if you are reading this, please know that our heartfelt thanks always go out to you with our admiration for your expertise and our pride in you being a most integral part of the OC Fair Commercial Wine Competition.

—Fran Gitsham, OCWS President/2023 Commercial Wine Competition Chair