Author: Wendy Taylor

Categories
Members Corner

Chefs of the Evening

Pear Tart and Kumquat Cheesecake

Pear Tart

Ingredients

  • Crust
  • 1/2 cup butter or margarine
  • 1/3 cup sugar
  • 1/4 tsp. vanilla
  • 1 cup flour
  • Filling
  • 8 oz. cream cheese
  • 1 egg
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • 4 cups peeled pears, sliced thin
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup sliced almonds (This tops the torte beautifully, but I have omitted it often, and it’s still delicious.)
INSTRUCTIONS
  1. Mix butter, sugar, vanilla, and flour.
  2. Press into bottom of a 10-inch-deep dish pie pan.
  3. Mix cream cheese, egg, sugar, and vanilla.
  4. Pour into pastry-lined pan.
  5. Toss together pear, sugar and cinnamon.
  6. Arrange over cream cheese mixture as desired.
  7. Sprinkle almonds on top.
  8. Bake at 400 degrees for 10 minutes and 350 degrees for 25 more minutes. Allow to cool before removing from pan.

—Recipe courtesy Mary Anne & Eberhard Neutz

Kumquat Cheesecake

Crust:

5 1/2 oz graham crackers

2 1/2 oz sugar

4 oz butter

Cheesecake:

1 lb cream cheese

8 oz mascarpone 

6 1/2 oz sugar

3 1/2 oz sour cream

4 eggs

3 oz heavy cream

8 oz slightly warmed kumquat marmalade

Ganache:

8 oz chocolate

6 oz heavy cream

candied kumquat slices

Mix the crumbed graham crackers with the sugar and warm butter until it forms a ball. Spray a 10” cake pan and put parchment paper circle in the bottom. Apply the crumbs firmly and evenly over the bottom. Pre-bake for 5 minutes at 325.

Mix the cream cheese, mascarpone and sugar with a paddle until completely smooth. Scrape sides often. Add sour cream and blend. Add the eggs one at a time, blending well between each egg. Add cream and marmalade and blend thoroughly.

Spray the sides of the cake pan and coat with sugar. Pour onto the prepared crust and place in a water bath. Bake in a 325 oven until set, about 1 1/4 hour. Check with a toothpick in the center until it is clean when removed.  When completely done, let cool completely and remove from the pan. Chill overnight. 

For the ganache, heat the cream in a saucepan almost to a simmer. Remove from the heat and add the chocolate. Cool slightly and pour over the cheesecake, allowing decorative drips down the side. Place the candied cumquats over the top.

—Recipe courtesy Jim Burk

Categories
Education Wine Education Wine Wisdom

Unusual Facts About Sparkling Wines/Champagne

Hopefully, for most of us the 2024 Orange County Fair (OC Fair) is now another fun memory in our minds – or is it a “bubbly” memory? A “bubbly” memory of explosions of OC Fair food tastes; wine pouring energetic co-workers; and fun, fair fantasies, I mean memories! The 2024 OC Fair is over – time to celebrate! Below are some fun filled facts about the celebratory drink of Sparkling/Champagne: 

1. What was the first commercially produced American sparkling wine made from 100 percent chardonnay grapes?

A. Korbel

B. Gloria Ferrer

C. Schramsberg

D. Scharffenberger

Answer:

C. Schramsberg Blanc de Blancs from Schramsberg Winery in Calistoga, California was first made in 1965 and the first commercially produced American sparkling wine made from 100 percent chardonnay grapes.

2. Because they tend to have a bit more body, which wine style generally goes well with main courses:

A. Roses

B. Bruts

C. Blanc de Blancs

Answer:  A. Roses

3.  True or False: There is no such thing as vintage champagne.

Answer:

False. Vintage Champagne is made from grapes from a single year harvest. Non-vintage Champagne is a blend of grapes from harvests from different years. 

4.  Approximately how many bubbles does a normal glass of Champagne have?

  1. 3 million
  2. 900,000
  3. 2 million
  4. 1 million

Answer:

D. Approximately 1 million. The one million figure comes from Gérard Liger-Belair, PhD, in the department of physics at the University of Reims Champagne-Ardenne, in France – he used special high-speed cameras!

5.  The wire cage that holds a sparkling wine cork into the neck of the bottle is called a:

A. Birdcage

B. Stall

C. Helmet

D. Muzzle

Answer: D. Known in French as a muselet or muzzle, the wire cage that holds a Champagne or sparkling wine cork in place is very important in opening a bottle of bubbly safely. The muzzle should not be removed before the cork is eased out. Rather, the muzzle should be loosened (about six turns will loosen it), and then the wire removed with the cork at the same time.

6.  Which of the below sparkling wines is usually NOT made in the traditional method of second fermentation in the bottle?

A. Spanish Cava

B. Italian Lambrusco

C. South African Cap Classique

D. French Crémant

Answer: 

B. Lambrusco is usually what the Italians call frizzante (fizzy), not quite sparkling enough to be considered spumante (sparkling). Most is made by the Charmat method also known as the “Tank Method,” in large pressurized tanks. That said, just a few top Lambruscos are made by the Traditional method.

7. Which sparkling wine is not made in the Traditional Method or Method Champenoise?

A. Crémant d’Alsace

B. Prosecco

C. Cava

D. Franciacorta

Answer: B.

Prosecco is made by the Martinotti, Charmat, or tank method. In this method, the second fermentation (which creates the bubbles) takes place in a large tank. By contrast, in the traditional (Champagne) method, the second fermentation takes place inside each individual bottle. This is one of the reasons Prosecco is relatively inexpensive, while Champagne is relatively expensive.

8.  Most of us know that the bubbles in a sparkling wine or champagne come from a second fermentation process. There are different methods to achieve this second fermentation process. In the Traditional/Classico/Method Champenoise methods a “Liqueur de Tirage” or dosage is inserted inside the bottle. This “Liqueur de Tirage” can be comprised of:

A.  A wine-base and sugar (cane) liquid

B.  A wine-base, sugar (cane), yeasts (indigenous or selected), and the addition of minerals.

C.  A wine-base, sugar (cane), yeasts (indigenous or selected),

D.  All of the above

Answer:  D

9. What are the three main grapes that French Champagne regulations require to be used in making Champagne?

  1. Chardonnay, Pinot Noir, Pinot Blanc
  2. Chardonnay, Pinot Grigio, Pinot Noir
  3. Chardonnay, Marsanne, Pinot Noir
  4. Chardonnay, Pinot Noir, Pinot Meunier

Answer: 

D. Chardonnay (white), Pinot Noir (red), Pinot Meunier (red)

10. French Champagne regulations require at least 15 months of aging for Non-Vintage Champagnes including 12 months of lees aging before release, but Italian regulations require how many months of lees aging for their Franciacorta?

  1. 18
  2. 22
  3. 15

Answer:

A. Franciacorta must be aged 18 months, 24 months for Rose, 30 months for Millesimato (vintage) and 60 months for Riserva.

11. What region is the largest sparkling wine region in France?

A. The Loire Valley

B. The Rhône Valley

C. Champagne

D.  Provence

Answer:

C. Champagne

12. What region is the second largest sparkling wine region in France?

A. The Loire Valley

B. The Rhône Valley

C. Provence

D. Alsace

Answer: 

A. The Loire Valley. More sparkling wine is made in the Loire than in any other French region except Champagne.

13. This rustic method of making sparkling wine predates the Traditional Method and allows the wine to naturally re-ferment in the bottle causing wine to be carbonated but in more of a frizzante (fizzy) style. The wine is bottled before primary fermentation is finished, without the addition of secondary yeasts or sugars resulting in a cloudy, rustic bubbly that can sometimes smell pretty funky. This method is called:

  1. Pet-Nat
  2. Ancestral
  3. Petillant Naturel
  4. All of the above

Answer:

D. Pét-Nat is a contraction of the French term pétillant-naturel (natural sparkling). Pét-Nat sparklers can be white, rosé, or red and are usually stoppered with a crown cap (just like beer). Because of the way they are made, the sparklers have highly unpredictable flavors.

Next time you drink a glass of sparkling, think of it as what it really is, an explosion of bubbles – celebration bubbles! Cheers!

—Linda Flemins and CL Keedy, Wine Education Committee

Categories
Members Corner

Spotlight on California State University, Fresno

By Damian J. Christian

OCWS funds scholarships for eight California colleges and universities, including California State University, Fresno, which offers bachelor of science degrees in viticulture and enology. Fresno State has the largest commercial winery on a university campus in the United States with their on-campus estate vineyards, crush facility, barrel and bottling rooms. Fresno State has approximately 150 viticulture and enology students per year and many make wine from grapes grown on campus and also from donated grapes from all over the state. Additionally, Fresno State offers a group of courses covering wine appreciation, beverage marketing and salesmanship under their Hospitality Management degree at  Collins College. Fresno State students are very appreciative of the OCWS support, as many of them work several jobs to make financial ends meet during their studies.

Next month we will be highlighting another one of the colleges/universities supported by the OCWS scholarship fund. 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 – Make your check out to OCWS 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 – 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.

Categories
Courtyard Featured Member

Master of the Cellar

If you have been in the Orange County Wine Society for some time, you are probably aware of the various positions needed to make the organization run smoothly. But none may be as important – or as cool – as being the esteemed Cellarmaster.

For roughly the past 40 years, the Cellarmaster has been responsible for organizing the cellar and doling out wine gathered from the OC Fair Wine Competition to OCWS events.

The position, which is appointed by the sitting OCWS president, has been occupied by only a handful of the society’s more knowledgeable minds. The honor has been bestowed on Bill Redding, who has served in many roles, including president.

On a recent summer day, as dozens of volunteers worked feverishly to set up The Courtyard for the upcoming fair, Redding himself was busy preparing the cellar for the heavy foot traffic over the next few weeks.

Redding explained it was former OCWS President and Cellarmaster Charley Owen who built the cellar when The Courtyard was being transformed to its current state. Owen got all of the pallets donated that are in each cubby hole. He was meticulous about the cellar design.

Being Cellarmaster is equal parts about doing the small things like checking the cellar’s temperature and cleanliness but also some of the heavy lifting by providing certain types of wines for a host of events.

A major responsibility of the cellar master is to get the wines sorted into lots for the annual auction. This task takes about 10 working days and requires the help of 12 to 14 volunteers each year.

Redding, a former high school science teacher and administrator, said those skills he acquired in the education field have helped him while being Cellarmaster.

The position is part manager, part liaison, all the while keeping track of the wines going in and out of the cellar.

Redding pulled out a big white binder that tracks the order requests submitted for events where wine is being poured such as the Spring and Fall socials and the annual Wine Auction.

“Part of the job is deciding what wines each event gets,” Redding said. “My philosophy is that I give a mix of award-winning and non-award-winning wines that are representative of the Commercial Competition.”

The job also entails a strong knowledge of wine – which means Redding needs to whet his palette with different varietals. .

“For the last 20 years, I have been trying everything I can,” he said. “I don’t turn my nose down to anything.

Being Cellarmaster enhances the enjoyment and the value of wine. You are getting to learn a lot more. It’s like you aren’t reading grade-level books anymore – you are reading college-level books.”

Redding, who has served more than eight years in the role and is helped by Cellar Manager Kevin Coy and Assistant Cellarmaster George Cravens, suggests if anyone ever wants to assume the role that they have a good working knowledge of the Commercial Competition and how OCWS operates.

Redding, along with the other nine previous Cellarmasters, has his name adorned on a cork-lined wine glass rack tucked in the back of the cellar. He appreciates the opportunity afforded to him by being appointed Cellarmaster.

“It’s very fulfilling and has been a privilege,” Redding said. “You get paid with knowledge.”

Categories
President's Message

President’s Message

By Carolyn Christian

Summers in the OCWS mean one thing: the OC Fair is in full swing where hundreds of volunteers work tirelessly to host The Courtyard during the 23-day run.  August marks the midway point of this incredible undertaking. It is a time to reflect on the organization and the dedication of its current members and to look toward the future with the biggest recruitment time for our organization.

Wine Courtyard

A big thank you to Fred Heinecke, Fran Gitsham and all of those who help make The Courtyard at the OC Fair happen. A special shoutout to Les Hodowanec for overseeing the setup crew. If you are one of the hundreds of volunteers, we thank you in advance for your dedication to the organization. If you are not volunteering this year, we encourage you to support the organization and the wineries by purchasing wine and attending the many activities in the Courtyard.

Featured Winery Program

Several years ago, Liz and Lloyd Corbett developed the Featured Winery Program in The Courtyard. The program has grown in popularity and features award-winning wineries from the OC Fair Commercial Wine Competition on Friday, Saturday and Sunday afternoons. Proceeds from this program go directly to the OCWS Scholarship Fund. Much appreciation to the Corbetts and their team for hosting this program.

Wine Seminars

The Courtyard would not be complete without the seminars held each weekend of the fair at 1 and 3 p.m. As in past years, Sara Yeoman and Ed Reyes head a team of seminar presenters who present amazing food and wine pairings and expand attendees’ wine knowledge. They definitely deserve a round of applause!

Annual Business Meeting

The Annual Business Meeting will be held on Sept. 6 via Zoom. The OCWS board has found that this format works well for this annual review of the organization’s finances and activities. We are aware that many of you miss the days of the in-person Annual Business Meeting, and we are adding a new event in September to replace the social aspect of past business meetings.

Volunteer Recognition Reception

This September 29th, OCWS will be hosting its first Volunteer Recognition Reception. This event will replace the previous volunteer recognition portion of the Annual Business Meeting and will include food and wine to enjoy as we recognize our many volunteers who have dedicated so many hours throughout the year.  Invitations to those who will be receiving a volunteer award will be sent at the beginning of September.

Membership Special

This is a reminder that we have a great membership special that provides a $20/person credit for new memberships during the fair. This includes memberships purchased through the website through the end of August.  Maybe you have a friend or two who needs a gift membership. Now is the time to purchase it!

OC Fair Commercial Wine Competition

Although the competition is over, committee members are hard at work delivering medals to wineries who won the top awards of Best of Class and Double Gold Medals. You will see photos and posts on Facebook and Instagram throughout the next month or so as they make their way around the state.  Please like, share, and comment on the posts to show your support for the winning wineries.

Marketing and Social Media

The Marketing Committee and its Social Media team have stepped up their game this year, adding several new Social Media campaigns. In addition to the OC Fair and medal delivery posting from the past, you will also notice campaigns promoting wineries by county and other related posts. Please engage with the posts to help promote our award-winning wineries. Feel free to post your travels to wineries on your own social media pages and tag us @ocwinesociety and the wineries.  The wineries love to see our people out enjoying their wines!

Thank You All!

We are so lucky to have over 1,000 members who help run this organization and I am truly honored to serve as president. Please join me in thanking all the volunteers who make this organization what it is today. I hope to see you in August at the OC Fair so we can raise a glass to this amazing organization!  Cheers to you all!

Categories
Recipes

CHEF OF THE EVENING

Seafood Paella on the Grill

  • 1 lb. Kielbasa sausage
  • Salt and pepper
  • 1 lb. jumbo shrimp (16 to 20 per pound), peeled and deveined
  • 1 lb. scallops
  • 6 tablespoons extra-virgin olive oil
  • 7 garlic cloves, minced
  • 1 3/4 teaspoons smoked paprika
  • 3 tablespoons tomato paste
  • 4 cups chicken broth
  • 1 (8-ounce) bottle clam juice
  • 2/3 cup dry sherry
  • Pinch saffron threads (optional)
  • 1 onion, chopped fine
  • 1/2 cup jarred roasted red peppers, chopped fine
  • 3 cups Spanish Bomba or Valencia rice
  • 1 lb. littleneck clams, scrubbed
  • 1 cup frozen peas, thawed
  • 6 – 8 whole shrimp with heads
  • 6 – 8 stalks asparagus, grilled
  • Lemon wedges

Preparation

Clean shrimp of any dark intestinal tract. Toss shrimp with 1 tablespoon oil, 1/2 teaspoon garlic, 1/4 teaspoon paprika, and 1/4 teaspoon salt in bowl until evenly coated. Set aside.

Repeat seasonings with scallops and set aside.

Grill asparagus and set aside.

For the whole shrimp, remove the legs and antennae.

In A Separate Saucepan

Heat 1 tablespoon oil in a medium saucepan over medium heat until shimmering. Add remaining garlic and cook, stirring constantly, until garlic sticks to bottom of saucepan and begins to brown, about 1 minute.

Add tomato paste and the remaining 1 1/2 teaspoons paprika and continue to cook, stirring constantly, until dark brown bits form on bottom of saucepan, about 1 minute.

Add chicken broth, clam juice, sherry and saffron. Increase heat to high and bring to boil. Remove saucepan from heat and set aside.

For Gas Grill (or stovetop burner)

Place paella pan on grill (turning burners to medium-high) and add a tablespoon of oil. When hot, add Kielbasa and sauté to render some of the fat. Remove Kielbasa and set aside.

Add 1/4 cup oil, and when it starts to shimmer, add onion, red peppers and 1/2 tsp. salt. Cook, stirring frequently, until onion begins to soften, 4 to 7 minutes.

Add rice (turning burners to medium) and stir until grains are well coated with oil.

Pour broth mixture over rice. Smooth rice into an even layer, making sure nothing sticks to sides of pan. Scatter Kielbasa around the pan.

When liquid reaches gentle simmer, place shrimp in center of pan in single layer.

Arrange clams in center of pan, evenly distributing with shrimp and pushing hinge sides of clams into rice slightly so they stand up.

Place whole shrimp decoratively in pan.

Cook covered, moving and rotating pan to maintain gentle simmer across entire surface of pan, until rice is almost cooked through, 12 to 18 minutes. (adjust heat to maintain simmer.)

Sprinkle peas and arrange asparagus evenly over paella, cover grill and cook until liquid is fully absorbed and rice on bottom of pan sizzles, 5 to 8 minutes.

Continue to cook, uncovered, checking bottom of pan frequently with metal spoon, until uniform golden-brown crust forms, 8 to 15 minutes longer. (Rotate and slide pan around grill as necessary to ensure even crust formation.)

Remove pan from grill, cover with aluminum foil, and let stand for 10 minutes. Serve with lemon wedges.

Categories
Scholarship News

Support Future of Winemakers

Each year, the OCWS donates thousands of dollars to eight California educational institutions that have enology, viticulture, wine marketing and culinary arts programs. To date, we have donated over $828,000 over the last several decades.

Scholarship funds come from various sources. Since we are in the midst of the OC Fair, I wanted to highlight how our volunteer work in The Courtyard helps the scholarship fund. First, any tips received at The Courtyard counter go directly to the OCWS Scholarship Fund. Additionally, the proceeds from the Featured Winery Program also go to the Scholarship Fund.

The Featured Winery Program was started several years ago by Liz and Lloyd Corbett and has taken off over the past few years, with representatives from numerous award-winning wineries enthusiastically sharing their wines for this worthy cause. In 2023, the program brought in approximately $16,000 for the Scholarship Fund.

In addition to funds from The Courtyard at the OC Fair, we also accept individual donations for the scholarship fund. There is still time to donate to the OCWS Scholarship Fund for 2024, and there are two ways to donate:

Donate Today

  1. Mail a check – Make your check out to OCWS and mail it to the OCWS office at OCWS O. Box 11059  Costa Mesa, CA 92627  Attn: Scholarship Fund  A donation letter will be sent to you.
  2. Donate Online – Log on to your account at ocws.org, and go to the scholarship donation page: ocws.org/product/scholarship-donations/ or click here. You can make your donation online and print a receipt for tax purposes at the same time.

— By Damian J. Christian

Categories
Education Wine Education Wine Wisdom

WINE WISDOM

“The Fault, Dear Brutus, is not in our stars…”

Although William Shakespeare is not known as an oenophile, he was more prophetic than he imagined in his somewhat famous line from Julius Caesar. Yes, the fault is not in our stars.

The fault can be in our wine as many learned last month during the excellent Fault Workshop put on by OCWS members Don and Mary Ann Mayer. However, the fault can also be in our terroir.

Two articles, one by Natasha Geiling in Smithsonian Magazine (August 2014) titled “Why Earthquakes Make Napa Wine Taste So Good,” and the other by Elin McCoy in Decanter China magazine (July 2017) titled “Seismic shifts: Wines on fault lines,” delve into the effects of our shifting California soils on the vineyards we visit and the wines we drink.

But shifting soils and quaking barrel rooms are not unique to our home state, and neither is planting vineyards and building wineries on fault lines. You can find this in Oregon, and farther afield the same is true in Eastern France, New Zealand, Australia and Italy.

Is there a perceived benefit that overrides the associated risks? Yes, it’s the soil’s diversity—soil composed of limestone, sedimentary rocks, volcanic rocks and pieces of ancient sea floor millions of years old that has resulted from the formation of fault zones and the faults’ subsequent activity.

This mixture of soils is believed to add to a wine’s aroma and taste complexity.  No scientific data corroborates this belief but some winemakers contend that some of the world’s best vineyards are planted near fault zones.

  1. Which California wine region, shaped by two monumental geological events, 40 million and 30 million years ago, has soil diversity of over 100 variations (equal to one half of the world’s soil orders)? These soil variations enable the growth of a wide diversity of grape varietals.
    1. Napa
    2. Mendocino
    3. Sonoma
  2. How many distinct American Viticultural Areas (AVA) each unique due to its soil and climate does Napa Valley have?
    1. 12
    2. 14
    3. 16
  3. In which Rhone Valley region did the Nimes fault push up limestone slabs, which are rare in the Rhone Valley, to high elevations making terraces where the best Grenache wines come from?
    1. Rasteau
    2. Vacqueyras
    3. Gigondas
  4. In which Southern Oregon AVA is the Abacela Winery’s The Fault Line Vineyard (named for the fault that runs through it)? This vineyard has rocks that are 20 million years old on one side of the fault and rocks that are over 200 million years old on the other side.
    1. Rogue Valley
    2. Umpqua Valley
    3. Applegate Valley
  5. What eastern French wine region lays between two major parallel faults and is crisscrossed by many smaller faults providing a broad soil diversity in a compact area, which may be the reason for the region’s 51 Grand Crus including the well-know Rangen de Thann Grand Cru Vineyard?
    1. Alsace
    2. Jura
    3. Savoie

So don’t get the shakes peering at fault lines, it’s not a tragedy. And remember, it’s no fault of your own if you just find a wine you like and enjoy it. Cheers!

— CL Keedy, Wine Education Committee

Scroll down for answers:

 

 

 

 

 

 

Answers
  1. a
  2. c
  3. c
  4. b
  5. a

 

Categories
Members Corner

Homegrown Varietals

Inspiration comes in many forms but a visit to a winery in Temecula was all Jeff George and Cindy Schult needed to start their venture in home winemaking several years ago

While Cindy thought a vineyard in their newly purchased home near Lake Matthews in Riverside County would be aesthetically pleasing that would replace the eyesore of overgrown weeds in their backyard, Jeff knew that he would have to research what varietals would thrive the best in the area’s searing heat.

Jeff, a former Marine, got to work and discovered that Grenache and Cabernet Sauvignon would suit the 2.5-acre property the best. One hundred vines were planted for each varietal, and after some additional thought, the couple planted Chenin and Grenache Blanc for the burgeoning white fans they were becoming, upping their total amount of vines to 300.

The couple aptly landed on Gavilan Hills Vineyard for the name of their wines based on the area where they live.

Jeff says the Grenache has flourished so much that he’s constantly cutting growth to have the vines mature and bear the best fruit. While the first vintage of Grenache and Cabernet is being readied to bottle in August, Jeff expects to get 1,000 pounds of Grenache this fall and 500 pounds of Cabernet.

“The most challenging part of wine making so far for us is learning about it,” Jeff said. “The biggest issue is you don’t know if it’s going to be any good.”

That’s where the home winemaking group at the Orange County Wine Society has assisted the couple on the first steps of their journey. In the midst of the COVID-19 pandemic, the couple was referred by an OCWS member to the non-profit organization. Since that time, they have not only tapped into the wealth of knowledge among the OCWS winemakers but also have taken courses at Mt. San Jacinto College to learn more about the winemaking process.

“The message from the (OCWS) winemakers has been ‘take your time,’” Jeff said. “’Be patient.’”

Jeff has meticulously charted the vineyard’s progress on an Excel spreadsheet, even labeling each row in alphabetic order. A green thumb at heart, Jeff can often be found monitoring what is happening in the vineyard to ensure the end result is the best result.

The couple also has tastefully redesigned their backyard to also host rustic, intimate weddings. What better way to toast a newly minted marriage than providing wine made from grapes only a few feet away?

The couple also has been experimenting like most newly minted winemakers often do. They have made fruit wine – blackberry and pineapple, respectively – and they plan to pull about 20 percent of the upcoming Grenache yield to make a rose.

Given the amount of grapes they plan to harvest this fall, Jeff and Cindy said they plan to sell half of it, most likely to the OCWS home winemakers group.

“This has been about doing something we enjoy,” Cindy said. “It has opened up a new door for us. It’s very satisfying.”

Jeff and Cindy are eagerly anticipating how their wine will be received. They were encouraged when one of the instructors at Mt. San Jacinto College got a recent preview and was impressed how the wine tasted.

Jeff and Cindy have embraced the process of making wine, enjoying the journey along the way – and chronicling it on a YouTube channel — which is a testament to passion and that aforementioned patience.

“You plan and you build something and get to see the fruits of your labor – literally,” Cindy said.

Categories
President's Message

President’s Message

By Carolyn Christian

This past month was, like most Junes, an incredibly busy month filled with our two flagship events, the OC Fair Commercial Wine Competition and the OC Fair Home Wine Competition.  As hosts of these competitions, we have hundreds of volunteers working thousands and thousands of hours to make them a success. In an era when other wine competitions are seeing a decline in submissions, our competitions continue to grow.

OC Fair Commercial Wine Competition

This year, the Commercial Competition was held on June 1 and 2, and hosted 88 judges from the wine industry who judged 2,518 California wines (an increase of several hundred over last year). I can’t say enough about the committee members and volunteers, led by Fran Gitsham, who make this incredibly complex event go flawlessly. Results from the competition can be found at WineCompetition.com – this site is a great resource for you to search for your favorite varietals and wine regions at the price point you desire.

OC Fair Home Wine Competition

The Home Wine Competition received 521 entries this year. The judging took place on June 8t and 78 judges enjoyed not only some incredible home wines, but a fantastic breakfast and lunch prepared by our own Cooks’ Caucus. Kevin Donnelly led the Home Wine Competition committee and volunteers in another successful year. Results from this competition can be viewed at hwcr.ocws.org and an article with more details can be found in this issue.

Wine Defect Identification Workshop

While stewarding at the Commercial Competition, OCWS Member Don Mayer came up with an idea to learn more about wine tasting by comparing the bad bottles identified by the judges from the competition with their good bottle counterpart. Nearly 40 OCWS enjoyed the educational experience, and we hope to make it an annual one. A BIG thank you to Don Mayer and his committee, who put on an amazing event. See his article in this issue about the event for more details.

Courtyard at the OC Fair

With the competitions behind us, it is now time to ramp up for the OC Fair. For decades, OCWS has hosted a booth at the annual fair. Our current location, The Courtyard, allows us to serve award-winning wine, wine by the glass, featured wineries, and wine seminars. Fred Heinecke and Fran Gitsham lead the committee that puts together these marvelous events in The Courtyard. More details on The Courtyard activities is available in this month’s newsletter, including information on volunteering to help with the setup. Also check out Jane Goodnight’s article (Part 1) on the history of the OCWS at the OC Fair.

You Can Help!

So now it is your turn!  In addition to volunteering for our events, there are many ways that you can help support the OCWS and its educational mission.

  • Check out WineCompetition.com and use the site to help you purchase wines that won medals at our competition. And share the website with your friends and family as a great resource to find award-winning wines. It is a great way to thank wineries for participating!
  • Visit wineries that have won medals and congratulate them! You will probably see their OC Fair medals proudly displayed.
  • Come to The Courtyard at the OC Fair. Even if you are not signed up to volunteer, coming to The Courtyard for a glass of wine or tasting award-winning wines is a great way to support the organization. Make sure you check out the Featured Wineries on Fridays, Saturdays, and Sundays and the Wine Seminars on Saturdays and Sundays!

We are so fortunate to have over 1,000 members who help us run so many successful wine events. I hope you will join me in thanking all the committee chairs and members and volunteers who make this organization what it is today. Celebrating 48 amazing years of doing what we do makes us a truly unique organization that I am proud to lead. Thank you for all that you do for the organization. I hope to see you in July and August at the OC Fair so we can raise a toast and share more wine experiences together!

Cheers to you all!