Author: Wendy Taylor

Categories
Wine Education

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

Categories
Mini Tastings Recipes

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.

 

Categories
Mini Tastings

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

Categories
Featured Member Stellar Cellars

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.”

Categories
President's Message

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

Categories
Commercial Competition Volunteer

Commercial Competition Volunteers

We are headed toward the 47th Commercial Competition this year and you should see the signups on our website in March, any day now. Boy this year has gone fast! We understand that these are changing times and conditions, please be flexible, and we can work together to make this another fun event. There are […]

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Categories
Recipes

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.

 

Categories
Education Wine Education

Wine Wisdom – Montepulciano

Do you like Montepulciano? Are you talking about geography or wine?

If you are talking geography, the town of Montepulciano, located in the Tuscany region of Italy, makes beautiful Vino Nobile di Montepulciano wines (locally called Prugnolo Gentile) using Sangiovese grapes.

There are two basic qualities of Vino Nobile di Montepulciano wines. The higher quality is Vino Nobile di Montepulciano DOCG (Denominazione di Origine Controllata e Garantita) requiring a minimum of 70% of Prugnolo Gentile Sangiovese grapes whose taste is often referred to as combining the elegance of Chianti Classico and the power of Brunello.

The lesser quality wine, but still delicious, is referred to as Rosso di Montepulciano DOC (Denominazione di Origine Controllata).  More on the four types of classification for Italian wines (DOCG, DOC etc.) to come in a future article.

If you are talking wine, then that’s Montepulciano D’Abruzzo made from the Montepulciano grape in Italy’s central, eastern region of Abruzzo. In central and southern Italy, Abruzzo is the most productive region after Tuscany. In Abruzzo a majority of the wines are produced by co-ops. Most wines in this area are unremarkable and therefore more affordable, however, you can believe that efforts are being made to change that!

Montepulciano, are you talking geography or wine? Confused? Don’t be, if you like the wine then enjoy it. Cheers!

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

– Linda Flemins, CL Keedy and the Wine Education Committee

Categories
Scholarship News Winery Industry

Napa Native

Scholarship Winners: Where Are They Now?

By Greg Risling

If you grew up in an area known for producing some of the finest wine in the world, are you pre-destined to work in that industry?

Being raised in the Napa Valley can definitely be a blessing for burgeoning oenophiles. For Gabriel Altamura, 35, he saw all the hard work that went into making a stellar wine time and again.

“I always was part of the workforce, growing up lower-to-middle income,” Altamura said. “To me, wine making is a testament to hard work. It forces you to be present in your environment.”

Altamura’s first passion was cooking. He was able to live and work in Melbourne as a chef for a year before returning back to the United States where he enrolled at Napa Valley College. While taking classes, he got his introduction into winemaking as a cellar worker at Laird Family Estate.

He then learned the trade and his interest grew while working part-time at Groth Vineyards & Winery. Imagine getting to walk among rows of Cabernet Sauvignon and Chardonnay grapes – what some might say is an embarrassment of riches right at your fingertips.

“I felt a greater connection when I did my first harvest,” Altamura said. “You don’t need to be a super intelligent person to make wine. You just have to put in the hard work.”

Altamura eventually took courses at the University of California, Davis, one of the premier universities in the winemaking world. Taking classes at UC Davis afforded him the ability to be resourceful and answers to what seemed like complex questions were readily attainable.

It was at UC Davis where Altamura received a scholarship from the Orange County Wine Society. Getting the financial help alleviated the stress and allowed him to focus on his studies, he said.

“It was a really special moment for me and I will always be grateful,” Altamura said. “It’s nice to see people who you don’t know, rooting for you.”

In 2022, Altamura received his degree from UC Davis in enology and viticulture. Since then, he’s been busy working at JH Wine Consulting in the Bay Area. Founded by esteemed winemaker Jean Hoefliger of Alpha Omega fame, the company does a little bit of everything – managing vineyards, sourcing grapes for certain labels and helping build a brand.

Altamura’s days are definitely busy. He oversees five satellite locations, sampling and analyzing the grapes and controlling inventory to ensure JH customers get the best results. He said a year’s worth of experience at JH Wine Consulting feels like it would take three years somewhere else.

Altamura knows the stereotypes that comes with the Napa tag. He is somewhat conflicted because while Napa is so alluring for wine enthusiasts, as a native is can be somewhat constricting.

“It’s like if you grew up in Bordeaux – it’s all you know,” he said. “You need to put out a good Napa cab or what else are you doing here?”

He hopes to one day to run his own operation. He believes that his generation – and the generations who follow – will have to deal with the challenges of climate change and how to best grow grapes under those conditions.

For now, Altamura is focused on producing exemplary wine that is served in restaurants and homes across California and abroad.

“There is no shortage of good wine,” he said. “I think one of the big challenges is how do you get noticed?”

Categories
Members Corner

President’s Message

Heart from pouring red wine in goblet isolated on white

By Carolyn Christian

We are off to an amazing start for 2024 with several stellar OCWS events in January, including an amazing Bubble ‘n’ Brunch at the Citrus City Grille and the Winery Program featuring Once and Future Wine Company and veteran winemaker Joel Peterson.

Both events sold out! We also hosted two fun and informative Varietal Hours featuring new wines for the new year and hard-to-pronounce varietals. Our quality wine programs are reflective of our 48 years of experience and our dedicated volunteers who make our events such great successes. It truly warms my heart to lead this amazing organization!

February Events

February is the month dedicated to LOVE and nothing says LOVE like wine! This month promises to be another great month for OCWS events that you will just LOVE – with a winery program from award-winning Bella Grace Vineyards and a mini-outing at the local DeFalco Family Wines.

We highly recommend calling the OCWS to be put on the waitlist for our events, as we do have cancellations and try to accommodate as many people as possible. Our next mini-tasting—Old World Europe vs. California wines—still has spots available, so sign up soon. And everyone is always welcome to participate in our Monday evening Varietal Hours via Zoom. February’s themes are Bordeaux and Women of Color wines.

 Future Events

We have dozens of upcoming events beyond February, but they do sell out, so please check the newsletter for information on future events and sign up on our website as early as possible!

Future events include more Winery Programs (through May), the Spring Social on April 6, the Wine Auction on April 20 and the next Bubbles ‘n’ Brunch on May 5.

For those who want to try their hand at making wine, the Winemakers’ Group provides education, equipment and guidance.

Details for all the events mentioned can be found in this newsletter and on our website at OCWS.org (logon required). Trouble logging on? Please contact our office for assistance.

Volunteer Opportunities

Our organization is more than just fun wine events. We are an all-volunteer organization that puts on incredible wine events! On behalf of the OCWS, I would like to thank everyone who contributes their time to the organization each year.

The number of volunteer opportunities with OCWS are endless! Consider volunteering at one of our events for set up, check in, pouring wine or clean up. We have dozens of volunteer opportunities for our larger events as well. The Wine Auction, OC Fair Commercial Competition, OC Fair Home Wine Competition and Wine Courtyard at the OC Fair have both active and sedentary positions. These events provide unique experiences to learn more about wine, meet OCWS members and winemakers and share in the organization’s success.

To volunteer for an event, please check the event articles posted online for instructions on how to volunteer or contact the event chair.

 Communications

It is important to stay informed of our upcoming events. We communicate with our membership through Constant Contact, the announcement of our monthly newsletter, weekly upcoming event reminders and emails on specific events. If you are not receiving these announcements, please check your spam folder or contact our office for assistance. While your logon to our website is only available using the primary member’s email, our eblasts are sent to both members and co-members, if we have emails for each on file. Please log on to your OCWS account to check your member and co-member emails listed in your profile.

We look forward to seeing you at one of our future events!  Happy Valentine’s Day to you all!