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Inside:
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Letter
From the Host - J.R.
Gayle , CCMDear
Fellow Wine Society Members:
Well
it has happened. All 50 states have federally bonded wineries!
This fact was published in the USA Today, June 28, 2002,
issue with the invitation to go to www.allamericanwineries.com
with a link to each state's wine making. The last state to join
and hold this honor is North Dakota as of April 2002.
America now has more than 2,200 wineries producing wines with more than 50 types of grapes, other fruits and honey. My native state of Florida produces pink grapefruit wine along with muscadine and Native American fruits.
This directive to club managers about the current good year for vintners and each state's production of grapes that grow best, and at what sites (location) within the state, can be valuable information in the selection and the final wine produced.
State by state, it is amazing that the number of wineries vary so greatly. Weather, soil and location play such an important part in the growing of the grape. Who would think Alaska, with three wineries, imports grape juice from out of state? Who would think Mississippi, with one winery, produces a notable wine with a name like Old South Miss Scarlet Sweet Muscadine? Then again, Wyoming, with two wineries, produces quality wine made with fruit called Wyoming Wine Sheridan Natural Choke Cherry. In Tennessee, you would think they would make a rocky top red, but they don't. Instead, they made Brut Grand Cuvee Champagne. Georgia boasts its noble wine with a hint of "Gone with the Wind" by producing Haber Sham Estate Scarlet. Flowing out of volumes of wineries, West Coast California leads with 911, East Coast New York at 162. Yet, Washington State boasts 208.
Who would think that we Americans boast, through patriotism and consumption, that domestic wines are the best by taste test? I'm getting a bit thirsty right now waiting to toast, taste and enjoy America's wines. Whether the wine you savor is award-winning or just a popular brand, drink what you like and like what you drink!
Sincerely,
J.R. Gayle, CCM
2002 Host
America now has more than 2,200 wineries producing wines with more than 50 types of grapes, other fruits and honey. My native state of Florida produces pink grapefruit wine along with muscadine and Native American fruits.
This directive to club managers about the current good year for vintners and each state's production of grapes that grow best, and at what sites (location) within the state, can be valuable information in the selection and the final wine produced.
State by state, it is amazing that the number of wineries vary so greatly. Weather, soil and location play such an important part in the growing of the grape. Who would think Alaska, with three wineries, imports grape juice from out of state? Who would think Mississippi, with one winery, produces a notable wine with a name like Old South Miss Scarlet Sweet Muscadine? Then again, Wyoming, with two wineries, produces quality wine made with fruit called Wyoming Wine Sheridan Natural Choke Cherry. In Tennessee, you would think they would make a rocky top red, but they don't. Instead, they made Brut Grand Cuvee Champagne. Georgia boasts its noble wine with a hint of "Gone with the Wind" by producing Haber Sham Estate Scarlet. Flowing out of volumes of wineries, West Coast California leads with 911, East Coast New York at 162. Yet, Washington State boasts 208.
Who would think that we Americans boast, through patriotism and consumption, that domestic wines are the best by taste test? I'm getting a bit thirsty right now waiting to toast, taste and enjoy America's wines. Whether the wine you savor is award-winning or just a popular brand, drink what you like and like what you drink!
Sincerely,
J.R. Gayle, CCM
2002 Host
By
Robin Garr, the 30-Second Wine Advisor
As just about everyone who enjoys wine knows, swirling the wine in your glass is an important part of the wine-tasting ritual.
Holding your glass in the air or placing its base on the table, you rock or turn the glass gently until the wine sloshes up its sides. This coats the inside of the glass with a thin layer of wine, which evaporates quickly, sending up a waft of aromatic elements for your sniffing pleasure. (This procedure explains why it's best to fill your wine glass only halfway, or less, to allow plenty of room for swirling.)
Eyes, nose, mouth and throat ... that's the simple sequence of steps that makes serious wine-tasting an analytical experience.
But here's a nuance that you may not know about the swirling step:
Watch a wine judge or sommelier at his/her work, and you may notice an unexpected thing: The experts will usually sniff the wine BEFORE they swirl it, then sniff again AFTER the swirl-and-slosh move.
What's going on there? Under some circumstances, swirling the wine doesn't merely increase its aromas but may actually yield different scents than you find in the unswirled wine.
This may seem strange, but the explanation is simple enough: Fine wines offer a variety of scents, including aromas that come from the natural fruit in wine, scents that stem from the winemaker's hand (such as the use of oak barrels or yeasts that impart recognizable smells) and the so-called "bouquet," elusive characteristics that develop with age in the bottle. Some of these elements are more volatile than others, and those are the aromas that gain impact when you swirl the wine. So taking your first sniff before swirling, then checking again after giving the glass a spin, offers a deeper insight (or maybe "in-smell"?) to analyzing the wine.
It is absolutely not necessary to take this extra step. You can certainly enjoy wine without analyzing it at all. But if you're the kind of wine hobbyist who enjoys putting a wine through its paces and keeping track of your impressions, it's worth giving this two-stage sniffing process a try.
Monday, Sept. 9, 2002
Copyright 2002 by Robin Garr.
All rights reserved.
As just about everyone who enjoys wine knows, swirling the wine in your glass is an important part of the wine-tasting ritual.
Holding your glass in the air or placing its base on the table, you rock or turn the glass gently until the wine sloshes up its sides. This coats the inside of the glass with a thin layer of wine, which evaporates quickly, sending up a waft of aromatic elements for your sniffing pleasure. (This procedure explains why it's best to fill your wine glass only halfway, or less, to allow plenty of room for swirling.)
Eyes, nose, mouth and throat ... that's the simple sequence of steps that makes serious wine-tasting an analytical experience.
But here's a nuance that you may not know about the swirling step:
Watch a wine judge or sommelier at his/her work, and you may notice an unexpected thing: The experts will usually sniff the wine BEFORE they swirl it, then sniff again AFTER the swirl-and-slosh move.
What's going on there? Under some circumstances, swirling the wine doesn't merely increase its aromas but may actually yield different scents than you find in the unswirled wine.
This may seem strange, but the explanation is simple enough: Fine wines offer a variety of scents, including aromas that come from the natural fruit in wine, scents that stem from the winemaker's hand (such as the use of oak barrels or yeasts that impart recognizable smells) and the so-called "bouquet," elusive characteristics that develop with age in the bottle. Some of these elements are more volatile than others, and those are the aromas that gain impact when you swirl the wine. So taking your first sniff before swirling, then checking again after giving the glass a spin, offers a deeper insight (or maybe "in-smell"?) to analyzing the wine.
It is absolutely not necessary to take this extra step. You can certainly enjoy wine without analyzing it at all. But if you're the kind of wine hobbyist who enjoys putting a wine through its paces and keeping track of your impressions, it's worth giving this two-stage sniffing process a try.
Monday, Sept. 9, 2002
Copyright 2002 by Robin Garr.
All rights reserved.
By
Andrew Curtis, CCM
Imagine
entering the magnificent library at the Penn Club in New York City to
the sounds of a trio of Georgian singers accompanied by a soft, mellow
piano recital. This was the beginning of a thoroughly charming evening
that we understand was a "first" for the CMAA Wine Society. The fact that
Georgian wines and food were barely known to us heightened the anticipation
of the evening. Actually, Georgia, the tiny independent state located
next to Turkey between the Black and Caspian Seas, is probably not foremost
on people's minds.
To add to this event, we were honored by the presence of the Ambassador of the Republic of Georgia, His Excellency the Honorable Revaz Adamia, two CMAA National Directors, the presidents of both the New Jersey and New York chapters of CMAA and, last but not least, two CMAA Wine Society Board members. We also appreciated the attendance of CMAA members and their guests who continue to support our efforts to hold fun and enjoyable evenings.
An essential part of hospitality in Georgia is to entertain guests with the spicy food and renowned wine grown in the country. Georgians take great pride in being one of the ancient wine-making countries of the world. In fact, Georgia is thought to be the place where viticulture began. Hugh Johnson, in his book, Vintage: The Story of Wine, has this to say: "Archaeologists accept accumulation of grape pips as evidence (of the likelihood at least) of wine making ... the oldest pips of cultivated vines so far discovered and carbon-dated -- at least to the satisfaction of their finders - were found in (former Soviet) Georgia and belonged to the period 7000-5000 B.C."
Owing
to the zeal of Georgian peasants and their love for wine, Georgia, with
its rich land, bright sun and mild climate, has developed more than 500
varieties of indigenous vine.
The nation's idolization of the vine and wine is reflected in its architecture,
folklore, poetry and cuisine. In recent years, the Georgian wine
making traditions have been successfully combined with modern technology
and the talent of specialists from around the world, improving quality,
increasing the variety of wines produced and raising the demand worldwide.
The committee members of the New York City Chapter of the CMAA Wine Society held the rehearsal dinner for this event at a famous Georgian restaurant (Pirosmani) in Brooklyn. The members of that team were: Davina Weinstein, Wesson Anderson, Hugh Williamson - Noble and Florimond Smoor
To add to this event, we were honored by the presence of the Ambassador of the Republic of Georgia, His Excellency the Honorable Revaz Adamia, two CMAA National Directors, the presidents of both the New Jersey and New York chapters of CMAA and, last but not least, two CMAA Wine Society Board members. We also appreciated the attendance of CMAA members and their guests who continue to support our efforts to hold fun and enjoyable evenings.
An essential part of hospitality in Georgia is to entertain guests with the spicy food and renowned wine grown in the country. Georgians take great pride in being one of the ancient wine-making countries of the world. In fact, Georgia is thought to be the place where viticulture began. Hugh Johnson, in his book, Vintage: The Story of Wine, has this to say: "Archaeologists accept accumulation of grape pips as evidence (of the likelihood at least) of wine making ... the oldest pips of cultivated vines so far discovered and carbon-dated -- at least to the satisfaction of their finders - were found in (former Soviet) Georgia and belonged to the period 7000-5000 B.C."
Owing
to the zeal of Georgian peasants and their love for wine, Georgia, with
its rich land, bright sun and mild climate, has developed more than 500
varieties of indigenous vine.
The nation's idolization of the vine and wine is reflected in its architecture,
folklore, poetry and cuisine. In recent years, the Georgian wine
making traditions have been successfully combined with modern technology
and the talent of specialists from around the world, improving quality,
increasing the variety of wines produced and raising the demand worldwide.The committee members of the New York City Chapter of the CMAA Wine Society held the rehearsal dinner for this event at a famous Georgian restaurant (Pirosmani) in Brooklyn. The members of that team were: Davina Weinstein, Wesson Anderson, Hugh Williamson - Noble and Florimond Smoor
Chef
Florimond Smoor tracked down the Julia Child Award-winning cookbook,
The Georgian Feast and adapted a number of the recipes. Utilizing
the intensely herbal flavorings typical of the Georgian region, he slightly
"westernized" the cooking methods and created a superb offering perfectly
"tuned" to the bold Georgian wines.
A
special thanks also goes to the following people:
Representing Georgian Wine and Spirits Ltd: Herakle Kaveladze and Pirosmani Restaurant
The Dancing Crane Georgia Dance Theatre: Georgian Singers and Pianist
The Penn Club - Peter Homberg, CCM and his staff
Rita Evans, President of The City of New York Chapter of CMAA.
Contact information for planning your own Georgian Wine Event:
A
special thanks also goes to the following people:Representing Georgian Wine and Spirits Ltd: Herakle Kaveladze and Pirosmani Restaurant
The Dancing Crane Georgia Dance Theatre: Georgian Singers and Pianist
The Penn Club - Peter Homberg, CCM and his staff
Rita Evans, President of The City of New York Chapter of CMAA.
Contact information for planning your own Georgian Wine Event:
Hugh Williamson-Noble
kirkleywn@aol.com
(914) 591-6646
Herakle Kaveladze
ikeusa@yahoo.com
(201) 871-8411
The
Georgian Feast
Committee members pose with the Ambassador: Andy Curtis, CCM; Wesson Anderson; Davina Weinstein; Ambassador Adamia; and Hugh Williamson-Noble.
Burt
Ward, CCM; Ambassador Adamia; and Randy Gudanowski, CCM, President of
the New Jersey Chapter.
Herakle
Kaveladze; Patty Fleming; and
Mitch Marron.
Mitch Marron.
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The
Georgian Feast ... A Celebration of Georgian Food, Wine and Song
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| Menu with Wines and Tasting Notes | ||
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Badjrani
Nigvitz
Eggplant with Walnut Sauce Lobio Red Kidney Beans with Onions Lososina Smoked Salmon Khachapuri Georgian Cheesebread |
Chakhokhbili
Chicken Stewed with Herbs Chakapuli Braised Lamb Chops with Herbs and Plum Sauce Pakhlava with Caramelized Peaches and Candied Walnuts |
 Tamada
Saperavi, 1999Color: The wine is deep purple when young and has the ability to age slowly maintaining the purple hues into its 4th and 5th years while developing a soft burgundy tone. Nose: The nose exhibits rich fruit characters reminiscent of blackberry and blackcurrent but also has touches of subtle oak maturation to balance the richness of fruit. The overriding factor on the nose is the intensity and richness that beckons the consumer to enjoy the palate. Palate: The palate is rich with ripe berry flavors. The tannins are soft and even in balance with the acid. The blackberry and blueberry flavors slide easily over the palate giving an impression of sweetness that is not there. Aging: This wine can be aged for up to ten years for those with an interest in the changes that the wine will make. However, it is recommended that the wine be consumed within the first three years for maximum enjoyment of the flavor. Tbilisi Brandy, (17 Year Old) Copper-orange color; aromas of caramel, sweet citrus rind and vanilla. Slightly sweet (as is Georgian style), well-balanced and smoky; a warm lingering finish. |
Tamada Tsinandali, 1998Color: The wine is mid to deep straw in color with delicate green tints despite its age and brilliant clarity. Nose: The nose exhibits light tropical and melon tones with touches of vanilla added by the oak maturation. Palate: The palate is crisp and delicate with creamy melon on first approach; the wine finishes firm with good acid to aid the length of fruit flavors to the very end of the drinking. Aging: The wine can be aged for a further five years for those with an interest in the wine as it adopts some nutty bottle-aged characters as earlier vintages have done. However, it is recommended that the wine be consumed within the first two years for maximum enjoyment of the rich flavors. |
 Tamada
Mukuzani, 1998Color: The wine is deep red with obvious brick tones in the glass. Nose: The soft smoky oak characters with velvety berry fruit tones. Palate: The palate starts with obvious tannin dryness but is quickly met by the combination of oak and blackcurrant fruit tones. The tannins are full and give very good length to the fruit. Due to the three years of maturation, the wine exhibits added complexity as the fruit and tannins have softened and combined with the oak vanilla and chariness. Aging: The wine can be aged for a further five years for those with an interest in the wine as it adopts some earthy bottle-aged characters as earlier vintages have done. However, it is recommended that the wine be consumed within the first two years. |
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CMAA
International Wine Society Presents its 2003 Wine and Food Workshop to
New Zealand
October 26-November 1, 2003
Please look for more specific details in the official registration brochure which will be mailed to you directly. Please note that priority for registration is given to Active members. Registration is then open to Retired members and non-Wine Society members. This unique tour will surely be a sell-out, so don't delay in turning in your registrations!
Additional information regarding prices and hotel specifics will follow. In the meantime, if you have any questions concerning the Wine Society's tours, please feel free to contact Chuck Walter, CCM, via e-mail at itzcharles@aol.com, Michael Robinson, MCM, at robinson@cmaa.org or call the CMAA National Headquarters at (703) 739-9500.
October 26-November 1, 2003
Please look for more specific details in the official registration brochure which will be mailed to you directly. Please note that priority for registration is given to Active members. Registration is then open to Retired members and non-Wine Society members. This unique tour will surely be a sell-out, so don't delay in turning in your registrations!
Additional information regarding prices and hotel specifics will follow. In the meantime, if you have any questions concerning the Wine Society's tours, please feel free to contact Chuck Walter, CCM, via e-mail at itzcharles@aol.com, Michael Robinson, MCM, at robinson@cmaa.org or call the CMAA National Headquarters at (703) 739-9500.
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2003
Wine and Food Workshop Agenda
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Optional
Day One Saturday 10/25/03
Transfers from United States, Europe, etc., to Christchurch, New Zealand. Hotel to be determined. Dinner on your own. Overnight in Christchurch. |
Day Five Wednesday 10/29/03
7:30 a.m. Breakfast at the Lodge 10:00 a.m. Depart for Cloudy Bay Winery 10:30 a.m. Cloudy Bay Winery tour and tasting 12:00 noon Allen Scott Winery, lunch 2:00 p.m. Depart for Brancott Winery for New Zealand green lip mussel and New Zealand honey tasting followed by a New Zealand food trends presentation 5:00 p.m. Return to the Lodge 6:30 p.m. Reception at Lodge - group to "dine around" at Blenheim restaurants |
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Day Two Sunday 10/26/03
7:30 a.m. Breakfast at the hotel Lunch on your own 1:00 p.m. Walking tour of city and botanical gardens 4:00 p.m. Depart for Rosendal Winery 5:00 p.m. Overview of New Zealand wines 6:00 p.m. Tasting and dinner 8:00 p.m. Depart for hotel |
Day
Six Thursday 10/30/03
7:30 a.m. Breakfast at the hotel 8:45 a.m. Depart for air charter to Napier 9:30 a.m. Wheels up for Napier 10:30 a.m. Arrive Napier and depart via coach to Church Road Winery 10:45 a.m. Tour of Church Road Winery, museum tour and product portfolio tasting 12:00 noon Lunch in Tom MacDonald cellar 1:30 p.m. Depart for Trinity Hill Winery 1:45 p.m. Trinity Hill Winery, tour and tasting 3:00 p.m. Depart for Craggy Range Winery 3:30 p.m. Tour and tasting 4:30 p.m. Dinner at Craggy Hill Winery 7:30 p.m. Depart for airport 8:00 p.m. Depart via charter for Auckland 9:00 p.m. Arrive at Auckland Airport 10:30 p.m. Arrive at the hotel |
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Day Three Monday 10/27/03
7:30 a.m. Breakfast at the hotel 9:30 a.m. Bags to coach 10:00 a.m. Coach departs for Pegasus Bay Winery 11:00 a.m. Pegasus Bay Winery, tour/tasting/lunch (part one) 12:30 p.m. Leave for Canterbury Winery 12:45 p.m. Arrive Canterbury Winery, tour/tasting/lunch (part two) 2:15 p.m. Coach departs for Blenheim 7:00 p.m. Arrive Blenheim - Check in at Blenheim Country Lodge 7:30 p.m. Welcome reception - orientation 8:30 p.m. Dinner on your own |
Day Seven Friday 10/31/03
7:30 a.m. Breakfast at the hotel 10:00 a.m. Ferry to Wiahehe Island 10:45 a.m. Depart ferry terminal for Stony Ridge for short tour and tasting 11:45 a.m. Depart for Goldwater Winery, tour/tasting/lunch 2:15 p.m. Depart for 3:00 p.m. Ferry back to Auckland 4:00 p.m. Walk back to hotel 5:45 p.m. Depart hotel for boat 6:15 p.m. Farewell dinner cruise and tasting 9:00 p.m. Return to shore 9:30 p.m. Return to hotel The workshop ends, see you in Germany and Alsace in 2004. |
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Day Four Tuesday 10/28/03
7:30 a.m. Breakfast at the hotel 10:00 a.m. Depart for vineyard tour - Brancott Vineyards 1:00 p.m. Lunch at Brancott Winery Restaurant 2:00 p.m. Tour and tasting, Brancott product portfolio 4:00 p.m. Return to Lodge 6:30 p.m. Coach to Brancott Winery for "Champagne" reception and dinner 9:00 p.m. Return to Lodge |
Day Eight Saturday 11/1/03
7 :30 a.m. Breakfast at the hotel Return home - hotel is approximately 45 minutes from the Auckland Airport. See your travel agent regarding optional stopovers in Australia, Tahiti, Hawaii and Fiji. Safe journey to you all. Thanks for your support. See you next year! |
| Chuck Walter, CCM, and Michael Robinson, MCM | |
Society
Happenings - Miami Beach Wine Auctions Gearing Up to Be the Best Ever
... But We Need Your Help!
•
Donate Your Wine.
Set an example as a Wine Society member and contribute a bottle from your personal cellar.
• Encourage Your Chapter Members.
Be an ambassador for the Wine Society and encourage your chapter members to donate bottles from their cellars. Coordinate with your chapter's Wine Society Representative to win the Buckey Award!
• Volunteer to Assist On Site at the Auction.
E-mail Ron Banaszak, CCM, or Mike Kraus, CCM, and find out how you can help set up or organize the auction. All volunteers welcome!
Set an example as a Wine Society member and contribute a bottle from your personal cellar.
• Encourage Your Chapter Members.
Be an ambassador for the Wine Society and encourage your chapter members to donate bottles from their cellars. Coordinate with your chapter's Wine Society Representative to win the Buckey Award!
• Volunteer to Assist On Site at the Auction.
E-mail Ron Banaszak, CCM, or Mike Kraus, CCM, and find out how you can help set up or organize the auction. All volunteers welcome!
Fontainebleau Hilton Resort
Miami Beach, FL
Silent Auction Hours:
Tuesday, February 4, 2003
11:00 a.m. - 6:00 p.m.
Wednesday, February 5, 2003
9:00 a.m. - 5:30 p.m.
Live Auction Hours:
Wednesday, February 5, 2003
5:30-7:00 p.m.
Have
an idea or question about the auction? Contact the Auction Chairmen:
Bahia Corinthian Yacht Club
1601 Bayside Drive
Corona Del Mar, CA 92625
(949) 644-9530
FAX: (949) 644-9580
ronb@bcyc.org
Mike
Kraus, CCM
Maple Dale Country Club
39 Maple Dale Road
Dover, DE 19900
(302) 674-4951
FAX: (302) 674-1774
Krausmic@cmaa.org
Maple Dale Country Club
39 Maple Dale Road
Dover, DE 19900
(302) 674-4951
FAX: (302) 674-1774
Krausmic@cmaa.org
Auction
Chair
5 Association Activity credits
Serve on Board of Managers
2 credits per year
Contribute to Wine Society News
1 credit per article
Serve as Chapter Wine Representative
2 credits per year
Each workshop is assigned credit values on a case-by-case basis
5 Association Activity credits
Serve on Board of Managers
2 credits per year
Contribute to Wine Society News
1 credit per article
Serve as Chapter Wine Representative
2 credits per year
Each workshop is assigned credit values on a case-by-case basis
Grapevine
- Season of the Olive Ripens in the Sonoma Valley
The Second Annual Sonoma Valley Olive Festival, a celebration of the olive harvest and an agricultural and epicurean showcase, will begin December 6, 2002, and run through February 23, 2003. With more than 24 entertaining, edible and educational events planned, from the elegant, six-course Feast of the Olive Founder's Dinner to "Olive Chef," inspired by television's "Iron Chef" series, and the Martini Madness Shake-Off this year's festival promises to transform the winter months of December through February into a celebration of the senses.
Commencing in December with the Blessing of the Olives Weekend, luminaries of the olive world, vintners, wine country chefs, historians, locals and visitors join to celebrate the kick-off of the olive season. Begin at Mission San Francisco Solano for the traditional Blessing of the Olives at 10 a.m. Then, tour the enchanting valley for the Two-Crop Taste of olive oils and wines, learn the intricacies of pressing olives when the Olive Press in Glen Ellen offers a rare opportunity to view harvested olives pressed into rich extra-virgin olive oil. Prepare your taste buds when "Olive Chef" heats up as local chefs compete to create winning cuisine using olives, olive oils and lots of imagination. Finally, for an evening of fun, plunge into the Martini Madness Shake-Off contest to see master martini makers in action. While you sample, vote for your favorite martini.
In January, experience Art of the Olive Month with "Kreative Kids Olive Art," a weekend filled with history, hands-on art and cooking classes train and trolley rides and more. Then, rekindle the magic of favorite cartoon characters when the Olive Oyl and Popeye look-alike contest takes over Sonoma on January 18, 2003. A sneak preview of what you'll see at the 6th Annual Sonoma Valley Film Festival, Cinema Epicuria (running April 10-13, 2003), plus fun for the entire family takes place January 24-26, 2003. And "Affaire of the Art" -- A Gala Art Opening includes a silent auction and artist reception in tented Mediterranean style on the Plaza in Sonoma with olive artwork from painting and sculpture to photography and ceramics on January 31, 2002.
Finally, February kicks off Taste of the Olive Month with Taste of the Mediterranean - A Passport to the Senses on February 1-2, 2003. It's a worldwide marketplace showcasing the artisan crafts of food and wine, olive, olive oils, music and art. Purchase a "passport" allowing extra special travel through participating restaurants, wineries and shops throughout the Sonoma Valley for the complete sensory journey. Throughout February, learn more about evaluating, storing and using the highest quality extra virgin olive oil in the unique hands-on seminars led by the Master Tasters of the California Olive Oil Council. Selected after a rigorous and extensive period of training and testing, these tasters are members of the only officially recognized group in the United States to receive certification from the International Olive Oil Council in Madrid. The Sonoma Valley Olive Festival culminates on February 22-23, 2003, with Il Mercato, a lively open-air Marketplace of local California fare, with olive-themed food, wine, art and entertainment. Stroll the aisles with wine glass in hand, sipping and sampling an aromatic award-winning array of tapenades, marinated olives, soups, salads, risottos, martinis and even desserts featuring the fabulous fruit. Pick up that must have, one of a kind handcrafted ceramics, glassware, paintings, fabrics and more. Listen to live music, check out a cooking demonstration, mingle with authors, artists and chefs. And, find out the winners of the Olive Festival Favorites contest and see if you are the lucky winner of a weekend getaway in wine country!
The Sonoma Valley Olive Festival is a celebration of the senses. For more information about the Sonoma Valley Olive Festival and its participants, please call the Sonoma Valley Visitors Bureau at (707) 996-1090 and visit its Web site at www.sonomavalley.com. For maps, guides, and touring instructions, stop by the Sonoma Valley Visitors Bureau (2500 Arnold Drive, near Viansa Winery on Hwy 121 and on the Sonoma Plaza at 453 First Street East).
The Second Annual Sonoma Valley Olive Festival, a celebration of the olive harvest and an agricultural and epicurean showcase, will begin December 6, 2002, and run through February 23, 2003. With more than 24 entertaining, edible and educational events planned, from the elegant, six-course Feast of the Olive Founder's Dinner to "Olive Chef," inspired by television's "Iron Chef" series, and the Martini Madness Shake-Off this year's festival promises to transform the winter months of December through February into a celebration of the senses.
Commencing in December with the Blessing of the Olives Weekend, luminaries of the olive world, vintners, wine country chefs, historians, locals and visitors join to celebrate the kick-off of the olive season. Begin at Mission San Francisco Solano for the traditional Blessing of the Olives at 10 a.m. Then, tour the enchanting valley for the Two-Crop Taste of olive oils and wines, learn the intricacies of pressing olives when the Olive Press in Glen Ellen offers a rare opportunity to view harvested olives pressed into rich extra-virgin olive oil. Prepare your taste buds when "Olive Chef" heats up as local chefs compete to create winning cuisine using olives, olive oils and lots of imagination. Finally, for an evening of fun, plunge into the Martini Madness Shake-Off contest to see master martini makers in action. While you sample, vote for your favorite martini.
In January, experience Art of the Olive Month with "Kreative Kids Olive Art," a weekend filled with history, hands-on art and cooking classes train and trolley rides and more. Then, rekindle the magic of favorite cartoon characters when the Olive Oyl and Popeye look-alike contest takes over Sonoma on January 18, 2003. A sneak preview of what you'll see at the 6th Annual Sonoma Valley Film Festival, Cinema Epicuria (running April 10-13, 2003), plus fun for the entire family takes place January 24-26, 2003. And "Affaire of the Art" -- A Gala Art Opening includes a silent auction and artist reception in tented Mediterranean style on the Plaza in Sonoma with olive artwork from painting and sculpture to photography and ceramics on January 31, 2002.
Finally, February kicks off Taste of the Olive Month with Taste of the Mediterranean - A Passport to the Senses on February 1-2, 2003. It's a worldwide marketplace showcasing the artisan crafts of food and wine, olive, olive oils, music and art. Purchase a "passport" allowing extra special travel through participating restaurants, wineries and shops throughout the Sonoma Valley for the complete sensory journey. Throughout February, learn more about evaluating, storing and using the highest quality extra virgin olive oil in the unique hands-on seminars led by the Master Tasters of the California Olive Oil Council. Selected after a rigorous and extensive period of training and testing, these tasters are members of the only officially recognized group in the United States to receive certification from the International Olive Oil Council in Madrid. The Sonoma Valley Olive Festival culminates on February 22-23, 2003, with Il Mercato, a lively open-air Marketplace of local California fare, with olive-themed food, wine, art and entertainment. Stroll the aisles with wine glass in hand, sipping and sampling an aromatic award-winning array of tapenades, marinated olives, soups, salads, risottos, martinis and even desserts featuring the fabulous fruit. Pick up that must have, one of a kind handcrafted ceramics, glassware, paintings, fabrics and more. Listen to live music, check out a cooking demonstration, mingle with authors, artists and chefs. And, find out the winners of the Olive Festival Favorites contest and see if you are the lucky winner of a weekend getaway in wine country!
The Sonoma Valley Olive Festival is a celebration of the senses. For more information about the Sonoma Valley Olive Festival and its participants, please call the Sonoma Valley Visitors Bureau at (707) 996-1090 and visit its Web site at www.sonomavalley.com. For maps, guides, and touring instructions, stop by the Sonoma Valley Visitors Bureau (2500 Arnold Drive, near Viansa Winery on Hwy 121 and on the Sonoma Plaza at 453 First Street East).
Scholarships AvailableThe American Institute of Wine & Food (AIWF) Scholarship - Connecticut Chapter
One $2,500 cash scholarship for a 2003 high school graduate to enroll at an accredited culinary school to study culinary arts, baking and pastry arts, wine, hospitality, catering, hotel management or an industry-related program. Applicant must be a Connecticut resident. For more information about the AIWF visit www.aiwf.org.
Charlie Trotter's Culinary Education Foundation Scholarship - Chicago, Illinois
One $5,000 cash scholarship for a beginning or currently enrolled culinary arts or baking and pastry arts student at a nationally accredited culinary school. Applicant must be an Illinois resident. For more information about this educational foundation visit www.charlietrotters.com/events/foundation.asp.
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