The
Wine Society Supports the Club Industry - 2003 IWS Silent and Live
Auctions Raise Most Money Ever!
By Mike Kraus, CCM
It's official; the 2003 International Wine Society Silent and Live Wine Auctions held in February at the World Conference on Club Management were the most successful auctions to date. A preliminary total of $48,077 was raised to benefit The Club Foundation.
As organizers, Ronald A. Banaszak, CCM, and I, would like to express our thanks and gratitude to all the club managers who participated in this year's auctions. We want to especially thank Dave Mangan of the Surf Club in Miami Beach for allowing the use of his club to ship the donations to the state of Florida. Thanks to Bridget Gorman Wendling and Kathi Driggs of the CMAA National Headquarters for their help -- Bridget rented a U-Haul truck and picked up the donations from the Surf Club (we hear the streets of Miami will never be the same). Thanks also go out to the Chapter Wine Society Representatives who collected their local chapters' donations and shipped them to Florida. We'd like to recognize Paul Anthony,CCM, Brie Hall, CCM, Christian Frappier, Viktor Kraenbring, CCM, Jim Reyelt and Rick Sussman, CCM, for their tireless work in organizing the individual lots for the auctions and the many various things they did throughout the week. Without these individuals, the auctions would not have been as successful.
The great success could not have been accomplished without the donations from you, the club managers. This year, The Club Foundation gave out four $500 Chapter Education grants for the chapters in the categories of small, medium and large chapters and overall that donated the most in wholesale dollars to the auctions. The small chapter award went to the Delaware Chapter, the medium chapter award went to the Upper Midwest Chapter and the large chapter award went to the Florida Chapter. Congratulations and thank you to all the chapters. The overall winner was a virtual tie. The Florida Chapter and the Upper Midwest Chapter each donated more than $11,000 worth of items. Their totals were so close that the two representatives, Sandy McGaughey, CCM, from Florida and George Carroll, CCM, from Upper Midwest, agreed to split the overall Grand Prize between the two chapters -- a tremendous show of sportsmanship and generosity by these two great CMAA chapters and their club managers. Everyone benefited from the donations. All of the other chapters brought in the remainder of the nearly $43,000 in donated goods. Without this support, the auctions just could not have been accomplished, and all the chapters should be commended as well.
This was Mr. Banaszak's 4th and final (?) IWS Wine Auction. He has been selected as the co-chair for the 2004 World Conference to be held in Anaheim, CA, and hosted by the Southern California Chapter. Art Barajas, CCM, will replace him as the other co-chair for the 2004 auctions. Art and I are planning a phenomenal event for next year and look forward to all the donations, bidding and camaraderie that goes along with the auction.
Look for upcoming articles in the Wine Society News as well as correspondence from us. The clearinghouse for the wine donations has already been determined. All the donations will be sent to the South Hills Country Club in California. Art Barajas has generously donated his club as the place to send the wine. We are all looking forward to another exciting year of silent and live wine auctions in California.
By Mike Kraus, CCM
It's official; the 2003 International Wine Society Silent and Live Wine Auctions held in February at the World Conference on Club Management were the most successful auctions to date. A preliminary total of $48,077 was raised to benefit The Club Foundation.
As organizers, Ronald A. Banaszak, CCM, and I, would like to express our thanks and gratitude to all the club managers who participated in this year's auctions. We want to especially thank Dave Mangan of the Surf Club in Miami Beach for allowing the use of his club to ship the donations to the state of Florida. Thanks to Bridget Gorman Wendling and Kathi Driggs of the CMAA National Headquarters for their help -- Bridget rented a U-Haul truck and picked up the donations from the Surf Club (we hear the streets of Miami will never be the same). Thanks also go out to the Chapter Wine Society Representatives who collected their local chapters' donations and shipped them to Florida. We'd like to recognize Paul Anthony,CCM, Brie Hall, CCM, Christian Frappier, Viktor Kraenbring, CCM, Jim Reyelt and Rick Sussman, CCM, for their tireless work in organizing the individual lots for the auctions and the many various things they did throughout the week. Without these individuals, the auctions would not have been as successful.
The great success could not have been accomplished without the donations from you, the club managers. This year, The Club Foundation gave out four $500 Chapter Education grants for the chapters in the categories of small, medium and large chapters and overall that donated the most in wholesale dollars to the auctions. The small chapter award went to the Delaware Chapter, the medium chapter award went to the Upper Midwest Chapter and the large chapter award went to the Florida Chapter. Congratulations and thank you to all the chapters. The overall winner was a virtual tie. The Florida Chapter and the Upper Midwest Chapter each donated more than $11,000 worth of items. Their totals were so close that the two representatives, Sandy McGaughey, CCM, from Florida and George Carroll, CCM, from Upper Midwest, agreed to split the overall Grand Prize between the two chapters -- a tremendous show of sportsmanship and generosity by these two great CMAA chapters and their club managers. Everyone benefited from the donations. All of the other chapters brought in the remainder of the nearly $43,000 in donated goods. Without this support, the auctions just could not have been accomplished, and all the chapters should be commended as well.
This was Mr. Banaszak's 4th and final (?) IWS Wine Auction. He has been selected as the co-chair for the 2004 World Conference to be held in Anaheim, CA, and hosted by the Southern California Chapter. Art Barajas, CCM, will replace him as the other co-chair for the 2004 auctions. Art and I are planning a phenomenal event for next year and look forward to all the donations, bidding and camaraderie that goes along with the auction.
Look for upcoming articles in the Wine Society News as well as correspondence from us. The clearinghouse for the wine donations has already been determined. All the donations will be sent to the South Hills Country Club in California. Art Barajas has generously donated his club as the place to send the wine. We are all looking forward to another exciting year of silent and live wine auctions in California.
Letter
From the Host - By
Kirk Reese, CCM
As I
left beautiful Miami, I could not help but think what a wonderful time
we had basking in the sun and enjoying the bountiful offerings with our
colleagues. The International Wine Society achieved greatly during the
Miami Conference. A new record was established in the Wine Society Auction
that is recapped by co-chair Michael Kraus, CCM, on page one. Kudos to
Michael, co-chair Ron Banaszak, CCM, and all the managers who contributed
and purchased wine in support of The Club Foundation. Salute!
Another feather in our cap was our two Pre-Conference Workshops; they were the highest rated and best attended at the Conference. The Wine Society Annual Business Meeting with special guest speaker and first honorary member Joy Sterling (pictured above) was well-attended. The Iron Horse sparkling wines all were memorable, especially with the view of the Atlantic over our shoulder. Matt Oggero, CCM, reigns as supreme palate of the International Wine Society by scoring the highest in combined tasting and written exams.
The Wine Society Dinner was one of the finest meals to be found in all of Miami with a great thank you to Michael MacDonald, CCM, his staff and the Indian Creek Country Club. It was, by all accounts, impeccably done at each level: cuisine, service and wine. Tom Bertani, CCM, recounts this meal bite by savory bite in his article this issue.
The IWS continued its Conference program by incorporating a new wrinkle, the IWS Suite in the Fontainebleau Hotel on Wednesday Night. Although late in its inception, the IWS Suite treated society members and prospective members to a taste of fine scotch whiskeys and Kelt's brilliant XO cognac poured by International Beverage Company's Haley Schwartz as well as the delectable Iron Horse sparkling wines of our new honorary member.
The Wine Society Board will continue the initiatives created at the long-range planning meeting two years ago. We hope that this year, you will enjoy a better and more germane newsletter as well as having a Conference dinner that rivals any meal you have ever eaten. We have begun preparations for Anaheim. Considering that we will be traveling to the Golden State next year, I will not travel too far out on a limb to express that our Conference programming will be its best ever.
In vino veritas,
Kirk
Kirk Reese, CCM, 2003 Host
As I
left beautiful Miami, I could not help but think what a wonderful time
we had basking in the sun and enjoying the bountiful offerings with our
colleagues. The International Wine Society achieved greatly during the
Miami Conference. A new record was established in the Wine Society Auction
that is recapped by co-chair Michael Kraus, CCM, on page one. Kudos to
Michael, co-chair Ron Banaszak, CCM, and all the managers who contributed
and purchased wine in support of The Club Foundation. Salute!Another feather in our cap was our two Pre-Conference Workshops; they were the highest rated and best attended at the Conference. The Wine Society Annual Business Meeting with special guest speaker and first honorary member Joy Sterling (pictured above) was well-attended. The Iron Horse sparkling wines all were memorable, especially with the view of the Atlantic over our shoulder. Matt Oggero, CCM, reigns as supreme palate of the International Wine Society by scoring the highest in combined tasting and written exams.
The Wine Society Dinner was one of the finest meals to be found in all of Miami with a great thank you to Michael MacDonald, CCM, his staff and the Indian Creek Country Club. It was, by all accounts, impeccably done at each level: cuisine, service and wine. Tom Bertani, CCM, recounts this meal bite by savory bite in his article this issue.
The IWS continued its Conference program by incorporating a new wrinkle, the IWS Suite in the Fontainebleau Hotel on Wednesday Night. Although late in its inception, the IWS Suite treated society members and prospective members to a taste of fine scotch whiskeys and Kelt's brilliant XO cognac poured by International Beverage Company's Haley Schwartz as well as the delectable Iron Horse sparkling wines of our new honorary member.
The Wine Society Board will continue the initiatives created at the long-range planning meeting two years ago. We hope that this year, you will enjoy a better and more germane newsletter as well as having a Conference dinner that rivals any meal you have ever eaten. We have begun preparations for Anaheim. Considering that we will be traveling to the Golden State next year, I will not travel too far out on a limb to express that our Conference programming will be its best ever.
In vino veritas,
Kirk
Kirk Reese, CCM, 2003 Host
Cellar
Notes
- A
Bacchanalian Feast at Indian Creek Country Club - By
Thomas Bertani, CCM
CMAA
Wine Society members and their
spouses were treated to a wine and food extravaganza at the annual
CMAA Wine Society dinner on Tuesday, February 3, 2003, hosted at the
Indian Creek Country Club. The club, which is managed by General Manager
Mike MacDonald, provided a spectacular venue. Commanding a view of
Biscayne Bay from a 35-foot-high knoll on private Indian Creek Island,
the picturesque setting provided a stunning backdrop. Mike MacDonald,
Kirk Reese and I co-collaborated in the planning of the meal and wines,
resulting in an extraordinary culinary feast accompanied by superb
wines.
The
evening started in grand style as attendees were greeted with glasses
of Domaine Carneros, Brut, 1998, upon their arrival. Shrimp medallions,
prosciutto wrapped melon and foie gras canapés accompanied
the sparkling wine.
Prior
to dinner, Mr. MacDonald welcomed guests and thanked his Board President
and House Chair for the opportunity to host the event. I followed
by thanking Mike MacDonald and the President of Indian Creek Country
Club for their hospitality and Kobrand Wines for its generous contributions
of wines to be served throughout the evening. It was noted that
Kobrand also contributed wines for the Food and Wine Seminar presented
on February 6. I also thanked Jane McGrath, who was unable to attend.
Ms. McGrath played the key role in the Kobrand Wines donation. Newly
appointed host Kirk Reese then presented outgoing Host J.R. Gayle
a gift for both his contributions during the past year and his overall
contributions to the CMAA Wine Society over the years. The gift
giving did not end. Mr. Reese presented a sterling silver champagne
bucket and stand to long-time supporter and contributor (to the
Wine Society) Joy Sterling, which also coincided with Ms. Sterling's
birthday (no year given). The bucket was engraved with the words:
Additionally, Bridget Gorman Wendling and Kathi Driggs were offered thanks for their outstanding support and assistance extended to the Wine Society. Mr. Kirk Reese presented each of them with a gift certificate that included dinner and a one-night stay for two at the Chevy Chase Club.
|
In
Recognition of Joy Sterling's
Contributions and Support To The CMAA Wine Society With Gratitude From The CMAA Wine Society Board |
Additionally, Bridget Gorman Wendling and Kathi Driggs were offered thanks for their outstanding support and assistance extended to the Wine Society. Mr. Kirk Reese presented each of them with a gift certificate that included dinner and a one-night stay for two at the Chevy Chase Club.
Dinner
commenced with a Miami favorite, stone crab claws with Indian
Creek mustard sauce. Joseph Phelps,
Ovation, Chardonnay 1999, was paired with the crab and it did
not disappoint. The chardonnay had excellent fruit-acid balance
with a supple and well- rounded finish.
The
second course was quail medallions with basil risotto. The matching
of the risotto with the Tenuta Sette Ponti, Crognolo, 2000,
was a tour d' force. This super Tuscan was a knock-out wine.
A sensuous dark cherry nose gave way to ripe sweet fruit and
a complex yet not overbearing finish.
The
main course was roast loin of veal with cabernet and morel
mushroom sauce served with Parisienne potato nest and baby
carrots. The Phelps Insignia, Cabernet Sauvignon, 1998, served
with the entree was memorable. The Insignia is difficult to
purchase and annually is one of the top wines made in the
world. Still quite young, this wine was dark, rich (chocolate)
and intense, with hints of cedar and leather and a pronounced
dark berry flavor on the palate. It was superb.
Following
dinner, a Maytag bleu cheese tart with baby greens was offered
and paired with another "other worldly" wine, a red burgundy,
Clos De Loche, Jadot, Grand Cru, 1997. In my estimation,
there is no greater pleasure in life (okay, maybe with one
exception) than a great red burgundy. This Grand Cru Burgundy
was scintillating! All the qualities that one lusts for
in a great burgundy was achieved.
The dinner finished with a superb tiramisu with fresh raspberries served with a refreshing Moscato D' Asti, Nivole, Chiarlo. 2001. To complete the evening lineup of outstanding wines, a Taylor Fladgate 10-year Tawny was poured, and it too was delightful. A note of thanks to Danny Diaz, Kobrand sales manager, who provided insightful commentary on each of the wines served.
The dinner finished with a superb tiramisu with fresh raspberries served with a refreshing Moscato D' Asti, Nivole, Chiarlo. 2001. To complete the evening lineup of outstanding wines, a Taylor Fladgate 10-year Tawny was poured, and it too was delightful. A note of thanks to Danny Diaz, Kobrand sales manager, who provided insightful commentary on each of the wines served.
Under
the direction of Mike MacDonald, the culinary and service
staff of Indian Creek Country Club excelled.
A well deserved note of thanks is extended to all at the
club for a virtuoso performance.
To see the pictures visit the Wine Society Photo Archive here
To see the pictures visit the Wine Society Photo Archive here
Philosophy
of Wine - Author
not known / received via e-mail - Contributed by Jim Ferschinger
A philosophy professor stood before his class and had some items in front of him. When the class began, wordlessly he picked up a very large and empty mayonnaise jar and proceeded to fill it with rocks about 2" in diameter. He then asked the students if the jar was full. They agreed that it was.
So the professor then picked up a box of pebbles and poured then into the jar. He shook the jar lightly. The pebbles, of course, rolled into the areas between the rocks.
He then asked the students again if the jar was full. They agreed it was.
The professor picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He then asked once more if the jar was full. The students responded - with a unanimous - yes.
The professor then produced a bottle of red wine from under the table and proceeded to pour the entire contents into the jar effectively filling the empty space between the sand. The students laughed! "Now," said the professor, as the laughter subsided, "I want you to recognize that this jar represents your life. The rocks are the important things -- your family, your partner, your health, your children, your friends, things that if everything else was lost and only they remained, your life would still be full.
"The pebbles are the other things that matter like your job, your house, your car. The sand is everything else -- the small stuff."
"If your put the sand into the jar first," he continued "there is no room for the pebbles or the rocks. The same goes for life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you.
"Pay attention to the things that are critical to your happiness. Play with your children, Take time to for medical checkups. Take your partner out dancing. There will always be time to go to work, clean the house, give a dinner party and fix the disposal.
"Take care of the rocks first - the things that really matter. Set your priorities. The rest is just sand."
One of the students raised her hand and inquired what the wine represented. The professor smiled. "I'm glad you asked," he said. "It is just to show that no matter how full your life may seem, there's always room for a good bottle of wine."
A philosophy professor stood before his class and had some items in front of him. When the class began, wordlessly he picked up a very large and empty mayonnaise jar and proceeded to fill it with rocks about 2" in diameter. He then asked the students if the jar was full. They agreed that it was.
So the professor then picked up a box of pebbles and poured then into the jar. He shook the jar lightly. The pebbles, of course, rolled into the areas between the rocks.
He then asked the students again if the jar was full. They agreed it was.
The professor picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He then asked once more if the jar was full. The students responded - with a unanimous - yes.
The professor then produced a bottle of red wine from under the table and proceeded to pour the entire contents into the jar effectively filling the empty space between the sand. The students laughed! "Now," said the professor, as the laughter subsided, "I want you to recognize that this jar represents your life. The rocks are the important things -- your family, your partner, your health, your children, your friends, things that if everything else was lost and only they remained, your life would still be full.
"The pebbles are the other things that matter like your job, your house, your car. The sand is everything else -- the small stuff."
"If your put the sand into the jar first," he continued "there is no room for the pebbles or the rocks. The same goes for life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you.
"Pay attention to the things that are critical to your happiness. Play with your children, Take time to for medical checkups. Take your partner out dancing. There will always be time to go to work, clean the house, give a dinner party and fix the disposal.
"Take care of the rocks first - the things that really matter. Set your priorities. The rest is just sand."
One of the students raised her hand and inquired what the wine represented. The professor smiled. "I'm glad you asked," he said. "It is just to show that no matter how full your life may seem, there's always room for a good bottle of wine."
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What do
Harlan Estate, Dalla Valle, Screaming Eagle, Joseph Phelps and Martha's
Vineyard have in common? They were represented, along with other members
of the Oakville District of Napa Valley, as members of the trade and press
celebrated "The Taste of Oakville" on October 7 at Brix Restaurant in
Napa. Attendees had the rare opportunity to meet some of the true giants
of wine making and meet some of the up-and-coming stars. More than 500
guests were in attendance and were able
to savor delectable culinary treats from Brix's culinary wizards and taste
wines from members of the Oakville District. One of the fascinating highlights
was tasting Rudd's 2001 Cabernet Sauvignon, due to be released in the
fall of 2003. With one more year in the bottle before release, it was
incredibly soft in tannins with a blast of berries that coats the mouth
in uncanny sweetness and then lingers for a while. Some of the other tasting
highlights included the single vineyard designates from Nickel and Nickel,
Screaming Eagle, 1999 Opus
One, 1998 Kelham Cabernet Sauvignon and 1994 Far Niente. In speaking with
the winemakers, many feel 1999 produced very elegant wines with wonderful
accents of plush ripe velvety tannins further accentuated by lush black
cherry, plum, blackberry, spice, herb and chocolate flavors. The future
also looks bright with regard to 2000 and 2001 vintages. Having had the
opportunity to sample a few 2001 cabernets not due for release until the
fall of 2003, it is important to note how incredibly rich and complex
they are, many with aromas of cassis, mint and fine smoky oak. The day
was also highlighted by a visit from Robert Mondavi, a great supporter
of the CMAA Wine Society, and his wife, Margarite. All in all, it was
unbelievable experience
and something this writer recommends everyone
do at least once!Mitch Marron, General Manager, Metropolis Country Club
Cellar
Notes - Connecticut Chapter Hosts Wine Tasting at Local Restaurant
By Stephanie A. E. Ashley, Clubhouse Manager, Aspetuck Valley Country Club
On March 3,
2003, 35 members and guests of the Connecticut Club Managers Association
gathered at the famed "La Colline Verte" restaurant Français, in
Fairfield, CT, for a delightful four-course meal prepared by Chef Jean-Pierre
Rudaz and his team.
The event was hosted by a local distributor, Worldwide Wines, with the help of Sales Representative Meghin Casey Clinton who enabled the lunch and wine tasting to be both delectable and educational by securing some of the importers, regional managers and brand managers of the fine wines that were tasted. On hand for the tasting were Xavier Amirault, North American Brand Manager from Rémy Pannier, Devin McGarry, Northeast Regional Manager from Maisons Marques & Domaines USA Inc., and Edward Peterman, Fine Wine Manager, and James Downey, Connecticut Rhode Island Area Manager, both from Palm Bay Imports.
It was a fantastically long French lunch. The afternoon started with Amusé Bouche paired with Marquis de la Tour Brut (N/V) Sparkling Wine (a blend of 100 percent Loire grapes: 50 percent Chenin Blanc, 25 percent Sauvignon Blanc, and 25 percent Chardonnay) and Labouré-Roi Pouilly Fuisse (2000), the finest wines of the Mâconnais and one of the best-known-names from Burgundy.
As we were seated
for lunch, Deutz N/V Champagne, from Ay, was passed as a perfect accompaniment
to Chef Jean Pierre's mousse of sea scallop and lobster "en surprise."
Our second course, roasted codfish with a purée of split pea and
onion confit jus, was paired
with Domaines Schlumberger, 1999 Pinot Gris, Abbes; La Doucette, 2000
Pouilly Fume; and Labouré-Roi, 2000 Puligny Montrachet, a most
elegant white Burgundy. The main course was an explosion on the plate
-- Pheasant supreme, duck magret and ostrich steak with a red wine-cranberry
sauce and garniture Grand-Mere served with a sampling the Châteaux
de Pez, 2000, from St. Estèphe (another blend, this time 45 percent
Merlot, 42 percent Cabernet Sauvignon, and the balance being Cabernet
Franc, Petit Verdot and Malbec) and the 100 percent Pinot Noir of Labouré-Roi,
1999 Pommard. Certainly, we were left with room in our stomachs for the
enticing dessert of warm chocolate cake with banana sorbet and the grapes
of Ramos Pinto, LBV Vintage Porto, 1996.
The overall feeling at the end of the day was that we were delighted in more than one sense. This luncheon showed that you can utilize the resources of local purveyors, restaurants, vendors and chefs to educate chapter members and end up with an event that costs the chapter and its members absolutely nothing. The wine distributor wanting to showcase its wines thought that a captive audience, all in one place, would be more beneficial in the long run than bringing all the out-of-town people to individual clubs over the span of a few days. It proved so successful for the distributor (many people found their new house "champagne," and many additions to clubs' wine by the glass programs) that they have even offered to do an Italian tasting and lunch in the upcoming months. We are all looking forward to that!
By Stephanie A. E. Ashley, Clubhouse Manager, Aspetuck Valley Country Club
On March 3,
2003, 35 members and guests of the Connecticut Club Managers Association
gathered at the famed "La Colline Verte" restaurant Français, in
Fairfield, CT, for a delightful four-course meal prepared by Chef Jean-Pierre
Rudaz and his team.The event was hosted by a local distributor, Worldwide Wines, with the help of Sales Representative Meghin Casey Clinton who enabled the lunch and wine tasting to be both delectable and educational by securing some of the importers, regional managers and brand managers of the fine wines that were tasted. On hand for the tasting were Xavier Amirault, North American Brand Manager from Rémy Pannier, Devin McGarry, Northeast Regional Manager from Maisons Marques & Domaines USA Inc., and Edward Peterman, Fine Wine Manager, and James Downey, Connecticut Rhode Island Area Manager, both from Palm Bay Imports.
It was a fantastically long French lunch. The afternoon started with Amusé Bouche paired with Marquis de la Tour Brut (N/V) Sparkling Wine (a blend of 100 percent Loire grapes: 50 percent Chenin Blanc, 25 percent Sauvignon Blanc, and 25 percent Chardonnay) and Labouré-Roi Pouilly Fuisse (2000), the finest wines of the Mâconnais and one of the best-known-names from Burgundy.
As we were seated
for lunch, Deutz N/V Champagne, from Ay, was passed as a perfect accompaniment
to Chef Jean Pierre's mousse of sea scallop and lobster "en surprise."
Our second course, roasted codfish with a purée of split pea and
onion confit jus, was paired
with Domaines Schlumberger, 1999 Pinot Gris, Abbes; La Doucette, 2000
Pouilly Fume; and Labouré-Roi, 2000 Puligny Montrachet, a most
elegant white Burgundy. The main course was an explosion on the plate
-- Pheasant supreme, duck magret and ostrich steak with a red wine-cranberry
sauce and garniture Grand-Mere served with a sampling the Châteaux
de Pez, 2000, from St. Estèphe (another blend, this time 45 percent
Merlot, 42 percent Cabernet Sauvignon, and the balance being Cabernet
Franc, Petit Verdot and Malbec) and the 100 percent Pinot Noir of Labouré-Roi,
1999 Pommard. Certainly, we were left with room in our stomachs for the
enticing dessert of warm chocolate cake with banana sorbet and the grapes
of Ramos Pinto, LBV Vintage Porto, 1996.The overall feeling at the end of the day was that we were delighted in more than one sense. This luncheon showed that you can utilize the resources of local purveyors, restaurants, vendors and chefs to educate chapter members and end up with an event that costs the chapter and its members absolutely nothing. The wine distributor wanting to showcase its wines thought that a captive audience, all in one place, would be more beneficial in the long run than bringing all the out-of-town people to individual clubs over the span of a few days. It proved so successful for the distributor (many people found their new house "champagne," and many additions to clubs' wine by the glass programs) that they have even offered to do an Italian tasting and lunch in the upcoming months. We are all looking forward to that!
Wine
Pairing Perfect Pair" Creative Wine Pairings from Renowned Club
Industry Chefs
 |
A
Perfect Pair: Creative Wine Pairings from Renowned Club Industry
Chefs
Two renowned industry chefs were given the wines listed below and asked to come up with a course to complement each wine. Wines |
 |
| Roger Anderhalden, Executive Sous Chef at Chevy Chase Country Club, Provided the Following Menu: |
Thomas
P. Howell, CEC, Executive Chef,
The Du Pont Country Club, Created the Following Menu: |
| 2001 Dry Creek Vineyard DCV3 Fume Blanc |
2001
Dry Creek Vineyard DCV3 Fume Blanc
|
| Salmon
Terrine with Maryland Crab Meat Blood Orange-Lemongrass Chutney with Thyme |
Prawns with a Smoked Salmon Mousse wrapped in Parma Ham and drizzled with a Buerre Blanc Sauce |
| The clean fresh seafood flavors of salmon and crab compliment the Sauvignon Blanc grapes in the Fume Blanc. The crisp acidity of the wine is highlighted by the vibrant chutney. | The smokiness of the salmon mousse and the salt from the ham are enhanced by the crisp flavors of the wine. |
| 2000 Rosenblum Hendry Vineyard Reserve Zinfandel | 2000 Rosenblum Hendry Vineyard Reserve Zinfandel |
| Duck Confit with Fresh Morel Mushrooms served in Crispy Potato Cup | Sautéed Duck Breast Salad with Currant Port Reduction |
|
The
intense duck confit marries nicely with the powerful fruity and
spicy flavors of this Zinfandel. The natural earthiness and the
meaty texture of the morel mushrooms provide a pleasing counterpoint
to the tannins in the wine.
|
The
sautéed duck is an excellent pairing with the Zinfandel.
The fruit and spices of the wine marry nicely with the duck and
the port reduction, which has no vinegar to affect the wine.
|
| 2000 Rodney Strong Cabernet Sauvignon | 2000 Rodney Strong Cabernet Sauvignon |
|
Veal
Tenderloin and Barbecue Braised Veal Shank Polenta Triangle with
Balsamic Soaked Raisins Glazed Root Vegetables
|
Roast
Tenderloin of Beef, Sauce Bordelaise (using the Rodney Strong
Cabernet)
|
|
The
barbecue flavor of the veal shank is supported by the rich flavor
of the Cabernet Sauvignon. The acidity of the raisins evenly match
the light acidity of the wine.
|
Slow-roasted beef tenderloin is a wonderful match with the rich flavor and light acidity of the wine. By using the same wine in the sauce gives an enhanced fruit flavors from the wine. |
|
2001
Dr. Loosen Erdener Treppchen Riesling Eiswein
|
2001
Dr. Loosen Erdener Treppchen Riesling Eiswein
|
| Warm Chocolate Flourless Cake Vanilla Pecan Ice Cream, Florentine Cokie And Roasted Apricots |
Crème
Brûlée, Fresh Fruit Garni
|
| This sweet wine finds its counterpoint in the slightly bitter chocolate cake. The delicate maple-like notes of the finish blend wonderfully with the deep caramelized flavor of the apricots, and the refreshing cool of the vanilla pecan ice cream. | The fresh fruit balances the sweetness of the wine while the caramelized flavors of the crème brûlée accents the wine. |
Featured
Wine - St. Francis
Featured Red Wine: St. Francis "Old Vines" Zinfandel is Reliable and Versatile
By Mike Kraus, CCM
There are few things in life better than lounging around the house in comfy cloths with a bottle of wine. Whether it is champagne or sparkling wine, a light white wine or a large fruity red, there is just something about doing nothing but enjoying a glass of wine. For us club managers, it is usually is later in the evening or on that rare occasion when we have a day off. If you are like me, then there are not a lot of funds available to enjoy those French Bordeaux or Burgundies, and the "boutique" wines from California can put a serious dent in anyone's bank account. So when I am in the mood for a good bottle of wine that I know I will enjoy every time I open a bottle, I will reach for a bottle of St, Francis "Old Vines" Zinfandel.
I was introduced to this wine some seven-eight years ago when California Zinfandel was not as popular as it is today. Zinfandel has an amazing history. It is considered the only wine grape variety that is unique to the United States. There are vineyards in California that date back before the turn of the 20th century.
St. Francis Winery, located in Sonoma County, opened operations in 1971 with the purchase of 100 acres of land in Kenwood. The winery was completed in 1979 and was named after Saint Francis of Assisi, the patron saint of humanitarian efforts, and to acknowledge the Franciscan order, the first to bring European grape cultivation to the new world. Tom Mackey, the winemaker, was brought on board in 1983.
St. Francis "Old Vines" Zinfandel is produced from vines that are a minimum of 50-years old. Some of the vines are up to 100 years old. They have found some vineyards in Sonoma County dating back to the turn of the century. Because of the age of the vines, the plots yield less than four tons per acre. The fruit is exceptionally concentrated. They have planted Petit Syrah and Alicante Bouschet vines among the Zinfandel to add texture and color to the "field blend." They hand harvest late in the growing season to give the fruit further intensity; some of the grapes are like raisins.
Once the grapes have been crushed, the wine is fermented in stainless steel tanks for 12-18 days. It is then aged for 12-15 months in new American Oak. The wine is then held another 4 to 8 months after bottling. The latest vintage is the 2000. It was harvested in October, aged 14 months and bottled in April of 2002. It has complex flavors of black cherry, raspberry and black pepper. Its alcohol content is 15.1 percent by volume (and, no, that is not why I like this wine). As I said, I enjoy this wine at just about anytime. By itself it is a wonderful drinking wine, but with food, it is even better. It is so versatile that you can serve it with steak or wild game and even lamb. Or, you can serve it with a nice Italian pasta dish such as a puttanesca sauce or even a pizza with tomatoes and olives. I have also enjoyed this wine with a variety of cheeses (both hard cheeses such as Parmesan or Pecorino and creamy blue cheese and aged goat cheese).
This wine is as easy on the wallet as it is on the palate. It is a very affordable wine that can be enjoyed year- round. If you haven't found the joys of sitting at home with your best friend enjoying a bottle of St, Francis "Old Vines" Zinfandel, I suggest you give it a try. Enjoy!!!!
Featured Red Wine: St. Francis "Old Vines" Zinfandel is Reliable and Versatile
By Mike Kraus, CCM
There are few things in life better than lounging around the house in comfy cloths with a bottle of wine. Whether it is champagne or sparkling wine, a light white wine or a large fruity red, there is just something about doing nothing but enjoying a glass of wine. For us club managers, it is usually is later in the evening or on that rare occasion when we have a day off. If you are like me, then there are not a lot of funds available to enjoy those French Bordeaux or Burgundies, and the "boutique" wines from California can put a serious dent in anyone's bank account. So when I am in the mood for a good bottle of wine that I know I will enjoy every time I open a bottle, I will reach for a bottle of St, Francis "Old Vines" Zinfandel.
I was introduced to this wine some seven-eight years ago when California Zinfandel was not as popular as it is today. Zinfandel has an amazing history. It is considered the only wine grape variety that is unique to the United States. There are vineyards in California that date back before the turn of the 20th century.
St. Francis Winery, located in Sonoma County, opened operations in 1971 with the purchase of 100 acres of land in Kenwood. The winery was completed in 1979 and was named after Saint Francis of Assisi, the patron saint of humanitarian efforts, and to acknowledge the Franciscan order, the first to bring European grape cultivation to the new world. Tom Mackey, the winemaker, was brought on board in 1983.
St. Francis "Old Vines" Zinfandel is produced from vines that are a minimum of 50-years old. Some of the vines are up to 100 years old. They have found some vineyards in Sonoma County dating back to the turn of the century. Because of the age of the vines, the plots yield less than four tons per acre. The fruit is exceptionally concentrated. They have planted Petit Syrah and Alicante Bouschet vines among the Zinfandel to add texture and color to the "field blend." They hand harvest late in the growing season to give the fruit further intensity; some of the grapes are like raisins.
Once the grapes have been crushed, the wine is fermented in stainless steel tanks for 12-18 days. It is then aged for 12-15 months in new American Oak. The wine is then held another 4 to 8 months after bottling. The latest vintage is the 2000. It was harvested in October, aged 14 months and bottled in April of 2002. It has complex flavors of black cherry, raspberry and black pepper. Its alcohol content is 15.1 percent by volume (and, no, that is not why I like this wine). As I said, I enjoy this wine at just about anytime. By itself it is a wonderful drinking wine, but with food, it is even better. It is so versatile that you can serve it with steak or wild game and even lamb. Or, you can serve it with a nice Italian pasta dish such as a puttanesca sauce or even a pizza with tomatoes and olives. I have also enjoyed this wine with a variety of cheeses (both hard cheeses such as Parmesan or Pecorino and creamy blue cheese and aged goat cheese).
This wine is as easy on the wallet as it is on the palate. It is a very affordable wine that can be enjoyed year- round. If you haven't found the joys of sitting at home with your best friend enjoying a bottle of St, Francis "Old Vines" Zinfandel, I suggest you give it a try. Enjoy!!!!
 Thanks
to Flora SpringsThe Wine Society is lucky to have the support and friendship of Flora Springs Winery. We are grateful to • Steve Kreps • Dennis Kreps • Mark Rafferty • Ken Lapham They
donated and poured wines for our enjoyment at the Wine Society
Auction. Please visit their Web site at http://www.florasprings.com/index.html,
or visit them when you are out in Napa Valley.
Tasting Room: (800) 913-1118 Winery: (707) 963-5711 info@florasprings.com Please visit the Flora Springs Winery Web site at: http://www.florasprings.com/index.html |
Society
Happenings
Napa and Sonoma, California Wine Workshop 2003
Look for information on the latest Wine Society Tour! Each member of the Wine Society was mailed a brochure. Please use the registration sheet to reserve your space today. If you need another copy, please contact Bridget Gorman Wendling at (703) 739-9500 and she will FAX it to you.
Napa and Sonoma, California Wine Workshop 2003
Look for information on the latest Wine Society Tour! Each member of the Wine Society was mailed a brochure. Please use the registration sheet to reserve your space today. If you need another copy, please contact Bridget Gorman Wendling at (703) 739-9500 and she will FAX it to you.
Napa
and Sonoma Wine Workshop
September 29-October 2, 2003
Join the International Wine Society for four days in Napa and Sonoma that will tantalize your taste buds and enable you to sample some of the greatest wines in California. The tour starts early on Monday morning from the Marines Memorial Club in San Francisco and will crisscross Napa and Sonoma Valleys. Lunches and dinners have been coordinated with the wineries to be paired with wines served.
Don't miss your opportunity to wine and dine in one of the best wine-producing regions of the world.
September 29-October 2, 2003
Join the International Wine Society for four days in Napa and Sonoma that will tantalize your taste buds and enable you to sample some of the greatest wines in California. The tour starts early on Monday morning from the Marines Memorial Club in San Francisco and will crisscross Napa and Sonoma Valleys. Lunches and dinners have been coordinated with the wineries to be paired with wines served.
Don't miss your opportunity to wine and dine in one of the best wine-producing regions of the world.
Location
for 2004 Annual Dinner is Finalized!
By Mitch Marron and Tom Bertani, CCM, Co Chairmen
It is our pleasure to announce that Harry Richter, CCM, of The California Club has agreed to host the 2004 International Wine Society Annual Wine Dinner on Tuesday February 17, 2004. The California Club is regarded as one of the preeminent city clubs in the United States. Mr. Richter's expertise with regard to culinary quality, service execution and a wine cellar are second to none and will allow Wine Society members a food and wine experience that will be unsurpassed.
Some of the wineries that have already committed include Kelham Vineyards, Signorello and Flora Springs, just to name a few. We are working very hard to ensure that the 2004 dinner will be the best one yet. You can be assured there will also be a few surprises along the way which we anticipate will contribute to making February 17 most memorable for everyone. We will keep everyone updated as we move closer, and we hope you share with us the same excitement and anticipation.
By Mitch Marron and Tom Bertani, CCM, Co Chairmen
It is our pleasure to announce that Harry Richter, CCM, of The California Club has agreed to host the 2004 International Wine Society Annual Wine Dinner on Tuesday February 17, 2004. The California Club is regarded as one of the preeminent city clubs in the United States. Mr. Richter's expertise with regard to culinary quality, service execution and a wine cellar are second to none and will allow Wine Society members a food and wine experience that will be unsurpassed.
Some of the wineries that have already committed include Kelham Vineyards, Signorello and Flora Springs, just to name a few. We are working very hard to ensure that the 2004 dinner will be the best one yet. You can be assured there will also be a few surprises along the way which we anticipate will contribute to making February 17 most memorable for everyone. We will keep everyone updated as we move closer, and we hope you share with us the same excitement and anticipation.
"Ask
the Sommelier" will
be a regular column in the next few issues of Wine Society News.
Please fill out this form with your question(s) and FAX it to "Ask the Sommelier" at (703) 739-0124.
Please fill out this form with your question(s) and FAX it to "Ask the Sommelier" at (703) 739-0124.
Guest
Column
Be Our Guest: Boycott French Wine, Mais non! - By Patrica Reese-Bouyer
French-American relations are probably at their lowest point since De Gaulle opted out of NATO in 1966. (I'm sure Bush and Co. wish they would do the same for the U.N.) But the ultimate slap - throwing down of the gauntlet - is gaining momentum, a boycott of French wine. To boycott or not to boycott, that is the question. While the variety of wine stocked in our supermarkets and cellars certainly leaves one with many choices, should it be considered a patriotic act to substitute a Zinfandel for a Pouilly-Fuissé? To dump your Chateau Margaux down the drain?
Before
you answer that question, maybe you need to answer another: Why is it
that the French are being singled out for boycotts? Yes, they have taken
the lead on blocking the U.S. push for Iraqi military action in the U.N.,
but they are certainly not alone. Nations big and small are siding with
the French. What about foreswearing Russian vodka, Belgian beer or German
schnapps, and those $5.95 all-you-can-eat Chinese buffet lunches? While
those arguing that patriotism calls for such action, it just seems like
a throwback to junior high. The fact that some members of Congress are
wasting their time and our taxpayer dollars to rename cafeteria menu items
"Freedom Fries" and "Freedom Toast" deserves a General Accounting Office
audit.
Certain lawmakers and Americans also gripe that the French have conveniently forgotten about the 200,000 U.S. soldiers that died liberating France and the rest of Europe. Of course, they have conveniently forgotten about a certain French general (Lafayette) and his troops who helped a scraggly set of colonies, inspired by the grand ideas of Rousseau and Montesquieu, whip up on King George's redcoats. And what about that nice little statue in New York Harbor? If you could turn it over and peek at the label, you would see "Made by Gustave Eiffel in France." Seems those ungrateful Français had the gall to send a gift thanking the Americans for all their help and friendship. Mon Dieu, how soon we forget.
It is obvious that both France and the U.S., like most of the rest of the world, agree that Saddam has to go. They just don't agree on how it should be done. Instead of letting diplomats duke it out in the U.N. Security Council, Bush and Chirac should just sit down in café with a bottle of wine between them to talk it over. They could share either a California Chardonnay or Bordeaux, it doesn't really matter. Heck, Bush could even have coffee and Chirac a glass of beer, for all we care. But at least they would discuss the problem like two civilized adults - and old friends that our countries are - and rise above all this childish name-calling and cries for boycotts. And who knows? Perhaps they would be able to agree on something that would give the rest of the world a reason to raise their glasses -- and whatever happens to be in them - as well.
Be Our Guest: Boycott French Wine, Mais non! - By Patrica Reese-Bouyer
French-American relations are probably at their lowest point since De Gaulle opted out of NATO in 1966. (I'm sure Bush and Co. wish they would do the same for the U.N.) But the ultimate slap - throwing down of the gauntlet - is gaining momentum, a boycott of French wine. To boycott or not to boycott, that is the question. While the variety of wine stocked in our supermarkets and cellars certainly leaves one with many choices, should it be considered a patriotic act to substitute a Zinfandel for a Pouilly-Fuissé? To dump your Chateau Margaux down the drain?
Before
you answer that question, maybe you need to answer another: Why is it
that the French are being singled out for boycotts? Yes, they have taken
the lead on blocking the U.S. push for Iraqi military action in the U.N.,
but they are certainly not alone. Nations big and small are siding with
the French. What about foreswearing Russian vodka, Belgian beer or German
schnapps, and those $5.95 all-you-can-eat Chinese buffet lunches? While
those arguing that patriotism calls for such action, it just seems like
a throwback to junior high. The fact that some members of Congress are
wasting their time and our taxpayer dollars to rename cafeteria menu items
"Freedom Fries" and "Freedom Toast" deserves a General Accounting Office
audit.Certain lawmakers and Americans also gripe that the French have conveniently forgotten about the 200,000 U.S. soldiers that died liberating France and the rest of Europe. Of course, they have conveniently forgotten about a certain French general (Lafayette) and his troops who helped a scraggly set of colonies, inspired by the grand ideas of Rousseau and Montesquieu, whip up on King George's redcoats. And what about that nice little statue in New York Harbor? If you could turn it over and peek at the label, you would see "Made by Gustave Eiffel in France." Seems those ungrateful Français had the gall to send a gift thanking the Americans for all their help and friendship. Mon Dieu, how soon we forget.
It is obvious that both France and the U.S., like most of the rest of the world, agree that Saddam has to go. They just don't agree on how it should be done. Instead of letting diplomats duke it out in the U.N. Security Council, Bush and Chirac should just sit down in café with a bottle of wine between them to talk it over. They could share either a California Chardonnay or Bordeaux, it doesn't really matter. Heck, Bush could even have coffee and Chirac a glass of beer, for all we care. But at least they would discuss the problem like two civilized adults - and old friends that our countries are - and rise above all this childish name-calling and cries for boycotts. And who knows? Perhaps they would be able to agree on something that would give the rest of the world a reason to raise their glasses -- and whatever happens to be in them - as well.
Ten
Good Reasons Why French Wine is Still Worth Drinking:
* French wine is still good to the last drop.
* Demonstrate in style, bring a case of 2001 Chateauneuf-du-Pape to share with your fellow protesters.
* What's next, French cuffs, French horns and French dressing?
* If you really want to punish the French, speak their language.
* Provided you drink enough, the French will have nothing left to drink.
* Are you really going to let Barbara Walters tell you what to do?
* You're a rational adult (see above).
* Life's too short to drink bad wine.
* The empty bottles probably provide better protection during a chemical attack than duct tape and plastic sheeting.
* And to misquote Fran Lebowitz: "Great people talk about ideas, average people talk about things, and small people boycott wine."
Guest Columnist Patricia Reese-Bouyer is the daughter of Fred A. Reese, Jr. CCM, and sister of Wine Society Host, Kirk Reese, CCM. She is married to a Gilles Bouyer of Paris and carries a dual passport. She provides us with some food for thought on the trend to boycott French Wines in response to France's position on the war with Iraq.
* French wine is still good to the last drop.
* Demonstrate in style, bring a case of 2001 Chateauneuf-du-Pape to share with your fellow protesters.
* What's next, French cuffs, French horns and French dressing?
* If you really want to punish the French, speak their language.
* Provided you drink enough, the French will have nothing left to drink.
* Are you really going to let Barbara Walters tell you what to do?
* You're a rational adult (see above).
* Life's too short to drink bad wine.
* The empty bottles probably provide better protection during a chemical attack than duct tape and plastic sheeting.
* And to misquote Fran Lebowitz: "Great people talk about ideas, average people talk about things, and small people boycott wine."
Guest Columnist Patricia Reese-Bouyer is the daughter of Fred A. Reese, Jr. CCM, and sister of Wine Society Host, Kirk Reese, CCM. She is married to a Gilles Bouyer of Paris and carries a dual passport. She provides us with some food for thought on the trend to boycott French Wines in response to France's position on the war with Iraq.
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