Summer Fall 2015

IN THIS ISSUE:

WINES OF AMERICA: PART 2 GARY EBERLE: THE PASO ROBLES PIONEER TERROIR IN YOUR WINE GLASS: WHAT IS IT AND CAN YOU FIND IT? QUE PASO? DISCOVER PASO ROBLES WINE REGION Summer/Fall 2015

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Supreme Knights Bradley Alderson David G. Armanasco Ed Auler Warren W. Bogle, Jr Paul V. Bonarrigo Robert L. Balzer James “Bo” Barrett David Berkley Jean-Charles Boisset George H. Carter Mark Chandler James E. Coleman Richard A. Cuneo Frederick Dame Dennis Devine Lucian W. Dressel Gordon R. Dutt, Ph.D. Gary Eberle Dick Erath Lester A. Fleming Joseph S. Franzia Jeryl R. Fry, Jr. Jack Galante Miljenko M. Grgich Robert P. Hartzell Gary B. Heck John H. Kautz Aram Kinosian John K. Ledbetter Lloyd G. Magee Orville T. Magoon George R. McEachern, Ph.D. John P. McClelland J. Douglas Meador R. Michael Mondavi Timothy J. Mondavi Justin Morris, Ph.D. Gordon W. Murchie Charles W. Nagel, Ph.D. John A. Parducci Robert Pellegrini Richard Peterson, Ph.D. Vincent E. Petrucci Jefferson Peyser Mathew J. Post G.M. “Pooch” Pucilowski George Radanovich Alfred G. Scheid Thomas B. Selfridge Allen Shoup Peter F. Sichel Raymond Skinner, Jr. Christopher D. Smith Howard E. Somers Richard H. Sommer Mike Thompson Alex Trebek Peter H. Ventura Richard P. Vine, Ph.D. Fay Wheeler Al Wiederkehr Warren P. Winiarski John H. Wright

Supreme Ladies Susan Auler Heidi Peterson Barrett Merrill Bonarrigo Zelma R. Long Margrit Biever Mondavi Michaela K. Rodeno Jean R. Wente

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National Headquarters

3343 Industrial Drive, Suite 2, Santa Rosa, CA 95403 Phone: 707.579.3781 Fax: 707.579.3996 www.kov.org

Directors Robert C. “Buddy” Hagner, Jr., Chairman Donald D. Bade, Kenneth A. Haapala, Norman Harris, Richard Martella, Terrance K. McCleerey, Pasquale “Pat” Pingitore, John Tudor, Tom Webb

Grand Officers Robert C. “Buddy” Hagner, Jr., Grand Commander Kenneth A. Haapala, Grand Vice Commander Donald D. Bade, Grand Treasurer John Tudor, Grand Administrative Officer

Grand Council Robert C. “Buddy” Hagner, Jr., Grand Commander Kenneth A. Haapala, Grand Vice Commander Donald D. Bade, Grand Treasurer John Tudor, Grand Administrative Officer Norman Harris, Master Commander Emeritus, Jackson Chapter Pasquale “Pat” Pingitore, International Emissary Michael D. Doukas, Grand Commander Emeritus Terrance K. McCleerey, Grand Commander Emeritus

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Carol L. Bade, Executive Director

Provosts Provost General, Northeastern United States Dave Barber dave.barber@ear thlink.net

Provost General, Southeastern United States Thomas Storey tbs@esmhe.net

Provost General, Northwestern United States Peter Bosco bred1@att.net

Provost General, Southwestern United States Lois Van Vooren lois.vanvooren@gmail.com

Arbor Magazine Dario & Debbie Lorenzana, Layout & Design Trish Hagner, Nan McCreary & Cathie S. Smith, Editorial Review Board The Arbor is published twice yearly and is the official publication of the Brotherhood of the Knights of the Vine, a nonprofit, tax exempt fraternal organization. Mailing address for the National Headquarters: 3343 Industrial Dr., Suite 2, Santa Rosa, CA 95403, Phone: (707) 579-3781, Fax: (707) 579-3996, Internet: http://www.kov.org. Unsolicited articles and pictures are welcome and will be considered for publication by the Editorial Review Board. Items, if mailed, cannot be returned. Comments and materials should be sent to arbor@kov.org. Members of the Knights of the Vine receive a free subscription. Subscriptions by nonmembers are $20.00 per year.

Copyright ©2015 ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

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Table of Contents From the Chapters Arizona..................................................6 Lodi......................................................8 Finland .................................................12 Austin...................................................14 Los Angeles ..........................................16 San Francisco........................................21 Gulf Coast ............................................22 Tennessee..............................................24 Monterey .............................................26 Lake Tahoe............................................32 Los Angeles...........................................36 Mississippi ............................................38 Chancellery ..........................................40 Orange County.....................................45 Houston ...............................................52

Feature Articles Wines of America: Part 2 ....................4

by Dave Barber

FICB Update .......................................11

by Pat Pingitore

Gary Eberle: The Paso Robles Pioneer.....................17

by Nan McCreary

Terroir in Your Wine Glass: What is it and Can You Find It?..........30

by G.M. “Pooch” Pucilowski

Viva La France.....................................35

by Cathie Sandstrom

Que Paso?

Discover Paso Robles Wine Region.....42

by Nan McCreary

Annual Meeting...................................48

by Trish Hagner

In Every Issue Application ..........................................29

Commander’s Desk While the first part of 2015 was busy, KOV chapters everywhere are gearing up for a strong finish to the year, and are already making big plans for 2016 … just like our Brotherhood as plans continue to be firmed up to host the world for the 49th FICB International Congress in Sonoma and Napa. You’ll find detailed information on our website and a summary of our planning here in The Arbor. There has been an enthusiastic response and it is now certain to be a “sold out” event.

Since the last Arbor, I’ve had the wonderful opportunity to attend events in Tennessee, Jackson (Mississippi), Austin (Texas) and Tucson with plans already made to attend events for the combined Assemblage of the San Francisco and Chancellery Chapters and the holiday event in December with the Lake Tahoe Chapter.

It’s an honor to meet so many great members across the country.

In April, we held our National Meeting in Houston. You can read more about that in the following pages. I’d like to take a moment to give special thanks to several of our Supreme Knights who generously provided wine for our Friday night event where we only served wines made by our Supreme Knights. Deserving of special recognition are Jack Galante (Galante Vineyards), Warren Bogle (Bogle Vineyards) and Allen Shoup (Long Shadows Wineries and Vineyards). We appreciate your generosity and your commitment to our Brotherhood.

Next year’s National Meeting will be held in conjunction with our International event with our meeting of Delegates being held on Wednesday morning, June 8 at 9 a.m. All members are welcome for this review of our Brotherhood’s business over the prior year and the election of those national officers’ whose terms are up.

I hope to see you in my travels … and if you find yourself in or near Houston, please don’t hesitate to let me know. I’d love to share a glass of wine or a meal with you! per vitem! ad vitam!

Accessories ............................................54 Directory ..............................................55

Cover photo by: Carol Bade: Antique Grape Press at Marimar Estate Vineyards & Winery located in the Russian River Valley, Sonoma County, California Summer/Fall 2015

Robert C. “Buddy” Hagner, Jr., Grand Commander

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Wines of

America2 Part

Dave Barber By

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In the last Arbor, we previously began our discussion of the history of wine in North America and continued into the early 20th Century with the advent of Prohibition. After that ‘Nobel Experiment’ was deemed unsuccessful and the 21st Amendment was ratified and effective on December 5, 1933, there was not a large resurgence of the wine industry. The few larger wineries that remained in operation during Prohibition easily returned to larger wine production.

However, even though national Prohibition had ended, there were still many local areas that remained ‘dry.’

Although there were smaller upstarts throughout the nation, the largest growth of the wine industry was in California. Vineyards had survived this drought of production as sources for juice and grapes for home winemakers, so the return to wine production was relatively easy. This resurgence was, unfortunately, slowed by the Great Depression and then World War II. However, growth continued and escalated through the 1960s. In 1976, California wines entered a new phase and became a global entity after success in the infamous Judgment of Paris. This accelerated the growth and recognition of Californian wines.

Meanwhile, the rest of the nation had a slower resurgence after the Repeal since their operations had to be completely restarted, literally, from the ground up. Also, as California grew, the distribution of their wines to the East also grew. Fortunately, there were a few bright spots for the wine industry in the East.

Philip Wagner was a career journalist for the Baltimore Sun newspapers and had spent some time in Eu-

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rope. He had developed an interest in wine and grape-growing and became fascinated by the French hybrid grape varietals that were gaining favor. When he returned to Maryland, he planted a vineyard in 1937 and eventually established Boordy Vineyards in 1945. The first commercial wine produced from a French hybrid grape in the East was a Baco Noir, released in 1945.

Incidentally, the Canadian wine industry had grown during Prohibition, and continued to flourish afterwards. George W.B. Hostetter, whose father was the chief viticulturist for Brights Wines in Ontario, developed a theory that by using the modern sprays and fungicides, it would be possible to successfully grow vinifera varietals in the East. In 1946 Brights ordered a large shipment of vinifera vines from France and eventually released the first commercial vinifera wine in the East, a 1956 Pinot Champagne, and the first commercial vinifera varietal in the East, a 1956 Pinot Chardonnay.

Charles M. Fournier was the chief winemaker at a prestigious French Champagne house before coming to New York to rebuild the Gold Seal Champagne Company. As production manager, he entered his wines into the 1950 California State Fair Competition and won the only Gold medal with a Champagne made from a blend of Catawba, Niagara and other native grapes. (Thereafter, only California wines were allowed to enter this competition!)

Dr. Konstantin Frank arrived in New York in 1951. He started consulting for Gold Seal and Charles Fournier in 1953 and proposed

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planting vinifera vines in the East.

He also established his own Vinifera Wine Cellars in 1957. By the early 1960’s, the first commercial vinifera wines grown in New York were marketed -- a 1960 Pinot Chardonnay and a 1960 Pinot Noir.

During the 1960’s and into the 1970’s, by using newly established sprays and fungicides, the ability to plant and grow new varietals in the East expanded the potential of a rebirth of the wine industry.

Also, there were more hybrids being developed in France and the U.S. that very easily adapted to the local climates. These advances allowed the creation of pleasant, dry wines to complement the usual sweeter-styled wines made from the native varietals.

Also, during this time many states began passing legislation to allow small, farm wineries to be licensed and go into business. Thus, the wine industry has seen an almost explosive growth into the early years of the 21st Century, with every eastern state now having a substantial wine industry.

With the advanced viticultural techniques, the standard European vinifera grape varieties can be found growing in many states. However, there are also substantial areas where non-traditional vinifera is successful.

Viognier has become very popular in the East, and in fact was named as the signature grape of Virginia. Petit Manseng, originally from the southwest of France, has also found a following in the East. This grape can make very dry or very sweet wines, depending upon the specific growing season. For the reds, Cabernet Franc has become a popular varietal, as well as Petit Verdot and Tannat.

These grapes traditionally have been

blended with other varietals, but in the East are now becoming well known unto themselves.

The traditional hybrid varieties are still popular, so Seyval Blanc, Vidal Blanc and Chambourcin among others are found growing successfully throughout the area. Varieties developed for their cold hardiness are also gaining popularity in the northern area. Marquette, Frontenac, La Crescent, La Crosse, Briana are among some of these that are being seen more often. Also, some of the newer hybrids such as Traminette, Chardonel, and Noiret are being planted more frequently. Some varietals of indigenous species are also developing new-found popularity such as Norton, Concord, Elvira, and the Muscadines including Scuppernong, Carlos, and Noble. There are even varietals developed for the Deep South such as the Suwanee and the Bland de Bois.

So, as we Gentle Ladies and Knights of the Vine continue on our crusade to promote our local wines, remember that, depending upon your locality, these wines not only include our adopted vinifera varietals, but also the varietals of our indigenous American species, as well as the continuing developments of hybrid varietals. Let us raise a glass together and share the bounty!

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Sonoita Wine a visit to

Arizona

On June 27, 2015 at 4:00 pm, the Knights, Gentle Ladies, prospective new members and guests of the Arizona Chapter of the Knights of the Vine gathered in Sonoita, Arizona to taste some of the latest vintages of wine and to enjoy a catered dinner from The Happy Cookers.

Our first stop was at Callaghan Vineyards on Elgin Road in Elgin, Arizona. Kent and his father established their vineyards in 1990 when they planted the first original vineyard. Kent Callaghan currently has 25 planted acres of vines inspired by Kent’s love of European wines. He is committed to growing and producing the best possible wines in Arizona’s Sonoita wine country. Kent has personally tended the vines and made every wine since the vineyard’s inception.

Callaghan wines have been served in the White House on three occasions, and Callaghan has won many wine competitions and medals. Some of Kent’s varietals include Mourvèdre, Tempranillo, Grenache, Graciano, Roussanne, and Malvasia Bianca. The unique blending of different varietals has resulted in some award winning wines, such as Padres, Claire’s and Lisa’s white wine. We had a selection of 12 wines to taste and the interlude at Callaghan was enjoyed by all.

Our main event of the day was at Lightening Ridge Cellars, also in Elgin. The vineyards and winery were established in 2005; the result of Ann and Ron Roncone’s personal endeavors. Ann planted the original vineyards and continues to tend the vines and crush the grapes each year. She grows classic Italian varietals including Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli. Their beautiful Great Dane, Bruna, was a very friendly greeter in the tasting room. The spotless and classy tasting room has large windows to take in the view of the surrounding Elgin hills and mountains while tasting wine. Ann’s varietals include Muscat Canelli, Montepulciano, Cabernet,

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Long time members Madeleine and Joe Galkin with new Vice Commander Suzanne Farr and her husband Clarence

LtoR: Members Freida & Charlie Fail with guests Jon & Kathy Fory with Ed Delp enjoying Lightening Ridge

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Country

By Nancy Minor

Petit Verdot, Aglianico, which are all Estate wines, and a unique dessert wine named Afterglow. Knights of the Vine members and guests were provided a tasting of all of Lightening Ridge Cellars wines.

Following the tasting, we were provided a lovely catered dinner by The Happy Cookers catering, Emily Riney, from Patagonia, Arizona. During the wine tasting we enjoyed an appetizer bar of various bruschetta and toppings, Smoked Salmon in Filo Cups, and assorted cheeses and crackers. After the tasting, we proceeded to the Wine Cellar Room in the back of the winery for our catered dinner of Chicken Parmesan, Spinach Ravioli with Fried Sage, Roasted Vegetables, Green Salad and Focaccia. We rounded out the dinner with a traditional

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Tiramisu for dessert. Dinner surrounded by Lightening Ridge Cellars wines quietly aging in barrels provided a great ambience for our wine dinner.

Many attendees overnighted in bed and breakfasts during the weekend which gave them an opportunity to visit other restaurants. Among them were The Steak Out, Overland Trout, Vineyard Café, Ranch House and The Café. Overnight accommodations mentioned by members were La Hacienda de Sonoita, Sonoita Inn, and Whispers Ranch Bed and Breakfast. A good time was had by all, and there are still many more wineries in Sonoita to be visited by our members in the future.

We’re very thankful to Kent Callaghan and Ann Roncone for their hospitality to all of us.

A S S E M B L A G E

On Saturday, May 9th, the Arizona Chapter met at Vivace Restaurant in their new location in the foothills of the Catalina Mountains. The owner and Chef, Daniel Scordato, prepared a delicious meal and graciously described each course and each flight of wine.

The veal scaloppini topped with fresh burrata cheese, eggplant, tomato and basil oil was exceptional, as was the crispy crab cannelloni with arugula salad. Daniel paired the veal with a very nice Beaulieu Tapestry, and explained the art and science of procuring superb veal.

BY LESLIE ELDENBURG

Commander Bill Oates and Debra Hendrix

The evening was memorable for several reasons in addition to the outstanding courses and wine pairings. It began with a lovely sunset on the mountains as we enjoyed appetizers and wine on the outdoor patio. Afterward we were entertained by the chapter’s cadre of leaders, Commander Bill Oates, Eb Wilkinson, and John Kovacik, who performed a humorous skit about a chalice from the palace, a vessel with a pestle, and a flagon with a dragon. Our informal Spring Assemblage was an outstanding experience that we plan to repeat.

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Ironstone Winerey Tulip Tour at

All Articles by Fran Benavidez

Lodi

March 29 saw eighty Knights and Gentle Ladies including numerous members of the Chancellery Chapter congregating at Ironstone Winery for a special day of a flower tour and light luncheon.

In addition to producing excellent wines, Supreme Knight and Master Lady John and Gail Kautz also produce fabulous spring flowers. Master Gardner Larry Ringland met the group at the gazebo and led us on a tour of flower beds and planted wine barrels. There were species of tulips never seen before plus multi colored and shaped daffodils.

Afterwards we adjourned to the coolness of the Heritage Room for a special canapĂŠ tasting and wine pairing. Six assorted canapĂŠs were paired with various wines starting with a goat cheese and apple on a crostini paired with a Chardonnay and ending with an apricot with white chocolate and chopped pecans served with Obsession Symphony. Each of the six courses was individually plated and served.

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Below: Master Gardner Larry Ringland (Maroon Shirt) greeting members from the the Sacramento area

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Above: Memebers tour the grounds of Ironstone Winery and enjoy the colors of Spring Above Right: Pat Patrick, Bob Smith Bill Russell and Terri Goldberg

This tasting was followed by the “light luncheon� of salad, vegetables, roasted chicken breast in a garlic rosemary sauce with potatoes and dessert. John and Gail both spoke regarding their passion for the wines, the flowers and Ironstone in general.

Springtime at Ironstone Winery is not to be missed and we are sure to book this event for next year.

Annual Summer Picnic at Gill Ranch As they have every year for the past 5 years, Master Knights Steve and Bev Borra, owners of Borra Winery, opened their beautiful Gill Ranch property to the Lodi KOV for our annual summer picnic.

Over the past few years, this has evolved from an event with light appetizers catered by various member food purveyors to a potluck dinner. As in the past, all the knights and gentle ladies brought a few bottles of wine to share and they also brought small bites, salads, pastas, and desserts to share. Knight Tim Greenmyer brought an industrial size grill and he and fellow knight, Bob Smith, barbequed the various meats and fish brought by each family.

Surrounded by the vineyards and newly planted walnut trees, the lake was once again the focal point with paddle boats and kayaks available for those who wished to be adventurous. While the temperature range in prior years had been over 100 degrees, the weather this year was perfect! A delta breeze kept the temperature around 85 degrees, perfect for sharing those chilled local white wines and yet not too hot for the fabulous reds that are so prevalent in the Lodi appellation. A couple of rousing card games were started and taught to those willing to learn.

A successful day and one that is sure to be repeated next year in August.

LEFT The BBQ Crew hard at work.

RIGHT Host Steve Borra (right) with Peggy Fry and Gordon Macay continued >>>

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LODI CHAPTER CONT’D FROM PREVIOUS PAGE

WINE TASTING

Who knew that water tasted differently out of different glasses? Anyone who has been to a Riedel Wine Glass wine tasting. Before you ever get to try the wines, which we will get to in a moment, each Knight and Gentle Lady tasted water from the four different glasses just to learn how the liquid hits the mouth which is a key component to wine enjoyment.

On the evening of July 14, the Lodi chapter hosted a Riedel glass wine tasting at the tasting room of Master Knight Bill Rogan of Van Ruiten Winery.

The room was set seminar style with 4 Riedel glasses, 4 small plastic cups, 4 pieces of chocolates and a red solo cup at each place. The eighty people who came to the tasting enjoyed glasses of VR Sauvignon Blanc while waiting for the entire group to assemble.

When the room was opened everyone filed in and found a seat. Susan Durbrow of Riedel took us through tasting the water in the various glasses in the Riedel Veritas series. We then moved to the wines and tasted them in the Riedel glasses, first on their own, then with the specifically selected Lindt chocolate and finally in the plastic cup (now we all know why wine tastes so bad on an airplane).

We have many people to thank for the success of this event. Master Knight Bill and Angie Rogan supplied the room as well as their lovely Zinfandel. Knight Dr. Grdy of Grady Family Vineyards, supplied the perfect Pinot Noir while Knights Larry and Terri Lawrence brought their Chardonnay. Tom Hoffman, Heritage Oak Vineyards provided the Cabernet.

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Above: Susan Durbrow of Riedel and Annie Stevenson addressing the members at Van Ruiten Winery

In addition to learning how important wine glasses are to the taste of wine and that a raspberry chocolate is really good with Pinot, everyone got to keep the set of 4 Riedel glasses.

Master Commander John Tudor, Sandy Tudor and Annie Stevenson

Mike and Debra Green

Debra & Phil Lenser (front) with Chik & Polly Brennenman (back)

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FICB International Congress ~ UPDATE By now everyone has received the official brochure of the 49th FICB Congress to be hosted by the KOV in Napa/Sonoma in June 2016.

The Congress has been in the works since the Annual KOV meeting of delegates first gave the nod to begin exploring the possibility back in May 2013 and the FICB Board supported the still tentative proposal in January 2014.

Two years later, we have opened Registration and the response has been overwhelming. It appears that we will have a sell out on the Congress with a 75% participation for the Extension as well. We are actively reviewing the capacity of all of the chosen venues to attempt an expansion beyond our pre set limit of 200. A waiting list is already building for KOV and the Oregon wine Brotherhood, both of which have been capped pending the International community’s response, which is also building now that the word is out of a potential sell out. Anyone remember Reims? The traditional August European holidays have prevented them from registering as quickly as the Americans have, and the FICB has asked for some patience for the next month or two.

There is still much work and fine tuning to be done, but with the help of our hard working Committee of Trish & Buddy Hagner, Don & Carol Bade, Morris Strickland and myself, we have no doubt that this will be a spectacular and memorable event.

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It is unfortunate that we will be so limited but we hope to have opportunities to expand the attendance on a case by case basis for some specific venues. We will not be able to even think about that until after February 1, 2016, when all registration fees are due and collected.

We are grateful for our many sponsors who have helped keep our costs at affordable levels. They include Gallo, Boisset Collection, Pellegrini wines, Mumm Napa, Cordoniu, and Dasani.

We are also appreciative for all of you who have offered your help and you may be called upon as we get closer to the actual Congress.

BY

PAT PINGITORE , INTERNATIONAL EMISSARY

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It has been a custom to have a summer picnic annually in Tampere, Finland.

The date is carefully chosen and it has a connection with wine. On the same date of the picnic begins the Tampere Annual Wine Festival that is held in the historic area of Frenckell in the center of the city. This year we had the picnic at the Nasilinna Park.

Finland

ANNUAL PICNIC Since this summer we have had rain more than plenty, the pavilion in the park was the very place to meet. It is situated on a small hill and the lake Nasijarvi can be seen. There were about 16 of us – each one bringing a bottle of wine and some tapas type of snacks to enjoy with the wine. Master Scribe Sami Jokinen coordinated the happening well so that there was a very wide range of snacks and many types of wines from cava to port and refreshing white wines and nice red wines to go.

The food was put up and the wine bottles were opened and the party started with the tasting of the wines and enjoying the food that was brought to the table. It is a happening that is waited for -- to see friends and catch up with what is going on. Talking about wines, wine trips and upcoming events is intriguing.

Time went by real fast and after several hours of conversation and wine tasting with all the bottles empty and food eaten it was time to pick up and start off to the Wine Festival area to see and experience what they have to offer this year. Due to the fact that the weather wasn’t at its best there weren’t that many wine lovers at the festival area as in previous years. We had the opportunity to get a table where we could all fit around to continue this get together.

It is a tradition that is well worth waiting for. There is nothing better on a summer evening than meeting up with friends with the same interests, good wine and delicious food to go with it.

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BY SAMI JOKINEN & PATRICIA KUUKASJARVI

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Visiting

WINE REGIONS In April-July this year, Roope Raisamo, Master Commander of KOV Finland, was visiting in California. The main purpose of his visit was to work as a visiting professor at Stanford University, but surely vineyards got their share of his time. The most extended wine experiences were during a visit to Santa Barbara, visits to Santa Cruz Mountains, and – last but not least – to Napa Valley.

As it happened, Roope contacted the headquarters just at the right time when planning to visit the region of Napa Valley. The Grand Council was convening the following weekend there, and this provided us with a possibility to meet on site and discuss many things. After the joint lunch, it was the time to visit some of the best wineries in the region: Stag’s Leap Wine Cellars, Raymond Vineyards and Delectus Winery. Even if the experience was already great after getting to know these excellent producers in great company, the best was still ahead. Master Commander of San Francisco Chapter, Pat Pingitore and his wife Linda, showed great hospitality at their home, and so the evening continued with them as well as with Grand Commander Buddy Hagner and his wife Trish.

This was a great day in Napa Valley, to be remembered for a long time. But this was just a taste of what will be available in the FICB International Congress in 2016.

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John Tudor, Buddy Hagner, Don Bade, Roope Raisamo and Pat Pingitore

The following morning, a few more wineries were still to be visited and their wines to be tasted. Then, it was time to act more like a tourist visiting sites like Castello di Amorosa and V. Sattui Winery. Finally, it was time to head back to a temporary home in Redwood City, and prepare for the last week in Silicon Valley.

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Grand Assemblage at the

Four Seasons Hotel

Austin

by Forrest Preece/Photos by Leah Overstreet

The Austin Chapter of Knights of the Vine enjoyed a magnificent Assemblage on May 27 at the Four Seasons Hotel. With unerring aplomb and foresight, the Cadre of officers had selected an event date months in advance that pegged in as almost the only day with minimal rainfall in a two week period. Such foresight is undoubtedly owed to the officers’ keen knowledge and sensible consumption of fine wines.

officers had donned sunglasses and, midway through the procession, started boogying down to ZZ Top’s “Sharp Dressed Man.”

After taking the stage, Master Commander Jerry Gatlin introduced visiting dignitaries Grand Commander Buddy Hagner and his wife, Trish Hagner, Master Treasurer of the Houston Chapter. Grand Commander Hagner delivered some well-considered remarks about the virFirst, the assembled attendees enjoyed a Champagne tues of wine and fellowship. reception with passed hors d’oeuvres, including Mini Doughnuts with Foie Gras and Blackberry Syrup; Lamb Then fourteen new Knights and Gentle Ladies were and Mint Pesto Lollipops; Heirloom Tomato Bruschetta; inducted into membership. Joining the Austin Chapand Mini Fish Tacos with Avocado. ter as new Knights were:Bill Bright, Then mellow chimes rang out and Greg Eden, Chris Hightower, John Steve & Lynn Davis assembled Knights and Gentle LaMelanson, Mike Schroeder, Dadies entered the ballroom, taking vid Smith, Dr. Elwyn Speir, and their seats at elaborately appointed John Velasquez.We were also haptables. Within minutes, music rang py to add the following Gentle out, signaling the grand procession Ladies:Dorothy Drummer, Marcy of the Cadre officers. The guests were Melanson, Tami Schroeder, Heidi surprised and amused to see that the Smith, Anna Marie Speir, Laurie Newton and Megan Cannon.

TOP OF PAGE The Cadre of officers prepares to induct new Knights and Gentle Ladies. Left to right: Forrest Preece, Jan Bright, Richard Coons, Larry Peel, Jerry Gatlin, Ed Auler, Grand Commander Buddy Hagner 14

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Amelia Bullock, Jan & Bill Bright, with Master Commander Emeritus Larry Peel

A highlight of the night was the elevation of two founding members of the Austin chapter -- Susan and Ed Auler-- to the regal rank of Supreme Lady and Supreme Knight . The Grand Commander, who made the confirmation official, said that he has never seen such a nomination approved in such short order, stating that he received confirmation from Grand Council members coast-to-coast in about ninety minutes. It is no wonder.

The Aulers are known across the Lone Star State as the King and Queen of the Texas wine industry and their Fall Creek vineyard has been producing wines of superb quality since the late 1970s. Many of their wines started taking national and international awards within a short time after they introduced their first vintages. The regal couple received a long and well-deserved standing ovation after their elevation was announced.

Dr. Richard Coons and Karen Leeke

Albert and Kay Stowell

Then it was on to the food and drink, and what a menu it was: Roasted Corn Chowder, Muscovy Duck Breast, Beef Tenderloin, and Caramel Panna Cotta.

Dr. Deborah Peel and Jan Burrow

Greg Eden and Dorothy Drummer

John Robinson, Sharon Schweitzer, John and Marcy Melanson

Ed & Susan Auler are elevated to the rank of Supreme Knight and Lady by Buddy Hagner

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Master Commander Jerry Gatlin and his wife Susan

AUSTIN CHAPTER CONT’D FROM PREVIOUS PAGE

FIRST COURSE Roasted Sweet Corn Chowder with Smoked Gulf Shrimp Tomato Chutney with Crème Fraiche SECOND COURSE Muscovy Duck Breast with Blackberry Reduction Braised Purple Cabbage with Raisins Ferro Risotto with Caramelized Apples Forrest Preece and Linda Ball

THIRD COURSE Sliced Prime Beef Tenderloin with Truffle Bordelaise Lobster Hollandaise Sweet Onion with Yukon Gold Potato Custard Wild Mushrooms Salad with Baby Arugula DESSERT Caramel Panna Cotta with Strawberry Compote& Almond Lime Biscuit with Candied Grapefruit & Gin Freshly Brewed Coffee & Tea

Bunny and Richard Becker, Larry Peel

Heidi Marquez Smith and David Smith

Besides the 2013 Kistler Sonoma Mountain Chardonnay and the 2002 Chateau Montelena Estate Cabernet, the most talked about wine of the night was a 2008 Becker Vineyards Cabernet Sauvignon Canada Vineyard served from a Salamanzar (9 liters) that was purchased

by Master Commander Emeritus Larry Peel. Richard and Bunny Becker were on hand to tell about this superb wine made at their winery near Fredericksburg, Texas.

Here are their notes: “Produced from Canada Vineyard near Plains, Texas, without blending and with minimal manipulation from barrel to bottle. Aged in new A&K American oak barrels for 16 months, this medium-bodied wine exhibits remarkable concentration of fruit and herbal notes along with cassis and the underlying barrel character.” (Author’s note: this wine made a magnificent pairing with the tenderloin.)

As the dessert was served, the Knights and Gentle Ladies were thrilled to see a 2006 Chateau Guiraud Sauterne being poured. It was the perfect finale to a night of fun, wine, food and spirited conversation. As the event ended, the words of Commander Gatlin and the assembled Cadre echoed through the room --”Per Vitem! Ad Vitam!”

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Gary Eberle

The Paso Robles Pioneer

By Nan McCreary

The Brotherhood of the Knights of the Vine Supreme Knight Gary Eberle is affectionately known as the “Godfather“ of the Paso Robles Wine Region for establishing Estrella River Winery & Vineyards in the early 1970s. At the time, there were only three other wineries in the area Since then, Eberle’s pioneering spirit has inspired him to: start his own winery, Eberle Winery; plant the first 100% disease-free Syrah vineyard in the United States; establish the Paso Robles Appellation; and build Paso Robles’ first-ever wine caves (16,000 sq. ft. of caves beneath his winery).

This year, the regents of the California State Fair honored Eberle with the 2015 Wine Lifetime Achievement Award. This award recognizes individuals who have demonstrated wine industry leadership and contributed significantly to the advancement of California enology and viticulture. With this honor, Eberle joins the ranks of past recipients such as wine luminaries Robert Mondavi, Mike Grgich, Dr. Richard Peterson and Jerry Lohr.

Eberle graciously agreed to talk with The Arbor, and share highlights of his 42-year history in the wine business. And what a history it’s been! Truly, this man is not — as he likes to joke— just “another pretty face.”

He has, indeed, put Paso Robles on the map, and has been a key player in promoting the availability and quality of wines that we all enjoy today. continued >>>

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THE ARBOR (TA): How did you become interested in wine?

GARY EBERLE (GE): I was in New Orleans, working on a doctorate degree in genetics at Louisiana State University and Charity Hospital, and I’d get together every four to six weeks with one of my professors to drink wine and listen to opera. When he was at my apartment, I served him the “finest” wines I knew — Lancers, Mateus and Blue Nun — and when I was at his apartment, he’d serve me wines like a 1996 Chateau Latour or a 1961 Chateau Margaux. After about six operas, I realized that I was looking forward to the wine more than the music. So I started reading and studying about wines, and then had a real epiphany: I didn’t want to be a geneticist, I wanted to be a wine guy. So I packed up my 8-year-old Pontiac, some used furniture and, with $600 in my pocket, set off for California to study viticulture and enology at UC Davis. That was in 1971. In May of 1973, with a doctorate in fermentation science, I started making.

TA: Where did you launch your winemaking career?

GE: Right here in Paso Robles. When I was at UC Davis, my professors were promoting the area as the next great red wine-making region. They loved the terroir — the soil and the climate.

“This is where you’re going to want to be,” they said.

So off I went. In 1973, we established Estrella River Winery & Vineyards.

Back then I could afford to play the game. We bought some land off Highway 46, the main highway, for $50 an acre. Now it’s at least $50,000 an acre.

TA: At the time, you were one of only four wineries in the area. What did you plant?

GE: Over a four to fiveyear period, we planted 700 acres of vineyards. The first year, we planted Cab-

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ernet Sauvignon and Zinfandel. The next year we added Chardonnay, Sauvignon Blanc and Chenin Blanc, and the third year we planted Barbera and Muscat, plus we introduced Syrah (the second-oldest Syrah vineyard in the U.S.) to Paso Robles. Our first Chardonnay won a Gold Medal at the Orange County and Los Angeles County competitions, and our Cabernet Sauvignon won a Gold Medal at Orange County, Los Angeles County and London. We made some great wines.

TA: You were the winemaker at Estrella, right?

GE: Actually, I was the only one who knew how to spell grape (laughing). I made the wine, engineered an irrigation system, planted the vineyards and designed and built the winery. I was in charge of the whole thing. I even wrote the payroll checks. We were very successful at first, but then things began to change dramatically. We were designed to be a 48,000-case winery, but wine kept stacking up — eventually we had 300,000 cases. We just couldn’t sell it. Consumers didn’t recognize Paso Robles.

Some people thought we were in Baja.

TA: When did you decide to establish Eberle Winery?

GE: I could see the handwriting on the wall at Estrella, and I wanted to buy my own small winery, with 1800 cases maximum. I had equity in the company — both sweat and real — so I cashed in that equity with an agreement to buy selected lots of their wine and put my label on it. That way, they could get rid of their wine and I could start my own brand. I’d had my eye on a piece of property three miles down the road for some time because I’d helped the UC Viticulture and Soil Science Departments do soil analysis there, and I knew it was would be good for grape-growing. At the end of 1982, I bought 64 acres of the property. I was on a shoestring budget — Eberle Winery should never have happened — and decided to build a winery first because I couldn’t afford to plant the property. I bought juice from my old partners and grapes from top growers in the area, and finally, in 1987, I planted my first vineyard.

TA: Did you stick with the wines you knew, or did you try new varietals?

GE: I started with Cabernet, Chardonnay and Muscat Canelli. Cabernet Sauvignon loves it here. I spent two to three years getting established, working sixteen

The Arbor

TA: You are affectionately referred to as the “Godfather of Paso Robles.” How did you acquire that title?

GE: I’m the guy with the biggest mouth (laughing). So much of what I have is not me; it’s Robert Mondavi.

When I was at UC Davis, maybe because I was one of the older graduate students, Mondavi and I really hit it off. He would invite me to his office and we’d talk about wine and marketing. He mentored me. If it weren’t for our relationship, I probably never would have succeeded, because I would have made too many dumb mistakes that he kept me from making. Mondavi taught me how to sell wine. He was not a winemaker. He was a marketing guy. He never made wine: he sold wine. He was the P.T. Barnum of our industry. He took our whole industry and blew it into the 21st century. hours a day, seven days a week, just to keep the winery afloat. Then I planted some Barbera and Zinfandel, just because I liked them. In 1980, I planted the Steinbeck Vineyard, which is the sixth largest Syrah vineyard in the U.S. Now all of a sudden, I’m making six wines, then I’m making eight and then nine. I planted Viognier, even though I don’t usually like white wine. I always joked that we make white wine to get red wine stains out of clothes. But Viognier, I loved. And then I started making a Rhone Blend: we called it “Cote de Robles.”

Then I did a knock-off Australian Shiraz. We called that one “Up Shiraz.” These are the only two wines I ever trademarked.

TA: You’re a pioneer in your own right. You’ve been called Mr. Paso Robles.

TA: You said that “somewhere along the way” you started the Paso Robles Appellation. How did that happen?

TA: How did you go about promoting Paso Robles?

GE: When I was at Estrella, we were part of the San Luis Obispo Appellation, because that was the county we were in. I didn’t want to put San Luis Obispo on the label; I wanted a Paso Robles Appellation. At the time, there were only five appellations in the U.S., so I got some guys together and we completed the geological research and the paperwork to get our own designation. This was in late 1982 and early 1983. I held off marketing my 1980 Cabernet so I could be the first winery to have the Paso Robles Appellation. Now there are 250 to 260 bonded wineries and 40 to 45 virtual wineries in the appellation.

GE: I knew that Eberle Winery would not succeed unless Paso Robles succeeded. For me to be successful, Paso Robles had to become a viable and prestigious and recognized viticultural region. Everybody gives me kudos for being this altruistic guy who promoted Paso Robles, but I was really promoting my own label. These were things I learned from Mr. Mondavi. A lot of guys helped me out, guys like Dick Peterson (a major figure in California wine history and father of iconic winemaker Heidi Peterson Barrett and chef Holly Peterson).

GE: We had really good wines and winemakers. We put wine in front of everyone: judges at competitions, wine writers, guys who were movers and shakers. People were surprised when they tasted our wines. “Where is it from?” they’d ask. It took a decade and a half of really pushing and pushing and we finally got there. We are considered the State’s third premium appellation, behind Napa and Sonoma. Now we have young winemakers who know what they are doing and getting good Paso Robles fruit and the wines are exploding in quality.

People ask me if I’m concerned about competition from these new wineries and I say, no, they’re bringing in more and more people and the pie is getting bigger and bigger. My slice may be smaller as a result, but the percentage is better. continued >>>

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TA: You mentioned that KOV has helped promote Eberle Winery. That’s nice to hear.

GE: Yes, Chaîne des Rôtisseurs and KOV have been very instrumental in spreading the word, especially in Southern California. We’ve hosted at least eight cave dinners for KOV. These are wine folks who are used to going to Napa and Sonoma, but they come here and a have a great experience and then go home and tell their friends about us.

TA: You were recently honored with the 2015 Lifetime Achievement Award by the California State Fair. That must be pretty exciting.

GE: Robert Mondavi was the first to receive this award, so I’m thinking, “wow”, I’ve been elevated to the same level as Robert Mondavi? That can’t be. I’m so proud, but at the same time I’m thinking, “Who did I have to pay off to receive this? Nobody!”

TA: So, today you’ve been honored by the state, you oversee 41 acres of vineyards, you have a beautiful tasting room and wine caves, and your wines rank in the top 10 of gold-medal award-winning wineries in the country. Are you ready to rest on your laurels and just take it easy?

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GE: Right now I like where I am. We keep selling everything we make. Our wines are in four countries in Europe, in Hong Kong and in 33 states. Am I going to get bigger? No, I like the size that we are. If I’m not on the road marketing, I’m at Eberle Winery, sitting in a chair outside of the tasting room with my standard poodles, Roussanne and Sangiovese, having a glass of wine and greeting people. My goal in life, somewhere along the line, is to die sitting in my office or in that chair out front with a glass of wine. I just have fun and I love what I do.

TA: One last question: Tell me about the wild boar on your logo and the bronze boar that greets every guest who visits the Tasting Room.

GE: That’s easy. My mother was born in Poland and my father’s grandparents were from Germany. So I’m half German and half Polish. I want to conquer the world (laughing), but can’t remember why! The name Eber is low German, and means wild boar. Add the “le” and the word means the little boar..

TA: Thank you so much for sharing your story with The Arbor. We wish you continued success!

The Arbor

Events showcase

Sonoma and Napa Counties One would think that heading up a KOV Chapter in and around wine country would give the San Francisco Chapter so many advantages with event planning.

Fortunately in the first half of 2015, our Chapter was able to follow 2014’s success with Lise and Vince Ciolino’s Montemaggiore Winery , with two great events featuring our own Master Knight, Paul Maroon, in a January vintner dinner at the Napa Valley Country Club, and a BarBQ with Sonoma’s Michael Muscardini in May. Both of these gentlemen have similar roots - Paul is the son of a Pennsylvania farmer, who later moved to the Bay Area to complete his education and founded a medical equipment company. Michael’s grandfather was an Italian immigrant who made his way to the Bay Area to find work and later make wine, which inspired Michael to do the same after having launched a successful General Contracting company.

Similarly, Mike has concentrated on small handcrafted batches of excellent varietals, especially some of the Italian ones. As he says, “Wine and art make a real nice combination”, and applying this philosophy, he has won many awards in Sonoma, especially for his Sangiovese, which won Best of Class in an International competition in Los Angeles in 2014.He has been quoted as saying “Wine making is in my blood - Does the world need another winery? Perhaps not, but they need to taste my wine!” Check out his full portfolio at muscardinicellars. com It is winemakers like this that make living in wine country so great. My job as Master Commander is to find and introduce them to our members. Delivering on our mission to promote the wines and wines of California and America is a lot easier with folks like these around!

LEFT Napa County Master Knight Paul Maroon BELOW Sonoma County winery owner Michael Muscardini

Somehow both Paul and Michael got the wine bug, bought land and began planting vines and making wine in the early 2000s. Today both dwell on opposite sides of the Mayacama Mountains, but each exude the passion and joy of making fine single vineyard and hand crafted wines. Each produce around 5000 cases a year.

Paul’s vineyards actually provided Joseph Phelps with his Cabernet for Phelps’ highly acclaimed Insignia until he realized just how good his Coombsville AVA grapes were. Partnering with another KOV Alumnus, Chris Corley (of Monticello Vineyards), they created a wine

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San Francisco

As it turns out, finding those suitable venues can be a challenge. With over 450 wineries in each of the Napa and Sonoma Counties, finding a winery that; 1.has a suitable space, 2. carries a varied portfolio of good wines to show, 3. is affordable, 4. has or allows a caterer and 5. is willing to host, makes it more difficult than you think. There are a lot of very commercial, prima donna characters out here.

making partnership and adopted a philosophy of single vineyard, single varietal wines with as little winemaking manipulation as possible. You can see the portfolio at maroonwines.com.

Gulf Coast

Grand

By Lucy Strickland

Assemblage

Since we here on the Gulf Coast are not blessed to have vineyards and wineries to visit and support, as so many of the other chapters do, we have to rely on the local casinos, hotels and other facilities to hold our Assemblages. We feel like we hit the jackpot and came up with a real winner for our last Assemblage, which was held on Saturday, April 11.

The White House Hotel is an old hotel here in Biloxi which had fallen to disuse for several years until some forward-thinking people got together and decided to finish rebuilding it and putting in a fantastic bar and a wonderful restaurant called “Cora’s.” They also added a fabulous meeting room upstairs, along with an adjoining outdoor balcony which overlooks the Gulf Coast! There’s a spectacular view from the upstairs vantage point, and it has a bar, also. How fitting for our needs!

sippi Chapter, as our guests. Another special guest was General Kory Cornum, who is an honorary member of our Chapter, but is now living in the St. Louis, Missouri area.

Cora’s chef came up with a delicious menu for us, and even suggested the various wines to accompany the different courses. Good choices, all, and of course, Commander Morris Strickland did his background check on all of the wines for us.

This Assemblage was one of the very best that the Gulf Coast Chapter has held in several years, and we had a great turnout. The chef had given us a limit to the number of servings he could handle to keep all of the food at the right temperature, and we were just two shy of that number, so we were pleased with everything.

We had five new inductees, as well as two elevations in rank.

Arlene Wall was raised to the rank of Master Councilor, and new

We were honored to have Norman Harris and his daughter, Susan Wingert, as well as Tom and Sherry Storey, all of the Missis-

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Morris and Norman – ties from way back The Arbor

Morris & Lucy Strickland and Lisa Crouse last three Charter members

Knight, Chris Skully was elevated to the rank of Master Cellar Master.

Arlene Wall being elevated

Our new inductees were Roy Williams, Diane Burton, Bill Webb, Janis Jordan and Lauren Timmons.

Unfortunately, it seems that every time we welcome new members into the Chapter, we lose a few about the same time. However, we already have one new member lined up for next year’s Assemblage and I’m sure there will be more by the time that rolls around.

We have seven members from our Chapter already signed up for the FICB event in California next year, and look forward to it being a huge success.

Diane Burton being inducted

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LEFT Guy & Christina See with Commnader Tom Webb ABOVE John Barrios and Sheila Bentley

Feast of St. Vincent Assemblage Tennessee

By Beth Webb

The Tennessee Chapter convened on a crisp January night to celebrate our annual Feast of St. Vincent Assemblage and induct a new member into our ranks. Seasons 52 in Memphis was the scene for the induction of Christina See, almost a lifelong oenophile. While growing up in Modesto, California, Christina’s family pharmacy was frequented by members of the Gallo family….an early introduction to the world of wine! She admitted that, as a student at Berkeley, she managed to slip away after class to Napa to sample the local product—ah, that we all could have been so lucky! Fortunately for us, Christina migrated to the mid-south and she has now passed the “cruel” test. We welcome her to the Tennessee Chapter!

Our evening at Seasons 52 began with Zardetto Prosecco, served with assorted passed flatbreads. Following the induction ceremony, guests were served gulf shrimp cocktail and spinach stuffed mushrooms accompanied by a Borsao Rose Campo de Borja. A Casillero del Diablo Reserva Viognier accompanied the delicious salad of baby spinach and caramelized pears. Guests chose between a lemon and herb roasted whole branzino with a Greg Norman Estates Eden Valley Chardonnay or an oak grilled filet mignon with a Lake Sonoma Alexander Valley Cabernet Sauvignon.

The delicious meal concluded with assorted Seasons 52 mini indulgences—lots of little desserts!

PER VITAM AD VITEM!!!

LtoR: Mike Fink,Tom Webb, Bob Bennett, Sheila Bentley, Robert Meyers

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MEMPHIS IN MAY

BBQ

By Beth Webb

ABOVE Trish Hagner, Judy Fink, Debbie Meyers, Christina See and Sheila Bentley BELOW Walter and Holly Elkins, Sheila Bentley

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We were happy to learn that Grand Commander Buddy and Gentle Lady Trish Hagner would be in our area in May. In true Southern hospitality, we entertained the Texans with a real Memphis style barbeque feast at the home Chef Bob Bennett of Gayle and Bob Bennett.

In Memphis, barbeque means pork. Bob cooked his dynamite pork ribs, accompanied by pulled pork from the Germantown Commissary, baked beans, slaw, potato salad, and deviled eggs. And what southern meal would be complete without banana pudding served in mason jars? Our wine education for the evening was researching wines to complement pork barbeque. Of course, there was no shortage of wine!

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GRAND ASSEMBLAGE

Monterey

All Articles by Robert Marcellini

The Monterey Chapter of the Brotherhood of the Knights of the Vine started 2015 off right on January 23 with the Commander’s Reception at the home of Commander Terry McCleerey and wife Linda’s home. As in the past, it was catered by A Moveable Feast, with wines provided by the Monterey Chapter’s cellar which was enjoyed by an overflow attendance of members and guests.

Following that, we had our Grand Assemblage and Enthronement Dinner on March 15, at the upscale resort of Carmel Valley Ranch, set on 500 acres in Carmel Valley, located approximately eight miles from Carmel Bay. As members and guests entered, they were greeted by the wonderful sounds of beautiful music played by Knight Mike Marotta and his band of six musicians and a vocalist. They have become great friends of KOV. For the Welcome Reception, Executive Chef Tim Wood offered hors d’oeuvres accompanied by Master Knight Scott Scheid’s 2009 Isabelle Sparkling Wine. The facility, offering a great outdoor setting, music, hors d’oeuvres, and sparkling wine all set the ambiance for a happy and elegant time.

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Shortly thereafter, the Commander and Cadre began the induction of five Knights and four Gentle Ladies in the Dining Room. The Monterey Chapter Cadre puts on a great show decked out in hats and robes, tossing out adlibs as well as a bit of drama and wit while using our tried and proven scripts.

The inductees were Tom Atherton, Kimberly Briggs, Michael Grady, Ryan Luke, Stephanie Locke, Linda McLennan, Patricia Nicewander, Carl Muia, and Dominic

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Van Nes. Bacchus, Master Knight Reggie Hammond, Master of Elevage, appeared in Ceremonial Garb with a large Tastevin full of wine to complete the Induction.

This was followed by dinner and dancing, consisting of: Course One - Carmel Valley Harvest Salad paired with Galante 2013 Wagon Wheel White Sauvignon Blanc / Viognier by Supreme Knight Jack Galante; Course Two - Cabernet Braised Short Rib of Beef and Natural Filet of Beef paired with Scheid 2009 Claret Reserve

by Master Knight Scott Scheid; Course Three - Cara Cara Orange Tarter citrus Mousse spoon and Chocolate Honey Lavender Truffle paired with Supreme Knight Steve Pessagno’s 2006 Hames Valley Port. This was truly an exceptional event with fine wines, great food, dancing and great camaraderie for over 100 Knights, Gentle Ladies and guests. Per Vitem! Ad Vitam!

“Yacht Club ladies” Martisa Light, Diane Cailliet, Linda McCleerey, Patricia Niceswander, Linda McClennan, Marianne Mangold, Judy Fisher

ROCKY POINT SEAFOOD EXTRAVAGANZA As part of a series of smaller limited attendance events, known as Wiked Affairs,(Wine, Information, Knowledge, Education and Discovery), we held an event at Rocky Point Restaurant, located 10 miles south of Carmel on a scenic drive between Carmel and Big Sur. We enjoyed spectacular views of the Pacific Ocean, perched cliff-side, with glimpses of playful sea otters, dolphins, seals and whales as they migrated up the coast. This seafood extravaganza was accompanied by local wines provided by members. The event was a wonderful opportunity to graze while gazing and listening to our marine scientist, Knight Dr. Gregor Cailliet explain the value of the Monterey Bay Sanctuary.

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MONTEREY CHAPTER CONT’D FROM PREVIOUS PAGE

Progressive Dinner A team consisting of Master Knight Robert Marcellini, Master Gentle Lady Stephanie Lee and Sheila Tansill organized and executed an outstanding Italian Progressive Dinner in Carmel which began at Starlight 65 Roof Top Lounge. Knight Mike Marotta, Accordion and singer Oracio Aiello began the music performance with “Tarantella,” which got members dancing and mingling.

We started the dinner with Antipasti Misto consisting of Mini Meatball Lollipops, Sicilian-style Arancini Risotto Balls, Prosciutto and Melon Ball Skewers, paired with Lunette Prosecco, Santa Cristina, Orvieto, and Pepe Erupzione, Chianti Blend.

Carmel by the Sea

Marchese Antinori, Vin Santo and PepeCello (Meyer Limoncello). This was a great event with fine wines, good food, and great camaraderie for over 50 Knights, Gentle Ladies and Guests.

Escorted by Italian Accordion Melodies, we progressed for our Primo at Vesuvio Restaurant, where we were served Insalada DiStefano, Crispy Herbed Goat Cheese and Roasted Beets, Mixed Field Greens and Fig-Balsamic Reduction paired with 2013 Falanghina, Mastroberardino. Next, our accordion player and singer, accompanied

by Chingalinga Musician Master Knight Brian Grossi, led a five-block parade (while tourists turned heads) to Little Napoli for our Secondo, which consisted of Baked Canelloni “Tricolore”; Chicken, Veggie and Ricotta with Three Sauces; and Marinara, Alfredo and Pesto, prominently displaying the Italian Colors. This Course was paired with Pepe “Vesuvio”, Cabernet Blend. To close out the evening we headed to Vino Napoli for La Dolce Vita, a variety of Italian Desserts paired with 2009

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The Arbor

The Brotherhood of the Kinghts of the vine

Membership

application

Individual APPLICAtion: Mr. / Mrs. / Ms. / Dr. First _______________________________ Last _____________________________________ Phone ______________________________________ Email ________________________________________________ Mailing Address ____________________________________________________________________________________ ___________________________________________________________________________________________________ Occupation ________________________________________ Spouse’s Name __________________________________ Of what professional, scientific, fraternal or social organization are you a member? ___________________________________________________________________________________________________ ___________________________________________________________________________________________________ ___________________________________________________________________________________________________

special qualifications: List items of interest that reflect your support of the wines and vines of America (e.g. drink California wines) and any affiliations you may have with wine appreciation groups or gourmet societies in the world. ___________________________________________________________________________________________________ ___________________________________________________________________________________________________ ___________________________________________________________________________________________________

Signature of Applicant _______________________________________________________ Date _________________

Please include $225 Initiation Fee to cover expenses relative to the Knighthood Enthronement Ceremony.

Your initiation fee may be tax deductible if you are a member of the trade.

Does not include cost of Enthronement Dinner.

Make Check Payable to THE BROTHERHOOD OF THE KNIGHTS OF THE VINE Return your application and check to KOV National Office at 3343 Industrial Dr., Suite 2, Santa Rosa, CA 95403 ___________________________________________________________________________________________________

sponsoring knight or gentle lady:

First Name _______________________________________

Last ____________________________________________ Phone _________________________________ Email _____________________________________________________ Title in Order _____________________________________ Chapter _________________________________________ Recommendations of the Sponsoring Knight or Gentle Lady_____________________________________________ ___________________________________________________________________________________________________ ___________________________________________________________________________________________________ Recommended Title in Order ________________________________________________________________________ Signature of Sponsoring Knight ________________________________________________ Date ________________ Summer/Fall 2015

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First, let’s take a brief look at environmental factors contribute to a wine’s character or terroir. 1. Soil the difference between the shape and size of soil particles and how well it can hold water can affect the flavor; 2. Climate day and nighttime temperatures, as well as rainfall in any given year, are critical. 3. Elevation generally speaking, the higher in elevation, the cooler it gets and the poorer the soil. On the other hand, the lower the elevation, the warmer the temperature and the more fertile the soil; 4. Geography: the proximity of the vineyard to large bodies of water or mountains; 5. Geology this includes the amount of volcanic activity and/or levels of sea water that a given area has experienced over millions of years.

TERROIR

in your wine glass: What is it and can you find it?

Terroir, a French term, is widely used when describing the quality of wine. It’s complicated and I’m not so sure most of us know exactly what it means. According to Wikipedia, “it is the set of all environmental factors that affect a crop’s qualities . . . Collectively, these environmental characteristics are said to have a character. Terroir also refers to this character.[1] “

But here is where it gets complicated. The processes that are influenced or controlled by winemakers can affect the expressions of terroir in a wine. 1. Grape vines this involves choosing what types of grapes to plant and where, and on what rootstock ; 2. Drainage and irrigation requirements trellising and row spacing all impact the final product. 3. Winemaking yeast the winemaker may use wild yeast found in the vineyard or cultured yeast from the lab that will create a predictable result in the fermentation; 4. Water application rainfall is one thing, but the farmer can add as much or as little water as he feels is needed, whenever he wants; 5. Use of oak this factor is controversial on many levels. Does barrel aging bring out the natural characteristics of the vineyard soil, or can over oaking hide any terroir influences. And, should the winemaker even consider adding barrel staves or chips to the fermented wine? 6. Other Winemaking processes micro-oxygenation, reverse osmosis, length of maceration, time in contact with lees and fermentation temperature can all increase or decrease some aspect of terroir.

Terrior ... is the set

France is big on this concept of terroir. Maybe it has to do with the fact that they have, for the most part, grown the same grapes in the same locations for hundreds and hundreds of years. The most celebrated regions are held in high esteem based on the quality and superiority of their wines.

This is surely evident in the great Burgundy and Bordeaux wines which show certain attributes that contribute to the final “taste” of the wine. My questions are, “Can this concept be applied to New World vineyards and winemakers? And does it still apply to the Old World, now that winemaking technics have technically improved and are shared by winemakers around the world?”

of all environmental factors that affect a crop’s qualities

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The Arbor

All of these environmental and winemaking factors can affect grape flavor development, acid and sugar balance, taste and mouthfeel and the quality of the tannins in the wine.

Terroir is a great concept, but can it be identified in a glass of wine? I think it’s safe to say that it can probably be distinguished in a small area the size of a vineyard. I doubt, however, if terroir can be “identified” in a wine that comes from an area as large as Northern California or even Sonoma or Napa Valleys.

There are probably 150 to 200 different soil types in the Napa Valley alone. Clearly, terroir does exist Vineyards that are smaller and have a longer history of grape growing will be more likely to express an identifiable taste of terroir.

But as I stated in the beginning of this article, the French, more than any other vineyard region in the world, are the biggest cheerleaders of this concept. So here is what bothers me.

If terroir is such an important, distinguishing “mark” on the quality of wines, then why, during the Judgment of Paris, hosted by Steven Spurrier in 1976, did the California wines from Chateau Montelena and Stag’s Leap Wine Cellars win over the French wines?

If the French make the best wines in the world and are

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known for their terroir, how did the upstart Americans “fool” the esteemed French judges? The French wines were some of the best and most famous White Burgundies and Grand Cru Bordeauxs produced in the country. Surely they had terroir written all over them.

The California wines were unknown. These judges were French experts and yet, they disagreed on which wines were French and which were from California. Where was the “terroir” in this tasting?

I think the conclusion comes down to YES, there is such a thing as terroir in the vineyard. Yes, it can be detected, but only in a mini micro-climate area, such as a specific vineyard. In anything larger the sheer size and scope of the environment and the skills and technologies used by today’s winemakers can delude the sense of terroir. It’s my belief that terroir cannot be recognized once it is in your glass..

By G.M. “Pooch” Pucilowski G.M. “Pooch” Pucilowski, CWE and Supreme Knight has been in the wine industry for 44 years and a member of the Knights of the Vine for 40 of them.

He is the Chief Judge of the Consumer Wine Awards and The Bottle Shock Open Home Winemaking Competition.

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Valentine’s Day

Champagne Brunch

Lake Tahoe

All Articles by Margaret Lewicki

We’ve spoken often of Chef Ron Eber, a real treasure of the Sierra Madre. Banquet Director/Chef de Cuisine for Granlibakken Resorts, Ron normally plies his magic for large groups at conventions or meetings and rarely has the opportunity for small gatherings or specialty events. The benefits of a small community are that its folks are so accommodating; and so Ron was able to offer us a lavish Champagne buffet brunch on Valentine’s Day, Saturday, February 14.

Each lady was presented a beautiful rose upon arrival and the festivities began with a choice of a Bloody Mary or Mimosa.

Chef Ron Eber and The menu consisted of freshly prepared seafood creErnie Grossman ole with saffron rice, chicken crepes, eggs Benedict, blintzes with apple compote, salads galore, and, of course, oven-warm Katie Johnson and Loretta Baughman finger pastries. Freely poured to accompany this feast was Le Grande Cortage, a Nuits St. George-Bourgogne sparkler from winemaker Tawnya Faulkner, a transplanted San Franciscan of design and business background. This French low alcohol (11.5%) delight with its complex blend of Chardonnay, Chenin Blanc, Columbard, and a touch of Ugni Blanc was a perfect complement.

Stephanie Bosco, Stephanie Andrysiak, Ray and Cookie Steinberg, Adele McGee

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Fritzi Briner,Valerie Forte, Bill Briner, Walter Nelson, Pat Castellucci

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Tahoe Takes

the Train Duke Ellington told us way back in 1941 to “Take the A Train” and Ella Fitzgerald belted out “Hurry, get on now, it’s coming …. Listen to those rails a-humming.” Well, the Lake Tahoe Chapter certainly did with our Wine, Trains and Virginia City event. On May 30, our capacity crowd of KOV’ers boarded a private car of the Virginia & Truckee Railroad in Carson City, Nevada on a glorious spring day. Passing abandoned mines, scrubby ranches, hills red as summer sunset and herds of wild mustangs, we coursed a curvy trail through the richest territory this country may have had the good fortune to witness.

tion waiting for us was a trolley and driver to provide a guided tour of this venerable outpost. This was, indeed, living history, alive with ghosts of the past. The train ride back to Carson City was topped off with finger pastries homemade by Master Lady Charge d’affaires, Stephanie Andrysiak, accompanied by a late harvest Sauvignon Blanc from Chile.

Drinking a particularly good Cremant de Bourgogne set the euphoric mood for the rest of the trip. As an accommodation to us, the Conductor stopped the train at the outpost called Gold Hill so we could lunch at the Gold Hill Hotel where we took over the house. With full menu choices, we served our own wine; the 2013 Chateau de Nimes Rose, a sensuous Rhone with the aroma of roses and fruit of melon and cherries. After our luncheon and a subsequent tour of this old rustic inn, the railroad sent a steam engine with an open car to complete our journey. At the staTOP LEFT Lunch at Gold Hill Hotel & Saloon RIGHT Georgine Casella, Judy and Ray Henry (front row) Ernie Grossman, Pat Castellucci (back on bench)

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LAKE TAHOE CHAPTER CONT’D FROM PREVIOUS PAGE

We called it A ZIN BY ANY OTHER NAME and it really lived up to its billing. The order of serving was first the Beringer Zin Rose made into Sangria and served with shrimp and scallop ceviche.

For a second course we featured lollypop lamb chops with Balkan spices and a Croatian Kastelanski (genetically a Zin). The Primitivo (the Zin from southern Italy) went well with seafood pizzas. Then came the incredibly lush Veedercrest Zin (Napa) perfectly paired with savory chicken mole. Finally, for dessert, we brought out an Amador Port Zin which complemented the French dark chocolate mousse-filled miniature ice cream cones. All the foods were prepared fresh for the eighty of us present by our own Stephanie Andrysiak and specifically matched to our chosen wines. As a special bonus, fellow Master Commander John Tudor sent a special array of Lodi Zins to be shared.

All of these festivities took place on July 19 in the elegant gardens at the forested home of Master Commander Ernie Grossman and Gentle Lady Margaret Lewicki.

French Chocolate Mousse Mini Cones

ABOVE Jim & Renate Moore BELOW Pete Harris, Stephanie Andrysiak, Al Dela Corna, and Ken Cutler

ABOVE Sally and Steve Johnson, Maria and Roger Cwiak BELOW Ray Steinberg, Georgine Casella and Larry Danto

RIGHT Steph and Staff

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Viva la

France!

By Cathie Sandstrom

Bastille Day—what English-speaking countries call the French National Day—celebrated on the 14th of July each year. Chef Claudine Marshall, a Gentle Lady in the Los Angeles Chapter, would call it La Fête nationale or Le uatorze juillet.

The storming of the Bastille prison to free unlawfully held political prisoners (only seven) happened early in the morning on the 14th of July 1789, but that’s not the French focus on the day. They are celebrating what came after that: Fête de la Fédération, the event that honored the brand new French Republic.

Sidonie Sawyer, a Franco-American journalist writing in the Huffington Post, July 11, 2015 has this to say: “The national holiday is about national pride: the national bleu-blanc-rouge flag and the national anthem La Marseillaise created to highlight the French values of Liberté, Fraternité and Egalité -- the three foremost rules of the country.”

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This sounds a lot like our flag and our values, doesn’t it? It should.

You’ll remember that France was our ally in the American Revolution. So it just seems natural that we’d celebrate our own Independence Day on July 4th, and then 1. In a hea ten days later celebrate with 2. On to vy bottom saucepan , mix togeth p of the st our French friends. As for fireove er sugar, b 3. Keep utter, oran cooking un , bring slowly to a b ge juice an oil until su til syrupy, 4. Keep works and drama, we have to d orange z gar is melt 10 to 15 warm by p est. minutes, tu ed. la 5 ci .

n g sa M rn count Chef Marshall’s Crepes ucepan in ix Cognac ing consta a a n n tl la d y rg (y G 6. Fold er one fille ou don’t w rand Marn the crêpes d with hot Suzette. Here’s her recipe for ant to burn in 4 in a se ier together in anoth water.

7. Pour the mixture e rv r S ing dish ( sa ) uzette butt u ce the sauce: p a n. prefera er on 8. bly warme Ignite the top of crê pes d up in th alcohol m 9. Deco e oven) rate with ca ixture and pour ove r the garn ndied oran is hed crêpe ge peels. s

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Assemblage in the

Garden Room

Los Angeles

All articles by Neill Foster

The Los Angeles Chapter held their 41st Assemblage at the Garden Room at Oakmount Country Club in Glendale, California on Saturday, February 28, 2015.

Janet Hamilton, our Chapter’s Vice Commander and Event Chair, being a member of the country club, knew that we would have good service and gourmet food from Executive Chef Pierangelo Ramponi, and indeed she was correct. This was a special Assemblage for a number of reasons. First, it’s always an occasion for Knights and Gentle Ladies to come to a formal affair dressed in their finest. On this evening, we were fortunate to have with us Grand Commander Buddy Hagner and his wife, Gentle Lady Trish Hagner. He not only brought greetings from the National office, he had the high honor of elevating Knight James Hamilton, who took the reins as the new Los Angeles Chapter Master Commander. James Berkeley, who has moved to Nashville, Tennessee with his family, was unable to be with us for this occasion. As is the custom for those who have served as Chapter Commander, he becomes a Master Commander Emeritus.

New Master Commander Los Angeles Chapter Jim Hamilton with Rosie Wageschiet

The room for the ceremony was beautiful. Chapter Commander James Hamilton then inducted Kyle Witt, as the principal candidate and Knight. Also knighted was Zack Burnside. Hanne Rudolph, Deborah Ludford, Tierney Hamilton and Mary Lotz joined our chapter as Gentle Ladies.

At the conclusion of the ceremony the guests were served the Champagne of Honor, and canapés were passed.

The first course was Pappardelle with Roasted Baby Artichoke with Creamy Lemon Thyme Sauce and served with a Villa Maria Sauvignon Blanc, New Zealand, Marlborough 2013. The next course was Grilled Mahi Mahi Panzanella with Grilled Cathie Smith

Sourdough and Heirloom Tomato Emulsion which was accompanied

by Landmark Vine and Chardonnay, 2011, California, Sonoma Coast. The main course was Veal Loin Medallion, Veal Demi Glace with Spinach and Carrot Puree, Fava Beans and Mushroom Confit, paired with Trisaetum “Trisae” Pinot Noir, Oregon, Willamette Valley, 2012. Our dessert was a Grand Marnier Soufflé, served with a Raspberry Coulis. Coffee and Tea were served to finish off the evening!

At the end of a wonderful event, Master Commander Hamilton spoke to the members and thanked them for supporting the Los Angeles Chapter and welcomed our new members.

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Welcome Summer Our May Summer Event was held at Giordano Restaurant on May 17, 2015 in Westlake Village, California. The event Chair, Vice Commander Janet Hamilton, selected this venue because of Michelin-starred Executive Chef Francesco Pesce, who offers fine Italian delicacies from the Marche region in the heart of Italy.

As the guests arrived on the terrace, they were served Zonin Prosecco, a sparkling wine from Italy, served with Arancini al Ragu (beef fried rice filled with beef ragout), and Spiedini di Caprese (Mozzarella di Bufala & Cherry Tomato skewers).

The first course, Insalata di Campo (organic mixed greens, tomatoes, onions, cucumbers and fennel) and Piccola Frittura (fried calamari & zucchini with tartar sauce), was paired with a Romanelli Pinot Grigio. The main course was a choice of Tortellini Bietola and Mascarpone (fresh tortellini, Swiss chard, mascarpone, and tomato sauce with parmesan), paired with Mellini Chianti, or Medaglioni di Manzo Pizzaiola (filet mignon medallions with tomato sauce and capers) paired with Franciscan Cabernet, or Pesce Spada Pomodorini (grilled swordfish with cherry tomato sauce and mashed potatoes), paired with Chateau St. Jean Chardonnay. The dessert course was Tiramisu, paired with Dows Port wine.

The weather was Southern California-perfect; the setting sublime. The grand event was enjoyed by all members and guests.

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ASSEMBLAGE CELEBRATION TIME

Mississippi

By Sherry Storey

It was a time of fun and fellowship with a special tribute to Master Commander Norman Harris who is the Mississippi Chapter’s founding father and Master Commander for 18 years! Thirty two knights and gentle ladies began the weekend of August 14 with a Wine and Cheese Reception in the home of Tom and Sherry Storey co-hosted with Perry and Ramona Green and Carlie and Cathy Godwin. After the reception, it was on to Anthony’s, a local favorite, for dinner where we brought in our wine to share at the table.

At the outstanding Old Waverly Golf Club, Saturday found he Chapter excited for the Assemblage to begin as Master of Ceremonies Tom Storey gave the good word with a “Hear Ye, Hear Ye!” The Cadre marched in and took their places. Master Commander Harris gave special welcomes to Tennessee Chapter Master Commander Tom Webb and Grand Commander Buddy Hagner and Gentle Lady Trish Hagner who had traveled in for the event.

Master Commander Harris brought in three new members; Nathan McHardy as a Master Knight, Leslie McHardy as Master Lady and John Reese as Knight.

He then turned over the proceedings to

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Grand Commander Hagner for further remarks and ceremony. He immediately complimented Norman on his many years of distinguished service to the Brotherhood and his continued service to the Grand Council of the Order as a Director. Norman Harris was then elevated to the position of Master Commander Emeritus.

After calling Nathan McHardy forward and encouraging him to lead the Chapter in attaining the goals of the Brotherhood, Grand Commander Hagner dubbed him Master Commander of the Mississippi Chapter and ceremoniously dressed him in our robes and hat with his red feather signifying his elevation to Chapter Commander.

continued support over the 18 years and gave a special thanks to his daughter, Gentle Lady Susan Wingert, for her tireless efforts and dedication.

The feast then continued with Parmesan risotto topped with veal scaloppini paired with Treana Red Blend and finished off with grilled peaches filled with mascarpone drizzled with honey and accompanied with Fore Family Late Harvest Sauvignon Blanc.

Our new Commander stepped into his new role immediately, graciously accepting the responsibilities as leader of the Mississippi Chapter and then closed the Assemblage and invited everyone to join in the Wines of Honor and the feast to follow.

And what a grand feast it was! After a first course of lobster ravioli with Eberle Cotes-du-Robles Blanc and a second course of mushrooms in puff pastry with Colene Clemens Pinot Noir, a break was taken to further the tribute to Norman Harris. Master of Ceremonies Tom Storey asked Vice Commander Emeritus Nicky Drake and Master Commander Emeritus Norman Harris to join him at the microphone. After a few personal remarks, Tom and Nicky presented Norman with a beautiful plaque and crystal clock, appropriately inscribed to commemorate Norman’s many years of service to the Brotherhood. Norman thanked the Chapter for its

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Desert Dan

Barbara Walker and Suzanne Oppegard Margaret Lewicki Rowiski and and Chuck Kelly

Crab Feed with

Chancellery and Lake Tahoe Chapters

Chancellery

By Suzanne Oppegard

The Fifth Annual Crab Feed was held on February 28 at the beautiful home of Gentle Lady Barbara Walker located on the Sacramento River. This year, we teamed up with the Lake Tahoe Region Chapter and had the pleasure of meeting their members.

Syd & Sara Curtis with Stan Oppegard

It was a beautiful afternoon allowing us to mix and mingle on the back deck overlooking the river, enjoying large Jumbo Shrimp, Barbara’s famous Spiced Cashews and an assortment of various other yummy appetizers.

The delicious crab was prepared by Chuck Kelly and was accompanied by Lasagna, Caesar Salad and French bread.

Barbara Walker and Don Leutz

We were entertained with tunes from Desert Dan and educated by a presentation from Chapter Commander Chik Brenneman on how different types of wine barrels make a difference in the taste of wine. Chik and his wife, Polly, poured several varieties of red wine for our tasting pleasure.

It was another cracking good time for a full house of crab lovers!

Steve & Sally Johnson with Suzanne Oppegard and Pete Herringer

Polly, Chick and Suzanne ready for crab!

James & Glenys Kaye

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Kentucky Derby at the Turf Club in Sacramento

By Suzanne Oppegard

Ladies Hat winner Sally Johnson

Suzanne, Polly and Chick

Linda Clesi and Barbara Walker

May 2 marked the 141st running of the Kentucky Derby at Churchill Downs, and thirty members of the Chancellery Chapter along with guests from the Lake Tahoe Region Chapter gathered at the Turf Club at Cal Expo in Sacramento to watch the race on simulcast TV.

Chick Brenneman, Marian Kirby and Paul

Suzanne with Mens Hat winner Ray Johnson

Throughout the afternoon, we grazed on an endless buffet lunch and dessert bar. Chik Brenneman, our Chapter Commander, brought a large selection of wines to taste. Halfway through the afternoon, we had a hat contest. Gentle Lady Linda Clasie judged the women’s’ hats and Knight Dave Clasie judged the men’s hats. The ladies’ winner was Chancellery member Gentle Lady Sally Johnson and the men’s winner was guest, Ray Johansen. They were both thrilled to win a big trophy and a bottle of wine!

Most attendees were pretty clueless on how to bet on the horses, but it did not take long to learn and most of the group went home with a few extra bucks in their pockets!

It was a fun afternoon of eating, drinking good wine, camaraderie and cheering on our favorite horses.

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Que paso?

Discover Paso Robles California’s Central Coast Wine Region

By Nan McCreary

Halfway between the bustling cities of Los Angeles and San Francisco lies the once-sleepy town of Paso Robles, named for its local oak trees (El Paso de Robles: the Pass of the Oaks). Today, this “backroads” country nestled among the mountains of California’s Central Coast is known less for its oak trees than for its wine — not just wines, but premium wines. Paso Robles is now the fastest growing American Viticultural Area (AVA) in California, with over 200 wineries and 32,000 acres of vineyards. In 2013, Wine Enthusiast Magazine named Paso Robles Wine Country as its Wine Region of the Year.

Paso Robles, like most wine regions, didn’t become famous overnight. Its viticulture history dates back to 1797, when wine grapes were introduced by the Franciscan missionaries at the historic Mission San Miguel Arcángel, just north of Paso (as it’s called by locals).

There, Father Junipero Serra planted more than a thousand vines, produced wine for sacramental purposes and made brandy for export.

Eberle established Estrella River Winery, the largest winery in the area. At the time there were only three other wineries in Paso Robles. Eberle planted the first commercial acreage of Syrah in the state, and led the way for Paso Robles to become its own AVA (in 1983). Since then, the number of Paso Robles wineries has grown by leaps and bounds, and Eberle has been crowned “The Godfather of Paso Robles” and “Mr. Paso Robles.”

In 1882, Indiana rancher Andrew York introduced commercial winemaking to the area and established Ascension Winery known today as York Mountain Winery. York planted some of the region’s earliest Zinfandel wines. In the 1920s and 1930s, several winemakers followed this success with additional plantings of Zinfandel and, in the 1960s and 1970s, Dr. Stanley Hoffman, under the guidance of U.C. Davis and legendary enologist André Tchelistcheff, planted some of the region’s first Cabernet Sauvignon, Pinot Noir and Chardonnay on his 1,200-acre ranch.

What makes Paso Robles so special? As they say in real estate, it’s “location, location, location.” Paso Robles sits in the eastern foothills of the Santa Lucia Coastal Mountain Range, which lies directly to the west of the city, and runs in a north-south direction from Monterey to the San Luis Obispo area. The defining topological features are the Santa Lucia Range, the Salinas River Valley and the Templeton Gap, a series of passes that allows cool pacific air to flow into the vineyards and drop daytime temperatures as much as 50 degrees.

It wasn’t until the 1980s that Paso Robles really took off as a wine region. Much of its growth can be attributed to The Brotherhood of the Knights of the Vine Supreme Knight Gary Eberle (See interview on pg. 17). In 1973,

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According to the Paso Robles Wine Country Alliance, the area is the largest and most diverse wine region in California, with 30 distinct soil types, many microclimates and varying topography. Vineyards are located on

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river bottoms, rolling hills, flat lands and mountains.

Soil types are equally diverse (a vineyard block may commonly contain several different soil types), and range from calcareous hills in the west to sand, loam and alluvial soils in the Estrella River basin. Rainfall is variable by specific location and fluctuates from more than 30 inches a year in extreme western sections to less than 10 inches in areas farther east. Climatically, because of the proximity to the Pacific Ocean and the presence of the Templeton Gap, Paso Robles benefits from the largest differentiation in high daytime and low nighttime temperatures of any region in California, from 85 to 105 degrees Fahrenheit during the day, to nighttime low temperatures of 40 to 50 degrees Fahrenheit. Basically, this climate offers the best of both worlds: a long growing season characterized by warm clear days, which

allows time to produce fully mature fruit with intense flavors, and cool nights that yield grapes with balance and bright acidity.

This land of contrasts and diversity creates a region that is suitable for growing more than 40 wine grapes, including Cabernet Sauvignon and other Bordeaux Varieties (Merlot, Cabernet Franc, Petit Verdot), Petit Syrah, Syrah, Viognier, Roussanne and Zinfandel, the area’s heritage wine. Rhone-style wines have become increasingly important in the Paso Robles AVA. The region is called “The Rhone Zone” because it is home to the largest acreage of Syrah, Viognier and Roussanne in California. Italian (Sangiovese) and Spanish (Albarino) wines are on the upswing, as are proprietary Bordeaux, Rhone and Zinfandel blends. continued >>>

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While the region’s diversity prevents easy characterization of its wines, the Paso Robles Wine Country Alliance reports these distinctions (www.pasowine.com/pasorobles/varietals-produced.php): As described in his book Matt Kramer’s New California Wine: Making Sense of Napa Valley, Sonoma, Central Coast and Beyond (2004), “You can pick just about any Paso Robles red, whether Cabernet Sauvignon, Syrah, Zinfandel, Merlot or Pinot Noir, and you will find the following: • Soft, sometimes seemingly nonexistent, tannins.

• Intense, deep color verging on the opaque.

• An unmistakable scent and taste of dark chocolate.

• A soft lushness with a velvety “mouth feel.”

• Above all, a rich, opulent, voluptuous fruitiness, often with a whiff of violets.”

These distinct characteristics are found throughout the region’s most widely planted grapes. Aromas typically associated with these varietals include: • Cabernet Sauvignon black raspberry, black cherry, cassis, tobacco/cedar and cocoa.

• Merlot cherries, sweet spice, fresh/dried herbs, olives, red and black berries, cocoa and a rich texture.

• Syrah blackberry, white pepper, black pepper, smoky, tar, blueberry, violets, roasted game, leather and dried herbs.

• Zinfandel black pepper, sweet “zin” spice, red/ black berries, jammy, fruit bomb, raisins and pruny.

Paso Robles whites can be distinguished with the following flavors.

• Chardonnay floral, peach, apricot, nectarine, lightly spiced pear and light minerality.

• Viognier peach, apricot, citrus blossom, floral, wet stone, honeysuckle and sweet spice.

• Roussanne honey, lemon-lime, floral, apricot, corn, pear, allspice and lanolin.

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Those planning to visit Paso Robles and enjoy the benefits of the local wine face a real challenge: the appellation is huge. Vineyards are spread over 614,000 acres. By contrast, the Napa Valley AVA is about one-third of the area at 225,000 acres. These vineyards span a region 42 miles east to west and 32 miles north to south.

To help clarify this diversity, in 2014 the Federal Alcohol and Tobacco Tax and Trade Bureau (TTB) approved a petition to subdivide Paso Robles into 11 distinct winegrowing regions. These are: Adelaida District, Creston District, El Pomar District, Paso Robles Estrella District, Paso Robles Geneseo District, Paso Robles Highlands District, Paso Robles Willow Creek District, San Juan Creek, San Miguel District, Santa Margarita Ranch and the Templeton Gap District.

According to J. Lohr Vineyards & Wines, one of 59 winery owners and vineyard growers who submitted the original petition for the new Paso Robles AVAs, the three key elements in defining an AVA are “climate, soils and naming history. Climate and soils encompass numerous factors, including overall weather patterns, degree days, diurnal temperatures, frost events, wind exposure, rainfall, terrain, elevation, topography, depth of soils, and much more.” In addition, J. Lohr reports, “The name of the appellation should be linked to a local geographic or historic name.” The new appellations will offer wineries an opportunity to establish distinct identities, and promote their wines based on the benefits of their specific locations.

Since the early 1990s, Paso Robles wines have been consistent medal winners and have earned recognition in national and international wine reviews. In 2000, Wine Spectator named Justin Vineyard’s 1997 ISOCELES sixth in its celebrated list of top100 wines. In 2012, the publication included five Paso Robles wines among the best 100 wines in the world.

Paso Robles, once an off-the-beaten-path region for early wine innovators and aficionados, is now a rising star in California’s galaxy of outstanding vineyards. This vibrant and growing area attracts over a million visitors a year, and that number is increasing annually. It’s no wonder: with a unique setting that offers hundreds of expressions from a multitude of grape varieties, Paso Robles should be on every wine lover’s bucket list.

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Tom & Kris McCrystal with our Hosts and Owners Linda & Chad Kearn and Gain Nelson

DOUBLE THE TASTING AT

All Articles by Ron Latin

On a surprisingly cold and wet Sunday evening, which was not planned, members and guests enjoyed a wine tasting at GIRACCI VINEYARDS and Farm located in lovely Silverado Canyon on a breathtaking 10-acre parcel, in the heart of Orange County. This is a very special and surprising location because it actually has an additional winery on the property, COWBOY CANYON WINERY, so guests have the opportunity to try two wines at one location!

COWBOY CANYON SILVER SPURS 2010 Chardonnay

Besides the beautiful vineyards, many trails, gardens, streams and an open-air can be found on this remarkable property. Giracci also has an equestrian center, which encompasses two riding areas and a renovated barn and stables. The place has a lovely, rustic outdoor country charm which our guests enjoyed.

GIRACCI BUTTERO 2011 Barbera, Sierra Foothills, CA

Our tasting was held in a historical building constructed in the1920’s with elegant French Country style and woodwork. Tables were set to accommodate 40 comfortably. Our hosts for the evening were Chad and Linda Kearns, the owners/proprietors of this beautiful location. Also on hand to educate the group was Glen Nelson their Sommelier and assistant wine maker.

GIRAACI CABERNET SAUVIGNON 2012

Orange County

PARTNERS MERITAGE 2011 Red Wine, Napa Valley, CA POSSE 2010 Red Table Wine, Sierra Foothills, CA

BUTTERO 2012 Barbera, Sierra Foothills, CA

GIRAACI MERLOT 2012

We had the pleasure to taste three Cowboy Canyon Wines and four Giracci Wines.

All enjoyed the evening and are anxious to return when the sun is out so they can enjoy the beauty of this wonderful venue.

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continued >>>

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ORANGE COUNTY CHAPTER CONT’D FROM PREVIOUS PAGE

Planning is the key to any successful event. Whether it is the Allied invasion of Normandy, the ascent of Everest’s summit, or the achievement of yet another remarkable season for the Orange County Knights of the Vine, planning is absolutely vital. Thus, it is quite understandable that we, in Southern California, approach the planning of the year’s festivities with a very deliberate and sometimes intense focus. Aah, but then, as we imbibe the varietals that our ORANGE COUNTY 2015 knowledgeable brought PLANNING PARTY brethren with them to share, we become expansive and even amusing as we strive to exceed the gold standard in our expectations of events that will have the group exclaiming “that was a superb event” or “perhaps if our government executives drank a glass or two of fine wine before undertaking the task of issuing ill-advised edicts...”, or even “surely a divine Providence has blessed us with the friendship of our fellow knights and gentle ladies.”

to our imaginative exploits, we encourage a degree of creativity in our selection of events and venues. The result is a varied calendar of adventures on land and sea that offer the widest appeal to our discriminating members. While pondering these weighty matters, we were sustained by a diverse group of wine offerings and a catered dinner feast that set the tone for a much anticipated get together of our would be planners.

The year of events having been successfully planned, now it was time to relax, enjoy and simply anticipate the coming year.

Bill Losee, John Artim, Bill Moffatt and Tom McCrystal snack at the Planning Party

As you well know, it has been said that the “devil is in the details.” Not wanting to be bound by such constraints

ACADEMY AWARDS PARTY The red carpet was rolled out for the annual convocation of the Orange County Chapter of the Knights of the Vine on February 22, 2015, at the beautiful home of Knight Steve Bulkeley and wife Dianna. The group assembled to view that distinctly American showcase that we know as the Academy Awards. All were given a ballot to vote in every category with the individual with the most wins securing the KOV-OC most coveted prize, the Golden Oscar of Chocolate. There was no shortage of oohs and ahs as the beautiful actresses and handsome actors arrived in stately limousines to greet their devo-

tees. While the Academy Award celebrants and attendees had to contend with traffic jams and sat for hours in the cramped theater without the benefit of food and drink, we had the good fortune to watch the proceedings amply supplied with a plethora of fine wines and a veritable cornucopia of delicacies sure to satisfy the most discriminating palate. One could well understand why this annual event is not to be missed and those of us whose responsibilities called us away lamented our misfortune and resolved that next year we would make it a priority.

Our Hosts Steve & Diana Bulkeley

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3RD ANNUAL NEWPORT HARBOR

BOAT RIDE

There is something inside many of us that has us yearning to go to sea. Perhaps it is the call of the wild, the unknown, the element of danger that gives rise to the impulse to test one’s mettle against all that Neptune can hurl at us. Whatever the temptation to challenge these elements, it is fortunate that there are others whose wise admonition dissuades us from embarking on a such idylls. While we may envy the dauntless spirit of Columbus, Magellan, Drake and Joshua Slocum, we prudently elect a somewhat less intrepid voyage.

Such as cruising the Newport Harbor in a modern Duffy boat where the threat of being swamped by a rogue wave is remote. The calm waters of the harbor afford us a unique vantage to viewing the magnificent homes that frame the harbor inhabited by scions of industry, the arts, and the sporting world.

vessels went aground either due to miscalculation by the skippers or more likely the weight on board each.

In any event, our able guests jumped into the bay and pulled both vessels to a safer depth of water and then jumped back in to their respective vessel to celebrate the exciting adventure. All in all, it was an afternoon of fun, excitement, and fellowship complimented with fine wine and appetizers.

At the helm of Duffy #1 was skipper, John Moreiko who was ably assisted by First Mate, Cheryl Binns and at the helm of Duffy #2 was Skipper Bill Losee and First Mate Barb Losee. These experienced duos kept all vessels on an even keel except for a slight mishap while circumventing the Back Bay of Newport Harbor. Both

SUPER BOWL PARTY There have been momentous events in world history when adversaries met to decide who would prevail in the contest of civilizations. The battles at Yorktown, Gettysburg, and Midway, to name just a few, call to mind epic struggles whose outcome changed the course of history. On a Sunday in early February 2015, another fiercely contended clash took place in Phoenix as the two top teams in professional football battled for gridiron supremacy. Now, it is true that not one of our Knights of the Vine Orange County chapter was called to participate in the game but there was plenty of emotional intensity as we watched the contest in the relative safety and undeniable comfort of the elegant home of Jim and Linda Loomis of Mission Viejo. Fortunately, there was an abundance of good wine and superb food present to calm the most vociferous fan and, by the end of the evening, we were embracing each other as close friends often do and, as we have so often recalled in the past, were reminded that this was, after all, just a game...Right?

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Annual Hosted this year by the Houston Chapter, our members and guests experienced a full weekend of great events!

It all started with a reception on Thursday evening, April 23 at the home of Grand Commander Buddy Hagner and Gentle Lady Trish Hagner for the “out of towners”.

A lavish buffet dinner prepared by Trish was enjoyed by all with wines from the Hagner cellar!

Friday, April 24 was a lovely day for guests to get out and explore Houston and the surrounding area. Several groups arranged private tours of the Johnson Space Center … fascinating! Friday evening was a special wine tasting; special in several ways. The wines selected for the evening were from the wineries of Supreme Knights only. These included Eberle Winery, Galante Vineyards, Bogle Vineyards, Long Shadow Winery, Robert Mondavi, MacMurray Estate Vineyards, Korbel, Raymond Vineyards and Buena Vista Winery. The location was special too! The evening’s tasting was attended by 79 members and guests and held in the beautiful home of Coach Wade and Laurie Phillips. Although Coach Phil-

Jerry Gatlin, Bill Krumpack, Don Bade, Buckner Hightower, Buddy Hagner

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Hostess Laurie Phillips

Lois Van Vooren with Joe & Pat Alt

Some members stayed after the Annual Meeting to take Houston’s Buffalo Bayou Cruise

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Meeting

By Trish Hagner Photos by Carol Bade

lips was busy preparing for the NFL draft in Denver, his lovely wife was the consummate hostess. She and Trish Hagner prepared all of the appetizers for the evening which were served around the house and poolside when the wall of windows was opened to allow guests to flow freely throughout while admiring the home’s beauty.

Saturday morning started with a little rain, however, it did not dampen anyone’s spirits. A continental breakfast was available before the Delegate’s meeting which was held in a temperature-controlled wine warehouse.

During the meeting, the national officer’s all made their reports before the 35 people in attendance. The Grand Commander was pleased to welcome everyone to the meeting with a special welcome to Jerry Gatlin, the new Commander of the Austin Chapter who was in attendance for the first time. Of special note was the report

by International Emissary Pat Pingitore who chairs the organizing committee for the 49th FICB International

Jan Johnson, Sherry Storey, Gayle Bennett, Beth Webb

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Buddy Hagner, Paul & Merrill Bonarrigio,Trish Hagner

Jim & Nan Nan McCreary, Russ Russ & Nancy Davis,Davis, Pat Alt & McCreary, & Nancy Pat Alt

2015 49

Don Bade with Suit of Armor in Granduca Hotel Lobby

James Hamilton and Lois Van Vooren

Congress and Extension planned for June 2016 in Napa and Sonoma. It was clear that interest was high and people were ready to sign up on the spot to be sure they got included since space will be limited. Don Bade, John Tudor and Tom Webb agreed to serve another three year term as directors and were re-elected by acclamation.

A Tex-Mex fajita buffet lunch was served with an assortment of Texas wines which included Becker Vineyards, Haak Vineyards, Fall Creek Vineyards, McPherson Cellars, Sister Creek Vineyards and Duchman Winery. No one left hungry or thirsty!

Gayle & Bob Bennett

The afternoon was open for guests to shop or explore before the Gala Dinner and Dance, held at the Granduca Hotel which is a European style hotel and has four suits of armor on display in the lobby ‌ perfect for our Knights of the Vine. Very special guests, Supreme Knight Paul Bonarrigo and Supreme Lady Merrill Bonarrigo, were on hand sharing their wonderful wine and their interesting and entertaining stories with 75 dinner guests! From appetizers to dessert, the food and the wine pairings were PERFECT and we thank Paul and Merrill for their generosity of wine and time with us. The fun lasted long into the night with dancing to the sounds of the Chameleon Band.

Rich & Suzy Moss While most members departed on Sunday, 17 hardy souls took a cruise on ...the waterway on which the city was founded... and learned much of the area’s h i s t o r y f ro m t h e h i s t o r i a n onboard. Snacks and wine were, of course, on board as well bringing a delightful end to a full weekend and the close of the 2015 National Meeting.

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Jerry Gatlin,Tom Webb, Bruce Misamore

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Joe Alt with Michael & Amy Lawch APPETIZERS Beef Taquitos Grilled Chicken in Phyllo cups with Cilantro and Lime Crostini with Goat Cheese, roasted Red Pepper and Basil MESSINA HOF DRZ MESSINA HOF VIOGNIER FIRST COURSE Texas Wedge Salad with Bacon, Corn,Tomato, Cheddar Cheese and Chipotle Ranch MESSINA HOF GSM SECOND COURSE Tortilla Soup garnished with Avocado, Sour Cream and Tortilla Strips MESSINA HOF RIESLING 2014

Linda Evans, Karen Pong with Jan & Dave Johnson

ENTREE CHOICES Smoked Ribeye Steak with Sauce Charon, Parmesan Risotto and Caramelized Asparagus or Crab Crusted Redfish with Roasted Red Pepper Sauce, Parmesan Risotto and Caramelized Asparagus PAULO BORDEAUX BLEND 2011 MESSINA HOF BLANC DU BOIS 2014 DESSERT Peach Melba with Vanilla Gelato and Raspberry Sauce “GLORY” LATE HARVEST MOSCATO MISTELLA

Norm Harris with Sherry & Tom Storey

Summer/Fall 2015

Trish Hagner and Janet Hamilton

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January 2015 Assemblage Weekend – January 23-25 - New Knights and Gentle Ladies (LtoR-Top Row) Kathy Long, Jorge Squier, Commander Buddy Hagner, Master Knight Andrew Jones, Jo Ann Bernstein (Floor) Les Jones, Mike Lang, Cheryl Kenny, Sue Loberg, Karen Pong,Winnie Moser, LeighAnn Doughty, and Dennis Moser

Mary & Don Van Speybroeck – Looking Good and Having Fun

HOUSTON PHOTO ALBUM January - July 2015

Proud Members at New Member Reception – February 17 – Provost General SW US Lois Van Vooren, Gentle Ladies Jo Ann Bernstein and Linda Bragaw, Master Lady Nan McCreary and Gentle Lady Kathy Long Assemblage Gala – Dinner, Dancing and Silent Auction

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Assemblage Brunch on Sunday – Day 3 – Members and Special Guests with Scholarship Recipients. Thanks for such generosity!

Commander Buddy Hagner, Winemaker Andrew Jones and Coach Wade Phillips – Yes! They can dance!

Winemaker Andrew Jones of Field Recordings and Assemblage 2015 Chair Rose Sladek

Our Silent Auction raises money for scholarships at Texas A&M and the Hilton College at the University of Houston.

UH volunteers help at the Gala with the Silent Auction and are joined by UH alum, Coach Wade Phillips

Dinner at the Nice Winery – June 24

Assemblage Weekend – Friday Night Fun!

Summer/Fall 2015

HERE IS TO MAKING MORE MEMORIES Assemblage Weekend Brunch – Supreme Knight Dr. George Ray McEachern gives us a wine industry update

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OD OF THE HO K R THE VINE E OF

order form

S HT IG N

BR OT H

DISPLAY YOUR KNIGHTHOOD WITH PRIDE! Name _________________________ This glass belongs to: _________________

Address _______________________ City ___________________________ State ______ Zip ________________

wine glass name tags

(not actual size) These custom designed Wine Glass Name Tags are perfect for parties and wine tastings. Simply write your name on them and you will know which glass is whose.

Order #WGNT-250 Tags

$20.00

shield with motto

Telephone _____________________ maltese cross

(Shown 50% of actual size) This striking badge of honor should be worn at any Black Tie formal event. Finish is enameled gold, white, red and green. Gentlemen’s version includes ribbon.

Order #MCR (with ribbon) $37.00 Order #MC (w/o ribbon) $25.00

medallion with wreath This classic cloisonné medallion with wreath is gold, red and green. It is available for those members with a rank of “Master” Knight/Lady and above. Gentleman’s version includes ribbon.

Order #MWR (with ribbon) $47.00 Order #MW (w/o ribbon) $35.00

(shown actual size) This cloisonné Shield with Motto is green and red with gold lettering and comes with a military clutch fastener.

Order #SM $10.00

KOV Chapter ___________________ KOV Rank ______________________ Please send me the following items: Qty.

Item #

Price

Sub Total

Priority Shipping $5.95

Total $

Amount

Visa or MasterCard # ___________________________________ Exp:____________ 3 Digit Code ________ ~OR~ lapel pin (Shown actual size) This cloisonné pin is a miniature of the Knights of the Vine emblem. It has a gold background with pale green and red. It comes with a military clutch fastener.

Order #LPP $7.00

Make check payable to:

blazer crest emblem

lapel rosette

(Shown actual size) This tiny, discrete symbol of your membership in the Brotherhood is made in France from our red and green ribbon. It is perfect for both men and women. People will ask you about it.

Order #LPR $12.00

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(Shown 50% of actual size) This handsome emblem is embroidered with threads of gold, green and red. It comes with your choice of a “clutchback” with 3 pins/clips for quick and easy mounting and removal, or a magnetic back that clips into a pocket for those who don’t want to stick a pin through their fabric.

Order #BPES (Sew On) $34.00 Order #BPEM (Magnetic Bar) $36.00

Knights of the Vine 3343 Industrial Drive, Suite 2 Santa Rosa, CA 95403-2060 Tel: (707) 579-3781 per vitem!

ad vitam!

You may order these items on the KOV website store at

w w w . k o v . o r g

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Active Chapters ARIZONA Arizona Chapter Commander John Kovacik 3955 No. Tucson Blvd.

Tucson, AZ 85716 Phone: 520-318-1789 jkovacik@cox.net

Orange County Chapter Commander Thomas E. McCrystal 27245 Regio Mission Viejo, CA 92692 Phone: 949-582-9253 Fax: 949-582-9036 cpg@cox.net

CALIFORNIA Chancellery Chapter Com. Charles “Chik” Brenneman 820 Freemont Blvd.

Sacramento, CA 95818 Phone: 916-441-3466 charlesbrenneman@gmail.com

San Francisco Bay Area Chapter Commander Pat R. Pingitore 1340 Crestmont Drive Angwin, CA 94508 Phone: 707-965-2868 prpingitore@gmail.com

Lake Tahoe Region Chapter Commander Ernest D. Grossman P.O. Box 3817 Truckee, CA 96160 Phone: 530-550-0570 Fax: 530-550-0575 ernestgrossman@sbcglobal.net Lodi Chapter Commander John Tudor P.O. Box 567 Woodbridge, CA 95258-0567 Cell: 209-601-4393 tudor@inreach.com Los Angeles Chapter Commander James Hamilton 755 Lakefield Road, Suite A Westlake Village, CA 91361 Phone: 805-496-1304 (day) Fax: 805-494-3976 jbhamilton@sbcglobal.net Monterey Peninsula Chapter Commander Terrance K. McCleerey 123 Capitol Street Suite C Salinas, CA 93901 Phone: 831-422-2702 (day)

831-625-3211 (evening) Fax: 831-422-1397 tmmcleerey@redshift.com

Summer/Fall 2015

MISSISSIPPI Gulf Coast Chapter Commander Morris G. Strickland 794 Destiny Plantation Blvd.

Biloxi, MS 39532 Phone: 228-872-6272 (day)

228-273-1517 (evening) Fax: 228-872-5939 mgstrickland@cableone.net Jackson Chapter Commander Nathan McHardy 1414 Brecon Drive Jackson, MS 39211 nmchardy@comcast.net

NORTH CAROLINA North Carolina Chapter Commander Ronald Newcomb 50 Canvasback Court Pittsboro, NC 27312 Phone: 919-533-3300 Fax: 919-533-3300 rnewcomb1@nc.rr.com

TEXAS Austin Chapter Commander Jerry Gatlin 3801 N Capital of TX Hwy STE E-240 Austin TX 78746-1482 Phone: 512 458-4714 office Fax: 512 458-1037 fax jerrygatlin@gmail.com Houston Chapter Commander Buddy Hagner, Jr. 4448 W. 12th Street Houston, TX 77055 Phone: 713-819-9463 Fax: 713-432-9464 buddy@rchagner.com WASHINGTON, D.C. Nation’s Capital Chapter Commander Kenneth A. Haapala 9634 Boyett Court Fairfax, VA 22032 Phone: 703-978-6025 (day)

703-978-6230 (evening) Fax: 703-978-2258 ken@haapala.com

International Chapters FINLAND Finland Chapter Commander Olli Heikkilä Vainamoisenkatu 7D 33540 Tampere Finland olli.kovfinland@gmail.com

TENNESSEE Tennessee Chapter Commander Tom Webb 277 College Street Collierville, TN 38017 Phone: 901-853-7781 webbtom@bellsouth.net

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速

the brotherhood of the knights of the vine

National Headquarters 3343 Industrial Drive, Suite 2 Santa Rosa, CA 95403-2060 Tel: (707) 579-3781

Water separates the people of the world; wine unites them.

per vitem! ad vitam!

Through the vine, toward life!

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