ARBOR Summer Fall 2016

IN THIS ISSUE: 49TH INTERNATIONAL FICB CONGRESS COMES TO THE UNITED STATES! LIFE AS A WINE JUDGE JACK GALANTE: CARMEL’S KING OF COWBOY CABERNET KOV GIVES BACK WINE BOTTLES: SHAPED BY THE PAST A TASTY RAPPORT WITH WINE

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Table of Contents Chapters Arizona..................................................18 Finland .................................................21 Mississippi ............................................22 Lodi......................................................24 San Francisco........................................25 Tennessee..............................................26 Gulf Coast ............................................30 Austin...................................................32 Los Angeles ..........................................36 Nation’s Capital.....................................42 Lake Tahoe............................................44 Chancellery ..........................................47 Orange County.....................................50

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, Terrance K. McCleerey, Pasquale “Pat” Pingitore, Tom Webb

Grand Officers

Houston ...............................................60

Robert C. “Buddy” Hagner, Jr., Grand Commander Kenneth A. Haapala, Grand Vice Commander Donald D. Bade, Grand Treasurer

Feature Articles

Tom Webb, Grand Administrative Officer

Monterey .............................................55

49th International FICB Congress Comes to the United States!................4

by Nan McCreary

...And the Adventures Continue!.........14

by Nan McCreary

Life as a Wine Judge ...........................28

by Dave Barber

Jack Galante: Carmel’s King of Cowboy Cabernet................................38

by Nan McCreary

KOV Gives Back..................................52

By Cathie Smith

Wine Bottles: Shaped by the Past........56

by Nan McCreary

Annual Meeting 2016..........................58

by Carol Bade

A Tasty Rapport with Wine.................64

By Mara Papatheodorou

In Every Issue Members In the News...........................48 Application ..........................................17 Accessories ............................................66 Directory ..............................................67

Grand Council Robert C. “Buddy” Hagner, Jr., Grand Commander Kenneth A. Haapala, Grand Vice Commander Donald D. Bade, Grand Treasurer Tom Webb, 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 da ve . b a r b e r @e a r t hli n k. n e t

Provost General, Southeastern United States Thomas Storey t b s@ e sm he . n e t

Provost General, Northwestern United States Peter Bosco b re d1 @ a t t . n e t

Provost General, Southwestern United States Lois Van Vooren lo i s. va n vo o re n @ g mai l .c o m

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 ©2016 ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

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From the

Commander’s Desk Where do I start? It is such an honor to be your Grand Commander, especially at this moment in our history.

Chapters are hosting wonderfully entertaining and educational events; our membership is showing remarkable generosity, as you will see, in sharing of their time, talents and treasure; and we are still bursting with pride from showcasing our brotherhood during the recent International Congress in California.

This issue is full of great articles submitted by our chapters, as well as stories that share interesting facts from wine bottle shapes to the life of a wine judge to learning more about our members and so much more. The centerpiece of this issue of The Arbor, of course, is the reporting about the 49th FICB International Congress and Extension.

The encouragement and support from everywhere has been tremendous. After an enormous effort by so many people, the 49th FICB International Congress and Extension was hailed a success, quite literally, across the globe!

From the moment attendees arrived at the hotel in Santa Rosa to the time they left, they experienced a level of hospitality that is unrivaled.

A special thank you to Pat Pingitore for chairing the committee that planned and executed the program for the Congress to perfection. We were so fortunate to also have support from wineries, and have included a page to list and thank those sponsors. Coca Cola, the maker of Dasani, was generous in their donation of many cases of water to keep us hydrated and we want to thank them as well.

Just prior to our Congress, we held our Annual Meeting, with attendance probably double the size of any prior national meeting. The exchange of information and ideas as well as the friendships that were forged was exciting. Hearing that so many are willing to serve when needed was heartwarming … so don’t be surprised when you are invited to serve in some capacity! On a personal note, I want to thank John Tudor, Commander of the Lodi Chapter, who has served as our Grand Administrative Officer for a number of years. He decided to step down after our national meeting. With John’s resignation, I had the duty to appoint a new GAO for the interim and I’m pleased to announce that Tom Webb, Commander of the Tennessee Chapter, has accepted the invitation to serve.

So, as we look forward, we see great opportunities to grow and to learn and to share .. all the while enjoying great wines. And as I travel to visit chapters, I hope to see you soon!

per vitem! ad vitam!

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

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49th International FICB Congress From the Opening Ceremony to the last toast, by every measure, the 2016 FICB International Congress and Extension were enormously successful! After many years of attending Congresses in other countries, it was our honor to host the wine brotherhoods of the world in 2016 in Sonoma and Napa Valleys. The event was the culmination of more than two years of detailed planning, as 203 guests from our Brotherhood and those from 12 countries arrived in Santa Rosa, California for the opening of the Congress on June 8 at the Hyatt Vineyard Creek Hotel. Registration had opened in the Summer of 2015, so the excitement had been building for quite a long time and the feedback from attendees was that they received far more than they had expected!

Members of the planning committee were Grand Commander Buddy Hagner, Grand Treasurer Don Bade, Master Lady Trish Hagner, Master Commander Emeritus (Gulf Coast Chapter) Morris Strickland and Master Commander (San Francisco)/KOV International Emissary Pat Pingitore, who skillfully chaired the Planning Committee. It is important to also recognize the support

of Gentle Lady Linda Pingitore and Executive Director Carol Bade and the tireless efforts of Gentle Lady Linda Evans (of Lighthouse 44 Photography), and Sally Lane and Lydia Griego-Hansen (of Destination Southwest), whose efforts and contributions made certain that even the smallest details were given maximum attention.

The success goes to the support from KOV Chapters across the country who enthusiastically registered; all but three chapters had some representation at the Congress. This list of countries represented included: Austria Finland France Hungary Japan Macedonia

Serbia Slovenia Switzerland The Netherlands United Kingdom United States

As guests arrived, they were warmly greeted, registered and given not only Congress credentials, but also a bag full of gifts. Many then enjoyed gathering with friends from far and near in the Hospitality Suite, which was open a number of times over the course of the Congress and Extension, and always graciously staffed by KOV volunteers.

Article By Trish Hagner / Photos by Linda Evans

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Comes to the United States !

The Congress opened with a reception and passed appetizers on a cool California evening in the garden and a connection to the ending of the 2014 Congress in Reims, France...with champagne from Mumm, but this time it was Mumm Napa, one of our wonderful sponsors. The first bottle was opened by a representative of Mumm with a Sabrage Ceremony. That was followed by the Opening Ceremony and Welcome Dinner in the Knights Valley Garden at the Hyatt Hotel. A representative of each brotherhood in their ceremonial dress was introduced by Master of Ceremonies for the Evening, Pat Pingitore, and the colorful group gathered at the stage for the official opening by FICB President Alan Bryden and the presentation of the FICB flag to Grand Commander Buddy Hagner.

What followed was an amazing dinner al fresco under the stars, with the sounds of the water wall and a beautiful arbor surrounding us. As we dined on Bodega Bay halibut, a salad that included Sonoma herb goat cheese crostini, porcini crusted filet of beef and a chocolate mousse dessert paired with wines from Kenwood, friendships were renewed and laughter filled the air!

After a good night’s rest and a hardy breakfast, attendees boarded our coaches. Our first destination for the day was the Culinary Institute of America at Greystone (CIA), where we had several speakers for our Academic Session. We learned about the history of the building from the historian, Marnie Cunningham and then had the pleasure of hearing from Commander continued >>>

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and Delectus Argentum and finishing with a cherry torte and chocolate ganache which was perfect with the hard to find, Tom Eddy Orange Muscat, we knew that our time together was going to be special. As our lunch was finishing, we were fortunate to draw for door prizes that had been donated by many of the wineries who poured during the Appellation Tasting just prior to lunch. Every bottle was a magnum or more and happily received by those Congress attendees whose names were drawn!

of the Chancellery Chapter, Chik Brenneman, who also is a winemaker and winery manager at the University of California – Davis and Jill Bingham, also from UC-Davis. He gave a terrific presentation about the history of wine followed by a question and answer period that allowed for even further discussion.

As always for these academic sessions, simultaneous translation was available by headsets.

Now it was time for wine! We were very grateful for the participation of a number of wineries at our Appellation Tasting at the CIA. Those wineries included: Chateau de Vie, Delectus Wines, Elyse Winery, Fiftyrow Winery, Homage Vineyard, Honig Vineyard & Winery, Kenefick Ranch Winery, Knights Bridge Winery, Laura Michael Wines, Leto Cellars, Montecello Vineyards, Phifer Pavitt Wine, Schweiger Vineyards, Sherwin Family Estate, Silverado Vineyards, Sterling Vineyards, Summers Estate Winery, Tamber Bey Vineyards, Tofanelli Family Vineyards, Tom Eddy Winery, and Waterstone Wines.

Then we headed back to the coaches and downtown Napa for a little exploring and exercise. Attendees were each given two tasting tickets to be used at participating tasting rooms in the area, plus time to see a bit of the town before heading to dinner.

As the second evening arrived, so did we … at the beautiful William Hill Winery. Many thanks go to one of our major sponsors, Gallo Family Vineyards, for their kindness and generosity. We enjoyed great wines, great food, spectacular views of the vineyards, music from the Bohemians that made you dance, and a sunset you would think you could only dream about. Once again, our dinner was al fresco at long banquet tables decorated with beautiful flowers and tableware. We strolled the grounds enjoying appetizers that included, among other things, grilled shrimp and handmade “on the spot” mozzarella cheese on toast. Who knew it could all taste so good?! Dinner was even better and the wine flowed generously throughout the evening. First course was scallops with an Albariño and a Chardonnay. Our entrée of braised lamb was also served with two wines, Allegrini, Amarone Della Valpolicella Classico and Louis Martini Cabernet Sauvignon, Lot 1. And the

We returned to the historic Founders Barrel Room at the CIA for our lunch. During lunch, we received greetings from the mayor of St. Helena, Alan Galbraith, and a presentation from the delegation from Macedonia about the 2018 FICB Congress, which they plan to host.

As you would expect from the Culinary Institute of America, our lunch was delicious. From the butter lettuce salad with roasted peaches paired with Elyse L’Ingenue to the entrée of grilled hanger steak, vegetables

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THANK YOU VOLUNTEERS

Our volunteers were also critical to the success of the Congress…from preparations to hosting the hospitality room to being bus captains…it takes many to bring great plans to completion. As we share the news of our Congress, let us take this moment to thank our volunteers: JOE & PAT ALT DAVE BARBER BOB & GAYLE BENNETT DAVID & ANDI BLACKLOCK JIM & LULU CURTICE RUSS & NANCY DAVIS KEN HAAPALA KEN & CHERI HICK TOM & CONNIE KOSSEN NAN MCCREARY RAYMOND & KIMERY MCKASKLE BRUCE & JANET MISAMORE DENNIS & WINNIE MOSIER LINDA PINGITORE MANNY & MEG SCROFANI JOHN & CHRISSY SIEMAN MORRIS & LUCY STRICKLAND BOB & JOY TUCEI JEAN-JACQUES & ROSWITHA VITRAC LOIS VAN VOOREN TOM & BETH WEBB MICHELLE WISE

MEMORIES TO TREASURE!

continued >>>

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There are several ways you can look back on the 49th FICB International Congress! With over 1,300 photographs, it would be almost like doing it all again. To review and order photos or a photo album, go to WWW.KOV.ORG under the tab for NEWS in the top banner.

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strawberry shortcake with Chantilly crème was served with a Moscato. As we began to head to our coaches for the ride back to the hotel, we were treated to more sweets and specialty coffees, plain or with special liqueurs, hot cream and shaved chocolate. How were we going to top this evening? The ride back was quiet, as we reflected on the evening and prepared for the next day.

Friday, June 10, we were off to Cline Cellars for tours and tastings and then on to Artesa Winery for lunch … but not just any lunch! With our FICB connections to Cordorníu and their support for this event, we enjoyed tasting wines on the grassy area at the top of the hill outside of the winery’s entrance. Some of

our attendees took tours of the facility while others just enjoyed the hilltop view, the numerous works of art and the gift shop. Our lunch venue was a large enclosed tent where we dined on a delicious salad, paella and perfectly paired wines.

Next, we were off to the Historic Sonoma County Town Square for more wine tastings. Once again, each attendee was given two tasting tickets and a map of participating tasting rooms. This time we also found other shops that had put out the welcome mat with signs in their windows and special offerings from chocolate to olive oils. The word was out that our brotherhoods had arrived!

Before long, we were headed to our much-anticipated Wines of the World event, where each brotherhood brings wines from their home country to share. The variety and abundance were overwhelming!

The site of this event was the Napa Valley Country Club, who prepared an exquisite buffet to be enjoyed along with the wines. We mixed and mingled, and language was never an issue! The clinking of glasses and the laughter was the same in every language.

Too soon it was time to return to the hotel to rest and recharge for what would come on day four of our Congress. continued >>>

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As is our FICB tradition, we parade in the robes of our various brotherhoods to a Mass to celebrate and present our wines at the altar for a blessing. And so it was for us as we gathered in St. Helena on the morning of Saturday, June 11 for our parade. Each country was preceded by children carrying a sign announcing the country represented. Onlookers were treated to the colorful procession that ended at St. Helena Catholic Church.

Father Gordon Kalil led a service that was perfectly tied to our gathering and our united passion for wine. The wonderful presentation by the children’s choir was unlike any we had seen at other Congresses and we so enjoyed listening to the music and watching the delightful faces of the singers. Following the service, we gathered on the steps of the church for our official photograph.

Following the Mass, attendees were encouraged to explore the charming town of St. Helena, whose mayor had welcomed us during our lunch two days earlier. We then drove the short distance to Raymond Vineyards.

Although the day was warm, a gentle breeze and some nice Rosé wine and delicious passed appetizers more than made us feel welcome under the trees and all around the winery. Many took tours while others simply explored, took pictures and visited this unique and charming place owned by Boisset Collection, another of our generous sponsors. Lunch was a delicious buffet and the wines were endless! After lunch, we returned to the hotel to prepare for the evening’s gala event!

On this final evening of the Congress, the gentlemen were handsome and the ladies were elegant for our gala at Buena Vista Winery. We were greeted by the character of Count Agoston Haraszthy, the original founder of California’s first premier winery and our host for the evening, Supreme Knight Jean-Charles Boisset.

Tours, tastings and many pictures of our gorgeous surroundings preceded our Enthronement Ceremony in the courtyard outside the winery. Thirty friends from other brotherhoods around the world wanted to join our ranks and, with a cadre comprised of the commanders or commanders emeriti of the chapters in attendance, we knighted each of these candidates. Each received their tastevin and signed the Great Book, entering their names among ours for eternity. Following our Enthronement Ceremony, FICB President Alan Bryden presented Jean-Charles Boisset with a special award to recognize his importance in the world of wine brotherhoods.

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Dinner began soon after the special ceremonies, accompanied by Amethyst, a trio of musicians playing light classical songs on strings and keyboard. As dinner progressed, Jean-Charles would entertain us with stories and toasts!

The dinner of crayfish and scallop wellington, chicken leg confit and cheeries clafouti with vanilla sauce and ice cream was superb and beautifully created and prepared by Chef Michou Cornu, and paired with Buena Vista wines.

No one wanted to leave ‌ and following dinner, many took the party into the Bubble Lounge for JCB Sparkling Wine. But, alas, all good things must ...eventually...come to an end. And so must our 2016 FICB Congress.

For some, that meant bidding farewell until the next Congress in 2018, but for some, it just meant, let’s get some rest because the Extension is about to begin!

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the brotherhood of the knights of the vine

proud host of the 49th FICB International Congress is grateful to its Sponsors for their kindnesses and generosity.

Thank You

And the following wineries: Carmel Valley Galante Vineyards Lodi Wineries Abundance Winery Berghold Winery Borra Vineyards Harney Lane Winery d’Art Wines Klinker Brick Winery Lange Twins Winery Lucas Winery Macchia Wines Mettler Family Vineyards Mohr-Fry Vineyards St. Jorge Winery Toasted Toad Cellars Van Ruiten Family Winery Viaggio Estate & Winery

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Napa Valley Back Room Wines Gustavo Wine Square 1 Tasting Bar Stonehedge Winery Sonoma Valley Enkidu Wine Highway 12 Vineyards MacLaren Wine Co Passaggio Wines Roche Winery

Appellation Tasting Wineries Chateau de Vie Delectus Wines Elyse Winery Fiftyrow Vineyards Homage Vineyard Honig Vineyard & Winery Knights Bridge Winery Kenefick Ranch Winery Laura Michael Wines Leto Cellars Monticello Vineyards Phifer Pavitt Wine Schweiger Vineyards Sherwin Family Estate Silverado Vineyards Sterling Vineyards Summers Estate Winery Tamber Bey Vineyards Tofanelli Family Vineyards Tom Eddy Winery Waterstone Wines

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...And the Adventures Continue!

By Nan McCreary After our four-day Congress concluded, 109 passionate souls remained to continue the exploration of the Napa and Sonoma Valleys. We began the FICB Extension on Sunday with a visit to the iconic Russian River Valley, one of California’s premier wine regions, known world-wide for delicious cool-climate Chardonnay and Pinot Noir. Our first stop was Balletto Vineyards, whose tasting room was named Number One of the Week by Wine Country This Week in March of 2015.

We were not disappointed. The moment we stepped off the bus, we were greeted with generous hospitality and a refreshing glass of Pinot Gris. From there, we tasted our way through their wines, while enjoying the lovely patio area, taking photos with the #DrinkBalletto social media frame cutout, visiting the gift shop, or hanging out by the vineyards. It was a great way to start the day.

Next, we traveled through one of California’s most diverse and beautiful wine regions to our second stop, Pellegrini Family Vineyards and welcomed by Supreme Knight Robert Pellegrini. This vineyard was one of the first Pinot Noir estates in the Russian River Valley and now, in its third generation of wine making, a source for many of the Valley’s top Pinot Noirs. Upon arrival, once again, we were greeted with “liquid refreshment” and an invitation to a full tasting of their wines. Then, while we were enjoying our wines and the lovely setting, we heard the

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beat of country-western music and, much to our surprise, beheld the Steve Minkin Group that included a group of ladies and gents arriving to entertain us with…. yes, square dancing. It wasn’t long before we were all on the dance floor, do-si-do-ing and Virginia Reeling with strangers from all over the world who were to quickly become our new best friends! Once we had exhausted ourselves, we indulged in an old-fashioned barbeque with all the fixins’. With this kind of hospitality, no one wanted to leave, but we had miles to go before we slept, including a reception and dinner at Gloria Ferrer Caves and Vineyards. It’s a good thing we got a little exercise to make room for the next meal!

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Gloria Ferrer was founded in 1982 (and the winery built in 1986) by the Ferrer family, the makers of Freixenet cava. Named for the matriarch of the family, Gloria Ferrer was the first sparkling wine house in Sonoma Carneros and the first to plant Champagne clones in the area. As we quickly discovered, the setting is stunning, with a terrace overlooking rolling hills of vineyards, and a spacious, contemporary tasting room. After we enjoyed a sampling of Gloria Ferrer’s sparkling wines and paired cheeses, we were escorted downstairs to the caves, where more wine awaited. Then we were seated at long tables with paper table cloths and a bib for each person. This, we could tell, was going to be the pièce de résistance of an already amazing day. Teams from Sorensen Catering in Sonoma appeared laden with buckets of lobster, shrimp, sausage, artichokes, corn, potatoes and bread, which they dumped ceremoniously on the tables in front of us. There was just one thing for us to do: dig in! And dig in we did. And when we finished, we were reminded by Gator Nation, a Zydeko band, that the night was young! Armed with more vino, we hit the dance floor, and we danced and we danced and we danced. And, if we weren’t dancing, we were watching the international crowd, particularly the Hungarians, whirl around the room with multiple partners in tow.

One of our Hungarian guests was heard saying, “This is the most fun I have had in my life!” That said it all. It was a great day, and an even better night. And there was more to come.

On Monday — the last day of the Extension — we began our day at Comstock Wines in Dry Creek Valley, an appellation touted by many as producing the best Zinfandels in Sonoma County. After tasting their wines and listening to an informative presentation by winemaker Chris Russi, we had no doubts that we were drinking “the best of the best.” Two highlights of this visit were touring the state-of-the-art cellar with its two concrete egg amphoras, and exploring the estate Old Vine Zinfandel Vineyard, which is estimated to be over 110 years old.

Anything other than our visit to Comstock would have been a hard act to follow — unless it was the Inn at the Tides Restaurant in Bodega Bay. Here, we were treated to a scrumptious Pacific seafood buffet in a beautiful setting, with views of the Sonoma Coast, and lovely ocean continued >>>

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FICB EXTENSION ARTICLE CONT’D FROM PREVIOUS PAGE

breezes. Bodega Bay, incidentally, was the backdrop for the 1960s Alfred Hitchcock classic, “The Birds.” The icing on the cake of our visit to the Sonoma Coast was a stop at a dramatic cliffside viewpoint overlooking the Pacific Ocean. In what had to be the best photo op of the week, we all lined up along the cliff —with the rugged Pacific behind us — and posed for a photograph taken by our intrepid shutterbug and official professional photographer, Linda Evans, who had to climb on top of a bus to ensure that we could all fit in the picture.

As if the visit to Comstock and Bodega Bay hadn’t been enough, there was still more: Korbel Champagne Cellars, nestled among the beautiful redwoods in Guerneville. The Korbel Winery was established by Bohemia-born Francis Korbel and his brothers, Joseph and Anton, in 1882 and is the oldest continually operating Champagne house in North America. The visit to Korbel included a tasting, of course, and a 50-minute tour through the historic Champagne cellars and the history museum. On display was the largest Champagne glass ever made, commissioned by the Korbels for the San Francisco 1915 World’s Fair. The glass, painstakingly assembled with imported Czech crystal, stands 4 feet tall and is two and half-feet in diameter. Beside it was the largest Champagne bottle in the world, holding 120 liters. That’s nearly 1,000 glasses of bubbly.

Tired, fulfilled and certainly happy, we returned to the hotel for the Grand Finale of the Congress: a Celebration of Friendship Dinner. We started with a reception in the Hyatt’s Vineyard Creek Knight’s Valley Gardens, with wines provided by Macchia and Toasted Toad Cellars. For many of us, this was an opportunity to try some new varietals, including Graciano (a Spanish grape) and Primativo (no, it’s not the same grape as Zinfandel). Following the reception, we moved inside to the ballroom, where a wonderful Mexican feast awaited as did a wide variety of wines, all from Lodi wineries, accompanied by music from the Carlos Herrera Quartet, a Latin band. Again, we danced and we danced and we danced. After six full days in which we were pleased to share so many flavors of our America, we bid our final farewells to friends from near and far and we returned to our hotel rooms realizing it had been a wonderful week with so many fabulous memories to sustain us…until next time.

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The Brotherhood of the knights 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 2016

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Our host, Bruce Misamore, in his wine cellar

Rick Canchola in Misamore wine cellar

ARIZONA

SPRING IN TUCSON Throughout the spring numerous chapter members attended wine club tastings at a number of our favorite southern Arizona wineries, leading up to the Arizona Chapter’s Spring event, a scrumptious wine dinner at Contigo Latin Kitchen, at the Westin La Paloma Resort in Tucson. A lucky thirteen of our chapter were able to attend including our past commander, Bill Oates, recently certified as a Master Sommelier. Many thanks also go to Commander Emeritus Eb Wilkinson. Always willing to call on his connections, Eb was able to arrange this event on our behalf.

After chorizos, our five-course meal included a purslane and treviso salad with peppadew peppers and a delicious beef tenderloin with piquillo pepper confit. Think New Southwest (and Old) at its best! Each course was paired with the perfect wine and those wines spanned the globe from New Zealand, Spain, California and Washington State. The gathering of friends around the table and the meal, of course, were thoroughly enjoyed by all.

BY LESLIE ELDENBURG

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The tasting room in the Misamore wine cellar with Janet Misamore, Andy Jensen, Leslie Eldenburg, Tom Pitts, John Kovacik

Our Summer event was a weekend stay in Sedona and the Verde Valley, which are in north central Arizona.

Five couples from southern Arizona and the Phoenix area were able to make the trek, some staying up to three days. View the pictures here to learn who the lucky members were, and ask them for details and stories! We hope many others will join us for future adventures.

Nancy Minor and Andrea Canchola

On Saturday, August 6th, we were treated to views of multi-hued stone formations, delicious hors d’oeuvres and some wonderful Caduceus and Four Eight Wineworks Bordeaux blends at the Sedona home of Knight Bruce Misamore and his lady, Janet, who are members of the Houston Chapter but have a second home in Sedona and are involved in the Arizona wine industry.

While the vistas from the Misamore’s home, perched high above Sedona, are spectacular, that would not adequately describe their wine cellar, which is a very artistically-renovated, large buried water tank discovered on the property when they were building. It was buried treasure and the work they did there has been featured in magazines. It truly is an amazing place and the pictures only provide a small peak into our experience there!

SUMMER IN SEDONA continued >>>

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Our group at Contigo Latin Kitchen

After an enjoyable afternoon, we all traveled to Javalina Leap Vineyard and Winery for a tour of the winery and a brief history of wine making in Arizona presented by the owners and winemakers, Rod and Cynthia Snapp. We then enjoyed and appreciated a wonderful five-course meal featuring exceptional Javelina Leap wine pairings.

All of the courses were outstanding, especially the main course with encrusted beef tenderloin and coconut panseared sea scallops. At Bruce’s invitation, we were also fortunate to have Tom Pitts join us for both Saturday events. While currently leading the Verde Valley Wine Consortium, Tom was once a Knight in a KOV chapter in Dallas, Texas. Although the chapter is no longer active, he did bring his tastevin and we were happy to welcome him back into the fold!

Kathy Fory and Bill Oates

Gee and Andy Jensen

Sunday morning found us at L’Auberge de Sedona’s creek-side restaurant enjoying brunch, while Sunday afternoon was “on your own” time to visit Cottonwood/Verde Valley wine tasting venues. More thanks go out to Bruce Misamore for a very detailed guide to all of the various wine tasting rooms available in the area. A few of us stayed Sunday evening and enjoyed a lovely dinner with Bruce and Janet at the Cucina Rustica in Oak Creek Village. Every one of us came away from the weekend enriched by the beautiful scenery and certainly more knowledgeable about Arizona wine making and its history.

Dinner in the Arizona Room at JAVELINA LEAP Winery

Miki Jackson, Eb Wilkinson and Tami Cobb

JAVELINA LEAP tasting with Bruce & Janet Misamore,Tom Pitts, and winemakers Cynthia & Rod Snapp

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NÄSIPUISTO

The Finland Chapter gathered on a summery picnic to Näsipuisto, a beautiful park built in the early 1900s. The evening was warm and we enjoyed ourselves listening to the lovely sounds of a string quartet. We felt like being on a small time travel since there was an old precious palace and live baroque music.

Everyone had brought delicious foods and tasty wines which were arranged on a table. There was a huge set of different kinds of delicacies. It was great to taste everything with such a great and relaxed company. The most special wine was from Japan, a white wine made of Koshu grapes, brought from its land just for this event.

The evening was very successful. It was the tenth time we gathered for this picnic tradition and absolutely one of the best we’ve ever had.

Article & Photos by Olli Heikkilä

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Finland

PERFECT PICNIC IN

STANDING: Carlie Godwin,Trish Hagner, Kenny Windham, Susan Wingert, Sherry Storey, Nathan McHardy, Buddy Hagner, Kit Wingert, Diane Drake,Tom Webb and Tom Storey SEATED: Laura Collins,Tiffany Bobbs and Julie Ratliff

Shapley Shaply’’s

Mississippi

ASSEMBLAGE at

By Sherry Storey

The Mississippi Chapter of the Knights of the Vine met on a typical Mississippi June evening for their annual Assemblage at the prestigious Shapley’s, known far and wide for their steaks and seafood. It was a fairytale type of evening as reported by Sherry Storey Once upon a time (June 18, 2016), there were three lovely maidens who wished to find a group of like-minded souls who enjoyed wine and food as much as they did. They chanced upon Commander McHardy, in a wine shop no less, who promised he could make their wish come true. As they arrived for the Assemblage they were welcomed with a glass of Broadbent Vinho Verde, Portugal, paired with delicately seasoned boiled shrimp. During the meet and greet time, they did feel as if they had found those like-minded souls they had been seeking. From the “Hear Ye! Hear Ye!” by Master of Ceremonies Tom Storey, they were in awe with the presence of Grand Commander Buddy Hagner, Master Treasurer Trish Hagner from Houston, Texas, and Com-

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Gaither & Carolyn Rowe, Diane & Nicky Drake

mander Tom Webb of the Tennessee Chapter, along with the Mississippi Cadre all dressed in robes and hats, marching in behind Counselor Kit Wingert, carrying the KOV Banner. As the induction ceremony began, Master Lady Candidates Laura Collins and Tiffany Bobbs were called forward to serve as principals. Master cupbearer Carlie Godwin asked for their attention for instruction in preparation for the solemn induction into the order. After passing the tests of the water and wine, and taking the sacramental oath, they were escorted to Commander Nathan McHardy, who helped them kneel to be elevated to the Rank of Master Lady. Vice Commander Kenny Windham presented each with her Tastevin with a flourish. Lady Candidate Julie Ratliff was called forward to take the oath, escorted to Commander McHardy, to be elevated to rank of Gentle Lady. Afterwards, Vice Commander Windham presented her with a Tastevin. Master Secretary Susan Wingert requested all three sign their names in the Golden Book and Master Scribe Sherry Storey presented each with her own Grand

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Thad & Sandra McLaurin,Trish & Kenny Windham

Diploma. Master Commander McHardy then declared the Mississippi Chapter Assemblage ended and invited all to join in the wines of Honor and the Royal Feast to follow. And the fairytale evening continued. A special gift from Commander Nathan and his Master Lady, Leslie, was a double Magnum of Talbot Chardonnay Sleepy Hollow Vineyard, 2012, from the Santa Lucia Highlands, which complimented the Panko Crusted Crab Cake with Vanilla Saffron Corn Cream perfectly.

The 750 ml bottling of the same wine was served with the salad course. Pan Roasted Halibut with Shitake Lardo Hash and Horseradish Beurre Blanc was enhanced by the Fore Family Pinot Noir, Carneros, 2009. An added zenith to the feast was a Filet Maison with Roasted New Potatoes paired superbly with a 2012 Ramey Cabernet Sauvignon, Napa Valley. Lustau East India Solera Sherry, Jerrz, Spain, enhanced the dessert course of a sumptuous Bread Pudding with Butter Rum Sauce.

Well-deserved accolades abounded around Commander Nathan and Master Lady Leslie for their first Assemblage in planning the festive dinner and impeccably matching the wines with each course.

Lesley McHardy,Tiffany Bobbs, Heather & Kit Wingert Summer/Fall 2016

Tom Storey, Norm Harris, Nathan McHardy Buddy Hagner Tom & Sherry Storey, Carlie & Cathy Godwin, Carolyne & John Reece, Ramona & Perry Green

And yes —Laura, Tiffany, and Julie —wishes can be granted, and the chapter is honored to have you as new members.

Tom & Connie Kossen,Trish & Buddy Hagner 23

Tour of

Lodi

Friday, May 20th, about 60 people, all members of Knights of the Vine and Lodi Amateur Vintners Association toured the Trinchero Family Estate’s Lodi Facility.

Nearly 70 years ago, when Italian immigrant Mario Trinchero left New York City in search of a better life for his family in Napa Valley, no one could have predicted the unprecedented success that would follow. He and his brother purchased Sutter Home Winery. From the world’s first-ever White Zinfandel to some of the most sought-after vineyards in Napa to a portfolio of more than 45 global wine and spirits brands, the Trinchero Family Estates of today is an enduring symbol of the American Dream.

It was a beautiful day; weather was perfect for a tour.

We broke up into three groups of 20 people. The tours were led by Steve Birtwhistle, Winery Manager, Glenn Andrade, Vice President of Wine making, and Kent Mann, Vice President of Operations. We started the tour where the grapes would arrive on trucks and go through a crusher-destemmer before going into fermentation tanks. We then made our way through the massive wine making facility.

One of the first things we noticed was that the facility was spotless. The machines, the floor, the wine making facility and bottling warehouse were all immaculate.

Other items of note include huge, climate controlled fermentation and storage tanks that allowed the winemakers to control temperature to precise degrees. Despite the size, the wine could still be made with precision. The warehouse can hold millions of cases, all of which are moved by robotic machinery on pallets that are stacked 10 high in a warehouse longer than a football field.

The plant is highly automated with robotic machinery doing most of the work while being overseen by factory workers. The workers are typically rotated to different positions every 15 minutes to keep them engaged and

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By Sandy Tudor

prevent them from repetitive movements. There are over 300 employees with about half of them transferred from Napa and the balance hired locally. Most of them enjoy the fact that even though it is a large wine making facility, it is family owned.

Not only do they ship wine internationally (some famous brands include Sutter Homes, Ménage a Trois, Trinity Oaks, Napa Cellars and many boutique wines), their equipment is international as well and include a machine from Canada that wraps the pallets; the system from Italy that places the bottles on those pallets and, from Germany, quality control sensors. The huge robotic racking tower, however, is manufactured in French Camp, California, just 30 miles from Lodi.

The evening ended with a dinner at the Woodbridge County Club featuring wines supplied by the members.

The Lodi Chapter, in cooperation with the Lodi Amateur Winemakers Association, raised $5,000 for a worthy scholarship program, the Ironstone Concours d’Elegance Foundation, at their September event, the “Harvest Moon Homage”. The scholarships were awarded on Thursday, July 23 when the Friends of the California State Fair started the season strong with their annual Gala at Cal Expo. The Gala is a night to celebrate California’s best youth as Friends of the California State Fair awarded 23 scholarships totaling $46,500 which included the money raised by the Lodi Chapter / Lodi Amateur Winemakers Association partnership. This year’s scholarship was presented to Brandon Ho from Napa, California. Scholarships were awarded to students in a broad range of areas such as: Agriculture, animal science, arts, teaching credential program and viticulture.

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It was a relatively quiet start to 2016 for the San Francisco/Bay Area Chapter. As energy was poured into preparations for the International Federation of Wine Brotherhoods Congress, anticipation mounted for the opening day on June 8th.

A welcome respite in those preparations came in April when a few of us visited DRNK winery in Sebastopol for a tasting of Ryan Kunde’s fabulous array the wines he produces in western Sonoma County.

One of our Supreme Knights, Jean Charles Boisset, provided tremendous sponsorship for events at Raymond Vineyards and Buena Vista Winery.

Another Supreme Knight, Robert Pellegrini, hosted one of our Extension gatherings; the very popular barbeque with a Square Dance troop and line dancing to boot.

TIME TO

DRNK stands for the family initials Dale, Ryan, Nancy and Katie. Located in Sebastopol, the heart of the Russian River Valley, DRNK produces distinctive wines based on Ryan’s deep knowledge of the vineyards and his aptitude for technology. It’s a better wine for the next generation.

with logistics and coordination. All of their assistance was very much appreciated. Their efforts made the Congress run smoothly throughout the entire session and extension.

By Pat Pingitore

This has been a major goal of our Chapter—to discover the young up-and-coming winemakers and introduce them to our membership. We planned to introduce Ryan to some of our city members during the summer.

The highlight of the first six months, however, was the participation of more than 50% of our membership in the FICB 2016 Congress and its Extension. Having the events close by made it very convenient for KOV Knights and Gentle Ladies to either attend the entire Congress or some of the events offered where capacity permitted.

Many of our Chapter members played important roles, hosting our National and International guests at their wineries, providing wines at some events or volunteering

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Our Master Knight Paul Maroon, poured some of his Coombsville appellation wines at the Wines of the World tasting.

Gentle Lady Linda Pingitore was instrumental in finding, coordinating and contracting all of the musical acts for the entire Congress and Extension. There was a wide range, something to appeal to everyone, and our international guests got a taste of Zydeco!

San Francisco

Wine making is in Ryan Kunde’s blood, growing up as he did: a fifth generation winegrower on his family estate, dating back to 1904. Blending the craft of wine making with science, Ryan stepped out on his own by starting a new winery with his wife, Katie, and her family, the Dougherty’s.

A personal thank you to my neighbors, Meg & Manny Scrofani (a Knight); my daughters & sons-in-law, Andi (Gentle Lady) & Scooter Blacklock (Knight), and Chrissy & John Sieman were invaluable resources for coordination of wine transfers to venues, and directing traffic for our procession in St Helena.

That pretty much took care of the first 6 months of 2016 - one for the ages!

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Van Gogh to Barbecue Ladies of the TN chapter: Sandy Barrios, Beth Webb, Holly Elkin, Gayle Bennett, Christina See, Peggy Larkin, Susan Edmonds, Debbie Meyers, Christi Skinner,Trish Hagner, Sheila Bentley, Carol Langsdon, and Judy Fink

From

Tennessee

By Beth Webb

On a beautiful, cold and starry night in January, the Tennessee chapter gathered at Memphis National Golf Club for the annual Feast of St. Vincent Assemblage.

Members and guests entered the dining room of the club through balloon stars to see a beautifully decorated room based on Vincent Van Gogh’s painting, The Starry Night. We welcomed Grand Commander Buddy Hagner and Master Lady Trish Hagner as special guests. A Simonnet-Febvre Cremant and passed hors d’oeuvres kicked off the evening. Before a backdrop of The Starry Night, the Cadre, with the assistance of the Grand Commander, inducted Gentle Lady Peggy Larkin into the brotherhood. Always dependable, Peggy took her induction seriously, especially when asked, “…and what color is this wine?” Ahhh! And she answered correctly!

Our first course was a Pan-Seared Diver Scallop served with a Cotes-du-Rhone Blanc. The second course, Smoked Duck Breast, was paired with Ghost Pines Pinot Noir, followed by Pan-Seared Prawns served with Vietti D’Asti Barbera. The star of the evening was the Grilled Lamb Chop with Rosemary Jus, paired with a Beau Rivage Bordeaux. Lavender and Cardamom Crème Brulee accompanied by a delicious Felsina Vin Santo, topped off the perfect evening. It was a fabulous dinner by Executive Chef Daniel Shramek! The wines were selected and presented by Karen Massey with Southwestern Distributors.

Wine themed corn hole game!!

Following the ceremony, Donna Wolf, popular area violinist/fiddler, entertained during dinner, playing a variety of music. Our artist and Master of Hospitality, Gentle Lady Sheila Bentley, created the beautiful menu card—a watercolor expression of Van Gogh’s theme.

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...and what is the color of the wine?

LtoR: Buddy Hagner, Mike Fink,Tom Webb, Peggy Larkin,Tucker Larkin, Sheila Bentley, Bob Bennett, and Robert Meyers

A small but energetic group attended the Memphis Symphony Orchestra’s annual Mother’s Day concert on the lawn of the Dixon Garden and Gallery. A variety of wines and hors d’oeuvres were shared while the orchestra entertained with Big Band music.

The beginning of summer meant a hamburger cookout!

Gentle Lady Holly and Walter Elkins once again entertained us in their beautiful back yard, complete with a wine-themed corn hole game. It was such fun that we look forward to playing corn hole at future events! The program for the evening was ‘What’s going to be available at Costco?’ in anticipation of the new Tennessee liquor law allowing wine sales in grocery stores starting July 1. The feature of the evening was supposed to be a five-liter bottle of Banfi Centine Toscana (purchased at Costco) but, alas, the bottle met its demise en route to the event. Not a pretty sight. In spite of the loss, a great time was had by all! While still loyal to local wine and spirit shops, some of our members bought wine at grocery stores on July 1—just because they could and to celebrate a long awaited event!

And we were proud to have six of our members representing the Tennessee chapter at the FICB Congress in California. What a wonderful opportunity to meet with other members of KOV as well as members of wine brotherhoods around the world! We can hardly wait for the next FICB Congress.

Jerry & Susan Edmonds

Tucker & Peggy Larkin, Debbie Meyers, Beth Webb

Walter Elkin and Knox Everson

Robert Meyers offers Rudolph a taste!!!

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Life as a

Wine Judge Wine Judging… we all do it whenever we pick up a glass of wine, whether we know it or not. We judge whether we want to drink it or pour it out. How technical is this judging that we do? For most of us, not very -- it simply is whether or not we like it and want to drink it. For others, it is a bit more of a complex issue, especially if we are judges in a wine competition.

As we all know there are many Wine Competitions held annually. The reasons and sponsors of these competitions are as varied as the wines entered, but the majority of the competitions are organized to promote the quality of the entered and winning wines. And who are the judges in these competitions? Depending upon the individual competition, the judges may simply be “wine people” from the local area, or more “credentialed” judges from around the world. There are quite a few organizations that teach “about” wine, but only a few those actually guide the student and teach how to “judge” wines.

‘aroma’ and ‘bouquet’ of the wine, and yes, those terms are distinct. First, the ‘aroma’ is derived from the source of the wine, the grapes. Does the wine smell like roses, peaches, apples, berries, etc.? Secondly, the ‘bouquet’ comes from the wine making practices used. Does the wine present any yeastiness, spiciness, oakiness, vanillas, smokiness, etc.? The judge determines the level of aroma and bouquet found in each wine and its appropriateness and scores it accordingly.

The judge will then proceed to the ‘taste’ of the wine.

Actually, the tongue can only perceive four sensations – sweet, sour, bitter and saltiness. (Technically, a fifth

As a judge in one of these competitions, just what is done? It is not simply determining what one ‘likes,’ but the quality of the wine must be ascertained. A judge should be able to properly award a medal to any wine based on its quality, even if (s)he does not ‘like’ it.

This also lends the argument that any wine is capable of being a gold medal quality wine no matter from what varietal it is made.

When presented wines in a flight of similar wines, the judge first assesses their appearance.

Is the color appropriate for the category presented, how intense is the color, and is it clear, bright, or even brilliant? Then the judge goes in for the smell of the wine. This includes both the

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taste is also beginning to be accepted, that of ‘umami’ or savory, but the basic four are still the dominant tastes.) The judge evaluates these taste components and their balance to each other. Also, as the wine is tasted, certain aspects of the wine reach the olfactory senses through the ‘backdoor’, the retronasal passage. All of these sensations are used to develop the ‘flavor’ of the wine, which is also part of the taste. At this point the judge can also assess the texture of the wine; is it thin or medium bodied, or full and rather ‘chewy’? After this contemplation of the wine, the judge will spit out the wine in order to not consume the alcohol and be impeded from judging the other wines coming later within the competition – and in many competitions this could be hundreds of wines.

However, after spitting, the judge is also evaluating the finish of the wine. Does it linger on the palate for a short or long period? Is this lingering pleasant, or does it become bitter? Is it a simple or rather complex finish?

And the judge will finally then evaluate the overall impression of the wine. Is it balanced, rich, thin, fruity, complex, simple, enjoyable?

By putting all the above pieces together, the judge will determine the final evaluation score for the wine. This score would then fall into a gold-medal, silver-medal, bronze-medal or no medal award category. Thus the wine is fully evaluated by the individual judge; however, the whole judging process is not quite completed.

Within almost any competition, an individual judge is usually not the sole evaluator. There are usually three, four or five judges at each panel or table. All of these judges are presented the same wines to evaluate at the same time. Once each judge has individually judged all wines, the table captain will usually begin a discussion of each wine in order to ascertain the overall evaluation and a consensus that each judge

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has scored each wine in a similar range. This table average of the judges’ scores will be the final determination of what, if any, medal will be awarded to each wine.

By using this ‘table approach,’ each individual judge’s thresholds of component perceptions or other evaluation techniques will be balanced out by the table and a fair evaluation can be made for each wine.

After the first flight is completed, additional flights of wine are then presented to each table of judges, until all the wines entered into the competition are fully evaluated. Depending upon the competition, there may be additional evaluations that need to be made to determine the best wine in each category or the best of show award for the total competition, sometimes referred to as the ‘sweepstakes’ rounds. These evaluations would be similar to the initial evaluations, but may be streamlined a bit as all of these presented wines in the taste-offs are already winning wines.

As you can see, the judging of wines can be a serious exercise and not just the determination of whether or not one will finish what is in one’s glass. As an enjoyer of wine progresses from simply ‘liking’ or ‘not liking’ a wine, many of the above evaluations are beginning to take place in order to come to that decision whether they know it or not. The wine enjoyer is beginning to evaluate and understand just why they may or may not ‘like’ the wine. They might not be a fully-trained wine judge, but they are beginning to understand their own palates and can now determine why they like and enjoy a wine or not. They are becoming better judges of wine.

By

Dave Barber

Dave Barber is a Certified Wine Judge through the

American Wine Society as well as the Competition Chairman for the Atlantic Seaboard Wine Association.

He is also Secretary/Treasurer for the Winegrape Growers of America. Dave is also a charter member of the Nation’s Capital Chapter of the Brotherhood of the Knights of the Vine and also serves as Provost for the Northeastern United States.

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By Commander John Boothby

BACK ROW: Bill Webb, Suzy Moss, Arlene Wall, Dave McGowan, Lisa Crouse, Morris Strickland, Lucy Strickland, John Boothby, Buddy Hagner, Joff Clarke, Janice Hall FRONT ROW: Lynn Lofton, Adrienne Boothby, Miles Culbertson, Gregg Goodhart

Gulf Coast

Wonderful Assemblage at the

White House Hotel

By Commander John Boothby

The Mississippi Gulf Coast Chapter held an outstanding Assemblage on April 23 at the White House Hotel in Biloxi. In addition to the enthronement of five new members, the highlight of the evening was the change of command. The chapter was honored to have Grand Commander Buddy Hagner and his wife, Trish, in attendance.

The mantle of Master Commander of the Gulf Coast Chapter passed from Morris Strickland to John Boothby. Morris and his wife, Lucy, started the Gulf Coast Chapter in 2003. In accepting the command, Boothby, who’s been a Knight since 2011, said, “We appreciate the Stricklands’ tireless efforts in starting this chapter and making it successful. We’re all indebted to them and look forward to building on this legacy.”

The beautifully restored White House Hotel (www. whitehousebiloxi.com) was the perfect setting for the

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gala, which began with cocktails on the third level terrace as the sun set over the Gulf of Mexico. The formal dinner included Tapanade Skewers with Taittinger Brut; a first course of Drunken Shrimp Remoulade with Spy Valley Sauvignon Blanc; Truffled Wild Mushrooms and Carbonara-style Risotto with Diora Pinot Noir; Alligator Corn Dogs and Honey Creole Mustard with Treana Cabernet Syrah blend; Adobo Grilled Hangar Steak and Jalepeño Roasted Corn with Hess Alomi Cabernet Sauvignon; and a dessert of Fresh Berries and Champagne Sabayon with a 1927 Alvear Pedro Ximenez Solera Sherry.

New Knights and Gentle Ladies enthroned in April are Gregg Goodhart, Miles Culbertson, Dave McGowan, Adrienne Boothby and Lynn Lofton. Each of them passed the tests and knelt for their knighting before taking the solemn oath with raised left hand and then

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signing the membership roll with a flourish. Master Commander John Boothby happily welcomed these new members and pointed out, not even one lost an ear in the knighting ceremony.

In other news from the Gulf Coast Chapter, 35 percent of the membership attended the 49th Congress of the FICB in Napa and Sonoma. For members left behind, a highlight was receiving dispatches from Master Commander Boothby. Here’s an example: “Holy Smokes, this stuff takes some dedication! We are on the go from the time my iPhone opened my eyes until William Hill winery Lot 1 Reserve Cab closed them. It’s truly beautiful out here. Adrienne and I might start a winery. We hear the way to make a small fortune in wine is to start with a big fortune.”

I’m a little jealous of all the other countries having a chant-type cheer during dinner so I’m trying to whoop something up. Adrienne won’t let me do ‘Who Dat’ or ‘Stand Up and get Krunk’ :-( Off to more fun, sun and cold air!!”

In other news from the Gulf Coast Chapter, three Gentle Ladies hosted a Wine Gathering at the Beau View Condos club house in Biloxi. The hostesses, Arlene Wall, Diane Burton and Suzy Moss, provided a congenial setting and an assortment of tasty appetizers. KOV members brought bottles of wine to share and several brought potential members.

Looking toward the future, the new Master Commander has promised that the Gulf Coast Chapter will have “unstructured fun” while continuing to learn more about fabulous wines and the traditions surrounding the celebration of wine and those who enjoy it.

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17 th Annual Grand Assemblage &

Enthronement Dinner

Austin

Master Commander Jerry Gatlin and Gentle Lady Susan Gatlin

It was a festive night at Austin’s Four Seasons Hotel and the 17th Annual Assemblage for the Austin chapter proved once again that the Cadre really knows how to throw a party. Thanks to the leadership of Master Commander Jerry Gatlin and his dedicated group of fellow officers who had spent months planning the event, the night was splendid in all respects. This year’s event was well-attended, with 76 guests in black tie and cocktail attire enjoying spectacular food and wine.

Music by the Liz Morphis Trio welcomed guests at the reception. The guests mingled and noshed on passed hors d’oeuvres, which included Braised Short Rib on Mini Jalapeño Biscuits, Salmon Tartar on Rice Crackers, Crisp Bacon Croutons, and Sunny Side Quail Egg Vegetarian Humus on Pita Chips. As old friends exchanged conversational tidbits, the anticipation for the grand dinner to come heightened.

By Forrest Preece, Master Scribe Photos: Charles Quinn Photography

Kelley Lightfoot, Susan Gatlin, Debra Dresser

Buckner Hightower, Lisa Hall, and Amelia Bullock

Madeline & Jon Nash, Mary Ann & Andrew Heller

Then the doors to the dining room opened and the guests were ushered to their seats. Soon the cadre procession filed in to the solemn strains of the “Theme from 2001” which segued to an instrumental of “Red, Red Wine.” (Yes, there was boogying on stage. Austin is, after all, a music mecca.) After introductions of visiting dignitaries Buddy Hagner, KOV’s Chairman and Grand Commander; Trish Hagner, Master Treasurer, Houston Chapter; Lois Van Vooren, Provost General, South-

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western United States; and Denman Moody, Provost General, Central United States Emeritus, the induction ceremony for eleven new members began. The ceremony also included a special tribute to recently deceased VIP and cadre member Jo Anne Christian and elevation of her to Master Lady status. Her award was graciously accepted by her daughter Elizabeth. Commander Gatlin also honored Knight and Gentle Lady David and Sylvia Jabour with elevation to Master Knight and Master Lady status for their continuing generous support of Austin non-profits through their company Twin Liquors.

Randy & Deb Davis Groves

Grand Commander Buddy Hagner, Greg Eden and Dorothy Drummer

Bill Krumpack and former Austin Mayor Bruce Todd

Then came the highlight of the evening -- Executive Chef Elmar Prambs provided yet another stellar dinner. The menu was stunning, starting with the salad of Kale, Radicchio, FrisĂŠe, Roasted Cauliflower, Toasted Hazelnuts, Sun-dried Cherries, and Citrus Dressing. It was followed by a second course of Lemon Risotto, Pan Seared Seabass, Champagne Sauce Herb Salad, and Crabmeat. Moving to the meat courses, guests raved over the Smoked Lamb Chop, with Sweet Potato Cake, Tangy Yogurt

Larry Peel and Paul Brown Marc & Christy Collier; Denman Moody, Susan & Ed Auler and Marijo Moody

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AUSTIN CHAPTER CONT’D FROM PREVIOUS PAGE

Sauce, and Wilted Arugula. Then the diners tucked into the Roasted Beef Tenderloin, Mushroom with Herb Polenta, Fried Brussels Sprouts with Orange Lime Marmalade, Seared Carrots, and Sea Salt Chili Flakes. For dessert, a delicate Crème Brulee pleased all the palates.

Rick & Clare Lotspeich

During and after the meal, the Liz Morphis Trio serenaded the party with selections from the Great American Songbook and dancers took the floor. As the evening was winding down, many of the guests lingered in the formally decorated dining room or wandered out to the Four Seasons patio overlooking Lady Bird Lake where they waxed eloquent and philosophical.

And wait! What was that? Someone exclaimed, “Per Vitem! Ad Vitam!”

AUSTIN CHAPTER HOLDS SPRING PARTY The Austin Chapter of Knights of the Vine had a festive spring party at the palatial Hill Country home of Polly and Steve Barbaro, near the Austin Country Club. Over 90 guests were graciously greeted by Polly and Steve, who had his playful dog Marcie on a leash. Once inside, guests were treated to an array of wines from the bar and passed hors d’oeuvres -- Sesame Crusted Ahi Tuna with Almond Ginger Relish and Wasabi Aioli on Crispy Wontons and Applewood Bacon and Jalapeño Wrapped Quail with Rosemary Habanero Glaze.

The guests toasted old and new friendships with NV Veuve Clicquot Yellow Label and then moved on to tasting other fine wines. Many of the bottles being poured were from the chapter’s cellar and some were donated to the event by Master Commander Emeritus Larry Peel from his private collection. The wines included a 1998 J Vineyards Chardonnay Russian River Valley (95 Cellar Tracker); a 2005 Ridge Monte Bello Chardonnay Santa Cruz Mountains (95 Wine Spectator); a 2011 Kistler Vine Hill Chardonnay Russian River Valley (95 Robert Parker); a 2011 Kistler Chardonnay Sonoma Coast (93 Stephen Tanzer); a 2006 Malvira Langhe Tre Uve Piedmont; a 2010 Briziarelli Rosso Mattone Montefalco Umbria; a 2009 Domenico Clerico Barolo Cabot Mentin (94 Robert Parker); and a 2009 Chateau Cambis

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By Forrest Preece, Master Scribe Cote du Rhone. Riccardo Guerrieri, owner of Grifo Imports, donated the 2010 Briziarelli Rosso Mattone Montefalco Umbria.

About thirty minutes after the guests arrived, the sumptuous buffet prepared by Kurant Events was served in the dining room. Guests selected from delectables such as Chopped Salad with crisp Romaine, iceberg and Bibb lettuce, Roma tomatoes, fresh basil, crunchy celery, diced cucumbers, sliced avocado, focaccia croutons and Steve Barbaro (with Marcie, his dog) and Marilyn Rabkin

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green goddess dressing; Wild Mushroom Cheesecake with Green Onion Coulis; Paprika Rubbed Beef Tenderloin on Cornmeal Cheddar Biscuits with Chipotle Aioli; Mosaic Chicken Strudel - roasted chicken wrapped in phyllo with carrot, red pepper and asparagus; and Roasted Vegetables - eggplant, red and yellow peppers, carrots, zucchini, asparagus and Portobello mushrooms.

Baskets of Rosemary Sea Salt Focaccia accompanied the food and Assorted Petite Desserts were a perfect ending to the meal. Master of Partis Rose Betty Williams was complimented by all the Knights and Gentle Ladies for another remarkable job on the food and event planning

Master Commander Jerry Gatlin, Maryleigh Neece, Robyn Pesce and Larry Peel

Many a spirited conversation was overheard on topics such as the hyperactive Austin real estate market, the presidential race, and new restaurants on the local scene.

Guests also traded stories about upcoming summer trips and about the Dell Match Play golf tournament which had just finished. Master Commander Jerry Gatlin and his wife, Gentle Lady Susan, did a fine job of presiding over the party, moving among all the circles of friends.

Megan Cannon, Polly Barbaro and Tami Schroeder

As a gentle mist began to fall, guests departed while remarking what a fabulous time they had experienced. And wait!

What was that? Someone said, “Per Vitem! Ad Vitam!�

Kathleen Fish, Eddie & Renee Butler and Kay Stowell

Debra Dresser, Kandace Eakin, Susan Gatlin and Dean Dresser

Sylvia & David Jabour Forrest Preece, Karen Leeke, Linda Ball and Paul Leeke

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Los Angeles

Rita Korn, Darwin Beckel and Bobbie Brundige with the Cadre

GRAND ASSEMBLAGE AT The Los Angeles Chapter held its Winter Assemblage on February 6th, 2016 at Oakmont Country Club in Glendale, where we’ve celebrated this special event several times. There’s a delicious degree of comfort when the space is familiar, and the food is always sublime. Hats off to the Chef and to Vice Commander Janet Hamilton for her careful planning and pairing of wines and food.

Our first course was a colorful Vegetable Harlequin with Baby Beets, Carrots, Haricot Vert, and Asparagus with Goat Cheese and a French Vinaigrette. Accompanying that course was a 2013 Alma Rosa Pinot Gris from Santa Barbara, California.

Our entrée was succulent Colorado Lamb Chops served with a Pinot Noir Wild Thyme Reduction. Minted Roasted Eggplant & Peruvian Roasted Potatoes completed this elegant entrée. We enjoyed a 2013 Larmer Syrah from Santa Ynez in Santa Barbara county, not too far from LA.

This was followed by Striped Bass Filet with Heirloom Tomato Coulis and a Spring Vegetable Risotto. A 2013 Cakebread Chardonnay was the perfect wine to sip with this course. Thank you, Napa Valley!

Dessert was an outstanding Warm Vanilla Soufflè with Grand Marnier Sauce. What better to pour than a Taylor Fladgate 10-year-old Tawny Port from Portugal? Nothing. It was superb.

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We inducted Gentle Ladies Bobbie Brundige and Rita Korn and Knight Darwin Beckel into our chapter, all talented, interesting people who promise to make the coming year memorable.

Last, we premiered our new website: www.kov-la.org. The Los Angeles chapter invites other Chapters to share our events and occasions. Check our website and the national website’s calendar to see what we’re up to!

LOS ANGELES CHAPTER AT FICB Attending the International Congress from Los Angeles were Commander Jim Hamilton and his guest Karen Vales, Vice Commander Janet Hamilton and Master Historian Cathie Smith. Highlights were… were…every single moment. The conference built and built on itself: every occasion, every meal seemed to top the previous one.

Master Historian Cathie Smith, Master Commander Emeritus Neill Foster,Vice Commander Janet Hamilton & Commander Jim Hamilton

CLOCKWISE FROM TOP LEFT: Rosie Waageschiet & Charles Urtizuastegui; Hanne Rudolph (left) and Mary Lotz (right) Ted & Deborah Ludford

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Seeing the international members in their distinctive robes as they were welcomed and introduced the first evening was fascinating. The gathering in St. Helena, where all attendees were in robes and hats for a procession to St. Helena Catholic Church for a blessing of the wines was a page out of history, the robes calling up the garb of medieval scholars and royalty.

The evening at William Hill felt like inhabiting a special wine feature in Sunset magazine. There wasn’t a place to look that wasn’t saturated with beauty. Ditto the evening at Buena Vista. Those lucky to stay over for the extension experienced a Low Country Boil with Zydeco music in the caves at Gloria Ferrer. Think lobster. Think corn on the cob and artichokes. Think drawn butter and champagne. Oh my.

Days and nights were filled with wonder.

Hours and hours...no, months of careful planning, seeing to every detail created a series of seamless events. Congratulations and thanks to the volunteers who created this experience for us!

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Jack Galante: Carmel’s King of

Cowboy Cabernet The Brotherhood of the Knights of the Vine Supreme Knight Jack Galante has followed his family’s entrepreneurial spirit to establish one of Monterey County, California’s premiere wineries, Galante Vineyards. Jack’s great-grandfather, J. F. Devendorf, founded the town of Carmel-by-the-Sea in 1902. He later built the Pine Inn and the prestigious Highlands Inn, which are still operating today. In 1969, Jack’s parents purchased a 700-acre cattle ranch in rustic Carmel Valley. In 1983 they added premium grapes to the property. While working on the ranch during summers, Jack developed an affinity for the cowboy life, and for growing grapes. After earning a Master’s degree in geography from Pennsylvania State University, and working as an environmental planner in San Francisco, Jack returned to his roots at Galante Vineyards in 1991 to take over the family ranch. Several years later, he built his winery and began producing estate-bottled wines with the first vintage in 1994.

The rest, as they say, is history. Today, Jack produces award-winning Cabernet Sauvignon, Pinot Noir, Merlot, Malbec, Petite Sirah, Viognier and Sauvignon Blanc from grapes grown on 30 acres of his ranch. He is known as one of the premier Cabernet Sauvignon producers in Monterey, and all of California. Jack is a cowboy through and through, from the tip of his Lucchese boots to the top of his Stetson hat. His wine names reflect his love of the cowboy culture: Cowboy Cuveé, Blackjack Pasture Cabernet and Kick Ass Red, to name a few. The labels are sprinkled with cowboy philosophies, such as “Don’t squat with your spurs on” and “Always drink upstream from the herd.” His wine club is not a club, it’s a “gang,” where members can experience a wide array of benefits offered through three levels of membership: Foreman, Trail Boss and Wrangler.

Jack, as a leader in the Central Coast wine industry, was inducted into KOV’s Houston Chapter as a Master

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By Nan McCreary

Knight, and then elevated to Supreme Knight in 2011 at the recommendation of Grand Commander Buddy Hagner and the Grand Council. Today, he is active in the Monterey Peninsula Chapter. Jack’s wife, Dawn (a Master Gentle Lady in our Brotherhood), has her own line of wines, Dawn’s Dream, which include Chardonnay, Rosé and Pinot Noir with grapes sourced from the finest vineyards throughout Monterey County.

Dawn’s winery is tied to non-profits to benefit woman’s and children’s causes, including Rising International and Voices for Children-CASA. Both Galantes have tasting rooms in downtown Carmel-by-the-Sea. Jack recently took time from his busy schedule (as the Soberanes Fire licked toward his property) to talk with The Arbor about his family history, his love of ranching and wines and his service in the Monterey wine community. As always, he was charismatic, witty and charming, and an exemplary representative of what it means to be a KOV Supreme Knight.

The Arbor

The Arbor (TA): Thank you for taking the time to chat with The Arbor. Let’s start by talking about your family history.

Jack Galante (JG): As you know, my great-grandfather founded the town of Carmel over 100 years ago. We are currently celebrating the 100th anniversary of the incorporation of the town, and Galante Vineyards has made the official Centennial Cabernet for this event (a blend of 75% Cabernet Sauvignon and 25% Petite Sirah). We have a very long history in the area. My parents purchased the ranch in 1969 purely as a cattle ranch, which we still are. We run a full beef cattle business. In 1983 my dad had an idea to plant some of our fields in vineyards. The very famous Durney Vineyards was already operating in our area, started in the late 1960s, and he was making some world-class Bordeaux-style wines, so my dad got us together as a family and we pitched in our funds to start our own vineyard.

TA: Historically, have you always been a part of Galante Vineyards?

JG: Yes. I helped put the vineyards in and worked there during summers when I was out of school. I enjoyed that a lot. When Dad wanted to slow down I agreed to take over management of the property. I’d been involved in agriculture my whole life. I love agriculture and working with the land and the cattle.

TA: Why did you decide to build a winery?

JG: I wanted to produce ultra-premium estate bottled wines. I specialize in red Bordeaux varieties — big wines, like Petite Sirah, Malbec and Cabernet. I’m known for those. I make an award-winning Sauvignon Blanc, and a killer Viognier as well. I also make a little Pinot Noir, a very beautiful Burgundian Pinot, with grapes that are grown on my property at 1800 feet. We also make wine for five other wineries because we are a custom crush facility as well.

TA: You also produce your wife’s wines, Dawn’s Dream, at your winery, correct?

JG: Yes, she started Dawn’s Dream five years ago. The “dream” wasn’t to start a winery, but to further her passion working with women and children at risk, so her whole business model is tied to non-profits focused on this. Dawn makes donations in time, product and money. She has been very successful with her brand and her Rosé was picked as Monterey County’s top Rosé three years in a row. Her Pinots and Chardonnays are fabulous as well. Her production is doubling in size this year due to demand as her Dream Team and direct sales expand. continued >>>

TA: I understand that you have a love of wines, too. Operating a ranch and a vineyard seems like a natural fit.

JG: I love wines. I always have. I lived in Europe when I was younger — in Switzerland and Italy — and worked in both places. I grew up around wine and the culture. I have a master’s degree in geography so the geography of wine has always been very dear to me. Wine is such an incredible geographical element — probably the most geographical commodity that we have. I enjoy the whole social aspect and culture around wine.

Summer/Fall 2016

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TA: You are a big supporter of sustainability.

How do you incorporate that into your viticulture?

TA: You obviously have quite a following. How many members do you have in your “Wine Gang?”

JG: We practice dry farming when possible but use drip-irrigation when required. We farm organic as much as possible, but if we see a problem, we’re not adverse to non-organic solutions. On occasion we plant a cover crop, depending on what the soils need. It all depends on the year. We believe in growing the finest grapes possible at low yields and letting the wine speak for itself.

JG: We have over 500 members. We call it a “gang” not a “club” because it is not like a traditional wine club.

Our members can choose the wines that they would like to get in their two shipments per year, although they can always take Jack’s Picks as well. This is a lot more work for us but we want our members to have the wines they want. We have different levels of benefits and perks depending on the Gang Level. We throw a big party every year for our members and we have a studio apartment in Carmel that’s available for members at discounted rates. We also make a special wine for members only each year.

TA: What is unique about your wines?

JG: Our wines are known to last a long time.

We’re one of only a few Bordeaux producers in the area because of our geographical location. We’re in the mountains, not along the Monterey Coast, which is known more for its Pinot Noirs and Chardonnays. We have a completely different climate — cold nights and hot, dry days. We can have a 60-degree temperature variation between day and night, with little fog influence. It’s an awesome climate for Bordeaux-style wines. From the top of our ranch, we can see 360-degrees to Carmel Valley and the Pacific Ocean. It’s beautiful.

TA: I love that you have incorporated your love of ranching into a cowboy theme for your wines. Tell us about that.

JG: Our roots are grounded in cattle ranching and I never met a cowboy who didn’t like a good drink! We have cowboy philosophies on the back label of all of our bottles such as, “If the world made sense, men would ride side saddle.” Our wines have western names as well. ‘Blackjack Pasture’ Cabernet is named after an old roping horse. The ‘Cowboy Cuveé’ is a special wine made just for our Wine Gang. Some of our wines are named after our special vineyards, like ‘Almond Flat’ Pinot Noir and ‘Olive Hill’ Petite Sirah (we also grow olives). We’ve also recently introduced a new port style wine, ‘Bull’s Eye Red.’ Our first vintage sold out in a month and we are just now releasing our newest vintage.

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TA: What is next on the horizon for Galante Vineyards?

JG: We’re about to launch a crowd funding campaign to plant a new vineyard on our property at the highest elevation in Monterey Country where we will grow Sangiovese and Cabernet Sauvignon to make a Super Tuscan wine. This exquisite site is well suited to these varietals with lean soils and a perfect temperature range.

We will use our renowned Blackjack Pasture Cabernet root stock and Sangiovese cuttings from some of the finest vineyards in Italy. This will be a first in our region and the wine will sell for over $100 a bottle once produced.

TA: What do you like about operating a vineyard and a winery?

JG: The best thing about it is that you’re dealing with people who 99 percent of the time are happy and who really enjoy your product. You’re not selling something that someone needs, but rather something that someone wants. I really enjoy that about the business. I also like creating a product from the beginning – from growing the grapes to producing the wine. There is incredible diversity in the wine business. My team has been with me for over 30 years so we are very in tune with our product. The wine business encompasses so many disciplines from land planning, to agriculture, water management, soil science, design, marketing, chemistry, sociology, religion, and the list goes on. It is always interesting and you are always learning.

The Arbor

TA: What are the challenges of being in the wine business?

JG: It’s not an easy business. The two biggest challenges are ever increasing government regulations and high labor costs. I spend a large amount of my time dealing with permitting issues of some kind or another. It’s easier to sell wine in Europe than in some states. It is unfortunate that it is still difficult for American citizens in some states to purchase wines of their choice. The small farmers are on the losing end in the U.S. Even small farm loans are costly and difficult to acquire. We just keep doing our best and move forward.

TA: What trends do you see in the wine industry today?

JG: I see people enjoying boutique wines more and more. They’re searching out smaller wineries, and more hand-made wines. A lot is happening here in Carmel.

I opened the first tasting room here 11 years ago, and helped write the city’s wine tasting policy. Now we have 15 tasting rooms, and Monterey County has been picked by the Wine Enthusiast as one of the top ten

wine destinations in the world. Carmel is a great place for wine tasting. You can park your car once and walk to all the shops, restaurants, tasting rooms, hotels and even the beach. I am proud to have started it all.

TA: You are a Supreme Knight with KOV, the highest honor in our organization. Congratulations.

Why did you decide to become involved in KOV? JG: Buddy Hagner (Commander of the Houston Chapter and now Grand Commander) and I are great friends. I was traveling a lot in Texas selling wine, and Buddy nominated my wife and me for membership in the Houston KOV, and later as a Supreme Knight.

I joined the Monterey Peninsula Chapter several years later since this is my home and I could be more involved.

I came in as a member of the Cadre, and have been on it ever since. It’s been a great experience, meeting people who also have a love of wine and the wine industry. We are now working to revitalize our chapter and bring in new members and new programs. We are in a region that is renowned for its wines and we want to incorporate that even more into what we do as an organization. For years we’ve sponsored a scholarship for wine education at Cal Poly University in San Luis Obispo, and we hope to continue that as well.

TA: What do you see as an advantage to membership in KOV? JG: KOV offers a great opportunity for social interaction among people with similar interests, people who want to have a great time and enjoy food and wine the way it should be enjoyed — in a very casual, social way. There is nothing snobbish about our organization in any way.

It is about people laughing, having a good time and enjoying great food, wine and camaraderie.

TA: Jack, you have given us some wonderful information, and a personal glimpse of Galante Vineyards. We are so happy to have you as a member of KOV. Thank you so much.

JG: Thank you. It was great talking to you.

Summer/Fall 2016

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Nation’s Capital

Grand Commander Richard Hagner (fourth from right) and Gentle Lady Trish Hagner (third from right) joining the Cadre and Guests. Master Aviatrix Margy Natalie (center) assuring the stability of Sir Knight

Grand Assemblage On the eventide of the 9th day of April in the Year of our Lord 2016, seven members of the Cadre of the Nation’s Capital Chapter of the Brotherhood of the Knights of the Vine welcomed Grand Commander Richard Hagner, Master Gentle Lady Trish Hagner and a total of twenty members and guests of the Brotherhood to The Inn at Willow Grove in Orange, Virginia for a special knighting of Sir Knight and a formal dinner in celebration of his acceptance into the peerage.

Having attended such events for over 15 years, Sir Knight executed the duties of symbolic knight flawlessly; demonstrating his enormous knowledge from broad exposure to fine wines of Virginia, America, and the world.

Fittingly, the Inn is near Montpelier, the home of James Madison, the principle author of the Constitution and a great friend of Thomas Jefferson. What better place to express appreciation of the aspirations and bountiful fruits of America? The village of Orange is graceful; hearkening to a time past, near but far from the urban hustle of Washington. A splendid weekend retreat.

By Ken Haapala 42

After the Champagne reception, all partook in a delightful evening Master Heralder demonstrating that Walt Rachele and Chef Jason Daniels Pat Valas well understood his instructions – use your imagination! From the cellars of the Inn at Willow Grove, Chef Daniels selected local Virginia wines to brilliantly accompany his ingenious courses. The Cadre of the Nation’s Capital Chapter complemented the Chef ’s selections with fine wines from elsewhere in America and the world. The event demonstrated the brilliant wisdom of Thomas Jefferson who imagined that some of the finest foods and wines in the world will be created in Virginia. And now they are.

The Barboursville Pinot Grigio went superbly with the Smoked Salmon Cheese Cake with Chives and Myer Lemon Custard. Then, the Seared Scallops Au Gratin with Enoki Mushrooms, Smoked Seaweed and Scallop Mayo were matched with an intriguing Gray Ghost Victorian White.

The Arbor

With the Sweet Tea Grilled Quail, Collard Green Eggroll, Peanut Sauce we had the first of our double pairings. The Gray Ghost Ranger Reserve was paired with a Brown Bag Chardonnay, Russian River. Guess what was in the brown bag.

The Double Cooked Beef Tenderloin, Tomato Jus, Baby Spinach were served with Parsnip Purée. The double pairing of a Bernadotte, Haut-Médoc, 2003, and a Worthy, Sophia’s Curvée, Napa, 2010, brought out the complexity of the course, each emphasizing different components.

The double pairing with the Bitter Chocolate Mousse with sea salt, bacon straws, accompanied by fresh fruit and sweet cream was a delightful Misty Mountain Mead and, of course, an Andresen Fine Tawny.

Master of Ceremonies David Barber, Karla Snellings,Walt Rachele and Charles Franklin

Chef Daniels captured the importance of pairing local wines with great foods, and provided a tribute to the imagination shown by Thomas Jefferson.

Grand Commander Richard Hagner (right) and Grand Vice Commander Ken Haapala (third from left) with Chef Jason Daniels (center) and the skilled wait staff thanking them for a delightful evening

Pat Valas,Walt Rachele and Trish Hagner share a toast

Summer/Fall 2016

Announcing the duties of symbolic Knight

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Lake Tahoe

UNE FETE Extraordinaire

…or as we came to name the event “Over the Top.” With only 37 seats available for this extravaganza, once again, we had a turn-away crowd. Apparently the word got out about truly extraordinary this event was going to be.

While it might have started out as another event in its early planning stages, it quickly morphed into a “happening,” the kind of experience that becomes an memorable adventure of the palate. Master Ladies both, Mai Nguyen and Stephanie Harris were the collaborating Chefs who put this “Over the Top” as we enjoyed Caviar, Mai’s freshly prepared Truffle Patè, and Fromage du Saison with Piper Heidsieck Brut. Legume d’Hiver, Escargots with Bourgogne Blanc-Chablis Grand Cru, Confit du Canard, Haricot Verts, and Lentilles with Chateauneuf-du-Pape and finally, a dessert of Trois Morsures avec Chocolat with Grand Marnier, an original creation

by Stephanie.

It was, indeed, une fete extraordinaire!

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The Arbor

The American Fine Wine Competition of 2016 recognized four winemakers for their excellence of product and contribution to the world of wine.

and Ron’s sparkler which is crisp and light …a part of his line and imported from Portugal. The following courses were magic!

Greg La Follette, winemaker; Violet Grgich of Grgich Hills; Pam Starr of Crocker and Starr and our own Master Knight Ron Fenolio of Veedercrest.

Poached Prawns Garni with 2012 Sauvignon Blanc (Rutherford) which had a lovely, citrus background.

The French Laundry added Veedercrest to its wine list and Trader Joe’s has made a significant acquisition of Ron’s wines for retail sale in its stores. Not to be undone, Tahoe Chapter had a most extraordinary winemaker dinner featuring the Veedercrest label with Ron coordinating pairing with two of the most accomplished chefs in our area, Ben Knox and Alex Downing. Our event took place at the unique and highly rated “Stella’s” in Truckee. A turn-away crowd got to experience a gustatory marvel and, but for Ron’s generosity, we couldn’t have touched this event for twice the price.

Passed appetizers included Steak Tartare, Duck Liver Patè, Prosciutto San Danielle

Summer/Fall 2016

Crispy Skin Pan-Seared salmon and Shiitake Mushrooms with 2013 Pinot Noir (Santa Lucia Highlands) which drank like an exquisite burgundy.

Pan-Roasted Rack of Lamb and Parisienne Gnocchi with 2009 Malbec (Yountville origin); a big favorite, which compared highly to a Mendoza.

Chocolate Mousse, Brandied Cherry Coulis with 2005 Cabernet Sauvignon (Rutherford); chocolate overtones, unbelievably perfect for the dessert.

Ron and the chefs introduced each course and explained the pairing process. A generous Master Knight, Ron made his wines available to us at winery wholesale prices.

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LAKE TAHOE CHAPTER CONT’D FROM PREVIOUS PAGE

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BREAKING NEWS: TRAVEL TO

SOUTH AMERICA WITH US!

As you will see below, we are planning a great trip in January 2017 to explore the wonderful wines of South America! So far, there are 22 KOV members from the Lake Tahoe Region and the San Francisco Chapter heading for the Andes wine country and we hope more of our friends from KOV will join us!

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In anticipation of this grand tour we presented an evening of the Wines and Foods of our upcoming South American Odyssey.

From Chile Food - Chilean Sea Bass Ceviche, Milloquin (white bean & cilantro), Beef and Squash Sopaipillas Wine - Anakena and Vistmar Vineyards Late Harvest.

From Uruguay Food - Ensalada de Noche Buena (exotic fruits with red onions, pecans, and cilantro).

Wine - Pisano Torrontes Rio de Los Pajar.

From Argentina Food - Grilled Gaucho Steak with Chimichurri Sauce, Tabbouleh with Tamarind Glazed Tiger Prawns, and Empanadas.

Wine - Malbec from the Mendoza region.

From Brazil Food – Brigadieros (chocolates with pistachio, apricot, and more chocolate).

Wine - Sangria

All foods were prepared fresh by our own Master Lady Stephanie Harris with the able assistance of Brazilian trained dessert Chef Vanessa Dodds.

JOIN US FOR A

SOUTH AMERICAN GRAND WINE TOUR

DEPARTING ON JANUARY 31, 2017 The Lake Tahoe Region and San Francisco Chapters have organized a tour and cruise in South America! This all-inclusive professionally guided program leaves Santiago, Chile to explore the Chilean wine country before proceeding through the Mendoza region of Argentina to the Parisian-like city of Buenos Aires. From there, you will board the Norwegian Sun for a seven-day cruise to Rio de Janeiro, Brazil and experience the wines of Brazil and Uruguay. Space is still available on this affordable, yet first class trip.

CONTACT MASTER LADY STEPHANIE HARRIS AT KOVLAKETAHOE@GMAIL.COM Coordinated by the Lake Tahoe Region Chapter

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The Arbor

Dallas Pennington and daughter Tammy

Mint Julips with Janice Batchelor and Sharon Bitz

Suzanne Oppegard, Steve Johnson - winner of the Men’s Best Hat trophy - and Sara Curtis

Turf Club

By Suzanne Oppegard

On May 7, over 30 members of the Chancellery Chapter along with several guests from the Lake Tahoe Area Chapter were welcomed at the Turf Club at Cal Expo for the 142nd running of the Kentucky Derby at Churchill Downs. We enjoyed a fabulous buffet lunch featuring prime rib, fried chicken, and a variety of wines from Ironstone Vineyards, plus a dessert bar. The race, often called “the most exciting two minutes in sports” was simulcast around the club. The strategies for picking which horse would win were as many as there were horses so picking a favorite was tough, but, ultimately, the one most often selected was Nyquist. What great skill (or was it just great luck?) as Nyquist was the winner and a number in our group were rewarded nicely based on their betting skills. The big winner was Chuck Bathchelor who took home $125. Other winners were rewarded for their selections as well and all agreed that it was fun to make bets on our favorite horses.

Loretta Baughman, Judy Henry, Ivone Bowers - winner of the Ladie’s Best Hat Trophy - and Marian Kirby

Chancellery

Kentucky Derby at the

Marilyn Baker and Charlie Kesmodel

Oh, but there was more fun with our derby day! We also held a contest for both men and women for the best derby hat which is a part of this great tradition. The hat judges had a difficult time choosing the best hats as there were so many different and beautiful hats. Yvonne Bowers was the winner of the lady’s hat contest and Steve Johnson won the men’s category. Each was presented with a very large trophy donated by our member Sara Curtis plus a nice bottle of wine.

What an exciting afternoon; so full of fun, friends, good food and wine … and as we departed, we all agreed that we could hardly wait to return next year.

Summer/Fall 2016

Suzanne Oppegard, Debbie Forgarty, Kristen Dozier,Tina MacMurray, Ray Johanson, Stan Oppegard (BACK ROW) David Dozier, Greg MacMurray and Steve & Sally Johnson

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MEMBERS IN TH SUSAN AND ED AULER TEXAS WINE AMBASSADORS Supreme Knight and Supreme Gentle Lady Ed and Susan Auler of the Austin, Texas Chapter, were recently featured in the Texas Highways magazine as “extraordinary Texans” and the headline called them “Texas wine ambassadors”. Both labels are richly deserved after being among the early pioneers to plant vineyards and make wine in Texas. Add to that The Daily Meal – a wildly popular and respected food and beverage website included Fall Creek Vineyards in their ‘101 Best Wineries in America’. This honor comes right on the heels of three Gold Medals and a Double Gold Medal in the prestigious San Francisco International Wine Competition - more than any other Texas winery for Texas-grown wines and more Gold medals than most California wineries. In addition, two Fall Creek wines, the 2014 Chardonnay and the 2015 Headwaters Reserve Chenin Blanc were included in Texas Monthly’s 19 Best Wines for Summer.

Fall Creek Vineyards is one of the three oldest wineries in Texas having been founded in 1975 in Tow, Texas and their award-winning wines have been served to presidents and princes. Ed, along with co-owner and wife Susan Auler, are well-known throughout the industry for securing the ‘Texas Hill Country’ appellation (AVA) designation for the Hill Country, which is one of the largest viticultural areas in the country. More recently, they have opened a second Fall Creek Vineyards location in Driftwood, Texas. “There is an explosion of wineries and vineyards in Texas,” says Susan Auler, “but not all of them are getting the right technical information on how to grow and make wine. We want to share what we have learned to help others, and we want to raise the bar for all of Texas.”

The Aulers believe that wine making should be a collaborative endeavor. “The wine community in the Hill Country is very supportive: If we run out of filters or something, there is usually someone nearby who can fill in, and vice versa. It’s been so heartwarming—the people and the experiences that we have had over the past 40-plus years in the wine making world. Wine is like a magnet: it draws people together.”

GEORGE CAFLISCH Giorgio “George” Caflisch, a member of the Houston Chapter of the Knights of the Vine since 2012, was recognized in August 2016 as a Certified Sommelier by the Court of Master Sommeliers.

Giorgio started his wine journey as many Italians kids do, with a little glass of watereddown wine at family dinners, and the rest is history. A lawyer and mediator by day, Giorgio (the “Italian Wine Guru”) moonlights as an instructor on Italian wine at the Texas Wine School in Houston. He obtained a WSET Level 3 Advanced Certification with Distinction through the Texas Wine School in 2012, an Italian Wine Specialist certification, with Honors, from the North American Sommelier Association, in 2013, and the Italian Wine Professional certification, with Honors, from the Italian Wine Central in 2015. Giorgio has been a volunteer judge at the Houston Livestock Show and Rodeo Uncorked International Wine Competition every year since 2011 and has written thousands of tasting notes on CellarTracker as the “Tannic Beast.”

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The Arbor

HE NEWS JERRY AND BRUCE FRY OF LODI, CALIFORNIA Every year the California Association of Winegrape Growers (CAWG) selects a recipient of the prestigious Grower of the Year award. The award is given to an individual, family or company that exemplifies an excellence in viticulture and management. This year’s recipients not only are efficient and successful wine grape growers, but also excel in leadership within the industry. Not many people today have as long of a history in the agriculture industry as Jerry and Bruce Fry of Lodi, California. For the father and son team, being chosen to receive the highest honor bestowed

by CAWG, is a testament to their commitment to the wine grape industry.

This genuine care and commitment to their work, makes this father and son team two of the most respected wine grape growers in the community. Not only are they leaders in the industry, but they also truly believe in giving back to the community. They both dedicate much of their time to advocating for wine grape growers and serving the industry in other ways. Mohr-Fry Ranches was one of the original six Lodi grape growers to certify their vineyard under the Lodi Rules for Sustainable Wine growing. Bruce explained that growing grapes sustainably and being held accountable for it gives consumers the benefit of knowing that they are purchasing wine produced from grapes that were grown with the utmost care to the crop as well as the environment. Jerry and Bruce know about good economics and building good relationships within the industry. Their sought-after grapes are sold to20 different wineries in and out of California. “Some of the wineries produce Mohr-Fry and Marian’s Vineyard designated wines,” noted Bruce. “It’s about building recognition and getting the name out there, so people know quality grapes come from Lodi.”

For this reason, among others, Jerry was one of the founding directors and former chair of CAWG. “CAWG is very near and dear to my heart,” expressed Jerry. “I am proud to be a part of this organization.”

Jerry is one of the reasons CAWG has been such an important part of the industry. His leadership has paved the way for others to follow. He served as president of the Lodi District Grape Growers Association in 1969-70. He also served on the California Wine Grape Inspection Advisory Board, Knights of the Vine and other wine grape grower associations.

BERS IN Summer/Fall 2016

Jerry is a Supreme Knight, his wife Peggy is a Master Lady and Bruce is a Knight in the Lodi chapter.

Orange County

OC’s Lively Annual Gatherings As is tradition, our chapter started 2016 with our planning party and wine dinner and at the home of Master Commander Tom and Kris McCrystal in January. Wine, brought by members, was complemented by a catered Asian dinner. Our annual gatherings in February proved to be a busy month! Super Bowl Sunday we gathered at the estate of Jim and Linda Loomis to watch the big game. We nibbled on sumptuous hors d’oeuvres and enjoyed the superb wines brought by our knowledgeable Knights and Gentle Ladies. And while watching the Academy Awards at the lovely home Steve and Dianna Bulkeley, our chapter stuck to what it knows best: WINE! We also engaged in our own survey of the year’s movies and the member who correctly predicted the most category winners would take home the “Wino” our version of the “Oscar.” This year the highly coveted award went to Susan Seaver!

In April, we ventured north for the 4th annual wine country road trip. Tasting the award winning wines in the areas around Paso Robles, Los Olivos, and San Luis Obispo areas is always an amazing experience. We started at Andrew Murray Vineyards, which was followed by a picnic at Zaca Mesa Vineyards before ending our first day at Foxen Canyon Winery.

Greeted by Kathleen and Tom Mass, the owners of Pear Valley Winery, we began Day 2. Among our favorites there were the Viognier and the Charbono. From Pear Valley it was off to Victor Hugo Winery where our hosts, Vic and Leslie Roberts, were very gracious and shared so much about their family owned winery. The Malbec and Zinfandel were favorites, and we all fell in love with the Rosé blend of Malbec, Merlot, Zin and Syrah. As lunch time approached, we were off to the winery of Supreme Knight, Gary Eberle. We enjoyed a bottle of Eberle Viognier and Reserve Cabernet over our picnic provisions.

We closed Day 2 at DAOU Winery, and after our our tastings and determined that the standout wine was Chemin De Fleurs.

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The last day started with a visit to Lone Madrone before heading to Fratelli Perata, a small family winery where a family member shared some great wines with us. Other wineries we stopped at, and highly recommend for anyone going to the area are: Grey Wolf, Barton Family, Hunt Cellars, and Opolo Vineyards. Traveling together and enjoying great wines while interacting with the wineries insured that our bond would grow even stronger as we experienced this memorable time together.

On May14, we traveled back in time, experiencing a bit of old Orange County history by visiting the historic home and garden of Helena Modjeska located in Silverado Canyon. Our own Gentle Lady Sue Marucci shared the history and took us on a private tour of its magical history.

Tucked away on the banks of Santiago Creek in Modjeska Canyon, lies the century old home of world renowned actress Madame Helena Modjeska. Named for the grounds’ resemblance to the Forest of Arden in Shakespeare’s “As You Like It,” Arden is designated a National Historic Landmark. This was Modjeska’s retreat when not traveling and performing on stage. Born in Cracow, Helena Modjeska (1877-1909) was a Polish actress who came to American in 1876 where she had an enormously successful debut in San Francisco.

The Arbor

After our tour, we traveled to Sue’s ranch where we had a Mexican Fiesta along with a number of great wines. It was a wonderful day to learn some history and enjoy the company of our fellow Knights!

A much anticipated event is our Annual Duffy Boat Tour in Newport Harbor, which was held on June 11.

John Morelko and Cheryl Binns, the proud owners of one of these handsome yachts, have been the vanguard of our little fleet as they lead the procession around the very expansive harbor of Newport Beach. The second vessel, piloted by our own Bill Losee, an able bodied sailor of the high seas, provides additional accommodations assuring no member gets left on the dock!

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KOV Gives Back

By Cathie Smith

Part of the mission of the Brotherhood of the Knights of the Vine is to further the advancement of wine production and the enjoyment of wine made in the United States of America. To achieve these goals a number of scholarship programs at various institutions have been established and are funded by our members.

Over the years we have heard from many of the recipients of these scholarships and have had the pleasure of meeting some of them in person. Today many of the recipients of our scholarships are working at many wellknown wineries around the world and teaching at major universities.

While it’s a given that the Brotherhood of the Knights of the Vine is an organization of wine enthusiasts, growers, vintners, merchants, sommeliers, chefs, and aficionados, you might miss the fact that all of these members are also marked by their generous natures; and not just in sharing the joys of wine. Many chapters, representing regions all over the country, have established charitable giving as a way to give back by investing in the future of viticulture in America. KOV chapters provide gifts of financial support to programs and scholarships.

Recipients of this generosity range from universities and community colleges to 4H clubs and Future Farmers of America. From East to West, here’s how some KOV chapters put their generosity to work.

Chancellery Chapter, Sacramento - Hats off to Chancellery for starting a great tradition. Chancellery’s current commander, Chik Brenneman, is the winemaker and facilities manager for the Department of Viticulture and Enology at the University of California at Davis, where he’s responsible for all wine making and vineyard operations that support the department’s teaching and research mission. He also reviews the applications of students for consideration of scholarship assistance including those who receive any KOV-related scholarships at UC Davis. The two recipients for 201516 are Cassie Bullock, a Viticulture Graduate student, and Bob Coleman, a grad student who works for Treasury Wines while he pursues his PhD in Agricultural Chemistry/Wine Chemistry. The list of prior recipients is impressive when you see where they are now. One notable recipient is David De Sante (1995 recipient) who has not only DeSante Wines, but is consulting winemaker for a number of other wineries as well.

UNIVERSITY OF CALIFORNIA AT DAVIS From the beginning, in the year 1974, when there was only one chapter of the Knights of the Vine, cadre officer William F. Cowan, the Chief Deputy-Director of Food and Agriculture for the State of California, established a Knights of the Vine Scholarship Fund at the University of California at Davis.

The scholarship fund has provided financial assistance through awards granted to students who are pursuing studies in enology or viticulture, and who may need some encouragement and financial support. To be eligible, the student must have completed a baccalaureate degree and be in pursuit of an advanced degree leading to a career in the wine industry or related areas. Since the first award in 1974, our Brotherhood has provided scholarships to well over 100 worthy student scholars selected by the University.

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Los Angeles – Master Commander Emeritus Neill Foster, the longest-serving KOV Commander at 32 years, knows that the LA Chapter gave $2000 per year every year of his tenure. Current commander Jim Hamilton says that the tradition is still in place during his two years as commander and with plans to continue this worthy tradition. The recipient? The School of Enology at the University of California, Davis. Mark Foncannon at UC Davis confirmed that LA’s first gift was in June of 1983.

Lake Tahoe Region Chapter – Commander Ernie Grossman’s chapter is comprised of some seventyfive active members who are, according to Ernie, “philanthropically inclined.” Each September, just prior

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to the forthcoming Assemblage, this Chapter delights in contributing funds for scholarships to professional studies in wine and food. Beneficiaries include the University of California at Davis, California State University, Fresno State, Texas A & M, The Culinary Institute of America and the California Culinary Academy.

Grossman said, “We have been doing this for about a dozen years and have probably given some $20,000.00, possibly a bit more, over the years. Our gift to Texas A & M was in memory of one of the founding members of the Houston Chapter, Arthur Platt. Although we have never been advised who the recipients of our grants have been, we have received acknowledgements from each of the beneficiary schools recognizing our gift.”

Lodi - Commander John Tudor’s chapter sponsors a fund raiser every year for the benefit of the FFA and 4H, collaborating with Lodi member Gentle Lady Gail Kautz and the Kautz Foundation. Their fund raiser, the Ironstone Concours d’Elegance, is an antique and classic car show that takes place each year at the Ironstone Vineyards, just outside Murphys, CA. Proceeds go to the two groups named above. The Lodi chapter has done this for three years and raised about $9,000.00.

STEVE PESSAGNO MEMORIAL SCHOLARSHIP California State Polytechnic University, San Luis Obispo, California The Monterey Peninsula Chapter created the Steve Pessagno Memorial Scholarship at California State Polytechnic University at San Luis Obispo to honor the late Steve Pessagno. Steve was a member of the Monterey Chapter and owner and winemaker for Pessagno Winery.

The scholarship was awarded for the first time in Fall 2014. The award is for $3000 per year and will be awarded to one or split between two junior or senior students in the University’s undergraduate Wine and Viticulture Department. Located in the heart of California’s coastal wine regions, this department uniquely integrates three fundamental components of the modern wine industry, a curriculum emphasizing the inherent connectivity between wine grape growing in the vineyard, wine making in the in the winery, and wine selling in the market place. The Monterey Chapter is proud of this partnership to support students and help develop future leaders of the industry.

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JAMES SPRUNT COMMUNITY COLLEGE at Kenansville, North Carolina SURRY COMMUNITY COLLEGE in Dobson, North Carolina The North Carolina Chapter promotes the growing of grapes, production of wines in North Carolina, and the responsible, socially acceptable enjoyment of wine at dinners and social events. The scholarship program is a major mission of the NC chapter and is targeted for students studying viticulture and enology at James Sprunt Community College (JSCC) in Kenansville, NC and Surry Community College (SCC) in Dobson, NC. Scholarship recipients must be in good academic standing and are selected by the college and approved by the chapter’s leadership.

North Carolina - Vice Commander Jeff Price reports that the North Carolina Chapter established its college scholarship fund in 2007. They began presenting annual scholarship awards in 2009 to students studying Viticulture and Enology at James Sprunt Community College in Kenansville, North Carolina and, beginning in 2012, began to also give to Surry Community College in Dobson, North Carolina. They chose these two community colleges in recognition of the unique focus in their State on muscadine grapes in the eastern region of the State and vinifera grapes in the western region.

The KOV alternates its scholarship award between the two community colleges and chooses to present the scholarship awards at the annual Muscadine Festival and the Yadkin Valley Grape Festival. These festivals help focus public attention on the future of grape growing and wine production in North Carolina and they are a great venue to allow public recognition to honor a student for their achievement and to highlight the KOV’s commitment to giving back.

The North Carolina chapter is proud to support the Viticulture and Enology programs at these wellrespected educational institutions. In 2013, the North Carolina scholarship fund received its largest gift ($15,000.00) from Master Knight Charles Averre, one of the Chapter’s Sword Bearers. This gift will ensure the long-term financial viability of the Scholarship Fund and the chapter is very appreciative of Mr. Averre’s gift and to all those who have donated to the Scholarship Fund over the years.

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one of the top hospitality programs in the world, draws students from across the globe.

Each year, the chapter presents a student at one of these two community colleges with a $500 scholarship award and the student’s name is emboldened on a plaque commemorating their achievement. It is an honor and a privilege to give back and we wish the students much success in their continued studies.

TEXAS A&M VITICULTURE DEPARTMENT College Station, Texas The Houston Chapter has provided scholarship and research funds for many years to Texas A&M’s Viticulture Department. Through that continued giving, the Houston Chapter has supported many students who have interned at wineries around the world. In addition, Texas A&M created the KOV Vineyard where students study and perform research in vineyard management.

Recently the vineyard received a $10,000 endowment from the Houston chapter which funded the installation of a water tank to support the vineyard, eliminating the use of city water which was very high in salt, resulting in difficult circumstances and negatively impacted research.

THE UNIVERSITY OF HOUSTON’S CONRAD N. HILTON COLLEGE OF HOSPITALITY AND RESTAURANT MANAGEMENT – Houston, Texas In 2011, the Houston Chapter expanded its philanthropic efforts by establishing the Knights of the Vine Scholarship Endowment at the Conrad N. Hilton College of Hospitality and Restaurant Management at the University of Houston. The College, recognized as

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The original endowment was established to promote the goals of all KOV Chapters, not just the Houston chapter. The original commitment was $25,000, the proceeds of which suppor t a permanent scholarship endowment for students pursuing careers in culinary arts, hotel and restaurant management, and wine and spirits education. Students from around the world apply to this program and scholarship recipients are selected by the University Scholarship Committee. That original commitment has been met and the endowment currently stands at $64,846. As the endowment grows through continued support by Houston and other chapters, the number of annual scholarships keeps increasing. KOV chapters everywhere are encouraged to make donations to this endowment. A significant incentive is that every dollar given to the endowment is matched by the Conrad N. Hilton Foundation.

In addition to the original endowment, the Houston chapter donated another $25,000 to be one of three sponsors for the construction of a Fermentation and Brewing Lab at the University to benefit all students in that course of study.

Sean Stannard-Stockton, writing in the Stanford Social Innovation Review (2008) believes that “giving is motivated by humans’ deeply held need to find meaning in life. For most people, meaning is deeply intertwined with community connections…Humans want to feel a sense of connection and a sense of purpose to life.

Giving (time, money, and energy) is a central way that we strive to find meaning.”

Drop into any Knights of the Vine event and you’ll see the connections people have made with each other, the community they create and recreate with each shared experience. Looking over the history of the Brotherhood’s philanthropy, one sees how that community expands to build future community and connection throughout the world of wine. Kind of makes you proud, doesn’t it?

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Our Assemblage was held at Carmel Valley Ranch and, as we arrived, we were greeted by beautifully decorated tables and lighted centerpieces that carried this year’s theme of “Spring Breezes”. The Knights, Gentle Ladies and honored guests enjoyed wine and appetizers on the patio before taking their seats in the ballroom in preparation for the Enthronement ceremony. Candidates were called forward and each successfully passed the test they were given and, by the end of the ceremony, our membership had grown by five members. Those new knights and gentle ladies are: Dr. Ernest J. Scalberg, Candy K. Carter, Billie L. Faulkner, Sandra Bear and Cindy Cass.

Monterey

On Friday evening, March 18, the chapter cadre arrived at the home of Nancy and Scott Scheid to prepare for the 2016 Assemblage that would follow the next night. We were delighted to welcome Grand Commander Buddy Hagner and Master Lady Trish Hagner who were with us for the weekend’s events. Gathered around a table of delectable food and with the sharing of great wines, the cadre and guests shared stories and remembrances of prior Assemblages as preparations for this year’s assemblage were finalized.

As soon as the ceremony was complete, the band began to play, dinner was served and the wine was flowing! It would be hard to choose which wine was the favorite of those served which included Scheid 2010 Isabelle Sparkling Wine, Galante 2013 Kick Ass Red, Scheid 2014 Grenache Blanc, Scheid 2014 Gruner Veltliner, Scheid 2012 Pinot Noir, Galante 2010 Red Rose Hill Cabernet Sauvignon, Scheid 2011 Closing Bell and Scheid 2012 Late Harvest Riesling.

Dancing continued well into the night and as we departed we all agreed that it had been a magnificent evening as we celebrated another Assemblage!

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WINE BOTTLES

By Nan McCreary

As we all know, wine bottles come in all shapes, from tall and slender to short and plump. But while the shape tells us nothing about the wine inside of the bottle, it speaks volumes about the history and traditions of where the wine originated.

Back in the days of Mesopotamia and Egyptian wine making, winemakers stored their wines in amphorae — clay flasks. When the Romans came into to power, they developed glass blowing and discovered that glass was a good medium for storing wines. Because the glass was hand-blown, bottles varied greatly in size and shape.

At the time, the glass was too fragile for storing and transporting wine, so bottles were wrapped in straw to prevent breakage.

In the 17th century, the coal-burning furnace was invented, and could reach temperatures high enough (1,500 degrees or more) to melt sand into glass. This allowed for the creation of thicker and darker glass. And, with the introduction of new cork closures, wine could now be aged and transported in bottles. At that time, wine bottles had flat bottoms and short necks, similar to the shape of an onion. Bottle sizes, however, were still not standardized. They were generally between 700 and 800ml—a “lungful” of the glassblower’s air — a tradition established when glass was blown by hand.

By the early 1700s, wine making and storing in bottles had become so popular that bottles needed to be stacked on their sides (a practice known as “binning.”) for storing and shipping. This led to development of the cylindrical shaped bottle that we know today. The longer, flatter shape was more stackable, and kept the cork wet and ensured proper aging.

It wasn’t until the beginning of the 19th century that wine bottles developed into the specific shapes that we now keep in our modern-day cellars. The most common styles are: the Burgundy bottle with its gently sloping lines;

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SHAPED BYTHE PAST the Bordeaux bottle, noted for its straight sides and tall shoulders; and the tall and skinny Mosel/Alsace bottle.

According to history, the Burgundy bottle came first.

The theory is that its gentler slopes were easier for glassblowers to master. These are sturdy, heavy bottles, with a slightly wider body than other wine bottles, which may only be noticeable to someone stacking them. By tradition, both Old and New-World Pinot Noirs and Chardonnays are stored in Burgundy bottles.

This shape is also used for many Loire Valley wines.

Bordeaux bottles quickly followed, storing the two most popular red wines in the world, Cabernet Sauvignon and Merlot. What distinguishes the Bordeaux bottle are its straight sides and tall shoulders. Many people believe the Bordeaux bottle was designed to lie down easily for aging, with the shoulders created to catch the sediment while pouring. This has never been confirmed; the shape could have been created simply to set the bottle apart from their Burgundian neighbor. Like Burgundy bottles, Bordeaux bottles are used for both Old and NewWorld wines made from the region’s traditional grapes, including Sauvignon Blanc and Semillon.

The Mosel/Alsatian bottles, developed after Burgundy and Bordeaux bottles were originally created for storing Riesling, both dry and sweet, but now house similar varieties such as Gewürztraminer and Pinot Gris.

These bottles, taller and more slender than their French counterparts, were specifically designed to maximize

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packing efficiency in the smaller river ships that sailed the trade routes along the Rhine River. The bottles are also more delicate than Burgundy or Bordeaux bottles, since the wines were being shipped in calm rivers waters, rather than across high seas to countries like Great Britain, where there was a big demand for French wines.

Today, in Alsace, this flute-shaped bottle has evolved from tradition into a legal requirement: it is the only bottle that is permitted by law for Alsatian wines.

While these three wine bottle styles dominate the shapes of bottles today, there are many “variations on a theme.” Consider: the Rhone bottle, traditionally taller and thinner than a Burgundy bottle, and often bearing a coat of arms on the neck, particularly those from Châteauneuf du Pape; the Côtes de Provence bottle, a clear glass bottle used mostly for Rosé but sometimes red wines, and the regional “corset” shaped bottle, a classic shape sculpted like a corset; the Champagne bottle, heavy by necessity to help contain the nigh pressure contents; a traditional Chianti bottle (called a fiasco), a remnant from the days when wines from Chianti were traditionally carried around by a handle attached to a straw basket secured around the base of the bottle; and finally, the fortified wine bottle, similar to a Bordeaux bottle, but with a bulged section of the neck to prevent the sediments from being poured into the glass.

When it comes to wine bottle shapes, it seems that anything goes. The Moselland Company of Germany produces a Riesling with a bottle in the shape of a house cat. It even comes in multiple colors. Then there is the Pere Anselme “La Fiole du Pape” Chateauneuf-du-Pape, which markets its wines in bottles that appear to be half-melted. But whatever the shape, it’s what’s inside that counts. And with all of these variations in styles, the standard bottle today contains the same amount of wine — 750 milliliters, or roughly 25.4 ounces.

That’s because in 1979, the U.S. adopted the metric system for wine bottles (750 ml is close to the size of an “American Fifth”) and many countries quickly followed for marketing and trading purposes.

It’s not just the shape that can distinguish a wine bottle: it’s also the color. Like wine bottle shapes, color is born in tradition, along with a little science. For example, red wines are almost always stored in dark colors (usually dark green) to protect the wine from light, which can put the wine at risk of oxidation

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and decrease the storage life. Ready-to-drink dry white wines or rosés usually come in light green or clear, colorless bottles. In Germany, wines from the Rhine are traditionally stored in brown glass to distinguish them from Mosel and Alsace wines, which are typically bottled in green glass. Champagne wine bottles are almost always dark green in color, but Rosé champagnes are usually colorless or green.

Punts, too, vary from bottle to bottle. What is a punt, you ask? A punt, also known as a “push-up” or “kickup,” is that ubiquitous indentation that you see on the underside of most wine bottles. A punt harkens back to the days when wine bottles were hand-blown and the seam was pushed up with a pontil (punt or the punty) rod to add strength to the bottom of the glass and help stabilize the base. Today, there is no practical use for a punt, except that it does make it easier to stack bottles from end to end. Some people have suggested that the punt remains because it consolidates sediments at the bottom of the glass, or because it increases the strength of the bottle (think Champagne bottles). The fact is, the size of the punt has nothing to do with the quality of the wine. Like color and shape, it’s rooted in history.

Today, wine bottles have become synonymous with what we are drinking. Can you imagine finding a Pinot Noir housed in a Bordeaux bottle? Now that would be really confusing to most of us. But remember, the shape of the bottle has nothing to do with the taste and the quality of what’s inside. The wine bottle today is about aesthetics, marketing and branding — but most of all, with few exceptions, it’s about tradition!

Annual Meeting 2016

By Carol Bade

Our Annual Meeting had a decidedly international flair this year due to the fact that it was held in conjunction with registration day for the 49th FICB International Congress headquartered at the Hyatt Hotel in Santa Rosa, California. Festivities got under way Tuesday evening June 7th with a Welcome Reception for all Delegates, Commanders, National Officers and guests which was held in the KOV hospitality suite and adjoining patio area.

Lodi Chapter Commander John Tudor brought an assortment of wines for us to enjoy from the Lodi Winegrowing Appellation, which is located 100 miles east of San Francisco Bay. The wines accompanied several platters of hors d’oeuvres which included a selection of gourmet meats and cheeses, fresh seasonal fruits and antipasto trays featuring many tasty morsels to whet our appetites.

The evening offered an opportunity for our Delegates to reacquaint themselves with each other as well as an opportunity to meet some international wine brotherhood members who happened to arrive a day early and were invited to join us for a little libation and camaraderie.

We were especially honored to have FICB President Alan Bryden and his lovely wife Laurence from Paris, France, stop by to greet everyone. Sami Jokinen and Patricia Kuukasjarvi, who traveled all the way from our Finland Chapter of the KOV, joined in the festivities.

It was nice to renew our friendships with Anky Colaris Willem van Laarhoven, Susan Gatlin, Debbie Lorenzana, Jerry Gatlin, and Anky Colaris share a toast

and Willem van Laarhoven from the Netherlands Amis du Vin and Paul and Regine Coulon who are members of the Confrérie des Echanson des Papes in the southern Rhone region of France.

On Saturday morning Grand Commander Buddy Hagner gaveled the meeting to order at 9:30 a.m. He welcomed all the delegates and guests and commented how pleased he was to see some new faces this year. For the first time four members from our Finland chapter attended the meeting: Roope Raisamo, Sami Jokinen, Patricia Kuukasjarvi and Paavo Lambropoulos. Other new faces included: Tom and Connie Kossen from the Mississippi Chapter, John Kovacik and Leslie Eldenburg from the Arizona Chapter, Ken and Sandra Levy from the Lodi Chapter.

Buddy reported that he and Trish had traveled quite a bit the past year visiting chapters all across the country.

They have received great hospitality from everyone and have really enjoyed getting to meet with chapter and cadre members along the way. Buddy said he was very proud of the Arbor magazine and its progression and said Debbie and Dario Lorenzana are to be congratulated for an outstanding publication. Buddy also wanted to give “kudos” to Pat Pingitore and his FICB committee volunteers for two years of work which is coming to fruition starting this afternoon. He expects a hugely successful event as our KOV Brotherhood “Welcomes the World”.

Don Bade gave his treasurer’s report and handed out both the December 31, 2015 year-end Financials as well John Kovacik and Sami Jokinen

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Join KOV on Facebook!

The national Facebook page is a closed group and we invite you to join in at Brotherhood of the Knights of the Vine.You’ll find similar names with many chapters having their own page as well.

as the March 31, 2016 Quarterly Financials. He stated that we are operating within our budget and have decent reserves. The three Provosts in attendance, Dave Barber, Lois Van Vooren and Peter Bosco, all gave reports on their efforts to help create new chapters.

Buddy Hagner, Ken Haapala and Norman Harris all volunteered to serve another three-year term as Class 2 Directors and were elected by voice vote.

After hearing reports from all the chapters on their events for the year, the meeting was adjourned at noon to the patio for a wine tasting and plated lunch, while we eagerly awaited the opening ceremony of the 49th FICB International Congress later that evening.

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1 Bonnie Medel and Lucy Strickland 2 Alan Bryden.Trish Hagner, and Leslie Eldenburg 3 Michelle Wise, Dave Barber, Dario Lorenzana 4 Stan & Suzanne Oppegard, Laurence Bryden, Roland Medel

In Memoriam

Margrit Biever Mondavi

We were saddened to hear of the passing of Supreme Lady Margrit Mondavi on September 2, 2016 in Napa Valley at the age of 91. In addition to being a member of the Chancellery Chapter, she was Vice President of Cultural Affairs at Robert Mondavi Winery which she joined in 1967. She was passionate about pursuing her interest in uniting wine with fine arts, music and culinary artistry and, with the enthusiastic support of her late husband, Supreme Knight Robert Mondavi, she did that and so much more.

Their impact on Napa Valley and, indeed, the wine industry is well documented and their generosity to many, including our Brotherhood, was legendary. She will be greatly missed.

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Houston

In January, we were still recovering from a busy 2015 and preparing for all the events that were to come!

Those events started with a dinner on Groundhog Day, February 2 which, if you are a movie buff, was a perfect theme to stop doing the same old thing day after day! So, 25 members and guests arrived at Saldivia’s South American Grill for a family-style dinner and wines from Uruguay. We were treated to South American delicacies from empanada appetizers to platters of beef and chicken and sausage and grilled vegetables and the tastiest bread and chimichurri sauce you’ve ever had! Just WOW! And, for some, the wines were new discoveries, all from Bodegas Carrau of Uruguay and included Juan Carrau Chardonnay, Bodegas Carrau Sauvignon Blanc, Tannat Reserva, “Amat” Tannat and “Ysern” Tannat.

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March 23 found us at Nos Caves Vin, which is an upscale, private wine storage facility that has intimate booths and larger conference rooms for serious wine tasting and sharing … and you can’t get more serious than us! We are very fortunate to have Knight Richard Leofsky, a generous member of our chapter, who offered us an opportunity to help reduce his oversupply of Zinfandels stored in his lockers. As his friends, it is only right that we should come to his rescue! A caterer was quickly enlisted, the space reserved and friends summoned to happily help him out! It was quite an evening of discovery of Zinfandels from a number of vineyards and vintages. But, mostly, it was about friendship, and we while we enjoyed our time together, we were also thankful for Richard’s generosity.

Our 2016 Assemblage, as is our custom, is a threeday event. On the evening of Friday, April 15, the festivities began at the home of Grand Commander and Master Lady Buddy and Trish Hagner. Our theme this year was an All-American Assemblage. It was a lovely evening under the stars with red, white and blue bunting and flags all around. And how much more All-American can you get than hamburgers! Beef

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and chicken was on the grill and every kind of topping you can imagine was there to dress it; plus, there were chips and fries followed by brownies, peach cobbler and ice cream! Our winemaker for the weekend’s events was Phil Staehle of Enkidu Wines. All of that was perfect with our wine selection which included: 2015 Sauvignon Blanc (Sonoma), 2015 Rosé “Shamhat” (Russian River), 2011 Cabernet Sauvignon “High Mayacamas”, 2013 “E” Pinot Noir (Russian River) and 2011 Rhone Blend “Humbaba” (Sonoma). We had great assistance from our volunteers from the Hilton College at the University of Houston for the entire weekend ... from set-up to clean-up to taking great pictures! We are thankful for their help.

Saturday, April 16 our festivities moved to the Royal Sonesta Hotel. Even before the Enthronement Ceremony, volunteers were busy at work setting up the silent auction, decorating the tables and tending to the many details that go into a great event. This year there was no chairperson; instead there was a very active committee of Ginger Covington, Lulu Curtice, Trish Hagner, Jan Johnson, Nan McCreary, Merrilyn Skelton, Lois Van Vooren and Michelle Wise.

Our Cadre marched in to the Enthronement Ceremony to the playing of “Stars and Stripes Forever,” which set the tone for the evening! Tests and rituals followed as we added Gentle Lady Nell Schell, Knights Wolfgang Manz and Edward Schell and Master Knight Phillip Staehle to our ranks. Gentle Lady Trish Hagner was raised to the rank of Master Lady. As the evening continued, we moved to the Ballroom, which was stunning with candles and lights coming out of the red, white and blue flowers in the tall vases on each table. As Chameleon Band entertained us with multi-generational

By Trish Hagner

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HOUSTON CHAPTER CONT’D FROM PREVIOUS PAGE

music. The feast began! Again, we were blessed to have the able assistance of students from the Hilton College to help with our registration, silent auction and raffle, and when the night was done, we had raised $18,855 to be divided between the programs we support at Texas A & M’s Viticulture Department and the Hilton College of Hotel and Restaurant Management. A huge Texas thanks goes out to our generous donors and our members who so enthusiastically bid on these items.

We thank you all! Our five-course dinner was skillfully prepared by the Chef at the Royal Sonesta and paired beautifully with Enkidu wines. We were very pleased to have Winemaker / Owner Phil Staehle with us to talk about the wine and the pairings which enhanced our enjoyment even more.

updates on the Texas wine industry and the work being done at the KOV vineyard in College Station. It was our pleasure to present Dr. McEachern with a check for $5,000 to continue our support of those good works.

Also present were guests from the Hilton College at the University of Houston, including Dean Dennis Reynolds, Development Coordinator Dianca Chase, and student, Matthew Baumann, who had received a

After all the activities of Friday and Saturday, we find that one of our most popular events of the year is our Sunday morning brunch following the Assemblage.

We are always honored to have special guests on hand and this year those guests included Supreme Knight Dr. George Ray McEachern from Texas A & M and Jay Caddel, an A&M graduate student, to give us

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scholarship from our KOV endowment. Matthew spoke to our group to express his thanks and Dean Reynolds gave us updates on the programs at the University and let us know that our involvement was making a difference.

The Sunday Brunch is always a special time to hear from the groups that benefit from our fundraising, as well as an opportunity for a lively discussion about the wine industry and trends from our winemaker who is finishing up his weekend with us. For many, this was the first opportunity to meet Dean Reynolds, who recently assumed this position. We look forward to a long and beneficial relationship. It would be appropriate to report here that our scholarship endowment at the Hilton College is now over $60,000 and we have completed our $25,000 pledge for the construction of a fermentation and brewing lab at the university.

Special thanks go to our winemaker, Phil Staehle for spending so much time with us and sharing his wonderful Enkidu Wines. Cheers to a successful and fun 2016 Assemblage!

Now the focus for many in our chapter turned to the upcoming 2016 FICB International Congress! Our Houston chapter was well represented with 29 members for the Congress and 19 who continued for the Extension. We could tell you how great it was, but it would just be easier to tell you to look for the article and photos in this issue of The ARBOR for the full story. Just let us close with ‌ it was a magnificent time!

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A TASTY RAPPORT WITH

WINE

Wine wonderful wine! From the ancient times of the Roman God Bacchus and the Greek God Dionysus to today, the allure, the romance and even the temptation (!) of this special juice of the grape—whether red, white or rose—makes an impression. The world of wine is as intriguing as it is complex. From the formidable chateaus of France, to the majestic vineyards of Italy or Spain or South America, to the myriad varietals from the United States, Australia and New Zealand -- no matter where grapes grow and thrive, each region and each vintage makes its own special mark.

There is much to be said for appreciating wine poured into your glass. To sip and enjoy--to sip and savor-- to sip and understand the depth and delights of what you are drinking is illuminating not intimidating. Layers of flavors are filled with magic and mystery--from the light to the bold--the young to the old--the fruity to the hearty-- the smoky to the sweet.

bite. The flavors of wine are derived from the specific elements of sugar, acid, fruit, tannin and alcohol just as the flavors of food derive from fat, acid, salt, sugar and bitter. This also helps distinguish the body of the wine to classify it as light, medium or full-bodied.

Let’s look at these vital components: ACID: In both food and wine, acid is key. In wine it adds nerve, freshness and lift and some wines are more acidic than others. Acidity is the backbone of white wines and lighter red wines since it is the wines’ acidity level that makes them taste crisp and clean with a lift of flavor.

Acid adds the same touch to food. Acidic foods include fish, tomatoes and salads with vinegar-based dressings.

Salads can be a challenge for wine pairing, but tangy lettuces like arugula or mustard greens can offset the herbal flavors in certain white wines. The acidity content of the wine should match the acidity of the dish to avoid washing out the taste of the meal and making it bland.

WINE LIST

The history of wine generally begins with the history of the civilization. The earliest known wine production started in Iran around 6000 BC. The Greeks started fermenting grapes in earthenware, but it was the Romans who figured out fermenting in barrels was better.

And they added the pomp and circumstance to sipping and appreciating the results of their labor. The Romans brought the vine to Gaul, France and hence the French vineyard was born. France became one of the greatest wine-producing countries followed closely by Italy and both still promote the importance of wine culture in taste and in health.

premium quality wine

As the world has evolved so has the world of wine.

Topography, climate, the sea, the sun and the soil all contribute to how the grapes thrive and grow in a region.

Great food is meant to go with great wine.

To successfully pair food and wine, it is important to remember that complementary components, richness and textures must all come together to have that exquisite connection on your palette between your sip and your

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FAT: Wine doesn’t contain fat so when matching wine with some favorite fattier foods like meat or dairy, it is necessary to balance that fat with acid and cut it with tannin or pair its richness with alcohol. Tannin, a substance that is present in the skin, seeds and stems of grapes, is the prominent ingredient in red wine since the whole grape is pressed. This gives the varietals a deeper berry and earthy flavor and it is why big, rich reds are ideal when eaten with steaks and meats or creamier cheeses.

SWEET: It is all about the sugar and food and wine both have it! But remember that there are varying degrees of sweetness that can match well when balanced right, but can be terrible when there is too much or too little in one or the other. A rich red or oakier white wine works when there is a fruit sauce on an entrée or with certain desserts.

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SALT: Salt and wine have trouble working together because it can strip the fruit from the red wine and fight the acids of the white. But a sweeter or a sparkling wine works because the carbonation cleans the palate of the salt.

BITTER: A bitter wine or taste is never right and may mean the wine is “corked” TEXTURE: As a general rule, light-bodied wines are best with lighter foods and medium to full-bodied wines are winning combinations with heavier foods.

And don’t forget about champagne that hails, for the most part, from the Champagne region in northeast France. The claim to champagne truly belongs, legally and literally, only to the French. It was Dom Perignon, a 17th century cellar master, who is credited with blending the grapes and developing the fermentation of them to that perfect moment when superior flavor and fizz come together. He also realized that a thicker glass and a wider neck for the bottle was important to preserving the bubbles better. Although bubbly wines are now made throughout the world—Prosecco or Franciacorta in Italy, Cava in Spain, sparkling varietals in California, Australia and New Zealand—these are delightful variations on the original sparkling star itself!

Champagne is great at the start of a meal and can be classically paired with hors d’oeuvres and starters like caviar, smoked salmon and oysters because of the salty aspect.

And it is terrific to sip at the end of a meal with a sweet like chocolate or cheesecake because the sugary aspects of the dessert and the champagne complement each other. And those who love champagne may be surprised to know that fried foods actually go well with champagne because the fizz breaks through the fat content.

The curious thing about white wine is that there isn’t anything white about it! It is actually yellow--in varying hues from pale to golden, buttery to bright. Light yellow and green grapes are pressed for this white juice and the clarity or depth of the shade of the color transpires as a result of fermentation and storage. The juice of red grapes is colorless so can also be used for white wines as long as the skin is fully removed. There are a great many different types of white wines from countries around the world. France, Italy, Spain in Europe. California, Washington and Oregon in The United States, Argentina in South America and Australia and New Zealand all

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grow impressive white wine grapes with flavors of fruit, flowers and herbs. Some are dry, some are sweet ranging from light to medium bodied. Among white varietals, one can find Chardonnay, Chenin Blanc, Pinot Gris or Grigio, Riesling, Roussanne, Sauvignon or Fume Blanc, Semillon, and Viognier.

Rosé wines are obviously pink wines and are also now called blush wines too. They are made from red grapes, but are light pink because the grape juice stays in contact with its red skin for a very short time—only a few hours—so very little tannin is absorbed from the skin. Rosé should be drunk chilled like a white wine. It is delicious to drink in warm weather as an aperitif or with a lighter meal.

Red wine really does live up to its name, its color and its reputation! Earthy, smoky, chocolate-like, berry-like, it can be described as big and bold, deep and profound, ruby red, velvet red or garnet red. The grapes used to make red wine are dark red or purple and the juice is red because it stays in contact with the red skin for days or weeks during fermentation and absorbs that color from the tannins. There are lighter reds—like a Pinot Noir or a Grenache—or heavier red—like a Cabernet, Syrah or a Zinfandel. The longer it ferments the bigger the taste.

Red wine grapes are abundant around the world, each delectable in the palate; each a personal preference.

Remember from country to country, culture to culture, dish to dish, the world becomes a smaller place around the table. And certainly with a glass of wine!

Mara Papatheodorou is a Tastes & Traditions Expert, a Master Foodie and a nationally established entertaining specialist.

As an 11 year Contributing Editor at BON APPETIT Magazine, Mara scouted and produced the Entertaining with Style section that highlighted how real people entertain around the country and the world and was editor of their international editions. Mara works as a consultant with food companies developing recipes, menus and promotional campaigns.

Mara has produced stories about such celebrity chefs as Gordon Ramsey, Wolfgang Puck, Cat Cora and Thomas Keller. She is the author of the coffee table book Moments in Time, The Ojai Valley Inn & Spa. Mara is a member of the Los Angeles KOV Chapter. You can learn more about Mara on her website at www.marapapa.com

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DISPLAY YOUR KNIGHTHOOD WITH PRIDE! order form Name _________________________ Address _______________________ City ___________________________ State ______ Zip ________________ Telephone _____________________ ficb medallion (not actual size)

This handsome medallion is from our FICB headquarters in Paris, France. We have a limited supply available for those members who have attended an FICB Wine Congress.

Order #FICB

$75.00

shield with motto

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

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 either a “clutch back” with 3 pins & clips or a magnetic bar for quick and easy mounting and removal.

Order #BPEP (Clutch Back) $36.00 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!

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You may order these items on the KOV website store

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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

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

CALIFORNIA Chancellery Chapter Com. Charles “Chik” Brenneman 820 Fremont Way 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

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

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

MISSISSIPPI Gulf Coast Chapter Commander John Boothby PO Box 7617 Gulfport MS 39506 Phone 228-897-1995 or 228-897-1993 kovgulfcoast@gmail.com 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

Monterey Peninsula Chapter Commander Terrance K. McCleerey 325 Cayuga Street Salinas, CA 93901 Phone: 831-422-2702 (day)

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

Supreme Knights Bradley Alderson David G. Armanasco Ed Auler Warren W. Bogle, Jr Paul V. Bonarrigo 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

visit us online at

www.kov.org

Summer/Fall 2016

Susan Auler Heidi Peterson Barrett Merrill Bonarrigo Gina Gallo Zelma R. Long Michaela K. Rodeno Jean R. Wente

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the brotherhood of the knights of the vine

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

FICB Mass and blessing of the wines at St. Helena Catholic Church

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