Arbor Summer Fall 2017

IN THIS ISSUE: WINE SERVING TEMPERATURES IPNC INTERNATIONAL PINOT NOIR CELEBRATION HAVE YOU HEARD OF IT? MEMBERS IN THE NEWS AL SCHEID HONORED AS “LEADER OF THE YEAR”

Summer/Fall 2017

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Table of Contents Chapters Tennessee .............................................4 Nation’s Capital ....................................6 Lake Tahoe ...........................................8 Monterey .............................................12 Austin...................................................18 Los Angeles...........................................22 Finland..................................................25 Lodi......................................................28 Orange County ....................................30 Gulf Coast.............................................34 San Francisco........................................38 Houston ...............................................40

Feature Articles Wine Serving Temperatures.................14

by Nan McCreary

IPNC International Pinot Noir Celebration: Have You Heard of It? ....32

by Walt Rachele

In Every Issue Accessories ............................................17 Members In the News...........................37 Directory ..............................................43

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, Ken Hick, Kenneth A. Haapala, Norman Harris, Ken Levy, Terrance K. McCleerey, Pasquale “Pat” Pingitore, Tom Webb

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

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 Terrance K. McCleerey, Grand Commander Emeritus

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Carol L. Bade, Executive Director

Provosts Provost General, Northeastern United States Dave Barber d a 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://w w w.kov.org. Unsolicited articles and pictures are welcome and will be considered for publication by the Editorial Review B oa rd .

Items, if mailed, cannot be returned. Comments and materia ls should be sent to arbor@kov.org. Members of the K nights of the Vine receive a free subscription. Subscriptions by nonmembers are $20.00 per year. Copyright ©2017 ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

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The Arbor

From the

Commander’s Desk I continue to be impressed by the number and type of events our chapters plan. From picnics to South American cruises and so many other wine experiences, I am truly amazed at the commitment and creativeness demonstrated year after year by our Commanders and the many people who support them and make it all happen!

In this issue of The Arbor, you will find not only the news of all the events at our chapters, but several interesting articles including part 2 of the article by Master Lady Nan McCreary on the best temperatures for wines to be served as well as an article by Master Knight Walt Rachele on the International Pinot Noir Competition that I’m sure you’ll enjoy.

It’s my honor to be able to attend a number of chapter events in the first half of 2017. In February, the Memphis Chapter had an Assemblage with the National Sales Director for Bernardus that Trish and I attended.

In March, we traveled to Los Angeles for their Assemblage followed by a trip in early May for the Gulf Coast Chapter’s Assemblage. Later in May, our National Meeting was hosted by the Monterey Peninsula Chapter and was combined with their Assemblage where we honored Grand Commander Emeritus Terry McCleerey who led that chapter for over 20 years, but where we also celebrated the raising of Richard Kehoe as the new chapter commander. While visiting these chapters, it’s always a high priority to meet with as many cadre members and other members as possible to share all the benefits of membership in our brotherhood and encourage them to visit other chapters to share their passion and enjoyment of wine outside of their own chapter events.

Just prior to the National Meeting, I was pleased to welcome Ken Levy, the Lodi Chapter Commander who was appointed to the Board of Directors to fill a vacancy, and Ken Hick, the Washington State Commander who was elected to the Board of Directors.

In the next issue of The Arbor, I look forward to reporting on our trip to visit our chapter in Finland. Picture above is just a sample of the hospitality and friendship we experienced. It was a great trip and the hospitality was “over the top”!

Sending my best to all our members and a special prayer for our members and friends who have suffered at the hands of Mother Nature with the recent hurricanes and fires. If you are able, reach out and support each other in the spirit of brotherhood that is a hallmark of our organization.

per vitem! ad vitam!

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

Summer/Fall 2017

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Tennessee

Cadre with elevations: Mike Fink, Buddy Hagner,Tom Webb, Gayle Bennett, Bob Bennett, Beth Webb and Sheila Bentley

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ut annual Feast of St. Vincent Assemblage was postponed until February this year so that we could welcome native Memphian Rob Baker “back home.” Rob, National Sales and Marketing Director at Bernardus Winery, along with Grand Commander Buddy Hagner and his wife, Master Lady Trish Hagner, were our honored guests at the renowned restaurant, Erling Jensen, which featured, of course, Bernardus wines. We enjoyed Bernardus Sauvignon Blanc from Arroyo Seco, Monterey County Chardonnay paired with seared red fish, Monterey County Pinot Noir with duck confit en croute, and two delicious Pinot Noirs, Rosella’s Vineyard and Soberanes Vineyard from the Santa Lucia Highlands paired with a wonderful buffalo filet. Commander Tom Webb elevated Knight Bob Bennett to Vice-Commander, Gayle Bennett to Master Photographer, and Beth Webb to Master Scribe. We were honored to have Rob join us at our Assemblage and several of us have ventured to Bernardus in Carmel Valley to enjoy their wines and special events since that grand evening.

Article by Beth Webb

Carol and Phillip Langsdon, at the Everson’s charming home. Guests were greeted with a flute of Kir Royale and an array of French hors d’oeuvres prepared by members.

Commander Tom Webb conducted a tasting of three very different French Rosé wines. Members and guests brought French wines to enjoy on a warm southern evening. Bonnie and Carol, assisted by daughter Sarah, prepared a delicious dinner of beef tenderloin and croissants, salade de haricots verts, deviled eggs, and homemade ice cream with madelines. A professional artist, Knox gave members and guests a treat as they toured the home full of wonderful art and artifacts. The back patio was transformed into a French bistro with candles, lavender centerpieces and tables set with Provencal linens.

A definite conversation piece was Knox’s antique MG convertible—a great centerpiece for our group photo!

John & Sandy Barrios with Marilyn & Bob Schubert

We welcomed the beginning of summer in June with a French Pique-Nique en Plein Air, hosted by Bonnie and Knox Everson and

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THIS PHOTO: TN chapter with Knox Everson at the wheel and Bonnie “riding shotgun” BELOW RIGHT: Judy Fink and Rob Baker Christina See enjoys the evening with Carol & Phillip Langsdon

Walter Elkins, Christina &Guy See, Mike & Judy Fink enjoying the Pique-Nique en Plein Air event

Bob Bennett (center) share a toast with Buddy & Trish Hagner

In Memoriam Tucker Larkin The Tennessee Chapter mourned the death in June of Knight Charles N. “Tucker” Larkin. A respected pediatrician in Memphis for over 30 years, Tucker was a gentle caring man who was loved by all of “his children.” Along with his wife, Gentle Lady Peggy, he loved learning about wine and traveling to wine country.

Tucker loved a good Merlot. His wonderful sense of humor was evident when our chapter celebrated the wineries that survived Prohibition. Tucker’s hilarious presentation that night was a bottle of his favorite Tennessee distilled spirit, Jack Daniels, complete with a medicine label extolling the virtues and benefits of a daily dose of “Jack.” We miss our good friend and lover of wine, Tucker, and the chapter raised a toast to “our absent comrade” at our summer event.

Summer/Fall 2017

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Nation’s Capital

Assemblage & Enthronement Dinner Following an intense political year, some political commentators claimed we had a revolt against both parties in Washington. The Nation’s Capital Chapter of the Brotherhood of the Knights of the Vine decided it would be appropriate to hold its annual assemblage on April 1 – April Fool’s Day – on Capitol Hill. Once the decision was made, the next task was identifying a suitable restaurant to celebrate the induction of new members. Over the past two decades, the city has transformed from a restaurant wasteland with a few gems, to a restaurant wonderland with many exciting venues and menus. One of the most stunning restaurants for challenging taste sensations is the private Bistro Bis, located in the Hotel George. Proprietors Jeffrey & Sallie Buben are ever gracious hosts.

to our chapter. Our new Master Knight is Paul Tonacci, who is a wine importer and distributer from Atlantic City, New Jersey, whose business is in Vineland, NJ. How appropriate! He is an aspiring politician, but we will not hold that against him.

In the private rooms of the Hotel, we inducted two well-qualified members. Wine consultant Nancy Slick was inducted as Gentle Lady. Those who are active in the American Wine Society, or the Society of Wine Educators, may know her well. She brings charm and humor

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At the induction ceremony both Nancy and Paul displayed the intense knowledge of wines required for new knights and ladies. They are well prepared to meet the challenges of membership in our chapter.

During the Enthronement Dinner, Head Chef Jeffrey Buben and Chef de Cuisine Edward Walker carefully followed our detailed instructions – use your imagination! Challenge our palates! And, what a challenge. We had an array of Hors d’oeuvres to accompany the Champagne. Which was better: the Lobster panna cotta with blood orange, the Duck liver parfait with quail egg, or the Venison carpaccio with dried fruit compote? It was difficult to decide.

As the evening lingered, we were all thankful for our splendid friends, old and new, who enjoyed the wonderful dinner with us. Also, we are thankful that despite the revolt against Washington, somethings on Capitol Hill remain great.

Master of Ceremonies David Barber proclaiming the Virtues of Wine

During the first course, the dry, taut, and complex Riesling from Alsace went beautifully with the Scallop mousse dumpling with grayfish-tarragon glaze. Following, the parents of the quail eggs stuffed farro and dried cherries served with foie gras and a cherry vinaigrette matched the Toluca Lane Pinot Noir from Oregon.

But the star was the Lamb Chop au Navarin Printaniere served with the sauce made of garden vegetables. It was accompanied by the mystery wine of the night – a private labeled Cabernet Sauvignon, from Napa. The wine experts immediately searched their telephone/computers to try to identify vineyard, and failed. The procurer said nothing. Even in this time of instant knowledge, somethings remain a mystery.

The evening finished with German blue cheese with hazelnut biscotti, smoked paprika honey and poached mission fig served with an appropriate port; then, a flourless Chocolate Gâteau with hazelnut brittle and cassis sorbet served to a special Madeira.

New Gentle Lady Nancy Slick and New Master Knight Paul Tonacci

Chapter memebers share a toast

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Lake Tahoe “We have come to realize that our club is not designed for the Brahmin but for the more eclectic enthusiast who appreciates good company while enjoying the food and wine connection. So during one of our stormy, snowy evenings in front of a blazing hearth our Cadre dined, drank, and pondered our events for the year.�

South America & More...

By Stephanie Harris & Ernie Grossman

Under the Lake Tahoe Region banner, 20 members from the combined chapters of Lake Tahoe, Chancellery and San Francisco journeyed an a 10 day land excursion and 7 day cruise to South America with wine on our mind!

villa located on the Vina Terrapaca Vineyard. After touring the vineyard, we were treated to a barbeque dinner on the terrace of the villa. The next day we toured and tasted the wine of Concho y Torro and Undurruga, the oldest wineries in Chile.

January/February The trip began with 3 days in Santiago, the capitol of Chile. We spent the first 2 days walking the city, enjoying the historic sites and dining on local cuisine. The following day, our group ventured out to Valparaiso, a colorful coastal town featuring graffiti artists. That evening, we were delighted with a 3 course wine paired dinner at La Mision. It was a dinner crafted to impress with one of the highest rated chefs in all of Chile!

On the fourth day, our group boarded a private coach to the wine country of Chile in the Maipo Valley.

We arrived at our accommodations, Terrapac, a 1920s 10 room Spanish

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The sixth day, our group boarded a short flight over the Andes into Mendoza, Argentina. We were immediately whisked off for a day of food and wine pairing. Much to our surprise, we arrived at La Garde Vineyard for a 6 course wine pairing lunch fit for a king! The next day we toured and tasted 2 more wineries in Mendoza with a decadent picnic lunch at yet a third winery in-between.

continued >>>

Summer/Fall 2017

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LAKE TAHOE CHAPTER CONT’D FROM PREVIOUS PAGE

On the last day of the land excursion portion of the trip, our group boarded a flight to Buenos Aires, where we were greeted with a coach tour of the city.

That evening, our troop put on our dancing shoes and headed out for a night of tango lessons, followed by a tango dinner show.

Our adventures ended in Rio de Janiero’s beautiful shores of Ipanema and Copa Cabana. Full of food, wine, adventures and memories, this truly was a South American wine trip of a lifetime! SALUD!

Our entourage changed gears on the tenth day and boarded a 7-day cruise of the eastern coast of South America. Boarding the ship in Buenos Aires, we ate, drank and explored our way through the port cities of Montevideo and Punta del Este, lastly making landfall in Rio de Janiero, Brazil. While on board, these sea dogs enjoyed numerous hosted wine parties and wine dinners featuring the wines of Uruguay and Brazil.

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The Arbor

April

A Marriage of Food & Wine. In addition to appetizers with a delectable Sangria and tiramisu with coffee/tea there was a four course tasting, starting with a delicate salad lightly tossed with olive oil and basil (Pinot Gris), then a mushroom ravioli (Chardonnay), followed by egg plant marinara (Chianti), and with a mixed grill glazed with Italian spices and pepper (virtually demanding a Syrah).

May

A visit to Wise Villa Winery (Placer County), awarded 2015 Winery of the Year at the California State Fair.

Dr. Grover Lee, founder and principal personally led us on a grand tour followed by a sumptuous buffet of salads, charcuterie, and sandwich board fortified by a multi wine tasting.

We then caravanned to the exclusive gallery and foundry of one of the most revered living American artists, Doug Van Howd. Doug and his wife Nancy graciously greeted us for a tour and dessert and coffee.

An experience to be treasured.

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Grand Commander Buddy Hagner welcomes the new chapter Cadre.

New to the Cadre are Tom Olivola, Stephanie Locke and Phil Arnold.

Monterey

U

nder the tutelage of professional artist (and new member) Tehila Eisenstat members and guests met at the beautiful home of Cadre member, Chef Wendy Brodie for an afternoon of art, food and wine. Tehila has traveled the world studying and teaching art and after attendees gained a little courage through the grape, we all settled down to try our skills. An array of wines was poured, including the 2008 Monterey KOV private label Pinot Noir. With some age on the wine it has smoothed out into a Burgundian complexity.

The al fresco setting with the beautiful Pacific coastline in front of us provided the inspiration! We were blessed with sunshine and only a kiss of fog that sometimes obstructs the view with its grey curtain. Following the painting Wendy ushered us into her chef ’s kitchen with a presentation of how food could be presented as an art form. Who knew we had so many budding artists!

On May 19th, we had the pleasure of hosting the National officers and delegates at a wine and cheese reception at the New Masters Gallery in Carmel. Our host, Bill Hill provided us with a setting replete with paintings and sculpture from numerous renowned artists. Wines from Bernardus graced the event. It was an elegant opportunity to meet the officers from National and to introduce them to the charms of Carmel!

May 20 may have been our most special function. Members from the National Meeting joined us at our Assemblage at the

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Our new Chapter Commander, Rich Kehoe and his wife Rachael at the induction Assemblage dinner

Cadre member Phil Arnold assists in pouring wine with his wife Anita and Cadre member Stephanie Locke at the New Masters Art Gallery Reception.

The Arbor

“Bocce” Chairman Ron Parravano raises the Bocce Ball to commence the competition of our Bocce, Pizza and Wine event

Art instructor Tehila Eisenstat raises her glass to toast Chef Wendy Brodie at the Art and Wine affair

famed La Playa Hotel in Carmel. We celebrated our 40th year and our changing of the guard — after more than 20 years at the helm, Terry McCleerey retired as our Grand Commander and Rich Kehoe took over the helm. Our founding Commander, David Armanasco, gave 107 members and guests a little history about the chapter and tributes were given to Terry. Three members were elevated to the Cadre, and four new members inducted. All this was topped off by a delicious dinner catered by Aqua Terra, gorgeous wines from Galante and Scheid were paired nicely. The group danced until Carmel rolled up its streets (no sidewalks).

We took the month of June off, but July 8 saw 35 members and guests “enjoying” record temperatures in Carmel Valley as the Knights of the Vine persevered through the heat and enjoyed the wines of Cowgirl Winery in their beautiful tasting venue in Carmel Valley Village.

Michelle Parravano is the graphic designer of the labels for this winery and she and her husband Ron organized a casual day of Bocce Ball, Wine and Pizza. Though the temperatures scorched the court we witnessed what some called semi-professional quality Bocce Ball.

This is the quintessential definition of Plein Aire painting

What’s next? Galante Vineyards has graciously invited us to join their wine club for a day of food wine and Country music! We round out our year with our annual party on Stillwater Pier in Pebble Beach in October.

Monterey’s founding Commander, David Armanasco relates our chapter history with Grand Commander Emertis Terry McCleary to the left and current Grand Commander Buddy Hagner to the right Summer/Fall 2017

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Wine Serving

Temperatures

In our last issue, we wrote about proper wine storage. We are following that up with a second article: Wine Serving Temperatures.

Wine serving temperatures matter…a lot. Jancis Robinson, British wine critic, journalist and wine writer, states that temperature is “the single most important aspect of serving wine. You can change completely how a wine tastes by serving it too cool or too warm. In my experience, many reds are served too warm and whites are often served so cold that it is difficult to smell their all-important aroma.”

Karen MacNeil, author of the Wine Bible — a must for anyone who loves wine — agrees. She writes, “Perceptions of alcohol, acidity, fruitiness and balance are all influenced by small differences in temperature.”

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According to wine experts, the goal of having the right wine serving temperature is to release the best possible aromatics in the glass without ruining the taste. If a wine is served too hot, the perception of alcohol and body are accentuated, while the sensation of tannin is lessened. On the other hand, if a wine is served too cold, aromas and flavors will be muted.

What, then, are the ideal temperatures for serving wine? Let’s start with the basics.

By Master Lady

Nan McCreary

The Arbor

• Light-bodied reds (Beaujolais, Bardolino and Valpolicella): serve lightly chilled at 55 degrees. Serving these wines at cool temperatures will make the fruit more refreshing, and emphasize mild tannins and acidity.

• Medium to full-bodied wines (Vintage Port, Rioja, Bordeaux, Burgundy, Australian Shiraz, Barolo and Amarone della Valpolicella): serve at 59-64 degrees.

• Some experts, such as Janis Robinson, are more specific for serving medium to full-bodied reds. Here are her recommendations: • Medium-bodied wines (Sangiovese, Cabernet Franc, Zinfandel and Merlot): serve at 57-63 degrees, • Full-bodied and tannic wines (Syrah, Cabernet Sauvignon, Petit Syrah, Malbec and Tempranillo): serve at 59-65 degrees.

When drinking red wines, keep in mind that high wine temperatures minimize acidity and tannins while increasing the aromatics. In a heavily tannic wine, for example, warmer temperatures make the tannins in powerful Cabernet Sauvignon or Syrah feel more supple and de-emphasize the bitter components.

Generally, serve white and rosé wines between 45 and 55 degrees, depending on the varietal. Wine guru Karen MacNeil says, “At cool temperatures, a white wine’s acidity is highlighted and wine seems to taste lighter and fresher. It’s possible to cool it down too much where it’s so cold it can barely be tasted - extreme cold anesthetizes taste buds.” MacNeil adds, “As temperature of white wine rises, its alcohol becomes obvious and wine begins to taste course. An already high-alcohol chardonnay can taste almost caustic at too high a temperature.”

WHITE WINES

RED WINES

When you hear that red wines should be served at room temperature, remember that this “nugget of wisdom” refers to the days of Old World Bordeaux wine caves, which averaged 55 degrees Fahrenheit.

Today’s ambient room temperatures are far greater than that. Generally, serve red wine between 55 and 65 degrees, depending on the varietal. The Wine and Spirit Education Trust (WSET) recommends these serving temperatures for red wines:

WSET recommends the following serving temperatures for white wines: • Sparkling wines (Champagne, Asti and Cava): serve well-chilled, at 43 to 50 degrees to preserve their freshness and fruitiness. Cooler temperatures insure that the maximum amount of carbon dioxide (“the bubbles”) is retained by the beverage • Sweet wines (Sauternes and sweet Muscats): serve 43 to 45 degrees. At warmer temperatures, sweetness is accentuated, so serving white dessert wines wellchilled preserves their balance without crushing their vibrant aromas.

• Light to medium-bodied wines ((Muscadet, Pino Grigio, New Zealand Sauvignon Blanc and Fino Sherry): serve at 45 to 50 degrees.

• Medium to full-bodied oaked wines (White Burgundy and Fume Blanc): serve at 50 to 55 degrees This follows the general rule of thumb that the more complex and fuller in body a wine is, the warmer it should be served. A rich Chardonnay, for example, served in the 50 to 55-degree temperature range, will express more of its complexity and aromatics.

continued >>>

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Finding the Magic Number Now that we know the optimum temperatures for serving wines, we need to find that “magic number.” Indeed, few of us have wine chillers that can accommodate all of the specific variations suggested by wine experts. And even if we simply follow the general temperature guidelines for storing wine in our home wine cellars — 55 to 65 degrees for red wines and 45 to 55 degrees for white wines —there may be times when we need to chill a wine in a hurry or, in the case of sparkling wines, serve the wines cooler than storage temperature.

Experts suggest that a food refrigerator is perfectly acceptable for chilling down a bottle of wine before serving it. Sparkling wines, white wines that have been sitting at room temperature and too-warm reds can be popped in the refrigerator for an hour or two to bring them to serving temperature. Just remember, refrigerator temperatures average 35 degrees, which is way too cold for long-term storage. If a bottle of wine is stored too long in the refrigerator (over several months), the cork might start to dry out, which could prematurely oxidize the wine.

Another alternative for chilling a bottle of wine is to place it in an ice bath: a big bowl filled with a combination of ice and water. This chills the bottle more quickly than ice alone because water provides complete contact and cools more efficiently. Some experts recommend adding salt to the ice bath, especially kosher or rock salts, because salt reduces the freezing point of water, melting the ice quicker and making the water colder faster. Using this method, it’s possible to chill a bottle of wine in 20 to 30 minutes.

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An additional suggestion for chilling wine is to throw the bottle in the freezer — as long as you remember to take it out. Some experts recommend wrapping the wine in a damp cloth and sticking it in the freezer for 10 minutes; others say it’s okay just to put the bottle in alone for 20 to 30 minutes.

Occasionally, you may want to warm a bottle of wine, whether it’s been pulled from a cellar, cooler or fridge. In this case, it’s best to let the wine sit at room temperature for a while. If you’re drinking a glass of red wine that feels too cold, you can warm the wine simply by cupping the bowl of the glass with your hands.

Do not warm wines on a stove or in the microwave, as they will lose their fruitiness and taste muddy.

Remember, wine temperatures do matter. Always serve your wines chilled according to recommended temperatures. A cold wine that’s served too cold will always warm up, but a wine that’s served too warm — well, it will just get warmer, and you’ll probably end up pouring the bottle out.

The Arbor

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

Amount

Sub Total

Priority Shipping $5.95

Total $

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

Summer/Fall 2017

(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!

ad vitam!

You may order these items on the KOV website store

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Austin

18 th Annual Grand Assemblage & Enthronement Dinner On the evening of May 10th, the Austin Chapter of Knights of the Vine gathered in the Four Seasons Hotel on the north shore of Lady Bird Lake to celebrate their 18th annual assemblage. On the agenda was inducting new Knights and Gentle Ladies and elevating some of the chapter’s members to new designations. This year’s event was well-attended, with 72 guests in black tie and cocktail attire enjoying spectacular food, wine and camaraderie.

By Forrest Preece, Master Scribe Photos by Charles Quinn Photography

The evening started with passed hors d’oeuvres -- Mini Doughnuts with Foie Gras, Deviled Egg with Domestic Caviar, Heirloom Tomato Bruschetta, and in a nod to the chapter’s southwestern environs, Tiny Fried Chicken on Honey Biscuit. Served with the hors d’oeuvres was a delicious NV Agrapart & Fils Brut Blanc de Blancs Grand Cru Terroirs Champagne, Parker 92.

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OPPOSITE PAGE The Austin cadre, in full regalia, prepares for another precisely tuned induction ceremony. Left to right: Master Commander Emeritus Ed Auler, Master Commander Jerry Gatlin, Master Vice Commander Richard Coons, Master of Ceremonies Jan Bright, Master of Foreign Affairs Buckner Hightower, Master Scribe Forrest Preece, Master Commander Emeritus Larry Peel. OPPOSITE PAGE BOTTOM Andrew Heller and Dana Marcine entertained the assemblage. ABOVE Master Commander Emeritus Ed Auler, Cindy Stone, Martha and Master Vice Commander Richard Coons, Randy Groves, Gerald Stone. TOP RIGHT Nancy and J.P. Forage. MIDDLE RIGHT Susan and Master Commander Jerry Gatlin BOTTOM RIGHT Steve and Janna Paulson

Soon it was time for the formally-attired Knights and Gentle Ladies to take their assigned seats in the grand dining hall. Then, with triumphal flare, the cadre of officers made an entrance and executed a grand processional winding through the room, with Master Commander Jerry Gatlin leading the way. The carefully curated processional music morphed from “March Grandioso” to ZZ Top’s “Sharp Dressed Man” and back again.

After remarks from Commander Gatlin, nine new members were inducted and then special elevations of rank were conducted. New members inducted were Peter Hargraves, Karen Leeke, Faith Roberts, Stephanie and Chad Simpson, Susan Block and Terry Stephenson, and Connee and Kent Sullivan.

Master Commander Emeritus Larry Peel was then elevated to Supreme Knight and his wife Dr. Deborah Peel was named a Master Lady. Peel was one of the chapter’s founders and his leadership through the years has been steadfast and indispensable. Larry’s elevation was in recognition of his service to the Knights of the Vine and for being one of the most influential individuals in Central Texas promoting wine and wine education over the last 30 years. Larry was also cofounder of the Wine & Food Foundation of Texas, which just celebrated its 32nd year. The organization started as a rare and fine wine auction with proceeds benefiting charitable causes in central Texas and has given over $1.3 million in charitable grants. Also, in recognition of their service to the chapter and the Austin community, Andrew and Mary Ann Heller were named Master Knight and Lady. continued >>>

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AUSTIN CHAPTER CONT’D FROM PREVIOUS PAGE

With that, dinner was served. During the delectable meal, songstress and Gentle Lady Dana Marcine with her combo sang and played tunes from the Great American Songbook. In a surprise treat, Master Knight and professional singer Andrew Heller picked up a microphone and wound his way through the diners, doing his own versions of great songs.

A round of applause broke out towards the end of the dinner when the Four Seasons’ Executive Chef (and honorary Knight) Elmar Prambs made an appearance.

This culinary master has been serving exquisite meals to the chapter for many years and the gratitude spread through the room.

ABOVE Amelia Bullock and Joe Garcia BELOW Master des Partis Rose Betty Williams and Master Councilor Bill Krumpack

As the evening went on, the conversations grew highly philosophical and charged with deep insight in the condition and future of Western civilization. It was generally agreed that if the members of the chapter were given a chance, they could solve all the world’s problems.

However, that would have to wait for another day. After dessert, some of the Knights were seen ambling towards the Four Seasons patio for further conferences. But wait, what was that! Someone averred, “Per vitem! Ad vitam!”

Austin Chapter Holds

Spring Party

The posh home of Gentle Lady Martha Coons and Master Vice Commander Dr. Richard Coons in Austin’s Old Enfield neighborhood was the setting for a magnificent spring party on Wednesday, April 29th for the Austin chapter. The weather cooperated beautifully, as many people remarked, and the pleasant Texas night air permeated the conversation and merriment.

Master Commander Jerry Gatlin and his wife, Susan, were seen moving among conversational groups, comparing notes about the fine wine and food being served.

Master of Partis (should this be Parties) Rose Betty Williams proved once again that her talented touch always produces a fine event. Her exacting planning and creativity shined through in all of the details — from food to drink to ambience. As the guests flowed into the party, many people were heard discussing the recently finished Dell Match Play golf tournament held at the Austin Country Club. Texas politics came into conversational play as well. The hyperactive real estate

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Kandace Eakin and Party Host Martha Coons

Story by Forrest Preece, Master Scribe, Photos by Charles Quinn Photography

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Party host Dr. Richard Coons (center) holds forth on the finer points of viticulture

The swimming pool area was an attractive setting for conversation and imbibing

market in Central Texas was another topic, as were conversations among knights and gentle ladies comparing summer trip plans. Martha and Richard were perfect hosts, and guests paid them compliments on the beauty of the grounds and their home.

The delectable food from Kurrant Events Catering included passed hors d’oeuvres: Cambozola Bombolinis, Warm Blue Cheese Fritters dusted in Sea Salt, and Wild Mushroom Tartlets with Fontina and Cabernet Reduction. The sumptuous buffet featured Strawberry Salad with mixed greens, sliced strawberries, toasted Texas pecans, crumbled blue cheese, roma tomatoes and strawberry vinaigrette; Achiote Spiced Red Lentil Dip with jalapeno oil; baskets of buttered crostini and olenta crackers; Braised Short Rib Sandwiches with grilled rapini and roasted garlic aioli on ciabatta; Grilled Raspberry Salmon on wilted greens with spicy walnuts and raspberry vinaigrette; Orzo Salad with asparagus, lemon, thyme and toasted pine nuts. The assorted petite desserts attracted a good deal of attention as well, and many diets were put on hold for the night.

The wines were remarkably well-chosen. Guests were offered this fine array of high-end examples of the winemaking craft: 2009 Huet Vouvray Pétillant Brut Réserve, 93 Robert Parker; 2012 Jayson Pahlmeyer North Coast Chardonnay, 92 Doug Wilder, Purely Domestic Wine Report; 2014 Flowers Sonoma Coast Chardonnay, 91 2014 Vintage CellarTracker; 2015 Mirabeau Pure Rosé Côte de Provence, 91 Robert Parker; 2012 Château Malartic-Lagraviere Pessac-Léognan, 94 Robert Parker; and 2001 Faustino Rioja Gran Reserva, Wine of Year 2015 Decanter 97.

Summer/Fall 2017

Jan & Bill Bright

Susan Gatlin and Master Commander Jerry Gatlin Supreme Knight Ed Auler and Buckner Hightower

Nancy Forage and Mary Ann Heller Karen Leeke and Amelia Bullock

Charles Heimsath and Eddie Butler

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Los Angeles

Plumed Caps & Capes Los Angeles Chapter’s Grand Assemblage of Winter

by Cathie S. Smith Always one of our favorite events, this year’s Assemblage was made even more special by the sparkling presence and participation of our Grand Commander Buddy Hagner and Gentle Lady Trish Hagner. On March 4, 2017 we convened at the Oakmont Country Club in Glendale, CA. Guests sipped white wine before the ceremonies, and then the magic started with the procession of our capped and caped cadre.

Chardonnay, Carneros, 2014. The third course was Tenderloin of Beef with Black Truffle & Cognac Sauce. Lyonnais Potato Crown and Buttered Asparagus & Baby Carrots completed the course. With the tenderloin we enjoyed Jaffers Petit Sirah, Thompson Vineyard, Santa Barbara 2014. Dessert was Port Wine Poached Pear and Homemade Black Walnut Ice Cream. The delicious dessert wine was Royal Tokaji, Late Harvest, 2015.

Commander Jim Hamilton and his cadre inducted three new members, Gentle Ladies Karen Vales and Mary Robbins and Knight Garrett Russeil. Afterwards, chapter members and their guests toasted our newest members with champagne before going in to a memorable dinner.

Our first course was Butter Lettuce, Toasted Hazelnuts, Shaved Asparagus, Mozzarella Pearls and Heirloom Tear Drop Tomatoes dressed with a French Vinaigrette.

An Elk Cove Pinot Gris, Willamette Valley, 2015 was the perfect accompaniment. Following the salad were Diver Boat Sea Scallops and Sauce Anisette served with Lemon Dill Carnaroli Rice. Wine pairing was Vine Cliff

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Trish Hagner, Buddy Hagner and guests

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Randy & Bo Witt,Trish Hagner and Marsha Marino

India Adams Rance and son Zane Stanley Charles Urtuzuastegui, Kimberly, Buddy Hagner & Neill Foster

Master of Ceremony Lonee Urtuzuastegui & Master Scribe India Adams Rance Lucy Zheng & John Hamilton, Jr

Charles Urtuzuastegui, Trish Hagner, Lonee Urtuzuastegui, Grand Commander Buddy Hagner

Janet Hamilton, Jim Hamilton, Buddy Hagner & Cathie Smith

continued >>>

Summer/Fall 2017

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India Rance and Neill Foster

Debbie Lowrey and Cathie Smith

John Hamilton and Lucy Zheng

Beatrice Cointreau and Janet Hamilton

Summer Evening on the Terrace at

Guests enjoyed Cointreau-infused California Strawberries

Admirable Family

Vineyards, Malibu If you associate “Malibu” with its beaches, the notion of a vineyard might seem unusual, but Malibu’s earliest vineyards were planted in the early 1800’s. Admirable Family Vineyards chose their location in Malibu for its Mediterranean climate.

Commander Jim Hamilton and Vice Commander Janet Hamilton picked Admirable for our summer event on July 16, a Sunday evening. About 45 members and guests gathered on the terrace overlooking the vineyards.

Jim Hamilton, Karen Vales,Ted & Debbie Ludford

Admirable’s CEO Béatrice Cointreau is the great granddaughter of the founder of Cointreau liquor. She was such an engaging host, moving from group to group, telling us about her cultivation methods and her wines while we enjoyed Admirable So Happy! Rosé, California AVA, 2015 and nibbled hors d’oeuvres that surprised and delighted.

As the sun set over the Pacific, our dinner began with Chicken Breast on a bed of slivered snow peas paired with Admirable Vigneronne, Santa Barbara County AVA, 2013.

Our second course was Seared Wild Salmon paired with Admirable Blanc & Blanc, Santa Barbara County AVA, 2014.

Following that was Prime Boneless Angus Short Rib paired with Admirable Fantastic 4, Malibu Coast AVA, 2014. With each course, Madame Cointreau introduced the wines we’d be enjoying.

Dessert was Fresh Local Berries and Cointreau Infused Chocolate Strawberry, and we got to watch the strawberries being infused! Accompanying this delight was Champagne Trésor de France, Blanc de Blancs, Grand Cru, France.

Oley Young and Suzanne Bangert

Rosie Wagenschiet & Hanne Rudolph Ted & Deborah Ludford, with Darwin Beckel

After dessert, there was a flurry of cases of Admirable’s wines being loaded into members’ cars. We lingered as long as we could. The night was soft and cool. And then there were those strawberries…YUM! LOS ANGELES CHAPTER CONT’D FROM PREVIOUS PAGE

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KOV Golf Championship at the HELSINKI GOLF CLUB The first ever Golf Championship of KOV Finland Chapter 2017 was played in the spring time on the oldest golf course of the country, The Helsinki Golf Club.

We had players participating from both Tampere, the birth place of KOV Finland, and naturally from Helsinki.

The champion was very happy and admitted, that he has played quite well in spite of an early season (he has been practicing in South Africa). He also promised to organize 2018 competition on the course of Kulloo Golf Club, a course built on the properties of an old manor house close to the city of Porvoo, or at Sarfvik Golf Club, close to Helsinki.

Best Couples Winners; Marja & Heikki Koski Best Ladies Winner; Marja Koski Nearest to the Pin; Marja Koski Longest Drive; Marja Koski

Finland

The 2017 championship competition was very exciting and close, as the two first players ended up to the same result. The winner was finally declared based on the lowest handicap.

THE RESULTS 1. Jukka Tapiovaara 33 pB 2. Heikki Koski 33 pB 3. Marja Koski 30 pB 4. Martti Kenkkilä 5. Paavo Lambropoulos 6. Pentti Salin 7. Niina Metsälä

All the participants of this fine happening wished to continue this competition during the coming years, and perhaps not least for the reason, that the 2017 organizer presented to the winner a bottle champagne, named according to the Hotel Ritz, which is only available at this famous hotel.

The rules for the future are now clear to everybody: The winner is to organize next year’s championship competition, which will be played with 2/3 HCP and as a stable ford. The championship plate will be ever circulating.

Heikki Koski

Pentti Salin “sacrificed” his champagne bottle by presenting it to Ms. Niina Metsälä, who was participating her first ever golf competition continued >>>

Summer/Fall 2017

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A PICNIC TO

NÄSIPUISTO The Finland Chapter gathered again on a traditional summery picnic to Näsipuisto, a beautiful park built in the early 1900s. This is the 18th year of Finland Chapter and this time we had a very special picnic - we also had dear guests from USA, Grand Commander Buddy Hagner and his lovely wife Trish. We were really happy to have them to join us and celebrate our party.

BY OLLI HEIKKILÄ

There were also special surprises when Buddy took the sword and elevate Arttu Kalli to the cadre. The second surprise was a very special moment when Buddy spoke and thank the Finnish Chapter founder, Master Commander Emeritus Timo Jokinen for his worthy work for the benefit of the wine and elevate him as a Supreme Knight.

We had over 30 guests at our picnic and everyone had brought delicious bites and tasty wines which were arranged on a long colourful buffet table. There was a huge set of different kinds of delicacies. It was great opportunity to taste everything with such a great and relaxed company. And enjoy warm summer day (of course) at this beautiful Näsipuisto park.

The evening was very successful. This was the eleventh time we gathered for this picnic tradition and absolutely most glorious we’ve ever had.

FINLAND CHAPTER CONT’D FROM PREVIOUS PAGE

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Timo Jokinen receiving his Supreme Knight Certificate from Grand Commander Buddy Hagner

Summer/Fall 2017

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Junk

Lodi

Commander Ken Levy presenting wine bottle prize to Manuel & Eleanor Machado for ‘couple married longest’ award

ady Master L ce n re Teri Law h it along w rd a Chef Bern io g g ia V from & te Esta Winer y displaying d de the shred rs e d li pork s

Food Wine Pairing

Knights of the Vine – Lodi celebrated Valentine’s Day with a Junk Food Wine Pairing and Dance at Viaggio Estate & Winery. Seventy people turned out to taste the wines paired with some funky junk, and it was amazing. Along with the pairings, there were sliders and house-made chips for guests to enjoy. Knight and Master Lady Larry and Teri Lawrence were gracious hosts, and extended wine club pricing on all bottles purchased for “future junk food adventures.” A roaring fire was heating up the patio and DJ Wayne set all our toes a-tappin’. A special bottle of wine was presented to the couple married the longest, Knight and Gentle Lady Manuel and Eleanor Machado…married 67 years and going strong!

All Articles By Master Scribe Annie Haens

acKay ette M ith n n A d ew n an Gordo parkling win otato chips s p g tastin & Sea Salt r Vinega

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Summer Backyard Barbecue Knight Bill Russell on the guitar with accompaniment

On Thursday, June 8th, the Brotherhood held a Summertime Backyard Barbecue, and it was anointed!

Dappled clouds and intermittent sunshine made for the most gorgeous weather, not to mention the rainbow that appeared overhead and cast colored shadows in our wine glasses. Knights Bob Smith and Steve Fetzer outdid themselves on the grill and mounds of chicken, pork, and beef were soon devoured along with all the delicious side dishes. Over 70 attendees entered a raffle for 37 bottles of quality wine! Master Lady Gail Kautz was the lucky winner and she graciously donated the wine back to the event to be auctioned off for the 4H club so close to her heart. The auction generated $750, so we raised money for the local chapter as well as for 4H that evening! As the night wound down, platters of grilled peaches with ice cream and peach compote were passed around as the fire pit started to blaze. It was a perfect evening for kicking off summertime!

Supreme Knight and Master Lady, John & Gail Kautz

Summer/Fall 2017

Knight Bob Smith welcoming everyone to his home Phil Marcus, Phil Lenser, Phil Felte, and guest Lance Perovich enjoy the BBQ

Supreme Knight and Gentle Lady Brad and Sandra Alderson

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Orange County

A Week of Friends &Wine!

This year’s KOV road trip took us to the famous wine areas of Sonoma and Napa Counties from April 17-21.

The long drive from Orange County was well worth the effort. We started the drive very early Monday morning in order to have a delightful lunch in the quaint Sonoma square.

After stocking up with cheese from the family owned Vella Cheese Company just off the Sonoma square, we were on our way to the renowned Ravenswood Winery.

The wine maker, Joel Peterson, is an ex-hospital laboratory technician who worked with Orange County Chapter member Bill Losee. After Ravenswood, our group headed up the beautiful Sonoma Valley. Our next stop was Arrowood Winery where we had a delightful tasting of wines at “the tasting room with a view.” Due to our long drive, it was a short day of tasting, but we were certainly not short on quality in the wines we tasted.

This year was a bit different from our past KOV wine trips because of a brilliant idea to rent a house that could accommodate five of the couples; the sixth couple

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stayed with friends in Santa Rosa. What could be more enjoyable then a day of wine tasting, then bringing some of our purchases to pair with a wonderful dinner with fellow Knights and Gentle Ladies!

From Arrowood, it was off to Costco for supplies for the many breakfasts, picnics, and dinners we would have together.

Over the next four days, we visited numerous tasting rooms in downtown Healdsburg, the Dry Creek and Russian River areas, and spent an entire day in Napa County. The tasting rooms may have ranged from relatively modest to absolutely breathtaking, but the wines were anything but modest. Each tasting offered its own uniqueness, delightful flavors and character.

By Bill Losee The Arbor

Because some of our chapter members are members at several wineries, we were able to secure special tastings at A. Rafanelli Winery and Rombauer Vineyards for more personal and focused tastings.

We were able to taste at some of our knights’ favorite wineries, including Seghesio Family Vineyards, Twomey, Quivira Vineyards, Ferrari-Carano Vineyards and Winery, Sbragia Family Vineyards, Truitt-Hurst Winery and J. Rochioli Vineyard & Winery. We also enjoyed some wineries unknown to our knights, including Stephen & Walker Winery and Gracianna Winery. At Gracianna, the owner was even gracious enough to give us a tour of the well-appointed “main” house with its amazing details and lovely design and architecture.

Summer/Fall 2017

The highlight tasting was the two hours spent with KOV’s Supreme Knight “Mike” Grgich of Grgich Hills Estate Winery. Our two hosts at the tasting paired six different wines with several cheeses and other palate pleasers. Needless to say, we did some significant purchasing there to help us remember the event once we were back home.

In all, the week went by very quickly. We had many great wines, fantastic dinners and several picnics. One picnic was at a park just outside a fish hatchery, which we visited after lunch. Beyond all the day’s activities, dinner with all six couples put the week over the top. What better way to spend a week than wine tasting in beautiful Napa and Sonoma counties, having a restful evening dinner while enjoying wines from the areas visited, all in the company of fellow KOV’ers who enjoy wine and just plain love to have fun together. Our annual trip is a great tradition!

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Have you heard of it?

Since the first annual celebration, the goal of the IPNC has remained constant: an intimate gathering of International Pinot Noir winemakers and Pinot lovers from near and far enjoying a weekend of good wine, good food and good company.

From the IPNC.org website

There’s been a unique gathering the last full weekend in July for over 30 years at Linfield College in McMinnville, Oregon. Like the swallows returning to Capistrano, hundreds of Pinot Noir lovers from around the world gather at the International Pinot Noir Celebration (IPNC). Started in 1985 by several wineries of note in the Willamette Valley the IPNC has been uniting international pinot noir producers with Pinot Noir devotees, esteemed journalists, northwest chefs and food lovers for a weekend of tasting, dining and learning (www.IPNC.org).

How fortunate that Dave and Sandy Shultheis from the Oregon Wine Brotherhood suggested several years ago we should attend. The Shultheis have been in attendance for every one of the annual celebrations and heartily endorse its merits.

This is not your normal wine festival nor is it an annual conference. It is indeed a celebration. Winemakers and winery owners from around the world who grow and produce pinot noir are selected to attend on a rotating basis. Together with a few of the area founding wineries and new upcoming winemakers, they congregate with consumers to discuss, thereby enhancing the experience of Pinot Noir. Two vintages are featured each year as side by side comparisons demonstrating the effects

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Master Knights Joe Alt and Walt Rachele observing barrel making at the IPNC event in Oregon’s Willamette Valley

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varied weather conditions can have on the pinot grape.

But there is no judging of wine at this celebration, and no medals awarded.

meet with friends and compare the findings of the day.

No one has any excuse for missing out on any of the spectacular wines offered!

Leave your corkscrews at home! A rigorous selection process picks the best, most serious sommeliers to pour wines for you during meals.

Students from Linfield are selected to help with logistics on campus and for food service. Allen Meadows aka Burghound – the Ultimate Burgundy Reference (www.burghound.com) is normally seen wandering the campus and is very approachable, witty and knowledgeable about Pinot Noir.

Did I mention the food? Pre-IPNC dinners are available at selected wineries and restaurants on Thursday night before opening ceremonies on campus Friday morning. Local chefs prepare meals that pair with the wine produced including Pinot Gris, Pinot Blanc, Chardonnay and Rieslings. (Oregon doesn’t just grow Pinot Noir.) Breakfasts, lunches and dinners are all served al fresco on campus, provided by several teams of chefs and pastry makers. Each year over 60 chefs create inspired meals from local, seasonal farm ingredients. Saturday night up to 1000 people attend the Northwest Salmon Bake. Extra tickets are made available for purchase by locals who are not attending the event, but who love food and wine. A long fire pit bakes hundreds of pounds of salmon. In tents around the oak grove, other meats are cooked, side dishes are created, and dessert delicacies are prepared. The open seating format allows for friendly mingling of guests.

There is at least one winemaker per table, a charming sommelier for wine service, and several extra bottles from either the winemaker or attendees to share from their cellars.

The format is simple. The 700+ attendees are divided into two groups; A or B. Each day after breakfast on campus, one group stays for seminars while the other group boards busses to undisclosed wineries. For those at the wineries, a theme is selected for the weekend education so the same program is presented at the different wineries. For 2017 it was a blending session where barrel/tank samples from three different vineyard sites were presented. Each table (there were 6 tables of 9 people from our bus) was given basic instructions, beakers and 20 minutes to come up with a final blend of the 3 lots. Each table then had to come up with a label, and present to the others the final blend and tell why it was made. While we were sampling other products from the winery, the assistant winemaker made 2 bottles of each table’s final blend for all of us to try. Each had its unique qualities and we all came away with a better understanding of all those ‘tastings’ winemakers have to do to produce the blended wines we love.

A different caterer at each winery pairs lunch with selections from that winery’s portfolio.

Meanwhile, back on campus, the other group attends a grand seminar, enjoys a lovely lunch outside and then ambles off to the smaller seminar they have chosen from the “University of Pinot” offerings. Adirondack chairs are sprinkled through the quad for relaxing throughout the afternoon. When the busses return and everyone is back together there is an optional, small scale themed wine tasting added to the afternoon’s events. Each night before dinner there is a larger walk around tasting. There is ample time to taste, take notes,

Summer/Fall 2016

And if that isn’t enough, on Sunday morning there is a sumptuous champagne brunch on campus to cap off the weekend’s meals. Sunday afternoon offers an optional Passport to Pinot walk around review of many of the wines presented at the celebration with some final noshing.

By Master Heralder

Walt Rachele

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A Night to Remember Gulf Coast

Grand Assemblage at the White House Hotel in Biloxi

In Biloxi, Mississippi’s beautiful White House Hotel, with members and guests in resplendent formal attire, the Mississippi Gulf Coast Chapter held a Grand Assemblage on May 13 with 60 people attending. A record number of 13 Knights and Gentle Ladies took the solemn oath to uphold the standards of the International Brotherhood of the Knights of the Vine, three members were elevated to the chapter cadre. And, as always the five-course dinner, paired with perfect wine partners, was stellar. A cork pull was the fundraiser of choice this year.

“It was a night we’ll all remember,” Master Commander John Boothby said, “We began with champagne with the Coast’s beach and setting sun for background; members were decked out in their best bib and tucker; the food and wine could not have been better; and we added 13 quality members to our roster, joining our existing high class members.”

Jeanne & Doug Cosentino

Gregg Goodhart, Kasha Mason

Members elevated to the cadre included Richard Moss, vice commander; Adrienne Boothby, secretary-treasurer; and Lynn Lofton, master scribe.

Article by Lynn Lofton, Photos Michael Sunderman

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Jim Ray, Mike McKay & Art Young taking the oath

Lucy & Morris Strickland

New Knights and Gentle Ladies are Susan Cain, Jim Ray, Ashley Endris, Art Young, Mary C. Spain, Lance Miller, Angela Culbertson, Jim Hardaman, Brooke Shoultz, Michael McKay, Barbara Allen, April Mitchell and Frank Genzer.

“Membership currently stands at 43, and I can see it growing to 80 with people who become easy friends having quality time where wine can be enjoyed and explored,” the Commander said.

Brie en croute topped with braised smoked pecans and star anise spiced blueberry compote was served with E’Toile Brut Champagne during the cocktail hour. The main menu included course one — Ethiopian Berbere seared ahi tuna, ancho mirliton slaw, tumeric laced apple crisps and Dog Point Sauvignon Blanc; course two — ginger/lavender/green tea brined duck breast, kimchi, vanilla & smoked cardamon honey glaze, crispy noodles with Paul Hobbes Crossbarn Pinot Noir; course three — Cajun-braised pork belly, stout-braised cabbage, salted cayenne caramel with Robert Biale Black Chicken Red Zinfandel; course four — coffee and cracked pepper seared sliced filet, pecan smoked cocoa demi glace, Danish blue cheese whipped potatoes, sugar cane laquered hericot verts wrapped in applewood bacon with Adaptation Cabernet Sauvignon; course five — kirsch and eau de vie marinated cherry and pear clafoutis and hazlenut coffee ice cream served with pear brandy.

Rich Moss, Adrienne Boothby and Lynn Lofton

continued >>>

Art & Janet Young, Buddy Hagner, Jane & Mark Carroll Summer/Fall 2017

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GULF COAST CHAPTER CONT’D FROM PREVIOUS PAGE

A highlight of the summer social season was the Coast Chapter’s sold out Riedel Glass Company educational event. With the theme that Life is too Short to Drink Good Wine from the Wrong Glass, David Christensen led the 50 attendees in a demonstration about the relationship between the shape of the glass and the perception and enjoyment of wine.

Wines tasted included Silas Pinot Noir, BR Cohn Silver Cab, Meiomi Chardonnay, and Kung Fu Girl Riesling paired with flavored Lindt’s chocolates (Intense Orange & Blackberry and Acai w/ almond slivers). Coco-Cola was also tasted in a regular glass and in Riedel’s new glass especially made for the soft drink company.

“I think we were all pleasantly surprised at the difference the correct glass can make in the taste of wine,” Boothby said. “I have to admit, I thought wrong glass was a sales gimmick. Much to my surprise, using the proper glass made a huge difference in the way the wine tasted. ‘The effect of these glasses on fine wine is profound,’ as wine enthusiast Robert Parker said, and I now agree.”

Each person attending took home a set of four exquisite crystal glasses made by this family-owned company.

TOP OF PAGE Ethan and Camille Smith MIDDLE PAGE Jim & Holly Ray RIGHT Arlene Wall, Diane Burton, Gwendolyn Timmons BELOW Gulf Coast Gentle Ladies enjoying the Grand Assemblage at the White House Hotel

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MEMBERS IN THE NEWS AL SCHEID HONORED AS “LEADER OF THE YEAR” Supreme Knight Al Scheid of the Monterey Peninsula Chapter was recently recognized with the Leader of the Year award by the California Association of Winegrape Growers (CAWG). This award is presented to a grower whose record of exceptional leadership has benefitted California’s wine industry and recipients must demonstrate a commitment to promote and protect the interests of California winegrape growers.

As reported in WineBusiness.com, in addition to serving as the chairman of Scheid Vineyards Inc. in Greenfield, California, Al Scheid co-founded two of the industry’s most influential organizations: the California Association of Winegrape Growers and Monterey County

Vintners and Growers Association. He was also part of a group that pushed for the creation of the California Grape Crush Report, an invaluable industry tool.

Al graduated from Harvard Business School and became an investment banker and entrepreneur. He bought land in Monterey County in 1972 and now, 45 years later and with the support of other family members, the Scheid family owns 11 estate vineyards for a total of 4,000 acres in the Salinas Valley. With their state-of-the-art winery, they have a crushing capacity of over 30,000 tons and a smaller winery for boutique wine production.

“I was surprised and honored to receive the Leader of the Year Award from CAWG,” Al said. “As a founder of the organization, the second chairman and longtime board member, I know the honor of the recognition. Scheid Vineyards believes deeply in the important role CAWG plays as the united voice of the grape grower. As a company, we have committed substantial time and energy to the CAWG mission – first me, then Kurt, Scott and Heidi, and now, Tyler serving as active and engaged board members. We all served gladly and with pride. I thank the board of CAWG for bestowing this honor.”

HELPING HOUSTON

Knights, Ladies, Family, Friends & Acquaintances, one of our duties as Knights of the Vine is to come to the aid of those in need. Well, some of our members in the Houston Chapter are in need from the devastating damages suffered from Hurricane Harvey. In an effort to provide some help, a “Go Fund Me” account was established to raise money for our Houston members

by Provost General Peter Bosco.

The proceeds can be distributed quickly and cost effectively, and the fund’s distribution will be approved and administered by Peter Bosco and Grand Commander Buddy Hagner. Over $16,000 has been donated in the first month by 38 people, and we thank them very much for their generosity.

If you would also like to support KOV-HARVEY and contribute to the fund, go to:

WWW.GOFUNDME.COM/KOVHARVEY

MEMBERS IN

THE NEW Summer/Fall 2017

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San Francisco

The Cadre with Linda Pingitore, Andi Blacklock, Dick Katz, Pat Pingitore, Chik Brenneman and Scooter Blacklock with new incuctees Kathleen Hayes, and Manny Scrofani

Although the weather was a bit stormy, a dozen or so brave souls ventured out to enjoy an exclusive tasting at the shared tasting room of Thorn Hill Winery and Frisson Wine on a Friday evening in January. Located on Main Street in St. Helena, these two small production wineries, with rising pedigrees, presented their wines and paired them nicely with cheeses, meats and small hors d’oeuvres.

We were fortunate to have the KOV Grand Commander Buddy Hagner and Master Lady Trish Hagner, present for this event as well as several members from other chapters who traveled to be with us. Those guests included Rosewitha and JJ Vitrac (Chancellery Chapter) and Provost General, NW US Peter Bosco and Stephanie Bosco (Lake Tahoe Region). A very special guest was Lise Pingitore-Whelan who joined us from Ottawa, Canada! What a great opportunity it was to start 2017 with KOV friends from surrounding chapters.

A couple of months later, we celebrated a St Patrick’s Day themed Assemblage at Tre Posti, a beautifully renovated location (former Cindy Pawlcyn’s Go Fish, Brassica etc.), where the catering and the venue came together in the middle of St Helena to the delight of our members and guests.

In their lovely gardens, we enthroned Kathleen Hayes as Gentle Lady and elevated Dick Katz to Vice Command-

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er, replacing the retiring Ron Light who became Vice Commander Emeritus. In addition, Andi Blacklock was elevated to the cadre as Master Cup Bearer. The ceremony was not complete until we had the distinct pleasure and honor of elevating Chik Brenneman (Master Commander of the Chancellery Chapter), to the title of Master Knight of the order, in recognition of his work as Winery Manager at UC Davis’ School of Enology and Viticulture.

We then enjoyed a reception with hors d’oeuvres and a superb dinner prepared by the staff at Tre Posti amid the shimmering green lights and table decorations befitting our St Patrick’s Day theme. Celtic music was provided by the Eloquence String Duo, who even led Linda Pingitore, Ned Trippe & Kathleen Hayes in an Irish sing-along - what fun!

Fortunately, Dick Katz our newly inducted Vice Commander and a big fan of Sonoma’s Ty Caton Vineyards for many years, was able to obtain Ty’s wines to pair with our delicious menu. Imagine that….Sonoma Wines at a Napa Valley event! Many took advantage of Ty’s generous offer of 40% discounts on his wines for that evening.

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Our summer Bash was the next event and we welcome Fran Benevidez, our newly arrived Master Scribe to describe that event for you.

As NASCAR crews tuned their engines across the hills in nearby Sonoma, Knights and Gentle Ladies were busy revving up their own autos and appetites to reach Ramspur Winery, the luscious host of our chapter’s June Summer Bash! Situated atop the majestic hills that straddle Carneros and Napa AVA’s, Ramspur’s property is a vision of natural beauty and bounty, thanks to the innovative minds and creativity of our hosts, Terry and Nancy Otton.

Our afternoon began with a welcome pour by winemaker Nancy Otten in her lovely open-air kitchen. A crisp 2015 Ramspur Pinot Grigio deliciously paired with crab cakes and a refreshing asparagus shooter. Three more wines and appetizers stationed throughout the home led our group outdoors onto the lanai, offering sweeping views of the Napa Valley and beyond to the City By the Bay. Delicate mushroom and rosemary- infused phyllo dough wedges paired with Nancy’s elegant 2013 Estate Pinot Noir, while sweet and zesty pork sliders tasted exceptional alongside the 2012 Estate Merlot. Ramspur’s lush 2012 Montage accompanied filet mignon petite toasts. Lastly, a sweet ending of melt-in-your mouth brownies (made with the house merlot) made this Gentle Lady a very happy girl!

Catering the event was chef Valerie Coats, who designed and executed the lovely wine and food pairings.

A longtime friend of the Otton family, Coats is a chef, grape grower, winemaker and an AirBNB host in the Sonoma Valley.

Polly & Chik Brenneman, Ned trippe, Linda Pingitore & Kathleen Hayes

our car into first gear and descended down the winding hill in very unlike NASCAR style, I turned to Isaac and thanked him for our life-changing move to the Napa Valley. How else would I have met these wonderful folks?! And while I miss my Lodi KOV family, I want to send them all a picture postcard-like saying, “Greetings from Napa! I miss you all and wish you were here and a special invitation to join us for future events!

Pat Pingitore, Jill Pingiotore & Velma Hileman

Terry gives full credit to his wife for crafting the wines and handling the winery’s operation. In turn, Nancy explained that she does not settle for making sub-par wine.

According to the winemaker, “It’s all or nothing!”

We wish to thank Terry and Nancy for hosting an unforgettable afternoon of wine, food and friendship. Our jovial group certainly left a great impression on Nancy, who exclaimed, “You are all my new best friends!”

Nancy Otton, Fran Randol, Fran & Isaac Benevidez & Pat Pingitore

For myself and husband Isaac, this was our inaugural celebration as part of the San Francisco KOV chapter and we felt warmly accepted into the fold. As we put

Summer/Fall 2017

Elevation of Chik Brenneman to Master Knight

Houston

The Good Times Continue in Houston As 2017 arrived, Houston was in the thick of preparing for its Assemblage which was held the weekend of January 27-29 at the Omni Hotel. The weekend began with a casual dinner at the home of Grand Commander and Master Lady Buddy and Trish Hagner. Fifty-one people enjoyed a Mexican food buffet under the Texas sky along with sangria and margaritas. The chapter was assisted by students from the University of Houston’s Hilton College of Hotel and Restaurant Management which is one of the two universities that benefits from the Silent Auction held each year at our Assemblage. The chapter was honored to have out of town guests Russ and Nancy Davis (Nation’s Capital Chapter), as well as Rich and Suzy Moss and Arlene Wall (Gulf Coast Chapter … who brought delicious King cakes to share!)

Saturday, January 28 was the big event! The chapter welcomed seven new members and raised two individuals to higher ranks. With a committee of Ginger Covington, Trish Hagner, Jan Johnson, Nan McCreary, Lois Van Vooren and Michelle Wise, this 39th Assemblage was a great prelude to what we know will be an even more special event in 2018 as we go all out for our 40th Anniversary Celebration of the Houston Chapter. Featured at this Assemblage were the wines of ONX from Paso Robles with winery representative Ann Day-Wills. The Enthronement Ceremony celebrated the induction of Terry Estes, Alicia Jansen, Leigh Ann Manz and Jill Schaar as Gentle Ladies and Jimmy Duncan and Eric Jansen as Knights. Ann Day-Wills was received as a Master Lady while Giorgio Caflisch and Bruce Misamore were raised to the rank of Master Knight in recognition of their special knowledge of wine.

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Eighty-two ladies and gentlemen enjoyed an exquisite meal that began with appetizers during the Silent Auction preview just prior to dinner in the Grand Salon.

Our first course was served promptly at 8 p.m. and started with Petite Greens, Frisee, Bosc Pear, Deep Ellum Blue Cheese, Pomegranate Arils, Hazelnut and Agro Dulce Vinaigrette paired with 2016 Rosé of Tempranillo “Indie”. The second course was Tataki of House Cured Verlasso Salmon, Pickled Beets, Cara Cara Orange, JBG Dill, Crème Fraiche with a 2015 White Blend, “L’autre Femme”. That was followed by Crispy Rohan Duck, Delicata Squash, Leek, Turnip and Vanilla Gastrique paired with 2014 Red Blend “Mad Crush”. But the chef wasn’t finished! The next course was Porcetta of Kurabota Pork, Maitake Bread Pudding, Brussels Sprouts and Dried Fruit Conserve with 2014 Red Blend “AVAtrix” before finishing the meal with a Duet of Lemon-Blueberry Crisp and Chocolate Boule served with 2014 Petite Syrah “Black Orchid”. Accompanying dinner and entertaining the assembled crowd for dancing was Chameleon Band.

Our members and friends donate generously every year as donors and buyers for our Silent Auction which benefits both Texas A & M University’s Viticulture Department and the University of Houston’s Hilton College of Hotel and Restaurant Management. On Sunday, January 29, 40 members and guests enjoyed brunch and heard from representatives of both schools. Supreme Knight George Ray McEachern from Texas A & M once again entertained us with his stories and shared continued >>>

Summer/Fall 2017

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information about the Texas wine industry and how our KOV vineyard (supported entirely by KOV gifts) was doing in helping with research. Following him, Dean Dennis Reynolds from the Hilton College along with others from the university and students who had been recipients of the KOV Scholarship Endowment, gave us an update on plans within the Hilton College and how our generosity was benefiting the students there. This Sunday morning brunch session is always a favorite of members … and this year was no exception!

In April, the Ladies of the Knight (unofficial!), gathered in a wine warehouse for Summer Whites and Spring Cleaning. The Summer Whites included Selmo Prosecco (Italy), 2015 Infinie Côtes de Provence Rosé (France), 2015 A Tribute to Grace Rosé of Grenache (Santa Barbara), 2015 Lagar de Indra Albariño (Rías Baixas, Spain), 2014 Kelleher Sauvignon Blanc Block 21 (Napa Valley), 2014 Mellasat Vineyards White Pinotage (Paarl, South Africa), and 2014 Bodegas Meli Riesling (Valle del Maule). While enjoying the whites, the ladies were invited to “shop” through all the KOV décor and other items accumulated over the many years and help with the spring cleaning that needed to be done to make room for more wonderful things to come.

On May 7, chapter members and guests were invited to the beautifully renovated home of Knight Lee Slataper and his lady, Laura. This “Welcome Summer” tasting featured seven wines from Spain and heavy hor d’oeuvres. We are always so delighted to have a great turnout and with 12 guests, we know we have some potential new members!

Knight and Gentle Lady Mark and Heidi Davis have hosted us before in their home and when they informed us that they would be selling to move into a high-rise, plans came together for a “Last Hurrah Tasting”. Then, they, along with Knight Richard Leofsky, generously offered to pull some great Pinot Noirs from their cellars that just needed to be shared now. On June 3, we had 43 enthusiastic members and guests who were happy to “help” them with their wine depletions. There’s just never any good reason to let good wine go to waste and, after all, what are good friends for! We were all grateful beneficiaries of their largesse indeed!

Plans are well underway for the chapter’s 40th Anniversary Gala Assemblage weekend, January 19-21, 2018.

The original location was a victim of Hurricane Harvey, but the celebration is still ON and a new location was selected at the Westin Memorial City. We are very excited to know that many of our friends from other chapters across the nation and Finland are already making their plans to be with us for this very special celebration weekend. We hope you will come too. Check for updates at www.kovhouston.org

HOUSTON CHAPTER CONT’D FROM PREVIOUS PAGE

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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 24001 Muirlands # 76 Lake Forest, Ca 92630 Phone: 949-582-9253 Fax: 949-582-9036 cpg@cox.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

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 Kenneth Levy P.O. Box 506 Lodi, CA 95241-0506 Phone: 209-663-8834 levykenneth@gmail.com Los Angeles Chapter Commander James Hamilton 755 Lakefield Road, Suite A Westlake Village, CA 91361 Phone: 805-496-1304 (day) Fax: 805-494-3976 jbhamilton@sbcglobal.net Monterey Peninsula Chapter Commander Richard Kehoe P. O. Box 221664 Carmel, CA 93922 Phone: 831-277-9868 831-625-3338 kehoedc@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 Tom Kossen 6300 Hwy 22 Edwards, MS 39066 Phone: 601-852-5241 tom@kossarosa.com

NORTH CAROLINA North Carolina Chapter 3343 Industrial Drive, Suite 2 Santa Rosa, CA 95403 kov-office@kov.org TENNESSEE Tennessee Chapter Commander Tom Webb 277 College Street Collierville, TN 38017 Phone: 901-853-7781 webbtom@bellsouth.net

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

703-978-6230 (evening) Fax: 703-978-2258 ken@haapala.com WASHINGTON STATE Washington State Chapter Commander Ken Hick P. O. Box 16756 Portland, OR 97292 Phone: 503-680-4920 rnwi@comcast.net

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

visit us online at

www.kov.org 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.

Summer/Fall 2017

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 Timo Jokinen 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 Larry Peel Robert Pellegrini Richard Peterson, Ph.D. Vincent E. Petrucci Jefferson Peyser Mathew J. Post G.M. “Pooch” Pucilowski George Radanovich Alfred G. Scheid Thomas B. Selfridge Allen Shoup Peter F. Sichel Raymond Skinner, Jr. Christopher D. Smith Howard E. Somers Richard H. Sommer Mike Thompson Alex Trebek Peter H. Ventura Richard P. Vine, Ph.D. Fay Wheeler Al Wiederkehr Warren P. Winiarski John H. Wright

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

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ÂŽ

the brotherhood of the knights of the vine

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

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

per vitem! ad vitam!

Through the vine, toward life!

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