ARBOR_SUMMER_FALL_2018_WEB

IN THIS ISSUE: WINE CLOSURES UNPLUGGED FICB INTERNATIONAL CONGRESS REPORT 50TH F.I.C.B. CONGRESS: THE MACEDONIAN ADVENTURE TIMO JOKINEN: KNIGHT OF THE VINE SUPREME Summer/Fall 2018

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Table of Contents Chapters Austin ..................................................4 Monterey .............................................8 Los Angeles ..........................................10 San Francisco .......................................14 Mississippi ............................................18 Orange County ....................................20 Korea ...................................................22 Tennessee .............................................34 Gulf Coast ............................................36 Lodi .....................................................39 Finland .................................................44 Chancellery ..........................................46 Houston ...............................................50 Lake Tahoe ...........................................54 North Carolina .....................................57

Feature Articles Wine Closures Unplugged ..................12

by Nan McCreary

FICB International Congress ~ REPORT .............................................23

by Pat Pingitore

50th F.I.C.B. Congress: The Macedonian Adventure ................24

by Cathie Sandstrom Smith

Timo Jokinen: Knight of the Vine Supreme ...............40

by Nan McCreary

National Meeting ................................45

by Carol Bade

In Every Issue Application...........................................17 Members In the News...........................49 Accessories ............................................58 Directory ..............................................59

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, Ken Hick, 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 ©2018‑ ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

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The Arbor

From the

Commander’s Desk I want to start off this issue with great news! We have another new chapter; this one in South Korea. Huge thanks to Supreme Knight Timo Jokinen on his efforts to get this done and we know we can count on his support in the future. You can read about the Korean Chapter and also a Q & A with Timo, in his interview with Master Lady Nan McCreary in this issue of The Arbor.

Other news to share is the reactivation of our chapter in North Carolina under acting Commander Jeff Price. I look forward to a not too distant event where I can raise him officially to that new title and encourage all of you to plan a visit to that beautiful area and enjoy some really great wine. Another opportunity for me to remind you that you are a member of every chapter so please check with the commander for chapters in areas you may be visiting. You never know what you might be able to join in or assistance you might be able to get, if needed!

Last September, the Mississippi Chapter selected a new commander and last February, I was pleased to be present to officially raise Tom Kossen to Chapter Commander at their Assemblage. In March, we traveled to Napa Valley for the San Francisco Bay Area Assemblage and to Biloxi for the Gulf Coast Chapter’s Assemblage … both great events as was the Austin Assemblage on May 10.

In April, we held our National Meeting to take care of the business of our Brotherhood. This year we met in Sacramento and thank Commander Chik and Gentle Lady Polly Brenneman and Knight Jim and Gentle Lady Glenys Kaye for making all the arrangements for events, meals and wine that made for a great weekend.

At the end of May, it was my honor, along with 38 other members of our Brotherhood, to travel to the 50th FICB International Congress in Macedonia and present the FICB banner that we had been entrusted with since our hosting in Napa / Sonoma in 2016. To say that it was a magnificent congress would be an understatement.

For those of you unable to attend, when you read the great article by Gentle Lady Cathie Sandstrom Smith and see the pictures in this issue, you’ll wish you had been there!

I know you’ll enjoy reading about events throughout our Brotherhood and learning more about wine in this issue as well as hearing news about members and updates from FICB. One more item to call to your attention, the date and location has been set for our next National Meeting. Details are still being worked out, but you are cordially invited to join us in the Lake Tahoe area on the weekend of May 4. We’d like to keep everyone updated and so I ask you to be sure that our national office has your current (and preferred) email address.

I look forward to seeing you soon.

per vitem! ad vitam!

Robert C. “Buddy” Hagner, Jr., Grand Commander Summer/Fall 2018

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January party in

Westlake

By Forrest Preece, Master Scribe Photos by Charles Quinn Photography

Austin

After a stretch of frigid days punctuated by blustery winds, the Central Texas weather settled into being a brisk, clear night on January 24th.

That was just in time for the Austin chapter of Knights of the Vine to enjoy a party at the Westlake home of Marina Sifuentes.

Marina’s gorgeous home sits at the end of a hidden culde-sac in the Westlake neighborhood. As partygoers exited their cars (many were using ride-share services) they walked down the long driveway and entered the foyer where they were greeted and handed name tags.

Then many of them gravitated to the balcony and were stunned by the sweeping view of the Austin skyline on the other side of Lake Austin. Your humble scribe and other downtown dwellers were actively engaged in pointing out their high-rise homes dotting the horizon.

While the guests milled about, sampling the champagne and chardonnay, conversations soon turned to politics, the upcoming Super Bowl, and goings-on around Austin. One topic that arose all night was the soaring real estate market in the Capital City of Texas. The prospects for Austin obtaining a professional soccer team and where its stadium might be located also were discussed.

Several prospective members were seen in the crowd, joining in the conversations.

Soon, the magnificent buffet from Austin caterer Kurant Events was served and guests enjoyed delectable tenderloin, salmon, grilled vegetables and other treats. The outdoor and indoor bars saw heavy activity as guests lined up to sample more wines that had been chosen from the chapter’s cellar. Conversations among the sharply dressed Knights and Gentle Ladies continued until it was time to leave. Guests filed out into the clear night air, sated with gourmet food and wine and possessed with optimism about the prospects for the rest of 2018.

Megan Cannon greeted

The buffet of delectable food by KURANT EVENTS received acclaim

Allen Kemp and Jo Carol Snowden have a lively conversation with Susan & Jerry Gatlin

LtoR: Ed Auler, Mary Ann Heller, Andrew Heller, Larry Peel, Susan Auler, Susan Gatlin Bill & Jan Bright, Master of Ceremonies

Marina Sifuentes, party host, and Rose Betty Williams

guests at the door

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The balcony attracted many partygoers with its sweeping view of downtown Austin

Barbara Krings-Hargraves and Rose Betty Williams

PANORAMIC VIEWS, DELIGHTFUL WINE AND FOOD AT AUSTIN CHAPTER’S SPRING PARTY The setting couldn’t have been better. The evening of Thursday, March 29th must have been drawn up by the Austin Chamber of Commerce – gentle breezes, clear skies, and a temperature that beckoned people outdoors.

As they walked into the magnificent home of Dr. Deborah and Supreme Knight Larry Peel, Knights of the Vine partygoers were awed by the sight of the Austin skyline across Lady Bird Lake as viewed from the panoramic windows and balconies. Peel is the Master Commander Emeritus of the Austin chapter and is still key in maintaining the quality of the wines served at gatherings.

Several outstanding KOV parties have been held in his home over the years.

Gentle Lady Megan Cannon greeted guests in the foyer and had name tags at the ready. The initial servings of champagne, chablis, and rosé soon had party guests warming up to the convivial nature of the gathering.

Conversations grew more animated as people discussed their travel excursions for the summer; their children’s graduation parties and college plans; and how the stock market was doing. After Peel made his grand entrance down the dramatic curving staircase into the main living room, the party’s energy level ratcheted up to an even higher level.

Megan Cannon, Master Commander Jerry Gatlin and Lisa Heilgenstein

When the dinner buffet opened, guests flocked to line up and filled their plates. It was universally agreed that the pinot noir and cabernet selections were worthy matches for the beef and shrimp dishes.

After rounds of food and drink, partygoers settled into deeper Cindy Stone and Kelley Lightfoot analysis of the macroeconomic effects of international trade negotiations and how shifting demographics might affect future elections.

All too soon it was time to venture out into the sparkling Texas night for rides and drives home. And yes, “Per Vitem! Ad Vitam!” were the bywords of the night.

continued >>>

As always, Master de Partis Rose Betty Williams had created a lavish buffet of delectable treats from caterer Kurant Events. (On a personal note, your scribe thought that the passed hors d’oeuvres were especially tasty at this party Crispy Eggplant “Fries” with Clover Honey and Sea Salt; and Sesame Crusted Ahi Tuna with Almond-Ginger Relish and Wasabi Aioli on Crispy Wontons.)

(Backs to camera) Dr. Elwyn (Wyn) Speir, Bill Krumpack, and Anna Marie Speir.

(Facing camera) Supreme Knight and Master Commander Emeritus Larry Peel, Curby Conoley and Amelia Bullock Summer/Fall 2018

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AUSTIN CHAPTER CONT’D FROM PREVIOUS PAGE

The Cadre presents Master of Ceremonies Jan Bright with a special award of appreciation.

LtoR: Master Scribe Forrest Preece, Master Commander Jerry Gatlin, Master Commander Emeritus Ed Auler, Master Vice Commander Richard Coons, Master of Foreign Affairs Buckner Hightower

Austin Chapter Holds Grand Assemblage On May 10th, the Austin Chapter of Knights of the Vine held their 19th Annual Grand Assemblage at the Four Seasons Hotel. On hand for the ceremony were visiting dignitaries Buddy Hagner, KOV Grand Commander; his wife Trish Hagner, the Master Treasurer of the Houston Chapter; Lois Van Vooren, the Provost General for the Southwestern United States; and Barry Waitte, founder of Tamber Bey Vineyards.

Barry was the guest winemaker for the evening and provided a sampling of some of his finest wines while sharing stories of his journey into winemaking along with some heartfelt and personal stories of the Napa and Sonoma fires last fall.

Barry Waitte, Founder of Tamber Bey Vineyards and guest winemaker

While the Knights and Gentle Ladies gathered in the foyer, eagerly anticipating the culinary delights and wine offerings to come, they were treated to the song stylings of the Liz Morphis Trio. In the meantime, Piper Heidsieck Brut Champagne, and a delectable assortment of passed hors d’oeuvres slaked their appetites.

Allan Williams, Master des Partis Rose Betty Williams, Amelia Bullock, Bill Krumpack Master Commander Emeritus Larry Peel, Megan Cannon, Paul Brown, Buckner Hightower, Stephanie Brown

Soon the doors opened to ballroom and the crowd settled into their seats for the grand procession. As the strains of “When the Saints Go Marching In” filled the air, the doors to the ballroom opened again, and Master Commander Jerry Gatlin led the cadre into the hall. When the cadre had arrived onstage, he gave welcoming remarks.

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New members Melissa & Kareem Hajjar

L to R: New members Allen Kemp, Jo Carol Snowden, Hugh Collins, Cathy Collins, Curby Conoley, Jamie Hightower

Menú with Wine Pairings Passed Hors d’oeuvres

After an inspirational talk by Grand Commander Hagner, the enthronement ceremony began. Kareem and Melissa Hajjar; Jamie Hightower; Curby Conoley; Hugh and Cathy Collins; and Allen Kemp and Jo Carol Snowden were Martha Coons and inducted as new Knights and Gentle Dorothy Drummer Ladies into the chapter’s ranks during a formal and ritualistic ceremony.

Then they were presented with proper insignias and diplomas. Chris Hightower was elevated to the Cadre as Master of Wine and Barry Waitte was inducted as an Honorary Master Knight of the Austin Chapter. Also, Master of Ceremonies Jan Bright, who is retiring from service to the chapter, was given a special award for her work and dedication to Knights Grand Commander Buddy Hagner and Master of Wine Chris Hightower of the Vine.

A five-course dinner followed, prepared under the skilled direction of executive chef Elmar Prambs.

Conversation flowed as freely as the wine and soon many of the world’s problems were being cut down to size. After a round of applause for Chef Prambs, the Knights and Gentle Ladies repaired to moving among the tables and further conversation.

It has been said before, but Per Vitem, Ad Vitam! always applies.

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

Summer/Fall 2018

Crisp Bacon Crouton with Sunny Side Quail Egg, Jicama Shrimp Tacos, Salmon Bruschetta, Braised Short Rib on Mini Jalapeno Bisque all served with a NV Piper Heidsieck Brut Champagne First Course Endive & Chicory Salad, Pomegranate Seeds, Brie Cheese & Green Apple Vinaigrette served with a 2015 Tamber Bey Deux Chevaux Vineyard Chardonnay Napa Second Course Lobster Risotto with Sweet Peas Old Bay Seasoned Potato Chip Frisée and Arugula with Lemon Dressing served with a 2014 Tamber Bey Deux Chevaux Vineyard Rabicano Yountville Third Course Sliced Roasted Rack of Lamb with Minted Lamb Sauce Corn Chive Pudding, Tomato Jam,Wilted Spinach served with a 2014 Tamber Bey Cabernet Sauvignon Oakville Estate Fourth Course Pan Seared Prime Flat Iron Steak, Green Peppercorn Sauce, Olive Oil Potatoes, Broccolini, Caramelized Carrots, Cipollini Onion served with a 2014 Tamber Bey Cabernet Sauvignon Oakville Estate Dessert Flourless Chocolate Cake, Raspberry Chantilly,Whipped Bahibe Ganache served with a 2001 Chateau La Tour Blanche Sauternes 7

BIG SUR FUND RAISER

Monterey

Phil Arnold, Colleen Manni, Anita Arnold and Ron Parravano

The Monterey Peninsula Chapter partnered once again with the Big Sur Foragers Festival in a fund raiser for the Big Sur Health Center. On a beautiful Saturday in January, we sampled food & wine at the Fungus Faceoff which took place at the newly remodeled Ventana Inn perched above the Pacific on the Big Sur coast. Chefs from local restaurants prepared creative morsels using forged ingredients and several wineries showcased their wines for pairing.

In the wine competition, Baker & Brain took the award for “Best White Varietal” with their 2016 California Gruner Veltliner, an obscure varietal originating in Austria which was a well-balanced white wine with enough acid to pair well with many foods. Chappellet Winery from St. Helena took the award for “Best Red Varietal” for their 2014 Napa Valley Cabernet Sauvignon. A few years in the cellar and this blockbuster will smooth out nicely.

KOV cadre member Gentle Lady Chef Wendy Brodie was in charge of judging the chef ’s competition.

She was assisted by Gentle Lady Candy Scalberg.

Gentle Lady Colleen Manni, sommelier of Bistro Moulin, headed the wine judging. Cadre member Knight Phil Arnold and Knight Ron Parravano assisted in the judging.

This event raised thousands of dollars to benefit the local health center. It is held every year on the Saturday of the Martin Luther King holiday weekend. Perhaps KOV members from around the country would like to join us next year and ride the bus to a world class event in Big Sur… the invitation is open!

Everything from Live Oak Bark ice cream to a Chanterelle Belgian Blonde beer was presented. Winners in the chef ’s competition were Tim Wood from Carmel Valley Ranch who took the award for “Most Creative use of Foraged Ingredients” for his Cipollini Polenta with French Black Truffle and local Chanterelle mushrooms. The “Most Imaginative” award went to Ben Sungin of Sierra Mar, Post Ranch for his Candy Cap Chocolates with a Ganache Emulsion. “Best in Show” award went to Big Sur Bakery for their decadent Chicken Liver Pate and Chanterelle Mousse with Hedgehog butter, and Black Trumpet mushrooms, on Squid ink Bread.

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Colleen Manni and Wendy Brodie

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Warren Nishimoto, Lou Panetta, Kathy Panetta

Robert Alvarado,Teresa Alberts and Tom Atherton

Muia in May

In May, approximately 50 members and guests took advantage of the beautiful weather in Carmel Valley to gather at the home of Carl and Charlotte Muia, creators of Fattoria Muia and producers of award-winning olive oil and numerous other products. Warm hospitality greeted everyone as we enjoyed wines shared by several winemakers including: Gentle Lady Kathy Panetta and her Knight Lou who poured Tondre Vineyard Chardonnay,Tondre Vineyard Pinot Noir and a Merlot from Pariso Vineyards; Tom Atherton, Master of Alchemy and Gentle Lady Teresa Alberts poured their 2015 Monterey County Riesling, a 2014 Hollister Bordeaux blend with about 70% Malbec, and a few bottles each of different vintages and varietals, most extraordinary for this gentle lady was their limited sample of Cab Pfeffer, a rare treat indeed; Newly Knighted Warren Nishimoto and his bride Michelle poured their 2015 Syrah Rose along with their 2014 and 2015 Syrah; and

LtoR: Ken Bear, Sandy Bear, Matt Armstrong Kathy Panetta, Lou Panetta and Todd Bear

delightful finish to the meal. We enjoyed the evening on the Muia’s back patio which overlooked the olive groves and the rolling hills of Carmel Valley and one felt transported to Tuscany for the evening.

Eric and Debbie Walberg poured a 2014 Tannat and a 2016 Tannat Rosé from Hames Valley, a 2014 dry Riesling from Santa Lucia Highlands, a 2013 wine made from mission grapes from the Soledad mission in a carbonic maceration style and barrel-aged as well as a 2009 sparkling mission wine which was sweet and crisp.

COMMANDER’SRECEPTION

The Muia’s homemade gourmet meal comprised of welcome appetizers that included home-cured meats, barbequed sausage served with pineapple, meatballs with red sauce, and gazpacho with rock shrimp, to name a few. Dinner was served family style and included French haricot verts salad, langoustine and artichokes salad, Tuscan style potato salad, Moroccan tomato salad, crisp green salad with a homemade vinaigrette, slow cooked barbequed ribs, and tender tri-tip. Dessert was a beautiful display of fruit tarts and simple cake bread along with giant apothecary jars filled with strawberries, mangos, oranges, grapes and plums which not only made for the most lovely of presentations, but for a

The selection of wines focused on the Arroyo Seco Appellation. Gentle Lady Dawn Galante brought a Chardonnay from Dawn’s Dream. Knight Mark Manzoni provided a Zinfandel, Bernardus Winery contributed a Sauvignon Blanc,Winemaker and owner of Scratch Winery, Sabrine Rodens joined us and poured both her Dry Riesling and Mouverdre.This local winemaker took time to discuss this most interesting Chablis-like appellation that sits south of the famous Santa Lucia Highlands.

Summer/Fall 2018

Friday evening, February 23rd, Commander Rich Kehoe hosted the Commander’s Reception at the New Masters Art Gallery. Surrounded by the beautiful display of artwork curated by owner Bill Hill, the chapter members enjoyed a sumptuous collection of meats and cheeses selected

by Gentle Lady, Chef Wendy Brodie.

To wrap up the reception Commander Rich Kehoe described our 2018 calendar filled with a multitude of events.We raised a glass to our host and ventured into the night.

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Los Angeles Opens 2018 with

GRAND ASSEMBLAGE

by Cathie Sandstrom Smith

The Los Angeles chapter held its Grand Assemblage on February 3, 2018 at Oakmont Country Club in Glendale where we inducted four new members: Gentle Ladies Lola Abrahamian and Susan Hunt, and Knights Steve Martin and Jordan Sweeney. A Certified Sommelier through the Court of Master Sommeliers, Jordan was the Assistant General Manager and Clubhouse Manager at Oakmont Country Club in Glendale at the time of his induction.

About 35 members and guests sipped white wine as they gathered for the Enthronement Ceremony and then were treated to a champagne reception afterwards.

Charles Urtuzuastegui and India Rance

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Beverley Scott, Cathie Smith and Michelle Corey

Lonee,Ted, Zane and Deborah

The Arbor

Steve Martin and Vice Commander Janet Hamilton

It Only Sounds Like a Mafia Don

Our celebration dinner began with a Micro Intensity Mix Salad of Heirloom Tear Drop Tomatoes, Carmelized Pecans, Olive Oil Marinated Goat Cheese and French Vinaigrette which was served with 2016 Rudi Pichler, Gruner Veltiner “Federspiel” Wachau.

Our second course, paired with a 2009 Rivetto Del Comune di Serralunga d’Alba Barolo, was Mushroom Risotte Petit Osso Bucco. Lemon Sorbetto served as an “intermezzo,” followed by Muscovy Duck with Tart Cherry and Port Wine Reduction, which was served with English Pea Pudding and Mashed Potatoes. A California wine, 2013 Epoch Estate, Southern Rhone Blend Paso Mike Marino and RandyWitt Robles accompanied with this course. Dessert, a Pavlova Cake of Meringue, Mixed Berries and Chantilly Cream, was served with Ferreira, 20 Years, Old Tawny Porto, Douro Valley.

Our spring event was held on April 7th at Al Mulino, a fine run-by-Italians restaurant, in Westlake Village, where we enjoyed authentic, organic handmade Italian food. The owners are a group of four friends, all born and raised in various regions in Italy, who have come together to create a wonderful food experience. Vice Commander Janet Hamilton worked with the chef to offer a menu that had a selection of entrée and desserts.

Vice Commander Janet Hamilton and Jordan Sweeney worked closely together to pair wines with dinner.

It was an outstanding event and a memorable first event for our new members.

We had our choice of three entrées: Mediterranean Branzini, Roasted Sea Bass dressed with Lemon and Capers Sauce and served with Grilled Asparagus, Baby Carrots and Roasted Fingerling Potatoes; a 10-ounce Grilled Angus Beef Ribeye served with Seasonal Grilled Vegetable and Sweet Mashed Potatoes; or Seasonal Grilled Vegetable Plate with Italian Imported Burrata Mozzarella Cheese dressed with Extra Virgin Olive Oil and Balsamic Reduction. Wines offered were Sangiovese Super Tuscan DOCG and Red Sangiovese, Italy.

Kimberley,Vice Commander Janet Hamilton and Commander Emeritus Neill Foster

We were greeted with a Prosecco Brut Charmat. Appetizers were hearty: a Pera Salad of Mixed Greens, Wine-Poached Pears, Goat Cheese, and Walnuts in a Sherry dressing. This was followed by Sicilian Arancini, Rice Balls with a crunchy Breadcrumb coating and a Mozzarella Filling, topped with a Meat Sauce. Last, a selection of wood-fired pizzas: Margherita, Baby Spinach and Garlic, and Spicy Salami. Accompanying this was Vermentino di Sardegna DOC, a dry white wine from Sardinia.

Our first course was Handmade Tortelloni with Asparagus and Ricotta in a White Butter Sage Sauce and a drizzle of shaved Parmiggiano Reggiano cheese. A Chiaretto DOP, a dry Rosé from Lake Garda, was paired with this.

For dessert, we chose either a Homemade Warm Apple Tart topped with a scoop of Vanilla Gelato, or a Homemade Coffee-Chocolate Tiramisu. We lingered long over coffee and dessert.

Summer/Fall 2018

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Wine Closures

Unplugged Today, the subject of wine closures is swirled in controversy. Since the 1600s, wine closures — stoppers designed to seal a bottle and separate the wine from its number one enemy, oxygen — have been constructed of cork, a material tested by time and tradition, and sprinkled with a fair amount of romantic mystique. But now, with talk of cork taint, and an increased awareness of post-bottling wine chemistry, the once-sacrosanct cork is being challenged as the be-all and end-all for wine closures. In fact, nearly 30 percent of the wines on the market today are sealed with non-cork wine closers. In this article, we will take a look at wine closures — both traditional and alternative — to uncork the mysteries of what exactly is protecting the contents inside that bottle of wine in your cellar.

Natural Cork Cork is made from the bark of the Quercus suber oak, commonly called the cork oak. It is primarily grown in Portugal. Cork is the ideal material for sealing wine bottles: It is pliant, elegant, sturdy and renewable. Perhaps most importantly, quality cork allows a minimal amount of oxygen to enter the bottle. This small amount of air gives age-worthy wines the ability to develop their aromatic complexities, while softening tannins. It has been said that the pairing of the cork and wine bottle ushered fine wine into the modern age, giving it the ability to age and evolve in the bottle.

The major disadvantage of corks is their susceptibility to trichloroanisole (TCA), a bacteria that can ruin a wine, giving it a moldy, wet-cardboard aroma. Also, if not stored correctly, a wine sealed with cork may be exposed to temperature and humidity, causing the cork to expand or contract, which can lead to premature aging.

Wines sealed with corks should always be stored on their sides to keep the cork from drying out and letting air in, causing premature oxidation. Yet another disadvantage of natural cork: the need for a corkscrew, which, if not handy, can be inconvenient, if not infuriating!

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Synthetic Corks A synthetic cork is designed to look and function like a natural cork. Most synthetic corks today are made from plastic compounds that eliminate the risk of TCA contamination. They are recyclable, and allow for specific oxygen-transfer rates, which enables the producer to control the aging process.

While synthetic corks created from plastic have made vast improvements since they were first introduced, many claim that the corks lack a perfect seal, which allows more unwanted air into the bottle. As for aging capabilities, synthetic corks are relatively new to the scene, so there are no examples of fine wines aged for long periods. Synthetic corks, like natural corks, also require the use of a corkscrew.

Technical Cork A technical cork, the low-budget relative of natural cork, is made of leftover bits and pieces fused together from trimmings of natural corks. Technical corks are specially treated to all but eliminate TCA bacteria, and many are designed to provide different oxygen transmission rates, which allow the winemakers to select corks based on the particular wine and requirements for aging.

Technical corks have the same basic advantages of natural cork, plus they are stronger and more stable, reducing the possibility of leakage. Technical corks are typically used for sparkling wines, as agglomerated corks can withstand a greater pressure without leaks or loss of pressure.

Technical corks can still be susceptible to leaks, and yes, they require a corkscrew for opening.

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Screwcaps Perhaps the biggest challenge to traditional corks is the screwcap, or “Stelvin® caps.” Screwcaps consist of a metal cap with a liner inside the top of the cap that attaches to the bottle lip for its seal. Screwcaps keep out oxygen for a longer period of time than corks, which help preserve the wines’ freshness, appearance, taste and aromatics. Screwcaps are almost totally immune to TAC and can handle humidity and temperature variations well. It is not necessary to lay screwcap bottles on their sides, which is required for keeping natural corks moist. And of course one of the biggest advantages of screwcaps is that they are easy to open (no corkscrew required!!) and can be resealed.

While more and more producers are switching to screwcaps, skeptics question the long-term aging potential of these closures. To address that issue, manufactures today have improved their product to include liners that allow winemakers to specify how much oxygen enters a bottle over time, depending on the specific wines. Early studies indicate many examples of wines aging gracefully for long periods of time under screwcaps. However, they can still leak if damaged. Another disadvantage, according to wine expert Jancis Robinson, is the opposite of oxidation: reduction, which can suppress a wine’s aroma and possibly cause unpleasant odors. And, while screwcaps are easy to open, they lack the pizazz of ceremoniously opening a bottle with a corkscrew and hearing that “pop” that prepares us for what’s coming next: that glorious experience of enjoying a glass of wine!

Glass Closures Glass stoppers, like the Vino-seal (also sold as Vinolok), are popular in some areas of Europe, particularly Germany and Austria. Glass closures hermetically seal the bottle by inserting an “O-ring” between the stopper and the bottle’s neck.

This seal prevents TCA contamination and reduces risk of oxidation, preserving the wine’s original aromas. Glass is recyclable, and offers an elegant look to the bottle.

With glass closures, bottles can be resealed, extending the life of an open bottle of wine by a few days.

Summer/Fall 2018

The primary disadvantage to glass closures is that they are more expensive to produce and, without special machinery, they must be hand-sealed. They are also heavy, which adds to the weight of the bottle for shipping. And while the near-perfect oxygen barrier significantly limits TCA and oxidation, this barrier may be a deterrent for long-term aging of wine. To date, there is really no track record for wines aged with glass stoppers.

Zork® Zork, developed by an Australian with the same name, seals like a screw cap and pops like a cork. The closure preserves quality and freshness while maintaining the integrity of the wine inside. The Zork has three components: a peel-off plastic cap that is wound around the neck of the bottle; a foil lining that allows a slow transfer of oxygen; and a plastic stopper portion that extends into the neck of the bottle, which makes a “popping” sound when released. Zork does not require a corkscrew and may be resealed with the stopper.

With the Zork, there is zero risk of cork taint. The stopper can be used for both still and sparkling wines. The one drawback is that it only fits in specially-designed bottlenecks, which adds to the price of the wine.

Today’s wine closures have come a long ways since the early Romans and Greeks used straw, rags and leather to protect their wines from oxygen. And, the technology continues to evolve. In the wine world, there are ongoing efforts to conquer cork taint in natural corks, as well as continuing improvements in alternative closures. For now, natural cork is likely to reign as the sealer of choice for the best wines. But that could change with the next best invention. In the meantime, just drink up, and don’t worry about what’s coming between you and your wine, as long as you enjoy it!

By

Nan McCreary 13

San Francisco Assemblage at The San Francisco Bay Area Chapter welcomed its largest incoming class of new Knights and Gentle Ladies in decades on March 3, 2018 at our Assemblage at Raymond Vineyards in St Helena.

Grand Commander Buddy Hagner and Master Lady Trish Hagner were on hand to help welcome our new members to the Crystal Cellars.

Hailed as “Life is a Cabaret� themed event, the invited guests arrived in their finest interpretations of the famous Parisian style. Unfortunately, Raymond Vineyards was unable to accommodate us in their newly decorated Cabaret Room due to some unforeseen technical difficulties. However, in true Raymond style, they came through with a fabulous decor in the Crystal Cellars complete with its Baccarat crystal chandeliers and gleaming table settings.

The ceremony began with the elevation of Knight Ned Trippe to the cadre as Master Ambassador. Ned, who had been an active member since 2015 was instrumental in organizing our recruitment committee.

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The honored guests for the evening were candidates for Master Knight, Vincent Ciolino and his winemaker wife, Master Lady Lise Ciolino, of Montemaggiore Winery.

In addition, we honored another candidate for Master Knight, DJ Smith of Hagen Heights Winery in Napa.

Gentle Ladies inducted included Michelle Balog Phillips, Lise Pingitore Whalen and Rozette Bader Fleming. Among the Knights receiving their Tastevins for the first time were Nick Moezidis, Dr. Stephen Cooper, Matt Staid and Christopher Paulson. One additional incoming Knight, Isaac Benavidez, could not be with us.

Following the ceremony, we were treated to a reception with a JCB 21 bubbly and other wines selected for the evening by our hosts. Eventually we were seated at a long, beautifully adorned table for a sumptuous dinner prepared by Atelier Fine Foods expertly paired with, of course, more wine, including an LVE Cabernet (Legend Vineyard Exclusive), which is a John Legend collaboration with Raymond Vineyard and Jean Charles Boisset. What a delicious wine! continued >>>

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SAN FRANCISCO CHAPTER CONT’D FROM PREVIOUS PAGE

During the evening, Dr. Ron Light was honored with a plaque, commemorating his nearly 47 years of dedication and leadership to the San Francisco Chapter as he retires from active participation. (His age remains a secret!).

Music was provided by jazz pianist Steve Sholtz, Cabaretstyle of course, during the reception and dinner. As the evening progressed, a number of brave attendees belted out a few courses of the theme song with Steve valiantly trying to keep up with our rendition.

Reluctantly, guests had to leave the party but were happy to take home a KOV labeled bottle of a Cabernet Blend, made especially for us, as their parting gift. Special thanks to Ken and Cheri Hick, and Maya and Cordell Berge who came from Portland, Oregon for the event.

Cajun Fried Chicken Picnic In early summer the members of our Chapter were treated to a Cajun Fried Chicken lunch prepared

by Master Sommelier and Chef, Chris Blanchard of Napa. The setting was the Pingitore deck poolside on the hillside overlooking the Napa Valley. As we had just returned from Macedonia’s spectacular Congress, we decided to have some fun and challenge the group to a blind tasting of some of Macedonia’s surprisingly delicious wines against some California and even Hungarian varietals of the same ilk. We were able to track some Macedonian wines from a winery we visited (Tikves in the Vardar River Valley of Macedonia) and carried by Backroom Wines in Napa.

Ten wines were concealed and a questionnaire provided to challenge the guests’ palates.

The winner was Master Lady Lise Ciolino with a score a tad higher even than our Master Somm/Chef, who attempted to taste while preparing our outrageously good fried chicken with all the “fixins”!

Everyone enjoyed the exercise and the wines.

Most were pleased to find how the Macedonian wines including Rkatsiteli (white), Vranec and Kratoshija (a Zinfandel clone) stood up to the American counterparts.

Blind tastings are a really fun and challenging way to provide education at our events. Just tuning you all up for Finland in 2019!

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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 an initiation fee of $225, plus any local dues, if applicable.

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 2018

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By Connie Kossen

Mississippi Chapter Assemblage The Mississippi Chapter of the Knights of the Vine held its Assemblage and Enthronement Dinner on February 17, 2018 at the Estelle Wine Bar and Bistro inside the new Westin Jackson. Featured wines were by the Krutz Family Cellars. The Krutz Family is from the Jackson, Mississippi area, and we were honored to have both Fred Krutz and son, Bryan Krutz, present. Bryan and brothers, Patrick and Cole, are the developers and faces of the Krutz Family Cellars, and Mississippi is proud to call them our own. Matthew Kajdan, Executive Chef of Estelle, prepared a wonderful dinner pared beautifully with the wines. Wines poured were the 2014 Magnolia Chardonnay Inspiration Vineyard/RRV, 2013 Pinot Noir Soberanes Vineyard/SLH, 2014 Chardonnay Martinelli Road Vineyard/RRV, 2012 Syrah Stagecoach Vineyard/Napa and 2013 Cabernet Sauvignon Stagecoach Vineyard/Napa.

nie Kossen was elevated to Master Secretary. Special guests included Grand Commander Buddy Hagner, Master Lady Trish Hagner, Commander – Tennessee Tom Webb, Gentle Lady Beth Webb, Commander – Gulf Coast John Boothby, Gentle Lady Adrienne Boothby, Vice-Commander – Tennessee Bob Bennett, Master Photographer-Tennessee, Gayle Bennett and Vice-Commander – Gulf Coast Richard Moss along with Master Flag Bearer-Gulf Coast, Suzy Moss.

The big event of the evening was the installation of new Master Commander, Tom Kossen, the induction of four new members, Knights William Head and Kurt Metzner and Gentle Ladies Susan Phillips and Nancy Smith. Susan Phillips was then immediately introduced as the new chapter Master Treasurer. Con-

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y t r a P iP nk The Mississippi Knights of the Vine celebrated the beginning of summer with a “Pink Party”. Encouraged to wear “pink”, we discovered a wide variety of “pink” options for both the Knights, Gentle Ladies and guests. We enjoyed a variety of “pink” wines, from bubbly to dry to sweet. And, we were fed “pink” with a beautiful and tasty shrimp boil prepared by Knight Nicky Drake. A beautiful setting on the waterfront at the home of Trish and Kenny Windham was decked with pink tablecloths and dishes. It was a wonderful way to start the summer!

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Orange County

QUATTRO CAFFÉ On March 26, the Orange County Chapter enjoyed an evening of great food, wine and entertainment at the well-known five-star Italian restaurant Quattro Caffé located in the South Coast Plaza Shopping Mall located in Costa Mesa, California. The evening commenced with a welcoming wine and then continued on to a cooking demonstration with a number of members participating in the adventure. During the demonstration, wine continued to flow as our instructor sang many Italian songs and our merry group sang along with the assistance of song sheets. As each course presented, we were united in the opportunity to enjoy the freshly prepared offering.

At the conclusion of evening, detailed instructions on how to prepare each course were handed out and all agreed that it had been a great evening. In fact, plans are already under way to get it on the calendar again in the near future.

GREER’S FIRST

INTERNATIONAL

WINE DINNER The Orange County Chapter, on the evening of May 26th enjoyed dinner accompanied with International Wines at the home of Jon and Mary Greer located in San Clemente, California. The International wines were excellently paired with matching menu items. The Losee’s and Buckley’s also contributed in assisting menu planning and presentation. Wines were chosen after careful sampling from Orange County wine purveyors.

Being that the main goal was to make sure the wine pairing matched each food and conveyed an international feeling the wines served were from Italy, New Zealand, Spain, France and Lodi, California. As the OC Chapter enjoyed the fine food and international wines, the highlight of the evening was the KOV camaraderie.

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The wine lovers of the Orange County chapter of the Brotherhood of the Knights of the Vine were off on what is now an annual event. This year five Knights and their “gentle ladies” drove to the beautiful and highly acclaimed areas of Madera, Lodi, and Amador. Although most stops were in the Lodi and Amador, the first stop was the famous Ficklin Port Winery. One of our Knights set up a wonderful tour and tasting at Ficklin, the oldest port winery in the state. Nothing like a tour with hundreds of barrels and bottles filled with some of the best port wines in the country. Our Ficklin hosts provided a great start on our first day.

The next days were nothing short of delightful. The wines of Lodi and Amador produce some of the most robust and bold reds from an amazing array of varietals. Our first full day was spent in the Amador area. Most of us had never been to this area, but that did not diminish our enjoyment of the big and somewhat unusual varietals we found. The day included stops at Turley, Renwood, and a delightful picnic along the lake at Deaver Vineyards. The barbera and tempranillo varietals along with the blended reds were an enjoyable change for the group.

One of our last stops during our road trip was at our favorite winery, Macchia. Once again it was picnic time.

The foods were paired with the Macchia Zinfandel, and their first white production, Ludicrous.

This year’s road trip was again deemed a huge success.

All it took was great Knights and ladies, add flavorful wines, hosts from the wineries who enjoy talking about the wines; then add great foods, and that is what success is made from. Many thanks to the winery staff who gave us their time and knowledge about our favorite topic: wine.

The next day it was back to the Lodi area including a visit to the Visitor Center for an overview of the area’s wineries. Besides visiting some of our old favorites including Oak Ridge Winery and Heritage Oak Winery, we made a stop at the amazing Cheese Central store in downtown Lodi. Like many wine connoisseurs, we appreciate good cheeses.

The next day we visited several wineries recommended by our hosts at the Visitor Center. They included Harney Lane, Mettler, Oak Farm, and Jeremy Wine Company. Needless to say, they are no longer new to us as their wines are in our wine lockers. Our lunch that day included wines and food at the famous Michael David Winery and restaurant.

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Welcoming Our Newest Chapter in

Korea Chapter

korea

On May 12 the Inaugural Assemblage was held for the newest chapter in the Brotherhood of the Knights of the Vine. Held at the Grand Walkerhill Hotel in Seoul, three Gentle Ladies and ten Knights joined the order.

Dr. Dong Joon Kim, a member of the Finland Chapter since September 2017 was raised to Master Commander of this new chapter. Another great member of the Finland Chapter, Dr. Kou Jin Choo (our Stradivarius violin specialist) acted as Dr. Kim’s right hand when preparing for all the activities in Seoul.

Joining in this special event were six members and two guests who travelled from Finland as well as the Ambassador of Finland to Seoul, Mr. Eero Suominen, who joined us to celebrate this unique event.

We would welcome you to visit South Korea. If you have just a couple of days in Seoul we would recommend that you visit the huge Fish Market; you will surely spend more time there than you plan. And to enjoy the best local food and drink experience, book a local guide to take you around. But keep one thing in mind; Seoul is not a wine lover´s paradise – yet.

This Chapter hopes to help change that! Our new Gentle Ladies are Dr. Ye Jin Seo, Hye Jung Lee and Tae Ok Suh. New Knights include Hyung Geun Kim, Dr. John Weon Ko, Youn Hwan Kim, Dr. Ho Hyeon Park, Dr. Won Sik Kim, Ju Hyeon Baek, Dr. Larry Kang, Shin II Park, Dr. Kwang Jae Lee and Hwan Jin Kim.

An elegant dinner was served and was truly excellent.

The first course was smoked Russian salmon with oak flavour and abalone, prawn ceviche and creamy button mushroom soup with mascarpone cheese toast which was served with Lamblin & Fils Chablis 1er Cru 2011.

The second course was grilled flatfish garnished with mushroom croquette and tomato salsa and Australian grilled beef tenderloin with seasonal vegetables and served with Chateau Martinel St Emilion Grand Cru 2007. The finale was white cream cheese cake with berry sauce and Anselmann Riesling Auslese. What a wonderful dinner.

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FICB International Congress ~ REPORT What a great time it is to be a KOV member; especially if you like International travel!

Having just returned from a most fantastic FICB Congress in Macedonia (a top 3 of the last 20 years in my opinion), we prepare for more adventures to come.

The details of the Macedonia Congress appear elsewhere in this publication, but suffice to say, the OEVE of Macedonia took care of us from arrival in Skopje to departure from wherever you finalized your trip. The hospitality, food, wines, venues and surprise after surprise were all a delight we will not soon forget.

Congratulations OEVE Macedonia!

As we write, KOV Finland is registering guests for the inaugural FICB International Wine Challenge to be held at the Haikko Manor & Spa Hotel near Helsinki June 6-9, 2019. The 2 1/2 day event will feature individual amateur and professional wine tasting challenges each morning - one for whites and one for reds, as well as lunches and dinners featuring wines that will be rated by all attendees. The rules have been published for comment and should be approved by the time you receive this Arbor. The details should be posted on our KOV website when official. The registration link is available from the National Office and has been emailed to you.

An extension to the lovely city of Tallinn in Estonia, across the Baltic Sea, is also proposed June 9-11 for interested members.

The FICB Annual Meeting, open to all KOV members, will be held in Paris January 25 & 26, 2019. The focus will be the 2020 Congress slated for Alba, Italy, the details of which will be finalized at that meeting. Those of you who were in Macedonia, probably met Daniela Ferrero and Fabrizio Fassinotti who were scouting out the Congress format and diligently taking notes to share with the Ordine dei Cavalieri del Tartufo e dei Vini di Alba, the hosting Brotherhood for the 2020 Congress. The dates for Alba are June 4-7, 2020 with an extension to the historic city of Torino, June 8 & 9.

I will be attending the FICB meetings to lobby for as many American “seats” as is possible for the much anticipated Italian Congress and Extension in the Piemonte region of Italy, home of Barbaresco and Barolo as well many variations of the Nebbiolo varietal.

Registration will be open sometime in late May, or early June of 2019. Stay tuned!

Of course there will be another smaller scaled International event in 2021 - Washington State or Oregon are being discussed. The format will be more of a “Wine Discovery” tour.

For those not yet tired of travel, don’t forget to pencil in the 2022 Congress dates, already in the planning stages for June 23-26, 2022 in Oporto Portugal, celebrated at the same time as the feast of St John the Baptist in Portugal, a party unto itself! There will be an extension to Lisbon and the nearby wine regions of Carcavelos and Alentejo planned for June 27-28. Happy travels!!

Pat Pingitore

~ International Emissary Summer/Fall 2018

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50th F.I.C.B. Congress:

The Macedonian

Adventure

The 50th F.I.C.B. International Congress was held in Macedonia May 31 – June 3, 2018 with a two-day extension to June 5. To be exact, it was held in the former Yugoslav Republic of Macedonia. This name, to distinguish it from the region of Northern Greece that shares a similar name, and with that, the contested history of Alexander the Great.

Organized by Ordo Equestris Vini Europae/Makedonia under the leadership of its Proconsul 1, Iki Malinkovski and of Dimitar Bozadjiev, Proconsul 2, with the assistance of the travel agent Macedonia Travel, the Congress brought together wine brotherhoods from a dozen countries in this cradle of wine production where wine has been made for over 6,000 years. Alexander the Great gave his armies Macedonian wines. And now we were here to experience them. How fortunate for us!

The Congress opened with a reception and welcoming dinner at the Marriott Hotel in Skopje, on the edge of a large central civic plaza. Statues of Macedonian heroes and leaders, beginning with Philip the II, father of Alexander the Great, and moving forward through history, marked the cardinal points of the plaza, with Alexander the Great dominating the space. Al-

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by Cathie Sandstrom Smith exander the Great was proudly shown atop his rearing stallion, bearing aloft his shield and brandishing his sword on a plinth in the middle of a huge fountain whose dancing water reflected the colored lights.

While guests sipped wine and enjoyed passed canapes, Petre Shilegov, mayor of Skopje, welcomed the F.I.C.B. and the brotherhoods mingled, greeting each other from friendships made in earlier Congresses. Afterward, we proceeded downstairs to the main ballroom for the opening ceremony. Representatives from the participating brotherhoods, each in their ceremonial robes, were introduced by F.I.C.B. President Alan Bryden. Color and elegance abounded as representatives of each brotherhood, wearing their distinctive robes, advanced to the stage.

The Welcoming Dinner followed the passing of the F.I.C.B. banner from our Grand Commander Buddy Hagner as the previous host in 2016 to the 2018 hosts, the Consulate of Wine Knights in Macedonia led by Iki Malinkovski and Dimitar Bozadjiev. During the opening dinner, wines from every sponsoring winery were paired with a course in a wonderful dinner. Of special note was Kamnik’s Temjanika Gold, a semi-dry white wine with flecks of 23-karat gold. It was the talk of every table.

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of musicians in national dress.

Yes, there was a tuba whose brass bell glinted in the sun. Groups of young children and youths, also in national costumes, greeted us, waving as we passed by. People paused on their bikes or leaned out of windows from office buildings to see our procession. What a warm welcome on a warm day!

Our first course was Cold Poached Pink River Trout accompanied by a 2015 Chardonnay from Stobi. This was followed by Pan-Seared Foie Gras served with that spectacular Kamnik Temjanika Gold 2017. Next we enjoyed 72 Hours Sous Vide Pork Cheeks with Kachamak, paired with a Vranec ss 2016 from Tikvesh. (Kachamak is a traditional Balkan dish of cornmeal, similar to polenta, cooked with butter and feta, seasoned with paprika and chili powder. It was delicious!) Dessert was a light Meringue with Strawberry Munchmellow, served with a Popov Rose Pinot Gris 2013.

After dinner we were introduced to Macedonia’s history

by Daugan Dautosvki. The room was darkened, and he stood in a spotlight playing a shepherd’s flute, similar to an ocarina. The instrument is over 6000 years old. Later he was accompanied by his son on percussion. What a mood they created!

We walked to Mass at St. Mary the Virgin for the ceremonial blessing of the wines and the elevation of certain knights to higher ranks. Then we walked to the Old City House Restaurant for lunch and a guided wine tasting by Skovin winery. Lunch was served family style. The tables were covered with the first course and somehow, magically, food kept coming and we found room for it.

We started with a Macedonian Starter Plate, a selection of White Cheese with Pancetta and Fresh Vegetables and a Homemade Pie (a thin leavened bread with melted cheese). Bowls of garlic dip and the wonderful pepper dip, Ajvar (eye-var), so characteristic of Macedonia, rounded out the first course. Two wines were offered from Skovin, a Skupi 2011 and a Rosa Canina 2017.

Next to arrive was the very traditional Macedonian bean dish, Gravche-Tavche Baked Beans in a Clay Pot. This was served with Roasted Pork Loin with Leek and Vezena Pepper. Vezena, Macedonia’s heirloom pepper, looks

The next morning, the brotherhoods assembled in their ceremonial robes and caps for a walk to the Macedonian National Theatre across the Vardar River, which flows south through the city. (A quick word here: 80% of the city of Skopje was destroyed in a massive earthquake in 1963. It initiated a period of rebuilding and re-invention for the city. There were many graceful bridges lined with statuary over the river—evidence of Macedonians’ civic pride.)

At the National Theater, with the benefit of simultaneous translations over headsets, we enjoyed two academic presentations on the history of wine in the region, and on current wine varieties produced. What followed was a spectacle: a procession of all of us in our ceremonial finery back over the Vardar on a bridge decorated with busts of Macedonian artists, writers and poets. We were led by the City orchestra, a brass band

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like it has threads on the skin, hence its nickname “embroidered” pepper. Along with the pork was a Young Lamb Parcel in Caul Fat. Skovin offered two wines with this course also: a Skupi Cuvée 2011 and a Cuvée Selection 2011. For dessert, we enjoyed Dark Pancake with Caramel and Tufakija Apples with Cinnamon and Walnuts while we sipped Skovin’s Temjanika 2017.

After lunch, we walked the old city learning Macedonia’s history with the Ottoman Empire by seeing an Ottoman-era mosque then strolling through the old bazaar, now largely unused. We stopped at a café in the bazaar for an afternoon break of hot tea. It seemed each time we reassembled, different conversational groups came together. One of the best reasons to attend the Congress!

We were bussed across the Vardar again for dinner at the Museum of Contemporary Art. High on a hill overlooking the city and the river, we dined on the terrace outside, enjoying wines from Bovin winery. Our first course was Tomato Cake with Basilicum, served with a Bovin Riesling 2017. Second course was a Cocktail of Forest Mushrooms in Aubergine Sauce, accompanied by a Bovin Pinot Noir 2016. The third course, Quail Breast in Merlot, was offered with Bovin Merlot Superior 2013. This was followed by Zucchini Pork Fillet, offered with Bovin Imperatur 2016. We finished with a Sweet Set dessert accompanied by Bovin Cleopatra 2015, a Cabernet Franc.

Entertainment was a well-known Macedonian rock guitarist, Vlatko Stefanovski, who performed traditional Balkan melodies and rhythm with a rock update on amplified acoustic guitar. Apparently it was rare to have this opportunity to see him perform for a private event.

Early the next morning, three full coaches departed the narrow streets off the plaza out to the main road south into Macedonia’s central Tikves region, where 80% of Macedonian grapes are grown. Our first stop (because everyone needs a wine break just before ten) was at Chateau Sopot Winery, which overlooks its vineyards lacing up the hillsides.

Our journey continued following the Vardar River into the Tikves (TIK-vesh) to Domaine Lepovo Winery, a new brand from Tikves Winery. The winery was opened in 2013. We tasted wines here and then proceeded to Tikves for lunch. White tents sheltered us from the sun during our outdoor picnic lunch with Balkan music provided by a string quartet of young women in Macedonian dress. Once again we were treated to first-class entertainment. A string quartet of lovely ladies played not only classics, but easy listening music through most of lunch. Thinking they we done, we applauded and showed our appreciation only to be surprised when shortly afterward they were back with rollicking, lively music that had our crowd up and singing, cheering and dancing. There was a long, winding conga line of Knights and Gentle Ladies, and earlier, two impromptu solo vocalists before that. I’m sure the Tikves staff is still talking about our visit.

Lunch began with Garden Asparagus with Truffles and Goat cheese accompanied by Tikves Sauvignon Blanc Special Selection 2017. Our

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second course was Green Peas in Two Ways, served with Tikves Rkaciteli Special Selection 2017. Next, a Tikves Viognier Special Selection 2017 was paired with Ravioli with Black Tiger Shrimp and Fresh Herbs. The fourth course, Seabass in White Wine Sauce with Vegetable Mix (from the nearest village) was served with Tikves Chardonnay Oak Edition 2016. For our fifth course we enjoyed Rosemary Smoked Young Lamb, offered with Tikves Plavec Special Selection 2016 and Barovo Terroir (red) 2015. Dessert’s Ravania Cake with Strawberry Iced Sauce paired perfectly with a Tikves rosé Alexandria Cuvée 2017.

There seemed to a fair amount of napping going on during the nearly 2-hour drive back to Skopje; a much needed respite from a full and well-planned agenda.

We arrived with just enough time to change for dinner and head out again, this time on the west side of the Vardar, climbing a winding narrow road through forest, up Mount Vodno to the Macedonian Village. The Village is a hotel and restaurant complex on the side of the mountain. It’s comprised of authentic native stone houses featuring the architecture of the 19th and 20th centuries. From the parking area we walked up a steep and narrow looping street paved with the same warm stone used in the buildings, to a small plaza. Booths had been set up around two sides of the plaza for our Wines of the World.

Many Brotherhoods had brought wines from their countries for tasting, so the sampling was broad and of the highest quality since we were all showing off! This event is a special favorite, because it’s such an unusual opportunity to taste wines from many countries and climates. It underscores how the sharing and enjoyment of wine creates community.

The third side of the plaza was a long buffet table.

It had to be long to hold the selection of cheeses, breads, dessert pastries, fruit and crudités and still have room for the hot food at the end. Macedonian cuisine makes use of peppers (many kinds), onions, tomatoes and eggplant in a dazzling

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variety of ways. We enjoyed meats roasted over a wood fire with the traditional Macedonian beans, and a dish of eggplant and onion that had been baked so long and slowly the vegetables carmelized. The ever-present condiment/dip/sauce/spread ajvar was well-represented.

Early in the trip, a Macedonian waiter described it as “Macedonian butter.” You didn’t set a table without it. It was there for every meal.

One of our Macedonian hosts told about the making of it: a family affair since it’s made in great quantity and stored into winter. This delicious combination of roasted red peppers, olive oil, garlic, salt and sometimes eggplant, can be eaten without cooking, or slow-cooked with constant stirring to a thick spread. Families make enough of it to last well past summer into winter. The first recipe I found for it listed as the first ingredient, 20 kilos of red peppers. Yes. Kilos. That’s 44 pounds to be roasted, peeled, seeded and chopped before any cooking starts. Luckily, several Balkan countries export this into the U.S. Our buffet supper was accompanied by wines from Sopot Winery in Veles. Tired but sated with the wonderful food and wine we’d enjoyed, we made our way back down the mountain into Skopje.

To be honest, I was a bit dazed by the morning of Day 4. So many new, extraordinary experiences had been offered to us, and of course we took them all and they just kept rolling in. This day was the last of the Congress proper, with the Gala in the evening

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We were met by young women in Macedonian dress greeting us with the traditional Macedonian gift of bread and salt, and wine, of course. We toured the winery in two groups. Of special interest was the original cellar, still in use, and still holding a barrel with a WWII story.

Not even a bullet fired from a German officer’s pistol could penetrate the thickness of it.

But lunch called! We boarded our busses and drove a short distance to Stobi Winery to enjoy more fabulous wines and delicious food. Lunch was outdoors under white canvas and it was splendid. We began with Marinated Spring Vegetable from the Garden (zucchini, eggplant purée and peppers) paired with Stobi Rkaciteli 2016. Our second course, Dumplings in Boletus Sauce and Chard was offered with Stobi Acacia 2016. Following this delight was a Filet of Beef with Asparagus Cream, paired with Stobi Verdot 2013. Our salad course, Galicki Cheese with Green Salads was served with Stobi Arminta 2015. Last, dessert was Traditional R’chel (sweet pumpkin). (My notes remind me that these bites of sweet pumpkin were like my grandmother’s sweet watermelon pickles.) They were garnished with fresh mint and served with vanilla ice cream. Stobi’s Roxana Sweet was the perfect choice to accompany it.

Refreshed, we drove on to the archaeological site of the ancient city of Heraclia Lynkestis, the most vividly preserved city of the ancient Macedonian Empire.

Heraclia, named for Hercules, is believed to have been founded by Phillip II of Macedonia, father of Alexander the Great.

The site was occupied from 4000 B.C. until the 11th century A.D. A succession of cultures overlaid the ancient city, providing a rich legacy for modern-day archaeologists. We saw baths, remnants of a Jewish temple, a Christian church, and splendid mosaics. It was a stunning site.

As lunch progressed, we were entertained by a troupe of dancers in national dress. We were treated to a Bear Dance by young men, then a Wedding Dance by young women. We were able to determine by the costumes that one young lady was the bride while the others, her attendants. Their heavy woolen skirts and petticoats were embroidered in bright colors. A representative for the winery told me that the bride’s costume weighed over sixty pounds.

The day was bright and hot. We were captivated as the dance told the story of the bride being brought into the company of mar-

ending it for some of us. It began with a morning drive south out of Skopje along the Vardar through Veles and then a bit east to Villa Maria Royal Winery founded by King Aleksandar Karadzordzevic and his Queen Maria in 1928. The Queen’s villa is here, set in lovely shaded gardens where peacocks still stroll. This is the place that sheltered the famous Lipizzaner stallions during World War II. The winery incorporates some of the original buildings with new architecture.

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ried women. The final troupe performed what, I was told, was a sad story in their history. For many years men in the Balkan countries have had to emigrate to find work to support their families. This dance showed sorrowful departing fathers telling their sons to keep the family together and safe while they were away. Many of these fathers missed most of their children’s childhoods.

The dance was haunting. It stayed in my mind as we drove 80 kilometers back to Skopje.

The Gala Dinner and Goodbye Party was held at Chateau Kamnik, on the southern outskirts of Skopje, so we didn’t have far to travel. In late afternoon, a thunderstorm threatened, and indeed dark clouds opened up as we arrived at Chateau Kamnik to taste wines in a kind of hunting lodge with an outdoor gallery. But the rain had stopped by the time we were led up into the vineyard, on a red carpet, no less, to the dinner pavilions set up close to the chateau. Staff at Kamnik had to hastily set up tents because of the rain, but you wouldn’t have known that they had not planned it that way.

Everything about this evening was elegant, from the white-coated waiters to the toqued chefs plating in sight of us, to every detail of the setting. Here we met, again, that delicate Kamnik Temjanika with its flecks of gold, created for the owner’s wife because her name translates to “Sparkle.” Who would not be romanced by that?

Dinner at the Chateau began with Cured Sea Bass with Horseradish Mousse, Avocado Purée, Danish Sauce, Caviar, Sprouts, Lime and Caper. Chateau Kamnik’s Sauvignon Blanc 2017 was poured with it. Our second course, Black Risotto of Venere Black Rice, Truffle

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Cream, Vegetables, Pheasant with Parmesan and Baby Rocket, paired superbly with Chateau Kamnik Chardonnay Barrel Fermented 2016. This was followed by Rabbit Cake with Porcini Mushroom, Foie Gras, Melted Cheese, Mayonnaise, Olives, Sweet-Sour Sauce, Cherry Tomatoes, Beetroot Purée and Vegetables. This was paired with Chateau Kamnik Merlot Single Vineyard 2015. Dessert was Poppy Seed Pie and Walnut Cookie, Wine Chateau, accompanied by Chateau Kamnik Emphoria 2016.

Chateau Kamnik wines available for tasting at the bar later included Fumé 2017, Rose Soxy 2017, Pinot Noir 2016, Montepulciano 2017, Winemakers’ Selection 2017, Cuvée de Prestige 2016, Ten Barrels Cabernet Sauvignon Reserva 2015 and Terroir Vranec Grand Reserve 2013.

After dinner, guests danced (some of us with abandon, I might just say) and afterwards, just when you thought things couldn’t be any more spectacular... fireworks over the vineyard.

It was a more-than-perfect closing ceremony for the 50th F.I.C.B. Congress.

Unforgettable doesn’t begin to describe it.

About a third of the Congress participants departed for home the following morning. The rest of us boarded two coaches for the extension of the Congress. This would take us west out of Skopje, then south on

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a motorway until we approached Macedonia’s National Park, Mavrovo. In the middle of the park we met and followed the Radika River, known for its clear water and its trout. Several times the drive reminded me of the Smoky Mountains, although these mountains are not as gentle; they’re more Alpine. We threaded through forests of beech and pine while the Radika flowed first on one side of us, then on the other. At one point we slowed and stopped to wait for a cow to cross the road.

Our guide, Dimitar, turned to us with a grin. “Welcome to the Balkans!”

We stopped at St. John Bigorski, a monastery built high on the side of Mount Bistra. The walk from the roadway up was very steep. We stopped at the gate to the monastery to don appropriate apparel to enter. No shorts, please. Women were asked to cover their arms.

Women in pants chose from long skirts provided at the gatehouse. Just inside the gate was a spring that gushed clear, cold water from three large taps, running full bore.

There was at least one other like it near the church.

Inside the monastery, we visited the Greek Orthodox church, known for its famous iconostasis, the screen that separates the sanctuary from the nave of many Eastern churches. This particular one has over 500 humans and 200 animals carved into it to tell stories from the Old and New Testaments.

Lunch was outside under a shaded, tile-roofed patio at Ethno Restaurant, The Myaks’ House. Popov Winery hosted. Two long tables had been set up for us. Our first course was a Mountain Cheese Plate with a Popov Gris Vrshnik to

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start us off. Next came Traditional and Corn Pies (think that “polenta” I mentioned earlier) with Village Butter.

Popov Fume Blanc and Sauvignon Blanc Reserve 2016 paired perfectly with this course. When something’s called “The Myaks’ Secret,” you know you’re in for a treat: Calypot Pork with Mushrooms served with Popov Cuvée Prestige 2016. Following this course was Galichnik Smok – Pork Fillet Rolled with Cheese and Prosciutto. Popov paired their Syrah Reserve 2015 with this dish. Dessert was Rekan Halva and Tzarigrad Coffee, which arrived in demitasse cups on individual trays.

One imagined oneself on the Orient Express.

Refreshed and rejuvenated by the spring water and all that good food and wine, we continued our journey through the park to Lake Ohrid. The border between Macedonia and Albania traces a line in the lake, with Albania claiming part of the lake’s western shore.

Lake Ohrid is fed by springs only, so the water is cold and crystal clear, a bright shade of turquoise even. The famous Struga International Poetry Prize and Festival takes place annually at its northern end. Our destination was the town of Ohrid, about mid-way down the lake’s 18-mile length. We had a little time to settle into our hotel before we gathered again for a guided walking tour of Ohrid, where we visited a Byzantine church attributed to St. Clement, a disciple of Saints Cyril and Methodius, the two brothers who developed Cyrillic script.

On our way back to the town center we stopped at the ancient

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theater of Ohrid, a Hellenistic amphitheater built in 200 B.C. While we sat on the ancient steps of the arena that remained and listened to its storied past, some of us noticed a young man who seemed to just wander onto the stage. Then, with no announcement at all, he broke into an a cappella rendition of “Nessun Dorma.”

It was a Pavarotti moment for all of us, and delighted us all the more because it came as a complete surprise.

Our hosts were again exceeding our expectations while demonstrating the still amazing acoustics of this special place. After his performance, the singer joined our group and we learned that he wasn’t lost or just showing off his singing skills; he was, in fact, a well-known tenor from Macedonia’s National Opera brought in especially for our enjoyment!

We dined near the landmark church of St. Sofia, at St. Sofia restaurant, known for its fish dishes. Lazar Winery was our host, pouring Lazar Temjanika 2017 and Lazar Grashevina 2017 to accompany our first course of Imambajdi–Oriental Filled Aubergine and Fresh Spring Vegetables. Next we enjoyed Ohrid Belvica Fish which was paired with Lazar Pinot Grigio 2017. Our third course was Eel Fish served with Lazar Pinot Noir 2016. Dessert was the famed Ohrid cake—four layers of a light sponge cake soaked with a brandy syrup, with two fillings--chocolate, caramel and walnuts.

Lazar’s Ice Wine was the perfect dessert wine to accompany it. You’ll find a recipe for it online.

Thanks, Google.

southern end of the lake. This being F.I.C.B., it was a champagne cruise, of course. Skovin Winery sent their Sparkling Brut, Traditional method.

Both skies and lake were clear, one sunny and the other an amazingly clear turquoise. It was a perfect morning.

The journey was punctuated by a stop at the Museum on Water, also called Bay of Bones, home to prehistoric pile dwellers who lived out over the lake on a wooden platform supported by up to 10,000 piles. Several “huts,” mostly of reeds and thatch, had been created to give us a sense of the community who had lived there.

Each living space had a trapdoor down into the lake. The door provided safety, as residents could disappear under the platform to wait out any danger on shore, but on a daily basis, it made fishing easy. You just opened your trapdoor, let down a basket, and in minutes, hauled up whatever fish had swum into it.

After exploring the huts and the small museum on the shore, we cruised the rest of the way, tying up at St.

The dawning of another morning and a whole new day to fill with wonder. We didn’t have to wait long. Coaches took us to a marina where we boarded the upper deck of a lake boat to cruise to the monastery of St. Naum at the

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Our first course was the Ostrovo Plate: Roe Ball, Stuffed Grape Leaves, Gjomleze Pie Baked on Wood, and Zucchini with Garlic. Bovin Sauvignon Blanc 2017 paired perfectly. The second course was Ohrid Trout Ball, served with Chateau Kamnik Temjanika 2017. Ohrid Trout Fillet, the next course, was accompanied by Popov Gewurztraminer Vrshnik 2016 and Lazar Chardonnay 2017. The fourth course was Carp Fillet with Roasted Potatoes and Roasted Peppers with garlic, offered with Stobi Cuvée Classic 2016. Dessert was Ravania Cake served with ice cream and accompanied by Tikvesh Bela Yoda 2016.

Naum monastery for a tour. St. Naum was a medieval writer and scholar, also a disciple of Saints Cyril and Methodius. He was known as a miracle worker, especially able to heal ailments of the mind. It is said that if you listen at his tomb, you can hear his steady, calm heartbeat. The monastery sits on well-tended grounds where white peacocks draw their long elegant tails in the grass.

We walked down to a shaded Restaurant Ostrovo, which looked to be situated in a quiet inlet or small lake off Lake Ohrid. Long tables in two adjacent areas had been set for us. We took our places, wines from Bovin were poured to welcome us and lunch commenced while musicians strolled and played.

About two-thirds of the way through the meal, I noticed a young man hanging around on the periphery of the restaurant, talking into his cellphone. What’s he up to, I thought. Better keep an eye on him. Well, I meant to. But suddenly I realized we were floating away from the restaurant. And the man who had been our waiter stood at the corner with a long pole…pushing and guiding our platform which we now realized was a raft, out into the lagoon. The other end of the raft was being propelled by the young man. Slight of build, he was, but well-muscled. Where had he stashed that pole???

Then I noticed that the other area where the rest of our compadres were dining was floating away as well.

I’ll say this for our Macedonian hosts: they really made spectacular use of the element of surprise. Singing and smiles broke out all over.

The return cruise to Ohrid featured beautiful fruit kebobs of summer melons and pineapple. We lounged on deck and watched the shoreline slip by in the late afternoon sun, arriving just in time to change for dinner and assemble for a last walk up through the town to visit St. John Church at Plaosnik site and Kanco St. Johan Church. Dinner was at NOA Restaurant lakeside, a restaurant known for its game specialties.

Dinner began with Venison Pate with Roquefort Salad accompanied by Stobi Vranec Classic 2013. Lazar Kratoshija 2016 was served with a Venison Cognac Terrine.

The third course was Venison in Vranec with Blueberry and Red Currant, Prune and Apricot Garnish. Bovin offered their Disan 2016 with it. The next course was a Venison Ragout with Ohrid Porcini, accompanied

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by Popov Domaine Vrshnik Reserve 2016 and Tikvesh Barovo 2013. Dessert was a light Orange Cream with Preserved Figs and Peach Soufflé. Chateau Kamnik poured their Signature Terroir 2013 to accompany this.

Mounting winds had churned the lake to a frothy white and with water splashing up through the shoreline deck beneath our feet, we were sent scrambling back inside.

As we gathered at the coaches to return to the hotel, we learned about “Epiphany,” an event that’s celebrated on January 19th, the Day of St. John the Baptist. A priest throws the cross into the lake, blessing all the waters.

Waiting in the cold waters are swimmers trying to catch the cross. The Cross Catcher is said to enjoy a year full of blessings. The occasion dates back to the third century A.D. and the tradition was revived twenty years ago.

With the wind whipping at us, it was easy to imagine that winter scene.

A good night’s rest, and we parted the next morning, off to various destinations, heading home. Each of us carrying a special piece of Macedonia with us. Our hosts had attended to every detail in food, wine, entertainment and many special surprises. We’ll be a long time digesting all the wonderful experiences they provided for us.

The Macedonians were splendid hosts!

The 51st F.I.C.B. Congress is scheduled for 2020 in Italy. I can hardly wait…

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Cadre with newly inducted Gentle Lady Alyce Price, new Cadre member Master of the Treasury John Barrios, and Holly Ruhl

Good times in Tennessee The end of January marks the traditional Feast of St. Walter & Holly Elkins, Nan Gallina, with Guy & Christina See Vincent Assemblage for the Tennessee chapter. As in France, our members always gather in the cold days of winter to celebrate the farmers who grow the grapes and the vintners who make the wines. We gathered at the Tournament Players Club at Southwind to celebrate the wines of Chateau St. Michelle of Washington State. Holly Ruhl of West Tennessee Crown Distributors stepped in to pinch hit for the Chateau’s Michelle Hodges (who was in bed with the flu!) as our host for the evening’s wines.

We were honored to have the incoming Commander of the Mississippi Chapter, Tom Kossen and Gentle Lady Connie Kossen, join us for the evening. The Cadre inducted our Alyce & Tom Price, Debbie Meyers, Pam Hallin, Judy Fink, and Dave Hallin newest Gentle Lady, Alyce Mantia Price, a well-known “foodie” and former gourmet food shop owner in Memphis. Alyce is certain to step up our food game! Knight John Barrios was elevated to the Cadre as Master of the Treasury. We enjoyed scallops, pork tenderloin, and beef loin strip with Chateau St. Michelle’s Mimi Chardonnay, Erath Pinot Noir, H3 Horse Heaven Hills Chevaux Red, and Col Solare Red. A delicious crème brulee was accompanied by St. Michelle Brut Rosé.

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May would not be complete without a visit to the beautiful home and back yard garden of Holly and Walter Elkins. We were honored to have guests from the Monterey Chapter, who were in the city to embark on a Mississippi River cruise. Donna and Bob Honnors and Steph Lee and Dick Nutter joined us after spending the day exploring the rock and roll history and sights of

downtown Memphis. Alyce Price provided the authentic Spanish recipes that we prepared. We enjoyed appetizers of smoked salmon with marscapone cheese, brie stuffed pequillo peppers, and Spanish cheeses with quince paste.

Alyce and Holly manned the paella pans while the rest of us prepared the asparagus with honey and sherry vinegar and mushrooms in sherry. Dessert included saffron apples and torruas, Spanish French toast. A wide array of Spanish wines accompanied our feast. Master of the Cork Robert Meyers provided an overview of the wines of Spain. Good-byes were said as all were planning vacations and trips throughout the summer months and plans were made to gather again in September.

COUNTER CLOCKWISE FROM TOP RIGHT: Alyce was slaving away at the HOT grill;The girls were having fun while getting into a festive FIESTA mood; Bob & Marilyn Schubert with John & Sally Barrios;Tennessee Chapter celebrating the Feast of St.Vincent; Beth Webb,Tom Price, Marilyn and Bob Schubert,Tom Webb and Steph Lee

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Payne, Beverly Burton, Thomas LtoR: Kristi LtoR: Payne,Kristi Beverly Burton, Thomas Wiltz, Todd Wiltz,Todd Copeland, Buddy Hagner, JohnRandall Boothby, Randall Field, Copeland, Buddy Hagner, John Boothby, Field, Robert Stanton, Dinah and Jim Kuttnauer.

Robert Stanton, Dinah Jordan and Jordan Jim Kuttnauer.

Gulf Coast

The Gulf Coast Chapter has been busy sampling a wide variety of wines and enriching friendships. In addition to the usual elegant assemblage, the chapter ventured out this year with a new venue for Wine Down Wednesday and to nearby New Orleans for a Kentucky Derby party.

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Our Assemblage On March 10, the Assemblage was held at the beautifully restored beachfront White House Hotel in Biloxi. Fourteen new Knights and Gentle Ladies were enthroned. They are Beverly Burton, Colby Cantrell, Todd Copeland, Donna DePierne, Randall Field, Dinah Jordan, Rod Krentel, Jim Kuttnauer, Kristi Payne, Robert Stanton and Thomas Wiltz III. Knight Michael Sunderman was elevated to the position of Master Photographer.

Following the ceremony, a formal dinner was served.

The menu and wine pairings included: proscuitto-melon skewers and mozzarella caprese bites with Roederer Estate Brut; citrus poached Ahi tuna over frizee salad with Oyster Bay Sauvignon Blanc; chargrilled eggplant steak with Anne Amie Pinot Noir; smoked wild berry lamb lollipops with Charles Krug Merlot; prime rib New York strip with fingerling potatoes and Beringer Knights Valley Cabernet; and churros for dessert. continued >>>

By Lynn Lofton Summer/Fall 2018

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GULF COAST CHAPTER CONT’D FROM PREVIOUS PAGE

Mint Juleps, Wine & Hats Make a Festive Kentucky Derby Party

On May 5 you would typically expect to see a festive celebration for Cinco De Mayo but on the same day this year the 144th Kentucky Derby was taking place and KOV Gulf Coast decided to celebrate derby-style with a trip to New Orleans, Louisiana. Everyone was dressed in hats and derby-style clothing that set the tone for the day. Our day began at the city’s famous Carousel Bar in the Hotel Monteleone where wines and cocktails were enjoyed by all. Criollo Restaurant, also located in the hotel, hosted an exceptional brunch that included a menu of gumbo, plantain hummus flatbread, Gulf redfish, crabcakes, filet of beef and flourless chocolate cake.

With full tummies, we wandered the French Quarter streets through art galleries and shops as we made our way to what we consider the best wine bar in New Orleans — Patrick’s Bar Vin. The wine was flowing and the $7.00 mint juleps were a hit as we cheered, yelled and watched our favorite race horses —that we’d previously placed bets on — race toward the finish line. Member Kristi Payne was our big cash winner with Justify bringing home the trophy. Meanwhile other members were entering a hat contest held in the courtyard. One of our Gulf Coast members, Adrienne Boothby, managed to be a winner in that contest and took home a magnum of Veuve Clicquot.

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Jim Hardaman, Don Halle, Rich and Suzy Moss relaxing at the Kentucky Derby party in New Orleans

“This event is now on our definitely-must-do-again list,” Chapter Commander John Boothby said at the end of the day.

Suzy Moss and Arlene Wall make a pretty picture at the Derby Day event in New Orleans

WINE DOWN WEDNESDAY With an array of great properties on the Mississippi Gulf Coast, the chapter visited another beautifully restored and historic property, White Pillars Restaurant, for a Wine Down Wednesday event. Members and guests enjoyed an assortment of wines and appetizers from the restaurant’s menu.

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GOING ORGANIC IN LODI! Each month, members of the Lodi Chapter have been turning out to celebrate local wineries and winemakers belonging to our noble order. The events are held at different wineries each month and start with the sharing of delectable appetizers and scrumptious desserts brought by those attending. At the same time, one or more wines are poured by our honoree. As much fun as this social time is, the real show begins when the hosting winemaker or winery owner begins his or her presentation.

David Lucas, his wife Heather Pyle-Lucas

We started the evening in the tasting room with a glass of the 2015 Estate Chardonnay which has a beautiful bouquet of green apple and Bartlett pear. From there we moved outside to the ZinStar Vineyard where David discussed his growing technics and organic pest control. The 2017 ZinBlossoms, a dry, lightly fruity rose, was a delightful pairing with the vineyard setting and the warm summer evening. Afterwards, David treated everyone to a taste of the 2015 ZinStar Zinfandel in the Grand Chai barrel room. Now, with over 40 vintages from this historic vineyard, this foodfriendly elegant wine provided a perfect conclusion to a very memorable evening.

The Lucas Winery was one of the very first wineries to open in the Lodi area. An innovative trailblazer, David was passionate about getting “Lodi on the label”. Now, after many years of hard work and dedication, a great deal of Lodi’s success as a winery destination can be attributed to David Lucas, his wife Heather Pyle-Lucas, and his crafting of truly, world-class wines.

ABOVE David Lucas and members in the ZinStar Vineyard where he discussed his organic growing technics and organic pest control.

RIGHT David starts the evening off in the tasting room telling members about his CCOF Organic Certified, 100% solar powered winery.

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Lodi

On July 12, Master Knight David Lucas treated 40 Knights and Gentle Ladies to an absolutely wonderful tasting experience at The Lucas Winery. Voted Lodi Winery of the Year for 2018, The Lucas Winery is a premier craft winery that has been showcasing Lodi wines since 1978. Its historic, 90-year old ZinStar vineyard is CCOF Organic Certified and the winery is 100% solar powered.

Timo Jokinen: Knight of the Vine

Supreme

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KOV Supreme Knight Timo Jokinen, a native of Finland, is recognized world-wide as a wine lecturer, educator, international trade consultant, winery and restaurant owner and freelance writer of food, wine and travel articles. His work has taken him to hundreds of cities around the globe having lived in five countries and visited over 150 more. It helps that he speaks three languages. In 1998, Timo established the Finland Chapter of KOV and was nominated as the Master Commander at an event in San Francisco, California.

In 2017, he was recommended and approved by the Grand Council as a Supreme Knight for his work with the Chapter and his contributions to the international wine community and surprised by the honor at a ceremony where the new title was bestowed at a ceremony before the Finland chapter members by Grand Commander Buddy Hagner who was present for the special occasion. That same year, he was also honored by the Chaîne des Rôtisseurs as Grand Officier Maître Sommelier.

Today, Timo is Master Commander Emeritus of the Finland Chapter and has been a key player in adding a Korean Chapter to the Brotherhood. He is also working to establish a chapter in Thailand.

As if he was not busy enough operating his winery in Spain and a restaurant in Tampere, Finland — not to mention honoring his international business commitments — Timo is actively involved in the F.I.C.B. (The Federation Internationale des Confreries Bachiques), the umbrella organization created in 1964 to promote fine wines of the world. In that capacity, he is currently spearheading plans for the first F.I.C.B. International Wine Tasting and Rating Challenge to be held in Finland June 6 to 9, 2019. Timo is married to Pannee Jokinen, owner of Pannee Catering in Tampere.

Last year, she was awarded the prize for Entrepreneur of the Year by Tammerkoski Entrepreneurs.

During breaks while officiating a wine tasting at his restaurant, Timo graciously shared his history in the wine industry with The Arbor, and gave us an inside look on what’s happening in the Brotherhood of the Knights of the Vine, specifically the first F.I.C.B. International Wine Tasting and Rating Challenge.

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THE ARBOR (TA): Timo, you have been in the wine business for 32 years. How did you get started?

TIMO JOKINEN (TJ): I was living in Thailand and having dinner with my Chinese colleges, and (laughing) opened my big mouth and said the restaurant had very bad wine and that maybe I should do something about it. A month later my Chinese friends called, expecting me to keep my word, so I opened an import business and started bringing wine into Thailand, Laos, Cambodia and Viet Nam. That was in 1988. Within three years, I was one of biggest wine traders in South East Asia. I imported wines from 18 different countries to Asian countries. These imports included over 400 wines, which I sold to restaurants and supermarkets.

TA: During those years, you became quite the champion of wine. Tell us a little about your travels.

TJ: Since 1995 I have judged major wine competitions in Europe, Asia, Africa, Australia and Latin America.

I have produced television programs on food and wine pairings and wine traveling in Thailand and Finland, my home country. I have been a lecturer at many European wine events and written many articles for magazines all over the world on wine regions, winemakers and food pairings.

TA: You are retirement age, but it doesn’t sound like you’ve slowed down at all.

TJ: I am like a robot — I’m doing wine-related things all the time. I operate a winery in Jumilla in Spain, south of Barcelona, plus I organize wine events, judge wine competitions and present lectures. I sold my import company before I moved back to Finland (in 1998), but I’ve started that back up and am importing wines from small wineries in Europe, Australia, New Zealand, South Africa, Argentina and Chile to sell to restaurants. I’m not importing wines from the U.S. or Canada yet, but I am looking for suppliers. Also, my wife has a catering business. She does the catering; I provide the wine. And now, because I’m always looking for something new to do, we’ve opened a restaurant. continued >>>

By Nan McCreary 41

TA: When did you first get involved with KOV? TJ: When I was living in Thailand, in the 1980s, I met Carol and Don Bade (Executive Director and Grand Treasurer, respectively) at a hotel in Bangkok, and we talked of opening a branch of KOV there. But we decided to move back to Finland so instead we opened a chapter here.

TA: Are you still active in KOV? TJ: I am retired from the Finland Chapter, but I am active in the F.I.C.B., and promote KOV all over the world. We just established a chapter in Seoul, Korea.

The chapter has 13 to 14 members, who are all very active. The country has five or six wineries; they grow Syrah, Cabernet Sauvignon and Semillon. We also hope to open a chapter in Thailand in January or February of next year (2019). There are 30 wineries in Thailand and, like Korea, they produce Syrah and Semillon, as well as Bordeaux blends. Both chapters will be part of the American Brotherhood, and then connect with the F.I.C.B. through them. I feel like a Godfather for KOV. I like to get people involved in wine education and wine knowledge. There are organizations similar to KOV — I know of one that has 20,000 members — but I like KOV because it is so friendly and easy-going.

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TA: Tell us about the International Wine Tasting and Rating Challenge to be held in Finland in June.

TJ: We have always wanted to host an event in Finland, but we can’t have a biennial F.I.C.B. Congress because we are not a wine-producing country. We came up with the idea of sponsoring a wine challenge on the off-year instead. Many wine regions will be represented and we will have two different competitions: one will be a competition among members of F.I.C.B. who choose to participate and will taste the wines blind and answer several questions such as the country of origin and grape varietal; the other will be a competition of wines served at events. In the latter, participants will have a score card at their tables and will choose the best wine and the best wine with food. We will have great wines at all of the events because our importers and top wineries of the World are giving us very good discounts. Our goal is, yes, to enjoy fine wines, but also to give participants a wide range of wine knowledge.

TA: How many people do you expect will attend?

TJ: We already have 50 or 60 from Finland, and 45 or 50 from other countries. We hope to have a couple of hundred in all. The event is open to all members of the F.I.C.B.

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TA: When did you open your restaurant?

TJ: Two weeks ago. [This interview was in mid-August 2018.] We are the first restaurant in Finland to join the International Wine in Moderation program, where we advocate the idea of tasting and not drinking. With the opening, we are having a lot of promotional events.

Just yesterday we did a tasting of Lebanese wines. At this very moment, I’m leading an educational tasting where we drink wines in the dark. When you drink in the dark, you can’t see the color, so your other senses are heightened. Try it. You’d be amazed. First, we taste the wines with lights on, then people leave the room and while they’re gone we shift the glasses around.

When they come back, this time the room is dark and they taste the wines, just in a different order. Generally, people only recognize one or two out of six. It’s really very interesting.

TA: Based on your years of experience as a wine professional, do you have any ‘words of wisdom’ you’d like to impart to our readers?

TJ: Never drink alone. Always find friends around. I tell people that all the time. To be with the same people who want to enjoy wines, to sit at the same table in the same place — it’s a beautiful thing.

TA: That’s good advice. Thank you for taking the time to talk with us.

TJ: Thank you. We’ll see you in Finland next summer.

TA: What wine-related plans do you have for the future?

TJ: Mainly, I want to promote wine education, but after traveling for 25 years, and taking 200 flights a year, I’m ready to do more in my hometown. I love what I do. I don’t care about holidays and vacations. I just want to keep doing what I’m doing.

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Finland

KOV GOLF CHAMPIONSHIP On the beautiful spring morning of the 10th of May 2018, a KOV Golf Championship took place in the nicely kept Kullo Manor Golf Club, close to Helsinki in the small city of Porvoo. The course is built into the forest, but it is situated on the seaside of the Gulf of Finland.

The Results for the tournament 1. Jukka Tapiovaara 2. Niilo Oksa 3. Heikki Koski 4. Marja Koski 5. Raili Oksa 6. Nina Metsälä

Longest Drive – Marja Koski Closest to the Pin – Heikki Koski Best Lady – Marja Koski Best Couple – Marja & Heikki Koski Best Scratch – Jukka Tapiovaara

This was our second year to hold a golf tournament.

At last year’s event, it was decided that the winner of the event is responsible for organizing the next year’s competition. Like last year, the competition was very exciting and it came down to the final hole. The defending champion was a co-leader in the competition; sharing the lead with Mr. Niilo Oksa, although last year’s winner was playing with a lower handicap.

Meanwhile, there were other special competitions which are listed. One interesting challenge was for Closest to the Pin which went to Mr. Heikki Koski who almost got a Hole in One. His ball hit the pin, but unfortunately, did not go in and ended up two meters away.

F.I.C.B. Event in 2019...don’t miss it!

The first ever F.I.C.B. International Wine Tasting and Rating Challenge will be hosted by KOV Finland in June 2019 with many of the activities at the beautiful Haikko Manor and Spa in Porvoo. Registration is now open.

We hope to see you in Finland in 2019.

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NATIONAL MEETING

By Carol Bade

Commanders, delegates and their alternates gathered in Sacramento, California this past April 20-21st to attend the KOV’s Annual Meeting of Delegates. The meeting was hosted by the Chancellery Chapter which is the “Mother” or founding chapter of our Brotherhood.

Commander “Chik” Brenneman along with his wife and cadre member Polly Brenneman entertained us at their home Friday evening with a Welcome Dinner to start off the festivities. It was a casual affair and gave everyone a chance to mingle, renew acquaintances and catch up on the latest news. There were quite a few Chancellery members in attendance, and they enjoyed having the opportunity to meet our national officers.

Chik supplied us with an ample selection of assorted Champagne, white and red wines to taste out on the patio. This proved to be a very popular gathering place!

Polly arranged for catered hors d’ oeuvres along with platters of veggies, cheeses and crackers. It was a delightful evening, and no one left hungry or thirsty!

Our Annual Meeting was held Saturday morning at the Hilton Sacramento Arden West Hotel. We heard various reports from the national officers. Grand Commander Buddy Hagner surprised everyone by announcing the creation of a new chapter in Korea. Timo Jokinen, the founder of our Finland Chapter, was instrumental in helping to get it started. Treasurer Don Bade presented the year-end financials for 2017 as well as the first quarter financials ending 3/31/18. He explained various line items on the different reports and answered questions from the commanders. We enjoyed hearing reports from all the commanders about their chapter events and some new suggestions on ways that the national office can help them out. One of the main tasks for the delegates at the annual meeting each year is to elect 3 directors. This year Don Bade, Ken Levy and Tom Webb were elected, and they agreed to serve another three-year term. We appreciate their commitment to our Brotherhood.

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Following the meeting we journeyed up the highway to the Placer County Wine Trail to the little town of Loomis in the Sierra Foothills where we had luncheon out on the patio of the Le Casque Winery. Knight Kevin Stevenson, who is the owner and winemaker and a member of the Lodi Chapter, greeted us in the tasting room and told us a little bit about the history of the winery while we enjoyed sampling several wines.

We adjourned to the patio where a long “last supper” table was set for our Brotherhood. During the lunch prepared by the adjoining “Flower Farm Cafe”, winemaker Kevin regaled us with descriptions of his Rhone style wines which embrace the French tradition of blending several different varietals. He said they also seek to create varietal wines that show true character. As a special treat for our Brotherhood, he brought out a large selection of his wines for us to taste during lunch which included Viognier, Roussanne, Vermentino, Syrah, Grenache, and several proprietary wines.

Later that evening we enjoyed a reception and dinner at the home of Chancellery members Knight Jim and Gentle Lady Glenys Kaye. Appetizers and wine were served out on the patio overlooking the golf course. A casual, catered buffet dinner followed, and we enjoyed the opportunity to visit and make new KOV friends.

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Chancellery

WONDERFUL WINE TASTING On February 10, the Chancellery Chapter was treated to a wine tasting by Mount Saint Joseph Wines at the lovely home of Kathy and Dave Beiler. The Beiler’s are co-owners of Mount Saint Joseph Wines and good friends of Gentle Lady Debbie Fogarty. We were fortunate to have Debbie work with J & K Catering of Granite Bay to pair small bites with each of the wines.

Peter Story, the other owner and winemaker, warmly greeted each guest with his 2015 California dry Rosé. We were lucky to sample it because the vintage was sold out.

Peter’s enthusiasm for wine making was evident as he described each of the wines we tasted and shared a little about the wine making process. He has extensive experience making wines in the Napa Valley.

The last dry wine was the 2015 Syrah; a delightful blend of 85% Syrah and 15% Petite Syrah. The dark red fruit notes of this wine were lovely with the pork tenderloin on crostini with winter fruit chutney.

We ended the evening with 2009 Syrah “port-like” dessert wine. It was wonderful with the mini chocolate cheesecakes.

The intimate setting in the Beiler’s kitchen and living area gave everyone a chance to participate in the wine discussion and ask questions of the wine team. Our thanks again to Debbie for putting this great evening together.

Our first white wine was a 215 unoaked Chardonnay.

It was paired with brie, crackers, fig jam, and nuts. The crisp, fruit notes in the wine were able to show through without the oak influence that so many California Chardonnays have.

The second wine was a 2016 Avignon. As the name implies, it is a Rhone based blend and was paired with butternut squash soup. The blend of Viognier, Marsanne, and Roussane was a reminder of our visits to the south of France.

Our first red wine of the evening was the 2015 Sangiovese. This spicy red had a little Cabernet Franc and Petite Syrah in its lineup. The sausage stuffed mushrooms were a perfect match for this wine.

One of the evening’s favorite wines was our second red, the 2014 Tempranillo. Peter blended 20% Petite Syrah into this wine. The paired spiced chicken sliders were a hit. Perhaps we were just hungry for more.

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Grand Assemblage The day of our long awaited Assemblage had arrived.

After challenges with the date, we were more than ready! With Gentle Lady Glenys Kaye spearheading the event, we had every confidence that we were in for a great evening.

We chose Hawks Public House as our venue and while we took over the entire Sacramento midtown restaurant, it turned out to be a very special and intimate space.

During the Enthronement Ceremony, we brought in five new members: Janice and Chuck Bachelor, Don Sloat, Dr Jose Abad, and Corey Marx. Following the Enthronement, members and guests were treated to wine and bubbles accompanied by some note-worthy passed hors d’oeuvres. We feasted on ahi poke with avocado on a sesame wonton, Mornay filled gougeres, English pea deviled eggs with crispy ham, crispy asparagus with lemon aioli, and clam fritters. These yummy bites were accompanied by Pine Ridge Chenin-Viognier 2014 and Gerard Bertrand Cremant de Limoux, Languedoc-Roussilon 2013.

We had a nice social hour that allowed time to meet new people and catch up with old friends before sitting down to our meal. continued >>>

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CHANCELLERY CHAPTER CONT’D FROM PREVIOUS PAGE

Our first course of chilled English pea soup with Dungeness crab was paired with a Dutton Estate Sauvignon Blanc, Russian River Valley 2016. We were lucky to have three beautiful choices for our entree: house made potato gnocchi with mushrooms and Parmesan cream, pan roasted Alaska halibut in a minestrone of shell fish accompanied by riso bianco beans, or the third choice of a grilled double cut Neiman Ranch pork chop with creamed green garlic faro. Our entrees were accompanied by a Domaine Vincent Careme, Vouvray, France 2014 and a lovely Pinot Noir from the Willamette Valley. I don’t know how we managed to save room for dessert but, maybe the two choices persuaded us. And it was a tough choice indeed: a Valhrona chocolate torte with hazelnut gelato or a lemon sabayon tart with a toffee crumble. We paired dessert with a French Sauterne. The staff at Hawks Public House was wonderful and attentive. The chef was even kind enough to share his chilled pea soup recipe with one of our guests.

The night was a great success on many levels; not the least of which was that with the new Knights and Gentle Ladies who joined us on this occasion, we can look forward to growing our friendships with people who share our same passion in the years to come.

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MEMBERS IN THE NEWS MAKING A DIFFERENCE When Hurricane Harvey hit Houston in August 2017, some members of the Washington State Chapter not only took notice, they took action. Commander Ken Hick and well-known musician Michael Allen Harrison had earlier formed Play it Forward, a 501(c) (3) organization, to provide musical instruments and lessons to children, schools, and other children based organizations who otherwise would not have the opportunity to experience music and music training.

One of the top high schools in the United States for training and developing the music potential of its students is located in Houston. During the flood, all of their instruments, sheet music, and music library was destroyed. With very little hope of insurance assistance, the music faculty and students were faced with an unbearable reality. One of the teachers had heard about Play it Forward and contacted the organization for help.

With guidance from Ken and Michael and the help of incredible Board Members and support also from members of the Washington State Chapter, two fundraiser concerts were organized and raised $250,000 of cash and donated instruments including grand pianos. Michael flew down to Houston to meet the trucks that would deliver the refurbished instruments and presented a substantial check to the school to enable them to restart their music program after the storm.

2018 PNW WINERY OF THE YEAR! The Wine Press Northwest recently announced that it had selected Long Shadows Vintners as the Pacific Northwest Winery of the Year. With teamwork from founding owner Allen Shoup and winemaker Gilles Nicault producing consistently outstanding wines year after year, although a well-deserved recognition, this is hardly a surprise. Allen Shoup is a Supreme Knight and in 2017 also received the FICB Diploma of Honor. In 2014 he was inducted into the Legends of Washington Wine Hall of Fame. Gilles Nicault is a Master Knight and Vice Commander of the Washington State Chapter.

Born and raised in France, Gilles moved to Washington in 1994. The Winery of the Year is selected based on longevity, quality, reputation and other considerations.

Together and with the contribution of other incredible winemakers and a dedicated team, Long Shadows Vintners is grateful for this award. www.longshadows.com

REGISTRATION IS OPEN NOW The first ever FICB International W i n e Ta s t i n g a n d R a t i n g Challenge will take place from June 6-9, 2019 in Porvoo in the region of Helsinki, Finland and is organized by our KOV Finland Chapter.

Optional extensions are also offered and registration is now open, but space is limited. For full information, please visit www.kov.org.

MEMBERS IN

THE NEW Summer/Fall 2018

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HOUSTON After the trials and tribulations that came with Hurricane Harvey and the many challenges which still continue for us, it was great to have our friends surround us and support us as we started 2018 with our Assemblage in celebration of our 40th Anniversary! We were faced with many obstacles, but we’d like to focus on the many great things that happened. First, we were fortunate to have guests from all over coming to join us for a weekend of celebration. Our custom is to start with a casual affair on Friday evening and finish with a brunch on Sunday. Joining us from other chapters for these activities were Gentle Lady Patricia Kuukasjarvi, Master Knight Sami Jokinen, and Knight Pentti Salin from Finland; Commander and Gentle Lady Tom and Beth Webb from Tennessee; Commander and Gentle Lady Pat and Linda Pingitore from San Francisco Bay Area;

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Master Knight Bradford Cowin from Washington State; Knight Jim Kaye from Chancellery and Gentle Lady Glenys Kaye from Lake Tahoe; and Knight and Gentle Lady Rich and Suzy Moss from Gulf Coast. We thank them all for attending and helping to make this weekend so very special! We also were fortunate to have Kevin Corley of Monticello Vineyards/Corley Family Napa Valley for the weekend to share his wines with us.

During the day on Friday, some of our Houston members hosted our out of town guests to a guided tour of NASA/Johnson Space Center and they found that fascinating. Friday evening was the Kickoff Dinner, this year held at the home of gracious friends, Coach Wade and Laurie Phillips. The buffet dinner was delicious, but it was the dessert that was the talk

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Returning to a New Normal! of the evening and had been especially prepared that very day by our guests, Sami and Patricia from Finland. He is a chef and they have a catering company and brought the key ingredients with them for a spectacular dessert. Saturday, again Houston members were pleased to share special places in our city with our guests, this time, a tour of the Museum of Natural Science and a great lunch at the Raven Grill. This as our Assemblage Committee was busy with last minute details for our Enthronement and Assemblage Dinner, Silent Auction and Dancing.

Originally booked into the Omni Hotel Galleria, the location had to be changed because the hotel had been severely damaged and was not ready to reopen. Fortunately, the Westin Hotel Memorial City, recognizing the situation and like so many individuals and businesses, was gracious in their efforts to help. The staff and chef were kind and our Assemblage committee really stepped up to put on one of our best ever! The committee was made up of Ginger Covington, Trish Hagner, Jan Johnson, Raymond McKaskle, Lois Van Vooren and Michelle Wise. continued >>>

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HOUSTON CHAPTER CONT’D FROM PREVIOUS PAGE

Our Enthronement ceremony was full of fun and surprises! Just what this chapter hoped for! The cadre entered the room to CELEBRATION! and proceeded to conduct the serious business of knighting our new members. Paul Messina and Jeff Hollinden became new Knights and Christine Hollinden became our newest Gentle Lady. Then, we surprised Kevin Corley and he became our newest Master Knight joining his brother Stephen who has been a member of the Houston chapter for many years and his father Jay, before him.

Following the ceremony, there was a reception with passed appetizers and 2014 Estate Cab Franc and 2015 Estate Grown Chardonnay, both from Monticello Vineyards. As we entered the Wisteria Ballroom which had stellar decorations, one of our favorite bands, Checkered Past, played, members and guests perused the silent auction items, Hilton College/UH students helped raise money selling raffle tickets and corks for the “cork pull” and the night was indeed the celebration of our 40 years as a chapter!

Gentle Lady Michelle Wise had come up with the idea to choose menu items from each of our four decades as a chapter in the design of our wonderful menu. And what a terrific idea that was.

We began dinner with, from the 1970s, Camembert Champagne Soupe Elysée with Montreaux Brut Sparkling. Next, from the 1980s, Roasted Boneless Quail on Quinoa Rogue Nest with Port Reduction and Corley Family 2015 Block II Vineyard, Clone 777 Estate Pinot Noir. An intermezzo of Lemon Thyme Sorbet prepared us for the third course, from the 1990s, Tender Short Ribs with Wine Demi-Glace Sauce, Grilled Bacon Wrapped Shrimp, Yukon Gold and Sweet Potato Au Gratin Stack and Haricot Vert with Corley Family 2013 Tietjen Vineyard Cabernet Sauvignon. From the 2000s, we enjoyed Mixed Sweet Lettuce, Oven Dried Strawberries, Granny Smith Apples, Feta Cheese and Toasted Walnuts with Champagne Vinaigrette and Monticello Vineyards 2014 Estate Merlot. Finally, to celebrate today, our dessert was a Texas shaped chocolate box filled

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with bourbon white chocolate mousse, candied pecans and raspberries with the Montreaux Brut Sparkling reprised from the first course. The perfect way to begin and end the evening.

At our Sunday brunch, we are able to learn about what’s current in the wine industry and hear from recipients of our fundraising. From the Hilton College/University of Houston, Miguel Cabrera gave us updates on activities there and introduced two scholarship recipients who were able to personally express their thanks. From Texas A & M University’s Viticulture Department we heard from Dr. Andreea Botezatu. We got industry updates from Supreme Knight Paul Bonarrigo of Messina Hof Winery, new Master Knight Kevin Corley and from Master Knight Bruce Misamore of Javelina Leap Vine-

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yard in Arizona. What an opportunity for all of us to learn from so many on one morning!

And, we were able to announce that the prior evening our fundraising efforts had raised $14,660 thanks to the generosity of donors and guests.

March 29 found us at the home of Knight and Gentle Lady Dave and Jan Johnson for a tasting of Oak Farm Wines. Our Chapter Commander Buddy Hagner had reached out to Lodi Commander Ken Levy for a recommendation of wineries that we might contact about getting wines to highlight that area. As quick as you can say FedEx, we had some great wines to accompany the lovely spread coordinated and prepared by Jan. A group of twenty members and guests enjoyed an evening of mystery on April 20 at the Houston Petroleum Club. Encouraged to dress in the Speak Easy Twenty’s style, it was “Midnight at Malone’s” for a murder mystery dinner. Featuring professional actors and a great menu with wine pairings, it was just the motivation needed for these “detectives” to figure out “whodunit”!

As summer approached and storm repairs were well in hand, Grand Commander and Master Lady Buddy and Trish Hagner welcomed the Houston chapter members and guests back to their home for a tasting of Enkidu wines with winemaker, Phil Staehle and were pleased to welcome 34 members and guests.

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Lake Tahoe

Celebrating Saint Patrick!

KOV Goes Green for Saint Patrick’s Day, but the day was anything but. Weathering the biggest blizzard of the season twenty two hardy souls found their way to Granlibakken Resorts for a traditional spot of the Irish cuisine and a dram of the spirits. The brunch featured Green Bloody Mary’s, Mimosas, and a delectable sparkler of Armani Prosecco (after all, Saint Patrick was, Indeed, Italian).

Chef Ron Eber once again plied his magic to present his Gaelic menu of Eggs Florentine, Shamrock Crab Cakes, and Homemade Corned Beef Hash.

The food offering was surrounded by fresh greens, home-fried potatoes, steamed vegetables with quinoa, fruits, yogurts, croissants and muffins, and above all, Irish Lemon Curd Pie. (Oh, and there was probably plenty of “blarney” to go around too.)

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A Night in Historic Downtown

Truckee

By Veronica Rollman Kaufman

Saturday evening, May 19, the last Saturday of the “shoulder season” and, in theory, the last week of peace and quiet before Memorial Day, saw forty Lake Tahoe Knights and Gentle Ladies and honored guests enjoying much of Historic Downtown Truckee.

Master Commander Ernie Grossman, Gentle Lady Stefanie Olivieri, Tahoe Oil and Spice and Moody’s Restaurant put together an evening not only to remembered, but hopefully, an evening to be repeated!

Our happy group started the evening at Stefanie’s iconic and classic clothing store, Cabona’s, for a special shopping spree. Some of us encountered Ernie Grossman walking back to his car with a big smile and a big shopping bag with his new men’s shirts. If you haven’t worn a Bugatchi shirt, gentlemen, you have missed out. Cabona’s has a great selection of them. Then on to Tahoe and Spice where we sampled different olive oils and balsamic vinegars, enjoying the pairings suggested by the store. There, too, we were the beneficiaries of very special discounted prices as we shopped.

Dinner began with a Duck Egg Lyonaise Salad with frisee. lardons, whole grain mustard vinaigrette and brioche croutons accompanied by 2015 Antech “Cuvee Eugenie” Cremant de Limoux. Next came olive oil poached Alaskan Halibut with artichokes, sugar peas, spring onions and cauliflower paired with an absolutely delicious Sauvignon Blanc from New Zealand; a 2015 MoMo (Seresin Vineyard) from the Marlborough region. Feeling quite content and certain that dessert must be next, we enjoyed a surprise of Steak au Poivre with purple potatoes, wild mushrooms and asparagus paired with a 2014 Cantele Salice Salentino Riserva instead. And then to finish, Chef Burns presented a housemade beignet and sautéed apple slice with Champagne pear sauce.

We all agreed. With the participation of our pre-dinner hosts and our excellent dinner, this evening could not have been more delightful and the dinner and wine pairings more perfect. Same time next year?!

Last stop! Moody’s Restaurant. J.J. Morgan, the managing partner, generously made his private dining room available to us on a Saturday night, thinking that his restaurant would be quiet for this brief period before the summer arrived. Much to his surprise, visitors from everywhere had decided to start summer early. But J.J., his staff, and Chef Will Burns did a masterful job of both feeding the multitudes of unexpected visitors and serving an incredible dinner to our members and guests.

Our guests included Lodi Commander Ken Levy along with other members of the Lodi chapter and Jim Kaye from the Chancellery Chapter and his wife, Glenys Kaye of the Lake Tahoe Chapter.

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LAKE TAHOE CHAPTER CONT’D FROM PREVIOUS PAGE

LAKE TAHOE: SUMMER PARTY!

Mardi Gras

Celebration

By Veronica Rollman Kaufman

This Summer’s Lake Tahoe Chapter Summer Soireé combined Mardi Gras (a little later than usual) plus Bastille Day and—-a celebration of the 300 year anniversary of New Orleans. An all French influence delightful event at the beautiful Chateau et jardines de Master Commander Ernie Grossman and his lovely Master Lady, Margaret Lewicki. Saturday, July 14 was the gathering day in Truckee.

Purple, green, and gold—matching our Tastevins and New Orleans colors—were the dress code of the day.

An added touch to bring true New Orleans flavor to the event was the possibility of thunder storms and sufficient humidity to remind us of Louisiana.

Eric Johnson Sextet. All in all, a perfect afternoon and evening with special thanks to the organizational skills of our very own Stephanie Harris. Additionally, Stephanie brewed that potent New Orleans regional cocktail, “The Hurricane”, a drink that packs sufficient punch to require the use of Uber or Lyft to get home safely! Such an enjoyable evening and we’re sure we heard “laissez les bon temps rouler” as the night came to a close.

A Cajun feast by one of the West’s foremost outdoor cooking specialists, Ron Allen, began with delicious cajun hors d’oeuvres and a 40 bottle selection of wines for tasting provided by our Master Sommelier, Ron Fenolio.

We all enjoyed tasting a spectrum of wines from lovely Rosés and Sauvignon Blancs to hearty Cabernet Sauvignons. Our feast included crawfish gumbo with rice and beans, accompanied by a beautiful and delicious arugula salad with nectarines and strawberries plus barbecue ribs, blackened red snapper, corn muffins with parsley and jalapeños. Dessert? Bananas Foster, of course.

In keeping with the French influences of New Orleans and Bastille Day, we were served two wines perfectly matched to the Cajun cuisine: the 2015 Signargues Côte-du-Rhone, a blend primarily of Grenache and Syrah created in the Châteauneuf-de-Pape region of the Southern Rhone (a garnet red with strawberry aromas and berry overtones) and the 2016 Vouvray Chenin Blanc by Famille Bougrier with hazelnut and pear flavors that virtually jumped out. Both wines were magical with the spicy New Orleans cajun flavors.

To round out this afternoon and evening, we were treated to Dixieland Jazz and Zydeco Music by the

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Carolina’s New Commander viticulture programs in the state universities and is in the process of adding these programs to the list of schools eligible to have their students participate in the annual scholarship program.

North Carolina is a rapidly growing wine producing and wine loving State. Twenty years ago, there were only eleven wineries in North Carolina and many were struggling. Today, the State is home to 185 wineries and 525 vineyards.

The State proudly boasts some of the best vitis vinifera, French hybrid and native muscadine wines produced in the country and North Carolina is the fifth most visited State in the country for wine and culinary tourism. Likewise, the State’s population has discovered (in many cases, re-discovered) its love affair with wine. Why do we love wine so much? An unknown writer of the last century said it best – Wine is memory, imagination, history, biography, joy, sorrow, philosophy, religion, romance, realism, love and death, and over all these, the love of an artist for their work and the soul’s longing for earthly immortality.

Thomas Jefferson declared, “By making wine known to the American people, I have rendered my country as great a service as if I had paid off the national debt.” In a modified form, the North Carolina KOV has adopted this quote as their motto – “By making the Brotherhood of the Knights of the Vine known to the wine enthusiasts in North Carolina, we have rendered our State a great service!” This is the focus of the efforts of the new leadership team guiding the Chapter. The new cadre has already reached out to current members to both make them aware of the change in leadership and to seek ideas on what they expect from their local KOV Chapter. Former members have been contacted and en- The North Carolina KOV Chapter invites one and all to couraged to rejoin their fellow knights and gentle ladies. visit our state and discover what it has to offer the wine lovers of the world! Per Vitem! Ad Vitam!

The North Carolina KOV scholarship program has been revitalized and expanded. Previously limited to applicants from two of the State’s community colleges, the new cadre has reached out to enology and

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North Carolina

The North Carolina KOV Chapter has experienced a change in leadership following the recent resignation of the Chapter’s Master Commander. Jeff Price, the Chapter’s Vice Master Commander since 2010, has assumed the duties and responsibilities of Acting Master Commander while Ms. Lisa Tillis has assumed the duties and responsibilities of serving as Chapter Scribe and Treasurer. The two new leaders, working with other long-time members of the Chapter and with the KOV’s National Office, have been busy developing a plan of action to focus the Chapter’s efforts on membership recruitment and retention as well as the establishment of a new cadre to lead the Chapter.

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 $6.95

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!

ad vitam!

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 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

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

Jackson Chapter Commander Tom Kossen 6300 Hwy 22 Edwards, MS 39066 Phone: 601-852-5241 tom@kossarosa.com

NORTH CAROLINA North Carolina Chapter Jeff Price (Acting) Master Commander North Carolina Chapter Office: 919-814-2453 Mobile: 919-696-6679

Monterey Peninsula Chapter Commander Richard Kehoe P. O. Box 221664 Carmel, CA 93922 Phone: 831-277-9868 831-625-3338 kehoedc@sbcglobal.net

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 901 West 9th Street, Apt. 601, Austin, TX 78703 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 Mr Arttu Kalli eeedo inc Rautatienkatu 21 33100 Tampere, Finland arttu.kalli@eee.do

KOREA Korea Chapter Master Com. Dr. Dong Joon Kim 107-1405 Taewang Leaders Apt. R Man Chon Dong Susung Gu E T CHAP Taegu Metropolitan City South Korea djkim@ync.ac.krd

NEW

Join KOV on Facebook! or online @ www.kov.org 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.

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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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the brotherhood of the knights of the vine

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