Winter Spring 2014

Microwave Your Wine! REALLY?!?!!

FICB General Assembly Winter/Spring 2014

Supreme Knights Bradley Alderson David G. Armanasco Paul V. Bonarrigo Robert L. Balzer James “Bo” Barrett David Berkley George H. Carter Mark Chandler James E. Coleman Richard A. Cuneo Frederick Dame Dennis Devine Lucian W. Dressel Gordon R. Dutt, Ph.D. Gary Eberle Dick Erath Lester A. Fleming Joseph S. Franzia Jeryl R. Fry, Jr. Jack Galante Miljenko M. Grgich Robert P. Hartzell Gary B. Heck John H. Kautz Aram Kinosian John K. Ledbetter Lloyd G. Magee Orville T. Magoon George R. McEachern, Ph.D. John P. McClelland J. Douglas Meador R. Michael Mondavi Timothy J. Mondavi Justin Morris, Ph.D. Gordon W. Murchie Charles W. Nagel, Ph.D. John A. Parducci John A. Pedroncelli 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. 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 Heidi Peterson Barrett Merrill Bonarrigo Zelma R. Long Margrit Biever Mondavi Michaela K. Rodeno Jean R. Wente

National Headquarters

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

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

Grand Officers Terrance K. McCleerey, Grand Commander Robert Hagner, Jr., Grand Vice Commander Donald D. Bade, Grand Treasurer John Tudor, Grand Administrative Officer

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

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Carol L. Bade, Executive Director

Provosts Provost General, Northeastern United States Commander Kenneth Haapala ken@haapala.com

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

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

Provost General, Southwestern United States Commander Robert Hagner, Jr. buddy@rchagner.com

The Arbor is published twice yearly and is the official publication of the Brotherhood of the Knights of the Vine, a nonprofit, tax exempt fraternal organization. Mailing address for the National Headquarters: 3343 Industrial Dr., Suite 2, Santa Rosa, CA 95403, Phone: (707) 579-3781, Fax: (707) 579-3996, Internet: http://www.kov.org. Members of the Knights of the Vine receive a free subscription. Subscriptions by nonmembers are $20.00 per year. Layout and design by: Dario & Deborah Lorenzana, Santa Rosa, CA. Copyright ©2014 ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

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Table of Contents Chapters Finland ....................................................... 4 San Francisco .............................................. 6 Ausin .......................................................... 7 Chancellery.................................................. 8 Tennessee..................................................... 10 Orange County ........................................... 12

From the

Commander’s Desk Our next Annual Delegates’ Meeting will be held May 3, 2014 in Lodi, California, sponsored by our very active and fun Lodi Chapter. I am looking forward to the meeting with mixed emotions since it will be my last national meeting as your Grand Commander. I was elected in May 2007 and after seven years at the helm I have decided it is time to step aside. It has been a thrilling, educational, amusing and gratifying experience. My main regret is that I did not have an opportunity to visit each of our chapters during my tenure as Grand Commander.

Houston . .................................................... 14 Monterey .................................................... 17 Lake Tahoe .................................................. 20 Los Angeles ................................................. 24 Gulf Coast .................................................. 26 Lodi............................................................. 28 Nation’s Capital............................................ 30 Mississippi .................................................. 32

Feature Articles Microwave Your Wine! REALLY?!?!? ................ 18 by “Pooch” Pucilowski

FICB General Assembly ................................... 23

by Pat Pingitore

In Every Issue Accessories .................................................. 34 Directory .................................................... 35

I believe that we strengthened many ties between some of our chapters. We encouraged members to attend events that other chapters held to create an opportunity to meet with their members and share in the spirit of brotherhood. During the last several years Linda and I attended assemblages or other chapter events in Lake Tahoe, Los Angeles, Lodi, Washington D.C., Tennessee, Georgia, San Francisco, Houston, Chancellery and North Carolina. What a wonderful time!

I can assure you that the national office is strong, vital and there to support all of our chapters. We have good leadership and a terrific attitude. I look forward to working with the new regime and seeing a lot of my new and old friends again. per vitem! ad vitam!

Cover Photo By: Annie Stevenson Terrance K. McCleerey, Grand Commander

Winter/Spring 2014

Finland

Grand Assemblage on Suomenlinna (Sveaborg) Fortress Island Roope Raisamo and Ilkka Eskola

The 2013 Grand Assemblage Ceremony of the Finland Chapter was hosted by the Helsinki section of the Brotherhood. It was one of the last warm and sunny days of the summer, which created excellent conditions for the event.

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In total eight candidates were promoted as Knights. Chapter Commander Roope Raisamo together with Vice Commander Olli Heikkilä, Master of Gastronomy Jukka Puskala and Master of Cellar Olli Muukka carried out the ceremony that followed the established practices of the Finland Chapter, including Trials of Water and Wine. The main organizers from Helsinki were newly elevated Vice Commander Ilkka Eskola, Master Knight Pentti Salin and Knight Kari Fagerström.

The delicious five-course dinner was served by one of Helsinki’s famous restaurants, complemented with wines specifically imported for this event by Master Commander Emeritus Timo Jokinen.

The evening was a success by all standards, but the key was the unique location, Suomenlinna (Sveaborg) Fortress Island just outside the Helsinki downtown coastline, a 15 minute trip by boat. The Fortress dates back to the mid-18th century, when the king of Sweden started the construction works to protect the Eastern frontier of the Swedish Kingdom. In the early 19th century Finland was seized by Russia and the Fortress served as a guard of access to St. Petersburg by sea. In 1918, shortly after the Independence declaration of Finland, the Fortress was transferred to the Finnish armed forces and in 1973 to the civil administration. The Fortress and the numerous buildings on the islands have since been carefully renovated and the whole complex was added in 1993 to the UNESCO World Heritage List.

Today there are almost 1000 permanent residents on the island, many of them working in the tourist related services. Some of the sites, buildings and the meeting facilities are rented for conference and banquet purposes. Our event was held in the beautifully vaulted hall of the Mill Building. Old facilities, special lights, candles and flower decorations together with a troubadour playing and singing old songs throughout the evening created an unforgettable event for all of us.

Pat & Linda Pingitore with vintners Bryan & Andrea Rahn

Napa Valley Vintner Dinner

San Francisco

2013 was a rejuvenating year for the San Francisco Chapter and although we were unable to close out with a holiday celebration due to strict venue commitments that could not be met, we were able to have a successful Vintner Dinner at the lovely Napa Valley Country Club with the wines of Rahn Estate paired with the culinary expertise of Fred Halpert of the Country Club.

Brian and his wife Andrea poured a delicious and refreshing Grenache-Mourvedre blend from their Corvino Bosco vineyards near Pleasanton, CA which were paired with passed appetizers. For the dinner, they provided a zesty Zinfandel, also from Corvino Bosco, which was paired with a grilled marinated quail, followed by two wonderful Cabernet Sauvignons (2008 and 2006) from their Mountain Estate Vineyards on Howell Mountain, paired with a tender Angus Beef tenderloin and a dessert of Opera Cake with a Coffee Butter Cream and Espresso infused English Cream. A truly delicious experience!

All of these wines are very reasonably priced and were made available to our members and guests at a generous 15% discount. Needless to say, many took advantage of this offer.

Bernice Hagen with Ron & Sheila Light

New member Heather Browning with Sponsoring Gentle Lady JoAnn Bingham and Knight Sal Campagna

We were graced by the presence of members of the KOV Council, which moved its quarterly meeting to Napa for this event. Their attendance added so much to the evening and for that the San Francisco Chapter is grateful.

We have 4 confirmed new members registered and many former members beginning to return to active status.

We look forward to an active 2014 with an Italian wine tasting in the city planned for late February, another Vintner Dinner at Montemaggiore Winery in Sonoma, April 19th and perhaps we will be able to introduce our new members to those who choose to attend the Annual meeting in Lodi in early May!

Grand Vice Commander Buddy Hagner and Don Hagen

All of our events are posted as soon as confirmed on the calendar of the KOV.org website.

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AUSTIN

Charles & Christy Heimsath

By: Megan Dugan

Last October the Austin Chapter of the Knights celebrated their sixth annual fall boat party aboard a riverboat on Lady Bird Lake, which runs through downtown Austin.

Guests sipped on 2010 Talley Vineyards Chardonnay Arroyo Grande Valley, 2010 Château Montelena Estate Chardonnay Napa Valley, 2012 Belle Glos Clark & Telephone Pinot Noir Santa Maria Valley & 2006 Falesco Marciliano Umbria IGT, all which made for a spectacular tasting.

Food was served by Fête Accompli Executive Chef Quincy Adams-Erickson, who was trained at the Le Cordon Bleu Culinary School in Paris, France. In 2008, The Austin Chronicle awarded her 2008 Best Female Chef Community Asset. During the cruise, the crowd enjoyed sophisticated picnic baskets filled with Deviled Farmers’ Market Eggs with Pink Peppercorn and Chives, Shrimp and Basil Sauce with Corn Salsa, Honey and Orange Glazed Cornish Game Hens with Black Pepper, Duck Pate with Sherry Gastrique, Crudite Cup with Asparagus, Broccoli and Haricot Verte & El Rey Dark Chocolate Truffle Lollipops with Brandied Cherry.

Jan Burrow, Susan Auler, Ed Auler, Jim Stone, Patti Stone

Linda Ball & Eva Womack

Guests also witnessed the Congress Avenue Bridge bats, one of the city’s signature attractions. The Bridge spans the lake in downtown Austin and is home to the largest urban bat colony in North America. An estimated at 1.5 million Mexican free-tail bats emerge from under the bridge at dusk and blanket the sky as they head out to forage.

The Austin Knights and their guests enjoyed fine wine, delicious food and great company while drifting through the city at sunset.

Winter/Spring 2014

Amelia Bullock & Bill Krumpack

Grand

Assemblage

Karmere Chancellery

Winery It was a warm, sunny evening in September at beautiful Karmere Winery, where the Chancellery Chapter celebrated its Grand Assemblage of Fall. And what a grand assemblage it was! Surrounded by vineyards in the heart of California’s Shenandoah Valley, it was the perfect setting for an evening dedicated to the wines and vines of California and Amador County.

The anticipation of the evening’s ceremony could be felt among the candidates as the Cadre began its march towards the stage. The elevation of Master Knight, Richard Martella to Master Commander started the event and the elevation of Cadre members, Knights and the welcoming of new Knights and Gentle Ladies rounded out the program.

Knight Tyson Martella, Master Lady Dawn Martella and Master Knight Pete Heringer take the oath for elevation to Cadre Master Lady Gale Martella leads the procession

Karmere owners Marilyn Hoopes and Todd Pickens - our gracious hosts for the evening.

After enjoying good company, wine and appetizers, guests were seated on a beautiful terrace surrounded by roses and vineyards for a delicious and elegant meal. Each course was thoughtfully paired with a Karmere wine and winemaker and Master Lady, Dawn Martella, provided guests with information on the wines as they were introduced. The setting sun provided a brilliant backdrop to the evening as guests dined and enjoyed themselves under a canopy of twinkling lights, wisteria and stars.

Elevation of Master Knight Richard Martella to Master Commander of Chancellery Chapter

LtoR: Carol & Robert Martella, Dick Martella, Gail & John Kautz and Darra & Pete Sturtevant

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(LtoR): Vice Commander (Chancellery) Suzanne Oppegard, Master Knight Todd Pickens, Knight Doug Pope, Master Knight Pete Heringer, Master Lady Beth Rosenthal, Master Lady Gale Martella, Master Commander (Chancellery) Richard Martella, Master Lady Marilyn Hoopes, Supreme Knight Pooch Pucilowski, Master Commander (Lodi) John Tudor, Knight Pete Sturtevant, Master Lady Dawn Martella, Knight Tyson Martella, Master Knight Chik Brenneman, Grand Commander Terry McCleerey.

Worried Master Knight candidate Chik Brenneman as he begins the test of the water.

Pete Sturtevant and Doug Pope taking the oath for Knighthood

LtoR: Judy Heringer, Master Lady Gale Martella and Corri McGowan await the evening’s ceremony LtoR: Tyson Martella, Cathy & John Baranek and Dawn Martella Grand Commander Terry McCleerey (second from right) shares a glass with new Knights New Master Lady Beth Rosenthal and her husband, Ira

LtoR: David Olander, Sandy Rasmussen, raise a glass with Sandy & John Tudor (Lodi Chapter) Supreme Knight Pooch Pucilowski and Heidi Coffee

Winter/Spring 2014

Front: Sandy Barrios, John Barrios, Marilyn Schubert, Bob Schubert Rear: Mike Fink, Bob Bennett,Tom Webb, Sheila Bentley, Dean Wingo, Robert Meyers

Tennessee

Feast of

St. Vincent

Assemblage

by Beth Webb

Our annual Feast of St. Vincent Assemblage was held on January 25 at Ridgeway Country Club in Collierville. Upon arrival, guests were greeted with a flute of Rinaldi Prosecco, accompanied by hoisin glazed beef kabobs, seafood profiteroles and spicy ahi poke on wonton crisps. Master Commander Tom Webb, with the assistance of Master of Ceremony Mike Fink, Master Scribe Bob Bennett, Master of Hospitality Sheila Bentley, Master of the Cork Robert Meyers, and Master Cup Bearer Dean Wingo, inducted two new members, John Barrios and Bob Schubert. Sheila Bentley beautifully decorated the tables in silver and blue, with each couple receiving a blue bottle of Reisling with a personalized wine label featuring the KOV logo. The first course of

FRONT, LtoR: Gayle Bennett, Robert Meyers, Debbie Meyers, Sandy Barrios, John Barrios, Lauran Wingo REAR, LtoR: Bob Bennett, Susan Edmonds, Jerry Edmonds,Tom Webb, Beth Webb, Mike Fink, Judy Fink, Sheila Bentley, Dean Wingo

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Bob & Marilyn Schubert, Carol Langsdon with their instructor chef Eric Bailey

spinach gyozas with a roasted red pepper cream was accompanied by a La Crema Pinot Noir. The gyozas were followed by poached snapper with acorn squash, shitake mushrooms and umami broth, paired with a Gnarly Head Pinot Grigio. The main course, country fried beef tenderloin (where else but in the Deep South??) on sweet potato dauphinois with steamed baby bok choi, was accompanied by Frogs Leap Merlot. The feast ended with a pineapple cake and a delicious Hawaiian coffee beverage. Executive Chef Ken Lumpkin was complimented for an outstanding evening of food and wine!

The Tennessee Chapter celebrated fall with a private cooking class at Memphis’ culinary school, L’Ecole Culinaire. Members and guests brought Spanish wines to accompany the main course of the evening, paella. Once in the kitchen, pairs of members were teamed with a culinary academy student. While preparing the paella, guests munched on olives marinated in orange and thyme-infused olive oil and delicious marinated mussels, prepared by the academy students. Each couple received a paella pan and ingredients and cooked the entire meal with instruction from the culinary student.

When all of the food was prepared, members moved into the dining room where Empanadillas de Termera were served and each couple was presented with their own paella to enjoy. Of course the Spanish wines were enjoyed throughout the evening, especially in the kitchen! Everyone agreed that the evening was such a success that we would do it again in 2014.

Mike and Judy Fink --”I love cooking with wine — sometimes I even put it in the food.”

Our Ladies of Spain—Peggy Larkin and Marilyn Schubert

Several days later, we reconvened at a beautiful country estate in nearby Rossville, TN, for a fieldside tailgate party while watching the Memphis Polo Club play a weekend match. The wines and food were a great addition to the exciting game of polo.

Susan & Jerry Edmonds with Phillip Langsdon

Peggy Larkin, Susan Edmonds, Holly & Walter Elkins, Lauran Wingo,Tucker Larkin,Tom & Beth Webb Winter/Spring 2014

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Orange County

LtoR: Cheryl Binns and John Moreiko with our hosts Jeff & Sue Grether starting with “White” before they Rate the Reds

14th Annual Rate the Reds We in the Orange County Chapter, are no dilettantes when it comes to evaluating our red wines. Each offering, whose label is carefully concealed, is scrutinized for clarity, color, nose, and, of course, taste. We have even been instructed in the formally accepted method for tasting a wine that calls to mind the process of gargling.

Some of us embrace this manner of wine education and grow in wisdom and discernment. Others have made no progress and, yet, arrive at this annual event with cup in hand and enthusiastically sample each pour of the grape barely able to distinguish a cab from a pinot. It would truly shock our European counterparts who pride themselves on wine sophistication. No matter. Our little band of brothers (and sisters) grow each year as word leaks out about all the fun we have. This year our Master of the Cellar, Bill Losee, decided to challenge with a blind tasting of California Red Blends. The wines chosen to test our discerning palettes were as follows: ~ The Barrel 2011 Red Table Wine, Napa ~ Conundrum 2011 Red Table Wine ~ Victor Hugo “Opulence” 2010 Paso Robles ~ Cervantes 2011 Mountain Cuvee ~ Lone Madronne” Points West” 2011 Paso Robles

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Jonathan Greer, Bill Losee and Tom McCrystal

After much tasting we were in a conundrum because the overall landslide winner of the event was Conundrum 2011 Red Table Wine.

Our deepest thanks to Knight Jeff and wife Sue Grether who open up their lovely home for this well attended event. To compliment the various wines a wide variety of assorted foods were prepared by Master of the Cellar Bill Losee and wife Barbara. Additionally, Vice Commander Jonathan Greer and wife Mary also prepared 3 beautiful tri-tips foods for this event. A big thanks to you for all your efforts.

NEWPORT BEACH “DUFFY” HARBOR CRUISE On September 30th, thirty of our Knights of the Vine Orange County and guests boarded 3 Duffy Boats and toured the Harbor in Newport Beach, California.

Hosted by John Moreiko and Bill Losee, these intrepid sailors explored the coves and anchorages of this vast harbor in search of unique visual and auditory delights.

Our appreciation of this wonderful and scenic voyage was greatly enhanced by the superb wines that we had diligently stowed aboard for the enjoyment of the crew and passengers. After several hours of sojourn on the waters, we made fast to the dock without mishap to vessel or crew and departed with a well-founded regret that not more of our brethren were along to enjoy the experience. Wait till next year!

Jon Greer, Larry Summers, Michael Higgins and Steve Bulkeley doing some planning at the Planning Party The Arbor

“Captain” Bill Losee with his first mate, wife Barbara

The Christmas Gathering Christmas is a time when most of us abandon our commitment to ascetic diet and drink and indulge ourselves in the culinary delights served up by our members, recreating meals of such bounty that our waistlines must expand to consume even the smallest portions on our plate.

This year was no different as we met at the home of Knight Jeff and Sue Grether to sample the many and varied creations of our members’ kitchens. Naturally the wines offered were diverse as required by the universally accepted practices of proper wineology( all were left from prior events stored properly by Commander Tom McCrystal). From appetizers to main course to dessert, we rejoiced at our good fortune and wisdom to be members of the OC Knights of the Vine. Now it’s off to the gym to sweat off those extra pounds but oh, wasn’t it worth it! Then the fun begins as we draw numbers to open decorated concealed wine bottles. Participants can steal a bottle from each other and that bottle is frozen and belongs to them. Everyone goes home with a wine different from what they brought. Until next year...

“Teenagers!!!” Jonathan Greer, Bill Losee and Steve Buckeley checking calendars and making plans at the Planning Party

2014 Planning Party At the beginning of each New Year our band of Knights and Gentle Ladies of the Orange County Chapter gather together to plan the upcoming events for the year.

This highly charged gathering of members met at the home of our illustrious Commander Tom McCrystal. Prior to the planning venue, all enjoyed a delightful catered dinner of Asian cuisine. Our very own members brought the wines and a wide variety of excellent wines were served with all participants being satisfied and eager to commence the task of planning the events for 2014.

All agreed these are a must: “Rate the Reds”, Academy Awards Gala, the Mission San Juan Capistrano Concert Series. Additionally, a Paso Robles Wine Road Trip was calendared along with a number of other events, which keep the Chapter busy 10 months out of 12 this year.

Our hosts, Sue & Jeff Grether

Winter/Spring 2014

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HOUSTON

By Nan McCreary

The Houston Chapter of KOV is never at a loss for new and exciting opportunities to enjoy wine and the companionship of other members. And the summer and fall months of 2013 were no exception. It was a busy time for our Chapter, a seasonal cornucopia of tasting, traveling and togetherness. At mid-year, our Board of Directors met in July to review and plan for the Chapter’s continued success.

Galveston Hosts, Laura & Lee Slataper

Annual Business Meeting and Dinner in Wine Warehouse

With summer in full swing, we escaped Houston’s relentless heat on August 10 for our annual meeting at the Vintage Select Wine warehouse. Fortysix members attended, and enjoyed a dinner buffet with wines from the Chapter cellar served family style. Jim Curtice was elected as the new Vice Commander and Lee Slataper was elected to the Board as a new Director.

When it’s summer in Houston, it’s hot, hot, hot. Unless it’s “haute, haute, haute”. The Ladies of the Knight “cooled off ” with an evening of Shopping and Sipping Summer Wines, hosted by Jan Johnson

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Still in the throes of the summer heat, we once again escaped — this time to the lovely Galveston Bay house of Lee and Laura Slataper. We all enjoyed an afternoon of fun and games, literally, challenging one another in bean bag tosses and rounds of indoor, virtual golf.

and Heidi Davis. The combination was perfect. What fun it was to check out Sally Hintz’s hand-made jewelry, monogramming by Penny Allen and summer dresses from J. Barton Clothiers with Diana Dubroc! And to accompany this serious shopping expedition, we enjoyed wines such as Patelin de Tablas Rosé, a Korbel Chardonnay (brought personally from the vineyard), and an M. Hofer Gruner Veltliner, perfect for taking the edge off the Dog Days of summer. As is our custom, we each contributed to the cost of the wine, and “strutted our stuff” by sharing our favorite dishes.

Gentle Lady Trish Hagner preBruce Misamore pared a delicious barbeque dinner, “on the golf course and Commander Buddy Hagner in Galveston” selected Bayside Whites and Grillin’ Red wines for the gathering.

They included Moscato, Tenuta de Checchi, Pavia, 2011; “Enjoue” Rose, Lassiter Family Winery, Sonoma, 2011; Vermentino, Uvaggio, Lodi, 2012; Albarino, Schulz Cellars, Calaveras County, 2011; Cote du Rhone, Clerget “Pont du Rhone,” 2010; “ZinMan” Zinfandel, Perry Creek Winery; El Dorado, 2011 Zinfandel, Kokomo Winery, Dry Creek; and 2010 “Argentum” Red Blend, Delectus, Napa. In addition, other members brought their favorite wines, so we were able to sample a wide variety of delicious beverages.

Many of us extended the trip by spending the night in Galveston, and enjoying a lovely brunch at the Galveston Country Club on Sunday. It was a great way to end a great weekend! Forty-six people attended the Saturday event, and 20 stayed over for the brunch.

Celebrating the end of Prohibition – Ladies of the Knight: Lois Van Vooren, Nan McCreary, Michelle Wise and “Bouncers” – The 3 Jims!

Jim McCreary, Jim Skelton and Jim Curtice

Winter/Spring 2014

Finally, the weather cooled off and Fall arrived. Since 2013 marked the 80th anniversary to the repeal of prohibition, the Ladies of the Knight celebrated that event on October 23 with Prohibition Wines…and all That Jazz at the home of Kathy Long. We pulled out all the stops for this one: Kathy’s home was decorated as a speakeasy, and many of the ladies donned “flapperwear” accompanied by appropriate accouterments. We “hired” three Knights from our Chapter to serve as Al Capone-ish henchmen (car parkers). And, of course, we had a bouncer, stylishly dressed in a tuxedo.

Guests who could actually recite the password that was provided in the invitation were given a glass of moonshine and escorted to the door. We served wines from four California wineries that continued to operate during the “Dark Days” (otherwise known as Prohibition): Simi Chardonnay Sonoma County 2012; Kunde Sauvi-

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Jim Skelton delivering the message for the season!

Kathy Long, Maureen Higdon, Amy Lawch

gnon Blanc Sonoma Valley 2011; San Antonio Winery Heritage Vintage Red Paso Robles 2006; and Beringer Cabernet Sauvignon Knights Valley 2011. Just for fun, we threw in a Prohibition Pinotage from Stellenbosch South Africa 2009. All agreed that this was one of our best events ever, one that’s going to be hard to top. But, rest assured, we will do it.

In the recent past, we would have held an Assemblage in the Fall. Not this year. Since we always have a winemaker or winery owner with us for the weekend and that is, in fact, their busiest time, we made the decision to move our Assemblage to early 2014 and were very pleased to learn that by doing so we would be able to snag Tom Eddy as our winemaker in attendance. You’ll hear all about it in the next Arbor.

December marked the beginning of the holiday season, and we celebrated in style on December 13 at the beautiful home of Lee and Laura Slataper. This is the fifth consecutive year the Slatapers have generously offered to host this event and 57 members and guests appreciated their generosity. It’s a perfect venue, with a large outdoor patio and kitchen, and heat lamps for chilly evenings. Food and wine were aplenty: a buffet catered by one of our favorite chefs, Mark Lewis of Yapa Kitchen, and wines from Mounts Family Winery included 2012 “Unity Blanc” White Blend, Dry Creek, 2011;Viognier “Yeoman’s Vineyard” Dry Creek, 200; Zinfandel, Estate Grown, Dry Creek, 2009; Zinfandel “Old Vines” Estate Grown, Dry Creek, 2009; Grenache, Estate Grown, Dry Creek, 2009; “Assembly” Red Blend, Estate Grown, Dry Creek; and 2007 Petite Sirah Reserve “Petasera” Estate Grown, Dry Creek.

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Deana McElroy, Ginger Covington, Jim Curtice

With 2014 well underway, we are now planning another year of unique and noteworthy events. Of course, many of us will be attending the 2014 FICB in Reims, France, and we hope to see you all there. As always, we invite you to visit Houston. Chances are good that we have something wonderful on the calendar and we’d love to share it with you.

The Arbor

A Picture is Worth 1,000 Words...

In This case many pictures tell the story of the sunny, gorgeous day, wonderful comraderie, great food at

Monterey’s 21ST ANNUAL PIER PARTY

Winter/Spring 2014

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Microwave Your Wine! REALLY?!?!

Store a half open bottle of red wine in the refrigerator — Then warm it up in the microwave!!

“Surly you jest?!” “You must be crazy!” “You have got to be kidding!?” Such are the comments I get from my friends when I tell them about an article from my good friend and Supreme Knight Dr. Richard Peterson— Winemaker extraordinaire. Dr. Peterson was responsible for the great Beaulieu Vineyards, George de Latour, Private Reserve Cabernet Sauvignons following in the foot steps of another famous winemaker, André Tchelistcheff. Needless to say, when Dr. Peterson speaks—I listen.

ness and it will seem less well balanced.” But here’s the rub. He contends, that after this wine is brought back to room temperature, it tastes as good as when he first opened the bottle a week earlier. “In short, having been chilled for a short time didn’t hurt the flavor, it was tasting it cold that hurt the flavor!” He cites numerous “tests” he has conducted with friends and the answer is “no discernible difference” between a wine just opened and one opened a week ago, chilled, then rewarmed.

Store a half open bottle

Wellllll let’s just say I was a little, maybe a tiny bit, skeptical on this one—but the good Doctor says try it, it works!

First, why would you need to do this? After you have opened a bottle of wine, red or white, unless you consume it right away, oxidation starts working on the wine; thus turning the wine flat, throwing it out of balance and oxidizing the taste. In some wines, this may occur within a day or two after opening. However, if you put this half open bottle in the fridge, it would retard the oxidation, possibly allowing the wine to survive for a week or two or longer.

So now, how does a microwave oven fit into all this? Doc Peterson says, “It’s clumsy to warm up a cold wine by letting it stand for a day at room temperature. Use your microwave to warm it back up to ambient temperature in less than a minute, without damage.” He suggests you start with 20 seconds for a standard size wine glass containing 4 to 6 ounces of cold wine. If it’s still too cold, add another 5 to 8 seconds.

Repeat until the wine achieves your most desirable tasting temperature. Don’t overheat. “Microwaves tend to heat the upper layers of wine faster than the lower layers in a glass, since microwave energy is absorbed by the first liquid it sees...you need to swirl the glass between warmings and before drinking.”

That may be fine for whites that are consumed cold but reds . . . yuchhh. As Doc Peterson says, “the cold red wine will have less flavor, less body, less smooth-

He cautions, “Avoid overheating any wine over room temperature, even for a few seconds. Always creep up on room temperature from below. Swirl the wine

of red wine in the refrigerator —

Then warm it up in the microwave!!

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briskly as soon as the oven turns off.” Dr. Peterson has tried this over and over with many different types of wine and without exception he has found the chilled and rewarmed wine to be in far better shape for drinking than any other method. So impress your guests the next time they come over by whipping out that private reserve from the fridge, warming it in the microwave and telling them the Doctor says its okay.

How to conduct your own Microwave-heated wine test for you and your friends. Just to prove to yourself that this actually works. First I would suggest you get two bottles of two different red wines. This next section you can do on your own — Drink about a half bottle of each of the two wines. Replace the corks and place both bottles in your refrigerator. Now schedule a wine tasting with your friends for next week. On the tasting day, write on the wine label A, B, C, & D, wrap all 4 bottles completely in aluminum foil, then mark each bottle the same letter on the outside. (Please don’t leave the bottles in sight of your guests).

(up until now) un-opened bottles in the same glass as the bottle is marked. Then pour the same amount of the week old, open bottles, just taken out of the fridge.

This is a little cumbersome, but one at a time, take the glasses of the colder wines and follow the instructions above of how to warm up your wine. First, start with about 7-8 seconds (since it is only 3 ounces), swirl, sip, then 3 seconds, swirl, sip and repeat until the wine is approximately the same temperature as the just opened bottles. (It’s important to follow these directions because the temptation is to just hit 60 seconds to get it over with. This is not recommended!) Serve to your guests. Have them determine which wines are the same and which of those have been open and stored in the refridge for a week — if they can.

Let’s assume there will be 4 of you. You will need 16 glasses, 4 glasses per person. For each person, mark each glass A, B, C & D. Pour about 3 ounces of the

By G.M. “Pooch” Pucilowski G.M. “Pooch” Pucilowski is a Wine Educator and Consultant.

He has been the Chief Judge of the California State Fair Commercial Wine Competition for the past 26 years, as well as the popular competition called the Consumer Wine Awards and continues to teach his wine classes. He thoroughly believes that you, the consumer, are the best judge to determine the quality of any wine—he simply gives you the tools. Questions?

Call 209-369-2020 gmpooch@me.com www.UniversityofWine.com

Winter/Spring 2014

19

Lake Tahoe

To make a local Chapter successful and worthy of To make a local Chapter successful and worthy of the continued support of its members is quite a the continued support of its members is quite a challenge. Encompassing the elements of the KOV challenge. Encompassing the elements of the KOV Vision and Mission our object is to “…serve Vision and Mission our object is to “…serve members through education on wine members through education on and etiquette the tableof and elevate wine andof etiquette the table Majestic wine and to itselevate fullestwine enjoyment...” to its fullest thought but out enjoyment...” well thought out words, Majestic simple inwell conception, words, in conception, but not so easy in not so easy in simple the implementation. the implementation.

Initially, we must think in terms of having just the right number of events and how to space them out, enough to keep it interesting and inviting, but not so many as to become mundane and common place. And that is a determination unique to each Chapter. Our Cadre meets annually for just this kind of discussion. We have to plan the timing of events to accommodate the different elements of the membership. Often, seasonal demands of venues prohibit Friday or Saturday affairs, raising the question of whether Sunday is a suitable day, whether luncheons can serve our purpose, and can we accomplish our goals with affordability. Of course, looking at the calendar for conflicting events is essential. Having a luncheon on Yom Kippur just won’t cut it.

Now, we think in terms of wine and food pairings, a theme; have we done it before and, if so, how do we put a twist on it to make it interesting and not seem redundant. We always consult with our chefs. At times we select the wines first around which we build the menu.

Other times we will match the wines to Chef ’s menu.

Admittedly, the matches don’t always work. But we do learn from our mismatches. And this, too, is part of our program where; 1. we try to educate (not a lot, but some), 2. we try bring in a wine that the member would never think of buying him/herself, 3. we try to be unpretentious to avoid wine snobbery.

So, for the second half of the year we presented four events fun filled events.

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The exclusive Montreux Country Club provided a private golf course Cabana with dance floor for sixty six of us to welcome six new Knights and Gentle Ladies.

California wines all, blanc de noir and blanc de blanc sparklers, Chardonnay, Cabernet Franc, and a new world Port complemented a four course gourmet presentation highlighted by the delectable Beef Wellington.

Vintage Wines at the Lake brought sixty of us together on the water’s edge of the Donner Lake home of Pete and Stephanie Bosco to sample drinks the likes of fifteen and twenty year old Bordeaus and California Cabernets from the wine library stock of Knight Sanjeet Uppal. Grilled prime cuts and fresh seafood came hot off the outdoor grill.

Winter/Spring 2014

CONTINUED ON NEXT PAGE>>>

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lake Tahoe CHAPTER CONT’D FROM PREVIOUS PAGE

Brunch at the Ritz (Rita-Carlton Highlands that is) was a three course happening with mimosas included.

Seventy of us squeezed in here. Cellarmaster Ron Fenolio lead a discussion of the impact of oak in the wine making process and presented tastings of un-oaked vs. oaked chardonnay and comparison tastings of 20%/80% merlot/cab vs. 20%/80% cab/merlot.

And finally the annual Holiday Brunch where Christmas and Hanukah blend a unique pastiche of favorite holiday foods, potato latkes, kugel, poached salmon, honey baked ham, and all the accoutrements, all prepared by our Maitresse de Cuisine, Gentle Lady Dr. Mai Nguyen. Sangria, both red and white, is a staple prepared by Chargé d’Affaires, Gentle Lady Stephanie Andrysiak. We lose count as we approach the first hundred guests arriving through our doors. No cost as this is a holiday gift to our members.

We lost two extraordinary kindred spirits from our KOV family.

KAY BROWN, the elegant, refined Irish lass, humorous Hollywood Socialite was a major presence in the Los Angeles Chapter during the Neill Foster/Vern Lanegrasse era. She and her late love of decades, husband Web Phillips, legendary makeup artist to the stars, introduced and sponsored me into the KOV Los Angeles Chapter back in the ‘80s.We shared many a bottle of Sonoma-Cutrer, a box at the Hollywood Bowl, and she introduced me to the automotive world of Deux Chevaux.

ROGER MCGEE was a founding member of the Tahoe Chapter.While living in Hawaii he and Adele hosted an incredible reception for our visiting group at their Kona Estate and then, over the years, went on to welcome as their house guests so many KOVers who happened to stray their way. Roger was one of the Four Little Rascals going back to the Our Gang Follies and was featured in many movies with Pat O’Brien and Jimmy Cagney. Even to the end Roger could be counted on to give a rendition of Danny Boy with his golden Irish tenor voice.

So to Kay and Roger; Danny Boy, the pipes, the pipes are calling From glen to glen, and down the mountain side The summer’s gone and all the roses falling ‘Tis you, ‘tis you must go and I must bide.

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FICB General Assembly

at

MusEeDuVin

As usual, the Board met Friday a.m., the Council Friday p.m. and the general Assembly met Saturday a.m. to ratify the recommendations of the previous 2 meetings.

The highlights are as follows Most significant is probably the news that Claude Josse is resigning as President of the FICB effective July 1, 2014. He has been serving for over 20 years and feels it is time to pass the baton to those with more energy and time to take the FICB to another level. He noted that at the age of 70, the 16 hour days, 6 days/week schedule needed to run his winery, the Musee and the FICB, was taking a toll and he needed to make some changes. He is recommending Alan Bryden as his successor and the Board, Council and General Assembly supported that nomination. Official nomination and voting will take place at a special meeting to be held prior to the start of the Congress in May. In his President’s address, Claude referenced his resignation of course and reported that he was unable to travel as much as she wished due to the activity surrounding the preparation of the 50th anniversary celebrations in Reims, which he categorized as more complicated and time consuming than had been anticipated. He was pleased with the status of the FICB Internet but acknowledged that it would require “beefing up” in order to make it more relevant to the participating Brotherhoods.

Incident to Claude’s resignation is that of Claude Ruffini, Secretary and Anky Colaris, Treasurer, also having served for many years. It is presumed that Alan Bryden will recruit his own Executive committee to start fresh at the end of 2014.

The Financial report and budget were presented. The 2013 Operations report resulted in a 87.59E profit based on Revenue of 7271.72E and 7184.13E in expenses. The 2014 budget projects a profit of 850E with the added revenue from Royalties and medal sales anticipated from the Congress in Reims. No increase in the 150E annual dues is recommended.

Winter/Spring 2014

The composition of the Board and Council were reviewed, and recommendations were made and ratified by the Assembly, to eliminate members from non paying Brotherhoods and to add Cheri Cooley Hick of the Oregon Wine Brotherhood as a member of the Council.Congratulations to Cheri!

Alan Bryden reviewed his 2013 action plan which included revision of Bylaws and updating of Web Site, both of which were successfully completed. He outlined additional action items for 2014-2016 which include the need to enhance the Web Site, complete a successful 2014 Congress, revamp the Executive committee of the Board and plan 2016 Congress. (see below).

A letter was received and reviewed from the Portuguese Brotherhood, inviting the FICB to participate in a Congress like event in mid 2015, in Oporto once more. The General Assembly felt there was insufficient time to organize a formal Congress but would support the promotion of any events being planned through the FICB Web Site.

Finally, I made a brief presentation and outline of a potential June, 2016 FICB Congress in Napa/Sonoma, hosted by the KOV. This was approved overwhelmingly and enthusiastically by the Assembly. The KOV must make a formal request to host the FICB by letter. I will work with Terry to get this accomplished.

By PatPingitore, International Emissary 23

SEPTEMBER

BBQ EVENT Los Angeles

All Articles by Neill Foster

splashed with a Homemade Balsamic Vinaigrette. Final, Fresh Warm Corn Bread, served with Honey Butter.

Our September event was held at the beautiful home All the Knights enjoyed running around sharing and of India and Quentin Rance with our annual BBQ and tasting each other’s wines!

Sharing Bottles of Wine Party. With casual dress and the raid of your best wine from your wine cellar and an eve- We want to thank Master Scribe India Rance and her ning around a pool with trees in their lovely garden and husband Quentin for sharing their lovely home for this a catered dinner by Gourmet a GoGo, we had a wonder- great event that our event’s Chairman, Janet Hamilton, ful event! We started with Hors d’Oeuves: Dungeness arranged for us!

Crab Cakes, fresh miniature crab cakes served with a light Dijon mustard dipping sauce. Crostini with Three Toppings, Tomato Basil, Smoky Eggplant Dip, Marinated Mushrooms.

We once again found ourselves at the Peninsula Hotel in Beverly Hills celebrating the holidays with a black Vegetable Summer Rolls, Avocado, Carrot, Cucumber, tie dinner for our December 1st Event. The recepBasil wrapped in a delicate Rice Paper Roll with Sweet tion wine was Sanchez-Le Guedard Rose de Saignee and Spicy Dipping Sauce.

Champagne. Hot Hors d’ Oeuvres of Beef Short Rib Slider with onion relish and a spinach roasted Garlic Dinner: Santa Maria Style BBQ Tri-Tip, Seasoned and Manchego cheese puff. barbequed Tri-Tip. Barbecued Chicken, Whole pieces of Chicken, Brined, coated with fresh herbs, barbequed, A cold Hors d’ Oeuvres was a Smoked Salmon on Mini with a homemade BBQ Sauce on the side. Santa Maria Scallion Pancake and was passed by the hotel staff during Pinto Beans, Slow Cooked Pinto Beans with Bacon, To- the reception. When it was time for dinner we entered matoes and spices. Platter of Grilled Vegetables, Grilled the room and it was beautiful with a lighted tree in the Seasonal Vegetables, including Zucchini, Red Peppers, corner and lovely flowers on each table.

Red Onions, Broccoli, Cauliflower and Mushrooms

HOLIDAY CELEBRATION

We started with Tomato Basil Soup. The wine was 2010 Peter Paul, Russian River Valley Chardonnay, Bacigalupi Vineyard.

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CHEESE TASTING

By Neill Foster

The Los Angeles Chapter was treated to a new experience with a wine and cheese tasting in Beverly Hills. We met at the Beverly Hills Cheese Store to begin our evening.

Next came the Main Lobster with Butternut Squash Risotto and Toasted Walnut Pesto that was served with the wine 2012 Illahe Estate, Pinot Gris, and Oregon.

For the main course, the chef prepared grass fed all-natural Angus beef filet mignon, Yukon potato gratin, cipollini onions and haricots verts with assorted breads, rolls and sweet butter. The wine was 2010 Loring Wine Company, Divergence, Paso Robles. The dessert course was Apricot and Pistachio Crumble, Exotic Sauce and Raspberry Sorbet with Tokaji Azu, 3 Puttonyos, Oremus. Peninsula Coffee, Decaffeinated Coffee and Tea were served to complete a delightful dinner!

As the guests left the room, the Vice Commander and Event Chairman, Janet Hamilton gave each person a Holiday gift!

We are sad to report that Samantha Dolenz passed away on February 5th from a stroke. She was the wife of Knight Tony Shipp and was the guest at many of our Chapter Events. She will be sorely missed by our members!

In Memorium

Winter/Spring 2013

To start off we were informed that there are over 3,000 native varietals of grapes in Italy, which gives you many choices of wine! Our first wine was Borgo Molino Prosecco D.O.C.Treviso which was a sparkling reception wine. Our first cheese course was Casatica di Bufala, a Buffalo cheese, Pecorino Toscano, a sheep cheese and Gorgonzola Dolce, a cow cheese with Villa Angarano Biano Vespaaiolo, Breganze D.O.C., 2011 wine. We moved on to Piacentino, a sheep cheese and Pantaleo, a goat cheese with Villa Giada Gamba di Pernice, an old Varietal red 2010 wine.

Our next round was Parmigiano Reggiano, a cow cheese and Piave, a cow cheese with Tre Monti Petrignone Sangiovese Romagna D.O.C. 2009 wine. We moved on to Moliterno, a sheep cheese with Tinazzi Amarine della Valpolicella D.O.C. wine. Our next cheese was Fontina Val d’ Aosta, a cow cheese with Fertuna Pactio Maremma Toscana Rosso I.G.T.2010 wine.

And the last cheese was Gorgonzola Naturale, a cow cheese with Balia di Zola “Redinoce” Romagna Sangiovese D.O.C.Riserva 2009 wine.

The members want to thank Janet Hamilton, the Events Chairman, for arranging this outstanding wine and cheese tasting. We all enjoyed the learning experience and to see fellow Knights!!

Gulf Coast

Grand Assemblage On September 21, 2013, we held our Grand Assemblage at Bay Breeze Collocated Club on Keesler AFB, in Biloxi, Mississippi. General Kory Cornum was gracious enough to sponsor our chapter that enabled us to hold our assemblage at this unique setting. Unfortunately, General Cornum was unable to attend the event, so we will have to give our thanks later.

It was a wonderful evening that inducted 8 new members into our chapter. We are proud to include Mr. Clyde “Buddy� Gunn, Dr. Larry Shoemaker, and Mr. Rocky Rhodes among our list of Knights and Mrs. Joy

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By Lucy Strickland

Tucei, Ms. Rosemary Roosa, Mrs. Michele Clark, Mrs. Ida Sherman and Mrs. Anna Baker among our list of Gentle Ladies. Regrettably, Mrs. Laura Bolton and Mr. Roy Williams were unable to make the Induction Ceremony, but rest assured they will be knighted at our next assemblage this summer!

We are excited with the growth of our chapter and look forward to a growing camaraderie among our members and with other chapters. We all look forward to a great and fun 2014!

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Anna Baker, Michelle Wise and Lois Van Vooren from our Houston Chapter and Janet Rhodes

Joy Tucei and Larry Shoemaker

Honorable Mentions…

Suzy and Rich Moss held an event at their home on 31 August where everyone brought a dish and a bottle or two of wine to share. They also had representatives from Zimmerman’s International Imports to explain some of their wines.

Rosemary Roosa and John Boothby

Rocky and Janet Rhodes and Buddy and Libby Gunn co-hosted another (LtoR) From Moss’s party-Broker, Rich & gathering at the home of Jeanne and Doug CosenSuzy Moss, (center) and Broker assistant tino, where our own Cellar master, Thomas Sherman, who is also a broker, provided some of his wines, aided by some of his “people” out of Jackson on 25 October.

November brought us to the home of Joff and Michelle Clarke, who provided all the hors d’oeuvres, as well as wines through a Gallo representative.

The final event of the year was our annual Christmas party held at the Strickland home.

Thomas Sherman getting some help with his tie Terry & Lynn Truelove

In Memorium It is with great sadness that the Gulf Chapter reports the loss of one of our charter members, Charles (Charlie) Hunger. Charlie was a Master Counselor for our chapter and along time friend and supporter of the Knights of the Vine. We offer our condolences to his wife, Julie, who was also a charter member of our chapter.

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Lodi Chapter Gathers For Fall Assemblage At

Lodi

Article by Fran Benavidez, Photos by Annie Stevenson

In celebration of the Lodi Chapter’s annual Fall Assemblage and Enthronement Dinner, Knights and Gentle Ladies experienced the Technicolor splendor of L od i Wi ne C ou nt r y, where, on one special November evening, all roads led to Viaggio Estate & Winery.

Nestled among lush golden vineyards just north of Lodi, Viaggio is set in the heart of wine country, surrounded by walnut orchards and vineyards bordering the Mokelumne River. Arguably the most romantic wine venue in the region, a single visit to this “taster’s paradise” is never enough! This time of year, the leaves have turned red and gold, crunching under feet as we strolled down the lush pathways and grassy knolls that lead past vineyards to the river’s edge, all while enjoying a glass of Viaggio’s good life. Another visit is a must.

provided by guitarist Bill Russell. Guests were treated to a fine selection of appetizers and wine tastings compliments of Viaggio, Toasted Toad (poured by Laura Werter and Jeff Werter) and Cycles Gladiator (poured

by Dennis Fagundes).

As the night progressed, guests convened to The Cellar for the Elevation and Enthronement Ceremony where Guarian “Bubba” Simnacher was elevated to Master Knight. Debbie Simnacher was elevated to Master Lady and received special recognition for bringing in five candidates to the Brotherhood.

New members included Larry M. Lawarence, Teri Lawrence, Richard Ceresa, Sharon M. Ceresa, Denise C. Georgi, Mike Green, Fran Benavidez, Laura M. Werter, Mitch Smolik, Katy Smolik and Joe Remonda.

Owners Teri and Larry Lawrence were gracious hosts for the evening and provided a delightful venue enjoyed by all.

During the course of the evening, Supreme Knight Robert P. Hartzell received special recognition for his contributions and dedication to the Lodi wine industry.

Attendees and guests enjoyed wine and appetizers in the Tasting Room and Patio, with the evening’s music

Following the ceremonies was a delicious meal provided by Viaggio’s culinary staff and began with Caesar

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Test of the Water!

Test of the Wine!

The Knighting of Gentle Lady Teri Lawrence

Row1 Fran Benavidez, Laura Werter,Teri Lawrence, Katy Smolik, Denise Georgi, Sharon Ceresa, Debbie Simnacher Row 2 Larry Lawrence, Mitch Smolik, Joe Remonda, Mike Green, Bubba Simnacher, Richard Ceresa Row 3 John Tudor, Sandy Rasmussen, Dick Martella, Bob Smith, Pat Patrick

Salad and Dutch Crunch Rolls. For the Main Course, guests chose from selections of Aged Rib Eye with Scalloped Potatoes, Teriyaki Glazed Salmon with Wild Rice and Baked Half Chicken in a Butter-Herb Sauce with Scalloped Potatoes, followed by Chocolate Fantasia and Assorted Cookies.

Wines were provided by Viaggio Estate & Winery, Toasted Toad Cellars and Cycles Gladiator Winery.

A s u su a l, L o d i ’s A n nu a l A s s embl a g e brought out the merriment in Knights and Gentle Ladies, heralded the holiday season as guests mingled and made new acquaintances while old friendships were renewed, all from the most enchanting of wine venues in Lodi Wine Country.

Soon to be Gentle Lady Katy Smolik endures the “Red or White Test” then receives her tasteavan as new Gentle Lady Teri Lawrence makes it official and signs book Janet Smith & Terry Goldberg

Bubba & Debbie Simnacher

For more information on Viaggio Estate & Winery, visit w w w.v i a g g iow i ner y.c om Winter/Spring 2014

29

Thomas Jefferson Harvest Celebration Onancock, Virginia

BELOW (TOP) Master Boulevardier Anthony Ramdass (left) and Master Cup Bearer David Barber contemplating the wines for dinner BELOW (BOTTOM) Knight Rex Bambling (left) with Master Knight Vern Danielson (right) who as the former chairman of the Virginia ABC, he assured the laws were followed and regulations were not excessive

Nation’s Capital

Some of the attendees at Eastern Shore Yacht & Country Club

Master Boulevardier Anthony Ramdass planned a splendid weekend in the old fishing village, now fashionable, Onancock, Virginia, on Delmarva Peninsula, also known as the Eastern Shore. This splendid weekend gave us the opportunity to enjoy one of the lesser known great areas of the Commonwealth. The KOV booked the entire Charlotte Hotel – all eight rooms. Others members stayed at similar boutique hotels or B&Bs. Courtesy of Duke and Joyce Shannahan, the weekend’s festivities started with a cruise of Onancock Creek that is part of the Chesapeake Bay on a safe pontoon boat. The Shannahans donated their time, fuel, and boat for our enjoyment. Due to great response from the membership, there were two departure times: one at 5pm and the second at 6pm. The cruises and the on-land party featured light foods such as cheeses, fruits, and cold cuts. All enjoyed a great variety of our favorite beverage including white wines, rosé wines, and red wines, still and sparkling.

Afterwards, many attendees retired to a local pub where they continued to enjoy the beautiful evening weather.

Saturday began with an 11am wine tasting at Chatham Vineyards and Winery, which features classic varietals, including Chardonnay, Merlot, and Cabernet Franc. In the early 19th century, the 375 year-old farm and the just constructed farm house were named after the Earl of Chatham, William Pitt the Elder, and the Younger, who advocated in Parliament that the American Colonies had the right to renounce loyalty to the British Crown and the Crown should not suppress them, but trade with them. After the Revolutionary War, many other locations were named for Chatham.

The Eastern Shore terroir is classified an American Viticulture Area (AVA) and the winery is located in a warm, but maritime, climate. A few miles to the east is the Atlantic Ocean. A few miles to west is the tidal Chesapeake Bay, which is quite broad. The maritime breezes protect the vines from the occasional bitter cold periods that occur on the mainland side of Virginia, to the west. And they protect the vines from excessive heat when the grapes are ripening, thus assuring complexity in the finished wine.

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Hosted by winery owner Jon Wehner, the tasting unveiled the interesting components of the classical grapes grown in the warm, but maritime, climate of Virginia’s Eastern Shore. The soils are well drained, sandy loam, mixed with a significant amount of sea shells. Accentuating the soils, the winery produces stainless steel fermented Chardonnay that is stunning dry, reminiscent of a Chablis, and a delight for those who enjoy raw shellfish. In contrast, the oaked Chardonnay has a richer, fuller body, more typical of Chardonnays and very suitable for heaver seafood dishes as well as foods with cream-based sauces.

Owner Jon Wehner impressed us by bringing out some of his library wines, especially reds. He has captured the techniques that are necessary to produce good reds in Virginia. His newly released Cabernet Sauvignon is exceptional. In Virginia, often, the grape does not fully ripen, with the wines having some off-aromas. Though lighter in style than many, this Cabernet showed excellent complexity and great promise. The KOV chapter purchased a case for consumption 5 years hence.

After the tasting, many of the attendees spent a relaxing afternoon strolling the village of Onancock, preparing for the main event, the formal Thomas Jefferson Harvest Dinner. The evening started with Champagne Reception at Maison Ramdass where we enjoyed touring the renovated home and meeting a number of gracious neighbors. The wines we enjoyed at the reception included Thibaut -Janisson from Monticello Appellation, an outstanding Virginia sparkling.

Afterwards, we went to the restaurant of the Charlotte Hotel to enjoy a slow, multi-course dinner, with many of the courses served with two or more wines. The fare was largely local or regional, befitting what Thomas Jefferson envisioned for Virginia. The courses included Local Oyster Stew, Chesapeake Bay Lump Crab Cake with Remoulade and Duchesse Potato, Seared Rockfish with Tomato Béarnaise, grilled Fennel & Mushroom, with Carrot whip, Seared Duck Breast with Virginia Apple Chutney and Pumpkin Spoon Bread, Church Creek Winery grape vine smoked & braised Short Ribs

Winter/Spring 2014

with grilled white cheddar Polenta, Sticky Toffee Pudding with Rum Sauce, and an afterward of Brie Cheese with Pear & Virginia Peanut Brittle.

As traditional in these dinners, a wide variety of local, national, and international wines were served and between courses Master Cup Bearer Dave Barber explained why the particular wines where chosen to go with the food. The Virginia wines included Sunset Hills Viognier with the crab cake and North Mountain Vineyards Chambourcin with the short ribs. Both these grapes are producing excellent wines in the State and are becoming increasingly popular. Other US wines included Sans Permis Chardonnay, Sonoma Valley, with the rockfish and Hardin Cabernet, Napa Valley 2007, with the short ribs.

The complexity of the menu and the multiple combinations of wines did not overtax the highly accomplished chief and wait staff, even though the restaurant was at its capacity of 33.

Since many of our members have enjoyed fine foods and wines throughout the world, and in many cosmopolitan areas, occasionally others may consider our palates jaded.

Everyone attending this evening agreed that the dinner was a stunning event. The owners, Gary Cochran and Charlotte Heath, have created a precious multi-faceted jewel in what some may consider a backwater of America.

By acclimation, those attending voted to give the Charlotte Hotel and Restaurant a KOV plaque for its outstanding performance.

All too quickly, the weekend concluded with a Sunday Brunch at the Eastern Shore Yacht & Country Club in Melfa, Virginia. The setting was beautiful tidewater, overlooking Taylor Creek, a tidal estuary of the Chesapeake Bay. The buffet was exceptional, with emphasis on local and regional preparations. The Virginia Thibaut –Janisson sparkling went beautifully with delightful variety of foods.

Here we took group photos, before departing on a separate ways, all recognizing that we have explored another fascinating region in the Commonwealth of Virginia.

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Mississippi

BYOB At the Drakes Thirty-five Knights, Gentle Ladies, and guests from as far away as Sarasota, Florida, and as near as next door neighbors gathered on a splendid Fall evening in September. Guests were greeted by hosts Nicky and Diane Drake and were served Fortino California Champagne which has a hint of almond. Special Guests of the Drakes were Andrew Vac and Ramona Glance from Sarasota, Jose Buergo from Chicago and Chef J. R. Ross from Memphis. Everyone brought a bottle or two of wine to share. Wines of note were the Chateau St. Jean Robert Young Vineyard Chardonnay, the Monticello 09 Estate Grown Pinot Noir, and the 09 Wild Horse Unbridled Pinot Noir, as well as the Pral Morgan “Les Charmes” 2012 and the Pral Monlia–A-Vent, 2011. Commander Norman Harris treated the group to the Frank Family, Chateau St. Jean, and the Dray Creek Cabernets.

Lavish hors d’oeuvres abounded: two favorites were the crab dip with garlic toast points, a recipe from Charleston, South Carolina which goes back four generations, and the Blue cheese bacon dip with apple slices.

TOP OF PAGE: (LtoR) Nicky Drake, Jose Buergo, Diane Drake, Andrew Vac and Romona Glance.

ABOVE: (LtoR) Carolyn Rowe and Trish Windham BELOW: Susan and Jerry Ruffin with Ken Windham (right)

Four different homemade pizzas were offered. Cuban pork tenderloin and beef tenderloin were served with appropriate condiments on butter rolls. The smorgasbord of desserts included pretzels dipped in warm peanut butter and dark chocolate, Banana Pudding, and Stand up S’mores – an extra large marshmallow dipped in chocolate and rolled in graham cracker crumbs.

Commander Harris profusely thanked the Drakes for their hospitality and asked members to introduce their guests. Afterwards, he reminded members of the Christmas Party to be held the first weekend of December.

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Wanda Gardner, Sherry Storey, Julie Ratliff, Mary Smith

Jill Fair (second from left) with her guests who will soon be new members

Christmas Wine Tasting December 7, 2013, the Mississippi Chapter of the KOV met at Table 100 in Flowood, Mississippi, for a fun filled Christmas Wine Tasting.

Long Shadows, founded in 2006 by Supreme Knight Allen Shoup, is a unique winery dedicated to producing Columbia Valley wines. Seven highly acclaimed vintners, who are owners and partners, from the major wine regions of the world come to Washington State to make wine from Washington State’s best grapes, in a winery built to accommodate a diverse group of winemakers’ exacting cellar specifications. Thirty-five members and guests were treated to an Appetizer Buffet which included Fried Frog Legs, Sweet & Sour Shrimp, petite Beef Wellingtons, Keta Caviar, Beef Tatar on Pumpernickel with Quail Eggs, and Smoked Salmon Crostini. Tom Storey described the wines served and made suggestions as to matching wines with above appetizers. A big hit with the group was the 2012 Poet’s Leap Riesling made

by Armin Diel, one of Germany’s most acclaimed Riesling producers. The Poet’s Leap is a vibrant, refined wine showing impeccable balance. Layers of minerality, white flowers, dried apricots, refreshing citrus and a hint of honey linger across the wine’s clean finish. For those who favor Chardonnay, the Nine Hats Chardonnay fit the bill and was made

by Gilles Nicault who is the resident winemaker for Long Shadows since its inception. Nine Hats

Winter/Spring 2014

is fresh and inviting with layers of pear, peach and pineapple flavors wrapped in a creamy yeastiness that’s balanced by bright acidity to provide a lingering finish. The 2010 Pirouette Proprietary Red, made by Napa Valley’s Phillippe Melka, is a blend of 59% Cabernet Sauvignon, 31% Merlot, and 10 Petit Verdot that spent 22 months in 100% French Oak. Offering ripe, toasty notes of smoked earth, herbs, a chocolate and assorted black fruit, this wine is medium-bodied, firm and focused on the palate, with great acidity and edgy tannin. Much appreciated was the 2010 Feather Cabernet Sauvignon made by Randy Dunn of Napa Valley. A 100% Cabernet Sauvignon that spends 22 months in 100% French oak is loaded with sweet black raspberry jam, crème de cassis, charred toast and crushed flower-like nuances. This voluptuously textured Cabernet is gorgeously pure and seamless and will evolve gracefully for 12-15 years.

Needless to say this was a wine tasting experience thanks to the efforts of Susan Wingert and her dad Norman Harris. Lots of good camaraderie was felt as members and guests shared Christmas memories and plans for the coming season. Commander Harris culminated the evening by gifting each member with a Reidel cabernet glass along with wishes for a Merry Christmas.

RIGHT: Norman & Miriam Harris with their daughter Susan Wingert LEFT: Norman Harris and Tom Storey describing wines from Long Shadows

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DISPLAY YOUR KNIGHTHOOD WITH PRIDE! order form Name _________________________ Address _______________________ City ___________________________ State ______ Zip ________________

ficb medallion (not actual size)

This handsome medallion is from our FICB headquartersin 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

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

Order #SM $10.00

Telephone _____________________ maltese cross

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

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

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

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

KOV Chapter ___________________ KOV Rank ______________________ Please send me the following items: Qty. Item # Price Amount

Sub Total

Priority Shipping $5.95

Total $

Visa or MasterCard # ___________________________________ Exp:____________ 3 Digit Code ________ ~OR~

lapel pin (Shown actual size)

Make check payable to:

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

blazer crest emblem

lapel rosette

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

Order #LPR $12.00

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

Order #BPES (Sew On) $34.00 Order #BPEP (Clutch Back) $36.00

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

ad vitam!

You may order these items on the KOV website store at

w w w . k o v . o r g

The Arbor

Active Chapters ARIZONA Southern Arizona Chapter Commander Karen Kornman 9847 E. Cisco Court Tucson, AZ 85748 Phone/Fax: 520-296-5696 kovtus@cox.net

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

CALIFORNIA Chancellery Chapter Commander Richard Martella P.O. Box 118 Fiddletown, CA 95629 Phone: 209-245-3992 kov4wine@gmail.com

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

Lake Tahoe Region Chapter Commander Ernest D. Grossman P.O. Box 3817 Truckee, CA 96160 Phone: 530-550-0570 Fax: 530-550-0575 ernestgrossman@sbcglobal.net Lodi Chapter Commander John Tudor P.O. Box 567 Woodbridge, CA 95258-0567 Cell: 209-601-4393 tudor@inreach.com Los Angeles Chapter Commander James Berkeley 2360 Hermits Glen Los Angeles, CA 90046 Telephone: 310/854-6060 (day) jim@daitravel.com Monterey Peninsula Chapter Commander Terrance K. McCleerey 123 Capitol Street Suite C Salinas, CA 93901 Phone: 831-422-2702 (day)

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

Winter/Spring 2014

MISSISSIPPI Gulf Coast Chapter Commander Morris G. Strickland 794 Destiny Plantation Biloxi, MS 93532 Phone: 228-872-6272 (day)

228-273-1517 (evening) Fax: 228-872-5939 mgstrickland@cableone.net Jackson Chapter Commander Norman Harris 106 Country Club Drive Madison, MS 39110 Phone: 601-898-2334 Fax: 601-898-9779 NORTH CAROLINA North Carolina Chapter Commander Ronald Newcomb 50 Canvasback Court Pittsboro, NC 27312 Phone: 919-533-3300 Fax: 919-533-3300 rnewcomb1@nc.rr.com

TENNESSEE Tennessee Chapter Commander Tom Webb 277 College Street Collierville, TN 38017 Phone: 901-853-7781 Fax: 901-854-0707 webbtom@bellsouth.net TEXAS Austin Chapter Commander Larry Peel P.O. Box 248 Austin, TX 78767 Phone: 512-327-3333 Fax: 512-327-3600 Houston Chapter Commander Robert Hagner, Jr. 4448 W. 12th Street Houston, TX 77055 Phone: 713-819-9463 Fax: 713-432-9464 buddy@rchagner.com WASHINGTON, D.C. Nation’s Capital Chapter Commander Kenneth A. Haapala 9634 Boyett Court Fairfax, VA 22032 Phone: 703-978-6025 (day)

703-978-6230 (evening) Fax: 703-978-2258 ken@haapala.com International Chapters FINLAND Finland Chapter Commander Roope Raisamo Turpiininkatu 2 B 32 FI-33100 Tampere Finland Phone: 358-50-570-2007 rr@cs.uta.fi

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速

the brotherhood of the knights of the vine

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

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

per vitem! ad vitam!

Through the vine, toward life!