ARBOR Winter Spring 2021

IN THIS ISSUE: NAVIGATING THE WORLD OF BUBBLES TOM EDDY: OUR NEWEST SUPREME KNIGHT NAPA FIRES: A PERSONAL VIEW BY PAT PINGITORE FICB INTERNATIONAL CONGRESS ~ REPORT Winter/Spring 2021

1

Table of Contents Chapters Austin...................................................4 Lake Tahoe............................................7 North Carolina .....................................8 Nation’s Capital.....................................12 Arizona .................................................15 Chancellery...........................................16 Houston................................................18 Orange County.....................................21 Monterey..............................................27 San Francisco........................................28 Lodi......................................................31 Gulf Coast ............................................35 Tennessee..............................................38

Feature Articles Navigating the World of Bubbles........10

by Claire L. Torbeck, Certified Sommelier

Tom Eddy: Our Newest Supreme Knight...................................22

by Nan McCreary

Napa Fires: A Personal View By Pat Pingitore .......................................28

by Pat Pingitore

FICB International Congress ~ REPORT .............................................40

by Pat Pingitore

In Every Issue Application...........................................39 Accessories ............................................42 Directory ..............................................43

National Headquarters

3345 Industrial Drive, Suite 16, 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, Claire Cuccio, Jerry Gatlin, Kenneth A. Haapala, Richard Kehoe, Ken Levy, 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 • webbtom@bellsouth.net Pasquale “Pat” Pingitore, International Emissary Janet Hamilton, Vice Commander Los Angeles Chapter

~

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: 3345 Industrial Dr., Suite 16, 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 ©2021‑ ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

2

The Arbor

From the

Commander’s Desk There definitely is a light at the end of the tunnel and it is getting brighter all the time. Chapters across this great country are beginning to make plans for their Assemblages; Houston in April, North Carolina in October and Monterey in November are ones that I know of so far. Virtual events continue to be held and even after things “return to normal”, I believe there will continue to be opportunities for chapters to come together for exciting events via Zoom.

Nationally, we are working on a calendar of such events and the first of those will be a tasting with Fullerton Wines and a tasting of their Pinot Noirs from Willamette Valley, Oregon. We hope that these national virtual events will offer opportunities in addition to those planned by your chapters and offer additional membership benefits.

In the following pages of The Arbor, you will read about the ultimate, but necessary, cancellation of the FICB Congress in Italy and you will also read about some exciting future FICB events to look forward to. You’ll also get to know our newest Supreme Knight, Tom Eddy. In the spirit of full disclosure, I’ve known Tom for many years and you won’t meet a better person or a better winemaker and you will find out that there is even more to Tom revealed in the Q & A article by Nan McCreary.

I continue to be impressed by the commitment and creativity of our commanders and chapter leaders. Our brotherhood is fortunate to have people who are willing to serve and to give. Ours is a volunteer organization.

I would encourage you to reach out with ideas or offer to host or coordinate an event for your chapter. We need your ideas and we welcome your input.

I’ll soon be on the road again as Willie Nelson says! I’ll be in Biloxi, Houston, Winston-Salem, and Monterey for sure. I’d love to visit your chapter and will be following your plans. Our best days are still ahead of us. I believe that and I hope you do too.

Be well and I hope to see you soon.

per vitem! ad vitam!

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

Winter/Spring 2021

3

Touring FranceVirtually, with

Chêne Bleu

Austin

By Forrest Preece, Master Scribe

C’est Magnifique! The Austin Chapter of the Knights of the Vine went on a virtual trip to France for a wine tasting with Nicole Rolet of Chêne Bleu on Sunday, September 13. Maitre de Partis Rose Betty Williams did a masterful job of arranging the tour. The selection of fine wines sampled during the excursion included Chêne Bleu’s 2019 Rosé, 2015 Aliot, 2012 Heloise, and 2012 Abelard. Thanks to the generosity of Twin Liquors, an Austin-based family business with 100 locations in Texas, co-owned by Master Knight David Jabour, participants in the tour were able to buy the four wines at a discount.

During the session, the Knights and Gentle Ladies among the thirty-plus couples who “took the journey” were treated to a wonderful expedition that covered the vineyards, winery, spectacular grounds, scenery and buildings of Chêne Bleu.

tement of Vaucluse in the southern Rhône, where the boundaries of Gigondas, Côtes du Ventoux, Côtes du Rhône and Séguret come together. It enjoys an exceptional terroir due to this pristine, remote location and its complex geology, with many exposed strata of rock.

Master de Partis Rose Betty Williams was the moderator in Austin during the tour and tasting.

Ms. Rolet, who owns the property with her husband Xavier, described the history of this ancient estate and discussed how Chêne Bleu’s location in the foothills of Mount Ventoux and specifically, the climate, terroir, and altitude, contribute to Chêne Bleu’s production of Super Rhône wines. Chêne Bleu’s Chef provided recipes for dishes to complement the wines.

Blessed with a confluence of natural factors, Chêne Bleu has the benefit of an exceptional location, multifaceted geology, and a southern Rhône climate with soils more typical of the northern Rhône. Isolated and protected, high in a mountain saddle, Chêne Bleu has its provenance in a unique, four-corner borderland of the dépar-

The environment brings about wines that have the aromas and flavors of the southern Rhône, the finesse of the northern Rhône and the aging potential of the region’s finest Appellations d’origine contrôlée (AOCs). Xavier and Nicole purchased the property in 1993, enchanted by the secluded location of the vineyard and the history of the ancient priory that had been built nearly 1,000 years ago.

All the Knights and Gentle Ladies who were relaxing in their homes during the event created menus of noshing delights to accompany the wines. As the online session was winding down, cries of “à bientôt!” and “à votre santé!” were heard.

Nicole Rolet of Chêne Bleu takes members on a virtual tour of their property

Marisa & Jim Bushee 4

The Arbor

VIRTUAL TASTING & TOUR FROM

TAMBER BEY VINEYARDS

By Forrest Preece, Master Scribe

At 5:00 p.m. on Sunday, December 13, Knights and Gentle Ladies from the Austin Chapter gathered around their televisions and computer screens for an enjoyable tour through the Tamber Bey Vineyards, courtesy of owners Barry and Jennifer Waitte. Several other members from around the country participated in the virtual tasting including members from Lake Tahoe and Tennessee. Due to their close proximity, a crew from the San Francisco Chapter was able to attend in person on the winery’s scenic outdoor patio -- appropriately socially distanced of course!

During the 90-minute program, Barry presented five of Tamber Bey’s Vineyard Series wines for tasting as he regaled the group with stories of his prized horses and the winery’s history. The wines tasted were the 2018 Sauvignon Blanc from Lizzy’s Vineyard in Oakville, 2018 Sans Chêne Chardonnay from Yountville, 2019 Rosé from the Fore Family Vineyard, 2017 Cabernet Sauvignon from the Deux Chevaux Vineyard in Yountville, and the 2018 Bordeaux-style blend “Rabicano.” Then Jennifer and Barry took the guests on a virtual tour of the winery for an up-close look at the production facility and barrel rooms.

Before the event, Jennifer had provided suggestions for food and cheese pairings for the evening and we want to thank Tamber Bey who made five-bottle and three-bottle sets of wine available at especially discounted prices for those KOV members who were participating and shipped the sets in time for the tasting.

The scene in the home of Maître de Partis Rose Betty Williams, showing many of the Knights and Gentle Ladies in their respective homes. In the background, John Mullen was pouring a glass

2018 Sans Chêne Chardonnay from Yountville - Made with robust stirring of lees and yeast. Overtones of apple, grapefruit, and pear, plus some dried apricot.

No malolactic fermentation, no wood in the tasting notes. A big mouth feel. The acidity is excellent. A singular style.

2019 Rosé from the Fore Family Vineyard – This is a red wine “made the white way,” has no residual sugar. Has notes of honey and strawberry. They are buying more grapes to make rosé.

2017 Cabernet Sauvignon from the Deux Chevaux Vineyard in Yountville - More of a New World style for its likability. They grow seven clones of cabernet. In this blend there are four of them. They pick the best clones for complexity. Strong tannic finish, but soft at the same time, plenty of black fruit. Can be laid down for 20 years or more.

As the guests settled in for their virtual tasting and tour and guests could see Tamber Bey wine bottles were being opened across the Zoom screens, witty repartee and comparisons about life with COVID restrictions abounded.

Here are a few tasting notes about the wines.

2018 Sauvignon Blanc from Lizzy’s Vineyard in Oakville – Hints of tropical fruit, green apple, solid finish.

Three of the five wines from Tamber Bey that were tasted during the two-hour event Winter/Spring 2021

5

AUSTIN CHAPTER CONT’D FROM PREVIOUS PAGE

2018 Bordeaux-style blend “Rabicano”—Has all five of the Bordeaux varietals included and they integrate beautifully. Barry got some laughs when he said that Petit Verdot is the gravel on the road or the Darth Vader of the varietals. He noted that this wine will pair with a wide spectrum of foods – from Spanish and Italian to beef and even some fish.

was an entertaining time for all involved and it made for a pleasant afternoon. Everyone agreed that special thanks should go to Maître de Partis Rose Betty Williams for her excellent job of organizing the event.

The video tour of the beautiful and well-equipped vineyard was instructive and was a leisurely accompaniment to the viewers’ sampling and enjoyment of the wines. It Barry Waitte was on screen discussing his wines while Master Scribe Forrest Preece took a photo and his wife, Gentle Lady Linda Ball, relaxed with a full glass and some cheese.

In Memoriam Marvin Womack Knight, Austin Chapter January 21, 1936 - September 19, 2020

Beloved by the Austin Chapter, Knight Richard “Marvin” Womack died peacefully with Eva, his wife of 63 years, at his side on September 19, 2020. He was born in New Orleans, the second son of David Ray Womack Sr. and Amoret Gates Womack. He was predeceased by his older brother, David Ray Womack, Jr., also of Austin. Marvin enjoyed fine wine and had been an active member of the chapter with his wife Eva since 2012. Marvin had a sharp wit, loved to engage in conversation, and will be missed by all.

Immediately prior to his retirement, Marvin was a lobbyist for Procter & Gamble in Washington D.C. Before that, he had served as a plant manager for Procter & Gamble in Cincinnati and St. Louis, as General Manager of the US Soap and Detergent business, and Vice President of Engineering, Manufacturing, Purchases and Quality.

When Marvin and Eva returned to Austin after he retired in 1995, they bought season tickets to the opera, ballet and symphony. Marvin was named to the Austin Symphony Orchestra board in 1997 and Eva joined the Austin Opera board in 2001. Marvin was also on the board of The Long Center, Austin’s premier venue for the performing arts, and they were involved with groups like the Grammy Award-winning vocal ensemble Conspirare and Austin Shakespeare as well. In addition, they served on the University of Texas Butler School of Music’s Directors Council.

His other affiliations included the English Speaking Union, Tuesday Club, and Headliners Club.

6

The Arbor

LET’S GIVE IT A TRY

By Ernie Grossman

SPACED OUT … Clearly has a new meaning in today’s world. Our Tahoe Region Chapter had one event this past year and we titled it Let’s Give It A Try. The rules of engagement were: • Masks when not eating or drinking • Social distancing protocol • All plastic disposables • All foods were served individually (no table platters, no sharing)

Lake Tahoe

Outdoor events only being legislated in our area, we were able to assemble one weather-friendly Sunday afternoon in August. In a space that could normally accommodate up to a hundred playful souls we set up six round tables, suitably spread, with four each per table.

The twenty-four enthusiasts were well entertained and sated with great wines and suitable food pairings. The order of the day was to taste the wines first and then to enjoy the wine with a food pairing.

Up first was the 2018 Sauvignon Blanc with a mixed sushi platter, then a 2018 Albarino with a mango-papaya marinated giant shrimp. This was followed by a 2019 Proprietary White (85% Semillon) matched with a lightly lemon marinated chicken skewer and a 2016 Syrah Russian River accompanied by eggplant parmesan with sauce marinara. Next was a 2016 Russian River Zinfandel paired perfectly with cheese filled wontons with a Chinese spicy sweet, but savory, dipping sauce.

For dessert the 2016 Proprietary Red (primarily Barbera) was beautiful with a fruit and cheese platter.

We appreciated Chik sharing his wines with us and his gracious offer to make his wines available to our members present at deep discounts; a gesture that was well received as were his wines which were terrific!

The wine part of the program was directed by Master Commander Chik Brenneman, of the Chancellery Chapter who is also the winemaker for Baker Family Wines. We were able to enjoy and learn as he presented six of his wines.

The food portion was determined and prepared by our own Charge d’Affaires, Stephanie Harris, after long discussions with Polly Brenneman, Charge d’Affaire of Chancellery and Chik on which elements of the wines he wanted to bring out.

Winter/Spring 2021

7

North Carolina

Graylyn Estate; location of the rescheduled Grand Assemblage for October 1-3, 2021.

We invite KOV members from across the nation to attend. Graylyn is an American castle located in Winston Salem, NC where knights and gentle ladies belong, so come and join us!

Exploring New Opportunities in a COVID World

By Jeff Price, Master Commander

The second half of the 2020 calendar year saw the North Carolina Chapter of the Brotherhood of the Knights of the Vine begin to emerge from its COVID enforced cocoon to explore the world of wine through new means.

While our plans to host multiple tasting events and wine dinners with our in-state wine partner, the NC Fine Wines Society, failed to develop due to sheltering at home orders, the Chapter did engage in a few wine related events and explored the many opportunities the virtual world offered to wine enthusiasts.

Several members attended a unique wine and food pairing experience in December that was held at Uniquely R’s in Goldsboro. This venue is a custom gift shop located in the former L. D. Giddens and Son Jewelry Store and owned by Ruth Glisson. Once inside you are treated to the most unique gift shop in the area as Ruth strives to bring beautiful and happy things to people’s lives.

This famous building has been a conspicuous feature of downtown Goldsboro since the mid-1800s. It is one of the oldest jewelry houses in North Carolina, having been established in 1859 by the late Mr. L.D. Giddens.

The shop produced the first watch made in North Carolina and the property was built between 1839 and 1847.

It features cast iron ornamentation and a very unique freestanding clock, built in 1877, that measures 14 feet high. The property was listed on the National Register of Historic Places in 1970.

8

The evening began with a tour of the newly renovated building during which guests were treated to a champagne toast in antique glasses by the host and hostess. Afterwards, guests were escorted to a cozy little Speakeasy in the back where tables were set for two or four people with a wide variety of food parings. The softly lit room surrounded by beautiful wood paneled walls contained an old player piano, lots of mirrors, beautiful tin ceilings, animal trophies, stained glass, a large wooden bar, and manly leather chairs. The room was comfortable, charming and utterly cozy for a cold winter evening.

Uniquely R’s in Goldsboro is a custom gift shop located in the former L. D. Giddens and Son Jewelry Store

The Arbor

During the evening participants enjoyed five wines presented by Manuel Magnani, one of the premier wine experts in the country. The wines were presented in company with a variety of meats, nuts, cheeses, sweets, fruits, breads and a variety of chocolates. The evening offered a delicious treat of great wines, great food and great company with great hosts!

Our members were enthusiastic participants in the virtual wine tasting events sponsored by the KOV National. In addition our North Carolina KOV members dove into the world of virtual wine tastings by actively participating in tasting events sponsored by New York Wine Events and by Three Wine Company in Clarksburg, California. The former has featured a wide array of wines and winemakers from around the world and the latter has featured wines by master winemaker Matt Cline. Events such as these opened the world of virtual wine tasting to our members.

Several members participated in the recent ZAP wine tasting conference. This was also a virtual event this year. ZAP (Zinfandel Advocates and Producers) is a membership-based organization that advances knowledge and appreciation for American Zinfandel and its unique place in our culture and history. Over the course of two days, this conference brought together some of the most knowledgeable Zinfandel wine experts and winemakers in the nation. Conference participants were able to meet each one via online panel discussions and in one-on-one break out meetings to discuss America’s wine grape – Zinfandel. Thirty-four of the nation’s top Zinfandel producers were present during this conference.

Winter/Spring 2021

Sadly, we were forced to reschedule our Grand Assemblage to October 1-3, 2021 and we invite KOV members from across the nation to attend. It will be a super spectacular event held at the Graylyn Estate www.Graylyn.com in Winston Salem, NC. Graylyn is an American castle where knights and gentle ladies belong so come and join us!

Our chapter’s members continue to spread the word about KOV. We hope you’ll stay in touch with us through Facebook at www.Facebook.com/KOVNC. ABOVE LEFT Matt Cline from Three Wine with Jeff & Lisa ABOVE RIGHT Tom & Dawn Potter LEFT Some of the delicious offerings at the wine tasting at Uniquely R’s

9

Navigating the World of Bubbles…

Do you feel special when someone hands you a glass of bubbly wine in a pretty flute? It is festive and fun...and totally confusing when you are tasked with the job of purchasing sparkling wine for a holiday party, dinner or just because. To make your selection easier, let us look at some sparkling wine basics to enable you to buy with a measure of confidence.

First, you are asked to buy ‘Champagne’ which has become synonymous with bubbles like every facial tissue is called a ‘Kleenex’. To cull the herd of production styles of wine, we will limit this to sparkling wine crafted by the time honored ‘traditional method’ (there is also sparkling wine made by tank method Prosecco, for example and others by infusing with carbonation, but, these, in my opinion, while less expensive, can be less satisfying products).

While still wine is made by vintage (whatever the growing year gives you is what goes into the bottle), sparkling wine is made by formula. Using the traditional method of production, winemaking begins with just ripe grapes that are fermented and a base wine made from that vintage. Each sparkling house will have many iterations of base wines (varying vintages, different vineyard sites, high vs. low elevation grown fruit, different blends, etc.) and will use these to craft their house style base wine each year. This base wine is then put into their bottles (the same bottles that the sparkling wine will later be sold in) along with the tirage (sugar and yeast, yeast nutrients and a clarification agent) for the secondary fermentation. The amount of sugar added at this step depends upon the degree of effervescence required and is what creates those lovely bubbles in the glass.

The bottles are sealed with crown caps (like beer bottle caps), placed on their sides to wait for fermentation to complete, and then the winemaker chooses if the wines will age on the lees and for what length of time.

For example, if Cava is being produced, a minimum of nine months is required, but more typical would be

10

fifteen to eighteen months, at which point the effects of autolysis becomes detectable. (Autolysis is the enzymatic breakdown of dead yeast cells which adds the yeasty, bread dough, brioche, hazelnut character and a creamy texture.) The length of time depends upon the style of sparkling (fresh fruit vs. lees-aged character), but autolysis can continue for four to five years and has been known to last for as long as ten years. That certainly adds to the cost of that special bottle!

The bottles are stored on their sides and riddled which mean that they are turned toward the vertical so that the lees flocculate and eventually end up in a mass in the neck of the bottle. After the necks are cooled, the crown caps are removed and the frozen chunks of yeast are disgorged. Dosage is added (a mixture of wine and sugar) and this step will dictate the sweetness of the final wine. A cork, wire muzzle and metal capsule are then put in place.

As you can see, a ‘traditional method’ sparkling wine is not like buying a bottle of soda where the product is always the same in every production. The choices made during winemaking such as varietals used, tirage, dosage, lees ageing, and additions have a direct impact on the character of the wine.

If you are looking to purchase a ‘traditional method’ sparkling wine, here are some of the choices you will find at your favorite wine shop.

• Champagne - From France and the region of Champagne made from Chardonnay, Pinot Noir or Meunier, the Champagne varietals (You might also find ‘California Champagne’ but it’s not from France and the allowed usage of the term is the result of an oversight when a treaty was signed years ago.)

• Crémant - French sparkling wine made by the traditional method from varietals typically grown in the region of production (Alsace, Burgundy, Loire, Bordeaux, Jura, Die, Limoux, Savoie). This can include Chenin Blanc, Cabernet Franc, etc., depending on the area.

The Arbor

• Cava - Spanish sparkling wine made using Macabeo, Parrallada, Xarel-lo and Chardonnay varietals.

• Sparkling Wine from USA - Made in many states and from various varietals.

• Franciacorta - Italy - Made from Chardonnay and Pinot Noir varietals.

• Cap Classique - South Africa - Made from Champagne varietals, Chenin Blanc and Pinotage.

• Sparkling Wine from Tasmania - From Australia using Champagne varietals.

If you decide upon the area of Champagne (or the pretty bottle), you need to check the style. The most notable choices are: • NV - non vintage which is sparkling made from a few vintages and represents the style of the house • Vintage - 100% from the vintage and can be house style or a unique blend • Rosé - generally a blend of red and white grapes • Blanc de Blancs - only white grapes used • Blanc de Noirs - white sparkling from red fruit with a fuller body

Note: be aware that ALL houses within these Cru Villages can call their Champagne a Grand or Premier Cru even if they are not a premium producer. It is simply a designation which is hooked to the village of production and not a guarantee of quality.

Finally, how dry, or sweet of a sparkling wine are you looking for? It seems that a great majority of the offerings are BRUT which means they are anywhere from zero to 12 g/L. These will taste dry to slightly off dry but not have a lot of sweetness showing, especially if the wine has spent time on the lees. In my experience, BRUT is what is most often purchased. If a bit more sweetness and roundness is desired, the EXTRA BRUT category is a step up providing 12 to 17 g/L. If you decide upon a Crémant, you will definitely reduce the cost of the bottle and open yourself up to an interesting world of sparkling wine made from different varietals, although still French. Note that Alsace, Loire, and Burgundy are the main and most famous regions.

Hopefully, this helps you to truly appreciate and enjoy the vast world of bubbles and feel really special the next time someone hands a pretty flute!

For French Champagne, you may also see: • Grand Cru - all grapes are within the vineyards of Grand Cru Villages • Premier Cru - all grapes from within Premier Cru Villages • Prestige Cuvee - the producer’s top wine which can be NV or Vintage

By Claire L. Torbeck Claire is a Certified Sommelier and a member of the Lake Tahoe Region Chapter. For more information and articles

by Claire, visit Sudsy’s Cellar at www.sudsyscellar.com.

Winter/Spring 2021

11

Nation’s Capital Assemblage & Thomas Jefferson Harvest Dinner

Nation’s Capital

By Claire Cuccio The Nation’s Capital Chapter of the Knights of the Vine held their 32nd Assemblage in conjunction with our Thomas Jefferson Harvest Dinner at the Walsh Family Vineyard in beautiful Purcellville, Virginia on November 14, 2020. We cancelled most of our 2020 events and replaced our Blessing of the Vines with a meet up at Sunset Hills Winery which enabled members and guests to gather as they were comfortable. Looking back, our first Thomas Jefferson Harvest Dinner was held at the Kennedy Center in 1988.

Master Commander Ken Haapala. The guests were all seated in the most socially distanced fashion and watched the ceremony from their separate tables.

We inducted one new Gentle Lady and one new Knight into the organization, Ms. Marie-Pierre Pluvin-

Proprietors Sarah and Nate Walsh were the perfect hosts and we started the evening with a toast of their own Sauvignon Blanc from Walsh Family Vineyard. The Assemblage was called to order by Master Heralder Walter Rachele. The cadre filed in led by

12

The Arbor

age and Mr. Bruce Lister. They both were principals among candidates and performed the rites of initiation on behalf of the class of 2020. Gentle Lady Marie-Pierre is a Solutions Architect and Director of Business Development and her husband, Knight Bruce is a Computer/Information Technology Engineer. They both love wine and good food and were warmly welcomed into our KOV family.

With the business and pleasantries out of the way, it was time to celebrate! Our experienced Chef, Austin Schlener, is skilled in menu engineering and private dining. He is currently the chef and owner of Migrant Table through which he executes the perfect farm to table dining experience in the greater DC area. Leading up to this he studied in Portugal and is fluent in the language and food of that country. He has been a line cook, a head chef and a personal chef. His dream is to create memorable connections between people and their food. After a summer of “busy”ness on the farm he runs with his brother (Root & Marrow), their first season operating a local Community Supported Agriculture (CSA) , and getting married to Joanna (also a chef ), Austin was anxious to get back in the kitchen for us. He did some research on Thomas Jefferson and carefully selected produce from his own farm to craft the menu.

Chef Austin treated us to an appetizer course of Celery Root Bisque with Confit Fennel, Pickled Grapes and Virginia Hazelnut Pistou. These were paired with a delightful 2019 Petit Manseng from Walsh Vineyards. The next course was Kohlrabi and

Apples topped with Toasted Sesame, Miso Vinaigrette and Roasted Shallots served with a beautifully sculpted Linden Boisseau Viognier from the celler of Knight Walt Rachele and his lady, Pat Valas. Thomas Jefferson thought sesame or “Benni” was going to trend so he planted it at Monticello in order to press oil from the seeds. Following that was an absolutely decadent Poached Virginia Cod with Collard Leaf Papillote, Fermented Garlic Scapes and Maitake Butter. This was paired with a Pinot Noir Rosé from Brooks Vineyard in the Willamette Valley. The wine beautifully complemented the Poached Cod, and the Maitake Butter sauce with the smoked paprika was amazing. I saw many a Knight and Gentle Lady around the room tip the bowl of broth to their lips to savor the goodness.

What followed was an equally impressive Raviolo Al Uovo with Georges Mill Tomme, Oyster Mushrooms, and Smoked Beet Crumb. Georges Mill is a local dairy goat farm specializing in artisan cheeses aged in a cave on the property. This was paired with another Willamette Valley favorite – a lovely 2014 Shea Estate Pinot Noir. I know many of you are wondering why we featured two Oregon wines in our Thomas Jefferson Virginia Wine Dinner. Thomas Jefferson sent Meriwether Lewis and William Clark on the expedition to the Pacific Ocean after

“I think it is a great error to consider a heavy tax on wines, as a tax of luxury.

On the contrary, it is a tax on the health of our citizens.” – Thomas Jefferson, 1818

Winter/Spring 2021

13

NATION’S CAPITAL CHAPTER CONT’D FROM PREVIOUS PAGE

the Louisiana Purchase. As you well know, the expedition ended in Oregon. We cherish our friends in the Oregon Wine Brotherhood and we salute your Willamette Valley Pinots and their connection to Thomas Jefferson. Next we enjoyed Grilled Teres Major with Pearled Barley, Charred Carrots, and Tallow Poached Onion in a Longstone Demi-Glace. This was paired with a 2010 Willowcroft Petit Verdot from Loudon County, Virginia. To finish the evening, Chef Austin treated us to a Chai Spiced Canelé with Vanilla Ice Cream and Autumn Olive Coulis. This was served with a Broadbent 5 Year Reserve Madeira.

The food and wines were exceptional as was the venue location in the hills of Purcellville, Virginia. The gala was a huge success as we welcomed two new members who appreciate the gastronomy and terroir of the Commonwealth of Virginia.

And now we look forward to our next gathering...

Whenever that can happen!

Until then.

14

The Arbor

A Message from Darren Jones,

Master Commander

We are in the process of kicking off the upcoming year with the idea that we will plan for continued separation but also with a slant towards being able to convert events to socially responsible in-person events when possible.

We have several new members who have not yet been formally inducted so before the end of the year, we expect to have our Assemblage.

Please continue to include us in your plans and updates and we will do the same!

New Member Profile: Phaedra Wilson is one of our newest members and was inducted at our last Assemblage. As a vital part of our community, she quickly began supporting our chapter by introducing KOV to other interesting individuals in the area who have become new members adding greatly to our chapter.

Winter/Spring 2021

A born and raised Tucsonan, Phaedra has spent almost 30 years working with more than 2,000 people to achieve their home loan goals. Customers choose to work with Phaedra for her excellent communication, ethics, experience, and expertise. She and her team have created a stress-free experience by designing efficient systems that provide weekly updates and produce quick response times. Their ultimate goal is to have everything in place to fund loans on time, or even early when needed. Phaedra’s strong base of loyal repeat customers and lasting relationships with excellent local real estate agents is the cornerstone of her success in Tucson’s incredibly competitive mortgage environment.

In addition, Phaedra is an enthusiastic member of the community, volunteering on the board of Kids of Steele and serving with the hostesses of Silver and Turquoise, supporting the restoration efforts at Mission San Xavier del Bac. She enjoys traveling, hiking, yoga, and staying active with her husband, Greg, their two wonderful daughters, Addy and Avery, and their sweet Golden Retriever, Sunny.

Arizona

Phaedra Wilson

After graduating from the University of Arizona in 1992, Phaedra dove full-time into the mortgage industry and never looked back. Since then, she’s consistently ranked as a top producer in Tucson—earning the respect of customers and peers alike. To this day, she is passionate about going the extra mile to help families achieve their homeownership dreams.

CHANCELLERY COMMANDER CHIK BRENNEMAN ANSWERS THE QUESTION:

WHAT’S IN A GRAPE? As a winemaker, I have always held the belief that great wines are made in the vineyard. Therefore, I make a point to listen to the viticulturists whose expertise is in matching the right grape variety to the appropriate rootstock.

Their understanding of the soil type, the local microclimates, and topography is a complex process, and in many areas of the world, has taken centuries to master. The challenges of grape variety selection are also compounded by local pressures such as diseases, pests, and weather that challenge the grower during the growing season. Powdery and Downey mildew, Pierce’s Disease, and bird and insect pressure are just some of the challenges. But just as in the medical field, researchers strive to find cures or come up with preventative measures for common and rare maladies. In the vineyard, intervention with fungicide sprays can tackle a host of problems, but there is a movement towards decreasing the use of chemicals and development of some sort of resistance mechanism. As more and more regions outside of the traditional temperate winemaking zones open up to grape growing and wineries, extreme temperatures become problematic. The unsung heroes now are the botanists and geneticists who specialize in breeding better grape varieties, not just for disease resistance or finding a better variety for a particular site, but also to perhaps find a better tasting grape.

Breeding plant varieties is nothing new. Botanists have been doing this since what seems like the beginning of time. With more knowledge about genetics, science in some plant fields has resorted to genetically modified organisms, or GMOs, to accomplish the task. GMOs are now looked at negatively even though they have been around for some time. The grape breeding industry is sensitive to this stigma and, while the technology is there to insert specific genes into the grape genome for a desired outcome, grape breeders have chosen a classical breeding approach. Classical breeding is essentially cross-pollinating vines that you find have desired characteristics, like disease resistance, into other vines that have other characteristics that would be enhanced by the cross.

16

The Arbor

Most crosses are based around Vitis vinifera spp. This is the European wine grape where the “spp” suffix represents Chardonnay, Pinot Noir, Syrah, etc. As V. vinifera expanded beyond the European continent, it had no resistance to the pests and diseases where it was introduced. The most notable example of this was the phylloxera scourge of the 1860s in France that subsequently spread to North America. Phylloxera is a root louse, native to North America that made its way to England via cuttings of native American grapes. It was inadvertently introduced to France, and subsequently, devastated the French wine industry. By the 1870s, the world looked to California for wine. California had been planted with V. vinifera by settlers who traveled there for the gold rush. California subsequently suffered its own scourge of the pest. Breeders scrambled to cross-pollinate vinifera with the native North American grapes, which are commonly known as the French-American hybrids, but the acceptance of the flavors introduced by the native grapes was not well received. Ultimately it was not breeding that saved vinifera, but knowledge of the native grapes in using them for rootstock, and grafting vinifera to them.

It was this first knowledge with phylloxera that became the basis for grape breeding programs. If you cross the two species enough, you should be able to dilute the undesirable flavor characters while not diluting the desired characteristics. The first cross is 50% vinifera. When this first progeny is crossed with another vinifera the second progeny is 75% vinifera and the lineage goes on with each of these generations taking time to grow, get to an age where they develop fruit and then these small quantities of fruit can be made into wine. A slow approach but made a little easier in that DNA sequencing can be done in the early generations to determine if the desired genes were carried forward. Huge volumes of seeds are generated, which are grown up in the greenhouse, screened, and possibly dumped. One generation can produce almost 10,000 seedlings! Only a small percentage make it to the next generation.

What goes first into breeding the ‘better’ grape variety is to identify the issue that needs to be overcome. It could be that someone is just trying to make a grape that tastes better or is easier to grow. Disease resistance to Powdery or Downey Mildew and Pierce’s Disease were programs that I participated in during

Winter/Spring 2021

my tenure at the University of California, Davis, but there are other programs across the United States and the world. Some notables are at the University of Minnesota and at Cornell University where cold and cool hardiness is addressed. While in Brazil, researchers are looking at growing wine and table grapes in tropical regions by understanding the native varieties and incorporating their native resistances into other Vitis grape species that are brought in from Europe or North America. And we cannot overlook the backyard breeders who just like to tinker. I think one of the more interesting stories highlighting that group is that of Dr. Daniel Norborne Norton, a medical doctor whose work is recognized by the naming of the “Norton” grape. That’s another story, for another time.

These researchers are the unsung heroes that are shaping our industry. They are not the winemakers, rather they are the wine ‘shapers’ whose dedication and patience (it can sometimes take up to twenty years to get a variety bred, evaluated, and patented) anticipate the future trends in an industry in which consumer preference is so important.

An important piece of the puzzle is consumer acceptance. The French-American hybrids, while still grown in small quantities in France, are banned in the European Union. And importation of hybrid wine into some countries is prohibited. The world’s most popular wine grapes, V. vinifera are what the consumer desires, but they cannot be grown just anywhere. In the United States, wine regions are springing up and, as consumers are thinking local, if they are in a colder region, they may choose one of the cold temperature tolerant hybrids. More moderate climates that may have humidity issues may choose varieties that are resistant to mildew. The Pierce’s Disease resistance project has led to numerous varieties being developed and planted in the southern United States.

While I have an appreciation for all wines, I find the hybrid programs to be an amazing movement and anywhere we travel, we seek out those wineries that take in a ‘what works best for them’ philosophy and craft their art. Wines are made in the vineyard and every region has its own potential. It’s all about the right variety in the right place.

17

NOTHING’S GOING TO

By Trish Hagner

SLOW US DOWN (MUCH!)

Houston

Yes, 2020 was tough on everyone which made it all the more important that we maintain contact, take care of each other and be as creative as possible in finding ways to get together.

Our Houston Chapter organized a virtual event with Supreme Knight Jack Galante and Master Lady Dawn Galante for Friday night BINGO on August 7! The invitation was shared with commanders who were encouraged to extend the invitation to their members. As a result, we welcomed 57 friends on Zoom to play, to laugh and to compete for prizes. Jack and Dawn were gracious with the gift of their time and prizes as well as the wine offers with special pricing for those who wanted to enjoy Galante and Dawn’s Dream wines.

Next up … we joined with the Austin Chapter for a virtual tasting and “live” music on August 12. Led by Mark Rashap (CWE), nineteen Houston members participated in the tasting of four great wines. Austin Commander Jerry Gatlin hosted the Austin and Houston Chapters and worked with Master Knight David Jabour to offer a package of wines for the event through his company, Twin Liquors. Arrangements were even made to have the wines available in Houston and we were grateful for the sharing of the event and the wines! The Austin music scene is well known and the event was opened and closed by the Liz Morphis Trio.

But wait .. there’s more! On August 15, we held our Annual Business Meeting in the Vintage Select Wines’ warehouse. Normally, this would be a potluck dinner.

Given the health concerns this year, we decided to have it catered with a server so that everyone could feel more comfortable with fewer hands on the serving utensils.

With 32 in attendance in person and others participating via Zoom, we went on with “business as usual”. Our chapter’s business was reviewed, officers and directors were elected and we were excited that night to receive new applications for membership from two future gentle ladies. We also, as usual, presented our check for $10,000 to Miguel Cabrera representing the University

18

The Arbor

of Houston’s Conrad N. Hilton College of Hotel and Restaurant Management. It will be added to the Knights of the Vine Endowment that was set up there in 2011.

With a bit of sadness and a load of gratitude, we presented Miguel with a special plaque and some gifts to thank him for his years of support, assistance and encouragement as he leaves his position with the Hilton College to take another position in the alumni office at the university. We wish him nothing but the best!

Our chapter also approved designating Southern Smoke as another organization worthy of our financial support and approved an initial gift of $4,000 to be sent immediately. Southern Smoke was founded by Chris Shepherd in 2015. Its humble beginnings came when Chef Chris learned his friend and former sommelier Antonio Gianola was diagnosed with multiple sclerosis.

In 2017, Southern Smoke shifted its focus to provide assistance to people in the food and beverage industry affected by Hurricane Harvey and distributed $501,000 to 139 people in need. Recognizing a need, the Southern Smoke Foundation created an Emergency Relief Fund for people in the food and beverage industry in crisis. Since the beginning of the COVID-19 crisis, the Southern Smoke Emergency Relief Fund has distributed $5,251,204 to 2,477 people nationwide.

To date, Southern Smoke has distributed more than $6.9 million—both directly to people in need via the Emergency Relief Fund and to organizations that represent the needs of people in the food and beverage industry. As Chris says, Southern Smoke was created to “take care of our own.” This 501 (c) 3 organization is, indeed, serving a vital need in our community and nationwide and we are very happy to be a small part of it. For more information, please check out www.southernsmoke.org.

We welcomed another virtual tasting opportunity on October 16 with Supreme Lady Gina Gallo. What a great evening it was for Houston members and members across the country to participate in this event coordinated by the San Francisco Bay Area Chapter Commander Pat Pingitore. Gina shared stories of her family and told us of her wine journey and tasted us through four of her

Winter/Spring 2021

19

HOUSTON CHAPTER CONT’D FROM PREVIOUS PAGE

Signature Series wines. It was a delightful evening and a rare opportunity.

We remember all too well how contentious the election season was last fall. Regardless of personal positions, we know that what we have in common … our friendships … are far more important. To that end, we held a “Celebrate Friendship” dinner at Lynn’s Steakhouse on November 4. Gathering in the wine room, guests had a menu with the option to choose their dinner and wine pairing. For the first course, the choice was between a jumbo lump crab cake, grilled quail or Caesar salad with Monticello 2015 Estate Chardonnay (Napa). The entrée choices were filet mignon, snapper with shrimp étouffée, grilled pork chop or prime New York strip offered with Corley Family 2015 Proprietary Red (Napa). It was difficult to choose a dessert when the choices were key lime pie, white and dark cream chocolate cake or bananas foster pie served with a delicious dessert wine from Spain, Amatus 2009 Dulce, but choose we must. No one left hungry and everyone left feeling uplifted and relieved to be together in spite of all the discord in our country, but not in our chapter.

We planned our annual Holiday Dinner always held at the home of Knight Lee Slataper and his lady, Laura.

Unfortunately, locally, we saw a bit of a spike and in an effort to be very careful to protect our friends, we decided it best to pass this year knowing that when we could get back together it would be all the more sweet.

Our 2021 Assemblage was already on the calendar for January 2021 and we considered holding it, however, again … we felt it was just a bit early for most members and guests to feel comfortable. So, we will be holding it … yes we are! … the weekend of April 9-11 and you are all invited! We can’t wait to see you!

20

The Arbor

Christmas in the OC

By Tom McCrystal

We also have an appetizer competition with the three members securing the highest vote totals receiving first, second and third prizes As always it was great fellowship and fun and we truly hope and pray that at some point in 2021 we can get back to gathering on a more regular basis. By the way, and more importantly, I am happy to report that all our members remain healthy.

Orange County

A

s in years past, the Orange County Chapter of the Knights of the Vine celebrated Christmas at the home of Knight John and Dianne Artim. Due to the COVID situation we had a number of members not participating, however, we still managed to pull off a great gathering totaling around 30 guests. Given what all 2020 had brought, our group abandoned their normal disciplined commitment to watch what they ate and drank and, instead, indulged in the culinary delights prepared and served up by our members. The bounty was plentiful and all ignored their waistline and enjoyed our time together.

From appetizers to desserts, all rejoiced at our good fortune to gather. As always the fun begins after dinner when members draw numbers to open unknown decorated and concealed wine bottles that are brought by other members. It begins when the first participant selects a bottle which they must show to everyone.

Then the next member in order has the option to select an unknown package of wine or to steal a wine that has already been revealed. If they steal the known bottle, then the person whose bottle was “stolen” gets to choose again. This continues until all have had an opportunity to receive a bottle, but there is some strategy along the way. A bottle can only be stolen up to 3 times then it’s frozen so members have been known to work together to end up with a particular wine which results in some fun competition. The good thing is that everyone who participates goes home with the same number of bottles they brought.

Winter/Spring 2021

21

TOM EDDY Tom Eddy, longtime Napa Valley winemaker and winery consultant, was recently raised from Master Knight to Supreme Knight by order of the Grand Council of the Brotherhood of the Knights of the Vine.

Eddy, who joins a long list of luminaries who have influenced and/or contributed to KOV, joined our order in 2014 as a member of the Houston Chapter.

Eddy has a long and storied history in Napa. As a teenager, he “caught the wine bug” when his family moved to Davis, California, home of the prestigious University of California at Davis Department of Viticulture and Enology. After graduating from that program, where his classmates included trailblazers Mike Martini, Tim Mondavi and the Wente brothers, Eddy honed his winemaking skills at several large wineries in the Napa area, including Inglenook. Seen as a rising star in the industry, he was offered (and accepted) a position as general manager and director of winemaking at the well-respected Souverain Winery in Sonoma County. He was only 29 years old and, at the time, the youngest director of the California Wine Institute. “I threw myself into everything,” Eddy recalled. “It was exhilarating.” From Souverain, Eddy went to Christian Brothers Winery, where he took over winemaking duties from Brother Timothy, legendary California winemaker who had helped put Christian Brothers on the map. Under Eddy, sales increased from 6,000 cases of wine per year to 250,000 cases annually, and the average bottle price rose from $7 to $20. Tom made sure the Brothers understood the importance of French oak barrels for Cabernet!

In 1991, Eddy left Christian Brothers to start his own brand, Tom Eddy Winery, located on 22 acres in Calistoga. Since then, he and his wife, Kerry have worked together to develop wines under four brands: Tom Eddy Wines, their flagship wines sourced from the finest Napa Valley fruit; Elodian, a second-tier Cabernet brand made as a tribute to Kerry’s ancestors who sailed from Nova Scotia to the gold fields of California during the gold rush; Parcel One, which honors the winery’s location as Napa’s most Northwestern parcel at the Sonoma county line; and TENZ, a Sauvignon Blanc sourced from grapes at carefully-selected vineyards in Marlborough, New Zealand.

Currently, Eddy oversees winemaking and marketing of 3,000 cases of wine per year. He also serves as a wine consultant for wineries throughout the country and abroad. His name is legendary in Napa Valley — and beyond — and he comes to KOV with a long list of credentials that are an inspiration to young winemakers today. Always eager to help, Eddy shared his 40-plusyear history of Napa winemaking with The Arbor magazine. Please join us in welcoming Tom Eddy to our distinguished circle of Supreme Knights.

By Nan McCreary continued >>>

22

The Arbor

Our Newest Supreme

KNIGHT

Winter/Spring 2021

23

The Arbor (TA): Tom, thank you for taking the time to talk with The Arbor. Please tell us how you got started in the wine business.

Tom Eddy (TE): When we moved to Davis, I was a teenager, and kept hearing about the University and the winemaking program there. I decided right then that I wanted to attend after I graduated from high school, so I sent away for material on making wine and beer at home. I remember denuding the backyard apple tree, pulling off all of those delicious apples and working all night with a cheese grater to make mash so I could ferment it and make apple wine. It was quite good, actually.

TA: When you graduated from Davis, could you have predicted that Napa would become what it has become today?

TE: Yes and no. At the time, there were only 90 wineries in California. Now there are 4,000. While Napa has always been the Mecca, the growth has been unprecedented, and it’s all happened in 30 years. I attribute a lot of that to Robert Mondavi. He put an emphasis on quality, and single-handedly got everyone excited about coming to Napa. He was a one-man show in marketing. No one had seen that type of marketing before. By the mid-70s, if you were a budding winemaker, Napa was the place to be.

TA: I’ve heard you say that Napa has become like Disneyland. Do you see that as a bad thing?

TE: No, there are issues with land management and tourism, but I see the changes as all positive. The wine industry saved agriculture in the area; before, farmers had trouble surviving growing apples, prunes and figs.

Then grapes came along, and now we’re one of the wealthiest counties in California. We have hundreds of new winemakers in Napa. Many of them are in their 30s and have been working as assistant winemakers for big companies like Mondavi. And 40% of them are women. I find that extremely exciting. Winemaking today has become a very sophisticated business.

Compared to the rest of the world, Napa is an industry leader, except for some areas in France and Germany.

The sophistication and technology here are head and shoulders above any other area.

24

TA: In 1991, you decided to start your own brand.

What was that like?

TE: It was a dream come true. I tell everyone I started out big, working for large wineries, and finished small, with my own boutique winery. In the beginning, we had the property, but no winery home. I was running barrels in the back of a pickup truck. I called myself an “escargotiant.” I carried everything on my back while I was negotiating for grapes and making wine.

TA: You said your property is “unique.” Why is that?

TE: For one thing, it’s the first assessor’s parcel in the county — 001 —and the northernmost parcel in Napa County. It’s right on the edge of the Napa/Sonoma County line. We always referred to it as Parcel One, so we decided to give that name to our wine club.

There’s quite a history here, too, with lots of stories of miners, stagecoach robberies, old west ruffians and the legendary outlaw, Black Bart. Our Parcel One label is designed to look like the old Bonanza logo.

TA: Do you grow grapes on this property?

TE: We have just one acre of grapes here. We call it Kerry’s Vineyard, named after my wife, and we use the grapes to make a high-end Cabernet. It’s a major science project for me. I’m out there every day, supervising it, watering it and pulling weeds. It’s all organic — we don’t drive a tractor through the vineyard because it compacts the soil, and we don’t use pesticides or herbicides but we fertilize with manure. We spare no expense in maintaining it.

TA: How have you fared with the limitations placed on wineries by COVID? TE: We’re doing zoom tastings, but we’re doing them differently compared to the big wineries, who send you an email and give you two weeks to buy and receive the wine and then do a video with one of their hospitality people. That is a little too commercial for us. We send an email to members of our wine club and invite them to a tasting in our living room. It’s like an intimate evening with Kerry and me and the cat, and we talk to them like friends across the room. We suggest they open a bottle of wine — maybe a new Tom

The Arbor

Eddy release — and we go from there. We talk about whatever they want to talk about: the weather, the fires, their kids, or even their new dog. It’s all pretty relaxed.

TA: Are you open for tastings now that California has eased up on the lockdown?

TE: We’re doing two or three outdoor tastings a week. We do it all personally, and we go all out on the hospitality. We provide food, walk the property, take them to the garden and pick things and show them the caves; it’s all first class. You can’t come here and get out in an hour. We are not just another winery to get to before 5 o’clock. We want it to be a great experience. If people have a great time, they will see us as family and want to come back.

TA: Not only have you parlayed your expertise into making top-quality wines, you also operate as a vineyard consultant with an international client base. How did you get into consulting?

TE: I have been consulting since I left the corporate world in 1991. With my diverse background, I developed expertise in winemaking, marketing and finance, plus, with lots of friends in the industry, I knew I could build my own brand and do some consulting work too. For example, I helped Patty and Chris Bogle double their production from 12,000 cases to 24,000 cases in one year; Bogle now produces almost two million cases a year. Today my work is a mixed continued >>>

continued >>>

Winter/Spring 2021

25

bag. I often serve as an expert witness in litigation cases, and now I’ve gotten heavily involved with smoke taint issues. I’ve worked both sides of the problem — with the wineries and with the insurance companies. It’s always good when you can help someone.

TA: Congratulations on being raised to Supreme Knight.

When did you first become involved in KOV? TE: I’d always heard about KOV, as I’d gone to a few events, especially in Los Angeles, and had seen photos and magazine spreads with people in their robes. At some point, because Buddy Hagner represents my wines, he invited me to visit the Houston Chapter, and inducted me into the group as a Master Knight. Since then, I’ve donated wine for their auction to raise money for scholarships and vineyard research.

TA: You were also very instrumental in finding winemakers for the 2016 F.I.C.B. International Congress World hosted by KOV in Napa/Sonoma and we thank you very much for that.

TA: You have really grown. Now you have a home, a winery, a 4,000-square foot wine cave and four wine brands. Where do you want to go in the future?

TE: I don’t really need to grow wine volume-wise, but I do want to move forward with new challenges. Right now, I’m making brandy from the grapes we lost to smoke taint. That’s been a fun thing. I’m also making plans to source Petite Sirah grapes from an 85-year-old vineyard — a vineyard with a lot of history — so we’ll be releasing that in the future. My next big project will be a book that I’ve always wanted to write. I have so many life experiences in the wine industry, and so many fun stories to tell. These stories are not just about winemaking, but about my experiences…the good, the bad, the crazy, the sad…and the realities of our industry.

I hope to get started on that at the end of the year when I get through this difficult time with the Covid era.

TA: We can’t wait to read that. In the meantime, thank you for taking the time to talk to The Arbor.

We’re sure our readers will enjoy reading about your fascinating history.

TE: Thank you. I have enjoyed it immensely and look forward to sharing more time with KOV.

TE: Yes, I personally called a lot of winemakers and encouraged people to commit to that event at the CIA (Culinary Institute of America) at Greystone. A lot of them showed up, I remember. I’m always ready to promote wine and food and the industry and the relationships among people. We would love to host you at our facility in Calistoga. I call it 22 acres of paradise.

We are really set up for entertaining with a special barbeque area, wine caves and a dance floor, and we can easily accommodate 30 to 40 people. We love sharing our experience with friends. When I read the articles in The Arbor, it always looks like you’re having a good time, and that’s what it’s supposed to be.

26

The Arbor

Winemaker/Owner Jim Schultze from Windy Oaks Estates presents his wines at the Grasing’s event.

L to R Alix Bosch, owner of De Tierra wines shares a toast with Chef Kurt Grasing and event chair Stef Lee while planning a pairing of wine and food at the outdoor rooftop space at Grasing’s Restaurant in Carmel.

Monterey Making it Work

De Tierra Winery member Dan McDonnal and his partner Alix Bosch collaborated with Chef Grasing to assemble a five-course tasting menu paired with a selection of six different wines. Highlights included a Roasted Tomato Soup Shooter paired with a 2017 Russell Vineyard Riesling and Braised Short Ribs paired with a spectacular 2016 Monterey Syrah. Also notable was a 2019 Frannin White Blend of Chardonnay with Sauvignon Blanc.

Soon to be Knighted, Dan McDonnal introduced the wines and soon to be Knighted Chef Kurt Grasing presented the food. Our chapter is fortunate to have a vibrant community of food and wine professionals joining our already prestigious ranks!

sea breeze make this a special spot to nurture Pinot Noir.

Jim regaled us with many stories of trips to Burgundy as we enjoyed the wines.

Notable pairings included a 2016 Sparkling Albariño served with a Pumpkin Soup Shooter. The Cast Iron Seared Duck Breast was perfect with the 2018 “Henry’s Block” Pinot Noir. We finished with a dessert of Poached Pear served with the 2016 Chalone “Old Vine” Mourvedre.

De Tierra Winery and Windy Oaks Estate Wines join our esteemed member wineries Wente, Scheid, Galante and Dawn’s Dream to bless us with a dream team lineup of partners!

Looking ahead we anticipate hosting our iconic “Pier Party at Stillwater Cove” this October in Pebble Beach.

And finally, we plan on the assistance of our Grand Commander to elevate Ted Balestreri and Scott Scheid to Supreme Knight. Scheid Family Wines have been an integral component of our chapter for decades. Mr. Balestreri, known for his famous Sardine Factory restaurant, was among the founding members of our four decade plus Monterey Chapter of the Knights of the Vine!

As the venue was limited to twenty attendees, we produced a Grasing’s encore event with the Windy Oaks Estate Winery and a new menu.

Knight James Schultz introduced Clockwise from lower left. Demi and Rich Briscoe with Stef Lee and Marilyn his father, Winemaker Jim Schul- Gustafson patiently await the first course of food at Grasing’s event tz, to guide us through the five wine selections. This winery is in the Coralitis appellation of Santa Cruz. Higher elevations and a cool

Winter/Spring 2021

Monterey

It was 2020 and the dreadful plague shut us down in the first quarter. As a result, our Cadre made a pivot to smaller outdoor events. Our newest member Chef Kurt Grasing hosted us at his eponymous restaurant’s newly created rooftop dining space. A safer environment couldn’t be conceived by even the most stringent health official!

“Despite COVID, the San Francisco Bay Area Chapter remained connected by a series of virtual tastings; one featuring our Supreme Lady Gina Gallo. Other virtual tastings offered more opportunities as we were able to join events organized by other chapters. Our Master Scribe, Fran Benevidez, describes both events very eloquently below.” ~ Pat Pingitore

San Francisco

BEHIND THE SCENES AT TAMBER BEY VINEYARDS

Before the next imminent round of pandemic closures shuttered all winery tasting in the Napa Valley, bringing December 2020 to a near close, members of the San Francisco Bay Area Chapter enjoyed taking part as the studio audience for a virtual tasting held at Calistoga’s Tamber Bey Vineyards at Sundance Ranch.

housed some of the most beautiful horses ever seen, and while the filming and tasting commenced, the four-legged residents in the house didn’t seem to take notice of our presence one way or the other, though the friendly winery cat took a liking to our group!

Upon arrival we were cheerfully greeted by Jennifer and her husband Master Knight Barry Waitte, who together own Tamber Bey Vineyards and encompasses a pristine equestrian facility where Arabian horses are raised. In addition to crafting their own wine, Tamber Bey offers custom crush services to a sizable number of smaller producers whose names are synonymous with excellence and accolades.

As the filming commenced, Jennifer poured a tasting of 2018 Lizzy’s Vineyard Sauvignon Blanc, a delightfully crisp and clean selection; just perfect to begin with. While Waitte introduced the wines to his virtual audience, we sipped right along, moving from the light-hearted Sauvignon Blanc to the 2018 Sans Chene Chardonnay, a lovely sip filled with subtle lavender honey, floral and peach notes.

Seven of us were seated socially distanced on the sprawling covered court surrounding the tasting room with stunning views of the mighty Palisades above Calistoga and Northern Napa Valley. Our group included Fran and Isaac Benavidez, Pat and Linda Pingitore, Gordon White, Dick Katz and his brother David. Nearby stables

Our small “studio audience” enjoyed the afternoon of spending time with fellow KOV members who at first, scarcely noticed the dark clouds that moved above the winery. Then, as if on cue, the sky opened wide and Mother Nature brought her rain and thunder! Thankfully, as fast as the storm moved in, it moved on, leaving

David & Dick Katz

Linda Pingitrore at Tamber Bey Ranch

Isaac & Fran Benevidez

Pat Pingitore & Gordon White

28

The Arbor

a stunning view of the surrounding hills and vineyards filled with bright sunshine and soggy pavement. Time for another pour!

Our third sampling was the 2019 Fore Family Vineyard Red Hills Rosé, an inviting blend of Syrah, Grenache and Mouvedre. For Rosé lovers, look no further; complex and approachable all at once with aromas of orange, pomegranate and peach all leading into a seamless mix of watermelon and raspberry. Intrigued? You should be!

Virtual Wine Tasting with

Gina Gallo As the great Winter of 2020 was upon us, it was with resiliency, admiration and passion that Knights and Gentle Ladies - from California to Texas to North Carolina - opened their laptops on October 16 and turned living rooms and tabletops into virtual wine tasting rooms to sample the Gallo Signature Series of delicious wines crafted by Winemaker and Supreme Lady Gina Gallo.

Virtual gatherings have become a mainstay during the pandemic and what a treat it was to share wine and conversation with many of our members, most notably with Gina Gallo herself! Though tallying a head count was rather challenging in the cyberworld, there were approximately 40 “attendees,” many whom gathered within their “bubbles” to sip, savor and celebrate the momentous evening.

As a follow-up to the wonderful feature Q & A article, Gina Gallo, written by Nan McCreary for The Arbor (Summer/Fall 2020), here are highlights from the tasting, featuring four delicious selections heralding the Supreme Lady’s return to smaller-lot winemaking.

Meanwhile, back at the tasting room, we finished our tasting with the 2018 Deux Chavaux Vineyard Rabicano, a remarkable Cabernet blend with lush berry flavors tempered with cocoa and baking spice on the finish. By all standards it paired perfectly with our little gathering and added to the warmth of all being together, if even for a little while.

Thank you to Barry and Jennifer Waitte for a wonderful afternoon getting to know you, your delicious wines and enjoying the pleasures of sipping “behind the scenes” at Tamber Bey Vineyards.

To learn more about the fine wines and virtual tasting experiences Tamber Bey Vineyards has to offer, please visit www.tamberbey.com.

Gallo Signature Series 2018 Russian River Valley Chardonnay The fruit hails from the Laguna Vineyard located in Sonoma’s Russian River Valley and carries the distinction of being the first Sonoma property purchased by Gina’s grandfather and great uncle, Julio and Earnest. Long before grapes were planted the property was covered in Gravenstein apples, so it is no surprise the wine has prominent notes of tart apple. In those early days, the apples were picked and brought home to Modesto where her grandmother would make apple pie. An important daily ritual was sitting around the big family table where the elder Gallo and his large family would enjoy warm pie filled with inviting aromas and flavors of fresh baked apples, nutmeg and cinnamon. It was on one of those afternoons, as if by prophesy, Julio proclaimed, “One day that (vineyard) is going to be a place for Chardonnay.”

And so, the rest is history.

San Francisco

Heading into the red wine lineup, we tasted the silky 2017 Deux Chavaux Vineyard Cabernet Sauvignon sourced from the Yountville appellation. This scrumptious wine is age-worthy, but honestly will not last long enough in our home for such actions! We then took part in the informative tour given by Waitte, who took his literal and virtual audience across the property to the Barrel Room and Crush Pad. We were able to peek in on the addition of the new tasting lounge area currently

under construction which will overlook the impressive winery, production facility and stables.

This wine is 100% malolactic but with beautiful acid on its own, making for one keenly balanced sip, with or without food. Aromas of orange blossom, toasty oak and ripe peach give way to a juicy palate of intense fig, baked pear and a hint of buttered brioche. The lengthy finish is sublime with nutmeg, ginger and just enough minerality to remind you why Sonoma Chardonnay reigns supreme. continued >>>

Winter/Spring 2021

29

SAN FRANCISCO CHAPTER CONT’D FROM PREVIOUS PAGE

Gallo Signature Series 2017 Santa Lucia Highland Pinot Noir Aren’t we all a bit happier when we’re overlooking the great Pacific Ocean?! Close your eyes and look for the rolling hills right off the North Coast with Monterey Bay in the not-so-distance and you’ll find the Olsen Vineyard. The original property owners were the Olsen’s, cattle farmers by trade, who left the land as dirt scattered with a few oak trees. Upon purchasing the property, the Gallo family planted two hundred more oaks. When it came to planting grapes, as Gina reminisces, “This is where I got to play with a few clones. Pinot Noir for me is like cooking, like adding a little bit of salt, a little pepper, a little chive, this or that.” Experimenting with various clones including 666 and 777, she separated them out, playing with the different flavors, blending spices.

“This is one of my favorite wines to make,” she shares, and family has much to do with it. “Even around the family table, Grandpa would never touch Pinot Noir. During the 60s and 70s there wasn’t much Pinot Noir and what was around was thin, light. The reason, she believes, was wrong clones. It was destiny when the young winemaker first sampled the minerality of a Calera Mt. Harlan Pinot Noir, giving her confidence to explore the challenging varietal. “We’re still learning but we’re getting there,” Gallo reflects. “If my grandpa Julio were here today, I think he would be proud.”

After listening to her stories of family and place, it’s not clear as to whether it’s the wine or the wisdom that speaks more reverently. Soft floral notes greet the nose with lavender, rose petal and violet, leading to fresh red berry and subtle plum flavors. The beautiful finish is rich earth, truffle and clove. The coastline never tasted so good.

Gallo Signature Series 2018 Dry CreekValley Zinfandel “Zin is a family favorite, always on the table for as far back as I can remember,” says Gallo. She views Zinfandel as a “no-brainer” when it comes to food pairing.

“You can have it with fish, pizza, pasta or steak, even on ice cream! I’ve never seen another wine that evolves like that,” she says. For this vintage, the fruit came from

30

several Zinfandel vineyards, including Sonoma County’s Stefani Vineyard once owned by “Old Man Stefani” who sold zin to the Gallo family for years prior to Joseph’s purchase of the property. A small percentage of Petite Sirah was added for boldness, for structure, for bones, as Gina describes. Interestingly with this vintage, the Zinfandel and Petite Sirah ripened at the same time allowing co-fermentation, thus marrying the flavors quicker.

This Zinfandel opens with aromas of robust ripe red berries, blackberries and macerated strawberries which carry through on flavors with the added spice of cedar and white pepper for the long finish home. A fireside sipper, for sure!

Gallo Signature Series 2016 Napa Valley Cabernet Sauvignon When asked which region stands out for Cabernet – Sonoma or Napa – Gallo loves both. For this vintage, the thoughtful winemaker primarily chose Napa’s famed William Hill Estate Vineyard, balanced with a little Sonoma Cabernet Franc for acidity. “When you stand on the William Hill vineyard during certain times of the year, you can smell the sea salt, “explains Gina, adding this fascinating occurrence adds a savory finish to the wine.

The marriage of flavors and mouthfeel on this wine is sublime and mouthwatering, conveying a true sense of place from whence it came. Ripe dark berry fruits mixed with soft cocoa and spice notes capture the senses in layer upon layer until the very last sip. This selection closed down the house, both literally and figuratively!

It is an understatement to convey how wonderful this evening was, in the midst of a pandemic, to spend an evening with our beloved KOV family and Supreme Lady Gina Gallo. Our thanks to our own San Francisco Bay Area Commander Pat Pingitore for spearheading the landmark event, even as his own home was in danger due to the surrounding fires. Happy to report he and his family are safe. Cheers to more gatherings like this until we can once again sip together in person! To that end the virtual tastings certainly open up a huge opportunity for all chapters whose members can enjoy attending from the comfort of their home and still remain involved with KOV events around the globe. For more information on Gina and to purchase these and many other of her fine wines, please visit www.gallosignatureseries.com.

The Arbor

In Memoriam Bob Hartzell (1934-2020) Robert Pollock Hartzell (86) passed away peacefully at home surrounded by his loved ones on November 21, 2020.

Born April 16, 1934 in San Rafael, California, Bob began his university studies at UC Berkley. He was one of the original “Twinkling Tubas” in the Cal Marching Band. Bob transferred to UC Davis graduating with a B.S. in Plant Sciences. He was a brother in the fraternity of Sigma Alpha Epsilon. Following a stint in the U.S. Army, Bob worked as an agronomist for Tillie Lewis Foods in Stockton where he helped to introduce Roma tomatoes to the U.S. market as well as moving tomato harvesting from hand-picked to a mechanized harvest.

One of Bob’s personal passions was music, and he was an accomplished pianist and organist. In addition to these instruments, he also played the bass fiddle in the Stockton Symphony Orchestra. He was instrumental in the restoration and installation of the theater pipe organ in the Bob Hope Theater in Stockton as well as the theater pipe organ at Ironstone Vineyards. Bob fulfilled his dream of combining agriculture, wine, and pipe organ music when he purchased the 2/11 Robert Morton Theater Pipe Organ that was originally installed in San Francisco’s Castro Theatre in 1987, followed by the vineyard property on which he built the complex which would

Winter/Spring 2021

Just a few of Bob’s significant professional and personal distinctions are The Award of Distinction from the College of Agricultural and Environmental Science at UC Davis (1998), the Stockton Arts Commission Service Award (2013), the Fox Bob Hope Theatre Meritorious Service Award (2006), and Lodi District Chamber of Commerce Agribusiness Person of the Year (1997). His great love of his community led to serving on many boards and committees including The San Joaquin Historical Society, The Brotherhood of the Knights of the Vine (Founding Member-Lodi Chapter), Rotary International, and the Order of the Masons.

During Bob’s long, successful, and ever-changing career, Bob served as the Executive Director of the California Association of Wine Grape Growers promoting the wines of California for 18 years. For this work, he was recognized by the United States House of Representatives. He and his wife, Master Lady Linda Hartzell, co-founded Harmony Wynelands where wonderful wines are made in a beautiful country-estate setting.

The Lodi Chapter of the Knights of the Vine has held numerous events at Harmony Wynelands. One of my favorite memories of Bob is listening to him play the restored 2/11 Robert Morton Theater Pipe Organ that was originally installed in San Francisco’s Castro Theatre. This impromptu performance by Bob took place before a Silent Movie Night at Harmony where the original Phantom of the Opera was shown.

Thank you, Bob. It has truly been an honor.

- Ken Levy, Master Commander Knights of the Vine, Lodi Chapter

31

Lodi

Under Governor Ronald Reagan, he served as Deputy Director of the Department of Food and Agriculture for the state of California. Following that post, Bob worked with the Iran-California Farming Company to develop desert lands for growing crops for the European market, and in Indonesia developing palm oil production.

Bringing his professional life back to U.S. soil, he was co-owner of the Murphy’s Historic Hotel in the foothills of California where he led the restoration efforts for the historic property. For 18 years, Bob served as Executive Director of the California Association of Wine Grape Growers (CAWG) working tirelessly to promote the wines of California receiving recognition from the United States House of Representatives for his contributions to the wine industry.

house the organ. The culmination of this dream was co-founding Harmony Wynelands with his wife Linda.

He loved to entertain family, friends, and visitors by playing requests on the pipe organ.

Napa Valley Fires:

A Personal View By Pat Pingitore Napa Valley is generally thought of as Paradise to those of us who live here and the millions that come to visit. But 2020 in Napa Valley can only be described as a year from Hell.

Not only did Covid-19 impact the agricultural workers to a high degree (>50% of infections are in the Latino community), but tasting room closures and the tourism industry were reduced to a fraction of normal; impacting wine sales to a significant degree. Any of us on winery website mailing lists have been receiving plenty of good offers with 20-30% off stellar wines. Then came August and September!

The Valley was subjected to record heat on two occasions before a tropical storm in August (unheard of in Northern California) produced lightning strikes that sparked 2 of the 3 largest wild fires in California’s history. This included the LNU complex fire, mainly in Napa County, which burned over 350,000 acres and started the air quality concerns that lingered for weeks. The fires were so large that tens of thousands of residents were forced to evacuate out of an abundance of caution (including yours truly).

A month later, the Glass Fire ignited causing extremely dangerous conditions and burned for more than a week with 67,000 acres scorched; that includes areas familiar to many of you such as the AVAs of St. Helena, Spring Mountain, Howell Mountain and Calistoga. About 200 homes were destroyed, including six on the street where we live: one was only 100 yards from our door. I am including a picture of our view as we evacuated for a second time in two months. Fortunately, we escaped with minor damage to outdoor structures, landscape and furniture. Others were not so lucky.

At least 30 wineries (and restaurants) were completely lost or damaged such as Chateaux Boswell, Behrens on Spring Mountain, Burgess Cellars in Deer Park, Cain Vineyard, Castello di Amorosa, Dutch Henry Winery, Fairwinds Estate, Fantesca Estate, Merus, Newton Vineyard, Paloma, Sherwin Family, Sterling and Tofanelli, among others.

Portions of the Meadowood Resort and the famed Michelin 3 star restaurant there were also destroyed.

The cause is under investigation, but an electric fence, arson or the under carriage of a vehicle are being considered as possible sparks in an extreme fire danger period (hot dry weather and strong winds).

This has, of course, seriously impacted the 2020 harvest season. Any up-valley Cabernet Sauvignon that was still on the vine will undoubtedly be considered useless.

Some wineries actually paid workers NOT TO PICK! Although much of the up-valley Sauvignon Blanc and other white varietals were already in fermentation tanks, most of the Cabernet, Syrah and Merlot remained on the vines awaiting final ripening. The dilemma that faced vintners was the issue of smoke taint for this season - pick early or not at all. There has been smoke in the air since August! continued >>>

The Arbor

Winter/Spring 2021

33

As you may know, smoke taint is caused by exposure of the grapes to volatile phenols such as guaiacol and 4-methylguiacol. The compounds permeate the waxy cuticle of grape skins and bind to the sugars forming glycosides. This makes them undetectable to taste or smell until fermentation begins, releasing the phenols and their smoky notes. The smoky notes may not be released until tasted and exposed to mouth acids.

The white varietals had mostly been picked by the time of the first fire and typically don’t spend a lot of time with grape skin contact so they and Rosés may be okay.

However, the red varietals were exposed to the initial smoke during verasion (a sensitive time) and then again before complete ripening.

As a result many vintners either picked earlier than they normally would (brix 20-23) and/or resorted to “microferments” to actually test the batches. Others had stockpiled wine from previous years to use in blending.

Some may use slightly tainted wine to blend with other sourced fruit as bulk wine. As one vintner put it, “it is abundantly clear that wineries continued to walk a fine line between exposure to the elements and the hang time needed for ripening”.

34

But we need not be apocalyptic. There will be wine made from California and the Napa Valley this year and the great majority of those will be free from smoke taint. However, there will be less wine made (especially red) and this will need intervention by various methods including reverse osmosis which may strip out the character of the wines.

2020 Napa (and to a lesser degree Sonoma) may not be the best vintage of our lives. Fortunately there are plenty of wonderful wines available already in the bottle for you to consider.

All in all, we are grateful our home was spared and that we are safe. We feel for our neighbors and know many want to know how they can help. One very important thing is to support the wineries here. To help out the wineries affected, peruse those I listed above and visit their websites to see what you might favor. Your support will definitely help in their recovery.

The Arbor

Christmas Capers & Mardi Gras Memories

By Suzy Moss

We never miss a chance to challenge each other in our holiday dress and revelry and have set a high bar in fashion and fantasy that will be hard to surpass in future years. A merry time was had by all as we look forward to returning to regular order and reuniting with all of the local and regional members who are generally present to share the fun and frolic.

Ladies and Knights sampled a number of reds and whites paired with the sumptuous charcuterie that was provided for the culinary pleasure of the group. Wine and food were not the only means of celebration for this royal group. Mardi Gras beads were, of course, part of the evening’s merriment and king cake babies adorned each of the wine glasses of the KOV members. Also, some KOV members are not only Knights and Gentle Ladies, but also Kings and Queens who have served their various Mardi Gras Krewes as special royalty. These royal members wore their crowns and royal garments to the celebration as is their custom each year during Mardi Gras. A great time was had by all and the Mardi Gras royal members agreed that their titles of Knights, Gentle Ladies, and Cadre members were as cherished to them as their royal titles. “Laissez les bon temps rouler!”

Mardi Gras is a celebration that is deeply ingrained in the Gulf Coast KOV and this group could not let the event pass by even though the local authorities cancelled the parades and balls that are held during the Mardi Gras season. A small group of the members met at Seagrapes in Gulfport, a wine bar that has hosted the group many times in the past. They have an excellent selection of wines and the Gentle

Winter/Spring 2021

35

Gulf Coast

Our Gulf Coast KOV Chapter met to celebrate Christmas and wine at the Destiny Plantation Clubhouse while also respecting socially distancing according to the COVID 19 protocols. That said, this group celebrated and enjoyed the food and wine in spite of the restrictions and was very happy to be together.

GULF COAST CHAPTER CONT’D FROM PREVIOUS PAGE

Meet Our Members …

Gentle Lady Windy Stanton began her love story of wine many years ago when she and her husband Robert were college students in Texas. They became regular visitors at Llano Estacado Winery in Lubbock.

Robert joined the Air Force after college and they were stationed in California, where Windy continued her love affair with wine in Napa Valley. She and Robert visited V. Sattui winery on weekends as they continued their education about wine and the wine industry. Another of her favorites was the Charles Krug winery, where she enjoyed touring the cellar.

Their next move was to upstate New York, where they spent many weekends at the wineries around the Finger Lakes along the Cayuga Lake Wine Trail. Some of her favorites were the Knapp and Hosmer wineries. Windy says she was surprised to learn that the longest running wine trail in the US is Cayuga. She and Robert enjoyed the vineyards and waterfalls that surround the spectacular lakes in the area.

Knight Todd Copeland has been part of the KOV Gulf Coast Chapter for almost five years. He is a family man living in the quiet and quaint town of Pass Christian, Mississippi. His story is one that is similar to that of a good wine, with his shining moments coming into his life after aging a few years. It wasn’t until he was in his 40s that he decided to buy his first home, get married and have a child.

Todd works as the finance director at a Fortune 300 automotive dealer group. Of course, that means working every Saturday and a lot of late nights. Both he and his wife, Nadiya, look forward to attending the social gatherings held by our local chapter. “It turns out that it’s hard to go wrong when pairing good people with a little food and good wine,” he said. “It also doesn’t hurt to have the creative leadership in the Gulf Coast Chapter of Knights of the Vine as they have events for members to attend year round ranging from a simple Winedown Wednesday get-together to a frightfully fun Hallowine party.”

They made their way to Robert’s home state of Pennsylvania, where they lived near the Blue Mountain Vineyards and Cellar.

Both especially enjoyed the red and white wines from that vineyard and noted that the reds were much like the French Burgundies.

Windy and Robert have been in Biloxi for the last 16 years, where Robert was stationed at Keesler Air Force Base. Windy is the owner of LADIDAA, which is a ladies clothing boutique. She has considered opening a wine bar since her husband recently retired from the military but says that she is content for now to serve wine to her customers while they shop on Ladies Night.

36

The Arbor

Gentle Lady K. Brooke Shoultz, grew up on the Mississippi Gulf Coast with her mother and brother and spent just as much time with her maternal grandparents, who lived “around the corner” from their home. She has moved throughout the Eastern United States to pursue various degrees to further her education. She was always told by her grandfather, Col. Russell Dailey, USAF (Ret.) that “Education was the key to everything” and she took these words to heart and ultimately obtained her LLM in Taxation from Boston University. Upon graduation, she returned to the Mississippi Gulf Coast to begin her career.

In the summer of 2004, Brooke began working in Mobile as a young tax attorney for Sirote and Permutt, PLLC, a large Alabama law firm with locations in Birmingham, Mobile and Huntsville. She lived in Gulfport to be near family and friends and commuted to Mobile each day. Then Katrina hit! Brooke and her family all lived near the beach and all lost their homes in the storm. It was this event that prompted Brooke to begin her career in Gulfport because she wanted to be a part of the recovery. In February 2006, she left her job in Mobile and started practicing law in a trailer in downtown Gulfport.

Since moving to Gulfport, Brooke has been involved with the business and family legal matters of the Blacklidge family, which owns a large asphalt emulsion business headquartered in Gulfport with locations throughout the Southeast. She has served in a number of positions with Blacklidge and is currently their General Counsel. She also provides financial consulting to several businesses along the Gulf Coast.

Winter/Spring 2021

Brooke is an avid deep-sea fisherwoman and has fished at some beautiful places including Costa Rica, Bermuda and St. Thomas. Her love of wine began about 15 years ago, and she often dines at one of the many wonderful restaurants on the Coast while enjoying a wide array of wines. Although Kosta Brown Pinot Noir is her favorite wine, she enjoys Rosé in the warm summer months as well as red blends, especially those containing Cab Franc.

Knight and Gentle Lady Rod & Donna Krentel live in Pass Christian, Mississippi and have been KOV members for three years. They joined KOV because of their passion for wine and being surrounded by people with the same interest. Rod is an oncologist at Memorial Hospital in Gulfport and, when not working, he and Donna enjoy traveling and visiting wineries and tasting rooms around the world. Their favorites have definitely been the smaller “mom and pop” vineyards and wineries.

“It’s amazing to see what hard work goes into these operations and the passion and pride these people have for what they do,” they said. “We have always enjoyed these visits wherever we travel but there are one or two that really stay special in our hearts and memories.” Besides travel, wine and food, they like boating and other outdoor activities. “We really look forward to KOV events.

We have met so many wonderful people and made friends that hopefully will last a lifetime.”

37

Tennessee

Members gather to enjoy a Virtual Wine Tasting with owner Barry Waitte of Tamber Bey Vineyards (on the TV screen)

Despite the nasty virus and the rules and regulations inflicted upon us by our health department (humorously referred to as “The Ministry of Health”), the Tennessee Chapter is alive in spirit since gathering in person seems to be an issue at the moment. Members have kept in touch by phone and group emails and several small groups have gathered in back yards for the occasional cook outs and wine tastings. Others have joined the zoom wine tastings offered though KOV national or organized by other chapters. Our hopes of a Christmas party were dashed by the rising number of cases in our county and added restrictions.

Members Holly and Walter Elkins and Jim and Angie Lenschau, who are neighbors, “potlucked” dinner most nights each week and tasted lots of wine. After going through many bottles, they decided it would be interesting to taste and compare boxed wines. Among the wines they tested were Nighthawk Black Rich Red Blend and Nighthawk Black Bourbon Barrel Cabernet Sauvignon, Folonari Montepulciano d’Abruzzo, and all of the Bota Box Reds, including Old Vine Zinfandel. Now that they have been through that process, they plan to conduct a blind tastings of boxed wines for our chapter when we can all be together again.

Our future plans include an Assemblage to formally induct our new members and many celebrations in homes when we have all been vaccinated. Like everyone else, we can’t wait to be together again. Our biggest celebration of 2020 was saying goodbye to a difficult year and hopes that we’d see much better days … and each other … in 2021. It couldn’t get here soon enough!

38

The Arbor

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 3345 Industrial Dr., Suite 16, 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 ________________ Winter/Spring 2021

39

FICB International Congress ~ REPORT

By now you are all tired of hearing what a crazy and unfortunate year 2020 was for most. The F.I.C.B. underwent the same turmoil and worse as it was a Congress year!

Undaunted, the 2021 F.I.C.B. General Assembly was held in Paris as scheduled on January 30, 2021 but, of course, was held virtually for most of us and voting was permitted by mail. The decisions made were “teed up” by the Board of Administration which held its meeting virtually on January 21. Fortunately, it was possible to make some adjustments and, ultimately, there was a quorum with 44 members present or represented or having voted by (e)mail, out of a total of 57.

The main decisions of the General Assembly were as follows: The president’s report, income statement and balance sheet for 2020 were all approved, with ratification of the possibility given to members in difficulty due to the pandemic to pay only one membership fee for 2020 and 2021. The KOV had decided at a previously held KOV Grand Council meeting to pay both the 2020 and 2021 dues as a show of support for this important international benefit of our organization. Eleven international members also decided to pay their dues for both years.

1. International Congress & Extension (Alba & Turin) in Italy, postponed last summer has now officially been cancelled due to ongoing health concerns and travel restrictions. This cancellation by the organizers will result in refunds of 80% of paid fees plus bank transfer fees. Our Brotherhood appealed to Langhe Travel Tour Operator to consider an option to offer full credit for future travel that they may organize on an individual basis as has been offered by other tour operators, hotels and resorts. I am happy to report that they responded positively to this suggestion and are offering a voucher representing 100% of the registration fee paid, to be used for an individual stay organized by Langhe Roero Experience Tours to be used before the end of 2022. Information regarding the cancellation of the Congress and refund options was emailed out directly to those KOV members who were registered for the Congress. Unfortunately, as you will see below, because of the rest of the International calendar, postponing Italy another time was not an option.

The calendar of F.I.C.B. international events was reviewed and approved as follows (with updates that have occurred since the meeting):

40

The Arbor

2. International Wine Tasting Challenge in Hungary from June 2-7, 2022 - For any of you who attended the excellent Hungarian Congress of 2010 (one of my personal all-time top 3) you can attest to the quality of the wines and the events that will be organized by the Order of Ladies of Pannonia. They plan to revise the order of their past Congress by beginning in Tokaj and Eger regions with extensions to Budapest. Registration information will be coming this summer.

3. International Congress and Extension in Portugal from May 24 to 29, 2023 - The F.I.C.B approved the final dates for the Portuguese Congress to be held in Oporto with an Extension to the Lisbon environs. Moving this Congress to June avoids the very busy, crowded and more expensive end of June dates originally planned. There should be no capacity issues in Portugal. Portugal was my first ever Congress (late 90’s) and Houston members Dan and Debbie Price traveled with us - another favorite trip!

4. Wine Discovery Tour – A new type of event approved two years ago by the F.I.C.B. is a Wine Discovery Tour with the first one being held in Madeira. This event is meant for a smaller (4050), more casual group of F.I.C.B. members and is scheduled for the Autumn of 2022. Details will be made available as soon as pandemic abatement allows. The Madeira Brotherhood is relatively new to the F.I.C.B. and is very enthusiastic!

Pat Pingitore

~ International Emissary

In addition, the F.I.C.B. took care of some housekeeping business with agreement to reevaluate statues, rules and regulations surrounding Board appointments and titles, occasioned by the recent growth promoted by Alan Bryden and his Executive Committee.

Membership fees remain the same at 150E per year.

The F.I.C.B. is looking for other brotherhoods to volunteer for future Wine Discovery Tours (US regions are in play) as well as Wine Tasting Challenges.

Complete details of the meeting are available on the F.I.C.B. website at www.winebrotherhoods.org.

Winter/Spring 2021

41

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

42

(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 3345 Industrial Drive, Suite 16 Santa Rosa, CA 95403-2060 Tel: (707) 579-3781 per vitem!

ad vitam!

You may order these items on the KOV website store

The Arbor

Active Chapters ARIZONA Arizona Chapter Commander Darren Jones 5425 E Broadway Blvd #261 Tucson, AZ 85711 Phone: 520-730-5203 darrenj506@gmail.com

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 Gordon MacKay P.O. Box 506 Lodi, CA 95241-0506 Phone: 209-663-9432 gmackay01@gmail.com Los Angeles Chapter Commander James Hamilton 755 Lakefield Road, Suite A Westlake Village, CA 91361 Phone: 805-496-1304 (day) Fax: 805-494-3976 jbhamilton@sbcglobal.net Monterey Peninsula Chapter Commander Richard Kehoe P. O. Box 221664 Carmel, CA 93922 Phone: 831-277-9868 831-625-3338 kehoedc@sbcglobal.net

MISSISSIPPI Gulf Coast Chapter Commander John Boothby P.O. Box 7617 Gulfport, MS 39506 Phone 228-897-1995 228-897-1993 kovgulfcoast@gmail.com Jackson Chapter Contact National Office 3345 Industrial Drive, Ste. 16 Santa Rosa, CA 95403 707-579-3781

NORTH CAROLINA North Carolina Chapter Commander Jeff Price 9404 North Manor Dr Zebulon, NC 27597 Phone: 919-814-2453

919-696-6679 JeffreyHPrice0602@gmail.com

TENNESSEE Tennessee Chapter Commander Bob Bennett 4562 Whisperwoods Drive Collierville, TN 38017 Phone: 901-861-4739 Cell: 954-557-7775 bobbennett13@gmail.com TEXAS Austin Chapter Commander Jerry Gatlin 901 West 9th Street, Apt. 601 Austin, TX 78703 Phone: 512-797-3898 jerrygatlin@gmail.com Houston Chapter Commander Buddy Hagner 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 Contact National Office 3345 Industrial Drive, Ste. 16 Santa Rosa, CA 95403 707-579-3781

Supreme Knights Bradley Alderson David G. Armanasco Ed Auler Ted Balestreri 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 Tom Eddy Dick Erath Joseph S. Franzia Jeryl R. Fry, Jr. Jack Galante Miljenko M. Grgich Gary B. Heck Timo Jokinen John H. Kautz Aram Kinosian John K. Ledbetter Lloyd G. Magee George R. McEachern, Ph.D. John P. McClelland J. Douglas Meador R. Michael Mondavi Timothy J. Mondavi Justin Morris, Ph.D. Robert Pellegrini Richard Peterson, Ph.D. Mathew J. Post G.M. “Pooch” Pucilowski George Radanovich Alfred G. Scheid Scott Scheid Thomas B. Selfridge Allen Shoup Raymond Skinner, Jr. Christopher D. Smith Howard E. Somers Richard H. Sommer Mike Thompson Peter H. Ventura Richard P. Vine, Ph.D. Fay Wheeler Al Wiederkehr Warren P. Winiarski John H. Wright

Supreme Ladies

visit us online at

www.kov.org

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

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.

Winter/Spring 2021

43

®

the brotherhood of the knights of the vine

National Headquarters 3345 Industrial Drive, Suite 16 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!