ARBOR Winter Spring 2022

IN THIS ISSUE: FICB INTERNATIONAL CONGRESS ~ REPORT THE MAN WHO PUT CALIFORNIA WINE ON THE MAP: SUPREME KNIGHT WARREN WINIARSKI WILLAMETTE WINE COUNTRY ADVENTURE

Winter/Spring 2022

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Table of Contents Chapters North Carolina .....................................4 San Francisco........................................8 Houston................................................12 Nation's Capital....................................18 Los Angeles ..........................................21 Austin...................................................22 Orange County.....................................26 Lake Tahoe............................................34 Lodi......................................................38 Tennessee..............................................41 Monterey .............................................42 Chancellery ..........................................44 Gulf Coast ............................................48

Feature Articles Thank You for 40 Years of Support & Friendship ........................11

by Deborah Lorenzana

FICB International Congress ~ REPORT .............................................16

by Pat Pingitore

The Man Who Put California Wine on the Map: Supreme Knight Warren Winiarski ............................................28

National Headquarters

4448 W. 12th Street, Houston, TX 77055-7204 Phone: 844.440.8463 • 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

by Nan McCreary

Willamette Wine Country Adventure ............................................50

By Sean and Pam Curry, Austin Chapter

In Every Issue Application...........................................47 Accessories ............................................54 Directory ..............................................55 Cover Photo By August Phlieger

Provosts Provost General, Northeastern United States Dave Barber da ve . b a r b e r @ e a r t hli n k. n e t

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

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

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

Arbor Magazine Dario & Debbie Lorenzana, Layout & Design Trish Hagner, Nan McCreary & Cathie S. Smith, Editorial Review Board

The Arbor is published twice yearly and is the official publication of the Brotherhood of the Knights of the Vine, a nonprofit, tax exempt fraternal organization.

Mailing address: P.O. Box 6743, Santa Rosa, CA 95406 Internet: http://www.kov.org. Unsolicited articles and pictures are welcome and will be considered for publication by the Editorial Review Board. Items, if mailed, cannot be returned. Comments and materials should be sent to arbor@kov.org. Members of the Knights of the Vine receive a free subscription. Subscriptions by nonmembers are $20.00 per year. Copyright ©2022‑ ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

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From the

Commander’s Desk

Change is in the air …. we continue to see a “return to normal” as members are more comfortable getting together and we know that KOV is important in planning and promoting those opportunities. Many chapters are inducting a lot of new members and we welcome them all to our brotherhood. We have Assemblages coming up in Tennessee, Lodi, Gulf Coast, Chancellery, Houston and Austin, so far, in addition to our National Meeting and Delegates Gathering in April that will be hosted by our Lodi Chapter.

In the pages that follow, you will be able to relive the experiences of your own chapter and visit vicariously the activities of others who would welcome you to join them any time. Most of the activities around the country are posted on the calendar on the national website so when you are traveling, we hope you will check there and connect with friends across the country. Great opportunities are also available to you for international adventures in wine as well. Check out the FICB updates article and on the web.

In this issue, you will find a fascinating interview of Supreme Knight Warren Winiarski whose 1973 Stag’s Leap Wine Cellars S.L.V. Cabernet Sauvignon was one of the winners of the 1976 Judgement of Paris. At 93, he is still sharing the memories of a lifetime with us and giving guidance on what the future looks like as well.

Most importantly, I want to take time here to thank some people who have been with our brotherhood from the very beginning and have given more than any of you can ever imagine. They have been steadfast in their support of all things KOV and I will never be able to thank them adequately for their sage advice and counsel to me as your Grand Commander and their years of hard work and dedication to our brotherhood. I am speaking of Don and Carol Bade. Don has been our Grand Treasurer since 1996 and Carol our Executive Director since 2000. They have made the decision to retire and while we might selfishly try to hold on to them even longer, we honor their commitment, treasure their friendship and appreciate all they have done. It’s been a blessing to me and all of us to know they were always there encouraging, teaching and supporting our efforts and now it is our turn to congratulate and thank them. No matter what we do to acknowledge them, it will never be enough.

Our heartfelt thanks to them always!

With the Bade’s retirement, the Grand Council took up the question of the location of the national office. As it would happen, the building where the office was located was sold and the office had to move. It was important to have a seamless transition to provide ongoing support to the chapters and take care of the business of a national organization. The decision was made by the Grand Council to move the office from Santa Rosa, California to Houston, Texas. By the time that you are reading this, that will have already taken place. The change of address and phone number have been updated and business will go on as usual.

Enjoy this issue of The Arbor! I hope to see you soon. Until then ….

per vitem! ad vitam!

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

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Chef Dutertre greeting a guest

Grand Assemblage at

North Carolina

Graylyn Estate The North Carolina Chapter hosted its 2021 Grand Assemblage on the grounds of the Graylyn Estate in Winston-Salem, North Carolina during the weekend of October 1-3. Our Chapter was very pleased to welcome some very special guests to our event, including KOV National Grand Commander Buddy Hagner and his wife, Trish; KOV National Grand Vice Commander Ken Haapala and his wife Christine; and Lodi KOV Chapter Master Commander Gordon MacKay and his wife, Annette.

Graylyn is an historic 100-year-old estate located just minutes from downtown Winston-Salem. Its vast 55-acre property allows visitors to experience a world away from the hustle and bustle of city streets. The perfect combination of a modern, sophisticated con‑ ference facility and an enchanting, historic residence, Graylyn captivated all of us from the moment we en‑ tered the estate’s gates. The former residence of Mr. and Mrs. Bowman Gray, icons of North Carolina’s history, the property was donated to Wake Forest University in 1972 and restored to its original splen‑ dor. It is now used as an executive conference center, boasting 85 private guest rooms and 15 meeting rooms. Graylyn is considered to be one of the finest conference centers in America.

On this fabulous autumn weekend in October, the Knights and Gentle Ladies of the KOV were treated as royalty. The weekend began on Friday evening with a wine tasting presented by Jay Raffaldini, owner of nearby

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Raffaldini Vineyards www.Raffaldini.com. Jay is always ver y serious about the quality of wines produced not only by his winery, but by all wineries in North Carolina. He is also an entertaining speaker and he proudly presented four of his winery’s best wines: 2020 Vermentino Superiore – the Estate’s signature white grape. This wine had just won a gold medal at the Sommelier Challenge International Wine Competition.

2019 Montepulciano Riserva – This wine also had just won a gold medal at the Sommelier Challenge International Wine Competition.

2019 Sagrantino – This wine had just won a platinum medal at the Sommelier Challenge International Wine Competition.

2019 Grande Riserva – This wine had received recognition at the Sommelier Challenge International Wine Competition as the best non-Bordeaux red blend.

The staff at Graylyn honored our guests and the wines by providing fresh glasses for each wine to ensure that our members tasted the wine in its truest form.

By Jeff Price The Arbor

Denise Hill, Russell Jones, Lisa Jones, Calvin Carpenter, Heather Wargo

Jay answered questions about his wines, his winery and entertained the group with the story of his founding of Raffaldini Vineyards and Winery. He invited all Knights and Gentle Ladies to visit his winery whenever they had the opportunity. NC KOV Master Command‑ er Jeff Price noted the winery is certified by the National Wildlife Federation as a Wildlife Sanctuary.

Many of those in atten‑ dance stayed on the estate grounds for dinner Friday evening and were able to sample the cuisine from the Estate’s chef. Other mem‑ bers departed to sample the cuisine of Winston-Salem’s many fine restaurants.

Hagner, Grand Vice Commander Ken Haapala and Lodi Chapter Master Commander Gordon MacKay. The enthronement ceremony was followed by an exqui‑ site dinner prepared by the Estate’s chef and featured wines especially selected by the Estate’s sommelier to pair with each course.

During the dinner, raf‑ fle tickets were sold for numbered wine bags, each containing a truly elegant bottle of wine. The funds raised from this raffle were donated to the Chapter’s scholarship fund to sup‑ port the annual scholarship presented by our chapter each year.

Denise Hill,Trish Hagner, Buddy

Saturday began with an Hagner, June Decker, Al Decker Following the dinner, elaborate breakfast courtesy m e m b e r s c o n g re g a t e d of Graylyn Estate. Mem‑ around the estate’s court‑ bers and guests were encouraged to utilize the free time yard for more wine and more fun. After another fabu‑ to explore the nearby Reynolda Estate and Village (an‑ lous breakfast on Sunday morning, members bade fare‑ other historic North Carolina property) and some of the well to each other and to the grand estate where we had nearly 70 wineries located nearby. Information was pro‑ all been treated so royally and returned to our respective vided to attendees about each of these available options. homes, filled with great memories of a fun weekend!

Saturday evening began with the enthronement of new Knights and Gentle Ladies during an elaborate ceremony North Carolina KOV members held in the Estate’s rose garden. New Knights Russell Jones continue to spread the good news and Calvin Carpenter and new Gentle Ladies Lisa Jones, about the KOV. We invite our fel‑ Denise Hill and Heather Wargo were formally knighted low Knights and Gentle Ladies to and welcomed into the ranks of the many distinguished stay in touch with us through our Knights and Gentle Ladies that comprise the North Caro‑ Facebook page at www.Facebook. lina Chapter. The North Carolina cadre was assisted in the com/KOVNC where you can also enthronement ceremony by Grand Commander Buddy relive the exciting events of our 2021 Grand Assemblage. continued >>>

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NORTH CAROLINA CHAPTER CONT’D FROM PREVIOUS PAGE

Enjoying Fun in the Autumn Sun & Shining Bright During the

Medieval Night Our Chapter celebrated a break from COVID lock‑ down with a couple of autumn events that offered our members unique opportunities to break away from COVID for a few hours.

First up was the Annual Medieval Dinner that was hosted by The Angus Barn Restaurant in Raleigh, North Carolina and held on Saturday, Cathy, Holly, Kathy and Waiter November 6. The restaurant’s in‑ credible wine cellar was the site of this amazing dinner and our members made up half of the 36 attendees who participated. Such a themed dinner was a natural setting for our Knights and Gentle Ladies and we all arrived intent on having fun and also ensuring that everyone present had fun with the pageantry of the occasion. The ex‑ quisite meal was not a surprise as that is what we have come to expect from the chefs and wait staff at The Barn and our members were royally treated and were thor‑ oughly engaged in the evening’s theatrical presentation.

We were dressed in our best medieval outfits and made quite an impression from the moment we arrived at the restaurant. To the absolute delight of the rest of the restau‑ rant’s Saturday evening crowd, the costumed Knights Ron and Margy

and Gentle Ladies presented themselves to the host who delightfully paraded us through the restaurant before leading us down the stairs, through the wine cellar and into the adjoining private dining room. Many restaurant guests were seen quickly getting their cameras out to commemorate the occasion.

As we entered the elegant dining room, we discovered the wait staff there eagerly anticipating our arrival and showed us every courte‑ sy. Throughout the dinner, we were entertained by the kitchen and wait staff, who were also also dressed for the occasion. We witnessed sword fights and enjoyed table side meal preparation and service that was second to none!

Two weeks later, on a crisp but sunny afternoon on Saturday, November 20, we found ourselves at The Assemblaggio, a participatory wine blending class pre‑ sented at Raffaldini Vineyards and Winery and hosted by the winery’s owner, Jay Raffaldini. Approximately 40 people arrived and were enthusiastically greeted by Jay. As a special treat, our members had been invited to arrive a few minutes ahead of the other participants and were treated to a private tasting of one of Jay’s soonto-be-released wines. Jay was eager to see what we all thought of the wine, and we all agreed that it was a truly exceptional wine!

After being seated, Jay began his lecture on the science of wine blending. At each table, participants found several bottles of Italian wine varietals and the requisite tools to blend and taste the wines. Jay announced that he would be the sole judge of each group’s presentation.

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COLLEGE SCHOLARSHIP PRESENTATION After carefully listening to Jay’s description of the differ‑ ent characteristics of each grape varietal and his insight into how different grape varietals might be blended together, each group was given an hour to sample the wines, discuss among themselves how best to blend them to produce a winning wine, do the actual blend‑ ing and sampling and, in many cases, start over when the first blend didn’t work out as anticipated. When each group had finalized their blend, they then had to decide on a name for their new creation.

After an hour of wine tasting and blending, each group was proud to present their final product to Jay as he went from table to table, listening to how each group made its decision on their finals, how they chose the name and he then tasted the result. Jay would challenge each group to explain further why they chose their par‑ ticular blend and/or the name.

After tasting each team’s final blend, Jay pronounced his opinion of their efforts. Our members were divided into two groups and we all eagerly anticipated his judgment of our wines. We were all pleased and proud when he pronounced each of our blends as being worthy of a commercially marketable wine.

For an amusing tale as to how Raffaldini Vineyards came into existence, please visit Jay’s TED talk entitled “Be A Jellyfish” at www.raffaldini.com/our-estate/heritage and learn to enjoy each day.

Jeff Price, Russell & Lisa Jones

Winter/Spring 2022

Jay Raffaldini

Our 2021 Charles W. Averre Memorial Scholarship Award* was presented to Mr. Dustin Stevens, an oenology/ viticulture student at Surry Community College (https:// surry.edu) in Dobson, North Carolina. Surry’s viticulture and oenology curriculum is well regarded in the industry and is designed to prepare individuals such as Dustin for any of the many careers that exist in the grape growing and wine making industry.

Like other students in the program, Dustin receives classroom instruction in plant science, vineyard stock selection and propagation, soil science, vine nutrition and pest management.

He, along with other students, is also trained in planning, layout, economics and management of vineyards. Each student receives additional training in laboratory and field applications of viticultural/oenological principles and practices that includes microbiology and fermentation science, sensory analysis and winery economics and marketing.

Dustin was selected to receive the 2021 scholarship award because of his commitment and dedication to his field of study and the excellence he has demonstrated both in the classroom and in the field. Our Chapter is very proud to honor Dustin with the 2021 Charles W. Averre Memorial Schol‑ arship and we wish he much success in his future. *The Charles W. Averre Memorial Scholarship Award is named for Dr. Charles W. Averre. Dr. Averre was a distinguished professor of plant science at NC State University. His research in plant science contributed greatly to the re-emer‑ gence of North Carolina’s wine industry. Dr. Averre was a founding member of the North Carolina KOV Chapter in which he held the rank of Master Knight and was a member of the Chapter’s cadre prior to his death in 2019.

San Francisco

Revelry at Raymond Vineyards The last 6 months of 2021 were rather quiet for the SF/ Bay Area Chapter as Covid regulations and restrictions continued to mess with planning in California. Howev‑ er, we did manage to have a rocking good Assemblage at Raymond Vineyards in September!

Hosted by our Supreme Knight, Jean-Charles Boisset, we gathered for an outdoor event that had to be moved in‑ doors because of the threat of the only rain in Napa since May! No problem for the staff and leadership of Donnell Shuster at Raymond who expertly pivoted and created a festive atmosphere in the beautiful Crystal Cellars.

Ladies to a stronger name befitting the current times.

They backed up their protest with an historical review of strong Lady Knights and Commanders throughout history. As you may know, this IS CALIFORNIA, and more than a few previous and prospective female can‑ didates for membership have questioned the appropri‑ ateness of “Gentle Lady”. A motion was made to those present, and heartedly seconded, that such a change be recommended to the Grand Council for consideration.

Attended by nearly 50 Knights and Ladies, including 10 new recruits, (many nominated by Jean-Charles himself ), a depleted cadre gathered for our Enthrone‑ ment ceremony and celebratory dinner. In order to properly honor the inductees, we “drafted” JeanCharles and robed him as an honorary cadre member so he could help officiate.

As the first of the three inductees were called to the po‑ dium, the proceedings were interrupted by Linda and Jill Pingitore dressed as medieval knights, demanding a change of the name of female members from Gentle TOP LEFT: 2021 chapter Inductees TOP CENTER: Honorary cadre member Jean-Charles with Kara Krsuhin, Melissa Lynch & Lisa Heisinger RIGHT: The Rebellion!

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The commanders celebrating some new inductees in the Crystal Cellar

With that, the proceedings continued with the induction of three new “Lady Knights” (Kara Krushin of Maroon Wines, Lisa Heisinger and Melissa Lynch of the Boisset Collection). Next we inducted four new Knights (Bill Farmer of Raymond Vineyards, wine writer Paul Franson, Jacob Moynihan of Merchant 23, and Jeff Corcorran who is a wine lover and retired landscaper). We were pleased to add Renée Maroon of Maroon Wines as a Master Lady and Gene Daly, a local toast master and former head of the Sonoma Chapter of the “Chaine” as a Master Knight.

One of the highlights was the opportunity to induct a new Supreme Lady, Genevieve Janssens of Portfolio Wines who was formerly director of winemaking at Robert Mondavi Wines and to elevate long-time Houston Chapter member and local friend Tom Eddy, to the much deserved rank of Supreme Knight.

The new inductees were toasted with bubbles in the Red Velvet Room of Raymond Vineyards accompanied by delectable passed hors d’oeuvres before we were invited to take our seats in the Crystal Cellars for a beautifully prepared meal by the Boisset Culinary team led by Chef Rafael Molina. The menu was paired with many great wines of Raymond and JCB labels.

Grand Comm. Buddy with Jean-Charles Boisset Supreme Lady Genvievre Jansenns and Supreme Knight Tom Eddy Introduced by Jean-Charles

During and after dinner, a good old rock’n roll J Silverheels band provided additional spirit and good times that had everyone dancing by the end of the evening.

Special thanks goes to Grand Commander Buddy Hagner and Master Lady Trish Hagner, who not only flew to Napa to attend, but participated in the preparation of many of the details of the event in the days prior. Their help was invaluable to the success of the Assemblage. And we were pleased to welcome Provost Gen‑ continued >>>

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SAN FRANCISCO CHAPTER CONT’D FROM PREVIOUS PAGE

eral, Southwestern US, Lois Van Vooren, who attended and brought her sister and brother-in-law from Indiana.

Of course, it goes without saying that Jean-Charles Boisset continues to be an avid supporter of KOV, not only providing spectacular venues for our celebrations, but recruiting members to our Chapter. He is proposing a 2-3 year plan of Assemblages at his various properties - the 2022 event perhaps on the property of his newly acquired historic Ink House in St Helena. Look for de‑ tails to come!

Kara Krushin & Renee Maroon with Pat Pingitore

Toasting new members in the Red velvet Room

Newly inducted Knights, Jacob Moynihan, Paul Franson, Bill Farmer & Jeff Corcorran undergoing the Test of the Wine!

Supreme Knight Tom Eddy, his wife Kerry with Buddy & Trish

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THANK YOU

FOR 40 YEARS OF SUPPORT & FRIENDSHIP

BY DEBORAH LORENZANA

KOV Cruise to Hong Kong & China Aboard the Sky Princess - 1997

It’s true…after 40 years Don and Carol Bade are retiring!

Don Bade was first inducted into the Brotherhood as a Master Knight on May 22, 1982, at Buena Vista Winery in Sonoma, California. Don has served as Master Vint‑ ner of the San Francisco Chapter, Vice Commander of the Chancellery Chapter, Western Provost General, and became our National Grand Treasurer in 1996, where he served for 26 years until his retirement this year.

Carol Bade was inducted as a Master Lady on May 21, 1983, at the Premier Assemblage of the San Fran‑ cisco Chapter. Carol has served as Master Secretary of the Chancellery Chapter, Grand Council Secretary and became Executive Di‑ rector of the Knights of the Vine in 2000, where she maintained this role for the last 22 years until her retire‑ ment this year.

Carol also organized a number of cruises for our members, and Don pre‑ sented special wine tastings while on board these ships. They even organized pallets of wine (donated by wineries) to be shipped for the on‑ board tastings and the enjoyment of our members. Some of the more memorable cruise destinations included the Greek Isles, New Zealand and Australia, China, and the Scandinavian countries.

Don Bade with FICB Pres. Andre Bonin and Marquis de Goulaine, Bretvins Grand Ambassador 1984

Winter/Spring 2022

Carol is inducted into Le Counseil des Echansons de France, June 5,1983

After 40 years of membership in the Knights of the Vine, they have participated in annual meetings, as‑ semblages and events too numerous to mention. I am sure many of you have shared a glass of wine and con‑ versation with them over the years! They have paraded through European streets in full cadre attire with other brotherhoods from around the world including Paris, Oporto, Bordeaux, and the Loire Valley. The cou‑ ple says even though they can’t speak other languages, “their F.I.C.B. friendships are instantly renewed with a smile, a hug, and a clinking together of a glass of wine.

After all, isn’t that what Brotherhood is all about?”

It is with heartfelt appre‑ ciation that we thank you for all you have done for the Knights of the Vine.

Enjoy retirement, you have certainly earned it!

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Houston

It’s Business As Usual!

The second half of 2021 found our chapter’s Board of Directors meeting at Café Caspian. This meeting occurs annually in preparation for our Annual Business Meet‑ ing in August. Two weeks later, on July 28, our Cadre met at Lee Slataper’s home to lay out the plans for events through the end of the year.

When August 7 arrived, 42 members gathered for our Annual Business Meeting which we call our Summer Chill because we hold it in a wine warehouse which is at 65 degrees. It’s a nice break from the Houston summer temperatures! After reviewing financials and electing officers for the next year, we enjoyed a delicious pot luck supper and wines from our KOV cellar. It is also the time of year when we present our check to the University of Houston’s Conrad Hilton College of Hotel and Restaurant Management where we established the Knights of the Vine Scholarship Endowment in 2011.

Our new contact there is Chris Miller. Chris and his wife, Jane, joined us for this fun and casual event where our gift this year of $7,500 was presented.

By Trish Hagner

Later that same month, one of our favorite restaurants announced plans for a wine dinner. We contacted them and asked if they would reserve a private room for our group and allow us to join in. Obviously they said yes or we wouldn’t be talking about it here! So on August 26, 24 Knights, Gentle Ladies and guests had a great meal and Liberation de Paris wines celebrating that date in history. On August 26, 1944, Paris was liberat‑ ed and for the full story you can search the internet or watch the moving Is Paris Burning? We were fortunate to have the winery owner with us. On the Liberation de Paris wines website, you will see a quote: “In August 1944, a convoy of US soldiers liberated a small village

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HOUSTON CHAPTER CONT’D FROM PREVIOUS PAGE

in Brittany, France. The first jeep stopped to pick up a seven year old boy greatly impacted by the war. The US soldier gave him a piece of gum and chocolate. The boy’s eyes lit up and he smiled. From that moment, an eternal gratitude for the United States of America was born.

That boy is my father, Joel Bonneté.” How could we not have a great evening?

Our Master Flag Bearer Mark Davis and Gentle Lady Heidi Davis, when they are not in Houston, can be found at their fabulous home in Santa Fe, New Mex‑ ico and they generously offered to host all those who wanted to come to the Santa Fe Wine Festival the weekend of September 24 to visit them there as well.

Eleven of our members took them up on this invitation and it was a grand weekend for sure. Spectacular views of the desert and mountains, the rich foods and the abundance of fine wine offerings all contributed to a beautiful weekend among friends.

Just a few days later, our Cellar Master, Tom Feeney, hosted a Riedel Seminar and Steak Night Dinner at the Houston Petroleum Club. As usual, people are still mystified at how the different shapes of stemware can affect the bouquet and the taste of the wine. If you haven’t experienced this, you just won’t believe it, but it is absolutely true and there are 31 wine lovers who attended that evening who can attest to it!

October found 33 of us back in the wine warehouse for a Taste of Argentina Dinner of paella and great wines. Large pans of paella were prepared before our very eyes and then truly enjoyed as we passed Argentin‑ ian wines around our long tables. The wines that night included Aniello 2020 Blanco de Pinot Noir “Soil” (Pa‑ tagonia), Loscano 2020 “The Winemaker” Chardonnay (Uco), Tercos 2018 Torrontes (Mendoza), Aniello 2019 Pinot Noir “006 Riverside” (Patagonia), Loscano 2019 “The Winemaker” Cabernet Sauvignon (Tupungato), and Ricardo Santos 2018 El Malbec (Mendoza).

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Our Thirsty Thursdays returned on November 11 hosted by Mark and Heidi Davis on the rooftop of their high rise Houston residence. Casual is the word for these Thursday events. Pizza all around was served with five wines from Spain that included Lasalde 2020 White (Txakoli), Lasalde 2020 Rose (Txakoli), Hermanos Frias 2019 Joven (Rioja Alavesa), Sardaso 2017 Roble (Navar‑ ra) and Pixide 2018 Tempranillo (Ribera del Duero) and enjoyed by 36 members and guests.

And that brings us to December and our annual gathering at the lovely home of Lee and Laura Slataper. Not only did we have beautiful holiday decorations at our December 4 event, 50 members and guests were treated to live entertainment by Shannon Zamora whose style is classic and elegant! Before we knew it, many of our ladies were singing back up and having a wonderful time! Our food was catered by Café Benedicte and included piles of boiled shrimp and cocktail sauce, charcuterie boards, chicken piccata, peppercorn steak bites, Yukon mashed potatoes, grilled vegetables, brulee rolls (crepe filled deliciousness) and chocolate bites. And our wines … what a lovely and unexpected surprise! Our Master Commander Buddy Hagner and his lady Trish had traveled to visit our Nation’s Capital Chapter for their October Assemblage held at Walsh Winery in Purcellville, Virginia. After tasting through the Walsh wines, they wanted to share them with the Houston chapter and had several cases shipped back for our holiday event! Those wines included their 2019 Petit Manseng, 2020 Viognier, 2017 Wine En Passant, 2019 Twin Notch Vineyard Red, 2018 Loudoun County Cuvee and their 2019 What Will The Women Drink. Yes, that last one has a very interesting story, but doesn’t every bottle we open! And that, my friends, is why we love KOV and look forward to every time we can get together.

We hope you will make plans to come for a visit! Our 2022 Assem‑ blage Weekend will take place April 29 – May 1. But come whenever you can. Heck, we’ll get together just to celebrate that you are here with us! Until then ….. Cheers!

Winter/Spring 2022

FICB International Congress ~ REPORT As you read this, you have no doubt seen the “Break‑ ing News” email from KOV National announcing the links to the two FICB International events formally approved at the last FICB meeting in January and more importantly the news that registration was open as of February 5 for both the limited attendee (50 people) Inaugural Wine Discovery Tour of Madeira to be held September 22-26, 2022 as well as the 52nd FICB Congress to be held in Oporto, Portugal in May 27-30, 2023 with extension to Lisbon and environs, May 31June 3, 2023.

Although the Madeira event is limited because of the nature of such an event, the Congress has no formal limits and actually is requiring 200 registrants to be confirmed by May 31, 2022 in order to guarantee the extremely limited 5 star rated hotels at the rates pub‑ lished. Those registering after May 31, 2022 will incur a 10% surcharge so don’t delay in registering!

Guests are welcome for this Congress. Anyone who has been around long enough to have experienced the previous Portugal Congress held in the mid 1990’s, will attest to its promise of a most memorable and spec‑ tacular event. Details for both events are on the FICB website (www.winebrotherhoods.org). Don’t miss out on these KOV membership benefits. (You can also find them on the www.kov.org HOME page and by clicking the NEWS tab.)

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Future international events are being planned. With the cancellation of the Wine Rating and Tasting Challenge in Budapest due to the War in Ukraine, the FICB has approved the Ladies of Pannonia’s request to hold the rescheduled event May 23-28, 2024. The Congress in Alba, Italy that was originally planned for 2020 and postponed to 2021 before ultimately being cancelled will have the right of first refusal for the 2025 Congress.

Geneva and Slovenia are offering to organize additional Wine Discovery Tours.

Despite the length of the pandemic, the FICB has fared very well and weathered the storm that challenged all of us across the globe. Membership has been maintained at 57 Brotherhoods in 24 countries with at least 34 Brotherhoods having taken the option to pay both 2020 and 2021 dues as a show of support of the FICB (the option to pay one year or both during the pandemic was offered to retain membership). As a result the FICB budget was well maintained, despite the lack of royalties from the cancelled Alba Congress and dues will remain the same at 150€ for 2022. Targeted areas for recruit‑ ment include Chablis and Macon in France. The FICB has asked that I contact Jean-Charles Boisset for poten‑ tial connections as he is a member of the Chevalier du Tastevin, one of the largest Brotherhoods in France.

The General Assembly in Paris was held by and large via Zoom on January 29, 2022, with members voting on the business matters remotely and of 38 partici‑ pants, 7 were present in person.

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Additional highlights include Presentation and promotion of the F.I.C.B. Diploma of Honor - KOV should be nominating any of our Su‑ preme Knight and Ladies who have contributed in an outstanding manner to the World of Wine. Currently we have nominated and attained recognition for JeanCharles Boisset, Gina Gallo and Allen Shoup.

Please check out the FICB website for more detail and information at www.winebrotherhoods.org.

Adoption of the modification of the statutes of the Federation, proposed by the Executive Committee and approved by the Board of Administration, aiming to:

Per Vitem, Ad Vitam!!

• Clarify the conditions for the renewal of the mandates of the members of the Board of Administration

By the way, I have been re-elected to the FICB Board of Administration for an additional 6 years. It is my pleasure to represent you!!

Pat Pingitore

~ International Emissary

• Specify the responsibilities, mode of designation and representativeness of the Vice-Presidents • Referring to the "F.I.C.B. International Charter of Wine Brotherhoods" adopted in 2015: Including the new types of F.I.C.B. events created since the last revision of the statutes in 2011, the "F.I.C.B. International Wine Tasting and Rating Challenge" and the "F.I.C.B. sponsored wine discovery tours “ • To give the possibility of voting by correspondence for the General Assembly, when external circumstances require it • Approval of the action plan for 2022, which, in addition to the promotion and development of F.I.C.B.'s international events, includes the promotion of our multilingual lexicon "Talking about Wine", the production of a "guide for the organization of competitions of blind recognition of grape varietals" for the use of wine brotherhoods, and the redesign of the website • Approval of the 2022 Budget with renewal of the membership fees (active member: 150€, associate member: 100€, admission fee: 50€) • Fixing of the date of the 2023 General Assembly on Saturday 4 February 2023 at 10:00 in Paris

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Nation's Capital Assemblage & Thomas Jefferson Harvest Dinner The Nation’s Capital Chapter of the Knights of the Vine held its 33rd Assemblage in conjunction with our Thomas Jefferson Harvest Dinner at the Walsh Family Vineyard, in beautiful Purcellville, Virginia. For the past two years, we have combined these two events. The first Thomas Jefferson Harvest Dinner was held at the Kennedy Center in 1988. This year we were honored to host the Grand Commander and Master Lady, Buddy and Trish Hagner at our event.

The greeting wine was a Shea Rosé of Pinot Noir from Oregon. Why you ask is an Oregon wine featured at a Virginia KOV event? Thomas Jefferson himself, sent Meriwether Lewis and William Clark on the expedition to the Pacific Ocean after the Louisiana Purchase. As you well know, the expedition ended in Oregon. We cherish our friends in the Oregon Wine Brotherhood and we sa‑ lute your Willamette Valley Pinots and their connection to Thomas Jefferson.

By Claire Cuccio 18

The Assemblage was called to order by Master Heralder Walter Rachele. The cadre filed in led by Master Com‑ mander Ken Haapala. The guests were all happy to be together as this was our only event of the year and we had much to catch up on.

We inducted two new Knights into the organization, Mr. Ray Herras and Mr. Kevin Henry. Mr. Herras was the principal among candidates and performed the rites of initiation on behalf of the class of 2021. Mr. Herras is an Information Technology professional for the Depart‑ ment of Defense and Mr. Henry is an Investment Ad‑ visor and Financial Planner. They both love wine, good food and good company and were warmly welcomed into our KOV family.

With the business and pleasantries out of the way, it was time to celebrate. Our Chef, Austin Schlener, is an ex‑ perienced chef, 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

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“I think it a great error to consider a heavy tax on wines, as a tax on luxury. On the contrary it is a tax on the health of our citizens.” ~Thomas Jefferson, 1818 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. Much of the produce used in this very special meal was grown on the farm he runs with his brother. Austin was eager to get back in the kitchen and create a new menu for us.

Proprietors Sarah and Nate Walsh were the perfect hosts and we started the meal with a toast of their own Rosé from Walsh Family Vineyard. This was paired with a scrumptious Parsnip Croquette and Fermented Garlic Aioli.

The next course was grilled cabbage and pickled carrot salad with tiny broccoli, chili flake bread crumbs and champagne vinaigrette. This was the hardest pairing of the night and a Walsh Family 2020 Viognier was selected to go with the salad. The cabbage was harvested two days before the din‑ ner from Austin’s Root & Marrow farm. Both the salad and the wine were delicious. This was followed by a seared scallop with vadouvan pumpkin bisque and toasted pumpkin seeds served with a beautifully sculpted Linden Vineyards 2014 Avenius Chardonnay from Pat and Walt Rachele’s cellar.

Jim Linden’s wines are always a favorite for the Thomas Jefferson Dinner.

Following that was an absolutely decadent herbed gnocchi and mushroom ragout with shaved comet cheese. This was paired with a Shea Estate 2017 Pinot Noir again from the Willamette Valley. The wine beautifully comple‑ mented the course; the food had all been fantastic so far and the Knights

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Bill, Martin, Stan

continued >>>

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NATION'S CAPITAL CHAPTER CONT’D FROM PREVIOUS PAGE

and Gentle Ladies anticipated the next course.

They were not disappointed when an impressive boeuf bourguignon short rib on grits with roasted celery root, purplette onion and fall pea shoots was presented. This featured another Walsh Family Wine – the Russ Mountain Merlot which was a perfect complement to the boeuf.

Mid-meal, Knight Richard Abelkis received a gift from Master Knight Walt Rachele of a bottle of Walsh Family 2019 Tannat, called “What Will the Women Drink?!” The story behind it was that a man came in and finding nothing sweet in the lineup asked the server, “What Will the Women Drink?” Upon hearing this, Sarah Walsh decided to name their biggest, boldest wine (that she helps blend), “What Will the Women Drink?”.

To finish the evening, Chef Austin treated us to a Georges Mill chevré pots de crème with husk cherry and thyme tuile. This was served with a Quin‑ ta das Carvalhas 2002 Colheita from Portugal. If you remember from last year, Georges Mill is a local dairy goat farm, specializing in artisan cheeses aged in a cave on the property.

At the end of the meal, Knight Charles Franklin presented Master Knight Walt Rachele and Forever First Guest, Pat Valas, two books as a thank you for organizing the past two Thomas Jefferson dinners and the rest of their ser‑ vice to KOV. The first, Dining at Monticello: In Good Taste and Abundance, combines recipes, essays and illustrations to provide a view of the renowned hospitality offered at Thomas Jefferson’s table with a blend of Continental and French culture and tra‑ ditions. The second, Thomas Jefferson’s Crème Brulée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America. As the story goes, Thomas Jefferson and James Hemings struck a deal

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in 1784 – Hemings would accompany Jefferson to Paris and while James mastered the art of French cooking, Jef‑ ferson studied the cultivation of French crops (especially grapes for winemaking) so they might be replicated in American agriculture. In exchange, for James’ coopera‑ tion, Jefferson would grant him his freedom. Together, they returned home to America with such culinary de‑ lights as pasta, French fries, Champagne, macaroni and cheese, and crème brulée.

The food and wine were exceptional as was the venue location in the hills of Virginia. The gala was a huge suc‑ cess as ultimately we welcomed two new members who appreciate the gastronomy and terroir of the Common‑ wealth of Virginia and the unparalleled blessings of the friendships to be found in our brotherhood.

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TOGETHER AGAIN! After a very long hiatus, the Los Angeles Chapter held a small gathering in July in the garden of Janet Hamilton, Vice Commander. Members brought wine from their own cellars and we enjoyed heavy appetizers. It was a welcome return, seeing friends face-to-face again.

We resumed our calendar on Sunday, November 28th when forty members and guests met at Casa Nostra Ris‑ torante & Bar in Westlake Village to open the Holiday Season. The restaurant hosted us in a private room with its own bar. Champagne, a French Rosé, was poured at five o’clock while we mingled and enjoyed bruschetta served family style.

Lucy Zheng,Ted & Debbie Ludford

Guest with John Hamilton and Lucy Zheng

A choice of main course offered Filetto di Manzo, a filet mignon, with arugula salad and shaved parmesan cheese; or Branzino alla Griglia, grilled filet of sea bass, with sautéed spinach.

We chose our wines from a selection: whites were a 2020 Chardonnay Au Bon Climat from Santa Barbara Coun‑ ty, and a 2020 Pinot Grigio Friuli Palazzo; our red was a 2015 Chianti Classico Castelgreve.

Patti Brundige, Bo & Randy Witt

Dessert was a sublime Tiramisu. What an opening to the holidays—friends, good wine, and great cuisine!

BY CATHIE SANDSTROM SMITH Commander Jim Hamilton and daughter Katherine Winter/Spring 2022

Los Angeles

The tables were arranged in an open square, which facilitated conversation and made it easy for the atten‑ tive wait staff to pamper us. Our first course was Insalata Tricolore, a mix of radicchio, arugula and Bel‑ gian endive lightly dressed with the delicious house Vice Comm. Janet Hamilton vinaigrette. It was followed and Kyle Witt by burrata cheese served with bruschetta and fried calamari. The next course was a trio of pastas, served individually: risotto with mixed mushrooms, gnocchi (potato dumplings) with basil pes‑ to, and a superb homemade pumpkin ravioli with butter sage sauce.

Cellar Master Chris Hightower led the Cadre Processional

Grand Commander Buddy Hagner addressed the Assemblage

Hill Country Austin

Assemblage at Hotel Granduca in beautiful

On Tuesday, September 7, the Austin Chapter of Knights of the Vine gathered for its annual Grand As‑ semblage; almost two-and-a-half years after the last one due to the pandemic. This year, the venue changed to the palatial Hotel Granduca, nestled in the rolling Hill Country, west of downtown Austin. With its Italianate decor and regal feel, the Granduca was perfect for this gathering of Knights and Gentle Ladies. The Hill Coun‑ try vistas made the night especially elegant.

Members and inductees gathered at 6:30 p.m. for a champagne reception and conviviality in the hotel’s foy‑ er. Then at 7:00 p.m., everyone took their places in the ballroom, “March Grandisoso” sounded forth, and the Cadre made its processional entrance. With the Cadre gathered behind him, Master Commander Jerry Gatlin welcomed the crowd and then inducted 24 new mem‑ bers into the chapter’s ranks. He noted that this was the largest class of new members in chapter history. He also expressed thanks to the Cadre members who pitch in to make the chapter work smoothly.

As the elegant multi-course dinner was served, Knights and Gentle Ladies renewed contacts, made new friend‑ ships, and talked about subjects such as the exploding Austin real estate market, politics (no shortage of topics there), and the qualities of the fine wines being poured.

Many of the participants decided to make a true night of it and stay in the hotel’s guest rooms until the next morn‑ ing. It was a great night of fun, friends, food, and wine.

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by Master Scribe Forrest Preece Photos by Charles Quinn Photography

Wines served at the Austin Assemblage included: 2010 Diebolt-Vallois Blanc de Blancs Brut This elegant blanc de blancs shows a pleasing vibrancy from the lively bead and bright acidity, both wellmeshed to pretty floral and spice accents and flavors of Gala apple, biscuit and lemon zest. Creamy.

2019 Chene Blue Rosé Bright salmon skin. Powerful, mineral-accented nec‑ tarine, raspberry and melon scents, complemented by citrus pith and floral nuances. Vibrant red berry, blood orange, nectarine and candied lavender flavors possess impressive depth as well as energy. Shows strong tension and repeating mineral character on the long, gently chewy finish, which leaves a floral note behind.

2016 Simonnet Febvre Chablis Les Preuses Grand Cru Ripe and bold but with great freshness. This is an impos‑ ing and elegant wine with a rich lemon-tart character.

Flinty and salty, a very long, super-elegant finish.

Occidental Pinot Noir Freestone Occidental 2016 Pale to medium ruby-purple, this wine has a bright, open nose of warm cranberry, rhubarb and pomegranate with raspberry and red cherry preserves plus notes of saline, orange peel, autumn leaves, rose petal and stone. Light to medium-bodied, it's packed with juicy red, perfumed

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Eva Womack and Terry Whorton

Ron Mullen and Lynda Carter Mullen were inducted by Master Commander Jerry Gatlin

fruits in the mouth, with very fine, softly grainy tannins and juicy freshness, finishing long and focused. There's a unique coastal signature to this very pretty wine.

Argiano Solengo Super Tuscan This is a full-bodied red (but not in an exaggerated manner) with plump and fruit-forward aromas of dark cherry, blackberry, plum, spice and sweet tobacco. The wine is balanced with excellent depth and mouth feel momentum.

Andrew Heller and Supreme Knight Ed Auler

Master Roving Ambassador Jan Burrow and Hugh Coates

Master Vice-Comm.

Randy Groves discussed fine points of wine characteristics with Gary & Alyson Baum

Graham’s 10 year Tawny A very pretty wood port with cherry, berry, walnut and chocolate aromas and flavors. It’s full-bodied and very sweet with focus, density and length. Fruity, yet pleas‑ antly earthy. continued >>>

Jo Carol Snowden and Allen Kemp

Kelley and Travis Lightfoot, Dana and Dennis Jakubowicz Maître de Partis Rose Betty Williams, Master Commander Jerry Gatlin and Supreme Lady Susan Auler Winter/Spring 2022

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Full Moon Boat Ride & Tasting on the Commodore On Wednesday, October 20, the Knights and Gentle Ladies of the Austin Chapter boarded the Riverboat Commodore for a paddlewheel-powered cruise on Lake Austin. The Commodore is an Austin legend, dating back many decades. In fact, some of the Knights of the Vine partiers remembered high school lake trips on it back in the 1960s.

The weather was perfect for an outdoor party and as the ship embarked from the dock, the assembled crowd began sampling the stellar wines being poured. Soon the sun set and the moon rose over the lake, making the hills west of Austin glow with reflected light. As the cool breeze wafted in, everyone relaxed and lively conversa‑ tions abounded.

The festivities reached a higher level when a delicious Mexican fajita buffet from The Hula Hut was served on the upper deck. Plates filled with chicken and beef fajitas, guacamole, and salsa were seen throughout the crowd. The wines selected for the party were perfect with the “just spicy enough” food.

The Commodore headed north up the lake and under the Loop 360 Pennybacker Bridge at a leisurely pace, then turned and went back to the dock. It was a night of fun, wine and camaraderie. No one thought to play the

The hills west of Austin were beautiful in the moonlight INSET The Commodore paddle wheeler was ready to welcome Knights, Gentle Ladies, and guests

Gilligan’s Island theme, but a few exclamations of “Per Vitem! Ad Vitam!” were heard.

Wines enjoyed included: NV Laherte Frères Champagne NV Barrat Masson Fleur do craie Champagne NV Phillipponnat Champagne Royale Réserve Brut NV Henriot Rosé Brut 2010 Diebolt-Vallois Blanc de Blancs 2012 Drouhin Vaudon Chablis 1er Cru Secher 2019 Fall Creek Vineyards Chardonnay, Certenberg Vineyard, Terroir Reflection 2014 Flowers Sonoma Coast Chardonnay 2016 Fall Creek ExTERRA Mourvédre, Salt Lick Vineyards 2016 Argiano Toscana Solengo 2012 Contino Rioja Gran Reserva 2015 Petit Gravet Aine Saint Emillion

AUSTIN CHAPTER CONT’D FROM PREVIOUS PAGE

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Hugh Coates and Jan Burrow Allan Williams took a moment to observe the passing scenery

Dorothy Drummer and Hugh Collins

Steve Tipton, Andrew Atsumi, Renee Butler, Master Commander Jerry Gatlin

Lawrence Browning and Curby Conoley

Ron Mullen and Lynnda Carter Mullen Rose Betty Williams, Beverly Newsome, Lynn Nolen

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Travis Lightfoot, Harvey Kronberg, Cindy Stone, Kelley Lightfoot, Gerald Stone Forrest Preece, Linda Ball, Rebecca Taylor

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Orange County

by this truly merry group. This year our Master of the Cellar, Bill Losee, decided to challenge us with a blind tasting of California Cabernets. The chosen wines were intended to educate and improve our palettes.

After all wines were poured, a vote was taken. The results of the tasting of these Cabernets, in order of preference, were 2018 Austin Hope, 2016 Jordon, 2016 Groth.

2017 Beringer Knights Valley Reserve, and 2017 Ray‑ mond Vineyards. Austin Hope, the overall winner, hails from Paso Robles and is somewhat fruit forward; a char‑ acteristic our group favors.

By Tom McCyrstal Our Annual Rate the Reds event was held on July 31 and hosted at the home of Knight Jeff Grether and his wife Sue who opened up their spectacular home on Lake Mission Viejo. Our members are no dilettantes when it comes to evaluating red wines. Each offering poured, whose label is carefully concealed, is scrutinize by all in attendance for clarity, color, nose, and, of course, taste after having been instructed in the formally accepted method for tasting a wine which includes gurgling!

Some embrace this manner of wine education and grow in wisdom and discernment, while others have made no progress and, yet, arrive at this annual event with glass in hand and enthusiasti‑ cally sample each pour of the grape barely able to distinguish a red from a white even though whites are non-existent in this an‑ nual event. It would truly shock true oenophiles who pride themselves on wine sophistication. Our little band of wine lovers grow each year as word leaks out about all the fun shared

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To compliment the various wines a wide variety of assorted foods were prepared by our Bill and Barbara Losee. A big thank you for all the effort that goes into planning and hosting such a great annual event.

On August 17 our illustrious group once again enjoyed a fun evening of great food, wine and entertainment at Quattro Caffe in South Coast Plaza Mall in Costa Mesa, California. As always, the evening commenced with a welcoming glass or two of wine and then we were on to the main event of the evening - a cooking class.

This class had a number of members participating in the preparation of each course making for quite an ad‑ venture. While guests remained seated and watched the

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courses being prepared, all enjoyed wine and a number of Italian songs performed by our instructor, Dominico, with many of us joining in. It was good times as our rambunctious group sang their hearts out to Frank Sina‑ tra and Dean Martin's oldie but goody tunes.

At the conclusion of the evening, we all received detailed recipes on how to prepare each course at home. We must thank Knight John Moreiko and his wife Cheryl for set‑ ting up this event. It’s quickly becoming another annual event since everyone enjoys it so much.

Knight John and Dianne Artim hosted our annual Holiday Party on December 4. Being in Southern California we are used to warmer weather, however, this year’s event was conducted in the evening chill that required us to don sweaters and coats. But don’t weep for us. We had a marvelous selection of fine wines and gastronomical delights to please the most discriminating palette and warm our hearts.

The evening includes our traditional yuletide gift ex‑ change whereby each of the members selects a gift wrapped bottle of wine and proceeds to eagerly tear off the wrapper. There are shouts of delight as a highly acclaimed varietal emerges. But it is usually short-lived as a knowledgeable Knight or Gentle Lady will uncere‑ moniously pilfer the bottle and slyly camouflage it so it will remain in their possession. Not to be denied, yet another Knight or Lady will claim the coveted wine and then, by degree of the Master Commander, it nestles in the arms of its joyful owner after it has been stolen twice, to be enjoyed on a future special occasion.

And thus our festive evening concludes and we all so‑ journ back to our homes well prepared for the Holiday season to continue. We are immensely thankful for the priceless gift of fellowship that is truly displayed in our community of wine lovers and good friends.

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HOUSTON CHAPTER CONT’D FROM PREVIOUS PAGE

The

Man who put

California on the Wine Map This month The Arbor is featuring The Brotherhood of the Knights of the Vine Supreme Knight Warren Winiarski, the distinguished Napa Valley winemaker who put California on the wine map when his 1973 Stag’s Leap Cellars triumphed over Bordeaux wines at the famed 1976 Judgement of Paris.

But Winiarski is not just a winemaker. Now 93 years old, he has a nearly 60-year history as a wine pioneer, philanthropist and conservationist. His story is as much an inspiration as it is remarkable, and KOV is privileged to honor this man who holds a place in the California Hall of Fame for his global efforts to showcase and preserve the quality and history of California wine.

Warren Winiarski was born in Chicago in 1928 and grew up in its close-knit Polish community. His interest in the humanities led him to attend St. John’s College in Annapolis, Maryland, and then graduate school in political science at the University of Chicago. As a graduate student of political philosophy, he traveled to Italy between 1954 and 1955 to research Niccolò Machiavelli and other political thinkers. This is where he discovered wine.

Winiarski returned to Chicago to complete his master’s degree and work toward a doctorate. He also became a lecturer in the Liberal Arts at the University but wine’s siren call continued to attract him. In 1964, he packed up his family and headed west. It was the beginning of the fine wine growing renaissance in Napa Valley and Winiarski wanted to be part of it. Winiarski started his wine journey as an apprentice at Souverain Cellars, and after two years, joined the Robert Mondavi Winery

as their first winemaker, while Michael Mondavi was fulfilling his duties in the National Guard.

While in Napa, Winiarski developed an appreciation for French wines, and this led to a vision for what he hoped to achieve in Napa; to produce Bordeauxstyle wines with the classical structure and elegance of French first growths but exhibiting the regional character of California. In 1970, based on his experience and his growing recognition as a winemaker, he was able to find a group of investors to purchase a former 50-acre prune orchard. They planted Cabernet Sauvignon and Merlot, naming the property Stag’s Leap Vineyards (known today as S.L.V.). In 1972, the family and another group of partners bought 44 more nearby acres as a winery site and in 1973 Stag’s Leap Wine Cellars opened its doors, not knowing that a wine revolution was about to occur in California, and in Napa Valley in particular.

The year was 1976, and Winiarski had just produced his second harvest (1973) at Stag’s Leap Wine Cellars when wine merchant Steven Spurrier organized a blind tasting of top California Cabernets and Chardonnays to match against Bordeaux red wines and White Burgundies. To everyone’s surprise — especially the judges, who were among the best tasters in France — the winning wines, in both the red and white categories, were from Napa, California. Stag’s Leap Wine Cellars Cabernet Sauvignon won first place among ten red wines. Today, a bottle of Winiarski’s 1973 S.L.V. Cabernet Sauvignon (along with a bottle of

By Nan McCreary continued >>>

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The Arbor

Winter/Spring 2022

Orange County

Warren Winiarski

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the top white wine winner, Chateau Montelena’s 1973 Chardonnay) is on display at Smithsonian’s National Museum of American History, chosen as one of the 101 objects that 'made America.’

The success of the 1976 Paris Tasting brought international recognition to California wines and set the region on the road to greatness that it enjoys today.

During this historic journey, Winiarski — as a key member of his generation — has continued to crusade for wine quality and has offered financial support and expertise to many philanthropic organizations, including the University of California at Davis, the St. John’s College Summer Classics program, the Smithsonian Institution’s National Museum of American History and the Brotherhood of the Knights of the Vine, where he was elevated to Supreme Knight of the San Francisco Chapter in 1986.

Winiarski has sold Stag’s Leap Wine Cellars but continues to grow grapes in his Arcadia Vineyards, which he purchased in 1996 and named “Arcadia” for its bucolic setting. The 85-acre vineyard, located in the Coombsville AVA in southeast Napa Valley, produces classic Burgundian-style Chardonnay and Cabernet Sauvignon grapes for Stag’s Leap Wine Cellars. Clearly, Warren Winiarski stands tall among our distinguished Supreme Knights, and we are proud to honor him in The Arbor.

rence Italy

Flo iniarski in Warren W

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1953

The Arbor (TA): When did you first discover that you had a passion for wine?

Warren Winiarski (WW): It happened in Italy when I was a graduate student at the University of Chicago. I loved the spirit of wine as a daily beverage there. It was a very pleasant discovery. Growing up, my father made wine for the family during prohibition — it was legal— but we used it only as a celebratory drink during special religious and secular holidays. This impression of wine in Italy had a very lasting effect, but it became submerged when I returned to the sobriety of the Midwest, where wine was not consumed regularly with meals. But then one day a friend brought my wife and me a bottle of wine to have with lunch. It may have been an Eastern hybrid, but it didn’t matter what it was, because that day I experienced wine as something different from what I’d experienced in Italy. Yes, I’d discovered a passion for wine, but on this day the wine truly revealed itself to me. I expect that many of the members of KOV have had this experience, where wine suddenly presents itself as something extraordinary, illuminative, and even transformative. It was a pivotal moment.

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TA: You must have been very enthusiastic and confident to pick up and move to Napa. Tell us about that.

WW: After that pivotal moment I began visiting stores, talking to salespeople, starting conversations with whoever would listen and reading books. I wanted to know, “What is this beverage that speaks to me?” “How is it made?” I wanted to know all the details of wine and its history. It grew into a singular preoccupation; to learn as much as I could about it.

The idea of making wine myself started to have some appeal. As my name suggests “Winiarski” in Polish means something like ‘winemaker’s son’. Maybe there’s a memory effect, because I remember putting my ear to those barrels of my father’s wine and hearing the bubbles of fermentation. That memory didn’t have a profound effect like my experience at that luncheon, but it became clear that I wanted to make wine to the exclusion of everything else.

TA: Tell us about your early experiences in Napa Valley.

WW: I had three major teachers when I came to the Valley. My first job was as an apprentice with Lee Stewart of Souverain. His wines were fantastic,

especially the white wines.

He taught me that there is no detail too small to be ignored. To make wine well, he said, you have to be attentive to the smallest detail or otherwise you would miss something in the process of turning grapes to wine. I stayed at Souverain Winiarski's children, Stephen, Julia and Kas, doing a pump over at Stag's Leap Wine Cellars for two years and then went to Robert Mondavi when he opened his doors in 1966.

I was the first winemaker, because his son, Michael had been called to serve in the National Guard before the first harvest. I was just thrown into the job after two years of apprenticeship. While Lee Stewart taught me to focus on every detail, Robert taught me that any aspiration for wine could be exceeded. These two poles — one that focused on the smallest detail, and the one that looked at the larger, strategic picture of wine and the aspiration for it — were very important lessons. My third mentor, André Tchelistcheff (widely considered the most profoundly influential winemaker continued >>>

Winiarski Family and Dr. Anthea M. Harti

Winter/Spring 2022

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Warren receiving "Spirit of California" medal for induction into the California Hall of Fame December 5th, 2017

in Napa Valley history) taught me that the goal of winemaking is to express beauty. He combined poetry and technical correctness to make beautiful wines. These three teachers were just what I needed to nourish my dreams and give them direction. I wanted not only to make beautiful wines, but I wanted them to be correct in a technical way. I didn’t want any faults or any imperfection because of lack of knowledge about winemaking and oenology.

But while I wanted my wines to be 100 percent correct from a technical and scientific aspect, I also aspired for poetry and beauty.

TA: What inspired you to start Stag’s Leap Wine Cellars?

WW: In searching for properties, I discovered a wine made by Nathan Fay, who had a vineyard in what is now the Stag’s Leap district. When I tasted his Cabernet, I said to myself, “This is a great place for Cabernet.” I loved it. It was the best I’d tasted in the Valley. When he poured that wine from the barrel, it was another one of those epiphanal moments. First it was the aroma; elegant and not too forward. On the palate it had contours and structure that were extraordinary. It gave me a sense of completeness, from the beginning to the middle to the end. The wine needed nothing more. Nathan’s land was not for sale, but the prune orchard next door was. I wanted something as close to Nathan’s land as possible, so we bought it. Later, as I learned more, my eyes were opened to the reality of how complicated ground is, but at the time I just wanted something adjoining his property. I expected that with the weather, wind speed and angle of the sun being so similar — and planting the same Cabernet clones he’d used — I hoped to reproduce the experience I’d had tasting his wine.

TA: How did you become involved in the Judgement of Paris of 1976?

WW: We were making wine and British wine merchant Steven Spurrier’s assistant, Patricia Gallagher, tasted our wines and must have told him to come here. He did

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come, and said he wanted to collect wines for a tasting he was going to have in Paris. He selected the first Cabernet we made at the new winery — it was a 1973 — and he bought the wine and had it sent to France.

By the way, after we won, I communicated regularly with Spurrier. We became very good friends, and agreed that we were “joined at the hip.”

TA: How did you feel when you learned that you’d won at the Paris Tasting?

WW: I had forgotten all about Stephen Spurrier. I knew he was going to have a tasting, but I just thought it would be at the school he had in Paris. I didn’t know about the competition or the comparison of California and French wines. I was in Chicago at the time, and my wife, Barbara, called and told me there’d been a tasting in Paris and that we’d won in the red category. I had no idea what the other red wines were, or who the judges were. My answer, because I was busy, was “That’s nice.” But then, as the phone started to ring and people started asking about the wine, I began to realize how important this was in the scope of the whole universe of wine. We knew we were making good wines. We knew we were making beautiful wines. But how beautiful?

To have the French tell you they were beautiful was wonderful. I didn’t want to get carried away and lose my grip on reality, but we were happy.

TA: How did the Paris Tasting affect the wine world?

WW: I call it a Copernican Moment. We now had an alternative to a hierarchy that was artificial — with France at the top of that hierarchy and the others below — and the alternative is that wherever there is great ground, good grapes and good winemaking, there is a possibility of making beautiful wines. The Glass Ceiling is no longer there. We can try, try and try, with the materials and knowledge we have, to compete on a high level. Italy, Spain, New Zealand, Australia and others have great places to grow grapes with very distinctive sites, and the wine world is no longer limited by that artificial hierarchy. We can aspire in ways we didn’t dare aspire to before. The Paris Tasting opened up new avenues for excellence. The tasting did something else; it lifted wine out of the “booze” category, where it had been for so long and degraded by prohibition. After the tasting, we had an opportunity to edify wine and change the vision of its capabilities.

The Arbor

TA: What has been your role in the wine industry since selling Stag’s Leap Wine Cellars?

of temperatures, for example. The revision is ongoing right now; it’s a more comprehensive approach.

WW: We sold Stag’s Leap in 2007. Our family had been discussing it for 10 years with counselors, and the time had come. I am still growing grapes. In 1996, I purchased land from Mike Grigch because I thought the ground was very good. The vineyard’s subsoil is made from diatomaceous earth, and is unique in the Valley. It was the source of some of Mike Grgich’s notable Chardonnays. I grow my grapes for Stag’s Leap, which puts my brand name “Arcadia Vineyards” on the wine.

TA: Tell us about your role in KOV?

TA: Your wine, as a winner in the “Judgement of Paris,” is on display at Smithsonian’s National Museum of American History. Tell us about that?

WW: This happened about 20 years ago. On one of the anniversaries, I called and asked them what they planned to do about recognizing the Paris Tasting.

It was a landmark in American agriculture, and I suggested they celebrate by having a bottle of each wine — ours and the Chateau Montelena Chardonnay — at the museum. They liked the idea, and everything grew from there. We also realized that what is accomplished in the wine industry won’t be noticed by everyone in the world unless we tell people about it. Now people know that wine and grapes have a high place in history.

For so long, during Prohibition, wine was just “booze.”

Wine is the only beverage that gives people a feeling of completeness. That’s not booze.

WW: I haven’t been very active lately because of the pandemic, but I used to go to all of the events that I could. KOV is absolutely an important organization.

Whenever I am asked to recommend an organization that loves wine and the pleasures of wine, I tell them about KOV. And I show people The Arbor. The magazine talks about the uplifting qualities of wine and how people spend time devoted to it. The Knights of the Vine and The Arbor have both shown in the clearest possible way that wine is not booze!

TA: What a wonderful life you’ve had! And what a wonderful contribution you’ve made to the wine industry in California, and the world. Thank you for taking time from your busy schedule to talk with us.

WW: I’ve had good questions, and people who are interested. Thank you for prodding me into having this discussion.

For more information on Warren Winiarski and his many accomplishments, visit www.warrenwiniarski.com.

TA: Where do you see the California wine industry going in the future?

WW: We have this thing called climate change. I am financially supporting the University of California at Davis in updating the original Winkler Scale, a technique for classifying the climate of grape growing regions (based on heat summation or growing degree days). It was created at UC Davis in the early 1940s, and was very helpful and indispensable in lifting up the California wine industry. It needs revision because there are ways of measuring physiological changes in the grape berries and the vines that we didn’t have before. Now we can take into account the influence of clouds, atmospheric moisture, wind speed and duration

Winter/Spring 2022

33

Master Sommelier Sudsy Torbeck (Master Lady) created and then pre‑ sented a program of understanding sparklers from Champagne, Cava, Crémant, and then to a Napa versus an Anderson Valley in July.

Lake Tahoe Summary

By Commander Ernie Grossman

Some use Covid as an excuse, others as an opportunity.

We could have hidden away in our dens, isolated in front of the TVs, hibernating through this health crisis or, as we have done, created an atmosphere of relative safety and get on with our lives. We are social beings and need the intellectual stimulation of others in an intimate setting.

Once the vaccines took hold by mid-year there was a new psychological freedom to reach out for that contact, even hugs for our long, missing friends.

So, we acceded to that demand and provided an active social calendar for the balance of the year and we were well rewarded by the attendance and overwhelming appreciation of our membership.

August found us at the epitome of fine dining, Dragonfly, where Chef Billy McCullough plied his magic with an Asian infused Franco menu and classic wines that included Pouil‑ ly Fuisse, Rioja, Chianti Classico.

Our much anticipated Assemblage brought us together in October. The folks at The Lodge at Tahoe Donner know how to treat us right which is highlighted in the spectacular food, wine, music, and, of course, the people.

November brought us a reprise of the Dragonfly Chef Billy McCullough evening. The demand for the first dinner was so great we had to provide an encore, but with a different menu. What remained the same was the magic, the same full house, and wine pairings that would knock your socks off. Thank you, Sudsy.

And finally, our annual Holiday event where our mem‑ bers are never charged for attending. Ecumenical in

Briefly, in May we visited the Engine 8 winery in Sparks, with an outdoor and indoor open veranda.

In June, the Toccata Symphony Or‑ chestra performed in the Gazebo on the front lawn at the home of Ernie and Margaret followed by a meet and greet with the musicians over a wine social.

Chef Billy McCullough applying his magic

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The Arbor

Jing Mackler, Peter Harris, Stephanie & Peter Bosco and Lynn Gibson

spirit; platters of ham sitting side by side with potato latkes and an array of delicacies all prepared by our Mai‑ tresse de Cuisine, Master Lady Dr. Mai Nguyen.

Looking ahead to 2022, we are partnering with the Chancellery Chapter to present at least nine events for the joint participation of both Chapters. In addition to winery visits, there will be a Crab Feed, visit to historic Virginia City from Reno by private rail car, and an af‑ ternoon of wine, food, and music from Italy. Check the KOV.org calendar and come see us. All are welcome!

WE STARTED WITH

BUBBLES…

By Veronica Rollman Kaufman

On July 18, Lake Tahoe Chapter Commander Ernie Grossman and Master Lady, Margaret Lewicki, hosted another lovely gathering in their beautiful garden in Truckee, California. The Grossman venue has been so appreciated for many years, but especially during this Covid time. Thank you to Ernie and Margaret!

Miles Adler, Eileen & Hank Lewis and Helen Trop-Zell

as well as informative presentations on the various bub‑ bling wines and champagnes.

Our three experts shared their knowledge with us. Sudsy taught us about the process, the blending and the meth‑ od of determining the style. Chik spoke on natural pro‑ cess wines and champagnes—the good, the bad, and the ugly. Finally Ron shared with us the fascinating history and evolution of champagne glasses back to Madame de Pompadour and “coupes” to the present day rethinking of replacing flutes with white wine glasses! He empha‑ sized the importance of serving the champagne really cold as well.

Our first tasting was Campo Viejo Gran Reserva Cava, an early pick, fresh flavored, bubbly wine produced in Rioja and made with a traditional method. It was well accompanied by Manchego, olives and crackers.

Second, we were treated to a Crémant; a La Petite Marquise happily married with mushroom, arugula and gruyère tart. We moved on to a lovely Mumm Napa Brut—Pinot Noir and Chardonnay—which complemented the crab and shrimp bisque. Moving continued >>>

Master Lady and Charge d’Affaires, Stephanie Andrysiak, with her com‑ pany, IDEE, prepared the lovely small plates that accompanied the tastings of a variety of “Bubbles”.

Three of our member/experts, Sudsy Torbeck, Chik Brenneman and Ron Fenolio, contributed their expertise

Winter/Spring 2022

35

LAKE TAHOE CHAPTER CONT’D FROM PREVIOUS PAGE

on, lobster mac and cheese was joined with Roederer Estate Brut from Anderson Valley. As if this was not yet enough, next came triple cream brie with a crostini and Pol Roger Champagne! A lovely champagne from Pi‑ not Noir, Chardonnay and Meunier. This imaginative and delicious mini feast was finished with biscotti and yogurt almonds accompanied perfectly with a Martini and Rossi Asti (Muscat based).

Dinner at Ernie's - Gordon, Annette, Margaret, Ernie

All of us at Lake Tahoe are looking forward to the next imaginative and delicious event with, hopefully, clear skies and sunny days!

The Assemblage!

On Saturday, the sixteenth of October, 2021, the Lake Tahoe Chapter assembled, in person, vaccinated, and delighted to be together once again, to celebrate our 21st Anniversary (now legal to drink?)

The Lodge at Tahoe Donner was the gathering place for 50 of our happy-to-be-together members, guests and inductees. We were all particularly pleased to be able to breathe again after a dreadful fire season which relegat‑ ed many of us to staying indoors and unable to enjoy much of the summer. But, true to Ernie Grossman’s weather karma, October 16 proved to be a crisp, clear sunny, fall day.

By Veronica Rollman Kaufman

Following the “Grand Processional” we welcomed three new knights and two new ladies into our chapter as well as recognizing and elevating four additional members.

The knights and ladies, who successfully passed the entry exams were Lynford Disbrow, Frank LiPari, Kurt Tomozy, Kim MacBeth and Anne Staehlin. Recognized and applauded to a higher status were Master Lady Kathy Huber-Halbardier, Vice Commander Stephanie Harris, Cellar Master Claire “Sudsy” Torbeck and Mas‑ ter Lady Polly Brenneman.

The Arbor

The happy group then retired to the dining room to enjoy hors d’oeuvres of assorted crostini, which included wild mushroom with fresh herbs, tomato, caper, and basil caramelized onion and tapenade and a second, also delicious smoked Scottish salmon on rosemary roasted focaccia with mascarpone, red onions and capers. Mumm Sparkling Wine NV, 2017 La Chablisiene Burgundy accompanied these goodies. Unlike prior years, we seated ourselves promptly rather than stand, wander and mingle. Covid has made changes to our habits!

Executive Chef Lew Orlady prepared his usual delicious dinner.

Sadly, this is the last time we will have the opportunity to enjoy this talented chef ’s hors d’oeuvres as he is retiring. Could so much time have passed already?

The first course was diver scallop with truffle celery root puree and salsa verde perfectly accompanied by a 2018 Trimbach Dry Riesling from Alsace. Our second course was a deliciously tender and perfect‑ ly cooked petit filet with Port wine demi glacé, scalloped potatoes and seasonal vegetables paired with a 2018 Chateau Gloria Saint Julien. Dessert was a decadent, delicious chocolate mousse with Chantilly cream joined by a 2001 Quinta Vesuvio Vintage Port.

All in all a delightful evening both celebratory and with the bitter‑ sweet tang of knowing that Chef Lew Orlady would not be prepar‑ ing another gourmet dinner for us. But, being together again, in person, was truly the pièce de résistance!

CONGRATULATIONS TO CLAIRE “SUDSY” TORBECK The WSET (Wine and Spirit Education Trust of London) Level 4 Diploma in Wines (DipWSET) is a three-year program out of London providing in-depth knowledge and understanding of wine and the global industry. There are six mandatory units, each focusing on a key element of the world of wine (viticulture and winemaking, marketing and distribution, sparkling wine, fortified wine, and the still wines of the world). One must pass every unit to gain the qualification (which is the precursor to applying for the Master of Wine pro‑ gram). Additionally, there is a research paper on a global topic assigned by WSET (“Natural Wine” was the topic for her paper and can be viewed at: www.sudsyscellar.com). The exams are all essay which requires a huge jump in knowledge and re‑ tention and include blind tastings and evaluations of 3 to 12 wines per tasting unit. The pass rate is around 35-40% and today there are only10,000 diploma holders around the world.

Claire “Sudsy” began this journey on the Som‑ melier/Master Sommelier route which focuses on service/hospitality and, while studying for her Advanced Sommelier, switched to the Master of Wine path with WSET which focuses on writing, education, marketing and judging of wines. This is the perfect storm for supporting KOV activities, creating food and wine pairings for dinners and delivering educational events.

In addition to the DipWSET certification, Claire also has achieved the Certified Sommelier level with the Court of Master Sommeliers, the French Wine Scholar (FWS) and is a Certified Specialist of Wine (CSW).

Barbara & Fred Ilfeld and Steve & Sally Johnson

Winter/Spring 2022

THE ANTONIN CARÊME MEDAL On November 1, 2021, Master Knight Ron Feno‑ lio became the recipient of the prestigious Carême Medal. His medal #193 is among a group of pre‑ vious winners that include the likes of Julia Child (#28). This awarded was established in 1969 by the American Culinary Federation, San Francisco Chapter, who states that this award is intended “to honor those rare individuals who have made extraordinary contributions to the culinary profes‑ sion, to education, to the advancement of gastron‑ omy, and to the culinary arts.”

37

The second half of

2021

saw the Lodi Chapter transitioning into

BUSINESS AS USUAL

Lodi

regarding monthly events & regular get-togethers

through a fascinating tasting of various cheeses and cured meats, paired with Lodi wines provided by the Chapter. The main takeaway was that the world of cheese is as varied, complex and potentially confusing as the world of wine. Production techniques, milk sources and other regional differences result in a wide range of styles and flavors for cheeses that may have similar basic themes. Or, to put it another way, cheddar styles can be as varied as chardonnay styles!

Our Lodi KOV Wine Club events were the regular monthly focus of our group. The July event was held at Berghold Winery and we were happy to be indoors as it was a scorching hot day. The Berghold tasting room is a sight to behold; full of antiques and displays col‑ lected by Master Knight Joe Berghold over the years.

Winemaker Miles Berghold led us through a detailed tasting of their estate wines including several stellar red blends. Between the wonderful wine and the beautiful surroundings, it was a fun afternoon.

December is the holiday season and Master Command‑ er Gordon MacKay continued the tradition established

by Master Commander Emeritus Ken Levy of hosting the Commander’s Christmas Party. Gordon and Annette welcomed members from the Lodi and Chan‑ cellery Chapters to their home just outside of Lodi. This is always a “bring wine and food to share” event, which ensures that there will be a great variety of Lodi wines and a superb spread of food. The weather cooperated and it really was a wonderful way to end our year of KOV events!

August found us at Klinker Brick Winery. Owner Steve Felten regaled the crowd with tales of the history of the winery and the various ups and downs of the wine business. Daughter Farrah (namesake for their Farrah Syrah – try some if you can find it) did her best to keep Steve in control, but that is a challenging assignment.

We learned a lot about KB’s national and international distribution and about the challenges of selling wine to the world. Klinker Brick has had much recent success in that regard, including placing in the Wine Spectator Top 100 with their Grenache Blanc.

It should also be mentioned that the Lodi Chapter has been busy planning and preparing to host the National Annual Meeting and Delegates Gathering in April. The weekend will kick off with several events in Lodi on Thursday and Friday, then move up to Murphys in the Sierra Foothills for Friday night, Saturday and Sunday events at Ironstone Winery. The renaissance themed Assemblage and dinner to recognize new Supreme Lady Gail Kautz will be an event not to be missed. We hope to see you there!

In September we landed at Woodbridge Uncorked, a local wine and beer establishment that features wines from Lodi KOV member Dr. Jim Grady of Grady Fam‑ ily Vineyards. Grady produces numerous wines, pri‑ marily red, but is distinguished locally by their produc‑ tion of Pinot Noir. Needless to say, Pinot is not a typical Lodi varietal and few growers/winemakers in this area have the nerve to deal with the “heartbreak grape”.

Dr. Grady is one of the few, and his wines are not to be missed if you get the chance to try them. This was a really fun and educational session in a unique setting.

continued >>>

Get it????... Shrimp on the Barbi

After skipping October due to harvest complications, we visited Cheese Central in downtown Lodi in November. Proprietor Cindy Della Monica led us

38

The Arbor

Cheese Central - Hungry group of cheese tasters

Cheese Central - Cindy explaining cheese of cheese tasters

Uncorked Bar with Grady Wines

Berghold Bar and Wines

Farrah Felten-Jolley of Klinker Brick Winery

Steve Felten of Klinker Brick Winery

Article by Gordon MacKay, Master Commander

Winter/Spring 2022

39

LODI CHAPTER CONT’D FROM PREVIOUS PAGE

One of the Many Benefits of Being

a KOV Member

By Master Commander Gordon MacKay, Lodi Chapter

This is a tale of a little Christmas KOV miracle... ok, it’s not exactly Dickens, but bear with me.

It all started just prior to Christmas, as my better half Annette, son/ski enthusiast Lincoln and I headed up to North Lake Tahoe for a quiet “ski Christmas”. Safely en‑ sconced in our lodgings in Crystal Bay (just over the state line into Nevada), we were prepared with extensive food and wine provisions.

Then came “the storm”. There had been quite a lot of snow in the days leading up to Christmas and then it really started to come down on Christmas Day. A white Christmas indeed! So much snow that I-80, Highway 50, and various other roads out of the area were closed. All of them. We were marooned.

Now this was not so bad, but at some point we would be required to vacate our cabin and where would we go with all the roads back to Lodi closed? People were sleeping in their vehicles as there were no local accommodations available, if you can believe it. That did not sound the least bit appealing.

The solution to this dilemma highlights the benefits of being part of the KOV brotherhood. As you know, there is a Lake Tahoe Chapter of KOV. I contacted the Lake Tahoe Chapter Commander, Ernie Grossman, who lives in nearby Truckee to tell him our tale of woe and he and his lovely wife Margaret Lewicki immediately offered to put us up until the roads back down the hill opened. We were saved! As soon as the roads to Truckee were open, we were out of the cabin and on our way.

This turned out to be one of the highlights of our trip!

We spent a lovely day with Ernie and Margaret, had a succulent rib roast dinner along with some great wines, and enjoyed the splendor of their beautiful home. The next day I-80 opened and we were able to safely return to Lodi. The entire experience was a great reminder to contact and visit local KOV members when travelling.

We all love food, wine and hospitality. Whether giving or receiving, it’s a joy to hang out with KOV people.

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Snowstorm Illuminated by Snowplow Light

The Arbor

Halloween and the

Holidays

By Beth Webb

Always an anticipated party, our Holiday Celebration was held at the home of Christina and Guy See. Guy’s delicious beef tenderloin was accompanied by an array of great wines and delicious party foods. While festive music played in the background, wine flowed late into the night before a roaring fire. Guests and members enjoyed plenty of Champagne, delicious Sauternes from Barsac, France. The after dinner crowd continued to gather over hot mulled wine on the screened porch.

Sheila Bentley, Debbie Meyers, Judy Fink, Vikki and Ronnie Moffitt

Winter/Spring 2022

Now we are anticipating an exciting 2022 Assemblage which will see several new member inductions, an el‑ evation and the introduction of new cadre members.

Our door is always open and we hope members from across our Brotherhood will join us for the celebration!

Marilyn Schubert, Holly Elkins, Guy See, Angie and Jim Lenschau,Tom Webb, Christina See Randy Meyers, Sandy and John Barrios, Teresa Owen, and Mike Fink

Steve Owens and Robert Meyers

Steve Owen & Bob Bennett

Tennessee

Halloween was the perfect day for the Tennessee chapter to celebrate Hallo-Wine. Holly and Walter Elkins were the perfect hosts as members and guests gathered in the Elkins’ four-season room. Members brought a great variety of wines to complement the German cuisine.

After blind tastings of several Pinot Noirs and Merlots, Commander Bob Bennett conducted the Annual Business Meeting. Plans were made for the annual Holiday party and the Assemblage to be held in March 2022. An assortment of sausages was cooked on the indoor grill and en‑ joyed with plenty of cabbage dishes and delicious desserts, but the star Beth Webb tasting some of the evening was the appetizer Tête de Moine on the table where Holly’s cleverly carved Girolle cheese scraper pumpkins sat alongside John Barri‑ os’ charcuterie board complete with a frightening skull covered in capicola! Tennessee members are not only good cooks, they are also very creative!

Spider woman and Tim the tool man's neighbor across the fence

Charting an Abundantly Cautious Path to Celebrating Friends, Food & Wine

By Tom McGurn, Monterey Chapter

Monterey

The Monterey Chapter of the Knights of the Vine used what Master Commander Richard Kehoe calls a nimble display of event planning to continue enjoying friends, food and wine during the days of abundant caution that challenged everyone in the second half of 2021.

The Monterey Peninsula is blessed with pleasant weather throughout the year so a majority of events were held outdoors. Pebble Beach’s Pier at Stillwater Cove event attracted 85 mem‑ bers and guests for the an‑ nual Pier Party. Wines from two vintners were poured including Gary Lyons and Stacey Schrad‑ er of Mesa del Sol and De‑ nis Hoey of Odonata. Lil‑ li-Anne Price, a noted lo‑ cal plein air artist, created a painting of the bay and Pebble Beach Golf Links which was auctioned to the participants. The pro‑ ceeds of her work and a silent auction enabled the chapter to continue its tradition of providing scholarship funds for the viticul‑ ture department at the University of California-Davis.

Friday Night Flights has become another tradition for the Monterey Chapter. In the second half of the year we were hosted by Scratch in Carmel Valley, Windy Oaks in Carmel Valley and De Tierra in Carmel. Scratch’s winemaker, Sabrine Rodems, loves her ability to utilize four geologically distinct areas in Monterey and Santa Cruz counties to craft her wines. Dan McDonnal and Alix Lynn Bosch, owners of De Tierra, use the translation

42

“of the land” as the cornerstone of their winery. It is in a section of the Salinas Valley that was often used by John Steinbeck in his writings. Dan is a recent member, having been inducted into the chapter at the November Assem‑ blage. The Schultze family, owners of Windy Oaks, were featured in the last edition of The Arbor. James Schultze, who manages the Carmel and Carmel Valley tasting

By Trish Hagner rooms, is a member of our Chapter.

The social focus of the chapter shifted from the informal outdoors and Fri‑ day Knight Flights events to the formality of The Assemblage in Novem‑ ber. Two icons of the area’s wine culture were elevated to Supreme Knight.

Ted Balestreri, originally from Brooklyn, moved to the Monterey Peninsu‑ la in 1957, and over the years became a national figure in the restaurant and tourism industries.

Ted is founding CEO and Chairman of the Cannery Row Company, Sardine Factory Restaurant, and Inns of Monterey – overseeing enterprises that attract more than 4 million visitors each year. His wine cellar at the Sardine Factory is consider as one of the best, if not the best, in the country.

Scheid Family Wines is celebrating its 50th anniver‑ sary in 2022. Founded by patriarch Al Scheid, it operated for its first 15 years as the Monterey Farming Corporation and sold all of its grapes to area wineries. Then it turned to using a grapes to glass approach. Al, children Scott

The Arbor

Supreme Knight Scott Scheid with his father, Supreme Knight Al Scheid

L-R New Cadre member, Ernie Scalberg with his wife Candy, New Cadre member Kathy Panetta with her husband Lou

and Heidi and longtime COO Kurt Golnick operate the company today. Scott, who received the Supreme Knight honor, joined the family business in 1986. Today Scheid vineyards stretch for 70-miles and cover 4,500 acres in the Salinas Valley. The area offers many microclimates allowing Scheid Vineayards 39 varietals to be planted in the location that is best suited to expressing the highest quality for that grape. Scheid has tasting rooms at the winery and in downtown Carmel.

In addition to Dan McDonnal, the chapter welcomed Kurt Grasing, Thomas Hood, Tom McGurn, and Frank Williams as new Knights and Linda-Lee Myers as our newest Gentle Lady. The Club at Pasadera’s chef Chris Moody presented a delicious amuse bouche and a threecourse dinner. The meal was complimented by 2019 Scheid Gruner Veltliner, 2018 Scheid Sangiovese, 2016 Daou Reserve Cabernet and 2009 De Tierra Late Har‑ vest Riesling.

Master Commander Kehoe welcomed two special guests - Buddy Hagner, National Grand Commander and Fred Dame, Supreme Knight and Master Sommelier. Five members were elevated to the Cadre. They are Richard Briscoe, Master of Argent Pour Le Vin; Colleen Dutertre, Master of Pairings; Kathy Panetta, Master of Complexi‑ ty; Ernie Scalberg, Master of Research and Young Seon Myong, Master of the Quill.

Holiday Party at Casa Abrego L-R Christine Chin, our host, Cadre member Stephanie Lee, and Marilyn Gustafson

The year concluded with an elegant Holiday Party at Casa Abrego. Cadre member, Stephanie Lee, invited the KOV to join her at this private club; an historic adobe in Monterey built in 1834. Decked out in Holiday splendor this venue served as a backdrop for the sparkling wine selection of Cadre Sommelier Colleen Dutertre.

The Cadre will repeat its nimble display of event plan‑ ning in 2022 to conduct as many gatherings as appropri‑ ate with today’s conditions.

Rachael Kehoe visits with new Cadre member Rich Briscoe at Scratch Winery tasting room Winter/Spring 2022

43

We also welcomed a long time member of the Monterey Chapter that had recently moved to Sacramento, Ineke Rose. What a joy to see the membership catching up with old friends after a long hiatus for many.

We kicked off our Holiday Season with a KOV gathering at the Brenneman house.

We were blessed with good weather and able to spread our 45 guests throughout utilizing the back patio for extra room. With the aid of outside heaters and hot soup we kept everyone warm and cozy. The wonderful wines that our guests brought to share helped with that also.

Dinner was three different soups made by Chik, some house-smoked salmon and cheese which started the eve‑ ning. One of our long time members, Doug MacGilvray, brought his yummy chili dip and Fritos; it is always a hit! Glenys Kaye, Debbie Fogerty, and one of our new members, Steve Siegel, were so kind to bring desserts to top off the meal.

Chancellery

OUT & ABOUT AGAIN! We kicked off fall with an event that we called An Old Wine Party. Jim and Glenys Kaye opened their lovely home and patio for the evening. The rules were simple: bring a red wine that is at least 10 years old or an interesting white wine. We had some very old bottles; the oldest being a port that Chik Brenneman brought from 1957. Beyond the age of the bottles were the stories that folks told about the wine they brought and why they wanted to share it. As happens when older wines are featured some have gone past their prime, but always interesting to taste. We had beautiful appetizers to start the evening and sliders and salads to have as our meal. Desserts followed with the ports that Chik shared. All the food was beautifully prepared by our members and some we hope will become new members. The evening was so welcome after not get‑ ting together since the crab feed in March.

On November 14th we celebrated the chapter’s Grand Assemblage. Like many chapters, we finally held our assemblage after having to delay it for almost a year and a half. We went back to the Granite Bay Country Club because they had treated us well in the past; we were not disappointed. After the enthronement of three new members, Claudia and Steve Siegel, and Steve Deas, we were able to enjoy a nice assortment of appetizers paired with a Crémant de Bourgogne by Louis Boullot and proprietary white wine blend of Semillon and Sau‑ vignon Blanc by Baker Family Wines. Our guests had a choice of three entrees: prosciutto and goat cheese stuffed chicken, almond crusted salmon or a petite chateaubriand. We paired it with a Chateau Bois Redon Bordeaux Superior. How fitting for the fall season, des‑ sert was an apple strudel that we served with a Chateau Miselle Sauternes. We were honored to have Master Commander Ernie Grossman and Master Lady Marga‑ ret Lewicki from the Lake Tahoe Chapter in attendance.

44

All in all, the events of 2021 were a smashing success!

The Chapter was able to contribute $1,000 to the UC Davis Scholarship Fund. The monies for this year’s donations were awarded to a graduate student working on a project that focuses on four different clones of the Petite Sirah grape. We look forward to our event schedule for 2022. There is a lot planned and we hope that you will check our calendar for any events happen‑ ing in Northern California should you be traveling this way; including our Assemblage weekend, May 20-22.

BY MASTER COMMANDER CHIK BRENNEMAN

The Arbor

continued >>>

Winter/Spring 2022

45

CHANCELLERY CHAPTER CONT’D FROM PREVIOUS PAGE

The main event will be on Saturday, May 21 when our Assemblage will be held at Rancho Roble Winery Vineyards (www.ranchoroble. com) with dinner in their 20-year-old vineyard under the stars. A four-course meal will be served, and the entire evening will be one to remember.

Pastoral Placer County

Wine Region

By Glenys Kaye

You may know that Sacramento is the capital of California, but did you realize it’s close to the budding Sierra Foothills wine region? Wet your taste buds and get ready to explore the Placer County Wine Trail May 20-22, 2022. The Chancellery Chapter in Sacramento, California is planning an exciting three-day weekend to this destination, an area that is probably unfamiliar to wine enthusiasts who come to California seeking the more famous areas of Napa and Sonoma.

Placer County extends from the northern foothills of the Sierra Nevada mountains, approximately 100 miles from both San Francisco and Napa and 30 miles from the center of Sacramento and extends to the eastern shores of Lake Tahoe. Most of the vineyards are in the rolling, oak-studded hills at elevations ranging from 500 to 1500 feet. The climate is Mediterranean, featuring warm days and cooler nights. The wine grape varietals of Italy, Iberia and the Rhone areas perform well in this area.

There are 25 wineries here. Most are family-owned, which provides for a less commercialized and more personal wine tasting experience. The vineyards are small, and the winemakers are usually on hand ensuring a friendly and more personalized tasting experience.

46

Rancho Roble is a family-owned winery established in 2003. The Syrah vineyard was planted in 1999 and two Barbera vineyards were planted in 2000. The Barbera grape was selected because of its rich history in the area. The Italian Barbera was introduced to Placer County by the 49ers during the 19th century Gold Rush. This varietal is particularly well-suited to the soils and oak savannah micro-climate of the Placer County Sierra Foothills where the vineyard is located. The current owners, and former neighbors of the writer, purchased the winery in 2015 and have gradually transformed the venue to offer events around the pond, the patio tasting area and within the vineyard.

The Assemblage will include a small silent auction to raise funds for scholarships for oenology students as part of our evening. This is our way of giving back to the community.

Friday evening will be a casual get-together at the home of Lee and John Ford who are part of a KOV enclave in Auburn. We ask guests to contribute a bottle of wine and a nominal fee for this fun evening in the Ford’s Garden where we will be enjoying wine with other wine-lovers.

On Saturday morning, before the Assemblage, guests will have ample opportunity to explore and taste in the wineries along the Placer County Wine Trail. Details are easily available from www.placercountywine.com The weekend will conclude with a brunch Sunday morning, which will be held in the Roseville area. The events will be priced separately so you can decide whether you would like to attend one or more. For those people traveling from out-of-town, there are many hotel/motels along the Hwy 65 corridor from the exit off I-80 at the outskirts of Roseville.

For more information and to rsvp for this great weekend, please contact glenyskaye@outlook.com.

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 4448 W. 12th Street, Houston, TX 77055-7204 ___________________________________________________________________________________________________

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 2022

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Gulf Coast

The Gulf Coast Chapter gathered together with Gentle Ladies and Knights and prospective members to celebrate HALLOWINE at The House of the Jackson Pearl in Ocean Springs, our artsy craftsy community on the Mississippi Gulf Coast. The Jackson Pearl is a newly renovated building that has been converted to a quaint and beautiful destination that takes you back in time to celebrate life and culture. The members and guests wore creative costumes that took away any controversy about wearing or not wearing a mask. Masks were ubiquitous.

And they varied from beautiful creatures such as deer accompanied by a real deer hunter to scary woodland creatures and even scarier otherworldly haunts. Each of the members brought wine from across the globe to be shared with the group and KOV provided delicious delicacies that included a giant charcuterie board with a variety of meats, cheeses, sweets, and savory delights.

A fine time was had by all, but the evening could not have been complete without a good old-fashioned costume contest. After a fine amount of jousting, the winners of the contest were the Joker and his consort, none other than Harley Quinn. They were awarded with a wine basket that will keep them warm and happy for many cold wintery nights to come!

The group gathered again for JINGLE AND MINGLE that was held at the Master Commander’s beautiful and newly decorated home overlooking the waters of the Gulf Coast. A large contingent of the Gulf Coast Chapter arrived at John and Adrienne Boothby’s home and found themselves welcomed by a larger than life wine celler—yes cellar—but above ground in this

ocean front community. Members brought wines and hors d'oeuvre that were shared throughout the evening.

The wines originated from vineyards around the world and no one left the evening without finding something that fit his or her fancy. A lot of tasting and sampling was enjoyed and small groups could be seen throughout the house swirling and sipping and savoring the excitement.

One of the members declared that the event was not so much of a holiday party as it was like a family reunion since many had not seen each other in person for over a year. Merriment abounded and the group made plans for the upcoming Assemblage that has had to be cancelled several times due to staffing shortages in the area due to the ever looming Covid. But Covid is no match for wine and it’s miraculous ability to raise the human spirit well about any global pandemic.

And let it not be said that the Mississippi Gulf Coast Chapter is without its full complement of royalty. Mardi Gras was celebrated by the famous and infamous kings, queens, dukes, maids and just great folks who love to celebrate all of the revelry of Mardi Gras. WINEDOWN WEDNESDAY was the day of meeting for the Knights and Kings and all manner of important folks at the newly opened BoHo Biloxi Social House. Glasses were raised to another year of Mardi Gras and to a new year of fun and frolics with the Gulf Coast Brotherhood.

By Adrienne Boothby

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Winter/Spring 2022

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Willamette Wine Country

Adventure

By Sean and Pam Curry, Austin Chapter

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We have been aware for some time that the Willamette Valley of Oregon was a top region for Pinot Noir, and in September we set out to explore the area for ourselves.

Being our first trip to this wine region and having already been impressed with the wines available in local shops, we were excited to explore the offerings only available in small quantities at the wineries. The Willamette Valley is easily accessible, generally located within an hour from Portland. Although relatively young, the region has grown to over 500 wineries and the diversity of styles is high. The northern Willamette Valley region currently contains nine sub-AVA’s showcasing the subtle differences in soil and climate. Pinot Noir

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and Chardonnay dominate, with a few other varietals dotting the wine offerings of many tasting rooms. Most wineries are located on hillsides to avoid the alluvial soil in the valley. Subsequently, many tasting rooms have created welcoming patios and offer stunning views. We found it very easy to linger after a tasting and revisit our favorites. It should be noted that most tasting rooms were appointment only and discouraged any external food or picnics, instead offering paired food items, cheeses, and charcuterie.

We based our stay near the town of Dundee on the eastern edge of Dundee Hills due to its central location to many of the wineries on our itinerary and the access to the Pacific Highway. Dundee has over a dozen local tasting rooms, which makes it convenient if a shorter

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Ponzi Vineyard

Sean & Pam Curry

visit was all that was possible. Argyle’s Tasting House and winery is central to town and was our first visit. Argyle offers several options including a flight of their spar‑ kling wines in addition to Pinot Noir and Chardonnay.

The property once was home to a hazelnut processing plant so perhaps there is no coincidence that the 2019 Nuthouse Pinot Noir was our favorite. Just a few blocks to the west resides the Purple Hands Winery headed by winemaker Chad Wright, son of Willamette pioneer Ken Wright. Their slogan, “Honesty of the site & Pu‑ rity of the clones” rang true throughout of our flight of several single-vineyard Pinot Noirs. Difficult to pick a favorite, however, the 2018 Wichmann Vineyard Pinot Noir emerged as ours with its rustic cherry and clean mineral notes.

Tasting room at Ponzi Vineyard

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Just to the west of Dundee at a higher elevation and at the end of Breyman Orchards Road, are two gravity flow wineries with ties to Burgundy. Domaine Serene Winery, founded in 1989, sits among the Evenstad Estate vineyard offering stunning views from its winery tasting room and spacious patios. We had high expecta‑ tions based on the praise from friends and publication reviews, and their Pinot Noirs and Chardonnays are certainly worthy of the accolades. One notable bottling is their 2019 Coeur Blanc, a barrel fermented full-bodied white wine produced from Pinot Noir grapes. Across the road is Domaine Drouhin Oregon. Founded in 1988 with Dijon closes from Burgundy, this winery includes a tasting patio that overlooks their hillside, valley, and on clear days, Mount Hood which is over 65 miles to the east. Their motto is “French Soul, Oregon Soil”. We experienced this first-hand with our tasting flight which included side-by-side pours that compared both Pinot Noir and Chardonnay from Domaine Drouhin Oregon with the family winery of Joseph Drouhin.

Moving further to the west, just outside of Dayton, is the Stoller Family Estate. This property, once a turkey farm, is now home to estate vineyards and two tasting rooms. We found ourselves lingering on the very large, terraced outdoor area overlooking a large oak tree and rope swing which appears to chaperone the hillside vineyards. Their tasting flight included well-balanced estate Chardonnays and Pinot Noirs as well as a Bordeaux-blend from their Columbia Valley winery History. We then travelled to Carlton to visit Ken Wright Cellars. With much of the history of Oregon Pinot Noir linking back to Ken Wright, it was engaging to visit the converted railway station that now serves as his tasting room. As Ken is credited for helping classify and drive approval for several of the AVA’s in Willamette Valley, likewise his winery produces over a dozen single-vineyard bottlings with a focus on offer‑

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Domaine Serene Winery

ings from these regional AVA’s. Their motto “Source is Everything” was clearly evident through our flight as we had the chance to compare and contrast his Pinot Noirs from several AVAs from top vineyards. Notable was the west-facing Tanager Vineyard Pinot Noir from 2018 framing deep black cherry and plum fruit into a long, balanced finish.

Northwest of Dundee, located on a hilltop overlooking the Chehelem Creek is the Penner-Ash Wine Cellars.

We started our visit with an educational vineyard walk while sampling a few pours from the same estate vineyard. The valley view was enhanced by the sloped rows of Pinot Noir grapes ripened to near perfection and awaiting harvest. While their estate is only currently planted to 15 acres, they source grapes from several top vineyards across the neighboring AVAs. We tasted an array of diverse and complex Pinot Noirs, an exceptional 2020 Rosé of Pinot Noir, and a 2020 Viognier from the Rouge Valley that offered up a striking floral nose backed by viscous stone fruit and a touch of earthiness.

Sitting just on the other side of the Chehalem Creek in the Ribbon Ridge AVA is Beaux Frères Vineyards.

The day we visited, the winery was very busy with harvest and crush. Our rustic patio seating overlooked the on‑ going sorting as ton after ton of Pinot Noir grapes made their way to the destemmer on their way to becoming part of the 2021 vintage. Their staff was exceptionally knowledgeable and keen to explain their techniques employed during the estate farming and ongoing crush.

Each of their Pinot Noirs were spectacular with the 2019 Sequitur Pinot Noir edging out as our favorite of the day.

Penner-Ash Wine Cellars

anniversary, and, although one of the oldest wineries, the facilities are state of the art and include a modern tasting facility and gravity-fed winery. We were treated to a broad array of Pinot Noirs, preceded by a dry, refreshing 2016 Brut Rosé sparkling wine. The 2017 Laurelwood Pinot Noir stood out for its balanced red fruit, density, and long finish. Also notable was their 2019 Armeis, a variety rarely seen outside the Piedmont region of Italy.

Lastly, after an introduction to Fullerton Wines during a Knights of the Vine virtual tasting in March 2021, we arranged for a tasting at their Portland wine bar and tasting room. We were seated inside the cozy tasting room, although they also have streetside patio seating.

Each of the wines was as good as we remembered with the 2017 Momtazi Pinot Noir continuing to top our list of favorites. We were fortunate to taste through a number of other exceptional Pinots including the 2017 Tenebris Pinot Noir generously offered via Coravin.

Our trip concluded, and high expectations met, we checked our newly filled shipper cases at the airport and boarded our flight back to Austin. Realizing that we have only scratched the surface, another trip to Willamette is clearly in our future to further explore this beautiful and growing wine region which has so much to offer.

Stoller Family Estate

Alas, as our time in Willamette came to an end, our travel back to Portland included a tasting at Ponzi Vineyards.

This beautiful winery is set atop a northwest-facing slope in the Chehalem mountains. Ponzi is celebrating its 50th

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

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

Order #FICB

$75.00

shield with motto

maltese cross

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

Order #MCR (with ribbon) $39.00 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) $49.00 Order #MW (w/o ribbon) $35.00

KOV Chapter ___________________ KOV Rank ______________________ Please send me the following items: Qty.

Item #

Price

Amount

Sub Total Priority Shipping $6.95

This cloisonné Shield with Motto is green and red with gold lettering and comes with a military clutch fastener.

Order #SM $10.00

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

lapel pin (Shown actual size) This cloisonné pin is a miniature of the Knights of the Vine emblem. It has a gold background with pale green and red. It comes with a military clutch fastener.

Order #LPP $7.00

Make check payable to:

blazer crest emblem

lapel rosette

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

Order #LPR $12.00

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(Shown 50% of actual size) This handsome emblem is embroidered with threads of gold, green and red. It comes with your choice of either a “clutch back” with 3 pins & clips or a magnetic bar for quick and easy mounting and removal.

Order #BPEP (Clutch Back) $36.00 Order #BPEM (Magnetic Bar) $36.00

Knights of the Vine 4448 W. 12th Street Houston, TX 77055-7204 Tel: 844 - 440 - VINE (8463) per vitem!

ad vitam!

You may order these items on the KOV website store

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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: 949-500-2494 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 19 Aviara Court Napa, CA 94558 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 4448 W. 12th Street Houston, TX 77055 844-440-8463 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 4448 W. 12th Street Houston, TX 77055 844-440-8463

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

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

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

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®

the brotherhood of the knights of the vine

P.O. Box 6743 Santa Rosa, CA 95406-6743

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

per vitem! ad vitam!

Through the vine, toward life!