IWFS The Bluffs Food & Wine Gazette December 2019

DECEMBER 2019

The International Wine and & Food Society IWFS Americas, Inc. 2019 Douro River Cruise Part 4 June 11, 2019

ALSO INSIDE: Aging Wine - A Comparison of Wines from Different Vintages Recipe: Portuguese Custard Tart “Pastel de Nata” A publication of the Council Bluffs Branch of the International Wine and Food Society

A publication of the Council Bluffs Branch of the International Wine and Food Society

President's Comments Hello All, First a big thanks to Tom and Mary Murnan for hosting us for the November event at Le Bouillon. Everybody who attended learned a lot about the wines of Paso Robles, and were treated to an all around nice event.

The next event coming up is the ever popular President’s Dinner. Jill and I will be hosting this year’s event at Flemings Steakhouse & Wine Bar. The club has never done an event at Fleming’s and I am looking forward to a great evening. We will compare wines from the old world, with wines from the new world, and combine that with a fantastic menu prepared by one of the best young chefs in Omaha, Raphael Ponce.

The event is limited to the first 55, so please make your reservations quickly, as the event will sell out. This will also give you a last chance to get any shots in at me, as it will be my final event as President of the club.

I hope everyone enjoys a fabulous holiday season!

Cheers,

Joe Goldstein Cover Photo: 16th century Palácio de Mateus (Mateus Palace) near Vila Real, Portugal. Photo by Wayne Markus.

“Either give me more wine or leave me alone.”

— RUMI

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A publication of the Council Bluffs Branch of the International Wine and Food Society

I

am afraid we Americans drink so much young red wine that when we happen upon a aged bottle, we don’t know what to think, many times declaring a bottle moribund when it is just coming together. We have become so numb to high tannins and bracing acidity that we have come to expect that is what wine is supposed to taste like. Yet there is a reason we age wine. Dave and Tabitha Thrasher hosted a very interesting tasting that addressed this topic.

Read more about this topic in the Event Report.

Wayne Markus gets onboard with the IWFS Douro River Cruise in Part 4 of our series, sailing upstream to Régua and disembarking to explore the Mateus Palace.

Mateus rosé hit the American wine scene in the early 1970’s and was selling 4 million cases in the USA alone.

It was medium sweet and a bit frizzante. It’s popularity has since vanished here, after parent company Sogrape sued its American importer in 1983 and now cannot find a new importer. The palace, however, was quite regal and formal, with its 17th century facade and interior, and 18th century garden modeled after Versailles. Sogrape used the money it made from rosé to invest in other wineries, notably Sandeman. Wayne delves into the information Rupert Symington gave at the evening meal aboard the Queen Isabel. Head of the Symington Family Estates, he represents Graham, Dow, Warre, and Cockburn Port lodges. Wayne also brings us some Port History from Richard Mayson’s book Port and the Douro.

I am not old but mellow like good wine.”

— Stephen Phillips

The owners of Uniworld cruises is Beatrice Tollman and her husband Stanley. She is a self taught chef and founder of Red Carnation Hotels.

Many of the recipes for the cruise dinners were provided by Mrs. Tollman. One of the favorite desserts of the Portuguese is Pastéis de Nata, a custard tart. The ship’s pastry chef, Liliana Soares, provided the passengers with this recipe. Thanks to Connie Martin for passing it along.

Bon Appétit!

Tom Murnan

A publication of the Council Bluffs Branch of the International Wine and Food Society

EVENT REPORT:

AG I N G W I N E— A Comparison of Wines from Different Vintages Story & Photos by Tom Murnan

“T

o age or not to age? That is the question. Whether ‘tis nobler in the mind to suffer the slings and arrows of callow wine, or take arms against a sea of immaturity, and by cellaring, mend this?” Apologies to Shakespeare’s Hamlet, but that was one aspect of Dave & Tabitha’s event where they compared young wine to older wine from the same winery...a vertical tasting so to speak. This was a very interesting tasting exercise, just the reason we all joined the IWFS. I have thought for a long time that many of our members do not know what a well aged wine tastes like, partly because they don’t have cellars with aged wines in them, and partly because even our own Branch Cellar has not been in existence long enough to have wines aged many years to perfection. We, as Americans, tend not to have the patience to age our vinous treasures to their optimal level. As a result, we are so used to drinking young wines that when we get an older one, we start thinking it is starting to go under the hill. Gone is all the bright acidity, heavy, noticeable tannins and somewhat raw flavors that shock but also slightly un-tune your palate. But that is why you age wine, right? Wine lovers who make pilgrimages to Napa, Sonoma and elsewhere surely have noticed how raw their palate feels after a day of drinking one or two year old Cabernet Sauvignon, Syrah or Merlot.

Your poor mouth feels like it is coated dry with chalk (the rough tannins) and your

tongue hurts along the edges (the high acidity). I admire those professional wine reviewers who have to put up with days of tasting unready wine. Yes, there is a reason to age wine. You want to soften all those hard edges, integrate all those flavors and textures together, and make your wine drinking experience pleasurable.

Our comparison of older wines to younger at the Thrasher / Supportworks headquarters was a great didactic exercise, and was Dave Thrasher’s intention.

The wines came from a smorgasbord of sources: an auction, a winery, a local wine shop, and our Branch cellar. We had 45 attend, 9 of which were guests. It was a Nebraska Football evening, with the game starting at 6:30, so we began our feast earlier than usual at 4:00 p.m. John Benker catered the event and worked from the Thrasher lunch room.

We started out with our appetizer plate and quaffing wines. A nice charcuterie plate of several kinds of thinly sliced meat (prosciutto, salami, a spicy ham), blue and hard cheeses, cooked mushrooms, fresh figs and cherry tomatoes were accompanied by your choice of sliced baguette rounds and/or several kinds of crackers.

This was washed down by Gloria Ferrer Blanc de Blancs, Ferrari Brut NV, and Amici Chardonnay Sonoma Coast 2016.

We were called to table for our First Course: Local Rabbit Sausage. A Lyon style of sausage [Lyon is the gastronomic capitol of France], the sausage included ingredients of ginger and juniper berries.

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The banger sat on Potato Gratin with a very Burgundian sauce of Dijon and Pommery mustards that was cooked in shallots, white wine, and chicken stock. Red pomegranate seeds topped the dish to add a splash of color. I was very impressed with the lightness and fine texture of the sausage. The rabbit seemed lean and not at all greasy or coarse. It was appropriate that we compared our two Château Beaucastels to this Burgundy inspired course since Châteauneuf-du-Pape (CduP) is not all that far from Burgundy.

We got to delve into the 2014 and 2004 Beaucastels, both CduPs. I always recommend tasting the wines alone first, without the influence of food, to get a true picture of what they are like. Once you introduce food, you change the whole equation, sometimes by ameliorating and hiding tannins, acidity and other out of balance flaws. Hence the old French wine buying adage “Sell on cheese, buy on bread.” The bread is neutral and will give you a true version of the wine’s attributes, while the cheese coats your palate, making a poor wine taste better than it really is...until the cheese wears off. I found the 2014 a touch grapy and raw, approachable but closed in right now. It’s 10 year older brother showed no signs of decrepitude. It had aged beautifully and was nicely balanced with deep, well integrated, complex flavors on the palate.

Composed of 30% Mouvedre and Grenache, the Wine Advocate (WA) estimated the 2004’s prime to be in 2029. The 2014 prime was estimated to be 2026 by the WA. The 2004 was my favorite, and the wine of the night for me.

We moved on to the Second Course.

Lamb Osso Bucco awaited us, accompanied by a White Bean Cassoulet side, roasted tomatoes and a Pan Sauce. The sauce was made of tomatoes, onions mirepoix, and braised in veal and chicken stock. Mirepoix is defined as a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon, and is used especially as a basis for soups, stews, and sauces The beans were cooked with pancetta, sage, rosemary and roasted tomatoes. The lamb was delicious and falling off the bone, while the cassoulet was a very French accompaniment. >

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< Probably our most dramatic difference between a younger and older wine came with this pairing of 2015 vs. 2002 d’Arenberg Shiraz “The Dead Arm.” Hailing from the McLaren Vale of southern Australia, this is Shiraz at its most muscular. The term “dead arm” refers to a vine disease, Eutypa Lata, which is common in older vineyards. A fungus grape canker, it causes one branch of the vine to slowly die, which results in the concentration of grape bunch flavor in the other branch by reducing the yield.

I found the 2015 crazy young to be drinking such a tannic monster so early in its development. Dave started decanting his bottles at 10:00 in the morning, starting with the 2015 d’Arenberg. He then double decanted it two more times, and it was sitting in the glass for a few hours. All this decanting did little to soften the granite tannins and open the wine up. It is a good thing they don’t arrest people for wine abuse! This was the definition of wine infanticide, but it was perfect for a learning experience of why you age wine. Closed in and tight fisted, it never did relax. The drink date on the 2015 is between 2021 and 2034.

The 2002 has had 17 years to develop and soften. With black cherry and black berry flavors dominant, it was, still a tad bit tannic but still powerful. The Wine Spectator (WS) and WA say to drink by 2020, but to me, it could age another 5 years without a problem before it starts to fade.

Our Third Course had the staff deliver a Center Cut Filet of Beef. Sitting on a bed of coarsely ground Parsnips, other veges surrounded the beef: Truffled Sweet Peppers and Glazed Carrots.

A tasty Peppercorn Beurre Rouge was our sauce. The parsnips were sharp and lively, but I got no truffle flavor out of the peppers. The sauce was a red wine reduction, cooked with shallots and green peppercorns. > Page 7 · 2019 ·

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< Originally, there was supposed to be a pair of Keenan Merlots. But Dave had access to another vintage, so he went with the trio. We had, then, the 2004, 2009 and 2015 Keenan Merlot “Mailbox Vineyard” Spring Mountain Reserve. The 2015 is quite young, and because it was a Merlot instead of a Shiraz, the 2015 was not as tannic as the 2015 d’Arenberg. It had a lot of plum and mulberry fruit flavors. The WA says it is optimal from 2017 to 2029. The 2009 was still tannic at 10 years old.

With leather and dark cherry flavors, it was flagged as “early” for drinking by the WA. Antonio Galloni originally gave its prime from 2012 to 2017, but reassessed it a year later in 2012 as best from 2015 to 2029. My second favorite red wine of the evening was the 2004 Keenan. I thought it was just beginning to come to its peak. Everything was starting to come together: the smooth, round tannins and the berry fruit and nicely balanced acidity. Robert Parker himself first gave it a peak enjoyment window of 2006 to 2021, but 7 years later raised its score to 94 (from 91) and extended the window to 2024.

Dessert was Peach Cobbler with Coneflower Vanilla Bean Ice Cream, Caramel and Glazed Pecans. Coneflower is an Omaha favorite ice cream provider.

Sporting a mint garnish, it was rich and pleasing. The Myrat Sauternes 2007 was a good choice for a “sticky” wine. Honeyed and sweet, it went well with the peach and ice cream.

So, does it pay to age wine? I would answer with a resounding YES. My two favorites were the older Beaucastel and Keenan wines. Many thanks to Dave Thrasher for his educational event.

Thanks as well to all who were tasked with decanting (brother Dan, for example), Co-host Tabitha, Amy Gunn who worked on name tags and seating, and of course Chef John Benker and his talented staff who prepared a wonderful meal that highlighted all the wines.

We then stayed afterwards to watch Nebraska get its clock cleaned by Minnesota 34 to 7. Ouch! But the venue was great with multiple big screen TVs, delivered pizzas, snacks, leftovers, and BYO bottles of wine.

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A publication of the Council Bluffs Branch of the International Wine and Food Society

THE INTERNATIONAL WINE AND & FOOD SOCIETY IWFS AMERICAS, INC. 2019 DOURO RIVER CRUISE PART 4 JUNE 11, 2019:

V IL A R E A L , PI N H AO EXCU R SIONS: T H E M AT EUS PA L ACE; EV EN I NG W I N E R ECEP T ION A N D DI N N ER ON BOA R D W I T H OW N ER A N D W I N E M A K ER RU PERT SY M I NGTON Story & Photos by Wayne Markus

A publication of the Council Bluffs Branch of the International Wine and Food Society

Douro River 3rd Day – Tuesday

O

06/11/2019

ne of the best parts of the cruise was being on the sundeck enjoying the Douro River, the Quintas, beautiful vineyards, and terraces.

The weather was very nice, but it could have been very hot.

A bit about the Tollmans and Uniworld. Beatrice “Bea” Tollman is the founder of Red Carnation Hotels. Her husband Stanley Tollman is founder of The Travel Corporation (TTC) and their son Brett is the CEO of TTC. TTC is the owner of Uniworld and several other travel companies. Their motto is “In pursuit of Excellence.” Bea has said “Your guests teach you your business.” They feel strongly about the importance of their employees and Mrs. Tollman gives each a gift every year. She is a self-taught chef and has published five editions of her cookbook, “A Life in Food.” Some of her recipes are served on the Uniworld riverboats. There is a nice review of the Tollman family by Ruthanne Terrero in Luxury Travel Advisor.

Motor coaches took us to the town of Vila Real and the Italian baroque Palácio de Mateus, built by the 3rd Morgado [eldest son and heir] of Mateus in the early 1600s. The first wine many Americans enjoyed, especially in the 1960’s and 70’s, was a semi-sweet lightly sparkling Mateus Rose (Alvarelhão grape) or Lancer’s in the crock bottle, both Portuguese. The classic Mateus bottle, still used today, was influenced by the helmet of the Portuguese soldiers in WWI. The 14th generation of the family still lives there.

The entrance to the property is enhanced by a reflecting lake built in the 1950’s and today is surrounded by large oak and chestnut trees. A sculpture of a sleeping nude woman by João Cutileiro is in the foreground of the lake since 1981. With the reflecting castle it makes an interesting photograph.

The Queen Isabel launched up the Douro River early in the early morning for the city of Régua. We passed through the Carrapatelo lock, the deepest in Europe with a water level change of 35 meters. We passed through five locks each direction with inches to spare: the Crestuma-Lever, Carrapatelo, Bagaúste, Valeira and Pocinho. A special set of controls off to the side of the foredeck is for the captain to use in the locks. The Douro is comprised of three districts, from West to East Baixa Corgo, Cima Corgo, and Douro Superior. Douro Superior produces the best wines and is the most beautiful.

The entrance to the property is enhanced by a reflecting lake built in the 1950’s and today is surrounded by large oak and chestnut trees.

A sculpture of a sleeping nude woman by João Cutileiro is in the foreground of the lake since 1981. With the reflecting castle it makes an interesting photograph. The Mateus Gardens were planted in the 1700’s and have since been modified and modeled after the gardens of Versailles by the grandmother of the current Count.

The palace has chestnut ceilings and a library of 3000 books, including the first illustrated and Portugal’s most important epic poem, Os Lusíadas by Luís Vaz de Camões. Many original pieces of furniture including a table with a top of mother of pearl and dark turtle shell are on display. There is a private chapel, still used two days a year and a room of religious artifacts including a collection of relics obtained from the Vatican.

On the motor coach dome-shaped concrete balõs were pointed out. The locals call these “mamas” or “Ginas” after Gina Lollobrigida or “Dolly Partons.” These are used to store wine in the Douro region over the winter. Some are still in use.

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Rupert Symington was our first guest speaker for dinner. The Symingtons trace their lineage of working in the Port trade back through 14 generations to 1652.

Rupert is CEO of Symington Family Estates that own and operate Graham, Dow, Warre, and Cockburn Port houses.

They also own a portfolio of non-fortified Douro wines including Quinta do Vesuvio, Quinta do Ataíde, Altano, and Prats & Symington. The latter is a widely acclaimed joint venture that produces Chryseia and Post Scriptum both of which were served later in the week.

They own twenty-six Quintas covering 2,255 hectares of which 1,024 hectares are under vine. He is an engaging speaker presenting a very interesting history of Port and non-fortified wines in the Douro of which much of the following is abstracted along with many details from Richard Mayson’s book Port and the Douro and discussions.

The British and French were often at war from 1193 until Waterloo in 1815.

The British taxed French wine heavily.

In 1667, under Louis XIV, a protectionist policy was instituted essentially closing the market for British fabric in France. The British countered by prohibiting trade with France. The British began buying more Portuguese wine. The Methuen Treaty of 1703, the “Port Wine Treaty,” allowed English woolen cloth to be imported duty free into Portugal and in return, Portuguese wines exported to England would be subject to a third less duty than wines imported from France.

This treaty tremendously benefitted the wine industry of Portugal.

The early wines were non-fortified, dry, austere and described as “black strap.” They definitely were not the Port of today. The British, and to a lesser extent the Germans and Dutch, started many of the Port lodges in Gaia to obtain the wine. The wine did not ship well, and many barrels went through secondary fermentation and bacterial contamination resulting in bad wine, even vinegar. They quietly began fortifying with a small amount of brandy to stop the secondary fermentation. This resulted in a sweeter better-preserved wine, the precursor of Port. The British thought this fortification was diabolical, but the wine was improved. >

A publication of the Council Bluffs Branch of the International Wine and Food Society

< Some were adding elderberry, sugar, spices and even substituting poor quality wine creating a scandal. The Marquis do Pombal, prime minister, took charge and created rules, some not so good, but mostly improved the Port business and wine. Over time the amount of distilled spirits, aguardente, increased from about three gallons (13.6 liters) of brandy fortified into a pipe (about 550 liters) of wine to 115 liters or 20% in today’s Port. It is no longer diabolical.

Symington discussed the rather strange governmental quota allowing Port producers to use less than half their grapes for Port. This was designed to protect the farmers and to distribute the amount of Port produced across all vineyards in the Douro. This presents the problem of what to do with the grapes that cannot be turned into Port, thus the interest in non-fortified wines.

The Douro is probably the driest area in the world where vines are grown without irrigation, typically 350 mm (13.8 inches) rainfall per year.

The grapes brought by the Romans have been propagated and hybridized and have become resistant to drought.

These grapes have thick skin, very small berries, and very small bunches, which gives them a very special and distinct concentrated type fruit.

The family started experimenting with non-fortified wine in the 1970’s and 1980’s. This resulted in jammy high alcohol wines that were not very sophisticated and would age, but the tannin never went away. Bruno Prats from Cos d’Estournel in Bordeaux teamed up with the Symingtons and taught them not to over-extract and to spend less time on the skins, resulting in more elegant drinkable wines. They continue today as Prats & Symington. This is a little Déjà vu as the original Port wines were not fortified. They use the same indigenous varietals that are used for Port and have not yielded to introducing Cabernet and

Richard Symington & Richard Mayson other varietals. The wines are not unlike the red wines of the northern Rhone with red plum, fruit, and minerality that take on dried thyme and herb notes.

Symington is about to launch into one of the most spectacular, cutting-edge, self-sufficient, sustainable, Leed-certified wineries with a living roof in the Iberian Peninsula. It is a bank on the future of unfortified Portuguese red wine.

The following wines were drunk at dinner. The 2017 Altano White is made from Viosinho and Rabigato grapes and, as with many Portuguese white wines, with a little touch of Moscatel to give it flavor and aroma. The wine is about $6 in the local supermarket in Portugal!

Rupert thought it went well with Mrs. Tollman’s Broccoli Coleslaw, Spring Leaves and Garlic Crostini.

The 2015 Quinta do Ataide is the first vintage from this estate in the Vilariça Valley. The Valley was formed when the Iberian tectonic fault that runs north from the Douro opened up, like the parting of the Red Sea, forming a flat basin about 4 miles wide. The soil is rich loam and schist in which Touriga Nacional and Touriga Franca stand out. The Quinta is 100 hectares of flat vineyards that Symington acquired when they purchased Cockburn’s (pronounced co-burns) in 2006. It was planted by Cockburn’s as a way to produce Ports more inexpensively on the flat vineyards.

They stopped making Port there, and it is now almost exclusively planted to red grape vines. The Roast Beef Bruschetta set off the minerality of the red wine.

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Symington is about to launch into one of the most spectacular, cutting-edge, self-sufficient, sustainable, Leed-certified wineries with a living roof in the Iberian Peninsula. It is a bank on the future of unfortified Portuguese red wine.

Next came two unfortified wines from the Quinta do Vesuvio in the Douro Superior, the wild west of Port region.

This may be one of the best quintas in the Douro. It was planted in 1835-1850 and in 1868 produced the first known single quinta wine in Portugal.

2016 Pombal do Vesuvio at $28/ bottle is the second wine of Quinta do Vesuvio. It is 50% Touriga Nacional, (the “Cabernet of the Douro),” 45% Touriga Franca, (the “Merlot of the Douro,”) and 5% Tinta Amarela. It was served with chicken breast, cheese, smoked ham, phyllo pastry and basil.

2016 Quinta do Vesuvio at $75 is the “Chateaux Lafite of the Douro.” It is 56% Touriga Nacional and 28% Touriga Franca.” Human foot treading is used to crush the grapes. It was a natural with US beef strip loin. Don’t know, maybe from Nebraska! This wine was a favorite of several around our table.

1994 Dow’s Vintage Port is made every 3-4 years. The Port Code of Honor is to hold your money and buy the Vintage Port. Vintage Port is 1% of everything they make. Bottles are numbered.

The dessert was everything that goes well with Port: Chocolate cake mousse, tangerine sorbet, curd cheese mousseline and nut “Tuile.”

Next time: Pinhao; Quinta do Seixo; Reception and Dinner On Board with Wine Expert Richard Mayson.

Recipe

A publication of the Council Bluffs Branch of the International Wine and Food Society

PASTEL DE NATA

(PORTUGUESE CUSTARD TART)

Also known as Pastéis de Nata.

Uniworld Boutique River Cruise Collection from the Queen Isabel on the IWFS Douro River Cruise, June 2019.

INGREDIENTS

DIRECTIONS

500 ml (16.9 oz) milk

1. Put together water, sugar, cinnamon stick, and lemon peel

200 ml (6.7 oz) water

2. Boil for 6 to 8 minutes, until you get a syrup

50 gr (2 oz) flour

3. In one bowl, mix the egg yolks, flour and milk

500 gr (17.6 oz) sugar

4. Slowly add the syrup and do not stop mixing

12 egg yolks

5. Put the puff pastry on the forms

1 Cinnamon stick

6. Fill with the mixture

Lemon peel

7. Bake for 10-12 minutes at 220 centigrade

1 kg frozen puff pastry

(428 degrees Fahrenheit)

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Your Queen Isabel Pastry Chef,

Liliana Soares

UPCOMING COUNCIL BLUFFS BRANCH EVENTS

Mark Your Calendars!

DEC

PRESIDENT’S EVENT

JAN

PASTA AMORE

FEB

RAILCAR MODERN AMERICAN KITCHEN

08 19 22 MAR

15

Fleming’s Prime Steakhouse Producers: Joe & Jill Goldstein

Wild Game Theme Producers: Wilkes & Joe Goldstein

Producers: Connie & Gary Martin

DOLCE

Producers: Tabitha & Dave Thrasher

HOSTING AN EVENT? Let us know when, where and a little bit about what’s going on! We would love to include YOUR event on the calendar! Email details to: iwfs.councilbluffs@yahoo.com

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OMAHADOOR.COM 402-733-6440

The mission of the Council Bluffs Branch of the International Wine and Food Society is to develop a profound understanding and appreciation of both wine and the culinary arts and to enjoy this experience in the camaraderie of friends. Our task is to educate our membership about wine and to develop the skill of matching wine with food.

We strive to drink high quality wines and to experience an eclectic array of foods prepared by the areaâ&#x20AC;&#x2122;s top chefs.

The International Wine & Food Society of London, England COUNCIL BLUFFS, IOWA BRANCH - EXECUTIVE COMMITTEE President: Joe Goldstein Vice President: Jill Goldstein Treasurer/Membership: Diane Forristall Secretary: Connie & Gary Martin Cellar Master: John Fischer & Patti Hipple Gazette & Photos: Tom Murnan

goldie2@cox.net Jill.Goldstein@KutakRock.com Diane@Forristall.us happygardener1988@yahoo.com jrudyf@cox.net | stephenhipple@hotmail.com murnantom@gmail.com

December 2019 Publisher: Todd Lemke Editor: Tom Murnan Graphic Design: Omaha Magazine, LTD.

To access past Gazettes and other features about our Branch, go to the international website following this link: www.iwfs.org/americas/council-bluffs

KEEP IN TOUCH! Please notify Club Membership Chairman Diane Forristall at DIANE@FORRISTALL.US to let her know if you are interested in hosting an IWFS event.

All versions of Wine & Food Gazette are published monthly by Omaha Magazine, LTD, P.O. Box 461208, Omaha, NE 68046-1208. Telephone: (402) 884-2000. No whole or part of the contents herein may be reproduced without prior written permission of Omaha Magazine, excepting individually copyrighted articles and photographs. Unsolicited manuscripts are accepted however no responsibility will be assumed for such solicitations. The opinions expressed in this publication, except as specifically stated to the contrary, are solely the opinion of the author and do no necessarily represent the views of the Board of Governors of the Americas. The International Wine & Food Society, LTD., the publisher and any officer, director, member or agent thereof. The international Wine & Food Society does not endorse advertisersâ&#x20AC;&#x2122; products and is not responsible for damages incurred from the use of such products nor does it guarantee such products.