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Published by executivedirector, 2017-10-01 11:31:15

AWSNews_2017-Oct-Nov

AWSNews_2017-Oct-Nov

AMERICAN WINE SOCIETY® NEWS

Promoting Appreciation of Wine Through Education

Volume 31, No. 5 www.americanwinesociety.org October-November 2017

What’s Inside The Perfect Blend

2017 National Conference 12 Jay Bileti
50 Years and Counting … 5
A Look Back and Ahead 3 The merger of the
AWSEF Scholarship Winners Tasters Guild and the
Chapter Events 11 American Wine Socie-
Government Affairs 8 ty has been called the
Member Service News 6 perfect blend. It is!
Membership Renewal 3
National Tasting Project 6 The three Tucson
Sparkling Wine Project 4 AWS chapters and the new Tucson
Western PA Region Picnic 5 Tasters Guild Chapter of the AWS
Wine News 7 teamed up for a joint event at Gold-
2 en Rule Vineyards in Wilcox, AZ. We
had about 60 wine lovers gather to
A Day at Dr. Frank Wine Cellars get to know each other better and
sample some of the award-winning
Jane Duralia Golden Rule Vineyard wines. After a tasting of about a dozen
wines, a catered BBQ dinner was served, along with a glass of
Have you ever felt like royalty? That was that aura of celebra- each person’s favorite wine of the tasting.
tion Sunday morning, August 13, at Dr. Konstantin Frank’s
Winery. Fred and Meaghan Frank were there to greet every- It was great getting to know the Tasters Guild folks. Wine en-
one as they arrived. Erin and I checked in and joined the 126 thusiasts are interesting, passionate people, and it rarely takes
long to find common ground. We swapped stories and made
guests at the luncheon some plans for future joint events. The folks at Golden Rule
tables. The cool morn- Vineyards were so impressed with how much fun our group was
ing breeze coming that they joined the AWS as professional members.
across the Keuka Lake
promoted an afternoon About a month later, 90 of us gathered for a wine tasting mas-
of camaraderie. We terclass. We sampled wines with varying levels of sugar, tannin,
sampled fine wines, alcohol, oak and acid. We also gave our noses some practice
with the bonus of wine with faulted wines and typical wine aromas. It was great learn-
education, fellowship ing together. At the end of the class, the Tasters Guild chapter
and fun. We enjoyed an arranged one of its famous catered wine dinners. We learned
endless flow of Rkats- together and had a great time together.
iteli, Pinot Noir Dry Rosé and Grüner Veltliner as old friends
reunited, new friendships blossomed and we savored the Tasters Guild AWS chapters are located in Michigan, Arizona,
bounteous BBQ Buffet presented by FLX Wienery. Oregon, Florida, Maryland, California, New York City and Wash-
ington, DC. You can search for all AWS chapters using this map.
If there is a Tasters Guild chapter in your area, please consider
crafting a joint event. The AWS is all about wine education and
conviviality. Take it up a notch with The Perfect Blend!

Jay

DirectorMembership@AmericanWineSociety.org

The menu included Smoked Dry Rub Brisket, Pork Shoulder

with Eastern Carolina Sauces and Chicken with Alabama

Sauce. Is your mouth watering yet?

Add to that potato salad with bacon, Cont. on Page 7
coleslaw with poppy seeds, mixed


The American Wine Society, Wine News
founded in 1967, is the oldest and
largest consumer-based wine edu- Pam Davey
cation organization in North
America. Harvest Time in Napa: The w eather
has been crazy—an August heat wave
We are a non-profit, educational pushed up Brix levels, but they have
corporation. Membership is open dropped now with some cooler weather.
to the general public and is bene- Predictions are for a smaller crop than last
ficial for those who have a keen year. Alison Crowe, director of winemak-
interest in wine, winemaking and/ ing at Plata Wine Partners, said “You
or wine culture. might find you really get optimal balance
in what you’re looking for at a lower Brix this year—especially
Our mission: Promoting Apprecia- since acids have been dropping out early and, in many cases,
tion of Wine Through Education. seeds are getting brown earlier than expected.”

www.americanwinesociety.org Fire Impact in the Pacific Northwest: W hile some vine-
yards are concerned about possible “smoke taint” from the
AWS National Office forest fires, the biggest worry is for vineyard workers, who
now need breathing protection and shorter working hours. The
P. O. 889 fires also reduced winery visits in the area.
Scranton, PA 18501
Harvey Spares Texas Grapes: Although there w as heavy
Phone (888) AWS-9070 damage from the hurricane in the Texas Gulf Coast, the vine-
Fax (888) 297-9070 yards were almost entirely undamaged. The grape harvest was
completed in July and Raymond Haak explained that “The crop
(570) 344-4825 was all off the vines, and that takes a load off the vine. They
can have wet feet for several weeks if the crop is off.”
David Falchek Executive Director
ExecutiveDirector@AmericanWineSociety.org Not a Good Neighbor: Ken W ilson, co-owner of Wilson
Winery in Healdsburg, CA, was fined $56,000 for illegally
Katie Kearney Member Services Manager burning 31 debris piles over several days in 2016. It drew an
MemberService@AmericanWineSociety.org emergency response and violated air quality rules. This isn’t
the first time Wilson has been in trouble—he was sentenced to
Website www.americanwinesociety.org jail in 2002 for allowing soil erosion, and fined in 1998 for
vineyard erosion.
2016 AWS National Officers
From Screaming Eagle to Jail: Former Mayacamas ow ner
President Kristin Kraft Charles Banks is now in Federal Prison for defrauding basket-
ball star Tim Duncan. Because the felony conviction precludes
Vice President Joe Broski him from owning a winery, it was sold to the Shottensteins.
The prison offers courses in dog training and commercial truck
Secretary LeAnne Wheeler driving as course options for Banks’ next career.

Treasurer Tom Wallman Pierce’s Disease Prevention: P ierce’s disease has threat-
ened California vineyards since the 1880s, when it wiped out
Directors at Large Joe Dautlick 40,000 acres of grapes in the Los Angeles Basin. Although
Aaron Mandel there is no cure yet, Don Hopkins, a plant pathologist at the
Competitions Jay Bileti University of Florida, has discovered that injecting vines with a
Education benign strain can protect uninfected vines from developing the
Membership disease. Field trials in several states have shown good results.
Pierce’s Disease is caused by the Xylella fastidiosa bacterium,
AWS News Staff and spread by the glassy-winged sharpshooter.

Pam Davey Editor—Davey@AmericanWineSociety.org NPR Wines: N ational P ublic Radio now has a new mem-
bership package, the NPR Wine Club, which will help fund pub-
David Falchek Publisher lic radio and reward subscribers with quarterly deliveries of
ExecutiveDirector@AmericanWineSociety.org twelve premium wines. The inaugural varietals include an "All
Grapes Considered" Malbec, a "Weekend Edition" Cabernet
Renee Jones ChapterEvents@AmericanWineSociety.org Sauvignon and an "Uncorked" Merlot.

Tom Cobett GovernmentAffairs@AmericanWineSociety.org --------------------
Finally, thanks to Willamette Valley Vineyards for letting us
Sharyn Kervyn NTP@AmericanWineSociety.org use their photo for the background of “What’s Inside” on the
first page.
Kevin Kourofsky carolynandkevinathome@gmail.com
Pam
Bonnie Lance President@AWSEF.org
Davey@AmericanWineSociety.org
Diane Meyer Diane@AmericanWineSociety.org

The AWS News is the official newsletter of the American AWS in Social Media
Wine Society. It is published bi-monthly in February,
April, June, August, October and December. It is also Help spread the word by "liking us" on Facebook
posted on our website www.americanwinesociety.org. http://www.facebook.com/americanwinesociety

We welcome your comments, letters and articles. Please Join our LinkedIn Group http://www.linkedin.com
send your contributions to the editor Search "Groups" for American Wine Society
davey@americanwinesociety.org. Follow us on Twitter @AmericanWineSoc

ISSN 1543-205X

AWS News October-November 2017 Page 2


A Look Back and Ahead Member Services News

Kristin Kraft Katie Kearney

Our 50th Anniversary year is flying by. A lot Hello, and happy fall. The leaves are starting
has been happening, and I hope you’ve had a to change in Northeastern Pennsylvania and it
chance to partake in some way in the celebra- is looking like people will have lovely views
tion. I attended the picnic at the Dr. Konstan- when driving or flying into the Poconos for the
tin Frank Wine Cellars in August. Thanks to all 50th Anniversary Conference in November.
from the AWS, and especially the team at the Speaking of the Conference and AWS in gen-
winery led by Meaghan and Fred Frank, for eral, I wanted to take some time in this issue and thank all
making it a lovely and memorable afternoon. We had a fantastic of you. I’ve been here for 10 months now, and I still have so
combination of educational components, old friends and much to learn about AWS, but something that has shown
thoughts for the future. through since I started is that all of you are helpers. If it is
volunteering to be a Board Member, Chapter Chair, Regional
Speaking of the future . . . Vice President, helping the National Office, helping at Chap-
ter events or the National Conference, when a call for help
Wine education, it’s what we’re about goes out, you respond.

As we move forward—what I’m calling Y51+—I’m working with We serve about 7,000 members and we can do that on a
Education Director Aaron Mandel and other members to bring small staff (2 full and 2 part-time people) because of all the
you more wine education opportunities. Aaron has already deliv- help from our members. People come to the office during
ered some new presentations, available on the website, that renewals to help stuff envelopes and sort conference pack-
members can use as resources. There’s always something more ets. We also have people offer to help on projects that seem
to discover, and I want to ensure we enable wine learning as to fall to the back burner. A Tasters Guild member has been
much as possible. working with the National Office on updating our National
Directory and making it more user friendly and easier to
These efforts hopefully will not only serve existing members but read. Stay tuned to see it on our website soon.
draw new ones to us. Who knows what we’ll be sharing or how
large our membership base will be 50 years from now?

Tell us where to go We also have people who help at the chapter and regional
levels—Chapter Chairs, local Chapter board members, tast-
We’d like to hear your ideas for more wine education, and, of ing presenters, helpers who come early and stay late for set
course, any other directions you’d like to see us head. One way up and take down. You all keep this organization running.
to do that is to participate in our upcoming survey. We’ve just
started drafting it, but we hope to have it ready for your input As you know, this year’s National Conference will have 750
sometime after the conference. Please plan to share your opin- people attending. Recently, we sent an email asking people
ions. to sign up to help. In the first 24 hours after that email went
out, I had over 100 responses! If you haven’t yet volun-
I’m looking forward to the many great sessions, events and wine teered, please email me and tell me what you are willing to
friends we’ll have at the conference. For those of you joining us do. We need help in the following areas: Session Helper,
there who managed to read to the end of this, don’t forget some Ticket Taker, Showcase Wine Pourer and Wine Consolidator.
of the extras such as the pre-conference wine tour to the Lehigh
Valley, water park fun on Wednesday night and Dress Like It’s Your help is what keeps AWS running—thank you.
1967 at the Friday showcase.
Katie
Kristin
MemberService@AmericanWineSociety.org
President@AmericanWineSociety.org

AWS News Flashes

National Conference Reminders

It’s time for amateur winemakers to enter your wines in our annual competition. You can enter ON-LINE
this year at https://www.awscompetitions.com. Deadline for entries is October 21.

If you are visiting wineries, be sure to mention the AWS Commercial Competition to them. Wineries can
also enter on-line.

To donate an item or service to the AWS Educational Foundation Silent Auction. go to https://www.awsef.org.

Contact jane.duralia@gmail.com to share items for the Memorabilia Room or to help greet visitors to the room.

Contact memberservice@americanwinesociety.org to volunteer to help while you’re at conference. You can be a session
helper, collect tickets, pour wine at showcase or consolidate wines. It’s easy and fun!

If you have a 1967-vintage wine to share, contact diane@americanwinesociety.org to be a part of this special tasting.

If you are coming to conference early, sign up for the Lehigh Valley winery tour on Thursday, or join the Board of Direc-
tors at the water park on Wednesday evening (pool bar open until 9, and you don’t have to swim-but you should try it);
afterwards at the Double Cut Restaurant, where you can even bring wine to share.

Bring your 1967-era clothes to wear at the Showcase. There will be plenty of food stations-enough for a meal.

Late-Breaking News

The 2018 National Conference will be in Buffalo, New York, on Nov. 1-3, 2018.

There are still a few cabins left for the AWS Bordeaux cruise. Visit https://www.winecruisegroup.com/american-wine-
society-2018/ for more information.

The 2018 NTP topic will be Wines from Portugal. If you are in a state where it shipping to consumers is difficult, you may
be able to pick up your wines at this year’s National Conference. See Page 4 for more info.

AWS News October-November 2017 Page 3


National Tasting Project ATTENTION AWS NATIONAL
CONFERENCE ATTENDEES
Sharyn Kervyn
For the first time, the National Tasting Project wines
THE DEADLINE TO TURN IN NTP may be purchased in advance and will be delivered
REPORTS IS OCTOBER 15 to you at our National Conference in the Poconos.
The theme for the 2018 NTP will be Portuguese
I recently received an email asking why their NTP wines.

scores were not This promotion is designed for our members in states
where shipping restrictions make it difficult to obtain
Organic, Biodynamic published in the “Chapter the wines for the NTP. The states where this will be
Events” section of our AWS an issue include:

and Sustainable Wines Newsletter (compiled by Renee Alaska (they can ship but $$$$)
Jones). I explained that the NTP Arkansas

from the portfolio of wines are tasted blind so the Hawaii (they can ship but $$$$)
wines and scores cannot be in- Kentucky
Louisiana
cluded in this section. In addi- Montana

tion, the scores are tallied with North Dakota
Oklahoma
the other chapters and analyzed
South Dakota
to see if we (our members as a Utah

whole) stay within a reasonable All other states are able to obtain the wines, either
through one of our Website Vendors or Retail, more
range of scores. By reasonable, to follow on this later this year.

I look for the group totals from If you or someone you know is in one of the restrict-
ed states and you would like to take part in the NTP
the chapters to be within 2 to 4 2018, please consider ordering th; e wines now and
picking them up at conference!*
points (judging competition
For more information, please contact AWS member
standards are usually 2 points), based on a novice tasters scale. Anthony Fisher at The Bottle Barn

Looking at the Scores: I also compare AW S Certified Judges’ 65 West Broad St.
scores vs. non-judge scores. This “Calibration of Palates” was one Gibbstown, NJ 08027
initial purpose of the National Tasting Project—keeping our mem-
bers in check; to see how we fare as a society in the wine-tasting (856)423-3608
arena. Last year I was happy to report our chapters fell well within Anthony@BottleBarnWines.com
this range, at an impressive .5 difference between the certified and
non-judges. This year I expect no less. In the rare chance there *If it is legal for you to do so. State laws vary.
are chapters whose scores are drastically lower or higher than
group averages (provided there are no damaged wines), I will
reach out to the chapter chairs, only so they’re aware of the palate
differences. Perhaps those chapters can attend the “Super Tasting
Series” offered at future conferences, or other educational tasting
seminars to improve their palates.

This has not happened since I have been the Chairman of this pro- TOTAL Members by State 9/15/2017
ject. Our palates have proven worthy of respect from other wine
associations out there and, if combined with the education we of- AL 119 MA 106 NY 427
fer, are a bit more than your average wine lover. I’m sure there is AZ 291 MD
more we can do with this information in the future, but one thing is CA 466 MI 243 OH 287
certain, as we improve our tasting ability, the gap between the CO 196 MN
average scores will surely be reduced. The American Wine Society CT 130 MO
is should be a respected name in the wine community, and known DC 17 MS
worldwide. Let’s make this our collective goal, shall we? DE 51 MT
FL 337 NC
The Results, So Far: The N ational Tasting P roject (N TP ) for GA 100 ND 726 ONT 11
2017 had a slow start this year, with most of our chapters conduct- HI 11 NE
ing their tastings late summer. The reports are now coming in dai- IL 66 NH 30 OR 104
ly, better late than never! Also, remember to include photographs IN 52 NJ
from your events—I will include them in my final report. A remind- KS 11 NM 29 PA 1,124
er to all: The deadline to turn in your NTP reporting forms is Octo- KY 114 NV
ber 15, 2017. We will not be able to include any reports received 15 RI 30
after this date; sorry for any inconvenience.

For questions about the program: 40 SC 197
Sharyn Kervyn (856)745-3104
ntp@americanwinesociety.org 406 TN 46

Submit Final Scores/Reporting form to: 50 TX 123
Chris McCutcheon
ntp@americanwinesociety.org 28 VA 418

Sharyn

ntp@AmericanWineSociety.org

15 WA 49

THANK YOU 389 WI 12
for supporting
44 Other 33
the NTP
106 TOTAL 7,053

AWS News October-November 2017 Page 4


The Sparkling Wine Project 50 Years and Counting…..

Kevin Kourofsky John Hames

Part 1: Let’s Make Bubbles this Year! In 1967, a man born of German parents in the
Russian Ukraine invited people to what he
Napoleon Bonaparte said of Champagne, “In called “the first convention of the Vitus Vinifera
victory you deserve it; in de- growers and home winemakers” in Hammond-
feat you need it!” This line sport, NY. “The main purpose of the meeting
was often quoted by Winston will be to openly discuss the desirability of
Churchill, who also knew a lot about victory forming an American Food & Wine Society”.
and defeat, and who consumed at least one Fifty years later, the American Wine Society is 7,000 + mem-
glass of champagne (usually Pol Roger) every bers strong and an enduring legacy of Dr. Konstantin Frank’s
day of his adult life. To many of us it is a vision.
magic elixir and a must for any celebration.
Dr. Frank died in 1985 and the cover of the fall AWS Journal
But not many amateur winemakers try their hand at making that year included a
their own sparkling wine. In fact it seems a pariah rather retrospective article on
than a good friend. Is it too difficult? Too messy? Or is it just the man who started a
down-right dangerous? Well, it is not difficult and it is not too society that has added
dangerous as long as care and common sense are used. It so much enjoyment to
may be a little messy, but in a fun way. Why not make your the lives of AWS mem-
own cuvee? bers past and present.
If you’re going to the
In this column, and in three companion columns, I hope to November conference,
provide encouragement and enough basic guidance to give please take time to go
any experienced winemaker help in planning a cuvee, making through the memora-
the base, perhaps blending some different wines, getting it to bilia room Jane Duralia
fizz, and getting it clear in the bottle. I hope to supplement has organized. In that
much of the information already available to anyone with a room, there will be a
computer, with some common sense techniques. Easy-peasy! computer set up to
peruse 50 years of
There are so many types and styles of sparkling wine. AWS archives that I
We often call any sparkling wine Champagne, but Cham- have scanned and or-
pagne only comes from one very small area of France. Made ganized to preserve
with mainly chardonnay and/or pinot noir, Champagne is our history. For long
usually crisp and very yeasty, with aromas of bread and time members, it will
toast. Prosecco, from Italy, is fruity and fun. Cava, Spain’s be a great way to rem-
contribution to sparkling wine, mimics France in style but inisce and for newer
with Spanish grapes. Germans make Sekt based on Riesling, members, a great way
a floral and tart wine. Sparkling wine is made just about eve-
rywhere: England, New York, Quebec and, of course, Califor- to learn more about the society you are an integral part of.
nia. Each is a unique creation.
Also at the conference, there will be a tasting of vintage 1967
An amateur winemaker is free to borrow from the many wines that you can be a part of. All you need to do is bring a
styles. With simple winemaking techniques such as type of 1967 vintage wine to share with the others. While 1967 was
yeast, aging and blend of grapes, you can create an excellent not an exceptional year for most Bordeaux and Burgundy
sparkling wine of your own. wines, it was a great year in Sauternes, Italy, Germany and
even in the Napa Valley. Want to join the tasting? Email Con-
So, is it dangerous? I f you know how to handle a com- ference Chair Diane Meyer (diane@americanwinesociety.org)
mercially made bottle, then you’re more than half way there. to tell her you have a 1967 bottle to share and she’ll let you
It can be tricky to use plastic corks, so use crown caps (beer know the details of the tasting. I have a 1967 Taylor’s Single
caps). It will be even easier and you have a boutique look to Harvest Tawny Port I would love to share with you!
your bottle.
Not going to the conference? Watch for future news about
Is it hard? I t’s not any harder than making a regular still how the National Office will be making some of the archives
wine, just doing it twice. Getting the yeast out of the bottle available through the AWS website. You can learn more about
can take some time and patience and that is the trickiest Dr. Frank by buying a copy of his biography from the AWS
part. It’s really a matter of making a low-alcohol base wine, National Office—email David Falchek (executivedirector@
clarifying it and perhaps allowing for some bulk aging, re- americanwinesociety.org) and let him know you want a copy.
fermenting the base wine in bottle, allowing the wine to finish
and flavors to develop, settling the yeast in the neck and John
disgorging the yeast. What could be easier!
AmericanWineSociety@yahoo.com
Messy? W ell, yes. Getting the yeast out of the bottle is
a bit messy, but can be a great adventure. Like some small wine. Just remember that American and European bottles
boy, I think it is fun. And disgorging makes a great party use a different size crown cap and it’s easier to find Ameri-
trick. Just be careful of your patio furniture, the dog, and can-size caps.
your spouse.
In the Spring, the next part of this series will cover blending
And it doesn’t have to be expensive. Y ou can use any and re-fermentation issues.
varietal of grapes. Seyval Blanc and Cayuga White make ex-
cellent sparkling base. Or try an old winemaker’s trick, use Please join our new winemakers forum, built for you to ask
bottled white or rosé wine that you find too tart or boring. questions and share, no matter your level of expertise.
Lighten the alcohol and you have an aged base wine.
Kevin
Just do it! W inemaking season is just around the cor-
ner. Think sparkling. How to start? Just make a base of white Kevin is a Rochester, NY, area amateur winemaker and
or rosé wine that is about 10 to 11.5% alcohol by volume. grape grower. He is a Certified Specialist in Wine from the
Let it clarify and bulk age. The next step is re-fermentation, Society of Wine Educators. He also holds the Advanced Cer-
so start collecting champagne bottles, as the commercial tification, with distinction, from the Wine and Spirits Educa-
bottles are the best and an added bonus of a good sparkling tion Trust. He can reached through his blog at Kourof-
skywine.com.

AWS News October-November 2017 Page 5


Government Affairs Membership Renewal

Tom Cobett David Falchek

Sacramento CA: California farmer John How the AWS renews members is changing,
Duarte has settled his and chapter leaders will be a larger part of it.
beef with the US Dept.
of Justice, US EPA and The demands of the national conference, histor-
Army Corps of Engi- ically in November, pushed back the renewal
neers. Duarte will still effort. Also, the development of the AWS Vin-
end up paying $1.1 tage Chart, which can’t be completed until the prior year’s
million in fines and must agree to not vintage reports are filed, pushed welcome letters and mem-
bership fulfillment well into the new year. That left members
farm (for 10 years) the 44 acres that were the subject of the without the proper member card for several months. Many
original legal battle. Duarte was facing up to $45 million in members with the best intentions, routinely ended up techni-
penalties for planting wheat on a low-lying section of his own cally lapsed or suspended in our database.
property. The EPA considered it a violation of the 2015 Wa-
ters of the United States Rule. I’m sorry, our Federal Govern- The national office is working out a method to allow members
ment should not be filing lawsuits against our farmers. to renew as conveniently and promptly as possible, while
Enough said. fulfilling new and renewed memberships as they are received.

Salem, OR: Three years ago, the Oregon Liquor Control Membership associations begin their renewal push with gentle
Commission permitted grocery and conven- reminders in the 9th month of a current membership, a long-
ience stores to sell state-owned liquor time industry standard we will work toward. For most, Sep-
along with beer and wine. No vendors came tember and October, well in advance of the holidays, are an
forward until the OLCC began its recent ideal time to tackle such tasks.
push to add dozens of new liquor stores
statewide. At this time, there are only a Working closely with our printer, we will now produce the
vintage chart on a perforated postcard, so we can mail it out
handful of liquor retailers operating in a grocery or conven- cost-effectively to all current members when it is completed,
ience store in large Oregon cities, though more are expected usually in March. This frees the national office to send wel-
to open in the coming months. Unlike states that allow gro- come letters and our new rigid, full-color membership cards
cers to sell liquor acquired from private distributors, Oregon for 1-year, 3-year and lifetime members within weeks of re-
vendors sign contracts with the OLCC to sell alcohol owned by ceiving a renewal or coming-year membership. We are doing
the state. The store orders from the agency’s Portland distri- it now.
bution center and keeps 9% of the sales dollars.
You can expect a concerted renewal campaign this year, and
Washington, DC: P resident Trump's nominee for chief a more refined campaign next year. Chapter chairs, our con-
scientist at the Dept. of Agriculture is raising a few eyebrows nection between the national office and individual members,
because the nominee doesn't have a scientific background. will be asked to carry the renewal message this year, rather
Nominee Sam Clovis would oversee the agency's $3 billion than chasing down lapsed members in the coming year who
research budget, which includes work on climate change. fell through the cracks and off rosters.
Clovis recently said, “I have looked at the science, and I have
enough of a science background to know when I'm being Of course, the best way to remain affiliated with the oldest
boofed. And I think a lot of what we see is junk science.” I and largest organization of wine consumers is
think “boofed” must be some kind of scientific term. with a three-year or lifetime membership.

Clovis has a Ph.D. in public administration. Members of the David
Senate agriculture committee said that the law specifically
requires that nominees be chosen from "among distinguished ExecutiveDirector@AmericanWineSociety.org
scientists with specialized training or significant experience in
agricultural research, education or economics." Clovis may contaminated groundwater and improve faulty water systems
need a waiver to get the job, and that waiver would need 60 and wells, mostly in rural areas. The Bill taxes both homes
votes from the full Senate. Try to get 60 Senators to vote the and businesses, and adds taxes on farms and dairies to ad-
same way on anything. dress contamination caused by fertilizers and other chemi-
cals. Because the Bill includes new taxes, it will require a two
Washington DC: The Substance Abuse and M ental -thirds vote in both houses to pass.
Health Services Administration tells us that the consumption
of alcohol has decreased a lot over the past 15 years in the Oklahoma City, OK: A federal judge has dismissed liq-
recently published 2016 National Survey on Drug Use and uor store owners' legal challenge to a
Health. In reality, underage drinking has been reduced by new law that will allow Oklahoma gro-
almost 50%; young adult (18-25 years old) drinking has gone cery stores to sell wine. In November
down by about 5%; and for those of us over the age of 26, 2016, voters approved the sale of
consumption of alcohol has actually increased, by about 1%. I wine and cold, full-strength beer in
personally see no problem with these trends. grocery stores and convenience stores
beginning in October 2018.
Carson City, NV: The N evada Tax Commission issued
another smack-down to liquor distribu- Liquor store owners argued that sale of wine and full-strength
tors hoping to get a monopoly on distrib- beer in grocery and convenience stores is unconstitutional
uting retail marijuana. Tax commission- under the Fourteenth Amendment of the U.S. Constitution,
ers voted to uphold a ruling by the Neva- which guarantees equal protection for all under the law. The
da Tax Department who said that there recent Oklahoma law allows grocery and convenience stores
are not enough licensed liquor distribu- to have unlimited locations that can sell wine and beer, but
limits liquor stores to just two locations. The federal judge
tors to adequately serve Nevada’s recreational marijuana ruled that the state can legally regulate liquor differently than
market. The Tax Department argued that this could lead to wine and beer. “As a matter of general knowledge, wine and
lost sales (and lost taxes). This fight will likely be decided by beer are materially different products from spirits due to their
the Nevada Supreme Court. social uses and alcohol content."

Sacramento, CA: Senate Bill 623 w ould force Californi- Tom
ans pay a 95-cent per month tax on drinking water. The Bill
would generate $2 billion over the next 15 years to clean up GovernmentAffairs@AmericaWineSociety.org

AWS News October-November 2017 Page 6


AWS 50th Anniversary Western PA Regional Picnic

Continued from page 1 Rich Ryba

green salad, rolls and homemade thick cut potato chips as It really was a goat rodeo in Western Pa. The Western Penn-
side dishes. sylvania regional chapters
had their annual summer pic-
One highlight of to the day was the incredible plaque of appre- nic at the Goat Rodeo Farm
ciation to the Frank family, and Dairy in Allison Park, near
created and presented by Pittsburgh. Most of the cost
Tom and Jan Cobett, on was covered by the region’s
behalf of the AWS member- annual conference held each
ship. It is an exquisite March. The day featured visit-
bronze casting; truly a ing the 50 goats and their 50
work of art. The Franks new kids born this year. Our
have graciously agreed to
bring it to conference so members could watch the milking process and visit the
that you each may view creamery to see how the cheeses are processed. The Goat
this masterpiece. Rodeo Farm and Dairy won a prestigious first place award in a
national goat cheese competition. We got to sample the win-
Our guests participated in a round robin: Vertical tasting of ning cheese (Hootenanny) and understand why it received
Cabernet Frank in the Historic Dr. Frank Barrel Cellar present- the award.

ed by Mark Veraguth, Spar- The picnic and the wines centered around the concept of
kling Cellar Tour and Tasting goats. La Ferme Julien Wines were featured and worked well
at Historic Chateau Frank with with the appetizers and main course. They are the result of a
Meaghan Frank, and Vertical partnership with the Perrin family of Beaucastel, Châteauneuf
Chardonnay Tasting in the du Pape fame—besides, they have a goat on their label!
Chardonnay Vineyards with
Australian winemaker Luke 2007 Côtes du Ventoux Rosé (Cinsault, Grenache, Syrah)
Steele. Special thanks to the
entire Frank Family and their 2006 Côtes du Ventoux Rouge (Grenache, Syrah, Carignan,
staff for a most memorable Cinsault)
afternoon.
2007 Côtes du Luberon Blanc (Bourboulenc, Grenache
The clock is ticking and the days are flying by to the Blanc, Ugni Blanc, Roussane)
commencement of our 50th celebration and our National Con-
ference. I have received numerous emails and phone calls The appetizers, created by Western Pa. RVP Rich Ryba and
with offerings of items for the memorabilia room, but we still his wife Leeanna, included honey/balsamic goat cheese dip,
have room to display your special item in the celebration. Call goat cheese and herbs dip, goat cheese filled dates, garlic
or email me to let me know what you wish to contribute…or and goat cheese spread, watermelon with a dollop of goat
loan. We will return the loaned items on Saturday when we cheese topped with cucumber, almond-crusted chevré and
close down the memorabilia room. I am waiting by the phone grape truffle, and a pecan and goat cheese log.
for your call. Be sure your name is on your treasured items if
you would like them returned. The dinner was catered and featured chicken
piccata, teriyaki kabobs, corn on the cob and
Volunteers are needed to w elcome members to the all the fixings. We then relaxed in our lawn
memorabilia room. There are several slots open, but they are chairs and later partook in a lively game of
pin the ears on the goat! The weather was
going fast. Volunteer now by calling perfect as was the wine, food and the com-
me. I look forward to hearing from panionship of fellow AWS members.
you and having you join me in host-
ing the memorabilia room.

Jane

50th Celebration Comm. Chair
Jane.Duralia@gmail.com
828-396-1601 or 864-266-0151

AWS News October-November 2017 Page 7


Chapter Events 2014 Cristom Viognier 34
2015 Acrobat Pinot Gris 13 (1)
Renee Jones 2014 Bethel Heights Pinot Blanc 26 (1)
2016 Willamette Valley Vineyards Riesling 15
 On Sept. 25, 33 members and guests from 2015 Stoller Chardonnay 25
2013 Alexana Chardonnay 23
2015 Patricia Green Sauvignon Blanc 32

the Cleveland (OH) Chapter gathered at the  The Fleur de Lis (KY) Chapter met on July 29 at the home

VFW in Aurora for a tasting entitled “Terroir or of David and Alicia Scheu for a tasting called “Single Varietals-

Not Terrior.” David/Stacey Sullivan and Tom/ Different Expressions.” The Scheus greeted the 10 members

Kathy Prorok were the with a glass of 2016 Honig Sauvignon Blanc from Napa Valley.

hosts. In the tasting we The Honig Winery is family owned, sustainably farmed, solar

explored the same varie- powered and focuses on Sauvignon Blanc and Cabernet

tal grown in 2 different Sauvignon. After business, we began the tasting and 6 wines

west coast regions - Napa Valley, CA vs. were poured blind for each member. We learned that the first

Columbia Valley, WA and Russian River 5 were 100% Zinfandel and the wines all received 90+ points

Valley, CA vs. Willamette Valley, OR. from multiple publications. After the tasting, Alicia and David

David’s presentation compared the dif- provided 2013 Kokomo GSM Los Chamizal Vineyard and 2013

ferences in rainfall, degree days, diurnal shift, geology and Kokomo Grenache to accompany the delicious meal of a

soil composition in the target regions. We did find distinct Southwest Chopped Salad, Mexican Lasagna and Chocolate

differences between the same varietal grown in the 2 different Brownie with Vanilla Bean Ice Cream and Caramel Sauce.

regions … but there is more than terrior that makes wines 2013 Outpost Howell Mountain Zin, Napa $50

different. All the wines were excellent and would have earned 2013 Carlisle Mendocino Ridge Dupratt Vyd Zin 40

medals in an AWS competition. 2014 Klinker Brick Winery Old Vine Zin, Lodi 19

2015 Michael Pozzan Anabella Chard., Napa $15 2012 Kokomo Rockpile Zin, Mauritson Vyd, 42

2014 Ch. Ste. Michelle Chard., Columbia River 12 Sonoma, CA

2015 Jax Vineyards Y3, Pinot Noir, Russian River 20 2013 Saucelito Canyon Zin, Arroyo Grande 35

2015 Four Graces Pinot Noir, Willamette Vly 26 2012 Limerick Lane Russian River Valley Zin, 32

2014 Sean Minor Cab. Sauv., Napa 20 (2) Sonoma (Zin, Mourvedre, Petit Sirah)

2015 Intrinsic Cab. Sauv., Columbia River Vly 20 (1)

 On an evening perfect for al fresco dining, 50 members and  On Sunday, Sept. 17, a group of 12 Hammonton (NJ)

guests of the Colorado Springs (CO) Chapter met on August 1 Chapter members gathered in Ventnor at the 100-year-

in the backyard of hosts Alec and Liz Blakeley for a Rhone old home of Drew and Marylinda Boyer.

Valley wine tasting. Alec provided an overview of the huge Each guest brought a wine that was made

and diverse region, distinguished the Northern and Southern in Sicily. The hosts prepared Sicilian family

appellations and varietals, and suggested where to look for recipes, which Chapter Chair Jaki Giberson

good value wines and great producers. We tasted 5 wines paired with the wines. We began with Grillo

from a cross-section of the Rhone Valley, accompanied by and Rose followed by the reds. A Carricante

both traditional and innovative food pairings, including Thai was paired with the clams in Grillo white

chicken coconut soup, chicken in port-mushroom sauce, cas- wine sauce and pasta. We ended with fresh

soulet and beef bourguignon. figs, cannoli and an Amara made from

2015 Ferraton Pere & Fils Cotes du Rhone $12 blood oranges. The event was eye-opening

Samorens (Clairette/Grenache) and we all have a favorite new wine! The

2015 Guigal Condrieu (Viognier) 49 following wines, all red, stood proud at the

2013 Plateau des Chenes Lirac Cuvee Speciale 18 top of the list as fan favorites, earning 18-19 points. The fa-

(Grenache, Syrah) vorite white was Tenuta Rapitala Grillo.

2013 Delas Chante-Perdrix Cornas (Syrah) 46 2008 Vignali Roccamora (Nero D'Avola, Merlot) $20

2014 Paul Autard Chateauneuf-du-Pape 38 2015 Tenuta Rapitala "Nadir" (Syrah) 18

(Grenache, Syrah, Counoise) 2015 Tenuta Rapitala "Camp Reale" (Nero D'Avola)13

 The Bristow (VA) Chapter met on August 27 for blind tast-  The Heritage Hunt (VA) Chapter met on August 21 to sam-

ing of Rosés, titled “Think Pink or Orange or Salmon.” The ple wines from Granite Heights Winery, pre-

presenter was Jerry Fisher. Eighteen sented by Luke Kilyk, winemaker and owner.

members and guests attended this The Kilyks produce their wine using high-

event where 12 wines from old and quality French clones, the finest equipment

new world locations were tasted and rigorous attention to detail. The vine-

blind. The attendees were asked to yard site in Warrenton, Virginia, comprises

identify the country of origin of each 12 acres of high-density-planted vines.

rosé. The Gruet Brut Rose was an Three of their wines received gold medals in

overwhelming favorite. Among the still rosés, preferences the 2016 Virginia Governor’s Cup competi-

were split between French and American offerings. tion. There were 64 members and guests in

NV Gruet Brut Rose, New Mexico $15 (1) attendance.

2016 Les Quatre Tours, Provence, France 13 2014 Granite Heights Petit Manseng $19

2016 Casado Morales Rioja, Spain 10 2015 Granite Heights Petit Manseng 22

2016 Vallée Des Pins, Provence, France 14 (2) NV Granite Heights Shadow White 17

2016 Armani Schiava Rose, Italy 13 NV Granite Heights Rosé 30

2016 Winzer Krems Rose Blauer Zweigelt 12 2013 Lomax Reserve (Merlot/Cab Sauv) 24

2015 Gassier Côtes de Provence Ormilles 14 2013 Granite Heights Humility (80% Merlot) 26

2016 Peachy Canyon Zinfandel Rosé, CA 24 (1) 2011 Granite Heights Evening Serenade 22

2016 Vignes des Precheurs, Tavel, France 19 2015 Granite Heights Merlot 24

2016 Chateau Vivonne Bandol, France 19 (3)  The Keuka (NY) Chapter met on July 30 at the Seneca
lakeside home of Sandy and John Tuller. The theme was
2016 Delaplane Rosé, Virginia 23 (3) "2007 Cabernet Francs—'07 was a good year for reds in the
Finger Lakes". We began with appetizers and wines brought
2016 Mulderbosch Cabernet Rosé, South Africa 9 by those attending, then 12 members and 5 guests relished
the opportunity to taste 8 different 10-year-old Cabernet
 WWW does not mean world wide web…we are talking about Franc wines, 7 from the Finger Lakes and 1 from the Loire
Valley in France. All 8 wines seemed to have aged very nicely
the White Wines of Willamette! The Dayton (OH) Chapter, led (although some members thought the Brettanomyces flavor in

by Chris Bennett, explored the less famous (i.e. not Pinot

Noir) wines from Oregon on Sept 8. The wines included typical

vinifera grapes and a non-traditional blend.

2016 Aurora Borealis Blend 13 (2)

AWS News October-November 2017 Page 8


the French rosé was to the level of a fault). The wines were 2015 Terlato Pinot Grigio, Terlano, Italy 17
retrieved from various cellars, and many may no longer be 2016 Lindeman’s Pinot Grigio, SE Australia 10 (3)
available so current prices could not be assigned. Ranked in
order of preference: Hermann J. Wiemer Reserve, Loire Val- 2013 Thibault-Liger Bourgogne Chaillot, France 25
ley, McGregor Reserve, Damiani Reserve, Ravines (non-estate
grown), Anthony Road Reserve, Red Newt (non-estate 2013 Alma Rosa Pinot Noir, Monterey, CA 25
grown), and Lucas Reserve. After the formal tasting we were
treated to a 2007 sparkling wine from Château Frank, and 2013 Pleasant Hill Vineyard, Unionville Vyds, NJ 33
enjoyed a congenial dinner featuring pork tenderloin with var-
ious sides and desserts. 2013 Francois Villard Sereines Syrah, France 15

2013 Napa Bridge Cab. Sauv. Reserve, CA 25 (1)

2010 Duluc de Branaire-Ducru, St-Julian, France 32

2010 Pinino Brunello di Montalcino, Italy 30 (2)

 Sixty-one members and guests of the Lehigh 2013 Silverado Vineyards Sangiovese, Napa, CA 30
Valley (PA) Chapter gathered for the Fourth
Annual Wine and Swine Picnic at the home of  The Northern Virginia (VA) Chapter met on August 11 to
Ann Vlot and Matt Green in the shadow of South
Mountain near Slatington, PA. The tasting of 12 take a journey to faraway places, ancient vines, exotic blends
wines highlighted Cabernet Sauvignon from vari-
ous regions of California. Examples ranged from and processes. Forty people attended the presentation by
a Cab rose to a port-style wine. Ann and Matt's
friend Andy Casale presented the commentary. chapter member Marlene RedDoor. Their palates were treated

2016 Isabel Mondavi Rose (Sonoma) to 10 wines ranging from France, Spain, Portugal, Italy, Bul-
2013 Star Lane Cab (Central Coast)
2014 Joel Gott 815 Cab (California) garia, Moldova, Lebanon and Virginia, USA. The grapes fea-
2015 Daou Cab (Paso Robles)
2014 Obsidian Ridge Cab (Lake County) tured were Savagnin (ancestor/relative to many other grapes)
2013 Stonestreet Estate Cab (Sonoma)
2013 Raymond Reserve Cab (Napa) $24 (Jura); Chasselas (has over 216 names); Savoie; Tempranillo
2014 Wente Charles Wetmore Cab (Livermore) 57
2014 Robert Mondavi Napa Cab (Napa) 16 Blanco (mutation discovered in 1988, first recognized as a
2013 Hall Eighteen Seventy Three (St. Helena) 27 (3)
2014 Caymus Cab (Napa) 28 variety in 2007); (Alta Rioja); Pinot Nero (made as a white
2012 Justin Obtuse Port 35
30 wine) (Lombardy); Touriga Nacional (made as a rosé)
28
27 (Alentejo, Vidigueria); Chardonnay (orange, 100% fermented
75 (1)
75 (2) on the skins) (Danubian Region, Bulgaria); Feteasca Alba
32
(sparkling); (Codru, Moldova); Feteasca Neagra (not related

to F. Alba); (Valul lui Traian, Moldova); and a fortified Char-

donnay (fresh juice and brandy of Chardonnay aged in whis-

key barrels for 6 months). A rare blend from Hochar Chateau

Musar, from the Bekaa Valley in Lebanon was also poured.

Serge Hochar’s ancestors were Crusaders who belonged to

the Knights of Malta. Accompanying the tasting was a discus-

 The Lone Star (TX) Chapter met on August 19 in the home sion of the differences between hybrid, mutation, clones, cul-

of Stan and Janet Atteberry for a timely tasting of Cool and tivars, varietals and crossings. The wines were paired with

Crisp Summer Wines. Twenty members were present to enjoy appropriate bites of food.

an array of lighter and more refreshing 2015 Dom. de Touraize, Terres Bleues, France $30

wines to complement our hot Texas sum- 2014 Domaine Delalex White, Marin, France 20

mer days AND nights. The love of Texas 2015 Viña Otanom (white)l, Rioja, Spain 23

barbequing also brings an additional chal- 2015 Frecciarossa, Sillery, Lombardy, Italy 20

lenge in pairing wines with food. Members 2016 Pato Frio Cashmere Rosé, Riba Freixo, 11

enjoyed typical grilled hamburgers and Portugal

chicken provided by our hosts, and the 2013 Line Chardonnay, Parallel 43, Bulgaria 18

addition of appetizers, sides, and dessert NV Cricova Cirsecco, Cordu, Moldova 11

completed this delicious meal. Whether 2014 Vinaria din Vale, Valul lui Traian, Moldova 22

the wines were crisp and dry, tangy, flo- 2011 Hochar Ch. Musar, Bekaa Valley, Lebanon 30

ral and citrusy, spicy and fruity or light/ NV Cru, Trump Winery, Monticello AOC, VA 25

full bodied, we discovered many opportu-  What a beautiful day with lots of sun and low humidity--just

nities available from around the world. While the Texas sun perfect to lounge and swim in the pool! The Perkiomen Valley

was shining, we found new favorites that will always please (PA) Chapter J uly tasting w as hosted by Candy & Rob-

those looking for a refreshing drink during summer. ert who provided food and/or ingredients from Washington

2015 Scarpetta Pinot Grigio, Veneto, Italy $20 State to pair with six wines. What a bountiful amount of food!

2014 Spyro Albarino, Spain 24 (3) The white wine food pairings included smoked salmon dip,

2016 Vino Rose Sangiovese, Washington State 20 crackers made from Walla Walla onions, and specialty chees-

2016 Left Coast White Pinot Noir, Williamette Vly 33 es. The red wine food pairings offered grilled ribs, sliced flank

2011 Ch. Haut-Segottes Saint-Emilion Grand 64 (2) steak, and scones, just to name a few! Then for a light des-

Cru, Red Bordeaux France sert, a confection called "Aplets & Cotlets" (a Turkish delight)

2013 Sleeping Giant Cab. Sauv., Inglewood 110 (1) and fresh Ranier cherries from Washington state. Everything

Vineyards, St. Helena, CA was wonderful. Thanks to Candy and Robert for all your work!

 The Northampton (PA) Chapter August tasting was hosted The group favorite was from the vineyard owned by the fa-

by Steve Nau and Lori Yanchok and attended by 20 members mous race car driver, Jeff Gordon.

and 2 guests. The tasting featured 6 flights—each flight con- 2014 Pacific Rim Dry Riesling, Columbia Valley $10

sisting of one Old World and one 2014 Kestrel Pinot Grigio, Yakima Valley 16

New World wine of the same vari- 2015 H3 Columbia Crest Cabernet, Horse 11

etal, served blind. The challenge Heaven Hills

was to determine which wine in 2013 Columbia Crest Red Blend, Columbia Valley 12

each flight was Old World vs. 2012 Kamiak Rock Lake Red, Yakima Valley 15

New World, considering the aro- 2013 Gordon Estate Syrah, Columbia Valley 25 (1)

ma and taste characteristics of  Paula and Greg from the Princeton (NJ) Chapter hosted
Wines from Spain on August 19. The wines were paired with
each wine. This proved to be
several delicious courses including
quite challenging, particularly cheese, gazpacho soup, ham cro-
quettes, a beautiful paella and
because some Old World wine- chocolate fudge cake and flan for
dessert. It was a special treat hav-
makers are producing their wines ing Paula prepare dishes based
upon traditional recipes shared in
in more of a New World style to have greater appeal to the US her own family for several genera-
tions. Una noche perfecta!
market. This provided the opportunity for much fun and dis-

cussion and was also a good educational exercise for all. Ste-

ve and Lori did an awesome job of planning and presenting

what can be a complicated theme in a blind format.

NV Bruno Paillard Brut Champagne, France 46

NV Pinnacle Ridge Cuvee Chardonnay, PA 18

AWS News October-November 2017 Page 9


2015 Pazo de Barrantes Albariño $20 enough to get a good awareness of the variety of wines of-

2013 Do Ferreiro Albariño 26 fered. Our presenter has a history of throwing in a ringer or

2016 Bodegas Ateca Honoro Vera Garnacha 11 two, so guests were warned to watch for imposters. See if you

2015 Borsao Tres Picos Garnacha 15 can spot one.

2011 Marques de Riscal Rioja Reserva 20 2015 Chablis produced by Jadot $20 (3)

2012 CVNE Rioja Reserva 27 2015 Pouilly Fuisse produced by Louis Latour 18

1927 Alvear Pedo Ximenez 2012 Chardonnay produced by Chapel Down 18

NV Emilio Lustau East India Solera 26 2013 Bourgogne produced by Ropiteau 19

 The Puget Sound (WA) Chapter met on July 25 to blind taste 2013 Bourgogne produced by Magnien 24 (3)
Rosé wines from Washington and Oregon, and try to identify
the varietals. 30 members and guests attended, and even 2011 Belland Santenay-Beauregard Premier Cru 40 (2)

2013 Magnien Nuits-St-Georges Vieilles Vignes 53 (1)

though it was a hot day, our meeting was held on a shady,  The Walt Whitman (NJ) Chapter August tasting

cool and comfortable deck surrounded by woods. Varietals was hosted by Lynn Schwartz and Hema Khan at
presented were Cabernet Franc, Pinot Noir, Counoise, Syrah, Auburn Road Vineyards in Southern New Jersey.
Sangiovese, Grenache and two Syrah-heavy blends. One of Everyone had a great afternoon tasting wine from
those blends included 33% Roussanne. All wines were under Auburn Road Vineyards.
$20, and most were featured and rated in the recent article on
Rosé in WinePress Northwest. We even included the unique 2015 Pinot Grigio $17
2015 Dry Rose 18
House Wine, which is sold by the can!
2015 The White Bottle 18

 The newest AWS chapter in the Finger Lakes formally re- 2013 Classico 19 (2)
ceived its charter during the June meeting. The charter certifi- 2014 Gaia 23 (1)
NV Sole 14
cate for the Southern Finger Lakes 2013 Eidolon 20 (3)
(Elmira-Corning) (NY) Chapter w as 2014 Chambourcin 15
presented to chapter president, John

Kohena by Nancy and Jeff Stabins, Re-  26 members of the West Michigan Chapter celebrated the
gional Vice Presidents. The focus of the solar eclipse on August 21 at the home of Dan & Jackie Hansen
meeting was a tasting of five Saperavi upon the shore of Lake Michigan with a social event. Even
wines. The keynote speaker was John though there was high haziness and the eclipse was only 85%
McGregor, whose McGregor Vineyard on in West Michigan, everyone was excited to watch the moon
Keuka Lake was a pioneer in growing shadow the sun. Each member brought a bottle of a favorite
Saperavi grapes, native to the country summertime wine and payed a $5.00 event fee which enabled
of Georgia, and using their produce to make the award- the hosts to provide light hors d’oeuvres throughout the after-
winning Black Russian Red. John McGregor extolled the hardi- noon. Good friends, good wine, good food and a celestial
ness of the Saperavi grape, which can handle cold weather and show…what could be better.
grow at high altitudes. Saperavi wines are noted for their deep

red color, and are used by some wineries for blending with

other varieties.

2012 McGregor Saparavi $51

2015 Standing Stone Saparavi 31

2014 Dr. Frank Saparavi 35

2013 Mukuzani Saparavi 12

NV Kindzmarauli Saparavi 10

 The Southport (NC) Chapter met on September 8 at the St.

James Community Center in Southport, NC. It was hosted by

Dave and Vicki Caruso (co-chairs). Our meeting had 58 mem-

bers and 4 guests in attendance. We reviewed AWS activities,

area wine events, updates to our website (SouthportAWS.org),

and celebrated new members and member birthdays. The

theme for this meeting was “What Wine Pairs with this Food.”

We reviewed the ways to pair wines with food: complement,

contrast, light with light, heavy with heavy, earthy with earthy,

sweet with sweet, etc. In addition, we discussed regional cui- To be included in the AWS News, e-mail your tasting
results to chapterevents@americanwinesociety.org
sine and wine when deciding which wines to select with food.
Please follow the format specified for Chapter Events.
Our 8 great chefs provided food pairings of turkey in light It can be downloaded from the AWS website

cream sauce, stuffed celery with blue cheese, chicken sausage (americanwinesociety.org—Publications—AWS News-
letter).
in mushroom sauce, salad with vinaigrette dressing, roast
Include the cost of the wines you tasted, plus scores or
beef, smoked fish, and smoked barbecue pork and green rankings. This information lets other members know
what you liked and what wines were good values.
beans, to go or not go with the wines. We experienced many

questions and discussions on the food and wine pairings.

2014 Obsidian Ridge Cabernet Sauvignon $36 (1)

2015 Dry Creek Heritage Vines Zinfandel 21 (2)

2016 Cloudy Bay Sauvignon Blanc 34

2014 The Four Graces Pinot Noir 28

 The Triangle (NC) Chapter met on August 20 at The Pre- AND … Please send us sharp, interesting pictures
serve in Wake Forest, NC for a tasting featuring Les Vins de from your event. We would love to share them.
Bourgogne (the wines of Burgundy). Twenty members were
present as chapter member Jerzy Buczak led them around and
through the wines. Jerzy pointed out that the Burgundy region
grows just 2 main grape varieties--one white and one red--and
jested that this didn't sound very exciting. He went on to pos-
tulate that when one begins to appreciate the enormous num-
ber of terroirs and microclimates in the region, its 400 different
soil varieties, and its 100 appellations (some of them as small
as two acres), then one starts to realize how Burgundy ac-
quired its reputation as one of the greatest and most interest-
ing wine areas in the world. The group then joined in for a
brief tasting tour of the wines of Burgundy--not all 100, but

AWS News October-November 2017 Page 10


AWSEF Scholarship Winners Washington wine grapes. The northern root-knot nematode is
a major nematode pest in Washington

Bonnie Lance vineyards and can damage vines, reduce
vineyard longevity and delay vineyard
establishment. I am developing a life cycle

model of the northern root-knot nematode

AWSEF Breakfast - Saturday, November 4 in vineyards, which will improve the timing

I will keep this short and sweet on the busi- of chemical or biological intervention. I am

ness end so you can focus on the good stuff – also looking at cultural management op-

the 2017 AWSEF Scholarship Winners! We tions, including use of rootstocks and irri-

look forward to seeing you in the Poconos at gation manipulation, and chemical nema-
the 50th Annual AWS Conference and especial-
tode management options within commercial operations in
Washington. The goal of this research is to provide Washing-
ly at our AWSEF breakfast on Saturday, November 4. At the ton state grape growers with more information for when and
breakfast we will give an update on operations, honor our how they might more effectively manage this pest.
2017 Award of Merit winners, give you an opportunity to inter-

act with the Trustees and above all watch the video debut of Jaclyn Fiola, PhD, Ohio State
our seven 2017 scholarship winners!! Please make sure to join
us. My current and future research
involves the sustainability, both

AWSEF Annual Silent Auction – Friday, November 3 environmental and economic, of
the grape and wine industry in

The AWSEF will be conducting its annual silent auction at the North America. The production

2017 AWS Conference at the Kalahari Resort hotel on Friday, of high-quality grapes for high-

November 3. The auction, sponsored by the AW SEF quality wine is rooted in site selec-

Trustees and supported by the AWS National Office, is con- tion and vineyard floor manage-

ducted primarily with donations from AWS members and from ment, and my goal is to under-

wineries and wine-related businesses around the country. The stand the relationship between grapes and soils. As a PhD

silent auction is the AWSEF’s largest fundraiser. AWSEF Trus- student at The Ohio State University, I am studying vineyard

tee, Jim High, is hard at work preparing for this year’s auction. soil health and fertility, and the impact of soil factors on vine

If you are mailing contributions of wine or wine-related articles growth, cold hardiness and fruit composition.

for the 2017 Silent Auction, they are due by October 20. If Jerry Lin, Masters, University of California, Davis
you are attending the conference and would like to drop

something off to us in person, we will be available on Thurs- My research focuses on a population of vines

day, November 2 at the AWSEF table which will be located in resulting from a cross between Riesling and

the exhibitor area. If you plan to drop your donation off to us Cabernet Sauvignon. The parents of this

in person, please fill out the donation form in advance and cross were chosen for their very distinct,

email/mail to Jim so we know that the item is coming! It is very divergent traits and importance to the

Jim’s last year on the AWSEF board, so help him go out with a wine industry. I am studying the genetic,

bang by overwhelming him with donations!!! physical and metabolomic characteristics of

Conference attendees are invited to visit the auction tables on the individuals in this population and com-

Friday and to bid on the offerings often and generously. The paring them to the parent cultivars. The goal
auction is a fun and easy way to get involved with the AWSEF
and help us support our mission. Please join in by donating is to identify a number of genes responsible
and/or bidding, we couldn’t do it without your help! If you for desirable flavor traits in Cabernet Sauvi-
gnon, Riesling, and related varieties. By elu-
cidating the role of genetics in the complex
have any questions about the silent auction, please contact interplay between cultivar, environment, and winemaking, I
Jim at: vpcorporatedev@awsef.org.
hope to contribute to the industry’s ability to develop new

varieties with desired traits, understanding of the potential for

2017 AWSEF Scholarship Winners climate change to alter grape quality, and optimization of

Below is a little teaser on the scholarship winners and their vineyard site selection and management practices to maximize
corresponding thesis research. They will talk more about their the potential of a cultivar. Additionally, understanding differ-
studies in the video presentation that will debut at the AWS ences in the expression of genes linked to flavor can aid grow-
Conference. We will also have a formal PowerPoint presenta- ers in optimizing their growing practices to maximize the ge-
tion available of all the winners’ pictures and paragraphs avail- netic potential of the cultivar.

able after the conference, if you would like a copy. Sydney Morgan, PhD, University of British Columbia

Elizabeth Burzynski, PhD, Cornell University I am passionate about helping winemakers

The overall scope of my PhD re- enhance the local character of their wines.
search focuses on understanding To do this, I have dedicated my PhD to re-
grape and wine flavor chemistry. searching methods of fermentation that can
Over the past three years, I have promote the growth of indigenous yeasts
been exploring the role of malic acid and allow them to make a meaningful con-
in wild Vitis grape berries. For this tribution to a wine’s sensory profile. This
project, we examined the concentra- research has led me to discover a popula-
tion of malic acid at multiple berry tion of Saccharomyces uvarum native to the
ripening stages in the wild Vitis spe- Okanagan Valley wine region of Canada with great winemak-
cies, V. riparia and V. cinerea. Next steps will employ genomic ing potential. I plan to spend the reminder of my thesis work-
sequencing tools to better understand the differing malic acid ing with our local winery partners to further explore how these
metabolism pathways in these two species. These results are yeasts can contribute to the production of exceptional wines
important to the North American wine industry because they with distinct regional character, or terroir.

can be used to create better wine from interspecific hybrid Maria Smith, PhD, Penn State
varietals. Furthermore, we hope that this knowledge will help
grape breeders’ efforts to improve interspecific hybrid varie- Growers in the Mid-Atlantic and North-
tals, as future initiatives can utilize clones identified as having eastern US face a number of challenges to
low acidity or lacking V. cinerea in their ancestry. achieving high-quality wine grape produc-
tion each year. Cold stress, disease man-

Katherine East, PhD, Washington State agement, and maintaining vine balance
(vegetative production sufficient to sup-
My research examines developmental dynamics of and man- port crop levels) are often the most limit-
agement strategies for the northern root-knot nematode in ing factors for high-quality production in

AWS News October-November 2017 Page 11


AWS News
American Wine Society®
P. O. Box 889
Scranton, PA 18501

Address Service Requested

these regions. Our research explores the use of early 2017 National Conference
leaf removal, a promising canopy management alterna-
tive to cluster thinning for improving vine balance and Diane Meyer
reducing late-season diseases, in Pennsylvania-grown
hybrid and vinifera varieties and vine varietal selection November 2-4, 2017 Let’s get excited! The
for late spring frost tolerance and avoidance. We aim to conference is only a
understand how novel management techniques and few weeks away and
vine varietal selection affect vine health and physiology we have a full house
under cool-climate growing conditions, with the goal of this year, with over
advancing the Pennsylvania wine grape industry. 700 members at-
tending. It’s going to
Jake Uretsky, PhD, University of California, Davis be an event for the record books.

Global viticulture and enology are Look for an e-mail toward the end of October for more information
not possible without the use of root- on Conference specifics. This should answer many of your questions
stocks derived from American grape about arrival, airport shuttles and checking in at the Kalahari, where
species resistant to phylloxera. My to get your registration packet, dress code, etc.
research focuses on the wild species
from which we derived our tradition- We have an excellent variety of vendors this year thanks to our Ex-
al rootstocks and that we are using hibit Chair Hilarie Weiss. The information on the vendors will be sent
to develop improved rootstocks. I out ahead of time so you can see who’s going to be there before the
have worked most deeply with Vitis event. We encourage all our members to support our vendors.
berlandieri, a species endemic to the
limestone rich soils of south-central Texas. This species There are still a few seats left on the Thursday bus trip to the Lehigh
likely contributes drought and salt tolerance to root- Valley wineries. The outside activities chair, Dean Scott, has done an
stocks but is especially vital for lime tolerance. During excellent job organizing this trip. Contact the National Office for
the past several years I traveled throughout Texas col- more information or to make a reservation.
lecting vine cuttings to propagate in our breeding blocks
and leaf tissue for genetics studies. In Davis, I have Don’t forget our theme for Friday night’s Showcase is Dress Like It’s
performed genetic analyses on these wild grapevines 1967. Join in the fun and break out some 1967 fashion!
and have assessed the plants for numerous traits, in-
cluding nematode and Pierce’s disease resistance, salt If you’re at the hotel Wednesday night, please join the Board of Di-
tolerance and lime tolerance. I hope my work will clarify rectors for a drink in the pool bar. Sliding down water slides in en-
the genetic, geographic and ecological identity of V. couraged, but not mandatory. Then we’ll move to the Double Cut
berlandieri and, more importantly, will aid in better Restaurant, where you can even bring wine to share.
preservation and utilization of this important species in
rootstock breeding. As you can tell, I am very excited and cannot wait to see you all in
November at the Kalahari, in the Pocono Mountains of Pennsylvania!
Bonnie
Diane
President@AWSEF.org
Diane@AmericanWineSociety.org


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