AWS News Oct. / Nov. 2019

AWS News ISSN 1543-205X

Promoting Appreciation of Wine through Education

Volume 33, No. 5 www.americanwinesociety.org October-November 2019

In This Issue President’s Message

Amateur Winemaking Competition 3 I just returned from a wonderful trip to Europe that included
six days in Slovenia. All you who attended the 2018 confer-
AWS & Wine Schools 3 ence in Buffalo no doubt re-
member the incredible Slove-
AWS Educational Foundation 11 nian wines we tasted at
lunch, the showcase, and at
Chapter Events 7 sessions. I decided to put a
trip to Slovenia on my short
Editor’s Musings 2 list.

Government Affairs 6 Every tourism ambassador
will tout the beauty and benefits of their country. While I
Hammonton Sake Tasting 10 went positive with an open mind, I was not prepared for
what was experienced. The waters were crystal clear from
Malolactic Fermentation 5 the Adriatic Sea to Lake Bled bordering the Alps. Food, wine,
living, and entertainment expenses were all less than we are
Member Service News 4 used to. English is widely spoken. Beauty is everywhere.

National Tasting Project 3 While widely grown and made into wine, I shied away from
the French vinifera in favor of Slovenia’s indigenous grapes.
WSET Reports Record Candidates 4 Teran PTP is an ink-red full-bodied wine. Also enjoyable were
Vitovska, Modra Frankinja (Blaufrankisch) and Sipon. Not
native to Slovenia, the number one white wine is Malvazia,
dry with stone fruit on the palate.

Our annual conferences are all about edu-
cation. The 2018 Slovenian delegation
taught me a lot about this little country
and its wines.

Feel free to contact me for more infor-
mation or with questions.

Joe Broski

[email protected]

National Conference Look for emails soon that give more information on conference
specifics. They should answer many of your questions about
October 31- Nov 2, 2019 arrival and checking in, where to get your registration packet,
dress code, etc.
TradeWinds Island Resort
St. Pete Beach, Florida Although the Presidential Reception has sold out, there is still
room for a few more people on the Wednesday evening sunset
Let’s get excited! The conference is only a few weeks away and cruise. Contact the National Office right away if you want to go
we have 600 members attending. It’s going to be another on the cruise.
amazing event.
Please help us by volunteering to help at a session or a meal— Don’t forget that Thursday night’s Welcome Reception has a
it’s simple and you don’t miss anything. By using volunteers, Beach Party theme. P ack a casual, beachy outfit for the
we can keep our conference affordable. event
If you want to be a session volunteer, check your schedule and
go to https://www.signupgenius.com/go/60b0545afa82da3fa7- As you can tell, I am very excited for this year’s conference.
52nd. To help at meals, go to https://www.signupgenius.com/ Can’t wait to see you all!
go/60b0545afa82da3fa7-52annual. Contact Katie at the Nation-
al Office if you have any problems or questions. And … it’s not too early
to put the 2020 confer-
ence on your schedule.
It will be held in Belle-
vue, WA, October 29-
31, 2020.

Cheers!

Diane Meyer
[email protected]

AWS National Of ice Editor’s Musings

P. O. 889 Almost Conference Time
Scranton, PA 18501
In less than a month, I’ll see many of you in St. Pete Beach,
Phone (888) AWS-9070 Florida. Remember to volunteer to help at the conference—it’s
Fax (888) 297-9070 easy and FUN! See the front page for more information.

(570) 344-4825 Our Executive Advisory Board (EAB) meets right before the
conference. This group includes all the Officers, National Office
David Falchek Executive Director staff, Committee Chairs and Regional Vice Presidents. They
[email protected] provide valuable input to the officers and help set direction for
our Society. They also select the Award of Merit winner and
Katie Kearney Member Services Manager Outstanding Member. If you have ideas and suggestions,
[email protected] please contact your Regional VP so he/she can share it with
the EAB.
Website www.americanwinesociety.org

2019 AWS National Of icers French Wine Website

President Joe Broski Are you “into” French wines or a French-perspective on wine?
JoAnn DeGaglia If so, there’s a new website you might want to check out—Le
Vice President Leanne Wheeler Rouge Le Blanc. Two wine lovers launched this as a magazine
Tom Wallman in 1983 and now make both the magazine and website availa-
Secretary ble in both English and French. Although you need to pay for
Rex Bambling the magazine, there is a lot of content on the website that’s
Treasurer Aaron Mandel free.
Jay Bileti
Directors at Large Windfall for Climate Research
Competitions
Education Stewart and Lynda Resnick, billionaire owners of bottled water
Membership and agricultural companies, are giving Caltech $750 million for
research to combat climate change. This is the second-largest
AWS News Staff donation ever to an American university. The Resnicks own
the Wonderful Company (Fiji Water, Pom Wonderful, Wonder-
Pam Davey Editor—[email protected] ful Pistachios, Teleflora), which uses huge amounts of water
and plastics. “No one likes to deal with something that is un-
David Falchek Publisher pleasant if they can kick it down the road,” Mr. Resnick said.
[email protected] But “no experts are saying take your time. It’s happening
now.”
Adrienne Turner [email protected]
Cameron Hughes on the Wine Glut
Tom Cobett [email protected]
While the huge harvests of the last decade would seem a boon
Sharyn Kervyn [email protected] to winemakers, Cameron Hughes feels that 2019 sales will be
flat and that, in fact, the American wine industry is bracing for
Kevin Kourofsky [email protected] a precarious future. “It’s not so much overproduction,” said
Hughes, “but it’s more due to Americans’ drinking habits. The
Bonnie Lance [email protected] boomers have cut back on their wine consumption, while the
Gen-Xers and Millennials are more into brown goods and beer
Diane Meyer [email protected] than wine.”

We welcome your comments, Hughes’s assertion is backed up by The State of the Wine In-
suggestions and letters. dustry Report 2019 by Rob McMilland, who says, “Millennials
aren’t yet embracing wine consumption as
Davey@PAammeDriacvaenyW, inEedSitoocriety.org many had predicted. Damaged financial capaci-
ty is a major contributor, but cannabis legaliza-
tion is another factor explaining their slow
adoption of wine.”

Pam Davey

[email protected]

AWS in Social Media Cruise from Monte Carlo to Venice
on the Crystal Serenity
Like us on Facebook americanwinesociety May 3-10, 2020
Join us on LinkedIn American Wine Society
Follow us on Twitter @AmericanWineSoc Join host Paul Wagner and your AWS friends for a
Follow us on Instagram americanwinesociety week of fabulous wine, food and cruising. Go to the

AWS News October-November 2019 AWS website for more information.

Page 2

AWS & Wine Schools National Tasting Project

The first meeting of the AWS, as you all know, took place in The 2019 National Tasting Project (NTP) is at the end of its
Western New York at the Dr. Frank Vineyard on October 7, run. The reporting forms have been steadily arriving, later
1967. The meeting included winemakers, grape growers and than in past years this time, as many chapters have opted to
wine lovers. Even today a significant number of our members do more summer tastings ... resulting in the late submis-
are amateur winemakers. Now we are just under 7000 mem- sions.
bers strong. The subject of wine is endless and we search and
strive to provide wine experiences and learning opportunities Please remember to include photos, as I plan to show
for you. them in a reel before (or after) the PowerPoint at conference
if possible.
We have our traditions and, as your Vice President, I know I
stand on the shoulders of many who have volunteered their Also remember the absolute deadline to submit the reporting
time and significant knowledge, and dedicated themselves to forms holds at October 10, 2019. Any late submissions will
this organization. They still very generously do! not be able to be included in the final report. Thank you for
understanding.
With that in mind, as we seek to chart our future while re-
specting our past, I must ask you, our members, whether the The challenge of finding shipping solutions for the NTP for
American Wine Society should get into the ”Wine School Busi- 2020 and beyond has not been a successful venture. I’ve
ness”? thus resorted to working with a more mainstream producer
to ensure our chapters can get the wines. Their wines are
I think that providing the opportunity to take the WSET 2 and quite impressive and are sold at most retail stores. I am cur-
3 exams for members who want it is valuable. We certainly rently working with them to see if we can also get an
can provide that convenience at our national conference, and “AWSNTP” tab on the home page of their website, where you
then maybe have another opportunity (or even two, if demand can enter your zip code and see who carries the wines near
warrants) off-site, much like our very popular Wine Judge Cer- you. This is still in the works and has yet to be solidified. The
tification Program. But to take on the burden of such an en- goal is to have this up by early next year, I’ll keep you up-
deavor, we must absolutely know the interest of our members dated on the progress.
and the cost/profit ratio prior to any other significant invest-
ment. The NTP committee had a scheduled meeting in September
to select the wines and a theme for 2020 NTP. All to be an-
I am hoping that we may send out a referendum or survey to nounced at conference, then afterwards on the AWS website.
get your opinion on this important matter that could most defi- Stay tuned!
nitely change the very fiber of the Society. If this is the direc-
tion our 7000 members want to go in, then Sharyn Kervyn
so be it. Let your voice and opinions be
heard. Let your vote be counted. Please call [email protected]
or email the National Office or Board mem-
bers.

We need a referendum and we need to
know your opinion.

JoAnn DeGaglia

[email protected]

Thank you for your
support!

Amateur Winemaking • Help with registration of wines (doesn’t require attendance
Competition in Full Swing
at the competition)
Winemakers
• Competition data entry
Registration remains open until October 19, 2019. Our Tampa-
based receiving location will be available until October 25th for • Running the Amateur Wine Experi-
your shipments. Registration and our brochure are available at
our competition site: ence

https://www.awscompetitions.com/on-line-entry • Learning the ropes to replace me

Vince Williams

[email protected]

Online registrations are preferred (less chance for copying
errors), but we can accept mail and fax registrations (thanks
Katie and David).

Competition Help

Who wants to be the next American Idol… I mean competition Page 3
chair? We’re always looking for folks to help out with the com-
petition. Here are a few of our needs:

AWS News October-November 2019

WSET Reports Record Member Service News
Annual Candidates
This is my favorite time of year at AWS. This is partly be-
The Wine & Spirit Education Trust (WSET), the largest glob- cause I put up all my fall decorations now … but mostly be-
al provider of wine and spirits qualifications, has reported its cause it is the beginning of renewal season. We offer new
members the rest of 2019 for free when they join now. At
highest ever annual candi- this point, anyone who joins will receive the last 3 months of
date figures for the last aca- 2019 and their membership will be good through the end of
demic year. In 2018/2019, a 2020.
total of 108,557 candidates
took a WSET qualification, It’s also conference time. I’m writing this in mid-September
breaking the 100,000 barrier and I just checked my calendar—6 weeks from today I’ll be
for the first time. This repre- leaving for St. Pete Beach, Florida.
sents a 15% increase year-on-year versus last year’s candi-
date figures and reinforces the organization’s continued We have a sold out conference this year with 600 attendees.
annual growth trend. I can’t wait to see many of you in Florida this
year and I hope the people who were think-
WSET’s growth reflects the increas- ing about attending this year will join us in
ing global demand for wine and Washington State next year.
spirits education amongst trade and
consumer audiences. The organiza- If you are attending the conference, please
tion’s three distinct subject streams remember to volunteer to help out at a ses-
(wine, spirits and sake) all continue sion or meal. Contact me if you have any
to show double-digit growth. The questions or if you have trouble signing up.
spirits category was the top per-
former with annual candidate fig- Katie Kearney
ures up 33% over the last year.
[email protected]
WSET’s top three markets in 2018/2019 - UK, Mainland
China and USA - were all in growth for the 11th consecutive Members by State 9/16/2019
year. The US grew 26% with 17,416 annual candidates; the
Mainland Chinese market grew 20% with 18,206 annual AL 144 IN 56 ND 41 PR 7
candidates; and the UK grew 5% with 20,448 candidates.
AR 11 KS 9 NE 28 RI 29
Outside the top three markets, India was a highlight, mak-
ing it to the WSET’s top 20 markets for the first time with AZ 128 KY 99 NH 13 SC 208
50% growth. All of the major wine-producing countries in
Europe also showed impressive growth: France 35%, Ger- CA 399 MA 102 NJ 335 TN 84
many 28%, Italy 24% and Spain 8%.
CO 310 MD 192 NM 51 TX 142
Availability of WSET courses was stronger than ever in
2018/2019, with more than 109 new Approved Programme CT 219 MI 345 NV 112 UT 8
Providers (APPs) opening over the course of the year. In
addition, four new markets—Seychelles, Macedonia, Slo-
vakia and Kenya—launched WSET courses last year. There
are now over 880 APPs offering WSET qualifications to trade
professionals and consumer enthusiasts in 75 countries.

DC 14 MN 43 NY 519 VA 473

DE 38 MO 41 OH 304 WA 62

FL 387 MS 23 ONT 11 WI 9

GA 109 MT 60 OR 106 Other* 30

IL 117 NC 443 PA 1074 Total 6940

*BC, HI, IA, LA, OK, QC, VT, WV, Great Britain, Hong Kong

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We have a broad selection of jack-
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Bower and Champion.

Page 4

Malolactic Fermentation: How

Why, How & When ML can occur naturally, sometimes when you don’t want it!
Mostly, ML bacteria comes in a dried powder or in a liquefied
Winemaking is an ancient art whose genesis occurred well before the form. Follow the maker’s instructions, but generally it doesn’t
Greeks and Romans, and even before the Egyptians. Archaeol- require re-hydration.
ogists have been able to identify wine residue in pots dating
back more than 8,000 years. How do we know it’s grape wine These bacteria do have special nutrition requirements that
rather than some other fruit? Acids! Grape wine has particular may be different from the nutrients that yeast requires. I rec-
properties, including its acid composition. Grapes are one of ommend you add the suggested ML nutrition agent.
the rare fruits that contain tartaric acid as well as malic acid.
Before you inoculate, consider if you have added citric acid to
Acids are the most abundant solids in grape juice. They are your juice or must, or if the juice would naturally contain a
naturally made up of tartaric, malic and some citric acid. Nine- high portion of citric acid. ML will also convert citric acid to
ty percent of the acids are tartaric and malic acid. Because the something very stinky. So, don’t do ML if you have added cit-
flavor profile of any wine depends on the acid strength and ric acid.
type, acid adjustment is a major challenge to all winemakers.
Malic acid is the topic of this article. Winemaker Tip: Avoid adding citric or “acid blend” that
includes citric acid to your wine because even if you do
not want ML, you could have it occur naturally.

The wine must also have the correct range of PH and sulfite
levels. ML is sensitive to low PH. There are some ML strains
that might ferment better at lower PH.

More important are the sulfite levels in the must! They must
be very low, at perhaps no more than 25 ppm. Each strain
might have more or less tolerance to sulfite, but they are all
very sensitive. ML is a bacteria; sulfite is a retardant. Thus,
there is a balance between having a wine that is vulnerable to
spoilage bacteria and a wine favorable to completing ML. So,
keep clean and your airlocks full.

Winemaker Tip: Caution, your cleaning solution may con-
tain sulfite.

Why When

Tartaric acid is the fundamental acid in grape wine. It is the There are two schools of thought as to when
bass and cello of the wine symphony. Malic acid is the tart, you inoculate with ML: Old school and new
green apple flavor in wine. It is the flutes and piccolos. In school. It seems to be a dog-cat divide. The
white wines, this tart flavor makes the wines sing. Riesling old school believes that ML should occur after
without malic is unthinkable. It gives chardonnay a crisp edge. the primary fermentation, or to let the process
But some people like their chardonnay with rounder, more occur naturally. New school believes in co-
buttery flavors. And most people don’t like malic in their full- fermentation at the time of primary.
bodied red wines. Malic clashes with the tannins and alcohol.
Alex Russan, in his article Extraction Decisions (Winemaker
So, how do you manage your malic acid to produce a wine Magazine Vol. 22, No. 4), recommends one not co-ferment
with the flavor profile you want? It can always be added if you during alcoholic fermentation in reds to encourage more suc-
feel the wine isn’t “perky” enough. Just go to an acid addition cessful color and tannin extraction (polymerization) which
website to get the proper calculation. However, most wine- occurs at lower PH levels.
makers, especially in the east, want to reduce the malic acid.
The way you do that is inoculating your must or wine with Paul Brock, winemaker/co-owner of Silver Thread Vineyards
malolactic bacteria (ML). These bacteria feed on the malic acid and professor of Viticulture at Finger Lakes Community Col-
and transform that acid into another acid: lactic acid. lege, strongly recommends co-fermentation. When you co-
ferment, you complete the process sooner and this allows
Lactic acid is a softer acid that can give a white wine a sulfite additions earlier. The wine spends less time at the low-
“buttery” profile. Think California chardonnay, rather than er, less protected sulfite levels required for ML.
French or Eastern chardonnay. In reds, it reduces the harsh-
ness of the acid profile without adding that buttery flavor. He does warn that co-fermentation must occur within 24-48
hours after primary fermentation begins, otherwise one must
Through this “fermentation” process a winemaker can also wait until the fermentation is down to 5 brix.
reduce the overall strength of the acids in the wine and can
reduce the PH without adding potassium carbonate or amelio- Winemaker Tip: if you are co-fermenting, be careful of
rating with water. It can also change the profile of the wine to sulfite additions at crush, or measure sulfite in the pur-
be a softer, more accessible wine. chased juice before beginning ML this early.

But ML is not a quick or easy fix. It requires care and atten- Perhaps one argument for late inoculation of ML is that you
tion. can see and hear the ML fermentation and you have a better
idea when it is completed. The process is masked if co-
fermenting. ML can take its time, months even, an argument
for early inoculation. Either way, it is critical to know when ML
is completed! Because ML can suddenly stop before the malic
acid is completely converted and start up again when it feels
like it, bottling an incomplete fermentation can lead to un-
pleasant, fizzy wine. An inchoate crime!

The solution is to obtain a ML test kit. It’s a little smelly, but
relatively easy to test and inexpensive.

Winemaker Tip: Don’t sulfite until you test the wine!

Cont. on Page 10

AWS News October-November 2019 Page 5

Government Affairs More from WineAmerica

Oregon

A federal judge has ruled that Wineries across the country have been saving money since
a Yamhill County vineyard January 1, 2018. Wines in the 14% to 16% abv range have
may proceed with a racketeer- benefited, and, will suffer tremendously if the federal excise
ing lawsuit against a neighbor- tax rate reductions are allowed to expire on December 31 of
ing marijuana operation. The this year. Priority #1 for WineAmerica is getting the reduc-
judge ruled that Momtazi tions made permanent. You can help by urging your Senator
Vineyard has legal standing and Representative to support the 2019 Craft Beverage Mod-
under the Racketeer Influ- ernization and Tax Reform Act.
enced and Corrupt Organiza-
tion Act (RICO) to pursue the Washington, DC
case. The vineyard claimed under RICO that it’s suffered fi-
nancial loss because a customer canceled an order over fears But wait, there is more on taxation ...
the grapes could be contaminated with the smell of marijuana.
The Alcoholic Beverage Labeling Act of 1988
The judge said, “The customer’s concerns, whether valid or required that current U.S. Department of
invalid, arose directly from the proximity of defendants’ mari- the Treasury's Alcohol and Tobacco Tax and
juana-grow operation.” The Momtazi family filed the lawsuit Trade Bureau (TTB) to consult with the Sur-
earlier this year accusing the marijuana-growing operation of geon General on the warning label when “…
running a “criminal enterprise” because growing and selling available scientific information would justify
marijuana remains illegal under federal law. TRUE THAT! The a change in, addition to, or deletion of the
complaint seeks compensation for three times the damages statement.”
caused by this alleged racketeering activity.
The proposed additional warning was included in a recent
An attorney representing marijuana growers in another law- letter to the TTB. Spearheaded by the Consumer Federation
suit said the cases are driven at least partly by an ideological
opposition to marijuana that hasn’t proven successful in the of America (CFA), an association of non
legislature or with the public. -profit consumer organizations estab-
lished in 1968 with the aim to advance
Texas consumer interest through research,
advocacy, and education, the letter
As of September 1, restau- was a joint effort among CFA, the
rants, bars and grocery stores American Institute for Cancer Re-
that sell alcoholic beverages search, the American Public Health
can now deliver them to you. Association and the U.S. Alcohol Policy
Signed by governor Greg Ab- Alliance.
bott in June, Senate Bill 1232
lets those with beer and wine Citing success with tobacco warnings
retail licenses apply for an causing a reduction in smoking, the
additional permit to deliver letter to TTB proposes stiffer warning
alcoholic beverages them- labels on beverage alcohol labels. They
selves or contract through a delivery service. Part of the rea- would like alcoholic beverages to be
soning behind the law is an expected reduction in DUIs and viewed as the new tobacco. It appears
deaths due to traffic accidents. The only quirky thing about that these advocacy groups would pre-
the new law is that the beer and wine can only be delivered to fer that Americans stop drinking beverage alcohol altogether.
someone if it comes with food. Could be lots of deliveries of 2 They would like the product, as opposed to the misuse of the
cases of beer and a small bag of potato chips. product, to become the issue that requires warnings.

Washington, DC

The U.S. Department of Jus- The National Institute on Alcohol Abuse and Alcoholism esti-
tice (DOJ) could possibly mates that 53 million people in the U.S. annually (1 in 5) are
make securing the perfor- harmed by someone else's drinking. Their reports claim that
mance rights licenses needed “second-hand drinking” is a national public health issue that
to keep music playing at a causes major problems including threats, harassment, mari-
winery even more difficult. tal and financial, property damage through vandalism and
The Justice Department is driving-related accidents. It’s not a stretch to imagine the
currently considering getting requirement for another label warning about second-hand
rid of the few safeguards in drinking.
the form of ASCAP and BMI
consent decrees, that protect wineries from being subjected to TTB allows health warning labels on wine bottles but does not
anticompetitive behavior at the hands of the largest music allow health benefit labels.
licensors. A DOJ decision to eliminate the consent decrees
would hurt wineries, consumers, and the artists themselves, REALLY? So, what is this really about?
since many businesses would simply stop including music as Tax Revenue? I would not be surprised
part of their ambiance. to see efforts to start increasing feder-
al, state and local excise taxes on alco-
This complicated issue has been taken up by WineAmerica. holic beverages.
The person to contact with any questions is Tara Good
([email protected]). Songwriters and musicians should Tom Cobett
be paid for their creations, consumers should be able to enjoy
them, and that wineries should be able to offer them for a [email protected]
reasonable and predictable price.

AWS News October-November 2019 Page 6

Chapter Events OZV Zin, 2017 Cline Old Vine Zin and Sutter Home White Zin.

The mystery wine (Campo Viejo Tempranillo) was not correct-

ly identified. Bill Davey presented many interesting facts about

 50 Shades of Grapes (NJ) Chapter w ith Sharyn zin and the regions where it’s grown. Our favorite wine was
Kervyn held a Wine Pairing Luncheon on Sunday, September
8. The theme was "Hidden Gems from around the Globe" and Earthquake, a big, hearty, high alcohol wine. Tied for second
was an exploration of not so ordinary grape varieties from
extraordinary terrain. It was a private event held at ITA101 were two very different wines—Giravolta Primitivo, which had
Restaurant in Medford, New Jersey. The group of 22 was com-
posed of guests from different AWS chapters and wine groups. a raisiny nose but nice fresh fruit flavors, and Klinker Brick,
We began with a sparkling reception.
which showed blackberry and black pepper notes with a long

finish. The zins ranged from 13.5% (Ca’Momi) to 15.5%

(Earthquake) alcohol, but none tasted too “hot.” The range of

flavors (strawberries to raisins) was interesting. All the wines

were different and delicious, and we discovered that zinfandel

Present were representatives from 50 Shades of Grapes, does pair very well with barbecue because most attendees
South Jersey Wine Friends, Walt Whitman and Kylix
Chapters, as w ell as the Dionysian W ine Society and brought zins for dinner wines. Pick up some zin for your next
Cencibel Wine Group. Our group also included 2 AWS Certified
Wine Judges. A PowerPoint presentation accompanied the barbecue! Thanks to member and award-winning BBQ master
wine pairings. Chef/Owner Kevin expertly paired the courses
with the 7 wines presented. Peter Comer for providing the delicious beef brisket for the

main dish.

2015 Ca’Momi Zinfandel $13

2016 Giravolta Primitivo di Manduria 18 (2)

2015 Cantina Ariano Primitivo 12 (3)

Demonstrations of the "Basque High Pour" accompanied the 2015 Klinker Brick Old Vine Zinfandel 20 (2)

tasting of the Spanish Txakoli Wine, and energetic debates 2015 Hilt & Blade Antecedence Zinfandel 15

about whether to score with food or without. A surprise high- 2015 Wild Thing Old Vine Zinfandel 22 (3)

light at the end of the event was a bottle of 2003 Chateau 2016 Earthquake Zinfandel 28 (1)

Musar Cabernet Sauvignon Blend from Beqaa Valley Lebanon,

offered by Dionysian Donald Graham.

2017 Berroia Bizkaiko Txakolina, Spain $18

Dom. de Villaine Bouzeron Aligote, France 40

2017 Cederberg Bukettraube, South Africa 16 (2)

2015 Tikves Vranec 2015, Macedonia 12

2018 Marani Saperavi, Georgia Republic 20

Heinrich Zwiegelt Blend, Austria 16 (3)

NV Keo St. John Commandaria, Cyprus 32 (1)

 The Fleur de Lis (KY) Chapter held a tasting at the home of

John and Judy Reilly highlighting the wines of Right Bank Bor-

deaux. Guest were treated to a glass of Viognier and Rosé

from Prospice Winery as a starter. Their son is a winemaker

for Prospice Wines in Washington State. All wines were poured

blind for each guest with subtle hints given along the way.

After the tasting, guests were treated to a meal of kabobs and

additional Syrah wines from Prospice Winery.

2015 Ch. Monsbousquet $60 (1)

2015 Les Cadrans de Lassegue 32 (2)

2015 Ch. Lecuyer 70 (3)

2015 Ch. Tour de Tourteau 12 (3)

2015 Ch. Grand Corbin Manuel 35

 The Cleveland (OH) Chapter held a “Rosé All Day” tasting in 2015 Ch. Roquevielle 15

July. Thirty-three members  The Hartford CT. Chapter participating in the National Tast-
ing Project at the home of Rick and Lisa Rocco. Regional Vice
and guests attended. The President Barry St. Pierre is doing the presentation on the
Napa Valley.
meeting was held at a park

and hosted by Siobhan

Gannon, Patricia and Scott

Arra, Chris Niton and Nancy

Hankins. The aperitif wines

were a Sangria, 2018

Picpoul Pinot and 2016

Santa Christina Toscana.

The Rosé d’Anjou was awe-

some—well balanced and

lingering on the tongue. Confidencial Casa was light, fresh and

well balanced. After the tasting, attendees enjoyed beef bris-

ket accompanied by member-prepared side dishes and des-

serts.

2017 Rosé d’Anjou, Remy Pannier, France $15 (1)

2018 Confidencial Casa Santos, Spain 10 (2)

2018 Domaine Petroni, Corsica 19 (3)

2018 Aimery 1531 Cremant de Limoux Brut 17 (3)

2018 Charles & Charles, Columbia Valley 19

2018 Venderpump Cotes de Provence 18

2018 Chateau d’Aqueria Cotes du Rhone 23  The Heritage Hunt (VA) Chapter conducted a survey
last year to determine which wineries we were most interested
 The Emerald Coast (FL) Chapter had a Zinfandel Barbecue in having present at one of our monthly meetings. High on
in August. It was hosted by Scot and Joanna Abel and attend-
ed by 30 members and guests. The aperitif wines were 2016

AWS News October-November 2019 Page 7

that list was Narmada Winery located in Amissville, VA. These from the Scotts and show up early to wander in the vine-

wines are influenced by the Indian yard. The weather was perfect for a tasting in the vineyard.

heritage of its founders/owners. Since The wines ranged all the way from Dean’s homemade wines to

its establishment in 2009, Narmada those produced from local wineries to which Dean sells his

wines have earned more than 40 gold grapes. An added attraction this year was a food truck to cater

medals in national and international the event. Participants gave their orders from a menu and

competitions. Approximately 60 mem- each meal was prepared individually.

bers had the pleasure of tasting these 2017 Ravines Dry Riesling, Finger Lakes $18 (2)

outstanding local wines. This was a 2016 Trimbach Riesling, Alsace 18

real treat and many members ex- 2017 Millbrook Riesling, Hudson River 20

pressed a desire to organize a club 2017 Standing Stone Vineyard, Finger Lakes 18 (3)

excursion to Narmada Winery so that others could sample 2016 Eroica Riesling, Columbia Valley 19 (1)

these wine jewels. 2017 Dr. Loosen (Dr L) Riesling, Mosel 13 (3)

2017 Chardonnay Reserve $27 2016 Bernkastler Doctor Vineyard, Mosel 28 (1)

2015 Dream (Traminette) 22

2017 Viognier 28  The Lone Star (TX) Chapter met on Saturday, July 27 in the
home of Bob and Carolyn Car-
2015 Mom (Vidal Blanc) 21 lisle and hosted by David and
Cristy Russum. Twenty-four
2014 Reflection (Chambourcin) 25 members enjoyed a marvel-
ous tasting of Krupp Brothers
2015 Cabernet Franc 29 wines led by their Executive
Vice President, Sandy Huffine.
2014 Yash Vir (Bordeaux Blend) 39 The tasting began with their
delectable 2017 Chardonnay
2014 Cabernet Sauvignon 36 as Sandy told us the fascinat-
ing story of the Krupp Broth-
 At the King George (VA) Chapter's June meeting, Klaus Wit- ers and the beginnings of the
tauer interwove humor rugged mountainous site near
and exceptional know-
ledge while leading 34 Napa that would become Stagecoach Vineyards. Despite its
members on an adven- harsh, desert landscape, riddled with rocks and boulders, the
ture with Austrian wines. brothers saw the makings of a world-class vineyard. Though
We were glad to have the brothers sold the vineyard in 2017, Jan Krupp continues
him as a repeat present- paying careful attention to the farming of the blocks retained
er. His offerings are out- for the Krupp brothers.
standing and he is a
hoot. He stated that you
drink Austrian wines and
the art comes out.

As such, Joanne, his artistic wife, also joined us and shared This wonderful tasting included wines of very low production

her artwork. Her art has been on some of the wine labels in and rarely seen in Texas. The winemakers tasting notes as

his portfolio. He quipped that the more you drink, the younger well as suggested food pairings were thoughtfully included.

you become, hence we started with ‘Young’ Rosé. Klaus told Following this tasting, the evening concluded with a dinner of

us that Rosés are selling more than Grűner Veltliner, which is pork tenderloin and a chimichurri sauce, a cold poached salm-

Austria’s flagship grape. After the scandal in Europe over on with an array of sauces, sides and desserts brought by

grapes in the 80's, Austria established some of the strictest members. Thanks to some unseasonably cooler weather, they

production rules where bottles go for lab analysis and to tast- were able to enjoy the night air and begin to plan a visit to the

ers, prior to certification. Klaus described climate influences - Krupp Brothers lovely winery estate in the Napa Valley.

most wines are produced in the east while the west is for the 2017 Chardonnay $65

skiers. Vienna, the capital city is the only city in Europe that 2017 Black Bart’s Bride 50

has vineyards in it. 2018 Damsel Rose’ 45

Steininger Young Rosé 19 2016 Water Witch 70

2017 Anton Bauer Ried Rosenberg Grűner 23 2016 Black Bart Syrah 85 (1)

Veltliner 2015 The Doctor 100

2016 Heinrich Hartl Rotgipfler 22 2016 Veraison Cabernet 110 (3)

2016 Tegerneerhof Riesling Steinertal 30 2016 Synchrony 150 (2)

2017 Steininger Zweigelt 19

2016 Leo Hillinger Blaufrankisch 20  The NC Triangle Chapter met on August 18th at the Lochside

2016 Leo Hillinger Eveline Pinot Noir 23 Community Center for our tasting entitled “Exploring the Ma-

2015 Anton Bauer Blaufrankisch Reserve "Artist" 38 jor Wine Regions of France” host-

 Forty-five members of the Laurel Highlands (Altoona, PA) ed by members Theresa Thiel and

Chapter enjoyed pulled pork and sauerkraut, chicken, Tom Jones. Theresa introduced

and brisket from Frederick’s Meats. The sides brought by the our group to the teachings of Kev-

members were, as always, outstanding! We enjoyed salads, in Zraly, author of several great

starches, vegetables, appetizers and desserts with the meats. wine books, James Beard Wine

Ivan and Mary Riggle presented 2018 Bodega Garzon Uruguay and Spirits Professional of the

Reserve Pinot Noir Rosé ($21) in honor of their 45th wedding Year, Food and Beverage Associa-

anniversary. The bubbly we enjoyed were: tion’s Man of the Year, member of

NV La Marca Prosecco (Italy) $17 the Board of Trustees of the Culi-

NV Riondo Prosecco Spago Nero (Italy) 15 nary Institute of America. He has been featured in The New

NV Henriot Brut Souverain (France) 45 York Times, People magazine, The Wall Street Journal, GQ

2013 Gusbourne Brut Reserve (England) 54 magazine, Newsweek, and USA Today. In 2011 Kevin received

the James Beard Lifetime Achievement Award. Theresa then

 The Lehigh Valley (PA) took our group on a journey of French wines from Burgundy,
Chapter held for a lovely
Riesling Tasting and Picnic in Alsace, Rhone and Bordeaux paired with tasting bites of risot-
the Vineyard at Dean and
Bonnie Scott’s 7-acre vineyard to, goat cheese and blue cheese.
near Kutztown, PA. Prior to the
tasting, wine and food were NV Louis Bouillot Perle d’Aurore Brut Rose’ $20
strategically located at the end
of the aisles from which the Cremant de Bourgogne
wine grapes originated. People
like this positioning of the wine NV Anne De K Cremant Brut, Alsace 20

2015 Debeaune Pouilly Fuisse Galopieres, Burg. 27

2014 Ch. de Chamirey Mercurey Rouge, Burg. 35

2016 Ch. de Nages Costieres de Nimes Rouge 17

Vieilles Vignes, Rhone

2015 Ch. Garraud Lalande de Pomerol, Bordeaux 30 (2)

AWS News October-November 2019 Page 8

2014 Ch. Tour de Bessan Margaux, Bordeaux 27 (1) 2016 Librandi Le Passule, Passito, Calabria (1)
2013 Ch. Cantegril Sauterne, Bordeaux 30 (3) 2014 Librandi Magno Megonio Val di Neto (2)
2015 Statti Arvino (3)
 The Northern Neck Uncorked (VA) Chapter met on August 2014 Cantele Salice Salentino Riserva
2016 Librandi Critone Val di Neto, white
2 at St. Timothy Catholic Church with 29 members in attend- 2017 Leone di Castris Salento Rose’
2013 Statti Battassarro
ance for the National Tasting Project (NTP). This year’s project 2015 Leone di Castris Villa Santerra Primitivo

was a terroir study of the Napa Valley. Mike Taylor prepared

a presentation on the Napa Valley area and discussed its sur-

rounding climate, soil and terrain. The high percentage of

diverse soil types there have made the area one of the most

important wine growing regions in the world. After the blind

tasting, Mike revealed each of the wines that were selected

and discussed their AVA and prices. Chapter members brought

in barbecue pork, salad, cookies, and chocolates to enjoy after

the tasting. The Cork N’ Fork Chapter w ill be hosting the

next NTP in September for the local AWS members to taste

the remaining 6 wines that were selected for the project.

2017 St. Supery Sauvignon Blanc $18 (3)

2017 Stags’ Leap Viognier 30  The San Luis Obispo (CA) Chapter held a tasting of

2014 Green & Red Vineyard Zinfandel 29 (2)

2015 Whitehall Lane Tre Leoni Red Blend 29 Carignan wines from Europe, California and Chile. The guest

2014 Summers Estate Cabernet Sauvignon 30 speaker was Tom Myers, Head Winemaker at Castoro Cellars

2014 La Pelle Cabernet Sauvignon 86 (1) in Paso Robles. Tom pointed out that Carignan was once one

of the most widely planted grape varieties in California, mostly

in the warm Central Valley. Prior to the blind tasting of

Carignan wines, Tom poured us a taste of a different Castoro

wine named Dorsa. This wine is 100% Cabernet Dorsa, which

is a cross of Cabernet Sauvignon and Dornfelder. The wine

had deep color, nice acidity with flavors of herbs and red cher-

ry. The members were very enthusiastic about this wine.

2016 Trosset de Porrera “Olim,” Spain $36 (3)

2016 Pax-Testa Vineyard Mendocino 30

2017 Castoro-Whale Rock Vyd, Paso Robles 26 (2)

2015 Meli, Chile 15

2015 Ranchero Cellars, Paso Robles 36

2016 Lioco “Sativa Carignan,” Mendocino 33 (2)

2016 Cline “Ancient Vines” Contra Costa 16 (1)

2015 Ch. Maris Minervois La Liviniere, France 28

 Twenty-two AWS members of The Northampton (PA) chap- 2015 Objell “Orzada,” Chile 19
ter attended a tasting with
John and Ann Koempel’s  The Saraveeno (FL) Chapter met on August 11 at the home
called Eclectic Vertical Bor- of Vinnie and Theresa Petilli
deaux. They not only tasted in Venice, FL for a tasting
red wines from vintages and featuring wines that would go
appellations of 12 chateaux, well with a summer barbecue
they were treated to John’s outing. Vinnie prepared
slide presentation on why chicken cordon bleu on the
Bordeaux wines are special. grill and it was paired with
His topics included history, wonderful side dishes sup-
grape selection, wine produc- plied by the guests.
tion, the classification sys-
tem, explanation of the Left Terpamore Nero di Avola, Sicily $11
Bank, the Right Bank, and 2016 Rockview Pinot Noir Reserve 19
wine regions and estates. 2015 Tenuta di Renieri Chianti Classico 20
2016 Double Black Zinfandel 14 (3)
John purchased many of these wines at the AWSEF auction at 2016 The Fugitive Red Blend 27 (1)
2014 Mascota Vyds Unanime, Argentina 20 (2)
the AWS National Conference. He believed they could be a 40
Montessor Amorone Valpolicella
tasting challenge. Critics consider three of the wines extraor- 2017 Whacky Jack Cabernet Sauvignon Priceless

dinary; seven wines outstanding; and two above average.  The Southport (NC) Chapter met on Friday, September 13,
at the St. James Communi-
Among the tasters, there was plenty of lively discussion and ty Center, in Southport NC.
It was hosted by Dave and
some disagreement. Keep in mind, old Bordeaux is an ac- Vicki Caruso (Co-Chairs).
The meeting had 75 mem-
quired taste! Scores for the majority of wines are quite high- bers in attendance. They
discussed/tasted/evaluated
(7 scored 16 points and above). Only one wine, 1986 Chateau the wines from the Paso
Robles AVA. Zinfandel,
D’Issan, scored 14 points. Rhone and Bordeaux
blends, etc. They also dis-
2012 Ch. Cantemerle, Haut Medoc (1)
cussed the variations of the different types of grape varietals
2011 Ch. LaTour-Martillac, Graves (2) (approximately 40 varietals grown) and winemaking methods.

2008 Ch. Teyssier, St-Émilion (3)

2015 Ch. Larroque, Bordeaux Superieur (3)

2009 Ch. Glorit. Cotes de Bordeaux Blaye

2010 Ch. De Macard, Bordeaux Superieur

2014 Ch. de Landiras, Graves

1990 Ch. Clos du Marquis, Saint-Julien

2000 Ch. La Fleur de Jaugue, St-Émilion

2005 Ch. Tour St. Bonnet, Cotes de Castillon A tasting of Halter Ranch wines was conducted where appear-
ance/aroma/taste/aftertaste of each of the wines was re-
2002 Ch. D'Armailhac, Pauillac viewed. The chefs provided Salmon, Pasta Salad, Hearty
Green Salad with Summer Squash, Roast Beef with Asiago
1986 Ch. D'Issan, Margaux cheese, Smoked Pork Butt and Beef Stew to pair with the
wines. The membership enjoyed the Halter Ranch wines and
 Bill Riccitelli AKA Dr. Vino, conducted the Rhode Island the ensuing discussions, and the food pairings were excellent
Chapter tasting of w ines from the P uglia and Calabria. (as usual).
Wines from these areas are rarely found in the American mar-
kets. Page 9

AWS News October-November 2019

2016 Halter Ranch Syrah $42 (1) Hammonton Sake Tasting
2017 Halter Ranch Cotes De Paso 38 (2)
2016 Halter Ranch Ancestor 60 (3) Marshall Lipson
2017 Halter Ranch Cabernet Sauv. 45
2017 Halter Ranch Grenache Blanc 34 On July 14, Linda Orthner, Linda Cashan and Nick Cashan
2018 Halter Ranch Rosé 28 hosted a one-of-a-kind tasting for the Hammonton (NJ)
Chapter. The theme was Asia with a focus on Sake and Jap-
 The Walt Whitman (NJ) Chapter’s July tasting w as host- anese food pairings. The tasting began with an arrangement
of unique snacks that would be equivalent to potato chips in
ed by Joseph Busler and Meryle Melincoff and featured Wines American culture—crunchy, sweet potato sticks with black
sesame seeds, Sea Urchin-flavored puff cylinders wrapped in
of New Zealand and Tasmania. Joseph and Meryle recently mild seaweed, and baked snow pea crisps.

traveled to New Zealand and Tasmania, brought back and The tasting table was adorned with an Asian landscape paint-
ed table runner, ornate china, wooden chopsticks and glass-
shipped wines from those regions home. Wine price is in AUD, ware. Our host, Linda O, prepared an informational sheet on
the styles of sake, facts about sake production, and a tech
may not be available or difficult to obtain in the US. sheet for each sake served. All sake’s were served chilled in 2
ounce portions.
2018 Misha’s Dress Circle Pinot Gris, NZ $28 (2)
Course 1
2017 Misha’s The Starlet Sauvignon Blanc, NZ 27 (3) Sake – Hakatsuru Awa Yuki Sparkling Sake – Mildly sweet,

2015 Misha’s Limelight Riesling, NZ 28 (1) sparkling
Dish – Steamed Edamame with Sea Salt
2018 Dom. A Stoney Vyd Rose, Tasmania 29
Course 2
2016 Misha’s Cantata Pinot Noir, NZ 30 Sake – Kiku-Masamune Junmai Taru – Dry, still, stored and

2014 Misha’s Lakefront Terrace Pinot Noir, NZ 25 transported in wooden barrels, giving the sake a ce-
dar note and richness
2011 Dom. A Petite A Cabernet Blend, Tasmania 45 Dish – Miso Soup with tofu and Kabocha squash

 Thirteen members of the Western Michigan Chapter partici- Course 3
Sake – Kurasawa Junmai Kimoto – Dry, still
pated in the NTP of Napa Valley wines. Each taster was given Dish – Chilled Soba (buckwheat) Noodles with a light dipping

a map of Napa Valley and descriptions of the appellations. The sauce made of soy sauce, mirin and dashi. There was
an optional garnish of wasabi paste, scallions and
wines were tasted blind and no one had any feel regarding shredded daikon.

terrior identification, varietal, vintage or brand. The wines Course 4
Sake – Kizakura S Junmai Daiginjo – Dry, still
were all good and received high scores (gold or silver medal Dish – Warm, mild, yellow curry with vegetables

level). Course 5
Sake – Koshi no Izo Junmai Ginjo Muroka Genshu – Dry, still
2017 St. Supery Sauvignon Blanc $18 Dish – Salmon marinated in Teriyaki, garnished with red chili

2017 Robert Mondavi Pinot Noir 26 and white sesame seeds

2015 Whitehall Lane Tre Leoni 29 (2) Course 6
Sake – Hakutsuru Namachozo Junmai Draft Sake – Dry, still,
2015 Stag’s Leap Petite Sirah 36 (2)
brewed cold and aged for 1 month cold
2014 Summers Estate Cabernet Sauvignon 30 (3) Dish – Steamed dumplings with a dipping sauce of soy

2014 Hoopes Cabernet Sauvignon 59 (1) sauce, mirin and dashi

To be included in the AWS News, e-mail your tasting results Course 7
Sake – Hakutsuru Sayuri Junmai Nigori – Lightly sweet, still,
to [email protected]
cloudy, unfiltered
Please follow the format specified for Chapter Events. Dish – Fruit Jelly with Blueberries set in a lightly sweetened
Download it from the AWS website-Publications-AWS News.
red algae gelatin.
Include the cost of the wines you tasted,
plus scores or rankings. This information
lets other members know what you liked

and what wines were good values.

AND … Please send us sharp, interest-
ing pictures from your event. We
would love to share them.

Adrienne Turner

[email protected]

Malolactic Fermentation

Cont. from Page 5

Winemaking is an ancient art, but we are fortunate to have so
many more tools at our disposal to craft our wine than our
ancestors. ML is one of those tools that can burnish your wine
from a drinkable, but sharp wine, into a medal winner. Learn
to use ML and make wine like a pro.

Kevin Kourofsky

Kevin is a Rochester area amateur winemak-
er and grape grower. He is a Certified Spe-
cialist in Wine from the Society of Wine Edu-
cators. He also holds the Advanced Certifica-
tion, with distinction, from the Wine and
Spirits Education Trust. He can be reached
through his blog at Kourofskywine.com.

Please join our winemakers forum on the AWS web- Page 10
site, built for you to ask questions and share. It’s for

all levels of expertise.

AWS News October-November 2019

AWS Educational AWSEF Breakfast & Annual Meeting
Foundation News
Saturday, November 2
AWSEF Silent Auction
Friday, November 1 We look forward to the annual breakfast every year,

not only to update everyone on our progress, but also to in-
troduce our annual scholarship winners. In May, the Trustees
had the difficult task of selecting students to whom to award
scholarships. We were able to identify 8 students we felt were
conducting research that was or could be important to the
North American wine industry. We will present these students
to you via video and enjoy a brief talk from our 2019 AWSEF
Endowment Scholarship winner, Jaclyn Fiola.

Our annual silent auction to support the scholarship endow-
ment fund will be on Friday, November 1 at the TradeWinds
Island Resort in St. Pete Beach, Florida. This event is our larg-
est fundraiser of the year.

DONATE! Jaclyn Fiola and Walt Rachele

We invite all members to consider making a donation for the This is the second time Ms. Fiola has won an AWSEF scholar-
auction of wine or wine-related items. You can send your do- ship. The first was in 2017 when she was working on her Mas-
nation to the AWS National Office or bring it to the confer- ter’s degree at Ohio State University. She is currently engaged
ence. The 2019 donation form is available on the opening in studies as a Ph.D. candidate at Virginia Tech University
page of the AWSEF website, awsef.org, and has complete in- doing research to improve hydrology in vineyard soils as a
formation for mailing a donation. The Trustees will be accept- result of historic fertilization and/or geology with the belief
ing donations at the AWSEF table in the exhibitors’ area on that soil management is essential to maintaining the resilience
Thursday, October 31. AWSEF Trustee Christine Murphy is of our industry, particularly on the East Coast.
collecting donations now and may be contacted at
[email protected] for any questions. Please let her know Raise Donations In Your Chapter
of any donations you would like to make whether they will be
mailed or brought in person.

BID!

The auction is open for bidding on Friday at the conference,
from 8:45 am to 6:00 pm. Peruse the tables and make your
bids before or after breakfast, between sessions, at lunchtime
and before dinner. (And check back to update your bids in
case someone has outbid you!) Please join in supporting the
AWS Educational Foundation by donating and/or bidding—we
can’t provide the scholarships to worthy students without eve-
ryone’s help!

RAFFLE! We always welcome donations! Some chapters fund individual
scholarships and that’s huge for us. However, you are also
For the second year, the AWSEF has received generous dona- invited to make donations to the Endowment Fund. We use
tions from supporters and these exceptional items will be sold the interest from Endowment Fund investments to create
by raffle tickets. AWSEF Trustees will be available to sell raffle scholarships, in addition to the Chapter-funded scholarships.
tickets up until the drawing on Saturday, November 2 at the
Grand Banquet. You could be the envy of your friends and Don’t want to have a big event? How about asking members
fellow wine-lovers with a fantastic bottle of wine! to donate $2 at each meeting? Or, have a box for members to
donate what they’d like and send it to us once a year. Every
WINNERS! bit helps! Check out more ideas on the AWSEF website under
the “Giving” tab. And, thank you in advance!
Bids will be collected at 6:00pm on Friday and all bidders are
asked to check at the AWSEF table to see what they’ve won. If you have any questions about donations or
We will be on hand to help you collect your winnings and ac- the AWSEF, please feel free to contact me.
cept payment by cash, check or credit card (we prefer cash). We’ll see you at St. Pete Beach soon.

Kristen Lindelow

[email protected]

AWS News October-November 2019 Page 11

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

Address Service Requested

National Conference 2 Themed luncheons with wine
Oct. 31– Nov. 2, 2019 Showcase of Wine
Amateur and Commercial Winemaking Competitions
Grand banquet with dancing and more great wine
Meet others who share your love of wine
Learn from winemakers and wine experts
Optional pre-conference dinners and boat rides

Thanks to our conference sponsors

We’re going to the beach!

Beach—themed welcome reception
Champagne breakfast
Dozens of sessions on wine regions, grape varietals, wine

history, winemaking
Learn to evaluate and taste wine