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Published by American Wine Society, 2019-06-03 13:06:19

AWS New June -July 2019

AWSNews_2019-June July

Keywords: AWSEF,scholarship,wine,wine tasting,Pittsburgh,making fruit wine,wset

AWS News ISSN 1543-205X

America’s Largest Community of Wine Explorers

Volume 33, No. 3 June-July 2019

In This Issue AWS Ambassadors

Amateur Wine Competition 5 It’s fairly well known that I love to travel. And I do - especially
overseas. Don’t speak English? All the better! I love to con-
Awards Nominations 3 verse and am always proud to say that I’m from the United
States. I’m a self-appointed ambassador for my country! These
AWS Educational Foundation 15 trips often include visits to wineries for a tasting where the
conversation inevitably turns to my educating them about the
Chapter Events 11 AWS and touting its benefits. With a 180 degree turn of my
pith helmet, I became an ambassador for AWS.
Editor’s Musings 2
There are now over 5,000 wineries in all 50 states with the
From Italy to Pittsburgh 14 majority of them on the east and west coasts. Yet surprisingly,
it’s been reported that many have never heard of us. They
Fruit Wine 8 know nothing about the AWS and its world-class Commercial
Competition. It’s true – world class with imported submissions.
Government Affairs 7
Did you know that graduates of our three-year Wine Judge
Member Service News 3 Certification Program are internationally recognized and are
regularly invited to judge in overseas competitions? That’s true
Napa and the Judgement of Paris 4 also. Keep that in mind while visiting wineries on vacation this
National Conference Registration 3
Talk to other visitors in the tasting room and enlighten them
National Tasting Project 4 about the AWS. Get them to join a chapter. Did you like the
wine? Ask the owners to enter the AWS
Obituaries 5 Commercial Competition. Was the winery
one of those hidden gems that should be
Pittsburgh Wine Experience 14 part of the AWS Welcome Here program?
Talk it up!
The Three Cs of Winemaking 6
Where are your summer travels taking you?
Will you be an AWS ambassador??

Joe Broski

[email protected]

Come To Our National Conference Last year at the conference, we debuted the Presidential Re-
ception. All registration fees for that event are earmarked for
Of the new features of this year’s developing relevant educational resources for chapters. We
conference, one stands out: The also had a CRU 100 fundraiser, asking members to contribute
opportunity to test and certify with $500 to the effort. We are happy to say that nearly 20 have,
the Wine & Spirit Education Trust. and that led to a CRU 100 Committee with even more ambi-
Like the AWS, WSET is an educa- tions. In the last year, Aaron has created and released video
tional organization, a London-based group with a globally rec- tastings on wines of Rhone and Burgundy, and another de-
ognized curriculum and certification. scribing the difference between traditional and charmat styles
of sparkling wine. In a separate effort, our friends at WTSO
This year we invited Deborah Parker Wong, a WSET approved developed a tannin-comparison tasting and are providing an
program provider, to offer the curriculum to our members. As easy way to purchase the wines. We hope to roll that out in
you may have inferred from our Director of Education Aaron June. I invite you to visit our American Wine Society Now
Mandel, the AWS is well into the application process to become YouTube page. See what we offer and subscribe to watch it
a WSET-approved program provider, essentially a WSET grow.
school, by 2020. With so many talented educators in our ranks
(many already WSET-certified) and many partners in higher As we extend our services to those with pro-
education, we could offer WSET throughout the year and fessional or certificate aspirations, we continue
throughout the nation. to do more for our chapters and members. The
AWS aspires to be the first choice for wine
Even as we offer this new service, we continue to increase ed- lovers whether their journey leads to a better
ucational options to our core members—people who want to bottle of wine or a top certification and profes-
learn more about wine and try more wines with their local AWS sion.
David Falchek

[email protected]

AWS National Of ice Editor’s Musings

P. O. 889 Do you know who our most award-winning amateur wine-
Scranton, PA 18501 maker is? It’s Mikey Krauss and he’s been receiving medals
in our competitions every year since 2004, when he received
Phone (888) AWS-9070 1 First Place and 2 Second Place awards—that was before we
Fax (888) 297-9070 started giving Gold, Silver and Bronze medals. We are de-
lighted that Mickey is sharing some of his “no-secrets secret”
(570) 344-4825 winemaking tips with us in this issue. I think you’ll find this
article interesting even if you’re not a winemaker and, with
David Falchek Executive Director Kevin’s article on The Three C’s, our winemakers are getting
[email protected] extra love in this issue.

Katie Kearney Member Services Manager Thanks to AWS Vice President JoAnn DeGaglia for providing
[email protected] us with an article on the Judgement of Paris. You may want
to use this information when you conduct your National Tast-
Website ing Project event on Napa Valley wines.

2019 AWS National Of icers Western PA RVP Rich Ryba is sharing a story about a special
videoconference tasting with Berlucchi Winery in Fraciacorta,
President Joe Broski Italy. What a wonderful opportunity to “meet” the family
JoAnn DeGaglia winemakers! Rich also is giving us a wrap-up of the Pitts-
Vice President Leanne Wheeler burgh Wine Experience. This regional conference has been an
Tom Wallman annual event for 36 years. WOW!
Joe Dautlick Our sister group, the AWSEF, is announcing their 2019 schol-
Treasurer Aaron Mandel arship winners in this issue. This year eight students will re-
Jay Bileti ceive our assistance in completing their advanced degrees in
Directors at Large viticulture and oenology. Thanks to the chapters, regions,
Competitions other groups and members who make these scholarships
Education possible. Congratulations to the student winners!
There are several articles that relate to our upcoming nation-
AWS News Staff al conference—Diane Meyer gives you the scoop on registra-
tion, Vince Williams encourages you to enter
Pam Davey Editor—[email protected] the Amateur Wine Competition and give him a
hand, and I invite you to nominate people for
David Falchek Publisher our annual awards.
[email protected]
Wishing you good summer wines! Cheers!

Pam Davey

[email protected]

Adrienne Turner [email protected]

Tom Cobett [email protected]

Sharyn Kervyn [email protected]

Kevin Kourofsky [email protected]

Bonnie Lance [email protected]

Diane Meyer [email protected]

We welcome your comments, Wine & Spirit Education Trust, the largest global provider of
suggestions and letters. wine qualifications, is launching the first ever global Wine Ed-
ucation Week September 9-15, 2019. Part of WSET’s 50th an-
Pam Davey, Editor niversary campaign, Wine Education Week aims to engage
[email protected] with the growing population of wine consumers worldwide,
encouraging them to learn more about wine. The campaign
AWS in Social Media will kick off on Monday with food and wine pairing launch
events across the world at 6pm local time in 24 countries.
Like us on Facebook americanwinesociety Starting with Auckland, New Zealand and ending with Los
Join us on LinkedIn American Wine Society Angeles, USA, WSET is aiming for a continuous 24-hour global
Follow us on Twitter @AmericanWineSoc food and wine tasting session. Following the launch, Wine
Follow us on Instagram americanwinesociety Education Week will roll out with WSET course providers in 45
countries hosting more than 450 fun, educational events to
AWS News June-July 2019 encourage consumers to learn more about wine and to drink
“better.” With introductory sessions ranging from “Finding the
Perfect Match” to “World Wine Monopoly” to “Mastering Matu-
ration,” the events will help consumers make wiser choices
when choosing a bottle. In the USA, WSET course providers
are organizing more than 65 events in 30 cities. More infor-
mation on their website:

Page 2

National Conference Award Nominations

Registration Opens in June AWS presents four awards each year to people who have
made significant contributions to the wine industry and to our
Conference planning is moving for- organization. Our group has a long tradition of recognizing
ward quickly, and we are creating individuals who have helped shape our society and American
another amazing program for you! wine—the winners we select are truly special and worthy. The
winners are recognized for posterity—our Award of Merit was
Once again, registration opens first given in 1971 to Konstantin Frank, our founder.
in June! I ’m thrilled that so many
people already are talking about But …the people who receive these awards must be nominat-
attending. To ease the burden on ed by YOU, our members. If you feel that a person deserves
our registration system and to al- to be honored as Outstanding Member, Outstanding Chapter
low members to make earlier travel Chair, Outstanding RVP or Award of Merit winner, please send
plans, we are continuing with earli- a brief note describing why they should be honored.
er conference registration. First, in
June, you will register for the conference and then in July you Nominations
will sign up for sessions.
Nominations are accepted until October 1. The Executive Ad-
Please read the following information very carefully. If you visory Board selects the Award of Merit and Outstanding
have any questions, you are welcome to send me an e-mail or Member winners. The Board of Trustees selects the Outstand-
call the National Office during business hours. ing Chapter Chair and Outstanding RVP.

Monday, June 17 (9am EDT/ 6am PDT) to Write your nomination TODAY so you don’t forget about it.
Monday, July 1 (5pm EDT/ 2pm PDT) We cannot honor those who deserve these awards without
your help.
Registration opens for all AWS members. To register,
use the registration link on the AWS website. Every member Award of Merit
who would like to attend the 2019 Conference will need to
register and pay the fee ($499/person) this week. The Award of Merit is given to a person,
whether or not a member of AWS, who has
If the conference is not sold out, everyone who registered will made a significant contribution that advanc-
be guaranteed a seat. Please feel free to make your travel es the production, understanding or enjoy-
plans. Any remaining seats will be available on the AWS web- ment of wine. The person can be involved in
site AFTER session selection. viticulture, enology, education, journalism
or merchandising. Paul Wagner received this
Early July: Members will receive the conference brochure award in 2018. As a marketing professional,
detailing our speakers and sessions. Paul has influenced the way the public
drinks wine and thinks about wine.
Monday July 22 (9am EDT/ 6am PDT) to
Monday July 29 (5pm EDT/ 2pm PDT)

Everyone who is registered, and paid in full, will need to se- Do you know of a wine educator, wine mak-
lect sessions during these dates. This is not first-come, first- er, grape grower, wine writer or other wine professional who
served, so you have the full week to make your choices. Once deserves this award? Email Pam Davey
the window closes to select sessions, we will randomly assign [email protected]
sessions using a program specifically designed to give every-
one the same number of 1st, 2nd and 3rd choices. We used this Outstanding Member
session selection procedure successfully in 2016, 2017 and
2018, so it should be familiar to past attendees. The Outstanding Member Award is
given to an AWS member who has
If you fail to select sessions by the close of this timeframe, dedicated substantial time and ener-
you can still choose your sessions at a later date from those gy to the advancement of AWS for
with available seats. If you have questions or difficulty, please all of its members. Long and valua-
contact the National Office. ble service as a national officer or
committee chairman; contributions
Week of August 11 to the AWS Journal or other publica-
tions; or combinations of these
Attendees will be notified of session assignments. would merit consideration for this
award. The 2018 winner was John
Cancellations: If you are dissatisfied with your session as- Hames, who served as our Executive
signments and wish to cancel your registration, please notify Director, National Conference Chair and continues to volun-
us by August 31. We will refund your registration fee, and you teer extensively for our group.
may cancel your hotel reservation at no charge.
There are many people who have made huge contributions to
October 31 to November 2 our organization—at the national, regional and local level, but
they can’t be recognized without your help. I am sure you
See you in St. Pete Beach, Florida. Cheers! know a person who deserves this prestigious award. Email
[email protected] to nominate him/her.
Diane Meyer
Outstanding Chapter Chair
[email protected]

Make your hotel reservations now! Many of us belong to a local chapter and there are so many

Tradewinds Island Resort, St. Pete Beach chair people who do a wonderful job keeping our groups or-
ganized. Why not recognize your
group’s leader? Cont. on Page 4

AWS News June-July 2019 Page 3

National Tasting Project Napa and The Judgement of Paris

I am pleased to report there has This is the year the American Wine Society’s National Tasting
been quite a bit of positive feed- Project asks us to consider the varied terroir of the diverse
back on both the quality of the Napa Valley region. World famous for its Cabernet Sauvignon,
wines and Vince Williams’ skillful- it also produces excellent Traditional Method Sparkling wines,
ly crafted and informative Power- fresh new world Sauvignon Blanc and, of course, Chardonnay.
Point presentation. It wasn’t always so easy for Napa Valley to garner the atten-
tion and respect of the world‘s wine aficionados. This is how it
Many thanks to Vince, Chris (for happened.
compiling the results) and the
rest of the committee for your The "Judgment of Paris" was a formal blind tasting of 6 Califor-
help to make the NTP successful! nia Chardonnays against 4 White Burgundies, as well as 6
Cabernet Sauvignons against 4 Red Bordeaux, pitting the best
Wine Availability of the Old World against the best of the New World. This is the
43rd anniversary of the event, held on May 24, 1976 in Paris,
The deadline for ordering wines from Marketview and Win- that shocked the wine world and crushed the belief that only
eWorks for the NTP ended on April 30, 2019. We cannot France could make premium and significant wine.
guarantee availability of the wines any longer, yet I continue
to receive email requests for information to purchase the The tasting was organized by English wine merchant Steven
wines. I apologize for any inconvenience, but the wineries Spurrier who enlisted 9 well-respected French judges for the
and retailers involved have only agreed to keep the wines blind tasting. After results were tallied, surprise turned to
available for a limited time for us. I am unable to extend the shock as 2 California wines, the 1973 Chateau Montelena
allocation per our agreement. Chardonnay and the 1973 Stag's Leap Wine Cellars S.L.V. Cab-
ernet Sauvignon, scored first in their respective groups. Mr.
If you are having trouble finding the wines, the best alterna- Spurrier had invited lots of media to the original 1976 tasting
tive may be to reach out to the wineries directly, as they but the only reporter to attend was George Taber from Time
may be able to send product to you. Thank you for under- Magazine, who promptly published the results to the world. As
standing. you can imagine, it horrified and enraged the French wine in-
dustry who later banned Spurrier from prestige wine-tasting
Results Due Oct. 10, 2019 for a year, apparently as punishment for the damage his tast-
ing had done to its image.
Submit your results to [email protected] Sorry,
we are unable to accept results after Octo- The tasting was not covered by the French press, who scoffed
ber 10. at the thought of California wines even competing with the
coveted “Big Guns” of France. Later two French publications
Sharyn Kervyn described the results as "laughable," and said they "cannot be
taken seriously." But the results were taken very seriously and
[email protected] no longer could the beautiful wines of Napa Valley be ignored.

Thank you for your This was how the wines placed in the competition:
Reds Whites
Awards Nominations Stag's Leap '73 (US) Montelena ‘73 (US)
Montrose '70 (FR) Meursault Charmes Roulot ‘73(FR)
Cont. from page 3
Mouton '70 (FR) Chalone ‘74 (US)
Tina Tusa was the 2018 Outstanding
Chapter Chair—she started the Historic Haut Brion '70 (FR) Spring Mountain ‘73 (US)
Lewiston chapter, near Buffalo NY, and
grew it to 82 members in less than a Ridge Monte Bello '71 (US) Beaune Clos des Mouches ‘73(FR)
Heitz Martha's '70 (US) Freemark Abbey ‘72 (US)
To nominate a Chapter Chair for this
award, please email Jay Bileti at Direc- Leoville Las Cases '71 (FR) Batard-Montrachet ‘73 (FR)
[email protected]
Freemark Abbey '69 (US) Puligny-Montrachet ‘72 (FR)
Outstanding RVP
Mayacamas '71 (US) Veedercrest ‘72 (US)
Clos du Val '72 (US) David Bruce ‘73 (US)

Napa Wines Today

Having just returned from
Napa, I can honestly tell
you they haven’t missed a
beat and continue to hone
their craft. No matter what
your wine preference
there, is a Napa wine
waiting for you.

We have many amazing The movie “Bottle Shock”
Regional Vice Presidents
and in 2018 this award illustrates this event from
recognized Jeff and Nan-
cy Stabins in the North- the Chateau Montelena AWS Wine Judges in Napa
ern New York region. perspective. This was an
They support the largest
region in the country (11 important turn of events in the American wine story and worth
chapters) and visit the
chapters in their motorhome. What dedication! celebrating. So have your own blind tasting of New World and

To nominate your RVP for this award, please email Jay Old World and lift a glass to all the pioneers and dedicated
Bileti at [email protected]
artists of the vine wherever they may be. Try the NTP to revisit

the lovely wines of Napa, an iconic American wine destination.

JoAnn DeGaglia
[email protected]

AWS News June-July 2019 Page 4

Amateur Winemaking Member Service News
Competition is Coming!
Half-Year Memberships
It’s hard to believe that the AWS renewal period
Whether you have one barrel or two, plan to submit your has ended and that we have begun offering half-
wines for the annual AWS Amateur Wine Competition. year memberships. As of May 1, NEW household
and individual members can join for the rest of
As you read this article, registration is already open; it will 2019 for the reduced rate of $35. They will re-
close on October 19, 2019. Shipping to our Tampa-based ceive all the benefits of membership through
receiving location will be available between September 1st December 31, 2019:
and October 25th.
• Attending chapter and regional events
Check out our competition site to get your brochure today
and register tomorrow! • Attending National Conference • Receiving the Wine Journal and the AWS News

Competition Help • Discounts at wineries

I’m looking for volunteers to help out with the competition. • Full use of our website
Please contact me if you would be interested in one of these
tasks. If you have any friends who have been thinking about join-
ing, now is the time to encourage them to become mem-
1) Help with registration of bers. They can join on our website
wines (doesn’t require
attendance at the compe-
Conference Registration
2) Competition data entry.
Conference registration begins on June 17. If you
3) Running the Amateur are planning to attend, you need to know your
Wine Experience. username and password to access the registration
materials on our website. Each individual member
Vince Williams has his/her own username and
[email protected]
Now is the time to make sure you can log in.
Obituaries If you do not know your credentials or have
problems logging in, please call (570-344-
Peter Haslauer 3640) or email me. I’ll help you make sure
you can register.
Peter, 48, of Westminster, MD, peace- Cheers!
fully passed away at home surrounded
by his family on April 4, 2019, following Katie Kearney
a long battle with cancer. Peter was
born on August 8, 1970 in Steyr, Austria [email protected]
and was employed as Senior Consultant
for LTK Engineering Services. He was Members by State 5/15/2019
the beloved husband of Simone Haslau-
er, with whom he shared a life with for AL 128 IN 51 ND 37 PR 7
26 years. Peter was a member of the
Carroll County, MD AWS Chapter. AR 10 KS 8 NE 25 RI 29

Leonard W. Magnusson AZ 128 KY 93 NH 12 SC 196

Leonard, born Dec 18, 1929 CA 373 MA 94 NJ 324 TN 80
in St Louis, MO, passed away
on March 22 after being CO 265 MD 193 NM 49 TX 131
struck with pneumonia and
the flu earlier in the month, CT 193 MI 341 NV 91 UT 6
as well as Parkinson’s dis-
ease. Len was employed by DC 14 MN 41 NY 478 VA 451
multiple chemical companies
as a Professional Chemical DE 34 MO 36 OH 285 WA 55
Engineer, moving 16 times
throughout his career. Len FL 357 MS 22 ONT 30 WI 8
was an army veteran, wine
maker, sailor, music lover GA 105 MT 53 OR 104 Other* 32
and sports car enthusiast. He won several national awards
for the wines he produced, owned several sailboats over IL 101 NC 411 PA 1032 Total 6484
the years, and refurbished many cars. He played trumpet
in a band at college dances and spent his later years sing- *BC, HI, IA, LA, QC, UT, VT, WV, Great Britain, Hong Kong
ing in the choir at St. Christopher’s Church. He is survived
by his loving wife Betty, 3 children, 1 grandchild and 2 Page 5
great grandsons.

AWS News June-July 2019

The 3 Cs of Winemaking adding sugar to chaptalize your juice
changes the volume of your juice. That
Don’t Look Forward To This Winemaking Year: needs to be accounted for in the initial
calculation. Your calculations may be
Look Backward and Apply The Three Cs correct, but your formula may not.
Also, sugar takes time to fully inte-
It’s true: Hindsight is 20:20. You can’t change the past, but grate into the must or juice. That’s
you can certainly learn from it. And spring is a perfect time to where the impatience may come into
review last year’s winemaking, before the hustle and bustle of play. Patience is needed for tartaric
the new growing and winemaking year. So, take out your acid additions and adding copper solu-
vineyard journals, your winemaker’s notes and reflect on your tion to fix a hydrogen sulfide (H2S) problem.
successes and failures. It’s spring cleaning of a sort. But when
you look back, keep in mind the “three Cs.” Rushing the process may also lead to mistakes. Consider mak-
ing adjustments in stages. Wait between additions and then
And what are these three Cs? They are striving for cleanliness, measure and re-test. Is the process true to course? You may
exercising caution and avoiding complacency. be able to catch a mistake before it becomes uncorrectable.

Cleanliness Trusted resources are important to winemaking. You can’t
keep everything in your head. Talking to an experienced wine-
Did any of your wines develop off odors maker or referring to a trusted text should always be your
last year? This could be due to a problem first step. (For suggestions, see What To Give Your Winemak-
with cleanliness. Making wine is like mak- er at
ing a meal. In fact, it is part of a meal.
So, you should be as clean as possible. This is especially true when you have unusual problems like
Your equipment should be continually high acid and high pH in juice or must. Caution is doubly rec-
sanitized and your must or juice should ommended when trying to correct H2S problems with copper
also be clean. solution additions. You should be sure that your procedure is
based on fact and not lore!
If your wine smelled like nail polish, or
worse yet mouse nest, it could be from Complacency
fermenting on unsettled (thus not clean)
juice. Fermenting on very cloudy juice, Remember when you made your first
“turbid” juice, can lead to off odors from the gross lees. Gross batch of wine? Like me, you probably
lees are the sludge at the bottom of settled juice. Always be sweated every detail. With time came
sure to rack off the gross lees in the “raw” juice and only fer- the comfortable cloak of experience.
ment after it is properly settled out. Those extra skin bits Then routine. But winemaking is never
don’t add flavor and they may add some “nasties” to your routine. Every harvest, every fermenta-
juice. Raw juice should also be treated with bisulfite to kill off tion is different. What we all must do is
bacteria and perhaps unwanted yeasts. prevent routine from becoming compla-
Did your wine smell and taste of vinegar? Always inspect your
grapes and juice. Use your eyes and your nose! Grapes that Did you have a stuck fermentation last year? Everyone, from
have mold or skin damage can be a source of unwanted bac- time to time, will have a stuck fermentation. I did, but I didn’t
teria. Fruit flies are attracted to these damaged grapes and notice it until very late in the process. I usually don’t have a
fruit flies carry the vinegar bacterium. These can lead to re- problem with fermenting Riesling. It fell bright as it usually
ductive odors and tastes in the wine, and can occur in the does. I didn’t pay attention and didn’t properly check/test the
vineyard and in your home as well. You need to consider the wine. My focus was elsewhere. I was complacent. The wine
quality of your juice or must when you do an initial addition of was sound, but not the way I like it.
bisulfite. Untreated, these problems can grow and, unfortu-
nately, cannot be blended away. Previously, I never had a problem of H2S in fermenting red
must. This year I did. I suddenly noticed that the must went
Did your Riesling develop a flabby, buttery flavor? I’ve had from that “brush” quality I like to the horrible smell of raw
that problem. Cross-contamination is a common problem for garlic. I didn’t even know that there was a version of H2S dif-
all winemakers. It’s so easy to stir your lees with the rod you ferent from the rotten egg smell. I realize now that I used a
just used to stir your chardonnay. But your chardonnay was new yeast to ferment the juice and didn’t know it was a heavy
inoculated with malolactic bacteria. Oops! So, other “bad” feeder. I was complacent.
bacteria might be present on an improperly cleaned piece of
equipment or left over in a carboy that wasn’t sanitized. It’s important to smell and taste the wine often. And, of
course, do your testing.
Even wine spilled on the floor can draw spoilage bacteria. And
when you clean your equipment, remember that if you use I was able to rehabilitate my wines, but I have decided to
cork, you need to keep bleach and other bleach products rehabilitate and renew my winemaking too. As with other
away. Chlorine can make cork develop “corked” spoilage. skills, sometimes it makes sense to sharpen them. This com-
Some professional wineries discovered they had a problem ing year is my year to focus on renewal.
that was so bad that they literally had to rebuild the winery.
They were keeping clean, but in the wrong way. I am looking forward to a new growing and winemaking year.
I’m making plans and minding the “three Cs.”
Many winemakers keep a spray bottle with a cleaning–
strength solution of bisulfite liquid handy to help keep equip- Kevin Kourofsky
ment sanitized while you’re working.
Kevin is a Rochester area amateur winemak-
Cautiousness 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

Cautiousness is a virtue. Impatience can cause problems. Did Please join our winemakers forum on
you find that you added too much sugar, acid, or bisulfite to the AWS website, built for you to ask
your wine? Sometimes calculations just aren’t right, despite questions and share. It’s for all levels of
following the “measure twice, cut once” doctrine. For instance,
AWS News June-July 2019
Page 6

Government Affairs ers and wineries without having to go through the Liquor
Control Board (LCB). House Bill 1346 would also eliminate
Oklahoma any price floor requirements that inflate the cost and reduce
competition. The action follows Act 39 of 2016, which author-
The Oklahoma State Senate has sent SB 608 ized the sale of wine in private retail markets and provided
to Gov. Kevin Stitt for his signature. If signed, for more than 1,000 additional retail licenses. Slowly, but
the bill would require manufacturers of the top surely, Pennsylvania is relaxing their archaic restrictions on
25 wine and spirit brands to sell their products alcoholic beverage sales.
to any Oklahoma state-licensed wholesaler.
The current alcoholic beverage distribution model leaves liquor Michigan
stores and bars with only one distributor choice for acquiring
the top brands. Republic National Distributing Company and A story run by Michigan TV stations reported
Southern Glazer’s Wine and Spirits jointly represent 90% of that 185,408 bottles of wine were illegally
the wine and spirits sales inside Oklahoma. Wholesalers that shipped into the state in the last quarter of
have exclusive rights to these spirits and wines have been 2018. In the story, the wholesalers com-
accused of slowly decreasing services and increasing prices. plained that these wine shipments not only
took tax revenue away from the state but also deprived Mich-
The Oklahoma Constitution states that suppliers may use all igan wine retailers of sales.
wholesalers or may choose to designate certain wholesalers to
distribute their products. Senate Bill 608 may violate the OK The National Association of Wine Retailers believes that these
constitution by requiring suppliers to distribute certain prod- recent stories prompted by the Michigan wholesaler claims
ucts through all wholesalers. Governor Stitt may have to punt about illegal shipments should have read: “Michigan wine
his Bill down the road or see it get overturned in the courts. lovers are forced to buy wine out of state after state wine
wholesalers fail to provide the state’s retailers with wines
Delaware consumers want. Michigan has lost out on hundreds of thou-
sands of dollars in tax revenue due to the states wine whole-
Delaware has mistakenly attempted to pass a wine shipping salers’ insistence on passing unconstitutional laws meant to
law that could ban shipment of all French, Italian, Spanish and protect them from competition.” Once again, the NAWR has
other imported wines sold by retailers, while allowing only hit the nail on the head.
shipments from American wineries. Senate Bill 49, sponsored
by Senator Dave Sokola (R), is a good idea that was poorly ADA
written. The bill would allow only wine producers within Dela-
ware or another U.S. state to obtain a license and ship wine Does your website comply with the Americans with Disability
directly to Delaware consumers. We expect that the bill will be Act of 1990? Most wineries are open to the public. That
amended in committee hearings to include “out of state wine
retailers.” means that they have to comply with
the ADA regulations for accessibility
Canada by their patrons. What about their
websites? Are they ADA compliant for
The Liberals have promised to remove the the visually impaired? No mention of website compliance
requirement that alcohol moving from one appears in the actual ADA law.
province to another must be sold or con-
signed to a provincial liquor authority, such But … this hasn’t stopped overly aggressive ADA Compliance
as the LCBO in Ontario. Provinces and terri- law firms from filing lawsuits against the owners of websites
tories would still to be able to regulate the sale and distribu- that do not offer assistive screen reader technology. Finger-
tion of alcohol within their borders. The promise is in line with has reported that 26 New York wineries are cur-
legislation from 2012 that lifted certain prohibitions on the rently being sued for not utilizing screen reading software.
movement of wine across provincial borders for personal use. Until Congress or the Dept. of Justice add
more clarity to the text of the ADA law
Unfortunately, the loosening of wine transport laws was only regarding website access, these “winery
implemented by British Columbia, Manitoba and Nova Scotia. chasing attorneys” will continue to file
Let’s hope that something good comes out of the 2019 Cana- lawsuits.
dian federal election scheduled to happen on or before Octo-
ber 21. Tell your favorite wineries to make sure
that their websites are ADA compliant,
whatever that means.

Tom Cobett

[email protected]

Mississippi Cruise from Monte Carlo to Venice
on the Crystal Serenity
A recent Mississippi legal decision has drawn attention to the May 3-10, 2020
potentially million-dollar question for wine shipping, “Where
does the sale of wine occur?” Under Mississippi law, shipping
wine into Mississippi is illegal. In Jim Hood v. Wine Express,
the judge noted that a wine retailer from outside the state,
with a website, is not seeking sales only in Mississippi. There-
fore, the retailer has no legal presence in Mississippi. The au-
thority of a state to ban wine shipments from out of state is
still a very gray area at the federal level. It is likely that the
U.S. Supreme Court will have to decide whether statutes ban-
ning wine retailer shipping into a state are constitutional.

Pennsylvania Join host Paul Wagner and your AWS friends for a
week of fabulous wine, food and cruising. Visit the
The House Liquor Control Committee passed legislation that
will allow grocery and convenience stores, hotels and restau- AWS website for more information.
rants the ability to buy product from private sector wholesal-
Page 7
AWS News June-July 2019

Backyard, Country, Berry or Getting Started

Fruit Wine? I’ve made all kinds of white and red grape wines and many…
many fruit wines. I’ve found that making fruit wine encom-
Some people refer to Fruit Wine as Berry, Country or Backyard passes more steps and time, plus it is more complicated than
Wine. These names are all correct. Since I live in the country grapes, as you will soon see.

and grow my berry fruits in So, what are my no-secret secrets? For convenience sake and
my backyard, I guess I can so everyone can keep up with me, I will number my steps, -
call mine Backyard Country notice I said MY steps. This is because some winemakers may
Berry Fruit Wines. That’s too do things a little differently than I do. That’s OK, there is more
long, so I’ll just call them than one way to “skin a cat” or to make wine! By the way, I
Fruit Wine. If you ask a win- do listen, so if any winemaker has some different ideas, let’s
ery “what is fruit?” they will hear them! If what you are doing works, then keep on doing
most likely say it’s the it. If it’s not working, time to try something new. Like the defi-
grapes that they make wine nition of insanity—doing the same things over and over, but
from. They are also correct. expecting different results. It isn’t going to happen!
The word wine comes from
the Latin word vinom, which Please note: When I refer to adding an ingredient to the wine,
translates to grapes or grapevine, thus comes the term vine- always follow the directions on the package!
yard. However, over the years, all fermented beverages are
included in wine. Country Wines include the fermentation of Step 1: Good Fruit
juices, not just from all kinds of berry fruits, but also flowers
and vegetables. The most important step in making fruit wine is good fruit!
Good fruit can equal good wine, but bad fruit will almost al-
For those of you who don’t like fruit wine because it’s “too ways equal bad wine. Select the best quality of fruit you can
sweet” or don’t think you can make a good fruit wine might get your hands on. You want ripe fruit, but not overripe. The
think I’d say, “Don’t read this article.” Not so, you are the best selection method is, “Grow It Yourself.” Here you have
ones who should read it! almost 100% control over quality and everything except the
Many times, I have been asked, “What is my secret in making
consistently good fruit wines.” My secret is, “I don’t have any I grow most of all my fruit except blueberry (which I get from
secrets.” I’ve often been asked, “What is the most important a good friend), strawberry (which I pick-and-pay) and cran-
step in making fruit wine.” Yes, I have the answer to that berries (which I get at Sam’s). Growing your own fruit means
question too. Since I have no secrets and so many answers, you need the space to grow them, the time to take care of
I’ve been told that I should share my knowledge with AWS them, and the time to pick the fruit. I spend many hours
members. So, here goes—I will tell you all of my no-secret pruning, weeding and picking the fruit. You really need a dedi-
secrets and what is the most important step in making Fruit cation of love to grow your own fruit or like me, (as Don
Wine. Gauntner, my wine mentor, always told me) “it’s a hobby out
of control.”

How Does Fruit Wine Taste? My fruits are almost 100% organic—I use no sprays or chemi-
cal fertilizers. Well, I do fertilize my fruits—you see, I have
I’ll share a story with you. Several years ago, for my daugh- goats and chickens.
ter’s wedding reception, I agreed to furnish all the booze.
Since I am retired Army, I can get hard liquor at the class VI One of my best no-secret secrets is planting more than one
store at a much better price. So off I go to Michigan from varietal of each type of fruit. I have at least two different vari-
Pennsylvania with a truck full of wine and booze. Good thing eties of each of all my fruits; I have four different varieties of
nothing happened! As my brother and I were setting up the blackberries. Some are small but very sweet; others are huge,
bar, a couple of my daughter’s friends arrived early and I more acidic and have great body. By blending the different
poured them a glass of Red Raspberry Wine. They looked at types together, I get a really full-bodied wine with great taste
the color and asked, “What kind of wine is this?” When I told and packed with fruit sugars!
them they responded, “We don’t drink fruit wine—it’s too
sweet.” Another good method is “Share Cropping.” This is where
someone else has the land or grows the fruit, you help take
I told them that they just prejudiced my wine and they’d hurt care of it and split the fruit/wine upon an agreed amount.
my feelings if they didn’t at least taste it. So, to not offend
me, they took a sip, looked at each other, took another sip, If you can’t grow your own, think about “Pick and Pay.” I do
then finished the bottle. Yes, fruit wine should be “basically” this with my strawberries. You still have a lot of control over
sweet. Who wants to eat sour fruit? But it shouldn’t be sticky what you pick (quality control) but it still takes a lot of time
or syrupy sweet. It’s difficult to make a dry fruit wine. I’ve and work. I always ask the orchard where I pick my strawber-
only made one in all my years of making fruit wines. ries if they have more than one variety that I can pick. They’ll
show you where their different types start and end.

Keep Good Records Another method is to purchase your fruits directly from a
“Fruit Orchard.” This will cost more but, you will get better
Before I begin on winemaking, there are a couple of very im- quality than purchasing from stores. The least preferred, but
portant steps that I should talk about—keeping good records sometimes necessary, method is to purchase your fruit from
and keeping everything clean! I can go back 10 years and tell “Grocery Stores” such as Walmart, Sam’s, or Giant-type
you what wines I made, what I did to the wines and when I stores. I do buy my cranberries this way.
did it. Why? Because if I have a Double Gold Wine, I can go
back and duplicate everything I did to that wine, except for Step 2: Processing the Fruit
the weather. If a wine isn’t so good, I can look at what I did
and make changes, log those changes and compare to next The most important step in making fruit wine is processing the
year’s wine. I’ve known winemakers who keep no records and fruit! Now that you have the fruit, how are you going to turn it
couldn’t remember what they did to the wines or when they into wine? Yes, you can freeze your fruit until you get enough
did it. This leads to making BIG mistakes! or have time to process it. I do this quite often. Freezing the
fruit also breaks the fruit down so it’s much easier to crush.
Keep all your wine equipment clean. Use hot water and/or a But, don’t think you can freeze the fruit for years and then
cleaner such as “One Step” to clean your equipment very well. make good wine from it. The fruit will taste old and so will
You can even rinse your equipment with Meta water to pre- your wine.
vent any unwanted bugs.

AWS News June-July 2019 Page 8

Weigh your fruit so you know how much you have before you 20 minutes and pour over the must. Log all this to your
crush it! Nothing is worse than getting started and finding out records as your “Primary/Secondary Fermenter Start
you are short on fruit. How much fruit do you need to make a Date.” Some fruits will be bitter if fermented on the
gallon of wine? This depends on the type of fruit you are us- pulp, which is almost impossible to get out. Using this
ing—some fruits require less, some more. It also depends on method will prevent this problem.
the recipe you are using and how much money you are willing
to put in each gallon. I found and use a great chart in Wine- What yeast should you use? There are many on the market
maker Magazine, June-July 2003, (Fig. 1) that covers pounds and you may have favorites. For my wines, I use the following
per gallon. Since I grow my own fruit and can afford it, I use Lalvin brand yeast:
the largest quantities per gallon, sometimes even more!
• for dark fruits like blackberry, RC-212
Remember, when you use more fruit, you will usually increase • for higher acid fruits like blueberry, 71B-1122
the acidity of the wine, which may make the wine quite tart. • for lighter red fruits like strawberry, K1-V116
Using more fruit means you require less water to make each • for most other fruits, I use EC-1118.
gallon, total volume. When you are finishing your wine, you
may need to add more sugar or water to balance the acid. Once you have added the yeast you should “break the hat,”
push down the top layer and gently stir the fruit (pulp fermen-
Let’s say I use 30 lbs. of red raspberries to make a 5-gallon tations), just like making red grape wine. This fermentation
batch of wine. I use a wooden mallet and a flat bottom bowl will last around 7 to 10 days, but I don’t let my fruit wines
and crush the fruit, one layer at a time. Crush the fruit, don’t stay in the Primary Fermenter that long!
pulverize it—you can bruise the fruit if you get too aggressive!
Weigh it and pour it in one or two 5-gallon pails. I split the Step 4: Secondary Fermentation
batch into 2 pails—for me, it is easier to manage than one big
pail. Use whatever you have and can handle. The most important step in making fruit wine is in the second-
ary fermenter. After 3-5 days in the primary fermenter (pulp
A great no-secret secret of mine is to drain off a pint or so of fermentations), I press the pulp. I don’t let it go through the
pure juice as I am crushing the fruit. Put the juice in a plastic whole fermentation as it tends to make the wine on the bitter
freezable container and freeze it. You will add this to your wine side, making it difficult to get out. Siphon the wine into your
later. secondary fermenter, usually a 3 to 6-gal. carboy, depending
on how much you make. There will still be a few days left for
Step 3: Primary Fermentation the fermentation to finish. However, again I don’t let my wine
go through the whole fermentation. Keep your records up-to-
The most important step in making fruit wine is in the primary date.
fermenter. Weigh the amount of sugar you will need, depend-
ing on your recipe, and pour it over the crushed fruit. Measure Step 5: Racking
the amount of water (amelioration: adding water to control
acidity) you will need and pour it over the fruit. Save some out The most important step in making fruit wine is racking. I try
to add to the other ingredients you plan to use. One thing to to rack my fruit wines from the lees (sediment) at around 1%
keep in mind is you will need more than 5 gallons of must to residual sugar (RS), measured with a hydrometer. I want to
make 5 gallons of wine (refer to the recipe). You will lose the stop the fermentation at this point. This will give you a little
pulp when pressing and about ¼-½ gallon of sediment during lower alcohol and leave some of the fruit sugar still in the
racking. I make my recipes so I will have 5½ to 6 gallons of wine, so you don’t have to sweeten so much later. It also
wine after I press the pulp. This will give you enough to top off leaves more fruit flavor in the wine. I’ve tried stopping the
after each racking. fermentation at 2%, but just can’t get it to stop. I could, if I
had a big freezer to put it in, but I don’t.
Do you use hot or cold soaks (water)? Do you ferment on the
pulp or just the juice? It depends on the fruit! Most fruits you During my first racking, I add a double dose of Meta, ½ tea-
can use cold water and ferment on the pulp. However, there spoon to a 5 gal. batch. The racking and extra Meta will stop
are some fruits, like elderberry and gooseberry, that you fer- most fermentations at 1% RS. At this point, the wine will be
ment on the juice and use hot water. I also found a great around 11% alcohol. I finish my fruit wines, after adding sug-
chart in the Winemaker Magazine (Fig. 2) that covers Hot and ar, to around 9-10% alcohol. You can go higher with the alco-
Cold Soaks and Pulp and Juice fermentations. hol, but be careful as you can “burn the fruit” - it will taste
a) For Cold Water/Pulp Fermentation: For easier pressing,
place a nylon bag in the pail before adding the fruit. Mix At the third racking, I add Meta and Sorbate to stabilize the
the crushed fruit, water and sugar, then stir well. I rec- wine. At this time, I take the juice I saved during crushing
ommend adding the following items and stirring well: (Step 1) from the freezer and add it to the wine. Very im-
Potassium Metabisulphite (Meta - helps to stabilize the portant not to add the juice to the wine until after you stabilize
fruit and prevent bacteria or oxidation) and Pectic En- the wine or it will just start working again and turn those fruit
zyme (helps release the juices from the fruit during sugars into alcohol. This adds a vibrant fruity aroma and really
processing). Cover and let sit for about 24 hrs. Mix improves the fruit flavor of an ordinary fruit wine! Yes, I know
these with the remaining water that you saved: Acid it takes time and can be a little messy, but it’s worth the ef-
Blend, Grape Tannin (I use only one teaspoon of acid fort!
and tannin to add complexity to your wine) and Yeast
Nutrient (needed as most fruits lack sufficient nitrogen). Thereafter, I rack the wine every 30 to 40 days and add Meta
Add to the fruit, stir well and measure the sugar level of to every other racking. Remember to top off your carboys to
the must with a hydrometer—I set my must around 22 around ¼ inch from the top. I use all kinds and sizes of bottles
Brix. I mix Go-Firm (to help jump start the yeast) with to store my extra wine that I use for topping. My last few
very warm water then add the yeast that I am using. rackings, where I only need about ¼ cup or so of wine to top
Let sit for about 20 minutes, pour over the must. Log all off, I’ll use a different fruit wine—this adds complexity.
this to your records as your “Primary Fermenter Start
Date.” Cover the pail with a lid, but do not seal it unless The Most Important Step
you fit it with an airlock.
The most important step in making fruit wine is … By now you
b) For Hot Water/Juice Fermentation: Use the nylon bag as should have caught something! After 5 steps, I have stated
above. While you are crushing the fruit and adding your that each one is the most important step, which they are. Each
sugar, bring your water to a boil—leave out about a step, as you are doing it, is THE MOST IMPORTANT STEP.
quart to use later. Pour the hot water over the crushed Once you have completed a step and move to the next — the
fruit and sugar. Stir well, cover and let sit for about 24 prior step isn’t important any more (unless you are like me
hrs. Gently lift the bag, wring out the juice and transfer and start different fruit wines all summer and fall—then all the
it to a carboy. With the remaining water, add Meta, steps are important all the time - no break). Just remember,
Pectic Enzyme, Acid Blend, Grape Tannin and Yeast everything you do to your wine is the most important step!
Nutrient. Stir well and measure the sugar level of the
must, again around 22 Brix. Mix Go-Firm, if using, with Page 9
very warm water, then add your yeast. Let sit for about

AWS News June-July 2019

Step 6: Blending recipe came from as I don’t know. Where did I get it…probably
from another winemaker.

Why blend fruit wines? Some fruits are very acidic and others Step 9: Bottling
aren’t; some are very tart and others very sweet. By blending
fruits, you can smooth out the rough spots and achieve a dif- You’re finally done and ready to bottle. Get a friend to help
ferent, milder taste. One of my blends that fit this range of and have a few glasses while you insert the wine into your
sweet and tart is strawberry and gooseberry. nice clean bottles and close them either with a cork or screw
caps. You will need some kind of system to get the wine from
There are two ways to blend fruit wines—mix (blend) the fruits the carboy to the bottles—there are several good ones. Re-
as you crush them and ferment the fruits together, or ferment member to keep your records up-to-date and everything
each fruit wine separately and blend them later. I ferment all clean!
my fruit wines separately and blend them after stabilization
for two reasons. First, all my fruits don’t get ripe at the same You need to think ahead in winemaking—stay one step ahead
time and I don’t have room in my freezer for all of them. Sec- of what you are doing. This will prevent you from increasing
ond, when you blend them later you can taste each fruit as your furthest behind. Fruit winemaking requires lots of atten-
you swish the wine in your mouth. I love this! tion and determination. You’ll get lots of backaches, leg aches,
neck aces and drip with sweat. This is when you open a bottle
How do I know what percentage of each fruit to include in my of your wine and, if it’s really good, you’ll forget all the work it
blend? It took me a few years to get my recipes down, but took.
now I know how much of each fruit to include, at least for my
taste. I started by setting up 3 glasses and blending the first If it doesn’t taste good, just open another
with 50/50 of each wine, the second 60/40 and third 70/30. bottle until you find one that’s good. If you
When I get close, I’ll go 65/35. At this time, I switch the fruit don’t find one, well, there’s always next
that was the least % to the higher %. Then I just pick the one year.
that tastes the best. Bingo! This won’t take too long if you’re
only making a few wines. However, I make between 15 and Good Fruit Wine Making!!
20, including blends. I am crazy! If you don’t believe me, ask
my wife! Marion (Mickey) Krauss

Step 7: Fining 2024 Union Church Rd.
Seven Valleys PA 15360
No need to say this is the most important step, you already 717-968-9994
know this! All wines will fine (clarify) themselves to a certain [email protected]
point. However, they will still contain some yeast cells and
many very small particles of fruit. I use the Sparkolloid agent
to clarify my fruit wines. There are some newer fining agents
on the market, but I haven’t tried them. After I rack the wine
off the Sparkolloid, I pump the wine through a filter. I use a
cartridge-type filter with 1.0 and .5-micron filters. There are
several types of filters you can use—all are good. However, I
won’t go below a .5 micron filter as it removes too much of
the fruit flavor … and they cost a lot more!

Step 8: Balancing

This is the hardest and most time-consuming part of making
fruit wines, but includes a lot of drinking. You want a fruit
wine to be sweet, but not syrupy sweet, and not too acidic
(tart). The RS ranges from sweet to dessert, 4 to 12 Brix. You
should balance the acids and the sugars, like a teeter-totter.

I know that most of my fruit wines will need to be at least 3 Fig. 2 (Winemaker, June-July 2003, Vol.6, No.3
Brix, so I sweeten them to that point first. Then I set up 4
glasses, increasing the Brix by .5 in each glass, keeping track Simple Sugar Syrup
of how much sugar I am using. Next, I do the best part—taste (makes 1 gallon)
them. I do this taste test until I get close to what I’m looking
for. Now, I increase the RS by only .2 Brix in each glass until I 8 pounds sugar
get the wine to be in perfect balance, at least to my taste 3 pints water
buds. 2 teaspoons lemon juice or

Let’s say we’re aiming for 6.5% RS. I need to add all the sug- real lemon (acid)
ar syrup to the 5 gal. carboy, so it is at 6.5% RS. I blend ½
cup of sugar syrup with ½ cup of wine, mix and pour into my Heat water. Gradually stir in
carboy, stirring gently until I have included all sugar needed. sugar and acid as water
heats. Stir continually until it
Sometimes, when I use large amounts of fruit, the acid will begins to boil. You may ladle
still be too high (too tart), even at 12 Brix. I’ll boil about ¼ off some of the foam as it
gal. of water (sterilization), let it cool and add ¼ cup to the begins to boil. When the syr-
wine, stir and re-taste it. When I’ve got the wine to where I up becomes clear, reduce
want it, I take two glasses, one of each of the two I judged to heat to simmer, stir until it
be the best and let my wife taste them. She’ll give her input stops boiling. Simmer for 30
on which is best, why or something that I may improve on. min. without stirring. Remove
It’s always good to have another taster in the mix! from heat, let cool, pour into
glass storage containers.
I may need to do this a couple of times to balance the wine.
Then I let it sit for a few days and re-taste it again. Some- Cut everything in half to
times, I have to add a little more sugar syrup and taste test make 2 quarts.
again, which is just terrible. By the way, when I am adding
sugar it is a “simple sugar,” which I make. The formula for Fig. 3
this is at Fig. 3. I can’t give you a reference for where this

Fig. 1(Winemaker, June-July 2003, Vol.6, No.3

AWS News June-July 2019 Page 10

Chapter Events learned about the 4 different ways to make rosé (saignée,

limited skin maceration, direct pressing and blending). We

found that rosés are a good value. After the tasting, members

 The 50 Shades of Grape (NJ) Chapter enjoyed Bill’s Roasted Pork Loin with Caramelized Apples.
held a fabulous tasting at Cardinal Bistro
hosted by Bob & Kathy Bucknam. Wines Members provided wonderful sides (pulled pork sliders, grilled
served and paired with food included:
salmon dip, chicken wings, Greek salad, snow peas, tortellini
2013 Latour Corton-Charlemagne-
Burgundy, White skewers) and desserts (cheesecake, truffles) with more wine,

2015 Regine Beaujolais Cru The weather was perfect for dining by the water!
2001 Ch. de Beaucastel
1996 Ch. Latour, Pauillac, 1st Growth 2017 Zenato Bardolino (Italy) $15
1977 Grahams Port
2015 Los Dos Rosé (Spain) 14

2018 La Vielle Ferme Rosé (France) 8

2017 Ch. D’Esclans Whispering Angel (France) 24

2017 Francis Ford Coppola Sophia Rosé (CA) 19 (2)

2017 Willamette Vly Vyds Rosé of Pinot Noir (OR) 18 (3)

 The Bristow (VA) Chapter met on M arch 31, for a P inot 2017 Crios Rosé of Malbec (Argentina) 11 (1)

Noir tasting. The session was conducted by Al Guber. Seven- NV Roscato Rosé Dolce (Italy) 11 (3)

teen members were in attendance. The attendees were asked  The Hammonton (NJ) Chapter gathered at Chapter Secre-

to match the wines to descriptors and identify the country of tary Jen Merkel's home for a delicious spread of traditional

origin. Piedmontese cheeses, savory

2013 Dom. Julie Belland Santenay Charmes(FR) $40 and sweet dishes and wines of

2011 Dom. Julie Belland 1er Cru Santenay 40 (2) course! They followed our

Charmes, Burgundy (FR) "Bring a Bottle" format, where

2011 Spy Valley Pinot Noir, Marlborough, NZ 20 each guest brings a bottle that

2013 Anton Bauer Wagram Pinot Noir, Austria 14 (4) fits the host's theme. As always,

2014 Cruz Alta Grand Reserve Pinot Noir, Arg. 17 they were lucky to have an ex-

2017 Barry Family Cellars Pinot Noir, NY 16 ceptional varietyof wines!

2017 Menage a Trois Luscious Pinot Noir, CA 13 Whites of Gavi and Arneis. Reds

2014 Sonoma Loeb Pinot Noir, CA 30 of Barolo, Barbaresco, Gattina-

2017 Adelsheim Pinot Noir, OR 23 (3) ra, Barbera d’ Asti, Barbera

2015 Chat Phillippe La Hardi Mercurey, Burgundy 32 (1) d’Alba, Barbera Piedmont,

2015 Roserock Zephirine Pinot Noir, OR 35 Sweet wines of Moscato d’Asti

2016 Seasmoke Southing Pinot Noir, CA 50 and Brachetto. The top sweet wine was Cupcake Moscato

2015 Fess Parker Pinot Noir, Santa Rita Hills, CA 22 ($12, 19.3 pts). The top three dry wines were:

2006 Giribaldi Barbaresco (Nebbiolo) $38 17.9

2013 Pomerol Travaglini Gattinara (Nebbiolo) 33 17.6

Connecticut Chapters sup- 2013 Bivio Barolo (Nebbiolo) 29 17.4
port Pet Pals fund raising wine
dinner auction. RVP Barry St
Pierre shows the 2008 Castello
Banfi Brunello di Montalcino 3–
liter gift pack he purchased for
$300 at the event’s silent auc-
tion to Gary Schaefer, Eastern
CT Chapter.

 The Dayton (OH) Chapter met on April 26 at the home of

Gene Fox. With translation support from his wife Francine,

Gene lead them on the Tour de France tasting. They sampled

all wines blind, except for the warm-up wine, 2017 Bieler Pere

& Fils Sabine Aix-en-Provence Rosé, which cost $8 and was

judged both Best Wine and Best Value in the White/Rosé cate-

gory. Each pair of wines included a cru or highly-rated appel- Hartford (CT) Chapter tasting of N apa Valley Cabs

lation and a simpler village wine. The objective was to see if

we could tell the difference and whether that affected our fa-  The Heritage Hunt (VA) Chapter focused on w ines to

vorites. complement pizza. Chris Pearmund of Pearmund Cellars led 90

2015 Louis Jadot Chablis $25 members through four different styles of pizza prepared by

2015 Domaine Chatelain Sancerre 35 (2) Chef Brian and the Virginian Dining Room staff. Chris selected

2015 Louis Latour Beaune Vignes Franches 80 (2) two wines to accompany each type of pizza. A white pizza with
2015 Jean-Claude Boisset Les Ursulines 20
goat cheese and onions was paired with two different Ries-

2016 M.Chapoutier Petite Ruche, Crozes-Hermit. 45 lings, one of Chris’s own and a German Piesporter. We moved
2015 Brunier Telegramme,Chateauneuf-Du-Pape 30
on to a baguette topped with fried onions paired with a Virgin-

2015 Chateau Peyredon Lagravette, Haut Medoc 28 (1) ia and an California chardonnay. Our third pizza was a red

2015 Chateau La Fleur Des Rouzes, Pomerol 30 arugula paired with two Italian chiantis, one classico and the

other a classico reserve, both from the same winery. We fin-

 The Emerald Coast (FL) Chapter met at Bill and Pam ished with a more customary “supreme-style” pizza paired

Davey’s house with Virginia and Napa Valley cabernet sauvignons. Chris pro-

to experience a vided a wealth of information explaining how each of the

broad range of wines complements the different styles of pizzas. Attendees

Rosé Wines in were left with no doubt in their minds that different pizzas

April. After merit different types of wine for the best enjoyment of this

aperitif wines favorite comfort food.

(Broadbent Pearmund Riesling, VA $25

Vinho Verde Lehnert Piesporter Goldtropfchen 29

Rosé, 2018 De Pearmund “Farm Use” Chardonnay, VA 20

Loach Heritage Sea Sun Chardonnay, CA 25

Pinot Noir Rosé Castello di Bossi Chianti Classico, IT 25

and 2017 Little Things Rosé), they learned about the history Castello di Bossi Chianti Classico Riserva 35

or rosé (yes, it is the oldest wine) and how it developed in Pearmund Cabernet Sauvignon, VA 35

France, Italy, Spain, England and the US. Members also Quilt Cabernet Sauvignon, CA 59

AWS News June-July 2019 Page 11

 It was a cool springtime afternoon on April 28 when the 2015 Mollydooker The Scooter Merlot 26 15.9

Keuka (NY) Chapter met at the w arm and w elcoming 2015 Mollydooker The Scooter Merlot (Shaken) 26 16.3

home of members Wanda and Les  Stephen and Gloria Reustle of Reustle Prayer Rock Vine-

Wood. The theme was Wines of Tusca- yards made their second visit to the Ocean Isle Beach (SC)

ny. Wanda explained that they had Chapter to present several of their aw ard-winning wines

spent some time in Tuscany last year to a packed house. Several mem-

where they visited wineries and brought bers of the chapter are Reustle

home some unique wines. Tuscany isn’t wine club members and the Reus-

known for their whites, but the Fontale- tles have become special friends.

oni Vernaccia di San Gimignano In addition to the tasting, the

($10.49) was an immediate hit. We Reustles challenged our palates

discovered that although the prices var- with fun exercises. We had to dis-

ied widely, each wine had significant cern the six varietals that make up

positive attributes that made it enjoya- their Matrix blend from a list of

ble. A wonderful dinner of Tuscan twenty white grape varietals. An-

herbed pork loin accompanied by side dishes provided by other exercise involved blending

members was enjoyed by all. Ciao bella! three Pinot Noir clones (114, 777 and Wadenswil) to find a

2015 Monsanto Chianti Classico Riserva, DOCG $24 combination to suit your own taste. Add in a few raffles and

2016 Ruffino Aziano Chianti Classico, DOCG 12 some delicious pairings, and it all added up to a fun and edu-

2013 Castellani Nobile di Montepulciano DOCG 19 cational afternoon.

2013 La Lecciaia Brunello di Montalcino, DOCG 35 2016 Grűner Veltliner $24

2016 Corbucci Toscana Rosso, IGT 22 2016 Matrix 24

 The Lehigh Valley (PA) Chapter held a “Wines of Sicily” tast- 2016 Pinot Noir 34

ing hosted by Tom and Karen Flad. 2016 Malbec 31

The wines were sipped paired with 2016 Syrah 32

olive oils and pastas from Santisi 2014 Rojo Dolce 24

Imports. 4 whites and 8 reds were  The Princeton (NJ) Chapter held a tasting highlighting the

tasted. Since Nero d’Avola is the Wines of New Zealand at the home of Mary Lou and Bill

wine most associated with Sicily, it Spang. After a fabulous trip to New Zealand The Spangs edu-

was no surprise that it was top- cated the group on several regions of New Zealand producing

rated. The second-place Molino is great whites and reds. Marlborough produces both great Pinot

made from the dark, tannic Nerello Noir and great Sauvignon Blanc. Wines were rated as the top

Mascalese grape that grows on the whites and top reds of the evening. They were paired with a

slope of Mt. Etna. We were sur- three course meal ending with a flourless Chocolate Cake with

prised that the Soave tied for sec- Fresh Raspberries.

ond place. The top wines were: 2018 Nautilus Sauv. Blanc $16 (1)

2017 Sherazade ugata Nero D’Avola $20 (1) 2015 Nautilus Grűner Veltliner 26

2016 Fuedo Montoni Nero D’Avola 20 (1) 2015 Mt. Beautiful Chardonnay 21 (3)

2017 Ilatium Morini Soave 17 (2) 2015 Mt. Difficulty Pinot Gris 22

2017 Molina Nerello Mascalese 10 (2) 2018 Cloudy Bay Sauv. Blanc 28 (2)

2017 Fuedo Grillo 14 (3) 2017 Dog Point Sauv. Blanc 20

2016 Tami Terre Siciliane Frappato 17

 The Lone Star (TX) Chapter met on M arch 23 in the 2017 Coopers Creek Pinot Noir 15
2016 Cashburn Pinot Noir 27
home of Stan and Janet Atteberry with 20 members and 2016 Yealands Estate, Sing. Vineyard Pinot Noir 31 (1)
2013 Dog Point Pinot Noir 33 (2)
guests enjoying a delicious tast-

ing of wines from small bou-

tique wineries in Napa Valley.  The San Luis Obispo (CA) Chapter tasted seven “high-
end” Pinot Noirs from around the world. This was an extraordi-
For their annual trip to Napa nary opportunity to evaluate Pinot Noir Pinot from California,
Oregon, France and New Zealand. Ken Brown was a guest
and to celebrate their 37th speaker and is the owner and winemaker at Ken Brown Win-
ery in Buellton, where he produces some of the top rated Pinot
wedding anniversary, they in- Noirs in California.

vited friends/members Trey &

Adrienne Johnson, Terri Jones &

Billy Cox to accompany them to

once again to enjoy some of In March, the group had the pleasure to taste several white

their favorite wines from north- Rhone varietals from the Central Coast. Each flight featured

ern and southern Napa. A bevy of chardonnays and cabernets Grenache Blanc, Viognier or Roussanne as the dominant grape

were tasted paired with pastas, salads and Dave’s famous used to make the wine. There was one varietal wine (which

meatballs. A lovely tasting celebrating wine and friendships! requires at least 75% of the featured variety) and two blends

2015 Sleeping Giant Chardonnay $46 (3) (each using the featured variety as the lead grape in the blend

2015 One Iron Meritage 50 (2) in each flight. Here are the results from the Rhone Varietals

2016 Fort Ross-Seaview Syrah 62 event:

2016 Deux Chevaux Cab Sauv 60 (1) 2016 A. Murray Enchante $25 (2)

2013 Napa Valley Family Cab Sauv 67 (1) 2016 Stolpman Roussanne 25

2013 Black Label Cab Sauv 25 2015 Sarah’s Vineyard, Madonna Blanc 30

 The Northampton (PA) Chapter held a Shiraz/Grenache 2015 Kunin Paper Star Blonde 26 (3)

tasting at the home of Judi & Tom Harbin attended by 20 2015 Bonny Doon Le Cigar 22

members. The theme was older vs. newer Australian wines. 2016 TH Estate Grenache Blanc 40 (1)

Mollydooker recommends shaking their wines before opening 2014 Treana Blanc $25

them, so we tasted it both ways. 2016 Eberle Viognier 26 (1)

2001 Clarendon Hills Hinkinbotham OVGrenache $18 16.2 2017 Tablas Creek Cote du Tablas 30

2009 Clarendon Hills Kangarilla Vyd Grenache 45 15.8  The Saraveeno (FL) Chapter met on April 28 at the
home of Jack and Cindy Sproehnle in Venice for a tasting fea-
2001 Clarendon Hills Brookman Vineyard Shiraz 55 14.5 turing wines from Spain and Portugal. There were 22 mem-
bers present. Cindy created a main dish of Paella and every-
2006 Clarendon Hills Brookman Vineyard Shiraz 73 15.8 one brought a side dish or desert to share. The group alternat-
ed the wines by country and type, starting with a Spanish
2004 Shirvington Shiraz 59 17.6 Cava and ending with a 10-year Tawny port from Portugal.
Everyone enjoyed the wines, food and company.
2012 Shirvington Shiraz 60 16.2

2003 Henry’s Drive Reserve Padthaway Shiraz 51 15.9

2013 Henry’s Drive Padthaway Shiraz 40 15.7

2007 Mollydooker The Scooter Merlot 34 16.4

2007 Mollydooker The Scooter Merlot (Shaken) 34 15.4

AWS News June-July 2019 Page 12

NV Gran Campo Viejo Cava, Spain $9  The Walt Whitman (NJ) Chapter April tasting w as host-
2018 Las Lilas Vinho Verde, Portugal 9 (1)
2017 Martin Codax Albarino, Spain ed by Bill and Karen McGrory and featured
2016 Tres Picos Garnacha, Spain 14
2016 Prazo de Roriz Red blend, Portugal 16 the theme “Virginia is for Wine Lovers.” We
2015 Tarima Hill Monastrell, Spain 16
2016 Crasto Red blend, Portugal 15 (1) experienced lovely wines from 3 different
2011 Campo Viejo Red blend, Spain 16
NV Taylor Fladgate 10-Year Tawny, Portugal 20 wineries in the state.
2017 Horton Vyds Private Reserve Albarino $25 14.8

2016 Horton Vineyards Petit Manseng 25 14.1

2017 Michael Shaps Rosie Rose 24 14.7

2017 Barboursville Barbera Reserve 22 15.1

 The Shallotte (NC) Chapter met at the home of Ed & Su- 2015 Michael Shaps Petit Verdot 35 15.4

zanne Gurski (co-chairs of the Chapter) with 10 members pre- 2015 Barboursville Octagon 55 17.0

sent. The theme of the meeting was "James Suckling Top 100  The Westchester/Western Connecticut Chapter had a
tasting of Krafty Wines – Little-Known, but Skillfully-Made
wines under $30 and Gems. “Krafty” means made in small batches from wineries
few have heard of but have some beautifully-crafted wines.
90+ points". They sam- They sampled 8 “Krafty” wines from around the globe. First
was Cupcake Prosecco from sunny Italy, and a subtle Char-
pled 7 of these wines donnay from Macari Vineyards on the North Fork of Long Is-
land. Reds began with Airlee Bank, a cabernet franc from
and reviewed James Australia’s Yarra Valley, followed by gold medal winner
“Norton 42” Blend from St. James Winery in Missouri. This
Suckling's resume and potent red was voted best by our attendees. Narrowly behind
in votes was 2016 DEI Montepulciano. Also featured were Bi-
were impressed about cyclette (Pinot Noir from Chile), a Shiraz, Mataro and Grena-
che blend from Australia, and Black Box (a mysterious caber-
his knowledge and influ- net sauvignon from Chile). South America is winning converts
every day with better production and prices! The tasting fin-
ence in the wine indus- ished with fresh-brewed coffee, a delicious sorbet and fruit
cup. And, with stuffed sole, chicken, sauerbraten and lamb
try. They also learned chops, no one went home hungry!

that his first attempt at compiling a Top Wines list was in 2016

and it was only for 50 wines. He has now expanded to 100.

The AWS Wine Evaluation Chart was used to see how they

fared against his ratings. The wines we tasted in order of pref-


2016 Kaiken Malbec Ultra Las Rocas (94 pt.) $25 (1)

2016 Tenet Yakima Valley The Pundit (95) 21 (2)

2016 Tenuta Sette Ponti Toscana Crognola (95) 30 (3)

2015 Zenato Valpolicella Ripasso Superiore (95) 18

2015 Bossi Chianti Classico Berardo Riserva (98) 31  Twenty-two members of the West Michigan Chapter wel-
comed spring on April 6 with a tasting/judging of Michigan-
2016 El Enemigo Chardonnay Mendoza (98) 27 made DRY Riesling wines in Grand Haven, MI. Riesling is a
well-suited varietal for Michigan’s climate. The wines were
2016 Suavia Soave Monte Carbonare (95) 31 blind tasted in small groups that had to reach a consensus
score for each of the wines using the AWS Wine Evaluation
 The Southport (NC) Chapter met on April 12, at the St. Sheet. This was done to promote discussion among the group
about the factors leading to the group score. The best wine
James Community Center. The event was hosted by Dave & from each group was then judged by a separate panel to de-
termined the top wine. The Dry Riesling from Chateau Grand
Vicki Caruso (Co-Chairs). Members were educated on the dif- Traverse, Old Mission Peninsula, came out on top. In fact, the
second and third places were also awarded to Chateau Grand
ferences in terroir (geology and climate) between the North Traverse wines. A potluck followed the tasting/judging where
(32o to 51o north) and South (28o to 42o south) Latitudes everyone enjoyed the camaraderie, the food and the wines.

winemaking methods and the tasting/evaluation of wines from

France, Australia, New Zealand, South Africa and the USA.

Attendees learned about the geological differences between

the Northern and Southern hemispheres, and how Continental

and Maritime climates affect grape growing. A blind tasting of

Chardonnay, Sauvignon Blanc, Pinot Noir and Syrah/Shiraz

was conducted and attendees were quizzed on appearance/

aroma/taste/aftertaste of each wine. Our chefs provided salm-

on, goat cheese, grilled sausage and peppers, and beef stew

to pair with the wines. We enjoyed the blind tasting of the

wines, the ensuing discussions, and the food pairings

(excellent, as usual).

2016 Tennet The Pundit Syrah, WA (90 WE) $24 (1)

2017 Stoller Estate Chardonnay, OR (90 WS) 21 (2)

2018 Yealands Sauvignon Blanc, NZ (90 WS) 14 (3)

2016 D’Arenberg Footbolt Shiraz, Aust. (90 WE) 16

2017 DeMorgenzon DMZ Chard., SA (90 WS) 16

2017 St. Supery Sauvignon Blanc, Napa (90 WS) 18

2017 Innocent Bystander Pinot Noir, Aust.(91 JS) 18

2015 Jean Luc Joillot Passe-tout-grain 25

 The Triangle (NC) Chapter met on January 20, at the

Lochside Clubhouse in Durham for a battle of the Rhône –

North vs. South presented by member Jeffrey Purse. In this

region beloved by Kings and Popes, wine has been produced To be included in the AWS News, e-mail your tasting results

since 600 B.C. Located in southeastern France, the Rhône AOC to [email protected]

is the second largest in France, behind Bordeaux, selling 372 Please follow the format specified for Chapter Events.
Download it from the AWS website-Publications-AWS News.
million bottles in 2016. Northern Rhône has 12 AOPs with Cote
Include the cost of the wines you tasted, plus scores or
Rotie, Crozes-Hermitage and Hermitage the most famous. rankings. This information lets other mem-
bers know what you liked and what wines
Syrah is king in the North. Strict regulations define Syrah,
were good values.
Viognier, Marsanne and Roussanne as the varietal choices
AND … Please send us sharp, interest-
(weapons of choice) for the North. Châteauneuf-du-Pape is ing pictures from your event. We would

the best known southern AOP. In Southern Rhône, 19 grape love to share them.

varietals are permissible in most of the 18 AOPs. Grenache Adrienne Turner

Rouge is king in the South. [email protected]

2017 Jaboulet Aine Viognier Secret de Famille $13

2016 Domaine Evigneaux – Rasteau 20

2014 Domaine des Bosquest Gigondas 22 (3)

2013 Domaine le Couroulu – Vacqueyras 20

2016 Jaboulet Aine Saint Peray Les Sauvageres 20

2016 Eric & Joel Durand, St. Joseph Les Coteaux 25 (1)

2015 Durand Cornas Premices 30 (2)

AWS News June-July 2019 Page 13

From Italy to Pittsburgh Pittsburgh Wine
The Western Pennsylvania Region held a web-based tasting
with the first family of Franciacorta, the Ziliani’s of Berlucchi On Sunday, March 31st, the Western PA Region held its annual
Winery. They hosted a videoconference from their winery in wine conference. The “Pittsburgh Wine Experience” drew in
northern Italy to lead a tasting with 45 members from the wine novices and experienced wine appreciators as well as,
Pittsburgh, Pittsburgh East, Washington County, Alle- home winemakers.
Kiski and Beaver County Chapters.
Conference topics included wine tastings covering boutique
This came about from a vacation visit to Brecia, Italy by RVP varietal wines from California, Italy, France and Spain; plus,
Rich Ryba and his wife Leeanna. When there some Italian wines from lesser known countries, regions and grapes as
well as, like the Balkan Peninsula in Bosnia and Herzegovina.
friends suggested they We even had a seminar on olive oils and balsamic vinegars.
visit the Berlucchi winery.
They went and toured and Winemakers were treated this year to having Tom and Jan
tasted the wines from the Cobett as presenters and as national representatives from
winery that started it all AWS. Other presenters included winemaking professionals
for Franciacorta. They from the tri-state area. Other presentations included a hands-
were so impressed they on seminar on creating field blends using commercial con-
asked if the winery would cepts, creating a good laboratory for home winemaking; the
have a US representative role of oxygen in bottling and the proper use of sulfites in
do a tasting in the West- wine and others.
ern PA region. They were
told, no! For what seemed This year we inaugurated a new concept -encouraging people
like an eternity in their to become first-time winemakers. We were able to negotiate a
follow up, they said, “…we prefer your members get to meet deal with a wine kit company to offer a substantial savings on
the members of the family.” So, on March 24th at 1:00pm, a complete wine kit. It has all of the necessary chemicals,
via videoconference, it was set up. measuring instruments, carboys, corks, juice (of course) -
everything to make your first wine. We hope that after doing
We got to meet and talk to this and seeing the end result, they will return to our confer-
Christina and Ariana Ziliani. It ence to learn more. We got 3 newbies to take the seminar and
was Christina’s father Franco we are following them by email and phone to assure they get
Ziliani who worked with Senór a successful result.
Guido Berlucchi and convinced
him that sparkling wines were Another feature of our conference is the Amateur Wine Com-
the best use of their climate and petition. We awarded Gold, Silver and Bronze Medals to home
grapes. winemakers. Many AWS judges traveled from near and far to
be on our panels and we are grateful for their help. Our con-
We tasted four of their most popular sparkling wines: ’61 ference has a history of attendees who come in as curious or
Rose, ’61 Satén,’61 Brut and ’61 Nature. as competition entrants, and after several years of attending,
learn enough to start their own winery! In fact we have even
When we talked about food pairing, the family insisted that inspired the opening of 2 AWS chapters in our region, with a
we pair only with American-style foods, as they want to con- third coming on board in the near future. We also gain new
tinue to open the American market and they would like to members who want to attend monthly tastings and join local
know what we thought would be a good selection of foods. chapters.
After some consideration prior to the event, it was decided to
put lightly-fried zucchini with the Rosé, pizza with the Satén, Lastly, we invite tri-state wineries to participate in a walk-
potato skins with cheese and bacon paired with the Brut, and around tasting at the end of the day for our attendees. This is
pulled pork sliders were chosen for the Nature. Everyone a way to promote the wine industry members and give us a
enjoyed those wines and the accompanying foods. closer relationship with them.

We are grateful for the time and information they shared with I found this event a vital way of getting our organization’s
us about the Franciacorta area, wines and how the family name out and reaching potential chapter members. If any RVP
created a whole new sparkling style. It was a special treat to would be interested in discuss setting up your own regional
meet the family. We also want to acknowledge the excellent conference, feel free to contact me by email or phone. We can
help from Leonardo Mocetti who was our Italian liaison from even plan a time to talk at the next conference. We can make
the winery. He worked on helping us access the wines and it easier to get started and avoid some bumps on the road.
the establishing of the video tasting.
Rich Ryba
È stato fantastico!
[email protected]
Rich Ryba 724-289-8748

Western PA RVP
[email protected]

AWS News June-July 2019 Page 14

AWSEF Scholarship Winners 2020. Per the AWSEF bylaws, the Board of Trustees consists of
seven Trustees, one of whom is the current AWS President.
The following will be either completing their 4-year term and/

or are up for reelection at the end of this year: Danny Klein

The AWSEF Board of Trustees is pleased to announce the win- (VP), Kristen Lindelow (VP) and Walt Rachele (Treasurer).

ners of the 2019 scholarship awards. This year we awarded 8 We invite you to consider running for a position on our Board,
scholarships; seven valued at $3,500 each and one valued at which works together with the AWS to support its education
$5,000. In light of the interest earned in our Endowment mission. The timetable for the election process is as follows:
Fund, we collectively decided to provide a $5,000 scholarship
to our top winner this year! To date, the AWSEF Board of • June 30: Applications due
Trustees has awarded $414,000 to 140 students at 21 major
universities in the United States and Canada. • July 15 – September 30: Elections conducted via Survey-

Monkey’s online survey platform

The table below lists the 2019 awardees and their sponsoring • No later than October 15: Candidates notified of election
entity. Winners with an asterisk (*) next to their names are
repeat winners from a previous year. We will include thesis results

research and picture of each winner next article—so stay • November 2: Successful candidates introduced at the
AWS Conference in Florida during the annual AWSEF Sat-

Thank you to all who made these scholarships possible for urday breakfast. The winners of the election will be invited
these talented and hardworking students. We will reveal a to attend the Sunday, November 3rd in person board
compiled video of all of our winners at the AWS conference in meeting from about 9am-12pm at the TradeWinds Re-
November, which really brings home the accomplishments and sort.

the research that these students are working to achieve.

Scholarship Name / Winner Degree University Application for Trustee Position
Candidates should prepare two short paragraphs of about 75
AWSEF Endowment Fund Jaclyn PhD Virginia words each. The first paragraph should emphasize the candi-
Scholarship Fiola* Tech date’s qualifications (years of AWS membership, committee
activities, wine related or other nonprofit board activities,
Banfi Scholarship Sarah PhD University etc.). The second paragraph should stress goals the candidate
Mayfield of would like to accomplish if elected.

Arkansas For the VP positions, you do not need to possess any special
educational qualifications, just enthusiasm, dedication and a
Southeastern PA Region Suzanne PhD Penn State desire to help. If running for the Treasurer position, you will
Scholarship–in memory of Fleishman University need to understand sound business principles that are at-
tributable to individuals who are Certified Public Accountants
Eileen Tobias or have extensive accounting experience or an MBA degree.

South Carolina (Tuller) Alex PhD University All material, including name, address, phone number(s) and
Scholarship–in memory of Fredrick- of email address can be emailed to me. Contact me for more
information on the duties of Trustees, the application process
Hal Kohn son* Missouri or the election procedures.

Susan Luckan Scholarship Joshua PhD Michigan Silent Auction
–in honor of Lois & David Vander- PhD State
Edwards, AWS members Weide MS Christine Murphy is starting to collect donations for the AWSEF
MS University silent auction to be held at this year’s AWS conference in Flori-
from Cooperstown, NY da on Friday, November 1, 2019. If you know that you have
Penn State items that you would like to donate, please feel free to reach
Columbus, OH Chapter Andrew University out to her directly on [email protected] We already
Scholarship–in apprecia- Harner have a ship to point. so you are welcome to donate now and
University check it off your list! The donation form is posted on our web-
tion of the strength & of Georgia site:
vitality of the Columbus
Penn It’s no secret that we can’t fulfill our mission without our sup-
Chapter State portive donors and are so very grateful for all that you do, but
University if you want to help in a very simple way, please like us on
Grand Cru, SC Chapter Rachael Facebook or find us on Instagram!
Scholarship–in honor of White
We would like to do our part as well, so if
Hal Kohn there is anything that the AWSEF can do
for you, please reach out to any of the
Dayton/Springfield, OH Conor members of our Board of Trustees!
Chapters Scholarship-in McCaney
memory of David Pedrick Bonnie Lance

If you live in the area of any of these students and would like [email protected]

to reach out to them to pick their brains or to invite them to a

local tasting, please feel free to reach out to Kristen Lindelow

or me and we will connect you. It is after all, your loyalty to

raising money for the AWSEF that makes this scholarship pos-

sible for them and helps the AWSEF fulfill our mission. WE

COULDN’T DO IT WITHOUT YOU, SO THANK YOU AGAIN! Just a friendly reminder to email any photos of chapter or re-

gional events in which you are raising money or recognizing

AWSEF Elections the AWSEF in any capacity to Kristen Lindelow, VP Scholar-

ships at: [email protected] so that we may post and/

The next election for AWSEF Trustees will be held this summer or share these photos with others to encourage participation
via Survey Monkey for 4-year terms beginning January 1, and showcase your support of the AWSEF’s mission.

AWS News June-July 2019 Page 15

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

Address Service Requested

National Conference Beach—themed welcome reception
Oct. 31– Nov. 2, 2019 Champagne breakfast
Dozens of sessions on wine regions, grape varietals,
Join us in St. Pete Beach for a wonderful
weekend of wine! wine history, winemaking
Learn to evaluate and taste wine
2 themed luncheons with wine
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

Make your hotel reservations now at Tradew inds I sland
Resorts—room rates start at $159 per night. 800-808-9833

Conference registration opens June 17

AWS Logowear Did you know that AWS can receive a contribution
from Amazon every time you place an order? It
We have a broad selection of jack- doesn’t cost you a thing … the prices are the same;
ets, polo shirts, caps, fleece, you have the same selection of merchandise; your
sweats, warm-ups, sweaters and t- account history, shopping cart and wish lists remain
shirts from suppliers like Adidas, the same. All you have to do is sign up and then go to
Columbia, Hanes, Puma, Eddie when you shop. It’s easy and you
Bower and Champion. can help AWS with every purchase.

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