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LVAWS Newsletter AMERICAN WINE SOCIETY Grapevine Lehigh Valley Chapter February 2021 Co-Chairs: Peter Staffeld & Leslie Staffeld [email protected] 610-838-7372 October,Vice Chair 2008: Joe Pugliese [email protected] 610-297-2253 Treasurer: Kevin Campbell [email protected] 484-358-3926 Board Members: Alan Derkacs, Anne Dougherty, Percy Dougherty, Matt Green, Barry Isett, Michael Orbin, Judi Roggie, Dean Scott, Jan Thomas Newsletter: Michael Orbin [email protected] 610-703-4292; Chairman Select: Dean Scott & Kevin Campbell; Education: Suzanne Laverick-Stone; BYOB Listing: Alicia Ruiz-Orbin LehighValleyAWS.org February Lehigh Valley Chapter Tasting Boisset Collection – Burgundy vs Sonoma Saturday February 20, 2021 at 4:00 PM Hosts: Matt Green & Ann Vlot with Sarah Worner, Boisset Collection Wine Ambassador Register at LVAWS.org to receive the Zoom link. February Lehigh Valley Chapter BYOB A Fun Wine Label Friday February 26, 2021 at 5:00 PM Hosts: Leslie and Peter Staffeld Register at LVAWS.org to receive the Zoom link. March Lehigh Valley Chapter Tasting Showcasing Wines of Illyria Friday March 12, 2021 at 5:00 PM Host: Jan Thomas with Indira Bayer, Founder, Exec Director of Wines of Illyria Register at LVAWS.org to receive the Zoom link. March Lehigh Valley Chapter BYOB Your House Wine Friday March 26, 2021 at 5:00 PM Hosts: Leslie and Peter Staffeld Register at LVAWS.org to receive the Zoom link. DUES WERE DUE It’s time to renew your National and Chapter dues. st Due Date was January 1 Instructions for renewing membership are below. 1 Connections from the Co-Chairs – Peter & Leslie Staffeld Is February the sweetest month of the year? Hallmark hopes so… Maybe it’s a good month to explore sweeter wines like Moscato, Sauterne, Port, or an Ice Wine? On Friday, January 8 at 5PM members joined a virtual BYOB titled Spicy Wine. They selected a wine with some spice or a wine to serve with spicy foods. Then on Saturday, January 30, Dean and Bonnie Scott hosted a hybrid tasting. Over two dozen members visited the Setter Ridge winery in person or virtually. This month we have a virtual Boisset Tasting hosted by Ann Vlot and Matt Green on February 20 and a virtual Fun Label BYOB on February 26. Then in March we have a virtual Illyrian Wine Tasting on March 12 hosted by Jan Thomas and a virtual House Wine BYOB on March 26. Have you renewed your National and Chapter dues? Remember, under the newly adopted LVAWS Bylaws, each member must join the chapter at a cost of $10 per person. The household membership for chapter dues was eliminated. You can complete the form in this newsletter and mail it to Kevin Campbell or you can individually visit LVAWS.org and pay on-line. To remain active, renewal for both National and Chapter dues was January 1. Thanks go to Kevin Campbell, the Chapter Treasurer, for preparing a concise financial report. It is in this newsletter. If you have any questions you can contact Kevin at [email protected] . Do you have a theme suggestion for a BYOB? It would be great to hear your ideas. If you have any questions, please let us know. You can check the calendar in this newsletter for some ideas regarding themes and dates. We have a great Chapter because of the extraordinary people in the group! We look forward to seeing you each in person. Until then continue to stay safe and stay healthy. Cheers! Peter and Leslie Staffeld 2020 Treasurer’s Report – Kevin Campbell Our financial goal as a Chapter is to have our income equal to or slightly higher than our expenses on an annual basis. In this crazy pandemic year, we achieved that. We started the year with a checking account balance of $900.04 and we ended the year at $1,104.50. Our primary expenses in 2020 were $540 for the website, $311.50 for gifts associated with the virtual holiday party and $148.94 for fees associated with online electronic payments. The fees for online payments averaged out to about $1 per member for 2020. As of January 30, 2021, we currently have 83 active members and 64 members from 2020 that have yet to pay the $10 dues for 2021. Our expenses for 2021 are expected to be comparable to 2020, with the website and the holiday party gifts to be the primary expenses. The American Wine Society Education Foundation Thanks go to Don and Virginia Squair for donating $100 in honor of the Lehigh Valley Chapter. These funds will be used for a future scholarship from the Chapter. Thank you, Don and Virginia. 2 February Lehigh Valley Chapter Virtual Tasting Burgundy vs Sonoma Saturday February 20, 2021 at 4:00PM Matt and Ann are excited to offer a virtual tasting hosted by wine ambassador Sarah Worner with Boisset Collection. While it is too late to order wines, you can still contact Ann ([email protected]) and register to join the conversation. Register at LVAWS.org to receive the ZOOM link. Burgundy vs. Sonoma - Compare/Contrast • The theme of this discussion will be terroir. We will discuss the differences between Sonoma versus Burgundy terroir and how it affects the wine. Then we will taste examples of each. • The wines recommended for this tasting are listed below. With all options, you can order as many or as few as you want. FRENCH WINE • 2018 Bourgogne Les Ursulines Pinot Noir - $24 Link to Pinot • 2018 Bourgogne Les Ursulines Chardonnay - $22 Link to Chardonnay • 2013 Pommard Pinot Noir - $53 Link to Pinot • 2017 St. Aubin 1er Cru - $64 - Link to Chardonnay SONOMA WINE • 2018 Buena Vista Sonoma County Chardonnay - $22 Link to Chardonnay • 2017 Jovita's Selection Chardonnay - $35 Link to Chardonnay • 2018 Russian River Valley Pinot Noir - $19 Link to Pinot • 2018 JCB No.7 Pinot Noir - $48 Link to Pinot February Lehigh Valley Chapter Virtual BYOB A Fun Wine Label Friday February 26, 2021 at 5:00 PM Hosts: Leslie and Peter Staffeld Have some fun at your favorite wine shop (in person or on-line). Pick a wine with a fun label. Either way, pick a bottle and share your wine with dozens of fellow LVAWS members, all from the safety of your home. Register at LVAWS.org to receive the ZOOM link. 3 Wine Education – Suzanne Laverick-Stone Let’s Talk Terroir – It’s Deep Ask a hundred people to define terroir, and you’ll get a thousand definitions. That’s because the concept is steeped in complexity, history, and controversy. Terroir is real – every plot of earth has it - but when it comes to wine, well, it’s deeper than that. The term “terroir” has many connotations which make for complexity. The core definition is simply the soil, climate, and terrain having an influence on which varieties of grapes to grow, how they’ll grow, and how the wine will taste. But terroir can also mean the “sense of place,” the local practices that impact growing grapes and making wine in a region. Some of these are tradition, and depending on the place, many are regulation. A third meaning is that one can taste the specific flavors and aromas of the region – the goût de terroir - that we all look for in a fine wine. Yet another definition is referring to the physical vineyard, the actual dirt. The word itself is French and has an interesting histoire. In the 17th century, saying “Monsieur, this wine expresses terroir,” may have brought one to fisticuffs. A dictionary from the time defined terroir as “when a wine has some disagreeable quality due to the nature of the land in which it was planted.” The elite rejected those wines as rustic and unworthy. Not until the 20th century did we start to wax poetic about terroir when the French codified long-held observations about certain vineyards’ features that gave their wines distinctive characteristics and lent the term a bit of class. Which brings us to the controversies. The French feel every parcel of their land has a uniqueness unlike any other place on earth – a je ne sais quoi if you will – that makes their wines special. But there’s significant chatter that this is nothing more than a marketing ploy with accompanying prices, as in “We have the best terroir, nah nah…”. Another debate that crops up often is whether to include in the definition of terroir the decisions of the humans working with the vines and the local traditions of the winemaking area. Many wine gurus don’t like to muddy the definition waters, but others insist that it makes sense to include human involvement, because without it, vines are scruffy, and yeasts make vinegar. And then, there’s the science or lack thereof dispute – there is currently no hard evidence that soil or location changes the taste of wine. There are terroir-deniers who question its importance in the discussion of wine quality. Yet, it’s hard to argue with our own experiences. We’ve tasted chalky, slatey, earthy, and so on. To what do we owe this pleasure? It cannot be denied that wine made from the same fruit grown in different regions can taste different. And when comparing specific wines from the same region but separate vineyards or plots, the differences can be nuanced or even dramatic. Weather patterns can impact farming from year to year, and the effects of climate change are here and looming. But does the taste of the wine come from the rocks? Currently, science is leaning away from geology and toward biochemistry and microbiology, the impact of the decayed vegetation around the vines, as well as bacteria and yeasts, as contributing elements in wine taste.
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