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

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.

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.

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.

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.

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. UC Davis studies have concluded that every wine has unique biological indicators of where the grapes are grown and what year wine is made as opposed to soil type as a defining influence for regional differences. Is science helping us define terroir? Stay tuned.

Still, most winemakers and wine drinkers acknowledge the importance of the land and climate along with human expertise in making great wine, whether it is made from a single vineyard’s specific terrain or a blend of carefully chosen regional terroirs. Stephen Spurrier acknowledges the importance of terroir but looks at the impact of the vignerons. “(These) wines do not happen by chance, however unique the terroir.” It cannot be overstated that the soil has a substantial impact on the growing of the grapes, along with the macro and microclimates, vine elevation and exposure, rain, wind, fog, ocean currents, mountain proximity, and so on. Soil, water, and climate are everything in viticulture; the winemaker then “marries cépage (grape variety) and terroir” according to Kermit Lynch, with delicious results.

Climate change is having its way with terroir. The byproducts of change - hailstorms, frosts, and fires to name a few - can destroy vintages and vineyards. Warming temperatures can impact the balance and structure of wine. The fragile Pinot Noir of our featured terroirs, Sonoma and Burgundy, does best within a narrow temperature window that, with even a minor change, could be disastrous. Documentation of Beaune harvests from 1354 to present note that temperatures have warmed significantly, especially in the last 30 years, 4

Wine Education – continued requiring harvesting two weeks before historical norms. Yikes. Climate influences whether a grape is suitable to a given region, and changes could mean wine areas would either need to be moved or modified. In addition to harvesting changes, winemakers are exploring different grape varieties, modification of row orientations, and improved trellising and irrigation. Biodynamic farming, the practice of using organic and natural products, avoiding chemicals, having a diverse variety of plants around the vines, and bringing in animals to naturally manage overgrowth, benefits by improving soil quality and vine fertility despite a more challenging climate.

What are the vineyard characteristics and winemaking methods that produce terroir-driven wines? High volume enterprises use practices that yield large amounts of grapes and wine, but terroir-driven vineyards use more expensive quality-oriented wine production. Strict “terroir-ists” define their role as respecting the soil and making the wine “given to them” with minimal intervention, which requires patience, study, and resulting financing to emphasize quality over quantity. Even minimal interventionists make numerous decisions. Locating terroir that produces consistent optimum ripeness and balance is most important, but that’s just the beginning. Winemakers must get to know their terroir inside and out. They do this through intensive study of the area, and they practice actual scientific research – like determining soil temperatures and nitrogen status, and by comparing wines while controlling variables in the field and lab – all to determine the best varietals to grow, farming practices to use, and techniques to make wine that is both an expression of the terroir and typical of the varietal. Biodynamic and organic methods to protect the vitality of the soil are de rigueur for many, such as tending the soil to promote health and sustainability, managing water with little to no irrigation, promoting low yields, and avoiding the use of chemicals and plastics. In the winery, winemakers cite practices such as handcraftsmanship, open-top fermenters and pigeage, natural yeasts, fruit sorting, foot crushing, gravity flow, and strict sanitation. Low intervention methods can be risky, resulting in differences in vintages or worse, but worth it to ensure wine quality and soil sustainability.

Many of us are looking forward to sampling Boisset wines. Jean-Charles Boisset is the head of a global, innovative company with a traditional dedication to terroir. Every winery in his company is or is in the process of being certified as biodynamic. He believes strongly in sustainability and organic farming techniques, and the importance of the interaction of the sun, moon, and the lunar calendar in growing grapes for outstanding wines. “We view ourselves as stewards of the land…a balanced, diverse ecosystem, self-contained and self-healing, is the source of the health and vitality of the vineyards.” In tasting his wines from Burgundy and Sonoma Valley, we will be able to compare notable, iconic terroirs.

Burgundy, France Each wine area in France has its own classification. In Burgundy, terroir gives the wine its name, as opposed to the Bordeaux estate system. To understand the hallowed Burgundian concept of terroir, we must delve into the geography of the region and politics of the industry. Restrictions require reds to be made from Pinot Noir and whites from Chardonnay. The plots of land are assigned strict ratings; wines are classified into 84 Appellations d’Origine Contrôlée (AOCs). The hierarchy of crus (from good to great: Regional Appellation, Village, Premier Cru, Grand Cru) is based on the quality of the terroir, impacting reputation and price. For example, the Beaune appellation has 42 1er cru and 8 grand cru plots. Climats are plots with their own microclimates and specific geological conditions, which have been carefully delineated over the centuries. Over 1,000 Climats extend along 60 kms of vineyards, some first planted by the Romans and most identified during the Middle Ages by Cistercian monks. So, is terroir really that special in Burgundy? Those who pay thousands for a Grand Cru Romanée-Conti would say oui! However, some young Burgundian winemakers are questioning the idea that taste is attached to place. These vignerons, impacted by education and a global perspective, are experimenting with craft and artisanship outside of Burgundy tradition. Still, they are fortunate to be making wine from a region that is considered ideal world-wide for growing the two main grapes. What is it about the geology and geography that makes Burgundy special? In general, there are over 400 different types of soil with significant variation within its soil and subsoil. The Saône fault runs down the length of the Côte d’Or and creates southeast facing hills and limestone close enough to the surface for the vine roots to touch it, especially mid-slope where the grand and 1er crus are located. The soil is calcareous with clay, marl, and limestone with fossilized sea creatures. The climate is continental, with cold winters and warm summers, including a high number of microclimates due to differences in vineyard orientation, hills, slopes, and prevailing winds. The best vineyards are planted in warmer sheltered sites. The terroir has been well-studied over the ages and the wisdom handed down by generations of winemakers. The pride in the wines of Burgundy is steeped in their culture. In fact, they have a traditional wine drinking song for when they’re together called

Wine Education – continued

“L’hymme de la Bourgogn” which is just one example of how important their wine is to them and who they are. (I think LVAWS needs a song, too!)

Sonoma County, California Sonoma is one of the most famous wine regions in the world. It is where fine wine originated in California when Count Haraszthy founded Buena Vista Vineyard (now owned by Boisset) in 1857 with more than 100,000 cuttings of grape varietals from France, Italy, and Spain. The American Viticulture Areas (AVA) system is complicated, inconsistent, and not well-defined (a topic for another time), but in Sonoma, the AVAs are, for the most part, separately defined terroirs. Today, the Sonoma County Terroir includes 18 AVAs (and counting) with a great variety of soils, microclimates, grapes, wines, and viticulture approaches. There are 31 soil series with countless permutations, including everything from volcanic debris to bedrock, sand, pebbles, and clay, and 11 geological formation types. The range of geography influenced by the San Andreas fault includes valleys, mountains, coastal areas, and inland benchland (sea level to 2,600’), with many microclimates and growing conditions. There is an ideal long summer growing season, with sunny days and almost no rain. Summer high temperatures range from 70 to the low 90s, ideal for ripening, and even inland regions have cool evening temperatures in the 40s and low 50s which ensure acidity and balance. The Pacific Coast provides a cooling influence through the Petaluma Gap, Russian River, and San Pablo Bay. Daily fog patterns support cool climate varieties. Sonoma’s diversity and emphasis on terroir require grapegrowers to be knowledgable about matching the right variety and rootstock to each vineyard block.

Both Burgundy and Sonoma define themselves based on terroir, and both craft killer Pinot Noir and Chardonnay. The winemakers pride themselves on being knowledgable about their specific terroirs and their impact on the wines we’re excited to drink. It stands to reason that while winemakers in the New World have emulated the historic techniques of the French, there will be differences in the wines based on the variances in terroir. To date, it’s beyond our scope to settle the controversies about le goût de terroir, but as bon vivants, we vow to continue our research!

Terroir Specifics – Burgundy Wine Regions Chablis Serein River tames climate; Semi-continental, wet; Harsh, cold winters, spring (Lean, unoaked Chardonnay) frost (vines sprayed with water), hot summers; Kimmeridgian limestone (white, • J. Moreau & Fils chalky) retains, reflects sun which aids ripening. Côte de Nuits South of Dijon; 24 grand cru; Higher slopes with less fertile land and better (Pinot Noir) drainage; Eastern & southeastern slopes face valley of Saône River; Cold • Les Ursulines in Nuits- winters, warm summers; Many weather fronts from Saint-Georges, Côte Baltic/Atlantic/Mediterranean influences result in variable vintages; Limestone de Nuits and marl soils mixed with gravel and sand. • Domaine de la • Note: Côte de Nuits and Côte de Beaune make up Côte d’Or region Vougeraie Côte de Beaune Continental climate with springtime frost danger; Open, rolling hills, (Chardonnay and Pinot Noir) southeasterly aspects; Upper slopes of Montagne de Beaune 300-370m; Pommard Pinot Noir Brown limestone and calcium-rich, Jurassic soils; Cote d’Or limestone St-Aubin Chardonnay escarpment protects vineyards from prevailing winds, provides gentle sloping, Domaine de la Vougeraie free-draining sites. Ropiteau Freres Bouchard Aîné & Fils Côte Chalonnaise Layers of Jurassic limestone and marl with topsoils of eroded pebbles and Value Pinot Noir & Crémant clay; Givrey has 13 different soils; Gentle hills, east facing slopes; Altitudes vary from 250-350m; Continental climate; Hilly topography leads to slightly lower levels of rainfall. Mâconnais Largest region; Hotter, dryer, southern climate with Mediterranean influence; Value Chardonnay Harvest two weeks earlier than Chablis; Highly diverse subsoil; Limestone soils in north with siliceous, sandy and clay soil, combined with chert (light limestone concretions) and sandstone pebbles in south. Terroir Specifics – Sonoma County Appellations Alexander Valley Benchlands; Cool marine air; Wet cool winters; 30-50” rainfall while grapes are (AVA 1984) dormant; Warm to hot summers; Very arid which slows vine growth at perfect (Cabernet Sauvignon) time; Rocky, well-drained soil, minimal clay, ideal calcium magnesium ratio; Southwest facing slopes. 6

Bennett Valley (AVA 2003) Between 3 mountain peaks; Free-draining, rocky, clay-like, volcanic soils; (Merlot, Syrah, Chardonnay) Moderately cool climate; Long growing season (increased hang time). Carneros (AVA 1983) Includes areas in both Sonoma and Napa; Moderate climate with fog from San (Pinot Noir & Chardonnay) Pablo Bay. Chalk Hill (AVA 1983) Sub-appellation of Russian River Valley; Warmer with less cool fog; Rocky, (Chardonnay, Sauvignon Blanc, chalk-like soils. Cabernet, Cabernet Franc, Merlot) Dry Creek Valley (AVA Very rocky soils, drain well which stresses vines late in growing season; 1983) Hillside, benchland, and dense floor vineyards (with more fertile alluvial soils); (Zinfandel, Sauvignon Blanc) Warm days, afternoon southerlies with fog, cool nights.

Fountaingrove District Hillside vineyards; Warm climate tempered with maritime influence, constant (AVA 2015) wind; Well-drained, volcanic soils; High elevation (more than 2,000’). (Bordeaux varietals) Fort Ross – Seaview Carved out of Sonoma Coast AVA; Rugged region with high elevation; Coastal (AVA 2012) ridge; Chilly climate with warm summer sunlight above damp belt of fog; Most (Pinot Noir, Chardonnay) area unfarmable; Shallow topsoils with underlying rock. Green Valley of Russian Maritime climate; One of the coolest appellations within Sonoma; Heavily River Valley (AVA 1983) influenced by Petaluma Gap fog; Long growing season, drawn out ripening; (Pinot Noir, Chardonnay, Sandstone soils (Goldridge series); Low fertility, drains easily; Therefore, small Gewürztraminer) clusters of concentrated grapes. Knights Valley (AVA 1983) Warmest climate in county; Warm afternoons, cool evenings; South, (Cabernet Sauvignon) southwestern exposure; High elevations; Shallow, free-draining alluvial soils; Low yielding, high quality viticulture. (Beringer, Kendall Jackson) Moon Mountain (AVA Located within the Sonoma Valley AVA; High elevation of mountains; 400- 2013) 2200’ elevation AVA stipulation; Steep volcanic hillsides; Intense sun and wind; (Zinfandel, Syrah, Cabernet Vineyards face southwest; Rocky, volcanic soil. Sauvignon, Merlot) Northern Sonoma All-encompassing appellation that covers all of Sonoma County except (AVA 1983) Sonoma Valley and some of the Petaluma River watershed; Proposed by Gallo to accommodate wines of blends from scattered vineyards in Co. Petaluma Gap (AVA 2017) First time an AVA defined on basis of unique wind conditions; Maritime (Pinot Noir, Chardonnay, Syrah) influence from bay and ocean; Extensive wind and fog; Daily temperatures fluctuate 40° to 50°; Long, cool growing season; Later ripening grapes with high acidity; Clay and sandy loam soils. Pine Mountain – Multi-county North Coast AVA; 3,000’ above Alexander Valley floor; Cloverdale Peak (AVA Mountainous volcanic, gravelly loam soils – fractured shale and sandstone, 2017) less than 3 feet deep; 12° drop in temperature from floor to peak; Cooler (C. Sauvignon, Cabernet Franc) daytime and warmer nighttime temperatures.

Rockpile (AVA 2017) Aptly named AVA; Elevations up to 1,900’; too far upland for fog, grapes (Zinfandel) exposed to warm sun and long sunny days, boosting ripeness; Cooling marine winds keep vines dry; Rocky sandstone and shale over clay base; Thin, well- drained soil with iron; Low yield, high quality grapes. Russian River Valley Constant cooling fog from ocean drops temperature 35-40° from daytime high; (AVA 1983; enlarged 2005) Extended growing season – 15-20% longer than neighboring areas; Sandstone (Pinot Noir, Chardonnay) of loam (Sabastopol Soil) works well with Pinot Noir; Russian River provides • DeLoach irrigation in late spring; DeLoach – open top wood fermenters & hand punch- • JCB No. 12 Pinot Noir downs. Sonoma Coast (AVA 1987) Direct daily ocean influence; Cool climate; High rainfall relative to other (Pinot Noir, Chardonnay) Sonoma areas; Cooler daytime but warm enough to ripen grapes (above fog • JCB No. 12 Pinot Noir line); Nighttime drops of nearly 40° prevent over-ripeness and too much alcohol; Broad range of microclimates and soils. Sonoma Mountain AVA determined by elevation; High altitude (400-1,200’), steep slope vineyards (AVA 1985) with eastern exposures to catch fog-free morning sun; Well-drained soils; (Cabernet Sauvignon) Irregular crevices of mountain slopes create microclimates suitable for various

grapes; Thin, free-draining, volcanic soils devoid of organic matter; Stressed vines; Jack London spent last days here. Sonoma Valley Sonoma Valley encompasses 5 distinct AVAs; First winemaking region in AVA 1981; amended in ’85 & ’87 Sonoma County; Bordered by 2 mountain ranges which protect area from wet, (Pinot Noir, C. Sauvignon, cool ocean influence and excessive rainfall; Aquifers and seasonal creeks Merlot, Chardonnay) provide year-round water supply; 15 distinctly different soil series farmed; • Buena Vista Winery Buena Vista – CA’s 1st gravity flow winery.

Sources: Wine Simple by Aldo Sohm; Wine. All the time. By Marissa Ross; The World Atlas of Wine (8th Ed.) by Hugh Johnson and Jancis Robinson; Wine for Normal People by Elizabeth Schneider; Adventures on the Wine Trail (25th Ed.) by Kermit Lynch; Vineyards, Rocks & Soils by Alex Maltman; Passion for Wine by Jean-Charles Boisset & Marnie Old; www.decanter.com; www.gangofpour.com; www.winefolly.com; www.chicagotribune.com; www.climats-bourgogne.com; www.omnielsen.dk; www.secondstreetbistro.com; www.bourgogne-wines.com; www.wine-searcher.com; www.vinepair.com; www.europenowjournal.org; www.sonomawinegrape.org; www.conciergealliance.com; www.jancisrobinson.com; www.wineanorak.com; www.thewinecellarinsider.com; www.steveheimoff.com; www.foodandwine.com; www.timadkin.com; www.boissetcollection.com; www.nationalgeographic.com

Speaking of Fun Wine Labels… Dean Scott

I thought since we are doing a tasting of wines with catchy/fun labels, I would share with you some of my labels

-----These 3 labels are for this year’s wines-----

Would you buy a wine if it had any of these labels?

2013 AWS Best Label 8

Speaking of Fun Wine Labels --- Continued

2014 AWS Best Label

There is a grape variety 2019 AWS Label Loser!!! 2015 AWS Best Label developed by Cornell University that has no name, it is NY81

March Lehigh Valley Chapter BYOB Your House Wine

Friday March 26 2021 at 5:00 PM Hosts: Leslie and Peter Staffeld

What wine do you typically drink? You are home and drinking wine (duh), so what is in your glass? Pick a bottle and share your favorite with fellow LVAWS members, all from the safety of your home. Register at LVAWS.org and you will receive the Zoom link.

March Lehigh Valley Chapter Virtual Tasting

Showcasing Wines of Illyria Friday, March 12, 2021, at 5 PM Host: Jan Thomas

with Indira Bayer, Founder, Exec Director of Wines of Illyria Register at LVAWS.org to receive the Zoom link.

Please join us for a tasting of wonderful Illyrian wines. This tasting will be a Zoom Event conducted by Indira Bayer, Founder and Executive Director - Wines of Illyria. She will be presenting information regarding the history and current production of Illyrian wines. She has selected four wines that provide a nice cross section of the style, tastes and character from this region. These wines are available at PA Wine & Spirits Stores.

Illyrian Wines to purchase for the tasting: • 2016 Zilavka Premium Quality Dry White Wine - #80596 - $17.99 • 2015 Blatina Native Variety from Ancient Illyria - #76038 - $16.99

• 2015 Plavac Mali - #76040 - $16.99

• 2015 Vranac Native Variety from Ancient Illyria - #76042 - $16.99

As part of our education piece, Indira will give a brief overview of additional Illyrian wines available at our PA Wine & Spirits stores. These include: • 2016 Stone Cuvee White Wine - $15.99 • 2011 Teuta - $39.99 • 2011 Liburna - $36.99 • 2016 Carski Blatina Emporia - $15.19

Chairman’s Selection –Kevin Campbell

The featured Chairman Selections this month include red blends from California and Tuscany, a Sancerre and an Australian Shiraz. In December, I said that you really do not have to pay more than $9.99 for a good bottle of wine, which is still true. However, this month, I’m splurging with a $19.99 theme. All four of these wines highlight the beauty of the Chairman’s Selection. They were originally intended to be sold between $40 - $56 and we get to enjoy them at less than half that much. All four are rated highly by reputable publications, but obviously the wineries were unable to sell their inventory at those prices and our “Chairman” bought them out. Currently, all are readily available in our local Lehigh Valley premium wines stores.

Darcie Kent Vineyards Firepit Red San Francisco Bay 2016 VARIETY/STYLE: Proprietary Red Blend, Cabernet Sauvignon based REGION: Northern CA RATING: WE – 90 PRODUCT CODE: 000079284 $19.99 (quoted at $40.00) “Medium bodied and nicely aromatic, this wine is scented with cedar and cinnamon over a black cherry flavor. It’s well balanced, not heavy and has an appealing complexity.” Wine Enthusiast “A ripe and spicy cabernet sauvignon-based blend with smoky red berry fruits on a medium frame with supple tannins and light caramel oak accents. The palate is nicely balanced with great acidity and a long, elegant finish. An eminently drinkable gem from a terrific small producer. Josh Hull, Chairman Buyer

Chairman Selection – continued Kevin’s notes: Totally agree with the comments above. Great nose, lighter red color than I would expect, but very well balanced and great finish. Very smooth and drinkable, with strong flavor of cherry fruit. Many positive comments about this family winery on the internet beyond what was on the PA Wine and Spirits site.

Oliviero Toscani OT Toscana 2012 VARIETY/STYLE: Syrah based blend REGION: Tuscany RATING: WS – 93 PRODUCT CODE: 000079282 $19.99 (quoted at $56.00) “A meaty style, this red exhibits blackberry, black cherry, black pepper and loam aromas and flavors. This leans toward gamy, woodsy notes from maturity, with a dry chalky feel on the finish. Syrah, Cabernet Franc and Petit Verdot. Drink now through 2028.” Wine Spectator July 31,2018 Kevin’s notes: An 8-year-old Syrah blend from Tuscany with a 93-rating and original price of $56 sounded interesting – it was! I can’t articulate the tastes like Wine Spectator did, but I can say it was different and it was good. It did not show any signs of being 8 years old and the best way I can explain it is “complex”. One note of caution, as good as it was on day one, it had quickly turned the next day. We simply put the cork back in with about a third left in the bottle – do not do that with this wine!

Domaine Thomas et Fils Grand’Chaille Sancerre 2018 VARIETY/STYLE: Sauvignon Blanc REGION: Sancerre, France RATING: WE – 91 PRODUCT CODE: 000079328 $19.99 (quoted at $43.00) “From densely planted vines on flint soil, this wine has a very fine texture and tight minerality that contrasts with ripe white fruits that give richness and concentration. Drinkable now, the wine will be better from 2021.” Wine Enthusiast “A stunning single vineyard Sancerre at an incredible price. Structured acidity provides a steely spine for the mineral-tinged, rich citrus notes that layer on the palate beautifully. Hints of wit stone add complexity and elegance on a long and mouthwatering finish. Outstanding!” Josh Hull – Chairman Buyer Kevin’s notes: Michele and I did not have to worry about how this wine would taste the next day! We completely agree with Josh Hull – this is an outstanding Sancerre and an awesome buy. Michele was heard to say “delicious” multiple times as we enjoyed this bottle!

Domaine Terlato & Chapoutier Shiraz Lieu Dit Malakoff Pyrenees 2016 VARIETY/STYLE: Shiraz REGION: Australia RATING: WA – 92 PRODUCT CODE: 000079315 $15.99 (quoted at $44.99) “Powered by scents of pepper-studded smoked meat, mulberries and mocha, the 2016 is a smooth, supple beauty. It is full-bodied without seeming overly rich, heavy or alcoholic, lined by silky fine-grained tannins and showing impressive length on the finish.” Wine Advocate July 2020 Kevin’s notes: I echo the Wine Advocate comments, although I do not think I have ever tasted mulberries! The best way to describe it is classic good Australian Shiraz. For $15.99, great value, can’t go wrong. If you like full bodied classic Australian Shiraz, you will not be disappointed.

Save April 23 at 5pm, if you CAN

Dean Scott is putting together a “Virtual We Can Tasting” featuring wines in – you guessed it – CANS! This will be a cost-effective way for everyone to participate in a tasting. Each can has about a glass and a half and costs about $5. The PA Fine Wine and Spirits stores have quite a selection of canned wines. Dean and Bonnie are in the process of tasting them all and report that some are downright awful but some are pretty good. More details will be in the March newsletter. Meanwhile, save the date if you CAN.

Lehigh Valley Chapter Wine Tastings & Events

2021 Host Theme Feb 20 Matt Green & Ann Vlot Virtual Boisset Wines Feb 26 Peter & Leslie Staffeld Virtual BYOB: A Fun Label March 12 Jan Thomas Virtual Illyrian Wines March 26 Peter & Leslie Staffeld Virtual BYOB: Your House Wine April 9 Peter & Leslie Staffeld Virtual BYOB: Curmudgeon Wines April 23 Dean & Bonnie Scott Virtual We CAN Tasting May Geoff Harrington Virtual Classic Chardonnay June 13 Matt Green & Ann Vlot To Decant or Not Decant July 24 Dean & Bonnie Scott Wines of Alsace August 22 Judy Roggie & Tom Harbin Cava September Peter & Leslie Staffeld Port and Food Pairing October Kevin & Michele Campbell Spanish Wines November National AWS Conference Atlantic City December Annette Derkacs, Holiday Party Jan Thomas, Ann Vlot

National and Lehigh Valley AWS Dues

YOU MUST JOIN BOTH THE NATIONAL AWS & THE LEHIGH VALLEY AWS CHAPTER

National AWS Membership: To join, you need to register with both the national American Wine Society (AWS) organization and a local AWS chapter. The national organization has a variety of membership plans available, but the most popular are an "individual" membership for $49/year, and a "household" membership (for two people at the same address) for $62/year. You can register for one or two local chapters. We recommend that you select the Lehigh Valley chapter as your primary chapter! You can sign up for national membership online at AmericanWineSociety.org. If you have any questions you can contact Katie Kearney by email at [email protected] or by phone at the National Office (570-344-3640). National would also like to remind you that in addition to the newsletter and journal, this year they provided virtual national tasting events, some with substantial wine discounts, such as the following: • Boisset • Pearmund Cellars • The Wine Curmudgeon • Brooks • Wine Trivia night • Willamette Valley Vineyards • Banfi • Antica • Konstantin Frank Winery • Charles Krug Lehigh Valley Chapter AWS Membership: The Lehigh Valley chapter has one membership level. Each member pays $10 per year. Once you become a Lehigh Valley Chapter member you can register for all of our wine tastings, educational events, and BYOB parties. You can sign up for membership online at LVAWS.org using the “Join us” main menu option, or complete this form and a check, send it to: LVAWS Treasurer Kevin Campbell, 6461 Meadowview Terrace South, Zionsville PA 18092. Membership runs annually from January to December.

Name(s)______Email Address ______Address ______Phone # ______City ______State______ZIP ______

JANUARY 30 SETTER RIDGE TASTING

Thanks to Dean and Bonnie Scott we enjoyed a “hybrid” tasting at Setter Ridge (formerly Blair Vineyard) on January 30. Fourteen members participated at the vineyard and 13 members participated online. Richard Blair, owner and vintner, shared six pinot noirs and talked about his selection of the fields, the terroir of each site (Richard J Vineyard versus Stonehedge Vineyard), and the nuance of each wine. We tasted: 2014 and 2016 PN from Richard J Vineyard and Stonehedge Vineyard, a 2016 PN Reserve, and a 2015 PN. It was fascinating to smell and taste the differences and to hear Richard discuss the process involved with each estate grown and hand-picked wine. We all agreed that the cost ($20.99 per bottle) was reasonable and the AWS discount (15%) was appreciated. Then we traveled below the fermentation room to view the bottling room, storage area, vats and casks. Photos are below. It was a wonderful experience and many of us completed the afternoon by moving to the tasting room upstairs to enjoy some white wines and to purchase bottles for our own collections.

JANUARY 30 SETTER RIDGE TASTING -- Continued

Bottling Machine Wine waiting for labels Future wine!

Virtual BYOB Spicy Wine – January 8

Chart of January 8 Spicy Wines by Alicia Ruiz-Orbin

First Wine Vintage Origin Grape Notes name Michael Orbin Campo Viejo 2018 Rioja Grenache Spicy and smooth red. made from & Alicia Ruiz- Garnacha Region, (Garnacha) Garnacha grapes. It is a bright and Orbin Spain lovely wine with vibrant red fruits flavors, such as strawberry, raspberry and cherries with nuance undertones of flowers and sweet spices. There are subtle notes of sweet spices and toast that enhance the flavor, leaving a soft and fresh mouth feel. Judy Roggie Kay Brothers 2017 McLaren Shiraz Deep ruby color with a mix of berry, & Tom Harbin Hillside Shiraz Vale herbs, and pepper aromas. Rich Australia dark berry flavors. Great round mouthfeel with a long clean finish.

Active and bright in its aromas and 35% Macabeo, flavors of tart citrus and earth. It Frexinet Cordon Non- Penedes 25% Xarel·lo, drinks nicely and on the smooth Negro Brut Cava vintage Spain 40% Parellada side.

Dean and Select 2017 Finger Gewürztraminer Bouquet of Lychee, ginger, Bonnie Scott Gewürztraminer, Lakes lemon peel and rose. The taste is Standing Stone high in spice and minerality, Winery semi dry with a crisp refreshing finish. Will pair well with Tai and Asian food and of course, "anything thing with Old Bay Seasoning''

First Wine Vintage Origin Grape Notes name Ann Vlot & Turley 2017 Napa Zinfandel Turley never disappoints. A well- Matt Green balanced Zin that drank well with our pizza. Peter and Semi-dry Riesling 2019 Dr. Frank Riesling The 100% Riesling grapes come Leslie Staffeld Vineyard in from the Seneca and Keuka vines the Finger that Dr. Konstantine Frank, founder Lakes of the American Wine Society, region of originally planted in 1958. This New York wine earned 90 points and it has state. 2.2% sugar and provides 11.5% alcohol. It is light at first and then ends with a slight pineapple finish. It sells for $15.99 at both the vineyard and our Fine Wines and Spirits stores. It pairs well with Asian, Thai, curry flavored foods as well as spicy wings or barbeque. Dave Toler Alpine Spice Sand Castle Chardonnay and It is reported to be Chardonnay and Winery Riesling Riesling mulled with a proprietary Erwinna, spice blend. It is a sweet wine, with PA. only 7% alcohol, with strong cinnamon and cloves aroma and taste. In my opinion, it is the best “spiced wine” that I have tasted. Serve it cold in the summer, even over ice, or hot in the winter (it is really pungent when heated). Add some rum to make it a “hot toddy.” (Don’t heat the wine near boiling unless you want it to be alcohol free!) This wine is soothing to the palate when paired with really spicy foods. It goes well with Brie and Deserts. David & Copper Valley 2018 Chile Carmènére Notes of leather, smoked meat, dark Shannon chocolate, distinct pepper/jalapeno, Tompkins mild herbaceousness; medium plus acidity Michele & Kevin Campbell Rod and Hope the Ripper 2015 Hope Syrah 14.5% Alcohol Suzanne Stone Shiraz Estates, Cold soak 3 days in transit to east Hunter coast winery to make wine. Valley “Ripper” is Aussie for “Great” Geographe Every sale - $1 to Australian region, Koala Foundation, as their West, Australia population has been decimated by fires. Aerate first.