August–September 2012 Issue 22

Next RAHW Meeting Congratulations, State Fair Medalists The next RAHW meeting will be Saturday, September 8, 2012 Twenty-two members were awarded a total of 75 medals in at 12:00 noon, at the Nutcracker the 2012 New York State Fair Amateur Compe- Restaurant, 2159 Empire Blvd., tition! Webster. Medals, including a Double Gold and four Golds, were awarded to Tom Feel free to bring a guest! Don’t Banach, Paul Carletta, Dick Catalfo, Terry Chrzan, Greg Cutt, Bruce forget to bring a glass. Dunn, Jim Emens, David Gerling, Tim Gregory, Tom Hatch, Larry Kil- If you are bringing homemade bury, Dan and Pat Lindsay, Betty Morley, Ken and Bridget Pearce, Kev- wine to share, please label the in Pfister, Dick Rizzo, Dan Smothergill, Ernie Sulouff, and Mindy and bottle with your name and the Ben Zoglin. type of wine. This year the Fair website lists which color medals each winner received All members are welcome to also at www.nysfair.org/competitions, but not the variety or fruit that won. attend the Board Meeting that will We have to wait for the actual presentation ceremony on August 26 to be held at the same location at find out. 11:00 am, an hour before the gen- eral meeting.

All club members, especially the 22 who are receiving medals, are encouraged to attend the awards ceremony on Sunday, August 26, In this issue: 2012 at the State Fairgrounds in Syracuse, NY. It will be held in the Art and Home Center Theater at 12:00 noon. Prepared for ? ...... 2 Each medalist should have received one free Fair ticket in the mail; Great time at Hazlitt tickets normally cost $10 per adult. Children 12 and under are free. Red Cat Cellars tour ...... 3 For directions to the Fairgrounds or for more information about the New York State Fair, see www.nysfair.org. CrossWord Search puzzle ... 4

French terms ...... 5 How to get old labels off of bottles ...... 6 Medalists in Western NY Competition Italian juice order ...... 7 The Western New York Amateur Wine Competition was judged at Freedom Run Winery in Lockport, NY on Friday, August 3. The awards ceremony was held at the County Fair on Saturday, August 4 and more! and three members left with several awards.

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www.rochesterwinemakers.org 1 Home Wine Press August–September 2012

Are you ready…for the new season? Places to get your juices and By David A. Gerling :

It's a good time to think about what you want to make this Fall Bright, The Winemaker's year. It's shaping up to be a great year. You should also see what Shoppe yeast and chemicals you are going to need. The more you are orga- (607) 292-3995 nized now it will help you come September. www.fallbright.com The following is a short list of things to do: Fulkerson's Winery 1. Decide which wines to make and how much of each (607) 243-7883 2. Order the juice and/or grapes as soon as possible www.fulkersonwinery.com See the box to the right for a list of suggested suppliers. Plan a Hamilton’s Gore Inc. carpool with fellow members to save gas when it comes time to (Sterling ) pick up your order. (800) 244-0206 3. Inspect all of your equipment, making sure it’s clean and in email Bill Davis at:

working order [email protected]

See the list of club equipment available for your use at our web- Mayer's Cider Mill site, www.rochesterwinemakers.org, under Members Only. (585) 671-1955 (Email [email protected] to get a Members www.mayerscidermill.com Only account if you don’t have one yet.)

4. Make a list of all the supplies you will need to make your Randall-Standish wine and order them now. (585) 394-6420 www.homewinemakingjuices.com A list of local and online companies that sell winemaking sup- plies can be found at www.rochesterwinemakers.org under Walker's Fruit Basket Equipment and Supplies. Beat the rush—go ahead and get corks (716) 679-1292 and bottles, too. www.walkersfruitbasket.com

Western NY Competition continued from previous page Know your limit— Greg Cutt won Red ribbons (Silver) for his 2011 and his please drink responsibly. 2010 Baco, and blend. David Gerling won White ribbons (Bronze) for his 2010 Delaware and 2011 Cab Franc Rose, Red ribbons for his 2010 Diamond and 2010 Leon Millot, and Blue ribbons (Gold) for his 2010 Seyval and 2010 . His Cabernet Sauvignon also won the Best About our newsletter of Show—Vinifera Category. Home Wine Press is published Tom Banach won a White ribbon for his 2011 and Seyval bimonthly by Rochester Area blend, Red ribbons for his 2011 Traminette and 2010 Cab Franc, and Home Winemakers club of Roches- Blue ribbons for his 2009 Blueberry and 2010 Late Harvest Vignoles. ter, New York. The Blueberry also won Best of Show—Fruit Category and the Late To unsubscribe, change your email Harvest Vignoles won Best of Show—Hybrid Category. address, or submit questions or Prizes for Best of Show included 50 pounds of fruit. David has se- news, please email newsletter@ lected 50 pounds of and Tom 100 pounds of , rochesterwinemakers.org. which will be picked up this fall at Freedom Run. © 2012 RAHW All rights reserved.

www.rochesterwinemakers.org 2 Home Wine Press August–September 2012

Article by Hank Kingston On Saturday, June 16th, the Rochester Area Home Winemaker’s Photos by Bruce Dunn club was given a rare opportunity to tour the old Widmer Winery facility in Naples, New York. Twenty-two members and four guests attended. The group was greeted by Mr. Tim Benedict, VP of Winemaking for Hazlitt 1852, who gave a warm welcome to the group, a brief history of Hazlitt, and said the plant tour would be about an hour long. The actual plant tour went through the original Widmer winery building dating back to the 1880s, then into other buildings of the 1920s and 1930s, into post-WWII buildings, and onto the newer bottling facility. The group saw wooden winery barrels holding up to 12,600 gallons that were constructed in Germany, disassembled, Tim Benedict, VP of Winemaking at Hazlitt transported to Naples, and then installed in the Widmer plant in 1852 and tour guide for the day 1920. There were other buildings with blue steel glass-lined tanks manu- factured in the 1940s by Pfaudler Manufacturing of Rochester, NY. The group was shown the extensive piping network which allows any two storage tanks to be connected throughout the entire com- plex. The piping network has various terminal connection points for truck deliveries and shipments. Tim Benedict stated that this facility has a total storage capacity of 3,800,000 (that’s 3.8 million) gallons of wine in various stages of production.

Admiring giant barrels For a great video from Hazlitt 1852 showing their first bottling line of Red Cat ever, see: www.youtube.com/watch?v=fPYArh1DlTw&feature=related

During the tour, group members were shown many wall displays of the earlier Widmer winery and shown an area of winemaking arti- facts of the prior period. Within the newer bottling facility, the group was shown the new automated machines recently purchased to accommodate high volume production. These new machines are designed to process both corked and bottles. With Red Cat wine being Hazlitt’s prime product at the Naples facility, Hazlitt Just a few of their steel storage tanks will ship 200,000 cases wine to fourteen different states in the Unit- ed States in the next year. The group tour ended a little short of two hours with a special tast- ing of six of Hazlitt’s wines, as Tim Benedict provided the back- ground of these wines. Lastly, the tour group visited the recently opened Hazlitt retail shop at the site, where members purchased bot- tles of wine and other related wine items for their enjoyment. That Saturday was a beautiful day to be on a tour in the Finger Lakes area. Several club members stated that the Hazlitt Red Cat Cellars plant tour was the best tour they had ever been part of. The

Tim Benedict explains one of the six Rochester Area Home Winemaker’s club is very appreciative of the wines our club members tasted time that Tim Benedict and the Hazlitt 1852 staff gave to this event!

www.rochesterwinemakers.org 3 Home Wine Press August–September 2012

Play it easy or play it hard! Choose your level of difficulty:  For easiest solving, see the word list on page 7 and find those words

in this puzzle.  For more challenging play, use the clues on this page to suggest words that may be found in the puzzle and search for those words. Use the list on page 7 only if you get stuck. .

W C A Z E N O V I A M W K E U K A

S I B T A G U Y A C G I B A E N D

E E D M R T R O P S D N O M M A H N R M M L X D A C O N E S U S R I No. 4 E N I W E C I Z P G V T K Z J F J Finger Lakes C Z N A E R M W Y E L R M E V N N Wine Region A O T T S G W W I P P A P T L I Z C U V K T G N I L S E I R N M T Q (Answers on page 9) A U G I A D N A N A C L E O P N M H P L N T C A Y R E N I W M R A F T Z Z S E T A M I L C L O O C T J

I I Z G S K A N E A T E L E S S L S K P L L E N R O C S E L P A N K

A I H E M L O C K L A U K L H O N S O N N E N B E R G E N E V A K M C G T O V R D W H I T E D E E R U Y H A Z L I T T S K N U O B Y D S

CrossWord Search clues: 1. Home of NY Wine and Culinary Center 15. Winter harvest treat (two words) 2. Lake or popular fruity white 16. College city with Finger Lakes Wine Center 3. “Twelfth Finger Lake” 17. Y-shaped lake 4. Westernmost Finger Lake 18. Wildlife refuge or Bee Vodka winery 5. Chilly grapevine environment (two words) 19. Home of annual Festival 6. Top enology and school 20. Finger Lakes’ signature white varietal 7. Pioneering vinifera planter (three words) 21. Deepest Finger Lake 8. Penn Yan meadery (two words) 22. High-altitude Syracuse drinking water lake 9. 1976 law for small-scale vintners (three words) 23. Historic gardens with Wine Center 10. Home of historic Belhurst Castle 24. Car race or deep gorge (two words) 11. Famous Finger Lake baked dessert 25. Pale Seneca Army Depot dwellers (two words) 12. Home of Bully Hill Vineyards 26. Now-defunct winery founded in 1888 (three words) 13. Red Cat winery, without number 27. Vino tasting path (two words) 14. Rochester drinking water lake © 2012 RAHW

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Did you know? WINEMAKING TERMS DEFINED: Humans are not the only ones on this planet who enjoy wine. Our bo- More French Terms— vine friends like vino, too. Pressing Grapes Some cattle in Languedoc, France produce extra-tasty beef because by Jill Misterka they’re given two bottles of wine Add esprit de France to your winemaking with these terms that refer to every day for four months. (Don’t preparing grapes for fermentation. Terms are in chronological order. picture drunk cows—that’s not NOTE: dzh is pronounced like the last g in garage; ahdzh is pro- much wine for a 500 to 1300 pound nounced like the last syllable in garage. Angus.) The meat, sold under the Vinbovin label, is marbled, tender égrappage (ay-grah-PAHDZH) or éraflage (ay-rah-FLADZH) and a hit in Paris restaurants, even separating grapes from stems before pressing or fermenting. Called at $50 a pound. destemming in English. A woman in British Columbia, égrenage (ay-greh-NAHDZH) also means destemming, but implies Canada claims her bovines really doing it by hand. enjoy their 60 days of a daily liter of encuvage (en-coo-VADZH), vatting; i.e., placing fruit or juice into red given to enhance the meat’s fla- tanks to begin fermentation. vor. She says the taste improvement entonnage (en-toe-NADZH) siphoning juice or wine into a barrel. is because wine makes the cattle It is synonymous with encuvage when involving juice that will be fer- “relaxed.” Hers prefer their wine mented in the barrel; otherwise it refers to wine into a barrel sweet, by the way. after fermentation. Farmers with out-of-the-wine-box foulage (foo-LAHDZH) preparing grapes for pressing by breaking thinking are reminiscent of reports the skins. Called crushing in English. that some Japanese traditionally fed their Wagyu (also known as Kobe) écoulage (ay-coo-LAHDZH) draining the free-run juice that runs cattle rice wine, or sake, to stimu- out of the grapes before pressing. late the animals’ appetites and en- pressoir (press-WAHR) a machine for squeezing juice from fruit. hance the texture and flavor of the Called a wine press in English. beef. pressurage (preh-soo-RAHDZH) squeezing the juice out of fruit. Dairy cows may be longer lived Called pressing in English. than beef cattle, but are not so for- tunate in beverage choices. Though marc (mar) the solids left over after pressing fruit, such as skins, grape , the residue leftover seeds and pulp. Called pomace in English. from pressing grapes for wine, is Special thanks to Polly Smothergill for sharing her expertise in becoming a common feed supple- French by proofreading this article. ment, the pomace is either from white grapes, which are pressed be- Disclaimer: Some of these terms and/or their pronunciations may be fore fermentation, or is dried into regional to only certain parts of France. For the nouns the male or fe- pellets before being fed to the cows. male articles have not been included. One reason—to prevent alcohol In our next issue: More French terms—in the tasting room. from getting into our milk supply. Sources: www.boissetfamilyestates.com; www.lagrangetiphaine.com; Sources: www.telegraph.co.uk; www.rendezvousauchateau.com; www.rhsight.com; www.wines.com; abcnews.go.com; www.cbc.ca; Nov. 15, 2010 Wine Spectator; www.beyond.fr; fr.wikipedia.org; dic- www.academicjournals.org; tionnaire.reverso.net; cameleon-translations.com; www.proz.com; for- www.ctcfeed.com. vo.com; LaRousse’s French-English Dictionary; Encarta French Dic- tionary; www.wordreference.com.

www.rochesterwinemakers.org 5 Home Wine Press August–September 2012 Removing Labels A few helpful hints By Jill Misterka It might be a question of finances. Maybe you’re really into recycling. Or the specialty bottles you like are hard to find. If you’re reading this, then you’re probably a home winemaker who reuses wine bottles. But removing old labels can be time consuming and frustrating, so we’re sharing a few hints gleaned from the Internet and our own experience.

Of course you could forego removing the labels altogether and slap your own (probably hand written) labels over them, but if you plan to share your wine we encourage you to dress up at least a few bottles. Homemade wine gets more respect when its maker shows pride in its Removal is all about presentation. trial and error—if one What works to get labels off method or product Several types of adhesive can be used to stick labels on, and the prob- doesn’t work on a par- lem is that we don’t know which one was used by each winery or bot- tler. Thus removal is all about trial and error—if one method or prod- ticular bottle, maybe uct doesn’t work on a particular bottle, maybe another one will. another one will.

Start by soaking the bottles in water for a few hours to see if labels will come off by themselves. It’s your choice whether to use hot or cold water or to add dish detergent or other cleaner. If possible, keep bottles upright and crowded together tightly so they can’t tip over and let soaked-off labels and dissolved glue enter the interiors. Filling bottles with water will help keep them weighted down and upright. Stubborn labels require special handling. Here are a few ideas to try:

 Use a nylon scrubber made for use on glass (see photo for exam- ple), then rinse the bottle in warm water to see if any small clumps of glue remain. Repeat as needed.  Fill bottles up with hot water, as hot as you can get it, and set them in a small sink or bucket with more hot water to cover the labels (prepare only two or three bottles at a time so they don’t have time to cool off). Don’t add detergent to the water because bubbles make it hard to see remains of label or glue. Wear rubber gloves to protect you from burns and from dropping slippery-when-wet

glass. While a bottle is still hot, use an old credit card or a plastic Photo by Jill Misterka scraper (see photo) to scrape or peel off as much of the label as These white nylon scrubbers, which you can, discarding the paper bits somewhere other than the water consist of a sponge enclosed in the bottles are in. nylon mesh, won’t scratch bottle glass. For scraping, some people  Chemical removers like Goo Gone Spray Gel or WD-40 can be swear by a Pampered Chef pan effective. Follow package directions. Use very carefully so none scraper (brown item) or a scrap- booker’s sticker lifter (purple item). ends up inside the bottles, and clean thoroughly afterward just in

case. Other possibly effective removers include vegetable oil, pea- nut butter, acetone (nail polish remover) or rubbing alcohol. continued on next page

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Labels continued from previous page A few more hints:  Remove the label before you scrub the inside of the bottle. You’ll have to clean the inside again later anyway to make sure no stray Food: Clam bake label bits ended up there; once the label’s gone it’s easier to see if Wine: A the inside is getting clean; and if the label won’t come off you Recommended by: might chuck that bottle in the recycling bin anyway. “Daily Sip” newsletter from  You may have more success with removing labels from more- www.bottlenotes.com recently-bottled wine than from aged wine…or from that box of Know of a great wine and food empties that’s been in the garage for twenty years. pairing? Submit it to newsletter@ You’ll find several websites reporting how to remove labels or selling rochesterwinemakers.org. Please products to do it, but most are for people who want to save the label, include the source of the recom- not the bottle! mendation. The most practical advice is found at www..us/forums. Search on that site for “remove labels” and you’ll find several threads of discussion, though we advise avoiding the more dangerous methods involving razor blades or heating glass in an oven.

CrossWord Search No. 4 Site to See Word List http://www.winemakermag.com/stories/issue/article/issues/131- 1. Canandaigua augsep-2012/1167-2012-winemaker-magazine-conference 2. Cayuga WineMaker magazine’s website has a review of the highlights 3. Cazenovia from this year’s conference, held in the Finger Lakes in June. Our 4. Conesus club gets a brief mention for pouring at the tasting party. 5. Cool climate 6. Cornell 7. Dr Konstantin Frank 8. Earle Estates October 2012 Italian Juices from Costa’s 9. Farm Winery Act 10. Geneva By Ernie Sulouff 11. Grape pie Time to start planning for picking up some Italian juices below 12. Hammondsport $6.66/gallon. 13. Hazlitt 14. Hemlock I got an email from Erika Costa that prices will not be available until 15. late September, but should be in the below $40.00/23-Liter pail 16. Ithaca ($6.66/gal) range. 17. Keuka I will update the juice.asd01.com web order page in September and 18. Montezuma will also send a reminder email in September to all members. You will 19. Naples be able to place your order online like we did this spring with the Chil- 20. ean juices. 21. Seneca 22. Skaneateles Erika confirmed that all the varieties listed below should be available 23. Sonnenberg to order. Begin your planning now. 24. Watkins Glen Reds: Amarone, , Barolo, Brunello, , Lambrusco, 25. White deer Nera, Merlot, , , Negro Amaro, Nero 26. Widmer Wine Cellars D' Avola, , . 27. Wine Trail Whites: Albarola, , , Malvasia, Moscato, , , , , .

www.rochesterwinemakers.org 7 Home Wine Press August–September 2012 Highlights of the Last Meeting A Nose for Wine A gentle breeze and sunny sky provided the perfect setting for our last meeting, held at our annual picnic on July 11. The members, family By Tom Banach and guests who comprised the 43 attendees enjoyed hamburgers and Purple Foot Festival Sunday, hots expertly grilled by David Gerling, along with various delicious Sept. 16, 2012, 11:00am–6:00pm, homemade salads, desserts and wines. Casa Larga Vineyards, 2287 Turk Congratulations were given to the members who took 75 medals in the Hill Road, Perinton. Events include 2012 NY State Fair (see page 1). We enjoyed tasting Jim Emens’ grape stomping, wine tastings, Double-Gold-winning Cayuga. seminars, live music, hayrides through the , winery tours, Serena Michels announced that her White Pine Vineyards is expecting food and activities. Phone: (585) a great vintage this fall. She had about one ton of Riesling and two 223 -4210. www.casalarga.com. tons of Cabernet Franc not yet spoken for, and a small crop of newly planted (see note below for an update). Hank Kingston reported that the Membership Committee is looking into providing membership cards for us to carry. He also praised us for Classifieds sending in our dues in a timely manner, so that almost all of our mem- bers are paid up. (Ed. note: we currently have 89 paid-up members, including multiple members from some households.) Hank also reported on our club trip in May to the new Hazlitt Red Cat winery, which was the former Widmer winery (see page 3). We have the distinction of being the very first tour to pass through the new Haz- litt facility. Jill Misterka thanked contributors to the last issue of the newsletter, including Tom Banach for his great write-up of the WineMaker con- ference in Ithaca and Peter Frisch for info about the Seminar. Jill also gave the website report. Photos from the WineMaker confer- ence and the Hazlitt Red Cat tour have been posted, along with a new article on hydrometers. Please send suggestions for subjects we should cover on our Winemaking Info page. We’d like to have more beginner and intermediate level articles to balance those about . Tom Banach reported on the speakers lined up for the August 11 Sem- inar and encouraged all to attend. The meeting ended with a well-deserved round of applause for David and Sally Gerling for arranging the picnic. Financial Report RAHW had a balance of $1,370.44 as of July 31, 2012.

 A note from White Pine Vineyard  Thank you to all those who have ordered our grapes! For our ex- pected 2012 harvest all of our grapes have been reserved with de- posits. We will not know if we have more grapes to sell until after harvest. If anyone would like to be on our email list for extra grapes for sale after harvest, please email Serena at [email protected].

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COOK WITH WINE: Answers to CrossWord Search No. 4: Rhubarb Wine Sauce By Jill Misterka (Over, Down, Direction) 1. Canandaigua (11,9,W) Rhubarb is a summer vegetable used as a fruit. Enjoy its familiar tart 2. Cayuga (10,2,W) taste in an easy-to-make sauce that can be served over pork or salmon, 3. Cazenovia (2,1,E) or as a dessert over ice cream, pound cake or cheesecake. 4. Conesus (9,4,E) ¾ cup sugar 5. Cool climate (15,11,W) ½ cup water 6. Cornell (10,13,W) ¼ cup red or wine 7. Dr Konstantin Frank (16,17,N) 1 lb. (4 cups) rhubarb cut into 1″ lengths 8. Earle Estates (5,1,S) In a 2-quart saucepan, heat sugar, water and wine until boiling, stirring 9. Farm Winery Act (17,10,W) occasionally. Stir in rhubarb; reduce heat. Simmer uncovered for 10 10. Geneva (10,15,E) minutes, stirring occasionally, until rhubarb is tender and slightly 11. Grape pie (6,2,SE) transparent. 12. Hammondsport (17,3,W) 13. Hazlitt (2,17,E) Serve warm or cold. 14. Hemlock (3,14,E) Sources: adapted from Betty Crocker’s Bridal Edition Cookbook and 15. Ice wine (7,5,W) May 2009 Food and Wine magazine. All recipes are tested before 16. Ithaca (1,12,N) printing. 17. Keuka (13,1,E) 18. Montezuma (14,10,N) 19. Naples (16,13,W) More Sites to See 20. Riesling (13,8,W) And you thought that only home winemakers were adventurous 21. Seneca (1,2,S) enough to make—and drink—wines made from nontraditional 22. Skaneateles (5,12,E) fruits, vegetables and flowers. Check out these unusual wines that 23. Sonnenberg (1,15,E) are commercially available (though sadly, not in this state): 24. Watkins Glen (4,5,S) 25. White deer (8,16,E) www.cranberrywine.com Besides Cranberry wine, the Three 26. Widmer Wine Cellars (1,1,SE) Lakes Winery in Wisconsin sells Espresso ChocoVine, Strawberry 27. Wine trail (12,1,S) Rhubarb, Pomegranate, and Pumpkin wines. www.foxbarnwinery.com The Fox Barn Market and Winery is in

Shelby, Michigan, which has an annual Asparagus Festival. Fox Barn sells…you could see this one coming…asparagus wine. www.lurgashall.co.uk Silver Birch Sap, Rose Petal, Elderflower and Gooseberry wines are available from Lurgashall Winery. Visit them the next time you’re in West Sussex, England.

Fast Fact from our website In the of France, Cab- Visit our RAHW club website, www.rochesterwinemakers.org, ernet Franc is known as the Breton to check out these new features: grape.  All the photos from June’s field trip to Hazlitt’s Red Cat winery and www.winepros.org from the WineMaker Conference were added to Photo Gallery.  “How to Use a Hydrometer” was added to Winemaking Info.

To post content on our website, send it to webmaster@ rochesterwinemakers.org.

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Calendar of Events for 2012 Sunday, August 26 ...... NY State Fair Awards Ceremony Saturday, September 8 ...... Club meeting Saturday, November 10 ...... Club meeting

Calendar of Events for 2013 Saturday, January 12 ...... Club meeting Saturday, March 9 ...... Club meeting Saturday, May 11 ...... Club meeting July TBD ...... Club meeting Saturday, September 14 ...... Club meeting Saturday, November 9 ...... Club meeting

About Rochester Area Home Winemakers Officers: President: Bruce Dunn Vice President: Tom Banach Secretary: Richard Catalfo Treasurer: Paul Carletta Board of Directors: Mindy & Ben Zoghlin (Chairs) ...... Tom Banach ...... [email protected] Paul Carletta ...... [email protected] Richard Catalfo [email protected] Terry Chrzan ...... Bruce Dunn ...... [email protected] Hank Kingston ..... Committees: Membership Committee: Hank Kingston (Chairman) Newsletter Committee: Tom Banach (Chairman), Jill Misterka (Edi- tor), Richard Catalfo Social Committee: Bruce Dunn (Chairman) Website: www.rochesterwinemakers.org Webmaster: Tim Fitch ...... [email protected] Facebook Group: Rochester Area Home Winemakers

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