Riesling - The Misunderstood Perplexities of Chocolate & 101 Consumer Wine Judging Results 2 SUMMER 2013 TASTERS GUILD JOURNAL President’s Page

n the cover of this issue is a croquembouche or croque-en- CONTENTS: Obouche. A traditional French dessert generally presented as a high- 4 Pilgrimage to the Holy Land piled cone of profiteroles all bound By Ron Kapon together with threads of caramel. It is also decorated with sugared almonds, chocolate, pulled sugar flowers and 5 12 Different ribbons. By Dan Berger

Created by Master Pastry Chef Gilles Renusson, advanced pastry chef 6 Retailer's Shelf By Dick Scheer professor at the Secchia Institute for Culinary Education in Grand Rapids, Michigan and a long time Tasters 8 Rosès & Pretty Pinks Guild member. By Mike Schafer

Chef Gilles Renusson is considered by his peers as one of the top 9 Organic vs. Non-Organic international pulled and blown sugar By Beth Ann Theiste chef sculptors. He is one of only two dozens or so Master Pastry Chefs in leading the United States Pastry team to the Coup du Monde world pastry 11 That Elusive Thing Called Value the United States. By Dr. Richard D. Vine, PhD competition in 2013. Impressive Credentials Prior to coming to the U.S., As a Master pastry chef and 12 International WJ Results Renusson worked at internationally educator, Renusson embodies two renowned establishments such as different traditions: the French Maxim’s, Fauchon, and Dalloyau culinary disciplines, where codified 16 Double Gold Tasting Notes Gavillon in Paris, as well as London’s procedures and formal hierarchies Connaught Hotel. Then In 1981, reign, and the more free-form American approach that appeals to 20 Ask Tasters Guild Renusson came from France to teach By Joe Borrello pastry Arts at the prestigious Johnson the new generation entering the pastry and Wales University in Providence, field. He seamlessly reconciles the Rhode Island. two in his classes, encouraging the 21 Wine Judgings and Gold Medals creative and entrepreneurial spirit By David A. Ethridge, Ph.D After working as the executive while imparting to his students a deep- pastry chef at the Ritz Carlton Hotel rooted Gallic respect for perfection in Chicago for two years he was and techniques. “You must first learn 23 Kodak Moments recruited as Executive Pastry chef to create your art,” he says. “Then you at the Amway Grand Plaza Hotel in must learn to sell it.” Grand Rapids, Michigan in 1984. Tasters Guild Journal He worked at the hotel until 1992 His personal motto is ”Always is published two times a year by before joining the Secchia Institute strive for perfection; use the freshest TASTERS GUILD INTERNATIONAL ingredients. Share your knowledge, 1515 Michigan NE for Culinary Education. Currently, Grand Rapids, MI 49503 beyond his teaching duties, Renusson and constantly reposition yourself. (616) 454-7815 Fax (616) 459-9969 also serves as a consultant for several Be compassionate and hold firm on e-mail: [email protected] food corporations your standards.” – a motto he’s fully Website: www.tastersguild.com realized. Editor Joe Borrello He has won numerous national and Creative Director Wayne J Brown international culinary competitions Written by Tasters Guild President, Copy Editor Beth Ann Theiste Associate Publisher and is active in many professional Joe Borrello. Robert Machera organizations. He also coaches and Cover Photo by S. Niedzwiecki www.StacyN.com has participated as a competitor for For advertising information, the U.S. National Pastry Team for please contact: the international culinary Olympics; Machera Associates the team took silver and gold at the Phone/Fax: 802-442-8523 E-mail: [email protected] competition in Germany. He will be

SUMMER 2013 TASTERS GUILD JOURNAL 3 Pilgrimage to the Holy Land unit that encompasses all of the scientific disciplines that impact grape growing and By Ron Kapon . Early research efforts were aimed at making grape growing and wine production economically viable for post-Prohibition agriculturists. Work focused on identifying the appropriate varieties and clones best suited to California growing conditions and on defining practices that would generate sufficient yield to render grape growing profitable. At the same time the technology to assure the production of sound, defect-free wines was developed. Later research aimed at expanding knowledge of the factors that impact grape and wine characters so that the winemaking processes could be tailored by individual winemakers to achieve the desired flavor and aroma profiles in the finished wine. Objective methods of sensory evaluation of wines were developed in the department that is now widely used throughout the food and beverage industries. Descriptive analysis of wines has now become a standard procedure for wine evaluation and has had the added benefit of making wines less intimidating ou might expect this to be an article Family Wines. In December 2010, UC Davis’ for the consumer. Marketplace interest in about my visit east to Jerusalem or Teaching and Research became the wine has further increased due to research Mecca. However, my holy land is first winery in the world to receive LEED that points to various components in wine Y platinum certification, the highest rating located 3,000 plus miles west of my home that may have beneficial human health in New York City and it is known as the for environmental design and construction effects. Department of and Enology at awarded by the U.S. Green Building Council The Enology Building and Cellar, built the University of California, Davis, located (LEED stands for Leadership in Energy and in 1939, serves as the primary hands-on in Davis, California. Environmental Design). Located in the same teaching space for the department's students. In 2001 the late Robert Mondavi building, the August A. Busch III Brewing The Cellar holds over 70,000 bottles of wine donated $25 million to the university for and Food Science Laboratory also became and includes wines made by the department the establishment of the Robert Mondavi the first such facility to achieve LEED as well as wines donated by Institute of Wine and Food Science, which platinum certification. and private collectors. The Pilot Winery opened October, 2008. allows the students to learn how to operate From the Beginning commercial-scale winery equipment as well The Wine School Where did it all start? On April 15, 1880, as practice the latest winemaking techniques There are three academic buildings that the California Legislature mandated the and procedures. The UC Davis house the Department of Food Science Regents of the University of California to provide the students and faculty with 120 and Technology and the Department of establish a program providing for instruction acres of high-quality wine and Viticulture and Enology. When people think and research in viticulture and enology. table grapes. There is also an experimental of MIT they think engineering; Harvard, Viticulture is the cultivation or culture of vineyard located in the Oakville area of the law. Davis has graduated more than grapes and Enology is the science that deals Napa Valley. 2,000 winemaker/owners since it became with wine and winemaking. The leaders in business and state government at the time UC Davis. In the past 30 years they have And The Results averaged 55 to 60 graduates per year. realized that California had the potential to If this all seems complicated all you have Currently the department's 100-plus students become one of the world's foremost wine to know is California is the leading wine are mostly seniors and grad students with and grape producing regions. They also producing state— California’s 211.9 million some juniors and a few sophomores. Most recognized the establishment of a premier cases holds a 61 percent share of the U.S. students enter the major as transfers in their research and educational institution as a market. Californians enjoy nearly one in five junior year. The department includes 14 critical ingredient in the recipe for economic (18 percent) of the bottles consumed in the faculty members. success. United States. If California were a nation, it The almost complete 8,000-square-foot Originally located on the UC Berkeley would be the fourth leading wine-producing Jess S. Jackson Sustainable Winery Building campus, the department was closed in country in the world behind France, Italy will enable the adjacent winery, brewery and 1919 with the passage of prohibition into and Spain. Thank you UC Davis Department food-processing complex to become the first law. The current Department of Viticulture of Viticulture and Enology. self-sustainable, zero-carbon teaching and and Enology was established on the Davis research facility in the world. The one-story campus in 1935 following the repeal of For More Information visit: building was made possible by a $3 million Prohibition. Today the Department is unique www.wineserver.ucdavis.edu pledge from the late Jess Jackson and his in combining the sciences of viticulture and wife, Barbara Banke, proprietor of Jackson enology in a single research and teaching 4 SUMMER 2013 TASTERS GUILD JOURNAL ssume you buy a case of a great Twelve Different Wines wine (one you have tasted and Aadored) and expect to have 12 By Dan Berger identical experiences with this wine. Forget it. A lot can change between the time you tasted the first bottle and the time you drink the last and this relates to two simple facts that no one at the wine shop terrible when you are with people you will talk to you about – even though they don’t want to be with; so-called mundane know this well: wines can taste fine when you’re having a 1. Wine is a living product and changes great time with wonderful people you like imperceptibly – or even greatly – over a or love. period of time, even a short time. All the above scenarios are based 2. Humans are not machines; our around a short time frame. Now look at physiology differs from day to day. how wines differ when tasted months or a year apart. Bottle Variances There are other factors that affect how Stages of Life Cycle a wine tastes on a given day, which makes As a living product, all wines go the act of wine evaluation anything but a through stages. When young, they’re science. based on fruit aromas and offer little I can list numerous examples of this complexity. Later (months for most white phenomenon and they usually work out in wines, years for many reds), a wines’ fruit much the same way. has declined, but the complexity begins to I taste blind a wine that I am initially rise. confused by. After I taste it for 20 minutes I If you like complexity in wine, you realize it’s better than I originally thought. may like them more mature. But if fruit The next time I try it, days or weeks is all you buy wine for, you may dislike later, I seek instant verification of its complexity because it means you have quality -- which was not how I viewed gained something you can’t understand the wine the first time I tried it. Once the and lost something you like. second bottle is open for a half hour, I Is the wine worse than it had been? again see what I first had seen. Sure, to you it is. But those who love But it’s still slightly different, which complexity may well be happy to take recalls the odd concept of bottle variation your less-than-fruity wine off your hands. -- that mystical notion that in a case of So in a certain way, stating that a wine wines, you can have as many as 12 slightly is “great” requires you to state why you different wines. Think of how many ways think so. Saying “I love it, so it’s great” is a bottle of wine can vary (very minutely) no justification at all. from its brethren. Will all young wine that an expert --The cork can be tainted or creased says is great remain great? The foregoing and alter the wine. proves that the answer is most assuredly --A bottled in a clear glass no. It will change. This will please some bottle can pick up a slight skunkiness if and irk others. left in direct light for even a short period And is expensive wine better than TAKING of time. cheap wine? --One bottle can develop a curious The late British author H. Warner smell because of a minor yeast problem Allen answered this question eloquently HOME while others do not. in one of his books: “The wines that one gold --Slight variations in aeration can remembers best are not necessarily the radically alter how a wine smells. finest that one has tasted; the highest Taster’s Guild results --The same wine poured into different quality may fail to delight so much as shaped glasses can smell different from some far more humble beverage drunk in 2011 Gold one another. more favourable surroundings.” --One day goes well: the accountant 2011 Reserve chardonnay I Double Gold says you owe no taxes for last year, “Dan Berger’s Experiences,” a 2011 your kid just got straight-A’s, and your four-page weekly newsletter on wine is I Gold favorite baseball team just completed a sent via First Class U.S. Mail or email 2011 founder's pinot noir three-game sweep. And a favored wine to subscribers. It is available to wine I double gold tastes great. Days later, you get a flat tire 2010 lovers for $52 per year, 48 issues, and I gold on the freeway, you miss a vital business contains stories, commentary, tasting meeting, you get a bad cold and a traffic notes and humor. To see a sample I ticket, and you sprain an ankle. And that or order a subscription go to www. same wine doesn’t taste as great. vintageexperiences.com or call 888-662- --So-called great wines often taste WINE for further details. www.zdwines.com / T: 800 487 7757

WINTER 2012 TASTERS GUILD JOURNAL 5 b The Retailer's Shelf varieties to South Africa, including a strain of now known in the By Dick Scheer, Village Corner, Ann Arbor, MI Cape as Steen. Today there is three times as much Chenin Blanc planted in South Africa as in France’s , its cradle. Chenin champion Ken Forrester makes several of the best versions, his entry-level rendition called “Petit” 2012 Domaine Lafage 2011 Cotes Catalanes is a top vintage, the nose emphasizing Blanc Cote Est, France $11 quince and lime, the palate melon; each Catalan’s Mediterranean region extends a classic Vouvray association. Crisp, dry, either side of the border between France well textured--indeed, vivacious--it will and Spain. Lafage’s astonishing French prove delicious with lobster ravioli. Catalan dry white, Cote Est, draws on indigenous varieties Blanc Dr. Loosen 2011 Pfalz Saint and Gris plus Burgundy’s Chardonnay M, Germany $12 and northern Rhone’s Marsanne. Ernst Loosen has expanded his Riesling None of these is particularly aromatic. world beyond the family’s Mittel Mosel Nonetheless, wizard Lafage’s assemblage vineyards to southern Germany’s Pfalz is redolent of fruits, flowers, and grilled region with the acquisition of Villa herbs. It never ceases to amaze me Wolf, where he produces Saint M for how he coaxes forth so much aromatic distribution via Chateau Ste. Michelle. intensity. A natural with Chicken Kiev. From a warmer region and richer soils, Pfalz Riesling is different from Mosel. Alois Lageder 2011 Venezie Terra It’s stronger, often drier, and features Alpina Pinot Grigio Riff, Italy $11 orange peel and warm grain aromas quite Little of Pinot Grigio’s rose-gray apart from the grapey, appley, minerally grapeskin color leaches into the juice at scents of Mosel Riesling. It’s versatile , almost none in cool growing at the dinner table. Enjoy this one with areas, so the wine is typically as pale as German Silesian Heaven. Chardonnay. Unlike Chardonnay, Pinot Grigio is rarely barrel aged. Lageder’s Barnard Griffin 2012 Columbia Valley Vietti 2012 Asti Moscato Cascinetta, is specific to Venezie’s Alpine (Terra Rosè $12 Italy $15 Alpina) Dolomite range, formed of an Last year, in most areas, spring arrived Northwest Italy’s region before the new crop of rosés; this year it’s offers two Muscats: fizzy (frizzante) ancient reef’s (riff) limestone. Soil and altitude contribute to the raciest of Pinot just the opposite. The 2012 vintage rosés Moscato d’Asti and fully effervescent are coming on in record numbers. Most Asti Spumante. Each employs the white Grigio wines, wines of mouthwatering acidity that beg for food. Calls for abundant are wines from Mediterranean variation the Italians call Canelli. Wine France grape varieties (Grenache, , lovers appreciate Moscato d’Asti’s Pasta Primavera topped with well aged Parmesan Reggiano. Mourvedre, Cinsault, and ). sweetness, softness, creaminess, Then Pinot Noir rosés. Italy makes a and moderate alcohol content. And, Ferrari-Carano 2012 Sonoma County lot of dry rosé, but not much gets to especially, its boisterous bouquet our shores, so consider a Washington redolent of stone fruits, citrus fruits, and Fume Blanc, U.S. $14 Robert Mondavi coined the term “Fume Sangiovese option. Well, this couldn’t be flowers. Lovely on its own and with a better expression of Sangiovese’s fresh fruit, it is also a perfect solution to the Blanc” for his dry wine back in an era when there was and dried cherry aromatics, with anise chocolate-and-wine conundrum. Enjoy and dried orange peel extras. Serve with Vietti’s with White Chocolate Mousse. little respect for the . Mondavi modeled his wine after Pouilly Fume Mediterranean-herb encrusted whole of France’s Loire Valley. A handful of roast chicken. Domaine de la Quilla 2011 Sevre et other wineries that established early Maine Muscadet Sur Lie, France $12 McManis Family 2011 River Junction The signature white wine grape of repute for their Fume Blancs continue to use the synonym. Including Ferrari- California Pinot Noir $11 France’s Loire-Atlantique is Melon de In 2001, the McManis family successfully Bourgogne, which long ago acquired its Carano, whose Fume Blanc is always one of the first to market thanks to its early petitioned for a new American local name Muscadet, though it bears no Viticultural Area named “River relation to the family. Indeed, charms. Replete with flowers, herbs, spring grasses, melon, and tropical fruits, Junction” encompassing its vineyards Melon’s wine is quite the opposite of at the confluence of the Stanislaus and Muscat: aromatically subtle rather than it smells soft and drinks crisp. Serve with a cold crabmeat salad. San Joaquin rivers near San Francisco effusive, smelling of green apple, herbs, Bay. 2011 proved one of the coldest, and underbrush. Aging at the estate on wettest in recent California its fermentation lees (sur lie) adds a light Ken Forrester 2 012 Western Cape Chenin Blanc winegrowing history. While late-ripening nuttiness. Typically unwooded, Muscadet grape varieties in cool California coastal makes a thrifty Chablis alternative with a Petit, South Africa $12 In 1655 Jan Van Riebeeck brought the AVAs struggled to achieve maturation, wide range of seafoods. Try this one with early-ripening Pinot Noir thrived at River Sole Amandine. first collection of European wine grape 6 SUMMER 2013 TASTERS GUILD JOURNAL Junction. Indeed, the coolness made for Paringa 2010 South Australia Shiraz, special about Amador . While a remarkably elegant rendition sporting Australia $12 dry, they share with Port that forceful, cherry and black tea aromatics seasoned Australian Shiraz, the warmest, heartiest, concentrated, singed quality that is with ’s baking spices contribution. most robust form of Syrah, is aptly quite unlike coastal and central valley I suggest a salad of mixed baby spring named, since the grape variety’s origins . Ramp up the BBQ sauce as greens, sliced duck breast, and dried are thought to be the mountains of hot and spicy as you please, and this wine cherries. southern Persia (now Iran) near the city will accept the challenge. of Shiraz, 1,000+-acre Paringa Vineyard Pulenta Estate 2012 Mendoza is owned by the Hickinbotham family, Dolin Chambery Vermouth Dry, La Flor, Argentina $13 winegrowers since 1936. Its best-value France $15 Argentina’s Malbec wines appeal to wines first arrived in the U.S. less than They’re back!! The classic dry, fortified Americans for their hearty, fruit-forward 20 years ago and were immediate hits. aperitif wines and bitters that virtually instant gratification. Here’s one scarcely a Paringa 2010 Shiraz carries the torch disappeared from the American market year old yet already inviting in aroma and forward, a lovely wine of concentrated some 75 years ago as the “Cocktail Era” flavor and bearing no tannin burden. The black raspberry and blueberry aromas came to a close. Thank today’s young, Pulenta family estate has been farmed for embellished with a potpourri of oak professional bartenders (aka mixologists) three generations, the winery founded spices. Tailor make for dry-rubbed, for their incentive. Sure, mass-produced in 2002. La Flor is its freshest Malbec, grilled baby back ribs. versions of dry and sweet vermouths featuring spicy black cherry aroma and have been around right along. Dolin is sleek, racy, satiny textural elegance. In Terra d’Oro 2010 Amador County different, and new to the contemporary its genre, it’s a charmer rather than a Zinfandel, U.S. $15 American scene, though hardly “new” heavy, so don’t make a snap judgment In the late 1960s, the Trinchero (founded in 1821). Located at Chambery and go right for the beef. I’d prefer liver family, owner of Napa Valley’s Sutter in the French Alpine province of Savoie, and onions. Home winery, became acquainted Dolin selects up to 54 different plants, with centenarian Zinfandel vines of most from surrounding mountain Bodegas Ilurce 2011 Graciano Sierra Foothills’ Amador County. The meadows, to aromatize its vermouths. Rio Madre, Spain $10 Trincheros introduced Amador Zinfandel Fresh, restrained, and elegant, with an A new generation of winemakers and to the world and later affirmed their tantalizing bittersweet finish, Dolin is importers are converting Spain’s tradition lasting interest with the purchase of dry vermouth like no other. Mix it if you for jug-wine production into fine-wine Montevina winery. Montevina’s Terra will, or enjoy it on the rocks with a twist making, exploiting the high potential of d’Oro brand is specific to Amador-grown of citrus peel. It’s sure to stimulate your its old-vine, low-yield vineyards. Fine Italian . There’s something appetite. wine at bargain prices. Innovative wine, too. Take Rio Madre, made entirely of Graciano, which typically accounts for just a small fraction of a Rioja blend, its purpose to supply freshness to the young wine. At 100%, it’s all about blackberries and flowers, ventilating highlights of licorice and bergamot, plus a subtly smoky French oak nuance. Enjoy with Serrano ham and melon.

Sella & Mosca 2008 Sardegna Cannonau Riserva, Italy $15 In January, Dr. Oz interviewed Blue Zones author Dan Buettner and learned that Sardinia’s Cannonau wine has the world’s highest count of polyphenols. Well, Katy bar the door! My Cannonau stocks sold out in the blink of an eye. I’ve been a Cannonau fan for decades; for the taste first. The grape variety is related to Spain’s Garnacha, France’s Grenache. Founded in 1899, Sella & Mosca’s estate grows a lot of Cannonau in its 1,200 acres of northwest Sardinia vineyards. Aged 2+ years in oak casks, this 2008 riserva shows fine oak aromatics and barrel- earned breadth, depth, and sophistication. Try it with lamb stew.

SUMMER 2013 TASTERS GUILD JOURNAL 7 Rose's & Pretty Pinks By Ron Kapon

decided to release it in its sweeter, fruitier form. Voila- White Zin is born! Whatever your opinion of White Zin, it remains one of the most popular rosés in the United States. Rosés are also known as blush wines, rosados (Spain or Portugal), rosatos (Italy), and Weinherbst (Germany). If the wine is made from Pinot Noir grapes in France or Switzerland it’s called Oeil-de-Perdrix (partridge’s eye). Fancy, fancy!

From Where it Comes The origins of many wines are documented by their creators or countries of origin. Not so with rosé. In all likelihood, the ancient Greeks were the first rosé winemakers. According to legend, Amphictyon, a king of ancient Athens, started mixing with water to dilute its strength in order to minimize quarreling at council meetings! Another, less intriguing, but more probable theory, is that wine wasn’t left to macerate for very long and, as a result, never became fully red. osé wines are as varied as any Red wine gets its color from the grape wine in the world. Perfect for skins. The most popular method of making Rsummer sipping, rosés range from rosé wine is the skin contact method. First, bone-dry French versions, to refined and dark-skinned grapes are crushed. The skins elegant , to sweet sparklers are allowed to remain in contact with the from Australia. While belittled by many juice for a short period, from just a few who equated rosés with White Zinfandel, hours to several days to get color and tannin these beautiful wines are made from many from the skins. different grapes. Not only are there a The must, (the just pressed grape juice vast variety of rosés to choose from, they comprised of the skins, seeds, and stems) is are made by an assortment of different pressed. The skins are then discarded. In red methods. First truly popularized in the winemaking, the skins are left in the must United States in the aftermath of World War throughout fermentation. The longer the II by a pair of Portuguese producers, rosés skins are left in contact with the juice, the became one of the most popular styles of more intense the color of the rosé/red wine. wine consumed by baby boomers during It’s up to the winemakers how dark they the 1960s and 1970s. Do you remember want the wine to be before fermentation. Mateus and Lancers? These slightly sweet A second method for making rosés is versions of rosé were the first wines many the Saignée (sunyay) "bleeding" method. Americans tasted. A portion of the juice from red grapes A bit later, many wine lovers began their is removed, increasing the color and wine journeys with White Zinfandel, a concentration of the red wine. The juice left pink wine popularized by the Sutter Home over from “the bleed” is then vinified into winery in California. This “mistake” of a rosé. This method is popular with producers wine was created when winemaker Bob who make big, dense, tannic red wines. Trinchero was making a Zinfandel. He Last, and least, except in Champagne, is had a “stuck fermentation” (there is some the simple blending of red wine and white unwanted residual sugar left after the wine together. Champagne, as always, is yeast dies), decided to rest the wine for a another story altogether! couple of weeks, and, after tasting the wine, 8 SUMMER 2013 TASTERS GUILD JOURNAL trip to the grocery store these days is Organic vs. Non-Organic likely to produce a myriad of organic/ Anon-organic choices. More and more By Beth Ann Theiste, TG Editorial Staff stores are adding to their organic stocks to keep up with the rise in demand. The labeling can be confusing, “organic,” “USDA organic,” “100% organic,” or even “natural.” The term organic can be very nebulous to of the aforementioned agricultural products. most people. When you see Gala apples in Organically grown grapes exclude pesticides, the store, one labeled “organic,” the other not, synthetic fertilizers, herbicides and fungicides. what does that really mean? But that only relates to the growing phase of On the USDA’s website they state the winemaking. What happens when the wine “definition of organic certification,” “USDA's gets bottled? National Organic Program regulates the The issue of preservatives is the sticking standards for any farm, wild crop harvesting, point in this debate. Sulfur dioxide is the or handling operation that wants to sell an most commonly used preservative that allows agricultural product as organically produced.” the wine to age and improve. The addition of sulfites causes them to be classified non- As for labeling of organic products, they Do you want to pay maybe as much as two organic, only naturally occurring sulfites are state, “The National Organic Program and the to three times more for meat that is free of allowed. Therefore, it is nearly impossible Organic Foods Production Act are intended chemicals and growth hormones and raised to “age” organic wines, they need to be to assure consumers that the organic foods humanely? Is having produce that is free drunk within a few years’ time. Sulfites do they purchase are produced, processed, from preservatives as important as having have antibacterial properties and act as an and certified to be consistent with national lettuce that won’t wilt as soon as you get it antioxidant. While some people are reactive to organic standards.” Hmmm, the average home? Do you want to cellar a nice bottle of sulfites, encountering headaches for example consumer probably isn’t going to go to the red wine to have five years down the road or after consuming wine, sulfites do naturally USDA’s website to find out exactly what the do you want to buy your wine the week you occur in wine as part of the fermentation governmental standards are for certifying drink it? Your choice. process and it is impossible to completely organic foods. And is the government really These are very individual matters and the remove them from the wine, only reduce their able to police these standards? When one buys jury is still out on which way to go. There is presence to nearly “undetectable” levels. that organic Gala apple, is it really organic and a lot of scientific evidence still undiscovered is organic food really the best choice or just a and the debate rages on. Both sides have Organic Conclusion pricey alternative? valid points but the evidence thus far seems What it all boils down to is a personal choice. inconclusive. Organic Value Organic refers to the way foods are grown and animals raised. Generally, that means no chemical fertilizers or pesticides. Other methods must be found to grow the food and raise the animals such as natural fertilizers, ® crop rotation and higher animal welfare Make Every Meal Extraordinary® standards. These other ways cost more and that cost is passed on to the consumer. So is it worth the cost? Stanford University recently released a study that found that organic foods are not any more nutritious than non-organic foods. They Get Your also found that the organic foods are no less contaminated than the non-organic. Having taken part in a organic vs. non-organic meal, Sauce On the group I was with came to the conclusion that, for the most part, the organic food did Follow not taste better than the non-organic but also, SaucyMamaCafe for the most part, the non-organic was better tasting or at least as good as the organic. Become a fan of Hakushika Saucy Mama Of course, that is not a scientific fact, just a Ginjo Sake personal experience. Also, the produce that is grown without preservatives is hard to keep Gentle taste with fresh fruity fresh and often wilts or spoils quicker than its Ginjo flavor, light on the palate, non-organic counterpart. goes down very smooth with a suppressed sweetness. About This also extends to the issue of organic vs. Simple, yet unique taste. non-organic wine. There are two different ways that affect a wine’s classification as 800-227-4983 organic. The first is in the vineyard while the www.barhyte.com grapes are growing, which would be like any SUMMER 2013 TASTERS GUILD JOURNAL 9 THE REAL TASTE OF MALT

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10 SUMMER 2013 TASTERS GUILD JOURNAL IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS MIRAMAR, FLORIDA, 43% ALC/VOL. • WWW.SHAW-ROSS.COM

GlengoyneFullPageAD_tastersGuild.indd 1 10/25/12 7:09 AM large wine store nearby recently That Elusive Thing Called Value had their annual sale that I could Anot resist. Among the eager wine By Dr. Richard Vine, PhD buffs inside was a middle-aged man who THE REAL TASTE OF MALT was seemingly on a mission – going from bin to bin loading his cart with all the restraint of a kid in a candy store. Even so, his enthusiasm was exacting as he seemed to GLENGOYNE.COM quickly reject several bottles for every one that apparently met his requirements. Price seemed to have little to do with the thirty- something that he loaded up in about as many minutes. As checkout put a serious hit on his Visa card I tried to get a look at each item he had selected but it was all moving too quickly. He spent four figures in dollars while I was still mulling over the situation. Other customers may have felt like me – had he just scarfed up all the good stuff? How did he know? Had he tasted all of them before? Whether or not, such decisiveness was impressive and begged the question of what his value parameters are and, indeed, are for any of us. Perhaps he was a “shill” as his enthusiasm was catching. If so, it was working as I started to get a bit giddy with the idea of stocking up on some celebrity Cabernets and Pinots tagged with significant price reductions, but the vision of credit card And Then There is Marketing Dr. Vine has authored four wine books and statement remorse ruined the moment. After that we may find our price/value is Purdue University’s Professor of Enology reasoning clouded by colorful label art and Emeritus. He recently retired after 21 Taste and Value romantic copy. How much value do we put years as the Wine Consultant for American Surely it is taste that’s the most primary into all the store shelf-talkers, colorful racks Airlines value in wine, duh. It’s a no-brainer decision and cut-case displays boasting lofty scores for most of us to reach for our wallet if and gold medals? Surely the savvy buyer we already know how a particular wine above was careful to ensure each accolade tastes and pleases. But more often than actually matched what was on sale – that a not we don’t know and must employ other lofty Parker 92 for a 2009 vintage wasn’t influences when surrounded by hundreds of actually touting a 2010 in the bin. Even if attractive in-store sale offerings. Some of we consider such decrees as only ho-hum we us rely on the taste judgment of respected might kick their value up a notch or two if friends and recommendations of trusted we are looking for some wines to impress retailers to help us with buying decisions. accomplished enophile dinner guests who Who is it that doesn’t find a bit of tongue-in- are probably also well aware of such tall cheek fun translating some of the eloquent numbers and heavy medals. Enticing ads tasting prose published so seriously in the and promising promos have long proven to wine media? increase value sensitivities. There are, of Pause for a moment to envision every course, other impressions that can also lead bottle in your wine store suddenly being us into temptation such as buying limits – unlabeled - actually really nothing more only two bottles per customer. In the end than naked bottles of fermented grape perhaps value us couched in the personal juice where they are quite literally in vino pride of adding some highly touted bottles to veritas. Hundreds of just plain whites and building a well-stocked cellar. reds priced from $15 up to $315. Now price/ Economists agree that wine value is value is totally a matter of assessing them not easily given to rational economic logic all au naturel – visual, olfactory, gustatory amidst the limitless breadth of classic pure and overall impression. Back to reality competition. Value is elusive, dynamic and we find that they are all nicely dressed to obviously very personal. Individual taste impress with label statements designed to values aside, perhaps most of us have a express maximum value perspectives. Real sort of subliminal matrix in which we plug value generally starts with vintage dating in a flexible set of rating elements before and vintner brand. Careful buyers may look deciding to part with our money. It would be for regal for another important interesting to know what these may be for measure of cost benefit. Adding a single those who can afford to buy $4,000 bottles vineyard or cru-ranked estate to a label can of Petrus or $12,000 bottles of Romanee- increase value judgment even more. Conti. Perhaps it’s just simply that they can. SUMMER 2013 TASTERS GUILD JOURNAL 11 IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS MIRAMAR, FLORIDA, 43% ALC/VOL. • WWW.SHAW-ROSS.COM

GlengoyneFullPageAD_tastersGuild.indd 1 10/25/12 7:09 AM Results of the17th Annual Consumers Judging

Double Gold $65.01+

Up To $8.00 09 Cabernet Sauvignon Limited Release Hansen Vineyards CA 12 Red Blend Alamos Argentina 10 Cabernet Sauvignon 9 Barrel Hansen Vineyards CA 11 Riesling Shelton Vineyards NC 11 Montelpuciano di Abruzzo Citra Italy 11 Pinot Noir Founders Resv.ZD Wines CA 11 Riesling Select Wagner Vineyards NY 11 Red Moscato Turning Leaf Vyds CA NV Riesling St. James Winery MO NV Impression Barefoot Cellars CA 11 Riesling-Dry Finger Lakes Wagner Vineyards NY NV Sweet White Barefoot Refresh CA Gold 11 Symphony Pahrump Valley Winery NV 09 Syrah Hyatt Vineyards WA $8.01 - $ 10.00 Up To $8.00 NV Trio Franklin Hill Vyds PA 12 Valvin Muscat Lakewood Vyds. NY 11 Syrah Smoking Loon CA NV Chardonnay Barefoot Cellars CA NV White Expression White Pine Winery MI 12 Chardonnay Stonehedge Winery CA NV Chardonnay Carlo Rossi CA 11 Winemaker's Blend Red Rock Winery CA 12 Moscato Cavit Collection Italy NV Country Red St. James Winery MO 09 Zinfandel Mendocino Green Truck CA 12 Prairie Blush Wollersheim Winery WI NV Country White St. James Winery MO NV Blue Heron St. Julian Wine Co MI NV Gran Spumante Ballatore CA $13.01 - $16.00 NV Classic Demi Sec Tabor Hill Winery MI NV Red Blend The Naked Grape CA 12 Moscato Jacob's Creek Australia NV Moscato Barefoot Cellars CA NV Apple Blossom Winery at Holy Cross Abbey CO $10.01 - $13.00 NV Moscato Madria Sangria CA NV Black Currant Forestedge Winery MN 12 Pinot Grigio Jacob's Creek Australia 08 Bonarda Hollen Family Vyds. Argentina 10 Temptation Zinfandel Alexander Valley Vyds CA NV Pinot Grigio Liberty Creek CA 10 Brut Organic Korbel Champagne Cellars 11 Vidal Blanc Swedish Hill Winery NY NV Red Cat Hazlitt 1852 Vyd. NY CA 12 Carmenère Terra Andina Argentina NV Reggae Red Easley Winery IN 11 Buffalo Wallow Mac's Creek Winery NE 12 Sassy Girl Breezy Hills Vyd IA 12 Riesling-Dry Jacob's Creek Australia 11 Cab Franc/Lemberger Swedish Hill Winery NY NV Blue Sapphire Torrey Ridge Winery NY 10 Shiraz/Cabernet Jacob's Creek Australia 08 Vino e' Buono CO NV Sparkling Moscato Jacob's Creek Australia 11 Cabernet Franc East Shore Vineyard VT NV Summer Red Barefoot Refresh CA 10 Cabernet Sauvignon Lander Jenkins CA $13.01 - $16.00 NV Summer White Blend The Naked Grape CA 10 Carignare Lodi Six Hands Winery CA NV Sweet Barrel Red Easley Winery IN 10 Chardonnay Braganini Reserve MI 11 Pinot Grigio French Valley Vyd MI NV Zinfandel Lodi Barefoot Cellars CA 10 Chardonnay Mendcino Windsor Vineyards CA 11 Riesling Willamette Valley Vyds OR 11 Chardonnay Chateau Fontaine MI 12 Chardonnay Cooper Vineyards VA 11 Woodland White Chateau Fontaine MI $8.01 - $10.00 12 Conviction Wide River Winery IA 11 Chardonnay Resv. Biltmore Estate NC 11 Chardonnay Unoaked Blustone Vyds MI 12 Riesling Signature Series Ferrante Winery NV Blackberry St. James Winery MO OH 11 Chardonnay Unoaked Chateau Chantal MI NV Blend Osprey's Dominion NY 12 Chardonnay Unoaked Verterra Winery MI NV Blueberry Fenn Valley Vyds MI 12 Chenin Blanc Columbia Vly Kiona WA $16.01 - $20.00 NV Brut Brut Cuvee Barefoot Bubbly CA 11 Chianti DOCG DaVinci Italy 11 Cabernet Franc Richmond CreekOsprey's Dominion 12 Gewurztraminer Captain's Walk Winery WI 09 Petit Verdot Ingleside Vyds VA NY 12 Gewurztraminer Anderson Vly Husch 10 Cabernet Franc Grande River Vyds CO 11 Cabernet Sauvignon Bliss Family Vineyards CA Vineyards CA 10 Refosco Letreuve Valpanera, Italy 12 Cabernet Sauvignon Smoking Loon CA 12 Gewurztraminer Signature Series Ferrante 10 Sin Zin Alexander Valley Vyds CA 11 Chardonnay Smoking Loon CA Winery OH 11 Chardonnay Unoaked SteelbirdSmoking Loon CA 12 Golden Bunches Riesling-Dry Ferrante Winery OH 11 Meritage-Red Fenn Valley Vyds MI 12 Chenin Blanc L.A. Cetto Mexico 10 Lemberger Red Mt. Kiona WA 11 Ltm. Release Biltmore Estate NC NV Cherry St. James Winery MO NV Little Piggy Pink Fresh Tracks Farm VT 12 Bliss Avondale Sky Winery NS-CAN NV Extra Dry Barefoot Bubbly CA 10 Malbec Resv. Familia GiraudBilloud Argentina 12 Riesling Blustone Vyds MI NV Lakeshore Demi-Sec Fenn Valley Vyds MI 09 KavicWinery PA 12 Riesling OMP Brys Estate MI NV Lakeshore Ruby Red Fenn Valley Vyds MI 09 Merlot Luna Rossa Winery NM 12 Malbec Callia Argentina NV Merlot Bordeleau Winery MD 12 Marsala Cantine Mirta Bertolino Argentina 08 d'AbruzzoNiro Italy $20.01 - $25.00 11 Melody Goose Watch Winery NY 12 Muscat Canelli Mendocino Husch Vineyards CA 10 Merlot Bliss Family Vineyards CA 11 Pinot Gris Silvan Ridge Winery OR - Blanc de Noirs Biltmore Estate NC 11 Merlot Silver Ridge CA 12 Pinot Noir Resv Adelaide Hills Jacob's Creek11Australia 07 Cabernet Sauv. ResvIngleside Vyds VA 12 Misty River Abingdon Winery VA 10 Rhatsikeli Finger Lakes Dr. Konstantin Frank 10 Cabernet Sauvignon Lava Cap Winery CA 11 Moscato Forest Glen CA NY 10 Cabernet Sauvignon Mendocino Husch Vineyards CA NV Moscato Allure CA 11 Riesling Falkner Winery CA 10 Primitivo Nevada Ridge NV 12 Peach Ackerman Winery IA 11 Riesling Semi Sweet Chateau Fontaine MI 10 Syrah Spangler Vyds OR NV Peach Allure CA 12 Riesling Keuka Spring Vyd NY 10 Syrah Winery at Holy Cross Abbey CO 11 Pink Truck White Truck CA 12 Riesling Finger Lakes Thirsty Owl Wine NY 10 Vignoles L.H. Swedish Hill Winery NY 12 Pinot Grigio Cedar Creek Winery WI 12 Riesling Semi Sweet Keuka Spring Vyd NY 10 Zinfandel Loken Cellars NV 11 Pinot Noir Sagebrush Masked Rider CA 12 Riesling Semi-Dry Chateau LaFayette Reneau 11 Block 65 Blend Brengman Brothers MI NV Red Blend Darkhorse CA NY 11 Chenin Blanc I. W. Kiona WA 12 Rhubarb Ackerman Winery IA 12 Riesling Semi-dry Dr. Konstantin Frank NY 11 Elysium Quady Winery CA NV Tailspin Thirsty Owl Wine NY 12 Riesling L.H. Kiona WA 11 Marquette Carlos Creek Winery MN 11 Valdiguie Wildflower J. Lohr CA 11 Riesling-Dry Sharpe Hill CT 12 Waterfall Riesling Cedar Creek Winery WI 12 Riesling-Dry Braganini Reserve MI NV White Heron St. Julian Wine Co MI $25.01 - $35.00 12 Riesling-Dry Finger Lakes Dr. Konstantin Frank NY $10.01 - $13.00 12 River Valley Red Mac's Creek Winery NE 08 Malbec Vinavida SA Argentina 09 Sangiovese Luna Rossa Winery NM 08 Merlot Temecula Vly Falkner Winery CA NV Cream St. Julian Wine Co MI 08 Nebbiolo Turis NJ NV Apple Forestedge Winery MN 12 Sovereign Opal VQA Calona Vyds - Artist Series BC-CAN 08 Port-style Dutcher Crossing Winery CA NV Ballet of Angels Sharpe Hill CT 11 Spring Mist Mac's Creek Winery NE 09 Pinot Noir Resv Forchini Vyds CA 10 Cabernet Sauvignon Hyatt Vineyards WA NV Strawsling Adirondack Winery NY 10 Cabernet Franc Columbia Vly Gamache Vintners WA NV Catawba Torrey Ridge Winery NY 11 Sunset Boathouse Vyds MI 10 Malbec Lake Chelan Winery WA 11 Chardonnay Reserva Santa Rita NV Sweet Rose' Korbel Champagne Cellars CA Chile 08 Syrah Vino e' Buono CO 12 Chardonnay Finger Lakes Thirsty Owl Wine NY $35.01 - $50.00 10 Syrah South Ridge J. Lohr CA 12 Chenin Blanc Mendocino Husch Vineyards CA 11 Traminette Braganini Reserve MI 10 Divalicious Red Little Black Dress CA 11 Traminette East Shore Vineyard VT 09 Cabernet Sauvignon Alexander Vy Blue Rock Vyd TX 11 Dry Rose' Shelton Vineyards NC 11 Traminette White Pine Winery MI 10 Cabernet Sauvignon Fall Creek Vineyards TX 12 Edelweiss Breezy Hills Vyd IA NV Traminette Easley Winery IN 10 Cabernet Sauvignon Viansa Winery CA 12 Edelzwicker Fenn Valley Vyds MI 11 Traminette - Dry LMS Tabor Hill Winery MI 11 Pinot Noir Carneros ZD Wines CA NV Golden Spumante Goose Watch Winery NY 12 Vignoles St. James Winery MO 12 Vidal Blanc L.H. Snow Farm Vyd VT NV Leelanau Primavera Bel Lago Winery MI 11 Vignoles L.H. St. Ambrose Cellars MI NV Lucky Torrey Ridge Winery NY 12 Viognier L.A. Cetto Mexico 09 Merlot Reserve Stonehedge Winery CA $50.01 - $65.00 11 Viognier Wilson Vyd The Crusher CA NV Naughty White Chateau Chantal MI 12 Viognier Boulder Creek Winery CO NV Niagara Torrey Ridge Winery NY NV White Cranberry Forestedge Winery MN 10 Cabernet Sauvignon Napa Vly Pine Ridge Vyds CA NV Nice White Chateau Chantal MI 10 Zinfandel Hyatt Vineyards WA 11 Block Tree Schulze Vyds. NY 10 Petite Sirah Mendocino Green Truck CA 11 Zinfandel Bushnell Vyd Pedroncelli Winery CA 11 Chardonnay Reserve ZD Wines CA 11 Pinot Gris Hyatt Vineyards WA 12 Pioneer White St. James Winery MO 12 Raspberry Ackerman Winery IA $16.01 - $20.00

12 SUMMER 2013 TASTERS GUILD JOURNAL 11 3 Red Necks Prairie Berry Winery SD 11 Merlot Little Feet 07 Merlot Resv. 10 American River Red Lava Cap Winery CA Balistreri Vyds. CO Osprey's Dominion NY 10 Amador Cnty Villa Bianca NV - Cabernet Franc Biltmore Estate NC 11 Norton Cooper 10 Merlot French 08 Cabernet Franc Osprey's Dominion NY Vineyards VA Valley Vyd MI 09 Cabernet Franc Resv. Sharpe Hill CT 10 Cabernet Franc Turquoise Mesa Winery CO 10 Cabernet Franc Finger Lakes Chateau LaFayette Reneau NV Original Cyn Blumen- 10 Merlot Reserve Winery at NY hof MO Holy Cross Abbey CO 09 Cabernet Sauvignon L.A. Cetto Mexico 10 Cabernet Sauvignon Fiore Winery MD 12 Pinot Blanc OMP 09 Petite Sirah Le Vigne 10 Cabernet Sauvignon Alexander Vly Picket Fence CA Brys Estate MI Winery CA 10 Cabernet Sauvignon Conterto Vyd Brutocao Cellars CA 11 Chardonnay Arizona Stronghold AZ 12 Pinot Grigio Belhurst 09 Petite Sirah Santa 11 Chardonnay Shelton Vineyards NC NY Barbara Winery CA 11 Chardonnay Barrel Fermented Chateau LaFayette Reneau NY 12 Chardonnay Testamento Classic Familia 10 Primitivo Clockspring 09 Petite Sirah Resv. Otero Ramos Argentina Vyd Borjon Winery CA Cedar Mountain CA 11 Chardonnay Oaked Lava Cap Winery CA 12 Riesling Semi Dry 10 Petite Sirah Lava Cap 12 Chardonnay Unoaked Central Coast Chamisal Belhurst NY Winery CA Vineyards CA 12 Cheverie Avondale Sky Winery NS-CAN 12 Gewurztraminer Keuka Spring Vyd NY 12 Riesling Lynn 10 Petite Sirah Spangler 12 Lady Supper Avondale Sky Winery NS-CAN Aleksandr MI Vyds OR 12 License to Chill Boathouse Vyds MI 10 Malbec Roza Ridge WA 12 Riesling-Dry VQA 10 Petite Sirah Pizzicato 09 Merlot Bliss Vyd Brutocao Red Rooster Winery BC-CAN R&B Cellars CA Cellars CA 09 Merlot Reserve Mission Mountain Winery MT 12 Riesling-Dry Humphreys 11 Pinot Noir OMP 10 Merlot Fiore Winery MD Vyd Keuka Spring Vyd NY Brys Estate MI 11 Merlot Alenander Vly Laurier Vyds CA 09 Petite Sirah L.A. Cetto Mexico 12 Riesling-Dry Oak Knoll 10 Pinot Noir Resv North Vyd 11 Pinot Noir Falcon's Perch J. Lohr CA Dist. Trefethen Family Vineyards CA Bel Lago Winery MI 10 Red Wine Los Portales CA 09 Riesling Bin 14 Avondale Sky Winery NS-CAN 10 Riesling/Vignoles L.H. Select Late 10 Primitivo Joughin Vyd 10 Riesling Crain Hills Vyd Brengman Brothers Harvest Sharpe Hill CT Santa Barbara Winery CA MI 11 Riesling Bel Lago Winery MI 11 Riesling-Dry Crain Hills Vyd Brengman Brothers NV Sparkling Demi-Sec Fenn 10 Red Wine Blend B Side MI Valley Vyds MI CA 10 Syrah Santa Barbara Winery CA 11 Syrah Turquoise Mesa Winery CO NV Strawberry Fusion Prairie 11 Riesling L.H. 11 Tocai Friulano Ventosa Vineyards NY Berry Winery SD Treleaven NY 11 Viognier Goose Watch Winery NY 08 Zinfandel Solano Cnty Sunset CA 09 Zinfandel Hopland Ranch Brutocao Cellars CA 10 Triumph Truro 11 Snow Moon Lemon 10 Zinfandel Brown Family Vyd Borjon Winery CA Vyds MA Creek MI

12 Vidal Blanc I.W. Finger 11 Syrah Navarro Lakes Glenora Wine Cellars NY Vineyards CA $20.01 - $25.00 10 Vidal Blanc I.W. Finger 11 Vin de Jus Glace Elk Run Lakes Knapp Winery NY Vyds. MD 11 Baby Blue Blue Rock Vyd TX NV Blue Suede Shoes Prairie Berry Winery SD 03 Brut Methode Champenoise Glenora 09 Zinfandel Old Vine Wine Cellars NY Domenico Winery CA NV Cabernet Franc Bordeleau Winery MD $25.01 - $35.00 10 Cabernet Franc Finger Lakes Hazlitt 1852 10 Zinfandel Big Kiona Vyd. NY Kiona WA 10 Cabernet Sauvignon Winery at Holy Cross Abbey CO 07 Blanc de Blancs Chateau 10 Cabernet Sauvignon Barrel Select Lemon Creek MI Frank NY 10 Cabernet Sauvignon Finger Lakes Hazlitt 1852 Vyd. NY 10 Zinfandel Dry Creek 11 Chardonnay Bel Lago Winery MI 07 Blanc de Noirs Chateau Windsor Vineyards CA 11 Chardonnay Resv. del Sol Cedar Mountain CA Frank NY 11 Chardonnay Oaked Lafond Winery CA 10 Zinfandel Reserve 12 Chardonnay Unoaked OMP Brys Estate MI 10 Cabernet Sauvignon Navarro Lava Cap Winery CA NV Cougar Naked Winery OR Vineyards CA 10 Zydeco R&B NV Cranberry Red Truro Vyds 10 Cabernet Sauvignon R D Cellars CA MA Winery CA

NV Devil's Den Red Blumenhof 10 Cabernet Sauvignon Proprietor MO Resv. Dutcher Crossing CA $35.01 - $50.00

NV Gewurztraminer Bel Lago 11 Cabernet Sauvignon Gray 12 Arak Almaza Winery MI Ghost Vineyards VA Wine Cellars TX

NV Ice Pear Wine Grand View 10 Cabernet Sauvignon Resv Spangler 06 Barbera Luna Winery VT Vyds OR Rossa Winery NM

NV Jadore L. Mawby 11 Chardonnay Sarabande 07 Cabernet Sauvignon Spring Mtn. MI R&B Cellars CA Smith-Madrone CA

NV Key Limen Florida NV Cremant Classic 08 Cabernet Sauvignon Antler Hill Orange Groves FL L. Mawby MI Biltmore Estate NC

NV Malvasia Biltmore NV Grand Mark Tabor Hill 10 Cabernet Sauvignon Estate Estate NC Winery MI Hagafen Cellars CA

NV Mango Mamma Florida NV Ice Cuvee Casa 10 Cabernet Sauvignon Napa Orange Groves FL Larga Vyds. NY Red Mare Wines CA

10 Merlot Lava Cap 10 Joyous Satori 08 Cabernet Sauvignon Resv Bingham Winery CA Cellars CA Ranch R&B Cellars CA

SUMMER 2013 TASTERS GUILD JOURNAL 13 14 SUMMER 2013 TASTERS GUILD JOURNAL SUMMER 2013 TASTERS GUILD JOURNAL 15 Double Gold Tasting Notes - 2013 Tasters Guild International Judging

Up to $8.00 Alexander Valley Vineyards 2010 Temptation Zinfandel - California Citra Ripe persimmon and plum jam start an 2011 Montepulciano d’Abruzzo - Italy inviting impression with a lush, fat feel in Bright Italian prune/plum nose sets the stage the mouth. It’s bright, red fruit character for vividly fresh, red fruit on the tip of the will refresh the palate with cheese and onion tongue transforming to rustic earthy wine of tortillas. the land. This is great pizza and pasta wine that goes with just about anything because of $13.01 to $16.00 its light appetizing balance. Ch. Fontaine Barefoot 2011 Woodland White Refresh Sweet White - California Leelanau Peninsula, Michigan Influenced by a Moscato-like floral aroma of Pale in color, luscious white peach and Bosque pear and honeysuckle, the texture www.stjulian.com green pear flavors and enticing aromas with is extremely soft and quaffable. Allow it to herbaceous undertones. The wine’s Auxorrais refresh a basket of deep fried Walleye and grape is rich and expressive with slight hints French Fries. St. Julian Winery of mineral and an extended pleasurable finish Blue Heron - Michigan that will marry nicely with light pastas and Barefoot Cellars Tropical fruit aromas blend beautifully with lake whitefish. Impression Red - California the delicate pear flavor of this wine. An A gentle, balanced red with earthy nuances excellent choice for the summer lawn or patio Willamette Valley Vineyards along with chocolate and strawberry jam that party. This is a wine to match with Asian 2008 Riesling - Oregon stimulate the palate. Enjoy it with gumbo, cuisine, enjoy as an aperitif or by itself as Prominent aromas of pear, pineapple and chili or barbecued pork. dessert. honeysuckle tantalize the nose, while dominant flavors of Granny Smith apple and Turning Leaf Wollersheim stone fruit fulfill the palate. Crisp acidity with 2011 Refresh Red Moscato - California 2012 Prairie Blush - Wisconsin a touch of sweetness culminate the finish. This light, transparent red offers up sweet The appealing pink color leads perfectly into Serve with spicy Asian dishes or seasonal fruit mango, pear and white stone fruit aromas with the soft aroma of strawberries and peaches. desserts like pineapple upside down cake. an extremely light finish. It will definitely put Finishing with a hint of strawberry jam, it out the fire when eating hot Mexican fare. would nicely accompany barbecued pork ribs. French Valley 2011 Pinot Grigio - Michigan $8.01 to $10.00 $10.01 to $13.00 Light straw color, with fresh, crisp apple nectar on the palate and delightful lemon zest Cavit Collection Terra Andina aromas. Pair this charming wine with shell 2012 Moscato 2011 Scandalous Carmenere, Chile fish and light pasta dishes. Provincia de Pavia IGT, Italy This is serious stuff! Deep black red color Pure Moscato fruit and just a tiny tickle of with strong black dirt and raspberry smells Wide River Winery effervescence and fresh acidity make this give it a distinct earthy, rustic edge. The light 2012 “Conviction” - Iowa somewhat sweet wine pure and refreshing. bitterness will enhance savory tapas such as This is a rich, condensed red with a good Like its sparkling counterpart, Italian Moscato aged salami, strong cheese and cured seafood. vinous bouquet of blackberry, blueberry, and is great with brunch especially when smoked pomegranate flavors. The soft tannin and fish and savory sausage is served. Breezy Hill Vineyard pleasant balance make it a good choice served 2012 Sassy Girl - Iowa cool with beef brisket. Stonehedge Delightful hints of citrus fruits and grapefruit 2012 California Chardonnay on the nose lead to a mouthful of exhilarating Ferrante Winery Here is a clean, fruity well-balanced clean, crisp citrus and a long fruit finish. 2012 “Signature Series” Riesling - Ohio Chardonnay with an easy, soft, creamy texture Serve with cheeses, light desserts, or as a The essences of apple, peach and lime of and mineral nuances that make is a nice “sassy” aperitif. this semi-dry Riesling lead to a rewarding accompaniment to herbed roasted chicken. honeyed finish. A perfect match to go with Swedish Hill 2011 Vidal Blanc lighter or cream-styled cheeses, fruit or spicy Tabor Hill Finger Lakes, New York Asian dishes. Classic Demi-Sec - Michigan Pear-like fruit and crème brûlée scents greet Ripe yellow fruit and honey crisp apple scents the nose while soft, lush, juicy fruit slide $16.01 to $20.00 balance with light and sweet juicy flavors for across the palate. On the finish a crisp, green a pleasurable glass of summer. This is an ideal apple-like nuance makes it the perfect foil for Valpanera wine to serve with Asian cuisine, especially broiled freshwater fish. 2010 Refosco - Italy sushi with wasabi sauce. Deep red color suggests the earthy rich and Torrey Ridge Winery rustic flavor that follows. The character of Smoking Loon Blue Sapphire - New York the land is nicely juxtaposed by black currant 2011 California Syrah This beautiful ruby colored, sweet, red table creating a strong sense of the Mediterranean Crabapple and cranberry in the nose, turns wine made from Concord grapes is full of climate. It begs for a rosemary, thyme and sweet, ripe and lush at mid palate with fat, traditional Concord grape flavor. Enjoy this sage scented leg of young lamb. brandied cherries and smoky bacon in the wine with fruits and cheeses or along side of satisfying finish. Enjoy it with pasta and your favorite vanilla ice cream. marinara sauce or vegetarian dishes with tofu and Thai spices.

16 SUMMER 2013 TASTERS GUILD JOURNAL Double Gold Tasting Notes Continued....

Avondale Sky Winery Grande River Vineyards Swedish Hill 2012 Geisenheim “Bliss” - Nova Scotia 2010 Cabernet Franc - Colorado 2010 Late Harvest Vignoles A hybrid developed in Germany is a cross There is a distinct and intriguing wood spice, Finger Lakes, New York between Riesling and Chancellor. This wine clove, coffee-like nuance to many of the red Swedish Hill makes one of the elite late is very aromatically Riesling-like with citrus wines from Colorado and Texas. Along with harvest Vignoles in the world and the 2010 fruits and minerals. A beautiful balance of pomegranate-like red fruit, and ample tannin, vintage continues that tradition. The luscious acid and fruit with green apple, undertones this wine will be right at home with prime rib aromas and flavors of peach and pineapple of minerality and a touch of effervescence or roasted tenderloin. permeate the nose and mouth. Pair it with make for a delectable finish. Such dishes as cheesecake, ice cream or just a glassful by chicken, risottos or seafood will marry nicely $20.01 to $25.00 itself for dessert. with this wine. Quady The Winery at Holy Cross Abbey Ingleside Vineyards 2011 Elysium Black Muscat - California 2010 Syrah - Colorado 2009 Petite Verdot - Virginia Elysium in Greek mythology is defined as Bursting with raspberry and black-cherry fruit Petite Verdot is the secret ingredient for paradise. And a glass of this flavorful wine on the nose it is followed by a mouthful of many great wines but in this case it stands will bring you there. Fresh floral bouquets ripe fruits, oak, smoke, and a long fruit-filled magnificently alone as a wine with rich, punctuate the Black Muscat nose, while finish. A leg of lamb or standing ribs first succulent tastes of black cherry, hints of delicate litchi flavors coat the palate. Elysium come to mind to enjoy this beauty with. tobacco, firm ripe tannins and a long finish is a superb match for blue and cream-style for age-ability. Marry this wine with a filet cheese, red fruit dishes or make your own Kiona mignon or game. Elysium sundae by pouring it over a bowl full 2011 Chenin Blanc Ice Wine - Washington of vanilla ice cream. Enticing citrus and honey in the nose with Biltmore Estate captivating blood orange and minerals 2011 Tempranillo - North Carolina Husch Vineyards entering the palate, it finishes long and lush An elegant structure of complex aromas and 2010 Cabernet Sauvignon with cocoa. Enjoy it with crème brulee. flavors encompassing wild cherry, smoke, La Ribera Vineyard, California caramel and oak coat the palate with a lengthy Layers of red currant, spice and cherry flavors Nevada Ridge cherry and oak finish. First thoughts are this coat the palate in beautiful balance and a long, 2010 Primitivo - Nevada wine was made to go with fresh tuna steak or delicate finish. Lay it down for five years or Fascinating rhubarb/strawberry stew nose pork tenderloin ringed with honey-cured bacon. so, or serve it now (be sure to decant it for with a rich textured soft chocolate nuanced about 30 minutes) with quail. impression on the tip of the tongue, it finishes Brys Estate Winery with black fruit and very light tannins. This is 2012 Dry Riesling - Michigan Spangler Winery a perfect wine with Shish Kebabs and grilled Instantly filling the nose with fresh cut apples 2010 Syrah - Oregon vegetables. and a slight hint of petroleum, this crisp, A vibrant nose of ripe raspberry fruit, clean beautifully balanced Riesling is a true cappuccino, a touch of earth and black Ingleside Reserve palate pleaser with a long, green apple finish. pepper linger on the palate. This wine begs 2007 Cabernet Sauvignon - Virginia Lighter cheeses and fruit, fish and seafood for braised beef, pork loin roast or a smoked Thomas Jefferson would be proud! Beautifully dishes will marry nicely. salmon. fresh berry fruit with traces of lycee and pear certainly show the true meaning of “reserve” Fenn Valley Loken in every aspect. It is balanced and mature in 2011 Meritage - Michigan 2010 Zinfandel Reserve - Nevada the finish, while aromatic, bright and fruity in Integrated oak on the nose changes to wild Loaded with blackberry, tobacco and the nose. I’m salivating for a nicely herbed berries, earth and spice. Rich black fruit and chocolate aromas, this wine explodes on the slow roasted pork butt when tasting this wine. mouth coating soft tannin stays for several palate with flavors of blackberry, mocha and a seconds after swallowing. It is big enough to spicy white pepper finish. Crafted from vines Carlos Creek serve with roast meat, yet balanced well for planted in the 1890s, enjoy this wine with 2011 Marquette - Minnesota vegetarian and North African cuisine. barbeque or simply by itself. The remarkably deep, red robe for a young hybrid varietal is followed by an appealing Alexander Valley Vineyards Biltmore Estate blast of black berry and black cherry fruit. 2010 “Sin Zin” - California Blanc de Noirs Brut - North Carolina With all this bright vivid fruit, it is surprising Though fine and elegant, its round, ripe, Billed as Methode Champenoise, this that the raspberry finish is not overly acidic. It fruity, soft mouth feel is all Zinfandel. Not displays beautiful mousse really has nice mouth feel and good balance. the least bit fat, it has a nice slice of tannin in in the beginning and lasting tiny bubbles It is a versatile wine; serve it with burgers or the clean, dry finish. It will work with just throughout its consumption. Cherry, boeuf bourguignon. about anything, but veal or duck might just strawberry and spice all add to the lingering be perfect. finish. Use for toasting or with turkey, fresh Brengman Brothers tuna or strawberries. 2011 Block 65 White Blend - Michigan Bluestone Fresh, pear essence nose with a gripping 2012 Riesling Lava Cap Winery texture and a long dry stone fruit finish; an Leelanau County, Michigan 2010 Cabernet Sauvignon - California ideal partner with ham, sausage or smoked The delightfully, light floral scent blossoms Spicy tannins, dark berry flavors and stone fish. into ripe stone fruit as it crosses the palate. fruit are intense and lush on the tongue with Royal Anne cherry-like flavors finish with a jammy fruit finish. Imagine this wine with subtle herbs and minerals. It is delicious with duck con fit, grilled meats or after dinner with simply prepared lake fish now; keep it a few heavy cheeses. years and it will be a great mate to sauerkraut and sausage.

SUMMER 2013 TASTERS GUILD JOURNAL 17 Double Gold Tasting Notes Continued....

$25.01 to $35.00 Turis Fall Creek Vineyards 2008 Nebbiolo - New Jersey 2010 Meritus - Texas Gamache Good, fat, ripe marmalade and strawberry Cedar, tobacco, black berries and a touch of 2010 Cabernet Franc nose stays in memory as the big fruity tannin leather fill the nose that leads to a full-bodied Columbia Valley, Washington laden essence crosses the palate. Enchanting! complexity of dark, dense currant, blackberry Quintessential Cabernet Franc nose with There is no shortage of mouth feel, so it and cherry flavors lingering on the palate. Put a a perfect combination of strawberry, light will keep duck, game and lamb from palate Texas sized rib-eye on the grill for this big boy. oak, forest leaf, and chocolate-cherry carries overload. through, mitigating the ever present potent Snow Farm Vineyards Cab Franc tannins. Veal chops topped with 2008 Dutcher Creek Crossing Port 2012 Vidal Ice Wine, sage and raclette cheese would soften it even California Vermont more. Starting with red fruit, the nose quickly Extremely alluring start to finish, red pear changes to caramel, roasted nuts and raisins. and peach essences surprises the palate while Falkner Complex dried fruit essence stays firm as resinous middle palate flavors flat out grab 2008 Temecula Merlot - California does the long finish and final “grip” of the one’s attention. This is a wine to serve with The nose is bright and airy. Oddly enough, palate. To Porto aficionados, this would fall mom’s best dense cake recipe, or even cheese there is a tea-like component normally into the Reserva category if it had been made cake. associated with Long Island Merlot. The tea in Portugal. Extreme enjoyment with glazed texture is omnipresent yet there is a tropical pecans and hard, blue veined cheese. $50.01 to $65.00 fruit middle palate and tons of rich tannin on the finish. Its compelling nature would $35.01 to $50.00 Pine Ridge Estate be great with bison, duck, lamb and other 2010 Cabernet Sauvignon flavorful meats. Viansa Napa Valley, California 2010 Cabernet Sauvignon The beautiful black red robe looks like the Sonoma, California aroma smells. Pure black currant fruit with This captivating wine possesses hints of black subtle leather and truffle dominate the nose fruits, cedar and mocha aromatics with huge while rich, supple, black cherry fruit keeps tannic fruit on the palate. Given time, 5 to 10 the mid palate alive for several seconds. It years, this wine should age to show balance, finishes long, soft and dry. Enjoy it with elegance and richness. Hard cheeses and grilled lamb chops or beef rib eye. meats come to mind for pairing with this wine.

www.forchini.com

Forchini Estate 2009 Russian River Valley Pinot Noir California www.zdwines.com www.zdwines.com The mature Pinot nose of truffles, earth and baked cherries transitions into a soft fleshy ZD ZD mouth feel while finishing long and rich with 2011 Carneros Pinot Noir 2011 Chardonnay Reserve memories of strawberry and herbs. This rich, Napa Valley, California Carneros, California yet very soft Pinot will work very well with Textbook Pinot purity, the aroma is a classy An exceptional rich and round Chardonnay. vegetarian dishes and those based on tofu. expression of tropical fruit and ripe plums. Aromas of pear and citrus mingle with subtle It’s jammy, yet refined and softly tannic in the floral notes and the perfect amount of vanilla Lake Chelan Winery finish. Yes, all of the funky earth notes we from sweet, toasty American oak. On the 2010 Malbec - Washington expect from Pinot are here, but the ripe fruit palate, vigorously forward fruit and balanced This powerhouse of a wine is dense, rich, full dominates. No better food pairing can be had acidity complement each other and lead to a of black fruit and seasoned with sweet toasted than this lovely wine and seared duck breast. long, rich finish. Smoked planked salmon. oak. From the middle palate on, the fat soft fruit coats the palate while rich tannin coats Blue Rock Vineyards Schulze the tongue. It’s exotic spicy nuances will add 2009 Cabernet Sauvignon - California 2011 Block Three Ice Wine life and complexity to prime rib. Black cherry aromas are integrated with New York toasted oak, spice and hints of leather, Notable maple and bees wax resin in the Vina Vida menthol and black licorice. A long rich nose, stays solid on the palate while caramel 2008 Malbec Reserva - Argentina finish of complex tannins, minerality and fruit and cashew surprise one in the middle; Rich, earthy-baked black cherries in the nose makes this a compelling wine to match with finishing with peach brandy. Enjoy it with stays straight to the huge tannic finish leaving grilled game meats. glazed pecans and dried fruit or simply slip a highly satisfying taste sensation. This is the into a comfortable chair and sip luscious wine for a nicely marbled Argentina steak! enjoyment.

18 SUMMER 2013 TASTERS GUILD JOURNAL Double Gold Tasting Notes Continued....

$65.01+

www.zdwines.com www.hansenwines.com www.forchini.com ZD 2011 “Norman DeLeuze Hansen Vineyards Hansen Vineyards Estate Founder’s Reserve” Pinot Noir 2009 Limited Release 2010 Reserve “9 Barrel” Carneros, CA Cabernet Sauvignon Cabernet Sauvignon This huge Pinot Noir with aromas of baked Paso Robles, CA Paso Robles, CA cherry and truffles is classic “Pinot Pleasure” Engaging cherry bouquet greets the nose Bright red fruit on the nose combines with without overt tar or compost nuances. while coffee and chocolate pick up and carry hints of green herbs and raw cherry as it Incredibly lush, soft, plump and plumy, the into the black cherry jam in the middle. Very melts into brandied cherries on the palate. memorable finish makes it an ideal partner to intriguing. The wine is maturing and ideal There is enough big tannin and ripe fruit to leg of lamb or venison. with flavorful pork roast or ribs today but provide a tasty balance ideal for roast beef or will be better with more subtle flavored roast juicy steaks off the grill. meats like prime rib, as it ages.

Hakushika Chokara Sake

Dry taste with rich full body, sharp end and smooth on the palate. The Tatsuuma family provides you with a grand, traditional Japanese experience

SUMMER 2013 TASTERS GUILD JOURNAL 19 Wine Judgings and Gold Medals So, back to the original question – what does all this mean to the consumer? Most of By David A. Ethridge, Ph.D Director, Lapeer Tasters Guild the consumers at our recent gathering want to know who the big winners are. They feel that there must be some merit to a wine that wins a Gold or even a Double Gold Medal. were, what rules the competition operated But, they also want to know the price range, a under, the price ranges of the wines, how little something about what it tastes like and many wines were entered and the percent what goes with it, in other words, why it got of wines that received Gold Medals, and the award. It also means a lot to the winery several other important factors. You can or winemaker who produced the winning search the websites for such information, wine. It lets them know they are on the and sometimes it’s available, but most right track and a sense of validation for their consumers don’t bother with such details. efforts; and if it helps sell the wine, so much They either accept at face value the results, the better. That makes wine competitions or as some noted above, ignore them. and the publication of award winners a win- win situation for the consumer. They get to Consumer Oriented know about the wine and the winery has the There are a few wine judging competitions, opportunity to promote the wine. however, that do make an effort to bring the All too often the consumer has felt left consumer into the equation. The Tasters out but with the effort to involve them in Guild International is one such organization the process, consumers can begin to rely on who involves the consumer at both of their some of the results they see posted at the large international competitions. The spring wine shop or published in wine periodicals Annual Tasters Guild International Wine and newspapers. Consumers are the most Judging, now in its 26th year, has always important link in the wine industry chain; included a consumer on each judging panel without them there would be an awful lot of (Ed. Note: At press time we learned of the along with a wine professional and a retailer wine setting around proudly wearing their passing of David Ethridge, a special friend or restaurateur. The consumer has been medals, with nowhere to go. Let’s hope and colleague, who will be sorely missed schooled by being an auditor on the panels more and more wine competitions and their for his entertaining writing, engaging a few times before being promoted to judge, results listings begin to address the needs personality, and informative knowledge of assuring consistency. They also select and interests of the consumers. wine and food.) 30-40% of the wines for reevaluation by sending them to a second panel for judging. hat does it mean to you as a There is an amazingly high consistency rate consumer to see, or read about, among these panels. Wa wine that won a Gold Medal at Their second wine competition is the a wine competition? That’s precisely the summer Tasters Guild Annual Consumers’ question I asked a number of consumers Wine Judging in its 17th year. This is a at a recent gathering. The responses were competition in which the judging panels are very interesting. One replied, “it must all consumers, the professionals serve only mean that it’s pretty good. If somebody as table captains and resources but have no or a group of somebodies decided that the vote. The only qualification to be a judge is wine was worthy of a Gold Medal then I just a love for wine and an open mind. In both make a mental note of it and look for it the these competitions price range information next time I’m wine shopping.” Still another is provided to the judges. Results of these indicated that “it all depends on what group two competitions are published along with awarded the medal. Some of the time I’ve all the things the consumer wants to know; never heard of the group so I ignore it, but descriptions of the award winning wines and if it comes from a really reputable wine suggestions for food-pairing, aging potential competition then its worthy of note.” But and price. In some other competitions on quite a different vein, one said, ”Oh, not not geared toward the consumer, price is much. I know what wines I like and don’t generally not stated. care if they win a Gold Medal or no medal Price is an extremely important factor for Hakushika at all. It’s just used for ‘hype’, just like consumers. One of our consumers made the Yamadanishiki Junmai those big, high-falluting scores like 96 or so, point by saying he was unlikely to ‘pop’ for just to get you to buy a wine you might not a $75 bottle even if it was a Double Gold Refreshing like.” So consumer reaction to the question Medal winner; that was just beyond his Clean taste of premium was quite varied, most of them positive, but budget. That doesn’t mean that the $75 sake rice Yamadanishiki, a few were skeptical about reading to much wine shouldn’t get a Double Gold Medal if it gentle taste with elegant flavor into wine judging results. deserved it, and he was sure there were some Hakushika is the finest The problem with reading the results of consumers who might spend that much, but quality sake since 1662. wine competitions and the lists of Gold not him. That’s why he always looks for Medal winners is that the consumer has the prices along with the medal listings and no way of knowing anything about the if the price ranges aren’t listed its not very sponsoring organization, who the judges helpful. 20 SUMMER 2013 TASTERS GUILD JOURNAL Q. I understand some wineries will harvest grapes, put them in a freezer and Ask Tasters Guild then press them calling the results “Ice Wine.” Is this legal? By Joe Borrello A. Not since 2003. The Bureau of Alcohol, Tobacco and Firearms (now known as Alcohol and Tobacco Tax and Trade Bureau, or TTB) made a ruling against Q. We visited a number of wineries in Q. I would like to give a bottle of wine such practices and issued the following Virginia who said they used a fermenting to some friends as a house-warming statement: “The ATF is aware that a number practice called “delastage.” What is present, but I don’t want a wine that has of domestic wine producers desiring to “delastage?” to be stored for years before they can make a wine similar in style to ‘Ice Wine’ enjoy it. Any suggestions? are practicing cryoextraction in which the A. Delastage is a process used during grapes are frozen after harvest but before fermentation of the grape juice and is A. Many people are of the misconception pressing. The production of true ‘Ice Wine’ sometimes called “rack and return.” The that the longer they keep a wine, the better is a labor-intensive process with the grapes juice is removed (racked) from under the or more valuable it will become. Contrary to harvested by hand after they have naturally “must” cap, or the floating layer of grape this popular belief, most of the world’s wine frozen on the vines. The frozen grapes are skins on fermenting juice and held out for is consumed within a few years after bottling. then pressed. As the grapes are pressed, the a few hours to aerate while the skins are As a matter of fact, if the majority of the natural water portion of the juice remains allowed to apply pressure onto themselves world’s wine was aged for a long period of inside of the grape skins as ice crystals while releasing color and extract. The juice is then time, it would more than likely deteriorate in a small amount of sweet, highly concentrated slowly pumped back over the “must” layer quality. Almost any wine found on the retail juice is expressed. While cryoextraction is in the tank and is allowed to seep through shelves would be appropriate as a gift to be a cost-effective means of producing juice the cap picking up the color and flavor consumed within the next year or two. If with properties similar to juice pressed from as it makes it way through the skins. This you’re the recipient of such a gift, enjoy the grapes frozen on the vine, wines produced in bottom-to-top mixing process helps produce wine while it is fresh, fruity and full of life. this manner are not true ice wines and cannot a darker and fuller bodied style of red wine The super premium wines would be the only be labeled as such; this includes but is not which also has a tendency to soften the exception and your local wine merchant is limited to using ‘Ice Wine’ or foreign terms tannins in the wine, as well. your best guide for those products which translate to ‘Ice Wine’ on the label.”

Cabernet Sauvignon Elegance & Richness Redefined

Double Gold - 2010 - 9 Barrel Reserve

Double Gold - 2009 - Limited Release

Gold - 2007 - Limited Release

Gold - 2007 - Reserve

Gold - 2006 - 3 Barrel

“It’s Always About the Wine.” Hansen Vineyard • Templeton, CA • Paso Robles AVA

TASTERS GUILD 26TH ANNUAL INTERNATIONAL WINE COMPETITION 2013

SUMMER 2013 TASTERS GUILD JOURNAL 21 Cruising Back By Demand! COUNTRY Paris The Most Requested Trip Itinerary from Members! to February 10-18, 2014 Amsterdam Longer Stays, by Riverboat!November 3-14, 2013 More Overnights, Night Touring All inclusive Cruise Package!

Raise a toast to the Golden State's great winemakers and innovative cuisine as you sail the scenic coastline from Los Angeles to San Francisco. Enjoy five late and overnight stays and three full days in San Francisco, which you'll enter by sailing beneath the Golden Gate Bridge. While in San Francisco you'll have the chance to visit the world renowned wineries of Napa and So- noma Valleys. Other highlights include Santa Barbara, a beautiful town of elegant estates, fine wineries and plein-air galleries, and Monterey, famous for its wine, old Cannery Row and more recently for its spectacular Aquarium. What a great voyage for Tasters Guild wine lovers to celebrate Valentine's Day.

• All Gratuities Included! • $1000 Air Credit per room • Bottled water, soft drinks, specialty coffees and teas • One AzAmazing EveningsSM event (TBD) • English-trained butler service for suite guests • Free shuttle to and from port communities, where available • Concierge services for personal guidance and reservation • Self-service laundry • 25% off land tours booked online prior to voyage. • Select standard spirits, an international selection of beers plus boutique red and white wines throughout the voyage- ALL INCLUDED!

Ports of Call: Los Angeles, Santa Barbara, Monterey, San Francisco, Ensenada, Mexico

For more information call Curise Holidays of Shelby at 1-800-403-7936

Ask for Claudia, she has all the answers and our special "In Celebration of Wine" itinerary.

22 SUMMER 2013 TASTERS GUILD JOURNAL Kodak Moments - From the Tasters Guild

The Portland Chapter group always have a great time at Gary Cook of Banfi conducts an and food their chapter tastings. seminar at the Secchia Institute for Culinary Education for TG members in Grand Rapids.

The ladies gather and catalog over 1,400 wines entered in Chef Gilles Renussen demonstrates the art of creating the Tasters Guild 26th Annual International Wine Judging delectable desserts paired with luscious wines for students in May. and TG members.

Judging panels take on the task of evaluating nearly 2,000 A happy bunch of wine judges and workers take time out for wines during the TG International Wine Judging. a photo opp. Then it’s back to work!

Email .jpg pictures of your chapter’s events to: [email protected] and we will review them for publication in the next issue of Kodak Moments.

SUMMER 2013 TASTERS GUILD JOURNAL 23 Celebrate Responsibly. ©2013 F. Korbel & Bros., Guerneville, Sonoma County, CA. Producers of fine California méthode champenoise champagnes for 131 years. KORBEL is a registered trademark.