Cones, Bosko, Hashish Peloponnese
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Cones, Bosko, Hashish Peloponnese
Cones, Bosko, Hashish Peloponnese
Lista de Livros | Platão | Lógica
Cones, Bosko, Hashish Peloponnese
Cones, Bosko, Hashish Peloponnese
Cones, Bosko, Hashish Peloponnese
Arbor Summer Fall by Dario Lorenzana - Issuu
Armanasco Warren W. Bogle, Jr Paul V. Bonarrigo Robert L. Carter Mark Chandler James E. Coleman Richard A. Dressel Gordon R. Dutt, Ph. Fleming Joseph S. Franzia Jeryl R. Fry, Jr. Jack Galante Miljenko M. Grgich Robert P. Hartzell Gary B. Heck John H. Kautz Aram Kinosian John K. Ledbetter Lloyd G. Magee Orville T. Magoon George R. McEachern, Ph. John P. McClelland J. Douglas Meador R. Michael Mondavi Timothy J. Mondavi Justin Morris, Ph. Gordon W. Murchie Charles W. Nagel, Ph. John A. Parducci John A. Vincent E. Petrucci Jefferson Peyser Mathew J. Post G. Scheid Thomas B. Selfridge Allen Shoup Peter F. Sichel Raymond Skinner, Jr. Christofer D. Smith Howard E. Somers Richard H. Ventura Richard P. Vine, Ph. Winiarski John H. Rodeno Jean R. Directors Robert C. Bade, Kenneth A. Grand Officers Robert C. Grand Council Robert C. McCleerey, Grand Commander Emeritus. Mailing address for the National Headquarters: Industrial Dr. Unsolicited articles and pictures are welcome and will be considered for publication by the Editorial Review Board. Items, if mailed, cannot be returned. Comments and materials should be sent to arbor kov. Members of the Knights of the Vine receive a free subscription. Table of Contents From the Chapters Mississippi In Every Issue Members in the News First, I want to say what a great honor it is to have been selected your Grand Commander. All have left their mark on this organization and we should all be grateful for their willingness to serve. He is already showing strong leadership. You can read more about Alan in the Arbor. Our time in France was memorable and our Brotherhood had the largest contingency there … 89 of the attending! Not only was it great to see our friends from around the world who gather every other year, but it was particularly wonderful for KOV friends from chapters all over the country and Finland to renew friendships and create new ones. Our International Emissary, Pat Pingitore, who is also on the board of the FICB and travels to France several times a year for meetings, is heading up the committee to plan this Congress where the brotherhoods of the world are invited to come see us. As they develop, you will be among the first to know. On the first weekend in May our chapter commanders and delegates gathered in Lodi, California for our Annual Meeting. The host Lodi Chapter teamed up to offer us some memorable experiences starting with an informal welcoming reception and barbecue dinner at Abundance Vineyards. Knights Dino and Ron Mencarini, owners of the winery, have been pioneers in the Lodi winegrowing region since They produce seven different varietals all of which were available at their wine tasting bar that evening. Our Knights and Gentle Ladies really enjoyed trying them all out before sitting down to some expertly barbecued meats and a groaning table of salads, side dishes and special homemade desserts provided by the Lodi members. A very special extra virgin olive oil and aged balsamic vinegar tasting was provided by Gentle Lady Sandra Rasmussen on the patio before dinner. It was educational and enjoyed by all. Ernie Grossman did a splendid job of modeling one of the capes. Mike Doukas announced his retirement from the Board and Commander Dick Martella was elected to replace him. Hagner, Jr as the next Grand Commander. When asked what his vision is for the future of the Brotherhood of the Knights of the Vine, he said the following:. I would also encourage their members to take full benefit of their membership by visiting other Chapters across the country and strengthening the many friendships that have been formed over the years. We have a unique opportunity to expand our Chapters into other areas of the country and then to bring international recognition to not only our organization, but to the wine regions of the United States when we host the world at the FICB gathering in Sonoma and Napa in June It is my great honor to continue the traditions established by my predecessors and to reach out to our members to find ways to enhance their membership benefits and to expand our membership to future generations. Between the courses, Steve Felton gave us a short history of his winery and described the wines we enjoyed with dinner. What a wonderful setting for a tasting, at the beautiful home of our hosts Master Vice Commander Kenny Windham and his wife Trish. With a gorgeous sunset on the Ross Barnett Reservoir, thirty-six of our members and their guests, brought their favorite wines to be shared. At wine tastings like these, we are able to see what our members are drinking and can taste wines we might not have ordinarily purchased. We have found over the years that our members are looking for and drinking higher quality wines. Master Commander Norman Harris welcomed everyone and their guests. He informed the members of the up and coming National Meeting and encouraged members to contact him if they were interested in going. He also talked about new members and the importance of getting the information in as soon as possible to ensure that the national office has plenty of time to make the certificates for the assemblage. May 10, brought our chapter together at the home of Eb Wilkinson, for our first wines from Arizona tasting. Many of us who have not followed the explosive growth of Arizona wines were pleased and surprised by the varieties sampled. We were also pleased to hear that Arizona wineries, including Flying Leap, have opened wine tasting rooms in an exclusive section of our city to promote the Arizona wineries. Years ago there were a few wineries in Arizona and now there are Southern Arizona wine trails in Willcox and Sonoita, Arizona in addition to the northern part of our state. The Arizona Wine Growers Association www. By the end of the evening, those in attendance thoroughly enjoyed discovering there is more to the eye when it comes to savoring Arizona born wines! The home of Craig and Miki Jackson was the setting to welcome the newest members to our chapter on Saturday, February 22, With their extensive wine collection, which was acquired through travels all over the world, both Miki and Craig were destined to join Knights of the Vine. Miki and Craig enjoy wine education and were thoughtful enough to entertain us at their beautiful home, nestled in the Catalina foothills, overlooking the city of Tucson. Miki prepared some delightful and delicious items to accompany the wines provided by Eb Wilkinson, Chapter Master Ambassador. Wines included sparkling wines, red blends and crisp whites from all over the United States. A nice turnout and the making of new friends complimented the evening. Miki and Craig are a welcome addition to our chapter as they bring warmth, positive energy and willingness to share their wine knowledge. A grand time was enjoyed by all and we look forward to welcoming additional members to our organization. We salute Miki and Craig for their enthusiasm and providing us with an evening to remember. Gallery Keoki probably represents the most exciting photographic exhibit of poetry in motion. Images of mingling with Pygmies in the bush, hurtling down a glacier in Antarctica, or nine puppies riding a chair lift in Squaw Valley, Keoki brings us right into the midst of the emotional impact. Invited to the Gallery by Gentle Lady Lynn Gibson, managing partner of Gallery Keoki, one brisk Sunday afternoon in February some fifty of us wined and dined during an extraordinary artistic tour. Master Chef Elsa Corrigan of Mamasaki prepared such succulent morsels as white sturgeon caviar adorned with wasabi, chives, egg, and watermelon radish, sablefish and asparagus, Asian braised short ribs with butternut squash puree, and coconut tapioca with mango and chili all made more delectable by the paired wines from the Rapel Valley, Chile and the Mendoza region of Argentina. Billed as Tantalize The Senses the rhythmic melodies of South America added to the aesthetics of the moment. To give yourself a visual treat check out www. And if some piece of art strikes your fancy, let Lynn know you are a member of the Knights of the Vine. Our Ladies of the Knights contingent once again did its magic with an epicurean Safari at the alluring salle a mange, Stella, of the Cedar House Sports Hotel. Ordinarily, we would either select the wines and ask the chef to match his food or select the menu and bring in our wines for the pairing. But having the utmost confidence in this chef and his sommelier younger brother Nathan Burton , we requested and received a most pleasant surprise. Both Jacob and Nathan explained. An Interior Designer by education and career and with an avocation of Party Creations, she has taken hold of our event planning by conceiving, coordinating and implementing such events without cost to us, making each affair a unique happening. Dionysus In keeping with our international theme this year our most recent event was entitled Homage To Dionysus. Foods prepared by Maitresse de la Cuisine Dr. Along with the delegates from the Oregon Wine Brotherhood, we Americans formed more than half of the Congress. While some delegates arrived early in order to get a jumpstart on the enjoyment of the local cuisine and bubbles, the official beginning of the Congress included the Opening Ceremonies and dinner on Thursday evening, May 29 in the Hotel de la Paix in Reims. With other wines from Bordeaux, a three course dinner was the perfect venue to renew old friendships and make new ones among all the delegates from around the world of wine. The Academic Session of the Congress followed on Friday morning. After introductions of all the Brotherhoods in attendance, we heard via simultaneous translation a brief history on the region of Champagne and then a discourse on the making of Champagne. What a way to enjoy the morning and the bubbles were flowing! Following a luncheon at a local restaurant, we began a walking tour of the city of Reims. Of course, we spent a good bit of time admiring and touring the Notre-Dame de Reims Cathedral. Construction of the current Cathedral began in and it is should be noted that every French monarch has been crowned in this Cathedral. After a short bus ride, we found ourselves at the Ferme de Presie. On a working farm, the building had been converted to a banquet hall with the cuisine and service designed to emulate the style that a typical farm would provide. Before dinner, a group of delegates learned the sabrage technique to open Champagne with a saber. This ceremony would be repeated each day with a different group of delegates. Of course, we were fortunate to celebrate their success by drinking the fruits of their labors. Once inside the banquet hall, our four course meal was paired with red and white wines from the Burgundy region. Saturday morning found us on our buses heading to Hautvillers. Upon arrival, we donned our robes and capes and paraded through the town, following a lively band, to a square where we were addressed by the Mayor. The bottles were disgorged to the beat of the music. What a novel way to begin a party! After exploring the town a bit and interacting with some of its citizens who were audience to our procession and also had booths set up to show and sell many arts and craft type items, we took a short bus ride to La Maison de Vignerons for lunch. Friendships continued to be forged and strengthened over good food and good wine! This reconstructed covered market place in the city provided a great venue for this special gathering where delegates bring wines from their home regions to share with the Congress attendees. An important element during the Congress is the opportunity for delegates who wish to go through an enthronement ceremony. The Conseil des Eschanson de France brought in a large number of new members as a part of the Wines of the World celebration. After each inductee went through the ceremony, they received a personal certificate acknowledging their membership along with a medal. The last day of the Congress was Sunday, and we again traveled to Hautvillers. Being in the church where Dom Perignon once presided in fact, he is buried within the church at the approach to the altar was quite impressive. The Mass was presented in French and in English and had various delegates participating in the readings. One of the FICB traditions is for a delegate from each Brotherhood to present wine at the altar for a blessing. This procession of the Brotherhoods in their beautiful robes adds solemnity and color to the Congress. After Mass, we gathered on the front plaza of the church where we were treated to a glass of Dom Perignon. What an experience. The meal was quite enjoyable and well matched with Champagne and other wines. After returning to our hotels in Reims and a quick change from casual to evening attire, we traveled to the Champagne house of G. Mumm for our Grand Gala. First touring the caves, we learned of the history and the interconnected tunnel system below the city. After hearing more of the intricacies of making Champagne, we were treated to glasses of Cor-. As night began to fall, we were led into a large cave that was the setting for our gala dinner. It was quite elegant, and each seat had a boxed bottle of Mumm Cordon Rouge Brut as a parting gift. Each of the four courses was served with a different Mumm Champagne. What a venue! We were further entertained by a magician who kept the crowd amazed and confused with his tricks and sleight of hand. Just magic! After a few short speeches including some honoring the leadership of Claude Josse who was stepping down as the head of the FICB, the formal Congress was ended and everyone made their way back to the buses, bidding a fond farewell and already promising to meet again at the next FICB announced to gather in California in Monday dawned and even though the formal Congress had ended, the two-day extension was just beginning. We first traveled to just north of Epernay and boarded our boat for a river cruise along the Marne River. We began on the upper deck and enjoyed glasses of the free-flowing Champagne especially bottled for the boat line. Then our lunch was served on the main deck, with lots of wine and entertainment. Afterwards some of us returned to the upper deck to enjoy more wine and the bucolic countryside as we proceeded back to port. What an afternoon. After our tour, lunch was served in their salon with large windows overlooking the rolling countryside of vines. Each course was accompanied by a different one of their Champagnes. What a way to finish our visit. Here we enjoyed a tour through the caves on a small tram followed by a tasting. What a way to end the evening. The last day of the extension included some sight-seeing throughout the Champagne region before stopping at the Mailly-Champagne cellars. Here we enjoyed small grouped tours of the operations of the house. Finally, we walked through the ex-. This Congress was particularly important as it gave the opportunity to celebrate the 50th Anniversary of the foundation of this federation in Paris in Approximately two hundred delegates from wine brotherhoods from some 15 countries from Europe, the Americas and Asia took part in the prestigious program of this event which enabled them to visit the vineyards of Champagne and appreciate, as experts, the beauties and the quality of its wines. Claude was nominated Honorary President. Alan Bryden assumed the office on 15 June. He has dedicated most of his professional life to promoting quality in industry and services, for which he has held executive positions at the French, European and International levels. Under his leadership, FICB will pursue the implementation of the Action Plan to develop the organization, increase awareness of wine brotherhoods, facilitate their interaction and attract new ones. Members brought a single varietal American wine for blind tasting—similar to the tastings that sommeliers must perfect in order to achieve the rank of Master Sommelier. Our chapter has some pretty savvy wine drinkers as several members correctly guessed most of the varietals. The group enjoyed appetizers and lots of wine while watching the movie—and sharing the agony as several of the sommeliers failed the cruel test! Master of Hospitality Sheila Bentley had prepared a quiz to fill out during the movie and the winner, Gentle Lady Gayle Bennett, went home with her own copy of the movie. The group attended the Klinker Brick tasting, thanking Farrah and her family for an outstanding dinner at the winery as part of the annual meeting festivities. The group gathered again in May for an outdoor concert by the Memphis Symphony Orchestra on the lawn of Dixon Gallery and Gardens, a fine art museum and public garden. Our gorgeous array of food and wine and a centerpiece of red roses were complimented by many of the concert goers. Sandy explained the differences in oils and vinegars and conducted a blind tasting. John and Sandy ended the evening with brownies made with blood orange olive oil and ice cream—topped with the balsamic vinegar of choice. The chocolate and raspberry balsamic vinegars were the crowd favorites—they are honestly good enough to drink!! The chapter had so much fun at our Spanish cooking class that we are going back, tasting Argentinian wines this time. There, the Ides of March marked the killing of Caesar with multiple stabbings by a group of Senators who thought Caesar had grown too powerful. Octavian accomplished what the Roman Senators feared. By contrast, the Knights of the Vine celebration on the Ides of March was held in a building that played key roles in the founding of the Federal City of Washington in the newly established American Republic. Constructed in , the City Tavern is a long established oasis in Georgetown. The Federalist period building is one of the oldest in, what is now, Washington, DC, of which Georgetown is a part. A famous banquet was held at the City Tavern in his honor. Did he join us? No, President Adams was too staid. By , it was in severe disrepair and was scheduled for demolition. But a group of Georgetown history buffs recognized the Federal period architecture and realized that the building was a landmark of significant historical. The City Tavern Association was formed to restore the old tavern and preserve its authenticity and the building was reopened in as a private social club. The clubhouse is listed on the National Register of Historic Places, and the City Tavern Club is a nonprofit organization with the mission of preserving one of the oldest Federal period buildings and the sole remaining founding-era tavern in Washington, D. President Ronald Reagan chose this historic setting to celebrate his upcoming inauguration. There, President Reagan raised his glass in honor of the famous banquet for John Adams and asserted there was no truth to the rumor that he was at that banquet some years earlier. The evening began with a gathering of Peerage in the Bliss Room, which extends onto the terrace, looking into Georgetown. This cross between French-American hybrid seyval blanc and chardonnay gives a crisp, light-style chardonnay — a delightful opening wine with good structure. Since the vines are cold hardy, we will probably see significant amounts of the wine produced in colder regions of the country. After the traditional procession through some of the historic rooms of the club, we assembled in the Great Hall, were the seven members of the Cadre attending conducted historic ceremonies honoring all Knights and Ladies and welcoming new members to our order. Several prospective members were unable to attend, due to accident. Washington is a hectic city, as compared with earlier times. Master of Ceremonies David Barber and Master Heralder Walter Rachele gave a elucidating presentation of the history of the order, the history of the chapter, and the membership in the order of those attending. All expressed their great appreciation for this important piece of history. If you do not care for one wine try another. During the evening, Master of Ceremonies David Barber carefully explains the rational for the pairing of the foods and wine. The Assemblage is a perfect occasion to explore the great variety of fine wines that are available today. Those who pre-tasted the course suggested to Chef Robert Polk, who created this imaginative menu, that he tried too hard to match the wines, and a more distinct flavor of the tequila and lime would bring out more flavor in the wines. The clean aromas and the wines beautifully matched the flavors of the resulting foods. We went through several wine alternatives until settling on this double-pairing that brought out delightful contrasts in the food and the wine. Following a plate-cleansing Intermezzo, we started the serious part of the Enthronement Dinner. What a marvelous combination of hoofed game and wines! For those who may be concerned, the Yellowstone Park wild buffalo was legally obtained and prepared — not poached. There is an excess of buffalo in the park. Perhaps the course may be revenge for the morning a buffalo decided to join me in my tent in Yellowstone. From hemispheres apart, the wines went beautifully together. In the pretaste we moved the Halcon from the duck course to this course where it fit superbly. Both ports are exceptional. As the Delta breeze made its way across the vineyards, the Chancellery Chapter began their summer Assemblage at beautiful Bogle Winery. This was a historic occasion, since it was around 45 years ago that the newly-formed Knights of the Vine welcomed Warren Bogle Sr. With grand ceremony, Chancellery welcomed a total of eight Knights and Gentle Ladies into the Brotherhood. It was a great introduction to the Delta region and one that will be remembered in the years to come. On a warm Sunday morning in early June, members of Chancellery Chapter — along with visitors from both Lodi and Lake Tahoe chapters — convened at the Old Sugar Mill in Clarksburg, California to enjoy an informative and tasty day! The mill began its sugar processing operations in and continued until it closed in In early , plans were made to acquire and renovate the mill into a multiwinery facility. The Old Sugar Mill currently has ten wineries on site — each with their own tasting room — and also provides its wineries with a full crush pad and winemaking facilities. The day started off with a tour of the facility, led by John Carvahlo of Carvahlo Winery, who is responsible for its conversion into a wine tasting destination. After the tour, guests arrived at the rustic brick Boiler Room building, where they were able to enjoy a generous array of local wines. Master Knight Pete Heringer started out the program with an overview of the history of the mill. He was followed by Master Knight John Baranek, who gave guests a glimpse into the viticulture and history of the Clarksburg Appellation. The area is known for growing premier chenin blanc and petite sirah wine grapes and everyone had plenty of opportunity to sample these and other varietals from the area while enjoying good company and a delicious pasta lunch. The day ended with many enjoying further wine tasting at the different tasting rooms. Generous servings of delicious food, great wine and wonderful company rounded out the fun evening. I love Champagne. But, in fact, while all Champagnes are sparkling wines, not all sparkling wines are Champagnes. In this process, the grapes are fermented and blended, then placed in a bottle to undergo a second fermentation. A mixture of sugar and yeast liqueur de triage is added to the base wine to induce this second fermentation, and then the bottle is closed with a crown cap and laid on its side to rest in a cold, dark cellar. The by-product of the second fermentation is carbon dioxide, which—when trapped in the bottle— dissolves in the wine and creates…voilla, bubbles! Once the second fermentation is complete, usually in four to six weeks, the yeasts die and create a sediment of lees on the bottom. By law, non-vintage Champagne must age a minimum of 15 months on their lees; vintage wines a minimum of three years. The longer a wine sits on the lees, the more yeasty it will taste, eventually developing flavors of toasted nuts, brioche or freshly baked bread. Also, an extended aging period will produce smaller bubbles and intensify the complexity of the flavors. Most producers age their Champagne longer than the minimum. Traditionally, this was performed by hand, but now it is generally done by machine. Finally, the neck of the bottle is submerged in very cold brine that freezes the sediment into an ice plug. The amount of sugar used will determine the final level of sweetness in the Champagne. They can be a delicious and great value alternative to Champagne. Similarly, Cava and Franciacorta are made with the Methode champenoise, except that they come from Spain and Italy, respectively. Cava is generally made from the macabeu, parellada, and xarello grapes. This is a balanced fruity wine, but not as complex as Champagne. The mandatory lees aging for a Cava is nine months, compared to 15 in Champagne. The sparkler is produced from chardonnay, pinot noir and Pinot Blanc grapes. Franciacorta has rigorous aging standards: 18 months for non-vintage, 30 months for vintage, and 60 months for reserva. In the U. S, most come from California, Washington and Oregon. New World wine areas are generally warmer than the cooler climate of Champagne, so the best wines can only be made from grapes grown in cool sites. Because of climate—and soil—New World sparklers tend to be fruitier and more full-bodied than Champagne, and may. Many Champagne houses in France have subsidiaries in Sonoma or Napa in California, and produce excellent wines. Time spent en tirage on the lees can vary, though many top California producers age their sparkling wines from three to seven years. Typically, New World sparkling wines cost much less than French Champagnes and are also delicious. Prosecco is made in Italy from the glera grape, which originates from Prosecco in Northern Italy. This sparkler is produced in the Charmat, or tank method, where secondary fermentation takes place in large, closed pressurized tanks. The wine is then bottled under pressure to preserve the bubbles. The tank method of production is much less expensive than the traditional method because the wine is produced in large quantities and is ready for sale soon after harvest. Prosecco is especially suited to this method because the wines are not exposed to the lees, and retain the fresh, fruitiness of the grape. The wine is made from the muscat grape; a varietal associated with a distinct grapey flavor. These wines are fruity with peach, mango and honey flavors, and pair nicely with fruit-based desserts. They hit the market early and are relatively inexpensive. Whatever your taste, whatever your budget, there is a sparkling wine for you. If you are unsure about selecting a sparkling wine, read the label. By law, no sparkling wine producers from outside that area can call their wine Champagne. The label should also tell you whether the wine is extra brut driest , brut, extra dry middle of the road , sec and demi sec sweet , depending on their sugar levels. While not all bubbles are created equal, there is something special about opening a bottle of sparkling wine — any sparkling wine — and hearing that cork pop. Winter or summer, night or day, a sparkling wine will always have a place on the table. A very enthusiastic and energetic Amanzio Tamanti, led the tour. He and his wife, Parissima, are the importers and sole proprietors of this Enoteca which carries at least Italian wines. Because there is no additional middle man, the wines are very reasonably priced, unique and are of very good quality. Twenty-five Knights and Gentle Ladies and their guests were introduced, in a casual atmosphere, to some very interesting wines to accompany a variety of Italian antipasti, salumi, and of course, a Bolognese pasta. Amanzio was very specific and emphatic discussing the superiority of the Barberas from Alba compared with Asti! We tasted 5 different varietals starting with an erbaluce, a crisp white wine with freshness and good acidity. Erbaluce has been documented in Piemonte since ! It was for most of us our first experience with this varietal. Lastly, we were able to compare and contrast the two big boys of Piemonte side by side, and our host chose to pour a Cascina Morassino Barbaresco, an elegant and silky textured example of a fine Barbaresco, against a Barolo Cannubi Boschis, deep ruby-red with orange tinges with intense, warm, full-bodied taste. Both of these were paired with the Bolognese pasta especially prepared to accompany these fine examples of Nebbiolo expression. This wine had cherry and rose bud aromas and silky body, a truly unique and impressive representation of the Piemontese varietals, rarely used for blush wines. Many of the attendees took advantage of the experience to pick up some new favorite Italian wines, coming away with a much better understanding of the unique terroir that is Piemonte, and why these varietals are not repeated in many other parts of the world. It was the first ever vintner dinner on their small winery. The event was facilitated by our Master Scribe, Knight Richard Katz, a long standing fan of their wines and now good friends of Vince and Lise. Best of all for the SF chapter was the presence of some younger wine lovers and also a good number of the attendees were from the Chancellery and Tahoe Chapters which added to the camaraderie. The setting was rustic and complete with a small flock of sheep and erstwhile weed eaters, who came to see what all the fuss was about. After an introduction by Richard, Vince and Lise gave us a brief history of how an Italian American software officer from Silicon Valley and his winemaker wife came to settle upon this small piece of heaven in Dry Creek, near Sonoma. Needless to say, Lise is enamored with the French style of wine making and particularly, the Rhone Valley where she spent some time. The Old World Heritage truly stands out in these New World Wines and all attendees were unanimous of their praise for the hospitality of the Ciolinos and the quality of the food from KR Catering. The evening started, however, with a reception that featured Scheid Isabelle Sparkling With the celebration underway, we gathered to induct 12 Knights and Gentle Ladies. To set the spirit of the evening, members were transported to Paris when they were treated to a Can-Can dance performed by members of Ballet Fantasque. Our menu included:. Provost General Emeritus, Denman Moody opened the ceremony with the traditional pomp and circumstance while the Cadre inducted the following new members into the brotherhood: Leonard C. Quam, Aileen E. Quam, Jonathan D. Davis, Dr. Vernick, Johanna Vernick, Ms. Francine B. Webb, John R. Before the close of the ceremony, the presiding Master Commander Larry Peel stepped down as he elevated Jerry Gatlin as his successor. Julien, and the Rieussec Sauternes. With gratitude, the Board of Directors, the Grand Council and the Members of the Brotherhood of the Knights of the Vine would like to thank Terry for serving in this important role and share with you a conversation with him about his challenges and achievements. TM It was very rewarding visiting other Chapters. The Chapter Cadres and all the members were very welcoming and received us warmly. Linda and I felt that by visiting the Chapters, we were letting them know that National did have a face and that we really did care about them and wanted to do all that we could to improve the operation of their Chapters. Additionally, we found that the camaraderie between Chapters improved. What events did you attend and can you please share with us some of your best memories of those events? TM The Brotherhood of the Knights of the Vine has always had a good relationship with the International community, but I think that when we visited Barcelona in , we started to establish a much stronger presence in the International community. KOV and its members in attendance made a lot of contacts with members in other brotherhoods. In on the trip to London, I strongly felt that our membership and the membership of the UK Wine Guild established some very close relationships and friendships. Many of those personal friendships still exist today. Our attendance at these International events was a great opportunity for KOV members to see other parts of the world and meet with many other people who share the same love of wine and adventure. As you leave your role of Grand Commander and continue as the commander for the Monterey Peninsula Chapter, you will assume the new title of Grand Commander Emeritus. Under our By-Laws, you may continue to serve on the Grand Council as long as you like. Can KOV still look forward to your support and experience in your new role in the future? TM I shall never forget my time as the Grand Commander. It truly was the time of my life. We were very fortunate to have a beautiful room for the ceremony that looked out over green trees and golf links. The next course was seared day scallops, with english pea risotto and spiced red wine reduction. The wine was Flowers Chardonnay, Sonoma Coast The main course was beef tenderloin roasted garlic demi glaze, morels, balsamic glazed cipollini and purple cauliflower and pomme fondant. The dessert was poached pear with hazelnut gelato and zabaglione! Coffee or tea was served to finish off the evening! At the end of a wonderful event, Master Commander Berkeley spoke to the members and thanked them for supporting the Los Angeles Chapter and our Assemblage! The event Chairman, Janet Hamilton selected this venue because of Executive Chef David Padilla who serves international cuisine dinners plated tapas style, on their roof-top overlooking the City at night. Our guests arrived at the restaurant not only to enjoy the food, but to learn about the wines from Australia that were being served with their dinner that night. As the guests arrived they were served Prosecco, a sparkling wine from Italy, paired with duck rillettes, served with pickled vegetable on a garlic crostini. The first course was asparagus and strawberry salad with cantaloupe gaspacho served with Hakham Chardonnay wine. The second course was roasted mushrooms, watermelon salad mache, and cured salmon and a Harkham Cabernet-Merlot Wine. The main course was tuan with greens, braised chicken drumettes, and New York Steak. The wine was Harkham Shiraz. Dinner was followed by an assortment of French pastries. Needless to say, the guests enjoyed both the food and the wines and all had a wonderful evening in Beverly Hills! He is also a third generation winegrower and winery owner. He and his wife, Stephanie, live in Clarksburg. The Bogle family currently farms over 1, acres of grapes where Warren serves as president. The winery currently produces over two million cases of wine and is the 13th largest winery in the United States. The Bogle Winery recently completed a new state of the art winery facility which has the capacity to store and age , barrels. Chris is the Director of Winegrowing for Bogle Winery and has been instrumental in the development and production of wine at Bogle for the past 22 years. From there he went on to become assistant winemaker for Kendall Jackson and then found his home with Bogle Winery as director of both winemaking and winegrowing. He has served on many state wine boards, and as director for the American Society of Enology and Viticulture. Chris and his wife, Chi, reside in the Sacramento area. She passed away of natural causes in March of this year. She was a long time member and supporter of our organization and an inspiration to us all. She and Mike were together for some fifty years and they enjoyed traveling together to FICB congresses, KOV cruises, chapter assemblages and many wine tasting events. Judy was a good friend to all and will be greatly missed. This event honors those who have made significant contributions to agriculture and industry in the San Joaquin County. Dawn joins a dozen other wineries that have established their tasting rooms in Carmel, the first of which was her husband, Supreme Knight Jack Galante, Galante Vineyards, which opened 10 years ago. Visit www. Mention that you read this in The Arbor and get two for one tastings. He is an active member of the Lodi Rotary Club, was a former director and volunteer firefighter for the Woodbridge Fire Department, a director for the World of Wonders Science Museum, and is on several agricultural committees including the Lodi District Winegrowers Association. Congratulations Tom and Kerry Eddy! BERS IN With the winery, Dawn has combined her love for exceptional wines with her dedication to helping children and women in need as her winery is aligned with assisting various non-profit organizations. Bad to the Bone BBQ Restaurant of San Juan Capistrano deliciously served their famous baby back ribs, chicken, garlic mashed potatoes, green salad, cole slaw and spicy baked beans. Desserts featured were lemon bars and chocolate cake. The skipper was in complete control of the vessel, no small feat when you consider that the lake is known to be subject to sudden and violent wind gusts. Willie Nelson Got It Right!! In the words of that great wine connoisseur, Willie Nelson, it was indeed time to get back on the road again. The first day we started by driving miles north to Madera. There we visited Ficklin Vineyards, one of the oldest producers of port in California. From there it was just a quick drive up the road to Quady Vineyards. He has never been afraid to make unique wines to please a wide variety of consumers. Not only were we treated to some wonderful, big Lodi reds, but a delightful variety of delicate and flavorful whites. Our only full day in Lodi kept us very busy. Our visits included Oak Ridge Winery with their unique barrel tasting room literally a large old barrel , Woodbridge Cellars with some flavorful wines sold only at the winery and then off to Van Ruiten Family Winery with some great zins and unique blends which were quite wonderful. From there it was off to lunch at Michael David Vineyards, producers of a wide variety of labels, i. Earthquake and 7 Deadly Zins to name a couple. At Michael David one would expect a wide variety of great reds and whites, which we thoroughly enjoyed. Having lunch there was a delight and more than we could have expected! It was tasty and prepared with freshest of ingredients preparing us for more wine tasting that was to follow. What a treat! The whites and reds here were again at the caliber that we have grown to expect from the Lodi wineries. The next day we only had time to visit one more winery in Lodi. This, however, was one of our favorites, Macchia Vineyards. Macchia has been very good to our chapter over the years so it stands to reason that our Knights and Gentle Ladies have well deserved appreciation of their big zins, barbaras, petite syrahs, and many of their other big reds. We are definitely a fruit forward group. From there it was a long, but rewarding drive south to Paso Robles for tastings at Baileyana and Sextant. Both offered us a wonderful selection of area wines making us anxious for our full day of tasting on Friday. With all the well respected wineries in the area, we selected wineries that were new to most of us. The day started with an old favorite, Edna Valley Winery, where we enjoyed their signature chardonnay. The tasting room staff at each winery offered insight into their wines including the microclimates of their vineyards and other details that make their wines distinctive. We were especially impressed by the interesting varietals from Kenneth Volk as well as the family owned and operated Saucelito Canyon. Our last day included the high producing Cambria Estate Winery with their rich and full bodied chardonnays and pinot noirs. Following that, our last stop of the trip to another family owned and operated winery, Ampelos Cellars. The tasting room is one of several wineries in Lompoc at the Wine Ghetto. Once again we enjoyed their pinot noirs, syrah and their wonderful blends. We had a wonder time with our fellow Knights and Gentle Ladies. The enjoyment of the wines of California brought us together for fun and fellowship and the many discussions we had with the tasting room staffs helped us enjoy our visits and facilitated later discussions amongst ourselves. So much wine and so little time! But we are sure doing our best to get around to as much of it as we can here in Houston and on our travels around the country and around the world! Filet, shrimp … way above what we would have expected … and greatly enjoyed and appreciated. February brought lots of great things to our Chapter as we celebrated our 36th Year in the Brotherhood. On Friday, February 7, with lights and music, the wine warehouse was transformed into a great party venue! We were extremely privileged to have winemaker Tom Eddy with us, but on this night … 74 people gathered for casual fun … wine from the KOV cellar, beer and a buffet. It was time to get some rest so we could do it all again the next evening … only in nicer clothes and with even better wine! Saturday brought great excitement as the chairs for our Assemblage, Cheryl Johnson and co-chair, Rose Sladek, continued the work that had been going on for several months. They really rocked it with our Knights in White Satin theme. The tables were beautifully decorated and the ballroom at the Royal Sonesta Hotel was stunning. But before a fabulous dinner, we held our Enthronement Ceremony and brought in 8 new members. The actual number of new members is 12, but 4 were unable to be there and have next year to look forward to! Each was tested by our Cadre and each passed their grueling test! With great assistance from our volunteers, students at the Conrad Hilton College of Hospitality and Restaurant Management, who took care of registration and helped greatly with our Silent Auction and Raffle, our evening of merriment continued. The Knights and their Gentle Ladies began to dine! No one was going to leave hungry or thirsty! And once again, we danced!! Every year our members generously donate and bid and this year was no exception. We had 86 people in attendance including lots of guests. Special mention should be made that Rich and Suzy Moss, who traveled over from the Gulf Coast Chapter, joined us for the entire weekend! We hope they will be back and bring lots of friends! All are welcome. Sunday morning and 43 hardy souls came around for a delicious Brunch. Hearing from these students who have personally benefited from our giving was an awesome experience. And then there is the expert knowledge and great humor of Dr. We all learn something new when he takes the floor! Following Dr. McEachern to give us updates on the wine industry and trends was our very own Tom Eddy. His knowledge and expertise along with his story-telling was phenomenal. We could have gone on for hours, but, alas, the weekend did have to end. In March, our Ladies of the Knight gathered at the home of Heidi Davis who once again graciously hosted a tasting of the award winning wines of the Houston Livestock Show and Rodeo. Trust us … this is a pretty big deal! The ladies bring great food and enjoy great company! On April 22 at the Hollister Grill, 21 drank wonderful wines from South America which were paired beautifully with a special menu designed by the chef. Owner Chuck Pritchett was gracious as always. We know he will do well and that he has the full support of his Chapter and Cadre behind him. Details of that great event are featured elsewhere in The Arbor. We had 55 people in attendance. It was a fantastic evening! Your initiation fee may be tax deductible if you are a member of the trade. Does not include cost of Enthronement Dinner. Make Check Payable to. Oak has been with us in the wine business since, it seems, the beginning of time. What is oak actually used for? Is there a difference between French and American oak? Can other trees be used as a substitute? Why and why not? Are there alternatives to flavoring wine without an oak barrel? How important is oak to winemaking? Oak enhances the quality and taste of wine in a number of ways. Oak delivers a sense of perceived mouthfeel, helps soften the rough edges of a big wine and concentrates the many diverse factions that make up wine. Aging in oak barrels can affect the color, flavor, tannin profile and texture of the wine. Like a chef who adds salt and pepper to flavor a soup, the winemaker attempts to make the wine more interesting and complex by allowing the wine to rest in a barrel for some length of time. Think of oak as a seasoning, or an accent flavor. Vanilla seems to be the predominant aroma, but many folks find coconut, caramel, sandalwood, cloves, cinnamon, nutmeg, caramelized sugar, spicy, smoky, woody, charred wood, roasted nuts, dill and cedar in barrel-aged wines. But like anything else, all is not what it seems. To create a barrel, the straight wood staves need to be bent to form the rounded mid-section. This process of softening of the wood creates the vanilla or clove flavors, as well as flavors referred to as smoky, burnt, caramelized, roasted nuts and, of course, toasty. Now, are you ready to get into more details about oak trees? There are different types of oak barrels; or more precisely, different forests in the world that have stands of oak trees that are used to make barrels. First, the most predominant countries for barrel making are France and America. You can often see these names, along with the maker of the barrel, when visiting wineries. In America, the most predominant states for barrel making are Missouri, Wisconsin, Minnesota and Oregon. Is it French or American oak and what is the difference? This is the biggest question that most people ask about barrels. Both American oak and French oak contribute aromas, flavors and tannins to a wine. French oak generates silky tannins with light, fruity flavors that may linger in the mouth, leaving a slight sweetness. French oak is tighter-grained and less dense than American oak, and imparts more subtle flavors. The aroma delivers notes of toasted almond, roasted nuts or spice. American oak adds modest tannins and an intense, distinctive aroma that sometimes overpowers certain wines, but allows the fruit to interact with the wood. The wine tends to have more sweetness and vanilla compounds. American wood is used with more powerful, bolder red grape varieties. Some terms to describe the aroma include cream soda, vanilla, coconut, sweet spices, resin or dill. Are American barrels as good as French barrels? American barrels got off to a bad start. Once American oak barrel producers realized what the wine industry needed, a brand new business emerged that catered specifically to winemakers. Which wines benefit the most from oak aging? When you speak of white wines, chardonnay stands out as the clear winner. Although there has been a movement for the past 25 years or so to drink unoaked chardonnays, wines that are well-balanced with oak flavors are still popular. This includes sauvignon blanc, riesling, viognier, pinot grigo, sparkling wine, chenin blanc and moscato, for example. On the other hand, almost all red varietals benefit, to a certain extent, from contact with oak. Exceptions would include pinot noir, which seems better with just a light amount of oak, and possibly zinfandel, which is best when it retains its fruit-forward qualities. How much wine is in a typical barrel? A wine barrel holds 60 gallons, or about about 25 cases of wine or - ml bottles. How many barrels can be made from a typical oak tree? Only about two barrels can be made from one tree. Of course, the tree is destroyed, which is another reason barrels are so expensive. How expensive are oak barrels? Prices fluctuate and tend to continue to rise. American oak seems to price out at about half the price of a standard French barrel. How long can a winemaker use a barrel? Unfortunately, wine barrels lose their aromatic qualities after only a few years. But if the winery wants oaky flavors to influence its wines, it has to keep ordering new barrels every year. Here is how that works: if a winery puts a chardonnay or cabernet into a brand new oak barrel and leaves it there for three months to derive the desired oak nuances, then next year, using the same barrel, it would need to leave the wine for six months to attain the same benefits they got in the first year. In the third year, it would take 12 months to capture. So, you can see, after three to five years, barrels can no longer be used for flavoring purpose — but they make great planters in your backyard. That is, unless…. By eliminating this build-up and exposing the deeper-grained wood, the winemaker now has untouched oak at his or her disposal and can use it to flavor the next wine put in the barrel. That is often how wine costs are controlled. Winemakers are always searching for ways to make their wine taste better, be a good value and be more enjoyable for the consumer. Now, relax and indulge yourself with a nice glass of a toasty chardonnay! Simply write your name on them and you will know which glass is whose. Finish is enameled gold, white, red and green. It has a gold background with pale green and red. It comes with a military clutch fastener. Shown actual size This tiny, discrete symbol of your membership in the Brotherhood is made in France from our red and green ribbon. It is perfect for both men and women. People will ask you about it. Box Fiddletown, CA Phone: kov4wine gmail. Grossman P. Box Woodbridge, CA Cell: tudor inreach. Strickland Destiny Plantation Biloxi, MS Phone: day evening Fax: mgstrickland cableone. Dave Barber dave. Thomas Storey tbs esmhe. Peter Bosco bred1 att. Both Jacob and Nathan explained how the spices in the foods could be fully enjoyed with the unique wine selections. Alan Bryden, Ken Haapala, Claude Josse and Pat Pingitore address the crowd Approximately two hundred delegates from wine brotherhoods from some 15 countries from Europe, the Americas and Asia took part in the prestigious program of this event which enabled them to visit the vineyards of Champagne and appreciate, as experts, the beauties and the quality of its wines. Article by Beth Webb 18 The group gathered again in May for an outdoor concert by the Memphis Symphony Orchestra on the lawn of Dixon Gallery and Gardens, a fine art museum and public garden. But a group of Georgetown history buffs recognized the Federal period architecture and realized that the building was a landmark of significant historical 20 value. Several prospective members were unable to attend, due to accident The Arbor or last minute scheduling conflicts. By Nan McCreary 25 G. Because of climate—and soil—New World sparklers tend to be fruitier and more full-bodied than Champagne, and may 26 The Arbor lack the crisp minerality of their French counterparts. Austin Provost General Emeritus, Denman Moody opened the ceremony with the traditional pomp and circumstance while the Cadre inducted the following new members into the brotherhood: Leonard C. Hagner, Jr. By Neill Foster Our guests arrived at the restaurant not only to enjoy the food, but to learn about the wines from Australia that were being served with their dinner that night. If you have news about KOV members, BERS IN With the winery, Dawn has combined her love for exceptional wines with her dedication to helping children and women in need as her winery is aligned with assisting various non-profit organizations. Please email items to arbor kov. Scholarship recipients and Houston Chapter members gather for Brunch following the Assemblage. Houston So much wine and so little time! By Trish Hagner Saturday brought great excitement as the chairs for our Assemblage, Cheryl Johnson and co-chair, Rose Sladek, continued the work that had been going on for several months. The Arbor Which wines benefit the most from oak aging? You may order these items on the KOV website store at w w w. Through the vine, toward life! Dario Lorenzana. Published on Oct 29, Arbor Summer Fall Published on Oct 29, Go explore.
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