winter spring 2012

�Winter/Spring 2012

The GrowingVarietals of 2011

FICB Grand Assembly

ASWA Wine Competition

The GrowingVarietals of 2011

FICB Grand Assembly

ASWA Wine Competition

� The Arbor

Provost General, Northwestern United StatesMr. Peter Bosco

bred1@att .net

Provost General, Southwestern United States Commander Robert Hagner, Jr.

[email protected]

Supreme Knights

Bradley AldersonDavid G. ArmanascoPaul V. BonarrigoRobert L. BalzerJames “Bo” BarrettDavid BerkleyGeorge H. CarterMark ChandlerJames E. ColemanRichard A. CuneoFrederick DameDennis DevineLucian W. DresselGordon R. Dutt, Ph.D.Gary EberleDick ErathLester A. FlemingJoseph S. FranziaJeryl R. Fry, Jr.Jack GalanteMiljenko M. GrgichRobert P. HartzellGary B. HeckJohn H. KautzAram KinosianJohn K. LedbetterLloyd G. MageeOrville T. MagoonLouis P. MartiniGeorge R. McEachern, Ph.D.John P. McClellandJ. Douglas MeadorR. Michael MondaviTimothy J. MondaviJustin Morris, Ph.D.Gordon W. MurchieCharles W. Nagel, Ph.D.John A. ParducciJohn A. PedroncelliStephen PessagnoRobert PellegriniRichard Peterson, Ph.D.Vincent E. PetrucciJefferson PeyserMathew J. PostGeorge RadanovichAlfred G. ScheidThomas B. SelfridgeAllen ShoupPeter F. SichelRaymond Skinner, Jr.Howard E. SomersRichard H. SommerMike ThompsonAlex TrebekPeter H. VenturaRichard P. Vine, Ph.D.Fay WheelerAl WiederkehrWarren P. WiniarskiJohn H. Wright

Supreme LadiesHeidi Peterson BarrettMerrill BonarrigoZelma R. LongMargrit Biever MondaviMichaela K. RodenoJean R. Wente

Terrance K. McCleerey, ChairmanDonald D. Bade, Michael D. Doukas, O. Neill Foster, Kenneth A. Haapala,

Robert C. Hagner, Jr., Norman Harris, Pasquale “Pat” Pingitore, John Tudor

Terrance K. McCleerey, Grand CommanderRobert Hagner, Jr., Grand Vice Commander

Donald D. Bade, Grand TreasurerJohn Tudor, Grand Administrative Officer

Terrance K. McCleerey, Grand CommanderRobert Hagner, Jr., Grand Vice Commander

Donald D. Bade, Grand TreasurerJohn Tudor, Grand Administrative Officer

Kenneth Haapala, Master Commander, Nation’s Capital Chapter Pasquale “Pat” Pingitore, International Emissary

Michael D. Doukas, Grand Commander EmeritusL. William Hegland, Grand Commander Emeritus

Steve Kornman, National Vice President CommunicationsCarol L. Bade, Executive Director

~ Provosts

National Headquarters3343 Industrial Drive, Suite 2, Santa Rosa, CA 95403

Phone: 707.579.3781 Fax: 707.579.3996www.kov.org

The Arbor is published twice yearly and is the official publication of the Brotherhood of the Knights of the Vine, a nonprofit, tax exempt fraternal organization. Mailing address for the National Headquarters: 3343 Industrial Dr., Suite 2, Santa Rosa, CA 95403, Phone: (707) 579-3781, Fax: (707) 579-3996, Internet: http://www.kov.org. Members of the Knights of the Vine receive a free subscription. Subscriptions by nonmembers are $20.00 per year. Layout and design by: Dario & Deborah Lorenzana, Santa Rosa, CA.

Copyright ©2012 ALL RIGHTS RESERVED, The Brotherhood of the Knights of the Vine, Inc.

Directors

Grand Officers

Grand Council

Provost General, Northeastern United StatesCommander Kenneth Haapala

ken@haapala .com

Provost General, Southeastern United StatesMr. Thomas [email protected]


From theCommander’s Desk From theCommander’s Desk

Chapters

North Carolina ............................................ 4

Lodi ............................................................ 6 Gulf Coast .................................................. 8

Los Angeles ................................................. 10

Austin ......................................................... 12

Tennessee ................................................... 14 Mississippi .................................................. 16

Lake Tahoe ................................................. 20

Finland ....................................................... 22

Southern Arizona ....................................... 23

Orange County .......................................... 24

Monterey .................................................... 28

Chancellery ................................................ 30

Nation’s Capital .......................................... 32

Houston ..................................................... 34

Feature ArticlesThe Growing Varietals of 2011 ......................... 18by “Pooch” Pucilowski

FICB Grand Assembly ..................................... 26by Pat Pingitore

ASWA Wine Competition ................................ 37by Dave Barber

In Every IssueAccessories .................................................. 38 Directory .................................................... 39

Table of Contents

Terrance K. McCleerey, Grand Commander

per vitem! ad vitam!

On May 3rd, 4th and 5th the Monterey Peninsula chapter of the Knights the Vine is hosting the 2012 national delegates’ meeting on the Monterey Peninsula. Each chapter sends delegates that will vote on a number of issues. Any member of the Knights of the Vine is welcome to attend the delegates’ meeting on Saturday morning or any of the other events that will take place during that week.

We have headquartered the meeting in Monterey at the Abrego Hotel. There are special rates for KOV members and guests. Some of the events include a Wine Recep-tion at the Monterey Peninsula Yacht Club located at the Monterey yacht harbor, a barbecue and wine tasting at Galante Vineyards in Carmel Valley, a Friday evening reception at a beautiful home located in Pebble Beach featuring wines made by Monterey Peninsula chapter winemakers, other tours and wine tasting experiences on Saturday and a special dinner Saturday night. We would love to have you join us. For more details contact the national office or me directly. We are very pleased to announce that the Oregon Wine Brotherhood has invited members of the Knights of the Vine to attend one of their events in Walla Walla, Washington on March 29th to April 1st, 2012. This will be an extraor-dinary 3 day event and we are very pleased to have been included by our friends, The Oregon Wine Brotherhood. For the schedule of events and costs, contact the national office. Don’t forget the FICB , The Inter-national Wine Congress is in Ser-bia this year. There’s still time to sign up for that event. For more information see the website at www.evvs.org.

Cover Photo By: Angelina Gervasi

The CliffsThe CliffsSTANDING AT

�Summer/Fall 2011

North C

arolinaN

orth Carolina

The North Carolina Chapter of the Brotherhood of the Knights of the Vine held its 2011 Grand Assem-blage in Asheville, North Carolina the weekend of November 4-6. The Cliffs of WalnuT Cove provided an attractive mountain-top setting for this huge-ly successful event that was enjoyed by all who attended.

The North Carolina KOV welcomed many out-of-state guests, in addition to our members, and the Chap-ter exhausted every effort to make all feel welcome. Master Knight Don Irwin and his wife, Gentle Lady Frederica, residents of The Cliffs, assisted the NC KOV leadership, led by Master Commander Ron Newcomb, in the planning for this event and no detail was over-looked. Members and guests were welcomed to the mountains of North Carolina with a Friday evening reception. Four of North Carolina’s premier wineries, including the BilTmore esTaTe, ChaTham hill, shelTon, and hinnanT vineyards provided the wines for the occasion and they were thoroughly enjoyed amidst lots of food and exciting conversation.

A golf outing at The Cliffs, played on a stunning course designed by golf legend Jack Nicklaus, was a highlight for Saturday but members and guests also had the op-tion of touring Asheville and the surrounding area. The magnetic attraction of the Biltmore Estate drew many members and guests who were fascinated by the opulence contained within the walls and grounds of America’s largest private home, not to mention its riding trails, gardens, and winery.

The magnificent Club House at The Cliffs offered the setting for the KOV Enthronement Dinner on Saturday evening, November 5th. With the autumn sun setting behind the North Carolina mountains providing a backdrop for the evening’s festivities, new Knights Dr. Allen Dobson, Jr. and Michael Revolinsky, and new Gentle Lady Fran Revolinsky, were escorted into the Grand Hall for the enthrone-ment. It was revealed Dr. Dobson was well known for demanding to know who had stolen the cork from his lunch and Mr. Revolinsky was well known for following the old adage that if a life of wine, women and song become too much, give up singing. It was discovered Ms. Revolinsky was a lady who only drinks wine when she’s happy, or when she’s sad, when she’s alone and, of course, when she has company. She is known to drink wine when she’s hungry and to drink BY JEFF PRICE, VICE COMMANDER

when she’s not. Otherwise, she never touches it, un-less she’s thirsty!

Champagne from the Biltmore Estate was served during the before dinner reception and members and guests were then treated to an elaborate multi course dinner prepared by Chef Aileen Tan. Chef Tan received great applause for her menu selections, which were expertly paired with the wines donated by Tulocay Winery (www.tulocay.com) of California. Members and guests then danced the night away and enjoyed a Sunday morning brunch at the Bilt-more Estate before departing for their homes.

� The Arbor

Lodi

Lodi

In celebration of harvest, the Brotherhood of the Knights of the Vine Lodi and Chancellery Chapters held their annual Fall Assemblage and Enthronement Dinner on Saturday, October 29th, 2011 at Lodi’s Van Ruiten Family Winery.

The glittery event was held in the cavernous new barrel room at van ruiten Family winery, where the aro-mas of rich oak offered a subliminal gift to the senses of good things to follow. The tables were decorated in golden harvest centerpieces with flickering candles setting the festive mood, and all was set against the majestic backdrop of Van Ruiten’s freshly harvested vineyards and a perfectly timed sunset just beyond.

In all, fourteen attendees were knighted, which included the distinctive elevation to Master Knights for John C. Van Ruiten, Jr. and Mark Lang. Receiving Knighthood: Dr. James Grady, Dr. N. Erick Albert, Aaron Beitler, Kenneth Levy, Brian Martucci, Bob L. Smith, Rex Aberle and Roger W. Cwiak. New Gentle Ladies included Jacqueline M. Van Ruiten, Nancy A. Beckman, Sandy J. Smith, and Pamela J. Aberle.

After the knighting ceremony, a grand dinner was prepared and served by Lodi’s Wine & Roses catering staff and paired with Van Ruiten wines.

Passed hors d’oeuvres of Crimini Mushroom Caps with Fontina Cheese and Spinach, Gravlax on Potato Roesti with Dill Crème Fraiche, and Foie-gras Mousse Mini Burgers were all paired with Van Ruiten’s opulent Chardonnay.

For the first course, guests enjoyed Red Kurri Squash with Crème Fraiche foam paired with Van Ruiten’s crisp Pi-not Grigio. Next, a Fennel and Cucumber Salad with Pears Julienne and frisse was served with Van Ruiten’s zesty Sauvignon Blanc.

By Fran Benavidez


Guests selected from three entrée choices: Venison Me-dallions with grand veneur sauce, sweet yams flan and roasted fall vegetables; Alaskan King Salmon with Thai Red Kurri Sauce, basmati rice and stir fry vegetables; or Homemade Potato Gnocchi with wild mushrooms, asparagus with Parmagiano Reggiano cream sauce; all expertly paired with Van Ruiten’s lush Pinot Noir.

Dessert was comprised of Candy Cap Mushroom Bread Pudding with Maple Crème Anglaise paired with Lodi’s very own nectar of the gods, Van Ruiten Late Harvest Viognier.

After dinner, guests were treated to live music by Big Booty Bob & the Backside Kickers, led by the newly knighted Bob Smith, which proved to be a first for the annual gathering-a live band! The combination of wonderful food, superb wine, fun music, and of course, great company was followed by dancing, mer-riment and a conga line!

Newly knighted Nancy Beckman summed up the evening perfectly: “What a wonderful organization, all joining together to celebrate their passion for wine and the good life. It’s been a great evening and I’m so pleased to be a part of it!”

� The ArborThe Arbor�

On Saturday, November 12, 2011, the Gulf Coast Chap-ter held its annual Assemblage at the very accommodating Vintage Station’s West Wing, located in Gulfport, Missis-sippi, beginning at 6:00 pm. The room was set up beauti-fully by the staff of Vintage Station. The ambiance was per-fect for our group’s function, and everyone involved had a wonderful time. Even the two owners enjoyed our party so much they have both vowed to join our Chapter!

Assemblage at

VINTAGE STATION

During the ceremony, Commander Morris Strickland added a member to our Cadre by promoting Knight Lynn Truelove to the rank of Master Vice Commander. Afterwards, two new members were inducted into the Chapter; John Boothby was knighted, followed by Gentle Lady Lisa Segarra.

By Lucy Strickland

Susan Shultz, Lisa Crouse, Lucy Strickland, new member John Boothby, Morris Strickland, new member Lisa Segarra, Lynn Truelove, Julie Hunger, Charles Hunger.

Susan Shultz, Lisa Crouse, Lucy Strickland, new member John Boothby, Morris Strickland, new member Lisa Segarra, Lynn Truelove, Julie Hunger, Charles Hunger.

�Winter/Spring 2012Summer/Fall 2010

Gulf C

oastG

ulf Coast

For our Chapter Christmas, we invited the members and guests to our home for our annual Christmas party. Ev-eryone was asked to bring a bottle of their favorite wine to share, while I prepared heavy hors d’oeuvres and other goodies to eat. For our community contribution, we brought canned goods and other staples, as well as mon-etary donations, all to go to a soup kitchen in the area. A few days later Morris delivered these items, which were much appreciated by the staff at the kitchen. During the party, Morris presented the owners of Vintage Station with one of the KOV plaques for their participation in making our Assemblage so successful.

One of our new members, John Boothby, is so pleased with being a part of the Chapter, he has already recruited two more new members and promises more in the fu-ture. In fact, he is so “into” wines (you should see his cellar), that Morris promoted him during the Christmas party to be our new cellar master!

BYOB &CHRISTMAS FUN

The ceremony was followed by a wonderful 4-course formal dinner prepared by Calvin Coleman of Naomi’s Catering and his staff. During the reception a chef ’s se-lection of fine cheese, crostinis, canapés and Bruschettas were served with Casa Vinicola Zonin Prosecco from Veneto, Italy. The first course consisted of roasted but-ternut and apple bisque w/ hazelnut oil & gingerbread cookie, accompanied by Saintsbury Chardonnay from Carneros, Calif. The second course was composed of a bouquet of salad greens w/ carpaccio raspberry and ginger sabayon and a smoked gouda purse, along with Spy Valley Sauvignon Blanc, from Marlborough, New Zealand. The main course was tenderloin of beef Au Poivre with Chasseur sauce, wild mushroom risotto, maple-glazed carrots, all served with Chateau Smith Cabernet Sauvignon from Columbia Valley, Washing-ton. For dessert we were entertained by the flambéing of Bananas Foster, which was accompanied by Blufeld Medium Sweet Reisling from Mosel, Germany.

During dinner and afterwards, members and guests had the opportunity to bid on items, donated by members, in a si-lent auction held to raise operating funds for the Chapter.

LtoR: Charles Hunger, Lisa Crouse, Julie Hunger, Chris Crouse, Lucy Strickland, Morris Strickland, Susan Shultz, Jim Shultz.

John Boothby

Artist Frank Janka and Prissy Joyner Morris presenting the appreciation plaque to Don Halle, co-owner of Vintage Station.

Hostess Lucy Strickland, Maggie Clarkson, Susan Shultz

Adrienne Boothby with John (Joff) Clarke, new member

�0 The Arbor

Los A

ngel

esLo

s Ang

eles

SEPTEMBERBAR-B-QUESeptember 11, 2011 found the Los Angeles Chapter having another sum-mer bar-b-que and a wine BYOB event at the beautiful Southwestern home of Los Angeles Chapter members Marvin and Mona Elkin. Their home looks like it belongs in a museum, as it has so many wonderful artifacts on display! The members raided their cellars and brought wines they wanted for their meal as well as sharing them with other members. As the members arrived, they were greeted by soft live back ground music being played, which had been arranged by our hosts. Then we enjoyed the hors d‘oeuvres of guacamole and chips, nuts, cheese squares and grapes!

Master Vice Commander Janet Hamilton arranged to have a catered bar-b-que din-ner to go with the BYOB wines. The main meal was bar-b-que pork ribs and chicken, grilled vegetables, beans, corn bread with honey butter and cole slaw. For dessert your choices were fruit cobbler, fudge brownies, and fruit tarts. The atmosphere was like dining in the Great Southwest! Needless to say, the members really en-joyed going from table to table sharing their wine and tasting others! At the end of the evening everyone said this was a grand event that was enjoyed by everyone!

Host of our eventMona & MarvinElkin

First tHings First... (above) members decide what wine to open first to accompany the delicious BBQ that they are about to enjoy DeCisions, DeCisions...(below) members discuss which wine goes best with the chicken; the one on their plate not the centerpiece!

Below Master of Ceremonies Lonee Urtuzuastegui (right), Master Commander Neill Foster and Eva Fremont

All Articles by Neill Foster

��Winter/Spring 2012

HOLIDAY CELEBRATION Again our December Event once again found us at the Peninsula Hotel in Beverly Hills celebrating the holidays with a black tie dinner. The reception wine was Dom Perignon Champagne, 1999 with passed Hors d’ Oeu-vres of Miniature Beef Sliders with Arugula, Onion, Dijon and Cheddar, Mini New Zealand Lamb Chops with Mint Pesto, and Dungeness Crab Cakes with Saffron-Pimiento Tartar Sauce. When it was time for dinner we entered the room and it was beautiful with a lighted tree in the corner and lovely flowers on each table. We started with Fuyu Persimmon and Mache salad with Treviso, Cranberries, Orange-Persimmon Puree and Pumpkin Seed Vinaigrette with a Sauvignon Blanc, Mount Difficulty, New Zealand, 2008. This was followed by a Pan Seared Barramundi with a Mussel and Artichoke Risotto, Asparagus and Chive Coulis and a Chardonnay, Keefer Ranch, Loring, 2009. For the main course, Chef James Overbaugh prepared a Grilled Veal Chop with Porcini Ravioli, Okinawa Puree, Butternut Squash and Tiny Root Vegetables and a special treat of a Cabernet Sauvignon, Toad Hall, Napa, 2008. The dessert course was a Poached Pear, with Gingerbread, Pear Foam, Caramelized Walnuts, and Cinnamon Ice Cream and a Tokaji Late Harvest, Oremus, Hungary, 2007 was served to complete a delightful evening!

Entertainment for us was arranged by Master Vice Commander Janet Ham-ilton who had two musicians entertain us with music and then Gentle Lady Cathie Smith lead our group in some traditional Christmas Carols. The musicians were so good that the members got up and started dancing around the Christmas tree! Later, gifts were given to the guests to complete the evening. Janet was the Chairman for this event and did an excellent job in making it such a grand success! Master Commander Neill Foster presented a diamond award to Chef James Overbaugh for an outstanding dining experi-ence for the members of the Los Angeles Chapter!

Janet Hamilton was our Chairperson for this fantastic dinner

Janet Hamilton was our Chairperson for this fantastic dinner

Commander Neill Foster presents Executive Chef James Overbaugh the Diamond Award for his outstanding culinary presentaions

Cheers from Charles Urtuzuastegui, Tom Cameron and Tony ShippCheers from Charles Urtuzuastegui, Tom Cameron and Tony Shipp

John Hamilton and Lucy Zheng

toasting the holiday season

�� The Arbor

Austi

nAu

stin

FALL BOAT

PARTY


Last October the Austin Chapter of the Knights cel-ebrated their sixth annual fall boat party aboard a river-boat on Lady Bird Lake, which runs through downtown

austin, texasGuests sipped on Avinyo Brut Reserva Cava, 2009 ZD Wines Chardonnay, 2008 Merry Edwards Sauvignon Blanc, 1996 Guigal Cote Rotie (poured from a magnum donated by Steve Tipton), 2001 Jarvis Vineyards Caber-net Sauvignon (poured from a 6L Imperial donated by Master Taster Jim Stone), and 1998 Chateau Montelena Cabernet Sauvignon (poured from a double magnum donated by Master Taster Jim Stone), all which made for a spectacular tasting.

Food was served by The Salt Lick BBQ, which is owned by Austin Chapter members Scott Roberts and Susan Goff. Executive Chef George V. Jacquez prepared their world-renowned brisket, turkey and pulled pork, which has been featured on Man vs. Food and The Food Net-work’s program The Best Thing I Ever, as well as several esteemed publications including The Wall Street Journal and The New York Times. Master Commander Emeri-tus Ed Auler and Master Gastronome Susan Auler of Fall Creek Vineyards served their latest creation Fall Creek Vineyards “The Salt Lick” Tempranillo to compliment the award winning BBQ.

Guests also witnessed the Congress Avenue Bridge bats, one of the city’s signature attractions. The Bridge spans the lake in downtown Austin and is home to the largest urban bat colony in North America. An estimated at 1.5 million Mexican free-tail bats emerge from under the bridge at dusk and blanket the sky as they head out to forage.

The Austin Knights and their guests enjoyed fine wine, delicious food and great company while drifting through the city at sunset.

By: megan Dugan

TOP OF PAGE: Susan Auler, Scott Roberts, Jan Burrow, Susie Goff (clockwise)

MIDDLE (LtoR): Paul Leeke, John Pesce, Michael Renna, Bill Olsen

RIGHT 2001 Jarvis Cabernet Sauvignon, 1998 Chateau Montelena Estate

�4 The Arbor

Tenn

esse

eTe

nnes

see The Tennessee Chapter celebrated their annual Feast

of St. Vincent Assemblage on January 21, 2012, choos-ing the traditional January date to honor the patron saint of winegrowers. As guests arrived at Jim’s Place Grille in Collierville, they were greeted with a flute of Saint-Meyland Brut. In keeping with the restaurant’s Greek theme, our hosts, the Taras family, served their famous Souflima, along with assorted cheeses, to members and guests as they awaited the Enthrone-ment Ceremony. Four Vines Zinfandel Old Vine Cuvee accompanied the hors d’oeuvres.

In true Elvis style, the cadre entered the room to the music of 2001: A Space Odyssey. Master Com-mander Tom Webb welcomed all in attendance and, with the assistance of the cadre, inducted Gentle Ladies Sheila Bentley and Judy Fink into the chapter. The ceremony marked the 31st Assem-blage of the Tennessee chapter.

By Beth Webb

Feast of St. Vincent AssemblageFollowing announcements and lots of picture taking, members were seated for dinner. The first course of Main Diver Scallops wrapped in bacon with a lemon butter garlic sauce was accompanied by Valley of the Moon Sonoma Pinot Blanc. The scallops were followed by a Living Lettuce Salad and Twomey Cel-lars Napa Valley Sauvignon Blanc. The third course, grilled lamb chops and that great Southern delicacy, turnip greens, was served with Chateau Grand Rous-seau Bordeaux. Mediterranean grouper and spaghetti squash rounded out the fourth course, accompanied by Rombauer Carneros Chardonnay. The delicious feast ended with a specialty of the restaurant, home-made Chantilly Key Lime pie! Master of Hospitality, Gentle Lady Susan Edmonds, received accolades for her expert planning of the evening, from menu and wine selections to the beautiful decorations on the tables. It was truly a feast meant for a patron saint!

By Beth Webb

��Summer/Fall 2011

oPPosite Page:(LtoR) Master Scribe Bob Bennett, Master of Ceremony Mike Fink, Gentle Lady Judy Fink, Master Commander Tom Webb, Gentle Lady Sheila Bentley, Master of the Cork Robert Meyers, Master of the Cup Dean Wingo, and Master of Hospitality Susan Edmonds.

tHis Page:1 Beth Webb and Gayle Bennett 2 Peggy Larkin, Debbie Meyers, and Tucker Larkin 3 Carol and Phillip Langsdon

4 Holly and Walter Elkins, Lauran Wingo 5 Susan and Jerry Edmonds 6 Mike and Judy Fink, Sheila and Gary Bentley

1 2

3 4

5 6

�� The Arbor

Miss

issip

piM

ississ

ippi

On December 3, 2011, thirty-five Knights and Gentle Ladies found their way to the university CluB atop the tallest building in downtown Jackson with a panoramic view of the capitol and downtown, all lit up for Christmas. This was a bittersweet party for this venue has been the setting for many of our parties and assemblages and this would be the last function due to the University Club closing at the end of the year.

Heavy hors d’oeuvres were perfectly matched to the wines offered for tasting, especially the Trefethen Re-serve Cabernet Sauvignon with the carved beef and rolls. Among other wines offered were the Conard Cabernet, David Bruce Pinot Noir, Eberle Chardon-nay, Frank Family Chardonnay, and the Novelty Hill Sauvignon Blanc. Other buffet offerings were fresh salmon and lime cakes, wild mushroom tartlets, jumbo chilled grilled shrimp, spinach and Gruyere stuffed mushrooms and roasted pepper and goat cheese dip with pits chips. Chocolate mini cakes were also offered along with cheese and fruit. During the Commander’s comments, it was announced that Nicky Drake, Vice Commander since the Chapter’s organization, would become Vice Commander Emeritus and Kenny Windham was introduced as the succeeding Vice Commander.

As the festivities wound down, Commander Harris presented each member with a pair of stemless Riedel glasses and wished everyone a grand Holiday Season.

Christmas

Dr. Curtis Whittington with Norman Harris

Janie & “Brother” Harris

Romona & Perry Guen with Carlie & Kathy Godwin enjoying themselves at the Union Club


The Mississippi Chapter of the Brotherhood met in the lovely home of Gentle Lady Jill Fair for a Fall Wine Tasting on Sat-urday, October 8, 2011. Everyone brought a bottle or two of wine to share and has often been said the wines just keep get-ting better and better as our pallets develop. For a surprise, Jill invited Greg Gandy, a young artist who has One to One Studio in Jackson. He was ready to make sketches of anyone who would sit for him, adding a delightful activity while sipping a glass of wine.

Guests enjoyed the tasty array of appetizers including shrimp dip and a beautiful tray of cheeses and fruits. The hit of the evening was the crawfish pasta as well as the beef brisket with seven layer salad. After much enjoyable conversation, and discussions of wines, Commander Harris encouraged everyone to make their way home safely to meet again in December.

By Sherry Storey

Fun in tHe Fall witH

art & wine

at the Club Carolyn & Gaither Rowe, Jayne Stevens and Janet Whittington

Sherry Storey and Susan Wingert come bearing gifts

Artist Greg Gandy

Our Hostess Jill Fair

�� The Arbor

Top Growing Varietals for 2011

What Wine Should You be Drinking?

Low alcohol, light sweetness, delicate flavors and soft tannins lead the charge .

Well, the results are in. This past week the largest wine and grape gathering for the wine industry in the country has met in Sacramento, CA — The Unified Wine and Grape Symposium. Upwards of 12,000 wine industry executives, grape growers, winemakers and suppliers have come together to meet, greet, buy and sell.

One of the major highlights is “The State of the In-dustry” session where top speakers in economics, grape growing and bulk wine sales give their summary of the past year and their forecast and predictions of where we are headed. I found it fascinating to see what varietals are “hot” and which are losing favor with consumers.

However, before we start, I might just add one trend that seems pretty evident, the price of wine for all of us consumers will be going up this year (2012). Grape growers have had two short crops in a row and the bulk market and inventory levels are their lowest in a decade. This adds up to growers being able to sell their product for higher prices and consumers will be paying more for their favorite wines.

So what’s hot and what’s not. Here are the top grow-ing varietals for 2011 and probably continue through 2012 and beyond:

mosCatoTalk about hot! Heck, I woke up this Sunday morn-ing listening to my favorite National Public Radio station as they rallied the virtues of Moscato. The growth has been phenomenal according to Nielsen Ratings. Up 73% for 2011 on top of nearly 100% growth rate in 2010. Hip-hop rappers like Ab-Soul, Waka Flocka and Drake have been singing

the virtues of Moscato and the Echo Boomers have responded. Light sweetness and low alcohol (usually under 12%) with beautiful aromas of melon, peaches and flowers make this varietal a very big hit.

CHarDonnayChardonnay is still selling hot, but it’s the unoaked ver-sion that consumers are drinking with 101% increase in sales during the last 52 weeks, according to Jon Fredrik-son of Gomberg, Fredrikson and Associates. It seems they don’t like over-oaked, malolactic fermented, high alcohol wines. Consumers seem to be drinking quieter, softer, gentle wines. Wines that don’t “scream” at them.

Pinot grigio/grisJust rounding out the whites. This varietal contin-ues to grow at a steady 12% growth rate. Again, light, simple easy drinking wines that don’t of-fend. (See a trend here?)

sParkling winesOh, don’t let me forget. Between 1970 and 2011, ac-cording to Fredrikson, imported sparkling wine has jumped to it’s highest growth level (12%) since 1988. Most of this I suspect is based on the sparkling wines from Italy led by Prosecco and Spumante (a Moscato grape based wine).

sweet reD wine BlenDsHaving been in the Wine Industry for nearly 40 years now, one of the first things I learned when I started selling was, “People talk dry and drink sweet.” Mean-ing people say they really like dry wines (and wineries say their wine is dry), but when consumers put this style of wine in their mouth, the comments are usually what a “smooth” wine this is, not even realizing that that smoothness is created by leaving a slight amount of sweetness in the finish taste. Please understand, there are degrees of sugar and not all sweetness is bad. I’m


Pooch has been in the wine industry for

over 30 years and a member of KOV

for almost as long. He is available for

teaching beginning to advanced level

wine classes or tours to wine country for

your company or your next conference.

Call 916-961-6150 [email protected] www.UniversityofWine.com

By G.M. “Pooch” Pucilowski

not talking about Coca-Cola sweet with upwards of 35% sugar. I’m talking about 1 - 2% or less of sugar, just enough to take the edge off of otherwise harsh, dry wines. And in case you don’t believe me, you only need to look at a couple of the most popular Chardonnays on the market today — Kendall-Jackson and Rom-bauer. Favorites of many of us. These wines didn’t get to the top by being totally dry. Zinfandel also has long been an example of this style, but nowadays, almost every red varietal has it share of wines in this “off-dry” category — and they continue to sell well.

So it seems the wine industry knows your tastes better than you do. And right now what is hot is red wines with cute names that have different varietals blended together with a touch of sweetness — and the wines taste smooth and are so easy to drink. Over 200% increase according to Fredrikson.

Pinot noirPinot continues it’s slow but steady growth with 12% increase. This steady growth tells me this wine will be around for a long time — if wineries don’t screw it up by adding too much Syrah in order to deepen it’s color and give the wine “body.” Pinot is fine being light col-ored, cherry flavors and complex.

malBeCAnd in the Bordeaux grape corner we have — Malbec. 40% increase, which is substantial growth, mostly from the sales and success of Argentina wines. They now have a world-wide reputation for their quality wines at low prices.

anD at tHe otHer enD oF tHe sPeCtrumWines that are going backward: Blush Wines -6%; White Zinfandel -7%; Merlot -4%; and Syrah/Shiraz -13% according to Fredrikson. Syrah is a mystery of why sales are down. I guess folks just got tired of these over oaked, highly extracted, slightly sweet monsters. I don’t know if this varietal will ever recov-er. It has been sliding for a number of years. Merlot, on the other hand, will be fine. There is so much out there on the market (and it’s still the easiest name to pronounce) that this should be considered just a little bump in the road. We just need to go back to growing this grape in places it does well and stop growing them in other places.

let’s not kill it Finally, I’m not too worried about Blush wines and White Zin ei-ther — with the growth of Moscato, I suspect these wines will be re-discovered by these same drinkers — once of course, the wine industry is okay with the idea that good wines can be sweet also. And here’s a shocker — you can actually enjoy foods with these type of wines! It’s important that wine industry folks keep their mouths shut and don’t kill the Golden Goose by letting these wonderful new wine drinkers enjoy their sweeter wines without trying to convince them that sweet and blush is bad and the only good wines are dry and red.

If you want proof, just go back to the 70’s, 80’s and 90’s where Roses and Portuguese roses, Lambruscos and White Zinfandels led the way to higher sales and new consumers. That is, until these consumers got tired of hearing the wine industry telling them that one day they will grow up and drink real wine. Basi-cally, I believe these “new” consumers stopped drinking wines because they were embarrassed to order and consume these wines in public. They don’t like the taste of alcohol, tannins and acidity — and they never will! So they sit at bars paying outra-geous prices for their Strawberry Margaritas, Mud Slides and Long Island Ice Teas — a little bit of alcohol and a whole lot of sweet-ness — just what they enjoy drinking!

By G.M. “Pooch” Pucilowski

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It’s not often that virtually everyone attending an event voices an opinion that this might have been the best ever. And so it was at this year’s Assemblage.

The West Shore Café sits on the western shore of the magnificent Lake Tahoe, where a clear sky and cool breeze brought pleasant reveries and set the tone for an extraordinary occasion. The rituals of the Brother-hood, executed with the exactitude of a kindergarten class performing Hamlet, welcomed nine new Knights and Gentle Ladies.

A shining star of the Tahoe community, Executive Chef Rusty Johns, formerly of the Ritz Carlton, Moody’s, and other notable eateries, prepared the most delectable four courses imaginable with wines specifically chosen to be a complement to this Haute Cuisine.

Music by that great team of Bias and Dunn and danc-ing, party favors of specially made confections infused with port, cognac, and champagne, made this an en-tirely moving experience.

Yes, we’ve already booked this venue for our 2012 As-semblage to be held on September 30th. Stay tuned.

Lake Tahoe

ASSemBlAGe 2011

The Auburn Ladies: MaryLou Mullin, Mary Brenneman andClaire Christensen

At the Assemblage Grand Feast: (LtoR) Schatzi Boyd, Randy Hill,Trinkie Watson, Jean Ludwick, Pat & Kathy Setter

Dr. Dennis Matthews with sponsor Pam Hobday

Articles & Photos by Ernie Grossman & Margaret Lewicki


Brunch & Libations Chef Bill McCullough of the famed DragonFly created a Saturday morning extravaganza on a cloudless, brisk January day, too warm to ski and too cold to do anything else but enjoy a gala feast. Crepes with lemon curd and berries Smoked salmon with chive-red onion whipped cream cheese; Choice of Mimosa or Bloody Mary Crab cakes over smoked Nueske bacon on English muffin with Hollandaise Sauce; 2010 Rock View Columbia Valley Dry Riesling Braised short rib hash with roasted potatoes, crème fraiche with poached egg; 2010 Ch. De Nages Rose of Grenache/Syrah.

THE HOLIDAYs FOR

Gustatory Joy Once again at the home of Ernie and Margaret we cel-ebrated the holiday season with an eclectic array of mor-sels prepared by Maitresse de la Cuisine, Dr. Mai Nguy-en. Platters of freshly prepared Potato Latkes quickly disappeared along with the traditional baked ham and poached salmon. Some hundred members and family, past and present, came to share the festivities. Bagels and Lox, noodle kugels, salads, vegetarian omelets, loads of desserts were so plentiful that all were (over) satisfied.

And, of course, there were the famous quaffs created by Charge d’Affairs, Stephanie Andrysiak, namely mimosas, freshly prepared sangria, coffee and tea. Lake Tahoe

Commander Ernie Grossman with Loretta and Cliff Baughman at Dragonfly’s Brunch.

Lisa Krueger, Dr. Claire Frederick and Dr. Elissa Slanger enjoying the Brunch at Dragonfly.

Frances Tomasko, Georgine Casella, Schatzi Boyd and Kathy Setter showing the bright holiday spirit.

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Biggest everAssemBlAge & gAlA DinnerBiggest everAssemBlAge & gAlA Dinner

The activity of the Finland Chapter and its members is in-creasing. In total, the list of Knights and already committed Candidates covers about 70 people. Under the new leader-ship of Mr. Raisamo and Master Vice Commander Olli Heikkilä, the Finland Chapter is also starting to grant the title of Gentle Lady to the Finnish ladies who are support-ing our cause. Finland as a society is known to support gen-der equality, so this change in the practices is natural and it

was also supported by Master Commander Emeritus, Timo Jokinen. New activities include activation of the Helsinki area, as the Chapter is based in the city of Tampere. There will be news of Helsinki events later this year.

The Finland Chapter is preparing to have a wine tour in California in the summer of 2013. Potential sites to visit are being investigated at this point.

The Finland Chapter of the Brotherhood of the Knights of the Vine organized their 12th Anniversary Induction and Gala Dinner in the private Kirja Club in Helsinki on September 17th, 2011. This was their biggest ever Induction Ceremony with 40 guests. However, the cere-mony was special also in other ways. First, Master Com-mander Timo Jokinen promoted Knight Pentti Salin as the first Master Knight in Finland. Mr. Salin, living a part of the year both in the States and in Finland, has earned the title based on his support to the Chapter. Right after this, he got an honor to read aloud a letter received from Grand Commander Terrance K. McCleerey where he thanked Master Com-mander Timo Jokinen for his service to the Brotherhood and granted him the status of Master Commander Emeritus. The letter continued with the nomination of Knight, Professor Roope Raisamo as the new Master Commander of the Finland Chapter. After Mr. Raisamo had dressed in the cape of the Master Commander (see the picture where Mr. Jokinen is still wearing it), the Ceremony continued as usual, with the knighting of ten new members in the Finland Chapter.

The Candidates handled excellently all the winemak-ing-related hardships that they encountered during the Ceremony, so all of them were eligible to receive the status of a Knight. As usual, the evening contin-ued with a gala dinner in the same premises, where Mr. Janne Hovi was playing piano in the background, and the members and their spouses enjoyed an excel-lent dinner with selected wines. The waiters were from the staff that is annually serving in the Independence Day Reception hosted by the President of Finland, and it could easily be recognized from their profes-sional practice and attitude. This further added to the distinguished atmosphere of the evening.

Elevation of the new Master Commander. In the front, LtoR: Timo Jokinen, Roope Raisamo, Sami Jokinen and Olli Heikkilä. In the back: candidates.

ByrooperAisAmo


Southern ArizonaSouthern Arizona

Joe anD maDeline galkin have probably for-gotten more about wine than we shall ever know, due to their many years in the wine business. From Santa Monica, California and then to Tucson Arizona, Joe and Madeline operated tHe gourmet emPorium, a fine wine and cheese shop long before Costco and other warehouse stores existed.

Stocking imported hard-to-find cheeses and wines, The Gourmet Emporium, became the place to go when en-tertaining, stocking your wine cellar or treating yourself to a bottle of wine you knew Joe and Madeline hand se-lected for you. If The Gourmet Emporium did not have the wine you were seeking, Joe and Madeline, with their associations with distributors, somehow managed to get that special wine for you.

Keep in mind, specialty wine and cheese shops were far and few back then and with the location Joe and Mad-eline selected, everyone knew where to go for that special occasion. Asking Joe or Madeline for advice was always a joy and after being in the business for so many years, you knew you were in receipt of expert guidance.

When the Galkins suggested a Knights of the Vine gather-ing, we all jumped at the opportunity to share our favorite wine and exchange stories of our visits to The Gourmet

Emporium and how the wine business has changed in the past thirty years. Sharing stories about wine as we enjoyed the assorted cheeses, foie gras, sliced meats and other decadent delights opened up the occasion to ask Joe about his first experiences with Knights of the Vine.

Joe, you see, was member of the original chapter here in Arizona and to prove how authentic Joe’s experiences were with Knights of the Vine, back then, Joe proceeded to show us the bottles of wine specially labeled way back then for our Brotherhood.

The first releases of the Buena vista Carneros Pinot (pictured above) and Buena Vista Chardonnay, both with the Knights of the Vine logo, were never before seen by the attendees. Gary and Debbie Imus, Eb Wilkin-son and Tami Cobb, Steve and Karen Kornman and Tami’s brother Scott Hatfield, visiting from Missouri, very much enjoyed the Knights of the Vine history from Joe and the incredible collection of KOV memorabilia.

Additionally, The Galkin’s have a custom bar whose fascia is made from vintage wine cases, adding to the compelling artwork Joe has painted from his world-wide travels. Joe’s love of Madeline and wine is apparent as is his passion for painting scenes from European destina-tions he and Madeline have visited through the years.

Quite the personality, Joe answered questions about wines today and how the evolution of wine distribution has changed the system of how we are able to enjoy so many wines at such sensible prices compared to years ago. Changing tastes and styles have made it easier to promote unique wines we are able to enjoy. What better way to share wine and Knights of the Vine history than with two fine people, Joe and Madeline Galkin.

By Steve KornmanA Visit to Kn ights of th e Vi n e Vision Arys

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Vinos de AmorOctober 16th the Orange County Chapter held a casual wine tasting and dinner with the theme centered around latin american cuisine, primarily, Peruvian, featuring Chil-ean and Argentinean wines. The event was held on a beau-tiful October moonlit evening at Knight George and wife Kathy Bloomfield’s home located in Mission Viejo, Ca. Their amazing backyard which was redesigned and constructed by George was the most perfect setting for this event. Upon arrival guests were treated to a traditional welcoming drink of Sangria which was outstanding. Many of us tradi-tionally have not experienced a good Sangria, however, this Sangria was exceptional, with all wanting more. The basic ingredients consisted of merlot and cabernet wines along with tropical fruits. What a great surprise!! Vice Commander Jon Greer shared few a interesting facts about the geographical similarities of southern hemisphere climates and the napa valley and Sonoma. With Latin music playing in the background all enjoyed a catered Peruvian dinner and enjoyed the following wines;

Santa visits the OC Christmas Party

The Orange County Chapter again held their an-nual Christmas party at the holiday festive and beautiful home of Knight Tim and wife Barbara Bonner. This has always been a member’s only gathering to celebrate another great year for the Chapter and to cel-ebrate the Christmas “SEASON” with fellow Knights and Gentle Ladies. The purpose is to enjoy and get into the spirit of the Season and to liquidate (DRINK) any wines left over from the year’s previous events.

2004 Veranda Ode Chardonnay Chile2009 Anakena Sauvignon Blanc Single Vineyard Chile2007 Anakena Ona Malbec Limited Edition Chile2008 Casa Lapostolle Merlot Chile2009 Doña Paula Malbec Argentina2007 Kaiken Malbec Ultra Argentina2008 Maipe Estate Malbec Argentina The most popular white was the Veranda Ode Char-donnay, with with red being the Doña Paula. This was a wonderful experience having food and wines paired from the same area.

LtoR: George & Kathie Bloomfield, Barbara Losee, Ian Hutchinson, Cindy Latin, Erica Hutchinson and Pamela Adams

LtoR: Kathie Bloomfield, Mary Greer and Caterer Hieu Leonard

LtoR: Carol Lloyd, Ron Latin, Barbara Losee, Mary Greer and Vice Commander Jon Greer

LtoR: Barbara Losee, Cindy Latin, Kris McCrystal, Bill Losee, Tom McCrystal and Dianne Artim

All Articles By Tom McCrystal


12tH annualrate tHe reDs This popular event was held on August 13th at the home of Knight Jeff and wife Sue Grether. Forty three members and guests gathered on a beautiful summer afternoon on their outside deck overlooking Lake Mission Viejo. On arrival all had a glass or two of a welcoming white wine, and enjoyed a wide varietry of hor d’ouvers, cheeses and breads prepared by Vice Commander Jon Greer and wife Mary, Master of the Cellar Bill Losee and wife Barbara. While enjoying the various foods, Vice Commander Jon Greer educated the group on the history of wine, thereafter Master of the Cellar Bill Losee commenced the rating of the reds. All wines are numbered and hidden in brown bags with no one knowing the wine label or price. Each participant is given a modified version the UC Davis scoring sheet and each wine is rated according to clarity, finish, acidity, fruit, tannins and overall quality. At the end of the tasting the sheets

are picked up and tabulated to see in what order the wines came in on the scoring system. The wines are then introduced as to winery, geography, and price point. A discussion then ensues while enjoying their favorite with the foods presented. The wines presented were as follows: 2008 etuDe Pinot noir estate grown Carneros 2008 st Clement CaBernet sauvignon naPa 2009 saBragia merlot Home ranCH2009 romBauer ZinFanDel2009 segHesio ZinFanDel somona County2007 rosenBlum ZinFanDel aPariCio The Overall winners were as follows, in point order: 2009 romBauer ZinFanDel2009 segHesio ZinFanDel somona County2007 rosenBlum ZinFanDel aPariCio2008 st Clement CaBernet sauvignon naPa 2009 saBragia merlot Home ranCH2008 etuDe Pinot noir estate grown Carneros The Rate the Reds is one of our most popular event and held at the perfect location. We truly thank Jeff and Sue Grether for again being our hosts

For the first time we had a surprise guest, “Santa Claus”. He heard a wine group was celebrating the season, so he decided to stop by and enjoy a glass or two . There is no charge for this event. Members are to bring a heavy hors d’oeuvre to share with all. During the eve-ning each person votes on their favorite one with the winners receiving a prize for either first, second and third place. It get’s quite competitive. Additionally, each member is to bring a bottle of a wine completely gift wrapped so no one can determine the type. Then the fun begins with all stealing the wine they want. We steal up to 3 times before a specific bottle is frozen and can no longer be stolen. During the process is gets a little crazy. But a great time is had by all.

Orange County Knights, Gentle Ladies of the Vine and guests of the always fun Rate the Reds wine tasting event

Hang Loose! Tom “Mele Kalikimaka ” Bonner and his lovely wife Barbara, our gracious hosts of our Christmas Party

Jeff & Sue Grether our hosts for the fabulous Rate the Reds event

LtoR: Jon Greer, Tom McCrystalwith Bill Losee ready to Rate the Reds

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In late January, I was invited to Paris to attend the FICB’s General Assembly as the International Emissary of the KOV. Claude and Monique Josse were the hosts for this annual weekend of events, held at the Musee Du Vin, located in the Chaillot Quarter, just across the Seine from the Eiffel Tower.

At a Council meeting preceding the General Assembly a day before, I was privileged to be appointed to the Administrative Council of the FICB, which is the advi-sory committee of their Board.

During that meeting, we were also advised of the resignation of Dr. Duane Young, a longstanding VP of the FICB Board, whom many of you have met at various Congresses in the past. He was also the official liaison of the FICB to all USA based Brotherhoods. Subsequent to that announcement, the FICB’s General Assembly appointed me to that role. Duane will be sorely missed by me and the many friends he has made throughout the USA. We wish him all the best.

Attending these meetings and events gave me a much broader understanding of the workings of the FICB and of their philosophy. It was an opportunity to meet and discuss common issues with all of the Brother-hoods represented at the General Assembly. There were 60 of us in attendance at its peak.

Among the interesting points and items presented and discussed were the following:

1 The Serbian Congress of 2012, to be held in Novi Sad and Belgrade May 31st- June 6th, was efficiently orga-nized on short notice after the financial crisis in Europe made it impossible for Portugal to host, as previously planned. A presentation by Mr. Alexander Kojie, the Proconsul of the Ordo Equistris Vini Europae (Associa-tion of Wine Knights St George), promoted a lavish and fun experience for all attendees. He announced that 100 people had already registered and 50 were from the U.S.! Details of the Congress are available at: http://www.evvs.org and the early registration discount has been extended through the end of February.

2 A Croatian Brotherhood has been approved and their President promoted a potential side trip after the Serbian Congress (and future Congress site?). Some of their wines were featured in one of the luncheons (see later)

3 Treasurer’s Report affirmed the annual dues were to remain unchanged at 150E per Brotherhood.(including the KOV’s dues which had been a point of contention in the past!).

FICB General Assemblyat

Musee Du Vin

Pat Pingitore and Claude Josse


4 A presentation by Alan Bryden, a new member of the FICB Board with an impressive resume (google him!) outlined a plan to completely revamp the FICB website. The outline described the development of an interactive site that would have direct links to all dues paying members (Brotherhoods like ours) and create a new potential category of Associate and Sponsoring members, that could ostensibly bring new sources of revenues and value to the FICB membership. The site would be bilingual (English and French) and would promote the FICB as a central reference for the descrip-tion of quality vis a vis wine and food pairings etc. More details are to follow.

5 Future possible Congress venues include Paris, France (50th anniversary of the FICB) or Washington DC for 2014, the Netherlands for 2016.

It was obvious from the interactions of the attendees that everyone is “on the same page”. The common thread is the promotion and love of food and wine and the fellowship, camaraderie and exchange of cultures that lies therein. Alan Bryden spoke of developing Mission and Vision statements, as well as strategies for promoting new membership.

Claude and Monique Josse worked tirelessly through-out the weekend to make us feel truly welcomed and appreciated. Their passion and dedication to this orga-nization is genuine and heartfelt. In addition to chair-ing the meetings, they organized two luncheons (one of which featured a preview of the Serbian and Croatian wines we will have at the Congress), a wine and cheese

evening open to the general public featuring 15 artisan cheeses and 6 French wines , and of course an Induc-tion Ceremony (or Assemblage). It was the ceremony of the Counseil Des Echansons De France (loosely translated; The Council of Cellar Masters of France), of which I am now a member! The dinner following not only included several courses of food and many excel-lent French wines, but a roving troubadour of singers leading everyone in a chorus of French drinking songs!! You think we can get loud in the USA? You should hear the French have a good time.

In closing, I am thrilled to be in a position that will en-hance our relationship with the FICB and other world wide wine brotherhoods. Already, the Oregon Wine Brotherhood has extended an invitation to any and all KOV members who might be interested in participat-ing in a Washington State Wine weekend. They have organized an excellent tour in late March 2012 (details available elsewhere in the edition). I believe that these recent chain of events will only add value to member-ship in the Brotherhood of the Knights of the Vine.

ByPAt Pingitore ,internAtionAleMissAry

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August 27th saw the KOV bus heading into Salinas Valley to Pessagno Vineyards where owner and KOV member and Supreme Knight, Steve Pessagno was host-ing his 5th annual Paella Fest. Forty KOV members joined one-hundred-and-forty-five Pessagno Winery Club members at the event this year.

Assisting Steve with the paella this year were Cal Stavenov, Executive Chef at Bernardus Lodge and KOV Member Wendy Brodie, an independent chef who studied under Julia Child and is very well known in the area. We do not know how Wendy got involved cooking the paella but rumor has it that Cal wanted some of Steve’s free range chickens and traded his services as chef for the chickens.

The menu consisted of:hand made pizzas; caramelized onion with blue cheese, tomato and sausage to mention just twoWild boar sausageCheese & crackersPaellalots of wine...of course!

The pizza was hand made by Glen Hammer, a friend of Steve’s who volunteered. We watched him roll the dough, add toppings, and cook pizzas over a small barbeque – quite an operation – and remember he was feeding 185 guests who loved his creation. The pizzas did not remain on the table very long. Glen is Bailliage of Monterey’s Chapter of Chaine des Rotis-seurs – and he was hand making pizzas for us!

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The wild boar sausage was produced by Steve and his sons. They shot the boar at a preserve in South Carolina known for high quality hogs. The Pessagnos have their own sausage making equipment and use the rear leg meat for sausages. The sausages were going off the table as fast as the pizzas.

Preparation for the paella starts a week in advance, when Steve secures all the ingredients. The serious work starts the day before were all the ingredients are gathered – lob-sters are flown in from Boston and local Monterey docks are tapped for much of the other seafood ingredients.

The pan, which weighs 400 pounds, is carefully placed on a special burner and then Steve, Cal, and Wendy began the task of making the paella. It was scrumptious, with several members seen going back for seconds.

Barrels of Pessagno 2009 Lucia Highlands Pinot Noir and 2009 Intrinity Chardonnay were well placed under a canopy near the area where the paella was being made. The Intrinity is a word Steve’s son, Robert, invented when he was 8 years old. It is a combination of infinity and eternity – and means something that goes for ever and does not stop – it is an appropriate name for the 2009 Chardonnay.

KOV members, including Terry McCleerey, Phil Arnold, Marilynn Gustafson, Lita Dubose, Hallie McGonical, Rod and Helen MacKinlay, enjoyed the food, setting, wine, and camaraderie throughout the afternoon. We then boarded our bus and headed back home. It was a wonderful way to spend a summer afternoon.


All Articles By Gisele Gonzalez

Photo by Margaret Lewicki



The Monterey Chapter of the Knights of the Vine held their 19th annual Pier Party at the Pebble Beach. Over 120 members and guest enjoyed a glorious, sunny and warm day over-looking the Pacific Ocean.

This event is the largest event of the year for our chapter and attracts KOV members from as far away as Texas. The popularity of the event is tied to the beautiful setting of Pebble Beach but there is more to it than just the setting. The Pier Party is the largest fund raising event of the year for our chapter. The event is entirely run by members who do-nate their time and talents to make it a success. Proceeds of the event and the auction of 3 bottles of Monterey Chapter’s Spe-cial Cuvee Blend raise a large portion of the funds used to fund 2 scholarships the Chapter gives away every year

19th AnnuAl Pier PArtyGreat Venue, Food, Wine, and Friends leads to Great Fun


to students pursuing careers in vinticulture or whose families work in the industry.

This year’s menu featured contribu-tions from Celebrated California chef Wendy Brodie, Didier Duter-tre and Colleen Manni, owners of Bistro Moulin in New Mon-terey, Michael Jones of Moveable Feast along side the awaited and traditional contributions from Jim Gregg (fantastic homemade chili – so good it impressed our visitors from Texas), and Steve Pessagno (marinade for the grilled skirt steaks and homemade sausage). All of this wonderful food was accompanied by Monterey’s renowned wines, includ-

ing the Special Cuvee Blend which is made by Vintners who are members of our Chapter.

Steve Pessagno, Scott Scheid and Jim Gregg, Jr. BBQ-ing on the pier Don Bade, Terry McCleerey, with Diane & Gregor Caillet

Rosellen Krames with James & Gerre Pickworth Ken & Sandy Bear Robert Avarado Ruth Wilson and Kathy Panetta

Deborah Ham with Terry McCleerey

�0 The ArborIn Memoriam

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Chancellery Chapter spent a wonderful afternoon and evening at the Robert Mondavi Institute’s (RMI) teach-ing and research center at U.C. Davis. Our Knights and Gentle Ladies gathered at 4:30 pm in the RMI Sensory Building for a wine reception with appetizers. We en-joyed a pleasant hour of conversation with each other before being ushered into the sensory theater where we were offered greetings from viticulture and enology pro-fessor, Dr. Roger B. Boulton.

After opening comments, Dr. Boulton gave us a personal tour of their new Teaching and Research Winery. This new 32,000 square foot facility has the highest certifica-tion in energy and environmental design (LEED Plati-num Certification) and has been designed to compli-ment the three other buildings of the Robert Mondavi Institute. We toured the J. Lohr Fermentation Room and the many teaching labs and viewed the special wine collection cellar from the Jackson Family and research wine cellars from several major donors. An invitation to this facility is not normally available to the public, so it was a very exciting opportunity for our group to have a first hand tour of the complex.

Following the winery tour, we walked back to the RMI center for a great dinner accompanied by newly released wines furnished by our friends at E & J Gallo Winery. Our visit to U.C. Davis was entertaining and educa-tional. We thoroughly enjoyed the event, hosted by our friends at U.C. Davis who have been providing leader-ship in teaching enology and viticulture since 1880.

ROBERT MONDAVI INSTITUTE’STEACHING & RESEARCH CENTER

Mike Doukas welcoming the members and guests

Mary Brenneman, Giselle McKellar and Claire Christensen

David Christensen, Max Brenneman and Roger Cwiak

Winery tour of fermentation rooms at the Robert Mondavi Institute Dr. Roger Boulton showing wines from the special collection Room

In Memoriam

In MemoriamLinda & Pat Pingitore

Chancellery Chapter mourns the loss of two of our most loyal and devoted members, Master Knights Joe Angelo and Gene Patterson.

Joe became a member in 1991, and he enthusiastically attended all Chancellery events and helped out the cadre with wine selection and other arrangements. His good natured outlook and person-ality will be missed.

Gene was an “original founding member” of our Brotherhood having been knighted by Norman Gates in 1971. He became the Grand Master of Ceremony and wrote the scripts for our assem-blage “enthronement” ceremo-nies. He always had a good word and pleasant smile.

Our Chapter offers heart felt support and condolences to both Bunny Day and Fran Patterson.

Joe Angelo Eugene Patterson.

Suzanne Oppegard, Chris & Polly Brenneman and Giselle McKellar

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It was a crisp autumn evening when members and guests of the Nation’s Capital Chapter of the Brotherhood of the Knights of the Vine gathered at the country home of Master Her-alder Walter Rachele and Patricia Va-las. Walt and Patricia teamed up with Rex Bamblind and Jennifer Crafts to create an unusual event. Their self-imposed goal for the evening was to serve only wines and food that could be obtained within fifty miles of the chosen spot. Chef Jason Lage, owner of the nearby Market Table Bistro, and his team answered the challenge of preparing and serving the wide range delightful morsels.

After the long carriage ride into the country, the Cremant Du Bourgogne and assorted Cava rosés were refreshing. These wines were accompanied by fresh roasted Virginia peanuts, chicken liver pâté, and an assortment of olives. Then, we were seated for our obligation – scoring the matches of wines in each round of food.

The first double-pairing of wines matched sunset Hills rosé against the 2009 stone mountain CHarDonnay over an incredibly tasty Butternut Squash Espresso with contrasting flavors of vanilla oil and spiced apple. Although it was close, the Old World style Chardonnay by Master Wine Maker Chris Breiner won, better bringing out the apples and vanilla in this surprisingly complex course.

In the second match, the 2010 serPent riDge alBarino was paired with the 2007 linDen avenius CHarDonnay over a Pan Roasted Rockfish with grits, house made ham, peppadew pepper relish and pea tendrils. Most rated the Chardonnay higher with the course, but many rated the Albarino higher by itself.

The third match was a fiercely fought draw. Briar Patch Farm Rabbit with Fall Mushroom Risotto and Farm Greens provided for the excellent contest. The

2006 amalie roBert Pinot noir was perfect with risotto while The 2008 sunset Hills reserve CaBernet Franc was a smooth competitor bringing out the best of the rabbit. No clear victor.

In the fourth match the 2007 J e F F e r s o n v i n e ya r D s Petite verDot was a solid victor over the youthful and tight 2009 HiDDenCroFt tannat. We later found that the chef used some of the Petite Verdot in the sauce, perhaps giving it an unfair advantage? The match was over Loin of Lamb, accompanied by sweet potato puree and fall vegetables.

After experiencing such fierce matches of wines, one needed a port. The 1991 roZes went well with a Chocolate Pecan Cake, and the 20 year tawny was an exceptional closer. Then came the surprise contender, for next time, the arBor Brook syDney semillon was clearly a comer, paired with local artisan cheeses, especially with the very nutty blue and fresh figs.

Thomas Jefferson Harvest DinnerBy Ken Haapala & Walter Rachele


After the short, compulsory, and boring annual business meeting, during which treasurer reports were read and officers elected, we started the holiday season with a spirit of giving and celebration. Gifts for needy children were placed under the tree, and boredom was banished!

The Portofino featured a great groaning board of super delights for the evening. These were accompanied by different and some unusual wines from around the nation, and elsewhere.

After some of the whites were sampled, we ventured forth into the reds. We started out pleasant enough with a few selections, but then a viCious Petite syraH appeared and offered us a powerful bite of fruit, flavor and spice. Was this a sign that the pleasantries of the evening were to take a sinister side? Well, the next wine did return us to the enjoyable side as Courtney’s angels (Cabernet Sauvignon) was uncorked and all the lovely young ladies on the label beckoned us to come hither and enjoy. But the next wine, temPtation ZinFanDel beckoned us with its captivating aromas and seduced us with its alluring flavors. Were we distracted by this temptation? Yes! We then gave in to enjoy Pro-mis-Q-ous which is the act of blending multiple, mutually attractive grape varieties in an assortment of unorthodox combinations. It did result in intense sensory experiences, but we did practice safe sipping! With all of the experimentation and frivolity, we then opened monogamy CaBernet sauvignon and realized that we had discovered what we really liked and makes us happy. We met the love of our life and wondered if there was really any reason to keep looking.

As we rounded out the evening with nibbles of various food offerings and a toast of Prosecco, we pon-dered the holiday season that was upon us. Had we been naughty or nice? I guess only Santa knows!

Holiday Celebration &Children’s Benefit at Ristorante Portofino

Such dinners realize Jefferson’s dream that regional food and local wines can provide an exceptional dining expe-rience. Many of the wines were grown, produced, and bottled within 50 miles of the dinner. The exceptions were in deference to Mr. Jefferson. In Virginia, a bit fur-ther south, are Jefferson Vineyards and Stone Mountain, and in the Northwest Territories by way of Lewis and Clark are the Amalie Robert and Arbor Brook.

And for those who wish to learn more about double-pairings. When in doubt, slug it out.

By Ken Haapala

�4 The Arbor

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Assemblage 2011 was held over the 3 days of October 21, 22 and 23 … and it was fabulous! Each year our committee seems to raise the bar and this year was no exception! Chairperson Maureen Higdon with Chairs-Elect LuLu Curtice and Merrilyn Skelton along with Advisor, Nan McCreary put on a phenomenal event. Jack and Dawn Galante were our very special guests for the weekend and shared their Carmel Valley Galante wines with us. It seemed all together appropriate to go with a theme of Rancho Elegante … and keep with a western chic theme. And boy, did we! On Friday, Octo-ber 21, we had barbeque, wine and various other adult beverages in the Vintage Select Wines warehouse while live country and contemporary music played. Cowboy hats and bandanas were in style and added to the fun.

On Saturday, October 22, our events began at the St Regis Hotel which gave us most of the second floor for our hospitality, ceremony, reception, silent auction and gala dinner. Attendance topped 90 which was our largest gathering ever and all anyone could say was “WOW”! At our Enthronement ceremony, we induct-ed new knights E. J. Brasset, Gery Muncey, George Caflisch and Jeff Sjurseth. Our newest gentle ladies include Cheryl Bac and Merrilyn Skelton. Dawn Galante was in-ducted as a Master Gentle Lady

and, to the surprise and delight of those in attendance, they witnessed the raising of one of our members from Master Knight to Supreme Knight … a move that must be submitted and approved by the Grand Coun-cil of the Knights of the Vine. Jack Galante has been a member of the Houston Chapter since 2000 and has participated in various events and offered support in many ways. It was a great honor for us to be able to raise him to Supreme Knight.

After the ceremony, during which we served the tasty and fun, Galante “Kick Ass” Cabernet and “Cowpoke” Pinot Noir, we moved into the foyer for Gruet sparkling wine and Galante 2009 Carmel Valley Double M and passed hors d’oeuvres. Anticipation was growing as our members and guests had the opportunity to meet some very special guests for the evening … students from the University of Houston’s Conrad Hilton School of Hospitality and Restaurant Management who were with us all night and offered a fresh face and gave great meaning to what we do as an organization. Finally, the ballroom doors were opened revealing a dazzling ball-

room. Red roses and other fresh flowers brought a special elegance to the tables and the red rose petals showered around completed the picture. As our band played softly, our members and guests enjoyed a dual first course of celeriac soup

Elegante AssemblageRancho

Friday Night Roundup before Assemblage with Jim & LuLu Curtice and Nan McCreary

Class of 2011(from left): Supreme Knight Jack Galante, Master Gentle Lady Dawn Galante, Georgio Caflisch, Merrilyn Skelton, Commander Buddy Hagner, Cheryl Bac, E.J. Brasset, Gery Muncey, and Jeff SjursethClass of 2011(from left): Supreme Knight Jack Galante, Master Gentle Lady Dawn Galante, Georgio Caflisch, Merrilyn Skelton, Commander Buddy Hagner, Cheryl Bac, E.J. Brasset, Gery Muncey, and Jeff Sjurseth


with roasted green apples and pancetta and Bibb salad with candied walnuts with grain mustard vinaigrette paired with 2010 Carmel Valley Sauvignon Blanc.

The second course had a 2008 “Red Rose Hill” Cabernet Sauvignon paired with cedar-smoked quail grilled with honey verjus and served with heirloom tomato tart with oregano, spicy arugula and Meyer lemon olive oil. The intermezzo of tangerine sorbet and sugared rose pet-als was a perfect segue to the second half of the meal which was a seared eye of prime ribeye, wild mushroom baton, peppercress, fingerling potato confit with a demi reduction sauce … perfect with the 2006 “Blackjack Pasture” Cabernet Sauvignon. The final course was a dark chocolate and chipotle mousse torte with caramel-ized orange glacé and almond tuile served with the 2006 “Olive Hill” Petite Sirah. Cowboy boots and bolos for the gentlemen and lots of turquoise jewelry, boots and leather for the ladies made for a very elegant Texas affair! But that was only the fun part … there was a very seri-ous side of the evening as well; our Silent Auction. With heartfelt thanks to our many donors, KOV Houston members and guests added $21,700 to our treasury to be used to support our charitable giving to Texas A & M’s Viticulture Department and, new for 2011, the Conrad N. Hilton College of Hospitality and Restaurant Man-

toP leFt Dawn Galante subject of the “Blind” taste test.

aBove Jeff Sjurseth smiles as he is being inducted

leFt Knight and Gentle Lady Tom & Heidi Feeney followed by Jerry Pope

Below A “Supreme” celebration must have a Conga Line...Led of course by newly elevated Supreme Knight Jack Galante

Elegante Assemblage

Assemblage Committee (LtoR): Chair Maureen Higdon, Chairs-Elect LuLu Curtice and Merrilyn Skelton with Advisor Nan McCreary

The Arbor36

The Houston Chapter of the Brotherhood of the Knights of the Vine has a long history of philan-thropy and began in mid 2011 to look for ways to expand our giving. Honoring our commitments to Texas A & M’s Viticulture Department continues to be a priority, however, the Houston Chapter felt there had to be ways to expand the opportunities for KOV to share and support as many students as possible. Commander Buddy Hagner learned that such an op-portunity existed at the University of Houston and set up a meeting with the Assistant Dean and Develop-ment Director of the Conrad N. Hilton College of Hospitality and Restaurant Management.

At the meeting, we learned that matching funds from the Hilton Foundation were available which only fueled our desire even more. After reporting back to the member-ship, and with their full support, the Houston Chapter’s Board of Directors met with the University representa-tives and, ultimately, voted to establish and fully fund an endowment. The result is that the Brotherhood of the Knights of the Vine Scholarship Endowment in the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston has been cre-ated and fully funded. This endowment account consists of money irrevocably given, and to be given, to the Uni-versity of Houston by the Brotherhood of the Knights of the Vine and is now set to begin awarding scholarships from the initial $25,000 fund.

BrotHerHooD oF tHe knigHts oF tHe vine enDowment ConraD n. Hilton College oF HosPitality anD restaurant management

university oF Houston

agement at the University of Houston. We were grate-ful to have 6 students from the University of Houston with us to help sell raffle tickets and work with the Silent Auction. With their red shirts and winning smiles, we had another record breaking event!

On the Sunday following our Assemblage, we have a Brunch during which we hear from representatives and students who benefit from our giving. It is also a time for our winemaker to give us his or her thoughts and updates on the state of the wine business. After a late Saturday evening, it’s always a bit of a surprise to see so many and this year was no exception.

There were 38 enthusiastic attendees who were treated to stories that were funny, touching and informative. Supreme Knight Dr. George Ray McEachern of Texas A & M is not only a wealth of knowledge about wine, but a supreme story teller and we always look forward to visiting with him. He shared how critically impor-tant the support of KOV is to the work they are doing in College Station and that, without that support, it would be impossible. During brunch, we were very happy to present to him our check for $5,000 for his continued work in the vineyards and with students. We were also pleased to have with us from the Uni-

versity of Houston / Hil-ton College, Jon Schultz and Miguel Cabrera and a young woman who is currently attending the University on a scholar-ship. It was a revelation to many to learn that we have in our own backyard one of the top universities in the world offering this course of study. Drawing students from all over, we found that our charitable giv-ing can be a huge ben-efit to many who would otherwise be unable to attend college. Special guests International Emissary

and KOV Representative to the FICB Pat Pingitore and Gentle Lady Linda Pingitore

Jack & Dawn Galante with student volunteers and advisor, Miguel Cabrera from the University of Houston


THE BROTHERHOOD OF THE KNIGHTS OF THE VINE

Behind the Scenes at theASWA Wine CompetitionBehind the Scenes at theASWA Wine CompetitionWine competitions...what’s all the hype? There are many competi-tions held around the world and they serve many purposes in the industry. Primarly, competitions help promote the quality of wines entered. We all remember the 1976 “Judgement of Paris” that seemingly instantaneously put California on the international wine map.

For seven years now, the atlantiC seaBoarD wine assoCiation (ASWA) has been conducting an Atlantic Seaboard Wine Competi-tion. Any wine made in the seven-teen states bordering the Atlantic (including Vermont, Pennsylvania, and West Virginia) from grapes grown in those states is eligible to be entered in the Competition.

As with any competition of this size, there are many people in-volved. First are the Judges, then the table stewards who serve the wines to the judges, then the cel-lar stewards who maintain the cel-lar and prepare the wines for each flight, and, of course, the other cellar staff who keep things flow-ing in the back room by perform-ing many assorted tasks including having enough glassware avail-able for each new flight as well as washing all the glasses just used in previous flights. And over and above, there is the Competition Management team who has the overall vision of the task and the insight to plan for its success.

Many of us who are passionate about wine belong to many orga-nizations – so many, that, at times, it becomes difficult to remember just which hat we are wearing when! Because of this, many of the participants of the ASWA Com-petition are also members of the American Wine Society, as well as the Brotherhood of the Knights of the Vine. What better way could there be for the local KOV mem-bers to join in on our crusade to promote local wines.

During the two days of the Compe-tition, the stewards keep busy open-ing wine bottles, pouring them into glasses tagged with an identification number, and serving them to the judges assigned to their tables. All the wines are organized into flights of five or six wines with similar char-acteristics prior to the Competition. These flights allow for similar wines to be judged together, i.e., oaked Chardonnays together, Bordeaux-styled blends together, etc.

Once all the wines in a category (Chardonnay, Riesling, Cabernet Franc, Merlot, etc.) are judged, one wine is determined to be the

“Best of Category”. If only one gold medal has been earned in the cat-egory, the determination is simple, but if multiple golds are awarded, the stewards have to quickly prepare a special “taste-off” flight for the selected judges to determine which of the multiple gold medal winners is the “Best of Category”. Then the “Best of Show” is selected from the “Best of Category” winners. After much deliberation, swirling, sipping, and spitting, the judges complete their task and turn in their score sheets!

The Best of Show and Best of Category certificates are presented on Capitol Hill in conjuction with the Congressional Wine Caucas, along with a tasting reception of the winning wines. To view the winery winners visit the ASWA website at www.aswawines.org.

Dave Barber is the Vice President of the Atlantic Seaboard Wine Association as well as co-chair of the ASWA Wine Competition. A long-term member of the American Wine Society, he is also a Master Knight in the Nation’s Capital Chapter of the Brotherhood of the Knights of the Vine.

�� The Arbor

lapel pin (Shown actual size)This cloisonné pin is a miniature of the Knights of the Vine emblem. It has a gold background with pale green and red. It comes with a military clutch fastener.Order #LPP $7.00

maltese cross(shown 50% of actual size)This striking badge of honor should be worn at any Black Tie formal event. Finish is enameled gold, white, red and green. Gentlemen’s version includes ribbon.Order #MCR (with ribbon) $37.00Order #MC (w/o ribbon) $25.00

medallion with wreathThis classic cloisonné medallion with wreath is gold, red and green. It is available for those members with a rank of “Master” Knight/Ladyand above. Gentleman’s version includes ribbon.Order #MWR (with ribbon) $47.00Order #MW (w/o ribbon) $35.00

order form

Name _________________________

Address _______________________

City ___________________________

State ______ Zip ________________

Telephone _____________________

KOV Chapter ___________________

KOV Rank ______________________

Please send me the following items: Qty. Item # Price Amount

Sub Total

Priority Shipping $5.95

Total $

Visa or MasterCard #

___________________________________

Exp:____________ 3 Digit Code ________

~OR~

Make check payable to:

Knights of the Vine3343 Industrial Drive, Suite 2Santa Rosa, CA 95403-2060Tel: (707) 579-3781

per vitem!

ad vitam!lapel rosette(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.Order #LPR $12.00

wine glass name tags(not actual size)These custom designed Wine Glass Name Tags are perfect for parties and wine tastings. Simply write your name on them and you will know which glass is whose.

Order #WGNT-200 Tags $20.00Order #WGNT-100 Tags $15.00

shield with motto(shown actual size)This cloisonné Shield with Motto is green and red with gold lettering and comes with a military clutch fastener.Order #SM $10.00

blazer crest emblem(shown 50% of actual size)This handsome emblem is embroidered with threads of gold, green and red. It comes with your choice of a “clutchback” with 3 pins/clips for quick and easy mounting and removal, or a magnetic back that clips into a pocket for those who don’t want to stick a pin through their fabric.Order #BPES (Sew On) $34.00 Order #BPEP (Clutch Back) $36.00Order #BPEM (Magnetic Back) $40.00

DISPLAY YOUR KNIGHTHOOD WITH PRIDE!

You may order these items on the KOV website store at

w w w . k o v . o r g

BR

OTH

ERHOOD OF THE KNIG

HT

S

OF THE VINE

This glass belongs to: _________________


TENNESSEETennessee Chapter

Commander Tom Webb 277 College Street Collierville, TN 38017 Phone: 901-853-7781 Fax: 901-854-0707 [email protected]

TEXASAustin Chapter

Commander Larry Peel P.O. Box 248 Austin, TX 78767 Phone: 512-327-3333 Fax: 512-327-3600

Houston Chapter Commander Robert Hagner, Jr. 4320 W. 12th Street Houston, TX 77055 Phone: 713-819-9463 Fax: 713-432-9464 [email protected]

WASHINGTON, D.C.Nation’s Capital Chapter

Commander Kenneth A. Haapala 9634 Boyett Court Fairfax, VA 22032 Phone: 703-978-6025 (day) 703-978-6230 (evening) Fax: 703-978-2258 [email protected]

WYOMINGWyoming Chapter

Commander Gordon Horton 1829 Converse Avenue Cheyenne, WY 82001 Phone/Fax: 307-632-1479

International Chapters

FINLANDFinland Chapter

Commander Roope Raisamo Turpiininkatu 2 B 32 FI-33100 Tampere Finland Phone: 358-50-570-2007 [email protected]

Active ChaptersARIZONASouthern Arizona Chapter

Commander Karen Kornman 9847 E. Cisco Court Tucson, AZ 85748 Phone/Fax: 520-296-5696 [email protected] www.kovtus.net

CALIFORNIAChancellery Chapter

Commander Mike Doukas P.O. Box 163344 Sacramento, CA 95816 Phone: 916-929-3391 (evening) Fax: 916-929-5905 [email protected]

Lake Tahoe Region Chapter Commander Ernest D. Grossman P.O. Box 3817 Truckee, CA 96160 Phone: 530-550-0570 Fax: 530-550-0575 [email protected]

Lodi Chapter Commander John Tudor P.O. Box 567 Woodbridge, CA 95258-0567 Cell: 209-601-4393 [email protected]

Los Angeles Chapter Commander Neill Foster 1536 N. Orange Grove Avenue Los Angeles, CA 90046 Phone: 323-876-5346 (evening) Fax: 323-876-8319 [email protected]

Monterey Peninsula Chapter Commander Terrance K. McCleerey 130 W. Gabilan, Suite 4 Salinas, CA 93901 Phone: 831-422-2702 (day) 831-625-3211 (evening) Fax: 831-422-1397 [email protected]

Orange County Chapter Commander Thomas E. McCrystal 27245 Regio Mission Viejo, CA 92692 Phone: 949-582-9253 Fax: 949-582-9036 [email protected]

San Francisco Bay Area Chapter Commander Roland Medel P.O. Box 12486 Oakland, CA 94604-2486 Phone: 510-339-9880 Fax: 510-339-9881 [email protected]

GEORGIALow Country Chapter

Commander Gerald Kramer 321 East Liberty Street Savannah, GA 31401 Phone: 912.233.5042 (evening) [email protected]

MISSISSIPPIGulf Coast Chapter

Commander Morris G. Strickland 794 Destiny Plantation Biloxi, MS 93532 Phone: 228-872-6272 (day) 228-273-1517 (evening) Fax: 228-872-5939 [email protected]

Jackson Chapter Commander Norman Harris 106 Country Club Drive Madison, MS 39110 Phone: 601-898-2334 Fax: 601-898-9779

NORTH CAROLINANorth Carolina Chapter

Commander Ronald Newcomb 50 Canvasback Court Pittsboro, NC 27312 Phone: 919-533-3300 Fax: 919-533-3300 [email protected]

JOIN YOUR FELLOW KNIGHTS & GENTLE LADIES!

47tH international worlD Congressof wine BrotHerHooDsserBia• may 31tH – June 6tH, 2012

47tH international worlD Congressof wine BrotHerHooDsserBia• may 31tH – June 6tH, 2012

the brotherhood of the knights of the vine®

National Headquarters3343 Industrial Drive, Suite 2Santa Rosa, CA 95403-2060Tel: (707) 579-3781

For inFormation & registration ContaCt

www.evvs.org

ANNUAL DELEGATES MEETING THE MONTEREY PENINSULA CHAPTER OF THE

KNIGHTS THE VINE WILL HOST THE 2012 NATIONAL

DELEGATES MEETING ON THE MONTEREY PENINSULA

MAY 3RD, 4TH & 5TH

ALSO>>

winter spring 2012

Documents

grand commanderrobert

grand commander emeritusl

grand vice commanderdonald

grand treasurerjohn

santa rosa

arborprovost general

master commander

netprovost general