National Tasting Project

The Rhone Rangers!

With their faithful mechanical companion, Cavatappi, the daring and resourceful masked riders of the vines lead the fight for balance and flavor in the Western United States. Nowhere in the pages of history can one find greater champions of vitis vinifera. Return with us now to those thrilling days of yesteryear. From out of the vines come the thundering cork pops of the great wines of Paso Robles! The Rhone Rangers ride again!"

Join us for the American Wine Society’s National Tasting Project.  All wines are from wineries that are members of the Rhone Rangers, a non-profit organization whose members produce American-grown Rhone-varietal wines.  Our presenter, and resident expert, will be Barb Johns, with invaluable help from her faithful assistant Jeff Wagner.

WEDNESDAY, SEPTEMBER 14, 2016

7:OO

Evergreen Community Center, 3430 Evergreen Rd, Pittsburgh, PA 15237 

PLEASE REMEMBER TO BRING YOUR WINE GLASSES.

The cost for members is $40 and the cost for guests is $45.

Please reply before September 7, 2016 to:

aws.pittsburgh@gmail.com

Or you may reply to 412-657-0777.

Mail your check, payable to AWS to:

Dr. Dennis Trumble

1302 Arch St

Pittsburgh PA  15212

Don’t forget to visit the website for directions, useful tips, and recipes.

aws-pittsburgh.blogspot.com

Reservation and cost details to follow soon. Check back often!

AMERICAN WINE SOCIETY 2016 NATIONAL TASTING PROJECT: RHONE RANGERS WINES

 

Over 5,000 Members to Taste Wines

from Fourteen American Rhone Producers

The nation’s oldest and largest organization of wine consumers announced the wines that have been chosen for tasting in 2016 for the American Wine Society’s National Tasting Project.  All wines are from wineries that are members of the Rhone Rangers, a non-profit organization whose members produce American-grown Rhone-varietal wines. These include: Anglim Winery, Bonny Doon Vineyard, Cass Winery, Derby Wine Estates, Guyomar Wine Cellars, Horton Vineyards, Kita Wines, Kukkula, Michael-David Vineyards, Pax Mahle Wines, Sculpterra Winery, Summerwood Winery, Tablas Creek Vineyard and Thirty-Seven Wines.

Throughout the year, American Wine Society members will hold chapter meetings at member homes, as well as restaurants and other venues, to taste the wines included in the National Tasting Project portfolio.  The portfolio has been organized into two tiers, including whites and reds at lower and higher price points.  We will taste the higher tier.

“The National Tasting Project affords our members an educational opportunity to taste wine and learn more about it.  We are thrilled to feature American Rhone wines this year. By working with the Rhone Rangers organization we can offer our members a wide selection of single varieties and blends as well as both reds and whites” said John Hames, Executive Director of the American Wine Society.

“We are honored that the American Wine Society has asked the Rhone Rangers to partner with them on the National Tasting Project.  Their focus on American Rhone wines will help the public discover and enjoy these wines on a regular basis, which fulfills the mission for our organization,” stated Barbara Smith, President of the Board of the Rhone Rangers. 

About the Rhone Rangers

The Rhone Rangers are a group of roughly 150 wineries dedicated to making wines from the 22 grape varieties originally made famous in France’s Rhone Valley.  These varieties range from the better known Syrah and Viognier to the up-and-coming Grenache, Mourvèdre and Roussanne, to obscure (but delicious) grapes like Counoise and Picpoul.

To learn more, visit online at: www.rhonerangers.org.

History of Italian wine (the short version)

Recently, I had the pleasure of attending the Festa Italiana (http://festaitaliana.us/index.html) in nearby Vandergrift, PA.  It is a wonderful event celebrating all things Italian, and includes a wine competition.  After speaking with many of the other amateur winemakers at the Festa, most of whom were of Italian descent, I thought about the history of the beverage that we love so much.

Where does wine come from originally? 

A. Italy

B. France

C. Napa Valley

D. None of the above

Those of you that answered “D” None of the above” are correct (and probably like myself assume that when provided with the “none of the above” option it’s almost definitely the correct choice).  You might be surprised to hear that evidence so far suggests that wine and serious wine production started in what is now Georgia (not the U.S. State), Iran, Turkey and Armenia.  At the moment there is evidence of wine making as far back as 7,000 BCE (with full-fledged wineries as far back as 4,500 BCE)!  Can I get a “Holy crap!”

There are lots of legends about the origins of wine, including a Persian King’s rejected lover attempting to commit suicide by with spoiled grapes that she found in the royal pantry.  The legend says that she didn’t die as she had expected, but instead felt a lot better and this accidental discovery became a hit with the King and Persia from then on.  The truth of course it that to date we can’t be entirely sure as to why wine came about, since its earliest history predates written records.  But since fermentation can occur naturally, it’s likely that (as the legend above suggested) wine was an accidental discovery.

Wine quickly became an invaluable commodity, and not only for recreational reasons, or religious significance, which it certainly had in Ancient Greece, Egypt, and Rome, among others.  Consider that a great deal of human history faced the serious problem of undrinkable water and finding ways to make it safe for drinking.  Wine (and also beer) became a way to make water safe to drink (as it acted as an antiseptic).

Let’s fast forward then to Italy in order to stay on topic:   Grape growing, was introduced to Southern Italy by Greek settlers.  By around 800 BCE Greek colonization was extensive and wine making was already well established.  The Greeks found Italy so perfectly suited to grapevines and wine making that they named it Oenotria meaning roughly “land of vines”.  As is with most traditions and discoveries, viticulture and viniculture innovations were adopted from the Greeks by the others on the Italian Peninsula like the Etruscans.

The Etruscans practiced, and even improved, wine making, which was then in turn taken on by the Romans.  By the second century BCE wine making had spread widely, as Romans invested a lot into vinicultural technologies and arguably more importantly defeated other civilizations like the Carthaginians (known wine makers).

In order to satisfy the enormous Roman thirst for wine, large scale wine production in the form of slave labor on grand plantations came about.  At this point production was legally forbidden outside of Italy, which made wine an extremely valuable commodity for the Romans to trade (usually in exchange for more slaves).  Wine production in Italy at this point was so exaggerated that around 92 AD they had to actually pull out vines to make room for growing food for the population!  Romans are credited with discovering that wine can improve when aged properly, and  with perfecting ageing processes and developing better containers (i.e.: the wooden barrel, glass containers, and maybe even corks).

The eventual relaxation of laws regarding wine making outside of Italy allowed for the rest of Europe to produce their own wines, some of which prospered very quickly, like France.  Demand for wine decreased after the fall of the Roman Empire, but some credit the persistence of the wine making tradition in Italy to the Roman Catholic monks who continued to produce wine through the Dark Ages because of their faith.

In the 19^th and 20^th centuries Italian wine suffered a great deal of criticism as being poor in quality due mainly to overproduction and a lack of regulations guiding certain aspects.  Italy eventually responded by adopting a similar appellation system to France’s which includes the DOCG and DOC designations you might be familiar with among others.

Today, Italy tangos with France each year for the top spot as largest wine producing country in the world.  All 20 regions of Italy produce wine, with some being considered among the best wines in the world.  Italian wines today enjoy a reputation for being incredibly “food friendly”, meaning they go well with a large variety of different dishes, Italian or otherwise.  Italy is home to more than 1,000 native varieties of grapes, and is finally bouncing back from past criticisms.  It’s reminding the world of some of the reasons why Italian wine is so great: namely the great variety in grapes, soils, and regions, means you can drink a different wine every night of the year, without getting bored (and without going broke for that matter).

Let’s end on one of many wine related Italian proverbs: 

 L’acqua fa male e il vino fa cantare.   “Water does harm and wine makes you sing”

Don't forget to visit the blog spot often for more tips and announcements!

http://aws-pittsburgh.blogspot.com/

With great sorrow

One of our members, and a good friend, Jerry Palmisano, passed away unexpectedly on Monday, August 8.  We’ll miss Jerry’s quick smile, and quicker wit.  Please click the link below to read the full obituary, and to send condolences.

http://www.legacy.com/obituaries/postgazette/obituary.aspx?page=lifestory&pid=181027362

So, You're Out of 1961 Cheval Blanc. . .

The common reasoning for choosing a wine for burgers is “just use the cheap red stuff!”  The implication is that being paired with a hamburger amounts to slumming for a good wine (in the last scene of Sideways, Miles drinks a 1961 Cheval Blanc at a fast-food joint) or is perfectly appropriate for simple, cheap wine. But a burger is one of the noblest foods ever conceived. A wine should be honored to be consumed in such presence.

There are a few dozen reasons you don’t want that rot-gut wine for a good burger at home, but before we begin to consider which wine to serve with your burger, let’s first define your burger!  What is it, exactly? Decide on the type and style of burger that you’ll be serving, and the wine suggestions will follow.

American Cheeseburger
Ingredients/Condiments: American cheese, Thousand Island, Red Onion, Tomato, Pickles, Lettuce
Red Wine: Lodi Zinfandel
White Wine: Russian River Sauvignon Blanc

Blue Cheeseburger
Ingredients/Condiments: Tarragon, Dijon Mustard, Worcestershire Sauce, Caramelized Onion, Blue Cheese
Red Wine: Barbera d’Alba
White Wine: Austrian Grüner Vetliner

Fried Egg Cheeseburger
Ingredients/Condiments: American cheese, Grilled White Onion, Pickles, Fried Egg
Red Wine: Beaujolais Village Gamay
White Wine: Veneto Pinot Grigio

Bacon Swiss Cheeseburger
Ingredients/Condiments: Thyme, Tabasco, Worcestershire Sauce, Swiss cheese, Avocado, Red Onion, Tomato, Lettuce
Red Wine: Jura Trousseau
White Wine: Swiss Fendant (Chasselas)

Chile Cheeseburger
Ingredients/Condiments: Anaheim Peppers, Jalapenos, Garlic, Monterey Jack Cheese, Mayonnaise, Ketchup, Onion, Tomato, Lettuce
Red Wine: Colchagua Valley Carmenere
White Wine: Casablanca Valley Unoaked Chardonnay

Veggie Burger
Ingredients/Condiments: Tofu, Cremini Mushrooms, Kidney Beans, Beet, Almonds, Cotija Cheese, Scallions, Garlic, Smoked Paprika, Tempeh, Brown Rice
Red Wine: Argentina Organic Malbec
White Wine: Columbia Valley Organic Riesling

Turkey Cheeseburger
Ingredients/Condiments: Scallions, Garlic, Dijon Mustard, Gruyere Cheese
Red Wine: Loire or Virginia Cabernet Franc
White Wine: German or New York Riesling

Salmon Burger
Ingredients/Condiments: Salmon, Dijon Mustard, Mayonnaise, Lemon Juice, Cayenne Pepper, Scallions, Arugula, Tartar Sauce
Rosé Wine: Tavel Rosé
White Wine: Greek Santorini Assyrtico

Don't forget to visit the blog for more tips

and news about coming tastings!

http://aws-pittsburgh.blogspot.com/

That is the Question

Are you sweaty and thirsty? Are you afraid of the heavy stuff in the summertime? Don’t fear! Red wine can be chilled. In the summer months, letting your bottle spend 20 minutes in the fridge or 10 on ice can bring out a refreshing side of red you may not have known existed. But, not all reds respond well to being iced, and chilling the wrong reds will bring out all the wrong flavors for summer sipping.

Yes, this violates the "room temperature" rule but that wasn't good advice to begin with! Also, who likes rules? The truth is that a lightly chilled glass of red wine can be a great thing in the summer (or any time of the year) provided that you keep in mind a few tips:

Keep it fresh and fruity. Dry, fruit forward reds are great with a bit of chill. Beaujolais is the classic example, but there are plenty of options from Italy, too, like Piedmont's Dolcetto and Barbera and Veneto's Valpolicella. Or, try Greek reds from Peloponnese.

Pick a wine that's light. Think cool climate Pinot Noir, Loire Cabernet Franc or even Austrian Blaufrankisch. For barbeques, try an all American Zinfandel, but be sure to pick up a light style that's low in alcohol and not too intense. Another good bet is a young Spanish Rioja, labeled Crianza. It's low in oak and tannin (and cheap).

Serve them chilled; not ice cold. You're looking for a chill, so about 45 minutes in the fridge should do it. If you're in the mood for something cooler, reach for a glass of bubbly red instead like Lambrusco.

Keep it cool:

Gamay from Beaujolais, France.

Pinot Noir from Oregon, California or even Alsace, France.

Zweigelt hailing from Austria.

Schiava de Alto Adige, Italy.

Frappato from Sicily

Lambrusco, the famous Italian sparkling red.

Reds from the Alentejo region of Portugal.

Grenache / Garnacha, from France or Spain.

Cabernet Franc from the Loire Valley.

 Zinfandels with lower percentages of alcohol by volume.

Check the blog spot often for more tips

http://aws-pittsburgh.blogspot.com/