UPDATED - SHERRY IS COMING

Saturday, October 8, 2016

Comfort Inn & Suites

180 Gamma Drive, Pittsburgh, PA 15238

Tom George of Frontier Wine Imports will present a tasting of sherry geared towards persons who have a fundamental knowledge of wine but no knowledge of sherry (sounds like me!).

The presentation starts with the definition of sherry, tracing sherry’s history starting with the Phoenicians who developed sherry, the geographic area in southwestern Spain where sherry is produced, the viticulture, the varietals, and the sherry bodegas.  Then we trace the sherry production method, where we discover the various styles of sherry, discussing the distinctions of each style.  Finally, we taste all 11 styles of sherry from one producer.

This is a FREE tasting, so it may be a good time to invite some friends.   Please RSVP as soon as possible!  We need to have a number of attendees by Saturday.

aws.pittsburgh@gmail.com

Or you may reply to 412-657-0777.

Sulfite Myths

"Contains Sulfites." These are words you see on almost every bottle of wine. Just two words, yet so misunderstood! What are sulfites? Are they really bad? Are they the cause of wine headaches? Recently, I presented a tasting where the most prevalent statement was “I get headaches from the sulfites in red wine.”  Is that true?

What Are Sulfites?

The term ‘sulfite’ is a term for sulfur dioxide (SO2).  SO2 is a preservative and widely used in wine making and most commercial foods, because it’s antioxidant and antibacterial. SO2 plays an important role in preventing oxidization and maintaining a wine’s freshness.

Are Sulfites Harmful?

Sulfites are generally harmless, unless you suffer from severe asthma or don’t have the particular enzymes necessary to break down sulfites in your body. There are people who have a genuine allergy to sulfites, and these allergies are often linked with asthma. The FDA says that less than 1% of the US population is sulfite sensitive, so it's relatively rare. If you do have a sulfite allergy it’s more likely to reveal itself through a food other than wine, since many foods have higher levels of sulfites than wine.

How Much Sulfite is in Wine?

The level of sulfites that a wine can contain is highly regulated around the world. Any wine containing more than 10 parts per million (ppm) of sulfur dioxide must state on the label ‘contains sulfites’.

Myths About Sulfites in Wine

Myth #1: Sulfites in wine cause headaches.

Medical research isn’t definitive on the relationship between sulfites and headaches. There are many other compounds in wine such as histamines and tannins that are more likely connected to the headache effect (not to mention alcohol!).

Myth #2: Red wine has extra sulfites, thus causes headaches.

In the EU the maximum levels of sulfur dioxide that a wine can contain are 210 ppm for white wine, 400 ppm for sweet wines and 160 ppm for red wine. The fact that red wines typically have a lower sulfite level may seem surprising to people who blame sulfites for their red wine headaches! Very similar levels apply in the U.S., Australia and around the world.

Red wines have a lower level of sulfites because they contain tannin, which is a stabilizing agent, and also almost all red wines go through malolactic fermentation. Therefore, less sulfur dioxide is needed to protect the wine during wine making and maturation.

Myth #3: Wine should be avoided because it contains sulfites.

Another surprising fact is that wine sulfite levels are about ten times less than most dried fruits, which can have levels up to 1000 ppm. So if you regularly eat dried fruit and don’t have any adverse reaction you’re probably not allergic to sulfites. While these figures are maximum SO2 levels, in practice, sulfite levels are generally well below the maximum permitted limits.

Myth #4: Sulfites are inherently unnatural.

Other than the potential allergic reaction, many people are against sulfites because they feel they’re an unnatural addition when making wine. It’s important to remember that sulfites are a natural byproduct of yeast during fermentation. So even if you don’t add any additional SO2, your wine will still contain sulfites.

A better understanding of how sulfur dioxide breaks down and binds during wine making, better winery hygiene and more careful practices to ensure healthy grapes (i.e. no rot) have all helped to reduce the need for SO2 additions during wine making. Today, there are many winemakers who refrain from adding any SO2 until after the fermentation is complete.

Why Sulfites Are Necessary in Wine

There are really very few wines that are made without some use of SO2. This is because wine is perishable, prone to oxidation and the development of off odors. SO2, particularly for white wines, is important for freshness. Wines without any SO2 generally have a shorter shelf life, about six months, and need to be kept in perfect storage conditions. Since a winemaker has very little control over the wine’s storage conditions from the time the wine leaves the winery until it is consumed, it’s no wonder that SO2 is so widely used to help guarantee that the bottle of wine you open will be fresh and clean, and taste as the winemaker intended. Additionally, one of the reasons that you see more wines labeled ‘made from organically grown grapes’ than labeled ‘organic wine’ is because in the US organic wine must not have any added SO2.

We are beginning to see a number of "natural" wines on the market, where little or no SO2 is added. This is a great development for the small part of the population that has an allergy to sulfites. Omitting sulfites is easier with red wines, because the tannin acts as a as a natural antioxidant. It also helps if natural wines are sold locally and not shipped. This local aspect of "natural" wines is part of what makes them so interesting; they're often best discovered close to their place of origin.

So Why Do I Get a Headache When I Drink Red Wine?

All of these scientific facts, however, do nothing more than say that sulfites are probably not the culprit for the phenomenon of red wine headaches. Possible reasons include histamines, and the alcohol content itself.  Drink up!

First men started wearing pink shirts.

Now they're drinking pink wine!

Rosé wine sales are growing at least 10 times faster than the growth of overall table wine sales, according to Nielsen research quoted in a Details Magazine story called "Make Way for Brosé: Why More Men Are Drinking Pink."

Believed to be the oldest style of wine in the world, Rosé is traditionally dry and crisp and comes originally from the Provence region of France. But in the United States, the pink wine hasn't always garnered respect from oenophiles. Historically, there was a perception in American culture that Rosé was a sweet, low alcohol wine associated with the White Zinfandel coming out of California. By the seventies, Rosé was seen by serious wine drinkers as cloying, mass-produced swill, an object of disdain. But as more complex Rosés are coming out of the barrel, the conversation around Rosé is changing. The once dismissed and feminized pink drink is now getting guzzled by wineauxs regardless of gender.

Because Rosé's popularity has increased dramatically over the past ten years, production is no longer simply an afterthought.  Many winemakers are cultivating grapes specifically for Rosé wines. In fact, many restaurants have separate wine lists devoted solely to pink wine. Rosé's quality, quantity, and diversity is on the rise, and consumers and critics alike are taking notice.

How is Rosé Made?

At its most basic description, Rosé is made from red grapes that see just a short amount of skin contact during the fermentation process (anywhere from a couple of hours to a little over a day). Depending upon the length of maceration time the clear juice remains in contact with the dark skins, the color can range from a pale touch of blush to a translucent ruby red.

The saignée method is also common and involves "bleeding off" a small portion of the juice during red wine production, resulting in a very concentrated version of Rosé.

There are always exceptions to the general rule, however. Rosé can also be made by blending white wine with red wine (as in Rosé Champagne production), or by a "whole cluster" pressing, but these methods are much less common.

What Does Rosé Taste Like?

The taste spectrum for Rosé is growing. Each year, more producers are making Rosé from different grapes, in different growing areas around the world. The usual suspects include Grenache, Pinot Noir, Cinsault, Syrah, and Zinfandel.

In general, Rosé tends to be fresh with crisp acidity. Common flavors associated with Rosé are ripe strawberry, watermelon, and raspberry. Often these are complemented with herbal aromas and mineral undertones. Rosé can be made either dry or sweet, and it is most often served chilled. If you are looking for a more robust style of Rosé, try the world famous Rosés from either Bandol or Tavel, France.

Does Rosé get better with age?

In general, Rosé wine is meant to be consumed right away.

What to Eat with Rosé

Anything grilled - We generally reach for a bold red when grilling, especially when red meat is on the menu. Rosé offers up these same red grape varietals, while made in a much more refreshing style.

Mediterranean cuisine - The winemakers in Provence, the birthplace of Rosé, originally made Rosé as a way to enjoy their red wine grapes during the hot summer months. Rosé is the classic pairing for Mediterranean food.

Mexican or Asian fare - This often tricky to pair cuisine is many times too spicy for red wine and too intense for white wine. Rosé can complement the rich, roasted ingredients and tomato sauces wonderfully.

Coming Soon!

COMING SOON!

DON'T FORGET TO NOMINATE MEMBERS FOR THE BOARD.

THIS IS NOT THE ELECTION.  IT'S THE NOMINATION.

https://www.surveymonkey.com/r/P93TG3B

AWS Western PA Regional Conference Posted on AWSEF website.

33rd Annual Wine Conference and Competition

Kristen Lindelow, Vice-President of the American Wine Society Educational Foundation has posted an article about the upcoming Wine Conference and Competition.  Please click on the link above to access the page.

DON'T FORGET TO NOMINATE MEMBERS FOR THE BOARD.

https://www.surveymonkey.com/r/P93TG3B 

The link above will take you to the SurveyMonkey page.  You may nominate any active member of the Pittsburgh Chapter of the American Wine Society for Board elections.  The duties of each position are posted in the previous post.

NOMINATIONS

It's time to nominate the Board Members for 2017.  Any active member of the Pittsburgh Chapter of the American Wine Society is eligible for nomination.  We have posted the duties of each board position below.

Nominations will be collected by the use of SurveyMonkey.  This is a secure site, and you will not get spam email, nor will your name be sold to advertisers.

This is only a nomination, not an election.  The election of the Board will take place at the November tasting.  Click the link at the bottom of the page and you will be redirected to the SurveyMonkey site.  Simply type the name of your nominee under each postion.  You may nominate a couple for any position on the board.

The Duties of the Chairperson

1.      Meeting Facilitator

a.      Create agenda

b.      Preside at board meetings

c.       Communicate Board decisions to membership

2.      Oversee Committees

a.      Strategic planning of all committees

b.      Ensure that all activities meet the Association guidelines

3.      Community Relations

a.      As the primary public figure, the chair represents the Association

b.      Must be comfortable networking with other organizations

4.      Internal Mediation

a.      Resolve issues arising within the Association

b.      Find common ground to solve difficulties

5.      Blogspot Posting

a.      Regular posting of “Notes From the Chair”, “Wine Tips” and “Recipes” to update membership on events, tastings, and other news concerning the Chapter

6.      Relay communications from AWS National to appropriate parties

a.      Include communications from RVP

The Duties of the Vice Chairperson

1.      Wine Procurement

a.      Obtain list of required wines from speaker

b.      Purchase and store wines until the meeting

c.       Bring to meetings ready to pour (e.g. cooled whites)

2.      Manage wine-related items (bottle openers, pourers, blind-tasting bags, etc.)

a.      Clean after use

b.      Store

c.       Bring to meetings

3.      Wine Pouring

a.      Determine the correct number of bottles to open based on attendance

b.      Determine size of pours based on attendance, number of bottles available and number of wines being tasted

c.       Pour wines in correct order, as specified by speaker

4.      Update tasting notes on website after tasting

a.      Post the tasting notes (which wines were tasted, who were the hosts, what food was served, etc.)

5.      ‘Manage’ leftover wine

a.      Drink it up! Open bottles are yours to take home and enjoy!

b.      Keep the unopened bottles that didn’t sell for future use as auction items for fund raising.

The Duties of the Secretary

1.      Take notes during meetings/tastings

2.      Present report during meetings/tasting re: minutes; business matters

3.      Send a welcome email explaining the use of the website and how to enroll for email updates

4.      Report results of National Tasting Project to AWS

The Duties of the Treasurer

5.      Keep records of monthly revenues and expenditures

6.      Present report during business meetings re: income, expenditures, and balance

7.      Maintain checking account

a.             Make deposits

b.             Write checks

c.              Track balance & verify with bank statements

8.      Pay all bills in a timely manner (< 1 month from date of receipt)

a.             Reimbursement of purchases for monthly

b.            Payment of rental fees and permits

c.              Catering for special events

d.             Speaker fees/gifts

e.              AWS Education Fund

The Duties of the Program Chair

1.      Plan and coordinate the 8 events per year

a.      6 regular meetings, including National Tasting and 2 special events

                                                              i.      Nationality dinner (May or October) and Winter dinner (restaurant January)

2.      Advise Vice Chair of wines to be procured and served

3.      Choose a presenter for each event

a.      Checklist for presentations

4.      Choose hosts for each meeting

a.      Advise hosts of wines being served, number of attendees

b.      Provide input for table decorations and other sundries

5.      Provide wine costs to Chapter Chair three weeks prior to tasting

The Duties of the Membership Director

1.      Maintain list of current members

2.      Maintain record of guests and guests that become members

3.      Prepare name badges for monthly meetings

4.      Present report during business meetings re: membership levels & new members

5.      Cross-check lists of national and chapter members to ensure all Pittsburgh chapter members have also paid national dues (for insurance purposes)

The Duties of the Procurement Director

1.      Procure and maintain ample supply of wine glasses for tastings

a.      Manage distribution of wine glasses and carry bags to members

b.      Provide spare wineglasses for tastings

c.       Keep record of glasses out for cleaning or on loan

2.       Maintain supply of serving items, plates, napkins, table covers for tastings

https://www.surveymonkey.com/r/P93TG3B

The Rhone Rangers Ride Again!

The National Tasting Project – The Rhone Rangers

A resounding success!

Our thanks to Barb Johns (and her faithful companion Jeff Wagner) for the presentation, which included a myriad of scent and aroma samples for those in attendance to sample.  The expertise, enthusiasm, and insights that Barb provided were fantastic.

We also want to thank Kevin and Bob Dering (The Dering Duo) for hosting and providing the wonderful accompaniments for the wines.  The beef stew recipe will be posted on the recipe tab soon!  Our compliments to our co-vice-chair humans, Tim and Brittany for the purchase of the wines, and to our club “bootleggers” Wendell and Ellen Barner.  Discretion prevents us from being any more specific.

Next month:

Drink Pink – A tasting for the benefit of Breast Cancer Awareness. 

The Wines

Cass                             “Marsanne” White                                         2014                $26

The color captivates your eyes with a light, straw color and subtle hues of lime green. Your nose is enticed by aromas of spiced nectarine, crushed citrus blossoms and hints of rock melon. A unique rich mid-palate, zesty acidity and spritely minerality makes this a red wine drinkers' white. Flavors of cashews and agave nectar lead to a long, lively finish accented with lingering notes of Bosc pear and finger lime notes.

Cass                             “Rockin' One” White                                      2013                $32

Stewed black cherry, cracked black pepper, star anise, and subtle hints of vanilla bean emanate from this seamless blend. The mid-palate showcases ripe dark fruit, roasted hazelnuts, black licorice and traces of campfire smoke. Nuances of toffee, aged leather, cinnamon spice and sweet spearmint complete this blend's long finish. Enjoy now until 2020

Bonnie Doon               “Le Cigare Volant” Red                                  2011                $45

Black pepper, boysenberry and a tiny bit of barnyard funk on the nose. It's dark and brooding, with flavors of black pepper, leather and black fruits on the palate, but rather light and lean in texture, with a solid amount of tannic grip.

Kukkula                        "Aatto" Counoise Red Blend                           2013                $40

Counoise and Mourvedre, with small amounts of Grenache. Lighter in color, it has an almost Old World Pinot aromatic and flavor, laced with cinnamon and spice, and really finishes with amazing length and volume.

Kukkula                        "Pas de Deux" Grenache Red Blend               2012                $45

Grenache and Syrah.  Purple red with a nose of warm clay and dry herbs. It tasted round with lots of fruit and caramel, with hints of coffee and a long warm finish.

Pax                              “Griffin’s Lair” Syrah                                     2013                $64

This southwest-facing hillside is covered in coarse sand & gravel which allows these vines to dig deeply and hang on tight to this extremely windy slope. Traditional winemaking techniques, such as utilizing indigenous yeasts, foot crushing 100% whole cluster, judicious extraction during fermentation and aging in neutral French Oak Barrels ensure that this wine is a pure expression of Sonoma Coast Syrah.

Guyomar                     “Monsignor” Petit Syrah Red Blend               2012                $52

Inky ruby color. Lush cherry, cassis and violet scents on the deeply perfumed nose and palate. Supple and broad, with spice and mineral elements adding back-end cut and lift. Finishes sweet, velvety and very long, with excellent clarity and smooth, easygoing tannins. Drink 2019-20

RSVP TODAY!

to RSVP 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