Wine, Food & Friends #151 - Winter 2025

CRUISING THE RHINE

ALSO INSIDE:

• Interview with Alan Frishman of the Young Members Circle

• Tasting Series: Unsung Bordeaux Vintages

• Baja Norte's Dynamic Wine Country Transformation

CHAIRMAN’S LETTER

By Chris Ankner, Chairman, IWFS Americas Inc.

Introduction

would like to welcome aboard the three new Board members elected in October. First up is Neal Vitale, who many of you already know. Neal is from the Hollywood branch and has been running our virtual tastings since the middle of 2023. The virtual tastings have proven so successful that we have formed a permanent committee of the Board to manage the tastings. Neal has also been the Society’s lead on our annual Cognac project, Trilogie.

We also elected Lisa White from the Houston branch and Brad McGiboney from the Birmingham branch. Both, Lisa and Brad are attorneys and come from large very successful branches. Unusual for this Board, prior to Lisa and Brad’s election we had no attorneys on the Board. Both have graciously volunteered to be on the Branch Development committee and Lisa will likely be our new Corporate Secretary in not too long a time.

The Board also approved a Provisional Charter for the Young Members Circle (YMC) of IWFS of Metropolitan New York. There is a separate article in this issue about them. Please look it up.

Joe Garrigo was elected Emeritus Director. He was our last Life Director, a title we no longer use. Joe has served the Society incredibly well for an incredibly long time, most recently as Awards Committee Chairman, a post he has held since before I was elected to the old Board of Governors of the Americas (BGA). But Joe’s history goes far deeper than that. Joe joined the Miami branch in 1978. His Membership Certificate was signed by André Simon and George Rezek. He was elected to the BGA in 1988 and was elected Chairman of the Board in 2003, a position he served for six years. Having just finished my first year as Chairman, I can attest to how long that is. During his Chairmanship we sponsored three BGA Festivals. One to Chile, one to Willamette, and one to Santa Barbara. He also worked on our first Caribbean Cruise, which occurred after his term. He created the blueprint for the modern incarnation of the Americas Board. He expanded the Board to have better geographic and gender representation. He strengthened the committees. He initiated constant communication with the branches and improved transparency. Perhaps most importantly, he improved membership and reversed the relatively weak financial straits that we had been in. That’s one heck of a run!

Joe is also stepping down as Chairman of the Awards Committee. Stephen Hipple is taking over the Chairmanship. The Awards Committee remains in strong hands.

I have recently returned from our Fall Board meeting which this year was held in Las Vegas. We had our welcome dinner at the Golden Steer, one of Las Vegas’ most iconic restaurants. The speaker told a story about how the Golden Steer desegregated Las Vegas. In her story, the Rat Pack wouldn’t dine at the Golden Steer unless Sammy Davis Jr. was allowed to dine with them in then-segregated Las Vegas. Not a firm to push back against the obvious star power, the Golden Steer opened Las Vegas fine dining to people of all color. With a little internet sleuthing, one finds that the story is, at least, exaggerated. But not being the first, doesn’t mean it wasn’t the right thing to do. I’m glad they maintain it as part of their culture.

PUBLISHER/EDITOR

Ivan R Batlle ibatllesr@gmail.com

Tel (913) 660-2417

VICE-CHAIRMAN

Kathy Kallaus kathykall@comcast.net

Tel (904) 403-8056

IWFS AMERICAS, INC.

Chris Ankner chairman.americas@ iwfs.org

Tel (917) 886-6558

VICE-CHAIRMAN

Ananth Natarajan aln@me.com

TREASURER

Jim Storfer

SECRETARY

Jim Storfer

DIRECTORS

Ivan Batlle

Joe Glunz

Kathy Kallaus

Mark Lazar

Todd Lemke

Brad McGiboney

Peter Miao

RJ Milnor

Ananth Natarajan

Charles Schurhammer

John Trickett

Neal Vitale

Lisa White

E-COMMUNICATIONS

John Trickett

John Danza

WEBSITE SUPPORT/ MEMBERSHIP RECORDS/ BRANCH REPORTS

Joe Temple—Web Tech help.americas@iwfs.org Tel (855) 763-8640

MEMBERSHIP DUES & ADMINISTRATION

Rose Clemson admin.americas@iwfs.org 14 O’Brien Court Bedminster, NJ 07921

THE INTERNATIONAL WINE & FOOD SOCIETY

Andrea Warren International Secretariat sec@iwfs.org

4 St. James’s Square London, SW1Y 4JU, England Tel +44 (0) 20 7827 5732 www.IWFS.org

PRINTER

Todd Lemke todd@omahapublications.com

Omaha Magazine 5921 S. 118th Cir., Omaha, NE 68137

Tel (402) 884-2000

GRAPHIC DESIGNER

Joey Winton

Note: The opinions expressed in this Newsletter, except as specifically stated to the contrary, are solely the opinion of the author and do not necessarily represent the views of the Board of Directors of the Americas, The International Wine & Food Society, Ltd., the publisher or any officer, director, member or agent therof.

NEWS FROM THE OFFICE

OF THE INTERNATIONAL SECRETARIAT, LONDON

Andrea Warren, IWFS Executive Administrator

Dear members

This is a bumper edition from the International Secretariat!

Now is the time of year when we are able to bring you the first tranche of vintage reports to accompany the latest Vintage Card and App – 2025 is now available. Your Card will arrive as you renew your membership – or you can access all the information today by downloading the App on your phone or tablet. The reports have once again have been kindly and freely provided by our treasured wine consultants. We are very grateful. The reports are below for you to read and digest at your leisure.

Visitors are welcome - Other news from the Secretariat office in London. I was very pleased to welcome two couples from the Americas region visiting London. In September I was delighted to meet relatively new members of the Arkansas Branch. Charity Taylor and Justin Hattenhauer were on a whistle stop visit to Europe. They landed briefly in London and came to The Club for a welcoming glass of rosé, as well as, a tour of the facilities. Their stay was short, the next day they were heading off for the main event – a José Carreras concert in Zagreb, Croatia – a great love of Charity’s. What a wonderful combinationopera, food, and wine….. The second couple to arrive were Linda Stevens and John Moses, independent and longstanding Society members. Their visit was at a more leisurely pace as they literally cruised in and cruised out of Southampton - arriving at their destination with zero jet lag. They highly recommend it. They spent over a week in London and once again enjoyed using The Club as their base. We met for morning tea; quite appropriate as their complimentary pouch of English Afternoon Tea Blend, with issue 150 of WF&F was on its way to their home (I trust you have received yours). Only yesterday I wished them safe travels as they checked out, heading for Southampton and their journey home to Canada. I look forward to saying more ‘hellos’ next year. Please let me know if you are planning a trip and would like an introduction to The Club.

While talking tea – please note that our ‘Time for Tea’ tasting video is now available to view from the website, and it is there to assist your branch should you wish to run an educational tea tasting – plus there is a checklist of all you will need to run a successful event. Please take a look and we hope you take the plunge into the world of tea – and please send pictures.

Vintage Reports - The reports included in this issue are the majority of reports from European countries and regions covering the 2023 vintage. These reports are intended to provide you with that extra level of information about the 2023 vintage conditions. I hope you agree that these really do go one step further into arming you with valuable vintage information, in tandem with the Vintage Card/ App, when deciding whether to invest in wines to lay down or to buy to enjoy a little sooner. The regions’ reports from Europe not included here will be in the next issue 152. For Burgundy it is just too soon. Wines from the top domaines have only just been made available for tasting. We do have Charles Taylor MWs notes from Bordeaux. When reading through the reports the words ‘rigour’, ‘vigilance’, ‘patience’ and ‘care’ are repeated across the continent. What a challenge 2023 has been, once again. Hopefully many of the vignerons are able to put their feet up, even if only briefly, before they get up, brush themselves off and get ready for 2024.

Until next time....

Andrea Andrea Warren, International Secretariat

Charity Taylor and Justin Hattenhauer, members of the Arkansas Branch, stopped by during their London vacation.

Linda Stevens and John Moses used The Club as their “home base” during their week-long stay.

The “Time for Tea” tasting video is now available to watch.

2024 IWFS ANNUAL GENERAL MEETING

Zoom Meeting November 9, 2024

By Chris Ankner, President

Before I get started, I would like to thank the veterans who are on this call. “Thank you for your service” has become a trite cliché or a sound bite, but I sincerely mean it. Thank you for your service.

I would like to welcome everybody to the our 10th Annual General Meeting since incorporating. As some of you likely know, since the incorporation of the area company we have generally held our AGM at our Fall Festival. As our Fall Festival was held in late summer this year, we decided to hold the AGM by Zoom.

I have recently finished my first year as Chairman of the IWFS Americas, Inc. Some of my goals haven’t been met. I enumerated them in the Annual Report you should have received. But generally, I’m happy with how the Society is playing out.

When I first joined the Americas Board in 2011, we were simply a committee of the IWFS, Ltd in London. We were putting on one Festival every few years. We had a website that had limited functionality. The Foundation was giving paltry sums as scholarships. And we really weren’t doing much for the membership except publishing WFF and providing Commercial General Liability insurance.

In thirteen years quite a bit has changed. We are now a fully incorporated notfor-profit, IWFS Americas, Inc. While we still publish WFF, it is now 44 pages rather than 32 pages with much more content. We still provide CGL, but now we also provide each branch with Directors and Officers insurance. We hold two festivals every year, not one every three years. We hold over eight virtual tastings every year. We even blend and market a cognac every year around the Holidays. The website is substantially more versatile than it was, including the opportunity for the branches to use our website for their events. Many of the branch leaders know this as we’ve had recent outreach to the branches to help them use it. The Foundation now gives a full named scholarship to the Culinary Institute of America in Hyde Park, two full named scholarships to the Oenology School at U Cal Davis, and in conjunction with the Miami Branch, multiple scholarships to Florida International University.

I wish I could take credit for this, but I only played a very small part. The Chairmen and Board Members that preceded me had both great vision and, more importantly, a can-do attitude that has made the Society what it is today.

As you are going to hear, we’re still moving forward. I’m blessed with a particularly able and active board. You are going to hear from some of them today. We have a lot going on and are excited to share it. I’m going to stand out of the way and let the people who are actively making the Society better get some words in.

YOUNG MEMBERS CIRCLE:

An Interview with Alan Frishman

By Chris Ankner, Chairman

Chris Ankner: So what is the YMC?

Alan Frishman: The Young Members Circle of the IW&FS, known as The YMC, is a new chapter of our society located in NYC that started this August. There was much debate about its name, with ‘Young, ‘Junior’ and Next- Gen’ all getting airtime. Young won the vote amongst potential members who participated in brainstorming sessions. Then Cathleen Burke, who was involved from the beginning, came up with the brilliant addition of ‘Circle’, reminiscent of the Metropolitan Opera House’s dress circle, to connote exclusivity. Wow! Rose Clemson showed amazing artistic talent by designing the YMC logo with the emblem of the IW&FS framed between two semi circles.

The YMC is restricted to those aged 21 thru 39 with the subsequent objective for its members to transition into the NYW&FS. The mission of the YMC is to be a fun, selective wine society with curated members of high caliber who are provided with unique opportunities to learn more about wine through frequent tastings, dinners, galas, and other events in settings of elegance and prestige. Many pending members were told to regard admissions as life-altering. Years from now, they will look back on the friendships they formed, the sophistication they gained, the depth and breadth of global winemakers they met, and the wines they experienced. They will wonder how their life would have differed without their YMC membership.

CA: How big is the YMC?

AF: The YMC has 71 members to date. It will be capped at 120 members to fill events with minimal waitlists. By great fortune, applications have been submitted almost 50/50 by gender since the chapter started accepting candidates. Today, there are 36 female and 35 male members. The mean average age is 27.6

years with the greatest cluster being 25to 27-year-olds with 10-12 members each. The application requests the reasons for joining the YMC amongst educational, professional, and social interests. Practically all prioritize social, then educational, and then professional.

CA: What kind of events is the YMC holding?

AF: The YMC will hold ten monthly events a year, taking breaks in January and June. September featured Pierre Lurton presenting Cheval Blanc and Ch. d’Yquem, Oct was Chapoutier, and the December Gala will feature Bollinger and Guigal. Next year’s lineup includes a

Riesling tasting in February, Pichon Baron in March, Kistler (hopefully) in April, Bouchard for the May gala, a port tasting in September, and Pommery champagne in November.

CA: Why did you start the YMC?

AF: The background story is simple. For the past 13 years, I have had the honor of mentoring a wine society of college seniors. Upon graduation, the members left for various cities where there was no equivalent group of peers with whom to share their passion. A similar problem faces many parents here in NYC who are members of wine societies and who wish to share and pass on their passion. Their

(L to R) Kelly Yip, Carson Brisk, Annabel Lindh, & Sophie Lindh.

children find the experience of attending such wine events as a guest exhilarating and extraordinary but also intimidating and deficient of contemporaries. They rarely, if ever, return. The YMC is the ideal solution to these shortcomings.

CA: Tell me about the current management of the YMC.

AF: The YMC’s management structure consists of an external Senior Council and five committees; Membership, Finance, Events, Wine, and pending, Media. While the committees are composed entirely of YMC members, the Senior Council is composed of four members of the NYW&FS; Gunnar Pritsch, who runs the latter’s Events Committee, Cathleen Burke, who co-heads its Wine Committee, and my wife Lily and me.

CA: How does the YMC co-exist with the established New York City Branch?

AF: This is a great question, Chris. The relationship is symbiotic rather than zero-sum, as would be the case were the two branches pursuing the same members, sponsors, and venues. This symbiosis can be viewed through short-, medium- and long-term shared benefits.

In the short term, both chapters help each other to attract new members through word of mouth, create special opportunities for the memberships to attend each other’s events, introduce sponsors or the chance of piggybacking sponsorships over consecutive nights, help refine best practices, and support negotiations with venues through relationships and scale.

In the medium term, the chapters will be able to help each other fill events should the need arise, provide media guidance and the use of the IWFS website for events, and create a refreshing presence of new faces at joint events.

In the long term, the YMC will pursue its core mission of providing a membership pipeline to the NYW&FS, while enhancing its reputation as a unique wine society in NYC, and its goodwill amongst the greater wine community.

CA: Alan, thank you very much. I applaud the effort. This is a very exciting branch, and I wish it the best.

Alan Frishman is active in the world of wine as a collector, frequent visitor to France, and highly regarded speaker at wine society events. Based in NYC, he serves on the Board of the IWFS of New York. He has served on the grand Council and as Chair of the Wine Committee of the Commanderie de Bordeaux. Alan is also a member of the Côtes du Rhone Wine Society, the Tastevin Burgundy Wine Society, and XXXVI, a private wine society limited to 36 members nationally. His private wine collection includes over 16,000 bottles. Alan is also a business leader – a graduate of University of Pennsylvania and Harvard Business School, he worked for 17 years in Hong Kong as founder and CEO of Asiachem Limited, then the largest privately-held Asian chemical trading and distribution company. After moving back to NYC in 1997, Alan married Lily Wei Frishman. Today, he is one of two partners at ALAC International Inc., headquartered in the Empire State Building.

(L to R) Tim Evans, Brooke Faulkner, Liz Mahoney, Dana Frishman, & Jake Shure.

2023 Vintage Reports

Vintage Reports 2023 – EUROPE

Bordeaux 2023

Charles Taylor MW www.montrachetwine.com

A seriously fine vintage in the higher echelons, a modern classic, 2023 is a heterogeneous vintage with marked variations in the quality, style, and quantity produced, but with the finest wines combining fully ripe fruit with excellent acidity., A profile that can be summed up as a modern classic.

It was a challenging year for growers with a wet but warm spring posing difficulties with mildew, a successful giving potentially a large crop and hard decisions to be taken on when to pick. Overall, producers with the wherewithal to manage their vineyards effectively, the luck to avoid the heaviest rain, and the nerve to choose the best moment to harvest were able to take full advantage of one of the warmest growing seasons on record. A summer with adequate, but not excessive, rainfall and a long period of fine autumnal weather in which to harvest.

The growing season started early with budbreak in March followed by a wet spring with above average temperatures. Mildew was the obvious danger. Regular treatments were required throughout April and May. A drier fortnight coincided with the flowering period in the second half of May allowing an excellent fruit set and the promise of a generous crop. However, the rain returned accompanied by one of the hottest Junes on record. The combination of humidity and heat increased the danger of fungal disease and mildew. Some vineyards in particular lost a significant part of the crop.

July was both cooler and drier than June. It was below the 30 year average providing welcome relief to the vines. August was a little hotter but still fresher than most recent summers. The cool nights allowed the grapes to retain highly desirable acidity. The warm weather returned with two heatwaves in the second half of August and the beginning of September. With enough rain to refresh the grapes, ripening continued apace. Much of the white grapes were picked at the end of August, followed by the merlot in the first half of September. The fine weather continued, apart from a day’s rain on 21st September that varied from the torrential to minimal depending on the location. Generally, the northern Médoc had the least rainfall and the cabernet sauvignon harvest continued uninterrupted for a further two weeks.

The same rain kick-started the sweet white wine harvest with rapid development of the highly desirable pourriture noble. Most châteaux only needed three tries to gather in the fruit with a perfect balance of sugar and acidity.

To summarise, there are excellent wines from the top châteaux in all the major regions of Bordeaux. The northern half of the Médoc, where the rainfall was lowest, had the highest proportion of successes with the majority of classed growths making successful wines. These, along with the top estates that lie on well-drained limestone or gravel soils, are the finest red wines of the vintage. They have an abundance of fresh, ripe fruit, fine tannins, and good acidity. Whilst few wines have the extra size and dimension of the magnificent 2022s, the vast majority are richer and riper than the 2017 and 2021 vintages. There are many estates that have made wines that bear comparison with the excellent 2019s and 2020s.

The dry whites are generally very successful. Harvested early following the relative cool July and August they are ripe but fresh, with higher acidity, and finer minerality than the plumper 2022s.

Similarly, the 2023 sweet white wines are truly fine; crisper and with greater vitality than the preceding vintage. The combination of a cool summer and humidity following rain on 21st September providing perfect conditions for the development of pourriture noble.

Prices of many wines are set to fall as a result of often generous yields and the difficult economic context. I am confident that there will be many wines that will be well worth buying.

GRAVES (RED) 5 NOT READY YET

HAUT-MEDOC 5 NOT READY YET

POMEROL & ST EMILION 5 NOT READY YET

GRAVES (WHITE) 7 NOT READY YET

SAUTERNES 7 NOT READY YET

Alsace 2023

David Ling confrerie-st-etienne.alsace

Initial tastings from all over Alsace are more than reassuring, discrediting pundits who forecast the usual effects of a ‘hot vintage’ like 2003 or 2020. In effect, in many French wine regions 2023 was a difficult vintage, with periods of drought, heavy rain and searing heat, but thankfully, in Alsace the worst extremes were avoided.

The winter was again unusually mild, with no excess of ice or snow, and the vines developed under normal conditions. Summer was hot and dry, but some welcome showers of rain at just the right time enabled the bunches to ripen normally and ensured an average-sized crop. Some heavy rain in August led to fears of oidium and mildew where bunches had not been thinned in anticipation, so where such a green harvest had not been done, sorting tables were in evidence at harvest time to remove affected bunches or those with insects cozily installed in the tightly packed bunches.

Controversially, the authorities declared the harvest open two weeks earlier than usual to placate growers who feared more rain, but those who held their nerve and picked later took full advantage of the ‘Indian Summer’, gloriously sunny days and cool nights, to pick perfectly ripe grapes under ideal conditions. Botrytis (‘noble rot’) was rare, so not many late harvest wines were produced.

A sign of the times, two problems mentioned by growers was having to start early in the morning to protect pickers from the heat, and the difficulty of even finding harvest workers to employ!

To summarise the 2023 Alsace vintage, the wines are ripe and nicely balanced with a gentle acidity. Particular stars are: Riesling, fine elegant wines but yields were below average, Gewurztraminer, seductively aromatic with welcome freshness, and Pinot Noir, rich, ripe and deep in colour, some from bunches so healthy that selection was often made on the vine itself. Quite a treat in store…

ALSACE 6 NOT READY YET

Cahors/Madiran 2023 (Sud-ouest)

Britt & Per Karlsson www.bkwine.com

The vintage 2023 in the South West, particularly in Cahors, was marked by humid spring conditions and a very hot, and dry summer. Both these things had consequences for the harvest. The fight against downy mildew began early in the growing season. The spring was very wet, and these conditions continued well into June, with heavy storms and 200 mm of rain on June 21st. In July, the weather turned warm. Even with great effort, it was challenging to manage the fungus. Around 50% of the vineyards were affected in 2023.

The rest of the summer and September were very hot and dry. The combination of drought and fungus diseases makes 2023 a vintage where the quantity will depend on the location of the vineyards. Some vineyards could only harvest 15-17 hectolitres per hectare, whereas others managed a normal harvest of 40 hl/ha. The late August heat wave meant a fast evolution of the maturity of the grapes, and harvest started rather rapidly in September as grape bunches in some vineyards started to dry out. The result is a vintage with lower volumes. Quality wise, there is much finesse in the wines and although the skill of the producer will play a part, overall, we are looking at a promising year.

CAHORS/MADIRAN 5 NOT READY YET

Champagne 2023

James Simpson MW www.polroger.co.uk

Characterised by volume if not quality, the 2023 vintage will go down for many as a year of selection. Notable for an unevenness, especially when compared to near-perfect production of the three varietals in 2022, the first week of the 2023 harvest was marked by a heatwave, interspersed with periods of rainfall, leading to a near-disastrous rise in humidity. The Meunier was worst affected, the Pinot Noir generally fared better, and the Chardonnay emerged as the most successful of the three.

The high yields came from a spring with little to no frost damage. Flowering levels then broke records, so it was not surprising that the harvest was a bountiful one. Conditions suggested an ample crop from the outset, but Champagne’s capricious weather resulted in a significant presence of downy and powdery mildew, and even botrytis in some vineyards.

From the Grandes Marques to the small growers, the vineyard teams’ reactivity was crucial for the treatment of a mildew epidemic that gradually gained a foothold in the region. Vineyard and grape selection was likewise important, but the test of the Champagnes will come in the tasting.

Rigorous selection in the vineyards and with the vins clairs will enable Champagne producers to compose assemblages consistent with the level of quality demanded by the region and its proponents. In the right hands and in the right places, 2023 offers plenty to look forward to.

See issue 152 for reports from the 2024 vintage for the new world countries and the remaining 2023 reports. Please note that these reports back to 2021 are available to download from the Secretariat/For Members/Vintage Card Information section of the website.

Languedoc (Red) 2023

Matthew Stubbs MW www.vinecole.com

There was a marked east/west split in the Languedoc with some areas like Pic Saint-Loup seeing high spring rainfall whereas from Pézenas towards Limoux it was more a story of drought. Those areas that received these early rains were able to withstand the high late summer temperatures, despite an increased pressure from downy mildew. One of the driest areas, La Clape, did receive some rainfall in July which was some respite from the extremely dry winter and spring. Other appellations in the Languedoc from Picpoul de Pinet to Minervois and Corbières remained dry throughout the whole growing season. The Roussillon, too, was marked by drought with little rainfall in winter and throughout the season. Some areas receiving about 50% of what they would normally expect.

However, it was the heatwave at the end of August for which this vintage will be remembered. Temperatures reached over 43°C for four consecutive days from 20th August causing the vines to shut down. Leaves shriveled, berries were small and those vines without protection from foliage risked sunburn. The net result is this is one of the lowest yielding vintages in recent years. Only 400,000 hl compared to 569,000 hl in 2022. Quality is also more variable than 2022 but despite these challenges some very good wines were made. It required, though, more vigilance in the vineyard and patience in the cellar as grape skins were thicker, sugars in the must were generally high and juice levels lower.

LANGUEDOC (RED) 5 NOT READY YET

Loire 2023

Jim Budd jimsloire.blogspot.com

Complicated! 2023 was certainly a complicated and stressful vintage for producers in a number of parts of the Loire, especially in Anjou. However, conditions were very variable – for instance the Central Vineyards suffered from drought over the summer, whereas, the western Loire had a huge amount of rainfall. Parts of Anjou had over 200 mm of rain between the beginning of July and the end of September. Even locally conditions varied considerably.

Fortunately, there was no serious frost this year. Bud break brought a large volume of potential grapes. This was confirmed by a rapid flowering in dry and sunny conditions at the end of May and the first part of June. Later on in June, a strong pressure of mildew started. It was essential to spray regularly and at exactly the right moment.

In addition, to some grey rot, acid rot was widespread from Vouvray westwards with Chenin particularly badly affected. It may well have been spread by drosophila suzukii. Dealing with acid rot is particularly tricky for mechanical picking. Superficially, a

bunch can appear healthy as the grapes affected may well be hidden right in the centre. Often those picking by hand were having to cut a bunch in half and then pick out the rotten grapes – a lot of additional work! 2023 is a year when the seriously rigorous vigneron/ne shines.

Despite the difficulties, good wines were made. The Central Vineyards had beneficial rain just before picking started, although the large volume of grapes made the harvest ‘manic’. The increasingly interesting Upper Loire had a good vintage, as did much of eastern Touraine, except for the Chenin affected by acid rot. Reds from Saumur and Western Touraine in parts where rot was less of a problem are also promising.

The Pays Nantais was also successful with picking starting at the beginning of September. It is likely that little sweet wine was made, especially in the more prestigious appellations. Already many producers in Anjou are increasingly concentrating on dry Chenin. A number of producers decided early in the harvest not to attempt to make sweet wine in 2023.

2023 was one of the most complicated vintages of recent times. I have little doubt that some awful wines were made, so it is crucial to buy from producers you trust.

LOIRE (RED) 5 NOT READY YET, SWEET NOT READILY AVAILABLE DRY WHITE 4 NOT READY YET

Provence 2023

Rod Smith MW rivierawineacademy.com/biography.php

The early part of 2023 saw a continuation of 2022’s drought, with water restrictions imposed as early as March. However, at the beginning of May, a deluge came and persisted until well into June. It did bring much needed water, but also caused landslides and runoff in Provence (as in much of North Italy). It also bought the onset of mildew (both powdery and downy), which required careful treatment in the vineyard and, subsequently, in the winery. Warm and dry conditions took over from the end of June, although there was less heat-stress than in 2022. There were further storms at harvest time. These brought a risk of dilution and rot, especially for later black grapes for red wines. These September storms were to a degree localised, though. The 2023 vintage is therefore somewhat ‘curate’s egg’, hence the rating. Top quality producers of reds in Bandol and elsewhere have made good wines via rigorous selection. Lesser reds should be treated with more caution. The rosés and whites resemble those of 2022; a mixture of early harvesting for acidity and later for flavour being the path to success.

PROVENCE 4 NOT READY YET

Rhone

Valley 2023

John Livingstone Learmonth www.drinkrhone.com

Northern Rhône 2023

Northern Rhône - 2023 is a complicated vintage for the Northern Rhône. The region experienced drought, some mildew, ripening hold-ups, then very different surges of rainfall in mid September. All these will play a prominent role in separating quality across different domains and sectors.

For example, on 18 September, 200 mm [8 in] fell at Hermitage and 180 mm [7.2 in] at Cornas, while Côte-Rôtie received just 25 mm [1 in]. Spring and early summer rainy weather was replaced by drought, before mid-August rain alleviated that situation, followed by a week of extreme heat at the end of August. These were not relaxing conditions for humans or vines. Blockages of ripening on the Syrah occurred, so growers were careful not to extract, the more so because the Syrah was becoming fragile by the second half of September. There is an aromatic side to the wines and sufficient density to enable them to have a structure to evolve. Côte-Rôtie will be more homogeneous than other appellations due to its lesser rainfall. Growers are happy with Condrieu in 2023, compared to 2022, noting that there is freshness present. Mildew in the offing, then drought, then high heat, was not a normal route to achieve a well balanced wine, one with lowish acidity. Yet, the outcomes are regarded as successful, the degree around 13.5°C.

The Marsanne-Roussanne whites are appealing, supple and open, offering early pleasure.

Southern Rhône 2023

Southern Rhône - 2023 is a vintage that has experienced growers very happy with events. The vineyards aided by good levels of pre-season rain, then experiencing drought, then just about avoiding mildew later in the year, since June was cool and rather rainy. The 10 days of 40°C at the end of August were on the limit in creating jam-like grapes, while tannins still needed time to ripen. The pathway was complicated. Yields were high, and required green harvesting for best quality. However, the late season weather was tip-top, and harvesting took place calmly. There is richness in the reds of Châteauneuf-du-Pape in a vintage that may be ahead of 2022. It is certainly deeper than 2021. Gigondas with its cooler zones has done well. Without the heat spike, it could have been a really classic vintage, but it rates highly within the context of recent years.

The whites and rosés are attractive, sometimes gentle, and give fluent drinking, degrees restrained.

Red – (North)

Austria 2023

Lance Foyster MW www.clarkfoysterwines.co.uk

2023 vintage conditions required much hard work and patience in the vineyards throughout Austria. Weather conditions certainly kept producers on their toes, presenting them with a dry, mild Winter followed by abundant Spring rainfall and challenging episodes of damp and disease. Summer brought frequent hot spells and damaging hailstorms affecting most wine-producing regions, adding further to the climatic turbulence of the vintage.

Nonetheless, a glorious Autumn was to follow, with wonderful conditions in the vineyard rewarding those winemakers who demonstrated reactivity, patience, and hard labour with some outstanding wines. Overall, Austria’s whites in 2023 are bright, densely packed, and vibrant, showing great harmony between ripeness of fruit and refreshing acidity. A pronounced fruity profile and well-rounded acidity are likely characteristics of Grüner Veltliner. Well-defined grapey aromas and notes of stone fruit show themselves in 2023, rather than the savoury notes and peppery spice that can sometimes characterise this variety.

Reds, too, are in many cases full-bodied and juicy, packed tightly with well-balanced fruit flavours and showcase impressive structural balance and freshness. For many, 2023 will be the next outstanding red wine vintage, following the successes of 2019 and 2021. Sweet wine, and Eiswein in particular, was also produced in considerable volumes. With a relatively late on-set of botrytis, dessert wines are found to be of a very high quality, framed by an impressive stream of refreshing acidity.

Climatic instability in 2023 presented even the most experienced winemaker with many challenges in the vineyard. Volumes produced were generally lower than average, however the overall quality of those wines is extremely high.

(Additional resource for report was the Austrian Wine website https://www.austrianwine.com/)

2023

2023 was a tricky vintage. Where some producers will have done well, others not, depending on their harvest schedule.2023 had the potential to be another 2012 harvest, the most challenging season in 30 years, but the Indian Summer saved the day. In the east of England it was evident from the delivery of the first fruit

Rhône

5 not ready yet (South) 6 not ready yet White (North) 6 possible to drink

Mimi Avery www.averys.com

that this was going to be a big harvest. Analysis showed good ripening levels. It was a heavy crop with almost 50% more weight of fruit than expected. The west of the country had extremely hot weather during flowering which messed with the potassium levels.This meant sugar and acids did not behave as expected. Subsequently, this vintage will be a keeper. Its strength will be when the wines have had time to mature.

ENGLAND (SPARKLING) 4 NOT READY YET

Germany 2023

Konstantin Baum MW

www.konstantinbaum.com baumselection.com

Mosel Region

Mosel Region - The 2023 vintage in the Mosel highlighted Riesling’s suitability to the region’s climate. The yields and qualities varied based on location and water supply. Warmer winter temperatures led to early budding on April 25th. Predominantly dry and warm weather in May and June promoted vine growth, with flowering starting around June 8th. June and July’s heat caused drought stress in drier sites and sunburn issues in July. Heavy rains at the end of July helped. Summer was followed by warm September nights, accelerating ripening unusually fast, resulting in very high degrees Oechsle. Over 50% of grapes were harvested at a Spätlese level and there were also botrytized Riesling grapes harvested for higher Prädikat levels.

Rheingau Region

Rheingau Region - The Rheingau was also hit by heat spikes and heavy rains followed in July and August negatively impacting the grape health of Pinot Noir, necessitating careful selection to harvest healthy grapes. Riesling grapes remained healthy throughout the Rheingau, especially in steeper slopes, leading to high-quality, albeit sometimes small, yields. The total yield for Rheingau is estimated at 228,000 hectoliters, a six percent increase over the long-term average. The harvest started early and required intense selection, especially for non-Riesling grapes. Despite the early harvest completion by mid-October, the hot September days required substantial cooling technology. Early morning and night harvesting were common.

Hungary (Tokaji Aszu) 2023

Charles Mount royal-tokaji.com

After a first quarter with good rainfall and warm weather, the second quarter was characterised by balanced weather and intensive work in the vineyards. In the third quarter good conditions for ripening and good rainfall favoured the set of botrytis on the bunches. At the end of this period we were half way through our dry harvest and had collected first generation aszú berries from our parcels. The fourth quarter turned quite wet which affected the quality of the aszú berries, but most producers were able to complete their planned harvest. The vintage shows very good quality for the dry wines which have very good balance and fruit. The aszú wines have the thrilling acidity of the first generation, and ripeness from subsequent passes through the vineyards.

TOKAJI-ASZU 6 NOT READY YET

Italy (Red)

Piedmont 2023

David Way winefriend.org/david-way

The 2023 vintage in the Langhe (Barolo and Barbaresco), was marked by extreme variations and multiple challenges. The vines had suffered stress in 2021 owing to the low rainfall and high temperatures, and even lower rainfall and extreme heat in 2022. In 2023, the spring was warm, but May and June saw a period of cool temperatures, and near constant rain. On the one hand, the rain was welcome, helping to offset to some extent the preceding drought. However, much of the rain simply ran off the vineyards. (For the future, growers may have to consider getting permission to create ponds for their own use.) On the other hand, the constant rain was a problem in itself. Growers had to be very conscientious in their spraying in order avoid substantial losses to downy mildew. Some losses were inevitable. At times, it was too wet to get into the vineyard to spray. Producers who work organically were particularly challenged.

The Langhe mainly escaped the devastating hail that caused near total losses in parts of nearby Roero in July. Late summer saw a heat wave that blocked some ripening and burnt some bunches, followed by welcome rain. Although 2022 was hotter overall, 2023 was marked by swings from cooler to hotter weather and by higher temperature peaks. Growers had to work regularly to remove damaged fruit (due to either or both downy mildew and sunburn) at several points in the season. However, September and early October were warm and allowed Nebbiolo to ripen. In the end, conscientious producers had a small but high-quality harvest with lower alcohol levels than in recent years.

Italy (Red) Tuscany & Sicily 2023

Richard Baudains

Due to extreme weather conditions which accompanied practically the whole period of the vegetative cycle, the 2023 vintage was one of the most difficult to grow in recent years across the whole of Italy. It was particularly challenging in the centre and south of the country.

Tuscany

A cold April resulting in late flowering, was followed by May and June with high temperatures and persistent rain which sparked often devastating attacks of downy mildew. July was very hot and August saw damaging hail in some areas. What saved the harvest were the months of September and the first half of October, which were warm and very dry, allowing a late but complete ripening of the reduced crop, promising wines which will probably be superior to 2022. Production is down an average 20% across the region, but some producers suffered even greater losses.

Sicily

The weather followed a similar pattern in Sicily, with the added difficulty of strong winds during the cold and wet month of April, which disturbed flowering. May and June again saw rife fungal disease due to the hot wet conditions. Record temperatures, with peaks in the high 40s in July, had negative effects, especially in the west of the island. The weather stabilized in September and continued fine through October, allowing for a much reduced crop, (on average down 30%) but overall grape quality superior to expectations. The higher vineyards on Etna, and particularly in the predominantly red wine area of the northeast fared better than the rest of the island, although quality may be uneven.

Portugal 2023

Charles Metcalfe

Spring and autumn rains prevented 2023 from being a year of top quality. ‘Challenging’ was a word frequently used to sum up the year.

North

The Douro had good winter and early spring rains, giving vineyards ample water after the very dry 2022. The summer avoided heatspikes, and was dry until occasional September showers refreshed the vines. Most of the best vineyards were picked before heavy rain in mid-September. Some outstanding wines have been made.

Good wines were made in both Dão and Bairrada, though rains in September spoiled the end of harvest.

South

In the Alentejo, production was about 5 to 10% bigger than in 2022. Quality was very good. August heatwaves and some rain before the end of harvest prevented 2023 from being a perfect year.

Spain 2023

Harold Heckle

(see www.tenutasantamaria.wine/harvest-report-2023)

VALPOLICELLA (AMARONE) 5 NOT YET RELEASED

Very hot weather followed by heavy rainfall in Rioja and Ribera del Duero caused major problems for producers. Some harvested early, sacrificing perfect maturity in a bid to avoid Botrytis and grape skin problems. It became obvious that climatic conditions had affected the harvest to an unusual degree when both Rioja and Ribera del Duero delayed their verdicts on the overall quality of the harvest by more than a month. Eventually, half way through June, both declared the vintage as Muy Buena, very good. Hence, I think it’s safe to give a mark of 6 to 2023 in those regions. Priorat and the northeast suffered a lack of rainfall to the point where top wine producers acknowledged that they had been forced to use irrigation for the first time in the region’s history. I think it is safe to say that the vintage in the northeast can also be categorised as a 6 given that there was no risk of fungus, although the fruit will have struggled to retain adequate levels of acidity. NORTH EAST 6 NOT READY YET

DEL DUERO 6 NOT READY YET

6 NOT READY YET

CRUISING THE RHINE

Story by Tom Murnan, Omaha & Omaha Metro Branches

Photos by Tom Murnan and Wayne Markus

River Cruisers with Our Friends of the Confré rie Saint-Etienne d’Alsace

This was an extraordinary Festival for the IWFS Americas, Inc. region. Like theater, it had a lot of acts, entr’actes, and moving parts. If you were looking for beautiful scenery, this was your trip. If you were looking for wine education, history, castles, cathedrals, and palaces, without having to repack every day, you joined the right trip. And don’t forget the gourmet meals every evening. We had wine (albeit mostly white) from three countries, an onboard wine expert, learned about new wine trends, local history, great meals, excursions, not to mention our luxurious riverboat, AmaMora!

It all took a great deal of planning and precision. Charles Schurhammer, our Festival planner, spent months assembling the puzzle, even going to the personal expense of taking a preliminary cruise in June to ensure all the acts were well rehearsed, and went smoothly. AmaWaterways was not familiar with a true wine cruise of our exacting culinary requirements and high-end wines. All the meals were mapped out and planned with Executive Chef Robert Kellerhall who leads the AMA team. Each meal had its own theme and the cuisine to match the chosen wines. Robert’s counterpart was Corporate Maître d’ Alex Gheorghe, who brought an elevated level of service to a motivated service team.

Wine Education

We were sailing about 500 miles through four countries, but only three have emphasis on wine: Switzerland, France, and Germany. Swiss wines are an enigma to IWFS Americas members because they only export a tiny amount to North America. One of the greatest Appellation d’Origine Controlee for dry white wine is Alsace, France. Yet you rarely see a bottle on even the best restaurant wine lists. German wines have been out of fashion here for decades. Most are white, another strike against German wines. The prevailing wisdom is that they are all sweet, which again, is out of fashion. Luckily, we had Paula Sidore, our traveling wine expert, She joined us for dinners, field trips, tastings, and education in the ship lounge to tutor us about unfamiliar wines. She is the co-founder of TRINK (German for drink) digital magazine which focuses on German, Austrian, and Swiss-Italian wines from the Alto Adige.

Alsatian experts either met us on land and/or came aboard. David Ling, an Englishman, spent most of his life in Alsace at the Hugel winery. He became a Grand Master of the Confrérie Saint-Etienne d’Alsace in 2016. David met us at their castle in Kientzheim and spoke of the history of Alsace.

Arguably, the best winery in Alsace, Domaine Zind-Humbrecht, sent their third-generation winemaker, Pierre-Emile Humbrecht and his partner Clara Herrsherr for a tasting of their wines and dinner aboard the AmaMora.

Most of us are unaware that German wines are becoming dryer. This is a sea change for the them. Why the trend towards dryer German white wines? First, the market demand is for dry white wines. Secondly, global warming now allows for wines in those regions to ferment to dryness. The cooler 1970’s climates forced late harvests. Finally, better education taught winemakers to make different styles of wine, where heretofore, tradition guided wine-making.

Both Germany and Alsace are growing more Pinot Noir. It needs cooler climates to slow down its inclination to race to over ripeness. But climate change, with its warmer temperatures, had greatly improved this varietal because, they too, used to be under-ripe.

Germans have greatly improved Sekt, sparkling wine, by raising more Burgundian varietals, such as Chardonnay, Pinot Blanc, Pinot Muenier, and Pinot Noir, not just Riesling. Using the Méthod Champenoise, they are making a quality product, replacing the sweet fizz that used to pass for Sekt, and giving Champagne a run for their money. In Alsace, Chardonnay is used in their Crémant, sparkling wine, usually a blend of different grapes.

Our Cruise Ship – The AmaMora.

Wine Expert Paula Sidore.

(L to R) Erwin Mosser (Grand Master in 2003), David Ling (Grand Master in 2016), & EtienneArnaud Dopff (Grand Master 2024).

Pierre-Emile Humbrecht & Clara Herrsherr.

Cuisine

Every dinner had the same culinary outline or roadmap. Chef’s Welcome Appetizer, followed by From the Fields (salad), Tease the Senses (soup, usually cream based), From the Waters (fish or shellfish), Country Spirit (meat), and my favorite, From Heaven (dessert). The menu was crafted to display the selected theme wines to their best. So, when in Basel, Paula Sidore presented Introduction to Swiss Wines. In Alsace, David Ling presented an all-Alsace lineup. Wednesday, Pierre-Emile Humbrecht presented Zind-Humbrecht wines. This included a new, limited production (2,000 bottles made) of a Crémant they were experimenting with from the famous Clos Windsbuhl. Friday had the most Burgundian intensive dinner of the cruise, Pinot Pleasure. Pinot Blanc, Pinot Noir, along with a Pinot based Sekt graced the lineup. Saturday, we had wines with the Taste of Slate. The finale was at the Captain’s Dinner; dress-up encouraged, featuring German wines.

Day Trips

One of the advantages of a river cruise is that the shore excursions are nearby, although there was one day where the trip lasted nine hours. Luckily, that day the ship went downriver to meet us. I personally went to 21 destinations, but there were options I had to pass up. I thought the outing to Alsace was one of the best offerings. Here are a few highlights of our excursions.

Confrérie Saint-Etienne

d’Alsace Tuesday 8/20/2024

David Ling arranged a visit to the castle of the Confrerie of Saint Etienne d’Alsace in Kientzheim. One of the oldest in France, the Confrerie, was founded in the Middle Ages. As we sat in rows, three individuals in full Confrerie regalia: red wool cloaks, black tricorn hats, and white gloves, addressed our group about the history of Alsace wine. Later, we toured their 65,000 bottle Alsatian wine library founded in 1834.

Maison Joseph Cattin

At Maison Joseph Cattin (f.1720), we had a nice lunch of local charcuterie, cheeses, and the iconic, slightly sweetened Kugelhopf bread, accompanied by several current release wines. Our guide taught us the Alsatian word for “Cheers.” It is “S’Gilt,”pronounced skilt. Storks are a symbol of new life in Alsace. Protected by law, storks’ 900 pounds nests cannot be removed from your roof.

La Petite France

The old tannery district of Strasbourg is now a showplace of Germanic half-timbered building ubiquitous throughout Alsace. There is an ancient water lock where tour boats adjust to changes in height of the water. You would never guess today that this quaint area was home to millers, tanners, and fishermen during the middle ages, due to its location on the tributaries of the Ill River. La Petite France was named for the 15th century soldiers of Charles VIII hospitalized here for treatment of the French disease, syphilis. Much of the area was destroyed in World War II, but the 16th and 17th century buildings were rebuilt.

The Augustusburg Palace.

Sekthaus Raumland

Thursday 8/22/2024.

Leaving our berth at Ludwigshafen (home of the chemical company BASF), we drove to the sparkling wine specialist, Sekthaus Raumland. We are in the Rheinhessen where the mild climate is like northern Italy. Palm trees will grow here. Started in 1984 by Volker and Heide Raumland, when there were no quality sparkling wines made in Germany. Raumland decided to use the French Méthode Champenoise technique. Raumland only produces sparkling wines. Volker also helped to establish German sparkling wine rules. Their Sekt is difficult to distinguish from Champagne. They are the only VDP producer of Sekt.

Now, the next generation has come forward, two daughters named Marie-Luise and Katharina. The women have a new one-time label called The Life Mission in honor of their father. It is a solera of every vintage back to 1991, aptly named Sorella, Italian for sister.

Schlösser Brühl The Augustusburg Palace was one of the first Rococo palaces started in 1725 Germany for the Elector Prince Archbishop, Clemens August of the House of Wittelsbach. It was his favorite residence. At the time, prince electors elected the Holy Roman Emperor. So Clemens August was born into a powerful family. His uncle was Elector Archbishop of Cologne and got him a series of bishoprics ending with Archbishop of Cologne. One thing for sure, His Grace did not take a vow of poverty. He was more preoccupied with parties, music, dances, and erecting monuments to himself than religion or politics. The chapel is quite small in his palace. The building was spared damage in World War II. From 1949-1969 it was home for traveling dignitaries, such Queen Elizabeth II and President Kennedy. It was the best preserved palace in our tour.

Stephen Hipple was awarded the André Simon Gold Medallion for his years of service on the IWFS Americas, Inc. Board. Steve did not know that Michael Tamburri, former Asia Pacific Zone Chairman, had borrowed the Captain’s uniform, arranged seating for all Omaha members, and alerted photographers for the investiture. Caught unawares, Steve was deservedly honored that evening. Thank you for your service, Steve.

Curtain Bows

Many thanks to Charles Schurhammer for planning the cruise. Thanks to Rose Clemson for the myriad of details that made the cruise possible. Paula Sidore,

our wine expert, traveled with us, bought the wines, and made the winery connections, please take a bow. David Ling, Pierre-Emile Humbrecht, Clara Herrsher and all the others that introduced us to the wines of Switzerland, Alsace, and Germany, please take a bow. Our Cruise Manager Dragan Reljic, the kitchen and service crew earned kudos for the wonderful meals and various snacks they planned for us. What a way to Wine and Dine on the Rhine!

You can find more details and photos on the IWFS web site under Previous Festival Photos Galleries.

The André Simon Gold Medal

Sekthaus Raumland (L to R) Paula Sidore, Volker, MarieLuise, Katharina Raumland, & Charles Schurhammer.

(L to R) Michael Tamburri, Stephen Hipple, Ananth Natarajan.

TESTIMONIAL OF THE RHINE CRUISE’S EXCELLENCE

ur IWFS wine cruise, hosted by AMA Waterways, was a harmonious blend of wine, culinary delights, and the breathtaking beauty of the Rhine River. From the moment we boarded our AMA vessel, I felt an enchanting sense of community with the IWFS members.

The journey began with an introduction to the world of Swiss wines, which were unmatched to wines I’ve had in the past. We also explored a range of German Alsatian wines. What truly enriched my experience was the thoughtful wine education woven throughout the cruise. Our knowledgeable guides shared insights into the winemaking process and the rich history of the region, making each vineyard and tasting visit a captivating learning experience. Small group sizes meant personalized attention, and I cherished the moments spent discussing the nuances of each wine with fellow IWFS members and expert tasting guides alike. The standout, a magnificent 1971 Auslese Rheingau, left a lasting impression—a perfect blend of sweetness and acidity. It wasn’t just a drink; it was an experience that encapsulated decades of tradition and craftsmanship.

The culinary experience was equally remarkable. Each meal was a journey, artfully crafted to complement the wines and showcase regional flavors. From the delicate amuse-bouches to the decadent desserts, every bite was a testament to the skill of the onboard chefs. Each evening featured multi-course meals expertly paired with selections that broadened my palate and deepened my understanding of the intricate relationship between wine and cuisine.

For each of those meals, the dining arrangements were designed to foster connection. Shifting seats meant I enjoyed engaging conversations with a diverse array of guests, each with their own stories and backgrounds. This thoughtful approach created a sense of camaraderie that made the trip feel like a gathering of friends, something I particularly appreciated as an independent member of IWFS who did not know many others onboard before the trip.

The itinerary itself was a masterclass in balancing adventure and relaxation. With tour options ranging from leisurely strolls through picturesque towns to more challenging hikes, there was something for ev-

eryone. I particularly appreciated the gym and bike rentals on board, allowing for a refreshing way to explore the stunning scenery when not on an organized tour.

The AMA staff truly made the experience unforgettable. They were warm, attentive, and impeccably professional, ensuring that every detail was taken care of. From the moment we arrived until our farewell, their genuine care for our comfort and enjoyment was evident.

In summary, my wine cruise on the Rhine with IWFS and AMA was not just a vacation; it was an enriching journey of discovery, community, and joy. I returned home not only with a deeper appreciation for Alsatian wines but also with lasting friendships and cherished memories.

–Jenna Mitchler, PhD, Independent Member, Minneapolis, MN

(L to R) Paulette Schurhammer, Jenna Mitchler, & Andrew Wilson.

IWFS Scholarship Fund

The International Wine & Food Society Scholarship awards scholarships to qualified students wishing to study oenology, viticulture, culinary arts, and hospitality management at recognized non-profit colleges in the United States and Canada.

The Scholarsh ip in Action

Founded in 1935, the UC Davis Department of Viticulture and Enology has long been the premier winemaking/grape growing educational program in the U.S. The school is unique. It combines the sciences of Viticulture and Enology in a single research and teaching unit. The Department includes all of the scientific disciplines that impact grape growing and winemaking. It is held in high regard in the wine business worldwide.

Since 2018, the IWFS Foundation has provided Full Tuition Fellowships to students in its prestigious graduate program.

UC Davis awarded Andre Swart a Master’s degree in Viticulture and Enology in 2020. He achieved a perfect 4.0 GPA in the Master’s program. Andre was also Co-Chair of VITIS, the UC Davis Wine Tasting Organization.

Andre has worked at several wineries around the world in the last few years. He now works in production at Armida Winery in Healdsburg, California, where he is responsible for most of the day-to-day operations in the cellar during the aging process, in coordination with the winemaker. His tasks include, among others, preparing the blends and getting the wine ready for bottling.

In 2019, he worked as an intern at Zind-Humbrecht, the prestigious Alsace wine producer, where he applied biodynamic preparations to Grand Cru and lieu-dit vineyards, maintained wood foudres, regularly tasted fermenting wines to maintain sugar balance and was given the responsibility of determining initial juice chemistry.

Andre greatly appreciates receiving the IWFS Fellowship. The Fellowship greatly relieved the financial stress of paying for his Masters and allowed him to concentrate on his studies. Without the fellowship, he would not have been able to take advantage of the tremendous opportunity to work at Zind-Humbrecht.

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Please send your donation payable to IWFS: IWFS Foundation 14 O’Brien Court Bedminster, NJ 07921

UNSUNG BORDEAUX VINTAGES

By Neal Vitale, Hollywood Branch

his IWFS Virtual Tasting was especially interesting. Not only did it explore the character, structure, and flavors of four Bordeaux wines from mostly uncelebrated vintages, it examined how the wine trade samples and reviews wine, and how their perceptions impact the demand and pricing of a given vintage. The tasting was led by JT Robertson, a Manhattan-based wine retailer who specializes in rare and artisanal producers from around the world, and Guillaume Vialle, Sales Director of TWINS Bordeaux, an importer focused on the Bordelais market.

In contrast with a wine region such as the Napa Valley, Bordeaux can experience a wider array of weather conditions in a given growing season, as well as far less consistency of climate from year to year. Unlike in Napa, Bordeaux producers cannot irrigate, even during serious droughts. Their wines are typically not the big, bold, higher-alcohol “California Cabs” favored in sectors of the wine media. Years when the wines are more approachable – richer and riper, more fruit-forward – receive praise. Vintages that are perceived initially as subtle or reserved may be overlooked, despite their wines showing good acid, more structure, and greater complexity as they age.

The wines selected for the tasting fall into that second group – four “classic” Left Bank Bordeaux that beguile rather than overpower, from vintages generally underappreciated by the critics. They are all predominantly Cabernet Sauvignon – at least 55% and as much as 67%. Two wines were from the same producer - Château Peyrabon in the Médoc - from vintages a decade apart, 2006 and 2016. Dark fruit in both, long finish on the palate - similar aromas, but the ‘16, not surprisingly, having a much bigger nose.

JT Robertson & Guillaume Vialle Giving Their Presentation.

The 2014 Château Branaire-Ducru, from the St. Julien region, was a bit sharper on the nose, and I picked up a bit more of a woody, vegetal note. My favorite of the quartet was the 2012 Château du Tertre, a Margaux that picked up delightful touches of cedar and coffee. In 2012, apparently nothing was easy. It was described by our speakers as a “winemaker’s vintage” – the crop demanded skill in the lab in order to produce a fine wine.

These were four lovely, drinkable wines. They demonstrated both how lesser-known producers make excellent wines at reasonable prices, and how a lukewarm reception to a vintage shouldn’t keep you from exploring. With some 5,000 growers in Bordeaux, there are pleasures to be found by going beyond the 50-60 familiar “usual suspects.”

VIRTUAL TASTINGS - A GREAT INTRODUCTION TO IWFS

The IWFS Virtual Tastings Series is a wonderful way to introduce your friends to the Society. Our tasting kits provide ample wine or spirits for several persons, so we encourage you to invite folks over to share in the bottles and to learn a bit more about what they are imbibing. Even if you are not drinking and just watching the event, our erudite speakers offer an easy and engaging way for prospective members to get a feel for what the Society is all about.

We have been fortunate to have a series of excellent tastings. We explored rosé wines at the beginning of last summer, followed by unheralded vintages of red Bordeaux and the new world of German wines. Rioja will kick off 2025, and we have a full slate of events throughout the year. Virtual Tasting topics in the works include:

South Africa, Piedmont, Loire, Northern Rhone, Priorat, Sauvignon Blanc, Dry White Bordeaux, Wine & Cheese Pairings, Cognacs (2nd Level), and Hard Cider.

Happily, there is no end to the subjects we can investigate. We hope you will participate in our Virtual Tastings, and bring along your friends - they might be fellow IWFS members soon!

THE DYNAMIC TRANSFORMATION OF VALLE DE GUADALUPE’S

WINE COUNTRY IN BAJA NORTE, MEXICO

Its History, and The Wineries Driving Growth

Story / Photography by Dave Purcell

ess than two hours south of the U.S.-Mexico border lies Mexico’s largest wine-producing region, the Valle de Guadalupe. This stunning valley produces an impressive 13 million bottles annually for domestic consumption, and exports an additional 780 million bottles to over 30 countries. Despite its world-class wine production, the Valle remains a hidden gem for many in the U.S. It is home to more than 100 wineries and resorts that rival those of Napa and Sonoma.

The Valley’s Climate and Terroir

Surrounded by rocky, desert-like mountains, the semi-arid Valle de Guadalupe is often draped in morning mist before basking in sun and dry heat later in the day. The valley runs northeast to southwest, allowing cool coastal air from the nearby Pacific Ocean to flow in and out, similar to California’s famed Sonoma Valley. This airflow, combined with the rocky soil rich in crushed granite and calcium, extends the grapes’ ripening period. The unique terroir plays a key role in producing some of Mexico’s finest wines, with conditions reminiscent of California’s Paso Robles and the Santa Ynez Valley.

A Glimpse Into History

To dive deeper into the valley’s history, I visited the Museo de la Vid y el Vino, a striking stone building inspired by Mayan temples. Inside, exhibits and artifacts revealed the story of Mexican wine culture. Winemaking in Mexico dates back to 1531 when Carlos V of Spain introduced grapevines and olive trees to New Spain. By 1701, the explorer Hernán Cortés and Jesuit Padre Juan de Ugarte brought viticulture to Baja California, planting its first vineyards.

By 1762, Dominican priest José Loriente began cultivating grapes the Valle de Santo Tomás and Valle de Guadalupe to produce wine for religious ceremonies at Catholic missions, much like the monasteries of Europe during the Middle Ages.

The Catholic Church played a crucial role in wine production, not only in Mexico but also in medieval France. Benedictine and Cistercian monks pioneered vineyard practices in regions like Burgundy. As in France during the French Revolution, Mexico’s Church-owned vineyards were confiscated by the government in the mid-1800’s as part of the country’s Reform Laws.

In 1906, the government sold land in the Valle de Guadalupe to Russian Molokan migrants, who initially planted barley and wheat. After these crops failed due to drought, the first vineyards were planted in 1917 by Jorge Afonin, a Russian settler. In 1928, Ángel Cetto purchased land and began producing artisanal wines. Domecq eventually joined him, and together became the largest wine producers in the valley.

Modern Wine Production and Varietals

Today, Valle de Guadalupe is known for producing a wide range of varietals, including Cabernet Sauvignon, Nebbiolo, Sangiovese, Petit Syrah, Malbec, Grenache, Pinot Noir, Merlot, Tempranillo, Viognier, and Zinfandel. The region also produces citrus and olives for both domestic and international markets.

In recent years, winery development has boomed, fueled by investments in vineyards and luxury resorts. Notable examples include El Cielo Resort, which boasts a large winery, a high-end restaurant (Latitud 32), and luxurious accom-

modations, and La Bruma Winery, recognized for its extraordinary architecture, wines, and two fine dining restaurants.

During my visit, I dined at Latitud 32 in El Cielo. Its cuisine rivaled the best restaurants in Napa and Sonoma. Although the region has yet to receive a Michelin star, I believe it’s only a matter of time. In fact, while dining at La Bruma Winery’s Fauna Restaurant, I witnessed a celebration for Chef David Castro receiving a Michelin Plate Award. Chef Castro’s cuisine is exceptional, a modern blend of ancient Mexican culinary traditions. Fauna, nestled between two massive boulders, features a stunning outdoor grilling area and a modern interior where guests enjoy a tasting menu perfectly paired with La Bruma wines. The following night, Latitud 32 also received a ‘Michelin Plate.’

Valle de Guadalupe on the Rise

Valle de Guadalupe is a region on the rise, with its wines gaining international acclaim and its tourism industry rapidly expanding. As more people discover its unique combination of world-class wines, luxury resorts, and rich history, the valley is poised to become a top destination for wine lovers from around the globe.

Dave Purcell, a photographer and writer, lives in Indian Wells, California. He’s a past, long time member of the International Wine and Food Society, La Jolla Branch, and a long ago retired Tech CEO. Contact: davenavigator@mac.com.

Mayan Styled Architecture at the Museum of Wine.

Latitud 32 at El Cielo Winery.

Encuentro Guadalupe.

The Palazzo Del Valle Winery.

George Haligowski, Palazzo Owner with his Gold Medal Nebbiolo.

Fauna, Restaurante en Bruma.

Help IWFS Americas Grow!

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WINE

Wine is where it all begins. Our members savor the world’s finest wines and learn what transforms grapes into greatness in a glass.

FOOD

Food, wine’s natural mate, takes on new dimensions when talented chefs prepare bespoke dinners for IWFS events. This marriage of wine and food reveals nuances only perfect pairings can achieve.

FRIENDS

Friends are the most important element of all. For without camaraderie at the table, a meal can never be a celebration.

Established in 1933, The International Wine & Food Society is the world’s premier not-for-profit gastronomic organization. The Americas Region has over 70 branches containing more than 3,000 members who regularly gather to celebrate the many pleasures of Wine, Food & Friends.

FESTIVALS AND CRUISES

The Society’s celebratory atmosphere extends to unique travel opportunities. We use our rich history to identify places where wine and food come together at their best. From the lush vineyards of Napa, to the rustic cottages of France, there is no shortage of opportunities to experience the best wine and food from across the world!

Have your non-member friends scan this code or visit to learn more! www.iwfs.org/americas/overview

David Castro & Miguel Rodriguez at Fauna Restaurant.

Spanish Style Catholic Chapel Built on the El Cielo Winery Property.

CLUB EVENTS ACROSS THE AMERICAS

ARKANSAS

October 5, 2024: French Fromage et Vin, Home of John & Lynne Hehr, Bella Vista, Arkansas.

Losing a beloved business, particularly one focused on unique foods otherwise unavailable in an area, is hard. It’s hard on customers like Arkansas Branch members who enjoyed the unusual meats, butters and cheeses offered by Sweet Freedom Cheese. But, it’s hardest on the owner who’s worked so hard to build their business.

Jessica Keahey is not only a Certified Cheese Professional, but also a WSET level 3 student and teacher. She owned and operated Sweet Freedom Cheese in Bentonville and had built a loyal clientele until her landlord suddenly terminated her lease. Assets such as her soup pots and prep tables had to be sold off, and her inventory of the finest meats and cheeses from around the world had to go as well. There was a bright side to losing her storefront: Jessica was now free to do custom events in peoples’ homes, such as the one she arranged at the home of John and Lynne Hehr.

Jessica curated a wine-and-cheese tour of France that left everyone more enlightened and thoroughly sated. The Hehrs’ screened porch on a warm Autumn afternoon was the perfect setting. The tour began in Champagne and ended in Sauternes, with stops in Sancerre, Alsace, Burgundy, and St. Émilion in between.

The progression from dry to sweet, light to unctuous was beautifully displayed and showed what we all knew: The variety of food experiences in France is unmatched. But to see it demonstrated on a plate and in the glass choreographed by a master of her craft was an experience that all in attendance will remember for a long time to come.

Jessica Keahey (seated) Created a Wonderful Tasting.

ATLANTA

September 21, 2024: Annual Business Meeting and“Summer Picnic,” the Wetherly Residence, Marietta, GA.

On Saturday, 21 September, under cloudy skies and a very pleasant 80 degrees, we held our traditional Summer Picnic at the residence of Mark and Laura Wetherly, in Marietta, GA. The afternoon started with a Cava, an amazing assortment of cheeses, and hors d’oeuvres. Following the Business Meeting, everyone enjoyed more hors d’oeuvres, more Cava, and many outstanding end-of-bin red wines from the Branch Cellar. The event concluded with a sumptuous Paella cooked by Carlitos Franceschi and his daughter Marisa. They are the son and granddaughter of Carli Franceschi, founder of the Atlanta Branch.

AUSTIN

September

17, 2024:

IWFS Carnivores at Carve, American Grill, Austin Texas.

The fun September event was hosted by Sherry and Randy Lawson in the beautiful private dining room of the CARVE American Grille, known for their live-fire, smoke and wood grilling techniques. The entrees chosen included cherry smoked filets and miso butter salmon, the four course dinner wine parings were selected with the assistance of our Cellar Master, Chris Milano. Note of interest: this newest location of Carve in central Austin is a sister to the original Perry’s Steakhouse that started as a butcher shop from Houston in 1979.

BURLINGTON

Grappa and Food Pairing at Via Allegro

Once again, IWFS Burlington had a wonderful dinner at Via Allegro Ristorante. This time, Chef Marco Zandona and Sommelier Wendy Votto outdid themselves with a highly unusual and unique Grappa and Food pairing dinner.

Who knew Grappa could work so well with rich, decadent foods? It was an eye opener for sure. Some of the foods were infused with the same grappa and some just served alongside. For the main course of veal tenderloin with sweetbreads Milanese, black garlic puree, and summer squash, we were served not one but two grappas that complemented the food perfectly. Modern grappas are not the least bit harsh or rustic. They are elegant, flavourful and an excellent representation of the grapes, Cabernets, Pinots, Prosecco, Merlot, and of course, Barolo and Amarone, from which they are made.

There was great food, exciting grappas, lots of questions, much laughter and, overall, it was a wonderful event. As a memento of the evening, Chapter members and guests went home with not only amazing new knowledge and memories, but a grappa glass to continue to enjoy this versatile spirit at home.

Interesting tidbit: Two of the restaurants which the IWFS Burlington has selected for our dinners, have just received their first Michelin Stars. Will Via Allegro be next?!

Carlitos Franceschi and His Daughter Marisa.

IWFS Austin Friends.

(L to R) Pierre Matteau, Cath Sparling, Chef Zandona, Teresa MacDonald, Pamela Anderson.

BURLINGTON

August 17, 2024: Grappa and Food Pairing at Via Allegro, Via Allegro Ristorante, Toronto. NV Prosecco “Ziraldo” Valdobbiadene Brut Spuntini, Seasonal Snacks. Grappa Fiano di Avellino, Mastroberardino Summer Garden Salad, Buffalo Mozzarella. Grappa Ginepro dal Trentino,Bertagnolli (Juniper floating in the bottle) Duck Confit Agnolotti, Sweet Peas and Foraged Mushroom. Grappa Barolo ‘Nella Zona’,‘Montanaro Distilleria’, Grappa Amarone della Valpolicella,‘Campo Ca’ Florian’,‘Viticoltori Tommasi’ Veal Tenderloin, Sweetbreads Milanese, Black Garlic Pure, Summer Squash. Grappa Camomila Liquore a Base di Grappa,‘Montanaro Distilleria’, Coffee/Tea Amaretto Poached Apricots, Almond Milk Gelato, Lavender Honey.

CHICAGO

894th Dinner of the Society

The Branch was thrilled to kick off the 2024-2025 dining season in style with an unforgettable experience at Esme’; one of Chicago’s most sought after dining destinations. Chef Jenner and his wife and partner, Katrina Bravo, crafted their own unique and exceptional dining experience. Esme’ has earned multiple awards, including a Michelin Star. It offered an experience that seamlessly blended art, music, thoughtfully curated food, and handcrafted service pieces.

September 11, 2024: 894th Dinner, Esme, Chicago, Illinois.

Pol Roger Brut Reserve NV Pickled Plum, Cured Fish, Hearts Of Palm, Egg, Rabbit Consomme, Green Bean, Chard, Allium, Pea Tendrils Tart Waygu Carpaccio, Strawberry, Shiso, Black Garlic, Golden Osetra Caviar. Trimbach Riesling Cuvee Frederic Emile 2008 Scallop Fennel Dashi, Rose Scallop, Almonds Salad Beet, Carrot, Green Beans, Seasonal Greens, Yuzu. Dom. Vacheron Sancerre Guigne-Chevres 2020 Dover Sole Buckthorn, Knob Onion Puree, Banana, Brown-Butter Pine Nuts. Maison Champy Charmes-Chambertin Grand Cru 2009 Partridge Chestnut Puree, Chanterelles, Endive, Cherry. Donnhoff Oberhauser Brucke Riesling Spatlese 2017 Sunflower Panna-Cota Honeydew, Sunflower Seeds, Tomato Sorbet, Peaches.

CHICAGO

895th Dinner of the Society

Schwa once graced the cover of GQ Magazine with the caption “The Most Revolutionary Restaurant in America”. Chef Michael Carlson began his career working under Paul Bartolotta at Spiaggia, Valentino Marcattilii in Italy, Grant Achatz at Trio and Heston Blumenthal at the Fat Duck. Schwa is a tiny space and the décor is minimalistic. There are no waiters as the chefs serve all of the dishes themselves. The menu at Schwa is hard to classify. Food critic Alan Richman described it as “one of a kind...earnest, innocent, irresistible, and imaginative.” The mood is set by a mix of loud hip hop and heavy metal.

October 9, 2024: 895th Dinner, Schwa, Chicago, Illinois. FLOAT-Rum, Ginger Beer, Tepache. Charles Heidsieck Champagne Blanc Des Millénaires 2004 UNI-Coconut, Pineapple, Calamansi. RAVIOLO-Quail Egg, Truffle, Ricotta. CRAB-Hoja Santa, Gumbo File, Root Beer. Dom. Leflaive Macon Verze 2022 SABLEFISH-Corn, Rhubarb, Corn Husk. CORNBREAD-Sabayon, Leche De Tigre, Roe. SMOKED KALUGA-Rutabega, Raspberry, Mustards. Ch. Margaux 1981 QUAIL-Ssamjang, Apple, Chamomile. A LA MODE-Foie Gras, Apple Jack, Cinnamon. WAYGU-Matsutake, Strawberry, Battera. Ch. Coutet 2001 RAMEN-Kataifi, Strawberry, Tare Tea. CHEESE-Black Walnut, Choco, Aged Parmigiano. TEA-Squash, Reposado, Melon. FRITTER-Arrop I tallaetes, Pie Spice, Honeydew. FLUFF-Huckleberry, Tonka, White Chocolate.

FOOD FACTOID | Ginger Beer

Ginger is one of the oldest spices on record, with a history of more than 5,000 years. Widely considered one of the best “cure-alls”, there are a plethora of health benefits that Ginger provides; from relieving nausea, improving digestion, reducing inflammation, and even lowering the risk of cancer. Ginger Beer first appeared around the mid-1700s in England and has become a popular beverage across the globe.

FLORIDA KEYS

Sake is Wine Too

The Florida Keys W&F organized a Gourmet Japanese dinner and Sake tasting. The initial response by many members was a declaration that they did not like Sake. The evening began with a motor coach picking us up in Marathon and driving us to Islamorada. The Food and Sake tasting was perfectly paired by Lead Sake expert and host Sharom, and Executive Chef Camellien “Junior” Octela at Shima. Along with the tastings came an education about Sake as we tasted our way through the different Sakes carefully paired with each course. Everyone left the restaurant with a new love and understanding of Sake.

August 3, 2024: Sake is Wine Too, Shima Restaurant, Islamorada, Florida. Kirinzan Junmai Sake, Duckhorn Sauvignon Blanc Spicy Tuna Crispy Rice with Eel Sauce, Spicy Mayo and Chives, Wahoo Spoon with Goat Cheese, Citrus, Truffle Ponzu and Microgreens, Spicy Tuna, Jalapeno, Blackened Wahoo, Sweet Chili Sauce and Squid Ink Tobiko. Kakurei Junmai Ginjo Sake Avocado Tower, Sushi Rice, Blue Crab Salad, Spicy Tuna, Avocado, Torched Spicy Mayo and Eel Sauce. Yuki Otoko Sake, Yeti (Nigori), Chappellet Mountain Cuvee 2021 Pork Dumplings-Smoked in a jar and Pork Belly Fried Rice. Rhythmic Droplets Sake (Sparkling Nigori) Challah White Chocolate Bread Pudding and House Made Vanilla Ice Cream.

FOOD FACTOID | Microgreens

Microgreens are vegetable greens harvested just after the cotyledon leaves have developed with one set of true leaves. Microgreens are smaller than “baby greens”, and they have a more intense flavor than larger vegetables and herbs. Demand for them has skyrocketed in recent years as high-end restaurant chefs use them for their appealing sensory qualities, functionality, abundance of vitamins, minerals, and other bioactive compounds.

FORT WORTH

Fall Reunion

The IWFS – Fort Worth Chapter gathered for our Annual Fall Dinner, Friday, September 27, 2024, at the Fort Worth Club. Greg Monroe, Cellar Master, chose wines from the club’s cellar. He challenged those attending to guess “the Grape” in the wines that were served. After much debate, the correct grapes were named. Fort Worth Club Chef, Tim Prefontaine once again prepared a fantastic dinner, including his special Stuffed Pheasant.

September 27, 2024: Annual Fall Dinner, Fort Worth Club, Fort Worth, Texas. Jacques Lorent Champagne Grande Reserve NV Caviar and Crème Fraiche Bellini, Duck Liver Pate on Brioche, Orange and Port Gel. Dom. de L’Idylle Vin de Savoie Cruet Vieilles Vignes 2021 Brie Soup with Duck Confit, CousCous, Apple. Jean Dauvissat Pere & Fils Chablis 2021 Lobster and Crab Cake, Petit Herb Salad, Everything Butter Sauce. Three Berry Sorbet. Tenuta Manolo Bramaterra Riserva 1990, Vinedos de Paganos El Puntido Rioja Gran Reserva 2008 Lightly Smoked Pheasant Breast with Duxelle, Semolina Dumplings, Roasted Brussel Sprouts, Autumn Blanquet, Natural Jus. Ch. Nairac Barsac 2006 Chef Assorted Cheese Plate, Midnight Moon, Rouge River Blue, Delice De Bourgogne, Grape Terrine, Crackers, French Bread. Apricot, Maple, Gran Marnier Trio of Cream Brûlée.

(L to R) Lauren Felczak, David Felczak, Jeannine Hauck, Edwin Felczak.

Shima Wine & Food.

HOUSTON

July 24, 2024: July Dinner, Padres Wine Bar, Houston, Texas.

Robin and Charles Bedard hosted a dinner in the Heights, a beloved Houston neighborhood restaurant. The event was a night of food and wine in a chic indoor setting. It draws inspiration from wines around the world.

HOUSTON

Annual Business Meeting

The Houston Racquet Club is the premier tennis club in Houston. It stands on 31 acres among stately trees in the Memorial villages by the Buffalo Bayou. Our Houston Chapter business meeting was followed by a champagne reception and exquisite dinner especially prepared by Chef Adam.

Kellie and David Halbert generously donated the Schramsberg and Taittinger sparkling wines. The event was hosted by April Rentz and Pat Pollan.

August 27, 2024: Annual Business Meeting: Houston Racquet Club, Houston, Texas.

Ch. Latour Martillac Graves 2021 Quenelles de Coquilles St. Jacques, White Asparagus, and Pomme Souffle. Ch. Quinault L Enclos St. Emilion Grand Cru 2020 Seared Foie and Fig, Confit Heirloom Tomatoes and Fresh Mint. Millesime, Compierre Pauillac 2019 Lamb and Sauce Bordealaise, Morel Mushrooms and Spinach Potato Lake. Ch. Climens Sauternes 2015 Apricot Palmiers, Raspberry Jam and Chantilly Cream.

JACKSONVILLE

All Things James Bond

The theme was Casino Royal, the dress Black-Tie, as we celebrated all things James Bond, inaugurating the start of our new season. Golden Eyes were upon us, so we did not hide away in a Quantum of Solace. Members and guests were encouraged to dress as their favorite villain, villainess, or rogue, so there was no Spectre of slovenliness at this event. Many characters presented themselves: Dr. No, Solitaire, Francisco Scaramanga, and others. It was a Thunderball of a dinner as President Alan Harmon was presented with the BDA Silver Medallion.

Host Charles Bedard Explains What to Expect at This Dinner.

Hosts April Rentz & Pat Pollan Welcomed the Guests as They Arrived.

(L to R) President Alan Harmon, Robert Jones & Tanja Wegerer, Mike Munsch & Rebecca Black.

JACKSONVILLE continued...

September 14, 2024: All Things James Bond, Deerwood Country Club, Jacksonville, Florida. Bollinger Special Cuvee Brut Champagne, NV Butler passed Caviar served in a Martini Glass “shaken not stirred” with Dill Creme Fraiche, Shallots & Cucumber, garnished with a Blini and Fresh Dill. Puligny-Montrachet 2020 Oysters Casino Roulette - Three Oysters on the Half Shell with Fennel Shallot Mignonette, Orange Zest, Prosciutto de Parma. Ch. Beaucastel Chateauneufdu-Pape 2010 Bronzino and Berries - Butter & Bacon Fate Poached Bronzino, Field Pea Risotto, Watercress with Raspberry Vinaigrette, Bacon Fat Breadcrumbs, Field Strawberries. Ch. d’Armailhac, Pauillac 1995 Beef Wellington - Filet Mignon with Tarragon Mushroom & Black Currant Duxelles in baked in Flaky Pastry. Served with Black Currant Beef Demi-Glace, Truffled Mashed Potatoes, and Herb Roasted Root Vegetables. Taylor Fladgate Vintage Port 2017 La Bombe Surprise - Chocolate Mousse Bombe Glazed with Chocolate Ganache, topped with a Sparkler.

KANSAS CITY

Dinner at Ya Ya’s

IWFS Kansas City branch dined at Ya Ya’s restaurant in Overland Park, Kansas on August 19. Established in 1995, Ya Ya’s is named after co-founder Paul Khoury’s own grandmother, who as the wife of an ambassador, traveled to many European countries gathering ideas for her own special recipes. The eclectic menu is inspired by a combination of American, French, Italian, and Greek cuisines. Special thanks to our Dinner Chair, Kevin Laffey, and Ya Ya’s personnel for a wonderful evening.

August 19, 2024: Dinner at Ya Ya’s, Overland Park, Kansas.

G.D. Vajra, V.S. Della Neve, Extra Brut, Metodo Classico Rosato NV...Piedmont, IT Foie Gras with Pickled Beech Mushrooms on a Brioche Toast Point. Kerr Cellars Rued Vineyard Chardonnay...Sonoma Coast, CA Soft-Shelled Crab Salad, Butter Poached Radish, Samphire Beans, Pangritata, Buttermilk Foam, Honey Coral Tuille. Remoissenet Père et Fils Bourgonge Rouge...Burgundy, FR Chilean Sea Bass, Smashed English Peas, Olathe Sweet Corn Monté au Beurre. Inglenook 1882 Cabernet Sauvignon...Napa Valley, CA Kansas City Strip, Dijon au Poivre, Bleu Cheese Croquettes. Renardat-Fache Alain ‘Cerdon’ Bugey Methodé Ancestrale Rosé...Savoie, FR Red Wine and Balsamic Marinated Berries with Panna Cotta.

KANSAS CITY

Gold Rush Dinner

IWFS KC BRANCH met on September 17 at the Wandering Vine at the Castle Restaurant in Shawnee, Kansas. The four course meal was inspired by the Gold Rush. It introduced some creative and delicious new dishes inspired by the foods eaten along the 1849 trail. Dan and Carla Dyer, and executive chef, Bryan Sparks, have created a fine dinning space with impeccable service, unique ambiance, and exceptional food with wines from all over the world.

Owners Carla & Dan Dyer Presented IWFS Certificate of Excellence by

(L to R) Julie Towner, Celia Honeycutt, Lynn McCintosh, Michael Fields, Trish Scott, Ed Milbank.

Kevin Laffey.

KANSAS CITY

September 17, 2024: Gold Rush Dinner, Wandering Vine at the Castle Restaurant, Shawnee, Kansas.

Wandering Vine Exclusive French KS Rosé Ridgecrest Riesling, Ribbon Ridge Oregon Yaquina Bay Oysters Two Ways—Raw w/Yuzu-Kosho Mignonette, Pickled Cucumber, Wasabi, Caviar or Baked with Grilled Uni Butter, Smoked Paprika. Monticello Chardonnay, Napa Valley, California Heirloom Carrot Souffle with Carrot Top Pesto, BBQ Delicata Squash with Wine Poached Cranberries, Feta, Mint, and Refried Beans, Cornbread with Honey Butter. Van Duzzer Pinot Noir, Willamette Valley, Oregon Brook Trout en Papillote with Leeks, Black Garlic, Fennel, Zucchini, topped with Heirloom Tomato and Caper Relish, served with Crusty Focaccia. Lava Cap (Petite Sirah or Zinfandel), El Dorado, California Venison Filet with Juniper Berry Sauce, Roasted Shallot, Grilled Pear, and Pickled Mustard Seed. Buckwheat and Acorn Dutch Baby with Preserved Peach Compote.

LAKE TAHOE

All American Wines & BBQ

The evening started off with Members and guest wearing their All American red white and blue attire. Sharing their home and beautiful back yard, Janet Pahl and Warren Kocmond gave IW&FS members a wonderful dinner with friends, guests, fantastic food, and wine.

August 18, 2024: All American Wines & BBQ, Estate of Warren Kocmond & Janet Pahl, Incline Village, Nevada. Roederer Estate Brut Hors d’oeuvres. Chalone Vineyard Estate Chardonnay 2019,Cadence Ciel du Cheval Red Mountain. (Cabernet) 2012, Duckhorn Merlot 2014, Melville Santa Rita Hills Syrah 2014 Seasonal Fresh Fruit, Wedge Salad, Balsamic Glazed Asparagus, Smoked Beef Tri-Tip or Brisket, Roasted Free Range Chicken Baby Back Ribs, Loaded Mashed Potato, BBQ Beans, Ranch Rolls, Chef’s Dessert Selections Surprise.

LAKE TAHOE

October 30, 2024: Burgundy Master Class at the Blind Fox, Cocktail Bar, Incline Village, Nevada.

The Burgundy Master Class was an educational event hosted by members Miles and Mayra Hendrickson, owners of the Blind Fox Private Cocktail Bar, and Sudsy Torbeck, the IW&FS Lake Tahoe Branch Wine Director & Chair of the Wine Committee. Sudsy Torbeck went above and beyond sharing her knowledge and presenting incredible Burgundy Wines. For many members this was their first experience at the Blind Fox Private Cocktail Bar and found the roaring 20’s setting to be the perfect venue for such an event. Wines served with Charcuterie Boards. Alain Chavy St. Aubin 1er Cru en Remilly 2020, Domaine Bitouzet-Prieur Pitures Volnay 1er Cru 2017, Domaine Michel Lafarge Volnay 2017, Domaine Michel Lafarge Volnay ‘Vendages Selectionnees’ 2017, Louis Jadot Volnay Santenots ler Cru 2017, Domaine Francois Gaunoux Volnay 1er Cru Le Clos des Chenes 2017, Domaine Marquis d’Angerville Volnay 1er Cru Fremiets 2017. Charcuterie provided by Incline Bak’d Restaurant.

Warren & Janna Goss.

Members Enjoying a Burgundy Master Class at the Blind Fox Cocktail Bar.

LOS ANGELES

Dinner at Redbird Prepared by Redbird Owner & Executive Chef Neal Fraser

Twenty-three members and guests of the IWFS Los Angeles Branch shared amazing food, wines and friendship on October 13, 2024 at the Nest – a private dining space of Redbird Restaurant. It is above the Rectory overlooking the deconsecrated Cathedral of St. Vibiana de Los Angeles, built in 1876. The cathedral is one of the country’s “11 Most Endangered Places” by the National Trust of Historic Preservation.

The airy and cozy dining space offered a panoramic view of the 3.5-acre property and the power of re-imagination of a remarkable architecture that witnesses the growth of Los Angeles. What a perfect ambiance to clink champagne glasses amidst passed hors d’oeuvres while watching Chef Neal prepare a 4-course dinner for the group at the Nest’s kitchen showcasing his signature sensibility of refined, yet approachable modern American cuisine, influenced by the city’s multitude of cultures.

Branch President John Reith, Peter Wong, and Redbird Wine Director, Chris Dugan worked on wine and food pairing.

October 13, 2024: Autumn Moonlight Dinner, Redbird Restaurant, Los Angeles, California. Pommery Brut Royale Champagne Truffled Grilled Cheese on Corn Rye; Albacore Poke, Crispy Ginger Rice, Avocado, Sesame; Dungeness Crab Cakes, Herb Remoulade. Federico Curtaz “Kudos” Etna Bianco Superiore 2020 Hokkaido Scallop Crudo, Olive Oil, Orange, Basil. Dom. Pinson Mont de Milieu, 1er Cru, Chablis 2021 John Dory, Ricotta Gnocchetti, Chanterelles, Fines Herbes Nage. Dom. Le Moulin aux Moines Savigny-les-Beaune 1er Cru Les Lavieres 1983 Filet of Beef Filet, Pommes Aligot, Haricot Verts, Autumn Truffle, Bordelaise. Ch.Rieussec 2005 Tahitian Vanilla Panna Cotta, Apples, Marcona Almond Crumble, Cinnamon Tuile.

MEMPHIS

October Dinner with a Louisiana Twist

The Memphis Wine and Food Society gathered at Restaurant Iris for the October dinner. Louisiana raised, award winning, Chef Kelly English welcomed the group in his fine dining East Memphis establishment and prepared at dinner that was near perfection. Dinner chairman, Patrick Maier worked closely with Chef Kelly to select courses highlighting new items from the new fall menu at Iris. The appetizers of crawfish pies and seafood egg rolls got the evening off with creole flair. Each course was unique and creative which everyone enjoyed with some of the society’s finest wines.

October 16, 2024: Dinner with a Louisiana Twist, Restaurant Iris, Memphis, Tennessee.

Dom. Vacheron, Sancerre Blanc, Les Romains 2022 Crawfish with Artichoke, Corn and Andouille Veloute. Kosta Browne Pinot Noir 2017, Russian River Ch. Simone Palette Rosé 2019 Salmon with Peas and Mushroom Agrodolce. Ch. Ducru-Beaucaillou, St. Julien 1989 Lamb Saddle with Sunchoke and Zhug. Zind-Humbrecht Riesling Rangen de Thann Clos St. Urbain Alsace Grand Cru 2016 Spiced Carrot Cake.

Dinner at Redbird.

Members Billy Weiss, Chris Lamberson, & Jim Vogel Discuss the ‘89 Ducru.

MINNEAPOLIS/ST. PAUL

Annual Fall Vendage Dinner

The IW&FS TWIN CITIES MPLS/St PAUL BRANCH celebrated our annual Fall Vendage dinner on a beautiful warm autumn evening on September 24 at the American Swedish Institute (ASI) in Minneapolis. Executive Chef Amalia Obermeier-Smith of the FIKA Cafe (the museum’s Nordic-inspired dining destination), created a delectable menu paired perfectly with our cellar wine.

Kudos to Robert Spikings, Jeffery Perkey, Jolie, and Steve Klapmeier for organizing a wonderful event. It was a memorable evening indeed!

September 24, 2024: Annual Fall Vendage Dinner, American Swedish Institute, Minneapolis, Minnesota.

Minneapolis/St. Paul Members.

Nicolas Feuillatte Brut Champagne, Chouilly France Oyster, Stone Fruit Granita, Mignonette Pearl. Leroy Bourgogne Blanc, France 2019 Crab, Seabean, Whitegrape, Tangerine Terrine. Peter Michael La Carriere Chardonnay, Knights Valley, Sonoma 2019 Sourdough, Curry Squash, Ricotta, Onion Jam. Paolo Scavino, Monvigliero, Barolo, Italy 2013 Veal Agnolotti, Truffle Burrata, Blistered Tomato. Clos Mogador Priorat, Spain, 2010 Oak Smoked Pork Belly Confit, Apple Fennel Cauliflower Puree, Red Wine Glaze. Ladera Cabernet Sauvignon, Howell Mountain 2006 Lamb Scottadito, Arancini, Tomato Shallot Ragout. Ch.Doisy Daene Sauternes, France 2015 Poached Peach, Black Pepper Hazelnut Crumb, Ricotta, Micro Basil.

MONTEREY

PENINSULA

A Cajun Creole Luncheon to Remember!

On October 20, 2024 members and guests met at Monterey Peninsula Country Club. A famous beach house where the Pacific Ocean and Monterey Bay meet and to which a poet once referred to as “the greatest meeting of land and sea in the world.” On a sun filled afternoon with pelicans playing in the waves, our branch held its 283rd event and annual meeting to elect the branch’s new officers and board members for the upcoming year.

Board member, Jim Luscombe and his wife, Lisa, served as gracious hosts and worked with Executive Chef Dan Furey to create a very New Orleans inspired menu of Cajun cuisine.

Members enjoyed Grand Cru Champagne and passed hors d ‘Oeuvres on the patio of the beach house followed by lunch with the ocean and its beauty as our magnificent backdrop to the Cajun cuisine and wines.

October 20, 2024: A Cajun Creole Luncheon to Remember!, Monterey Peninsula Country Club Beach House, Monterey, California.

Pierre Peters Cuvee de Reserve Grand Cru Blanc de Blancs Sugarcane Skewered Shrimp Avery Island Glaze, Boudin Balls Creole Mustard, Pimento Cheeseball Candied Pecans. Dom. de la Potardiere Muscadet Serve et Maine Sur Lie Cuvee Speciale 2022 Gulf Oysters Wood Grilled with Garlic Creole Butter, Parmesan, Lemon & Sea Salt Crusty Po-Boy Loaf. Livio Felluga Pinot Grigio 2022 Blackened Red Fish Pontchartrain, Shrimp Oceana Sauce, Crawfish, Cornbread Stuffing. Nautilus The Paper Sauvignon Blanc 2022 Bayou Gumbo with Cochon De Lait White Underlay, Black Overlay, Popcorn Rice, File' Gumbo, Andouille, Blue Crab, House Made Hot Sauce. Ch. Doisy-Vedrines Sauternes, 2018 Bananas Foster Cake, Brulee Bananas, Vanilla Ice Cream, Praline Pecans.

(L to R) Joyce and Rick Thau, Stan Meresman, Jim & Val Giancola.

MONTREAL

Sushi On Parc

After many health delays and summer holidays we were able to enjoy the special creations of Restaurant Yuukai (Japanese fusion). Yuukai is well known in Montreal with Sushi aficionados. The Chef/Owner Karl Wong prepared a custom 15 course dinner, including his famous Sushi Pizza and Special K among other tasty dishes.

Yuukai is known for its relaxed and fun ambiance. Chef Karl created a wonderful atmosphere with 2 long tables to accommodate our members. The presentations are adapted with seating to share the varied rolls and personal dishes. The welcoming and friendly staff made us all want to come back soon.

Evening.

The event and menu was organized by Suzan Pridham, Marty Peletz, Mark Lazar, along with Chef Karl. The wines selected by Earl Eichenbaum.

August 25, 2024: Sushi on Parc, Yuukai Fusion Japanese, Montreal, Quebec.

Shichiken Sparkling Mountain Mist Sake Edamame Wakame Salad. Gekkeikan Sake Black Gyoza Beef Sashimi (Carpaccio). Meyer Fonne Riesling Reserve 2022 Sushi Salmon Tartare Pizza, Mount Fuji Salmon Tartare, Bali Tuna, Exotic Unagi Nigiri (Eel).. Vignoble du Reveur La Vigne en Rose 2022 Salmon Deluxe Specialty Roll with Spicy Salmon, Tuna Kama Specialty Roll with Crab Stick, Shrimp, Mango and Tuna, Special K Specialty Roll With Shrimp Tempura, Avocado And Scallop Tartare. Plum Brandy Choice of Green Tea Ice Cream or Green Tea Cheese Cake.

FOOD

FACTOID | Unagi

Unagi is a species of anguillid eel found in Japan, Korea, Taiwan, China, Vietnam, and the northern Philippines. Studies on the health benefits of unagi revealed that eating it on a regular basis in prescribed portions can reduce the risk of breast cancer, improve blood flow to the brain, improve memory and learning, and can lower the risk of dementia. However, unagi is often quite expensive due to overfishing and scarcity, driving up prices as demand continues to exceed eel supply.

NAPA VALLEY & SONOMA COUNTY

An Evening in the Valley of the Moon

With wonderful weather, Chef Eric Magnani served a wonderful tasting of a variety of food paired with wine from the Branch Cellar. The group of 18 had only positive comments about the venue, the wines, and the food.

July 27, 2024: An Evening in the Valley of the Moon, Maroon Estate, George’s Ranch, Sonoma County, California. Schramsberg Blanc de Blancs, Mumm Brut Prestige Sparkling Wines Gazpacho Water Bruschetta of Burrata and Berries, Black Garlic Hummus in Cucumber. Dom. Vacheron Sancerre, 2012

Napa/Sonoma Members & Guests Enjoy the Beautiful Estate, Food, & Wine.

Heirloom Tomato Caprese, Ramini Mozzarella di Bufala. Paras Merlot, Mt. Veeder Vineyard, 2005 Charred Lamb Kefta, Blackberry-Fennel Chutney. Dom. de Cristia Chateauneuf du Pape, 2012

Sous Vide Iberico Pork Belly, Romesco, Bitter Greens Slaw. Paras Cabernet Sauvignon, Mr. Veeder Vineyard, 2005 Wagyu Beef Peposo, Creamy Fontina Polenta, Reggiano. Two Hands Sexy Beast 2010, McLaren Vale Cabernet Sauvignon Sebastopol Mushroom Fondue, Sourdough Flatbread, Fines Herbes.

Members Enjoying the

NAPA VALLEY & SONOMA COUNTY

Fleet Week Blue Angels at Ditas

About 20 members enjoyed light bites, Branch Cellar wines, and a featured pouring by winemaker Vanessa Robledo. She showcased the first release - Vintner’s Diary, Rose’ of Grenache. The Rose’ was very popular among the attendees. The deck at Ditas Restaurant was a perfect viewing place for a view of the Blue Angels, evidenced by Tony Harris’s shot of one formation. The food was delicious and as you can see, the views of the Bay were outstanding.

October 13, 2024: Fleet Week Blue Angels at Ditas, Ditas Restaurant, Sausalito, California. Expression 38 Degrees Russian Camp Chardonnay, 2019, Dom. De Cristia Châteauneuf-du-Pape, 2012, Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon, 2010, Peju 50/50 Cuvee of 50% Merlot / 50% Cabernet Sauvignon, 2008, Tetra Bordeaux Blend, 2007, Vintner’s Diary Rosé of Grenache, 2023 Menu Items: Live Taco station, Duck and Mushroom Tacos, Salad Bites, Sliced Burgers, Fries.

NEW YORK

September 26, 2024: Event #1327, Daniel Boulud’s, New York, New York.

The New York Chapter enjoyed a Tesseron Cognac cocktail reception and fabulous meal at Daniel Boulud’s, Boulud Sud, across from Lincoln Center. Noe’ Tesseron, son of Alfred Tesseron, presented the evening. The dinner consisted of Coq au Vin paired with Chateau Pontet-Canet 2006, followed by beef paired with Pontet-Canet 2009 and 2010. The cheese course was paired with three different vintages of Mt. Veeder’s, hard to find, Pym-Rae (purchased from Robin Williams by Tesseron). A roasted fig tiramisu was enjoyed with Tesseron Cognac Lot No 53 XO Perfection. The evening was capped off with Tesseron Cognac Lot No 29 Exception.

NEW YORK

October 26, 2024: Bus and Walking Tour of NY’s Iconic Speakeasies, New York, New York.

Longtime members Angela Grande and Bob Pisani organized and executed their 12th Annual Walking tour for the NY Chapter. This time we toured many of NY’s storied speakeasies on a glorious Saturday afternoon in October. Stops along the way included Pete’s Tavern, McSorley’s Ale House, Bathtub Gin and many more. At each stop we sampled Prohibition-era cocktails and learned about the history of speakeasies in NY. We even stopped at The Temperance Fountain, which still stands proudly in Thompkins Square Park. The tour was guided by Prohibition-era and cocktail expert Diana Pittet. Cocktails included Pete’s Old Fashioned, Corpse Reviver #2, White Lady, French 75, Negroni, Sidecar and Bee’s Knees, which were paired with speakeasy delectables like Red Bean Hummus, Cocktail Franks, Spring Rolls, Beef Wellington, Gin-infused Strawberry Gelato and NY Cheesecake.

(Seated) Terry Scott & Renee Maroon Enjoy the Sun while Deborah Robertson & Guest Watch.

Noé Tesserson of Château Pontet-Canet, Pym-Rae, & Tesseron Cognac.

Members of the NY Chapter Gather outside McSorley’s Ale House, the Oldest, Continuously Operating Ale House in NY.

NORFOLK

September 26, 2024: B1G 10 Tailgate, Norfolk Country Club, Norfolk, Nebraska.

The Norfolk, Nebraska, International Wine & Food Chapter met outside in a tailgating atmosphere at the Norfolk Country Club on September 26th. This dinner was all about the journey through the regions, rivalries and flavors that define the B1G 10 Conference. Just like the rigors of a football season, each course took us through a different conference match-up, showcasing regional pride and hearty rivalries.

We “kicked off” the evening with the cheese and sausage from Wisconsin, paired with The Airfield Merlot from the Yakima Valley in Washington along with a Landmark Vineyard Chardonnay from Sonoma County, California.

The second quarter was owned by Maryland with an incredible crab cake! This was paired with a Crossbarn Chardonnay from the Sonoma Coast of California.

The halftime extravaganza saw a power-packed roster from Iowa, Indiana, Illinois and Nebraska as we enjoyed Barbeque ribs, luscious sweetcorn casserole, and zesty coleslaw! The Midwest welcomed California to the B1G 10 with its Hendry Zinfandel from Napa Valley.

The second half featured a delicious Black Forest cake infused with Michigan Bing cherries and chocolate from Pennsylvania to round out the evening. We served an Iowa Templeton Rye Old Fashioned and a Sparkling Banfi Rosa to accommodate the fans!

OAKVILLE

They Grow Grapes in That Country?!? Eastern Europe Edition

The IWFS Oakville chapter continued our occasional series of events called "They Grow Grapes in That Country?!? "with an exploration of the wines of Ukraine, Armenia, Georgia, Romania, Bulgaria, and Hungary. Offerings from these countries don’t make it to Canada very often. Each country served as one tasting course, paired with one food item, canape-style, matched for the wine and the country, provided by Maeven Chef’s Miriam McKinnon and Marijke Terry. Hosts Erin Culbert and Bob Wong shared stories of the centuries-old, or even millennial-old winemaking traditions, how the USSR affected these countries’ wine quality and their recent resurgences.

Georgia is considered the birthplace of wine, with a winemaking tradition that dates back over 8,000 years. The country is famous for its unique method of making wine in qvevri, large clay vessels buried underground.

In Armenia, archaeologists have found what is believed to be the world’s oldest production winery, dating back 6000 years. In a cave in the village of Areni they found remains of pressed grapes, a rudimentary press and a large clay vat for fermentation. Hungary’s Tokaji wine, especially the sweet Tokaji Aszú, is world-renowned and has been enjoyed by royalty for centuries. In the 1700’s, Prince Rákóczi II of Transylvania would give Tokaji Aszú to the Austrian Habsburgs and Peter & Catherine the Great of Russia. Sweet but not overpowering - it was a great way to finish the evening.

(L to R) Event Committee - Ann Dover, Rob Dover, Susie Lutz, Bob Lutz, Katie Pflueger, Chase Pflueger, Lori Williams, & Scott Williams.

They Grow Grapes in That Country?

OAKVILLE

Chapter members were surprised by the quality of these wines and their high ‘enjoyment factor.’ Most wines were first tries, even for this experienced crowd, except for the Tokaji, which brought back fond memories for a few. This event certainly left members with a positive impression of of these countries, with broadened palates, and with quests to find the next great Eastern European wine.

September 12, 2024: They Grow Grapes in That Country?!? Eastern Europe Edition, Member’s Home, Mississauga, Ontario.

Artemovsk Winery Krimsekt Semi-Sweet Red Sparkling – Ukraine 2020 Golden Beet Borscht, served in small cups with Fresh Dill and Creme Fraiche. Artemovsk Winery Krimsekt Semi-Sweet White Sparkling – Ukraine 2018 Crispy Potato Pancakes with Smoked Salmon and Lemon Chive Sour Cream. Cotnari Frâncusa – Romania 2022 Chicken Paprikash Bites. Villa Yambol Kabile Chardonnay/Sauvignon Blanc – Bulgaria 2021 Cheese Blintz with Fresh Cherry Compote. Karas Red Blend – Armenia 2022 Glazed Kielbasa with Dijon Mustard. Gurjaani Old Marani Kindzmarauli Red – Georgia 2019 Beef and Mushroom Vareniki with Sauerkraut. Rtvelisi Saperavi Qvevri – Georgia 2018 Cheftele (Romanian Meatballs) with Shredded Vegetables and Dill. Pannon Tokaj 5 Puttonyos Tokaji Aszú- Hungary 2014 Apple Sharlotka with Local Heirloom Apples.

OAKVILLE

Hamilton Golf and Country Club

Thanks to the generosity of our members Rodger and Grace Inglis, and the coordination of our Events Director and interim Cellar Master, Christian Frayssignes, we thoroughly enjoyed the privilege of having our premier event of the year on October 17, 2024 at the historic Hamilton Golf and Country Club. Established in 1894, it was the past host of the PGA Canadian Open. The grounds were spectacular, as was the beautiful dining room in which we gathered. Executive Chef Pedro Zavaleta, Sommelier Paul Aquino, and their team executed the flawless service of a memorable meal, enhanced, in no small part by the wines selected by Christian from the IWFS Oakville cellar. It is worth mentioning how well received were the pairings of the rosé and truffled cauliflower soup as well as, the pinot noir with the beautiful plate of smoked salmon studded with avocado and dill cremas, crumbled egg, microgreens, fresh herbs, tiny cubes of cucumber and paper thin radish. The mood in the room was elevated, the conversation lively. What a wonderful way to welcome Linda and Sengkee Ahn as new members to our group.

October 17, 2024: October Dinner, Hamilton Golf and Country Club, Mississauga, Ontario.

Welcome Champagne Baron Fuente (France) Warm Artisan Breads. Burning Kiln Pinot Noir Rosé (Ontario), 2021 Cauliflower Soup. Craftwork Pinot Noir (Monterrey, California), 2015 Smoked Salmon and Avocado Salad. Crozes Hermitage Domaine Philippe et Vincent Jaboulet (France), 2014 Saltimbocca (Veal), Fingerling Potatoes and Fall Vegetables, Chicken or Harvest Vegetable Phyllo Strudel with White Bean Puree. Willow Springs Vidal Ice Wine (Ontario), 2016 Iles Flottantes. Coffee/Tea.

New Members Linda & Sengkee Ahn.

OMAHA

Summer Stag Cabernet: California vs. Bordeaux

The main event, and biggest draw, was the tasting of Cabernet based wines from California and France. The main attraction was a Bordeaux First Growth, Chateau Haut Brion 2004. The wines were opened by Mike Wilke at noon and left to breathe until 3:00pm. They got another 90 minutes of breathing upon arriving at the restaurant at 5:00. This breathing is critical because, otherwise, the wines are all closed in and will not reveal their charms. All the wines showed nicely.

The Haut Brion was powerful, tannic, good color, yet still youthful but tight. This wine was very much alive and easily had another decade, or more, of life in it.

July 25, 2024: Summer Stag Cabernet: California vs. Bordeaux, Mahogany, Omaha, Nebraska.

Wines from our cellar Fried Calamari, Dynamite Shrimp & Shrimp Cocktail. Tasting: Haut Brion Pessac-Leognan 2004, Lynch Bages, Pauillac 2010, Beringer Private Reserve Cabernet 2013, Joseph Phelps Insignia 2013 Albarino Mar de Frades 2023 Caesar Salad. Caymus Cabernet 2013, Chappellet Signature Cabernet 2013 Prime Ribeye 14 oz., Au Gratin Potatoes, Fresh Aspargus & Fresh Corn. Neipoort Port 2007 Cheesecake.

OMAHA METRO

A French Dinner at Dolce

All the wines were from the Bordeaux region in keeping with our French theme. And Dolce’s Chef is very imaginative. Our cozy group of 33 filled the restaurant. We sat down to our first course; a scallop atop parsnip puree, lemon preserve and arugula. Beautifully presented, the accent of the plate was lemon preserve, which enlivened the whole dish. I asked Chef about it. He said it was very simple to make. “You supreme your lemons, meaning you cut them up and remove the seeds and white parts, add fresh thyme, olive oil, salt, and a pinch of sugar, and put it in a vacuum sealed pouch for 72 hours. The best things are simple." This was imaginative, and easy enough for the home chef to accomplish.

October 13, 2024: A French Dinner at Dolce, Omaha, Nebraska.

Assorted Wines from our Cellar Oysters, Charcuterie and Cheese, Crab in Phyllo, Roasted Brussel Sprouts with Smoked Chili Honey. Ch. Guiraud ‘Le G de Chateau Guiraud’ Blanc Sec 2022 Scallop, Parsnip, Lemon Preserve, Arugula. Goudeau Saint Emillion 2016 Escargot, Mâitre d’ Butter, Pernod, Grilled Baguette. Pedesclaux Pauillac 2016 Coriander Salmon, Vichy Carrot, Chippolini, Beurre Rouge. Ch. Tour St Cristophe St Emillion 2016 Roast Duck, Cannellini Bean, Olive, Tomato, Parsley, Herb Oil. Ch. Siran Margaux 2015 Wagyu Beef, Bordelaise, Foie Gras, Oyster Mushroom, Baby Potato. J.C. Calvet Cremant de Bordeaux Brut Rose 2021 Poached Pear, Gorgonzola Mascarpone, Pecan, White Chocolate.

(R) Summer Stag Event Producers, (Front) Mike Wilke, & Mark Stokes.

Event Producers (L) Amanda Harrington, Chef Anthony Kueper, (R) John Matthews.

PARADISE VALLEY

Annual Membership Meeting Honors Longtime PV Board Member

The Paradise Valley, Arizona branch honored longtime board member Dr. Ken Welch with the Americas Silver Medal during the group’s annual membership meeting. An active member for over 19 years, Ken has served the club with honor. The annual membership meeting was held at the home of board president and secretary, Dan and Cheryl Peters. Cheryl served tasty bites to accompany wines from the club’s cellar while Dan led the group in challenging wine trivia.

September 11, 2024: Annual Membership Meeting, Home of Dan and Cheryl Peters, Scottsdale, Arizona.

Kopke, White Port with Tonic and Lemon & Rosemary, Coteaux du Giennois, Sauvignon Blanc, Loire, 2022, Raventos Blanc de Blancs, Spain, 2021, Ventoura, Chablis, France, 2022, Lignier et Fils, Bourgogne, 2022, Hess Collection, Pinot Noir, Russian River, 2014, Etude, Pinot Noir, Hallberg, Sonoma, 2018, Vajra Langhe, Rosso, Piedmonte, 2022, Chappellet, Cabernet Sauvignon, Napa Valley, 2012, Turnbull, Cabernet Sauvignon, Napa Valley, 2017

PUERTO RICO

Annual Meeting & Summer Gala

The members of the Puerto Rico Branch met for its annual meeting and start of the 24-25 season at Restaurant Mario Pagan. The dinner experience melded the vibrant flavors of South American and Mexican cuisines with the sophistication of French wines form our cellar. Our hosts, Cecile Armstrong and Harry Cook, and Chef Mario Pagan crafted a six course dinner that transported diners across the continent. Each bite celebrated the flavors of the particular country. The impressive creativity and presentation was enhanced by the expert pairings selected by our Sommelier, Ivan Francinetti. All in all, a great meal with wine, food, and friends.

August 17, 2024: Annual Meeting & Summer Gala, Restaurant Mario Pagan, San Juan, Puerto Rico. Gaston Chiquet Tradition Premier Cru Brut NV, Champagne Acarajé de Camarón y Mousse de Aguacate, Arepitas de Maíz y Queso en Aceite de Trufas, Taquitos de Atún en Ali Oli de Chipotle y Nabos, Mini Choripán Parrillero, Provolón y Chimichurri, Servicio de Caviar y Acompañantes. Ch. Malartic Lagraviere Blanc, Pessac-Leognan 2016 Tartar de Corvina, Sorbete de Leche de Tigre, Papas Moradas Crujientes, y Polvo de Albahaca. Meursault 1er Cru Perriers, Bouchard (magnum) Côte de Beaune 2012 Langostino sobre Farofa de Tocino en Velouté de Moqueca con Berro, Aderezo de Limón. Ch. Ducru Beaucaillou, Saint-Julien 1985 Pato Confitado sobre Tamal de Hoja en Mole Negro, y Encurtido de Chayote con Chicharrón. Granizado de Motoyoé y Limoncillo. Ch. Haut Brion, Pessac-Leognan 1998 Bife de Chorizo, Milanesa de Molleja y Chalota, Milhojas de Morcilla en Reducción de Malbec. Chambertin Clos de Bèze Grand Cru, Perrot Minot, Côte de Nuits, 2007 Ch. Guiraud, Sauternes 2001 Torta Tres Leches de Higos Caramelizados, Merengue Suave y Crocante de Nueces. Pisco La Botija Quebranta, Perú, Cumbe Aguardiente, Colombia, Nixta Licor de Elote, México.

Ken Welch & Dan Peters Paradise Valley, AZ.

(L to R) Pedro Piquer, Carmen Piquer, Chef Mario Pagan, Cecile Armstrong, & Harry Cook.

SANTA FE & NORTHERN NEW MEXICO

NOSA Dinner

Our members traveled to the beautiful NOSA Restaurant & Inn located in Ojo Caliente, northern New Mexico. Chef Graham Dobbs and his staff offered hors d’oeuvres and a four-course dinner, paired with lovely wines selected by Branch Cellar Master Glenn Harris.

August 1, 2024: NOSA Dinner, NOSA Restaurant & Inn, Ojo Caliente, New Mexico.

Raventos i Blanc de Nit Rosé 2021 Venison Terrine with Quince Paste and Quinoa Leaves, Homemade Salmon Lox with Dill Pollen Crème Fraiche and Chives, Baba Ganoush with Unagi Cucumbers and Sumac. Ch.Thivin Brouilly Reverdon 2022 Chicken Liver Mousse with Arugula, Lemon, and Aged Balsamic Stuffed Rainier Cherries. Terredora di Paolo Fiano di Avellino 2022 Roasted Sea Bass with Preserved Local Porcini Mushrooms, Saffron Zucchini and Almond Crema. Produttori del Barbaresco 2019 Braised Veal Cheeks with Vagabond Farmers’ Carrots, Khalsa Farms’ Red Potatoes and Pine Nut Gremolata, Peach Melba with Pistachios, La Lecheria’s Raspberry-Goat Cheese Ice Cream and Rasberry Puree.

SPOKANE

Delights of Summer

Anthony’s at Spokane Falls was specular venue for a wonderful summer event. The falls presented a wonderful backdrop and colorful flowers draped the beautiful gardens surrounding the premise. The air was electric and fresh with the falls mist. The sun was warm to our skin and the sky was clear blue. Anthony’s served a wonderful menu of beautifully prepared foods to match our exquisite wine cellar. It was a wonderful time to socialize and enjoy the tasty appetizers.

August 16, 2024: Delights of Summer, Anthony’s Spokane Falls, Spokane, Washington. Hawaiian Ahi Nachos served on housemade Taro Chips with Pineapple, Chutney and Wasabi Oil Roasted Red Pepper Bruschetta. Le Monde Friuli Grave Pinot Grigio (Italy), 2015 Fire Roasted Red Peppers with Sun-Dried Tomato, Basil, and Fresh Mozzarella served on Toasted Baguette Slices. Merryvale Chardonnay (Napa/Sonoma, Carneros, California) 2013 Peach Seasonal Salad - Spinach and Mixed Greens tossed in Peach Vinaigrette Dressing and topped with Toasted Hazelnuts, Blue Cheese Crumbles, Raspberries, Sugared Peaches, and Peach Nectarine Salsa. Merry Edwards Pinot Noir Sonoma Coast (California) 2012 Fresh Wild Alaskan King Salmon - Chargrilled and Finished with Sun-Dried Tomato Basil Butter. Served with Cornbread Pudding and Seasonal Vegetables. Ch. Haut-Gravet (St. Émillion Grand Cru, France) 2010 Northwest Tenderloin Filet - A Hand-Cut Double R Ranch Tenderloin Filet with Gorgonzola Truffle Butter, Port Demi Sauce and Watercress Horseradish Cream over Champ Potatoes and Seasonal Vegetables. Ch. Lafaurie-Peyraguey La Chapelle de Lafaurie-Peyraguey (Sauter) 1975 Fresh Northwest Peach Slump - Hand-Picked, Northwest Peaches Baked under a tender Buttery Biscuit Crust and Served with Vanilla Ice Cream.

Chef Graham Dobbs and His Staff Provided a Delicious Four Course Dinner.

(L to R) Sherri Thies, Susan Alexander, & Alina Peffer.

TORONTO

September 8, 2024: Annual Presidents’ GardenParty, Home of

Toronto, Ontario.

Supriya James,

On September 8th, 2024, IWFS Toronto’s Annual Presidents’ Garden Party celebrated the vestiges of Summer in the elegant garden of Board member, Supriya James. The Toronto chapter uncorked some stellar wines that had been maintained in the branch’s private 1100-bottle wine cellar. Thanks to the annual wine levies paid by IWFS Toronto members, its wine cellar is constantly restocked for wine tastings by present and future members. At this event, their last bottle of a 1999 Quintarelli, in addition to some 2007 Chiantis, a couple of 2000 Bordeaux, as well as, some 20+year-old Cabernet Sauvignons and Syrahs from Chilé, were uncorked and sampled. Accompanying the wine tastings were an array of impeccable hors d’ oeuvres, created and served by Jayne’s Gourmet.

VANCOUVER

August 7, 2024: Happy Hour!, Strathcona Brewing Co., Vancouver, British Columbia.

Happy Hour is a delightful time of day when friends can get together to unwind and enjoy a beverage and some snacks. Thirteen of our members and a couple of guests, met at Strathcona Beer Company on a warm afternoon to enjoy a selection of craft beers and copious amounts of food. We started with a tour of the brewery and an informative presentation by Brewer Sam on how the beers are brewed. We were impressed by the stainless-steel tanks. We enjoyed a fresh glass of Strathcona Czech style Pilsner before sitting at our high-top table to enjoy four delicious beers – Strath Lager, Premium Pilsner, Beautiful Pale Ale, and Big Sexy Funk, a hazy IPA. The beverages were accompanied by platters of charcuterie, garlic bites and dip, Rosemary Parmesan Potato Wedges, three different tasty salads, buzzard wings, and six different Pizzas! There was no shortage of food or beer and we all went home fully satisfied with doggy bags in hand.

YORK

Evening with Chef John Walsh, Jr.

One of York’s favorite sons, Chef John Walsh, recently moved to a new restaurant, Ashling Kitchen and Bar, in Crofton, MD. Our branch traveled to support him. The meal was exquisite and, as expected, over-the-top! The wine pairings were superb.

September 15, 2024: Evening with Chef John Walsh, Jr., Ashling Kitchen & Bar, Crofton, Maryland.

La Vielle Ferme Sparkling Brut Back-Fin Crab Balls and Arancini Risotto Spheres. Peyrassol La Croix 2023 Diver Scallop in Blueberry Compote. J. M. Boillot Bourgogne Blanc 2022 Black Alaskan Cod with Baby Spinach. J. C. Boisset Bourgogne Rouge 2019 Seared Canadian Duck Breast. Famille Perrin Cotes du Rhone Rouges Vinsobres Center-cut Presa Iberico, with Beef Marrow. Humboldt Fog Souffle on Lettuce and Hazelnut Vinaigrette. M. Chapoutier Banyuls 2012 Chocolate Mousse.

Wine Director Robert Reynolds & His Wife Erin.

Happy Members & Friends at Strathcona Beer Company, Vancouver BC.

Presenting Certificate to Chef John.

FESTIVALS &Cruises

The following IWFS Festivals and other events are coming up in the next year. And yes, others may pop up from time to time. Check www.iwfs.org for event details. Sign up early, as these wonderful adventures sell out quickly . Join in the fun, fine food, wine, and of course, fabulous friendships. Note: All festivals listed are open to all members in all regions: Americas, Europe/Africa and Asia/Pacific.

Napa Valley Festival: May 4-9, 2025

A fabulous Festival next May 4-9, 2025 with accommodations at the Andaz Hotel in Napa! The Festival includes lunch at the French Laundry, a 3 decade tasting at Freemark Abbey, followed by dinner at the Abbey, cooking classes at CIA, and a Black Tie dinner at CIA Greystone, among other events. Stay alert for registration as spots will be limited.

Rioja Festival: May 20-25, 2025

IWFS Europe Africa invite members from around the world to join an exceptional festival organised by IWFS in conjunction with Grape Escapes to discover the wines, food, culture and history of the Rioja region of Spain.

We will visit some of the most prestigious winemakers in the Region, including Bodega Marques de Murieta, Cosme Palacio and Paganos as well as the opportunity to taste wines in Haro (with its historical Barrio de la Estacion). We will dine in our hotel on the first evening and enjoy dinner in the iconic Marques de Riscal Hotel. We will also enjoy a Tapas style dinner in Logrono and a Gala Dinner with Bruno Coelho.

A pre-Festival two night Bilbao-based tour, including a day trip to the Basque country coast, is offered. Though fully booked, we have a short waitlist. You can be lucky. Details can be found at the Europe/Africa IWFS website.

2025 Festivals

Fall Festival in Beaune, France: August 30-September

5, 2025

Details forthcoming!

Malaysian Festival Celebration:

November 3-9, 2025

Malaysian Festival Celebration amongst the Penang, Ipoh, and Kuala Lumpur IWFS Chapters. For expression of interest contact apz@iwfs.org. More info will come via email, on the website, and in Wine, Food & Friends

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Strasbourg, La Petite France, photo by Tom Murnan.