The Omaha
NOVEMBER 2023
Event Report: Clean out the Cellars Brunch and Tailgate Poolside Party IWFS Chicago Festival Mature Wine Tasting Upcoming Events.
What’s New
Membership Renewal You should have received an emailed invoice for your 2024 IWFS Omaha Renewal on 10/10/2023. The invoice will include the renewal dues for the Omaha Branch, as well as your International dues unless you hold your primary membership with another branch, such as Omaha Metro or Greater Omaha. Duke has coordinated with the treasurers of those other branches to make sure you only pay your International dues one time. Deadline for payment will be November 10th. If you decide not to renew, please reply to: https://mail.google.com/mail/u/0/?pli=1#inbox/FMfcgzGtxSzNmzvfCmpFzJQRlLlNxbCQ
Clean out the Cellars Brunch and Tailgate Poolside Party Written by Tom Murnan, Photos by Mike Wilke
We had a great Tailgate party at Doctors Iris and Gary Moore’s beautiful residence near Elkhorn, NE. It was timed to coincide with the early start of the Nebraska vs. Colorado football game. The only thing that could be better was if we won the game! But our loss wasn’t even close. The weather was sunny, which helped the festivities. This was a combined Omaha and Omaha Metro Branche joint effort. Mike, Rhonda, and Nicholas Wilke brought in caterer Hap Abraham to do the cooking. At 11:00 am there was brunch, with Tailgate following the game. But both Branches brought out their oddsand-ends bottles from their cellars, trying to drink up those single and twosome wines that could no longer be used at an event except for quaffing. There were 26 different wines to choose from. However, many attendees were drinking beer, with Bloody Mary’s and Mimosas also competing for attention, so a sizable number of wine bottles were returned to their respective cellars. It was a long day, from 10:30 am to 11:00 pm if you stayed to the end.
Hap did an outstanding job with the food. Brunch consisted of Mini Quiches, French Toast casserole, Bacon & Sausage, Shrimp Cocktail, Mini Fruit Kabobs and Big Guy Casserole. The Tailgate offered Prime Rib Sliders, Swedish Meatballs, Buffalo Chicken Drumsticks, Mini Brats, Stadium Pretzels with Nacho Cheese, Antipasto tray, Salsa & Corn Chips, and Pumpkin Bars. There was a very relaxed atmosphere all afternoon, with a few members taking advantage of a dip in the pool. Some walked down to the barn to see the horses. Although the number had dwindled, there were some that stayed to view the gorgeous Nebraska sunset. Many THANKS to Mike, Rhonda and Nicholas Wilke who helped set up all the rented paraphernalia needed for a comfortable afternoon: tables, chairs, tablecloths, lugging the wine and beer, and the like. It is a lot more work to do a catered event than a restaurant event. Thanks as well to the Doctors Moore for sharing their home, and to the Hap Abraham staff for enjoyable food. Cheers! Tom Murnan
The man who has a full set of tools has no children. Best of the Cockle Bur compiled & edited by Harry B. Otis, 3rd President 1973-1974
IWFS Chicago Festival A French Wine Experience September 6-9, 2023 Mature Wine Tasting conducted by Stuart Leaf Part 1of 4 Introduction Written by Tom Murnan, Photos by Tom Murnan At the same time as the Tailgate Poolside event was the Chicago Festival. Focusing on all things French, we had two tutored events: Mature Wine Tasting by fellow member Stuart Leaf, and renown Burgundy expert Allen Meadows, who publishes the Burghound newsletter. Well, this Festival pushed all my buttons. I love French culture, old wines, and want to know more about Burgundy. We will focus on what Leaf said at his lecture on Mature Wines. We had 11 wines whose age spanned from a 1903 D’Oliveira Boal Madeira to three 1985 wines. There are many in our Branch who do not understand old wines. They are accustomed to big, bold, brash, fruit bombs from California which are quite tannic. After a day of tasting numerous new vintage Napa Cabs, I would hope that you realize that there is a reason why you age wine: so your palate doesn’t feel like the Russian Army just walked all over it by the end of the day. Some are quick to condemn wines just coming into their own at an older age as they lose their bright fruit for a more complex set of flavors. Red Wines The fruit evolves into complex berry and spice, possibly also oak with its toasting of the barrel. Then you get earthy tastes and bouquet, with forest, mushroom, and forest floor notes, perhaps tobacco, leather, cedar, and/or cigar box notes. Leaf calls this the Wisdom of Age with Rights. There is a symphony of flavors that get overwhelmed by a young wine and need time to emerge. What keeps a wine aging well? Acidity is important for structural integrity and aromatic complexity. It allows for food pairings. Acid prevents microscopic spoilage. Tannin protects from oxidation, expresses texture and flavor complexity, and preserves color as well as aromatics. Balance of acidity and tannin is important. Sugar acid balance is essential. Oak aging adds complexity and tannins, but the misuse of wood is a flaw that takes away balance of other components. Wine making technique is very important. Do you filter? How long do you macerate the fruit once crushed? How do you blend other varietals into the mix? Bottling is also important. How much sulphur is used? All wines change. Don’t expect them to stay the same forever. As wines age, they show their flaws more. That’s why the year and the winemaking process are so important. More on what Stuart Leaf said in the December issue.
2023 UPCOMING OMAHA BRANCH EVENTS
NOV
12
CASA BOVINA
DEC
JOINT EVENT WITH FOR THE OMAHA AND METRO OMAHA BRANCHES
10 JAN
06
Piedmont Theme Producer: Dave Thrasher
Producers: Mike Wilke & Joe Goldstein
HIGH NOON STAG
Venue TBD Producer: Mike Wilke