Sacramento Home Winemakers Monthly Program

March 15, 2017

Join your fellow home winemakers on Wednesday, March 15th at 7 PM for our Monthly

Program upstairs at the Turn Verein located at 3349 J Street in Sacramento.

The club is fortunate once again to have the newly retired Bob Peake as the March

speaker.

The flavors and aromas of wine are enhanced by contact with oak. Bob will discuss the use and maintenance of oak barrels along with the timing and addition methods for oak alternatives. Home winemakers may choose to use oak barrels, or they may choose from a variety of alternative products. For direct oak additions, there are chips, cubes, beans, sticks, and staves. For more highly processed product—that often work much faster—there are oak extracts and oak-derived tannin powders. Bob is a home winemaker himself, maintaining a 1/3 acre vineyard of Pinot Noir and

Chardonnay in his backyard in the Petaluma Gap area (a pending AVA). He is the Tech-

niques columnist for Wine Maker magazine and frequently appears as a speaker at their

home wine conferences. He has a degree in Chemistry from Harvey Mudd College in

Claremont, California, and had extensive experience in commercial environmental labo-

ratories before switching to wine. He also makes cheese, brews beer, and is exploring

charcuterie, but wine remains his hobby of first choice.

As an added bonus, the club will raffle a new 30 gallon American Oak barrel that evening

at the meeting. Be sure to bring a pocket full of money to purchase that winning ticket.

Your help in setting up before the meeting and cleaning up after is appreciated.

Contact Vice President Henry Wilkinson if you have program questions: hbwilkin-son@jps.net. ********************Please consume responsibly************************

March Highlights

Newsletter for the Sacramento Home Winemakers

March 2017

Presidents Page 2

Competition Corner

Page 3

Membership Form—2017

Page 4

LA JOIE DE VIN

Pages 5-6

Calendar of Events

Page 7

Information Corner

Back Page

Inside This Issue

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SHW Monthly meet-ings are held on the

third Wednesday of the month starting at 7pm,

upstairs at the Turn Verein Hall located at 3349 J Street in Mid-

town, Sacramento. For more information on SHW membership,

meetings and activities, visit:

www.Sachomewine.com

Join us on Facebook!!!

Dear Fellow SHW Members,

Spring is right around the corner and the "rice krispies" crinkle of malo-lactic fermentation is in the air. Time to rack your reds and fine your whites. Time to pour over winemak-ing catalogues and articles too. Defi-nitely time to secure your wine grape sources; more on that later in this article.

And, time to select your wines for competition. There are two reasons to enter competitions-either you love a wine of your creation and think others will to and how lovely to have a Gold ribbon, or, you suspect something is not quite right and need feedback. Either way, think about entering your wine in our own Jubilee Competition to be held on May 20th, the State Fair, or the El Dorado County Fair, all coming up. See “Competition Corner” in this issue

At the March meeting we will post again our group buy “wish lists”. Our group buy coordinators, Craig Brown and Joe Morgan, will provide the group with leads for grape sources. Then, Joe or Craig will “massage” one of the interested group members into becoming the group buy leader. We will also provide the leaders with guidelines in order to represent themselves to grape growers.

Join us at the March 15th monthly meeting when we wel-come Bob Peake of The Beverage People in Santa Rosa, and frequent writer for Winemaker Magazine. Bob will edify us on the principles and properties of oak in home winemaking.

Happy Winemaking!

Donna Bettencourt—President, SHW

Message from the PresidentMessage from the PresidentMessage from the PresidentMessage from the President

Page 2

Needed! Volunteers for Monthly Meeting Hospitality

Choose a month to help the club!

Bring cubed cheese and sliced bread as snacks to the monthly meeting. SHW will reimburse for food cost. Set out food at the beginning of meeting and at the end of evening, package up leftover, and help clean tables. Please contact Hospitality Coordinator Mary Breedlove at marybreedlove@sbcglobal.net for more information.

2017 SHW Membership Dues are Due Thank you for your support of the Club! 2017 membership dues are $50 and are valid from Janu-ary - December 2017. Find the revamped 2017 membership form at SHW’s website: http://www.sachomewine.com/membership. Questions? Contact Membership Chairpersons: Fred Millar at 916 576-9596 and fredmil-lar1@gmail.com, or Gin Yang at 916 217-0294 and ginyangstaehlin@yahoo.com.

Group Buys – What Are You Making

This Harvest? The 2017 harvest seems like it’s in the far future. But it’s only 6 months away so it’s never too early to source for growers for the varieties you’re inter-ested in making. You can’t always do it alone. Cellar Master Joe Morgan will again have sign-up sheets for group buys. The sign-upd started at the February meeting so if you’ve given the upcoming fall’s harvest more thought or missed the last meet-ing, here’s your chance to form a group purchase opportunity with other SHW members. Sign up and together locate a grower/vineyard and increase your buying power. Participating in group buys is a fun way to make a manageable amount of a new variety or get smaller quantities of grapes for co-fermenting or blending. Collectively buying in larger quantities can also provide home winemakers with access to grapes they may not be able to procure in smaller quanti-ties. Questions about group buys? Joe will be at the March 15 meeting.

Competition Corner

The home wine competition season is starting early this year, so start your engine! In this regular column, as Chief Judge, I will list the upcoming home wine competitions with contact information. Remember that you must enter a minimum of two distinct and different wines in both the California State Fair Home Wine Competition and also in the SHW Jubilee Competi-tion to qualify to enter the 2017 Winemaker of the Year contest. The 3rd competition can be any other recognized home wine competition, again, you must enter a minimum of two differ-ent wines in this third competition.

California State Fair Home Wine Competition

Judging on April 8, 2017. First day to drop off entries at designated sites is February 13th. Last day to enter and to pay on line is March 15th. You can bring your entries to the March meeting and Competition Coordinator Henry Wilkinson will make sure they arrive for judging. For more information go to: www.castatefair.org/california-home-wine/

Sacramento Home Winemakers Jubilee Competition

Open to SHW Members only. Judging to be held on May 20th (note date change from previ-ously noted) with picnic and awards ceremony to be held the following day. Entries will be accepted at both the March and April meetings. 1 bottle per entry, $10 per entry. More infor-mation to be posted soon on the SHW website.

El Dorado County Fair

Judging on May 6th in Placerville. Forms and entries due beginning April 1-29th. A representa-tive from the competition will be at our April meeting to accept entries.

For more information, go to. www.eldoradocountyfair.org/homemadewine.html

Page 3

Sacramento Home Winemakers (SHW) – 2017 Membership Form Your Name(s) _________________________________________________________________________

Mailing Address _______________________________________________________________________

City & Zip _______________________________________ Phone Number (____) __________________

Email Address(es)______________________________________________________________________

(SHW communicates primarily through emails. If you also prefer the newsletter by USPS, check here: ___ )

□ Yes □ No Share my phone number, city and email addresses with SHW members. (Note: street addresses will not be shared.)

□ New Membership - $50 per household (January 2017 – December 2017). Join by March 1, 2017 to receive a one-year sub-

scription to WineMaker Magazine mailed to your address.

How did you learn about SHW?_____________________________________________________________

□ Renew Membership - $50 per household (January 2017 – December 2017). 2016 members who renew by March 1, 2017

will receive a one-year extension to their existing WineMaker magazine subscription. Subscription is not extended if renew-

ing after March 1, 2017.

□ Opt out of WineMaker magazine subscription (check box).

Program/meeting topics you’re interested in or why you joined SHW:

As a condition for membership, I/we agree:

1) to comply with SHW’s by-laws and rules; 2) to promptly pay or reimburse SHW for any fees or other expenses incurred, e.g.,

bank returned checks; 3) if I or my guests consume alcoholic beverages at a SHW meeting or event, that we will do so responsi-

bly (SHW is not responsible for transportation but may assist in obtaining a ride as a courtesy);

4) if I or my guests bring wine or other alcoholic beverages to a SHW meeting or event, the item must contain only ingredients

commonly found in wines or other alcoholic beverages, and does not contain illegal substances, hallucinogens, psychoactives,

medicinal substances or herbs.

_________________________________________________________ ___________________________________

Signature of Person Applying for Club Membership Date Signed

Please make check payable to “Sacramento Home Winemakers” and mail with membership form to:

Jacque Brown, SHW Treasurer | 1616 Berkeley Way | Sacramento CA 95819

Membership questions? Contact Gin Yang at ginyangstaehlin@yahoo.com | 916 217-0294

Tell us about you:

□

□

I have been a SHW member since _____________

I’m interested in learning to make wine.

□

□

I am making wine. Years making wine: ______

Thanks for supporting SHW. Choose the 3 volunteer activities where you can best help: Leadership: □ President □ Vice President – Programs □ Treasurer □ Secretary □ Membership Chair □ Cellar Mas-

ter/Assistant Cellar Master □ Web Site Manager □ Newsletter Editor □ Chief Judge/Assistant Chief Judge

□ Competition Coordinator □ Education Committee □ Other (please specify): ________________________________

Host a board meeting on the first Wednesday of the

month. Which month is best? ________________

Monthly Hospitality: meeting snacks, set up & clean

up: □ Coordinate □ Bring Snack

Jubilee Wine Competition and Picnic: □ Judging

□ Cellar Help □ Clerk □ Chef □ Logistics

Fundraising: □ Coordinate □ Committee member

□ Obtain donations □ Other__________________

Harvest Dinner: □ Coordinate □ Find corkage-free res-

taurant

Club Equipment Manager/Storage: □ Destemmer-

Crusher □ Press □ Filter □ Corker □ Scale

Holiday Dinner and Fundraiser: □ Coordinate

□ Logistics □ Secure Items □ Donate Items

Home Winery Tours: □ Coordinate □ Destination

Commercial Winery Tours: □ Coordinate □ Destination

Mentor: □ new winemakers □ home viMculture

□ wines/styles (reds, ports, etc) ____________________

Grape Sourcing/Group Buys: □ Procure □ Manage

Varietals: ______________________________________

LA JOIE DE VIN

The Art of Food and Wine Pairing By Sandra Marchetti

Which foods pair with which wines is largely a matter of opinion, right? Red wine with meat, white with fish. When in doubt, look it up on the internet.

Well…..not so fast. True wine and food pairing is more of a science than just tasting different wines with foods and finding what “works well together.” A trained Sommelier spends several years of study to make culinary matches that are the finest that they can be. “Good” or “good enough” are the enemy of what is best.

To begin with, training is done on human tongue and palate anatomy, chemical makeup of saliva, and olfactory receptors and interactions. The way the human body “tastes” is the building block of what comes next.

Once the chemical and physical aspects of how we taste are covered, the De-ductive Tasting Method is introduced. While many amateurs will profess that “taste is subjective,” there ARE quantifiable taste characteristics that can be perceived and measured. While individual sensitivity to “flavors” can be somewhat subjective, experts will recommend pairings based on the more ob-jective measurements.

Next, wine must be analyzed. Viticulture, winemaking, and their organoleptic effects on wine, must be understood. Acids, tannins, polyphenols, glycerols, and alcohol all play a part. The tactile response, or “mouthfeel” that is derived from tannic astringency and wine weight comes into play.

Food has its own set of chemistries. A technical approach to

gastronomy is the beginning of the development of the knowledge of wine and food interaction. The book, Taste Buds and Molecules, by Francois Chartier is usually recommended reading in introductory Sommelier training courses.

Chartier’s basic concept is that aromatic molecules in certain wines and foods act as sensory bridges. Thus, as an example, the estragole in tarragon and menthol in pars-nips are echoed in Sauvignon Blanc. Therefore, a good match, as long as weight is considered also. Gewurztraminer contains traces of linalool, gerniol, camphene, neral and limonene. So foods that parallel those components will marry well with this wine.

Texture and protein levels are a consideration in food, also. But this is where the true science and all the studying can pay off. Juniper and rosemary are great matches for Riesling due to the terpenes in all three. But, lamb and Riesling? Not necessarily a match that would be first in your mind. However, a nice leg or shoulder of lamb braised with jumper berries and rosemary is excellent with a Riesling, especially an older one. The normal pairing of a substantial red will work also, but the Riesling is a superior choice in this case.

Page 5

Page 6 LA JOIE DE VIN, Continued

This is precisely the reason why a Certified Sommelier is worth their weight in gold. There are some classic or “perfect” pairings, developed by Sommeliers, that have stood the test of time. Any of these pairings is a good place to start if you would like to understand the true benefit of the exhaustive training done by the experts. Ruby Port and Stilton cheese, French Chablis and oysters, Sauterne and

fois gras. A truly great pairing will enhance both the food and the wine.

In the absence of perfection, a good marriage where they complement each other is second best. This can usually be achieved by choosing food and wine from the same region of the world. The more closely you can pinpoint their origin, the more likely that they will pair well together. Thus, the Europeans are loath to serve a wine that does not come from the region where you are consuming your meal.

I once ordered a Trentino-based Teroldego while sitting in a restaurant in the Emilia Romagna re-gion in Italy. An actual scolding ensued! After explaining the reasoning behind my choice, (I wanted my friends to try that specific vintage) our chef acquiesced. But the second bottle of wine, from the local region, was actually far superior with our meal!

Want to travel to a great wine region and try some classic pairings? Check out my website at Geektravel-group.com, follow us on Facebook, or contact Geektravelgroup@gmail.com for a customized, small-group tour led by a Certified Sommelier and Certified Specialist in Wine.

State Fair Home Wine Competition Entries

The State Fair is now accepting entries for the Home Wine Competition. Wines must be registered through the web site at http://www.castatefair.org/california-home-wine/

To accommodate members, Henry will accept registered wine entries at the March 15th meeting which is also the

last day to enter wines in the State Fair competition.

Thank you!!

Generous thanks go to SHW members and supporters for their contributions -

Craig Haarmeyer and Kurt Burris, as guest evaluators of members’ whites and roses at the February 15 meeting.

Jim and Christa Ring for the February meeting hospitality and to all who helped set-up and clean.

Daniel Wong and Thad Rodgers for assisting new Cellar Master Joe Morgan at the Feb-

ruary meeting with pouring 11 wines. J.D. Phelps for the February 18 wine finishing workshop for new winemakers who partici pated in the 2016 zinfandel crush, and to Bruce Currie for his participation in the workshop.

SHW Calendar of Events –2017

Executive Board Meetings –6:30 PM start; contact Donna Bettencourt for location; donnab1045@gmail.com.

General Meetings –7:00 PM start; upstairs at 3349 J Street, Sacramento

Meeting and event details - www.sachomewine.com; see Events Calendar and latest Newsletter.

Page 7

SHW Calendar of Events

General Meeting March 15, 7 PM Wednesday

Oak and Barrels

Bob Peake, The Beverage People

Board Meeting April 6, 6:30 PM Wednesday

All members are welcome. Location TBA

General Meeting April 19, 7 PM Wednesday

2016 Non-Bordeaux Red Wine Evaluations

Evaluators: Chik Brenneman, UC Davis Winemaker & Mara Couch, 2016 SHW Scholarship Recipient

General Meeting May 17, 7 PM Wednesday

Sensory Identification

Guest Speaker: Hoby Wedler

SHW Jubilee May 20-21

Weekend

May 20 – Wine Competition (Sacramento)

May 21 – Awards Ceremony & Picnic (Loomis)

Blending Workshop June 10, morning

Saturday

Blending for Taste and Balance

Phil Maddux, Winemaker – Lone Buffalo Vineyards

Club Equipment Loan Program

Destemmer-Crusher: RENTAL FEE—$25

Contact: Matt Sainson (916) 833-4214

ifermentgrapes@gmail.com

Basket Press—RENTAL FEE—$10

Craig Brown—(916) 203-9961

Super Jet Buon Vino Filter - RENTAL FEE $5

Contact Donna Bettencourt (916) 454-5487

donnab1045@gmail.com

For Information on how to Clean and Use the Super Jet Fil-ter see videos: http://www.buonvino.com/videos.html

NEW! Scales for Weighing Grapes – RENTAL FEE – $10. Scales can be made to tare to container, and weigh up to 400 pounds

Contact: Craig Brown—(916) 203-9961

All equipment must be returned clean

Additional information can be found at http://www.sachomewine.com/member-services/winemaking-

equipment-loan-program/

We’re on the Web! www.SacHomeWine.com

Mail To:

2017 BOARD OF DIRECTORS

Fred Millar — Chair (past president)

Gary Young (past president)

J. D. Phelps (past president

Joe McGillivray (past president)

Donna Bettencourt (current president)

2017 Executive Board

President - Donna Bettencourt

Vice President - Henry Wilkinson

Treasurer - Jacque Brown

Secretary - Bruce Currie

Membership Chairs - Gin Yang &

Fred Millar

Members at Large

Angie Cassidy

Bob Peake

Craig Brown

2017 Committees

Competition Committee Chair—Henry Wil-kinson

Education Committee Chair — Gin Yang

Fundraising Committee Chair — Vacant

Events Committee Chair — Vacant

Needed!

Volunteers for

Hospitality.

Choose a month

to help the club!

Duties are to purchase cheese and cracker and/or bread for the

monthly meeting. The club will re-imburse you for your expenses.

Please cut the cheese and slice the bread. Most important when the

meeting has ended, stay to remove the left over, package them and

wash the tables. See Angie Cassidy to sign up.

INFORMATION CORNER

Postage:

2017 Appointed Members

Cellar Master — Joe Morgan

Chief Judge — Donna Bettencourt

Hospitality Chair — Mary Breedlove

Newsletter Editor — Kevin Hubred

Web Manager — Judy Pinegar

Return Address:

Sacramento Home

Winemakers

C/O Jacque Brown

1616 Berkeley Way

Sacramento, CA 95819