January 2017 Volume 4, Number 1
In This Edition
From The President – Message from Glo
Let’s Go Places - Outside Events- Lynne Petersen
Kiva Events – Gina Sears
Wine Club Membership, - Kathy Hunsaker
Home Social - Nancy Hancock
2017 Kiva Club Event Procedures
Should You Drink Organic Wine? – Andrew Weil, M.D.
Wine Thoughts From Our Chef- Robbie Kilgallon
Save the Dates - Dates of upcoming Wine Club Events
Contacting the Wine Club & Board Members
From The President – Message from Glo
Let’s Go Places - Outside Events- Lynne Petersen
Kiva Events – Gina Sears
Wine Club Membership, - Kathy Hunsaker
Home Social - Nancy Hancock
2017 Kiva Club Event Procedures
Should You Drink Organic Wine? – Andrew Weil, M.D.
Wine Thoughts From Our Chef- Robbie Kilgallon
Save the Dates - Dates of upcoming Wine Club Events
Contacting the Wine Club & Board Members
From the President
Submitted By: Glo Migal
Submitted By: Glo Migal
So the story ends……
It is hard for me to believe that my three years on the wine board have come to an end. For me, it has been a diverse three years. I began my term on the wine board as Membership Chair the first year then moved to Outside Events the next year and now I am finishing as President of the wine board for my third year.
Along the way, I have had many who have guided me and made sure I stayed the course. Those of you who have made a difference not only to me but to the wine club I want to say a heartfelt THANK YOU.
I need to say THANK YOU to the staff at the Kiva Club, not only the management but to those who have helped with last minute details not only for events inside our community but for the outside events.
Last, to the members on the wine board, it has been my pleasure to serve with you over the past years. I know the 2017 board will shine throughout the year with those of you remaining on the board and with the two new board members under the direction of Janet Locklar your new President.
Once again, I leave with fond memories and wish everyone the best in 2017.
Glo ~
It is hard for me to believe that my three years on the wine board have come to an end. For me, it has been a diverse three years. I began my term on the wine board as Membership Chair the first year then moved to Outside Events the next year and now I am finishing as President of the wine board for my third year.
Along the way, I have had many who have guided me and made sure I stayed the course. Those of you who have made a difference not only to me but to the wine club I want to say a heartfelt THANK YOU.
I need to say THANK YOU to the staff at the Kiva Club, not only the management but to those who have helped with last minute details not only for events inside our community but for the outside events.
Last, to the members on the wine board, it has been my pleasure to serve with you over the past years. I know the 2017 board will shine throughout the year with those of you remaining on the board and with the two new board members under the direction of Janet Locklar your new President.
Once again, I leave with fond memories and wish everyone the best in 2017.
Glo ~
Let’s Go Places - Outside Events
Submitted by: Lynne Petersen
Submitted by: Lynne Petersen
It seems like with a blink of my eye 2016 is almost over. This year has passed quickly and we have had a lot going on at the Wine Club.
The Outside events visited two restaurants that just opened up recently, Desert Rose in old town Glendale and Rogue Tomato on Union Hills and 59th. I hope you will continue to support them. We visited three previously enjoyed restaurants Cuff, Amuse Bouche and Blackstone. All delivered delightful evenings for our members. We ventured over to Scottsdale in April to try Spaga a fabulous Italian restaurant. I know many of our members have gone back to explore their menu more several times since. Last but not least, in November we visited Carrabba’s in Surprise where the owner Valerie and her staff put on a wonderful five course menu with wines for 57 of our members.
In May 14 of us made a trip to Healdsburg California to spend two days tasting some wonderful wineries such as Silver Oak, Seghesio, Wilson, Twomey, Dry Creek, Simi, and VML where we had tours and private tastings. We even went to Coppola which is like a visit to Disneyland. We found time to spend on the square of Healdsburg which is filled with wonderful little shops and lots of tasting rooms with in four square blocks. It is great that you can walk from tasting room to tasting room rather than drive.
In 2017 I will be the chair for the Kiva Tasting and Diane Vetter will be handling Outside Events. I am sure she will come up with some wonderful new restaurants for us to visit. These are always fun evening and I hope you will continue to support our outside events
Lynne Petersen
The Outside events visited two restaurants that just opened up recently, Desert Rose in old town Glendale and Rogue Tomato on Union Hills and 59th. I hope you will continue to support them. We visited three previously enjoyed restaurants Cuff, Amuse Bouche and Blackstone. All delivered delightful evenings for our members. We ventured over to Scottsdale in April to try Spaga a fabulous Italian restaurant. I know many of our members have gone back to explore their menu more several times since. Last but not least, in November we visited Carrabba’s in Surprise where the owner Valerie and her staff put on a wonderful five course menu with wines for 57 of our members.
In May 14 of us made a trip to Healdsburg California to spend two days tasting some wonderful wineries such as Silver Oak, Seghesio, Wilson, Twomey, Dry Creek, Simi, and VML where we had tours and private tastings. We even went to Coppola which is like a visit to Disneyland. We found time to spend on the square of Healdsburg which is filled with wonderful little shops and lots of tasting rooms with in four square blocks. It is great that you can walk from tasting room to tasting room rather than drive.
In 2017 I will be the chair for the Kiva Tasting and Diane Vetter will be handling Outside Events. I am sure she will come up with some wonderful new restaurants for us to visit. These are always fun evening and I hope you will continue to support our outside events
Lynne Petersen
Kiva Events
Submitted by: Gina Sears
Submitted by: Gina Sears
This will be short and sweet. This has been a great experience working with the 2014, 2015, and 2016 board members the past three years. There have been some real trials this year with the Kiva Events for one reason or another. However, after all, it has worked out surprisingly well. A big part of the reason is because of Glo Migal, our President. This position requires working hand in hand with the President, as well as staff at the Kiva Club, and Cal Callison our representative from Quench Fine Wines and Spirits.
I wish good luck to the 2017 board of who are well qualified.
It has been a pleasure to meet so many of you who are members of the wine club. I look forward to seeing you at the events throughout the year. Much happiness in 2017.
Cheers!!
Gina Sears
Kiva Events Chairman 2016
I wish good luck to the 2017 board of who are well qualified.
It has been a pleasure to meet so many of you who are members of the wine club. I look forward to seeing you at the events throughout the year. Much happiness in 2017.
Cheers!!
Gina Sears
Kiva Events Chairman 2016
Wine Club Membership
Submitted by Kathy Hunsaker
MEMBERSHIP RENEWALS
It is that time of year when all members of the Trilogy Wine Club must renew their membership.
You should have received a membership form through your e-mail.
Please print clearly, complete the form, and send it along with your check to our Treasurer, Norm Pitts. His address is on the form. They must be returned by January 31, 2017.
We have a lot of fun and interesting plans for the New Year. Please join us, and hope to see you again in 2017!
Membership,
Kathy Hunsaker
Submitted by Kathy Hunsaker
MEMBERSHIP RENEWALS
It is that time of year when all members of the Trilogy Wine Club must renew their membership.
You should have received a membership form through your e-mail.
Please print clearly, complete the form, and send it along with your check to our Treasurer, Norm Pitts. His address is on the form. They must be returned by January 31, 2017.
We have a lot of fun and interesting plans for the New Year. Please join us, and hope to see you again in 2017!
Membership,
Kathy Hunsaker
Home Social
Submitted by: Nancy Hancock
Submitted by: Nancy Hancock
Fourth quarter home socials were held in October, November and December. We had great attendance in all these months, tracking higher than the previous year. Home Socials have evolved to become the most widely attended of all Wine Club events. We now have over 370 Wine Club members who have elected to attend home socials. During 2016 we had attendance of 1,325 at the 11 monthly events! We had 34 host homes over the course of the year and I am most grateful to all those wonderful hosts! Hosts are the lifeblood of the entire home social structure.
As we begin 2017, I am happy to continue my work as your Home Social Chair and I look forward to working with both hosts and guests to make each event a successful one. It is remarkable how many hosts tell me after their event how much they enjoyed hosting and how easy it all was. That is our goal: make hosting effortless and then spread that word so that those of you who have not hosted will be encouraged to do so. I am always willing to do what I can to make each home social a great event. If you’d like to see the specifics about hosting, go to TrilogyWineClub.com, select Club Events, and Home Hosted Tasting.
I have been actively working on the 2017 hosting calendar. Hosts are needed for June through October as well as for December. If you have not fulfilled your hosting obligation by hosting once every 3 years, I urge you to contact me and schedule the month of your choice. Without an adequate number of hosts every month, we will be forced to limit the number of members who can attend.
Nancy Hancock
TWChomesocial@trilogywineclub.com
623-215-7041
As we begin 2017, I am happy to continue my work as your Home Social Chair and I look forward to working with both hosts and guests to make each event a successful one. It is remarkable how many hosts tell me after their event how much they enjoyed hosting and how easy it all was. That is our goal: make hosting effortless and then spread that word so that those of you who have not hosted will be encouraged to do so. I am always willing to do what I can to make each home social a great event. If you’d like to see the specifics about hosting, go to TrilogyWineClub.com, select Club Events, and Home Hosted Tasting.
I have been actively working on the 2017 hosting calendar. Hosts are needed for June through October as well as for December. If you have not fulfilled your hosting obligation by hosting once every 3 years, I urge you to contact me and schedule the month of your choice. Without an adequate number of hosts every month, we will be forced to limit the number of members who can attend.
Nancy Hancock
TWChomesocial@trilogywineclub.com
623-215-7041
2017 Kiva Event Procedures
Trilogy Wine Club Members:
In an effort to meet Kiva Club’s management’s request, we ask that TWC members be guided by the following Kiva Club event policies and procedures:
Trilogy Wine Club Members:
In an effort to meet Kiva Club’s management’s request, we ask that TWC members be guided by the following Kiva Club event policies and procedures:
- The Kiva fee for wine purchased by TWC members will change to $4.00 per bottle, regardless of the distributers invoice price. Therefore, TWC pricing to members and guests will be our distributer’s invoice price, sales tax, and the $4.00 Kiva fee.
- TWC member orders must be picked up from Kiva within 24 hours of when the wine orders are sorted by TWC. As in the past, members will be notified when wine orders are available for pick up.
- Excess wines not opened at Kiva tastings are to be sold to members at the event or removed by the distributer. Open bottles are not to be removed from Kiva.
- including responsible liquor consumption.
Should You Drink Organic Wine?
By; Andrew Weil, M. D.
Wines produced under organic standards are becoming more and more available, and some are excellent. Many people who buy and eat only organically grown fruits and vegetables often don't consider that the grapes grown to make wine might be sprayed with the same pesticides, herbicides, insecticides and fungicides used on other conventionally grown crops. In fact, on February 13, 2013, the wine trade journalDecanter reported on a study showing that 90 percent of samples from 300 French wines contained traces of at least one pesticide. The wines were analyzed for 50 different compounds from a range of pesticides and fungicides. Those most commonly found were 'anti-rot' fungicides, which are often applied late in the growing season. At least some of these chemicals may pose health risks. In May 2012, the French government officially recognized a link between pesticides and Parkinson's disease in agricultural workers.
A previous survey of European and other wines, performed in 2008 by Pesticide Action Network UK, came up with results that align with those seen in the French study. I haven't seen any similar studies of wines produced in the U.S.
I discussed the way grapes are grown with Véronique Raskin, founder and president of The Organic Wine Company, headquartered in San Francisco, Calif. In 1972, her grandfather, Pierre Fabre, a retired physician, began to grow organic grapes on the family's 200 year-old vineyard, La Bousquette, in France's Languedoc region. Ms. Raskin began importing organic wines from her family's vineyard in France in 1979. Ms. Raskin notes that "people eat organic but haven't expanded their thinking to drinking organic" and are not aware that "the grapes used to make most wines are conventionally grown and that grapes are one of the most heavily sprayed crops."
In the United States, finding true organic wines can be a bit tricky. The National Organic Program, administered by the U.S. Department of Agriculture, holds that wine cannot be labeled "organic" if it contains sulfites, chemicals found naturally in grapes and also added in very small quantities to most wines to inhibit the yeasts and bacteria from grape skins that can proliferate and ruin the taste of wine. You can find wines labeled organic and sulfite-free, but if you're a wine enthusiast, I'm told you probably won't like them very much.
If you want to try wine made from organically grown grapes, advises Ms. Raskin, "check the label for the words 'made from 100% certified organically grown grapes.' If it doesn't say that on the label, don't buy it." These wines do contain sulfites in very small amounts, up to about 100 parts per million, but that shouldn't concern you unless you have asthma. Sulfites can cause constriction of the airways and precipitate an asthma attack. In 1986, the FDA banned the use of sulfites as spray-on preservatives for fresh fruits and vegetables (as used in salad bars) in response to 13 deaths and many illnesses linked to them, mostly in asthmatics. Sulfites are still used in some foods, such as dried fruit, as well as wine.
Incidentally, vegan wines are also available. These are made without filtering the wine through certain animal-derived "fining agents" to remove yeast, cloudiness, protein and other unwanted particles. Animal derived fining agents include casein (milk protein) egg albumen, fish oil, isinglass (gelatin from fish bladder membranes), and other substances. Vegan alternatives include carbon, bentonite clay, limestone, and kaolin clay.
I enjoy an occasional glass of wine and mostly drink organic vintages. I have found excellent ones from France, Chile, Argentina, and the U.S.
By; Andrew Weil, M. D.
Wines produced under organic standards are becoming more and more available, and some are excellent. Many people who buy and eat only organically grown fruits and vegetables often don't consider that the grapes grown to make wine might be sprayed with the same pesticides, herbicides, insecticides and fungicides used on other conventionally grown crops. In fact, on February 13, 2013, the wine trade journalDecanter reported on a study showing that 90 percent of samples from 300 French wines contained traces of at least one pesticide. The wines were analyzed for 50 different compounds from a range of pesticides and fungicides. Those most commonly found were 'anti-rot' fungicides, which are often applied late in the growing season. At least some of these chemicals may pose health risks. In May 2012, the French government officially recognized a link between pesticides and Parkinson's disease in agricultural workers.
A previous survey of European and other wines, performed in 2008 by Pesticide Action Network UK, came up with results that align with those seen in the French study. I haven't seen any similar studies of wines produced in the U.S.
I discussed the way grapes are grown with Véronique Raskin, founder and president of The Organic Wine Company, headquartered in San Francisco, Calif. In 1972, her grandfather, Pierre Fabre, a retired physician, began to grow organic grapes on the family's 200 year-old vineyard, La Bousquette, in France's Languedoc region. Ms. Raskin began importing organic wines from her family's vineyard in France in 1979. Ms. Raskin notes that "people eat organic but haven't expanded their thinking to drinking organic" and are not aware that "the grapes used to make most wines are conventionally grown and that grapes are one of the most heavily sprayed crops."
In the United States, finding true organic wines can be a bit tricky. The National Organic Program, administered by the U.S. Department of Agriculture, holds that wine cannot be labeled "organic" if it contains sulfites, chemicals found naturally in grapes and also added in very small quantities to most wines to inhibit the yeasts and bacteria from grape skins that can proliferate and ruin the taste of wine. You can find wines labeled organic and sulfite-free, but if you're a wine enthusiast, I'm told you probably won't like them very much.
If you want to try wine made from organically grown grapes, advises Ms. Raskin, "check the label for the words 'made from 100% certified organically grown grapes.' If it doesn't say that on the label, don't buy it." These wines do contain sulfites in very small amounts, up to about 100 parts per million, but that shouldn't concern you unless you have asthma. Sulfites can cause constriction of the airways and precipitate an asthma attack. In 1986, the FDA banned the use of sulfites as spray-on preservatives for fresh fruits and vegetables (as used in salad bars) in response to 13 deaths and many illnesses linked to them, mostly in asthmatics. Sulfites are still used in some foods, such as dried fruit, as well as wine.
Incidentally, vegan wines are also available. These are made without filtering the wine through certain animal-derived "fining agents" to remove yeast, cloudiness, protein and other unwanted particles. Animal derived fining agents include casein (milk protein) egg albumen, fish oil, isinglass (gelatin from fish bladder membranes), and other substances. Vegan alternatives include carbon, bentonite clay, limestone, and kaolin clay.
I enjoy an occasional glass of wine and mostly drink organic vintages. I have found excellent ones from France, Chile, Argentina, and the U.S.
Wine Thoughts from Our Chef!
Submitted by: Robert Kilgallon, Executive Chef, Kiva Club
Submitted by: Robert Kilgallon, Executive Chef, Kiva Club
Feedback From Our Members
The Trilogy Wine Club welcomes your feedback on events. Feel free to send your comments to Janet Locklar at TWCPUBLICITY@trilogywineclub.com jan.trella1@gmail.com
Save the Dates:
January Events
- Saturday, January 14th, 6:00PM – 8:00PM – Home Social
- Outside Event- TBD
- Sunday, January 29th, 4:00PM – 6:00PM - Kiva Club Wine Tasting
February Events
- Saturday, 11th, 6:00PM – 8:00PM – Home Social
- Outside Event - TBD
- Sunday, February 26th, 4:00PM - 6:00PM - Kiva Wine Tasting
March Events
- Saturday, March 11th, 6:00PM – 8:00PM – Home Social
- Outside Event-
- Sunday, March 26th, 6:00PM – 8:00PM - Kiva Club Tasting
Contacting the Wine Club & Board Members
Officers of the Board:
Janet Locklar, President – 949-636-4090
TWCPRESIDENT@trilogywineclub.com janetlocklar@aol.com
Lynne Petersen, Vice President – 602-625-3891
TWCPUBLICITY@trilogywineclub.com azhomesforsale@cox.net
Norm Pitts, Treasurer – 602-574-2552
TWCTREASURER@trilogywineclub.com normpitts@cox.net
Maribeth Chappell, Secretary – 602-320-8516
TWCSECRETARY@trilogywineclub.com steamboatmarit@msn.com
Home Socials: Nancy Hancock – 623-215-7041
TWCHOMESOCIAL@trilogywineclub.com oldpgmr@aol.com
IT – Social Media: Dave Brandman – 623-777-0803
Dave@brandman.org
Outside Events: Diane Vetter – 623-215-3063
TWCOUTSIDEEVENT@trilogywineclub.com dianevett@gmail.com
Kiva Club Events: Lynne Petersen – 602-625-3891
TWCKIVAEVENTS@trilogywineclub.com azhomesforsale@cox.net
Membership: Kathy Hunsaker – 623-594-8456
TWCMEMBERSHIP@trilogywineclub.com dkhunsaker68@msn.com
Publicity: Jan Trella – 623-910-0633
TWCPUBLICITY@trilogywineclub.com jan.trella1@gmail.com
Visit Our Website: www.TrilogyWineClub.com
If you have questions for the Trilogy Wine Club, please send them to: TWCPRESIDENT@trilogywineclub.com.