July 2020 Volume 7, Number 3
• From the President – Message from Ellen Zonn
• Kiva Club Events – Mike Hewitt
• Kiva Chef Robbie– A Special Pairing of Crab Cakes with
Rombouer Sauvignon Blanc
• Publicity– Vickie Mullins
• Kiva Club Events – Mike Hewitt
• Kiva Chef Robbie– A Special Pairing of Crab Cakes with
Rombouer Sauvignon Blanc
• Publicity– Vickie Mullins
From the President, Ellen Zonn
Greetings!
I hope you are all safe, healthy and coping with these trying times. I feel like I am living in a SyFi movie or a Robin Cook book. I never used to leave home without my wallet and a water bottle; now I have added a mask and hand sanitizer to that list.
Sure wish there was lots of Wine Club news to report. When the Board met via Zoom in May, we were hopeful that we might get back to business by October. Given the current situation that seems unlikely. We plan to send out a survey later in the summer to see what your thoughts are about home socials and wine tastings. In all likelihood we will have to make some changes. So be on the lookout for the survey and please take time to respond. Your feedback is important.
The board has decided that anyone who has already joined the Wine Club and paid dues in 2020 will have dues waived for 2021. New members will still be subject to paying dues.
We’re all looking forward to when we can gather again and toast to good health. In the meantime, take care of yourselves and watch for wine club communications.
Cheers,
Ellen
I hope you are all safe, healthy and coping with these trying times. I feel like I am living in a SyFi movie or a Robin Cook book. I never used to leave home without my wallet and a water bottle; now I have added a mask and hand sanitizer to that list.
Sure wish there was lots of Wine Club news to report. When the Board met via Zoom in May, we were hopeful that we might get back to business by October. Given the current situation that seems unlikely. We plan to send out a survey later in the summer to see what your thoughts are about home socials and wine tastings. In all likelihood we will have to make some changes. So be on the lookout for the survey and please take time to respond. Your feedback is important.
The board has decided that anyone who has already joined the Wine Club and paid dues in 2020 will have dues waived for 2021. New members will still be subject to paying dues.
We’re all looking forward to when we can gather again and toast to good health. In the meantime, take care of yourselves and watch for wine club communications.
Cheers,
Ellen
Kiva Club Events – Mike Hewitt
MEET our new Quench Representative, Damien Rausch
Damian Reusch has been in the hospitality industry nearly 20 years. Having traveled extensively throughout the country and the world, he has brought his passion and creativity to multiple restaurant groups across the United States from San Francisco to New York City.
During this time, he was lucky enough to have worked at some of the world’s most highly regarded restaurants including The French Laundry in Yountville, L20 and Graham Elliot in Chicago, and Coi in San Francisco.
Damien has earned more than 20 collective Michelin stars in his career including earning the coveted 3 Michelin star rating at three of his restaurants, while twice having been a part of a restaurant earning a place within the esteemed "Worlds 50 Best" list.
His departure from a role as the Assistant Director of Operations at locally owned and operated Vinum 55 after several years had him briefly operating as the National Sales Director of Phifer Pavitt Winery in Calistoga before fire cut his time there short.
He joined Quench shortly after this time and brings with him a wealth of knowledge
regarding wine and a passion for educating and serving wine enthusiasts, connoisseurs, collectors, and the wine community at large. We look forward to working with Damien and creating our wine tasting presentations and future changes as we reopen (hopefully) in the Fall.
Damian Reusch
Damian Reusch
From Tablas Creek Winery….
My wine warmed up in transit. Is it still OK?
Like most wineries, with our tasting room closed the last two months we've seen a surge in phone and e-commerce wine orders. Some of these customers are regulars in ordering wine, but we know that for a lot of them, this is a new thing. For the first six weeks of the quarantine, we benefited from mostly cool weather around the country, but the last two weeks have warmed up and we've begun our annual weather watch to make sure that our shipments to you go out and arrive when the weather is as cool as possible.
Unfortunately, summer is here, and there are swathes of the country that are hot for months. Does this mean you can't order wine? And while it always ships out cool, if it does warm up in transit, is it damaged? I've received a handful of questions about this in the past couple of weeks, and, following my own advice from 13 years ago, it seems like that means it's a good subject for a blog.
Go to the blog and read the whole article and more great information!
https://tablascreek.typepad.com/tablas/2020/05/my-wine-warmed-up-in-transit-is-it-still-ok.html
My wine warmed up in transit. Is it still OK?
Like most wineries, with our tasting room closed the last two months we've seen a surge in phone and e-commerce wine orders. Some of these customers are regulars in ordering wine, but we know that for a lot of them, this is a new thing. For the first six weeks of the quarantine, we benefited from mostly cool weather around the country, but the last two weeks have warmed up and we've begun our annual weather watch to make sure that our shipments to you go out and arrive when the weather is as cool as possible.
Unfortunately, summer is here, and there are swathes of the country that are hot for months. Does this mean you can't order wine? And while it always ships out cool, if it does warm up in transit, is it damaged? I've received a handful of questions about this in the past couple of weeks, and, following my own advice from 13 years ago, it seems like that means it's a good subject for a blog.
Go to the blog and read the whole article and more great information!
https://tablascreek.typepad.com/tablas/2020/05/my-wine-warmed-up-in-transit-is-it-still-ok.html
Wine T-Shirt
In April, we put together a T-shirt to address Social Distancing. I’m sure it was the home “stay in place” and lack of social activities that made us think we needed a T-Shirt to never forget these challenging times (as if we will)….and just to make us smile awhile.
Here is the website to order and enjoy!
http://twallawalla.com/social-distancing-essential-gear
Order your shirt today and Keep smiling….stay safe…stay healthy! Cheers!
Kiva Club Tastings Update from Mike
As you might know, all is on hold until Kiva reopens from the Covid-19 shut down. We are hopeful and optimistic that Kiva will be open by Fall. OK…my fingers are crossed!
SO….Being optimistic!... If Kiva does open to events….. we are working on “What will future tastings will-DELETE be like?” Our new Wine Club “Tastings” will depend on “Social Distancing” and “Restaurant Requirements.” We will need to adjust the way we have done things in the past and we have some good ideas to address our new normal. We will work closely with the Kiva team on this transition. So, when that happens (If it happens), we will be ready with Fall tastings and the Holiday Party in December.
The March 2020 Wine tasting would have been “Best of the Best” wines. But the Covid-19 Virus closed down Kiva and we didn’t have that tasting.
Now I want to ask the question...
“What is your “Best of the Best” or favorite “Go-To Wine?”
Is it something exceptionally special and high-end or a very good inexpensive find. That nugget of gold. During your “Stay at Home” did you discover a new interesting wine or something dusty lurking in your wine cellar?
Here is OUR new interesting “Wine Find” followed by favorites from Trilogy friends.
My wife, Cory and I were introduced to “ Devium” 2019 Petillant Naturel. 100% Malbec Petillant Wine from Lewis Peak Vineyard in Washington State.
Our friends, Sharon & Ben Sinner, are the owners of Lewis Peak Vineyard. They shared a bottle and educated us on “Petillant Wines”. The wine was a beautiful color and they served it in a champagne glass. This spritzy Petillant Rosa’ was pure, crisp and effervescent. A celebration in a bottle. The sad part …..it’s sold out- because it is such a rare find!
Lewis Peak is set way up above the Walla Walla Valley in the foothills of the Blue Mountains at 3000' elevation and is one of the few Eastern Washington vineyards that is dry farmed. This is an incredibly exciting new frontier for Washington viticulture, and this is the first commercial offering from this special area.
A note about “Petillant Nauruel” Pétillant naturel is the oldest method of making sparkling wine. It is also known as the méthode ancestrale or ancestral method. This winemaking technique involves bottling wine that is still fermenting to trap carbon dioxide gas in the bottle, creating a gentle carbonation.
A note about the winery and winemaker:
Devium is about creating something unique, it is about minimalist winemaking, early picking and special vineyards. It is about neutral barrels, spontaneous fermentations and foot stomping. It is about respecting the land and the grapes. Winemaker, Keith Johnson says “his wines are unadulterated, pure and full of energy.”
Paul & Sue Mark…...
OUR “Go To Red” is a blend from the Columbia Valley. We shop at Total Wine before this pleasure. The “Bird Song Hill” label exhibits a cherry tree, a song bird, and fields of grape vines. The song of great happiness tells of the full-bodied, yet not too heavy, taste of this everyday wine we enjoy. You, too can grab a bottle for about $10. Oh….here’s to you and your health!
Mary & Jerry Humphries…..
Our Go-To Special wine is Rombauer Fiddletown Zinfandel. It is very smooth and delicious. The wine has aromas of dark berry fruits, cherry, cocoa and mixed spices.
The vineyard where the wine is grown sits at 1600 to 1800 feet in the Sierra foothills. The blocks harvested by Rombauer are more than a century old, these head trained, dry farmed vines are naturally self-limiting and produce low yields, resulting in small clusters of intensely flavored grapes The Rombauer winery in Napa was founded by Koerner and Joan Rombauer in 1972. He was a former Braniff airlines pilot. It is a great place to visit and we enjoy all of their wines.
The 2017 release of Fiddletown is sold out but was initially offered at $87. This vintage was harvested September 12-19 2016 at a brix of 27. It is held in American Oak for 15 months and is 15.9% alcohol.
Jay & Debbie Edwards…..
Most of my wine notes are either in Peoria or Danville, and I’m near L.A. for the summer.
But….. my go-to wines are common. La Crema Chardonnay because it is very consistent, always smooth, and a bit buttery. Most Chardonnay lovers enjoy it. It is priced about $16 and available almost everywhere. Our favorite Pinot Grigio is Santa Margarita. About $19 and Safeway carries it. Debbie’s and my go-to Pinot Noir is La Crema. Again, this is consistent and priced about $15 - $17.
Karie Miller…..
Many years ago I was not a white wine drinker! I loved the reds and was proud to say I drank reds from every corner of the world. Unfortunately today, after having lived in Arizona for over 10 years, and so close to California, I have found I am drinking more and more California wines!!! As they all say - "oh, well!" The convenience of venturing over to California for wine room tastings, joining their clubs and the convenience, too, of shipping our treasures, a couple of times a year, makes it all too easy.
I do try to keep an open mind about "drinking the world" now and this leads me to tell you how I found “my favorite wine”. It was my husband, Bob's, challenge in life to find a white wine that I could enjoy on a daily basis. We searched all the Chardonnays, Sauvignon Blancs, Pinot Grigios, Chenin Blancs, even Rieslings and Gewürztraminers. Nothing. Finally, after a number of years we came upon the Sauvignon Blancs specifically from the Marlborough area. (That's the North end of the South island of New Zealand!) There was something special about them. My quest even turned into a trip Down Under, for research, of course. Marborough is known for their crisp, grapefruit-y, citrus, acidic Sauvignon Blanc wine. I was in love! Success!
This has been my favorite wine for years – a Sauvignon Blanc from the Marlborough area. As I have gotten older I am appreciating the Roussanne, Marsanne, Viognier and Albaraño grapes, too. I hope you give these varietals a chance, too.
Bob Miller…..
My favorite wine is Barolo, from the Piedmont area of northern Italy. I was introduced to it from a Dutch colleague in Holland while visiting there in the early 80s. I find it to be fuller body with tannins and quite dry after it has had time to mature - 8 years minimum for me or longer. Karie and I have visited Italy numerous times and always search for the Nebbilio grape to enjoy. The following is the most concise description I have found.
Barolo
From Wikipedia, the free encyclopedia
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For the Italian comune, see Barolo, Piedmont.
Cheers,
Mike
Kiva Chef - Robbie Kilgallon
A Special Pairing of Crab Cakes with
Rombouer Sauvignon Blanc
Rombauer Vineyards Sauvignon Blanc exhibits distinctive and attractive nuances of this grape variety.
TASTING NOTES: This wine offers focused aromas and flavors of dried citrus, savory spices, and peach skin. Pair it with steamed cod with light soy and thinly-sliced green scallions
Ingredients for lemon dill remoulade sauce
1/2 cup Mayonnaise
1 tablespoons whole grain mustard
1 tablespoons ketchup
1 tablespoon fresh lemon juice
1/2 tablespoon Worcestershire sauce
1 tablespoon scallion (finely chopped)
1 tablespoon dill (finely chopped)
1 tablespoon pickle relish
1 cloves garlic (minced)
1/2 teaspoon paprika
1/2 teaspoons hot sauce
1/4 teaspoon black pepper (fresh ground)
• Mix all ingredients well and put aside while preparing crab cakes
Ingredients for crab cakes
1/2 cup crushed Ritz crackers
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons fresh chopped parsley
1/2 teaspoon yellow mustard or (spicy brown mustard if you want a zing in flavor)
1 egg beaten
1 pound lump crabmeat
2 to 3 tablespoons vegetable oil
• In a large bowl mix crushed Ritz crackers, mayo, Old bay, parsley, mustard and egg until well blended.
• Gently stir in crabmeat. Shape into 4 patties.
• Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes
per side or until cooked through and golden brown.
• Test Kitchen Tip: To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.
• Serve with lemon dill remoulade sauce.
Cheers,
Robbie
Rombouer Sauvignon Blanc
Rombauer Vineyards Sauvignon Blanc exhibits distinctive and attractive nuances of this grape variety.
TASTING NOTES: This wine offers focused aromas and flavors of dried citrus, savory spices, and peach skin. Pair it with steamed cod with light soy and thinly-sliced green scallions
Ingredients for lemon dill remoulade sauce
1/2 cup Mayonnaise
1 tablespoons whole grain mustard
1 tablespoons ketchup
1 tablespoon fresh lemon juice
1/2 tablespoon Worcestershire sauce
1 tablespoon scallion (finely chopped)
1 tablespoon dill (finely chopped)
1 tablespoon pickle relish
1 cloves garlic (minced)
1/2 teaspoon paprika
1/2 teaspoons hot sauce
1/4 teaspoon black pepper (fresh ground)
• Mix all ingredients well and put aside while preparing crab cakes
Ingredients for crab cakes
1/2 cup crushed Ritz crackers
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons fresh chopped parsley
1/2 teaspoon yellow mustard or (spicy brown mustard if you want a zing in flavor)
1 egg beaten
1 pound lump crabmeat
2 to 3 tablespoons vegetable oil
• In a large bowl mix crushed Ritz crackers, mayo, Old bay, parsley, mustard and egg until well blended.
• Gently stir in crabmeat. Shape into 4 patties.
• Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes
per side or until cooked through and golden brown.
• Test Kitchen Tip: To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.
• Serve with lemon dill remoulade sauce.
Cheers,
Robbie
Publicity-Vickie Mullins
Missing a Name Badge?
If you are one of these Wine Club members below, we have your name badge and would like to get it into your hands.
If you are here this summer, please give me a call at 602-996-1766 to make arrangements for you to get it. They are outside and have not been touched in months so there is no virus issue. If you are not here now but will be returning this fall, put it on your calendar to call me upon your return.
Randi Levine Rich Hemmerling Ginger Schoenau Marj Mancuso
Lori Murphy Jeff Werner Laura Preston Phil Preston Candace Salway
Orville Salway Bernadette Goodine Debra Keegan
Cheers,
Vickie
If you are one of these Wine Club members below, we have your name badge and would like to get it into your hands.
If you are here this summer, please give me a call at 602-996-1766 to make arrangements for you to get it. They are outside and have not been touched in months so there is no virus issue. If you are not here now but will be returning this fall, put it on your calendar to call me upon your return.
Randi Levine Rich Hemmerling Ginger Schoenau Marj Mancuso
Lori Murphy Jeff Werner Laura Preston Phil Preston Candace Salway
Orville Salway Bernadette Goodine Debra Keegan
Cheers,
Vickie