November 2020 Volume 7, Number 4
• From the President – Message from Ellen Zonn
• A few Words and Thoughts about Wine – Joe Tardi
• Kiva Club Events – Mike Hewitt
•
• A few Words and Thoughts about Wine – Joe Tardi
• Kiva Club Events – Mike Hewitt
•
From the President, Ellen Zonn

Buenos Dias, Bonjour, Bongiorno, Aloha, Shalom, Schonen Tag
It is that time of year when the Trilogy Wine Club traditionally starts holding fall events and is planning for the coming year. Many of you are probably wondering what is going on in light of the ongoing COVID -19 pandemic. Like you, we are watching and waiting to see what will happen in the coming months. We had hoped that by the fall this insidious would have burnt itself out and life would be returning to normal. Unfortunately, it looks like we will continue this social distancing and mask wearing for many more months. We will have to wait to see what the Governor, Peoria, and Shea do in relation to relaxing restrictions. We have reserved rooms for 2021 for wine tastings in the hope that we can resume at some point. It has been decided to delay our survey (which will ask you to answer some questions about our events) until we have a better idea of when we can resume activities. We will alert you when to be on the lookout for it. Please reply as your input will be critical to our plans.
To assist us with our planning for 2021 and beyond, if you have any interest in joining the Wine Club Board, please get in touch with me ([email protected]). We would like to start a list of potential new board members so that we will be prepared to keep all our positions filled as terms expire.
We wish we had more news for you. Please know that we are just as anxious as you are to have activities resume. In the meantime, drink good wine and find some new favorites that you might like to share.
Stay safe and cheers to your continued good health.
Cheers,
Ellen
A few Words and Thoughts about Wine
Hello, my name is Joe Tardi My wife Patty and I are recent Trilogy residents having relocated from Glenview IL. The first 25 years or so of my work life I worked at a few Fortune 500 companies. It was the last 20+ yrs. that I found a job that synched up with my interests and innate skills. I sold wine. I worked for Southern Wines & Spirits, and The Terlato Wine Group. I was part owner of Wine Styles-Glenview, a semi boutique wine store and, when I semi-retired, I was the wine buyer for Heinen’s-Glenview and Northern IL. For those you from the Cleveland OH, I’m sure you know that name., for those of not, think AJ’s here.
I decided I needed to know about wine as’ve also presented hundreds of wine education seminars. OK....Let’s talk about wine!
Preface
I make it practice to avoid specialized, stylized, esoteric ‘Wine Words’. Every endeavor has its’ own buzz words and nomenclature. Wine does as well. I believe that to better communicate effectively about wine it’s more appropriate to use simple, understandable words that people can relate to. I realize that the people reading this have various levels of wine knowledge. My approach here is to write to the ‘Average’ wine person. Some of this will be, initially, redundant to some, but hopefully enlightening and interesting to the majority.
Wine at 10,000 Ft.
“What IS Wine?”. At its’ simplest, wine is an alcoholic beverage made from fermented grapes. Now, of ALL the known types of grapes, of which there are 10K, there is only one that can make ‘True’ wine. Keep in mind, grapes are a fruit and wine can be made from nearly any fermented fruit, I.e. bananas, peaches, strawberries, etc. That one species of grape vine is known as “Vitus Vinifera”, sometimes called “The European Grape Vine” even though it originally came from the Middle East. Wine can also be made from crops other than fruit such as Rice Wine or Barley Wine.
“How IS Wine Made?”. Wine is made by squeezing the juice from the Vitis grape. If you were to squeeze a cabernet sauvignon grape and a chardonnay grape in each hand at the same time, the juice for both would be almost clear like water. The chemical composition of the Vitis grape is 87% water. It’s the other 13% that make wine so unique!
To make white wine, the juice is squeezednto a vessel (usually stainless steel or wooden barrels), but the skins are captured and never put in with the (grape) juice. White wine can be made from either white OR red grapes. But in either case, the skin from the grape never comes into contact with the pressed juice
To make red wine, the grape with the skins are put into the vessel at the same time. Yeast is mixed
Once yeast is introduced into the vessel,’F and is in an anaerobic (no oxygen) environment. The 3 main sugars in the Vitis grape are, sucrose, fructose, and dextrose. There is a whole host of other minute chemical components that are in each grape, a discussion for another day. Oftentimes, there will be a secondary fermentation, called Maloactic Fermentation or MLF. MLF converts the (somewhat) harsh, tart malic acid into the softer, more buttery lactic acid. Another example of secondary fermentation is making Champagne, but it takes place in the bottle. (There’s an entire session just on Champagne to be discussed, but a note right now.) The French Benedictine monk Dom Pe’rignon DID NOT invent champagne. it actually invented itself. But he improved the quality of it and helped commercialize it. Sparkling wines also go through a secondary fermentation.
After the white wine has fermented, it is filtered (for clarity) and this the vision of the winemakers' end product, it is either bottled or aged in wood barrels, usually oak. Nota Bene: Oak IS a game changer! Aging wine in oak, red or white wines, changes the feel, color, texture and taste of wine. It adds nuances which elevate the basic structure into something else. Also note, oak aging does NOT put splinters in your mouth. You don't really taste wood. But you will get flavors reminiscent of vanilla, coconut, clove which are subtlety introduced and enhances the basic flavor of the wine.
This is intended to be an introduction to wine. There’s so much more to learn. In my opinion, the more one knows about wine, the more one learns to appreciate and understand the simplicities, the complexities, and the history of wine.
If you enjoyed this, please let Ellen Zonn know. My thinking is that the next time around we’ll dig a bit deeper into wine history (my personal favorite), different varietals and regions more about the processes, terrior (Ahhh, that ubiquitous term), climates, macroclimates, and microclimates.
Keep this mind.... Wine has been part of human tapestry since almost the beginning of time and after all is done and dusted it’s fun.
Thank you, Joe Tardi
Hello, my name is Joe Tardi My wife Patty and I are recent Trilogy residents having relocated from Glenview IL. The first 25 years or so of my work life I worked at a few Fortune 500 companies. It was the last 20+ yrs. that I found a job that synched up with my interests and innate skills. I sold wine. I worked for Southern Wines & Spirits, and The Terlato Wine Group. I was part owner of Wine Styles-Glenview, a semi boutique wine store and, when I semi-retired, I was the wine buyer for Heinen’s-Glenview and Northern IL. For those you from the Cleveland OH, I’m sure you know that name., for those of not, think AJ’s here.
I decided I needed to know about wine as’ve also presented hundreds of wine education seminars. OK....Let’s talk about wine!
Preface
I make it practice to avoid specialized, stylized, esoteric ‘Wine Words’. Every endeavor has its’ own buzz words and nomenclature. Wine does as well. I believe that to better communicate effectively about wine it’s more appropriate to use simple, understandable words that people can relate to. I realize that the people reading this have various levels of wine knowledge. My approach here is to write to the ‘Average’ wine person. Some of this will be, initially, redundant to some, but hopefully enlightening and interesting to the majority.
Wine at 10,000 Ft.
“What IS Wine?”. At its’ simplest, wine is an alcoholic beverage made from fermented grapes. Now, of ALL the known types of grapes, of which there are 10K, there is only one that can make ‘True’ wine. Keep in mind, grapes are a fruit and wine can be made from nearly any fermented fruit, I.e. bananas, peaches, strawberries, etc. That one species of grape vine is known as “Vitus Vinifera”, sometimes called “The European Grape Vine” even though it originally came from the Middle East. Wine can also be made from crops other than fruit such as Rice Wine or Barley Wine.
“How IS Wine Made?”. Wine is made by squeezing the juice from the Vitis grape. If you were to squeeze a cabernet sauvignon grape and a chardonnay grape in each hand at the same time, the juice for both would be almost clear like water. The chemical composition of the Vitis grape is 87% water. It’s the other 13% that make wine so unique!
To make white wine, the juice is squeezednto a vessel (usually stainless steel or wooden barrels), but the skins are captured and never put in with the (grape) juice. White wine can be made from either white OR red grapes. But in either case, the skin from the grape never comes into contact with the pressed juice
To make red wine, the grape with the skins are put into the vessel at the same time. Yeast is mixed
Once yeast is introduced into the vessel,’F and is in an anaerobic (no oxygen) environment. The 3 main sugars in the Vitis grape are, sucrose, fructose, and dextrose. There is a whole host of other minute chemical components that are in each grape, a discussion for another day. Oftentimes, there will be a secondary fermentation, called Maloactic Fermentation or MLF. MLF converts the (somewhat) harsh, tart malic acid into the softer, more buttery lactic acid. Another example of secondary fermentation is making Champagne, but it takes place in the bottle. (There’s an entire session just on Champagne to be discussed, but a note right now.) The French Benedictine monk Dom Pe’rignon DID NOT invent champagne. it actually invented itself. But he improved the quality of it and helped commercialize it. Sparkling wines also go through a secondary fermentation.
After the white wine has fermented, it is filtered (for clarity) and this the vision of the winemakers' end product, it is either bottled or aged in wood barrels, usually oak. Nota Bene: Oak IS a game changer! Aging wine in oak, red or white wines, changes the feel, color, texture and taste of wine. It adds nuances which elevate the basic structure into something else. Also note, oak aging does NOT put splinters in your mouth. You don't really taste wood. But you will get flavors reminiscent of vanilla, coconut, clove which are subtlety introduced and enhances the basic flavor of the wine.
This is intended to be an introduction to wine. There’s so much more to learn. In my opinion, the more one knows about wine, the more one learns to appreciate and understand the simplicities, the complexities, and the history of wine.
If you enjoyed this, please let Ellen Zonn know. My thinking is that the next time around we’ll dig a bit deeper into wine history (my personal favorite), different varietals and regions more about the processes, terrior (Ahhh, that ubiquitous term), climates, macroclimates, and microclimates.
Keep this mind.... Wine has been part of human tapestry since almost the beginning of time and after all is done and dusted it’s fun.
Thank you, Joe Tardi
Kiva Event Director – Mike Hewitt

Kiva Event Director, Mike Hewitt
2020 has been a rough enough year with Covid-19 virus….communities shut down, masks, social distancing, health concerns….and now the fires!
As I write this November Wine Club article, I can’t help but feel for Wineries and their Wine makers. In August and September, and now October; Washington, Oregon and California dealt with wildfires.
So many have been affected by the fires with losses to homes, businesses, and families. And even those businesses outside of the fires can be financially affected by the smoke.
With all the fires along the West Coast, I wondered if or how smoke affects wine grapes. So, I called my friend and winemaker, Chris Figgins. He said within a few days, a newspaper article would address the smoke concerns……and sure enough:
TIME WILL TELL- 2020 Grape Harvest
In this article, wine makers addressed concerns of how the smoke from the wildfires can affect the taste of the grapes and wine production for 2020.
Chris Figgins is president and chief winemaker of Leonetti Cellar, his family’s 43-year-old legacy winery in Walla Walla, Washington, as well as the Toil Oregon label in the Willamette Valley.
Figgins said his Washington operation seems fine for now, but he’ll test juice samples from grapes at the Oregon property: “I’m worried about smoke. I’ll be picking enough fruit to kind of get a look at the future to see whether we have smoke-taint or not.”
Smoke is usually the biggest threat to wine crops when wildfires break out. Vineyards often serve as natural firebreaks -- given they’re typically in cleanly cut, open areas with little around them but soil to actually burn -- whereas smoke plumes can travel hundreds of miles and blanket entire regions.
The smoke works its way into grape skins, making red wine particularly vulnerable since much of its color, flavor, smell and tannin structure come from skins macerating within the juice over extended periods.
Washington State University associate professor Tom Collins, one of the world’s foremost experts at analyzing the impact of smoke on wines, spent this past week monitoring conditions throughout the state. Equipment used at WSU’s research winery in Prosser was recently deployed along the Columbia River basin to measure smoke particle patterns.
The Washington State Wine Commission has protocols in place for winemakers to evaluate grapes for smoke-tainting and to minimize impact on taste. Careful winemaking can reduce smoke-tainted properties allowed into the juice product.
Some winemakers blend small amounts of smoke-impacted wine with non-tainted batches from other vineyards. Or, they make a lighter-styled rose out of compatible grapes — like Pinot Noir — initially slotted for red wine production.
So, Chris and other wine makers will wait for the smoke to clear — literally — before deciding how to proceed.
If you want to read the whole article: “Washington Winemakers hoping impact of wildfires on grapes remains minimal” here is the link:
https://www.union-bulletin.com/.../article_c7831c75-85aa-549b-927e-d0122b878e9e.html
2020 has been a rough enough year with Covid-19 virus….communities shut down, masks, social distancing, health concerns….and now the fires!
As I write this November Wine Club article, I can’t help but feel for Wineries and their Wine makers. In August and September, and now October; Washington, Oregon and California dealt with wildfires.
So many have been affected by the fires with losses to homes, businesses, and families. And even those businesses outside of the fires can be financially affected by the smoke.
With all the fires along the West Coast, I wondered if or how smoke affects wine grapes. So, I called my friend and winemaker, Chris Figgins. He said within a few days, a newspaper article would address the smoke concerns……and sure enough:
TIME WILL TELL- 2020 Grape Harvest
In this article, wine makers addressed concerns of how the smoke from the wildfires can affect the taste of the grapes and wine production for 2020.
Chris Figgins is president and chief winemaker of Leonetti Cellar, his family’s 43-year-old legacy winery in Walla Walla, Washington, as well as the Toil Oregon label in the Willamette Valley.
Figgins said his Washington operation seems fine for now, but he’ll test juice samples from grapes at the Oregon property: “I’m worried about smoke. I’ll be picking enough fruit to kind of get a look at the future to see whether we have smoke-taint or not.”
Smoke is usually the biggest threat to wine crops when wildfires break out. Vineyards often serve as natural firebreaks -- given they’re typically in cleanly cut, open areas with little around them but soil to actually burn -- whereas smoke plumes can travel hundreds of miles and blanket entire regions.
The smoke works its way into grape skins, making red wine particularly vulnerable since much of its color, flavor, smell and tannin structure come from skins macerating within the juice over extended periods.
Washington State University associate professor Tom Collins, one of the world’s foremost experts at analyzing the impact of smoke on wines, spent this past week monitoring conditions throughout the state. Equipment used at WSU’s research winery in Prosser was recently deployed along the Columbia River basin to measure smoke particle patterns.
The Washington State Wine Commission has protocols in place for winemakers to evaluate grapes for smoke-tainting and to minimize impact on taste. Careful winemaking can reduce smoke-tainted properties allowed into the juice product.
Some winemakers blend small amounts of smoke-impacted wine with non-tainted batches from other vineyards. Or, they make a lighter-styled rose out of compatible grapes — like Pinot Noir — initially slotted for red wine production.
So, Chris and other wine makers will wait for the smoke to clear — literally — before deciding how to proceed.
If you want to read the whole article: “Washington Winemakers hoping impact of wildfires on grapes remains minimal” here is the link:
https://www.union-bulletin.com/.../article_c7831c75-85aa-549b-927e-d0122b878e9e.html
BEST WINE REGIONS
The recent top ten winners of the 2020 USA
(From the article)
While California undoubtedly produces excellent wine, it's got stiff competition these days. North America is home to more than 250 grape-growing regions.
There were 20 finalists hand-picked from more than 250 U.S. wine regions by a panel of wine experts. A panel of experts partnered with 10 Best editors to pick the initial nominees, and the top 10 winners were determined by popular vote.
Congratulations to all these winning wine regions!
The top 10 winners in the category “America’s Best Wine Region” are as follows:
1) Walla Walla Valley, Washington
Italian immigrants began growing wine grapes in Washington’s Walla Walla Valley in the 1850’s. Today, this region features more than 100 wineries producing a range of varietals, most popularly Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc and Malbec. The American Viticultural Area spreads across the border into Oregon as well.
2) Valle de Guadalupe, Baja California
This wine region 75 miles south of the U.S. border is Mexico’s premier winemaking destination. This village in Baja California is surrounded by more than 100 wineries producing world-class biodynamic wines, with varietals largely from the Mediterranean.
3) Finger Lakes, New York
New York’s picturesque Finger Lakes region is home to three distinct American Viticultural Areas, Finger Lakes, Seneca Lake and Cayuga Lake AVAs. Visitors to the area will find more than 130 wineries, many specializing in Riesling.
4) Temecula Valley, California
Temecula Valley is known for its diversity of varietals, with more than 50 types of grapes grown in the area. Wine grapes have been grown in the area for more than 200 years, but these days, the warm region is best known for its Italian and Rhone varietals.
5) Texas Hill Country, Texas
The scenic Texas Hill Country surrounding the communities of Austin, Fredericksburg, Stonewall, Lampasas and New Braunfels is home to more than 50 different wineries. This American Viticultural Area is the second largest in the country, with varietals ranging from Viognier to Tempranillo to increasing acreage being planted in warm weather grapes.
6) Monticello, Virginia
Back in the 1770’s, Thomas Jefferson tried to make wine at this Monticello estate in what is now the heart of Central Virginia’s Monticello American Viticultural Area. When not sipping on European grape varietals, visitors to the region can explore the battlefields of the Richmond area, tour historic Charlottesville or stroll through revitalized downtown Lynchburg.
7) Lodi, California
Lodi’s classic Mediterranean climate creates excellent conditions for producing a diverse range of wines, though many area wineries focus predominately on red. Highlights of the more than 100 varieties in production include Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc and Zinfandel.
8) Sonoma County, California
Sonoma County boasts 18 unique wine regions growing more than 60 varieties of wine grapes (most predominately Chardonnay and Pinot Noir). Some 85 percent of the vineyards remain family owned and operated. The area is on a quest to become the world’s first 100-percent sustainable wine region.
9) Paso Robles, California
California’s Paso Robles wine country comprises 11 different American Viticultural Areas exhibiting a diversity of microclimates and growing conditions. The most commonly grown varieties among the area’s 40,000 acres of vineyards are Cabernet Sauvignon, Merlot, Zinfandel, Syrah and Chardonnay.
10) Verde Valley, Arizona
Sedona’s Verde Valley features a dry, arid climate, dramatic temperature changes from day to night and volcanic soil, resulting in excellent conditions for growing grapes. Visitors to the region can explore its wineries and tasting rooms along the Verde Valley Wine Trail.
The recent top ten winners of the 2020 USA
(From the article)
While California undoubtedly produces excellent wine, it's got stiff competition these days. North America is home to more than 250 grape-growing regions.
There were 20 finalists hand-picked from more than 250 U.S. wine regions by a panel of wine experts. A panel of experts partnered with 10 Best editors to pick the initial nominees, and the top 10 winners were determined by popular vote.
Congratulations to all these winning wine regions!
The top 10 winners in the category “America’s Best Wine Region” are as follows:
1) Walla Walla Valley, Washington
Italian immigrants began growing wine grapes in Washington’s Walla Walla Valley in the 1850’s. Today, this region features more than 100 wineries producing a range of varietals, most popularly Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc and Malbec. The American Viticultural Area spreads across the border into Oregon as well.
2) Valle de Guadalupe, Baja California
This wine region 75 miles south of the U.S. border is Mexico’s premier winemaking destination. This village in Baja California is surrounded by more than 100 wineries producing world-class biodynamic wines, with varietals largely from the Mediterranean.
3) Finger Lakes, New York
New York’s picturesque Finger Lakes region is home to three distinct American Viticultural Areas, Finger Lakes, Seneca Lake and Cayuga Lake AVAs. Visitors to the area will find more than 130 wineries, many specializing in Riesling.
4) Temecula Valley, California
Temecula Valley is known for its diversity of varietals, with more than 50 types of grapes grown in the area. Wine grapes have been grown in the area for more than 200 years, but these days, the warm region is best known for its Italian and Rhone varietals.
5) Texas Hill Country, Texas
The scenic Texas Hill Country surrounding the communities of Austin, Fredericksburg, Stonewall, Lampasas and New Braunfels is home to more than 50 different wineries. This American Viticultural Area is the second largest in the country, with varietals ranging from Viognier to Tempranillo to increasing acreage being planted in warm weather grapes.
6) Monticello, Virginia
Back in the 1770’s, Thomas Jefferson tried to make wine at this Monticello estate in what is now the heart of Central Virginia’s Monticello American Viticultural Area. When not sipping on European grape varietals, visitors to the region can explore the battlefields of the Richmond area, tour historic Charlottesville or stroll through revitalized downtown Lynchburg.
7) Lodi, California
Lodi’s classic Mediterranean climate creates excellent conditions for producing a diverse range of wines, though many area wineries focus predominately on red. Highlights of the more than 100 varieties in production include Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc and Zinfandel.
8) Sonoma County, California
Sonoma County boasts 18 unique wine regions growing more than 60 varieties of wine grapes (most predominately Chardonnay and Pinot Noir). Some 85 percent of the vineyards remain family owned and operated. The area is on a quest to become the world’s first 100-percent sustainable wine region.
9) Paso Robles, California
California’s Paso Robles wine country comprises 11 different American Viticultural Areas exhibiting a diversity of microclimates and growing conditions. The most commonly grown varieties among the area’s 40,000 acres of vineyards are Cabernet Sauvignon, Merlot, Zinfandel, Syrah and Chardonnay.
10) Verde Valley, Arizona
Sedona’s Verde Valley features a dry, arid climate, dramatic temperature changes from day to night and volcanic soil, resulting in excellent conditions for growing grapes. Visitors to the region can explore its wineries and tasting rooms along the Verde Valley Wine Trail.
...............................................................................
HALLOWEEN... A Rare Lunar Treat
You might not know it, but a Halloween FULL moon only happens every 19 years.
This October 31 offers a rare treat: not only a full moon on a night known for frights and spooky fun, but it’s the second full moon of the month, which is called a
“Blue Moon.”
It’s a great night to open a bottle of wine you haven’t tried before, fill your glass and enjoy it under the bright glow of the Halloween Blue Moon!
“TRICK or TREAT”
Hope it’s a wine to HOWL about!
...............................................................................
HALLOWEEN... A Rare Lunar Treat
You might not know it, but a Halloween FULL moon only happens every 19 years.
This October 31 offers a rare treat: not only a full moon on a night known for frights and spooky fun, but it’s the second full moon of the month, which is called a
“Blue Moon.”
It’s a great night to open a bottle of wine you haven’t tried before, fill your glass and enjoy it under the bright glow of the Halloween Blue Moon!
“TRICK or TREAT”
Hope it’s a wine to HOWL about!
...............................................................................
MEMBERS SHARE THEIR FAVORITE "BEST OF THE BEST" WINE FINDS
Cory & I really miss the monthly Wine Club Tastings. We hope we will soon be sharing new wine finds with all of you at the Kiva Club. But until then, as we did in July’s newsletter, we asked a few members what their “Best, Favorite or GoTo Wine” might be. Maybe even something they discovered during the
“Covid-19 Stay at Home”.
Cheers,
Mike
ED & JOYCE MASON
Ed’s Second-Tier Favorite Wine
I love the wines of France, particularly those from Bordeaux. I have many favorites from both the left and right banks. My absolute favorite is Saint Emilion. I tend to reserve these for special occasions, special meals or when I just want to treat myself to an elegant wine.
But as a second-tier favorite wine, whenever I want a taste of France, I go to the Rhone Valley and have a Chateauneuf du Pape (CDP). This bold GSM blend initially brings deep red fruits to the palate followed by savory herbs on the finish. Choosing a four or more years old vintage yields a much smoother finish; 2016 is my favorite. I buy my CDP mostly from Total Wine or Last Bottle. Good CDP can usually be bought in the $30 to $45 range; the great ones are more costly. It pairs nicely with lighter meats served with spiced vegetables or just sitting on the patio watching the sun set.
Joyce’s Go-To Wine
I enjoy opening one of our better wines from either France, Italy or California to have with a good meal, but to keep from overstressing the wine budget, I like to have a good everyday wine that pairs well with a variety of foods. On those occasions, I reach for a bottle of J Vineyards Tri-Appellation Pinot Noir.
This wine uses grapes from J’s vineyards in Monterey, Santa Barbara and Sonoma counties. It is medium to full in body and has pleasant cherry, plum and pepper flavors followed by a nice smooth finish. You can get this wine at Fry’s when on 25% off sale is just over $14.
I also have a Pinot Noir made with grapes from their Russian River Valley vineyard. The RRV Pinot is a nice step upward and falls into the category of our “better wines”. This too used to be available at Frys but was pulled from their shelves about a year ago. It is available at Total Wine for $31.99
JOJO & DICK GROVE
I have a few wines that keep entering my mind, so it’s hard to pin it down, but I will!
We found this fabulous, but pricey Zinfandel French oak, 14.4% alcohol!
“Beekeeper Cellars” Secret Stones, Madrone Springs Vineyard;
Rockpile AVA, Sonoma County 2015.
It’s a pricey one. I have to confess that we purchased through a distributor friend, so we payed wholesale I believe, $55.00, probably retails about $75-85.00 (?) Carried at AJ’s in Scottsdale, and Tarbell’s Wine Shop.
It’s our new “Pandemic Pricey, who cares let’s drink the wine” 🥰
I have a few wines that keep entering my mind, so it’s hard to pin it down, but I will!
We found this fabulous, but pricey Zinfandel French oak, 14.4% alcohol!
“Beekeeper Cellars” Secret Stones, Madrone Springs Vineyard;
Rockpile AVA, Sonoma County 2015.
It’s a pricey one. I have to confess that we purchased through a distributor friend, so we payed wholesale I believe, $55.00, probably retails about $75-85.00 (?) Carried at AJ’s in Scottsdale, and Tarbell’s Wine Shop.
It’s our new “Pandemic Pricey, who cares let’s drink the wine” 🥰
FRANK & VICKY GIANOLA
Many years ago, more than I care to divulge, Vicky and I went on our first wine tasting tour of the Napa Valley. My brother, living in Sonoma, provided suggestions for our introduction to California wine. We went to the usual Mondavi and Sterling but we also stopped at St. Supery.
We loved the Sauvignon Blanc and purchased a case for shipping back to the wine capital of the East, Pittsburgh, Pennsylvania.
Over the years St. Supery has continued to produce a consistent product.
For a Sauvignon Blanc we find it a little closer to a Chardonnay, a little bit more texture and flavor. We enjoy the wine with fruit and cheese or with a fish course.
St. Supery is available locally and reasonably priced. At Total Wine the 2018 Estate Bottled Sauvignon Blanc is currently priced at $14.97 a bottle.
It's closing in on five o'clock so I will end my piece and sip an ice cold St. Supery.
LYNNE & ROGER PETERSON
When asked, what is your favorite wine recently,
I was shocked that I could not answer right away!
After mulling over the question for several days and thinking about all the wines I have tasted over the past 50 years, all the opportunities I had to travel and visit various wine regions around the world, the wonderful times I have had sharing some of these wines with friends, I came down to four.
The four that came to the front of the line were Cherry Pie Stanley Ranch Pinot Noir from Carneros California, Tobin James The Fat Boy from Paso Robles California, Mollydooker The Blue Eyed Boy from McLaren Vale, South Australia and last but not least, a bottle of 1920 Gramps Tawny Port from Australia.
After being in casks for 50 years, this port was bottled in 1970 to celebrate Qantas Airways 50 year Jubilee. This bottle was given to me by the family of Trilogy resident, Neal Wall, when he passed away as I had worked for him at Qantas Airways for several years. Early this year when life was so much easier, and the port was 100 years old we decided to share it with several Trilogy friends.
It was spectacular!
So, which is my favorite? It would vary depending on the day and my mood. I tend to like rich, thick, complicated and spicy wines that packs a punch. Mostly I enjoy the wines that have created wonderful memories of wine trips, events and just quiet evenings with friends.
So little time and so many more wines to try…..
I should add: We just got a new everyday wine at Costco “Chronic Purple Paradises”. A blend of 77 Zin, 15 Petite Sirah, 4 Syrah and 4 Grenache. We know the Beckett family that makes the wine.
The Costco cost is $10.99 less $2.50 right now.
MIKE & CORY HEWITT
It’s October and with Halloween coming up, we thought we should clean out our wine cellar
It can be a very scary endeavor! It’s not the dusk or the cobwebs that scare us!
It’s finding bottles of wine that we should have enjoyed before they turn!
So, while cleaning the cellar …. We found a Walla Walla, Washington 2001
“3 Rivers Winery” Late Harvest Gewürztraminer from the Biscuit Ridge Vineyards. Hummm….Think we bought this to serve with our
Thanksgiving dessert.
Our first thought, “it’s too old”… just throw it out! BUT on second thought…. just in case it’s drinkable…shouldn’t we open the bottle?
So after proper chilling and following a nice meal…with “NO” great expectations, we poured a glass. After a sip and a reluctant swallow……”WOW”… it’s still very nice with all the qualities a Late Harvest Gewürz brings. AND, we have one more bottle to share during the Holidays…..A happy FIND!!
BUT….we don’t think we’ll be as lucky with the bottle of 1976 Hinzerling Gewürztraminer from Yakima Valley, Washington. But who knows ….FIRST,….shouldn’t we open the bottle
By the way….We also found a bottle of early
1970’s “Boone’s Farm” Blackberry Wine….only to be kept for the nostalgic memories.
It will NOT be opened! Leave that “Genie in the Bottle
It’s October and with Halloween coming up, we thought we should clean out our wine cellar
It can be a very scary endeavor! It’s not the dusk or the cobwebs that scare us!
It’s finding bottles of wine that we should have enjoyed before they turn!
So, while cleaning the cellar …. We found a Walla Walla, Washington 2001
“3 Rivers Winery” Late Harvest Gewürztraminer from the Biscuit Ridge Vineyards. Hummm….Think we bought this to serve with our
Thanksgiving dessert.
Our first thought, “it’s too old”… just throw it out! BUT on second thought…. just in case it’s drinkable…shouldn’t we open the bottle?
So after proper chilling and following a nice meal…with “NO” great expectations, we poured a glass. After a sip and a reluctant swallow……”WOW”… it’s still very nice with all the qualities a Late Harvest Gewürz brings. AND, we have one more bottle to share during the Holidays…..A happy FIND!!
BUT….we don’t think we’ll be as lucky with the bottle of 1976 Hinzerling Gewürztraminer from Yakima Valley, Washington. But who knows ….FIRST,….shouldn’t we open the bottle
By the way….We also found a bottle of early
1970’s “Boone’s Farm” Blackberry Wine….only to be kept for the nostalgic memories.
It will NOT be opened! Leave that “Genie in the Bottle
Kiva Chef - Robbie Kilgallon

INDIVIDUAL BEEF WELLINGTON PAIRED WITH MERLOT
Individual Beef Wellington are an easy way to bring an over the top, classy feel to any special dinner. The recipe pairs perfectly with a glass of smooth Merlot wine.
WHAT IS BEEF WELLINGTON?
Beef Wellington is an elegant, British main dish. Traditionally, it combines the most tender cut of beef, and earthy duxelles (a sautéed mushroom paste).
The beef is wrapped in puff pastry before being baked to crispy, golden perfection.
The result is beef so tender, you barely need a knife to cut through the crackly pastry and into the perfectly pink fillet.
Each bite is a beautiful play of melt-in-your-mouth meat, crisp and buttery pastry, and earthy mushrooms.
THE HISTORY OF BEEF WELLINGTON
Main dishes of meat baked in a pastry crust were common in early English and French cuisine. So it wasn’t a new culinary breakthrough when the Duke of Wellington decided he wanted a dish of beef, mushrooms, and flaky pastry to be served at any large dinner party he gave.
And now, on to the wine!
We were sent Merlot wines from Duckhorn Vineyards to celebrate October as Merlot Month. We loved the complexity and flavor of Duckhorn Napa Valley Merlot that we have had in the past, so we were very excited to get to try three of their Merlot side-by-side for this pairing.
The first wine we sampled was Duckhorn Vineyards’ 2015 Decoy Sonoma County Merlot. It is a big-bodied Merlot with marked acidity and smooth finish. We found the wine to have notes of black cherry that lingered on our tongues after each sip. The acidity of this Merlot would make it wonderful for pairing with a rich meal, like osso buco, or even a big and juicy mushroom Swiss burger.
The second wine we tried with our meal was Duckhorn’s 2014 Napa Valley Merlot. Like the Sonoma County Merlot, this Napa Merlot features a blending of grapes from different locations in the region. This wine has a bit of a darker profile than the Decoy, bringing subtle flavors of coffee and raspberry to our palates. This Merlot was voted the favorite of the three we sampled for simply drinking on its own, because of its full flavor, balanced acidity, and smooth finish.
The final wine we tried was Duckhorn’s 2014 Three Palms Vineyard Napa Valley Merlot. Unlike the other two, this is a single vineyard Merlot, meaning that the grapes come exclusively from the Three Palms Vineyard. We found this wine to be the most aromatic of the three. It boasts a very complex flavor with a juicy, fruit-filled front end, a beautifully balanced acidity towards the middle, and a smooth finish. The wine was so well balanced that we could even taste the subtle vanilla notes from the French Oak barrels it was aged in.
How to make mini Beef Wellington:
• Allow the puff pastry to thaw on the counter top for about 40 minutes or according to the package directions.
• After half of the thawing time, begin preparing the recipe.
• Preheat the oven to 400 degrees F.
• Chop the mushrooms and onion until diced fine.
• Combine the mushrooms, onion, garlic and thyme in a bowl.
• In a medium skillet, brown the beef tenderloin steaks in 1 tablespoon butter for • • • 2-3 minutes on each side. Remove and keep warm.
• Melt another tablespoon of butter in the same frying pan over medium heat.
• Add the mushroom mixture and cook until lightly browned, about 5 minutes.
• Sprinkle the mushroom mixture with salt and freshly ground pepper to taste and set aside to cool.
• On a lightly floured surface, roll the puff pastry sheet into a 14 x 10 inch rectangle. • Cut in half to make two 7 x 10 inch rectangles.
• Divide the mushroom mixture and add half to the center of each rectangle.
• Place one steak on top of the mushrooms on each rectangle.
• Lightly brush pastry edges with water.
• Bring the opposite corners of the pastry over the steak and pinch seams to seal tightly.
• Place seam side down on a parchment paper lined baking sheet.
• Cut three small slits in the top of each pastry bundle.
• Brush all over the pastry bundles with beaten egg.
• Bake for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness. For medium-rare, a thermometer should read 145 degrees F, for medium 160 degrees F, for well-done 170 degrees F.
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.
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 later, put it on your calendar to call me upon your return.
Randi Levine
Lori Murphy Jeff Werner Laura Preston Phil Preston Becca Abraham
Bernadette Goodine Debra Keegan Ginger Shoenau Carl Rodrigues
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.
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 later, put it on your calendar to call me upon your return.
Randi Levine
Lori Murphy Jeff Werner Laura Preston Phil Preston Becca Abraham
Bernadette Goodine Debra Keegan Ginger Shoenau Carl Rodrigues
Cheers,
Vickie