October 2014 Volume 1, Number 2
In This Edition
From the President – Club Highlights
Tribute to Club Founder - Steve Kenneavy
Outside Events - Wine Club Visits Verde Valley
From the Wine Guy – A Little Black Dress And A String of Pearls
October Articles - Single and Concerned About Hosting? Wine Goes to the Movies, Fun Wine Experience” in Las Vegas, Wine Thoughts from our Chef, New Member’s Wine Club Experience,
Save the Dates - Dates of Upcoming Wine Club Events
Contacting the Wine Club & Board Members
Feedback – Comments from our Members
From the President
Sheri Beckman
Summer is coming to an end, Fall is here and we are seeing many familiar faces back in the community who chose to abandon the heat for cooler summer climate.
Hats off to Doug Gilmore, Publicity Chairman, for putting together another communication vehicle for the Trilogy Wine Club! Also want to recognize all Wine Club Board members and Club members who have made a contribution to the October Grapevine publication.
The Home Social Committee – chaired by John Packard, has made huge strides in joining the 21st Century. Sue Purkat has joined this committee and is responsible for implementing the “new” evites to Home Socials and Outside Events. The Home Socials are well attended and the new requirement to be invited to the social the member must host is working extremely well. We actually had a Denver couple who made a special trip to Trilogy to fulfill their “Host” commitment in September. They want to be able to attend Wine Club events when they are at their Trilogy home.
The Wine Club Board has realized that our summer event attendance has grown tremendously – thus there will be 2015 summer events scheduled for all the “rounders” to partake. We held our very “first” Kiva Wine Tasting for July and August. July had 76 attendees, August there were 60 in attendance.
Be sure to watch for future Wine Club announcements – there are several events that you will not want to miss.
Tribute to Steve Kenneavy
On Aug. 11, 2014 Steve Kenneavy, a good friend, left us suddenly. Steve was very inclusive and was all about fun, partying, laughter and friendship. He was our ambassador, always working the room and a collector of people of all types and cultures.
The original Wine Club was started on Dec. 20, 2008 and was called the Trilogy Napa Neighbors Wine Club and then changed names Jan. 10, 2009 to Trilogy Wine Club. A wine club was the vision and thought of the following individuals:
President – Steve Kenneavy
Vice President - Bob Fitzpatrick
Treasurer - Alan Costello
Secretary- Ron Meyer who was soon to be replaced by Karen O’Connell
Charter assistance was provided by Gregg Snyder representing Blue Star/Shea
Success speaks for itself, under Steve’s leadership we have grown to over 500 members whom all owe our gratitude to the Founding Father (s) of the club.
May we remember Steve and raise our glass to his legacy:
To our dear friend, Steve – CHEERS!!!
On Aug. 11, 2014 Steve Kenneavy, a good friend, left us suddenly. Steve was very inclusive and was all about fun, partying, laughter and friendship. He was our ambassador, always working the room and a collector of people of all types and cultures.
The original Wine Club was started on Dec. 20, 2008 and was called the Trilogy Napa Neighbors Wine Club and then changed names Jan. 10, 2009 to Trilogy Wine Club. A wine club was the vision and thought of the following individuals:
President – Steve Kenneavy
Vice President - Bob Fitzpatrick
Treasurer - Alan Costello
Secretary- Ron Meyer who was soon to be replaced by Karen O’Connell
Charter assistance was provided by Gregg Snyder representing Blue Star/Shea
Success speaks for itself, under Steve’s leadership we have grown to over 500 members whom all owe our gratitude to the Founding Father (s) of the club.
May we remember Steve and raise our glass to his legacy:
To our dear friend, Steve – CHEERS!!!
Outside Events
Lori Brimmage
Lori Brimmage
JULY
On July 24th, we headed back over to Blackstone Country Club for a Summertime BBQ. Even though our snowbirds were gone, we still had 81 Wine Club members attend. Such a nice venue and so close to home.
AUGUST
On August 27, we traveled over to the Village Tavern in Scottsdale. 50% off wines by the bottle or glass. Great food...great wine. We had 22 Wine Club members were in attendance.
On July 24th, we headed back over to Blackstone Country Club for a Summertime BBQ. Even though our snowbirds were gone, we still had 81 Wine Club members attend. Such a nice venue and so close to home.
AUGUST
On August 27, we traveled over to the Village Tavern in Scottsdale. 50% off wines by the bottle or glass. Great food...great wine. We had 22 Wine Club members were in attendance.
WINE CLUB TRIP TO THE VERDE VALLEY - 10/2
On this day trip, we traveled up to the Cottonwood/Cornville area to visit 4 wineries; Alcantara Vineyards, Javelina Leap Winery, Bending Tree Winery and Pillsbury Winery. After a day of touring & tasting, we dined at the Up the Creek Grill before heading back to Trilogy. It was a very successful event and with 29 Members in attendance.
NOVEMBER
Our Nov. event location & date hasn't been decided yet...more info to follow.
__________________________________________________________________________________________________
The Wine Guy – A Little Black Dress And A String of Pearls
Tom Woodruff
On this day trip, we traveled up to the Cottonwood/Cornville area to visit 4 wineries; Alcantara Vineyards, Javelina Leap Winery, Bending Tree Winery and Pillsbury Winery. After a day of touring & tasting, we dined at the Up the Creek Grill before heading back to Trilogy. It was a very successful event and with 29 Members in attendance.
NOVEMBER
Our Nov. event location & date hasn't been decided yet...more info to follow.
__________________________________________________________________________________________________
The Wine Guy – A Little Black Dress And A String of Pearls
Tom Woodruff
What does a little black dress and a string of pearls have to do with wine, you may ask? Here's a hint; name classic examples of things that go together like peanut butter and jelly or a medium-rare sirloin steak with a big Cabernet Sauvignon or a pastrami on fresh, seeded rye with deli mustard.
I'm sure you can come up with a lot more. What the Wine Guy wants to awaken in your mind are past images of great food combinations you've experienced in life. Of course, there are many more, but no need to get your gastric juices in an uproar, instead read on for what the Wine Guy has to say on the subject. When you've finished reading this article you can slip out to the nearest deli for a classic pastrami on rye.
I'm sure you can come up with a lot more. What the Wine Guy wants to awaken in your mind are past images of great food combinations you've experienced in life. Of course, there are many more, but no need to get your gastric juices in an uproar, instead read on for what the Wine Guy has to say on the subject. When you've finished reading this article you can slip out to the nearest deli for a classic pastrami on rye.
A question I am often asked is how one goes about picking the right wine to go with a meal. I want to assure you it is much easier than you think. In this column I will offer some tried and true guidelines to assist you.
I want to begin with a wonderful quote from Mark Twain - a favorite of mine and one I've used before:
"There are no standards of taste in wine, cigars, poetry, prose, etc. Each man's own taste is the standard, and a majority vote cannot decide for him, or in any slightest degree, affect the supremacy of his own standard."
So, the first step is to understand that what you like is what you drink. If you enjoy the white wine made in your neighbor's garage from apples his farmer friend gave him with your medium-rare, prime New York steak, then, by all means, go for it and don't let anyone tell you it's wrong. By the same token if your taste leans toward a big, brawny red made from blackberries you bought on sale at the local farm stand with Grilled swordfish . . . well, you get the idea. In every article I’ve read while researching this subject, the same line is repeated over and over. "Drink what you like!" Life will be a lot less complicated if one follows that advice.
Now that we have established that fact, I'm going to tell you something that may seem contradictory to what I just said.
Over the centuries, great chefs and great winemakers have discovered that there can be a magnificent synergy between food and wine when enjoyed together. The result is a gastronomic experience that is greater than each individual part. That's synergy.
The "little black dress with a string of pearls" works together to form a classic look that is greater than the sum of its parts. Why, you may wonder, does that seem to be so true, especially with food and wine? Well, it just works! I know, that's a dreadful answer, but in the next few paragraphs I'll do my best to explain.
The whole point of drinking wine with food is because one enhances the other. When I'm planning a meal, I will often think of the wine first then match it with the appropriate food. So, quite simply, wine and food were meant for each other. Think about the great wine drinking countries of the world, such as France, Spain and Italy. In these countries you are likely to find that wine is the seasoning of choice to liven up every day dishes and is found on most dinner tables. However, in America one will find a salt and peppershaker on most dinner tables.
A general rule which has been guiding the "sometime" wine drinker for years (centuries?) is drink whites with fish and reds with meat. While this advice may be boring, it works more often than not. Why? Because the wine and food match in style and flavor. For example lighter style wines work best with lighter style foods. Conversely, heavier flavored foods are best paired with fuller flavored wines. A poached white fish will taste better with a lighter styled wine such as a Sauvignon Blanc or unoaked Chardonnay. A well-marbled, medium rare strip steak will taste great with a big, juicy Cabernet Sauvignon or Zinfandel. Red wines contain tannin, which acts as a palate cleanser when eating a rich, fatty piece of beef or lamb. Between bites, a sip of wine will get the palate ready for the next bite.
Keep in mind, however, adding a sauce to a dish most often changes what wine works best. A baked chicken breast with a tomato-based sauce will overpower a lighter wine. In this case match the acid level in the sauce with an acidic wine. On the other hand, a chicken Alfredo needs a buttery white to match the creaminess of the sauce. Acidic wines won't do in this case - imagine putting lemon juice in your milk.
In a nutshell, pick foods and wines that complement each other. Big rich dish - pick a big rich wine. Lighter flavored dish - pick a lighter flavored wine. Spicy dishes such as Chinese or Thai - pick a spicy wine such as an off-dry Riesling or Gewürztraminer. Acidic foods need acidic wines. Think pasta with a marinara sauce - the tomato is acidic - a medium bodied Chianti will work wonders. The Italians got it right!
As you continue to sample different wines, pay attention to the taste and imagine what food it would love to be in bed with! I said earlier, "Drink what you like". As you continue on the road to discovery, your palate will evolve and you'll find yourself wanting and liking more interesting wines.
Here are a few examples of food and wine pairings to get you started.
With light fish such as sole, flounder or oysters, try a Sauvignon Blanc, unoaked Chardonnay, Pinot Grigio or Pinot Gris. These are all light-bodied wines.
With Salmon, tuna, lobster duck or roast chicken try a full-bodied white like an oak aged Chardonnay, Puligny-Montrachet or Viognier.
Next come the light-bodied reds such as Pinot Noir, Chianti, Valpolicella or Beaujolais. These wines work well with salmon, tuna, duck or roast chicken. Did you notice these same dishes also pair well with full-bodied white wines?
Finally, here are some suggested matches for the big, full-bodied reds such as Cabernet Sauvignon, Zinfandel, Barolo, Merlot, Bordeaux and Syrah/Shiraz. Match these reds with lamb chops, rack of lamb, leg of lamb, beefsteak and game meats.
In the beginning I said, "Drink what you like". Above, I've given you some combinations that work very well. But…these are only suggestions. Don't get crazy with it, relax and "Drink what you like".
_________________________________________________________________________________________________
October Articles
SINGLE AND CONCERNED ABOUT HOSTING A HOME SOCIAL?
If you are single and think that it may be just too much for you to handle a Home Social we have a solution. The Wine Club will assist in pairing you with another single member to co- host a Home Social. To get paired up with a co-host contact John Packard, Home Social Chairman, and he will work to help match you with another single member.
WINE GOES TO THE MOVIES
Submitted by: Doug Gilmore
Perhaps you enjoy a good glass of wine and a movie about wine. There are a couple that come to mind that are interesting and fun. Netflix has both films.
"SIDEWAYS"
Directed by Alexander Payne, Sideways follows Miles (Paul Giamatti), who is distressed about his lack of success as a novelist and Jack (Thomas Haden Church), an equally unsuccessful actor with a rapidly approaching wedding. In a last-ditch effort to sow their wild oats, Jack and Miles take off on a final road trip to California's wine country the week prior to Jack's wedding. Both men have goals for the vacation - and their adventure proceeds.
"SOMM"
Four men will do anything to pass the most difficult test you've NEVER heard of...SOMM takes the view on a humorous, emotional and illuminating look into a mysterious world - the Court of Master Sommeliers and the massively intimidating Master Sommelier Exam. The Court of Master Sommeliers is one of the world's most prestigious, secretive and exclusive organizations. Since its inception almost 40 years ago, less than 200 candidates have reached the exalted Master level. Follow these four and see how they fare.
"BOTTLE SHOCK"
Brought together by a curious twist of fate on a dusty California road, a wandering vintner and a struggling winemaker find both their lives and their careers forever transformed at a blind Parisian wine tasting that introduced the world to the extraordinary wines of Napa Valley. The year is 1976 and Napa Valley has yet to gain the reputation as one of the world's best-known wine regions. Jim Barrett (Bill Pullman) has sacrificed everything in life to realize his dream of creating the perfect wine. The rest is history.
Fun “Wine Experience” in Las Vegas!
Submitted by: Lori Brandman
Recently Dave and I traveled to Las Vegas. While there, we dined at the Barrymore Restaurant. As we entered the restaurant we observed the wine Maître d’ very carefully opening an imperial of wine on a side table. Many wait staff seemed to be gathering around for this “occasion.” When the wine Maître d’ came to our table, we asked him what all of the “pomp and circumstance” was about. He said Dana White would be dining in the restaurant tonight and had ordered this bottle of wine. We said who is “Dana White?” He said “head of the UFC.” We said, “what is that?” He said the “Ultimate Fighting Championship.” He added that the imperial was $8000. He then proceeded to take our wine order and we said we would like a bottle of wine, although one not quite that pricey!! When he brought our wine bottle to the table, he had a full pour glass of wine from the oversized imperial for us to “taste.” The 1977 Robert Mondavi Cabernet Sauvignon Reserve was fabulous!
Wine Thoughts from Our Chef!
Submitted by: Robert Kilgallon, Trilogy Executive Chef
RED: My wife and I have bought a Pinot Noir since 2010 that we enjoy sipping on the patio at dusk. Our first bottle of La Crema had a 2008 vintage. Now here in 2014 we can only find a 2012 vintage, and it’s just as good as our first 2008 bottle.
Extending from the Mendocino County border south along the western coastal edge of Sonoma County and east to Los Carneros, vineyards of the Sonoma Coast enjoy an unusually long, cool and steady growing season. And the 2012 vintage was exceptional from start to finish. fruit ripened slowly and evenly, developing beautiful concentration and lush character. They have selected vineyards from cooler sites throughout the Sonoma Coast region to create a lush, layered blend. This release offers up vibrant red cherry, spice and coffee aromas that lead to a generous palage rich with brambly fruit flavors on a supple mouth feel that lingers well into the back palate. With a price point at under $20.00 a bottle I feel it’s worth a try.
La Crema has ventured out from the Russian River Valley, and have explored California’s finest coastal growing regions for more than 30 years, discovering vineyards where cooling coastal wind and fog allow the grapes to ripen slowly on the vine and develop complex aromas and flavors. This quest has led them into the rugged hills of Mendocino and along the windswept slopes of Carneros and Monterey. Venturing outside California’s borders for the first time — to the famed Willamette Valley in Oregon — their new La Crema Willamette Valley 2012 Pinot Noir adds yet another excellent cool-climate Pinot Noir region to their collection. I can’t wait to try their new Oregon Willamette Valley Pinot Noir
WHITE: Just this past week, I catered a wine/food pairing for TWS Management here at the Kiva Club. They bought in wines from Summerland Winery in Summerland California. I was fortunate enough to try the 2013 Chardonnay.
Nose: Lemon tart and ripe Asian pear fruit. Charming, soft notes of cotton candy and pink bubblegum, grounded with herbal elements of dried mint and basil. Slightly smoky, pronounced minerality and sea salt.
Palate: Honey and chamomile on mid-palate, surrounded by tart green apple and caramel. Full bodied, opulent texture, while maintaining a sharp and focused balance. Complex, long, yet vibrant finish. I would buy this wine if I came across it again.
NEW MEMBER'S WINE CLUB EXPERIENCE
Barbara Whitaker
While talking with folk at the June Home Event, I was overheard sharing my experience as a new member, and asked to write this article. I had lived here for six years, and when initially inquiring back then into joining this club, I was repeatedly told it was really a group for couples only, and was very "cliquey". Hence, I did not join.
Last New Year's Eve I met several Wine Club Board Members and Officers, and after enough wine and dialog, I was convinced that, as a single and in no clique, I'd give it a go. Signing up, besides paying dues, involves declaring which model home you own (goes to size and number you can host) and which month(s) you are willing to host. I was contacted to host in June, before I'd even attended an event...oh boy!!!!
Sadly, my first event held true to what I had originally been told. The women all sat inside, chit chatting. Fellows were outside. I was unable to break into any conversation. At 8:00, I left (after thanking the host and hostess, first time they connect with me) and had not any meaningful conversation, nor even talked about wine.
Next event, as I set my appetizer down, I was asked by a fellow if I had just joined the club, and had I just moved here. Yes, newly joined; no, lived here over six years. His next comment was, "Well, you are going to find this is pretty much couples group, and everyone already knows everyone, so good luck finding a conversation." At that point, his wife joined him, and they walked off. I, again, worked the crowd to find a discussion. Please know, I talk.
By the next one, I had had some conversations regarding this with some Board Members, who said,"Well, all you have to do is ask to be at a home with a host/hostess you know, and ask to be at a home with your friends who are in the club." Intriguing thought, but if members' names and hosting homes are not published, how does one do this? Next event, same drill.
In an effort to persevere, I attended the next one (knowing I was hosting the following month...would they speak to me then?) I show up at the May event, and low and behold, as I walk in, there were several couples and singles I actually knew...Eureka!!! I had a ball, met many new folks as well, and saw what was taunted as Trilogy's Wine Club joy. No one still talks about wine, but the social triumphs!
June, at my home, was also a great amount of fun; and, yes, everyone chatted with me (the hostess) and I met more wine-loving folk.
In closing, the message I would stress is, this is indeed a fun group, talk to the Board and Officers if it seems you have concerns, and bring fun wine!
________________________________________________________________________________________________
Save the Dates
October Events
December Events
________________________________________________________________________________________________
Officers of the Board:
Sheri Beckman, President – 623-221-8929
admin@trilogywineclub.com sheribeckman@cox.net
Jim Richardson, Vice President – 602-677-0214
admin@trilogywineclub.com jrichardson57@zona.net
Norm Pitts, Treasurer – 602-574-2552
admin@trilogywineclub.com normpitts@cox.net
Gina Sears, Secretary – 623-874-4630
admin@trilogywineclub.com ginasears@cox.net
Home Socials: John Packard - 623-322-5061
rsvphometasting@trilogywineclub.com packard@zona.net
Outside Events: Lori Brimmage – 714-325-0417
rsvpoutsideevents@trilogywineclub.com lbrimmage@hotmail.com
Kiva Club Events: Tom Woodruff – 949-735-9399
kivaclub@trilogywineclub.com twoodruff@yahoo.com
Membership: Glora Migal – 513-227-5268
membership@trilogywineclub.com gjmigal@cox.net
Publicity: Doug Gilmore – 623-234-3665
membership@trilogywineclub.com dgilmore10@gmail.com
Visit Our Website: www.TrilogyWineClub.com
Feedback From Our Members
If you have questions for the Trilogy Wine Club, please send them to: admin@trilogywineclub.com
I want to begin with a wonderful quote from Mark Twain - a favorite of mine and one I've used before:
"There are no standards of taste in wine, cigars, poetry, prose, etc. Each man's own taste is the standard, and a majority vote cannot decide for him, or in any slightest degree, affect the supremacy of his own standard."
So, the first step is to understand that what you like is what you drink. If you enjoy the white wine made in your neighbor's garage from apples his farmer friend gave him with your medium-rare, prime New York steak, then, by all means, go for it and don't let anyone tell you it's wrong. By the same token if your taste leans toward a big, brawny red made from blackberries you bought on sale at the local farm stand with Grilled swordfish . . . well, you get the idea. In every article I’ve read while researching this subject, the same line is repeated over and over. "Drink what you like!" Life will be a lot less complicated if one follows that advice.
Now that we have established that fact, I'm going to tell you something that may seem contradictory to what I just said.
Over the centuries, great chefs and great winemakers have discovered that there can be a magnificent synergy between food and wine when enjoyed together. The result is a gastronomic experience that is greater than each individual part. That's synergy.
The "little black dress with a string of pearls" works together to form a classic look that is greater than the sum of its parts. Why, you may wonder, does that seem to be so true, especially with food and wine? Well, it just works! I know, that's a dreadful answer, but in the next few paragraphs I'll do my best to explain.
The whole point of drinking wine with food is because one enhances the other. When I'm planning a meal, I will often think of the wine first then match it with the appropriate food. So, quite simply, wine and food were meant for each other. Think about the great wine drinking countries of the world, such as France, Spain and Italy. In these countries you are likely to find that wine is the seasoning of choice to liven up every day dishes and is found on most dinner tables. However, in America one will find a salt and peppershaker on most dinner tables.
A general rule which has been guiding the "sometime" wine drinker for years (centuries?) is drink whites with fish and reds with meat. While this advice may be boring, it works more often than not. Why? Because the wine and food match in style and flavor. For example lighter style wines work best with lighter style foods. Conversely, heavier flavored foods are best paired with fuller flavored wines. A poached white fish will taste better with a lighter styled wine such as a Sauvignon Blanc or unoaked Chardonnay. A well-marbled, medium rare strip steak will taste great with a big, juicy Cabernet Sauvignon or Zinfandel. Red wines contain tannin, which acts as a palate cleanser when eating a rich, fatty piece of beef or lamb. Between bites, a sip of wine will get the palate ready for the next bite.
Keep in mind, however, adding a sauce to a dish most often changes what wine works best. A baked chicken breast with a tomato-based sauce will overpower a lighter wine. In this case match the acid level in the sauce with an acidic wine. On the other hand, a chicken Alfredo needs a buttery white to match the creaminess of the sauce. Acidic wines won't do in this case - imagine putting lemon juice in your milk.
In a nutshell, pick foods and wines that complement each other. Big rich dish - pick a big rich wine. Lighter flavored dish - pick a lighter flavored wine. Spicy dishes such as Chinese or Thai - pick a spicy wine such as an off-dry Riesling or Gewürztraminer. Acidic foods need acidic wines. Think pasta with a marinara sauce - the tomato is acidic - a medium bodied Chianti will work wonders. The Italians got it right!
As you continue to sample different wines, pay attention to the taste and imagine what food it would love to be in bed with! I said earlier, "Drink what you like". As you continue on the road to discovery, your palate will evolve and you'll find yourself wanting and liking more interesting wines.
Here are a few examples of food and wine pairings to get you started.
With light fish such as sole, flounder or oysters, try a Sauvignon Blanc, unoaked Chardonnay, Pinot Grigio or Pinot Gris. These are all light-bodied wines.
With Salmon, tuna, lobster duck or roast chicken try a full-bodied white like an oak aged Chardonnay, Puligny-Montrachet or Viognier.
Next come the light-bodied reds such as Pinot Noir, Chianti, Valpolicella or Beaujolais. These wines work well with salmon, tuna, duck or roast chicken. Did you notice these same dishes also pair well with full-bodied white wines?
Finally, here are some suggested matches for the big, full-bodied reds such as Cabernet Sauvignon, Zinfandel, Barolo, Merlot, Bordeaux and Syrah/Shiraz. Match these reds with lamb chops, rack of lamb, leg of lamb, beefsteak and game meats.
In the beginning I said, "Drink what you like". Above, I've given you some combinations that work very well. But…these are only suggestions. Don't get crazy with it, relax and "Drink what you like".
_________________________________________________________________________________________________
October Articles
SINGLE AND CONCERNED ABOUT HOSTING A HOME SOCIAL?
If you are single and think that it may be just too much for you to handle a Home Social we have a solution. The Wine Club will assist in pairing you with another single member to co- host a Home Social. To get paired up with a co-host contact John Packard, Home Social Chairman, and he will work to help match you with another single member.
WINE GOES TO THE MOVIES
Submitted by: Doug Gilmore
Perhaps you enjoy a good glass of wine and a movie about wine. There are a couple that come to mind that are interesting and fun. Netflix has both films.
"SIDEWAYS"
Directed by Alexander Payne, Sideways follows Miles (Paul Giamatti), who is distressed about his lack of success as a novelist and Jack (Thomas Haden Church), an equally unsuccessful actor with a rapidly approaching wedding. In a last-ditch effort to sow their wild oats, Jack and Miles take off on a final road trip to California's wine country the week prior to Jack's wedding. Both men have goals for the vacation - and their adventure proceeds.
"SOMM"
Four men will do anything to pass the most difficult test you've NEVER heard of...SOMM takes the view on a humorous, emotional and illuminating look into a mysterious world - the Court of Master Sommeliers and the massively intimidating Master Sommelier Exam. The Court of Master Sommeliers is one of the world's most prestigious, secretive and exclusive organizations. Since its inception almost 40 years ago, less than 200 candidates have reached the exalted Master level. Follow these four and see how they fare.
"BOTTLE SHOCK"
Brought together by a curious twist of fate on a dusty California road, a wandering vintner and a struggling winemaker find both their lives and their careers forever transformed at a blind Parisian wine tasting that introduced the world to the extraordinary wines of Napa Valley. The year is 1976 and Napa Valley has yet to gain the reputation as one of the world's best-known wine regions. Jim Barrett (Bill Pullman) has sacrificed everything in life to realize his dream of creating the perfect wine. The rest is history.
Fun “Wine Experience” in Las Vegas!
Submitted by: Lori Brandman
Recently Dave and I traveled to Las Vegas. While there, we dined at the Barrymore Restaurant. As we entered the restaurant we observed the wine Maître d’ very carefully opening an imperial of wine on a side table. Many wait staff seemed to be gathering around for this “occasion.” When the wine Maître d’ came to our table, we asked him what all of the “pomp and circumstance” was about. He said Dana White would be dining in the restaurant tonight and had ordered this bottle of wine. We said who is “Dana White?” He said “head of the UFC.” We said, “what is that?” He said the “Ultimate Fighting Championship.” He added that the imperial was $8000. He then proceeded to take our wine order and we said we would like a bottle of wine, although one not quite that pricey!! When he brought our wine bottle to the table, he had a full pour glass of wine from the oversized imperial for us to “taste.” The 1977 Robert Mondavi Cabernet Sauvignon Reserve was fabulous!
Wine Thoughts from Our Chef!
Submitted by: Robert Kilgallon, Trilogy Executive Chef
RED: My wife and I have bought a Pinot Noir since 2010 that we enjoy sipping on the patio at dusk. Our first bottle of La Crema had a 2008 vintage. Now here in 2014 we can only find a 2012 vintage, and it’s just as good as our first 2008 bottle.
Extending from the Mendocino County border south along the western coastal edge of Sonoma County and east to Los Carneros, vineyards of the Sonoma Coast enjoy an unusually long, cool and steady growing season. And the 2012 vintage was exceptional from start to finish. fruit ripened slowly and evenly, developing beautiful concentration and lush character. They have selected vineyards from cooler sites throughout the Sonoma Coast region to create a lush, layered blend. This release offers up vibrant red cherry, spice and coffee aromas that lead to a generous palage rich with brambly fruit flavors on a supple mouth feel that lingers well into the back palate. With a price point at under $20.00 a bottle I feel it’s worth a try.
La Crema has ventured out from the Russian River Valley, and have explored California’s finest coastal growing regions for more than 30 years, discovering vineyards where cooling coastal wind and fog allow the grapes to ripen slowly on the vine and develop complex aromas and flavors. This quest has led them into the rugged hills of Mendocino and along the windswept slopes of Carneros and Monterey. Venturing outside California’s borders for the first time — to the famed Willamette Valley in Oregon — their new La Crema Willamette Valley 2012 Pinot Noir adds yet another excellent cool-climate Pinot Noir region to their collection. I can’t wait to try their new Oregon Willamette Valley Pinot Noir
WHITE: Just this past week, I catered a wine/food pairing for TWS Management here at the Kiva Club. They bought in wines from Summerland Winery in Summerland California. I was fortunate enough to try the 2013 Chardonnay.
Nose: Lemon tart and ripe Asian pear fruit. Charming, soft notes of cotton candy and pink bubblegum, grounded with herbal elements of dried mint and basil. Slightly smoky, pronounced minerality and sea salt.
Palate: Honey and chamomile on mid-palate, surrounded by tart green apple and caramel. Full bodied, opulent texture, while maintaining a sharp and focused balance. Complex, long, yet vibrant finish. I would buy this wine if I came across it again.
NEW MEMBER'S WINE CLUB EXPERIENCE
Barbara Whitaker
While talking with folk at the June Home Event, I was overheard sharing my experience as a new member, and asked to write this article. I had lived here for six years, and when initially inquiring back then into joining this club, I was repeatedly told it was really a group for couples only, and was very "cliquey". Hence, I did not join.
Last New Year's Eve I met several Wine Club Board Members and Officers, and after enough wine and dialog, I was convinced that, as a single and in no clique, I'd give it a go. Signing up, besides paying dues, involves declaring which model home you own (goes to size and number you can host) and which month(s) you are willing to host. I was contacted to host in June, before I'd even attended an event...oh boy!!!!
Sadly, my first event held true to what I had originally been told. The women all sat inside, chit chatting. Fellows were outside. I was unable to break into any conversation. At 8:00, I left (after thanking the host and hostess, first time they connect with me) and had not any meaningful conversation, nor even talked about wine.
Next event, as I set my appetizer down, I was asked by a fellow if I had just joined the club, and had I just moved here. Yes, newly joined; no, lived here over six years. His next comment was, "Well, you are going to find this is pretty much couples group, and everyone already knows everyone, so good luck finding a conversation." At that point, his wife joined him, and they walked off. I, again, worked the crowd to find a discussion. Please know, I talk.
By the next one, I had had some conversations regarding this with some Board Members, who said,"Well, all you have to do is ask to be at a home with a host/hostess you know, and ask to be at a home with your friends who are in the club." Intriguing thought, but if members' names and hosting homes are not published, how does one do this? Next event, same drill.
In an effort to persevere, I attended the next one (knowing I was hosting the following month...would they speak to me then?) I show up at the May event, and low and behold, as I walk in, there were several couples and singles I actually knew...Eureka!!! I had a ball, met many new folks as well, and saw what was taunted as Trilogy's Wine Club joy. No one still talks about wine, but the social triumphs!
June, at my home, was also a great amount of fun; and, yes, everyone chatted with me (the hostess) and I met more wine-loving folk.
In closing, the message I would stress is, this is indeed a fun group, talk to the Board and Officers if it seems you have concerns, and bring fun wine!
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Save the Dates
October Events
- Saturday, October 11, 6:00PM – 8:00PM – Home Social
- Sunday, October 19, 4:00PM – 6:00PM - Kiva Club Wine Tasting
- Tuesday, October 28, Time TBD - Tonto Bar & Grill in Cave Creek
- Sunday, November 9, Time TBD – Blackstone Country Club Brunch
- Saturday, November 15, 6:00PM - 8:00PM - Home Social
- Sunday, November 23, 4:00PM – 6:00PM – Kiva Club Wine Tasting
December Events
- Saturday, December 6, 6:00PM – 8:00PM – Home Social
- Friday, December 12, 6:00PM – Holiday Dance
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Officers of the Board:
Sheri Beckman, President – 623-221-8929
admin@trilogywineclub.com sheribeckman@cox.net
Jim Richardson, Vice President – 602-677-0214
admin@trilogywineclub.com jrichardson57@zona.net
Norm Pitts, Treasurer – 602-574-2552
admin@trilogywineclub.com normpitts@cox.net
Gina Sears, Secretary – 623-874-4630
admin@trilogywineclub.com ginasears@cox.net
Home Socials: John Packard - 623-322-5061
rsvphometasting@trilogywineclub.com packard@zona.net
Outside Events: Lori Brimmage – 714-325-0417
rsvpoutsideevents@trilogywineclub.com lbrimmage@hotmail.com
Kiva Club Events: Tom Woodruff – 949-735-9399
kivaclub@trilogywineclub.com twoodruff@yahoo.com
Membership: Glora Migal – 513-227-5268
membership@trilogywineclub.com gjmigal@cox.net
Publicity: Doug Gilmore – 623-234-3665
membership@trilogywineclub.com dgilmore10@gmail.com
Visit Our Website: www.TrilogyWineClub.com
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If you have questions for the Trilogy Wine Club, please send them to: admin@trilogywineclub.com