October, 2022 Volume 9, Number 4
From The President – Message from Ellen Zonn
Kiva Club Events – Debbi Mitchell
Treasurer’s Notes – Sue Bieber
Dining Out – Don Feltri
Home Socials – Debbie Edwards
Membership Update – Pam Molloy
Members’ Corner – Mark Whisler
Save the Dates – Upcoming Wine Club Events
Kiva Club Events – Debbi Mitchell
Treasurer’s Notes – Sue Bieber
Dining Out – Don Feltri
Home Socials – Debbie Edwards
Membership Update – Pam Molloy
Members’ Corner – Mark Whisler
Save the Dates – Upcoming Wine Club Events
From the President – Ellen Zonn
According to the calendar, the long, hot summer is finally over, and we are entering Autumn. While the days are still summer-like, the early mornings and evenings are starting to be more enjoyable. Sid and I have even started eating dinner on the patio, of course, with a delicious glass of wine.
After two dark months, the Wine Club has started hosting activities, and we have started with a bang. September saw a BOLD wine tasting, a dine out evening at Abuelo’s, and the beginning of our home social season. We expect October, November, and December to follow with more successful events. More information on them can be found in the individual articles.
As you will read in Pam Molloy’s membership section, we have more members than ever. Participation in our events continues to grow. We need more of you to step up and host a home social; please pay attention to Debbie Edwards’ article. We have always had four homes hosting each month, but with the growing number of members who want to participate, we may need more homes. We can’t do this without your help, so please consider signing up to host this year. And as you visit wineries or find new wines that you enjoy, please contribute an article for our Members’ Corner section. In addition to our events, we want to provide some educational information, so help us do that.
In November, we will be presenting a new slate of officers to you for the 2023 calendar year. Please be sure to watch your emails and vote for your new Wine Board. Since this will be my last President’s message, I’d like to share some thoughts with you. Aside from me, two other members will be leaving the board. Join me in thanking Sue Bieber for her tenure on the board in a variety of positions, and Pam Molloy for tackling membership during a time of growth for the club. In the past two years, we have navigated a pandemic, which put events on hold for almost a year, and we have come back bigger and better than ever. We have changed wine distributors and from your feedback, that has been a great decision. I have thoroughly enjoyed my time on the board working with a dedicated group of board members and a membership eager to learn about wine. When the new board takes over in 2023, welcome them, and look for new things to come.
See you at an upcoming Wine Club event. Enjoy the fall and the upcoming holidays.
Cheers,
Ellen
According to the calendar, the long, hot summer is finally over, and we are entering Autumn. While the days are still summer-like, the early mornings and evenings are starting to be more enjoyable. Sid and I have even started eating dinner on the patio, of course, with a delicious glass of wine.
After two dark months, the Wine Club has started hosting activities, and we have started with a bang. September saw a BOLD wine tasting, a dine out evening at Abuelo’s, and the beginning of our home social season. We expect October, November, and December to follow with more successful events. More information on them can be found in the individual articles.
As you will read in Pam Molloy’s membership section, we have more members than ever. Participation in our events continues to grow. We need more of you to step up and host a home social; please pay attention to Debbie Edwards’ article. We have always had four homes hosting each month, but with the growing number of members who want to participate, we may need more homes. We can’t do this without your help, so please consider signing up to host this year. And as you visit wineries or find new wines that you enjoy, please contribute an article for our Members’ Corner section. In addition to our events, we want to provide some educational information, so help us do that.
In November, we will be presenting a new slate of officers to you for the 2023 calendar year. Please be sure to watch your emails and vote for your new Wine Board. Since this will be my last President’s message, I’d like to share some thoughts with you. Aside from me, two other members will be leaving the board. Join me in thanking Sue Bieber for her tenure on the board in a variety of positions, and Pam Molloy for tackling membership during a time of growth for the club. In the past two years, we have navigated a pandemic, which put events on hold for almost a year, and we have come back bigger and better than ever. We have changed wine distributors and from your feedback, that has been a great decision. I have thoroughly enjoyed my time on the board working with a dedicated group of board members and a membership eager to learn about wine. When the new board takes over in 2023, welcome them, and look for new things to come.
See you at an upcoming Wine Club event. Enjoy the fall and the upcoming holidays.
Cheers,
Ellen
Kiva Club Events – Debbi Mitchell
We are back in business after a summer break. September was a full event featuring BIG BOLD Wines.
Upcoming Events – mark your calendars and look for Punchbowl Invites with details:
Debbi
We are back in business after a summer break. September was a full event featuring BIG BOLD Wines.
Upcoming Events – mark your calendars and look for Punchbowl Invites with details:
- October 11 – Ticket Sales for October
- October 21 – High End Tasting and Dinner - 5:00 – 7:00 pm
- October 25 – Ticket Sales for November
- November 6 – Seasonal Wines – 4:00 – 6:00 pm
- November 15 - Ticket Sales for December
- December 2 – Holiday Party
Debbi
Treasurer’s Notes – Sue Bieber
As many of you may know, our membership dues have remained the same since the club’s inception back in 2009. Unfortunately, with rising operating expenses and services that were once provided at no cost, it has become necessary to increase our dues starting in 2023.
Watch for the renewal membership form which will be sent out in early December. Just a reminder we operate on a calendar year (January 1st to December 31st) and dues are not prorated. Thank you for your understanding.
Cheers,
Sue Bieber
TWC Treasurer
As many of you may know, our membership dues have remained the same since the club’s inception back in 2009. Unfortunately, with rising operating expenses and services that were once provided at no cost, it has become necessary to increase our dues starting in 2023.
Watch for the renewal membership form which will be sent out in early December. Just a reminder we operate on a calendar year (January 1st to December 31st) and dues are not prorated. Thank you for your understanding.
Cheers,
Sue Bieber
TWC Treasurer
Dining Out – Don Feltri
TWC’s Dining Out returned from our 2022 summer hiatus with a dinner at Abuelo’s Mexican Restaurant. We arrived at the restaurant at 5:30 during Happy Hour. The restaurant was packed, and people were waiting outside. But we had our own private room, no waiting, and everyone seemed to have a great time. Our server was outstanding, and everyone was served on time. The food was hot and delicious.
As we wind up 2022, I am planning to continue to introduce new venues that we’ve not dined at before. In 2023, we will revisit some of those restaurants that members particularly enjoyed this year. One “new twist” I will trying with our October dine out will be ordering from a limited menu with individually priced items instead of offering a prix fixe menu at a single price. Watch for more details in next month’s invitation the first week in October.
Don
TWC’s Dining Out returned from our 2022 summer hiatus with a dinner at Abuelo’s Mexican Restaurant. We arrived at the restaurant at 5:30 during Happy Hour. The restaurant was packed, and people were waiting outside. But we had our own private room, no waiting, and everyone seemed to have a great time. Our server was outstanding, and everyone was served on time. The food was hot and delicious.
As we wind up 2022, I am planning to continue to introduce new venues that we’ve not dined at before. In 2023, we will revisit some of those restaurants that members particularly enjoyed this year. One “new twist” I will trying with our October dine out will be ordering from a limited menu with individually priced items instead of offering a prix fixe menu at a single price. Watch for more details in next month’s invitation the first week in October.
Don
Home Socials – Debbie Edwards
Greetings to the Trilogy Wine Club members. We’ve survived the summer, and are slowly making our way into autumn. A big heartfelt thanks to our September hosts, Rick and Linda LaForet, Jack and Laura O’Connell, Sam and Sharyn Stalin, and Bob and Diana Reynolds. Just looking at the pictures (you can see them on our website under “Photos”) was a reminder of what social creatures we are.
For any wine club member who hasn’t given home socials a try, you’re welcome to join at any time; just send me an email asking to update your membership, and there won’t be any additional charges.
We’re expecting the October 8th home social to be another fun evening. Remember that whenever we’ve reached our capacity, but you’d like to attend, email me and ask to be placed on the wait list. Members’ plans often change, so we frequently get last minute cancellations.
Also, this is a friendly reminder that members are required to host every three years (new members are given three years’ grace before they’re expected to host). The size of your home will be our guide to how many members will attend. You’ll meet some great people, and whatever wine that hasn’t been consumed will be yours to keep. What’s not to like? Reminders will be sent to all members who are due to host, and you’ll be able to let us know what month works best for you.
Looking forward to seeing new and not-so-new faces.
Debbie
Greetings to the Trilogy Wine Club members. We’ve survived the summer, and are slowly making our way into autumn. A big heartfelt thanks to our September hosts, Rick and Linda LaForet, Jack and Laura O’Connell, Sam and Sharyn Stalin, and Bob and Diana Reynolds. Just looking at the pictures (you can see them on our website under “Photos”) was a reminder of what social creatures we are.
For any wine club member who hasn’t given home socials a try, you’re welcome to join at any time; just send me an email asking to update your membership, and there won’t be any additional charges.
We’re expecting the October 8th home social to be another fun evening. Remember that whenever we’ve reached our capacity, but you’d like to attend, email me and ask to be placed on the wait list. Members’ plans often change, so we frequently get last minute cancellations.
Also, this is a friendly reminder that members are required to host every three years (new members are given three years’ grace before they’re expected to host). The size of your home will be our guide to how many members will attend. You’ll meet some great people, and whatever wine that hasn’t been consumed will be yours to keep. What’s not to like? Reminders will be sent to all members who are due to host, and you’ll be able to let us know what month works best for you.
Looking forward to seeing new and not-so-new faces.
Debbie
Membership Update – Pam Molloy
The Trilogy Wine Club is growing so fast! I want to give you all an update on the new membership numbers. Since the last newsletter, we have added more new members. The updated membership total is 534, which includes 139 new members since January of this year.
I have also included the membership process since this is the last newsletter of the year:
Cheers!
Pam Molloy
Membership Chair
The Trilogy Wine Club is growing so fast! I want to give you all an update on the new membership numbers. Since the last newsletter, we have added more new members. The updated membership total is 534, which includes 139 new members since January of this year.
I have also included the membership process since this is the last newsletter of the year:
- Around the first of December, all members will receive an email from the membership chair reminding them that it’s time to renew. The 2023 membership/renewal application will be attached to this email.
- Also around that same time, the 2023 membership/renewal form will be uploaded to the wine club website.
- The wine club membership year runs on a calendar basis from January 1st until December 31st. Example: If a member joins the club on November 15th their membership is good until December 31st of the same year. The membership year is not prorated based on when the application is sent in.
- Lastly, if you have not filled out a waiver form, it must be completed prior to participating in club activities. This form can be filled out on-line at the My Trilogy Life Website (Click on Community/Resort Club) or at the Kiva or Mita front desks.
Cheers!
Pam Molloy
Membership Chair
Members’ Corner – Mark Whisler
This month we have two members’ contribution to our ongoing wine education. Ed Mason has provided us with reading materials to enhance our wine appreciation and wine knowledge. All would make a great read – accompanied, of course, by a glass of your favorite wine!
Ken and Kristi Grafton have traveled to New Zealand frequently, and are very familiar with wines from that country. One of their favorites is Sauvignon Blanc. In their article below, they recount their discovery of Sauvignon Blanc, and share with us a bit of the geography of that particular wine region.
Thanks!
Mark Whisler
TWC Publicity Chair
This month we have two members’ contribution to our ongoing wine education. Ed Mason has provided us with reading materials to enhance our wine appreciation and wine knowledge. All would make a great read – accompanied, of course, by a glass of your favorite wine!
Ken and Kristi Grafton have traveled to New Zealand frequently, and are very familiar with wines from that country. One of their favorites is Sauvignon Blanc. In their article below, they recount their discovery of Sauvignon Blanc, and share with us a bit of the geography of that particular wine region.
Thanks!
Mark Whisler
TWC Publicity Chair
Wine Books – Ed Mason
We all love drinking and enjoying wine, that’s a given; otherwise, why would we have joined a wine club? Most of us are content to be directed toward good wines, either by friends or the floor-persons in our favorite wine shop. Most will be content to stop at that point and simple ENJOY. But I bet there are some that would like to know more about wine; how it is made, does the glass enhance the taste, what are the characteristics of grape varieties, what wines go best with certain foods, and so on. So, for those of us that want to expand our knowledge, I have four books I want to suggest that you read.
The first book is “Wine Folly Magnum Edition” by Madeline Puckette and Justin Hammack. It is available on Amazon for $19.81. This book brilliantly melds words with easy-to-understand graphics, tables, and charts. The resulting content is fun to read while filling your mind with useful information. Wine Folly takes you through Wine Basics, Food & Wine, Grapes & Wine and finally the top fourteen Wine Regions in the world. For example, did you know that there are more than 1500 grape varieties in the world? The Grapes & Wine section describes the top 100 varieties.
The second book is “The One Minute Wine Master” by Jennifer Simonetti-Bryan. It is available on Amazon for $14.76. This first section of the book begins by helping you understand where you currently are in your relationship with wine. It then takes you through the basic steps of evaluating a wine by aromas, flavors, and taste.
The second section starts with a quiz asking a few questions about your preferences in some of the foods and beverages you have frequently. The result of this quiz points you to the type of wines you are most likely to enjoy and groups wine into four categories named by the four seasons. The four categories are then described and you can judge if your categorization was correct.
The third book is “Big Macs and Burgundy” by Vanessa Price and Adam Laukhuf. It is available on Amazon for $15.77. This is a fun book that guides you into choosing wine for just about any food you can think of, even those you never expected would make sense such as Sancerre and Cheetos. But, when you understand the logic behind such pairings, you realize that it actually makes sense. It starts by identifying the basic tastes in foods: sweet, salty, bitter, savory, fatty, sour, and spicy. Once you have identified the foods’ taste, you can then select the wine by its taste. Now you decide if you want to create a “Congruent” pairing that joins similar tastes, or a “Contrasting” pairing allowing different tastes to blend and balance. The balance of the book takes you through the description and logic of dozens of pairings for wines and foods from around the world.
The fourth book is “Billionaire’s Vinegar” by Benjamin Wallace. It is available on Amazon for $11.59. This is a fun read about the exclusive world of vintage and rare wine auctioneering. Initially the story focuses around a 1787 Chateau Lafite Bordeaux being brought to auction and touted to be the world’s most expensive bottle of wine. From there it leads into the rapid expansion of the wine auctioning world of the early 1990’s and the number of fake wines that were sold for shocking prices. The book is based on facts and is brilliantly written like a mystery novel. So, if you want to take a break from learning more about wine, pick up this book and enjoy the story.
Ed Mason
We all love drinking and enjoying wine, that’s a given; otherwise, why would we have joined a wine club? Most of us are content to be directed toward good wines, either by friends or the floor-persons in our favorite wine shop. Most will be content to stop at that point and simple ENJOY. But I bet there are some that would like to know more about wine; how it is made, does the glass enhance the taste, what are the characteristics of grape varieties, what wines go best with certain foods, and so on. So, for those of us that want to expand our knowledge, I have four books I want to suggest that you read.
The first book is “Wine Folly Magnum Edition” by Madeline Puckette and Justin Hammack. It is available on Amazon for $19.81. This book brilliantly melds words with easy-to-understand graphics, tables, and charts. The resulting content is fun to read while filling your mind with useful information. Wine Folly takes you through Wine Basics, Food & Wine, Grapes & Wine and finally the top fourteen Wine Regions in the world. For example, did you know that there are more than 1500 grape varieties in the world? The Grapes & Wine section describes the top 100 varieties.
The second book is “The One Minute Wine Master” by Jennifer Simonetti-Bryan. It is available on Amazon for $14.76. This first section of the book begins by helping you understand where you currently are in your relationship with wine. It then takes you through the basic steps of evaluating a wine by aromas, flavors, and taste.
The second section starts with a quiz asking a few questions about your preferences in some of the foods and beverages you have frequently. The result of this quiz points you to the type of wines you are most likely to enjoy and groups wine into four categories named by the four seasons. The four categories are then described and you can judge if your categorization was correct.
The third book is “Big Macs and Burgundy” by Vanessa Price and Adam Laukhuf. It is available on Amazon for $15.77. This is a fun book that guides you into choosing wine for just about any food you can think of, even those you never expected would make sense such as Sancerre and Cheetos. But, when you understand the logic behind such pairings, you realize that it actually makes sense. It starts by identifying the basic tastes in foods: sweet, salty, bitter, savory, fatty, sour, and spicy. Once you have identified the foods’ taste, you can then select the wine by its taste. Now you decide if you want to create a “Congruent” pairing that joins similar tastes, or a “Contrasting” pairing allowing different tastes to blend and balance. The balance of the book takes you through the description and logic of dozens of pairings for wines and foods from around the world.
The fourth book is “Billionaire’s Vinegar” by Benjamin Wallace. It is available on Amazon for $11.59. This is a fun read about the exclusive world of vintage and rare wine auctioneering. Initially the story focuses around a 1787 Chateau Lafite Bordeaux being brought to auction and touted to be the world’s most expensive bottle of wine. From there it leads into the rapid expansion of the wine auctioning world of the early 1990’s and the number of fake wines that were sold for shocking prices. The book is based on facts and is brilliantly written like a mystery novel. So, if you want to take a break from learning more about wine, pick up this book and enjoy the story.
Ed Mason
New Zealand Sauvignon Blanc: Sunshine in a Bottle - Ken & Kristi Grafton
When Mark Whisler asked us to write about the New Zealand (NZ) Sauvignon Blanc (SB), I was a bit amazed. We are not oenophiles and really know little about wine, other than if we like a wine or not. I first tasted a NZ Sauvignon Blanc at a restaurant in Blenheim, NZ with my NZ colleague Jeremy. He was very proud of the SB’s being produced in the Marlborough region and suggested I try it. At that time, I really didn’t drink wine, but courtesy dictated that I try a glass. After the first sip, I said to Jeremy “This is amazing! How come everyone doesn’t drink this!!” (He still brings it up to me when we visit!). The combination of great, refreshing taste, consistency, and, we have come to find, reasonable prices has made this region known throughout the world as one of the best providers of SB since wine production began in the 1980’s.
We’ve been fortunate to travel to New Zealand for business/pleasure six times over the last dozen years and always focused our time on the South Island. My work required that I spend time near Blenheim, which is in the heart of the Marlborough wine country. Prior to the explosion of the wine industry in the area in the 1980’s, Blenheim was a relatively small town that primarily serviced the agricultural community in the region. The area was known for its dairies and sheep farming, with fruit orchards established on the more productive soils of the Wairau River valley and the Awatere River Valley (the Wairau River flows ENE across the island from the Southern Alps on the West Coast into the Cook Strait, which separates the two main islands of the country and the Awatere flows NE from the Kaikoura Mountains also into the Cook Strait). The weather in this area is characterized by sunny, usually cloud-free days with limited natural rainfall (identified as the “Sunniest, driest area in NZ”) during the summer, long mild autumns, and very mild winters. Soils are typically gravelly and well-drained, making the area ideal for SB grape production.
The Marlborough region is the largest wine growing region in NZ, with nearly 50,000 acres of 74,000 acres of grape vines in NZ. The predominant grape variety grown in the two river valleys is Sauvignon Blanc, with much smaller plantings of Pinot Noir, Pinot Grigio, and Chardonnay, and very small plantings of other varieties. For the SB aficionado, touring the area can be mind-boggling, with 141 wineries clustered in the area -- sufficient to accommodate everyone’s taste! Throughout our time spent in the region, we visited numerous wineries and identified our favorites (Lawson’s Dry Hills, Yealands, Wairau River, Allan Scott, Ant Moore, Nautilus, to name a few, and most carrying the designation “Appellation Marlborough Wine” as a registered trademark since 2018). We found tremendous consistency in product throughout the years – with many vintners remaining true to what a NZ SB is known for – “Pungently aromatic, vividly pure fruit, herbaceous and exotically tropical, plus mineral depths” (New Zealand Wine description). We would describe NZ SB’s as a crisp, clean, tangy, thirst-quenching wine with flavors that include grass/herbs, fruit, citrus, and minerals that can complement a wide range of cheeses, seafood, and other savory foods.
Unfortunately, my colleague Jeremy informed me recently that some vines are being destroyed to make way for a booming housing market in the region – Blenheim was transformed by the wine industry and is now a rapidly growing city on the South Island. It caters to the wine industry with numerous B&B’s, tours, etc., and is now seeing a housing market. We guess that the industry will see some changes with the increased pressure on land as well as good, and improving, SB’s being produced in other areas of the world. But, until then, if you find yourself in NZ, take some time to visit the Marlborough Region!
Cheers!
Ken & Kristi
When Mark Whisler asked us to write about the New Zealand (NZ) Sauvignon Blanc (SB), I was a bit amazed. We are not oenophiles and really know little about wine, other than if we like a wine or not. I first tasted a NZ Sauvignon Blanc at a restaurant in Blenheim, NZ with my NZ colleague Jeremy. He was very proud of the SB’s being produced in the Marlborough region and suggested I try it. At that time, I really didn’t drink wine, but courtesy dictated that I try a glass. After the first sip, I said to Jeremy “This is amazing! How come everyone doesn’t drink this!!” (He still brings it up to me when we visit!). The combination of great, refreshing taste, consistency, and, we have come to find, reasonable prices has made this region known throughout the world as one of the best providers of SB since wine production began in the 1980’s.
We’ve been fortunate to travel to New Zealand for business/pleasure six times over the last dozen years and always focused our time on the South Island. My work required that I spend time near Blenheim, which is in the heart of the Marlborough wine country. Prior to the explosion of the wine industry in the area in the 1980’s, Blenheim was a relatively small town that primarily serviced the agricultural community in the region. The area was known for its dairies and sheep farming, with fruit orchards established on the more productive soils of the Wairau River valley and the Awatere River Valley (the Wairau River flows ENE across the island from the Southern Alps on the West Coast into the Cook Strait, which separates the two main islands of the country and the Awatere flows NE from the Kaikoura Mountains also into the Cook Strait). The weather in this area is characterized by sunny, usually cloud-free days with limited natural rainfall (identified as the “Sunniest, driest area in NZ”) during the summer, long mild autumns, and very mild winters. Soils are typically gravelly and well-drained, making the area ideal for SB grape production.
The Marlborough region is the largest wine growing region in NZ, with nearly 50,000 acres of 74,000 acres of grape vines in NZ. The predominant grape variety grown in the two river valleys is Sauvignon Blanc, with much smaller plantings of Pinot Noir, Pinot Grigio, and Chardonnay, and very small plantings of other varieties. For the SB aficionado, touring the area can be mind-boggling, with 141 wineries clustered in the area -- sufficient to accommodate everyone’s taste! Throughout our time spent in the region, we visited numerous wineries and identified our favorites (Lawson’s Dry Hills, Yealands, Wairau River, Allan Scott, Ant Moore, Nautilus, to name a few, and most carrying the designation “Appellation Marlborough Wine” as a registered trademark since 2018). We found tremendous consistency in product throughout the years – with many vintners remaining true to what a NZ SB is known for – “Pungently aromatic, vividly pure fruit, herbaceous and exotically tropical, plus mineral depths” (New Zealand Wine description). We would describe NZ SB’s as a crisp, clean, tangy, thirst-quenching wine with flavors that include grass/herbs, fruit, citrus, and minerals that can complement a wide range of cheeses, seafood, and other savory foods.
Unfortunately, my colleague Jeremy informed me recently that some vines are being destroyed to make way for a booming housing market in the region – Blenheim was transformed by the wine industry and is now a rapidly growing city on the South Island. It caters to the wine industry with numerous B&B’s, tours, etc., and is now seeing a housing market. We guess that the industry will see some changes with the increased pressure on land as well as good, and improving, SB’s being produced in other areas of the world. But, until then, if you find yourself in NZ, take some time to visit the Marlborough Region!
Cheers!
Ken & Kristi
Save the Dates – Upcoming Wine Club Events
October
November
December
October
- Saturday, October 8 – Home Social
- Friday, October 21 - Kiva High End Tasting and Dinner Event, 5:00 – 7:00 p.m.
- TBD – Dine Out
November
- Sunday, November 6 – Kiva Wine Taste Event, 4:00 – 6:00 p.m.
- Saturday, November 12 – Home Social
- TBD – Dine Out
December
- Friday, December 2 – Holiday Party, Kiva Ballroom, 5:00 – 11:00 p.m.
- Saturday, December 10 – Home Social