October Newsletter 2017

October, 2017 Volume 4, No. 4

From The President – Message from Janet Locklar Let’s Go Places - Outside Events- Diane Vetter Kiva Events – Lynne Peterson Home Social - Nancy Hancock Member Contribution—Aging Wine
Member Contribution--Spanish Wines
Chef Robbie—Napa Cellars and Steak Diane
Photographers Needed
Save the Dates - Dates of upcoming Wine Club Events
Contacting the Wine Club & Board Members

From the President
Submitted By: Janet Locklar

Are we finally going to be done with our triple digit numbers, I hope so, as many of our members are returning back to Trilogy. Welcome back to our “snowbirds”, that escape the heat and travel to their second homes. Then our many other residents that take the summer months to travel the world with many different adventures, welcome back as well.
We have planned many Wine Club events for the remainder of the year, which I am sure you will not want to miss. Our Kiva events will now be led by Kelly Stewart, Certified Sommelier with Quench Fine Wines. Kelly has replaced Cal, who was promoted to a new position within the Quench organization, we will miss Cal, but as I have, you can run into him at Safeway. Mark your calendars for November 12th, our “High End” tasting, that will be paired with small plates, always a sellout. Then our Holiday Party, December 1st, we will have a great menu, lots of wine, and Thaddeus Rose providing the entertainment. Watch for the announcement, as tickets will go on sale in November.

Home Socials are planned through December and Outside Events are being planned for the next couple of months, so be sure to check back on our website for all the detail.

~Cheers~
Janet

Let’s Go Places - Outside Events
Submitted by: Diane Vetter

The last dining out event was held May 10, 2017. We had 31 members venture to Bottega Pizzeria Ristorante. One of the owners, Nick DiLello, assisted with serving wine for the evening. They gave us a 30% discount on the wines. This restaurant has a good selection of wines to choose from, and the private room enabled the group to enjoy interacting with the group.

I have approached two restaurants with target dates of either Oct 9th (Monday), or Oct 11th (Weds), and also for Nov 13th, or 15th. I will be following up with both locations this week, as I have not heard back from either one as of this past Friday.

Diane Vetter
623-215-3063 home/work
425-802-4216 cell

Kiva Events
Submitted by: Lynne Petersen

IIt is hard to believe the last quarter of the year is starting, where has this year gone? I hope everyone has had a great summer. We were lucky enough to spend some time in cooler Western Canada, a week on an Alaskan cruise with 22 friends from Trilogy and a few days in Oregon tasting some wonderful pinots with Cliff and Glo Migal.

As I write this I am getting ready for our September Kiva event tomorrow that will feature some great wines from Spain and Portugal. Just prior to leaving for our road trip, our fabulous wine presenter from Quench Fine Wines, Cal Calison informed me he had received a great promotion and would no longer be servicing our account. Over the summer I have had a chance to work with his replacement Kelly Stewart from Quench, and I think he will give us equally fun and informative presentations. October will bring an all red tasting of Syrah and Shiraz’s from around the world. In November Chef Robbie will prepare some of his interesting small plates to pair with some Higher End wines.
BE SURE TO SAVE THE DATE OF FRIDAY DECEMBER 01, 2017 FOR OUR ANNUAL HOLIDAY PARTY. TICKETS WILL BE ON SALE NOVEMBER 8TH 2017. We will be sending out more information next month.

Hope to see you at one of our events soon! Cheers, Lynne

Home Social
Submitted by: Nancy Hancock
As we enter the fourth quarter of the year, we expect a “peak season” of home socials as snowbirds and vacationers return. We have a good slate of host homes for the rest of 2017 and expect to accommodate all members who wish to attend.

Looking ahead to 2018, we have need for hosts for every month except March and the hottest summer months. The 2018 dates where hosts are needed are:
             January 13
             February 10
             April 14 (need just one more host for this month)
             May 12
             June 9
             September 8
             October 13
             November 10
             December 8
If you have not fulfilled your hosting obligation, I urge you to contact me and schedule the month of your choice. Without an adequate number of hosts every month, we will be forced to limit the number of members who can attend. Hosting is so easy; you don’t even have to prepare an appetizer! To read the details of how to host, go to TrilogyWineClub.com, select Club Events and Home Hosted Tasting.

As you know, we are using Punchbowl to manage all Wine Club events. I’d like to review the details of just how this works for home socials:

Home socials are scheduled for the 2nd Saturday of each month. Invitations are sent 15 days prior to the event, on a Friday around 4:00 pm. The invitation will have a reply deadline of midnight of the Saturday before the event. At any time during the 8-day reply window, you are free to make changes to your RSVP via the Punchbowl invitation link. However, once the deadline has passed, any changes you need to make should be by an email to TWChomesocial@trilogywineclub.com. This is because the day after the deadline we download all the “YES” RSVPs and make the assignments. Even though Punchbowl will allow you to change your “YES” to a “NO” after assignments have been made, we are not notified by Punchbowl about the change. Once you have received an assignment, the only effective way to cancel out of a home social is by email.

We use Punchbowl to send the home assignments. You may expect to receive your assignment on the Sunday before the home social. If you are expecting an assignment and do not receive one, you might have forgotten to mark your RSVP as “YES” (it happens). In this case, you will need to send an email to TWChomesocial@trilogywineclub.com.

Each month we set a maximum number of attendees for the home social based on the number and size of the homes that are hosting that month. If you RSVP late within the 8-day reply window, you may find that capacity has been reached and will be unable to add yourself to the event. If that happens, you can email TWChomesocial@trilogywineclub.com and request to be put on a wait-list. There are no guarantees that you can be added to an event even if there are cancelations between the time assignments are made and the event itself. This is because the maximum number we set already exceeds actual capacity because we include the estimated cancelations and no-shows when calculating the maximum.

Family groups (spouses, siblings, etc) are set up on Punchbowl to display as one unit. Any member of the group can RSVP for the other member. Members of a family group are always automatically assigned to the same home.

You can link friends to your RSVP by entering them as guests. When you do this, you and your guests will automatically be assigned to the same home. Since you have in effect RSVP’d for your guests, they should not RSVP on their own invitation.

As a final note, it is always best to contact me via the TWC email rather than by phone. This is because the email account is always monitored even when I am out of town. A phone message might be received too late if it’s in regard to a pending home social event.

Nancy Hancock
TWChomesocial@trilogywineclub.com
623-215-7041

Aging Wine--Member Contribution by Bob Miller

The following article was submitted by member Bob Miller. Thanks Bob for sharing this with us. He could not find where he got this and as you see in the question asked in it was from 2010 but still a question we ask today.

Now that my wine collection has become more extensive and I've recently invested in more wine storage space, I've been wanting to experiment with aging some of my wines. With some of the most expensive bottles of wine ever sold being very old, sometimes it seems like the older a bottle of wine is the better...is this true? How long should I let my wine age and which wines should I be aging?

Asked Oct 13 '10 at 7:31

It is a common misconception that the aging of a wine equates to the improvement of a wine. Aging a wine simply means changing it, not necessarily changing it for the better. It is important to keep in mind that most bottles of wine produced today are intended for immediate consumption. It is estimated that up to 90% of wines are best consumed within one year after bottling has occurred, and that up to 99% are best consumed within five years after bottling has occurred. Of the 10% of wines that have the potential to improve with aging, experts generally agree that 5-10% will improve after one year, and that only 1% will improve after 5 or more years. With this is mind, the types of wine you choose to age, how long you choose to age them for, and how you age them are all extremely important factors if you plan on improving a wine through the aging process.
The best place to start when choosing what types of wine to age is in understanding the role that tannins play in wine. Tannins are present in the skin, stems, and seeds of grapes. When a grape is young and not yet ripe the tannins make the grape taste bitter and sour. This is a defense mechanism of the grape to prevent birds and other animals from eating the grapes before the seeds have fully developed and are not yet ready to be spread. Not only do the tannins make the grapes taste bitter, they combine and chemically react with saliva to make your mouth dry and to pucker. The dry, sandpapery feeling in your mouth caused by tannins is called astringency. Tannins are responsible for the two most important characteristics of wine, Astringency (or mouthfeel) and bitterness.
It's commonly held that tannins are the single most important factor in aging a wine. While tannins themselves do not have a scent, their reactions with wine alcohols and wine esters will change and control the aroma. A wine that was flowery and fruity while it was young will become more subdued and complex in aroma as the chemical reactions take place. It will develop from younger and fruitier smelling, to more mature and wine-smelling, to complex, leathery, earthy and nutty. As polymerization happens, chemical chains of tannins become longer over time, causing them to fall away and the wine to become smoother and sweeter. Tannins are also highly reactive with oxygen. When oxygen mixes with the tannins a chemical reaction takes place that will alter the molecules in the wine. However, if too much oxygen enters at one time this process will occur to rapidly and ruin a wine, causing the tannins to be overwhelmed and the other molecules to become oxidized.
This is where the method of wine storage becomes elemental in the aging process. Because heat causes the rapid oxidation of wine that will ruin it, it is important to keep your bottles stored in a cool environment of about 55 degrees F., away from sun exposure and in a stable and humid climate that will not allow porous corks to let in too much air at once. The best way to achieve these storage conditions is to invest in a wine cool refrigerator, wine cellar, or a custom wine room. While each of these storage options have their own unique benefits they are similar in their ability to create an environment that is suitable for any wine that you are attempting to age.
Understanding the role of tannins in wine and how some of the chemical processes that occur during the aging process is also helpful when it comes to selecting a wine to age. Wines that are rich in tannins and are high in acidity are best for aging. Red wines are much richer in tannins than white wine, and wine aged in oak barrels will have higher tannin content than those that are not. While red wines are typically chosen for aging, white wines like Riesling and oaked Chardonnay are still eligible for aging because they are high in acidity and have a higher tannic content than other white wines.
Wine with good aging potential: Cabernet Sauvignon, Merlot, Pinot Noir, Vintage Ports, Syrah, Bordeaux, Riesling, Chardonnay.
Wines with poor aging potential: Rose, White Zinfandel, Sherry, Sparkling wines, branded wines like Yellow Tail and Mouton Cadet, Inexpensive wines.

Spanish Wines—Member Contribution—Karie Miller
Thank you to the Miller’s for answering the plea for wine articles of interest to our members. The following is a very timely submission by Karie on Spanish wines and their trip to Spain. Enjoy everyone.

Winos and Foodies listen up!

If you're thinking of a fun getaway think about Northern Spain, the Basque Country! This is the same Rioja Region that Kelly Stewart and Dale Sparks enlightened us at last Sunday, Sept 24ths Kiva Wine Tasting event concentrating on wines for Spain and Portugal.
After a riverboat trip from Amsterdam to Budapest, and as long as we were in Europe, we decided to head to SPAIN for a driving trip! Bob and I went a few years ago in Nov-Dec and the weather although chilly was perfect. Right outside of Bilbao there is the tiny coastal resort town of San Sebastian known for their fabulous pintxos (pin-chos) bars. Pintxos are like tapas and these wonderfully orchestrated bites are all loaded up onto the bar and you pick out whatever hits your eye. Some places are more elaborate than others and you just go from bar to bar having a drink and a couple of bites and then move on. Prices are ridiculously reasonable and are often times served with Txakoli (cha-ko-lee) a slightly sparkling white wine poured into tall water glasses from a height to aerate it. Great way to eat and you don't have to wait until 10 or 11 for dinner like the Spaniards do! San Sebastian is worth a visit – something for everyone!

Drive through the Basque Pamplona, home of The Running of the Bulls, (well worth a couple of days) and stop at Laguardia which is a 13th century walled town that is surrounded by vineyards. A unique thing about Laguardia is the tunnels that the town's people dug to keep their inhabitants safe during their wars. Note the subterranean map photo. Years later they decided that it was a perfect climate for storing wine which is what they do today. Because of all the vast tunnel system their infrastructure is quite cellulose. Translation: no cars are allowed to drive in town and they only use ATVs to bring in supplies and remove garbage. Town is so small but it doesn't matter - you can walk anywhere!

Although there are numerous opportunities to taste the divine Tempranillo and other grapes in town, our favorite Laguardia wineries were on the outskirts of town. The Marquis de Riscal is a combination hotel and historic winery and the hotel's designer is Frank Gehry! As you would expect from his contemporary twist on things, the roof has a titanium tangle of ribbons that were "artistically" plopped on top of the roof al la Gehry style. We had an over the top lunch that consisted of, among other things, two little scallops, alone, in a huge white contemporary mixing bowl for €30! All the while my purse sat contentedly on a tiny stool right by my feet! And I hate to mention the RED toilet paper- but I was impressed!!! (Now they have one Michelin star) From there it only got better- we had a terrific tour of their Bodega (wine cellars) and the age of some of the bottles was unbelievable. This winery was one of our favorite-definitely worth a peek.

Ysios (E-See-ooos) Winery was visible in the distance with its wavy aluminum roof, which mirrored the mountains in the background. The body of the building is made out of copper stained cedar, bearing resemblance to that of giant wine barrels. Their wines are definitely worth a stop.

As with most of these wineries it is best to make an appointment, do your homework ahead of time and a marriage saver is having a Garmin Navigation System!
The Rioja area of Spain is ripe for exploration! I hope that Kelly, Dale and I have inspired you to take a look at Rioja! Happy Trails to you, Karie Miller

Napa Cellars and Steak Diane—Chef Robbie

The Napa Cellars 2014 Pinot Noir reflects a bright, stunning garnet color with visible density. This elegant wine delivers beautiful, earthy aromas of baked cherry pie, with subtle cigar box and cedar notes. Faint flavors of strawberry and dark cherry erupt on the palate and are supported by a fantastic hint of cranberry in the finish. This wine is well structured with excellent depth and balanced acidity

STEAK (FILET MIGNON) DIANE
Served Over Yukon Gold Mashed Potatoes And Steamed Asparagus
Steak And Sauce
Ingredients

4 x small Filet Mignon steaks, approx 7 oz.
3 shallots, peeled and chopped
4 ounces crimini mushrooms, cleaned and Sliced (if crimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled and chopped
½ Cup Demi Glaze
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of curly-leaf parsley

Preparation
Flatten steaks so they are the same thickness. Season the steaks on both sides with salt and pepper. Heat a little oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest. To make the sauce for the steaks, heat some oil in a separate pan. Add the shallots And Garlic to the pan, allow to soften briefly before adding the mushrooms with a tablespoon of butter. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow it to thicken before adding the demi glaze and mustard. turning down the heat. introduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan.
Mashed Yukon Gold Potatoes
Ingredients

2 pounds Yukon Gold Potatoes peeled and cut
½ pound salted butter
1 cup heavy cream
1 cup whole milk
1 Table spoon salt
1 Table spoon Granulated Garlic
½ Table spoon ground black pepper
½ Table Spoon ground white pepper

Preparation
Peel than cut the potatoes, place in pot cover with water and bring to a boil and cook potatoes till done (potatoes will break apart easy when moved around). Strain out all the water.
In separate pot heat butter, cream & milk, bring to simmer. Add to the potatoes and using hand mixer, whip thill smooth the add the salt, granulated garlic and peppers.
Asparagus
Ingredients

2 bunches fresh asparagus

Preparation
Place asparagus in a shallow pan and cover with water, bring to simmer and cook till your liking

Photographers Needed

We have a team of photographers who take pictures at our events that are then shared on the Wine Club website. We have lost a couple photographers due to moves from the community, so it is very important that we get some new photographers on our list. This is especially needed for the home socials. Nothing fancy, just casual photos of our members enjoying themselves—no expensive equipment needed just a phone. These are then emailed to the Publicity chair to be downloaded to the website. If you attend most home socials, please think about volunteering to help us. It doesn’t take much time and helps to keep our website relevant. If you can help us in this way, contact me at TWCPUBLICITY@trilogywineclub.com.

Articles for the Newsletter
We know that many of our members take exciting trips to different wine areas in the world and we have had some excellent accounts of these trips in this newsletter. We are always on the lookout for these to publish for the rest of the club to see. If you are planning or have already taken a “wine” related trip, please consider sharing this with our members. The newsletter comes out quarterly at the beginning of January, April, July, and October. Contact me at TWCPUBLICITY@trilogywineclub.com for information. Also, if you come across some great information in your reading that you think the members would find interesting send it along to me.
Jan Trella, Publicity Chair

Feedback From Our Members
The Trilogy Wine Club welcomes your feedback on events. Feel free to send your comments to Janet Locklar at TWCPRESIDENT@trilogywineclub.com or janetlocklar@aol.com
Save the Dates:
October

Saturday, October 14th, 6:00PM – 8:00PM – Home Social
Outside Event TBD
Sunday, October 29th, 4:00PM - 6:00PM - Kiva Wine Tasting

November

Saturday, November 11th, 6:00PM – 8:00PM – Home Social
Outside Event TBD
Sunday, November 12th, 4:00PM - 6:00PM - Kiva Wine Tasting

December

Friday, December 1st, 6:00 – 9:00 PM—Wine Club Holiday Party
Saturday, December 9th, 6:00PM – 8:00PM – Home Social

Contacting the Wine Club & Board Members
Officers of the Board:
Janet Locklar, President – 949-636-4090
         TWCPRESIDENT@trilogywineclub.com janetlocklar@aol.com
Lynne Petersen, Vice President – 602-625-3891
         TWCKIVAEVENTS@trilogywineclub.com azhomesforsale@cox.net
Norm Pitts, Treasurer – 602-574-2552
                         TWCTREASURER@trilogywineclub.com   normpitts@cox.net
Maribeth Chappell, Secretary – 602-320-8516
                         TWCSECRETARY@trilogywineclub.com steamboatmarit@msn.com
Home Socials: Nancy Hancock – 623-215-7041
         TWCHOMESOCIAL@trilogywineclub.com oldpgmr@aol.com
IT – Social Media: Dave Brandman – 928-533-7960
          Dave@brandman.org
Outside Events: Diane Vetter – 623-215-3063
         TWCOUTSIDEEVENT@trilogywineclub.com dianevett@gmail.com
Kiva Club Events: Lynne Petersen – 602-625-3891
         TWCKIVAEVENTS@trilogywineclub.com azhomesforsale@cox.net
Membership: Kathy Hunsaker – 623-594-8456
         TWCMEMBERSHIP@trilogywineclub.com dkhunsaker68@msn.com
Publicity: Jan Trella – 623-910-0633
         TWCPUBLICITY@trilogywineclub.com   jan.trella1@gmail.com
Visit Our Website: www.TrilogyWineClub.com . If you have questions for the Trilogy Wine Club, please send them to: TWCPRESIDENT@trilogywineclub.com.