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Author Archives: Wine Cat

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How Wine Saved the Meal!

By Zach Ortenzio

We arrived at the restaurant and were told that Saturday night was buffet night, so we should look at the buffet and then decide if we wanted to select that option or request a menu. After looking at the buffet the four of us decided to order from the menu. We looked at the appetizers and did not find any that looked appealing. For our main courses two ordered the Crab Cakes that came with two side dishes, one ordered the Flounder stuffed with crab meat and topped with a cream sauce over garlic mushroom risotto with no side dish and the other ordered the Chicken Carbonara with one side dish.

I will speak to the main courses and then the side dishes. The crab cakes did not have a lot of filler, but they also had very little if any taste. The Chicken Carbonara had a cloying aftertaste. Surprisingly, the Stuffed Flounder was very good. But it was given extra care because the first plate had slipped off the edge of an overloaded tray and crashed to the floor! For side dishes we had french fries, which were very good, two Caesar salads and a Citrus Spinach salad. The lettuce on the Caesar salads was fresh, unfortunately, the croutons and the Caesar salad dressing appeared to have been purchased at your local grocery store. The spinach salad was a large bowl of stemmy spinach heavily coated with oil and with slices of one large strawberry, a few pieces of canned mandarin oranges and, if you searched closely, a few shreds of candied pecans. We did not even consider dessert.

I titled this article “How Wine Saved The Meal” because we brought three whites: a California Sauvignon Blanc, a Sancerre from
France’s Loire Valley, and a Sauvignon Bianco from Alto Adige, Italy. We also brought two reds: a Pinot Noir from California and a Pinot Nero from Alto Adige, Italy. The white wines added a freshness and citrus flavors that woke up the three, to put it kindly, boring meals and they enhanced the Stuffed Flounder. The Pinots with their berry aromas were a welcome contrast to the citrus notes of the whites. Having any wine would have enhanced these meals, but ours were fortunately fine examples!

National Wine Day January 1 – December 31 (just to make you smile!)

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President’s Column

By Dave Williams

Last month I asked for input for future events. To that point, I want to thank those that approached me at the last tasting, offering suggestions and further input. Please continue to provide your suggestions and ideas to President@PaWineSociety.com Some even offered to meet for a brainstorming session, which I plan to make happen. There is never an end to this process. Again, I want to state our goal is to bring interesting, educational and enjoyable events to you to enhance your appreciation and pleasure for wine.

The Board recently had our annual planning meeting for 2020 and beyond, and I am pleased to say a number of interesting and new topics were presented. This does not preclude your idea from becoming a reality. While we composed a draft schedule for 2020, unforeseen changes and obstacles are bound to occur necessitating alternative events. One event that we are committed to is in January—PA Wine Excellence, where we present the great Pennsylvania wines that can play on the world stage. This is a must attend event for those both familiar and disillusioned with PA wines.

When planning we try to achieve a balance of introductory level events, with mid and senior level events. PWS recognizes that wine education for all of us started out of curiosity. We aim to provide a non-intimidating environment to encourage those with curiosity to attend. Having reviewed the events PWS has hosted over the last 30+ years, we have presented some remarkable wines and truly noteworthy speakers. It is the Board’s desire to see that continue. Again, your suggestions and input help us to do so.

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Words on Wine by Marty Cook

 
How Rosé Wines Are Made
 

Well before the arrival of the Summer Solstice, wine palates begin to shift their seasonal preferences from heavier full-bodied red wines to lighter wines, i.e. those “summer sippers” that we all love! Prominent among these delightful, refreshing offerings are many wonderful Rosé wines. But, beyond the enjoyment of a cool, thirst-quenching glass of delicious Rosé, have you ever given thought to how that Rosé wine was made?

Many Customers in the Fine Wine & Good Spirits store where I work have asked me how one makes a Rosé wine. Some Customers intuitively think that Rosé wines are simply a blend of red and white wines combined in the proportions necessary to reach a Rosé-like color. While it is true that this type of blending is one way in which Rosé wines can be made (although the use of this method to make a Rosé wine is prohibited in some countries, most notably France), it may come as a surprise that there are two other approaches to making Rosé wines! I have also heard Customers speculate that Rosé wines (and, particularly, wines made by blending) are lesser wines. Nothing could be further from the truth!

As for the sometimes-maligned general practice of blending wines, it is axiomatic among winemakers that blending a good wine with a lesser wine will only produce an inferior wine. That is why the true art of blending good wines is an effort (indeed, a skill) to combine two or more good wines and blend them in such a fashion as to produce a very good wine that reflects the finest qualities of every constituent wine that went into its final blend!

Aside from blending, the two other approaches to making Rosé wine are: skin contact and saignée (from French for “bleeding”). Skin contact refers to the length of time before fermentation during which the crushed grape clusters (or, the must, which includes grape pulp, skins, seeds, and possibly stems) stay in contact with the juice. The length of time can be as brief as a scant few or as long as 24 hours. The juice, once separated from the skins, retains a pink color and that varies in intensity according to the length of time during which the must was in contact with the juice. Saignée, on the other hand, refers to a method in which grapes are lightly pressed and the initial resultant juice that “bleeds” off from the light pressing retains a pink color from its brief exposure to the grapes during this light pressing.

Rosé wines may be made in various shades of pink, owing to the technique employed during their production. They may also be “still” or “sparkling”. The amount of residual sugar can also vary across the spectrum of sweetness to dryness, although my favorite Rosé wines are in the medium-dry to dry range and come from Provence, France. In addition, all Rosé wines are generally served chilled and are meant to be consumed while they are young and at their freshest. And, best of all, Rosé wine pairs well with virtually any food! So, enjoy a wonderful Rosé “summer sipper” soon!

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PA Wine Excellence Results

by Averill Shepps

The Pennsylvania Wine Excellence tasting and awards ceremony was attended by 90 people, There were winemakers, wine lovers, in fact everyone there was interested in or involved in the Pennsylvania wine industry and in encouraging the wineries to make great wines. Leaving you in suspense no longer, the winner was Waltz Moscato, while the top scoring red wine was the Stony Run Cabernet Franc. It was the third year in a row that Waltz won, though each year for a different wine.

As we got ready for the event on that Sunday, I looked around the room and saw all the board members and former board members, running around performing the various tasks that need to be done. I was moved by the spirit with which they got to work, each at their own job – bringing and arranging all the bottles needed for the 90 people, opening them all, pouring 10 glasses at 90 place settings.

Then there was the audio-visual to be set up, the tasting order to be distributed, and all the while our stalwart treasurers were checking the 90 attendees in at the door. We have a dedicated group of volunteers who work without compensation or recognition because they feel that what we are doing is important. A big thank you goes to all of them!

And a personal thank you as well to all those who were involved in the recognition ceremony that Frank Fritsch had organized to honor me for the 17 years I have worked on the event. I was truly stunned and even rendered speechless by the ceremony. Now I can say that while I don’t do all that work for the recognition, it is certainly lovely and meaningful to receive it. Thank you all!

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President’s Column March 2019

by Dave Williams

I particularly enjoy our PA Wine Excellence event. This year’s celebration was an entertaining and successful event judging by the comments and lingering social interactions. The wines continue to improve and we see new wineries participating each year. Waltz again captured top honors with their 2018 Moscato followed by Stony Run’s 2016 Cabernet Franc, Reserve. However, all 20 wines presented were quite worthy in their own right as were many of the 90 wines submitted. If you are skeptic of Pennsylvania wine, you really need to attend this event to re-evaluate your assessment of Pennsylvania wine and hear the story from the people who make it. They are truly “authentic” to use Terry Theise’s term having a connection to a place and family or people.

FYI. PWS is a distributor of Riedel glassware. Those that attended the tasting with Riedel can attest to the impact of proper glassware can have on the wine experience. It can be quite dramatic. As a distributor we are entitled to 40% discount off retail pricing. I would be interested to hear from those who would be interested in purchasing Riedel glassware and who would be interested in having another Riedel tasting event. If not for yourself, it makes a great gift for a fellow wine enthusiast. To quote Riedel, “Grape varietal specific stemware features finely-tuned glass bowls consisting of three variables: shape, size and rim diameter; to translate the ‘message’ of wine to the human senses.”
For info on Riedel glassware, I suggest visiting www.riedel.com.

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Wineworthy

by Dave Williams

TE, The Inn at Leola Village 38 Deborah Drive, Route 23, Leola, PA 17540 (717)656-7002 www.theinnatleolavillage.com

Originally an Amish tobacco farm slated for demolition in 1999 to make way for a convenience store and automotive service center, it was—thankfully—magnificently renovated in rustic character with a mission to create a five-star resort. The locals thought it was a foolish endeavor and claimed it would happen only when pigs flew, which explains the many images, statues and figurines of winged or flying pigs adorning the property.

Today it has two restaurants, three acres of gardens, unique accommodations, event hospitality facilities and a spa. Osteria Avanti is a noteworthy, yet more conventional Italian restaurant, servicing the property with breakfast, lunch and dinner daily. However, it is TE that makes dining a truly grand celebration. Chef Calabrese wanted to create the ultimate expression of a formal Italian restaurant. Ultimate is no exaggeration! Your experience will be a journey of refined Italian cuisine worthy of the Forbes 5-Star and AAA 5 Diamonds rating. Dining is offered Friday and Saturday only and reservations are required, as is a jacket for the gentlemen. The menu consists of two basic offerings: a five-course prix-fixe or a nine-course degustation menu. Multiple choices for each course are standard, as are the chef’s amazing intermezzos between most courses. Wine can be purchased from the list of 450+ wines or you can select the sommelier’s pick of wine for each course. TE is luxurious entertainment with impeccable service for you and your mouth and soul that takes an evening (2.5-3.5 hours). In fact, the exchanges with the engaging staff enhanced the entire evening. It comes at a price, but worth every penny. The five-course menu is $129/person and $199 with wine paring. Degustation menu is $199 and $299 with wine paring. It is a dining experience to rival the finest in the world regardless of location. Be prepared to be impressed, I most certainly was and anticipate returning.

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President’s Column February 2019

by Dave Williams

This year will be 33 years since several curious individuals came together to explore wine, armed simply with more questions than answers, but a hunger—or should I say thirst—to learn. Today we are an organization that regularly gathers to learn and explore the vast world of wine. Our future and success depend on you and others who have an interest in learning about wine. Speaking for myself, much of my wine knowledge has come from PWS events, which enhanced my appreciation of wine and significantly impacted my dining pleasure. One of the remarkable things about wine is that its pleasure accrues value when shared with someone else.

Over the years there have been a dedicated and revolving team of people who plan, prepare and execute our events. A great deal of thanks goes to those individuals. They do this out of passion, as there is no compensation other than the gratitude of smiling faces enjoying an event and the knowledge acquired.

I would invite your input on subjects and events you would like to see PWS present. Plus, I encourage you to invite your friends, family or business associates who have a curiosity about wine to attend an event. What we share is a pleasure, comradery and desire to learn. What we gain are friends and a deeper appreciation for one of life’s great pleasures.

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President’s Column January 2019

by Averill Shepps

The PWS Bylaws require a change of executive officers after serving for three years. As I have served a three-year term, we just held an election at which time Dave Williams was chosen to take over as President. He has served ably on the Board and as Vice President. I will remain on the Board as Past President. As I leave, I want to remind you all of what Peter Weygandt said about us after speaking at the Chateauneuf-du-Pape tasting three years ago. He expressed his impressions of us beautifully.

“I had a most enjoyable time—being with such genuine wine lovers, so attentive, so involved in each wine, and enthusiastic – a wonderful feeling, and so rare to find these days. As Robert Parker once said to me – it is easier to find a great wine than it is to find people who truly appreciate great wine. You have such a group.”

Let us never lose that spirit! Part of it is you; part is the Board that works diligently to put on good events for you; part of it is past Board members who continue to help us out by pouring wines when asked, by helping with our PA X judging, by keeping up our Facebook page, etc. People will leave the Board, but as they do so they tell us they will continue doing what they have been doing for us. I know our members are outgoing and welcoming to new attendees so that they will feel comfortable. After all we all share a common, consuming interest—learning about wine. We are fortunate indeed to have such a group! May I leave you with a bit of trivia. The Friday night tasting group at the Lemoyne store (I call it the Pub) had a distinguished visitor last Friday. Governor Wolf was there!

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President’s Column December 2018

by Averill Shepps

As I think about what to write this month, my memory goes back to the earlier years of PWS, back to when we were known as the Wine Society of Central Pennsylvania. Back when we started we were the only game in town. If you wanted to learn about wine, we were your answer. Now the wine specialty stores are having tastings! I recall my first wine society tasting and my surprise at hearing about events coming up. I wanted to attend all of them in order to increase my knowledge. Naturally some events were good, and some not so good, but there was never an event where I learned nothing. That is still true. In Science, a negative result in an experiment is still important as it gives you more information about what you are studying. Wine is much like that. You try wines made from a specific grape or from a certain country or wine area, even a specific vintage from a really good (or bad) year, and all those experiments blend together to increase your knowledge. In the early years of your pursuit, you are also learning about your taste buds and your nose. We are all unique so that what appeals to one person is not the same as another. When we vote for our favorite wine at the end of a tasting, most wines get at least one or two votes. Another huge plus for becoming part of PWS is that you meet people who share your passion for your favorite subject. To others, we are obsessed; to kindred souls we are a source of yet more knowledge and we can join our friends in enjoying wine more than once a month!

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BYOB Himalayan fusion

by Bill Beeson

Himalayan fusion in Patton Place off Linglestown Road – 2308 Patton Road, Harrisburg, PA 17110

Web: www.himalayanfusiononline.com Phone: 717-412-4907

Hours: Tu-Th 11A-2:30P/ 4P-9P; Fr 11A-2:30P / 4P-10P; Sa: 11:30A-3P/4P-10P Su:11:30A-3P/ 4PM-9P. Lunch buffet daily during regular hours.

A new international cuisine venue with friendly and attentive service, reasonable pricing, and great food just emerged on the East Shore! Offering Indian and Nepalese dishes, Himalayan fusion opened two weeks ago. Seeing the signs for this specialty restaurant “coming soon”, we drove by almost daily until finally, on a Tuesday, we heard from a neighbor – “It’s open, and food’s great!” The first Friday evening, we were there! We found it delightful. Vegetables were exceptionally fresh and crisp; nothing exhibited the soggy texture of food prepared and held in the kitchen. My entrée took a bit longer than others’ but these short minutes were worth the wait, as we quickly realized upon presentation, that the dumplings were being prepared to order on site, real time.

The traditional samosas (no nuts) were delicious, as were the Chili Mo-Mo (beware if you don’t well-tolerate hot peppers). The garlic naan was light, airy, and well… perfect – not over garlicky. The bhagan bharta (slow cooked eggplant) and shrimp pakora (made with chick pea flour) were favorably reviewed by their consumer. The mango chicken ordered by another was also rated thumbs up. Our spicier dishes paired well with a 2008 Allegro Cadenza (Bordeaux style blend) and the lighter dishes nicely with a 2016 Fabre Rosé from Provence. Riesling would also be a good varietal to grab on your way to dinner here. Wine glasses available if you forget to pack your Riedel.

This establishment seems VERY allergy-aware and careful – menu items are coded (V) vegan; (N) contains nuts; and (GF) gluten free – very much appreciated by our team! There are plenty of vegetarian and vegan-friendly entrees. Any dish can be prepared to your preferred level of heat as well. We plan to catch Sunday brunch there at our next opportunity!