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J U N E 2 0 1 2
V O L U M E 4 , I S S U E 2
H E A R D I T T H R O U G H T H E G R A P E V I N E
I N S I D E T H I S I S S U E :
W I N E S O C I E T Y O F T E X A S 1 6 T H A N N I V E R S A R Y
E V E N T
2
T H E W I N E S O -C I E T Y O F T E X A S S C H O L -A R S H I P G R A N T
P R O G R A M
7
G R E A T E R H O U S T O N C H A P T E R M E E T A N D G R E E T
E V E N T
8
W I N E 1 0 1 Q U I Z 9
B E C K E R V I N E -
Y A R D S N E W S 1 0
M E S S I N A H O F
N E W S 1 1
E N C H A N T E D B Y
U M B R I A 1 4
J E F F ’ S C O R N E R 1 8
W I N E S & V I N E S A T F L A T C R E E K
E S T A T E
1 9
T E X A S C E N T E R F O R W I N E & C U L I N A R Y
A R T S
2 0
H A A K E V E N T S 2 2
2 9 T H A N N U A L L O N E S T A R I N -T E R N A T I O N A L W I N E C O M P E T I -
T I O N
2 4
E D I T O R ’ S C O R -
N E R 2 5
E V E N T P I C -
T U R E S 2 6
THE WINE SOCIETY OF
TEXAS - GREATER
HOUSTON
C H A P T E R N E W S B Y E D D E N T
The Second Quarter was a very active month for our chapter. In addition to our
annual Meet and Greet, we were the host chapter for The Wine Society of
Texas’ 16th
Anniversary event at Messina Hof Winery in Bryan-College Station.
Summaries of these two events are reported later.
Our chapter continued to work on the roll out of a chapter website. The launch
is expected to occur mid to late third quarter. We will use this to archive our
entire newsletter and have numerous pictures from our many chapter events.
We will also have a link to all those wineries, wine bars, or businesses who are
members of our chapter.
Membership is currently at 46, an increase of two since the first quarter. We
welcome Jaki Smith our newest member. We also would like to thank Paul
Bonarrigo, owner of Messina Hof Winery, for renewing at the Corporate Spon-
sorship level. We are pushing to grow our membership to 50 by the end of the
year. This will include the addition of one or two wineries. Members are asked
to be cognizant of their renewal dates and send in your membership fees as
soon as possible.
This quarter we are having an all out push to distribute information on The
Wine Society of Texas Scholarship. All applications must be turned in by August
15th
. If you are aware of anyone who is attending institutions around the State
of Texas studying viticulture and oenology, or (b) pursuing winery internships in
Texas, or (c) involved with Texas winemaking or field studies/wine education,
please give them an application or go to The Wine Society of Texas’ website.
Currently, we are planning events in either late August or early September, a
Christmas party, and our 2013 annual event. More details will be reported,
once plans have been finalized.
Page 2 V O L U M E 4 , I S S U E 2
W I N E S O C I E T Y O F T E X A S 1 6 T H A N N I V E R S A R Y E V E N T
J U N E 2 2 N D A N D 2 3 R D
On the weekend of June 22nd
and 23rd
, The Wine Society of Texas celebrated their 16th
anniversary at
Messina Hof Winery in Bryan/College Station. Our chapter, Greater Houston, was the host chapter. Plan-
ning this event with Merrill and Paul Bonarrigo and Messina Hof’s Events coordinator, Jennifer Collman, the
two days were paced with many fun, educational, and exciting events. Of course we tasted a lot of world
class wines.
On Friday noon we met some of the Permian Basin members at Pleasant Hill Winery in Brenham where we
enjoyed lunch and tasting of their Blanc Du Bois, Rosé, Cabernet Sauvignon, the new white Port, PorteJas
Blanco, and their traditional Port style wines, Rosso Forte and Tawny Rosso Forte. Jeannie Cottle gave us a
history of the winery and took us on a tour of the blending and bottling fa-
cilities. From there we proceeded to Bryan/College Station for the main
anniversary events.
That evening there was a welcoming barbeque hosted by Paul and Merrill,
where we enjoyed venison sausage, chicken, potato salad, beans, and a
fabulous peach cobbler. The wines tasted were the Texas Hold’Em Red and
White and Muscat. Oh yeah and I can’t forget the wonderful Papa Port
which went well with the peach cobbler.
Page 3 V O L U M E 4 , I S S U E 2
W I N E S O C I E T Y O F T E X A S 1 6 T H A N N I V E R S A R Y E V E N T
J U N E 2 2 N D A N D 2 3 R D C O N T I N U E D
Later Paul explained to us the rules and guidelines for Saturday’s blending seminar. He also educated us on
how wines were blended. We ended the evening by barrel tasting their 2010 Shiraz, Cabernet Sauvignon,
and Merlot as well as the2011 Cab Franc.
Saturday morning the members toured Messina Hof’s vineyard, winery, and Villa Bed and Breakfast. Both
the Camelot room and Romeo and
Juliet rooms were available for
viewing in the Villa. Afterwards, we
were instructed on how to observe,
smell, cluck and taste wines. The
four wines tasted were the 2011
Private Reserve Chardonnay,
Sophia Marie Rose, Primitivo, and
Paulo Port. Port before lunch was
just great.
That afternoon we had the blend-
ing seminar and contest. Each
team had four to five members. The teams were given four bottles of wine, which we barrel tasted the
night before, and was charged to come up with a blend based on consensus. Your final blend was then
submitted for blind tasting by the other contestants. The 2010 Cab Franc was substituted for the 2011.
Each team was told to name their wine. Our team called our wine Butterfly Private Reserve which did not
help us make the top three. Not even the top five. There were eight teams entered in total.
The winning teams were as follows:
Gold Medal
The Bad Livers (Red Aggie Wine)
Angela Cooper - Permian Basin
Preston Irwin - Permian Basin
Chelsey Irwin - Permian Basin
Kathryn Cole - Permian Basin
Silver Medal
Don’t Know Nothing
Bill Pape – Greater Houston
Nancy Pape – Greater Houston
Herbert Mitchell – Greater Houston
Rosalind Mitchell – Greater Houston
First and Third Place Teams
Page 4 V O L U M E 4 , I S S U E 2
Bronze Medal
The Cork Twisters
Shirley Choate - Permian Basin
Paul Marko - Permian Basin
Margie Marko - Permian Basin
Ilze Kalnajs – DFW
The winning teams all used Merlot as
the based wine and added an appro-
priate percentage of the other three
wines. Some had only blended three.
Thanks to Shirley Choate each win-
ning team member received nice
medals to signify where they placed.
That evening we held a Food and Wine dinner and silent auction in The Vintage House Restaurant.
The silent auction raised $1,850 through bidding on many auction items and donations. All monies raised
will go to The Wine Society of Texas’ Scholarship Fund. This is the largest amount raised at the annual
event. In addition a certain amount of money paid to attend the Blending Seminar will also go towards the
Scholarship Fund, which is estimated to be $ 680. This will bring the total amount raised to $2,530.
W I N E S O C I E T Y O F T E X A S 1 6 T H A N N I V E R S A R Y E V E N T
J U N E 2 2 N D A N D 2 3 R D C O N T I N U E D
Second Place Team
The menu for the event was:
Reception
Appetizers and Wine
Soup
Roasted Tomato Bisque
Paired with Messina Hof, Unoaked Chardonnay
SALAD
Champagne Cranberry Salad
Baby field greens tossed together with dried cranberries, candied Texas pecans, Gorgonzola cheese and
Messina Hof Sparkling Wine vinaigrette
Paired with Messina Hof, Private Reserve, Shiraz
Entrée Choice of:
Port Raspberry Balsamic Glazed Quail
Grilled quail glazed with Raspberry balsamic glaze infused with Messina Hof Ebony Ports of Call, served
with chili cheese grits, and fresh vegetable medley
Paired with Messina Hof, Private Reserve, Semillon
Grilled Salmon
Grilled salmon topped with a classic dill beurre blanc sauce, served with lemon cilantro rice and fresh vege-
table medley
Paired with Messina Hof, Private Reserve, Pinot Noir
Grilled Petit Filet of Beef
6oz. grilled filet of beef, topped with a Port Wine reduction Mushroom Demi-glace, served with basil chive
mashed potatoes and a fresh vegetable medley.
Paired with Messina Hof, Private Reserve, Reflections of Love
Dessert Choice of:
Messina Hof’s Chocolate Bacon Brownie
Homemade Cheesecake
Fresh fruit and crème fraiche
Paired with Messina Hof, Tawny Port
W I N E S O C I E T Y O F T E X A S 1 6 T H A N N I V E R S A R Y E V E N T
J U N E 2 2 N D A N D 2 3 R D C O N T I N U E D
Page 5 V O L U M E 4 , I S S U E 2
In addition to Paul and Merrill being very gra-
cious hosts spending time with each and every-
one one of us, we were also greeted by Paul,
Jr, the new CEO of Messina Hof, and his wife
Karen.
The total attendance that evening was 48 peo-
ple which consisted of members from Greater
Houston, Permian Basin, and DFW Chapters
along with a few Messina Hof VIP’s.
Next year the host chapter will be DFW. The
theme will be Wild, Wild West and Wine 2, in
mid to late September 2013. We’re all looking
forward to a wonderful time.
Thanks to Ryan Nordling and Amy Duffel with
the Bryan-College Station Conventions and
Visitors Bureau for negotiating with the hotels,
supplying information about Bush Library, sup-
plying visitors’ packets, supplying name
badges, handling registration, and giving us a gift basket for our silent auction.
W I N E S O C I E T Y O F T E X A S 1 6 T H A N N I V E R S A R Y E V E N T
J U N E 2 2 N D A N D 2 3 R D C O N T I N U E D
Page 6 V O L U M E 4 , I S S U E 2
Page 7 V O L U M E 4 , I S S U E 2
On Monday, 11 JUNE 2012, The Wine Society of Texas (WST), a 501c3 non-profit educational or-
ganization, announced that it is accepting applications for its annual Scholarship Grant Pro-
gram. In order to apply for the grant, individuals must be: (a) attending institutions around the
State of Texas studying viticulture and oenology, or (b) pursuing winery internships in Texas, or (c)
involved with Texas winemaking or field studies/wine education. Grants may be given depending
on the quality of requests in the amount totaling up to $4,000 by the WST to promote wine edu-
cation focusing on improving grape growing and wine making in the State of Texas. The scholar-
ship program is consistent with the founding idea of the WST and its continued mission to en-
hance the appreciation of wines, foster the knowledge of oenology and viticulture, support chari-
table activities, promote winemaking, and to educate.
According to Ms. Elizabeth Lutton, WST President, “The WST Scholarship program offers financial
assistance for tuition, books, or for travel related expenses for individuals registered or in a pro-
gram of study with a Texas university or college offering accredited courses in viticulture or oenol-
ogy. Financial assistance can also be provided for winery internships in Texas or for Texas wine-
maker studies. The funding for the WST Scholarship program is provided from charitable dona-
tions, local WST Chapter fund raising events, and various WST statewide wine events such as the
wine education seminars. Our scholarship supports local Texas wine talent, which will be the fu-
ture of the Texas wine and hospitality industry."
The WST has awarded over $28,000 in grants over the past 7 years. The awards have been used
for a variety of purposes - research for the Texas wine industry including Pierce’s disease, Wine
Symposiums and Conferences, financial assistance for students attending Viticulture or Hotel
Management programs, wine sommelier studies, and authors on the Texas Wine Industry.
The WST will be accepting applications through 15 AUGUST, 2012. All applications must be re-
turned by this date, fully completed, to The Wine Society of Texas. Applicants are required to fill
out the WST Scholarship Application, which will be reviewed by the WST Scholarship Commit-
tee. The committee may recommend single or multiple awards depending on the quality of appli-
cations received. All decisions will be final and applying does not guarantee receiving a grant. The
WST scholarship award(s) will be announced in the fall of 2012.
For more information about the scholarship program or the WST please visit our website at
www.winesocietyoftexas.org.
T H E W I N E S O C I E T Y O F T E X A S S C H O L A R S H I P
G R A N T P R O G R A M
On May 26th
, we had our annual Meet and Greet event at the home of Ed and Sandra Dent. A brief meet-
ing and discussion was held regarding our hosting the state meeting at Messina Hof Winery in June and
viewing of the developmental stage of our chapter website. Later we were treated to a tasting of ten wines
supplied by Jason Cottle, South Texas Regional Sales Director, from Glazer’s Domaines and Estates. With
each tasting Jason, gave us an overview of the winery and the foods each could be paired with. The varie-
tals we enjoyed were as follows:
• Chardonnay –2005 Louis Roederer Champagne Blanc de Blancs, 2010 Louis Latour Chassagne
Montrachet, 209 Vine Cliff Chardonnay “Los Carneros”
• Pinot Grigio/Pinot Gris – 2011 Bonny Doon Vin Gris de Cigare, 2007 Trimbach Pinot Gris Reserve,
2011 Trefenbrunner Pinot Grigio
• Cabernet – 2011 Mulderlbosch Cabernet Rosé, Pleasant Hill Winery Rose, 2008 Rombauer Caber-
net Sauvignon Napa Valley, 2008 Chateau Caronne Gemme Haut Médoc
Afterwards, we enjoyed potluck meals paired with wines supplied by members and the remaining wines
from Glazer.
We welcomed new member Jaki Smith, and past members Jim and Sara Grubb, and two prospective mem-
bers.
We ended our meeting with our normal Wine 101 quiz. Please take the test and see how you do.
A good time was had by all.
Ed Dent
Page 8 V O L U M E 4 , I S S U E 2
G R E A T E R H O U S T O N C H A P T E R M E E T A N D G R E E T E V E N T
1. What is the standard red wine pour in ounces in a red wine glass? (a) 8 (b) 5 (c) 2 d (4)
2. If a wine label states that it is a Naked Chardonnay it means the following: (a) aged (b) skins have
been removed from the grapes (c) unoaked (d) smoke smell
3. What is one of the key pieces of information on a wine label? (a) the winery name (b) vintage
(c) grape (d) the winemaker
4. What is typically the best way to let your red wine breathe? (a) decant (b) uncork (c) remove from
wine cellar (d) allow it to sit for 15 minutes
5. Which of the following red wines need less time to breathe? (a) Pinot Noir (b) Cabernet Franc
(c) Bordeaux (d) Cabernet Sauvignon
6. The French refer to the streaks forming on a glass of wine as the following: (a) legs (b) stripes
(c) tears (d) waves
7. A standard glass of red wine has how many calories? (a) 75 (b) 120 (c) 100 (d) 125
8. Legend has it that Ice Wine was discovered in what country? (a) Canada (b) New York (c) Germany
(d) Austria
9. Which grape in this group is normally not used in Ice Wine? (a) Cabernet Franc (b) Riesling
(c) Gewurztraminer (d) Chardonnay
10. Which wine is not considered to be a sweet wine? (a) Moscato (b) Chardonnay (c) Ice Wine
(d) Tokay
11. Which state is considered by experts to have up and coming Wines? (a) New Mexico (b) Arizona
(c) Texas (d) Missouri (e) Colorado
12. Which varietal is not used to make Rose’ in the United States? (a) Merlot (b) Zinfandel
(c) Cabernet Sauvignon (d) Tempranillo
13. Which state has been successful in making excellent Pinot Gris? (a) Texas (b) California
(c) North Carolina (d) Oregon
14. Which of these wines normally taste like grapes? (a) Muscat (b) Chenin Blanc (c) Viognier
(d) White Port
15. Where does the United States rank as far as wine production worldwide? (a) 1st
(b) 2nd
(c) 3rd
(d) 4th
Page 9 V O L U M E 4 , I S S U E 2
W I N E 1 0 1 Q U I Z — M A Y 2 6 , 2 0 1 2
Answers – 1 – b, 2- c, 3 – b, 4 –a, 5-a, 6 – c, 7 – d, 8 –c, 9 – d, 10 – b, 11-c, 12- d, 13-d, 14 –a, 15- d
Page 10 V O L U M E 4 , I S S U E 2
Hello from the winery!
Grapes are forming on the vines! Our weather has been in the 90s, not yet reaching triple digit numbers. We
have released our new 2011 Prairie Rotie! It is a Rhône-style blend of Syrah, Mourvèdre, and Grenache. It is
earthy, with dark fruit notes and coffee. It has been aged 9 months in American White Oak barrels.
Becker Vineyards was invited to participate in the American Fine Wine Competition 2012 in Boca Raton,
CA. The competition recognizes wineries that grow their grapes in American soil. Participants were invited to
submit 3 wines and to be judged by a panel of experts. Becker Vineyards won the following awards: Gold –
Chardonnay Reserve Hidden House 2010; Gold – Cabernet Sauvignon Reserve Canada Family 2009; and Silver –
Claret 2009.
Newsom Vineyards of Plains, Texas, was mentioned in the July 2012 issue of Texas Monthly. Becker Vineyards
grows Cabernet Sauvignon grapes but also purchases from different growers in the Texas Hill Country and in
the Texas High Plains Appellation. Becker Vineyards has a 2009 Cabernet Sauvignon Reserve Newsom Vine-
yards (limited production) currently for sale at the Winery Tasting Room only.
Winemaker Russell Smith has resigned. He has purchased a 6-acre vineyard in Spain in the Monsant District,
about half a mile from the Priorat region. He plans to make wine from the Carignan grapes growing
there. New winemaker, Jonathan Leahy of St. Helena, California, has joined our team. He has approximately
14 years of experience of winemaking in the Napa Valley and Sonoma regions.
We have our upcoming Annual Chili Cook-off on Wednesday, July 4th. The cook-off benefits the Habitat for
Humanity of Greater Fredericksburg. The samples are $5 for 10 samples. You can also participate as a chili
cook, entry fee is $20. Public Chili Tasting begins at 11 A.M., followed by the Salsa Judging at 11:30 A.M. The
Chili Judging begins at 2 P.M. Music will be by Brian Mullin.
Our grape harvest will be under way in mid-July and finishing at the beginning of September. To celebrate the
end of harvest we have our annual Grape Stomp on August 25th-26th and September 1st-2nd. We will have
souvenir t-shirts for sale. Some visitors like to put their “stomp” prints on the back! We will also have our an-
nual Lucy and the Italian Woman Costume Contest on Sunday, September 2nd at 3 P.M. Contestants are
judged on stomping ability, enthusiasm, and costume. There will be first, second, and third place prizes
awarded.
We look forward to your visit!
Nichole A. Bendele
Public Relations & Tasting Room Coordinator
Becker Vineyards
B E C K E R V I N E Y A R D S N E W S
Page 11 V O L U M E 4 , I S S U E 2
M E S S I N A H O F N E W S
This July and August
Messina Hof will be cele-
brating 35 years of grape-
growing and winemaking at
Harvest. “We are looking
forward to the plump fruit
as this year’s harvest is be-
ing called ‘the harvest of
the century’.” Messina Hof
invites you and your family
to join us for five weekends of Harvest fun. Activities range from hand-picking grapes to solving murder
mysteries and much more, so bring your family to Messina Hof and experience Harvest 2012!
Our Harvest Daytime Activities will be every
Saturday and Sunday spanning four week-
ends beginning Saturday, July 21 and ending
Sunday, August 12. Participants will start
their day hand-picking grapes in Messina
Hof’s Estate Vineyard and searching for the
most unique grape cluster to enter the Big
Kahuna Competition. Once participants
finish picking, they will enjoy grape stomp-
ing and “sign” their souvenir t-shirt with
their purple feet. Next guests will attend a
Harvest Luncheon prepared with only the
fresh estate-grown vegetables and herbs. After the luncheon, join us for a wine and food pairing party and
leave with more wine knowledge than you started the day with. Our fifth weekend of Harvest will be the
Harvest Finale Celebration Weekend. On Saturday,
August 18th
and Sunday, August 19th
, guests will
take part in champagne and barrel tastings, wine
and food pairing parties and other specialty events
we have planned for the closing weekend of Har-
vest. This year at the Harvest Finale Celebration
there will be an announcement surprise- a great
way to end the Harvest Festivities!
Messina Hof is offering a variety of themed wine
dinners this Harvest. We will have everything from
Page 12 V O L U M E 4 , I S S U E 2
M E S S I N A H O F N E W S C O N T I N U E D
an evening of dancing and dinner to a dinner theatre evening. The list below offers a brief description of
the dinners and when they will be taking place.
Friday, July 20- Moonlit Harvest: This dinner kicks off Harvest and will have ceremonial touches throughout
the evening.
Saturday, July 21- Dinner Theatre Evening with Stage Center Theatre: Sit back and enjoy the show as Stage
Center Actors will perform theater skits as guests enjoy Messina Hof wine and cuisine.
Friday, July 27- An Evening in the Cellar Room: An intimate dinner with the winemakers will be hosted in
the Cellar Room at Messina Hof. Experience a wine dinner in an entirely new way; surrounded by barrels
of wine, to truly drift you away. Savor delicious vineyard cuisine paired with Messina Hof wines. All guests
will have the opportunity to taste wine directly from the barrels!
Saturday, July 28- Bounty of Harvest: Vine to the Table: Our Vintage House chef will entertain guests with
a tableside cooking demonstration of Messina Hof vineyard cuisine. Guests will delight in the spectacular
view of Messina Hof vineyards from the Gallery as they savor fantastic dishes from Messina Hof’s Vintage
House restaurant, served in an Italian family-style manner.
Page 13 V O L U M E 4 , I S S U E 2
M E S S I N A H O F N E W S C O N T I N U E D
Friday, August 3- Murder Mystery Dinner: Mardi Gras Mayhem: Help us solve the mystery as to why this
Mardi Gras party took a turn for the worse.
Saturday, August 4- Wine & Dine in Paris: This French dinner will truly make you feel as if you are in the
City of Love itself with the wine & food!
Sunday, August 5- Messina Hof Wine Tweet Luncheon: Join the conversation @Messina_Hof and use
#mhharvest and #mhwine to follow the discussion, as international bloggers taste Messina Hof wines and
engage in Messina Hof’s live wine chat on Twitter.
Friday, August 10- Murder Mys-
tery Dinner: Murder in Sin City:
Like everything in Vegas, this
party will be a gamble and there
is no certainty to the events of
the evening.
Saturday, August 11- Wine, Dine,
and Dance: Dance the night away
at Messina Hof and be enter-
tained with demonstrations of
various types of dances and then
try it for yourself between
courses!
Friday, August 17th
- Mix, Jazz, &
Dazzle at the Lounge at Messina
Hof: Guests will enjoy live music
while sipping Messina Hof wines
and hors d’oeuvres in a relaxing
lounge environment.
Saturday, August 18th
- Harvest
Gala: Join Messina Hof in your
favorite suit or black tie attire to
celebrate the end of Harvest.
View the latest trends by for the
fall Witt’s End as you delight in an
exceptional four-course dinner.
Page 14 V O L U M E 4 , I S S U E 2
A chance to speak at a law conference in Rome afforded my husband, Michael, and me, five days to ex-
plore another part of Italy. Why not Umbria, we thought? The green heart of Italy, between Rome and
Florence, the region is home to the forests, lakes, and farmlands whose yields, especially truffles (both the
noble mushroom and the chocolate-coated ice cream bombe also called “tartufo”) wild boar, olive oil, and
wine, are treasured throughout the country and beyond. Artistically, it is renowned for the great ceramics-
works of the 15th
and 16th
centuries along with some of the most magnificent Renaissance frescoes still on
the walls of the buildings where they were painted. Five days turned out to be scant time to discover the
natural beauty and cultural riches on offer, in between memorable meals accompanied by some of the
most interesting wines we have ever tasted.
In for a treat, we had come to Perugia not for Perugina, the world famous chocolatier based there, but for
Perugino, as the great Renaissance painter Pietro Vanucci was known. Hearing this, our taxi driver from
the Perugia train station was filled with enthusiasm for Perugino and other Renaissance masters whose
names he rattled off as if they were all old friends. By the time we alighted at the Hotel Brufani Palace, our
base of operations, he had generously bestowed on us a pile of guidebooks and was pointing out maps of
the nearby towns where we could see works by his favorites. It seemed that everyone we met in Umbria
was as enthusiastic as he was about the local must-sees.
Everyone included Antonio, maître d’at the Brufani’s Collins Restaurant, whom we encountered a few min-
utes later. His lectern, positioned strategically between lobby and elevator to the guestrooms, allowed for
maximum interaction with folks who might be in need of a dinner reservation. Tired and a bit cranky, in no
time we were invited by Antonio to inaugurate our stay in Perugia with dinner and a sampling of local
wines. One look at the menu and our plan for a quick snack was ditched in favor of guinea fowl stuffed
with foie gras, truffles, and pecorino cheese for me, and sea bass in orange sauce with cauliflower flan for
Michael, all cooked to perfection.
Antonio made sure we had a proper introduction to his beloved Umbrian wines, both red and white, but
especially the Sagrantino di Montefalco based on a grape grown in the region for at least four hundred
years but “rediscovered” by Arnoldo Caprai in the 1970s. Full-bodied, rich, balanced, with hints of berry
and vanilla, the “dry” version of the wine could be our ideal red to accompany meals or just to sip. The
“passito” version is an intense, sweet and fruity dessert wine, the perfect accompaniment to the Collins’
warm and creamy chocolate tortino and the chestnut concoction capping our meal that first evening.
Thanks to Antonio’s tutelage, we enjoyed repeatedly both versions of Sagrantino, along with Caprai’s blend
of Sagrantino with other grapes (Sangiovese and Merlot) and known as Rosso di Montefalco. As we soon
learned, it is essential to enjoy these remarkable wines in Umbria because it is such a memorable place,
but also because they are difficult to find, even as nearby as Rome.
E N C H A N T E D B Y U M B R I A - - P E R U G I A A N D B E Y O N D
B Y M E R I L M A R K L E Y
Page 15 V O L U M E 4 , I S S U E 2
The Hotel Brufani Palace proved to be a marvel
and the ideal headquarters for our visit. Es-
chewing the trend to sterile soullessness of
other places we have stayed in Italy, this Sina
Group property evokes classic elegance and
luxury at an affordable price, with attentive and
gracious service. Our room featured a sweep-
ing vista to the northwest while just down the
corridor was a large covered patio offering a
panoramic view of the region and nearby
towns. It proved the perfect spot to relax in the evening with a glass of Sagrantino and reflect on the day’s
adventures.
Everywhere we gazed in Umbria there were free-standing bell towers rising above the churches for which
they were built. Centuries before Italy became a nation, the towns or communes were self-governing cities
in a seemingly constant state of war with one another from the 11th
century until taken over by the Papacy
in the mid-14th
century. A bell tower was always built before its church because the locals needed a van-
tage point from which to determine if the neighboring town was about to attack and, if so, to ring the bell
and raise the alarm. Anne Robichaud, expert on Umbria and friend of a client of mine in Houston, ex-
plained all this as she guided us on a tour through Assisi.
Among the works by Perugino that we had come to see were the frescoes in the Collegio del Cambio in Pe-
rugia, commissioned by the money changer’s guild in 1496. The guild’s members were responsible for ex-
changing local coinage for that of tradesmen visiting from other towns, each of which issued its own cur-
rency. Unlike today’s currency exchanges, the money changer’s responsibilities included assaying and
weighing the coins to ensure they were not counterfeit and that they contained the requisite amounts of
gold or silver.
Perugino’s frescoes, still present in the small rooms adorned with magnificently carved cabinetry, gave us a
sense of what it meant to be an Umbrian artist. While depicting stories from the Bible, these painters in-
cluded, in the background, the countryside they saw around them. Even when painting in the Sistine
Chapel and Papal Apartments in the Vatican, they brought the natural beauty of their region with them for
all the world to see. Valleys, lakes, hillsides sprinkled with castles and towns, all recede into a deep dis-
tance dotted with trees and bathed in pastel shades of blue and gray under the canopy of a pale yellow
sky. No matter the narrative, the tranquil landscape beckons and draws the viewer into the drama being
acted out in the foreground.
Needing a restorative pastry and coffee after visiting the Collegio del Cambio and the National Gallery of
Umbria next door, we crossed the street and headed for Sandri, the pastry and chocolate emporium dating
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Page 16 V O L U M E 4 , I S S U E 2
back to 1860 and still owned by the founding family. Echoing the theme of the Collegio del Cambio, the
ceiling is beautifully painted and the walls lined with ornate walnut cabinets. And if you offer a 20-euro
note in payment, it will be run through an electronic device to verify that it is genuine. The spirit of the
Collegio del Cambio lives on in Perugia!
A rival and occasional collaborator with Perugino was
responsible for the most fascinating discovery of the
trip, as part of our tour of Assisi and Spello with Anne.
Standing at the opening of the U-shaped Capella Bagli-
oni in the Church of Santa Maria Maggiore in Spello, we
had the sense of beaming back in time some 500 years
to when Bernardino di Betto, known as Pinturicchio (the
short painter) glimpsed three blank walls and a vaulted
ceiling for the first time. Within a few months, he had
transformed the space into one of the most breathtak-
ing and magnificent sets of frescoes produced in the
Italian Renaissance, which is saying a lot considering the
masterpieces of his contemporaries and successors
such as Perugino, Raphael, Leonardo, etc.
Depicting the scenes from the life of Jesus including the
Annunciation, the Nativity, and the Disputation at the
Temple, these works incorporate magnificent architec-
ture full of trompe l’oeil elements as well as charming touches such as the rustic, half-finished manger from
which the ox and ass peer over their pens at the simple shepherds and elaborately garbed magi come to
visit the Baby Jesus. We found ourselves bowled over by Pinturicchio’s talents and accomplishments, but
not before we ran out of the one-euro coins needed to feed the meter so the lights would stay on in the
chapel.
Worn out from sensory overload, we were whisked next door by Anne to Enoteca Properzio, the leading
wine merchant in Umbria and one of the top purveyors of Italian wines worldwide. We were welcomed by
Roberto Angelini and his daughter, Irene, who were our hosts for an evening of wine and foods from the
region. Roberto was enthusiastic about having Texans visit since he had done several private tastings in
Houston last year, including one in the Woodlands. We hope he comes back soon and brings his wonderful
wines for a Wine Society tasting!
My favorite wine of the evening was the limited production Rosso Assisi 1997 Reserve Sangiovese. The
nose full of earth was at first startling but then engaging when sipping this remarkable, full-bodied red
wine. Michael’s favorite was the Sagrantino 25 Anni from Arnoldo Caprai, the culmination of the vintner’s
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Page 17 V O L U M E 4 , I S S U E 2
art using this native Umbrian grape. The
wines were accompanied by slices of bread
drizzled with superb local olive oils,
bruschetta, bean soup, and assorted ar-
tisanal meats and cheeses.
Other memorable repasts included the fol-
lowing (pasta always home-made):
• Taverna del Gusto in Deruta -- spelt salad (based on an ancient Roman grain still grown in the
area), noodles wrapped with ham and cheese in a béchamel sauce with black truffles, pork fillets in
black truffle sauce with oven-roasted potatoes;
• Ristorante del Sole in Perugia (with a magnificent view of the city) -- gnocchi in a duck sauce with
duck bacon, noodles in a porcini mushroom sauce, wild boar ragout, tortino of chocolate and pear
(Michael’s all-time favorite dessert from this trip)
• Trattoria degli Umbri in Assisi -- wild boar steak with potatoes seasoned with “antique” fennel and
the inevitable but scrumptious chocolate tartufo dessert.
Thanks to the natural beauty of the countryside, the ancient towns, the friendly and enthusiastic inhabi-
tants, and all the fabulous foods and wines, our visit to Umbria can be summed up in two words – joyous
and harmonious. It all works wonderfully well together and, despite the stresses of travel, left us feeling
relaxed and contented, eager to return.
Next time – capitalizing on porcini season in Rome.
Anne’s Italy (Anne Robichaud) -- http://www.annesitaly.com
City Walks in Umbria -- http://www.ktucitywalks.co.uk
Enoteca Properzio (Spello) – http://www.enoteche.it
Hotel Brufani Palace (Perugia) -- http://www.brufanipalace.com
Ristorante del Sole (Perugia) -- http://www.ristorantesole.com
E N C H A N T E D B Y U M B R I A - - P E R U G I A A N D B E Y O N D C O N T .
Roberto, Irene Angelini and Michael
Page 18 V O L U M E 4 , I S S U E 2
Today, I thought it would be fun to meet our
newest coworker, Lydia Wessner. Lydia, at the
ripe old age of 24, is our new vineyard manager.
Lydia comes to us with over-the-top creden-
tials. She boasts a B.S. from Texas A&M in Ento-
mology and Horticulture (bugs and plants) and an
M.S. from Fresno State in California in Viticulture
and Enology (vines and wine).
I’ve been pestering Lydia since she arrived with
lots and lots of questions, and I can’t believe how
much she’s taught me in a few short weeks. We
sat down and talked for a while the other day, so
I thought I’d share some of our conversation.
I asked Lydia what she thought was her biggest
challenge growing grapes in the Texas Hill Coun-
try, and I expected her to focus on the heat and
short growing season. I was surprised when,
without hesitation, she said the humidity.
Lydia mentioned that disease is always one of the
biggest concerns in a vineyard. Because of a
dense canopy of leaves, and tight clusters of fruit,
in high humidity moisture gets trapped and fails
to evaporate. This makes both the fruit and vines
very susceptible to mold and fungus.
On the flip side, in the summer of 2007, Lydia spent 10 weeks in Italy learning about Italian grape varie-
tals. She feels they are especially suited to our Hill Country terroir, and was thrilled to find both
Aglianico and Montepulciano doing well at Grape Creek.
We also discussed the extremely vigorous growth of the Montepulciano vines. The leaf canopy is very
dense, with an abundance of fruit hanging below. She said some of the weaker, less developed clus-
ters should be pruned, allowing the stronger ones to flourish.
In conjunction, some of the top of the canopy should be pruned, so that more sunlight reaches the in-
ner leaves. This will allow maximum photosynthesis in ALL the leaves, creating high levels of sugar in
the fruit.
Now, I’m running long as always, so I’ll save more for later. Everyone should stop by and say “Howdy”
to Lydia. She looks right at home on her tractor AND behind the tasting bar!!!!!!!!
J E F F ’ S C O R N E R 6 - 1 4 - 1 2 B Y J E F F B I N N E Y , G R A P E C R E E K V I N E Y A R D S
Page 19 V O L U M E 4 , I S S U E 2
Harvest is right around the corner and Flat Creek Es-
tate is looking for volunteers! Spend time in the vine-
yard this summer during Harvest 2012. Most of the
winemaking year is spent waiting (waiting for fermen-
tation, waiting for aging)…this is the premier time to
see the winery in action. After a morning in the vine-
yard, volunteers are invited to stay and witness the
pressing and de-stemming of the morning’s bounty.
If you are interested, please email
[email protected] to receive notices of
exact harvest dates.
Food
We are half-way through our “Travel The World: Theme Din-
ner Series.” The series began with a healthy Mediterranean
inspired meal followed by an exotic Island menu complete
with wood-fired Suckling Pig from the new Wood-Fired Oven.
A South American adventure is scheduled for August and we
will wrap up with classic Asian fare in October. Tickets to
these amazing 5-Course Wine Paired meals can be found
online at www.FlatCreekEstate.com > Events.
Experience
Flat Creek Estate is always looking to provide new experiences for our
guests. Our Hill Country Wine Festivals showcasing Texas Hill Country
Wineries have been fun and highly attended events. They have been so
popular that this year in addition to VinoPalooza and Grape Jam, we
have coordinated with the Austin Wine & Music Festival to host Mixol-
ogy Fest on November 11th
! Mark your calendars and purchase your
tickets to join us for the following festivals at Flat Creek Estate…
VinoPalooza – Wednesday, July 4
Grape Jam – Sunday, October 7
Mixology Fest – Sunday, November 11
W I N E S & V I N E S A T F L A T C R E E K E S T A T E
Page 20 V O L U M E 4 , I S S U E 2
Hello again! I am on the Texas Center for Wine & Culinary Arts board of directors. At our meeting on Thurs-
day, June 7, it was announced that the site location and architectural firm could be made public.
The location of the Texas Center for Wine and Culinary Arts will be in downtown Fredericksburg on the 200
block of Ufer Street, between Adams Street and Lincoln Street. It is 3 blocks from historic Main Street. Ar-
chitectural firms Overland of San Antonio and Studio 8 of Austin will collaborate on the structure and design
of the center.
Below is more information about planned activities, timeframe, estimated economic impact and project cost.
Our website www.TexasCenterforWineandCulinaryArts.com is almost completed.
Texas Center for Wine and Culinary Arts
Mission Statement: The Texas Center for Wine & Culinary Arts, Inc. (TCWCA) is dedicated to the awareness,
understanding, and celebration of Texas food, wine, and agriculture through educational programming and
hands-on experiences.
Location: The planned 30,000 –sq. – ft. facility will be located in downtown Fredericksburg, the hub of the
wine industry in the Texas Hill Country, on Ufer Street (between Adams Street and Lincoln Street). Freder-
icksburg is centrally located in Texas and an established visitor destination for residents of all four major
metro areas of the state.
Planned Activities at the Center
· Culinary classes (hands-on and demonstration)
· Texas wine tastings and food pairings
· Casual dining
· Retail (emphasis on wine and culinary products)
· Corporate team building
· Industry training for wine, food, and hospitality professionals
· Industry meetings
· Culinary education for high school and college students
· Special event rentals
Timeframe
· The current development timeline calls for a grand opening in October of 2014; however, the opening
date is very dependent on fund raising efforts.
Estimated Economic Impact
A feasibility study completed in 2009 by Fairweather Consulting indicated the center could attract some
34,000 new culinary travelers to Fredericksburg annually with an economic impact reaching $11.2 million for
Fredericksburg/Gillespie County, with a total annual estimated impact of $16.1 million for Texas.
Project Cost
· Ballpark - $10 million
· This covers site acquisition, capital budget and projected operational deficit for the first three years.
T E X A S C E N T E R F O R W I N E & C U L I N A R Y A R T S
A N N O U N C E M E N T B Y N I C H O L E B E N D E L E
Page 21 V O L U M E 4 , I S S U E 2
· Funding will be raised upfront so there is no debt service.
· A significant challenge gift of $1.2 million has been received.
Website
www.TexasCenterforWineandCulinaryArts.com (website is almost completed)
Contact Information
The Texas Center for Wine and Culinary Arts, Inc. will be a 501 (c)(3) tax-exempt, non-profit corporation. If
interested in underwriting, naming opportunities or sponsoring fund raising events please contact:
Dave Davenport, Chair of the Board
Texas Center for Wine and Culinary Arts, Inc.
830-456-5313 (cell)
Tim Lehmberg, Executive Director
Gillespie County Economic Development Commission
830-997-6523 (office)
Ernie Loeffler, Director
Fredericksburg Convention and Visitor Bureau
1-888-997-3600 or 830-997-6523 (office)
Texas Center for Wine and Culinary Arts Board Members include:
Dave Davenport, Chairman – Businessman
Ken Maxwell, Vice Chair – Torre di Pietra Vineyards
Ernie Loeffler, Secretary – Fredericksburg Convention and Visitors Bureau
Chef Ross Burtwell, Treasurer – Cabernet Grill Texas Wine Country Restaurant
Nichole Bendele – Becker Vineyards
Kenn Carr – Carr Development
Debbie Farquhar-Garner – Creative Marketing
Don Grogg – Texas Process Equipment
John Hever – Forbes Hever & Wallace, Inc.
Leslie Horne – Aurelia’s Chorizo
Dr. Russ Kane – Vintage Texas
Tim Lehmberg – Gillespie County Economic Development Commission
Kevin MacWithey – Das Garten Haus Bed and Breakfast
Bill Renfro – Retired Banker
Cord Switzer – Fredericksburg Winery
Chef Terry Thompson-Anderson, CCP Cookbook Author/Culinary Consultant
Carleton Turner – London Longhorn Company
Bobby Watson – Miller & Associates
T E X A S C E N T E R F O R W I N E & C U L I N A R Y A R T S
A N N O U N C E M E N T C O N T I N U E D
Page 22 V O L U M E 4 , I S S U E 2
July 7th - Harvest Festival
The harvest begins at 8:00 A.M. with a brief safety and harvest instruction. Then everyone will begin har-
vesting the grapes. Please wear sunscreen, hats, mosquito repellant, first aid for bites, comfortable clothes
for the heat and bring a pruning knife, if you have one. We have extras but it would be great if you have
one to use.
Goodies for harvesters at 7:30 A.M. to include juice, coffee, muffins and surprise gifts. Come early to en-
sure your opportunity to help with the harvesting as we have many volunteers with 3 acres to harvest.
Vendors from 9 A.M. - 3 P.M.
Door Prizes will be given from 11 A.M. - 3 P.M. for all.
A wonderful lunch will begin serving at 10 A.M. - 2 P.M. as well as deli type snacks in our Tasting
Room. See concessions menu below. This is an annual event that Haak Winery hosts. We hope you all can
make it out and enjoy the day.
We will always have our Deli open and available for meats, cheeses, Spreads and Breads. No outside food
or drink allowed. Reservations are not required. The event is free and children are welcome.
Bring your own Wine Glass if you prefer and a lawn chair to make sure you have a seat and even a picnic
blanket. We do not reserve seats so it is first come, first serve. Dress appropriately for the weather.
Time: 8 A.M. - 4 P.M.
Cost: Free to Attend
Entertainment:
9 - 11 A.M. - DJ Frankie Tambrella
1-3 P.M. – Time in a Bottle (www.timeinabottleband.com )
Classic Rock – Oldies – Blues - We are a band of doctors, golfers, photographers, computer specialists and
business owners. Best of all, we are a band of friends. We have been playing together, off and on, for four
H A A K E V E N T S
Page 23 V O L U M E 4 , I S S U E 2
decades. We are now banded together as the ultimate 'dance band'.
MENU:
Chicken Caesar wrap with choice of chips-$6.95
Chicken Salad Croissant with choice of chips-$7.95
Ham or Turkey Croissant with choice of chips-$7.95
Cheese Trays with crackers and grapes-$7.95
Pasta Salad topped with grilled chicken-$8.95
Fresh Mixed Fruit-$5.95
Assorted frozen Treats for dessert- $1.50
July 8th—Level One Band to perform
Haak Winery has a concert every Sunday
from 6-8:30 pm. MENU varies on some
Sundays. Call ahead to Kathleen at 409-
925-1401, x105 if you have special die-
tary needs and want to make sure we
have something for you. We will always
have our Deli open and available for
meats, cheeses, spreads, crackers and
other snack items.
The cost is $5 per person (21 years of
age and older). Children are free and
welcome to come. No outside food or
drink allowed on property. No open
containers or other alcoholic beverages
are allowed. No pets allowed. Bring
your own Wine Glasses if you prefer as we will serve in plastic on concert days. Tours end 1 hour prior to
concerts and dinners. Bring mosquito repellant and first aid for bites, as needed. Bring your own lawn
chair just in case we fill all of ours. We do not reserve seats so it is first come, first serve. Dress appropri-
ately for the weather.
ENTERTAINER: Level One Band ( www.leveloneband.com )
Level One is one of Houston’s best party bands, is well versed in entertaining Houston’s selective music
listeners. The band delivers a powerful performance specializing in Motown, Vintage Soul, Disco, Classic
Rock, Jazz and Pop.
Time: 6 – 8:30 P.M.
Fee: $5 per person 21 years of age and older, Children are Free and welcome to come
H A A K E V E N T S C O N T I N U E D
Page 24 V O L U M E 4 , I S S U E 2
The 2012 Lone Star International Wine Competition was held on June 4-5 at the Grapevine Con-
vention Center. Twenty-three judges from Texas and California judged 514 entries from all over
the world. The Lone Star International Wine Competition is three competitions in one – Texas
Competition, International Competition and Limited Production Competition.
Awards were given for Grand Star - Best of Show - in all three competitions in the Red Wine,
White Wine, Fortified Wine, Late Harvest/ Dessert/Ice Wine, and Rosé/Blush Divisions. Eleven
wines won Grand Star - Best of Show. Fifteen wines were honored with a Double Gold Award.
Gold medals were given to 36 wines, Silver medals to 171 wines, and Bronze medals to 203 wines.
Texas wines won seven Grand Star - Best of Show - Awards, six Double Gold Awards, 20 Gold
Medals, 114 Silver Medals, and 144 Bronze Medals.
Texas Grand Star Winners
Bending Branch - - 1840 Tannat-RF Silvaspoons Vineyards
Cap Rock - Sweet Moscato Royale
Cap Rock Winery - 2010 Orange Muscat
Chisholm Trail Winery - 2011 Belle Starr Blanc du Bois Texas
In Re Wines - 2009 In Re Cabernet
La Buena Vida Vineyards - Red Headed Stepchild Sangria
Llano Estacado Winery - 2008 Viviano Superiore Rosso Texas
Double Gold Winners
Cap Rock Winery - 2010 Orange Muscat
D’Vine Wine - Vintner's Reserve Decadence
Georgetown Winery - Lone Star Gold
In Re Wines - 2009 In Re Cabernet
Llano Estacado Winery - 2008 Viviano Superiore Rosso Texas
McPherson Cellars - 2011 Albarino
Gold Winners
Becker Vineyards – 2010 Claret
Bending Branch Winery - 1840 Tannat-RF Silvaspoons Vineyards
Brushy Creek Vineyards -2008 Boom Chocolatte
Cap Rock Winery - Sweet Moscato Royale
Chisholm Trail Winery - 2011 Belle Starr Blanc du Bois Texas
Georgetown Winery - Jubilee Reserve
Homestead Winery - 2011 Bois d'Arc
Kiepersol Estates - 2010 Stainless Syrah
La Buena Vida Vineyards - Red Headed Stepchild Sangria
Llano Estacado Winery - 2009 Cellar Reserve Cabernet Sauvignon
Llano Estacado Winery – Moscato
Lost Oak Winery - 2011 Viognier
Messina Hof Winery - 2011 Moscato Tribute to Innocence
Pedernales Cellars - 2010 Tempranillo Reserve
2 9 T H A N N U A L L O N E S T A R I N T E R N A T I O N A L W I N E C O M P E T I T I O N
Summer has arrived with a record-breaking heat blast. It is a time for barbecue, grilling, pic-nics and lighter wines. What a difference a year makes. We may be feeling the heat, but at least we’re not in a severe drought like last summer. We had a great event at Messina Hof and have other dinners planned through out the year. Come join us for wonderful wine, gourmet food and catch up with old friends or meet new oenophiles. The articles in this newsletter were created by members, winery owners, wine experts and friends of the Wine Society of Texas’ Greater Houston Chapter. Thank you for your continued support. We are always looking for additional wine-related articles. What can you share? Per-haps you found a fantastic food and wine pairing, a wine bar with boutique wines or don’t mind sharing a favorite recipe incorporating wine. Or tell us about your recent wine stories both local and while you were traveling. Wineries, please inform us how things are going in the vineyards, how is harvest, which is your star wine of the month, etc. I wish you a great Texas dinner on your favorite restaurant patio with a glass of Rosé, Ver-mentino, Torrontés or your favorite wine. Cheers-Tenley Fukui
E D I T O R ’ S
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