AMERICAN WINE SOCIETY
A non-profit corporation

John Marshall Chapter


"Ripe, good old wine imparts a richer blood
To him who daily tastes its tonic flood."
-- 17th Century Proverb

MARCH MEETING

Mary Anne and Mike answered my basic question: "Do they really make wine in Missouri?!" Yes, Missourians certainly make wine in the German style initiated by the immigrant founders of the states wine industry in the early 1800s.  The wineries host traditional German festivities every weekend, providing entertainment for children, as well as adults, in a carnival like atmosphere. The wines were so unexpectedly impressive that I heard Bruce murmuring something about wanting to retire to Missouri.

The social wines were Vignoles and Blackberry, and the program wines are listed below. All of the Missouri wines were eye-openingly tasty! Our Kween of Kwusine, Jan, prepared German sausages and munchies that paired well with the wines. Thanks, Mary Anne and Mike, for giving us a unique experience.
 

Vintage/Winery
Varietal
Cost
1997 Augusta Vidal Blanc
$8.00
1997 Mount Pleasant  Seyval Blanc
$14.00
1996 Augusta Cynthiana (Norton) 
   $19.00
1996 Augusta Chambourcin
$11.00
1997 Mount Pleasant White Port split
$20.00


APRIL MEETING

Sunday, April 1st Robert Hutton with an associate of his, Manfred Novak from Eissingen, by Rheinpfalz and Palatinate, Germany, are bringing wines from Germany for our enjoyment and edification. The cost for this rare treat is a twelve dollar ($12) bargain. To further entice the female members to attend, there is a rumor circulating that Robert might wear lederhosen that night.

We’re meeting in the Turner House across from the BP station. The meeting starts at 7:00 p.m. with social commencing at 6:30 p.m..
 

FUTURE MEETINGS

Mark your calendars:


ALLERGIC TO WINE?

Some of our fellow homosapiens are less fortunate than we since they experience allergic reactions attributed to ingesting the elixirs of
Bacchus. Headaches seem to be a common reaction in many of those who suffer from this dreaded affliction. Unfortunately, there is no simple explanation.

Wine is a highly complex liquid of chemical compounds such as histamines, phenols, alcohol, and sulfites. To add to the complexity, some allergic reactions may be from lingering trace elements of egg, milk, or fish proteins used to clarify wine. And of course wine is organic, allowing for the possibility that molds and/or other microbiotic allergens may be present in the precious liquid served in our beloved stemmed glasses.

Aside from histamines, the other leading suspect thought to create maladies in some people is phenols. They are responsible for taste,
aroma, and color in wine, but the level of phenols varies widely from wine to wine with reds generally containing higher levels of phenols than whites. Those who are cognizant that only red wines cause an adverse reaction can take aspirin before imbibing red wine to pro-actively negate a headache, or simply stick to whites.

Sulfites are another matter. All wines contain sulfites, which are by-products of the fermentation process. And most wines have sulfites
added by the winemaker for various beneficial reasons. Asthmatic attacks, for example, can be triggered by sulfites, so anyone who has a known allergy to sulfites should consult with a medical doctor before tempting fate and drinking any wine.

If you happen to know someone who suffers from allergic reactions to wines, the current wisdom is to council them to pass their stemmed glass over to me and Bruce. With that said fear not, the next issue of the newsletter will offer suggestions on how to protect yourselves from me and Bruce!

These allergic facts were supplied by Chris Pearmund from Patrick Getlin's November article in "Style Weekly."  Thanks, Chris.
 
 

See ya on the 1st!

Smile . . .

Fletcher

P.S. Mary Anne, do you have a hat that I can borrow, I had to eat mine!