AMERICAN WINE SOCIETY
A non-profit corporation

John Marshall Chapter


Where there is no wine there is no love
and
Wine has blighted many a mating

– Euripides


JUNE MEETING/SYMPOSIUM (Greek for sitting around sipping wine while holding intellectual discussions)

Thirty plus members partook of the gracious hospitality, southern style, at the picturesque home of Marilyn and Kearney Shaw for a BBQ and our monthly meeting. It was a sunny, pre-humidity, evening on Bull Run Mountain. Their deck was festooned with flowers and the expansive back yard showcased Kearney's vintage 1963 pick-up. Kearney BBQed chicken with just a hint of Cajun spices, hamburgers, hot dogs, corn, and potatoes. A variety of accoutrements was provided by the attendees, and Jan’s heavenly brownies didn't last until dessert.

Marilyn presided over the meeting with her vivacious pinache, and kept Kearney in the background. Marilyn used the AWS 2001 wine chart as the basis for selecting the vintages and regions of the wines. The three social, palate-cleansing, sparklers – Hardys Brut, Mums Calif Brut, and Piper Sonoma Brut – disappeared quicker than Jan’s brownies.  It was a great presentation, Marilyn.  Our thanks go out to you and Kearney!
 

Producer
Varietal
Region
Year
Price
Seller
Washington Hills Dry Chenin Blanc Washington 2000
$6.99
 Total Beverage
Adelsheim Pinot Gris Oregon 1998
$13.97
 Total Beverage
Mirassou Pinot Blanc Monterey, California 1998
$9.99
 Total Beverage
Rodet Bourgegne Pinot Noir Burgundy, France 1998
$9.99
 Total Beverage
Chateau Brisson Merlot (100% Bob, right Jerry?) Bordeaux 1998
$14.99
 Brewtopia
Bulletin Place Shiraz Southeastern Australia 1998
$8.99
 Total Beverage

 

JULY MEETING

On Sunday, July 1st, Chris Pearmund is treating us to Wines of The Loire – a region in France synonymous for Pouilly-Fume, Sancerre, Vouvray, and Muscadet. Chris is conducting the program; glasses are furnished; just bring a notepad! We’re planning to meet at the Parish Hall of Grace Episcopal Church. As always, if the parking lot isn’t full of cars with wine related license plates, then we’re up the street at the Turner House across from the BP station. The meeting starts at 7:00 p.m., and the social commences at 6:30 p.m.
 

FUTURE MEETINGS

Mark your calendars:


MALOLACTIC FERMENTATION

After forwarding last month’s newsletter to friends interested in wine, I received the following reply from Tom Payette, a consulting winemaker for several Virginia wineries. Tom, thank you for giving your technical input for the members of the John Marshall Chapter. Your exuberance for wine comes through.
"Thank you for sending the newsletter to me and updates about the tastings. Hopefully, one day I can attend one. Here's some helpful comments about diacetyl production. Malo-lactic bacteria does convert malic (apple) acid to lactic (milk) acid. The pH goes up and that is part of the softening, but during this process several byproducts are given off with carbon dioxide and small amounts of heat. Diacetyl - this is the buttery component that you commented on and is the principal byproduct. Acetoin, 2,3-butanediol, Ethyl lactate, Acetic acid (vinegar) and other esters are also given off.  Small amounts of glycerol may be given off as well. These all contribute to the mouth-feel along with the softening effects of the pH rise. The take home message is that Diacetyl is the Orville Redenbacher popcorn aroma compound. I hope this has been of some help to you.  Please feel free to pass this on to your readers. I love the intricacies of wine making so I couldn't resist passing this on."


See ya on the 1st!

Smile . . .

Fletcher