2005 Officers (till January 2006)

President: Tone Kelly (585) 265-3943

Secretary: Fred & Molly Fant (585) 225-3029

Treasurers: Richard & Pamela Hemmenway

(585) 392-0046

JANUARY TASTING NOTES:

Syrah and Shiraz

Wines:

Entry wine Cline Cellars Syrah 2002 ($8)

1. Rock Rabbit Syrah Central Coast 2002 ($8)

2. Ravenswood Vintners Blend Shiraz

South Eastern Australia 2002 ($10)

3. Kay Brothers Amery Vineyards Hillside

Shiraz, McLaren Vale, Aust. 2001 ($40)

4. Rosemount Hill of Gold Mudgee 1999

New South Wales, Aust. ($19)

5. Barossa Valley Estate Ebenezer Shiraz 1998

Barossa Valley, Aust. ($35)

6. Turkey Flats Vineyard Shiraz 1998

Barossa Valley, Aust. 1998 ($35)

7. Massena The Eleventh Hour Shiraz 2002

Barossa Valley, Aust. 2002

8. Marquis Philips Shiraz 2003

South Eastern Australia ($13)

Favorite wines were:

1^st #7 (43 votes)

2^nd #8 (38 votes)

3^rd #3 (34 votes)

4^th #5 (29 votes)

Food: Mushroom Soup

Blue Cheese Balls

Australian Cheddar

Spiced Pecans

Tasting Notes (courtesy of Tone Kelly)

Fred Fant introduced the evening by discussing the history of the Shiraz/ Syrah grape. Found in Iran by Roman soldiers, the grape was transplanted in the Rhone on hill known as Hermitage and it became known as Syrah. King Louis XIV sent some wine to Charles II of England. Later an Englishman took some cuttings of the Hermitage vines to Australia where it was called Shiraz.

The wines were evaluated in 4 flights of two wines each. The 1^st flight of a California and an Australian were described by Ed Kinnen. Fruity and light, the Rock Rabbit has a fruity nose with smooth taster and some alcohol at the end. The Ravenswood was closed at first, but opened with a crispy spiciness and a good dose of acid.

The 2^nd flight: The Amery Vineyards has dark fruits on the nose with spicy fruit on the palate with a spicy but balanced aftertaste. There was a slight note of heat at the end. The Rosemount has a round fruity nose with a very round flavor profile with a hint of spice. It was smoother than the Kay Brothers.

The 3^rd flight: The Ebenezer is lighter in color than the preceding wines. It had toast, vanilla and subdued fruit nose, fruit and vanilla flavor. It had a slightly dry finish. The Turkey Flats was lighter than the first wines. It has fruit on the nose with an elegant/spicy flavor profile.

The 4^th flight: The Massena is very dark with strong pungent nose/complex. It has Big concentrated flavors that carried over to a smooth slightly hot finish. Very complex but needs time. The Marquis Philips has fruit and leather on the nose, leather and spice in the mouth. It has a dry finish with a slightly off component (musty/vegetal?)

Committee:

Tone Kelly, Pat Hemmenway, Amy and Fred Hass, Ed and Ellen Kinnen, Mimi and John Bacilek, Jo and Brian Spindler, Molly and Fred Fant.

RECIPES:

Sherried Cream of Mushroom Soup

4 T unsalted butter

2-3 leeks, mostly white part, diced

1 small yellow onion, peeled and diced

2 ribs celery, diced

1 ½ lb. fresh button and baby portabella mushrooms mixed, and sliced

½ C fresh shitake mushrooms or 1 oz dried, reconstituted

3 T flour 3 ½ C milk

½ C sherry 2 C chicken stock

Salt and freshly ground pepper to taste

½ C crème fraiche 2 T chives, finely chopped

Melt the butter in a large soup pot over medium-low heat. Add the leeks, onion, celery, and mushrooms and cook until softened and the mushroom liquid has almost evaporated, about 5 minutes.

Reduce heat to low, stir in flour, and cook an additional 5 minutes, stirring periodically. Slowly whisk in the milk, sherry, chicken stock, and salt and pepper. Simmer uncovered until the soup has thickened, about 15 to 20 minutes.

Allow to cook slightly. In a blender, puree the soup in small batches. Return to the soup pot to warm through over low heat.

Serve garnished with a dollop of crème fraiche and a sprinkle of chopped chives.

Homemade Creme Fraiche

½ C heavy cream ½ C sour cream

Whisk the creams together in a small bowl. cover with a plastic wrap and let stand at room temperature for 12 hours. Stir and then refrigerate for another 24 hours before use.

Blue Cheese Balls

1 8-oz pkg. cream cheese, softened

2 oz blue cheese

1 4 oz can deviled ham

Onion powder to taste

1 cup chopped almonds

1 tbsp butter

Combine cheeses, ham and onion powder. Make bite sized balls. Lightly sauté almonds in butter. Roll balls in sautéed butter. Let cool.

Spiced Pecans

4 tbsp butter

½ cup brown sugar

2 cups pecan halves

Salt, cayenne, nutmeg, cinnamon to taste

Preheat oven to 400. In large sauté pan melt butter, add brown sugar and stir until sugar is dissolved and bubbly. Add pecans. Season pecans with spices. Continue to cook, stirring constantly until sugar starts to caramelize and coat pecans. Cook about 4 minutes. Remove pan from heat and spread pecans over parchment lined baking sheet. Roast in oven about 6 minutes. Watch CAREFULLY. Remove from oven and cool completely. Break pecans apart.

CHAPTER BUSINESS

The plans to offer electronic communications to those members who prefer it has progressed to a point where we can send the notes and the tasting announcements electronically. If you would prefer to have electronic notification, please provide Fred Fant with your e-mail address.

UPCOMING TASTINGS

February 19: Home winemaking, with Peter Frisch, the Beards and the Hammonds

UPCOMING COURSES

Finger Lakes Community College in Canandaigua is offering several wine courses by Domenic Caresetti. Information is available at (585) 394-3500 or at the FLCC website. The list of courses and dates are:

Wine Stabilization, Fining and Clarification- 1/31-2/28

Wine as a second language – 2/12

The Wine Clinic™.- 3/3

What’s New in Winemaking Technology – 3/7 - 4/4

Wine Tour Guide Training – 4/18-5/16

When Life gives you Poor Wine, Make Sherry – 4/30

New Uses for Old Grape Varieties – 5/14