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

FEBRUARY TASTING NOTES:

Adventures in Home Winemaking

Wines: (All made by the committee)

Entry: Peter’s Cellars Riesling 2003

1. Gewurztraminer –H. Jankowski 1999

2. a. Vidal – Klapetzky -2003

b. Blanc du Beard 2003

3. a. Barberra – J. Nardone 2003

b. Zinfandel –J. Nardone 2002

4. a. Chamborcin – Klapetzky -2003

b. Cab Sauv – Klapetzky -2003

c. Cab Sauv – Klapetzky – NV

5. a. Peter’s Cellars Pinot Meunier- 2002

b. Peter’s Cellars Pinot Noir 2002

c. Peter’s Cellars Deux Pinot 2002

Notes

In America, there seems to be a preference for varietal wines, blends historically being ways to use up less than stellar production runs or wines from poor growing years. The recent popularity of Meritage wines may elevate the blended wines to a higher status. After all, France produces its Chateauneuf du Pape, Italy provides the Chianti blends and the Niagara Frontier blends excellent Cab/Merlot wines from Cabernet Sauvignon, Cab Franc and Merlot.

In addition to blending to create a wine larger than the sum of its parts, it may also be necessary to blend to create a wine that is greater than some of its parts.

Wines can be blended to modify acid or RS levels, to create a desired color, to produce a wine with balance of flavor at the start, mid-palate and finish.

The blend of the 2003 Vidal and the 2003 Blanc du Beard allows the final wine to use the high acid, low fruit of the first with the low acid, high fruit of the second to create a wine of increased complexity and enjoyment.

The blend of the Barberra 2003 with as little as 10-20% of the Zinfandel 2002 created a wine of more intense color, nose and length. In this case, each of the component wines was enjoyable on its own, but the blend was more complex.

The third blend featured a bland wine with no nose (‘03 Cab Sauv.) a high acid, distinctly flavored wine (Chamborcin ‘03) and a wine with very pronounced bacon fat on the nose (Cab Sauv. NV). Experimenting with ratios gave a very pleasant blend with a pleasant amount of bacon fact and smoke on the nose, good acid level and very nice fruit.

The final flight featured a Pinot Meunier grown in the Seneca Lakes region. Frequently used for blending in small quantities, this grape makes a pleasant enough wine as a varietal. The second wine was a Pinot Noir made from still clones and was a Silver medal wine in the state competition. The Blend of the two, however, was a wine of higher quality and enjoyment.

As a special treat, the breads served with the wines were hand made by Peter. Please see him for the recipes.

A special thanks to the committee for a wonderfully educational evening on the benefits of blending.

Committee:

Peter A. Frisch, Jan Klapetzky, Eileen and Ken Beard, Cindy and Hank Jankowski, Angel and Joe Nardone

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 (fredfant@yahoo.com) with your e-mail address.

The national organization has sent a ballot requesting a vote on proposed by-law changes. These changes deal with the term of the President and Vice-president, and the number of directors. In order for the vote to count, 20% of the registered members must return their ballots. Please read the materials and vote.

UPCOMING TASTINGS

April 16: “California Cabernet Sauvignon” with Tone Kelly, Brian & Jo Spindler, Beth Camenn & Paul VanHorn, Mike & Linda Budinsky, Sam & Marissa Andolino, and JoAnn Hammond.