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TThe he WWine ine PPressressVolume 49, Issue 1 ocws.org January 2025CALENDARpage 15FROM CAROLYNpage 2See DeFALCO, page 11WINERY PROGRAMpage 4RIGHT PATHOn the RIGHT PATHTake one look at Denae Prosser’s artwork and you can feel the warmth, exuberance and joy jumping off the canvas.You might not be familiar with this budding artist but chances are you have seen her designs, most notably the Best of Show winner in the 2024 OC Fair Home Wine Label Competition.“It was shocking,” Prosser said of earning the highest award. “Sometimes you win stuff, but I was like ‘what?’ I was very happy to win.” see D'VINE, page 14By Greg RislingMINI-TASTING page 9

Wrapping up 2024This past 2024 was a very busy year with the usual OCWS events and some new ones as well, including the Wine Defect Identication Workshop, Vintage Member Luncheons and Volunteer Recognition Reception. We had several fun holiday events that ended 2024 on a high note. The annual Holiday Dinner Dance on Dec. 6 was followed by a Holiday Mini-Tasting at members’ homes on Dec. 14. The holiday festivities wrapped up with the Winemakers’ Group Holiday Potluck at the Eastlake Village Community Center. Overall, we have had a very successful year.Thank You Event LeadershipI would personally like to thank the OCWS Board of Directors and other non-board members who have stepped up to chair events this past year. Please take a moment to review the Responsibilities List on our website to see who oversees our various events. These are the individuals who help keep this organization running smoothly.Looking Forward to 2025In the coming year, we have many exciting events in store for our members. Our long-standing winery programs run from January to May and our Bubbles ’n’ Brunch/Dine with Wine events are sprinkled throughout the year.There are also several mini-tastings where members blind taste 10 wines at fellow members’ homes. We also hold new member mixers to greet those edgling oenophiles.At the OC Fairgrounds, there is an 2 ocws.org January 20252024-25 Board of Directors Carolyn ChristianPresidentCarolyn@ocws.orgFran GitshamVice PresidentFran@ocws.orgRich SkoczylasSecretaryRich@ocws.orgFred HeineckeTreasurerFred@ocws.orgSue EnglandDirectorSue@ocws.orgLinda FleminsDirectorLinda@ocws.orgDaniel VlahovicDirectorDaniel@ocws.orgCL KeedyDirectorCLKeedy@ocws.orgPresident’s Message By Carolyn ChristianWJohn LaneDirectorJohn@ocws.orgabundance of events, whether it’s the Spring and Fall socials, the Wine Auction and of course The Courtyard at the OC Fair, which runs July 18 to Aug. 17. Our biggest agship events are the OC Fair Commercial and Home Wine competitions that occur during late May and early-to-mid June.There are plenty of other options that will suit your style, from private tastings at local wineries to educational seminars. All-Volunteer OrganizationI cannot stress enough the importance of our volunteers. Please check out the events being organized for our members’ benet. Check the newsletter, website and weekly email reminders and sign up early for our events, including our volunteer opportunities, which you won’t nd anywhere else! If you nd that an event is sold out, please contact our ofce to be placed on a waiting list. We often have cancellations allowing for those on the waiting list to attend.In addition to our events, I encourage you to promote the OC Fair Commercial Wine Competition, which we have hosted over the last 49 years, to wineries throughout California. Take printed brochures, send them an email and remind them that despite the news about the decline in wine sales, OCWS is alive and well, with over 1,000 members who purchase and consume wine on a regular basis.I look forward to working with you all in 2025 to continue this organization’s amazing journey on our way to our 50th anniversary!Cheers to you all!elcome to the start of what promises to be a great year for our organization. As we enter our 49th year, we should be proud of the legacy we have established. From our humble beginnings starting with a group of home winemakers to a group that boasts over 1,000 wine enthusiasts (including our winemaker group), we have a truly resilient organization that has grown and remained stable over the past several decades.

January 2025 ocws.org 3The Wine PressStaff BoxThe Wine Press is the ofcial newsletter of the Orange County Wine Society, Inc. The newsletter is published monthly. The Wine Press welcomes input from the OCWS membership. Please forward comments, questions and suggestions to Editor@ocws.orgExecutive EditorsCathy RislingGreg RislingContributing WritersOCWS Board of DirectorsJim BurkDamian ChristianAlice PolserRochelle RandelEd ReyesWebsite AdministratorWendy TaylorOCWS PhotographerJim BurkCopyright (c)2025 Orange County Wine Society, Inc. and its licensors. All rights reserved.The Orange County Wine Society is a non-prot 501(c)(3) educational organization incorporated under the laws of the State of California with its principal place of business in Costa Mesa, California.Orange County Wine SocietyP.O. Box 11059Costa Mesa, CA 92627Phone: (714) 708-1636Fax: (714) 546-5002Website: OCWS.orgOCWS Email: Ofce@ocws.org 2024 Wine Competition Results:WineCompetition.comVINOS UNIDOS, from page 1New Members CORNERThe Orange County Wine Soci-ety extends a warm welcome to its newest members! Memberships for the following members were approved by the OCWS Board of Directors at the December meeting: Andrew and Anne Bud-niewski, Rosie Chaney and Cathy Fisher, DeLorna Daniels and Mi-chelle Sellers, Morgan and Rachel Day, Nicole Ford and Jeff Francis, Ai-Lang and Art Ford, Susan Fox and Terrence Large, Dave Goates and Diana Ortiz, Mark and Amber Harrington, Rich and Dawn Heim, Ally Helm, Garrett and Cameron Hume, Andrew and Patricia Kami, Susan Lang, Aileen Lounello, Mi-guel and Linda Martinez, Dorothy Robertson-Taylor, Kim Schuck, Italia Tornabene and Sheila Fay, Jill Torres and Kris Sisterhen, Brandii Waiters and Juan DeLeon, Steve and Marsha Sarraco, Ryan and Kristen Wolfe, Jayson and Heather Yardley.As of Dec. 1, the OCWS has 1,043 members. For new members logging onto their account for the rst time, log on to our website, OCWS.org. Your default login is the primary member’s email address. The default password is the primary member’s zip code. Both may be changed under the My Account tab once you log on. If you joined us online, then you will have created your password. There may only be one login/password per membership.—Rochelle Randel, OCWS Business AdministratorThe Holiday Dinner Dance has been an OCWS tradition for decades. It is one of the few events where our members can dress in semi-formal attire and enjoy a gourmet meal and outstanding wines. This year’s event was no exception. Nearly 90 OCWS members gathered at the Avenue of the Arts Hotel in Costa Mesa to enjoy a sparkling wine reception with passed appetizers followed by a sit-down dinner. Attendees brought unwrapped toys to support the Costa Mesa Fire Department’s Spark of Love Toy Drive (top photo at left). Thank you to all who brought toys. A special thank you to members of the re department who came to the event to pick up the toy donations for less fortunate children in Costa Mesa.The event would not be complete without the Three 2 Sevens band (middle photo at left), which played classic dance tunes from various eras. Attendees danced the night away (bottom photo at left). We look forward to continuing this OCWS tradition again in December 2025.—Carolyn Christian, OCWS PresidentHoliday Dinner DANCEMembers jingle the night away

Winery Program4 ocws.org January 2025Bushong Vintage Company6:30 p.m.Friday, Jan. 24, 2025Hilton Hotel3050 Bristol St.Costa Mesa, CASign-Up Deadline:Sunday, Jan. 19To kick off the 2025 Winery Program, we proudly welcome Jason Bushong, proprietor and winemaker of Bushong Vintage Company in Paso Robles. Jason is a veteran judge of the Commercial Wine Competition and Featured Winery presenter at the OC Fair. Bushong Vintage Company has consistently been awarded Best of Class, Double Gold and Gold medals. Bushong Vintage Company was born from Jason’s lifelong passion for winemaking, which be-gan as a teenager in Riverside after tasting a bottle of Santa Barbara County Chardonnay. He has now been crafting superior wines from the Central Coast region for over 20 years, with a focus on unique varietal blocks from vineyards that yield supreme, quality fruit. His style reects his winemak-ing philosophy that wine is the unique culmination of science, agriculture and art often resulting in crisp, bright whites and rich, bold reds.Jason’s passion for wine is only further enriched by his passion for music and art. His tasting room in downtown Paso Robles features an old Star Wars pinball machine and a large collection of vinyl records, which tasters are welcome to play. Jason’s passion for art is also reected in his outstanding label art.—Rich Skoczylas, Winery Program CoordinatorMenuMenuEntree Options:• Bronzed French breast of chick-en with roasted garlic pan gravy served with chef’s choice starch and vegetables• Grilled salmon with Pinot Grigio fennel sauce served with chef’s choice starch and vegetables• Vegetarian: broccoli rabe, roast-ed eggplant and portobello mush-room rolled in smoked tomato and grilled scallion purée $62 members, $67 guestsDinner begins promptly at 6:30 p.m. Each attendee must pick up a menu card with their name to show your server the entree you have selected. Entrees cannot be changed at the event. Be sure to wear your name tag.Members may bring their own wine to enjoy and share during din-ner. Please drink responsibly.Because we contract each meal that you selected with the hotel, the last day to sign up, change your entrée or cancel and receive a re-fund is noon Sunday, Jan. 19.Sign-UpsSign-UpsSign up on the OCWS website to attend this event. Attendees will self-park in the hotel garage. Bring your parking ticket to the event. Instructions will be provided for validating free parking. Arriving before this time will make it easier for you to nd a seat. After dinner, we will have a short presentation about upcoming events.Volunteers NeededVolunteers NeededVolunteers are needed for this event. If you are able to help, please indicate when you sign up. Opportunities include:• Help place agendas on tables• Help with check-in from 5:30 to 6:30 p.m.• Help pour wine for the tasting

Winery ProgramJanuary 2025 ocws.org 5Korbel Champagne Winery6:30 p.m.Friday, Feb. 7, 2025Hilton Hotel3050 Bristol St.Costa Mesa, CASign-Up Deadline:Sunday, Feb. 2Korbel was established in 1882 in Sonoma County’s Russian River Valley. They produce the United States’ most popular méth-ode champenoise champagne. The true measure of Korbel’s success during its 140 years can be seen in the impact it has had on American consumers and its presence at various celebrations throughout the years, including the past 10 presidential inaugu-rations. Owned and managed by the Heck family since 1954, Korbel currently makes 11 California champagnes and a limited amount of still wine. In a separate facil-ity, Korbel also produces three California brandies and imports Prosecco from Italy.We are truly fortunate to have Paul Ahvenainen return for this tasting. It’s been 10 years since he visited us in February 2015. Back then, Paul was the wine-maker; now he is Vice President – Operations and Winemaking. He oversees all wine and brandy production, winemaking, grower relations, maintenance and quality control. Paul, who has been with Korbel for 37 years, has been essential in the growth, production and consistent quality that has earned Korbel numerous gold medals throughout the years. Paul is also one of our judges at the Commer-cial Wine Competition.—Rich Skoczylas, Winery Program CoordinatorMenuMenuDinner will start with a salad of bibb lettuce, radicchio, asiago, kalamata ol-ives, sundried tomato, feta, with white balsamic vinaigrette, rolls and butterEntree Options:• Braised chicken, Cipollini onion, compare tomato, fennel, charred lemon, fresh herbs, served with chef’s choice starch and vegetables• Pesto baked salmon, toasted herb parmesan panko crumbs, served with chef’s choice starch and veg-etables• Broccoli rabe, roasted eggplant and portobello mushroom, rolled in smoked tomato and grilled scallion purée$62 members, $67 guestsYour meal ticket will be at the check-in table for you to show the waiter your entrée. Meals are ordered in advance and cannot be changed at the event. Please select your meal carefully. Be sure to wear your name tag.Dinner begins promptly at 6:30 p.m. Arriving before this time will make it easier for you to nd a seat. After dinner, we will have a short pre-sentation about upcoming events.Sign-UpsSign-UpsSign up on the OCWS website to attend this event. Attendees will self-park in the hotel garage. Bring your parking ticket to the event. Instructions will be provided for validating free parking.Volunteers NeededVolunteers NeededVolunteers are needed. Please indicate when you sign up to attend this event if you are able to help. • Help place agendas on tables• Help with check-in from 5:30 to 6:30 p.m.• Help pour wine for the tasting

Winery Program MCV Wines6:30 p.m.Friday, March 14, 2025Hilton Hotel3050 Bristol St.Costa Mesa, CASign-Up Deadline:Sunday, March 9Matthew Villard, the passion-ate owner and winemaker behind MCV, has his love for wine blos-soming around the family dinner table. After graduating from the University of California Davis, he embarked on internships at Quintessa Winery, Justin Winery and Vineyard, Gainey Vineyards, Chalone Vineyard and BV.MCV has undergone a remark-able transformation since its hum-ble beginnings in Morro Bay in 2011. Relocating to Paso Robles in 2020 presented its share of ob-stacles, but it also brought fresh insights, partnerships and excit-ing possibilities for valued MCV guests. Matt’s aspiration is to welcome both his loyal members and new visitors to experience his wines, indulge in delightful cheese pairings, embark on winery tours, savor exquisite meals in the barrel room and witness rsthand the exhilarating energy of the MCV harvest.Through these experiences, Matt honed his winemaking skills and developed a deep under-standing of the craft. Today, he brings this knowledge and exper-tise to MCV, infusing each bottle with his unwavering passion and commitment to quality. From vine to glass, Matt’s dedication shines through in every sip of MCV wine.—Rich Skoczylas, Winery Program CoordinatorMenuMenuDinner will start with a salad of vine-ripened tomatoes and buffa-lo mozzarella, basil olive oil and cracked pepper with balsamic modena drizzle, rolls and butterEntree Options:• Chicken piccata, served with chef’s choice starch and vegetables• Grilled salmon let with white beans, peas, olives, tiny tomatoes, asparagus and virgin lemon olive oil• Broccoli rabe, roasted eggplant and portobello mushroom, rolled in smoked tomato and grilled scallion purée$62 members, $67 guestsEach attendee must pick up a menu card with their name to show your server the entree you have selected.Dinner begins promptly at 6:30 p.m. Arriving before this time will make it easier for you to nd a seat. After dinner, we will have a short pre-sentation about upcoming events. A meal ticket will be at the check-in table for you to show the waiter your entrée. Be sure to pick up your meal ticket when you check in. Meals are ordered in advance and cannot be changed at the event. Please select your meal carefully. Be sure to wear your name tag.Members may bring their own wine to enjoy and share during din-ner. Please drink responsibly.Because we contract each meal that you selected with the hotel, the last day to sign up, change your en-trée or cancel and receive a refund is noon Sunday, March 9.Sign-UpsSign-UpsSign up on the OCWS website to attend this event. Attendees will self-park in the hotel garage. Bring your parking ticket to the event. Instructions will be provided for validating free parking.Volunteers NeededVolunteers NeededVolunteers are needed. If you are able to help, please indicate when you sign up to attend this event. • Help place agendas on tables• Help with check-in from 5:30 to 6:30 p.m.• Help pour wine for the tasting6 ocws.org January 2025

January 2025 ocws.org 7 Bubbles & BrunchThe city of Orange was originally called Richland. Raisins were their largest source of income in 1886. The rst orange trees were planted in 1872. The city’s name was changed a year later. Legend has it that four gentlemen, A. Glassell, A.B. Chapman and two others played a poker game, with the winner naming the town. Can you guess who won? In 1996, Citrus City Grille was built. It was family owned and operated, until they sold it to the new owners in 2022.Here is a sample of their buffet offerings:Breakfast Station: Crepes, wafes, French toast, sausage, baconCall Your Own: Omelet, Eggs Benedict, scrambled eggsSalad – Cheese – Fruit barHot Entrees: Chicken, short ribs, mussels, salmonCarving Station: Honey ham, prime ribSeafood Bar: Shrimp cocktail, ahi pokiBakery Station: Breads, bagels, danishes, sweet treatsCoffee, juice and soft drinks are included.The restaurant is located just north of the Orange Circle. Parking is in the rear of the restaurant or on the street. Carpooling or ride sharing is suggested. The price for the brunch is $68 for members and guests, all inclusive. The event will be posted on the website under “Events,” for signups. Space is limited; when the event lls up, please contact the ofce to be placed on a waitlist. No. 1 Bring a bottle of your favorite champagne and/or wine.No. 2Bring champagne and/or wine glasses.No. 3 Please wear your OCWS name tag. No. 4Please drink responsibly.Because we need to contract with the restaurant the attendance count, the last day to sign up, make changes or cancel to receive a refund is Feb. 17. Any cancellations after this date would be lled and refunded from the waitlist. Looking forward to toasting with you again.—Rochelle Randel, OCWS Champagne Brunch CoordinatorCitrus City Grille122 N. Glassell St.Orange, CA11 a.m. to 2 p.m.Sunday, Feb. 23Sign-Up Deadline:Tuesday, Feb. 17

8 ocws.org January 2025EventsJoin your fellow OCWS members as we ride the rails to L.A.’s 10th annual epic wine festival at the iconic Union Station. Uncorked LA Wine Festival will be held on Saturday, Jan. 25, 2025 from 5 to 9 p.m., at L.A. Union Station, 800 N. Alameda, Los Angeles.Metrolink Train #1665 will arrive at Union Station at 3:39 p.m. from these departing stations on the Orange County line: Irvine, Santa Ana, Anaheim and Fullerton. Free parking is available at each station. Tickets are $10 at the departing station or through the Metrolink app.Two outbound trains via Amtrak Suriner leave from Union Station. Early departure train leaves at 8:10 p.m. Late departure leaves at 10:10 p.m. Return tickets $14-$19 available for purchase from the Amtrak ticket ofce, ticket kiosks, Amtrak website or app.OCWS members/guests will be responsible for purchasing event tickets directly from the event coordinator through the event’s website (see sidebar at right). OCWS members/guests will be responsible for purchasing train tickets from Metrolink and Amtrak, respectively. Metrolink and Amtrak tickets must be purchased prior to departure. The Orange County Wine Society will not coordinate, collect or process any funds/fees in connection with this event.If you are interested in attending this event, please contact me at daniel@OCWS.org for an event detail sheet which includes event and train purchase information, train schedules and other meet up information.—Daniel Vlahovic, OCWS New Events Committee Chair• Up to four hours of tastings• Over 100 wines and bubbles from across the globe• Incredible live music as well as a D.J.• Favorite local food trucks with a variety of cuisines• Three-tier pricing with tickets starting at $65 plus fees: General admission ($65), early admission ($80) and VIP admission ($100)• Early admission and VIP admission begins at 5 p.m. and general admission at 6 p.m.• VIP admission includes exclusive access to VIP lounge, more premium wineries, dedicated bathrooms and seatinguncorkedwinefestivals.com/la/Rails & WinesSaturday, January 25, 2025HIGHLIGHTS

EventsJanuary 2025 ocws.org 9Winter 2025: French vs. Italian Wines6 to 9 p.m. • Saturday, March 1, 2025 • Various Host SitesBoth France and Italy are recognized around the world for outstanding wines. France is second in the world with the amount of wine consumed per person, followed closely behind by Italy, which is ranked third in per person wine consumption. French wine is often associated with elegance and renement, thanks to its centuries-old classications and strict regulations. Regions like Bordeaux and Burgundy are globally renowned for producing complex, age-worthy wines, with Bordeaux excelling in blends of Cabernet Sauvignon and Merlot, and Burgundy specializing in Pinot Noir and Chardonnay. Additionally, Champagne, the sparkling wine from northeastern France, is a symbol of luxury and celebration worldwide. French winemaking emphasizes terroir—the idea that the land, climate, and geography profoundly shape the wine—giving each appellation its distinct identity.On the other hand, Italian wine stands out for its diversity, accessibility and deep cultural ties to food. Italy boasts a staggering number of grape varieties, with over 500 documented indigenous types, many of which are rarely found outside the country. Iconic regions such as Tuscany and Piedmont produce world-class wines like Chianti, Brunello di Montalcino and Barolo, while Prosecco from Veneto has become a popular sparkling wine globally. Italian wine is often crafted with a focus on pairing with meals, as it plays a central role in the country’s culinary traditions.For our next Mini-Tasting, we will explore ve French and ve Italian wines to compare and contrast and determine if participants have a preference for one country’s wine over the other. LOCATIONS:Host sites and directions will be announced to those attending approximately one week prior to the event. We try to place you at the location nearest your home or to accommodate your specic site request; however, your as-signed host site is also based on the order in which your sign-up is received in the OCWS ofce. COST:The cost to attend the tasting is $35 for members, $40 for guests.DISH: Each person/couple attending will sign up with their host site to bring a potluck dish (appetizer, entrée, side dish or dessert) to serve a small portion to 16 to 18 people. There will be a special bottle of wine that evening as a prize for Chef of the Evening (voted on by the attend-ees of each site). Our winning Chefs of the Evening can have their recipe published in The Wine Press. Plan on arriving promptly at 6 p.m. so the event can get started on time. Please bring your own wine glasses for tasting; keep in mind the wines are served in ights of two.SIGN-UPS:We are planning for seven to eight sites for this Mini-Tasting depending upon the number of hosts. Sign-ups open Jan. 15 to facilitate the most efcient guest assignments. We encourage you to sign up early as sites ll quick-ly. Once sign-ups ll up, call the OCWS ofce to be added to the waiting list. DEADLINE:The cut-off date for online sign-ups is Sunday, Feb. 16. After this date, contact the OCWS ofce to determine availability. Due to the advance purchase of wines, you may not receive a refund if you cancelled after Feb. 22 (we will try to ll the spots from the waiting list).—Don Mayer, OCWS Mini-Tasting ChairMini-TastingIf you are interested in hosting, please contact Don Mayer at Don.Mayer0709@Gmail. com. If you'd like to request a specic host site or to carpool with another member, please add a comment on your signup.

Events10 ocws.org January 2025The OCWS Varietal Hours have moved to Tuesdays! No more Monday night conicts.If you haven’t joined our Varietal Hours by now, here is your chance. As we move into 2025, we have exciting new themes to start the year!What started as a way of gathering during the COVID quarantines has blos-somed into quality time with friends, both old and new. The things we have learned and been taught by this group are priceless. Add to that a different night of the week and no more missing Monday Night Foot-ball to attend.And they are FREE. So here is our challenge to all of you: If you haven’t already attended Varietal Hours, please attend one. Yes, just one. We promise you three things. 1) You will have fun. 2) You might just learn something OR you might teach us something. 3) You won’t regret spending that hour of your life. And you won’t even have to drive home!So picture this…Your own comfortable furniture. A glass of wine in your hand. Chatting with fun friends, some you know, some you may not. Right there in your own house with friends, old and new. And here’s the best part! You don’t even have to clean up everyone’s mess. We’re always happy to have new members join the fun and meet some people who enjoy wine.Each event has a theme, but we never “kick anyone off the island,” so it never matters if you follow the theme. The setting is very casual, with stories told about each of the wines we’re drinking, what we do (or don’t) like about them, where we got them and more.Regardless of your knowledge of wine, the Varietal Hours have something for everyone. Varietal Hours will be held every other Tuesday from 7 to 8 p.m.All you need is a computer (or phone) and internet connection. If you are new Varietal HOURSNew Year: The Fun Now Happens on Tuesdays!to the Varietal Hours or to Zoom, please feel free to contact Don Phillips at don@OCWS.org for help and information, even if it means contacting him days before the event, and he will walk you through the process and even do a short Zoom meeting, just for you, to get you comfortable with the process.The event is open to all OCWS mem-bers, but sign-ups are required. Please log on to the OCWS website to register for the event no later than 7 p.m. (24 hours before the event), the Monday night before the event. Couples only need to sign up for one person since this event is via Zoom. A link for the Zoom meeting will be emailed to you on the day of the event.We are also looking for hosts for up-coming Varietal Hours. It’s fun and easy to do. Please contact Don at the above email if you wish to host, or with any questions or suggestions.We look forward to Zooming with you soon at one of the future Varietal Hours. Bottoms up!—Don Phillips, OCWS Varietal Hour Chair7JANUARYTIME:7 p.m.VARIETAL:Orange WineHO ST:CL Keedy21JANUARYTIME:7 p.m.VARIETAL:Grocery Store WIneHO ST:Bart Bartlett4FEBRUARYTIME:7 p.m.VARIETAL:Fruit WineHO ST:Don Phillips

January 2025 ocws.org 11 EventsInvest your time, help out & be rewardedWhen I was new to the Orange County Wine Society, I remember attending events, having fun, meeting people and never having a second thought as to how it all happens. I suppose most new members are the same way. We all join the OCWS to meet like-minded people who are interested in wine. We’re here to have fun and make new friends. Even when I started volunteering at the Home Wine and Commercial Wine competitions, I just showed up on event day, did my small part and went home. I never really thought too much about how it all came together.But something in me changed the second or third year. I volunteered at the Home Wine Competition and was a steward that year and had arrived early on competition day. I took some time to look around while things were still fairly quiet. I saw how the judges’ tables were set up and the stewards’ area was ready for us. I saw how the various volunteer areas were organized. I saw the Cook’s Caucus preparing breakfast for everyone.Midway through the event I took a good look around and saw everyone doing their tasks and how smoothly the competition was running. And then it all hit me. Someone had to set up all these tables, organize all this wine, organize all the food. Someone had to get all these volunteers and organize this whole competition! There was obviously a lot of work and planning that went into this event long before I showed up that day.Who did all this? How did this all happen? The light bulb ashed in my head! I like to know how things work. That’s when I wanted to learn how the Winemakers Group and the wine society as a whole works. Most importantly, I asked how I could help.I ran for and was elected to the board of directors. I helped organize and run big events. I volunteered to help with other events too, both “behind the scenes” and on event day. This is right up my alley as I get a lot of satisfaction from planning a party or an event and seeing it successfully come to fruition.Over the years, I’ve found it takes a lot of people doing many different things, large and small, to make the organization work. I’ve also discovered that I develop closer friendships with wine society members when I volunteer for events rather than simply attend them. There’s something about the bonds created among everyone when we all work as a team toward a common goal.The Winemakers Group is a microcosm of the OCWS and it also takes many people to make it run. We need your help in many areas.If you’ve ever had that “light bulb” moment and want to get involved with any task large or small, we can use your help. Even if you’re just interested in how the group or the competition runs, we’ll be glad to show you. All you have to do is ask. You may even make some new friends in the process.Cheers!—Ed Reyes, ed@OCWS.org • Organizing and stafng key areas of the 2025 Home Wine Competition• Hosting our quarterly winemakers’ potlucks• Running our annual group bottle purchase• Hosting or assisting smaller, non-potluck wine education events• Suggesting ideas for new eventsHOW CAN YOU HELP?Winemakers GROUP

12 ocws.org January 2025Wine Wisdom1Orange wine is...?A. Only made in Orange County, CaliforniaB. Made from orangesC. From white grape juice aged on its skinsD. Wine blended with orange sodaAnswer: C. Orange wine is white wine that is macerated on its skins, seeds and stems like red wine. The phenol anthocyanin in the skins gives the grape juice color and tannin.2Orange wine is also known as...?A. Amber wineB. Skin contact wineC. Skin-fermented wineD. All of the aboveAnswer: D. Orange wine is the most common name, rst coined by David Harvey in the United Kingdom in 2004. It’s called amber wine in the country of Georgia and skin-fermented wine in Canada. It is also called skin-contact wine and skin-macerated wine.3How long have winemakers been making orange wine?A. 3,000 yearsB. 6,000 yearsC. 8,000 yearsD. All of the aboveAnswer: D. It depends on who you ask, but no one is absolutely sure when wine making started in Georgia. However, the Georgian winemakers have been making orange/amber wine for a long time. They have been putting white wine grapes in terracotta amphoras called Quevri (Kev-ree), sealing them with beeswax, burying them in the ground, not adding any additives or yeast and allowing the wine to ferment naturally.4In modern orange wine making, how long are the wines macerated on their skins? A. HoursB. DaysC. MonthsD. All of the aboveAnswer: D. There are different rules governing different countries. The South African Wine & Spirits Board requires a minimum of 96 hours of skin fermentation and maceration. In Canada, the Ontario Wine Appellation Authority requires a minimum of 10 days. While the International Organization of Vine and Wine requires a minimum maceration of one month.5What color wine do you get with different grape skin maceration times?A. Pale goldB. CopperC. Cal Trans OrangeD. All of the aboveAnswer: D. The long maceration of white grapes on their skins draws out the phenol anthocyanin that gives the wine a wider array of colors than seen in white wine. The colors can include yellow, amber, gold, orange, copper, pink and more.6Just as there is a wide range of color, what aroma/taste can be found in orange wine?A. High acidity and light bodiedB. Bruised apple and nuttyC. Rich full bodied and bone dryD. All of the aboveAnswer: D. Are you starting to see a trend? This is a widely diverse wine category. And since orange wine is made like red wine, the lengthy maceration not only gives the wine its color, it also adds more tannin than normally tasted in white wine. This allows the winemaker to produce a wine with their preferred stylistic preferences, some of which may be considered aws or even faults.7What food would pair best with orange wine?A. Spicy Asian or Indian cuisineB. Shellsh and salmonC. Aged Gouda and PecorinoD. All of the aboveAnswer: D. Yes, you guessed it. Orange wine makes food pairing easy. Because orange wine can be bold, acidic, tannic, dry, any combination of these characteristics and more, it is a wine that pairs easily with hard-to-pair foods.8Orange wine is made in which country?A. NetherlandsB. JapanC. Czech RepublicD. All of the aboveAnswer: D. And Australia, Austria, Canada, France, Greece, Italy, New Zealand, Portugal, South Africa, Spain, England and United States. It’s made everywhere.Bonus Question: Not all-natural wine is orange wine, but is all orange wine natural wine?Answer: No! But this is a topic for another time.Hopefully this will whet your palate for some orange wine. Sign up by logging in to the OCWS website and clicking on Events, scroll down to the Varietal Hour – Orange Wine and get your free ticket. Then go out, get your bottle of orange wine, open it, enjoy it and join us for Varietal Hours at 7 p.m. Tuesday Jan. 7.—CL Keedy, OCWS Wine Education Committee, clkeedy@OCWS.orgTaking the guesswork out of orange wineThe white grape juice or must, just pressed, with skins, stems and seeds included is “orange?’’ What’s that all about? Someone is making orange wine? What is orange wine? Let’s nd out.TEST YOUR KNOWLEDGE

Photo of the MonthJanuary 2025 ocws.org 13BOUNTY of BEAUTYKevin Coy used his iPhone 14 to capture this award-winning shot at MoniClaire Vineyards in Healdsburg after the OCWS’s 2023 Double Gold award presentation.The OCWS sponsors a photog-raphy contest and you are invited to participate! As you might have guessed, the subject is “wine,” but this can mean many things to many people.Do you have a great shot of the sun ltering through the vines just before picking? Or an action shot of wine being poured with some great swirls in the glass? Perhaps a romantic shot of a couple toasting each other?These are a few ideas and I’m sure you have many more of that great shot involving wine in some way.Each month the photography committee will select a Photo of the Month for publication in the upcoming newsletter as well as on the OCWS website. The winner also will receive a bottle of wine from the OCWS wine cellar. The ultimate goal is to publish an OCWS calendar consisting of the 12 best photos of the year. These may or may not be the 12 monthly winners.If you have any questions, email Photo@OCWS.org. Calling all OCWS photographersTHE RULESEntrants must be OCWS members in good standing and the submitted photo must have been photographed by the OCWS member when he/she was an active member.The photo must be some-how wine oriented. It may be of a winery, vineyard, the winemaking process, the nished product or simply the consumption. But don’t limit yourself just to these ideas!The photo or photos may be submitted to the OCWS photography committee any-time but will be considered only for the month it was sub-mitted. There is a limit of ve (5) submissions per month. Upon submission, rights to the photo are given to the OCWS for marketing pur-poses, so before you submit it make sure it is your property. Please get permission from any people in the photo.The photo must be sub-mitted in one of the follow-ing formats: JPEG, RAW, TIFF or Photoshop. Any size is ac-ceptable, but it is preferred to be at least 3000x2400 pixels, which is an 8”x10” shot at 300 dpi for printing. In the event that insu-cient entries are entered in a month, the committee reserves the right to move any contributed photos to the next month.To submit a picture, attach it in an email to Photo@OCWS.org. Be sure to include your name, phone number, picture location and picture title. Pho-tos are due by the last day of the month to be considered for that month’s winner. 124536

D’VINE, from page 1(Above) Chris Miller (left) and Denae Prosser show off their OC Fair Home Wine Competition awards, including Prosser’s label winner—a vibrant piece (top left) illustrating a sun set-ting into the ocean. (Left) Students learn life skills working on the farm.What makes the award even more special and heartfelt is Prosser is part of a unique program that provides vocational life skills to people with special needs. Based in Fallbrook, D’Vine Path gives adults living with disabilities the opportunity to cook up meals, help make wine or design oral bouquets. D’Vine Path, nestled on eight acres in Fallbrook, was named California’s Nonprot of the Year in 2024. The organization was founded in 2019 by Executive Director Lenila Batali, whose adult daughter has autism. Over the past six years, the program has helped dozens of students obtain specialized skills they need in the workplace. Nearly three-quarters of participants have found part-time or full-time employment. “They are learning, growing and being empowered,” Batali said. “That is what they are doing every day and we have so much fun. As a parent, all you want is for them to be productive and to have friends and they are getting that here.”Spend a couple of hours at the Fallbrook farm and winery and you are immersed and amazed by the creativity and work ethic. On this particular day, Prosser and her fellow classmates are busy with their latest portraits. Prosser said she likes a lot of color in her pieces and plays with the palette for inspiration. The Best of Show-winning label is a vibrant sunset sinking into an ocean of rolling waves. In some of her other artwork, she likes to hide the face of Jesus or the cross somewhere for people to nd. In another illustration, she has a couple in France with a poodle holding glasses of wine.She's also worked on comic books and has hopes of designing game boards. Students can turn their hobby into a protable venture as half of the money raised through sales of their artwork goes back to them and the other half goes to D’Vine Path.There are four paths for students: art, the farm and garden program, culinary arts and the trellis viticulture program. Chris Miller, an enology specialist and former OCWS member, oversees the viticulture program. Miller has been making wine for about 12 years and worked with the Batali family, who has their own vineyards. D’Vine has about 360 vines that make six varietals, including Albarino, Barbera, Durif and Grenache. Students get equal time in the classroom and the vineyard to understand the intricacies of how wine is made. There is a great pride in taking part in the process – one student says, “when I assist in making wine, I feel essential.”“You see how enthusiastic they are about learning the process,” Miller said. “They are very meticulous and they want to make the wine perfect. We work on building up their speed because with winemaking there are timelines to meet.”Students also are prepped for job interviews. One of D’Vine Path's rst students went on to work at Wilson Creek Winery and others have found jobs or internships at local wineries or restaurants.Batali said she hopes one day that D’Vine can be a destination spot where visitors can enjoy handmade meals and wine infused with love and care. For now, much like the vines they tend, the organization is deeply rooted in helping individuals with disabilities be the best version of themselves as D’Vine continues to ourish and grow.“The most rewarding part is seeing the students give tours – they have such pride,” Batali said. “Once you step onto the property, no one has a disability. We are all equal.”14 ocws.org January 2025

2025UPCOMINGEVENTSJanuary 2025 ocws.org 15February 23BUBBLES ’N’ BRUNCHCitrus City Grille / OrangeFebruary 7WINERY PROGRAM / KORBEL CHAMPAGNE CELLARS / Hilton Hotel / Costa MesaMarch 14WINERY PROGRAM / MCV WINESHilton Hotel / Costa MesaJanuary 21VARIETAL HOURS / GROCERY STORE WINEVia ZoomApril 25WINERY PROGRAM / RUSSIAN RIVER VINEYARDS / Hilton Hotel / Costa MesaFebruary 4VARIETAL HOURS / FRUIT WINEVia ZoomMay 9WINERY PROGRAM / WILDEYE WINERY Hilton Hotel / Costa MesaJanuary 7VARIETAL HOURS / ORANGE WINEVia ZoomJanuary 24WINERY PROGRAM / BUSHONG VINTAGE COMPANY / Hilton Hotel / Costa MesaJanuary 25UNCORKED: LA WINE FESTIVALUnion Station / Los AngelesMarch 1MINI-TASTING: FRENCH VS. ITALIAN WINESVarious LocationsApril 19OCWS WINE AUCTIONOC Fair & Event Center / Costa Mesa