NEW MEXICO VINE & WINE SOCIETY Volume 34, Issue 2 August 2008 Page 1

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1 NEW MEXICO VINE & WINE SOCIETY Volume 34, Issue 2 August 2008 Page 1 President s Message Summer 2008 Suggestions for New Mexico Wine Label Designs Bernd Maier and Samantha Levy Another major milepost occurred on July 19 when the NM State Fair wine competition was held at the Sandia Courtyard Hotel and Conference Center. This is the same venue as the last two conferences but the name has changed. We had five judging panels and 23 judges as well as many volunteers in logistical support (aka. back room help ) organized by Andrew Sanchez. Shirley Nelson, Ian Norrish and Bill Buss organized the wines and judges and Lauri Martino at the NMSU Bernalillo County Extension Office entered the wines on spreadsheets which were then categorized by Shirley. There were 173 entries, 73 from 19 amateur winemakers and 100 from commercial wineries. It was a massive effort and I thank the many volunteers who made it happen. Many of the medal winning wine bottles will be on display at the NM State Fair in the Agriculture Building. Thanks again to Sharon and Jack Walker for redesigning and building the new display. Now, many of us can concentrate on harvest and wine making this late summer and fall as well as tasting and enjoying wine. If anyone is interested in contributing something to the Grapevine (wine recipes, announcements, sale items related to wine making or grape growing, etc.) please send them to me at flyfish@nmt.edu. New Mexico State University This article is at large a summary of a recently published article in Vines and Wines Magazine. Wine labels have long been famous for their artwork and design. Chateau Mouton Rothschild is among those known for commissioning a new painting for each vintage. The paintings are by famous artists including: Picasso, Dali, Warhol, and Chegall. Duckhorn Vineyards is an American winery which displays a painting commissioned for each vintage. The usual rule is that wine labels are the same year in and year out to establish the brand, and remind the consumer which varieties they enjoy. In Vines and Wines Magazine the subject of label design is often the topic of lengthy articles. Writer Susan Gannon discusses the extensive time (six months) and creative effort employed in wine label design. She believes that good label design is important and can be a long-lasting marketing asset. The article highlights the marketability of wine labels. Cheers! Carl Popp Vine and Wine Society web site:

2 Volume 34, Issue 2 AUGUST 2008 Page 2 Suggestions for New Mexico Wine Label Designs-Continued from page 1 Labels should be the wine; should show off the wine, display the pride of the winemaker, and the pleasure of the consumer. Homemade label designs reflect the care of the winemaker and may be a good idea for New Mexico wines. Ideally a label reflects the particular ideas and interests of a winemaker. Wine labels incorporate their surroundings and loved ones. Scenery around the winery can inspire designs. If the focus of the winery is family tradition the name of the family can be made prominent on the label. The back of the label can display information regarding the wine, and its history. It might include a story about the vineyard, a description of the vineyard, or the winery. How did the winery startup, who is the winemaker, how did the location help shape the wine? Explain the story behind the label s artwork. If a picture was painted especially for the wine labels, name the artist and title of the painting. Leave room for a description of the wine and other information. Make the back of the label interesting. It might include lots of descriptions of the wine s flavor or just a few. Avoid being verbose aim for concise descriptions. Consider a target consumer audience when investing in good copy for the back of the label. An example of copy for our local target audience: This wine has a fruity flavor of peaches and pairs well with hot and spicy foods of the Southwest. Spicy Mexican foods and pepper flavors are popular in New Mexico. -Continued-page 3 Suggestions for New Mexico Wine Label Designs- These descriptions target a consumer by assuming many people moved here from other places to enjoy unique pepper flavors. These consumers will be purchasing wine that pairs with great New Mexican food. Labels suggesting food pairings and flavor descriptors sell well. Recently a new wine called Wine that loves put images of the food pairing as their design for the label; i.e. a bottle called Wine That Loves TM Grilled Salmon has a picture of a fish on the label. This is a bold move, more for grocery store marketability. New Mexico has subtler labels, but remember advertising is powerful and will attract repeat business. The price range of any wine will indicate the decadence of its label. A professional designer will be able to discuss artistic composition and target audience marketability options. With designs that incorporate fancy print ideas into the label get help from a professional. Wine and Vines suggests: For bottles priced $10 or less, and those likely to be retailed on the bottom shelf, choose bright colors for the labels to make them stand out; For expensive wines where you d like to consider paper colors other than white, consider a beige-green or golden beige; If you re selling an expensive wine, use uncoated paper stock for low-to-mid-priced bottles, consider glossy stock.

3 Volume 34, Issue 2 AUGUST 2008 Page 3 Suggestions for New Mexico Wine Label Designs- Foils and embossing may be overkill for New Mexico wines. Glossy paper and easy to read fonts in black are more subtle and appropriate. The brand will be more memorable if it incorporates something particular to New Mexico into the label. Consider that the New Mexico Wine Festivals bring in tourists. It is important for a brand to make an impression later on when those tourists bring the wine back to their friends. These tourists depend on the label to inform them about the wine. If the varietal labels are very different in design consider making their designs complimentary. Consumers are more likely to read the back of the label and remember wines that they find interesting. When shipping wine for wine clubs, or individual orders the labels need to add interest to the packaging. Artwork designed for varietals, or vintages can be powerful, but distracting if there is a lack of continuity. Consider using the same background on all vintages and varietals but vary the text size or font. A subtle change goes a long way. A good design strengthens the brand. Labels will stay with the brand for many years, so be sure of your choice. Don t make last minute changes in haste. In the tasting room, where most New Mexico wine is sold, it is not critical for the wine s label to catch the eye of a buyer. -Continued- Suggestions for New Mexico Wine Label Designs- Do s Don ts Still wine label design is important as a strong design will remind your consumer to purchase wine from you next time. Lastly, when using a designer don t pay too much and don t agree to a design that does not meet your standards or ideas for your label. Wine Label Do s and Don ts. Get an editor for the copy on the wine label; Images on the label of the highest quality Use contrasting colors/tones to provide depth and interest; Consider target Audience/price of the wine; Ask for sample designs from a graphic artist; Include something personal. Include animals as the main feature on the label, it s out of style; Put too much copy on the label, most people won t read a long paragraph when deciding on their wine; Forget to include your legally required label information when you submit the label for approval; Make last minute changes; Pay too much for label Use pastel colors on wine labels; design; Use a cluttered design. Reference Gannon, Susan. Making it Real Wines & Vines May 2008: 37-43

4 Volume 34, Issue 2 AUGUST 2008 Page 4 TCA Detections Bernd Maier and Samantha Levy New Mexico State University This article is largely a summary of recent articles on TCA detection from Vines and Wines Magazine and Wine Business Monthly Magazine. Commonly called cork taint TCA (2,4,6- Trichloroanisole) is an objectionable repulsive odorant affecting both red and white wines. It smells of old newspaper, mold, or moldy cork. Originally believed to be caused by corks now TCA has been found in barrels, tanks, and on wooden pallets. The cause is a combination of the right compounds meeting at the right time and temperature. Years ago cork taint was estimated to effect upwards of 10% of wineries. This lead wineries to begin converting their classic cork closures to synthetic corks and other alternative closures like screw tops. The prevalence of alternative closures is a direct result of cork taint. TCA can develop where there is a combination of cellulose, chlorophenols, and mold, which is abundant naturally. Cellulose is found in barrels, card board, and wood. Chlorophenols are from the chlorine used to bleach and sanitize corks. Eliminating cellulose is almost impossible because that would mean eliminating barrels and oak alternatives from wine production. Ironically the chlorine used to sanitize corks actually encourages its growth. So instead cork companies discontinued the use of chlorine cleaners in an effort to eliminate one of the three causes. -Continued- TCA Detections-Continued- Cork companies have taken steps to ensure the sterility of corks and their resistance to TCA. Many methods of cork sanitation are employed by many companies. These methods are high tech and innovative. Some companies sterilize in two stages other in just one. It is popular to use supercritical CO 2 to remove TCA from raw cork granules. Micro waved corks are sanitized because the TCA can t survive the excited state of water molecules in the microwave. Hydrogen Peroxide (H 2 O 2 ) has been used to wash corks instead of chlorine based cleaners. The popularity of ozone cleaners is rising also. This method is a surface treatment rather than a deep extraction, but has an advantage because ozone can be used to clean natural cork. To combat TCA the Cork Quality Control Council (CQC) mandates that cork be tested for TCA contamination. Each bale rather than each cork is treated as a unit for the purposes of sampling. 50 corks from each of the selected bales are sampled and tested. If no TCA is found in the samples then the bales are accepted. If there are some positive samples then the bales are re-sampled and re-tested. If results are found to be positive again the bales are rejected. If samples are positive then a bale is rejected. This sort of testing won t prevent all contamination because of torn bags or badly contaminated shipping containers, but the standards of quality control in the cork industry contributes to prevention.

5 Volume 34, Issue 2 AUGUST 2008 Page 5 TCA Detections-Continued- Two elements contributing to TCA growth are abundant in all parts of a winery. (The third Chlorophenols- from chlorine-based products can be avoided.) Periodic testing is crucial to keeping the problem from spreading and contaminating the entire winery. If a contamination goes unnoticed it may be found later by a critic or consumer after opening a bottle of wine. That s not the place you want the contamination to be noticed. The odorant of TCA can be detected by wine drinkers at 10 parts per trillion, which is very small. It can be picked up by the sensory ability of winery staff at early stages. Classes are offered that can measure staff sensitivity to the odor and classify their early detection capabilities. Still, the contamination may not be abundant enough for your cellar staff to detect. Humans get used to smells they are around all the time. It is advised not to rely entirely on the senses of staff, but have the winery periodically tested. Today corrective measures for TCA contamination include the use of special plastics that attract the odor causing particles. These special polymers are placed into the wine, or the wine is filtered through them, and then is removed along with the contaminant. Mobile filtering services are available in California, and cost an average of $1 per gallon. The effect on the wine is minimal, except that the wine is free from the reeking wet newspaper or moldy odor. The alternative to mobile filtering is buying filter media made with TCA attractive polymers. The Swiss company Filtrox makes filters embedded with the trapping medium luminosilicate in standard stacked canister or plate filter sizes. In 1629, Franciscan friar Fray Gracia de Zuniga and Antonio de Arteaga, a Capuchin monk, planted the Mission grape along the shores of the Rio Grande, making New Mexico the first grape-growing state in America. By 1880, there were over 3,000 acres under vine, producing more than one million gallons of wine. New Mexico would have ranked fifth in American wine production at that time. However, within a decade the Rio Grande began to overflow, with groundwater often reaching the soil s surface, turning the land into swamp. Grapevines rotted in the ground. By 1900, wine production was three percent of what it had been only 20 years before. The second American wine revolution began in New Mexico in 1978, when a major, government-sponsored study encouraged vignerons to plant French hybrids. Today, the state has three approved viticultural areas and over 20 wineries, with both hybrids and an abundant amount of quality vinifera plantings. The high desert climate, with hot days and cool nights, makes this a quality winegrowing region with a promising future.

6 Volume 34, Issue 2 AUGUST 2008 Page 6 GRAPE GROWING INNOVATION - Raymond Haak Cooking with Wine I have attached a photo of my bird net system for your consideration. I came up with this system to assist in holding the netting away from the vines because it is a very light weight net and if the tendrils attach themselves to the netting it can tear the Wine is not just for drinking (although that is an excellent use!). Wine can enhance meals by using it in recipes as well as accompanying the meal. The following recipes were provided by Gene Foote, Northern Rio Grande Chapter. net when it is removed. It is made of 1 1/2' PVC pipe in a 'Tee' shape. I have drilled holes in the ends of the tees so I can (and do) run a small gage stainless steel wire lengthwise down the rows on each side to support the net between the tees. I am still looking for a better method of closing the net at the bottom below each vine. Currently I use the cheapest clothespins I can buy. The steel 'Tees' on each end post is to support the wire. I have vines spaced 6 feet apart and I alternate the PVC 'Tees' on every other post.

7 Volume 34, Issue 2 AUGUST 2008 Page 7 La Daube Provencale (Yield 6 to 8 servings) 2 pounds lean beef 1 ¼ cups fresh, sliced mushrooms 1 cup sauterne pinch thyme 3 medium tomatoes 1 bay leaf 2 garlic cloves. Minced salt and pepper 2 teaspoons vegetable oil 6 slices of bacon 3 bacon slices, diced 2 carrots, sliced salt and pepper black olives 2 medium onions 1 cup of beef stock 1. Cut beef into 1 1/2 inch cubes. Blend sauterne, thyme, bay leaf and vegetable oil in bowl. Marinate beef for two and half hours at room temperature. Stir 2. Cut 6 slices of bacon in rough dice. Place in a large bowl with tight fitting lid. Add carrots. Season to taste with salt/pepper. Add onion and mushrooms. 3. Peel, seed and chop tomatoes. Add to mixture. Remove from marinade. Reserving marinade. Arrange on top of tomatoes. Sprinkle on garlic/salt/ pepper to taste. 4. Sprinkle on remaining three slices of diced bacon. Arrange olives over top. Blend marinade and beef stock. Pour over meat. Cover tightly and place in 325 degree oven for six hours. Serve with Pinot Noir. Wines of Enchantment: A guide to Finding and Enjoying Wines of New Mexico This is the title of a new book published this year by Jim Hammond, who is the Albuquerque Journal wine columnist and who also helped judge at the recent NM State Fair wine judging. This short book sells for $7.95 and it includes chapters on NM Wine History, Wine Tasting Guide, Wine dos and don ts, Wine and Food and Wine Tasting in the Land of Enchantment. The ISBN number is Check out Jim s web site to order the book ( Pinot Noir Poached Salmon 1 salmon fillet or 2 salmon steaks, approximately 1- inch thick Juice of 1/2 lemon Coarse kosher salt Coarsely ground pepper 1 cup Pinot Noir wine 1 cup water 1 to 2 tablespoons butter Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper. In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low. Add salmon in a single layer (skin-side down if using a filet). Cover and simmer approximately 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates. Approximately cooking times for salmon: 1/4 to 1/3-inch - 3 to 4 minutes 1/2 to 3/4-inch - 4 to 6 minutes 1 to 1 1/2-inch - 8 to 12 minutes Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving. Makes 2 servings.

8 Volume 34, Issue 2 AUGUST 2008 Page 8 ANNOUNCEMENTS DOWLING -- James A. Dowling, age 69, a resident of Albuquerque, died on July 7, Jim was born and raised in Washington, D.C., where he graduated from Gonzaga High School and attended The Catholic University of America, where he earned both a B.A. and a PhD in Physics, with a dissertation in Spectroscopy. His career as an optical scientist spanned over 40 years during which he specialized in the development of a wide variety of optical instruments and laser propagation experiments. He led and participated in numerous field experiments related to measurements of long-path atmospheric transmission and atmospheric turbulence effects on High Energy Lasers. These measurements were made in such diverse places as Cape Canaveral, White Sands Missile Range, Coastal California, and Hawaii. Jim published over 100 journal articles, papers and technical reports, and was an invited speaker at conferences both in the U.S. and abroad. He was a member of the Optical Society of America and SPIE, the Optical Engineering Society. His career in optics encompassed both the public and private sectors. He worked as a research physicist at AVCO, the Naval Research Laboratory, Opti-Metrics, and most recently for Applied Technology Associates in Albuquerque, where he worked closely with the Air Force Research Laboratory. In 1985, he joined the Muffoletto Optical Co. as Vice President, and from 1987 to 1992, he was the President and co-founder of NU-TEK Precision Optical Company in Belcamp, MD. In addition to his outstanding accomplishments in optics, Jim's multi-dimensional talents led him to achievements in other areas. He pursued many varied interests during his lifetime including sailing, art, classical music, the literature of James Joyce, woodworking, gourmet cooking, collecting cars for restoration, travel in Europe and winemaking. His passion for fine wine led him to his second career. After many years of amateur winemaking, sampling and collecting fine wines from all over the world, Jim decided to formally study viticulture and oenology. He planted a vineyard in Las Nutrias in 1996, and subsequently founded Tierra Encantada Winery in 2005, where he served as President and winemaker until his death. As part of his second career, he also served as the President of the Rio Grande Chapter of the New Mexico Vine and Wine Society and a member of the Board of Directors of New Mexico Wine Country. Jim is mourned by his family and all who knew him as a friend, a physicist, and a winemaker. He is survived by his devoted wife and companion of 23 years, Pat Coil; his loving children, Jim's pride and joy, Brigid Kenney and her husband, Dan, of Mechanicsville, MD; Stephen Dowling and his wife, Joni, of Woodbridge, VA; Kevin Dowling of Chantilly, VA; and their mother, Carol Dowling, of Annapolis, MD; and his granddaughter, Ashton Kenney, of Mechanicsville, MD, the bright hope for the future.

9 Volume 34, Issue 2 AUGUST 2008 Page 9 New Mexico Vine and Wine Society Meeting July 20, 2008 Attendance: Carl Popp, Rex Franklin, Gordon Steel, Ian Norrish, Gene Foote, Jean Killer, Shirley Nelson, Bernd Maier, Barbara Lehmann, Bill Buss, Melissa Brownell Minutes: Minutes from the February, 2008 Board Meeting minutes were amended by Bernd Maier pronounced he was misquoted in the earlier meeting as having affirming ideas rather he articulated making only suggestions. Minutes were so noted and approved. Treasurers: Report: Barbara Lehmann presented the financial report as of June 31, 2008 ending with an a balance of $14, Expenses for the conference were $7, which does not include the speaker expenses which were picked up by New Mexico State University in Las Cruces. However, $3,000 from the wine country participants is included in this amount. Bernd Maier asked for the number of registered attendees we had and what was the amount that they each paid. Barbara concluded that the figure was $9, which includes everything but would make the effort to narrow down the figures to specifics. Carl Popp asked to make a recap of all the expenses incurred for the conference. The money market has now been divided into three CD $20, each. The balance as of July 1, 2008 is $60, Membership Secretary: Rex Franklin provided a Membership Report as of 7/4/08, Please see attachment. Dues Chapter President s Reports: Northern Chapter: - Barbara Lehmann reported for the Chapter. The last meeting was at their home in Alcade: Bernd Maier was the guest speaker and he alerted us all to the various types of pesticides that are effective: We had our usual

10 Volume 34, Issue 2 AUGUST 2008 Page 10 potluck dinner and introduced four new members. The chapter s money making endeavor to sell wine carryall s at the Wine Festival at Las Golindrinas paid for the booth with some earned monies left over but did not earn as much as hoped for as expected by the committee. Melissa Brownell, who was on the committee expressed that the competition with wineries selling wine bags made it a difficult sale. The March meeting was held at Gene Foote s home where he presented a musical selection paired with wines. It was an enormous success and thoroughly enjoyed by all who attended! Those of you who would like to try the pairings please see the attachment from Gene Middle Rio Grande- Rex Franklin reported that next month they are having an amateur wine tasting and their annual picnic will be held at Matheson s Winery at Shady Lake. For the following meeting the chef at Rancher s Club will present several different favorite wines and why he has chosen them and how they compliment his dishes. Several well loved members of their chapter are seriously ill; Tom Conley had back surgery and is still ailing, Jim Biberman is very ill, and Jim Dowling died of cancer. We all send our deepest sympathies and hope for speedy recoveries. Tularosa Jean Killer reported they lost a member, Jack Bowman, to cancer. She talked about the Lynn Hendzel Scholarship Fund which is for viticulture, maintaining, pruning, etc. Tularosa would like to see others contribute. The Olsen s are putting in a new vineyard. 9/13 is their next meetings but have no planned activities. Their festival made $10, Southern Rio Grande: Bernd Maier reported they have a new president, Sylvia D Andrea, and a new secretary Dick Marsden. NMSU is looking to start an experimental vineyard consisting of 30 acres and they have received a Federal Grant of $20, over a threeyear period. Commercial grape production is down due to crop damage. There is a shortage due to weather conditions of hail, freezes, and flooding, although the current volume should be sufficient for the present needs of the wineries. Bernd feels we made a big leap forward in this wine judging. In reference to the Conference Proceedings he worked on power points submissions by speakers but has found it is impossible to get people to submit the papers. It needs to be edited and brought down to a workable size. Carl will send CD to Bernd. Question: Should we not offer a CD only on the power point presentations and make it available for downloading on the web and include the report from the wine thesis and the technical report? He asked if everyone liked the speakers whom he chose for the conference.

11 Volume 34, Issue 2 AUGUST 2008 Page 11 Job Descriptions: Gordon Steel and Barbara Lehmann will review the job descriptions and officers and board members are requested to also review their own job duties. Library Books: Jean Killer said the new Tularosa Library would accept our wine library as a special collection and keep it available to the public. We need to notify the membership of this transfer. Carl Popp asked who would be available to collect the information and categorize the books. Miscellaneous: The Grape Vine : Carl mailed out copies of The Grapevine to 20 people for those who do not have internet access. Not a single thank you was received. -Rex Franklin suggested we develop a website for people who have grapes to sell as there are acres of grapes for sale and no one has access to this information. He suggested we have an information exchange and submit it to The Grape Vine. New Business: Three board positions are open: Nominations are open and nominations are Bill Stone Bill Buss Dick Marsden -Rex Franklin called for a motion to accept these nominations. All favored and closed. Bernd asked all to go the Web site to vote. Nominations closed. The Conference: 1. Questions were raised as to how to continue charging for the conference. a. We were in the black for the last conference but should we continue to accept money from the commercial wineries? It was proposed that there by a seminar at the same time with only the commercial wineries as their needs are different from the Home Wine Maker (amateur). Gordon Steel suggested hiring people from the industry and recommended a former speaker who teaches at Davis and gives classes on subjects pertinent to the industry, such as how to boost tasting room sales. 2. How to expand the conference and what monies to use to advertise?

12 Volume 34, Issue 2 AUGUST 2008 Page 12 a. Jean Killer volunteered information regarding applying for a grant that is offered through the department of tourism for $2, if we could match it with $2, and we would have $4, available for ads on TV which was successful for the Southern Chapter. The more obvious means of advertising were discussed. 3. If we advertise to expand the conference would there be enough space in our current location? How many new attendees, new members, could we accommodate? Everyone was in agreement that the Howard Johnson s conference room was the best location to date. This facility doesn't have a liquor license. 4. The Conference Planning Committee: Bernd Maier is the chair. The board would like someone from the commercial sector involved in the planning committee. They would also like to see a representative from each group appointed on the board. More publicity is needed, but what? Jean Killer volunteered to write the advertising. There is a possibility of two press releases through the University. It was proposed that the New Mexico Conference send notices to the societies that the conference date is February 27/28. State Fair Wine Judging: Shirley Nelson thanked the board for changing the facility, the room and the over all locality. She acknowledged Andrew Sanchez who was in the back helping to facilitate the pouring, etc. There was a good sense of organization and over all the competition went well. However there was some confusion over the awards and some questions about the scoring system. She suggests there be a summary sheet. Some of the judging criteria were obscure. In general in her point of view, there should be two people in charge of the operation. And the first that someone local, in Albuquerque should be in charge of picking up the wine to combine and do the labeling which is an enormous job. She will give a full report. The Scoring System: Training sessions lacked alerting the judges to the necessary fine points of giving scores on aroma and taste. The judges were not including those elements. 2. Other judges were leery of giving the highest points and it made it hard to give fair scores. a) Jean Killer suggested changing the verbiage as it was hard to translate into real taste, such as the explicative of such words as dynamic, etc. Be more consistent and more defined and judge accordingly b) Ian Norrish declared that since the end result is the quest for the gold medal; rethink the bar for the gold. Look where the gold starts. Drop the numbers for the bar which at this time makes for too technical scoring.

13 Volume 34, Issue 2 AUGUST 2008 Page 13 c) It is the fault of the form, the fault of the system. All or any combination of rethinking the scoring would help to make an improvement. d) Should the scores be reviewed? It was suggested to take a board discussion and move it up a little. Many wines were very close to making gold. The final tabulation would be done after reserving the right to adjust the final score. e) But then the question is, if you raised the score to push them over the top would winning a gold lose its value if everyone receives a gold medal? No matter how hard they are judge it is on the numbers. And what other wines are they being judged against? Are you judging New Mexico wines against New Mexico wines or against the world s wines? It was the glitch of people doing the math and some didn't understand the instructions. Many were not paying attention and talking among themselves. Have a panel to review the scores or let the committee decide? Give the role of the table captain more power to negotiate the scores and have them empowered to knock out the lower score. Recruit more judges starting on the local chapter level. f. What are expectations of the wineries? g. Is it worth having a session with the commercial wineries separate from the conference itself? Bernd s input was to say have an open-ended invitation to commercial wine owners but continue inviting the Wine Country judges. Questioned when would be a good time for judging? As the commercial wineries to send a representative and focus on judging and scoring. Flavor the comments purely as an education move from both parties. h. The statement and the purpose of the Vine and Wine Society is to educate so as part of the educational process Rex Franklin declared that this should be done on the chapter level by having an in depth critique of the regional wines. Those who aspire to move to commercial status could really improve. i. Other ideas were proposed such as promoting local competitions so the small wine maker to get feedback, etc. but keep it out of the State competition. It would be incumbent upon the Chapter Presidents to propose this program. And through this format could/would the society propose some acknowledgement on that level. It is good to have proper and prior instructions. The board approved $1,800 toward the purchase of a new computer, a laptop, and a printer, specifically for the wine competition and the treasurer s use. Mark Matheson s winery was discussed as the location for the next meeting in October. The date and place will be decided at a later date by Rex Franklin in collaboration with the BOD and the general members are encouraged to attend. The meeting was adjourned. Respectively submitted by Melissa Ash Brownell 7/22/08

14 Winery name, city Medal Wine Entry (name of wine or blend) New Mexico Vine and Wine Society Premier Award for Best Chardonnay Wine Santa Fe Vineyards Chardonnay Reserve Gold Best of Show-Winery Best of Show by Category Arena Blanca Winery,Alamagordo, NM Gold Chocolate Diablo Black Mesa Winery,Velarde, NM Gold Merlot Clemmons Cellars, Santa Fe Gold Wildflower Mead La Chiripada, Dixon, NM Gold New Mexico Port, Ruby Cabernet Luna Rossa Winery,Mimbres Valley, NM Gold Conquistador (Port wine) Matheson Wine Co.,Rio Rancho, NM Gold Chardonnay Ponderosa Valley Winery, Ponderosa, NM Gold Reserve Red Ponderosa Valley Winery, Ponderosa, NM Gold Dry Riesling Other GOLD Clemmons Cellars,Santa Fe, NM Gold Birthday Mead Clemmons Cellars, Santa Fe Gold Specialty-Green Chili Wine Silver Acequia Vineyards, Corrales Silver Leon Millot-Raspberry Acequia Vineyards, Corrales Silver Vidal Acequia Vineyards, Corrales Silver Chardonnay Anderson Valley Vineyards, Albuquerue Silver Chardonnay Arena Blanca Winery,Alamagordo, NM Silver Merlot Arena Blanca Winery,Alamagordo, NM Silver Pomgranite Black Mesa Winery,Velarde, NM Silver Seyval Black Mesa Winery,Velarde, NM Silver Chardonnay Black Mesa Winery,Velarde, NM Silver Coyote Black Mesa Winery,Velarde, NM Silver White Port Casa Abril Vineyards,Algodones, NM Silver Malbec 2007 Casa De Guadalupe, Albuquerque, NM Silver Rosso Di Guadalupe

15 Casa Rondena Winery,Los Ranchos, NM Silver Viognier Casa Ronderia Winery,Los Ranchos, NM Silver Meritage Casa Rondena Winery,Los Ranchos, NM Silver Cabernet Franc Casa Rondena Winery,Los Ranchos, NM Silver Calvin Clarion Clemmons Cellars,Santa Fe, NM Silver Strawberry Summer Clemmons Cellars,Santa Fe, NM Silver Regent-Chile Wine Clemmons Cellars,Santa Fe, NM Silver Chancellor Pyment, Mead Falcon Meadery and Winery, Santa Fe, NM Silver Blackberry Mead Falcon Meadery and Winery, Santa Fe, NM Silver Mountain Mead Falcon Meadery and Winery, Santa Fe, NM Silver Peach Mead Gruet Winery, Albuquerque, NM Silver Rose Brut Gruet Winery, Albuquerque, NM Silver Chardonnay Gruet Winery, Albuquerque, NM Silver Chardonnay Barrel Select Guadalupe Vineyards,San Fidel, Nm Silver Riesling Holley Vineyard,Rio Rancho, NM Silver Merlot-2006 Jaramillo Vineyards,Belen, NM Silver White Malbec Jaramillo Vineyards,Belen, NM Silver Tempranillo Jaramillo Vineyards,Belen, NM Silver Malbec Jaramillo Vineyards,Belen, NM Silver Barbera Jaramillo Vineyards,Belen, NM Silver Petit Verdot Jill Walton (La Pointe),Albuquerque, NM Silver Mádame La Pointe-Purple Haze Luna Rossa Winery,Mimbres Valley, NM Silver Barbera Luna Rossa Winery,Mimbres Valley, NM Silver Sangiovese Luna Rossa Winery,Mimbres Valley, NM Silver Primo Red Luna Rossa Winery,Mimbres Valley, NM Silver Primo Dulce Luna Rossa Winery,Mimbres Valley, NM Silver 04 Nini Luna Rossa Winery,Mimbres Valley, NM Silver Merlot Luna Rossa Winery,Mimbres Valley, NM Silver Dolcetto Matheson Wine Co.,Rio Rancho, NM Silver Trés Matheson Wine Co.,Rio Rancho, NM Silver Docé (Port) Milagro Winery,Corrales, NM Silver 2005 Merlot Milagro Winery,Corrales, NM Silver 06 Chardonnay

16 Ponderosa Valley Winery, Ponderosa, NM Silver Late Harvest New Mexico Riesling Ponderosa Valley Winery, Ponderosa, NM Silver Summer Sage Ponderosa Valley Winery, Ponderosa, NM Silver Chardonnay-2000 Ponderosa Valley Winery, Ponderosa, NM Silver Chardonnay-2002 Ponderosa Valley Winery, Ponderosa, NM Silver Merlot RIO Wines,Chili, NM Silver Boysenberry Santa Fe Vineyards,Espanola, NM Silver Harvest Gold, Muscat of Alexandria Santa Fe Vineyards,Espanola, NM Silver Cabernet Sauvignon Santa Fe Vineyards,Espanola, NM Silver Zinfandel Port Tierra Encantada Vineyards & WineryAlbuquerque, NM Silver 2006 Riesling Tierra Encantada Vineyards & WineryAlbuquerque, NM Tierra Encantada Vineyards & WineryAlbuquerque, NM Silver Silver Tempranillo 2004 Merlot Two Bee's Meadery,Albuquerque, NM Silver 5 Sisters Mead Bronze Anderson Valley Vineyards, Albuquerque, NM Bronze Chile Cabernet Arena Blanca Winery,Alamagordo, NM Bronze Pistachio Delight Arena Blanca Winery,Alamagordo, NM Bronze Gewurztraminer Arena Blanca Winery,Alamagordo, NM Bronze Montano Blanco Arena Blanca Winery,Alamagordo, NM Bronze Apple Wine Bella Terra Vineyards, Los Ranchos, NM Bronze Sangiovise Black Mesa Winery,Velarde, NM Bronze Dolcetto Black Mesa Winery,Velarde, NM Bronze Petite Syrah Camino Real Winery,Los Lunas, NM Bronze Leon Seve Casa Abril Vineyards,Algodones, NM Bronze Tempranillo 2007 Casa Abril Vineyards,Algodones, NM Bronze Tempranillo Rose Dry Casa De Guadalupe, Albuquerque, NM Bronze Rosé Casa De Guadalupe, Albuquerque, NM Bronze Tempranillo Casa Rondena Winery,Los Ranchos, NM Bronze Serenade Casa Rondena Winery,Los Ranchos, NM Bronze Calvin Founders Reserve, Cabernet Sauvignon Clemmons Cellars,Santa Fe, NM Clemmons Cellars,Santa Fe, NM Bronze Bronze Chew Baco Dancing Bears Port

17 Dos Viejos Winery,Tularosa, NM Bronze Shiraz Dos Viejos Winery,Tularosa, NM Bronze Cabernet Sauvignon David Scholfield,Albuquerque, NM Bronze David Scholfield,Albuquerque, NM Bronze Gorman/Benevento,Las Cruces, NM Bronze Cabernet Sauvignon/Merlot Blend Gruet Winery, Albuquerque, NM Bronze Brut Gruet Winery, Albuquerque, NM Bronze Blanc De Noirs Guadalupe Vineyards,San Fidel, NM Bronze Muscat Guadalupe Vineyards,San Fidel, Nm Bronze Gewurztraminer Holley Vineyard,Rio Rancho, NM Bronze Merlot Jaramillo Vineyards,Belen, NM Bronze Adobe Rose Jill Walton (La Pointe),Albuquerque, NM Bronze Mádame La Pointe--Mustang Sally Jill Walton (La Pointe),Albuquerque, NM Bronze Madame La Pointe - Warren G's Ruby La Chiripada, Dixon, NM Bronze Winemakers Select White La Chiripada, Dixon, NM Bronze Rio Embudo Red La Chiripada, Dixon, NM Bronze Shiraz Reserve Luna Rossa Winery,Mimbres Valley, NM Bronze Shiraz Luna Rossa Winery,Mimbres Valley, NM Bronze Refosco Luna Rossa Winery,Mimbres Valley, NM Bronze Petite Sirah Luna Rossa Winery,Mimbres Valley, NM Bronze Reserve Cabernet Sauvignon Milagro Winery,Corrales, NM Bronze Corrales Red Milagro Winery,Corrales, NM Bronze 2006 Zinfandel Polvadera Peak Winery, Socorro, NM Bronze Vino Blanco Del Rio Grande, French Columbard Ponderosa Valley Winery, Ponderosa, NM Bronze Viognier Ponderosa Valley Winery, Ponderosa, NM Bronze Reserve White Ponderosa Valley Winery, Ponderosa, NM Bronze Jemez Red Ponderosa Valley Winery, Ponderosa, NM Bronze Chamisa Gold Ponderosa Valley Winery, Ponderosa, NM Bronze La Novia Ponderosa Valley Winery, Ponderosa, NM Bronze New Mexico Riesling Ponderosa Valley Winery, Ponderosa, NM Bronze Syrah Ponderosa Valley Winery, Ponderosa, NM Bronze Dolcetto Ponderosa Valley Winery, Ponderosa, NM Bronze Chuparossa

18 Rick Howe, Los Lunas, NM Bronze Maravillas Fresa RIO Wines,Chili, NM Bronze Mora Apple RIO Wines,Chili, NM Bronze Jerry's Cherry RIO Wines,Chili, NM Bronze White Strawberry RIO Wines,Chili, NM Bronze Red Raspberry Santa Fe Vineyards,Espanola, NM Bronze Indian Market White Anderson Valley Vineyards, Albuquerque, NM Other Entries New Mexico Cabernet Sauvignon Anderson Valley Vineyards, Albuquerque, NM Arena Blanca Winery,Alamagordo, NM Arena Blanca Winery,Alamagordo, NM Arena Blanca Winery,Alamagordo, NM Bella Terra Vineyards, Los Ranchos, NM Black Mesa Winery,Velarde, NM Camino Real Winery,Los Lunas, NM Camino Real Winery,Los Lunas, NM Camino Real Winery,Los Lunas, NM Camino Real Winery,Los Lunas, NM Casa Rondena Winery,Los Ranchos, NM Clemmons Cellars,Santa Fe, NM Clemmons Cellars,Santa Fe, NM Gruet Winery, Albuquerque, NM Holley Vineyard,Rio Rancho, NM Holley Vineyard,Rio Rancho, NM Holley Vineyard,Rio Rancho, NM Jill Walton (La Pointe),Albuquerque, NM Jill Walton (La Pointe),Albuquerque, NM La Chiripada, Dixon, NM La Chiripada, Dixon, NM La Chiripada, Dixon, NM La Esperanza Vineyard,San Lorenzo, NM La Esperanza Vineyard,San Lorenzo, NM Fiesta Red Outlaw Red White Zinfandel Chardonnay Savignon Blanc Viognier Cayuga Oñate Gold-Tomé Blend Cabernet Sauvignon Pinot Gris Calvin Animante Desert Wine, Cabernet Sauvignon Hehr Bear White Le Windmill Rouge Demi Sec Chardonnay Golden Muscat-Cream Sherry Muscat Madame La Pointe - It's Plum Cherry! Madame La Pointe - Dixie Peach Viognier Chardonnay Cabernet Sauvignon Reserve Cabernet Sauvignon Chardonnay Riesling

19 La Esperanza Vineyard,San Lorenzo, NM Golden Muscat La Esperanza Vineyard,San Lorenzo, NM Zinfandel (1) La Esperanza Vineyard,San Lorenzo, NM Los Vientos,Albuquerque, NM Luna Rossa Winery,Mimbres Valley, NM Luna Rossa Winery,Mimbres Valley, NM Luna Rossa Winery,Mimbres Valley, NM Milagro Winery,Corrales, NM Carl Freudan,Farmington, NM Carl Freudan,Farmington, NM Polvadera Peak Winery, Socorro, NM Polvadera Peak Winery, Socorro, NM Polvadera Peak Winery, Socorro, NM Ponderosa Valley Winery, Ponderosa, NM Ponderosa Valley Winery, Ponderosa, NM Ponderosa Valley Winery, Ponderosa, NM Rick Howe, Los Lunas, NM Rick Howe, Los Lunas, NM Rick Howe, Los Lunas, NM Rick Howe, Los Lunas, NM Tierra Encantada Vineyards & WineryAlbuquerque, NM Tierra Encantada Vineyards & WineryAlbuquerque, NM Tierra Encantada Vineyards & WineryAlbuquerque, NM Tierra Encantada Vineyards & WineryAlbuquerque, NM Vino de los Oteros, Albuquerque, NM Pinot Noir El Malecon White White Zinfandel Chardonnay Cabernet Sauvignon 2005 Cabernet Sauvignon Dancing Dog White Dancing Dog Reserve White Vino Tinto Del Rio Grande Bosque Rose Vino Tinto Del Rio Grande, Ruby Cabernet Redondo Red Jemez Blush Chenin Blanc Maravillas Blanca Maravillas Pynken Maravillas Cancellarius Maravillas Rojo 2005 Cabbiolo 2006 Sauvignon Blanc 2004 Three red blend Syrah Zinfandel (red)

20 Your New Mexico Vine and Wine Society: The following activities are supported primarily by membership dues and provide support for various winegrowing activities in New Mexico per the NMVWS mission statement 1. Pays the premium to provide liability insurance which covers both state and chapter functions 2. Pays for the production and publication of the Grapevine, the official newsletter of the NMVWS. Distribution is by e- mail or regular mail if requested 3. Pays for the upkeep and maintenance of the NMVWS website 4. In cooperation with the NMSU Viticulturist, the NMVWS contributes up-front money for the annual vine and wine conference and is partly responsible for its organization 5. Contributes money and organization for the annual NM State Fair Wine Competition 6. Pays for, maintains and provides for storage of various items used for yearly activities Items include over 700 wine glasses, wine bottle de-corkers, State Fair Display items, carts and trays for the wine judging, and archived materials 7. Maintains the nonprofit status umbrella that the state organization and chapters operate under 8. Maintains the official membership list, notifies members of dues and collects and distributes dues (50% of the dues are returned to the chapters) 9. Pays for the post office box for official use of the NMVWS 10. Files a tax return as required for non-profit organizations Many thanks to Barbara Lehmann, treasurer, who pays the bills, for providing this list