vol. 27 no. 1 • spring 2014 - cmaa...he grapevine vol. 27 no. 1 • spring 2014 t chapter and...

he GrapevineVol. 27 No. 1 • Spring 2014

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Chapter andMember News

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SocietyHappenings

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Idea Fair

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“In victory, you deserve Champagne.In defeat you need it.” – Napoleon Bonaparte

Photo © Bruce Mathews

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Dear Friends:

At the 87th World Conference and Club Business Expo, I was pleased and honoredto be passed the gavel as your International Wine Society Host. I would like to thankEric Gregory, CCM, for all of his efforts to further improve this great Society over thepast year.

With record attendance, Conference was an excellent start to the year and providedgreat experiences and lasting memories for all Wine Society members. Our AnnualLive and Silent Auctions raised more than $47,000 for The Club Foundation. Specialthanks to our retiring Auction Chairman, Tom Czaus, CCM, CHE; our Live Auctionauctioneers, Ron Banaszak, CCM, CCE, and Oliver Boudin, CCM, CCE; all of thechapters that donated to this event; and our student chapter volunteers who makethis event possible.

The marquis event of the week for Wine Society members and their guests was theWine Society Dinner on Wednesday, February 5 at the Country Club of Orlando.This at-capacity event was a wonderful evening of food, wine and camaraderie.General Manager Richard LaRocca, CCM, CCE, of the Country Club of Orlando andhis team did an outstanding job on the dinner, revealing surprises that even TomCzaus and I had not planned. (Read more on page 10.)

Conference is also the place where the new Board of Managers meets to discussplans for the year. I would officially like to welcome Jason Asbra and Karl Habib,CCM, to the Board. The Wine Society has had much success and our strategicplanning initiatives have produced great results. As we move forward, I would liketo concentrate on solidifying and refining these initiatives. We will continue to workon our communications and connecting to our membership through The Grapevine,our Facebook group and the local chapter representatives. In the area of education,we will continue to further develop and review our regional workshops, webinars,Vino 101 and opportunities for online education. In regards to membership, we willwork on continued growth and adding value.

Our mission remains: To promote the knowledge and appreciation of wine by thosein the club industry through education and fellowship, providing resources andfunding for continuing wine education.

I look forward to embracing our mission in everything we do. Thank you forsupporting our mission as a member of the Wine Society.

ost Letter

John R. Schuler, CCM

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H2013-2014Board of Managers

John R. Schuler, CCMHyannis Yacht ClubHost

Thomas M. Czaus, CCM, CHECountry Club of YorkCellarmaster

Terry J. Anglin, CCM, CCESan Diego Yacht ClubKitchenmaster

Michael C. Davis, CCMPark City ClubCellarer

Jeffrey Martocci, CCMWhippoorwill ClubKitchener

Nadine D. Rockwell, CCMAnnapolis Yacht ClubSecretary

Paul Andrew Smith IIIGolf Club of AvonTreasurer

Craig C. Surdy, CCM, CCEThe Reserve ClubBarrister

J. Brent Tartamella, CCM, CCEThe Westmoor ClubToastmaster

Jason AsbraBig Canyon Country ClubBoard Member

Karl Habib, CCMSpring Lake Golf ClubBoard Member

Eric Gregory, CCMSan Gabriel Country ClubBoard Member

www.facebook.com/groups/cmaawinesociety

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(continued on page 4)

Chartwell Golf and Country Club Hosts Michael Mondavi of Michael Mondavi Family EstateMichael J. Fay, CCM, General Manager/COO, Chartwell Golf and Country Club,Severna Park, MD

Correction

hapter and Member NewsC

Have Chapter or Member News? E-mail submissions [email protected].

Four generations of passion and experience have come to-gether to create the winery and their wines. It started in1919 when Michael Mondavi's grandfather, Cesare, waselected to find grapes and winemaking supplies for fami-lies to make wine legally during Prohibition. Thus, in Lodi,California, the Mondavi family began their foray into Cali-fornia winemaking.

Cesare's son, Robert, joined the family wine businesswhile in high school. In 1966, Robert and his eldest son,Michael, founded the Robert Mondavi Winery, establish-ing themselves as innovators in winemaking, and accom-plishing their goal of bringing California wines the worldrecognition they deserved. Michael made wines for thefirst eight harvests at Robert Mondavi Winery and thenlater took the helm of Sales and Marketing. Known asglobal emissaries of California wine, Robert and Michaelhave dedicated their lives to creating a fine wine culturein America. The Robert Mondavi Winery went public in1994, and Michael served as President, CEO and Chair-man until he left in 2004 to start his own winery.

Chef John Bell and Michael Mondavi

Photos © Michael J. Fay, CCM

In our winter edition of The Grapevine in the Chapter and Member News article “The Golden State Chapter RecreatesSideways,” we erroneously listed the name and the club who provided the group’s “sumptuous charcuterie tray.” Thegenerous individual should have been listed as Patti Smith-Cornesky, CCM, General Manager of The Little Town Club inSanta Barbara, CA. We greatly regret the error.

mailto:[email protected]


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Chartwell Golf and Country Club Hosts Michael Mondavi of Michael MondaviFamily Estate

(continued from page 3)


Today, with son Rob Mondavi, Jr. at the winemaking helm,Michael and the family craft a collection of world-classwines at the Michael Mondavi Family Estate.

A chilly Thursday evening was transformed into an electri-fying event by Michael Mondavi and Guest Executive ChefJohn Bell of the 2000 ACF Team USA along with the culi-nary team of Chartwell Golf and Country Club. GeneralManager, Michael Fay, CCM, played host to a spectacularevening and six-course meal that featured Michael Mon-davi’s signature line of wines. The evening started with anarray of passed Hors D’oeuvres such as transparent cheeseand crackers, pretzel crusted chicken and tuna tartare.

Dinner began with the Amuse “Chesapeake Bloody Mary,”which included jumbo lump crab meat, shrimp, avocadoand a housemade Bloody Mary mix in an Old Bay Sea-soned rimmed mini martini glass, paired with the 2012Isabelle Mondavi Chardonnay featuring notes of pear,

apple, vanilla and honey and is 100 percent French Oakbarreled while undergoing simultaneous primary and mal-olactic fermentation.

The second course of popcorn bisque included lobsterfloating in popcorn broth and garnished with black truffleand popped corn was paired delicately with the 2010 Is-abelle Mondavi Pinot Noir. The 2010 Pinot Noir balancedbetween swan and Dijon clone vines, cold-soaked prior tofermentation and finished for 10 months in Boutes andFrancois Freres French oak barrels. The pairing was exqui-site with the Pinot Noir’s red fruit layers and crème bruleeexpressions. On a surprise note, the Isabelle Chardonnaywas also a wonderful pairing with the Bisque.

For the third course, the pairing was 2011 Emblem “OSO”vineyards and roasted Duck and Foie Gras accompaniedby orange and ginger infused butternut squash puree withsliced brioche French Toast. The Cabernet Sauvignon


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boasting of dark fruits and mountain tannins offset by asubtle oak, chocolate, toffee and toasted vanilla was anamazing combination.

The focus on the evening was the entrée course and “M”by Michael Mondavi. The aged strip loin topped withbone marrow and sous-vide ox tail served along withsmoked potato puree, king trumpet mushrooms and swisschard was paired with the dynamic and elegant CabernetSauvignon from the Crown Block of Animo Vineyard. “M”is “stylistically reminiscent of the legendary Mondavicabernets of the 60s and 70s. The 2009 spent 22 monthsin new French Oak and 15 months in the bottle prior torelease. The rich black fruit flavors and supple tanninsmade the perfect match extraordinary. Doughnuts andcoffee began the fifth course. The ingenious presentationof doughnut mousse, reformed into a block sprayed withdark chocolate topped with a doughnut mini and pairedwith coffee ice cream was the perfect break prior to theArtisanal cheese finale with roasted grapes and toastedbaguette which was paired with 2007 Donnafugata BenRye. The intense flavors of apricot and peaches turned tosubtle nuances of figs, honey and herbs. Mr. Mondavistated “the only vessel this fine Italian wine should beserved in is the navel of a close friend!”

The evening was a sensory overload with the artistic cre-ations of Michael Mondavi, Executive Chef John Bell,Chartwell’s Restaurant Chef Chris Kruger and the service ofChartwell’s Food and Beverage Manager, Walter Beller andBanquet Manager Emily Labreche. From start to finish, themembers where treated to a once in a lifetime experience.

Chartwell Golf and Country Club Hosts Michael Mondavi of Michael MondaviFamily Estate


Michael Mondavi enlightens attendees.

The table setting

The group raises their glasses.


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I wanted to start with a quote about creativity, hopefullyby someone famous so it would add interest and gravitasto this article. I couldn’t find one that appealed to meenough. I found one from former White House Staffer BillMoyer and one from Yo Yo Ma, the great cellist. Each al-most made the cut but neither could relay what creativitymeans in the context of Premiere Napa Valley.

You see, creativity is the core of this event. Combine cre-ativity with rarity. Combine both with wine. The possibili-ties are amazing and the results are remarkable.

Those results are the reason people in the wine tradetravel such great distances to attend Premiere.

The Napa Valley Vintners ask the winemakers of morethan two hundred wineries in the Napa Valley to create awine that is special. Create a wine that won’t make it tothe general public. That creativity will produce wines thatwill be seen onlyonce.

The barrel lots will bebid on by wine storeowners, hotel opera-tors, restaurateurs andclub managers. Forthose that have poseda successful bid, theyare lucky enough toget something that isunique to that year.

On Monday, January27, 2014, DavidVoorhees, CCM, CCE,and Big Canyon Country Club hosted a wonderful eventthat introduced Premiere Napa Valley to CMAA Wine So-ciety Members in Southern California. Also invited werebuyers from retail and other hospitality organizations.

Mr. Voorhees and Big Canyon’s Assistant General Man-ager, Jason Asbra, greeted the attendees along with TeresaWall of the Napa Vintners. Current offerings from AncienWines, Silverado Vineyards, Peju, Alpha Omega and

Premiere Napa Valley at Big Canyon Country ClubRick Cabasal, Assistant Manager, Oakmont Country Club, Glendale, CA

The Premiere Napa Valley Panel

Steve Poe, MS

Photos © Rick Cabasal


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Blackbird Vineyards were sampled before moving into thepanel discussion.

Steven Poe, Big Canyon Country Club Beverage Directorand Master Sommelier, introduced the panel of KenBernards from Ancien Wines, Russ Weis of Silverado Vine-yards, Sara Fowler from Peju, Jaime Dowell of AlphaOmega and Eric Sothern from Blackbird Vineyards.

A discussion ensued by the panel and guests about thecurrent vintage being formed into the rare wines that I al-luded to earlier. Questions were asked and answers weregiven about the activities leading up to the auction, thendiscussion about the auction itself.

We then moved back into another dining room where fivetables were set for dinner. Each table was represented byone of the panelists. Big Canyon’s Executive Chef NickWynn created a terrific four-course dinner. Three of thosecourses were expertly matched to the wines of the pan-elists by Steve Poe.

In the end, the introduction to Premiere Napa Valley wasa great success. It is unclear how many from this groupactually attended but if you are able to go I highly recom-mend it. The events in the days leading up to the auctionare exciting but the reason to go is the barrel tastings ofthe auction lots. You get to experience the freedom andcreativity from each winemaker. It is the best week inNapa for a wine enthusiast.

Premiere Napa Valley at Big Canyon Country Club

The Premiere Napa Valley Wines

Place setting

Big Canyon Country Club


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Introducing the 2014-2015 Board of Managers

HostJohn R. Schuler, CCMHyannis Yacht ClubHyannis, MA

ociety HappeningsS


CellarerMichael C. Davis, CCMPark City ClubDallas, TX

CellarmasterThomas M. Czaus, CCM,CHECountry Club of YorkYork, PA

KitchenmasterTerry J. Anglin, CCM, CCESan Diego Yacht ClubSan Diego, CA



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Introducing the 2014-2015 Board of Managers


KitchenerJeffrey Martocci, CCMWhippoorwill ClubArmonk, NY

BarristerCraig C. Surdy, CCM, CCEThe Reserve ClubIndian Wells, CA

SecretaryNadine D. Rockwell, CCMAnnapolis Yacht ClubAnnapolis, MD

TreasurerPaul Andrew Smith IIIGolf Club of AvonAvon, CT

ToastmasterJ. Brent Tartamella, CCM,CCEThe Westmoor ClubNantucket, MA

Board MemberEric Gregory, CCMSan Gabriel Country ClubSan Gabriel, CA

Board MemberJason AsbraBig Canyon Country ClubNewport Beach, CA

Board MemberKarl Habib, CCMSpring Lake Golf ClubSpring Lake Heights, NJ


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An Evening Under the SeaJohn R. Schuler, CCM

This year’s wine dinner began with a vision supportingone of our longtime Friends of the Wine Society and Hon-orary Member, Joy Sterling’s, labels Ocean’s Reserve.Ocean Reserve is a special limited edition, vintage Blancde Blanc, commemorating National Geographic’s 125thAnniversary. Iron Horse gives $4 a bottle to National Geo-graphic’s Ocean Initiative establishing marine protectedareas and supporting sustainable fishing practices aroundthe globe. Keeping that in mind, my co-host Tom Czaus,CCM, CHE, and I set out to put together a magicalevening working with the Team at the Country Club of Or-lando for all who attended. An evening under the sea!

The busses were poised to transport a sold-out crowd tothe Country Club of Orlando for an evening that no onecould have expected. IWS Board Members, National Staffand Students handed out this year’s dinner pin and passedglasses of Iron Horse’s 2009 Ocean Reserve and Maurit-son’s 2012 Sauvignon Blanc. This always proves to be along bus ride to the Country Club of Orlando but, with thecamaraderie on board, the trip wasn’t bad at all.

Upon arriving at the Country Club of Orlando, the dinnerguests were greeted by Richard LaRocca, CCM, CCE, andhis entire team of personnel and then escorted into thebuilding where they were again greeted with a beautifulsand sculpture of the 25th Anniversary logo: one that hadwashed away on the shores of San Diego and then resur-faced at the Country Club. It was a personal gift to outgo-ing host Eric Gregory, CCM, for his efforts over the prioryear and a reminder of the fantastic dinner he put on forus at the La Jolla Beach and Tennis Club’s Marine Room.During the reception, we had the opportunity to enjoyClarke Swanson’s 2012 Napa Valley Salon Wine SelectionChardonnay and Joy Sterling’s 2009 Ocean Reserve.

As we neared the time to open the Grand Ballroom to beseated for dinner, it became very clear that everyone wasgoing to be amazed at the execution of the theme by thetalented crew at the club. It honestly looked as though wewere dining under water. When the doors opened andguests began to enter the ballroom, you could hear thecomments of amazement at the decorations. The roomwas breathtaking, the tables were individually decorated

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Photos © Bruce Mathews


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and unbelievable, the Riedel glassware was amazing andthe lighting perfect.

Once we were seated, I made a few opening remarks andintroduced the evening recognizing Joy Sterling and hermany contributions to the International Wine Society. Joywas not able to be present with us this year and wewanted to give her the recognition she was due. Then EricGregory, CCM, delivered a perfect toast to begin theevening and dinner.

The Chardonnay course consisted of Maine Lobster andMaitake Mushroom Strudel with Paddlefish Caviar, CitrusBrown Butter and Watercress. We enjoyed three exquisitechardonnays with this course: 2012 Far Niente Napa Val-ley Chardonnay, 2012 Keenan Chardonnay and 2012Freeman Ryo Fu Chardonnay. Each chardonnay pairedvery well with the chef’s first course.

On to the Pinot Noir course, where Executive Chef JasonKlingensmith paired a Country Club of Orlando specialtydish: Shrimp and Grits. The course, consisting of black-ened shrimp, tasso, applewood smoked bacon and scal-lion galette served atop a fried green tomato finished withBliss maple syrup and a tomato cracker, paired perfectlywith the pinot noirs of the evening. We enjoyed four Pinot

Noirs during this course: 2012 Mauritson Charlie ClayPinot Noir, 2011 Freeman Sonoma Coast Pinot Noir, 2012En Route Pinot Noir and 2011 Iron Horse “Winery Block”Pinot Noir.

Following the Pinot Noir course, we broke for intermis-sion. While the time was needed to reset the room for theZinfandel and Cabernet Sauvignon courses, we had thetime for our live auction at dinner. We had prepared fivelive auction items that were presented again this year byOliver Boudin, CCM, CCE, and Ron Banaszak, CCM,CCE. The auction lots consisted of an etched three literbottle of Iron Horse Ocean Reserve, a three liter bottle ofSwanson Alexis, an 18-bottle lot from last year’s dinner, a22-bottle lot from this year’s dinner (we actually sold two)and a trip to Premiere Napa Valley. All in all, the team ofRon and Oliver raised $14,000 to support ongoing wineeducation and the International Wine Society. With thetables reset, we invited everyone back in to ready for theZinfandel course.

The Zinfandel course showed four great Zinfandels begin-ning with 2012 Biale Black Chicken Zinfandel then mov-ing on to 2012 Mauritson Rockpile “Uncles Block”Zinfandel, 2011 Stuhlmuller Zinfandel and finally 2009Nickel & Nickel Bonfire Vineyard Zinfandel. The chefpaired all of the giants with a delicious pan roasted breastof squab topped with Hudson Valley foie gras accompa-nied by Celery Root Pave and raspberry gastrique and redribbon sorrel.

Finally, we come to the Cabernets! This course featuredfour brilliant cabernet sauvignons and Michael Keenan’sflagship 2009 Keenan Mernet was spectacular. The Caber-nets consisting of 2010 Swanson Alexis Cabernet Sauvi-gnon, 2010 Grgich Hills Estate Cabernet Sauvignon, 2010Hartford Mt. Brave Cabernet Sauvignon and 2010 Nickel& Nickel CC Ranch Cabernet Sauvignon featured somethe best in the wine country. Again, Executive Chef JasonKlingensmith delivered a grass-fed tenderloin of beef withrock shrimp au gratin accompanied by truffle parsnippuree and a duo of brussel sprouts which paired perfectlywith the wine line-up.

An Evening Under the Sea

(From left) Tony Zaranti, CCM; Maria McGinity, CCM;Margaret DeTullio; and Ray DeTullio, CCM.



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iety Following the final course and prior to moving on to the

adjoining room for dessert, we took the time to recognizethe management and service teams at the Country Club ofOrlando. Special recognition went to Executive Chef JasonKlingensmith and his culinary team; Tom Titzer, the Bever-age Manager; Lauren MacDonald, Director of Catering;,Ian Tafoya, Special Events Manager; and all of those in-volved in making an intricate evening come off without ahitch. It could not have been better. The team at the coun-try club received a well-deserved round of applause andstanding ovation from all of those in attendance.

The group headed back to desserts which were meticu-lously prepared by Richard LaRocca’s wife, Christine andRichard’s mother-in-law, Margie Larson. During desserts,we had the opportunity to enjoy 2011 StuhlmullerChardonnay, 2007 Far Niente Dolce, 2007 Swanson Crep-scule Late Harvest Semillon and, finally, 2009 Iron Horse“Ocean Reserve” Blanc de Blanc.

As the busses rolled for home, it was evident that a greatevening was had by all. We are very fortunate to have hadten winemakers or representatives present and honoredJoy Sterling, who was celebrating an important birthdaywith her family in Cuba. The generosity of the wineriesand winemakers make our event happen every year.

I cannot say enough about the Team at the Country Clubof Orlando. They pulled out all of the stops and set the barhigher than I have ever seen. I look forward to seeing allof them again in the future but for now, we set our sightson San Antonio!

Cheers!

An Evening Under the Sea


Barry Chandler and Jack Albright.Marvin Jones, CCM, is greeted by the team at the CountryClub of Orlando.



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The 2014 International Wine Society Pre-Conference WorkshopTerry Anglin, CCM, CCE

The 2014 IWS Pre-Conference Workshop was entitledMasters of Pinot. The IWS was fortunate to have winemak-ers from three of the world’s premium vintners at the ses-sion. The presenters were Wes Hagen, Winemaker, ClosPepe; Arron Bell, Assistant Winemaker, Domaine Drouhin;and Bob Cabral, Winemaker and General Manager, andMark Malpiedes, Director of Marketing, both of WilliamsSelyem. The idea of the workshop was for each presenterto speak of the characteristics of their particular region,terrior and typicity (a term coined by Wes Hagen).

Bob Cabral and Mark Malpiedes of Williams Selyembegan the day’s program with a description of the RussianRiver Valley appellation. Its coastal location with coolingbreezes and fog that often lingers until 1:00 p.m. makes itthe perfect climate for growing world class Pinots. Afterdescribing the region, the group was treated to a tasting offour of the Williams Selyem Pinots. The tasting includedthe 2009 Williams Selyem Westside Road Neighbors, the2009 Wiliams Selyem Allen Vineyard, the 2010 Sonoma

ociety HappeningsS

Wes Hagen, Winemaker at Clos Pepe

Bill Johnson, CCM, CCE, and Eric Gregory, CCM, enjoy the eduation.




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Coast Pinot and the 2010 Precious Mountain Pinot Noir.This variety afforded attendees a taste of two Russian Riverwines and two Sonoma Coast wines – truly a delight.

The next speaker was Arron Bell of Domaine Drouhin.Arron was able to bring a bit of the Oregon influence aswell as the Burgundian influence that are produced by theDomaine Drouhin house. The group tasted the 2010Chambolle Musigny, a 2009 Nuit St. Georges Proces, a2011 Dundee Hills, a 2012 Dundee Hills, a 2010 DundeeHills “Laurene,” and the 2003 Salud Cuvée. Arron hasmade wine for the Drouhins in both Oregon andBurgundy, so he was able to speak to both areas withexquisite clarity.

After Arron’s presentation, the class broke for lunch andwas treated to the respective Chardonnays from each ofthe wineries paired with a sumptuous lunch.

The final presenter was, to say the least, the most colorfulof the speakers. Wes Hagen of Clos Pepe took the classthrough the history of wine with many clever and funnyinsights. Having Wes as the closing speaker was perfect ashe kept the group awake after lunch with his rapid fire de-livery. The Clos Pepe wines presented for tasting were the2009 Pinot Noir, the 2010 Pinot Noir and the 2011 AxisMundi.

After Wes’s presentation, he and Bob Cabral began talkingat the head table and Bob committed to coming to ClosPepe to create a Santa Rita Hills Pinot in the WilliamsSelyem style – can’t wait for that one.

Finally the closing test was passed out. The group com-pleted the test while sipping the last few drops remainingin each of their glass. The IWS Pre-Conference Workshopwas a wonderful event and, for me personally, was veryrewarding and educational.

The 2014 International Wine Society Pre-Conference Workshop

Ken Koch, CCM, and Bruce Campbell listen intently to thesession.

Bob Cabral, Winemaker and General Manager at WilliamsSelyem



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Congratulations 2014 Bucky Award Winners

Congratulations and a thank you to ALL who contributedto the success of the 2014 auctions!

The wine auctions have sparked a healthy competitionamong the chapters to donate the most wine by valueand average donation amount per chapter member. Sostart planning now for your chapter’s donation to the2015 Silent and Live Auctions to be held at the 88thWorld Conference and Club Business Expo, March 8-12,2015, in San Antonio, TX.

It’s official, the 2014 International Wine Society Silentand Live Wine Auctions held at the World Conferenceand Club Business Expo in Orlando were a success. Atotal of more than $47,000 was raised to benefit The ClubFoundation.

Congratulations to the 2014 Bucky Competition winners!The Golden State Chapter donated more than $24,000worth of wine winning them the Overall Bucky and theCentral Pennsylvania Chapter donated more than $76 perchapter member to win the Per Capita Bucky.

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Frank Cordeiro, CCM, (center) accepts the Overall Bucky Award from Auction Chairmen Jeffrey Martocci, CCM, and TomCzaus, CCM, CHE.


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Wine Society Chapter of the Year Awards Winners

Since 2010, the Chapter of the Year Award has beenaccompanied by a $500 grant given to each small,medium and large chapter category and overall winners.In order to qualify for the Chapter of the Year Award, theChapter Representative must submit the Chapter of theYear Award Report Form to CMAA National Headquartersby November 1 of each year.

The Wine Society would like to congratulate the 2013Chapter of the Year Award winners who were recognizedat the 2014 Wine Society Annual Business Meeting.

The WS Chapter Representatives are vital to the success ofthe overall operations of the Wine Society from their ef-forts in local education, membership and overall commit-ment to the society. As such, the Board of Managerscreated a program for wine representatives in 2008 torecognize their efforts within the chapters.

Annually, an award is given to the “Wine Society Chapterof the Year” in each small, medium and large chaptercategory and overall.

ociety HappeningsS

Photo © Thinkstock

Small Chapter Winner N/A

Medium Chapter Winner Detroit

Large Chapter Winner Golden Sate

Overall Winner Golden Sate

Tom Czaus, CCM, CHE, toasts new members.


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2014 Winner of the Warren L. Arseneaux Honorary Scholarship

The CMAA International Wine Society is pleased toannounce the 2014 winner of the Warren L. ArseneauxHonorary Scholarship, Isaac W. Storandt, ClubhouseManager of The Shore & Country Club, East Norwalk, CT.This scholarship was established in 2007 by the CMAAInternational Wine Society, to honor the late Warren L.Arseneaux, CCM, (pictured above, second from left) forhis instrumental role in the founding of the Wine Society,as a Past President of CMAA and for his years of dedicatedservice to CMAA and the International Wine Society. Thescholarship provides tuition for a CMAA InternationalWine Society member who has a passion and love forwine and is interested in continuing his or her professionaldevelopment, to attend the BMI Wine and Food Experi-ence or other education opportunity as approved by theIWS Board of Managers. Again, congratulations to IsaacStorandt!

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Isaac W. Storandt


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Clubs Recognized for Exceptional Wine Programs 2013 Wine Program Awards

Awards were presented at the Wine Society’s Annual Busi-ness Meeting and Education Session in Orlando, FL. Thetwo categories are Distinction and Merit. On the 100point scale, an Award of Distinction is achieved when aclub scores a 90 or higher and an Award of Merit isachieved when a club scores between 80 and 89.

CMAA’s International Wine Society would like to recog-nize the clubs on page 19 for their outstanding wine pro-gramming for the year 2013. The objective of these awardsis to recognize the best club wine programs on an annualbasis and to laud CMAA member-managed clubs that es-tablish and maintain fine wine programs for their member-ship. These awards are meant to be a hallmark of qualityand assurance of an eminent wine program and should beused to market the club’s food and beverage program to itsmembership.

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Awards of Distinction:Big Canyon Country Club, Newport Beach, CABirnam Wood Golf Club, Santa Barbara, CABoca Woods Country Club, Boca Raton, FLCharlotte Country Club, Charlotte, NCThe Club at Mediterra, Naples, FLThe Country Club, Chestnut Hill, MADallas Country Club, Dallas, TXThe Ford Plantation Club, Richmond Hill, GAInterlachen Country Club, Edina, MNLos Altos Golf & Country Club, Los Altos, CALost Tree Club, N. Palm Beach, FLThe Loxahatchee Club, Jupiter, FLManasquan River Golf Club, Brielle, NJMerion Golf Club, Ardmore, PAMiramont Country Club, Bryan, TXNewport Harbor Yacht Club, Newport Beach, CAOklahoma City Golf & Country Club, Nichols Hills, OKPalm Beach Yacht Club, West Palm Beach, FLParadise Valley Country Club, Paradise Valley, AZQuail Ridge Country Club, Boynton Beach, FLThe Reserve Club, Indian Wells, CARiver Oaks Country Club, Houston, TXSailfish Point Country Club, Stuart, FLUniversity Club of Seattle, Seattle, WAWaverley Country Club, Portland, ORWexford Plantation, Hilton Head Island, SC

Again, congratulations tothe 2013 Award Winners!

Awards of Merit:Baltusrol Golf Club, Springfield, NJBay Colony Beach & Tennis Club, Naples, FLBeach Point Club, Mamaroneck, NYCanoe Brook Country Club, Summit, NJCherokee Country Club, Knoxville, TNColonial Country Club, Ft. Worth, TXCountry Club of Little Rock, Little Rock, ARCountry Club of York, York, PADes Moines Golf & Country Club, West Des Moines, IALakewood Country Club, Dallas, TXMaidstone Club, Inc., East Hampton, NYMizner Country Club, Delray Beach, FLPort Royal Club, Naples, FLSarasota Yacht Club, Sarasota, FLSea Pines Country Club, Hilton Head Island, SCThe Westmoor Club, Nantucket, MA

Clubs Recognized for Exceptional Wine Programs 2013 Wine Program Awards

Photo © Thinkstock


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ociety HappeningsS

Questions? Contact Us!

CMAA International Wine Society

1733 King Street

Alexandria, VA 22314

(703) 739-9500

[email protected]

www.cmaa.org/winesociety


More information about these andother Wine Society events is available

at www.cmaa.org/winesociety.

May

14 Rhone Valley Webinar Contact: Sarah Bal/CMAA

5Octob

er/N

ovem

ber 26 – November 2

BMI International – South Africa(International Wine Workshop)Contact: Jason Koenigsfeld, Ph.D.

10Septem

ber/Octob

er

TBD Wine Society Regional WineEducation WorkshopDenver, COContact: Kathi Driggs

TBD Wine Society Regional WineEducation WorkshopChicago, ILContact: Kathi Driggs

TBD Wine Society Regional WineEducation WorkshopAtlanta, GAContact: Kathi Driggs

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Photo © Thinkstock

http://www.cmaa.org/winesociety


http://www.cmaa.org/winesociety

mailto:[email protected]



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The International Wine Society Would Like to Welcome Its Newest Members

ociety HappeningsS

Member: Club: Recruited by:

Charles K. Alpers The Spokane Club Michael C. Davis, CCM, CCE

John D. Assumma, CCM, CCE Waccabuc Country Club Paul Andrew Smith III

Thomas Atkinson Portage Country Club Robert J. LeFever, CCM, CCE

Christopher B. Berlin, CCM Oakland Hills Country Club Terry J. Anglin, CCM, CCE

Aaron Robert Bath Aronimink Golf Club Richard W. Naumann, CCM, CCE

Mario Campuzano, CCM City Club of Buckhead

Alfonso Castro, CCM Rancho Santa Fe Golf Club Thomas M. Czaus, CCM, CHE

Rick C. Cheever Shadow Hills Golf Club & Events Center Edward T. Brennan Jr., CCM, CCE

Peter Cizdziel, CCM Wildcat Run Golf and Country Club

Kevin Clontz Lakewood Country Club Tony Zaranti, CCM

Bryan Cox The Lakes Country Club

Sarah DeRosa Paradise Valley Country Club

Ryan Doerr River Club of Mequon Frederick J. Fletcher, CCM

Michael Drury, CCM Shoreacres

Terrence Feeney Sunnybrook Golf Club Clive L. Smith, CCM

Jason R. Feller, CCM Heritage Shores Club

Christopher Ferris, CCM Eastern Point Yacht Club Jeff S. Isbell, CCM

Brian Fields Sequoyah Country Club Thomas Schunn, CCM, CCE

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The International Wine Society Would Like to Welcome Its Newest Members


Thomas N. Foutch The Hamilton Club Michael C. Davis, CCM, CCE

William F. Garbacz Jr. Sunnybrook Golf Club Clive L. Smith, CCM

Michael Adam Gartside Carolina Yacht Club

Kristopher Glaubitz, CCM Houston Country Club Laura J. Rexilius, CCM

Jonathon Guevara Interlachen Country Club

Christopher Douglas Haley Country Club of York Thomas M. Czaus, CCM

Gregory H. Hobbs Greenville Country Club Thomas M. DeLozier, CCM

Susan Holdsworth-Lauter Sunnybrook Golf Club Clive L. Smith, CCM

Michael G. Hoskam, CCM Albert E. Costantini Jr., CCM

Ross Jones The Quechee Club

Chris Eric Kennedy Ironwood Country Club

William Korbel Lost Dunes Golf Club

Leopold Krenn Seven Oaks Country Club Michael C. Davis, CCM, CCE

Larry J. Marx, CCM Diablo Country Club Ryan O'Neil

Andrew McKimmie Waccabuc Country Club John D. Assumma, CCM, CCE

Alexander Mueller, CCM Raritan Valley Country Club Karl Habib, CCM

Michael Murray Vestavia Country Club

David John Myers Eric Gregory, CCM

Richard W. Naumann, CCM, CCE Aronimink Golf Club

Charles Nolette Oldfield Club Paul Andrew Smith III

Ryan O'Neil Diablo Country Club

Anthony Puccio Sarasota Yacht Club

Wayne Raath, CCM Lone Palm GC, Inc. Nadine D. Rockwell, CCM

Buzz Radoff, CCM

Ferdinand Rebusi Lake Merced Golf Club

Andrew Richardson Brackett's Crossing Country Club

Scott L. Ripley, CCM Westmoreland Club Robert L. Williams, CCM, CEC

Thomas Savvides Richmond County Country Club Sam Nerses

David P. Scaer, CCM, CCE Nashua Country Club Jeff S. Isbell, CCM

Whitney Seng River Oaks Country Club Maria McGinity, CCM

Robert Seymour The Lakes Country Club Jason Asbra

Mark A. Shelby Rolling Hills Country Club

Robert Shorter Nashawtuc Country Club Richard G. Shultz, CCM

Paul Lee Smith, CCM, CCE Forsyth Country Club

Kenneth L. Verlander Jr. Bay Waveland Yacht Club Patrick J. Joyce, CCM

Andrea C. Victorio Richmond County Country Club Thomas Savvides

Neal P. Vohr, CCM Golf Club at Turner Hill

Christina Watson Dunham Woods Riding Club Frederick J. Fletcher, CCM

Jillian Whitney Heritage Shores Club


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These ideas were compiled fromentries to CMAA’s Idea Fair heldat the 87th World Conference andClub Business Expo in February2014 in Orlando, FL.

dea FairI

The CoravinTM wine system has been a revolutionary product for the food andbeverage industry. The device allows us to pour extremely high-end wines by theglass. Doing so prior to the device was nearly impossible due to the degradation ofthe quality of the wine as soon as it was opened. The device allows our members toenjoy high-end wines by the glass without the need to purchase an entirebottle.

CoravinTM

Wine System

Submitted by Phil WheelerOklahoma City Golf andCountry ClubNichols Hills, OK

If you have a topic you would like tosee covered in Idea Fair, e-mail editorMelissa Low at [email protected].

The Harvest Sip and Stroll idea was created with input from various managementstaff at the club. Originally discussed as sightseeing bird tour with creative “bird-named” cocktails, the event eventually formed into using the club’s beautiful andvegetative gardens as the backdrop for the member event. The club’s gardens andgrounds manager has various areas of the club in which herbs, vegetables andspices are grown, all of which have become a staple for the grounds. Our Executivechef and sommelier paired food and wine that incorporated a number of the ele-ments that grow at the club. Unfortunately, the weather didn’t cooperate this yearas the event was held indoors but the design was to have food and wine tablessetup outside across the club’s grounds. The “stroll” was also educational as ourground’s superintendent educated the members on how to grow items for theirown garden. Our chef and sommelier were on hand to teach them how they canincorporate the herbs and spices and how they appropriately pair with wine thatis available on the club’s list. Members also learn more about the club’s wineselections.

Harvest Sipand Stroll

Submitted by Greg Sheara, CCMChevy Chase ClubChevy Chase, MD

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The Wine Club at Army Navy Country Club has broughttogether the people who are passionate about wine in a socialand educational way. Members are trying more expensive wineswith their discounts, attending wine dinners and other eventsenabling us to put forth a better product with each next event.Our club has generated around $100,000 of overhead solelythrough annual membership fees, and even more with theevents that we put on.

WineClub

Submitted by Stephen ClappArmy Navy Country ClubArlington, VA

Our signature wine room, Vault, provides seating for 20. This room isutilized for special celebrations, intimate gatherings and other Executive Chefhosted dinners. The exclusiveness of the venue and specially prepared menusensure a special evening for all in attendance. The Chef hosted tasting dinnersare particularly popular. Chef reveals the theme in advance but not the menuto those who reserve a spot for the evening. There is always a wait list for thisevent that provides a true restaurant concept to the club atmosphere. Need-less to say, it is very popular.

Vault Dinners

Submitted by Anthony BiondolilloAddison Reserve Country ClubDelray Beach, FL

For our fall wine dinner, we decided on a theme of “Garden to Table.”The dinner focused on local vegetables form the gardens of our chefand members as well as some local farmers. In order to boost atten-dance at the event, some of the members were personally asked bythe club’s management to host tables at the dinner. As a result, theseating sold out two weeks prior to the event and a few extra seatswere added.

Garden to TableWine Dinner

Submitted by Kristen LenzThe Kansas City Country Club Mission Hills, KS

Photo © Thinkstock



vol. 27 no. 1 • spring 2014 - cmaa...he grapevine vol. 27 no. 1 • spring 2014 t chapter and...

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