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X-WR-CALNAME:Pennsylvania Wine Society
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X-WR-CALDESC:Events for Pennsylvania Wine Society
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BEGIN:VEVENT
DTSTART;TZID=UTC:20210912T153000
DTEND;TZID=UTC:20210912T170000
DTSTAMP:20260526T210534
CREATED:20210701T173651Z
LAST-MODIFIED:20210831T194033Z
UID:3124-1631460600-1631466000@pawinesociety.org
SUMMARY:Meaghan Frank of Dr. Konstatin Frank Winery - Finger Lakes\, NY
DESCRIPTION:——- by Marty Cook           \nHigh above the steep southwestern slope of Keuka Lake\, to the north of the town of Hammondsport\, New York\, sits a winery founded in 1961 by Dr. Konstantin Frank. The Dr. Frank Winery pioneered the vinifera movement in the Eastern United States. It was here in 1957 that Dr. Konstantin Frank planted the first East Coast vinifera vines\, which launched the “Vinifera Revolution”. This movement would have a lasting effect on the course of winemaking in New York and Eastern America. Four generations strong\, the Frank family are leaders in grape growing and winemaking throughout the Finger Lakes and beyond. \nIn the intervening sixty years\, the Dr. Konstantin Frank Winery has grown and flourished and the operation has remained under the guidance of the very qualified Frank family members. The winery occupies a place of preeminence among East Coast wineries as well as American wineries in general. Their wines have garnered countless awards and have firmly established the Finger Lakes as one of the best winegrowing regions in the United States as well as in the world\, producing cooler climate wines such as Riesling\, Gewürztraminer\, Grüner Veltliner\, and Rkatsiteli that rival the best that the world has to offer! \nOn Sunday\, September 12th at 3:30 pm\, it is our pleasure to host an hour of wine discussion and tasting with guest\, Meaghan Frank\, the great-grand-daughter of Dr. Konstantin Frank. Meaghan is the Marketing arm of the Dr. Konstantin Frank Winery and she will introduce us to a trio of their incredible wines from the Finger Lakes Region: \n2020 Rkatsiteli ~ A Georgian grape variety that dates back to 3000 B.C. and the oldest known grape variety in the world. Light\, crisp\, dry\, and delightfully refreshing! Scored 93 Points and “Wine of the Month” from the Finger Lakes Times (August 2021). \n2018 “Eugenia” Dry Riesling ~ Our driest Riesling made from vines dating back to 1968\, this wine received 94 points from Robert Parker’s Wine Advocate. \n2017 Brut ~ Three traditional champagne grapes (a blend of Chardonnay\, Pinot Noir and Pinot Meunier) aged Méthode Champenoise for at least 36 months. A “Top 100 Best Buys in the World” with a score of 92 Points from Wine & Spirits Magazine (August 2021). \nVisit the following link to purchase the above wines at a 20% discount and have them shipped to you at a flat rate of $10 in advance of this virtual wine tasting: https://www.drfrankwines.com/pa-wine-society/ \nAll purchases for this Pennsylvania Wine Society event will be discounted by 20%. Also\, a $10 flat shipping rate will be applied at the cart for all orders of 1 to 11 bottles pertaining to this Pennsylvania Wine Society event. Shipping of 12 or more bottles is free. These shipping rates apply for all States to which Dr. Konstantin Frank Winery ships!   So\, please join us on Sunday\, September 12th at 3:30 pm on the Zoom link shown below\, when the Pennsylvania Wine Society will host a live hour-long event with Meaghan Frank as she features the above three wines from her family’s winery! \nZOOM LINK:   https://us06web.zoom.us/j/87318027853?pwd=MW1VU1c5bHdjRHBDSGZ0S3ZNSDVHUT09 \nMeeting ID: 873 1802 7853  \nPasscode: 716786  \nOne tap mobile\n+16465588656\,\,87318027853#\,\,\,\,*716786# US (New York)\n+13017158592\,\,87318027853#\,\,\,\,*716786# US (Washington DC) \nDial by your location\n+1 646 558 8656 US (New York) +1 301 715 8592 US (Washington DC)\n+1 312 626 6799 US (Chicago) +1 720 707 2699 US (Denver)\n+1 253 215 8782 US (Tacoma) +1 346 248 7799 US (Houston)\n \nMeeting ID: 873 1802 7853 \nPasscode: 716786 \nFind your local number: https://us06web.zoom.us/u/kdobzJy6rF \n 
URL:https://pawinesociety.org/event-calendar/meaghan-frank-of-dr-konstatin-frank-winery-finger-lakes-ny/
LOCATION:Wherever YOU Connect with Zoom
CATEGORIES:Educational,Virtual via Zoom
ATTACH;FMTTYPE=image/png:https://pawinesociety.org/wp-content/uploads/2021/07/Dr-Frank-View-of-Vineyard-overlooking-Lake.png
ORGANIZER;CN="Contact PWS":MAILTO:treasurer@pawinesociety.org
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BEGIN:VEVENT
DTSTART;TZID=UTC:20210918T170000
DTEND;TZID=UTC:20210918T193000
DTSTAMP:20260526T210534
CREATED:20210701T181623Z
LAST-MODIFIED:20210831T161735Z
UID:3132-1631984400-1631993400@pawinesociety.org
SUMMARY:An Evening at Nissley Vineyards
DESCRIPTION:——–by Cathy Boyd \nJoin the PWS at Nissley Vineyards on Saturday\, September 18th at 5pm to enjoy the newest collection of Nissley Vineyard Wines\, ‘The Reserve Collection’ and a fabulous grazing station prepared by Slice of Divine Charcuterie – www.sliceofdivinecharcuterie.com.   See the list of grazing station items and the nine wines at the end of this article.  Then make your reservation!! \nThe Reserve Collection is the bridge which joins the Nissley of the past with its future.  Nissley began when\, with time on his hands after retiring from the bridge construction trade\, J. Richard “Dick” Nissley planted several experimental acres of Seyval Blanc in the mid-70’s.  Shortly thereafter\, Dick became a winemaker and winery owner\, first opening in 1978 and eventually naming his venture with the family name\, Nissley Wine Cellars. Planting in Lancaster County at the time was somewhat of an experiment – there were only a few wineries operating in Pennsylvania at the time and conventional wisdom was that California or France was the place to grow grapes and operate a winery. \nGrowth and success was a slow and steady process made easier after his four children joined the venture – John as vineyard manager\, Judith as enterprise manager who and also started the Music in the Vineyard’ series (that continues today)\, Joyce doing the business accounting and bookkeeping and MaryLee overseeing the preservation and beautification of the grounds with her knack for horticulture. \nNissley’s focus until recently was on the production of hybrid and sweet wines. Then the grandson of Dick Nissley\, Jonas\, enters the picture in 2016.  Jonas has tweaked the lineup of Nissley wines with the introduction of the Nissley Reserve line.  The wines we will be tasting at our event on Saturday\, September 18th\, will be the Nissley Reserve wines. \nThe Reserve line was started with Merlot in 2016 and showcases Pennsylvania wines through the use of excellent fruit\, expert winemaking practices and barrel aging.  Cabernet Franc was added in 2017\, Chardonnay in 2018 and Cabernet Sauvignon in 2019.  Next to be added will be a Meritage.  Originally the Reserve program was to showcase only estate fruit but the recent cold weather of 2017 and 2018 killed 80% of the 5000+ vines that were planted.  The vineyards have since been replanted and the first harvest of Cabernet Franc and Chardonnay will be this year.  Nissley will continue their labor of love in the vineyard and keep planting vinifera grapes even with the inevitable headaches and hair pulling they bring! \nRecently hired winemaker\, Andy Reagan\, is there to lessen the headaches and hair pulling\, and this year is his first harvest at Nissley.  A native of Virginia\, and a former Marine Corps reservist\, Andy has had a passion for wine that started well before the national legal drinking age of 21.  Andy summered in his youth in Hudson Valley\, at Benmarl Vineyards helping in the vineyard and/or the cellar. After graduating from the Marine Corps RTD\, Parris Island\, SC he returned to Benmarl Vineyards where is sister\, Anne\, was the winemaker\, and began to learn the trade in depth.  After several years at Benmarl\, Andy returned to Virginia. \nSince then Andy has made wine at a number of eastern wineries with distinction\, where he has led a rebirth of several vineyards\, won numerous platinum\, gold and Best of Class awards and was invited to pour his wine at the James Beard House.  Some of the prominent wineries include Chrysalis Vineyards\, Jefferson Vineyards\, Old House Vineyards and most recently Horton Vineyards where he guided the 2016 Petit Manseng to winning the 2019 Virginia Governor’s Cup. \nBelow is the wine line-up and food accompaniments for our event.  **All wine purchases during the evening will receive a 20% discount\nThe WINES \n“The Jester” – Pét-Nat wine.  A traditional form of sparkling wine. \n2018 and 2019 Reserve CHARDONNAY \n2018 and 2019 Reserve MERLOT \n2018 and 2019 Reserve CABERNET FRANC \n2019 Reserve CABERNET SAUVIGNON \n2017 Estate Bottled CHAMBOURCIN \n  \nThe FOOD – a GRAZING TABLE by Slice of Divine Charcuterie \nCHEESES – Manchego\, Pecorino\, Ricotta Salata\, Burrata\, Parmigiano-Reggiano\, Everything Goat Cheese\, Drunken Goat\, Merlot Bellavitano\, Asiago\, Saint Agur Blue \nMEATS – Prosciutto\, Dry Aged Salami\, Spicy Dry Aged Salami\, Capocollo\, Speck\, Soppersata\, Bresaola\, Chorizo\, Rosemary Ham \nDIPS & SPREADS – Roasted Garlic Hummus\, Roasted Red Pepper Hummus\, Tzatziki\, Olive Tapenade\, Marinated Feta Salad\, Shirazi Salad\, Tabbouleh Salad\, Whole Grain Dijon Mustard\, Spicy Brown Mustard\, Raspberry Compote\, Fig Jam\, Tomato Jam\, Honey \nGARNISHES – Dolmades\, Marinated Olives\, Marinated Artichokes\, Cherry Tomatoes\, Mediterranean Cucumbers\, Mini Peppers\, Tomato & Mozzarella Platter\, Honey Comb\, Fresh Figs\, Assorted Dried Fruits\, Assorted Nuts\, Dried Citrus\, Assorted Fresh Fruits\, Prosciutto Wrapped Peaches\, Prosciutto Wrapped Cantaloupe \nBREADS & CRACKERS – Seasoned Pita Bread\, Naan\, Baguettes\, Herbed Focaccia\, Crackers & Chips \n100% COVID 19 vaccination proof with follow-up 14-day waiting period completion is required to confirm event reservations.  All CDC and PA DOH distancing and safety precautions\, as well as Nissley Vineyards policies will be observed.\nRegister here!      Members: $50       Patrons: $45       Nonmembers: $60
URL:https://pawinesociety.org/event-calendar/an-evening-at-nissley-vineyards/
LOCATION:Nissley Vineyards\, 140 Vintage Drive\, Bainbridge\, PA\, 17502\, United States
CATEGORIES:Educational
ATTACH;FMTTYPE=image/jpeg:https://pawinesociety.org/wp-content/uploads/2021/07/Nissley.jpg
ORGANIZER;CN="Contact PWS":MAILTO:treasurer@pawinesociety.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20210926T153000
DTEND;TZID=UTC:20210926T170000
DTSTAMP:20260526T210534
CREATED:20210701T173131Z
LAST-MODIFIED:20210831T175421Z
UID:3121-1632670200-1632675600@pawinesociety.org
SUMMARY:Sake:  an Ancient Drink for the New World 
DESCRIPTION:—————-by Cathy Boyd \nSake has been on the Japanese table for over 1\,000 years.  Please join us on Sunday\, September 26th to try one\, two or even three sakes to see if it should join your table.  The PWS Zoom seminar\, hosted by Cathy Boyd\, will explore this ancient drink through a sampling of three sakes each representing a different grade of Junmai sake.  Junmai only sake will be the focus of this seminar. \n \nFor tasting during the seminar I have purchased:   \nHakutsuru Draft Sake Kobe      300 ml      #49972      $  6.49 \nMaboroshi Junmai Ginjo Sake     300 ml        #02961      $17.99 \nSoto Junmai Daiginjo Sake Niigata Prefecture    300 ml      #82200      $15.99 \nIf you are unable to buy these particular sakes\, try to obtain one\, two or three sakes that have the following on the label: \nJunmai    ~    Junmai Ginjo    ~    Junmai Daiginjo \nThe process of making sake is often compared to the process of making beer.  The two have their similarities and yet the making of sake is unlike any other because sake starts with rice.  And not the table rice found on grocery store shelves – but sake rice.  Much like wine where the better the grapes the better the wine – the same is for sake\, the better the rice\, the better the sake. \nAfter the rice selection\, the next step for the sakemaker is to choose other ingredients that impart flavor into the sake.  Choices include:  which yeast strain to use and which type of water – hard (kosui) or soft (nansui). \n \nOnce ingredients are selected then the sake making can begin.  The first step is the milling or polishing of the rice kernel.  Polishing removes a percentage of the outer layer of rice.  The lower percentage of polish of the rice gives the sake flavor and aroma that differs from the rice polished at a higher percentage.  The level of polish is called ‘SEIMAI BUAI’ – pronounced “Say My Boo Eye”. \nThe polishing is just the first of nine (or so) steps to making sake.  The other steps include washing\, steaming\, adding koji\, creation of the shubo\, fermentation of the moromi\, then pressing\, filtration and aging. \nI hope this short introduction to sake has created an interest to learn about sake in more detail.  I will discuss all the points mentioned here in greater detail during the ZOOM presentation on Sunday\, September 26th at 3:30 p.m. Eastern/New York time. \nPlease check back here closer to event time for the Zoom Link information.\n 
URL:https://pawinesociety.org/event-calendar/sake/
LOCATION:Wherever YOU Connect with Zoom
CATEGORIES:Educational,Informal
ATTACH;FMTTYPE=image/jpeg:https://pawinesociety.org/wp-content/uploads/2021/07/bigstock-Sake-Ceramic-Set-For-Tradition-386248015-scaled.jpg
ORGANIZER;CN="Contact PWS":MAILTO:treasurer@pawinesociety.org
END:VEVENT
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