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X-WR-CALDESC:Events for Pennsylvania Wine Society
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DTSTART;TZID=America/New_York:20260512T000000
DTEND;TZID=America/New_York:20260512T170000
DTSTAMP:20260428T164733
CREATED:20260228T203640Z
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UID:9610-1778544000-1778605200@pawinesociety.org
SUMMARY:Deadline to Register for Pinot Noir - Simply Elegant
DESCRIPTION:Events fill up and may sell out fast – we recommend reserving seats at your comfortable earliest opportunity.
URL:https://pawinesociety.org/event-calendar/deadline-to-register-for-pinot-noir-simply-elegant/
LOCATION:Hilton Harrisburg\, 1 North Second Street\, Harrisburg\, PA\, 17101\, United States
CATEGORIES:Nonevent Information Only
ATTACH;FMTTYPE=image/png:https://pawinesociety.org/wp-content/uploads/2022/11/shutterstock_1572334528-Deadline-Converted.png
ORGANIZER;CN="Contact PWS":MAILTO:treasurer@pawinesociety.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260515T190000
DTEND;TZID=America/New_York:20260515T213000
DTSTAMP:20260428T164733
CREATED:20260228T201754Z
LAST-MODIFIED:20260423T223951Z
UID:9605-1778871600-1778880600@pawinesociety.org
SUMMARY:Pinot Noir - Simply Elegant
DESCRIPTION:We offer the following article\, an entertaining reminder of all the reasons you want to be with us on May 15th tasting our carefully selected Pinot Noirs.  The quest is worth it!! \n Why Pinot Noir Sucks –by Naill Rush     From the Jancis Robinson 2025 wine writing competition.  The photo is the author’s own.  Caption: ‘The Vosne in question\, with Clown Bar’s curious choice of decanter’. \n \n“I spent my 30th birthday in Paris on a humble mission: I wanted to have the best wine I had ever had. I was well on my way to wine obsession\, mere months from my eventual move into the industry\, and I wasn’t going to be 30 again. Up to that point\, I had no better opportunity in my life to blow more money than I should on a bottle I’d never forget. \nAnd so I found myself in Clown Bar for lunch\, conferring with the sommelier\, deciding at last on a bottle of 2015 Frédéric Cossard Vosne-Romanée ‘Les Champs Perdrix’. A producer in tune with my tastes\, working a stone’s throw from La Tâche for a tiny fraction of the price. \nBut this was a day where I had to nail it. Why would I choose Pinot Noir? \nVulnerable to frost\, heat\, disease\, and everything else\, Pinot presents far more challenges to a vigneron than a workhorse like Cabernet Sauvignon. But many winemakers are eager for well-deserved recognition of their heroic efforts to bring the fussiest grape varieties to term. \nWe hear a lot about how this or that grape variety is particularly difficult. I can think of no other globally popular grape variety where that difficulty is so often disastrously evident in the bottle. \nAs a category\, bad Pinot Noir magnifies all of wine’s potential sins and grotesqueries. The vegetal and under-ripe becomes unbearable; the overripe and jammy becomes sickening. This is what you often get when you pay enough that a guarantee should apply\, when mere satisfaction is the minimum you’re entitled to. \nGenuinely characterful\, dependable sub-£20 Pinots are lauded exceptions that prove the rule. Even when you succeed in swerving the sticky or green ends of the spectrum\, you may find yourself rewarded with a £50 bottle of wine which is fine. \nBurgeoning winos looking for affordable transcendence may attempt to educate themselves to victory\, only to discover that Pinot Noir’s homeland is the most legally complicated and microscopically delineated vignoble in the entire world. \nAnd outside France\, those winemakers with lofty ambitions to challenge and honour Burgundy are obliged to Burgundify their approach and communications\, to name their vineyards and tell their stories\, their history\, their aspect and soil\, lest they be accused of traducing Pinot’s position as Terroir’s earthly representative. Accordingly\, Pinot attracts more semi-scientific marketing guff than any other variety\, and the learning curve steepens ever further. \nAnd when you do finally get a fantastic bottle\, there is often something of the farm to it\, something redolent of decay tucked beneath all that floral\, beautiful fruit. It feels incomplete without it. At its best\, it flirts so close to the line. I think we all must secretly understand where the Pinot-deniers are coming from\, artless as they may seem. What may be seductive and sous-bois to me is a hair’s breadth of psychological bias away from cow leavings. \nPersonal tastes aside\, it is necessary for the food-and-drink cultist to believe that the default option sucks. The same complex is shared by the coffee snob\, or even the perfect London Guinness chaser: the subject must be found everywhere\, and 90% of it must be truly miserable. Your knowledge and enthusiasm must serve as both map and shield\, separating and protecting you from what the masses innocently accept. If it was all broadly good\, what would be the point of connoisseurship? \nAt the sharp end of Sturgeon’s law lies the soul of this form of enthusiasm\, a space where personal recommendation and evangelism have indispensable practical value. Pinot is the perfect cargo for the cult of the wine fan\, a clear mirror of our collective pathology. It is all the pain\, glory and mystery of wine\, the mountaintop so luminous and distant\, the edge of the chasm so precipitous. Yes\, it is forbiddingly complicated; no\, there are no shortcuts\, and even the wealthy are not immune from disappointment.  \nIn those moments where you get the right bottle at the right time\, your devotion is rewarded with rich visions of the Cistercians patiently experimenting\, of bygone royals hoarding barrels in their dank cellars\, of all the myth and science and je ne sais quoi that compels us. The perfect bottle is your steadfast battle to find it; the winemaker’s careful battle to make it; knowledge meeting luck\, skill meeting nature. It’s every lackluster bottle you drank in search of it. It is not made\, it is not purchased: it is achieved. Only when the cork is popped will you know if your quest was in vain. \nFortunately for me\, that birthday bottle of Vosne-Romanée was indeed the right bottle at the right time. It was Pinot Noir in UHD\, all tangerine peel and sour cherry\, fragrant and pure\, complete with loamy bass notes and intangible energy; dust motes floating in sunbeams. I welcomed it into the moment like an old\, flighty friend\, turning every detail over in my mind\, as if I might never see their like again. As the last drops left my glass\, my personal dragon-chase resumed.” \nAs described by Rush\, our tasting team experienced both disappointments and joys while tasting wines for entry to this event.  We think you’ll be delighted with our final choices.  The wines we chose cover new world and old-world regions known for producing lovely Pinot Noir—Oregon\, California\, New Zealand\, Tasmania\, Argentina\, Germany\, and of course\, France.  We have a range of styles including white\, rosé\, and sparkling demonstrating how Pinot Noir expresses itself across the range. \nKevin Ostrowski\, respected certified wine judge\, sommelier\, and wine educator will lead our deep dive into these fabulous examples.  Kevin plans to allow lots of interaction this time for you to explore the wines with table mates before we discuss as a group. \nWines will be paired with gourmet small plates to highlight the subtle fruit\, earthy undertones\, and silky textures of Pinot Noir. \n\nBurrata with Macerated Strawberries\, Arugula\, Toasted Pistachios\, Balsamic Glaze and Basil\nWild Mushroom and Gruyere Arancini with Caramelized Leeks and Truffle Oil\nSeared Salmon with Cherry Wine Reduction on Fingerling Chips\n\nPlease e-mail the Treasurer with any food allergies. \nSpace is limited by Hilton availability.  Reservation deadline is May 12th.  Make reservations on the Shoppe Page of this website. \n         Members—$160 \n         Patrons—$155 \n         Nonmembers—$180
URL:https://pawinesociety.org/event-calendar/pinot-noir-simply-elegant/
LOCATION:Hilton Harrisburg\, 1 North Second Street\, Harrisburg\, PA\, 17101\, United States
CATEGORIES:Educational
ATTACH;FMTTYPE=image/jpeg:https://pawinesociety.org/wp-content/uploads/2026/02/shutterstock_2083950367.jpg
ORGANIZER;CN="Contact PWS":MAILTO:treasurer@pawinesociety.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260818T000000
DTEND;TZID=America/New_York:20260818T170000
DTSTAMP:20260428T164733
CREATED:20260423T231637Z
LAST-MODIFIED:20260423T231637Z
UID:9842-1787011200-1787072400@pawinesociety.org
SUMMARY:Deadline to Register for Botrytis Wines
DESCRIPTION:You may register for events on the Shoppe Page of this website.  Event “products” are posted on the shoppe page as soon as pricing for the event is available.
URL:https://pawinesociety.org/event-calendar/deadline-to-register-for-botrytis-wines/
LOCATION:Hilton Harrisburg\, 1 North Second Street\, Harrisburg\, PA\, 17101\, United States
CATEGORIES:Nonevent Information Only
ATTACH;FMTTYPE=image/png:https://pawinesociety.org/wp-content/uploads/2022/11/shutterstock_1572334528-Deadline-Converted.png
ORGANIZER;CN="Contact PWS":MAILTO:treasurer@pawinesociety.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260821T190000
DTEND;TZID=America/New_York:20260821T213000
DTSTAMP:20260428T164733
CREATED:20260423T230201Z
LAST-MODIFIED:20260423T231103Z
UID:9836-1787338800-1787347800@pawinesociety.org
SUMMARY:Botrytis Wines
DESCRIPTION:Save August 21st as your back-to-wine-school date!  Additional details in upcoming newsletters and on the website as soon as available.  In the meantime\, we share this short and SWEET description of Botrytis wine\, adapted from The Beautiful Bounty of Botrytized Wines by Anne Krebiehl as published in Wine Enthusiast \n“When conditions are just right\, nature can hold a usually nasty fungus in such check that something special happens. Instead of destroying a crop\, the fungus creates grapes with incredibly concentrated flavor that can make some of the world’s sweetest\, most precious wines. \n The fungus\, Botrytis cinerea\, is more affectionately known as “noble rot.”  It’s the same kind of rot that spoils strawberries and soft fruit with greyish fuzz. So\, what makes this mold noble?  It comes down to a fine balance of moisture\, sunlight and temperature. Ripe\, healthy grapes must still be on the vine as fall begins\, when misty mornings can provide the moisture that the fungus needs to thrive. It will pierce a grape’s skin to feast on its juice. After a few hours\, sunshine and otherwise dry conditions must follow. This evaporates moisture and stops the fungus in its tracks. The following morning\, the process repeats itself. \nA succession of misty mornings and dry\, sunny days provide the perfect conditions as sugars\, flavors and acids concentrate in the grape while the fungus consumes water. It’s risky business\, as rain can turn this delicate interaction into full-blown rot. In some years\, growers lose their entire crop. \nBotrytized grapes aren’t pretty\, as they turn shriveled and brown. Their juice\, however\, is golden\, sweet and precious. Each grape needs to be handpicked individually\, and yields are tiny. The resulting wines are complex\, concentrated and can age for decades. \nIn a few places\, the crucial elements responsible for botrytis occur year after year\, and all are famed for their noble sweet wines.” \nSo far\, we’ve sourced wines from France\, Germany and Hungary and the search continues for examples from Austria\, so stay tuned!  This will be an event you’ll talk about for a long time.  The wines are memorable and the pairings featuring blue cheese\, foie gras\, and locally sourced fresh fruit promise to be just right. \nSave August 21st as your back-to-wine-school date!  Additional details in upcoming newsletters and on the website as soon as available. \n 
URL:https://pawinesociety.org/event-calendar/botrytis-wines/
LOCATION:Hilton Harrisburg\, 1 North Second Street\, Harrisburg\, PA\, 17101\, United States
CATEGORIES:Educational
ATTACH;FMTTYPE=image/jpeg:https://pawinesociety.org/wp-content/uploads/2026/04/shutterstock_2766467395-scaled.jpg
ORGANIZER;CN="Contact PWS":MAILTO:treasurer@pawinesociety.org
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