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The home vintner BY ARLENE W. CORRELL A home vintner's dream is to be locked up for two or three days and be able to taste all the wines in the world. Well, if you happen to belong to the American Wine Society like I do, it can almost come true. The A.W.S. just held its ninth annual convention in Toledo, Ohio and we decided to attend. I personally went with mixed emotions. Here was something that I knew I would really enjoy, get to meet the top people in the wine field, get to taste an incredible amount of wine that I would not ordinarily be exposed to. Yet in the bacK ol mv mind was that old saying, \There is no snob like a wine snob.\ A total of 290 people attended that, conference and did nothing but enjoy each other and good wine for three days. To day nothing of fantastic food for every meal. People from every walk of life attended the conference. Grape grow- ers, home vintners, winery owners, home wine supply merchants, and just appreciators of wine. Registration was well organized and a good forecast of things to come. The rest of the day was given to self guided tours of Toledo, the art museum and regional wineries, or just rest up for the homemade wine competition that night. . We had brought two bottles each of our homemade wine. Our hearty burgandy, 1974 vintage and last year's apple wine. We entered both categories, and were pleasantly surprised to get high ratings on both, usine the Davis scoring method. There were about 100 entries. In the burgandy category, Weather Hill's Hearty Burgandy won top honors. We were indeed pleased. Friday started off at 7:30 a.m. with a champagne breakfast featuring Warn- er Brut Champagne from Michigan and Thompson Pere Marquette made in Illinois. Both were good, even though we tended toward the Brut. At 9:30 a.m. the annual meeting of the membership started with a report on the Federal wine regulations. The AWS is very busy in this department trying to get some of the antiquated laws changed. Many workshops were given that day. We attended \Wine Analysis with Demonstrations \ hosted by Phil Jackisch, the columnist and interna- tional wine consultant. Concurrent was \entertaining with wine.\ We missed this workshop, but were able to dine with the lovely lady who hosted this workshop, Ruth Ellen Chair, Wine Editor of the Chicago Tribune and noted author. I was able to get her to autograph one of her books I owned and enjoyed a delightful dinner with her. One of the nicest parts of each day was the morning and mid-afternoon wine- break. Friday's wine break allowed us to taste and enjoy Fenn Valley white from Michigan, Montbray Seyve-Vil- lard from Maryland, and -Tobor Hill Cuvee Blanc, from Michigan. Luncheon, as were all meals, tasteful, a delight to the eye and each accompanied by the correct wine. This day's luncheon was highlighted with a (jocnrt pallpri Harvev Wallbanaer Cake. The accompanying wines throughout the meals were Markko Chardannay Ohio, Wente Chardonnay, California, and Tabor Hill Chardonnay Michigan. Wine films were being shown con- stantly and were a delight to the eye and the mind. That afternoon we attended a wine evaluation course which was very enlightening to say nothing of the fact that we got a chance to try out some other wines. Several times a day the hospitality suites were opened for a \one on one\ discussion with the speakers, panelist, and AWS execs. There were sessions on buildine vour own winery; Len Olsen, proprietor of Potsdam Bakery Wedding Cakes Qur Specialty Complete line P^pffi of Baked Goods ^ All Tiered Cakes delivered FREE (Within 25 miles radius) Open daily « A.M. - 5 P.M. (Closed Sunday) 285-8911 27 ELM ST., POTSDAM Tabor Hills winery had a session on \the Centrifuge.\ We enjoyed a workshop with Henri Fluchere, wine writer of the Consumer Wineletter and noted author. His guest speaker was Marcia Mondavi of the Robert, Mondavi Winery in California. We enjoyed some of their pleasant wines. Poor Marcia brought three and one case was flying around some where in the friendly skies. So we never did get to try that type. The three o'clock wine break included the Mondavi Red Table wine from Califor- nia which was a very pleasant, full balanced and reasonably priced in the Magnum.(A fact that was noted on all wines at the end of each tasting was the price). One can get Mondavi wines in N.Y.C. right now. One of the highlights of the three day conference was the \Showcase of ' American wines\ that evening. Califor- nia was represented by Oakville Heitz, Souvernain, Stag's Leap Wineries. Indiana was lead by Oliver, Maryland by Provenz, Michigan by Fenn Valley, Warner, Bronte, St. Julian, Frontenac, and Lakeside. Missouri was represented by Peaceful Bend. Walter Taylor of , Bully Hill Winery was New York's representative. Ohio led the way with Chalet DeBonne, Markko, Valley, and Sublette. Robert Mazza of Pennsylvania has some very good wines. Truluck of South Carolina, Archie Smith's.- Meredyth Winery of Virginia had a good showing. Inniskillin of Ontario managed to get in the American showcase but such .close a neighbor cannot be denied. Each winery had at least four varities and I figured out that, if each bottle gave .at least 12 tastings, then approximately 2400 bottles of wine were tasted that evening. I never thought that I would see the day that I would get tired of tasting wine. I gave up after about two hours, but this went on from 8 p.m. until after midnight and I never saw one person out of line. This was a very serious event and everyone gave his complete concentration to it. We enjoyed a wine appreciation workshop. One could have attended workshops on pruning, blackrot, and several others. One of the nicest workshops we attended was the sensory wine tasting of five rieslings. Three domestic and two imported and it proved that one can educate one's senses, (smell, taste, see) in even one hour to the difference in five wines of the same type. Another wine break introduced us to Onarios Iniiskillin Foch and New Baco ach Noir. I particularly liked Onio's Valley De Chaunac. Mirassou in California sent in their Chenin Blanc for the luncheon and Ohio irdugled us with their Lagniappe Seyval tc. Fenn '.Valley of Michigan sent .<jir Regal White. Bob Mazza of Pennsylvanie sent a pleasnat reisling. The grand finale was a magnificent banquet with Papagni's Alicante Bous- chet California Bully Hills cnancellor New York, Warren Sublette's Chancel- lor Ohio, Oliver's Chelois Indiana and Papagni's Moscato d'Angelo California. During this banquet I met a lovely lady now residing in Rochester who was raised in Potsdam. Nancy Northrup, Nee Barney. So it's a small world. People came from all over the country. Every State, and even Bang- kok, Thailand. Carl and I were the only people from our area who went and the society asked us to start a chapter up in St. Lawrence-County because there isn.'t one. Anyone who wants to belong to the American Wine Society can contact me at either the Crafty Bunch or call me at 265-6260. If you're an expert, here's your chance to shine. If you are an amateur, here's your chance to learn. If you just like to taste wine, enjoy life and people, then here's your chance to do just that. This is really part of the good life. One of the pleasant things about the convention was the observation that the domestic wines of our great country are finally coming into their own and especially the east coast wines. I find them a little more expensive than the California jug wines, but most of them are pure grape wines and that alone is a pleasure, All and all a chance to store up some pleasant memories and a reason to look forward to the tenth annual convention of the American Wine Society. AFS DINNER The Norwood-Norfolk Chapter of the AFS will be holding a Pot Luqk Dinner on Wednesday, December 1 at 6:30, at the high school. Heidirose Hausser- mann, guest of honor and also current exchange student will give a presen- tation of her native Germany. Public invited. Bring a covered dish and place settings. TURKEYS FRESH TIMMERMAN |WILS0N CERTIFIED FROZEN Featuring: Wilson's Certified Beef Hamburg g5« Ib Pork Liver 59« lb Diced Stew Beef $109 lb Porterhouse ft T-Bone Steaks $i\ lb Clots Trimmod-Dtlioious Rolled Beef Roasts of All Kinds SWAN'S COUNTRY STORE UNI0NMLE Ph-265-4670 S&H GREEN STAMPS FREE DELIVERY COURIER & FREEMAN, POTSDAM, N.Y.-TUESDAY, NOV. 23, 1976-PAGE 3 Dairy Days program set January 11 and 12 are the dates set for the fourth annual Cornell University Dairy Days held on campus by the Department of Animal Science at the N.Y. State College of Agriculture and Life Sciences. The Droeram aeain features three simultaneous sessions, repeated each day, so those attending have opportunity to participate in all of them. One session will cover recent research, another will take up milking systems, and the third will be on handling and using manure and on calf rearing. In addition, an open forum will be held on January 12 where dairymen can share problems and question a panel of specialists in herd health, genetics, reproduction, nutrition, and mastitis control. The evening program, January 11, will feature a dinner and presentation of Awards of Merit to people who have made outstanding contributions to the state's dairy industry. Several farmers will present their experiences for discussion, and other speakers will come from the Colleges of Agriculture and Life Sciences, Veterinary Medicine, the U.S. Depart- ment of Agriculture, Michigan State University, and milk marketing and farm supply firms. Dairymen can preregister for the event by contacting their county Cooperative Extension office. The registration fee is $5 until January 1. After that date it will be $7. FIREPLACE OWNERS AAL ETHEL VIERTEL and Arline Farrell, over a cup of tea, inspect two knit hats which will be among the small gifts to be sold at the Christmas Bake and Small Gift Sale at the Universalist-Unitarian Church in Canton, Saturday, December 4 from 10 a.m. to 3 p.m. Homemade holiday treats will be featured as well as some choice antiques. Tea and snacks will be available for on-the- spot consumption and a delicious variety of other baked goods to take home and eat or freeze for later use. 4-H club meets The Sinclair Corners 4-H Club held its final meeting of the year on October 10. This was a special gathering to honor the achievements of members. They received a certificate of commendation for each project completed this past year plus a 4-H pin. Highlighting the evening was a presentation of gifts to Hilda Thomas in - recognition of her outstanding leader- ship of youth in 4-H activities. Mrs. William Sloan had a fall motif for the tea table which featured finger sandwiches, cookies and a fruit ringed sparkling punch, served in an antique punch bowl. The next meeting will be held at Mrs. William Sherburne's on December 3, instead of December 6. The club hopes to have snow for a sleigh ride to celebrate the Yule season. The-club is especially looking forward to trying out Sher- burne's hand-made sleigh, copied from an old design. PASTRYSALE Greek pastries are being sold for the benefit of the Greek Orthodox Church in Watertown for holiday giving and eating. Orders will be delivered to Potsdam. Call Mrs. J. Jianoukos, 265- 4393 or Mrs. L.Thomaris. 265-9044. Vcn<tcf'C'hcutii* increase your fireplace heating efficiency by 600%. This heating miracle provides circulating fire- place heat, reduces home heat- ing cost and firewood consump- tion. Fully assembled; no instal- lation; portable fits all fireplaces. 265-3100 For Demonstration FEATURING UNIQUE HANDCRAFTED GIFTS OPENS FRIDAY, NOVEMBER 26 BEYOND THE FRINGE Potsdam, N.Y. 265-6394 B perlinq's 232 Ford Street Ogdensburg, N.Y. 393-0500 6-8 Raymond St. 28 Andrew St. Potsdam, N.Y. Massena, N.Y. 265-9690 769-7744 WHAT IS A LEES TWIST CARPET? A better look! A better value! A better performance! And a better buy! . .V • * ...' * f i * » ' r •*• v*<* J Now through Nov. 30th IMAKI WAY A tight twin that can takt itw hardest wear; It Solid Coirs. *9»* *io*° Sq. Yd. Sq. Yd. ICUPIB STAB Sparkling two#d In a tight twist, I aw war'aasm • • *»»• » uf e anywncr e | n your home; I I I colors. I ^K^^U* jwuBBHa m T '9htly twisttd construction, W VOD *SHBBH cnatoi potttrns ol light and _. shadows; IS colors. ~»|. »«. — ^-L r -L°l-l p J~l22-J££L±j HIM • • Sq. What is a twist carpet? A tw st carpet has each individual piece of yarn tightly twisted then per- manently heat-set to maintain that twist. ^^^ Why is twist carpet so good? A twist car- pet wears better and lasts longer and keeps its good looks longer because the twisted yarns are permanently heat-set.
