The following and much more is written into our by-laws and put in place by our articles of incorporation of September 1978.

The Board consists of 7 members, 2 elected each of 2 years followed by 3 elected in the subsequent year. Each serves a term of 3 years. Although we have no term limits we follow the practice of not reelecting board members hoping that each outgoing Board Member will remain active and provide openings for new board members to bring forth changes in leadership and the infusion of new ideas.

The membership elects the Board, and the Board elects the officers. The President and the Vice President must be board members. The election process occurs at the required annual October meeting. The nominations for board membership usually come from a nominating committee chaired by Dean Rosenow plus 4 other non-board members. Any 5 non-board members in good standing can nominate to the board, such nominations to be submitted 30 days prior to the Annual Meeting. Ballots must be mailed to members not less than 15 days prior to the annual meeting. Those votes plus those of members attending the annual meeting must represent a quorum of 10% of the membership which requires about 50 voters. The voters must be individuals who are registered members.

The 2001 Board and officers with term expirations are as follows:
Term expires: - Louis Wendling 2004 - Dick Lind 2004 - Bernd Ruttkowski 2004 - Lloyd Hubbard 2003 - Bill Simeck 2003 - Paul Bergquist 2002 - Carl Pearson 2002
Terms Expired: - Louis Wendling 2001 - Dick Lind 2001 - Frank Scheibner 2001 Officers elected in 2001: - Louis Wendling- President - Dick Lind- Vice President - John Elliot- Secretary - Carol Norrs-Treasurer

Some history:
  Bob and Marilyn Nienkirk for 7 years, held every office, published every newsletter, and hosted most of the events to keep The Club was going through difficult times. Early in 1991, with Bob's encouragement, The Section was reorganized around a new, temporarily appointed, Board of Directors. This Board was later confirmed at the 1991 October Annual Meeting.

Have you been looking for an opportunity to upgrade your wine’s quality without spending more on it? A better wine glass and proper glass etiquette will easily solve your problem. Sounds like “hocus pocus” magic? You will discover how you can make the magic happen with your wine by breaking down some traditional myths about wine glasses.

Myth #1: Any wine glass works for wine as long as it’s a glass! George Riedel (pronounced “reedle”), “the Glassmeister,” has dispelled this myth by creating a whole lineup of specialized glasses made of lead crystal for specialized wines. Riedel studied the sensitivity zones of the tongue and the characteristics of different wines to design distinctive glassware that will maximize the performance of each individual wine type in terms of sight, smell and taste. Riedel has converted many wine lovers to his concept. Riedel’s “Vinum” glasses are more affordable than the coveted handblown “sommelier” glasses. Once you have had wine in Riedel, you will never go back! Today his glassware sales are over $60 million annually and he is recognized as the foremost authority on the proper glass for the proper wine. 

Myth #2: A wider-mouth glass is preferred for red wines! Unfortunately, this myth has been purported by a number of restaurants, which continue to falsely educate people with the wrong glass. In fact, the wider bowl is preferred for certain white wines, like a young chardonnay, because it releases the aromas better. Red wines should have a tighter opening at the top for better aroma development and detection and a wider bowl is at the base of the glass for proper aeration of these coveted aromas.


Myth #3: The more wine in the glass, the better! This mentality belongs to the person who prefers quantity over any sense of quality! The reality is that the more wine in the glass, the less likely you can appreciate the aromas and the more likely that you will spill the wine if you swirl the glass! The latter could lead to an expensive dry cleaning bill and considerable embarrassment. Ideally a glass should be filled no more than halfway to appreciate its contents. This is one of the many reasons why I prefer to order wine by the bottle or half-bottle in the restaurant. I can control my own wine pouring without the careless efforts of some overzealous bartender.

What is my personal favorite wine glass? While I was in France last March I purchased a set of four “Les Impitoyables” (the merciless) glasses. The “Les Impitoyables” stemware, like the Riedel sommelier series, are specially handblown from lead crystal. But in my own comparison tastings I found that these glasses managed to outperform the Riedel stemware. They also have the advantage of simplicity over diversity with a red wine glass (#1) that works for all young reds, a red wine glass (#3) that works for all older reds, a white wine glass (#2) that works for all whites and a champagne glass (#4) that works for all sparkling wines. Simple, functional, beautiful and highly successful!

Still unconvinced? Make a taste comparison and see for yourself. Sample a wine in a normal glass and either a Riedel or “Les Impitoyables” glass and experience the difference for yourself. If that fails, come out to Lord Fletcher’s and I will demonstrate and explain the difference for you. We all know that a VW and a Mercedes will get us to the same destination point. But we also know which one will offer the greatest driving experience while we are getting there!

Some time, in the not-too-distant future, our section will attend a wine-tasting session at Lord Fletcher’s Old Lake Lodge, on beautiful Lake Minnetonka in Spring Park, Minnesota. We thought it might be a good idea to spark your interest in this future event by publishing this article by Lord Fletcher’s sommelier, Steve Michalski.

Steve has completely revamped Lord Fletcher’s cellar and wine menu which is now close to 100 pages long, including detailed maps of the most famous wine regions of the world! Steve is also a regular contributor to the “Wine Writer” column in the “Minnesota Monthly” and to the “Wine and Food Instructor” in the “Cooks of Crocus Hill”. Steve is the owner of an Entertainment and Consulting Business called “Proprietor 1.Wine”.

WHAT A CONCEPT!

     Slumping wine sales?  It was inevitable!  In spite of the efforts of the wine industry to promote wine as a food and the wine glass being as essential to the table as the knife and fork, the public view of wine as a "luxury," "celebration" or "negative alcoholic beverage" persisted. 

     In a recession, this translates into the wine glass humbly bowing out to the beer mug, coffee cup or rocks glass, a more economic beverage trio that do little to promote the dining experience and one's health. The growth of wine and wine prices seemed endless.  As the demand for wine increased, the prices rose and the emphasis on quality over quantity contributed to a cult wine mentality that translated into wine as a prestigious tool of celebration on the table.  Silver Oak Cabernet with your walleye?  Why not! We love the latter and can afford the former, even though a more affordable, white wine connection made better sense. 

     Interesting how an economic recession and 9/11 can change matters.  Businesses are on spending alerts and consumers are tightening their belts.  AARP diners with fixed incomes have retreated to the coffee cup while corporate employees dining out have found more affection for the beer stein--less "stuffy" anyways. A heart attack for the stress-filled business executive is just around the corner, especially if the menu choice is beef.  Whose saving money now?  What will it matter?

     The problem has several sources, but the principle cause is that the United States has never completely warmed up to a wine and food culture.  Less than 30% of Americans consume wine!  Wine is alcohol, alcohol is a sinful pleasure, and therefore, in the puritanical view, wine is to be avoided or at best, reserved for special occasions.  The view was slightly modified in the 1990s when wine became viewed as part of a healthier lifestyle.  Dozens of studies have proven how wine reduces heart attacks, lowers cholesterol, helps prevent cancer, retards Parkinson's disease, builds stronger bones, relieves stress . . . the list goes on.  Wine also became part of a "better" lifestyle for the "nouveau riche".  Unfortunately, wine cellars grew faster than wine education and akin to the baseball card craze, wine was viewed as a prestigious collector's tool to show off to guests, as opposed to an everyday beverage that complements food and promotes a more enjoyable dining experience.

     Is there a solution?  Inevitably in this country the government's role is crucial.  Wineries, retail shops and restaurants cannot fight the battle alone.  The government must step in and promote wine as food by treating it like a food as opposed to a dangerous alcoholic product.  This means that wine, like food, should be tax-exempt and not separated from food in retail shops and supermarkets. The government relinquishing revenue?  You probably think that I have been consuming too much wine, or, some other product that affects the brain! 

     Think common sense!  The government stands more to gain from promoting wine than it loses in terms of health costs.  David Goldberg, a physician and biochemist from the University of Toronto demonstrated that the government would save up to $40 billion annually in medical costs related to heart disease if every North American adult consumed two glasses of wine per day.  Pennywise with tax revenue, or pound foolish with escalating medical costs?  You be the judge!

     The wine industry certainly has its lobbying guns in place.  Bobby Koch, brother-in-law to President George W. Bush, is the spokesperson for the Wine Institute in Washington. The Congressional Wine Caucus, created in 1999 by congressmen George Radanovich and Mike Thompson, is made up of 200 bi-partisan senators and congress members from all states who deal with all types of wine issues from labeling laws to financial aid for Pierce's disease.

     However, the wine industry also has its enemies, like the powerful nonagenarian Senator Strom Thurmond, who has effectively blocked Federal assistance to wineries for overseas sales under the Market Access Program.  A curious position from a man who relies on a little red wine each day to keep him alive and in the Senate!

     Of course there is the "alcoholic" image factor to consider in our puritanical society.  But potential wine consumers have only shifted their "alcoholic" ways to other affordable alcoholic products that do little to benefit their health and food.  To soften the negative "alcoholic" image of wine, it needs to be promoted as a product consumed with food and in moderation.  Outside of wine tastings, I rarely consume wine without food.  It would be like trying to drive a Mercedes Benz without gasoline.  There is the luxury of sitting in the car, but you really aren't going on the coveted ride.

     Many Americans have longed to either be like their Old World counterparts or even superior.  Americans also enjoy touring wine and food countries like Italy, France and Spain and taking in the "whole" experience.  If these ideals are to hold true, at least with wine and food, it's time to grow up and start treating wine as a food that benefits our health and dining pleasure.  The government has a vital role in this matter and needs to promote wine with a positive PR campaign and no taxes.  In this respect the government can truly participate with the restaurateurs, retailers and wineries at the table in that famous toast, "To your health!"


              Steve Michalski

Zinfandel's rise in popularity over the past decades has ironically led to its tragic identity crisis, what is Zinfandel? Red? White? Pink? Where did Zinfandel originate from? California? Hungary? Italy? Croatia? What is Zinfandel's style? Classic? Spicy? Fruity? "In-your-face" intensity? With so many questions about Zinfandel's image, it is not surprising that the consumer is confused about it and that Zinfandel hasn't suffered from a mental breakdown.

It was originally believed that Zinfandel was indigenous to California. But this was quickly dispelled when it was discovered that "Zinfahrdahl" appeared in early U.S. 19'" century east coast seed catalogues. Robert Price's efforts in Long Island in 1850 reflect the growth of Zinfandel in east coast nurseries as a table grape. Hungary quickly became the next venue of choice for Zinfandel's birth because credit was given to the legendary colonel Agoston Haraszthy for planting it in Sonoma in the mid-19^th century.

The questionable origins of Zinfandel took a back seat to its near extinction in the late 1960s. Bob Trinchero of Sutter Home rescued it when he produced a "White" Zinfandel with a pink color due to minimal skin contact during fermentation. This red and white compromise decision fed into the growing white wine craze in America, consequently, Sutter Home's production of white Zinfandel soared from 25,000 cases in the late 1970s to 5 million cases a decade later (4 million today) and became the winery's new identity and sales cash cow. In the past few years, Sutter Home has further confused the identity of Zinfandel by blending tropical fruits, like mango and kiwi (about 1%), to its "flavored* White Zinfandel.

Zinfandel's newfound "popularity" led to a reexamination of its origins. David Darlington's 1991 study, Angel's visits, popularized the connection of Zinfandel to the Primitivo grape in Italy’s Puglia region (made in the 1960s by USDA plant pathologist Austin Coheen) due to similar size and color. Ironically, this has led to sales of Primitivo from Italy marketed unfairly as "Zinfandel" to the United States.

But grapevine geneticists, such as Carole Meredith, were quick to observe that Primitivo did not share the same leaf morphology as Zinfandel. Eventually the search led to Croatia, where it was believed that Plavac Mali was Zinfandel. But Plavac Mali was actually the product of Zinfandel and Dobrocic. Meredith, with the help of two Croatian scientists, Ivan Pejic and Edi Maletic, eventually discovered recently that the Croatian varietal called Crijenak (pronounced tsirl-ye-nak) and Zinfandel are the same.

Meredith's discovery may have solved the national identity of the "orphan" Zinfandel, but the image problem of color and style still persists. Like all fads, the "white wine craze" of the 1970s and 1980s transformed into a "red wine craze" in the 1990s. Consequently, the original "red" Zinfandel began its comeback.

But this comeback has to be qualified because white Zinfandel is still the most popular selling wine in the united States and ironically Minnesota is the top market for it. Not exactly a badge of honor for wine lovers in this state trying to improve the market's quality image for greater respect and larger allocations of coveted wines.

In fact, red Zinfandel may be suffering from reverse discrimination by an unsophisticated public, I have to admit that on a few occasions at Fletcher’s Old Lake Lodge, a bottle of quality red Zinfandel has been ordered and sent back (sometimes after pouring it) because its color was not "white". Perhaps the most disrespectful remark that would make any red Zinfandel "blush" came from a White Zinfandel enthusiast who "discovered" red Zinfandel for the first time and remarked, "Red Zinfandel? Why l never heard of such a thing!"

For those wine lovers that love red Zinfandel, the comeback has been welcome, but confusion persists over the stylistic differences. "Classic" Zinfandel refers to a light, fruity, unsophisticated wine that is easy and pleasant to drink. "Fruit- bomb" Zinfandel takes the fruit and alcohol level to a higher level from the "classic" version. "Spicy" Zinfandel, with reference to a hot sensation on the palate with white and black pepper flavors, puts the emphasis on alcohol over fruit. "In-your-face" Zinfandel, popularized by the fabled winemaker, Helen Turley, is a robust, tannic, dry and "big" Zinfandel that has gained appeal from Cabernet lovers. Finally, "old vines" Zinfandel makes reference to wine made from vines at least 70 years old (often over 100) chat are complex and truly a labor of love because the yields from these old vines are incredibly low.

The members of ZAP (Zinfandel Awareness Project) have helped promote the image of Zinfandel with popular mass tastings throughout the country. However, ZAP has turned back the hands of time by calling Zinfandel, "America's varietal." What happened to Croatia?!

Perhaps Zinfandel can best be understood as an immigrant to this country. Although there may have been confusion about its roots, like so many immigrants, Zinfandel clearly has capitalized on the American spirit of entrepreneurship and marketing and consequently finds its greatest popularity and expression in the United States. Zinfandel’s color and stylistic differences are simply a product of a chameleon culture that is seeking its own identity, wine for thought the next time you "sin" with your next glass of "Zin."

Steve Michalski