Service Awards at TVWS



The Board of the TVWS has a lot of hard working, dedicated members – workers. This year it was great to see three members awarded for their time, hard work, dedication to the Society and efforts. President Garry Scholz made the presentations.





 A wonderful chocolate cake was served to Salute the Recipiants!
A wonderful chocolate cake was served to Salute the recipients!
A wonderful chocolate cake was served to Salute the Recipiants![/caption]

Bridgette Gibson was awarded for her service as President. Thank-You Bridgette!
Bridgett Gibson was awarded for her service as President. Thank-You Bridgette!
 And Bridgett also showed us her "ring". Congratulations!!
And Bridgett also showed us her “ring”. Congratulations!!
Gail McClellan Parker was awarded for 13 years of service as President, Secretary, liason to Meadowlake and many other jobs! . Thank-You, Gail!
Gail McClellan Parker was awarded for 13 years of service as President, Secretary, Liason to Meadowlake and many other jobs! . Thank-You, Gail!
 Carl Abrahamson has served the TVWS as Treasurer for many years now. He has been a great help in keeping the Treasury on stable ground. Thank-You Carl!
Carl Abrahamson has served the TVWS as Treasurer for many years. He has been a great help in keeping the Treasury on stable ground. Thank-You Carl!
 The cake is served!!
The cake is served!!

New Ticketing Method for the Buffet Tastings

TVWS LogoThe Board of Directors has decided to try a new method of entry to the tastings. Years ago, we had to pre-pay and now it is time to do so again. If 35 people show up at the tasting, and only 25 originally told us, via EVite, that they would be there, the TVWS must pay for the 35, but probably there is only enough seating and food for 25. Same goes if 35 people tell us via EVite that they are going to be there and only 25 show, we pay for 35. Now with the Brown Paper Tickets, we have funds in advance to cover the cost for the facilities and the food.

Last months tasting, September, I bought 2 tickets and Robin could not go. I either had to find someone to use her ticket, or “eat the cost” of the ticket. I found someone to take it.

I will always post a link to the Brown Paper Ticket site on the Schedule page on the TVWS blog. Click Here for the Schedule and as listed above. Here too is a link: Brown Paper Tickets – the tickets listed at that link, at this writing, are not valid.

We would really like to know how this method works for you. The Board is working on the process to make it easier for everyone. If you see something in the Brown Paper process that you have an easier or more efficient way to perform the task, let us know.

Vitaculture Terms

Viticulture Terms
and a few
Enology Terms

by Patrick Williamson

Viticulture – practice of growing grapes
Viticulturist – person who grows grapes
Enology – the study/ practice of making wine
Enologist/Vintner – Person who makes wine (AKA Winemaker)

Viticulture Terms

Patrick Williamson
Patrick Williamson
Crown – the point where the vine comes out just above the ground
Trunk – the main structure of the vine leading up to the cordon
Cordon – using in several different trellis systems is the arm or “branch” that lays on a wire about 3 feet above the ground where the spurs and shoots are located
Spur – the remains of shoots that have been pruned back for new bud positions during the current growing season
Shoot – new plant growth and where the fruit comes from
Clone – is a cutting from a mother plant that happens to have a trait that is desirable to growers or winemakers. For example a clone that is earlier ripening or resistant to powdery mild-dew, or other fungi, or yields smaller berries, or if a clone has a higher tolerance to cold.
Growing degree days – (as defined by WSU) the progression of in-season grapevine development is strongly influenced by air temperature. As such, average heat accumulation is often used to compare regions and vine growing condition. This average heat accumulation is often referred to as Growing Degree Days (GDD also called heat units). The summation of daily GDD units can be used for a variety of things: comparing one region to another, comparing one season to another, and predicting important stages in vine development (bloom, veraison, and maturity). GDD units can be calculated in °F or °C; however, they result in different numbers so make sure that when you are comparing GDD units, you are comparing units with the same temperature scale. Washington State University calculates all GDD in °F, with a base temperature for grapes at 50 °F. Values in °C (with a base of 10°C) can be obtained as follows: GDD[°C]=5/9 x GDD[°F]. Cumulative GDD is a running total of GDD from April 1 through October 31.
Véraison – In viticulture (grape-growing), véraison is the onset of ripening. The term is originally French (véraison), but has been adopted into English use. The official definition of véraison is “change of color of the grape berries”.
Lag-phase – slow growth period where the berry starts getting ready to enter véraison.

Your TVWS Board Is Working Hard

Basic Wine and Food Paring
Basic Wine and Food Paring
Yes! Working hard! Eating well! Sampling wine energetically! And all the time, getting your program set! A great group of people to work with.
And Please Note: The location of the Board meetings have now changed. We will hold the monthly Board meeting the Last Tuesday of each month at Meadowlake Village in the Board Meeting Room. Dinner will be $12 per person, as that is what it has been costing each Board member to create a dish and bring it to share, if not more.
ALL Board Meeting are Open To The Membership! You are welcome. Come and offer suggestions. Enter into the discussions. Bring some wine to share with everyone. You do not, however, have a vote on the Board. Neither do Robin and I! Here is what we had for our last Pot Luck for a while. Enjoy! And see you at the next Tasting and Board Meeting.

The Board is seriously taking about an event.
The Board is seriously talking about an event.
Chicken Salad for sandwiches.
Chicken Salad for sandwiches.
Crespelle Batter and Ricotta Spinach Filling. In other words, manicotti made with crepes and filled with ricotta and spinach. Enjoy the recipe highlighted!
Baked Corn
Baked Corn
Strawberries with Chocolate
Strawberries with Chocolate

Note From The Vineyard – The Weather Factor


It’s really great to have Patrick Williamson, Orchardist/Vineyardist at Williamson Orchards and Vineyard submit these articles A Note From The Vineyard – The Weather Factor. Thanks Patrick!





A Note From The Vineyard – The Weather Factor
by Patrick Williamson, Vineyardist

Well It has been a while but a lot has been going on out in the Vineyards and Orchards. Many frustrating and nail biting days and nights watching the weather and praying for more snow and for cold temps to stay for another month. Alas more people were asking for warmer weather than cold and snow. While we were watching the weather warm up we started to think about pruning the vines and how to proceed with the increased chance of frost damage.

Before I get into this spring, let’s go back to November last year, we had this great warm fall where the week before Thanksgiving the highs were in the 60’s and then by the weekend we went from 60 to 0 for three days and then jumping back to 60. That did a big number on tree fruit and grapes and there is really nothing that a farmer can do to reduce damage done to the plants in a sudden cold snap. It is best for a gradual decrease in the temperature to allow the vines to get adjusted to the cold. It also did not help when many of the vines still had green leaves and had not “gone to bed” for the year. With the long warm fall and the fact that irrigation water was shut off in the beginning of September and many farmers were not able to really saturate the soil after harvest to help the vines have plenty of water to insulate the soil from getting too cold. Which can also help prevent or reduce the amount of frost damage to fruit buds as well but to a lesser degree.

With the early warm spring many farmers had a longer than normal period of danger for frost. Which will kill fruit blooms in tree fruit and dormant grape buds that are starting to wake up and are weaker and more susceptible to frost damage. The best way to prevent frost damage is to run overhead sprinklers during a frost event. A layer of ice will form and protect the buds from freezing. The water will continue to run until the ice melts and we watch the weather and see when the next frost event will be. This only works for vineyards that have overhead sprinklers with or without drip tape. The other big thing is the vineyard needs to have water sourced from a well. Most of the frost period is during a time when there is no irrigation water in canals.

Besides irrigation to help reduce frost damage many growers will alter their normal pruning practices by leaving 1-2 extra buds per spur. I will do my best to explain without images what a spur is. A spur starts out as a bud which becomes a shoot, which, is where the fruit grows. Then that shoot will harden or lignify by the end of the season. The next spring the old shoot will be pruned leaving 2-3 buds behind to grow into shoots. And this goes on for several years. But growers want to keep the fruiting zone from those left over bud to be as close to the cordon/trunk so if a dormant bud that is growing on the cordon starts a new shoot and will allow for the spur to be “renewed” and lowers the fruiting zone. This year many red wine grapes were pruned to 3-4 bud spurs to enable vines to push more buds to grow and help counter the damage and crop loss from frost damage.

This year several places got hit hard by the subzero event in November. We will be removing an apple block due to the damage from that, and we are retraining most of our Viognier which took the most damage of all of the grapes from the freeze event. The Syrah, Cabernet Sauvignon, Petite Sirah, Sangiovese, and Mourvedre got varying degrees of frost damage. Grapes fortunately have three buds the primary, secondary and tertiary buds.

The Primary being the best producing bud; the Secondary being able to produce about half of what the primary bud can produce it also starts growing a little later than the primary. The tertiary bud has very little fruitfulness and normally never grows but when the two bigger buds die then it will be the last bud to start growing. With these different growing start points can make a vine not look very good but the shoots will eventually catchup to each other and look the same within an month or so.

There is much more going on between February and May that I will save it for another post. And there is going to be much more to come. Thank you for reading. Feel free to ask questions. I will do my best to answer.

Board Meeting Change

10Sept2014_1_TVWS-Basque-Wines_2012-Serres TempranilloYour TVWS Board had to find a new meeting place. This month, we met at The Buzz in Boise. (There is also a link in the sidebar.) Thank you Cristi and Tommy for allowing us to use The Buzz. The attendance suddenly went past the usual 10-12 people attending to 18! Wow! And that brings up a comment: Don’t forget, ALL board meetings are open meetings and any current member of the TVWS is always welcome. You can’t vote on Board motions – Robin and I can not either – but your comments are always welcome. Next month will be at The Orchard House at (208) 459-8200, 14949 Sunnyslope Rd., Caldwell, Idaho 83607, just about across from Williamson Orchards deep in the heart of the Snake River AVA. (If it’s warm enough, we might be able to sit on their patio!) Since we do not have a place for a Pot Luck dinner as we have in the past, all dinners are Dutch – you pay for your own. The Orchard House has a large selection of Idaho wines to offer and a fantastic menu to order from – awesome meatloaf!! Here are some photos from last night’s meeting at The Buzz. Cheers!

Wonderful Chef's Salad.
Wonderful Chef’s Salad.
Your Board at work!
Your Board at work!
More work and eats and wine.
More work and eats and wine.
Cream Puffs and Eclairs for dessert!
Cream Puffs and Eclairs for dessert!