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CELLAR
DIRECTIVES
The
wine cellar was re-organized at the annual meeting of fall 2004. The
following
was agreed on:
IN
THE PAST:
Purchases
were on a value-basis & acquisitions were stored by designated
members.
Use
by members was directed by the wine masters, Larry Heim and Bob Byloff
at
various events: membership, board meetings, tastings…
It
was decided that the cellar wines, when used, would be charged to the
event at
acquisition cost, thereby benefiting the members with the value and
insuring
the longevity of the cellar.
IN
THE PRESENT:
The
need arose, with the “renaissance” of new members and
energy of the society, to
start anew with the cellar.
The
past inventory was used or liquidated at events and new wines acquired
on the
basis of the new guidelines. (See Below).
Evelyne
Pritsios was designated as the wine master with a committee of Larry
Heim, Jack
Hankle & Frederick Hoefert.
The
Comittee decided the following Wine Cellar Procedure:
- The
objective is to “cellar” the wines with, at least, a 5-yr
ability of ageing.
- Give
the membership exposure to a varied set of “varietals” from
different parts of
the “world”
- Maintain
a “quality” acquisition via reputable vendors who could
guarantee the
“cellaring” of the wines, thereby excluding buying
exclusively from the “good
values” at large.
- Acquire
high quality wines, vintages (years) of “great” output of a
particular
year/region, “reputable” producer of the considered wine,
“cellarity” of the
wine… Guidelines from Wine Spectator, Wine Enthusiast Ratings
and others.
- Storage
is kept at recommended temps in Larry Heim & Jack Hankle’s
respective Cellars:
White /Red: consistent temperature
48 to 58 F and humidity control.
- The
Treasurer’s Report informs the membership of the list,
description, maturity
& availability of the wines.
- Whenever
a member uses the wines for the events, the value at purchase is
incorporated
in the cost of the event and reimbursed by the host/hostess to the
treasury.
The value is then reverted to the wine fund, thereby allowing for
further
purchases of the cellar.
As
directed by the Board in 2009, a current list of the
cellar inventory and “usage from 2004” is being kept by the
cellar master, in
addition to the Treasurer’s report.
Evelyne
Pritsios, Wine Master 2010
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