Spring 2004

Volume 4, Issue 1

Corks and Forks

The unofficial Newsletter of the York, PA Branch of the International Wine & Food Society

 BRANCH
 OFFICERS:

  President:
    Bambi Long

  Vice President:
    Don Butcher

  Treasurer:
    Larry Heim

  Secretary:
    Brian Kottcamp

  Wine Master
    Evelyne Pritsios

  Cellar Masters:
    Jack Hankle
    Larry Heim

  Archivist 
    Fran Polk

  Editor:
    Don Butcher

By Evelyne Pritsios

The Burgundy region of France was featured in all its glory in this pairing of food and wine, with an emphasis on classifications (Village, Premier Cru, Grand Cru). 

Arriving guests were greeted with a " Cremant de Bourgogne", the 100% Pinot Noir sparkling wine of the region, and servings of amuse-bouches and cheeses: light, unpretentious...just to start an afternoon of tasting.

Ellen and Jim from the Wine Cellars of Annapolis introduced each wine and its particulars:

The First Course: 100% Chardonnay 

The Rosette Chablis was a good match to the Shrimp/Feta Crostini. 

Ellen next introduced a Chassagne Montrachet, more structured and balanced, to pair with the Sea Bass in Sherry.

The Second Course: 100% Pinot Noir- Vertical Tasting

The Premier Cru Morey St-Denis (1997), with its hints of fruit, truffle & anise went well with Bill Trite's preparation of Duck Breast in Demi-Glace and Cherries.

The Grand Cru Clos des Lambrays (1998), with its aromas of subtle smoke and roasted herbs gave the Beef Tenderloin Bordelaise a rich and dense match.

The Sweets:

Since the Burgundy region lacks a sweet spirit of its own, we explored further south and southwest of the region to attach a perfect finish to our gathering:

The Muscat de Beaumes-de- Venise (South Rhone) was great with the pear tarlets

The Banuyls of Domaine de la Rectoire (at foot of the Pyrenees),was a natural with the chocolate cakes.

To our surprise, Ellen informed us that both sweet wines were fortified wines.

In addition to the heroic deeds of our members who set the stage of the tasting (see “Remember the Snow”), the event was appreciated by 38 of our members, future members and guests...quite an attendance for such a challenging snowy day.

We were all in good spirits; it was a learning experience, as well as a congenial, friendly and happy gathering.

We thank everyone for their contribution by being there - Evelyne and Dino     

By Fran Polk

For the record, The Annapolis Wine Cellars crew was stranded on Wyndham Drive and rescued by George Long who ferried them and their fabulous wines up the hill. Then the Polks gave a ride to Bill Trite, Artistic Foods Catering, whose truck was snowbound a few blocks away. As they passed the Long’s, George offered to transfer them and their wine glasses to his jeep and drove them to Pritsios'. Even neighbor Al Kuhner got into the act by plowing the Long’s 

driveway and Dunster Road.  Then George and David made several trips to shuttle the food from Bill's stranded van to the tasting. At this point, Pascal Pritsios stepped in and did a wonderful job as sous chef to finish and present the wonderful treats we tasted.

A special thanks to Bill Trite (Artistic Foods Catering, 717-854-0760) for weathering the storm.  We look forward to more of his delectable goodies at future events.

Angie Giuffrida
Tighe and Kathy King
John and Joan Stoner
Dennis and Karen Willman

We welcome each of you and look forward to your active involvement with IWFS!

It should also be noted that Jackie and Mike Summers, and Rob Bowen, never formally joined IWFS.

Special Event: Etiquitte Dinner

2.4 pounds of grapes = one bottle of wine

1 vine yields approx. 
4 bottles of wine

I really have no problem at all twirling my spaghetti; it’s the resulting ‘slurp’ that’s the faux pas.  And I always place my napkin on my lap, except when I place under on my chin; however, getting the fold in the correct position is another matter.  These and other weighty matters were the subject of much discussion and even more enjoyment at the Etiquette Dinner hosted by new member Angie Giuffrida at the Lafayette Club on March 19.

Thanks go to Larry Heim for suggesting the event and for making all of the arrangements.  Also bouquets and a virtual bottle of really good wine to Angie for sharing her knowledge and putting up with our many questions, even the outrageous ones.

York Branch in the News

Branch events are conducted on a targeted break-even basis, so there is little financial “wiggle room.”  For this reason it is the policy of the York Branch that registration for any event must be accompanied by a check for payment in full.  The check should be sent to the host at least one week in advance of the event, to allow for an accurate count when ordering wine and food.  Cancellation refunds will depend on our arrangements with the restaurant or caterer.  There will be no refund for cancellations without notice.

Attendance at most events is limited and determined by the hosts.  Registration for events is on a first come, first served basis.  Branch members are accommodated first, then guests as space permits.  Members should take responsibility for their guests during the event – introducing them to other members, and explaining the benefits of belonging to our Branch.  In fairness to other members and your guests, only one guest (couple) should be sponsored per member per event.

Spring Tasting         
Hosted by Jack & Sue Hankle
April 18^th at the Hankle’s

Spring Dinner       
Hosted by Fred and Ruth Fay
May 16^th at the Blue Moon Restaurant

Fall Tasting
TBA – volunteer host needed 
Contact Don Butcher

Fall Dinner
TBA – volunteer host needed
Contact Don Butcher