The Grapevine
Spring 2019
From the Host
Cheers
I will start by saying that I am humbled and honored to serve as your Host for this wonderful and amazing Society! I am excited for this upcoming year and look forward to working with the Board of Managers, the National staff, and the entire membership as we continue to look at “who we are” and our “brand.” The one thing I will ask from everyone is your support, and by that I mean I hope that you get involved at the chapter level! We have so many chapters and members and we need to encourage one another in all our goals and ambitions. The entire Board of Managers will help in any way we can and please feel free to reach out to me or anyone on the Board with questions, thoughts or an idea.
I want to personally thank Jason Asbra, Immediate Past Host, and Jeffrey G. Martocci, CCM, for their dedication and devotion to the Society and their continued commitment. I want to welcome new Board members, Ryan Brennan, CCM, David Voorhees, CCM, CCE, Sarah Kuhl, CCM, CS, and Kelvin Mauldin and thank the continuing Board members for their loyalty and service. I wish the best to our departing Board members, Jonathan D. Shear, CCM, CCE, Clive L. Smith, CCM, Nadine Rockwell, CCM, and Jeffrey G. Martocci, CCM, and thank you for your dedicated years of service to the Society.
The World Conference in Nashville was a huge success and it was nice to be back in Nashville after all those years! I want to thank Blaine Burgess, CCM, CCE, Auction Chair, Paul Frintrup, Auction Co-Chair and their team of volunteers for all their hard work and tireless effort with the Silent Auction this year. We were able to raise $85,000 for The Club Foundation and the International Wine Society!
I want to thank Wendy Anglin, CCM, for all her efforts in planning the Pre-Conference Bourbon Tour. I was not able to attend but heard great comments about the event!
Karl Habib, CCM, was in charge of the Annual Business Meeting and education. Tempos Vega Sicilia did an outstanding presentation and wonderful wines were tasted.
The Live Auction was well attended and kudos to Matthew Kurtas, CS, for arranging everything and Robert Foley Vineyards for the wonderful wines.
I want to thank Colin Mack-Allen, CCM, CCE, for all his work in planning the Wine Dinner! This year was unique in that it was held off-site at Nelson’s Green Brier Distillery and “Black Ties, Bow Ties, Blue Jeans & Boots” were encouraged. I hope everyone enjoyed the change of pace and please remember to complete the survey if you attended the dinner, so we can plan next year’s event accordingly.
I want to thank Sara Thom for all she does for the Society at conference and throughout the year as our liaison with the Club Management Association of America.
I want to conclude by wishing everyone a great season and reiterate my goal of increased activity at a grassroots level and Chapter Representatives being active and involved. The Board and I will continue to work on the Society’s Strategic Plan and Goals while maintaining the momentum from previous boards!
Cheers,
Paul A. Smith III
2019 Host
Chapter & Member News
A Tour Around the World with the New Jersey Wine Society
James Creamer, Dining Room Manager, Bay Head Yacht Club, NJ Wine Society Committee Member
Come take a tour around the world with the New Jersey Wine Society! Winter is when many dream of escaping to warmer locales, but for club managers in the NJWS, winter is when we start dreaming of wine luncheons. These educational and collaborative gatherings provide a unique way for us to get exposure to global culture and libations without leaving the Garden State. In addition to trying various vintages, they also offer a perfect opportunity for club managers to engage in conversations and idea share with fellow club managers.
NJWS started the New Year by packing its proverbial bags for the Highlands of Scotland to immerse in the history and the scotch of The Dalmore. Scotch is the perfect drink for cold winter nights – and a great offering for club members who are looking for something to sip at the bar when nights start to get dark earlier. We gathered around a large fireplace and were regaled with the history of The Dalmore, and the specifics of how the scotch is connected to the wine world, as they are “finished in the rarest wine casks.” Tasting all the scotch that The Dalmore has to offer exposed novice and regular scotch drinkers alike to the evolution of how scotch can be crafted. The NJWS prides itself on exposing its members to more than just wine and this lunch event was the perfect way to start the year’s education program.
From the Highlands of Scotland, we crossed the English Channel into France to tour the infamous Rhône Valley with wines from the Guigal Estate. Gathering at a fine French restaurant, the NJWS learned about the “new kid on the block,” relatively speaking, Etienne Guigal and how he came to own and operate his own vineyard from modest beginnings. The Rhône Valley is spread across 175,000 acres and we explored the various areas in the valley from Côte-Rôtie in the north to Côtes du Rhône in the middle down to Gigondas and Châteauneuf-du-Pape in the south. The offerings from Guigal’s Saint Pierres de Nalys Châteauneuf-du-Pape vineyard were of particular interest as Guigal had tried to purchase land in Châteauneuf-du-Pape for more than 30 years until he was able to purchase Château de Nalys. Each course of wine was paired with superb French offerings that were a delight for the palate.
After leaving the Old World in France we came to the New World arriving in Napa Valley at the Mayacamas vineyard. The Mayacamas wines were a perfect pairing to the farm-to-table open kitchen restaurant/cooking school setting. As is often the case with these lunches, a history lesson kicked things off, covering the birth of the vineyard in the late 1800s up to today. Mayacamas sits on Mount Veeder and the wines produced are rare when compared to the rest of Napa Valley. Due to the wildfires in California in the last year, Mayacamas has been forced to reevaluate its vineyard. NJWS was fortunate to partake of a 2013 Chardonnay, “The Terraces,” an amazing chardonnay that once it’s gone – it is gone. While learning about the chardonnay, merlot and cabernets, chefs prepared each course right in front of us in the open kitchen making the event even more memorable.
The NJWS, under the direction of Chairman Ryan Brennan, CCM, has taken note of emerging trends and generational shifts and helped program education to reflect both the evolving preferences of club members as well as the changes taking shape for suppliers. Each session is a gathering of like-minded peers who are happy to share best practices, offer advice and learn from others. Of course, nothing makes a gathering better than some spectacular wine or scotch.
Beach Point Club Hosts Kosta Browne Wine Dinner
Sarah Kuhl, CCM, CS, Board Member
Beach Point Club’s Chef Peter Assue and Sous Chef Kierstin Wainwright prepared a four-course dinner for the membership to be paired with the iconic wines of Kosta Browne. Kosta Browne became one of Sonoma Coasts sought after cult wineries after their 2003 pinot noir vintages received a 90+ rating from multiple sources. In 2011, the 2009 Sonoma Coast Pinot Noir was the first ever (and only) pinot noir to win wine of the year from the Wine Spectator. All of the wines for the dinner are vintages that Dan Kosta and Michael Browne were involved with before they sold the winery.
RECEPTION
2014 ONE SIXTEEN CHARDONNAY
Lobster Spring Roll, Plum Sauce
Potato & Leek Soup Shooter
Foie Gras, Fig Jam
Gruyere Gougere
Ratatouille & Goat Cheese Tart
Tuna & Avocado Tostada
FIRST COURSE
2013 SONOMA COAST PINOT NOIR
Ora King Salmon
frisee, radicchio, fennel, kumquat
SECOND COURSE
2014 RUSSIAN RIVER PINOT NOIR
Foraged Mushroom Ravioli
THIRD COURSE
ST. LUCIA HIGHLANDS PINOT NOIR, 2014
Hudson Valley Duck Breast
brussels sprouts, farro, pear mostarda
DESSERT
2009 SONOMA COAST PINOT NOIR
(2011 WS WINE OF THE YEAR)
Cherry & Toasted Almond Financier, Ivoire Cream
Members Converge at Canoe Brook Country Club for Court of Master Sommeliers Introductory Course
Ryan T. Brennan, CCM, Cellarer
Over the course of two days, club managers from across the Northeast experienced firsthand training during the Court of Master Sommeliers Introductory Course. Forty-nine attendees were present from the New Jersey Chapter, Metropolitan Chapter, the City of New York Chapter, and the Philadelphia & Vicinity Chapter. During these two days, attendees were introduced to a wide array of theory of wine including all of the major wine-making regions as well as spirits and beer. (Pictured here from left to right are Ryan Brennan, Alexander LaPratt MS, Michael Nyerges, Larry O’Brien, MS, Cindy Williams, James Messina).
While participating in the theory of wine, attendees were introduced to the Court of Master Sommelier Deductive Tasting Method as well. This method was taught over the course of 20 different wines from varying regions including both Old World and New World wines. As well, attendees went through the room step by step in which each attendee would have to deductively use their sense to come to a conclusion on the wine they were actually tasting.
The course was presented by three Master Sommeliers including Larry O’Brien, MS, Alexander LaPratt, MS, and James Bube, MS. Our three Master Sommeliers each led different aspects of the course while each focused on the certain points of theory or Deductive Tasting. Their professionalism and obvious interest in the wine world made the course not only informative but enjoyable to all those that attended.
The Court of Master Sommeliers Introductory Course was hosted by the Canoe Brook Country Club in Summit, NJ. The staff of Canoe Brook not only created a pleasant atmosphere, but they worked day in and day out to show the professionalism and quality that exemplifies their club.
Metropolitan Chapter Hosts Heitz Cellar Luncheon
Sarah Kuhl, CCM, CS, Board Member
The Metropolitan Chapter IWS members met with the winemaker, Brittany Sherwood, as well as the local and national sales representatives of Heitz Cellar wine. Brittany and the team guided us through the history and winemaking techniques of their wines. Brittany joined Heitz Cellar in 2012 as the assistant winemaker. She became head winemaker in 2018 when the Heitz family sold the winery to Gaylon Lawrence, Jr. The Rivermarket Bar & Kitchen prepared a delicious four-course lunch paired with current released varietals and back vintages of the iconic Martha’s Vineyard.
HEITZ CELLAR TASTING MENU
RECEPTION
2018 SAUVIGNON BLANC
FIRST COURSE
2016 CHARDONNAY & 2018 GRIGNOLINO ROSE
Hiddenfjord Faroe Islands Salmon
Spicy creamed leeks, hemlock hill farm smoked bacon lardons, Hudson valley shiitake mushrooms
SECOND COURSE
2014 NAPA CABERNET SAUVIGNON & 2012 TRAILSIDE VINEYARD
House made Potato Gnocchi
hemlock hill grass-fed Bolognese, parmesan & Hudson valley cremini mushrooms
THIRD COURSE
2009 & 2010 MARTHA’S VINEYARD
Short Ribs of Naturally Raised Black Angus Beef
Slow braised& grilled shugar hill farm short ribs, garlic mashed potatoes,
sautéed Hepworth farm swiss chard & chimichurri sauce
DESSERT
Carrot Cheese Cake
Mx Morningstar farm carrots, dried cranberry, carrot & orange compote,
graham cracker crust & whipped cream
Silver Spring Country Club Hosts Sixteenth Annual USA Versus France Wine Dinner
Karl Habib, CCM, Kitchenmaster
Silver Spring Country Club in Ridgefield, CT, recently hosted their sixteenth annual USA versus France Wine Dinner with 50 members in attendance. The dinner featured Violet Grgich, President of Grgich Hills Estate and daughter of famed winemaker, Miljenko, “Mike” Grgich. As you may recall, Mike Grgich helped put California wine on the map as the winemaker for Chateau Montelena when his Chardonnay won the coveted Judgement of Paris Blind Tasting in 1976. Celine Della Ventura, East Coast Sales Manager for Compagnie Medocaine, one of the most respected Bordeaux wine merchants, also cohosted the evening.
Executive Chef, Matthew Abbott, prepared an outstanding five course dinner paired with five Grgich Hills Estate wines matched against their Bordeaux counterparts in a fun-filled evening of wine and food. Many thanks to Clubhouse Manager, Danny Jones, and Dining Room Manager, Laura Gallagher, for their diligence in creating a memorable evening for the Silver Spring membership.
Society Happenings
Meet the 2019 Board of Managers
From Left, Back Row: Karl Habib, CCM, Jason Asbra, Ryan T. Brennan, CCM, Jack Grehan, Sarah Kuhl, CCM, CS, Kelvin Mauldin, Matthew A. Kurtas, David H. Voorhees, CCM, CCE, Blaine A. Burgess, CCM, CCE.
Front Row: Colin Mack-Allen, CCM, Paul Andrew Smith III, Wendy Anglin, CCM.
Host Paul Andrew Smith III, Centre Hills Country Club, Fairfield, CT
Cellarmaster Colin Mack-Allen, CCM, Tavistock Country Club, Haddonfield, NJ
Kitchenmaster Karl Habib, CCM, Silver Spring Country Club, Ridgefield, CT
Cellarer Ryan T. Brennan, CCM, Manasquan River Golf Club, Brielle, NJ
Kitchener Blaine A. Burgess, CCM, CCE, Country Club of Little Rock, Little Rock, AR
Secretary David H. Voorhees, CCM, CCE, Big Canyon Country Club, Newport Beach, CA
Treasurer Jack Grehan, Meadow Club, Fairfax, CA
Barrister Wendy Anglin, CCM, The Old Club, Harrison Township, MI
Toastmaster Matthew A. Kurtas, Edgeworth Club, Sewickley, PA
Board Member Sarah Kuhl, CCM, CS, Beach Point Club, Mamaroneck, NY
Board Member Kelvin Mauldin, Old Warson Country Club, Ladue, MO
Immediate Past Host Jason Asbra, Menlo Circus Club, Atherton, CA
Honoring the 2018 Wine Program Awards
The objective of the Wine Program Awards is to annually recognize the best club wine programs and to laud CMAA member-managed clubs that establish and maintain fine wine programs for their membership. The awards are meant to be a hallmark of quality and assurance of an eminent wine program. A club that receives recognition should leverage its accomplishment when marketing the club’s food and beverage program to its membership.
Awards are given in the categories of Merit and Distinction. On the 100-point scale, an Award of Merit is achieved when a club scores between 80 and 89, and an Award of Distinction is achieved when a club scores a 90 or above.
Congratulations to the following award winners!
Awards of Distinction
- Arizona Country Club, Phoenix, AZ
- Bellerive Country Club, St. Louis, MO
- Big Canyon Country Club, Newport Beach, CA
- Cherokee Town & Country Club, Atlanta, GA
- Governors Club, Chapel Hill, NC
- Jonathan Club, Los Angeles, CA
- Paradise Valley Country Club, Paradise Valley, AZ
- River Oaks Country Club, Houston, TX
- Washington Athletic Club, Seattle, WA
Awards of Merit
- Carolina Country Club, Raleigh, NC
- Country Club of Little Rock, Little Rock, AR
- Fiddlers Elbow Country Club, Bedminster, NJ
- Manasquan River Golf Club, Brielle, NJ
- Oklahoma City Golf & Country Club, Nichols Hills, OK
- Royal Oaks Country Club, Houston, TX
- Sailfish Club of Florida, Palm Beach, FL
- Shoreacres, Lake Bluff, IL
Thank You for Your Support of the Annual Wine Auction
On behalf of the 2019 Wine Auction Co-Chairmen, Blaine Burgess, CCM, CCE, Paul Frintrup, CEC, and the CMAA Wine Society, I wish to thank the following Chapters for their donations, assistance, and contributions to the Silent and Live Auctions held in conjunction with the 2019 World Conference and Club Business Expo in Nashville, TN:
Alabama Chapter
Arkansas Razorback Chapter
Central Pennsylvania Chapter
Connecticut Chapter
Florida Chapter
Georgia Chapter
Golden State Chapter
Greater Cleveland Chapter
Greater Michigan Chapter
Metropolitan Chapter
Mid-America Chapter
Nebraska Chapter
New Jersey Chapter
Ohio Valley Chapter
Philadelphia & Vicinity Chapter
St. Louis District Chapter
Tennessee Volunteer Chapter
Wisconsin Badger Chapter
This year’s auctions raised $85,000, with the proceeds from the auctions benefiting The Club Foundation and supporting the International Wine Society initiatives on an annual basis. The Club Foundation uses these funds to financially support the professional development of club managers through education, training, and research initiatives.
The 2019 Per Capita AND Wholesale Bucky winners this year are the Tennessee Volunteer Chapter (small), Wisconsin Badger Chapter (medium), and the Georgia Chapter (large), with the Georgia Chapter winning the Overall Bucky by a margin of roughly $10,000! At the 2019 Closing Business Session the Georgia Chapter was duly recognized with a presentation of the Overall Bucky Award for donating in excess of $29,000 worth of wine for the auction.
Blaine Burgess, CCM, CCE, has agreed, once again, to chair the auction in Dallas, TX, in 2020, along with co-chairs Paul Frintrup, CEC, and Matthew Kurtas. They will work hard to surpass the incredible efforts put forth by everyone in 2019. Please support your local chapter’s donation in 2020 to compete for the coveted Bucky Awards, as we cannot continue to be successful without the generosity of CMAA’s International Wine Society members.
Welcome Our Newest Members!
This quarter, the Wine Society welcomed twenty-two new members:
- Mr. Ronald A. Banaszak, CCM, CCE, The Fountaingrove Golf & Athletic Club
- Mr. Kevin Bozada, Augusta National Golf Club
- Mr. Steven Carter, Pepper Pike Country Club
- Mr. Stephen L. Casey, Meridian Hills Country Club
- Mr. Dennis Countryman, Dellwood Country Club
- Mr. Bryan Cox, CCM, CCAM, The Lakes Country Club
- Mr. Jeremy Daniuk, Ruth Lake Country Club
- Mr. David Dunn, Sandusky Yacht Club
- Ms. Christa Farr Evans, CCM, Vestavia Country Club
- Ms. Kari Michele Foster, Long Beach Yacht Club
- Mr. Joshua Helm, Agawam Hunt
- Mr. Andrew M. Hollers, Athens Country Club
- Ms. Cheryl Johnson, Cosmopolitan Club
- Mr. Brian J. Kain, Ft. Wayne Country Club
- Mrs. Cassie Lowry, Foothills Tennis & Swimming Club
- Mr. Kyle Misour, Oakmont Country Club
- Mr. Duncan Reno, CCM, CCE, Del Rio Country Club
- Mr. Shain P. Rodrigues, Frenchman's Reserve
- Mr. Bryan Sandzik, Country Club of Detroit
- Mr. Robert E. Sergent, CCM, CCE, Summit Hills Country Club
- Mr. Gregory Scott Smith, Park Avenue Club
- Mrs. Natalie B. Spratt, The Links
Do you know someone who might be interested in joining the CMAA Wine Society, but they’re not a CMAA member? They’re in luck with the Wine Society’s Associate Membership!
Associate Membership in the Wine Society shall be open to individuals who are 21 years of age or older and are not members of CMAA. These individuals must be from a club that has a CMAA and Wine Society member to sponsor them. The membership is nontransferable and nonrefundable if the individual leaves employment at the club and moves to a property that is without a CMAA and Wine Society member. They shall be admitted to membership following the receipt of a completed application, a sponsor endorsement, and payment of dues.
Take Five
In the Spotlight with David Ramey, President, Ramey Wine Cellars
Karl Habib, CCM, Kitchenmaster
What is your management philosophy?
Hire good people and don’t step on their toes.
Were you in leadership roles when you were younger?
Not so much.
How have your parents influenced your leadership style?
Only in the sense of do the right thing, always do what you say you’re going to do, and treat others the way you wish to be treated
Were there any expressions they would repeat around the dinner table?
They weren’t big talkers.
What were some early lessons for you as a young manager?
That in whatever job you find yourself, never forget that you’re working for yourself—you’re working to do the best that you can in your current position, so that if you have an opportunity, you can move into a more desirable position.
Where did you go to college?
BA in Literature from UC Santa Cruz; MS in Enology from UC Davis
What’s the biggest challenge facing the wine industry today?
On the one hand, the proliferation of voices at all levels—new wine labels, bloggers and “wine critics,” “influencers,” wine buyers and “somms,” “natural wine bars…” On the other hand, the consolidation at the distribution level has limited access to a broad range of wines in many markets.
Tell us about your family and children.
Married for thirty years to Carla, co-owner of Ramey Wine Cellars. Carla manages admin for us. Claire Ramey-Pejovic, graduated from Reed College in Portland, been with us six years; married to Ivan, the Montenegrin soccer player; lives at our estate vineyard, Westside Farms. Alan Ramey, graduated from the School of International Service at American University in DC, been with us four years. Active in politics, is on the Executive Committee of the Sonoma County Democratic Party. Claire’s more on the vineyard and wine side, Alan more on the marketing and business side.
What don’t most people know about Napa Valley and Sonoma County?
They may know this, but it’s worth emphasizing that Napa has evolved over the last thirty years into nearly a Cabernet monopole, while Sonoma retains a broad range of wine varieties. Abutting the Pacific Ocean, Sonoma is significantly cooler than most of Napa. Because Sonoma is much bigger, with more diverse mesoclimates, it can range from stellar Pinots, Syrahs, and Chards in Russian River Valley, the Sonoma Coast, and the Petaluma Gap to beefy Cabs in the Alexander Valley and Rockpile AVAs.
Favorite bottle of wine?
A good Brunello or Aglianico; an old-style Zin with peppery spice and ‘brambleberry;’ one of our Chards with some age on it, seven to twelve years from vintage; a nice Pinot from Russian River or Oregon; one of our Syrahs or one from Guigal or Chave…
Favorite food?
Italian!
Favorite vacation spot?
Aside from our home on a small hill outside Healdsburg, it’s hard to beat one of the Hawaiian Islands.
Favorite part of the job?
The wine and the people: the Ramey Wine Cellars team; our growers; our distributors; the restaurateurs, retailers, and club F&B’s who buy and sell our wine; and finally, those wine drinkers who enjoy our wine and tell us about it.
Are you a golfer?
Not yet.
Final thoughts?
Thanks for asking my opinions on these topics, and thanks for sharing our wines with your members.
Idea Fair
Rosé All Day
Congressional Country Club in Bethesda, MD, capitalized on the Rosé trend with this idea fair entry in the Beverage Concepts category. Alexandra Sarris, the Director of Member Events, explained, “The popularity of Rosé was thriving in the area and after attending a local event with the varietal showcased, we were inspired. The vision flourished with collaboration between the Banquets and Catering team and Beverage Director. We shaped the concept and started plans for décor, entertainment, food, and distributor attendance. Bright shades of pink and fun accents such as flamingos were incorporated to blend with the light pink color of Rosé. A refreshing new experience peaked interest from the membership and our first-year attendance was double what we expected. The members relished in the perfect atmosphere during the event and for weeks after its conclusion. Due to the inaugural excitement, we established a new tradition that the members look forward to every year.”
Wine Industry Trends, News, & Stats
After Floods, Sonoma County Wine Industry Tallies Losses
Winemakers at the. Sebastopol complex suffered damage to tasting rooms and stored cases.
Research Question: What Accounts for the Highest Percentage of Club Beverage Revenue?
Answer: A la carte service accounted for a higher percentage of beverage revenue than it does for food revenue (63 vs. 52 percent). Banquets (25 percent), club events (6 percent), and other (6 percent) accounted for the remaining beverage revenue. This information can be found in the 2018 Finance and Operations Report but please be sure to participate in the 2019 Finance and Operations Survey that is open right now! Each club that participates receives a complimentary copy of the 2019 Finance and Operations Report as well as an individual club report. If you have any questions, please reach out to CMAA’s Research team.