The Grapevine
Summer 2020
From the Host
2021 World Conference Planning and Board Service Interest
Dear Wine Society Members:
For those of us in the Northeast, summer is always hot and humid and here at Tavistock Country Club (TCC) we are generally in the thick of it with golf and member events. Normally, we would have already begun our planning for fall/winter wine dinners and budget season is right around the corner. But then there is 2020… What now seems like our new normal with everything going on in the world, we have had to look at our operations and find ways to reinvent ourselves to keep our members engaged with their clubs. Having a network of managers to call on for advice, ideas, or just an ear to vent is more valuable than ever.
We have been fortunate here at TCC as the membership has thoroughly enjoyed the virtual events we have put together for them. While I think we may be going through a slight Zoom fatigue, we have been able to look outside of our comfort zone and in doing so we have been able to expand the variety of events for the membership. CMAA has put together a great resource for its membership and all of us, myself included, need to spend more time sharing what we’ve done. I challenge all of us to find the time to become more involved with our association and the Wine Society Community on CMAA Connect .
At the June IWS Board meeting, we unanimously approved $5,000 worth of donations on behalf of the IWS to four wine industry-based organizations. Sonoma Family Meal, Napa Valley Community Foundation, United Sommeliers Foundation and AHIVOY Oregon. Each organization has received a $1,250 donation and the funds will go to support those in the wine industry. I applaud the Board for their generosity.
2021 World Conference Planning is under way and I am looking forward to enjoying the sun in Tampa, FL! Karl Habib, CCM, and Jack Grehan have the site set at the Tampa Yacht & Country Club and are working with GM Scott B. Fairbairn, CCM, CCE to plan a successful dinner. It’s never too early to start collecting donations for the Annual Wine Auction. I know Blaine Burgess, CCM, CCE, is going to set the bar even higher this year. So, start the Chapter planning now!
Interested in serving on the IWS Board? Interested managers looking to serve on the Board should notify the Nominating committee with a letter of intent for submission to get it on the slate before August 30.
Cheers to Summer!
Colin H. Mack-Allen, CCM, CCE
2020 Host
Chapter & Member News
Wisconsin Badger Chapter Presents Exclusive Virtual Tastings for Members and Their Club Members
With the goal to give CMAA members and their club members a unique experience since winemaker dinners and wine tastings are currently on hold, the Wisconsin Badger Chapter has presented multiple virtual events.
The first virtual tasting was wildly successful. Presented by Joe Wagner from Copper Cane, nine private clubs across the state participated and 170 members logged in to the Zoom tasting.
Additional virtual tasting opportunities have included a June 16 presentation with Leslie and Rich Frank, owners of prestigious Frank Family Vineyards, and their winemaker, Todd Graff, and a July 14 Schramsberg Virtual Tasting and Saber Lesson. The evening kicked off with owner and vintner Hugh Davies demonstrating how to saber a sparkling wine bottle.
In advance of these events, Wisconsin-Badger members could preorder the wines for their members which were ultimately distributed and made available by the clubs. Members could preorder the wines directly from their club.
The Chapter leveraged their corporate partner, BreakThru Beverage, as part of their “Partners Providing Solutions” program to execute the events.
For more information, visit https://www.wisconsincmaa.org/.
Society Happenings
Wine Program Awards Entries Due October 1
The Society’s Wine Program Awards annually recognize the best club wine programs. 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. Winners are notified in January and awards will be officially presented at the Annual Business Meeting at the 2021 CMAA World Conference and Club Business Expo in March in Tampa, FL.
Remember, all CMAA member-managed clubs can participate; you do not have to be a Wine Society member to enter.
Warren Arseneaux Scholarship Entries Due October 1
The Warren L. Arseneaux Honorary Scholarship, established in 2007 by the CMAA Wine Society, honors Warren L. Arseneaux, CCM, an instrumental founder of the CMAA International Wine Society and a Past President of CMAA who gave many years of dedicated service to CMAA and the Wine Society. The purpose of this scholarship is to provide tuition for a CMAA Wine Society member who has a passion and love for wine and is interested in continuing his or her professional development to attend the BMI Wine and Food Experience. Please note: If you are applying for this scholarship and are the chosen recipient, you must be able to attend the BMI Wine & Food Experience that will be held in the fall of 2021.
Welcome Our Newest Member, Jason Yuhasz!
This quarter the Wine Society welcomed one new member, Mr. Jason Yuhasz, The Club at Wynstone in North Barrington, IL.
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.
Upcoming Deadlines and Events
Take Five: In the Spotlight with Gabriel Demarco of Cave Spring Vineyard
by Karl Habib
Gabe is the Oenologist and Viticulturist for Cave Spring Vineyard in the Niagara Peninsula in Jordan, Ontario.
What is your management philosophy?
Collaboration and open communication in an environment that is organized and structured but that is not threatening. Grape growing and wine production is a collaborative process with the core of our business tied to mother nature. Due to this, there is a diverse group of people, often from very different backgrounds and with varied skill-sets. I view management in the wine business as a stewarding of talents to ultimately execute on an extremely sophisticated, refined, and sustainable product.
Were you in leadership roles when you were younger?
As a younger man, I was a high performer in the fields I focused on, but I was always a dreamer and a traveler. It wasn’t until I realized my passion for winemaking and grape growing that my focus and drive landed me into a leadership role.
How have your parents influenced your leadership style?
My parents have run their own business for more than 40 years. My father has always led by example. He is the first to arrive at his office and the last to leave. Even with his work ethic he has managed to facilitate a fun office that is welcoming. He has created a loyal staff, many have been with him for more than 30 years.
I try to lead by example and emulate his leadership techniques. I have to say that these philosophies are very similar to the way in which my mentors at Cave Spring have built their business. I feel that this is one of the main reasons we have worked so well together.
Were there any expressions they would repeat around the dinner table?
“You can’t un-ring a bell, but sometimes bells have to be rung.”
What were some early lessons for you as a young manager?
- You can’t do everything yourself.
- You have to trust in your crew.
- Clarity of communication is crucial to success.
Where did you go to college?
My path to winemaking was not a direct one. I attended three Universities. I have a BA in Theatre and History from McMaster University in Hamilton, ON. I have a HBA in Performance from The University of Winnipeg in Winnipeg, MB. I also have my HBSc in Oenology and Viticulture from Brock University in St. Catharines, ON.
What’s the biggest challenge facing the wine industry today?
Although the Ontario wine industry has a presence in the global wine community, we are almost exclusively driven by our local economy. Macro issues like global consumer trends in wine consumption and issues related to climate change are elements that we contend with annually.
However, the biggest challenge to the wine industry in Ontario is a micro headwind. For Ontario, the challenge is to carve a place into the cultural fabric of our local consumer base. The origin of our industry was based in growing table grapes for the production of low quality bulk wine and juice.Those days are far in the past, but the re-writing of our story in the communities of the province has been a generational challenge. The rise of the millennial population has created a consumer base that has shifted trends and habits in consumption but it has also presented a unique opportunity for the Ontario wine industry. The younger consumers are not tied to the stereotypes of old. The challenge and goal is to capture the imagination of the changing demographic and to cement our place at the cultural table. I feel if we can do this, global growth and awareness will follow naturally.
Tell us about your family and children.
I am a lucky guy. I have a beautiful and successful wife who is a practicing physician. She inspires me daily. We have a healthy and active three year old son. His name is Theodore.
What don’t most people know about wines from your region?
That they can be exceptional! We are located in Canada, the land of snow and ice… right? The Niagara Peninsula is home to more than 16,000 acres of wine grapes, the largest viticultural zone east of the Rocky Mountains on the continent of North America. It is a unique mesoclimate that has elevated winter temperatures and reduced frost risk in spring and fall. On average, the summers are as hot as Sonoma County and hotter than Napa in hot years. This does not mean we craft wines of similar styles to California; our growing seasons are very different. However, when you work with the right varieties, on the right sites, the wines are world-class.
Favorite bottle of wine?
It is impossible to pick a single bottle. I can tell you that a wine, whether red or white, needs acidity, mouthfeel, and balance to occupy my glass.
Favorite food?
I am a traveler at heart. The best part of seeing the world is trying all different types of food. Ultimately, I always come back to the food of my heritage. Italian!
Favorite vacation spot?
I could live in northern Italy, in the region of Trentino-Alto Adige. For me, being in the mountains and among the rolling hills of Pinot Grigio (and other varieties of course) is heaven.
Favorite part of the job?
I am fortunate to be part of many aspects of the company and also involved in industry politics. I am rooted in growing exceptional grapes and crafting fine wine, but I love that every day presents its own set of unique challenges.
Are you a golfer?
I have played golf for many years. That being said, I have not played regularly for quite a while. I really need to work on my putting. I always seem to be putting for par but I end up with a double bogey!
Final thoughts:
The wine industry offers a refreshing pace to what has become the new normal. I am referring to the pace of life and work that seems to have been accelerated due to the establishment of mobile technology. Healthy vineyards are managed over years using the accumulation of information to understand what the vines and soil need to be healthy. Great wine is crafted over time; short cuts never make better wine. Becoming fully established in the wine industry has taught me patience. We like to say ’moving at the pace of wine”. If I am lucky, at the end of my professional career, I will have made wine 30 times. That really is what makes wine so magical. Every vintage is different, and there is only one shot each year to capitalize on the season thatMother Nature gives you.
Thank you very much for the opportunity to be part of this publication. I hope that you will be able to enjoy Cave Spring Vineyard wine in the future. Even better, come to visit us in Niagara!
Idea Fair
Making Your Club a Vacation Destination for Your Members
by Steven G. Poe, Big Canyon Country Club, Newport Beach, CA
“Vacation all I ever wanted. Vacation had to get away…” The Go-Go’s
Remember the '80s? Sometimes we escape to a different time through music, while other times we escape to another place through a book – or perhaps even, a cocktail. The year 2020 has been one rife with reasons to want to get away, if just for a little while. Yes, we could all use a vacation. Travel restrictions being what they are, your club should be your members’ best bet – the vacation starts here!
From barrel-aged tiki cocktails to fruity frozen concoctions, fresh and innovative beverages are the perfect addition to Big Canyon Country Club’s poolside escape. Fresh is the key word, here – freshly pressed juices, fresh fruit garnishes, and fresh new cocktails every week are featured to surprise and delight our members with each visit.
The right beverage can immediately whisk your members away to a place where fond memories of toes buried in warm sand, of a beach cabana on the shores of Hawaii, or perhaps a boat cruise in the Bahamas is just a sip or two away.
“In the tiki, tiki, tiki, tiki, tiki room…” – anyone who has been to Disneyland knows the song. To say the word tiki without a smile is a challenge, and it is nearly impossible to not be happy while sipping on a classic tiki cocktail. What’s not to love? With rum, fresh juices – usually a blend of tropical and citrus – as well as various syrups and spices, all that is left is to sip, relax, enjoy, and let the mind go to your happiest place on earth.
Our two favorite tiki cocktails vary in ingredients, texture, and presentation. The first is a take on the signature cocktail at the Mauna Kea on the big island of Hawaii – the Fredrico. This is quite possibly the most delicious frozen drink of all time. While we are not allowed to share the exact recipe, the main ingredients include white rum, Jack Daniels, and a collection of fresh juices sourced from guava, pineapple, orange, and passionfruit. Other than sheer deliciousness, the popularity of this drink is additionally driven by the memories many of our members associate with one of their most beloved vacation destinations.
The second is a Barrel-Aged Mai-Tai. Just as oak barrels are used to “season” many fine wines as they age with spice notes of vanilla, nutmeg, clove, and cinnamon, the same nuances of flavor can greatly enhance the complexity and overall enjoyment of a tiki cocktail. While rums aged in oak are already available and quite delicious, the ability to combine different styles of rum together, aged in one barrel, creates opportunities that further enhance the uniquely delicious aspects of our Mai Tai. Texture is key here, as well. The mellow smoothness that results from additional barrel aging sets our Mai Tai apart from the rest.
And finally, a good margarita is about as good as it gets. Our Five-Lime Caddie is a take on the classic Cadillac Margarita and has become our signature cocktail. ”Caddie” because of our affinity for golf, as well as the obvious Cadillac reference. We offer a top-up or a top-down version, (non-convertible or convertible) referencing the addition or omission of Grand Marnier. Proper ratios of Reposado Tequila, Cointreau, fresh lime juice, and agave syrup are key and must be shaken together vigorously for about a minute before straining over ice in a bucket. No lime required for garnish and a salted rim is recommended. Perfection – just like a cool breeze off the coast of Cozumel.
FIVE-LIME CADDIE
2oz Codigo Reposado Tequila
1oz Cointreau
2oz Fresh Lime Juice
1/4oz Agave Syrup
1 oz Grand Marnier (Optional float)
Shake vigorously for one minute and strain over fresh ice in a salted bucket glass.
When you can’t leave your home for vacation, bring the vacation home to you – to your club.
Wine Industry Trends, News, & Stats
From Tasting Room to Vineyards: How Wineries Are Pivoting Their Staff
Some wineries have trained their hospitality staffs in other areas of the wine trade. By bringing their front-of-house teams into the field to help with leafing, wire removal, and other agricultural pursuits, these wineries impart useful skill sets to those who might have been otherwise unemployed during the shutdowns.
A Beer Garden in Massachusetts
July is here and the Let’s Talk Club Management podcast team is joined by Ryan Kenny, CCM, CCE, General Manager/COO of Dedham Country and Polo Club in Dedham, MA. Ryan shares Dedham’s fun (and delicious!) response to social distancing safety requirements. The Club repurposed an area into an outdoor dining area that has become a popular spot for members to enjoy local brews and wood-fired pizza, showcasing the creativity and ingenuity that has come to the surface during the pandemic. Take a listen and see how your club could adapt this idea!