OPESBoard of DirectorsPresidentVicki LebkeucherVice PresidentDel DelaBarreSecretaryCarol PeetTreasurerRandy RigginsPast PresidentElizabeth BorroneBoard Members atLarge:Kathy LanghoffRalph HowardChris RehderDale WyngaertSara Ellen PetersonMembershipLori WyngaertNewsletterNaomi RigginsPublicityCat XanderWebmasterLarry SukutOPEN POSITIONProgram EventChairWINES, BY JOE!andPAIRINGS, BY ADRIAN'SGreeter Wine -- Joe's Secco (2011) -- Canapés: smoked salmon on crostini with capers and mincedshallots/ mini Brie turnovers with fig jam.Salad Course -- Wine By Joe Pinot Gris (2011) -- Salad: Artisan heirloom lettuces/candied baconlardons/Parmesan tuille crisp/roasted garlic vinaigrette.Soup Course -- Wine By Joe Pinot Noir (2010) -- Soup: Roasted foraged mushroom soup/herbedcreamy chèvre/grilled rosemary bread.First Entree Course -- Dobbes' Sundown Sarah (2008) -- 1st entree: Crispy skin chicken breast/risottocake/ stone ground mustard pan sauce.Second Entree Course -- Dobbes' Youngberg (2008) Pinot Noir and Dobbes' Symonette (2007) PinotNoir-- 2nd Entree: Grilled beef medallion/Gorgonzola polenta/chive crust.Dessert Course -- Dobbes' Patricia's Cuvee (2009) Pinot Noir -- Dessert: Dark chocolate lava cake/orange ginger cookie.DATE: Sunday, January 20, 2013LOCATION: Adrian's Restaurant, 665 N. 5th Avenue, SequimTIME: 5 PM, commence serving greeter wineCOST: $55 per member $65.00 per guestSpace is limited so mail your checks now to reserve your spot for this fantastic dinner:OPES, P.O. Box 4081, Sequim, WA 98382Any questions please contact Kathy at 360-681-3757Menu Preps and Planning: Tanner and Caty Meakin, and AdrianHosts: Don and Marilyn ThomasOPENING SOON!Twin Peaks Brewing and TastingRoom (the brewery arm ofPeak’s Pub) announces theopening of our new tastingroom at the all new and expandedbrewery. Our goal is toopen the tasting room by theend of <strong>2012</strong>. it is located nearthe airport industrial park at2506 W. 19th St., Port Angeles,WA. Check our Facebook pagefor further details.Our advertisers supportthis newsletter.Let’s show our appreciationby patronizingtheir businesses. Letthem know you readabout them here!2
EVENT REVIEW—November 3 was OPES' 101st event!We labeled it "Back to Our Roots" as members of the club prepared the food for the evening. We have many fantastic cooks inour club.(This interesting tidbit from Chris Rehder: The 101st event with OPES was on Highway 101 in the 101st district! Thank goodnessthe political ads are over!!)It was very nice to have a local winery for the 101st. Wind Rose began production with the 2009 harvest and produce quality wineswith the Italian varieties of grapes grown in Washington. They do it very well too. Wind Rose makes their wine in the Sequim areaand has a tasting room on Cedar Street in Sequim.Many thanks to David Volmut and Jennifer States for presenting their great wines for our enjoyment.Pinot Grigio - David saved us a case of this wine to use as our greeter wine and Sara Ellen and Wally Peterson brought anantipasta platter to enjoy with it. The color of the wine is a pale citrine yellow. It has aromas of fresh cutgrass, spring flowers andcitrus fruit. On the palate, the wine is dominated by more citrus flavors such as lemon drops, fresh pear and apple. The wine is nicelybalanced with a creamy finish that lingers into more lemon and kiwi. For a real treat we added the Rosado, a sparkling wine, to ourgreeter pours.Rosado - The wine is a beautiful color of bright garnet gems. The wine is dry with crisp acidity supported by bright red fruit flavorssuch as pomegranate, cherry, strawberry and fresh plum. Pair with grilled meats, shell fish and soft cheeses. We suggest serving thewine slightly chilled.Bravo Rosso - The wine is bright and fresh with harvest flavors. The color is a red hue of blue and garnet. The bouquet of our BravoRosso consist vanilla, tobacco and sweet jam. On the palate the wine shows strong red fruit flavors such as Bing cherry, plum, andblackberry fruits. Even with loads of fresh fruit flavors, the wine is dry. Wine is supported by silky tannins with a hint of a licorice finish.The blend is a combination of five different grapes: Primitivo 46.4% Barbera 44.3% Dolcetto 4.5% Nebbiolo 3.4% and Cabernet1.4%.-continued on page 5EVENT REVIEW—OPES Members Enjoy Pinot Noir At Wine On the WaterfrontOn <strong>December</strong> 2, 28 OPES members and guests gathered at Wine On the Waterfront to taste a selection of pinot noirs from aroundthe world. After gougeres and Alois Lageder 2011 Pinot Grigio "Porer", attendees settled in for a blind tasting of five pinots. This wasa simple and fun tasting to determine one's favorite wine without being swayed by knowing the producer or price. This was a singleblind tasting since tasters had a tasting sheet with the wines listed, but no one knew which was which.After a few minutes of serious contemplation and selection of favorite wines, the labels were revealed. The wines were: Patz &Hall Sonoma Coast, Argyle Reserve Willamette Valley, Penner-Ash Willamette Valley, Tiefenbrunner "Turmhof" Alto Adige, Italy, JosephDrouhin Pommard, Cote de Beaune, Burgundy. All were from the 2010 vintage. Favorites varied widely and it was decided thatall of the wines were very good to excellent. Prices ranged from $34 to $66 per bottle.New WOW owner Chef Steve McNabb, wowed everyone with rabbit pate and a fall fruit mostarda and braised lamb belly with a pinotnoir sauce on pureed parsnips. Very good indeed! Chef McNabb received a standing "O" for the delicious food. The food paired perfectlywith the wines and showed how the introduction of food can change one's favorite wine.-submitted by Edgar Burks3
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