Fairfield Tastevin News

Guest Names

Fri, 29 Sep 2023 15:27:27 GMT

There is a list of registrants available for each of our events, however the list does not include guest names. Please add your guest names to this post so other members can get to know your guests.

Paulee de Meursault Nov 2023

Member Name Guest Name

Tentative Calendar for Class of 2023

Tue, 19 Apr 2022 02:44:00 GMT

The process kicks off with the Sponsors bringing the prospective candidate to two events before they formally join the process.

April: canvass the membership for proposed candidates

May: circulate the names of the proposed candidates to the membership for comment. Membership Committee will continue to solicit members’ comments throughout the process.

June: formally invite the Candidates to begin the process, set calendar dates for the events of the process and distribute the syllabus.

Summer and early fall: With spouse, join any two members of the Operating and/or Membership Committees and/or the Grand Sénéchal for introductions and drinks on two occasions

Summer and early fall: two seminars. The objectives are to impart knowledge, assess the Candidates’ level of knowledge and suitability, and build camaraderie among the class.

Late September/early October: Wine Committee Dinner. Mandatory attendance.

Late September/early October: Candidates’ Cocktail Party. Candidates to introduce themselves, talk for a few minutes about their interest in wine, Burgundy, and the SCFC, and present a bottle of wine which they will have poured around for the other attendees. The other attendees will include their Sponsors, the EC, and the MC.

Late October/early November: Mock CD. Going forward, we might consider a more concentrated format than in the past, perhaps on a Sunday afternoon at which we have a more rigorous inquisition with light snacks and BYOB.

Early January: Candidates’ Dinner.

February: Châpitre

Policies and Procedures for New Members’ Admission

Tue, 19 Apr 2022 02:40:15 GMT

Identifying Prospective Candidates

The most important part of our admissions process is to find those men and women who will complement our existing membership. A strong interest in the wines, customs and culture of Burgundy is a requirement. It is not unusual for a potential candidate to be in the earlier stages of their learning about Burgundy. However, the potential candidate is expected to immerse themselves in the wines of Burgundy and by the time of the Candidates’ Dinner, be able to demonstrate a thorough knowledge of the wines of Burgundy. Equally important, potential candidates should be someone that other members would like to dine with, keeping in mind that our dinners typically last for three or more hours. Furthermore, potential candidates should show a willingness to be a regular participant of all of the functions of the Sous-Commanderie de Fairfield County.

Sponsorship

The sponsor and seconder should know the potential candidate well and be acquainted with their interest in Burgundy and it’s wines and also to understand their motives for wishing to join. Anyone seeking membership for social or business-contact reasons should not be considered. Potential candidates within the spirits industry are forbidden from using their membership to further their careers in any way.

Once a sponsor has notified the Membership Committee (MC) of their intention to propose a candidate, his or her name will be circulated among the membership for comment on their suitability. Members are urged to be candid in expressing any reservations. Any comments made to members of the MC will be held in strict confidence. The MC and the Grand Senéchal have discretion to place an aspirant on “hold” (to give the membership time to get to know the aspirant better or to limit the numbers of potential aspirants) or that the aspirant is unsuitable for membership.

Process

Once approved to move forward, the sponsor will notify the aspirant that they are in the process. It is up to the sponsor to manage expectations with respect to timing as it may take longer than one season. It is also the sponsors’ responsibility to inform the candidate of admissions requirements and assist them in the study of Burgundy and its wines.

Admissions requirements may be modified from class to class. For the Class of 2023, they include:

With spouse, join any two members of the Operating and/or Membership Committees and/or the Grand Sénéchal for introductions and drinks on two occasions
Attend at least two events before the Wine Committee Dinner
Attend the Wine Committee Dinner
Attend the Mock Candidates’ Dinner and demonstrate a satisfactory level of knowledge
Attend the Candidates’ Dinner
Attend the Chapitre

Additionally, we will continue the “Cocktail Party” attended by sponsors and the Executive Committee at which the candidates present a bottle and discuss the wine and their interest in Burgundy. We will continue with two seminars structured around wine tasting as vehicles for sharing knowledge and building Class camaraderie. Candidates will be expected to attend these events as well unless there are business or family conflicts.

Prior to the Chapitre, potential Candidates will be required to sign the Code of Conduct.

Paulee de Meursault

Wed, 17 Nov 2021 21:31:02 GMT

On a sun drenched fall afternoon, across from the hallowed halls of Yale University in New Haven, Connecticut the Fairfield Confrerie des Chevaliers du Tastevin came together for the annual Paulee de Mersault at the Union League Cafe.

The mood was festive as the group enjoyed delicious wines and gourmet french food, once again in each other’s company. Pernand-Vergelesses Sous Fretille Premier Cru 2017, along with Blanc de Blancs Brut Grand Cru 2014 were presented upon silver trays as the group arrived, mingling and celebrating being amongst one another and sharing stories of travels to come and wines to drink.

For the reception, the first course was a mouthwatering soufflé’ de corvettes, so rich in flavor yet so light and airy done in the best of french style. This was followed by a a delicious fillet of sole topped with truffle shavings (“la sole salvage de Douvres et sa truffle bourguignonne”), a hearty and perfectly cooked pheasant en croute (“la tarte as paisan, agrementee de foie gras”), and two excellent cheeses and petit fours.

As farewells were exchanged and the membership departed for their uber lifts home another exquisite Tastevin outing came to a close as the sun went down.-

- Joanie Carter