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Members Enjoy a Unique Social Networking Experience



The NY/NJ Chapter held its premiere wine tasting event at the Park Avenue Club in Florham Park, NJ on November 20, 2019. The event was offered as an alternative to the Chapter’s traditional monthly seminar meeting format to provide Members a unique social networking opportunity while enjoying a relaxing evening in an elegant setting.

A cocktail reception featuring an open bar with imported beers and house wines started the evening. A pair of exquisite cold appetizer displays with fresh vegetable crudité and fine Italian antipasto were served while the wait staff offered customized chef-prepared hot and cold hors d’oeuvres.

Members were then seated for the “formal” wine-tasting program presented by noted wine connoisseur Wendy Tait preceded by an introduction from Chapter Vice President Amy Wheatley. Although no CPE credits were granted, the program proved very educational. Four wine glasses each filled with 2 ounces of classic wines were waiting at each place setting for preparation and tasting:

1. Sauvignon Blanc – 2017 Matanzas Creek – Sonoma, California
2. Chardonnay – 2017 William Hill – Central Coast, California
3. Pinot Noir – 2017 Erath “Resplendent” – Willamette, Oregon
4. Cabernet Sauvignon – 2016 Louis Martini – Sonoma California

Wendy noted the importance of chilling each wine to a 56° temperature to maximize body and flavor. She showed the proper method of holding a wine glass by the stem to maintain the optimum temperature. Wendy explained the importance of mixing freshly poured wine with oxygen in the air by swirling the glass by the stem. She expertly demonstrated the art of “sniffing” the glass to experience the specific aroma of each wine vintage. Members were asked to sample each of the wines to experience the difference in body and flavor. Wendy provided a wealth of knowledge regarding the selection, storage and enjoyment of fine wines. She completed her presentation by expertly answering a series of questions from the Members in attendance.

Following a fine wine “learning” experience, Members were treated to an excellent selection of chef prepared entrees from paired hot stations. The evening was capped off with a dessert display served with coffee and assorted gourmet teas.

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