Wine & Spirits: Temecula, First Look at Hidden Treasure

with Daryl F. Mallett & William R. Mallett

Some self-appointed "experts" say there are no good California wines produced outside of the Napa/Sonoma area. Wrong! There are at least eleven wineries near Temecula which produce good wines. Mostly located on or near Rancho California Road, these Southern California "desert" wineries produce a number of award-winning wines.

The first winery you'll encounter on your trek east (from I-15) on Rancho California Road is Hart Winery. On the north side, Hart was established in 1980 by former home winemaker Joseph Hart, who planted nine acres in Temecula in the early '70s. As of 1985, they were producing about 7,000 cases a year (a jump of nearly 5,000 from 1984) of mostly red wines, and a bit of Sauvignon Blanc. The number has increased to about 8,000-10,000 cases now. Call 714/676-6300 for more information.

Right next door is Callaway Vineyard & Winery. Southern California's first winery, it was established in 1974, but pioneer Eli Callaway was planting there in the late '60s. Famous for its fine white wines, Callaway has earned countless awards and praise, including the 1991 America's Cup Official Winery distinction, and the 1976 Bicentennial Celebration Dinner Winery served Queen Elizabeth I of England on her visit here. Callaway also discovered and cultivated America's first botrytized wine. Sold to Hiram Walker in 1981, the winery continues to produce fine wines to this day, jumping from 70,000 cases in Callaway's day to 250,000 cases annually. For tours, wine tastings or to visit their fine restaurant, call 714/676-4001.

Across the street from Callaway is John Culbertson Winery (also known as Culbertson Champagne Cellars). Culbertson's is Southern California's methode champenoise sparkling wine specialist. Established in 1981, they produce between 8,000-12,000 cases of wine yearly. Also of particular note is their restaurant, The Cafe Champagne, located on the premises. Open from 11 a.m. daily, they serve lunch and dinner. Some of our favorites include the smoked chicken with basmati rice, salad and asparagus; the angel hair pasta with fresh daily seafood; and the linguine with scallops. Prices range from $10-20 for entrees. Call 714/699-0099 for the winery; 714/699-0088 for the restaurant.

On the north side again, Piconi Winery is located next door to Callaway. Debuting in 1980 with a Petite Sirah, they produce about 7,000-9,000 cases of wine yearly, ranging from Cabernet Sauvignon to Chenin Blanc, from Chardonnay to Sauvignon Blanc. Call 714/676-5400.

These are just four of Temecula's fine wineries. Give them a look. In Southern California's land of wine, the hospitality is wonderful, the winemakers are friendly and you'll enjoy every minute of your tour, dining experience and visit.

About the Authors

Daryl F. Mallett is a professional editor, freelance writer and actor who managed to narrowly escape death by shotgun when his father mistakenly thought he was a burglar trying to break into the wine cellar.

William R. Mallett is a research chemist who treasures his wines. He cornered his son once with a shotgun thinking him to be a wine burglar.

(Originally published in The Riverside Review Magazine, Vol. 1:8, July 1992.)

Ozone Hits the Big Screen

The Blockbuster Sphere Gives Water Technology a Supporting Role
by Daryl F. Mallett

Ozone has gone to Hollywood and will be starring in a new film, set for release this winter. That's right, ozone.

The use of ozone as a chemical-free alternative to water treatment is now widely accepted around the world. The history of using ozone in water purification applications can be traced back to the late 1800s in European drinking water plants. More recently, ozone has become a well-recognized method for the treatment of swimming pools, industrial wastewater and marine life support systems.

The most common use of ozone in these various applications is as the primary disinfectant against bacteria and viruses. However, ozone is the strongest oxidizer commercially available and it also helps remove turbidity to clarify water. Turbidity refers to the cloudy or hazy appearance caused by the suspension of organics or fine solids in the water.

Cloudy water is a movie director's worst nightmare. Consequently, water clarity is critical to an underwater film's success--and it is here, in a new Warner Bros. film, that ozone will make its big screen splash.

Making It in Pictures

Warner Bros. has completed filming of Sphere, based on Michael Crichton's novel of the same name and originally published in 1987.

The $73 million movie, which stars Dustin Hoffman, Sharon Stone, Samuel L. Jackson and Queen Latifah, takes place in the middle of the South Pacific, a thousand feet below the surface of the water. The premise is that an enormous spaceship has been found sitting on the ocean floor and a team of scientists is rushed to the scene. Here, they enter the depths of the sea to investigate the incredible discovery.

Filming began in February 1997 at Mare Island, a former U.S. naval base located in Vallejo, Calif., near San Francisco. The base was shut down on April 1, 1996, a victim of military cutbacks following 142 years of service. During its lifetime, the shipyard helped fortify America's sea power, beginning with paddlewheelers and progressing all the way to nuclear submarines.

The producers wanted the location for its huge, high-ceiling hangars, which were perfect for the elaborate sets needed. Almost all of the movie was filmed in Building 599, an empty 130,000 square-foot warehouse in which the huge sets and tanks were built to shoot the underwater scenes.

Underwater filming is not easy. Dan Nosan, aquatics specialist at Osmonics Inc., a company that specializes in the purification of water, worked as a consultant on the film and said, "We learned that, on previous underwater films, some of the divers had experienced ear infections during the shoot."

Underwater cinematographer Greg Voigt added, "Cleanliness definitely counts. There is a magnification factor underwater and any cloudiness at all can degrade the image as though there were a fog filter on the camera. The more particles there are in the water, the more distorted the image will be. Water quality also is important in respect to lighting the set because any particles will catch the light and appear on film."

From Disney to Hollywood

Faced with these potential problems, Warner Bros. turned to Jeff Keaffaber, president of Entertainment Environments Group Inc. for a solution. Keaffaber, who formerly worked with Walt Disney Imagineering at Disney World Florida, and whose company has a long-standing relationship with entertainment companies, took up the challenge.

Keaffaber and Voigt both stressed the importance of remembering that these pools were work environments and not recreational facilities. "This is not a backyard swimming pool," Keaffaber said. "We had up to 12 people at a time underwater for 12 hours at a time. With that many actors and crew, each with their own safety diver, plus cameras and lights and equipment...those are a lot of factors to be considered."

After Warner Bros. explained to Keaffaber what it wanted, he designed a water purification system to handle the demand. The total system consisted of 2.1 million gallons of water contained in three rectangular concrete pools and four circular epoxy-coated stainless steel tanks that were fabricated on-site. Keaffaber, together with Warner Bros. set designers and his own subcontractors, spent nine months building the sets and the purification systems. "We were responsible for the system and the piping right up to the tanks. But we also had to do some piping work in the tank and in the sets to ensure that the water was well-mixed and circulating through the system," he said.

Designing for Actors

In the closed-loop system, the main flow of water circulating throughout was 3,600 gallons per minute (gpm). The water was drawn through a filtration unit designed by U.S. Filter Corp. The multimedia filtration system consisted of a bank of six sand filters ranging from pebbly to fine as the water progressed through the system. A 540-gpm sidestream (15 percent of the main flow) was drawn aside for ozonation.

Keaffaber and Nosan developed a turnkey ozone system. "A small rental system was the ideal solution for this application since there was a very good possibility that Warner Bros. would have to tear the entire set down at the conclusion of the shoot," Nosan said. He used Osmonics' OREC™ Model SP-3 ozone generator, which provided a dosage of 0.5 parts per million to clean the sidestream flow.

John Overby, application engineer at GDT, provided the contact tanks, gas separator system and the ozone injection system. The closed-loop system circulated the entire 2.1 million gallons every three-to-four hours.

Temperature was also a factor to consider, both for the comfort of the actors and for health hazards--the warner the water, the more chance for a proliferation of bacterial growth. A steam-fired boiler designed by Keaffaber kept the water at a comfortable 88°F.

Keaffaber explained his choice of ozone over the more traditional chlorine. "Too much chlorine causes equipment deterioration and eye irritation," he said. "Not enough and you can run into infection problems." Using ozone not only reduced the water turbidity for filming purposes, it also disinfected the water, making it safer for the actors and divers.

It was also helpful financially. "Using ozone saved us thousands in production costs," explained Mike Meehan, a location manager for Warner Bros. "By using ozone instead of chemical treatment, the city (of Vallejo) allowed us to drain the wastewater directly to the sewer instead of running a pipe across the street to a wastewater run."

It's a Wrap!

In describing the experience, a smile warred with the strain in Keaffaber's voice. "Most of our experience has been on theme parks and aquahabitats. This was the first film we've worked on. The Hollywood mentality is very different. They don't want a bottlenose dolphin exhibit that will be in place for years; they just want something that works on their set for five months. They (the crew) threw every curveball at us. We were working on what amounted basically to a construction site. One of the sets was right next to a set shop. We'd come in the next morning and there'd be a layer of crud floating on the top of the water...steel shavings, sawdust, coffee grounds, even milk! We had to be very creative and flexible." However, he admitted the experience was worth all the trouble. "I'd love to do another film!" he said.

Sphere is scheduled for release in theaters across the country in December 1997. Keep your eyes on the water!

Acknowledgements

The author would like to gratefully acknowledge the incredible help of Jeff Keaffaber, president of Entertainment Environments Group Inc., 714/494-7065; Dan Nosan, aquatics specialist at Osmonics Inc., 602/915-5302; John Overby, applications engineer at GDT, 602/587-8858; Sally Cate at U.S. Filter Corp., 760/340-0098; Diane Sponsler, Nancy Kirkpatrick and Vivian Boyer at Warner Bros.; and independent cinematographer Greg Voigt, 602/843-3948.

About the Author

Daryl F. Mallett is a freelance writer and editor. He has written everything from ISO9000 standards to film and TV scripts; a wine and beer column to international company histories; and film and book reviews to a police department policies and procedures manual. He can be reached at 480/275-0232 or darylmallett@aol.com.

(Originally published in Water Conditioning & Purification, Vol. 39:9, October 1997.)

Sweet Pea Floral Moves to New Location

by Daryl F. Mallett

After 15 years in their old location, Anne Pence and Sweet Pea Floral have moved into new retail space at 1909 N. Power Road, Suite 101, in Mesa (located in the Safeway shopping center on the southeast corner of McKellips and Power Roads). The new space is much bigger, with a small space to sit comfortably on plush couches to plan wedding floral arrangements. There is also an enormous basket section. And the big new store features a U.S. Post Office branch inside, where all postal transactions can be performed. The store's grand opening will be March 4-5 and Sweet Pea employees and USPS employees will be on hand to give out gifts all weekend.

(Originally published in Northeast Mesa Lifestyle, Vol. 1:1, March 2005.)

Local Eagle Scout Makes Quilts for Tsunami Victims

by Daryl F. Mallett

Trevor Hardy is 16 years old and a junior at Mountain View High School. He's also on his way to receiving the highest award in Boy Scouts, the rank of Eagle Scout. In order to become an Eagle Scout, candidates must "plan, develop and give leadership to others in a service project helpful to your religious institution, school or your community." (The project should benefit an organization other than Boy Scouts of America (BSA).)

So Trevor set out to coordinate a humanitarian service project with the students and teachers at Montessori International School in Mesa to help victims of the Christmas 2004 tsunami in Asia. The project involved the Montessori children and teachers making 25 "Comfort Quilts" to send to survivors of the disaster. The quilts were designed to be bright and cheerful.

When asked why he chose this as his project, Trevor said, "The owner of the school is from Sri Lanka and went there to help in the tsunami's aftermath. The school has adopted the town of Kosgoda to help rebuild. Many of the children there have brought in their piggy banks and families of attending students have made generous donations. My two sisters, who attend the school currently, asked what else they could do to help the tsunami survivors. This got me thinking about having the kids do a humanitarian service project in conjunction with my Eagle Scout project."

Trevor also went to preschool at the Mesa Montessori. As he stated, the school's owner, Therese Kestner, is from Sri Lanka, and traveled back there with her three grown children to help in the aftermath of the tsunami. Under her direction, the Montessori International School in Mesa has adopted the town of Kosgoda and will help them rebuild. Trevor's efforts will benefit people in that town, known in the region for its turtle hatchery, which rescues turtle eggs and releases the newly hatched turtles to the ocean. A website about the Kosgoda Rebuilding Project has been created at http://montessori-intl.org/tsunami. [Note: Website no longer active at the time of this reposting.]

"This has been a great experience for both me and the students," said Trevor, "and should bring some comfort to those in need."

(Originally published in Northeast Mesa Lifestyle, Vol. 1:1, March 2005.)

Chilean Wines

Chilean wines seem to be all the rage right now. Since the 1980s, there’s an ever-growing stampede on the part of importers to offer them. The reason? They often don’t cost very much, their overall quality has been improving and there are now some producers who are attempting to make serious quality wines that can compete internationally. This, combined with the fact that phylloxera, a root disease that is rampant in Europe, has never reached Chile (and the ousting of Augusto Pinochet) make for a good combination for wine makers there.

Chile has long been producing wine,but only recently have they appeared on the radar of the general American wine consumer. The Spanish were among the first to settle in South America and begin growing vines. Santa Rita, Torres, Montes…all are present in Chile. Locals include Errazuriz, Concha y Toro and Cousino-Macul, while foreign companies operating in Chile including Kendall-Jackson, Franciscan Estates, Mondavi, Chateau Mouton-Rothschild and Chateau Lafite Rothschild.

Photograph courtesy of Miguel Torres S.A.

Miguel Torres traveled to Chile in the 1970s to visit a wine school friend, Alejandro Parot. He was impressed and purchased the Ahrex family estate for the Torres company and began growing grapes. Along the way, he introduced stainless steel fermentation tanks and temperature-regulating equipment, as well as American oak barrels. The Brut Reserva de la Familia is made with Pinot Noir, and has a brilliant and sustained pale gold color. The seductive, fresh, floral aromas bring out the best in appetizers and seafood. For rich aromas, try the Maqueha, a Chardonnay with a generous dose of apple and hazelnut scents and notes of toasted bread and vanilla. It is extremely tasty with caviar, trout, smoked salmon and shellfish. The Santa Digna vineyards now create some fine Sauvignon Blanc wines with citrus/grapefruit notes.

Santa Rita (whose winemakers include Cecilia Torres) commemorates a part of Chilean history with its "120" line, named after the 120 soldier who fought with General Bernardo O'Higgins against the Spanish. The Cabernet Sauvignon, a lively and youthful wine, is red in color, with violet hues and brilliant transparency. Its aroma evokes ripe red fruits and berries and leaves a light, pleasant balance on the palate, which lingers. Best with appetizers, fresh salads, white meats and desserts. The Reserva Sauvignon Blanc is a pale, straw-green wine with intense varietal aromas dominated by grapefruit, citrus, apricots and black currant. It has a long, lingering aftertaste with good acidity and is good as an apertif or with shellfish. Santa Rita is one of the better-selling Chilean wines at Sun Devil. Also try the Casa Real.

Photograph courtesy of Santa Rita Estates.

Montes Alpha M is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdo in an intense, multihued ruby red, with an aroma redolent of berries. The red fruit, with notes of black pepper and spices, blends harmoniously on the palate and goes best with lamb dishes, turkey, venison, rabbit or goose. The company's regular line of Alpha Cabernet Sauvignon, Chardonnay, Merlot and Syrah are also available, all with outstanding scents of fruit.

Most of these wines are under $20 a bottle, with quite a few of them under $10. But the country's wines are continually improving. Red wines still dominate, but whites are coming along nicely, and varietals, like the Petite Sirah and Malbec are now being produced. Most of the wines from Chile are quite young, but there are a few, more ageworthy wines being produced, some of which are seeking to become superstars by breaking the $50 per bottle limit.

(This wine column I ghostwrote for Lori Eccles, owner of Sun Devil Liquors in Mesa, Ariz. Originally appeared in Northeast Mesa Lifestyle, Vol. 1:1, Mar. 2005.)

Mesa Public Schools Expenditure Override Election 2005

by Daryl F. Mallett

On Tues., Mar. 8, the voters of Mesa Unified School District No. 4 ("the District") will have the opportunity to decide the level of expenditures in the district in a special election.

According to informational pamphlets mailed out to all District residents, the Governing Board of the District is seeking authority for the District to exceed the maintenance and operation budget limit specified by statute by 10 percent. The proposed increase will be in effect for a period of seven years, although it will be reduced to 6.67 percent in the sixth year, and 3.33 percent in the seventh year. Any budget increase authorized by this election shall be entirely funded by the District from a levy of taxes on the taxable property within the District. The proposed override amount is estimated to be $31,630,000 for fiscal year 2005-06.

Override funds would be used to cover inflation expenses not provided for under the state funding formula and to provide for additional services and programs to enhance the education of students as follows:

Maintain Class Size and Programs -- Continue to fund at least 136 teachers.

Security -- Continue to fund school security staff.

Instructional Supplies -- Continue the 35 percent increase to each school supply budget.

Employee Compensation -- Provide a competitive compensation package for employers.

Academic Programs -- Provide additional or alternative academic programs.

Technology Training -- Continue staff training in the use of educational technology.

Teacher Training -- Continue one additional day of training for teachers.

Transportation -- Continue student transportation not funded under the state funding formula.

According to Dr. Sandra E. Dowling, superintendent of Maricopa County Schools, "Arizona law places some restrictions on how much a school district may increase its expenditures from one year to the next without procuring explicit approval of the District's voters in an election. Your task will be to indicate whether you think the District should operate within these limitations or be allowed to spend the amounts proposed in excess. Please note that if the special override election increase is approved, the increase will be added to school district budgets for the number of subsequent years as specified on the ballot. Please study carefully the materials contained in the booklet mailed to you so you will be ready to exercise your right to vote in an informed manner."

The Governing Board of the District released this statement: "Our school district has a rich history of success in academics, the arts and athletics because of community support. Mesa Public Schools is recognized nationally as a top-performing district. Our students need your help to maintain this level of performance."

Mesa Mayor Keno Hawker voiced his support, saying, "The Mesa School Board has demonstrated that when voters approve additional local funding for education, the district spends those monies wisely. They spend only what they need and the funds have a direct impact on learning. As Mesa largest employer (10,000 employees), passage of this override will enable Mesa to continue to attract and retain talented teachers and staff with competitive salaries and benefits."

Mesa City Councilmember Michael K. Whelan agreed. "Mesa voters have consistently approved overrides to support education," he said. "They did so in 1995 and again in 2000. Mesa Public Schools has used those funds to consistently improve education. As the largest school district in Arizona, MPS is one of the most successful school districts in the nation. That's why voting 'yes' in this election is essential to the future of Mesa Public Schools."

The override is also supported by the Mesa Association of Hispanic Citizens; Michele Fiore, chairman of the Board of the Mesa Chamber of Commerce; Faith Risolo of the Mesa Education Association; Rich Berumen of the Mesa Education Support Personnel Association; Rich Crandall and Lynn Burnham, both members-elect of the Mesa School Board; and F. Rockne Arnett, president of the East Valley Partnership.

Arizona ranks 49th, second from the bottom, in per-pupil state spending. On election day, polls will be open from 6 a.m. - 7 p.m. To find your polling place, see the Maricopa County Election Department website at or call 602/506-1511.

(Originally published in Northeast Mesa Lifestyle, Vol. 1:1, March 2005.)

Coffee: Business as Usual

with Daryl F. Mallett

The coffeehouses had a habit of metamorphosing into professional or business institutions. The coffeehouse became an ambiguous site for production and reproduction of civil society and of business professionals such as stockbroking, insurance, and banking, and for a brief time both discursive exchange networks overlapped in the same channels.

--P. Stallybrass & A. White, The Politics & Poetics of Transgression, 1986, p. 99-100.

The above statement reveals more about British business than we were really aware of. Many businesses, indeed, came out of the coffeehouse.

The English Stock Exchange started in one, having originally met at Jonathan's Coffee-House in "Change Alley," it moved to a room in Sweetings Alley, which subsequently became known as Stock Exchange Coffeehouse.

It was to Garraway's Coffee-House that the Sun Fire office, one of the earliest insurance companies, transferred to in 1711.

Lloyd's of London began as a coffeehouse for shipping owners and traders some time around 1688 and gradually moved into marine insurance over the next few decades.

The Phoenix Assurance Company was established following meetings at the Langbourne Ward Coffeehouse . And it is still going on today.

Avatar Travel Agency was started at See's Coffee House just this year. Watch the Riverside coffeehouses and see what else develops from them.

At See's Coffee House (located in the Canyon Crest Towne Centre here in Riverside), I ran into Riverside writers Harry W. Lawton and Arthur Loy Holcomb, and writer/actor Clint Zehner. Harry is working on a new poetry collection, and has over 80 pages written already (much of it done at See's). Art is busy with several projects (also mostly written at See's). Clint recently appeared in an episode of The Torkelsons and in Star Trek VI: The Undiscovered Country.

Kay Englehart's work is currently on display. She does very lifelike portrait art, which catches the eye with its photographic quality. She can be reached at 714/672-3442 for commissions.

Also, I apologize to Lydia See...it was not Colombian Antigua...it was Guatemalan Antigua. Whatever it is, it's delicious!

Another Riverside coffeehouse, Lorraine's, is located at 3787 7th Street (at Market). Normally they are open every day from 7 a.m. - 10 p.m. However, while their remodeling takes place, they will only be open every day from 7 a.m. - 3 p.m. They offer a wide variety of breakfasts, covering everything from Eggs Benedict to waffles to toast and bacon. During the Riverside Film Festival, they were open at 6 p.m. for dinner. Every other Thursday, the Riverside Storytellers Guild will appear at 8 p.m. for stories and fun. Check it out.

Also, for more coffeehouse history, see:

The English Alehouse: A Social History, 1200-1830, by P. Clark. London: Longman, 1983, which includes A Dissertation upon Drunkeness (originally 1727) reprinted in part.

If you're doing something at a coffeehouse and want to let me know, drop me a line c/o The Riverside Review Magazine, or catch me at See's.

(Originally published in The Riverside Review Magazine, Vol. 1:7, June 1992.)

Wines & Spirits: Fine Pine(apple) Wine

with Daryl F. Mallett & William R. Mallett

A change from the normal every day wine made from grapes, we have discovered wine made from pineapples!

Introducing…Maui Blanc.

Maui Blanc is a wine made from the juice of pineapples. The fermentation of pineapple juice in temperature-controlled vats, stopped at near dryness, has created a soft, dry, fruity white wine with a distinctive and unmistakable pineapple flavor.

We heartily recommend this wine to complement any “white wine dinner,” but especially ham with pineapple, fish or seafood dinners or chicken or turkey meals.

The beautiful labels depict the painting Puu Ola’i, a scene of the coast below the winery. The painting was commissioned especially for the Maui Blanc label and is by Hawaiian artist Curtis Wilson Cost.

Created by Tedeschi Vineyards, located on the island of Mau’i, Hawaii, this wine is grown, fermented, aged and bottled in the heart of the pineapple-growing world.

The standard 750ml bottles retail for about $6 each. You can write to Tedeschi Vineyards at:

Tedeschi Vineyards Ltd.

Ulupalakua, Maui, HI 96790

We have also seen wines made from just about every fruit in existence and have just been told by friends that garlic wine exists. We are currently searching for a bottle. Just the thing to ward off vampires simply by dining well!

An ironically named wine, at least to readers and science fiction folk) is Dandelion Wine, which is produced by the Ackerman Winery. Named for Ray Bradbury’s classic book, this wine’s producer shares the same name as another of the Grand Masters of the field, Forrest J Ackerman. We’ve only seen one bottle to date, and am unsure if the winery still exists, but we are anxious to try this particular wine, as well as to obtain a bottle to place on the bookshelf next to Bradbury’s book. Maybe we’ll even ask Bradbury to sign it…”

About the Authors
Daryl F. Mallett is a professional editor, freelance writer and actor who is trying to convince his father that drinking excessive amounts of wine might be damaging to an older gentleman. (Then he is planning to move in and drink the wines himself.) William R. Mallett is a research chemist who collects fine wines like his son collects fine books…and that’s saying something! He is always on the lookout for something new to stash away in his wine cellar, where it will quietly age, never to be seen by mortals again.

(Originally published in The Riverside Review Magazine, Vol. 1:7, June 1992.)