The seventh annual Fresno State Winemaster’s Weekend, Feb. 29-March 2 at the Tenaya Lodge at Yosemite, will feature presentations by Master of Wine Tim Hanni and Chef Klaus Tenbergen, a master baker and director of California State University, Fresno’s Culinology® Program.
They join Winemaster Ken Fugelsang of the university’s Viticulture and Enology Department, Tenaya Lodge Executive Chef Frederick Clabaugh and faculty and students from the College of Agricultural Sciences and Technology for receptions and workshops.
The event culminates with a five-course dinner prepared by Clabaugh and his team with an “Artisan Country Elegance” theme and paired with wines from the award-winning Fresno State Winery.
A reception at 6 p.m. Friday kicks off the event. Tenbergen and his culinology program students will provide a cooking demonstration that will focus on student-produced wine and foods from Fresno State. Tenbergen and the students will help prepare Saturday’s banquet.
The President’s Quintet, an honors woodwind ensemble of Fresno State music students, will perform. Guests can meet Fresno State’s winemaster, winemaker, enology students and many representatives from the university’s farm enterprises.
From 9 to 10:30 a.m. Saturday, Fugelsang and Clabaugh will be joined by Tenbergen to present a food-and-wine pairing workshop spotlighting breakfast and brunch.
Fugelsang, a renowned winemaster and professor who specializes in wine stability and microbiology, has guided the Fresno State Winery since it became the nation’s first commercial winery on a college campus 10 years ago. He has led his students to more than 200 awards at international and national wine competitions. Fugelsang received the 2007 Prix de l’ OIV from the International Office of the Vine and Wine in France.
Clabaugh, who has more than 20 years of experience in high-intensity culinary production and fine dining, oversees all restaurants, catering and in-room dining for Tenaya Lodge.
Tenbergen joined the Food Science Department faculty in December 2006, and has laid the foundation for a university program in Culinology®, which blends culinary arts and food science. He began his career as an apprentice baker in Germany and became a certified master baker in Germany, South Africa and the United States.
At 11 a.m., Hanni will lead a workshop exploration into Pinot Noir flavors, the variables affecting sensory experience and how to consistently find wine styles that best suit a consumer’s preferences.
Hanni, CEO and cofounder of the Napa Seasoning Company, is a professionally trained chef. He is one of the first two resident Americans to complete the examination and earn the title Master of Wine and is accredited as a Certified Wine Educator by the Society of Wine Educators. He has been involved with wine and culinary related businesses, education and research for more than 35 years and has lectured worldwide on flavor balancing, sensory sciences, wine and culinary history. Hanni is recognized for introducing the concept of the “umami” taste phenomenon to the wine and food community.
Saturday’s third session at 1:30 p.m. is the popular, hands-on Red Wine Blending and Competition Workshop using Super Tuscan wines. It will be led by Clark Smith, co-owner of Vinovation Inc., an international wine production consulting service firm. Blending competition winners are announced at the evening banquet.
Smith is the winemaker for the tiny cult brand WineSmith, specializing in application of organic winegrowing principles including sulfite-free Syrah. An adjunct professor at Fresno State, Smith has been teaching wine chemistry for more than two decades and also writes and lectures widely on his innovative and entertaining view of winemaking.
Saturday evening begins with a reception at 6 followed at 7 p.m. by dinner. On the menu are Chicken Consommé, Truffle-Chive Potato Dumpling, Hazelnut Crusted Chévre, White Balsamic-Sage Vinaigrette, Braised Kobe Beef Short Ribs, Caramelized Onion Polenta, Smoked Gouda and Porter Fondue and Virgin Spiced Apples.
Fresno State Wines that will be served include 2004 Fresno County Syrah
– Saviez Vineyards <http://www.auxiliary.com/AGF/winery/awards/index.shtml> ; 2005 San Joaquin County Cabernet Sauvignon – Duarte Vineyards; 2007 San Joaquin County Pinot Gris – Duarte Linden Hills Vineyards; and 2005 San Joaquin County Viognier <http://www.auxiliary.com/AGF/winery/awards/index.shtml> – Duarte Linden Hills Vineyards.
The dessert course will consist of Bienenstich “Bee Sting”, Vanilla Bean Custard, Toasted Almonds & Honey paired with the 2003 Solaré – California <http://www.auxiliary.com/AGF/winery/awards/index.shtml> , which won a double gold at the San Francisco Chronicle Wine Competition last year.
The evening concludes with awards for the blending competition winning teams.
The price of the weekend is $656 (taxes included) for two persons, double occupancy. The package includes two nights’ accommodations (Friday and Saturday) at the four-diamond Tenaya Lodge and all weekend workshops.
For reservations, call Tenaya Lodge at 877.322.5492 or by clicking here
Workshop presenter bios: