California State University, Fresno’s award-winning wines take center stage this weekend with Master of Wine Mark de Vere of Napa and organic winemaker Clark Smith of Sebastopol for the sixth annual Fresno State Winemaster’s Weekend at the Tenaya Lodge at Yosemite.
Kenneth Fugelsang, Fresno State’s winemaster, and Tenaya Lodge executive chef Frederick Clabaugh again will pair their talents Friday and Saturday, March 2-3, capping their collaboration with a five-course gourmet dinner Saturday showcasing wine and agricultural products produced by students at the University Agricultural Laboratory.
Fresno State’s viticulture and enology program in the College of Agriculture Science and Technology has partnered with the award-winning resort, located at the south entrance to Yosemite, since 2002.
About 150-plus wine and culinary connoisseurs from throughout California are expected for the event, which begins with a new event this year: a wine and jazz reception Friday night featuring musician Lisa Kao of Fresno. A tasting of the newly pressed 2006 Fresno State Olive Oil also will be offered at Friday night’s reception, as will displays of student products such as table and raisin grapes, cheese, flavored butter, pistachios and almonds, natural and flavored.
Red wine blending by weekend participants, a master wine workshop and a workshop on pairing wine with foods are on Saturday’s schedule.
The “Fire and Ice” themed dinner Saturday evening will feature the two most recent Double Gold medal-winning wines from Fresno State: the 2004 Fresno County Syrah (Saviez Vineyards) and the 2003 California Solaré dessert wine.
The Dairy Processing Unit will unveil a new flavor of Fresno State Ice Cream – lavender honey – and the campus farm’s Floral and Nursery Unit will team with Tenaya Lodge to produce the centerpieces for the dinner.
Leading the university’s delegation will be Fresno State President John D. Welty; Dr. Charles Boyer, dean of the College of Agricultural Sciences and Technology; and Dr. Robert Wample, chair of the Viticulture and Enology Department and director of the Viticulture and Enology Research Center.
“The Fresno State Winemaster’s Weekend has evolved into a major wine and culinary event that showcases Central California as a top wine-producing region that is also home to such wonders of the world as Yosemite National Park and its five-star resorts such as the Tenaya Lodge,” Fugelsang said. “The academic world and the community interact and provide enriching learning opportunities about how we are preparing tomorrow’s viticulturists and enologists.”
de Vere, who works for Robert Mondavi Winery, will conduct a workshop on Sauvignon Blanc. He holds a Master of Wine designation for his knowledge of wine and presents fine wine educational programs to consumers and wine trade audiences around the world.
Smith, co-owner of Vinovation grape production consulting in Sebastopol, will conduct the blending workshop and competition, which gives guests a chance to blend red wines and have their work judged. Smith is a winemaker for the tiny cult brand WineSmith, which specializes in low production and innovative techniques.
Wine writer and educator Mike Stepanovich of Bakersfield, whose articles appear in industry publications, will serve as moderator of the workshops. He also teaches wine history and wine appreciation classes for California State University, Northridge, and CSU Bakersfield and has served as a judge for several prestigious wine competitions throughout the country.
Saturday night’s feast will open with the 2006 White Zinfandel. Pairings include the 2005 San Joaquin County Sauvignon Blanc (Duarte Linden Hills Vineyards) with Hog Island oysters on the half shell with Lime-Chili de Arbol Hot Ice; Twisted Tongue Trio Spiced Chicken Saté with 2005 San Joaquin County Pinot Gris (Duarte Linden Hills Vineyards); and Ice and Fire Soup with 2005 San Joaquin County Viognier (Duarte Linden Hills Vineyards).
The main course will feature Chateau of Beef, flamed and carved tableside, bouquet of vegetables and roasted hand-turned potatoes, served with the Double Gold medal-winning 2004 Fresno County Syrah (Saviez Vineyards).
The dessert course, “Sweet Explosion,” will offer vanilla bean beigniets, the lavender-honey Fresno State Ice Cream and mango and mint froth with Double Gold medal-winning 2003 California Solaré.
Packages and individual tickets still are available by calling 877.635.5807. For more information about the Fresno State viticulture and enology program: 559.278.7079, or visit the sites below.
For more information contained in this release, please go to the following Web site(s):
www.FresnoStateWinery.com
Department of Viticulture and Enology
