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The eighth annual Fresno
State Winemaster’s Weekend will be held Friday and Saturday, March 6-7,
at the Tenaya Lodge at Yosemite resort.
The lodge partners with California State University, Fresno’s acclaimed
Department of Viticulture and Enology for the two-day affair. It
features student-produced wine and food products, workshops, a
reception, opportunities to meet students and faculty involved in Fresno
State farm enterprises and a banquet matching gourmet food and Fresno
State wines.
Activities begin at 6 p.m. Friday with a winetasting reception featuring
products from University Farm enterprises: Floral Lab (flowers), Gibson
Farm Market (olive oil, coffee), Meats Lab (sausage), Food Processing
and Dairy (jam, butter, milk, cheese), Vineyard (natural and coated
raisins), Orchard (natural and coated nuts), Organic Farming (sautéed
arugula and Swiss chard).
New this year is “Port by the fire,” featuring Fresno State Port served
outdoors in the snow by the skating rink.
On Saturday, interactive workshops feature renowned food and wine
industry presenters led by Fresno State winemaster Ken Fugelsang and
Tenaya Lodge executive chef Frederick Clabaugh:
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Red-wine blending –
Ondine Chattan, director of winemaking for Geyser Peak Winery and a
Fresno State alumnus.
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Food and wine pairing and
how music influences wine – Clabaugh and Clark Smith, winemaker for
WineSmith.
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Great Wines of Italy –
Paul Wagner, instructor at Napa Valley College and founder of Balzac
Communications, a food and wine industry marketing communications
agency.
The weekend’s centerpiece
event is Saturday Winemaster's Masterpiece reception and five-course
Gala Dinner paired with wines from the Fresno State Winery. The evening
concludes with awards for the blending competition winning teams.
The price of the weekend is $660 (taxes included) for two persons,
double-occupancy, which includes accommodations Friday and Saturday at
the Tenaya Lodge and all weekend events. Reservations are being taken
for the Gala Dinner only for $115 ($85 for Fresno State students, staff,
faculty and alumni), available by calling 692.8901 by Friday, March 6.
For reservations, call Tenaya Lodge at 877.322.5492 .
Reservations:
www.tenayalodge.com/winemastersweekend.aspx
Menu:
five-course gourmet wine dinner
Biographies and photos
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