Fresno
State Winemaster's Weekend '08
theme is 'Artisan Country Elegance'
(February
25, 2008) - 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; 2005 San Joaquin County Cabernet
Sauvignon - Duarte Vineyards; 2007 San Joaquin County Pinot
Gris - Duarte Linden Hills Vineyards; and 2005 San Joaquin County
Viognier - 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, 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
Related
links:
• Events:
• Workshop
presenter bios:
California State University, Fresno is the
largest institution of higher education in Central California
and has a growing reputation as one of the West Coast's premier
universities. Founded in 1911, Fresno State has earned national
acclaim for programs in teacher-preparation, health care, water
technology, winemaking, entrepreneurship and the Classics. Guided
by a distinguished faculty, our 22,000 students receive the
academic, practical and leadership skills to meet the dynamic
challenges of today and the future in the global community.