Winemaster’s Weekend

Gournet food preparation demonstration.


Steve Tillman of Mendocino Cooperage (right) and his assistant Alberto Ramirez prepare for the barrel-making demonstration.

By Tom Uribes
University Relations

The third annual “Fresno State Winemaster’s Weekend” held at the Tenaya Lodge at Yosemite March 5 and 6 treated connoisseurs from throughout the state to several delights.

This growing culinary and enology treasure at Tenaya Lodge, owned and operated by Delaware North Companies Parks and Resorts, featured Fresno State food products and award-winning wines.

Against the backdrop of the majestic Sierra Nevada , this showcase event again brought together Kenneth Fugelsang, Fresno State ’s world-renowned winemaster, and Frederick Clabaugh, Tenaya executive chef, who used their talents to pair food and wine for sumptuous gourmet presentations.

The winemaker reception on Friday got the weekend going as participants tasted three varieties of Fresno State wines that had, just the week before, been announced as gold and silver medalists in the 2004 New World International Wine Competition.

Later that first evening, a food and music pairing workshop gave participants the chance to see how music can influence the taste buds for wine. Clark Smith, winemaker for WineSmith of Sebastopol and co-owner of Vinovation Inc. of Sebastopol , presented the new event. Fresno State wines, cheeses, nuts and fruits were served.

Saturday morning, a barrel-making seminar by Steve Tillman of Mendocino Cooperage provided an educational and entertaining opportunity for the participants who enjoyed Fresno State sausages, cheeses and port. Tillman provided an up close and personal chance to learn the art of barrel making and the impact and influence on the winemaking process.

Saturday afternoon, Clabaugh and Fugelsang delivered a culinary/ enology demonstration showing how to use different wines with different food products. Their interactive discussion of wine and food pairing included a demonstration of a three-course meal.

The highlight of the event was the six-course gourmet dinner on Saturday night featuring food products from Fresno State ’s College of Agricultural Sciences and Technology, planned and prepared by Clabaugh. Each course was paired with Fresno State wines.

Wine writer Mike Stepanovich, who is the public affairs officer for CSU, Bakersfield , served as emcee for both Saturday events.

Saturday evening’s main event began with the Winemaster Dinner Reception featuring the 2003 San Joaquin County Primitivo Rosé. The six-course Winemaster’s Dinner that followed featured:

• Green, Italian Olive Tapanade and aged Balsamic Syrup

2001 San Joaquin County Barbera

• Butter Poached Sea Bass with Opal Basil Jelly

2003 California Pinot Gris

• Intermezzo

2000 Pristine California Chardonnay

• Pan Seared Beef Filet Wrapped in Bacon with Almond Gremolade, Port Syrup and Apricot Risotto

2002 San Joaquin County Petite Syrah

• Sausage Cassoulette, Rattlesnake Beans and Roasted Peppers with Baby Spinach and Radicchio Salad

2001 Lodi Cabernet Sauvignon

• Orange , Banana, Pistachio and Chocolate Parfait

2002 Fresno County Orange Muscat

At Saturday night’s event, Tenaya Manager Val Hardcastle announced that next year’s event will be held March 4-5, 2005 . For reservations or more information, contact the Tenaya Lodge at Yosemite at (877) 322-5492 or visit online at www.tenayalodge.com.