FORKS AND CORKS UNIVERSITY: CLASSES YOU SHOULDN'T SKIP

[Amy Warren, LMHC / WQ Mag Columnist]

As soon as I arrived, I knew I made a mistake by skipping the Forks and Corks University’s first classes. Everyone I spoke with exclaimed enthusiasm for both Anthony Bell’s Blending Class and Allen Meadows Burghound Insights.

Fortunately, I didn’t miss out on the tasting luncheon. The ever-smiling Sun House Restaurant chef, Darrell Mizell served a lightly blackened South American Red Snapper with a roasted vegetable rice pilaf laced with his very own homemade chorizo, topped with a cucumber and roma salsa. The Bijou Café featured their exceptional crab cakes with remoulade sauce. My first taste of Cosimo’s Too was a nice introduction with chived potato pancakes topped with Chianti-braised short ribs. The original Cosimo’s served key lime mousse on a homemade graham cracker with a spicy pickled lemon (which was spiced with cayenne and chili pepper and reduced in simple syrup). As a side note, one of the take-home facts I heard at “school” was to attend Chef Shane Dabney’s monthly wine dinners for his extraordinary food as well as a good value at only $25 (mark your calendars for the "Ring of Fire" dinner on May 28). Wines were served from the wineries represented by the afternoon’s winemaker panel and Bell Wine Cellars.

I happened to join the winning team from Anthony Bell’s Blending Class for lunch. Kevin Ahearn, Richelle Hoenes, Eric Wilson, Alan Roer (a “rookie winemaker” himself), and Kim Davis seemed to immediately bond in their efforts to create “the Original Cab” (in honor of the Fresh Originals, of course). They received the highest honor when Anthony Bell declared their wine blend to be the one with the most balance, much like he himself would make.

After lunch, my afternoon’s education combined wine-tasting with knowledge. The panel of winemakers and winery owners included Mario Bollag (Terralsole), Gove Celio (Neal Family Vineyards), Jenny Williamson Dore (Foxen) , Diane De Puymorin (Domaine Petite Cassagne and Chateau d’Or et de Gueules), and Lindsay Stanley (Stanley Lambert Wines) and was moderated by food and wine editor of Style magazine, Kristine Nickel. How fascinating it was to sit and listen to their combined wealth of knowledge. I learned the process of wine-making, the importance of the soil and climate, the use of barrels as “spice racks,” the facts that wines made with organic grapes (like Neal) are not certified due to the addition of sulfites to keep the wine healthy, and that a good way to continue my education is by reading Janice Robinson books, “Decanter” magazine, as well as the Wall Street Journal. One piece of wisdom I vow to learn from this class is to never buy another bottle of wine based on a Robert Parker score. The discussion grew animated as the group talked about the affect journalists have on the wine industry, “ultimately playing God” with the opinion of only one person’s palate. As Dore said “If you live by the scores, you die by the scores.” On that note, I won’t give my opinion of the wines tasted today. But I will say, be sure and try these winemakers’ wines and identify your preferences based on your own unique palate. These winemakers are not only knowledgeable; they are passionate about what they do. And it is from this passion, that fine wines are made.

The new campus of the University of South Florida - Sarasota/Manatee was a beautiful setting for this school any wine-lover would want to attend. If you didn’t make it this year, make sure to mark your calendar for next year. It’s one of those rare opportunities to interact with and learn from the winemakers that make it all happen. I’ll be sure not to skip school again.