A WEEKEND OF FORKS AND CORKS

[Amy Warren, LMHC / WQ Mag Columnist]

Even though it’s only February, I’m already certain that because of the Forks and Corks Food and Wine Festival, last weekend will rank as one of my favorite weekends of the year. With delicious food, fine wine and even an education in wine on the menu, local restaurateurs united with wine makers and representatives to produce a weekend that would thrill any food and wine lover. With every event selling out, there was no shortage of food and wine enthusiasts.The week-end began with winemaker dinners at restaurants around town.

Forks and Corks University

Saturday morning seemed to follow quickly, but it was one day I didn’t mind attending school on a weekend. What a privilege it was to attend the Grands Chateaux of Bordeaux seminar/tasting at Forks and Corks University! Owners and representatives were present from the following Chateaux: Bouscaut, Larrivet Haut-Brion, Smith-Haut-Lafitte, Grand-Mayne, Chasse-Spleen, Beychevelle, Haut-Bages-Liberal and Climens. It seemed as if I was in the presence of greatness as I listened to actual chateau owners describe the process of making the prestigious wines. From the soil influenced by limestone to the grapes and an environment that‘s ideally conducive to vine-growing, winemakers from these centuries old estates talked about how they each devised the perfect blend. For these winemakers, global warming has had a positive effect, creating the ideal environment for grapes to thrive. Climate changes produced a fantastic vintage in 2009. The 2000 and 2005 vintages were also highly recommended.

With the initial sip of Bordeaux, the first word I heard was “Wow!” closely followed by “Whew!” It quickly became apparent that I wasn’t the only person in the seminar tasting some of the most incredible wines I’d ever tasted. It was an education in itself to sniff the aroma and compare the difference in taste between a younger and older vintage of each wine. While the Blanc Bordeaux were primarily blends of Sauvignon Blanc and Semillon, the Rouge Bordeaux were typically blends of Merlot and Cabernet Sauvignon.

At lunchtime, we took a break to join fellow students who had spent the morning blending wines under the guidance of winemaker, Anthony Bell of Bell Wines. Amid the elegant setting of Michael’s on East, the four-course luncheon was unlike any school lunch I ever had. With each course prepared by a different Originals restaurant chef and paired with Bell’s wines, it was designed to be a wine dinner in itself.

After attending the Forks and Corks University, I’m convinced that if there’s one way Americans could definitely go the way of the French, it’s wine-making. I left the seminar with the utmost admiration for these producers and a new appreciation of Bordeaux. The only hard part of Saturday’s education was being unable to take it all in. It seemed a sin to leave behind my glasses filled with the remains of the rich and complex Bordeaux wines. Next time, I’d recommend a take-home exam.

Leaving the University, I couldn’t help but stop by the wine-tasting happening simultaneously at Michael’s Wine Cellar (which also happens to carry the area’s best selection of Bordeaux). The buzz was that a multitude of wine tastings were going on around town that afternoon. With numerous representatives from vineyards in town, they were stopping in at places like the Butchers Block, Morton’s Market and Magnum Wines to offer tastings of their wines.

The Grand Tasting

At Sunday’s Grand Tasting, from the historic courtyard of the Ringling Museum of Art to the cuisine and fine wines, the experience was undeniably grand. It truly seemed that the Originals, Sarasota-Manatee’s local independent restaurants, were there to showcase their talents. While many events in the past year have shown evidence of a depressed economy, the abundance of high quality food and wine at Forks and Corks gave no trace of a recession. Everywhere I went people were pointing me in different directions for yet another taste sensation.

With dishes like Flank Steak with Horseradish Sauce from Michael’s on East, Harry’s Continental Kitchen’s Macadamia Nut Encrusted Scallops with Orange Poppy Sauce, The Colony’s Tuna Sliders with Wasabi Slaw (see the recipe of the week), and Café Venice’s Chicken Salad topped with Cranberry Mousse, this was not your standard fare. The surprise element at Euphemia Haye’s station was zucchini where pasta was expected. Accompanied by marinara sauce and generous slices of Parmigiano reggiano, this dish was an expression of fresh simplicity at its best. An unexpected repetitive item was short ribs. With three variations of short ribs at the tasting, I’d give the prize to Cosimo’s Too for their Short Ribs Braised with Barolo Wine on Baby Foccacia Biscuits. Upon initial sighting, I judged Cantina Toscana’s Tiramisu to be too runny, but one taste quickly changed my perception. It was so good that even after sampling plates from 35 different restaurants, I returned for seconds.

Wines were represented from almost 90 different wineries meaning tasters got to sample an abundance of wine that won’t be found on grocery store shelves. The international selection included some top notch wines, including wines from the Chateaux de Bordeaux that I was thrilled to have the opportunity to revisit. To mention one or two of the wines represented would be a disservice to the others. Besides, when it comes to wine, our discriminating palates mean to each his own preference.

A selection of beer was also added to the event this year, perhaps in an effort to please everyone. Surprising to me, even in the presence of fines wines, the beer lines were long.

One of the few people I know who is as enthusiastic about fine food and wine as I am exclaimed upon seeing me, “This is the best food and wine event I’ve ever attended.” His statement gives credence to what a truly great tasting event this was. It was a day and week-end made in heaven for foodies and oenophiles!

To read about Cosimo's Tasting Dinner, see: http://www.wqmagonline.com/profiles/blogs/forks-and-corks-at-cosimos

For the recipe for The Colony's Spicy Tuna Sliders and Wasabi Slaw, see
http://www.wqmagonline.com/profiles/blogs/recipe-of-the-week-from-f...

[Kayse Weamer]

My boyfriend and I had such a GREAT time at the Grand Tasting, I want them to have another one like SOON!! haha We are going to have my boyfriends sister and husband fly in next time so they can enjoy the fun, they are big into wine and are from california so they will realy enjoy it! Love reading your blog post! Keep it up! :-)