For more information, contact:
The Fontayne Group
Bonnie Fontayne
(800) 841-0850


Two-night program at four-diamond resort features wine blending and food pairing workshops, wine competition, wine-tasting receptions and "Fire & Ice" Gala Dinner

FISH CAMP, Calif., (January 11, 2007) - Tenaya Lodge at Yosemite, the four-diamond resort located two miles south of the National Park, once again will be the venue for the annual Winemaster’s Weekend, produced in cooperation with California State University at Fresno, home of the first university winery in the U.S. licensed to produce and sell wine. The weekend of workshops and wine and food experiences will take place March 2 through 4, 2007. 

Experts from the University's Department of Viticulture and Enology will be present throughout the weekend, assisting at the various workshops. Winemaster Ken Fugelsang will be joined by Tenaya Lodge's Executive Chef, Frederick Clabaugh, to present a food and wine pairing workshop. Other workshops, including Sauvignon Blanc and red wine blending, will be led by experts such as Mark de Vere, Icon Estates Master of Wine, and Clark Smith, winemaker for cult favorite WineSmith.

The weekend kicks off Friday with an evening Jazz and Wine reception featuring foods from the University's own farm. Saturday evening will begin with another wine reception followed by five-course gourmet dinner prepared by Chef Clabaugh and his team.

The price of the weekend is $620 for two persons, double occupancy, and includes two nights' accommodations (Friday and Saturday) in one of Tenaya Lodge's recently-remodeled luxury rooms; participation in all the workshops and wine blending competition; two wine receptions and the five-course dinner on Saturday

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