Attendees of the third-annual Wine & Wagyu Weekend enjoy the revelry and culinary delights. The weekend included wine seminars, cooking demos and a night of dancing.
Glasses swirling with some of New Mexico’s finest vintage clinked and smiles glistened at the third-annual Wine & Wagyu Weekend at Angel Fire Resort.
The weekend, complete with an exclusive dinner at Summit Haus Thursday night, transformed the resort and village into a gorgeous destination for sommeliers and foodies alike. Guests and attendees were treated to a full schedule of wine seminars, cooking demos and a night of dancing to a live band.
“The Summit Haus took a week to prepare. The space was completely transformed. I’m talking rustic ski to rustic chic, and we really pulled it off.” says Event and Sponsor Manager Kari Jaramillo. “The air was fragrant with green chile roasting, and the taco and slider meat grilling.”
Smoke, sauce and twang brought Friday’s Boots Boogie & BBQ at the Angel Fire Resort Country Club to life. Aside from the best in traditional Wagyu cuts provided by Texas-based A Bar N Ranch, the menu also included an emphasis on indigenous flavors with a cooking demo by Chef Ray Naranjo at Frontier Park Saturday afternoon. The weekend concluded with Bloody Good Bacon Brunch on Sunday at the country club.
Wine gathered from all reaches of the globe was featured during the Grand Tasting on Saturday, with a special highlight on local winery Noisy Water.
“Not a lot of people know that New Mexico is one of the oldest wine states,” Jaramillo continues. “The grapes were brought over with the Spanish. It was stifled through Prohibition and then saw a revival in the 80s.”
Although the event’s title denotes a very specific theme, there was something for everyone to enjoy at Wine & Wagyu Weekend. Even a vegetarian was able to savor the spread!
Due to the success of this year’s event, we’re already in the planning stages for Wine & Wagyu Weekend 2020. Look for an announcement coming soon.
Cheers to This Year’s Wine & Wagyu Weekend
