The program notes for the seminar tell me that the F-Word in the context of this wine seminar stands for "fabulous and flexible flavours of fortified wines" - and the wines, with the food pairings, delivered on this promise.
Growing up in Cape Town in the seventies, I was accustomed to sherry being the usual offering as a pre-dinner apéritif, and port being offered with dessert and cheeses.
Perhaps because I enjoy the richness and complexity of sherry and port so much, the wild and wonderful concoctions dreamed up by our talented mixologists have not displaced my preference for sherry as an apéritif.
Other than having a vague concept that sherry was named for Jerez in the sherry producing southern region of Spain and port for Oporto in the Duoro valley in Portugal, and that I enjoy drinking both types of wine, my knowledge about the subject of fortified wine was very limited. So when studying the 2011 Vancouver Wine Festival brochure this seminar immediately caught my eye and I called early to make sure I could get a ticket.
It was obviously a popular topic. There must have been at least 60 people attending.
The program notes for the seminar tell me that the F-Word in the context of this wine seminar stands for "fabulous and flexible flavours of fortified wines" - and the wines, with the food pairings, delivered on this promise.
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