Fort Worth Food+Wine Festival Opening Celebration Detailed

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The fourth annual Fort Worth Food + Wine Festival opens its three-day cuisine and beverage celebration by welcoming the Botanical Research Institute of Texas (BRIT) to present its 2017 International Award of Excellence in Sustainable Winegrowing award to the acclaimed Yealands Family Wines of Marlborough, New Zealand.  

Winemaker Toast & Sabre Celebration at Fort Worth Food + Wine Festival BBQ Showdown*

Thursday, March 30, 5:30pm

W.R. Watt Arena at Will Rogers Memorial Center – 3201 Burnett-Tandy Drive

*Pit masters from across the state come together to celebrate the festival launch and share their creations with guests.

Fans will select their favorite dish to be crowned “The Best BBQ of the FWFWF.”

Tickets now available at the festival website.

VISUALS & HIGHLIGHTS

  • Fort Worth Mayor Pro Tem & District 7 Councilmember Dennis Shingleton to Saber Champagne

Sabrage /səˈbrɑːʒ/ is a technique for opening a champagne bottle with a saber used for ceremonial occasions. The saber is slid along the body of the bottle to break the entire neck away from the bottle, leaving the base of the bottle open and ready to pour. The force of the blunt side of the blade hitting the lip breaks the glass to separate the collar from the neck of the bottle.

  • Hundreds toasting Yealands Family Wines of Marlborough, New Zealand
    • Ed Schneider – BRIT
    • Leigh Alderton – Yealands Wine Group
  • 17 chefs participating in BBQ Showdown
    • Tasting and beverage stations
  • Festival co-founders
    • Russell Kirkpatrick – Fort Worth Food + Wine Festival
    • Mike Micallef – Fort Worth Food + Wine Festival

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Recently bestowed the 2017 International Award of Excellence in Sustainable Winegrowing, Yealands received BRIT’s platinum medal for its Peter Yealands Sauvignon Blanc 2016, which will be poured for the award’s congratulatory toast. Yealands topped this year’s competition based upon the winery’s on-going programs addressing three elements of sustainability – environmental, economic and social – along with taste. As the only international competition of its kind, BRIT’s seventh annual award raises awareness of biodiversity by attracting progressive and passionate wine organizations from around the world that practice innovative social, economic and “ground to glass” sustainable practices. The 2017 competition drew entries from six countries – Spain, France, Italy, New Zealand, Argentina and the United States.

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Filed under Crave, Steven Doyle

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