Well, not quite, but our progress is decidedly steady.  We’re still staying a bit closemouthed about the featured vintners we’ve invited, because even though they’re mostly confirmed, the details of their participation are still fermenting in the vat.  I expect we’ll have most of this nailed down in the next 60 days or so, and you can anticipate some announcements about participants and sponsors in the press and on this website.  As they’re announced, we’ll be telling you all about them.

The "Falcon Crest" house at Spring Mountain Vineyard

Mainly, though, most of the discussions and meetings have been about the chefs who will present their culinary creations at the hosted dinners and the Grand Tasting.  Shannon Yates, who’s been wandering around loose a bit lately, says he’s in, and I’m glad about that.  Our Chef’s Committee has had several coffee meetings, they’re in touch with people of culinary genius all over Southwest Florida, and all sorts of great possibilities are waiting to be set before us.

They’re also confirming the generous people who will be hosting one of the Chef/Vintner dinners, so if you have the room and would like to support children’s charities in the area, we’d love to hear from you.

The shores of Lake Como

On the wine side, I’ve still been collecting some selected stuff, thanks to the cooperation of our local distributors.  A few cases of very nice higher-end reds are now sleeping under temperature control, waiting for you and me to pop their corks.

IMROVEMENTS – At a recent wine committee meeting, I asked the members to critique last year’s event in terms of the wine selection, quantity, serving arrangements, organization, and other factors.  They were merciless in their evaluations, which is what I’d hoped for.  Thirty years in advertising has given me a thick skin, and I only cried a little.

One thing we’re going to do is offer more white wines at the Saturday event.  Seems that many of our guests experienced thirsts that ran in the white, rather than red, direction, so we’ll do a better job with that next February.

My wine cellar...I wish

Another thing is to dedicate a goodly portion of the Grand Tasting bottles to the auction room, so when you come in for the auction, treats will be on your table.  My inventory spread sheet already has a column for how many bottles will be served outside, and how many set aside for indoor consumption.  (Many, many of them, in case you’re asking).

It’s getting good.  Stay tuned.