Neither rain nor snow nor sleet can keep Durangoans from a good party, and the Durango Wine Experience proved it.
People braved the elements to attend the festival’s grand tasting event – the finale to three days of wine-drinking and feasting – and stand cheek-to-jowl in a cold, wet and windy tent in a downtown parking lot.
But what else would you rather do on an inclement Saturday afternoon? After all, representatives of major wines and liquors were there to offer samples of their latest acquisitions, from ever-popular roses to summer-fare sauvignon blancs to hot new malbecs to Old World cabernets.
And practically every downtown restaurant made an appearance. Carver Brewing Co. served up grilled vegetables from a giant revolving platter, Guido’s Favorite Foods sent out a lip-smacking seafood salad on endive, and Eolus Bar & Dining brought its famous sushi, this time a smoked salmon roll with roe on top. Highway 3 Roadhouse and Oyster Bar made a valiant attempt, but they ran out of food within the first hour.
Alan Cuenca, owner of Put a Cork in It, showed up in a white tuxedo and hat with pink trimmings, causing one customer to ask if he had just received his first communion. So, he poured her a light and splashy rose from Tavel, France’s premier rose region.
Rochester Hotel & Bar manager Kirk Komick arrived in a camouflage green top hat, adding extra height to his already lanky frame.
“It’s a great event. It brings everyone together and really primes us for summer,” he said.