It was a small but enthusiastic crowd of tasters who braved the late February storm to gather at the Lodi Wine and Visitors Center to sample sweet and fortified wines from some of California's most notable producers.

Billed as the first public tasting of exclusively domestic sweet and fortified wines since Prohibition, the first annual Savor the Flavor tasting was the premier event for the recently established Sweet and Fortified Wine Association. Enthusiasts from Sonoma to Merced were treated to samples of over 25 sweet and fortified wines poured by nine participating wineries.

Chef David Boswell of Lodi's Wine and Roses Restaurant coordinated an array of delectable hors d' oeuvres, cheeses and flavorful desserts specially selected to pair with the variety of sweet and fortified wines tasted. "The goal," said SFWA President Peter Prager, "was to demonstrate the versatility of domestic sweet and fortified wines. Our wines are more than just dessert wines. We tried to show that they can be paired with savory dishes as well."

Among the savory pairings offered during the evening tasting event were Shrimp and Corn Fritters with Caper Lemon Roulade paired with Prager Aria, a white port, or Sogno Winery Riesling. Another favorite match was Mushroom Caps with Garlic, Italian Sausage and Cream Cheese paired with Stama Winery Late Harvest Sauvignon Blanc, Sogno Winery Muscat Canelli, or Carvalho Family Winery Tinta Maderia. Tasters also enjoyed a selection of cheese and homemade Crostinin with Deaver Syrah Port, Prager Royal Escort and J. Pedroncelli Port.

Dessert pairings were also featured as tasters were treated to Fruit Tart with White Chocolate Mascarpone paired with Renwood Amador Ice or Quady Electra. A traditional favorite of tasters was the Valrohna Chocolate Tartlets paired with Prager Petite 8irah Port, or Pessango Port.

As a memento of the inaugural SFW A affair, tasters were presented a complementary copy of "Savor the Flavor Recipes". This collection of 14 distinctive recipes contributed by participating vintners highlights the versatility of domestic sweet and fortified wines.

According to SFWA Executive Director Kenneth Young, "We were pleased with the success of this first tasting event. While our turnout was somewhat affected by the weather and competing events, we have established a solid foundation upon which we can build future sweet and fortified wine tasting's."

"We had a great time," proclaimed Merced taster Roger Perez. "We'll be back next year."

Savor the Flavor Recipe books are available to the public for $10.00 including shipping from the Sweet and Fortified Wine Association. To order the recipe book visit www.SweetAndFortifiedWine.org or e-mail SFWA at SweetAndFortified@SBCGlobal.net