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Photo by Ryan Cordell - il Tocco Food
PUBLISHED BY Arizona Vines & Wines, LLC
CONTRIBUTING WRITERS
We're glad that the active springtime event season is winding down; we were very busy keeping our tummies full of delicious food and yummy wine. It was nice to see such a great representation of Arizona wine at this year's events, including Devoured, the Scottsdale Culinary Festival and AZ Wine & Dine. There was also a huge turnout for the 2nd Annual Southeast Wine Growers Festival in Sonoita. On top of all that, we saw an expanded number of Arizona winemaker dinners at fine restaurants around the state. Plenty of opportunities were available to enjoy Arizona wine! The image above was from an event we attended last February—Culinary Mischief. If you haven't been to one of these unique, underground, somewhat mysterious dinners, we highly recommend it. The ambience was classy, yet comfortable, and the meal and wines were out of this world. If you'd like something a little more casual, more wine-focused, check out Bacchus Mischief. I brought my family to this Barbaresco-inspired date in April and we all loved it! It was educational, as well as a lot of fun. The Verde Valley Wine Consortium hosted its 2nd Annual Verde Valley Wine Symposium in April. The highlight of the day, for me, was when Dr. Gordon Dutt and Robert W. Webb addressed the crowd. To hear from two of Arizona's recognized wine pioneers, was something to treasure. Don't let the heat keep you from vising Arizona wine country this summer— remember that it's generally 10-15 degrees cooler in wine country, and the nights cool down, too (that's why the grapes love it). Maybe we'll see you there. Cheers!
Josh & Rhonni Moffitt ABOUT THE COVER The cover photo was taken by Michell Jonas Photography on April 7, 2013 at Lightning Ridge Cellars in Elgin. The photo was inspired by LRC's beautiful and colorful labels, and by similar covers done in Wine Spectator Magazine.
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ARIZONA VINES & WINES - SUMMER 2013
Nathan Brugnone, Bonnie Lewis, Kent Callaghan, Judy Neuman, Peggy Fiandaca, Kimberly Gunning, Armor Todd, Tim Hilcove, Christina Barrueta, Micah Olson, Todd Brinkman, Rachel Ellrich Miller, Taryn Jeffries, Lara Mulchay, Raven Cafe, Thomas Ale Johnson, Rhonni Moffitt, Stacey Wittig, Nisreen Diab-Hawley, Regina McCarthy
PHOTOGRAPHIC CONTRIBUTORS
Michell Jonas Photography, Keeling Schaefer Vineyards, Josh Moffitt, Aridus Wine Company, Arizona Stronghold Vineyards, Dos Cabezas WineWorks, Sand-Reckoner, Weecks Photography, Grace Stufkosky, Rhonni Moffitt, Lawrence Dunham Vineyards, Armor Todd, Wrigley Mansion, Micah Olson, J&G Steakhouse, L'Auberge, Devine Images, Rachel Ellrich Miller, Brian Malarkey, Stacey Wittig, Thomas Ale Johnson, Raven Cafe, Vivanta by Raj, Regina McCarthy, Mike Barnacastle
ADVERTISING SALES
Anita Weldon sales@arizonavinesandwines.com
SUBSCRIPTIONS
$19.95 Annual Subscription Purchase online at ArizonaVinesAndWines.com
PUBLISHERS
Josh & Rhonni Moffitt (480) 306-5623 publisher@arizonavinesandwines.com
ASSISTANT EDITOR
Kimberly Gunning kimberly@arizonavinesandwines.com
COPY EDITOR
Bonnie Lee Lewis Pour Me Some Grapes pourmesomegrapes@gmail.com
CORRECTION - SPRING 2013
In the Featured Winery article, a photo was mistakenly labeled as Judith Cab. It should've read Judith Malvasia.
ARIZONAVINESANDWINES.COM
In This Issue... Arizona WINE
10 KINDRED
By Nathan Brugnone
12 FEATURED WINERY
Lightning Ridge Cellars by Bonnie Lewis
16 CALLAGHAN'S ROUND TABLE By Kent Callaghan & Friends
20 ARIZONA WINE UNDER THE BIG TOP By Judy Neuman
22 WHAT'S IN A NAME By Peggy Fiandaca
48 WINDS OF CHANGE - AZ WINE LAW By Kimberly Gunning
96 HEARD IT THROUGH THE GRAPEVINE
Craft BEER
86 POINT OF BREW
The Art of Cloning by Thomas Ale Johnson
Travel & WINE
56 WINE LOVERS IN TUBAC
Visit Arizona WINE
28 NORTHERN AZ TOUR
40 SONOITA/ELGIN TOUR 50 SOUTHEASTERN AZ TOUR 96 QUICK REFERENCE
By Armor Todd
88 UN-WINE-DING IN FRANCE By Rhonni Moffitt
90 VAGABONDING LULU
Desperately Seeking Wine in India by Stacey Wittig
94 THE OTHER 47
Maryland Wine by Regina McCarthy
Making WINE
24 HOME WINEMAKING
Adding it Up by Nathan Brugnone
Enjoy WINE
FEATURED WINERY PAGE 12
Photo by MichellJonasPhotography.com
58 WINE EVENTS Around Arizona
60 WINE IN THE CITY
Arizona Wine Bar Directory
64 WINE ABOUT TOWN
Wrigley Mansion by Tim Hilcove
Spirits & COCKTAILS 66 HAPPY HOUR HIGHLIGHT
Photo by Rhonni Moffitt
Durant's by Christina Barrueta
68 GETTING SPIRITED WITH MICAH My Sherry Amour by Micah Olson
70 COCKTAIL CORNER
Julie Hillebrand by Christina Barrueta
72 BARREL-AGED COCKTAILS By Todd Brinkman
Enjoy FOOD
74 LOVE AT FIRST BITE
CHANGING THE LAW PAGE 48
76 MEET THE CHEF
FRANCO'S PAGE 78
Wedge & Bottle by Rachel Ellrich Miller Brian Malarkey by Taryn Jeffries
78 RUBEE'S RESTAURANT SPOTLIGHT Franco's Italian Caffe by Christina Barrueta
82 THE CHEESE PLATE
Summer Cheese by Lara Mulchay
84 CHEF'S TABLE
Ty's Salad by Raven Cafe
92 WINE & CHOCOLATE By Nisreen Hawley
Photo by MichellJonasPhotography.com
KINDRED SPIRITS Coming Together By Nathan Brugnone
“L
ightning can strike anywhere,” Maynard Keenan tells me. He is referring to the spotlight recently focused on the Arizona wine industry. “[But establishing] credibility and sustainability for our state has little to do with lightning strikes,” he adds.
unified sense coalesced on one particular evening in Cornville, when the group tasted through 20 to 30 wines from Arizona, California, Washington, Italy, and France. “I would like to believe that everyone kind of had that ‘Aha!’ moment that evening... about the importance of standing unified to represent our state.”
“I would like to believe that everyone kind of had that ‘Aha!’ moment that evening… about the importance of standing unified to represent our state.”
Kindred’s first release will be a blend, to which each winemaker has contributed a barrel. Bostock offered up his 2011 Cimarron Vineyard Tempranillo which was grown in Willcox, halfway between Tucson and Lordsburg, N.M.
- Tim White, Arizona Stronghold The collaberation begins To keep the fire burning, Arizona Stronghold Vineyards’ Winemaker Tim White hatched a plan one day while assembling one of ASV’s high-end Rhone blends. White envisioned bringing together two northern and two southern Arizona wine producers for the purpose of pushing Arizona onto global radar, an idea he suggested at a bimonthly winemaker “research” gathering. Among those in attendance with White were Kent Callaghan of Callaghan Vineyards, Todd Bostock of Dos Cabezas WineWorks and Keenan of Caduceus Cellars, Merkin Vineyards, and FourEight Wineworks, all of whom emphatically agreed to join. The collective curriculum vitae of this group should say something about the ambitiousness of the project, which they have dubbed “Kindred.” “We’re at a point in our evolution as a wine state/region where we’re all starting to get some well-deserved recognition for the collective efforts going into our various projects,” says White. “If we could all just remember occasionally to take a step back and sit down to listen to each other… That’s what this collaboration is about. No individual is greater than the whole!” After speaking with producers in other fledgling wine growing areas around the United States, Keenan adds, “They’ve expressed, almost unanimously, that the voice must be unified. No ‘king of the hill’ approach will be taken seriously… This project is an attempt to start the unification process between northern and southern Arizona.” For Callaghan, “It’s just a fun thing to do, and a reason to get together with Todd, Tim, and Maynard. All of us love wine and have quirky senses of humor,” he says, then concedes with tongue-in-cheek, “Except for Maynard, that is—he’s pretty mainstream.” With their quirky senses of humor, however, comes an intense sense of respect for one another and a passion for the nascent Arizona wine region. White believes this
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Coming to fruition
Callaghan delivered a barrel of his 2011 Cabernet Sauvignon from his Buena Suerta Vineyard in Elgin, just outside of Sonoita, to the ASV facility in Camp Verde. Due to a bud-killing frost on May 1, 2011, Callaghan had limited choices. In fact, this Cabernet was the only wine that Callaghan had more than one barrel of. He had two. Keenan offered up his 2011 Bonita Springs Vineyard Cabernet Sauvignon, grown just north of Interstate 10 and Willcox. Keenan said this selection was based upon, “One part intuition, two parts volume on hand and one part neutrality. This year I peeled off a Cab Sauv that I felt would play the role of puzzle piece rather than stand-alone expression of this particular site. Or so I thought. I have a second barrel of the same wine, and it’s actually blossomed from blender to barrel designate. Who knew?” White offers us a glimpse into his winemaking process as he describes the barrel he chose. “My decision was to contribute a barrel of our Arizona Stronghold ‘Old Vine’ Cabernet Sauvignon. I wanted to contribute something strong that would complement, but not dominate, the blend. When the others decided what they were going to contribute, I thought this would be a good component. [The ‘Old Vine’] wasn’t as dense and broad as some of the other Arizona Cabs we had, but it always has intriguing elements of spice, red fruits and herbal notes that exist somewhere between green peppercorn and eucalyptus. We put these four barrels together and came out with a wine that isn’t like any of the wines we put out under our individual labels. We accomplished exactly what I was hoping for—a quality wine that represents the project for the unique characters involved.”
Into the future While White paints a picture of a revolving door policy for future Kindred collaborations, the current lineup is already working on another wine, a 2012 GSM blend (Grenache, Syrah, Mourvedre). For visitors to southern Arizona, the Kindred 2011 Arizona Tempranillo/Cabernet Sauvignon will be available at Dos Cabezas WineWorks in Sonoita and Callaghan Vineyards in Elgin. In the Verde Valley, this release will be available at the Arizona Stronghold Vineyards tasting room in Old Town Cottonwood and at the upcoming FOUREIGHT WINEWORKS tasting room in Clarkdale, which is slated to open in September 2013. ARIZONAVINESANDWINES.COM
LIGHTNING RIDGE CELLARS ANN RONCONE: Always Improving on the Last Design—A Mechanical Engineer’s Approach to Fine Winemaking Article by Bonnie Lewis / Photos by MichellJonasPhotography.com
A
nn Roncone, winemaker and co-owner of Lightning Ridge Cellars in Elgin, was making wine long before she ever thought of opening a business. “My farming career started off as a garage winemaker,” Ann said. “While working full-time in my wooly-wall cubical office as a mechanical engineer, I made garage wine for about five years before I realized my real love was grape growing and winemaking.” Born and raised in the San Francisco Bay area, Ann went to a local, home-winemaker shop and purchased a kit consisting of a five-gallon bucket and a can of concentrate juice. The irony is that she never used that kit. Instead, a local vineyard owner sold her 200 pounds of Zinfandel and she was off. Then she decided to start growing her own grapes. “So, I planted—vines in the front yard, driveway, backyard—anywhere I could fit them in. There weren’t many, maybe 30 vines, but I was in heaven. I was hooked,” she said. Ann found a local winery, Savannah-Channelle in Saratoga, California, that needed some seasonal help. “Now I was truly in heaven,” she said. “I would take a two-week vacation in the fall to work harvest, and periodically weekends to help out. Being a cellar rat was eye opening. It’s basically where I got my forklift and pallet jack training. I learned about cleaning, cleaning and cleaning for a winery. And, when the semi-truck with 20 tons of fruit comes up the driveway, you know it’s going to be a long day.” When she decided to make the leap from her 21-year engineering career to winemaking, her husband Ron was skeptical, but over the years he had seen that this hobby of Ann’s was, well, more than a hobby.
They looked around California for vineyard property, but because of the high price of land they couldn’t afford much of anything. Ron was familiar with Tucson because he had done graduate work at the University of Arizona, so when they discovered the Sonoita/Elgin viticulture area, they decided to investigate. “Making a trip to the area and trying Callaghan Vineyards’ wines was the clincher,” she said. “Quality wines in Arizona? Who knew? With the land prices being much better than anything in California, we began looking at property. Ultimately, Ron found a job in Tucson, I quit my job and we moved in 2004.”
Same drive, different field Ann approached her second career as a winemaker in the same fashion she did mechanical engineering in the early 1980s. Back then, she began as a fledgling in a drafting room, where there were no computers—only drafting tables, pencils and erasers. And it had never occurred to her that engineering was a man’s field. She just wanted to be considered someone who did a good solid job. “Being a young chick in a drafting room had to be as awkward for the supervisors as it was for me,” she said. “But, I fit in and was ‘one of the guys’ for many, many years.” She likely never considered that Ann Roncone and Bruna the daily rugged work and strength required for running a winery and vineyard might be best handled by a much larger and stronger person. Her tiny stature has not been an issue—she is recognized throughout the Elgin/Sonoita wine community for her independence, and her willingness to pitch in and help with the most arduous tasks.
Lightning Ridge Cellars
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ARIZONAVINESANDWINES.COM
“I admit there are areas where I struggle with not being strong enough, though,” she said. “Cleaning barrels is probably the best example. Oh, I can still maneuver barrels onto and off of their racks, but it’s probably entertaining if anyone were to watch.”
Location, location, location When the Roncones chose the Sonoita/ Elgin region to look for vineyard property, they had various factors to consider including slope, sun exposure, cold air, drainage and water. They actually found two properties—one on Elgin Road, also known as Sonoita’s ‘winery row,’ and the other, a little farther out of the way, where their current tasting room resides.
“I liken the start of harvest to that initial hill on a roller coaster,” she explained. “I swear I can hear that click-click-click in the days nearing the time fruit is to be picked. When the first cluster gets clipped and dropped into a harvest bucket that is virtually when the rollercoaster cart has crested the top and you’re on way to a wild ride.”
Highs and lows… Ann said, “When we hit a milestone, each one represents an arduous amount of planning, preparing, physical work and pouring over details to have completed.”
Milestones to date have included purchasing the properties, installing trellising by hand for the first seven and a half acres, planting that acreage, picking the first harvest, installing another seven and a half “When we found the 20-acre parcel where acres of trellising and vines, and building the winery/ the winery is now located, the biggest tasting room. Of course, each new wine release is a unknown was the weather,” she pointed milestone too. out. “Micro-climates being what they are, Operating a vineyard doesn’t come without its we didn’t know as much about temperature You'll often find Ron Roncone in the tasting room. challenges, however. Issues with drip-lines and risers, and frost patterns on the new location as we underground leaks, mechanical and electrical issues, knew about the Elgin Road region.” frozen pipes and the need for constant attention to Over the years, the climate at the winery location has proven to be excellent for grapevines. At about 100 feet higher than Elgin Road, they still get hit with frost, but the damage is much less than in the vineyard on Elgin Road.
Varietals and practices Ann takes a minimalist approach to farming. She explained, “We’re not organic, but I also don’t spray just to spray. I very much believe in monitoring the vines (leaf samples through the growing season) to make sure they are getting the nutrients they need. There’s planning involved in fertilizing (ahead of leaf sampling)—keeping it to a minimum and then monitoring. When it comes to pests, I always look for the least invasive products. For example, I want to get rid of insects that will damage grape leaves, but don’t want to get rid of spiders.” Lightning Ridge Cellars grows wines that the Roncones like to drink, specializing in Italian varietals. Montepulciano has become their flagship red, but they also grow Aglianico, Primitivo, Sangiovese and Nebbiolo. Muscat Canelli and Malvasia are their white varietals. Cabernet Sauvignon is also grown to blend with Sangiovese for a Super Tuscan blend. Hands down, Ann claimed the busiest season is harvest (end of August through the end of October). ARIZONAVINESANDWINES.COM
Bocce ball courts at sunset.
watering the vines have all posed obstacles to their daily operation and to their vineyards’ success. “Those all are issues integral to farming; they’d just be a lot more palatable if they weren’t so chronic. I’m seriously considering my epitaph to read: ‘And then… there’s the irrigation.’”
Continued on page 14
ARIZONA VINES & WINES - SUMMER 2013
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Ann Roncone . . . cont’d A recent low point hit her hard—the decision to forego their Elgin Road vineyard and pull up stakes. Literally. She explained, “Over the past year, it had become more and more difficult to maintain two vineyard sites and the tasting room. Disappointment doesn’t describe shutting down eight years’ worth of effort and sweat equity. But, I couldn’t properly maintain the vines the way I needed to, so a tough decision had to be made.”
With a little help from my friends Allison and Nicholas, the Roncone children, began helping in the vineyards while in high school and middle school, respectively. “Because of the farming aspect of our business, they certainly know a hard day’s work—draining, exhausting, sleep-like-a-rock day’s work. They’re both great kids and work like hell when the job calls for it. Actually, they work like hell in all their endeavors. As a parent, that’s great to see. The only downside is their personal work schedules now—it’s a little harder to get them to come out and help Mom,” she said. Ann continued, “The support and camaraderie of fellow vineyard owners has been one of the best parts of being in the Elgin area. I can’t thank Kent Callaghan enough for his insight and overall support. We had frankly riddled Kent with questions before purchasing our property. His generous open advice has been instrumental to the success of our vineyard. “When I was lost in trying to figure out how to build a sprayer for my new vineyard, Chris Hamilton (Rancho Rossa) not only described a sprayer’s individual components, but gave me resources so I could source the parts I’d need. Todd Bostock (Dos Cabezas) and Tim Mueller (Canelo Hills) were also wonderfully helpful in our fledgling years. “Then, I broke my ankle in March of 2012. I hadn’t finished pruning and was frantic. Kent and Megan Haller (Arizona Hops and Vines) came to the rescue. Winery friends are the best!”
Plans for the future The practice of “always wanting to improve on the last design” from her engineering days is one she also applies to the winery. Ann is continuously focusing on ways to better the winery, and is looking into the future with exciting plans. “We have two lovely Bocce ball courts, and my onus now is to do some landscaping to warm up the area and provide more outside seating. I truly love the views from our winery, and want our customers and friends to be able to sit and enjoy the views as much as I do,” she said. As for the wine selection, several new wines are scheduled to be introduced by Lightning Ridge Cellars: Aglianico (this year), Nebbiolo (next year) and Sangiovese (two years from now). Overcoming each daily challenge of running a winery, whether large or small, Ann has successfully found a way to turn a hobby and love for winemaking into a career. Established: 2004 Location: 2368 Hwy 83, Elgin, AZ 8511 Proprietors: Ann and Ron Roncone Acreage: Currently 10 acres of vines; room to expand to 15 acres 2013 Varietals: Montepulciano, Petit Verdot, Mourvedre, Aglianico, Muscat Canelli, Malvasia, Counoise, Primitivo, Nebbiolo, Sangiovese, Cabernet Sauvignon Latest Releases: 2010 Montepulciano, 2010 Barbera, 2012 Muscat Canelli, 2012 Malvasia Most Exciting Wine: Probably from the first vintage—“We got so little fruit off that first harvest, it took some creative blending. As it turned out, our Compagno (basically a Bordeaux blend of Cabernet, Petit Verdot and Cabernet Franc) is still a customer favorite.” Best-Selling Wine: Lightning Ridge Cellars Estate Montepulciano— “A favorite for many customers and our biggest producer.” Wines Coming Soon: First harvest of estate Aglianico—“The vines seem to really like their location, so I’m hoping they produce as well as the Montepulciano.”
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Lightning Ridge Cellars 2368 Hwy 83, Elgin | (520) 455-5383
LightningRidgeCellars.com OPEN: Friday-Sunday: 11 a.m. - 4 p.m. ARIZONAVINESANDWINES.COM
CALLAGHAN'S ROUND TABLE By Kent Callaghan Here is the continuation of Callaghan's Round Table, Questions #3 & #4. Kent Callaghan contributed an article that focused on a round-table discussion between some of his favorite Arizona winemakers. It was so long that we've decided to break it up over the course of a few issues. If you would like to read the interview in entirety, you can find it online at ArizonaVinesAndWines.com. Last quarter's questions: #1—"What is your background? How did you get involved in the Arizona wine industry?" and #2—"What grape varieties are you excited about in Arizona?"
QUESTION #3: "Do you see regional/site differences appearing in Arizona wines? Examples?" Maynard Keenan/Caduceus
Until we as a group can come up with an agreed upon approach with a handful of specific blends, I think we're going to have a hard time seeing through the individual winemaker's signature. Ask me that question in about five to ten years once I've made wines from the same clones planted in both northern and southern Arizona. Having said that, the obvious difference will be in terrain. We're planting on quite a bit more rugged blocks up north as well as trying to grow in flood plains. (Whoops)
Rod Keeling/Keeling Schaefer Vineyards
Yes. We consistently see later budding and harvest at our location—as much as three weeks—over the Willcox Bench, just 30 miles away. We are 700 feet higher and much cooler in the summer with the mountain influence. I think soils have a bigger role than most think. The difference in our site and Lawrence Dunham Vineyards, which I planted and farmed for them for the past five years, is significant. They are much sandier, take about one-third more water, and bud and harvest a week ahead of us, just three miles away at the same elevation.
James Callahan/Aridus Wine Company
I definitely see regional differences in the wines. Sulphur Springs Valley/Turkey Creek wines tend to have a lot of bright fruit with a lighter approach on the palate, a rounder mouthfeel than the other regions. Elgin wines have a stronger earth component and more tannins in general. More on the dusty side of the spectrum with darker fruit than those from Sulphur Springs Valley. Great structure and age-ability. The Verde Valley wines that I have had are very aromatic and lean on the palate with a strong acid structure. More floral and delicate in nature than southeastern Arizona. Wines from the Portal area have great structure, great fruit, and retain their acids well. It will be interesting to see how the region continues to develop.
Tim White/Arizona Stronghold Vineyards
Yes. Arizona has very distinct terroir that I believe exists as a result of sunlight, monsoons and the general harsh conditions of our high elevation desert. I see an intense purity in our wines along with dusty spice, definitely elegance and nuance depending on the varietal. I not only see vast differences between northern Arizona and southern Arizona, but also between Willcox and Sonoita, and even from one end of the Sulphur Springs Valley to the other. Arizona Stronghold Vineyards has two vineyards in the Sulphur Springs Valley. Our Arizona Stronghold Vineyard is located on the valley floor between the Chiricahua and Dragoon Mountains, and the Bonita Springs Vineyard is at the base of the Graham Mountains. The subtle differences with soil, temperature, water and elevation between the two vineyards create significant differences in varietal character. There tends to be more linear qualities, intense flavor and minerality at our Arizona Stronghold Vineyard site, while our Bonita Springs site shows more roundness, broad flavor profiles and different textures.
Todd Bostock/Dos Cabezas WineWorks
Absolutely. There are grape varieties that work in Willcox that definitely do not work in Sonoita. Which makes sense, they are an hour and a half apart and quite different. Similarly, it takes about the same time to drive from Châteauneuf-du-Pape to Côté Rôtie in France where the focus shifts from Grenache to Syrah. Generally speaking, I find the red wines we make from grapes grown in Sonoita to be less fruit-driven than those from Willcox. Willcox wines seem to hide their tannin while the tannin is more apparent in wines from Sonoita.
Rob Hammelman/Sand-Reckoner
Willcox whites in general show great mineral character and textures. Willcox reds—full-bodied versions of Syrah, Tempranillo—have lots of dark fruit, earth, smoke and tobacco. Sangiovese and Grenache grown on the Willcox Bench often show Arizona's version of garrigue—fresh essential oil like aromatics of rosemary, eucalytpus, desert creosote and bergamot.
Ann Roncone/Lightning Ridge Cellars
We absolutely see regional differences. We have two vineyard sites which are six miles apart in Elgin with a 100-foot difference in elevation. The variation in climate for those vineyards is amazing. An example of varying growing pattern is with Petit Verdot (which is the only varietal we have planted on both vineyards). Petit Verdot does well on vineyard A (lower, cooler). Basically, it's definitely happy. On vineyard B (higher, warmer) it does even better and produces more.
Continued on page 18 Photo of Keeling Schaefer Vineyards by Mike Barnacastle
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Round Table . . . cont’d
QUESTION #4: "Do you prefer to bottle varietally-labeled wines or blends? Explain." Maynard Keenan
Personally, I'm split. I have wines that I make from specific sites cropped to specific target yields. We're trying to express that place as consistently as we can with the only variation being Mother Nature's annual curve balls. I also have blends modeled after one of my first loves, Penfolds Grange. Not in body, but approach. Regional blending can be fun. Our site-specific wines will then vary from year to year and, in theory, I get out of the way and let that occur. But the blends will, in theory, remain consistent. In theory.
Rod Keeling
We do both, but I trend toward varietals. Maybe blended somewhat, but in the 75/25 range so I can label them as a varietal, which helps branding to an extent in the wholesale market, which we are still dependent on. The Syrah, however, is always 100 percent. I like to think that a varietal from Arizona can be compared more directly to one from another region and thus the sense of place is better communicated to the wine drinker. Blends have their place and we have had good success with them, but I think it is more difficult to articulate the Arizona character differential as it is with a varietal.
James Callahan
I am a fan of both. You need to show the purity of your site in the wines you make. If it is clouded by over-blending then you lose this. If your single-varietal wine needs something to make it superior, by all means make it so and do a little blending. However, varietal-specific wines are a great way to showcase the effects of terroir on a given varietal and there is nobility in that.
Photo credits: (starting with upper left, going clockwise) MichellJonasPhotography, Keeling Schaefer Vineyards, Josh Moffitt, Aridus Wine Company, Arizona Stronghold Vineyards, Rhonni Moffitt, Dos Cabezas WineWorks, Sand-Reckoner
Tim White
Both. Varietal-specific wines are important for Arizona as a burgeoning wine region to see what varietals are going to do better here, to begin to develop an identity as a region and because they're consumer friendly. Blends are always important for the sake of art and creating wines that are hopefully much stronger than the sum of their parts.
Todd Bostock
No preference. I prefer to bottle wines that smell good, taste good and provide pleasure. Beyond that, they should be the best expression of the place they came from and tell the story of that place from year to year. The wines should build on the wines bearing the same name from years before. They should all have a common thread running through them, each year being like a chapter in a story. To accomplish this, we typically blend wines. There are exceptions, we recently bottled an Águileón that is 100 percent Tempranillo.
Rob Hammelman
We currently bottle both, and are working more and more with blends. Blending is a way to help a good wine become a great wine and all-around complete. When putting together a blend, I look at acidity, tannin structure, color, alcohol/body with the goal of bringing a particular wine into balance.
Ann Roncone
That's definitely a palate-driven question. All winemaking is an art, single varietal as well as blends. Personally? I enjoy single-varietal wines. Blends are amazing, but single varietals let you taste the true essence of the grape. Winemaking styles can have a huge influence on any wine, single varietals and blends alike. Next quarter: Question #5—"How significant do you think vintage variation is in Arizona? Please elaborate with examples." And #6—"How do you see Arizona wines in relation to other winegrowing areas of the world?"
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V E R d E
C A n y o n
R A i L R o A d
We Prove the Real Estate Adage: Location is Everything • The gentle swaying cars and clickety-clack of iron wheels on rails are hypnotic as fresh air brushes your face as you make your way onto an open-air car. • riding the waves of whipped cream on a fruit smoothie while you watch ancient ruins and red rock pinnacles float past panoramic windows arrests all of your senses. • enjoy our private-label wines and select tequilas without a passport. • You age quickly; we travel slowly. You do the math. …and it’s all possible because you’re on our train.
Verde Canyon Railroad’s Summer Special Events • Saturday Starlight Tours dominate cool summer evenings May through September • Savor the flavors on our Rolling Wine and Tequila Adventures on select Saturday evenings
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• Throw Papa ON the Train for Father’s day on Sunday, June 16 • Celebrate america on the Firecracker Express on Tuesday, July 4
It’s not the Destination, It’s the Journey!
Clarkdale, arizona 2 hours north of Phoenix 25 minutes from Sedona
CIRQUE DU MUSÉE
Arizona Winemakers Are True Kids at Heart
ave you ever been to a blacktie event that allowed guests to build forts, ride tricycles and run through a noodle forest? At the Children’s Museum of Phoenix Kids at Heart Gala, you could do all that and much more—bringing out your inner child. On April 6, 2013, the Children’s Museum of Phoenix held its annual fundraising gala, and some of Arizona's best winemakers were there to support the event through in-kind contributions of some of the most delectable wines Arizona has to offer. Proceeds from the gala supported the museum’s Every Child Program. Through the Every Child Program, families battling financial, emotional or circumstantial challenges can receive free or reduced admission to the museum. Children can experience a safe and playful environment where they are empowered to make their own choices, encouraged to take risks and explore—helping to shape the minds, muscles and imaginations of future generations.
The Giving Ones The wineries that helped raise over $240,000 in charitable contributions at this year’s gala included Arizona Stronghold Vineyards, Burning Tree Cellars, Lawrence Dunham Vineyards, Page Springs Cellars, Pillsbury Wine Company and Wilhelm Family Vineyards. These exceptional home-grown wineries donated some of their very finest wines for guests to enjoy in the exclusive tasting room at the event’s special after party.
Gala with a Twist… Literally The theme for this year’s gala was Cirque du Musée: guests were transported to a whimsical, magical place designed around an exciting, enthralling and entertaining circus theme. From the food to the entertainment, décor and mood, it was a circus event designed to dazzle and delight everyone—including the winemakers. The adventure began at 6:00 p.m. inside the museum as guests were teased with appetizers from seven of the hottest chefs in the Valley— Chef Beau MacMillan (elements), Chef du Cuisine Rita French (Province), Executive Chef Stephan Toevs (bistro 24), Chef Jay Bogsinske (District American Kitchen & Wine Bar), Executive Sous Chef Michael Lamey (Meritage Steakhouse), Executive Chef Stephen Stromberg (Sapporo) and Executive Chef Jason Alford (Roka Akor).
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ARIZONA VINES & WINES - SUMMER 2013
Photos by Weecks Photography
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By Judy Neuman Guests explored and played in the museum’s exhibits—from the one-of-akind Schuff-Perini Climber, a climbable sculpture that offers a bird’s eye view of the Atrium below, to the unique Noodle Forest, with over 2,500 pool noodles suspended from the ceiling—while sipping and savoring some fine wines generously donated by Alliance Beverage Distributing Company.
Under the Big Top After the reception, the party moved under the big top where guests were entertained by performers from the Circus School of Arizona, as well as Gregangelo & Velocity Arts. Stilt walkers, aerialists, a whirling dervish and mystical characters dressed up just for the occasion. The exquisite Cirque du Musée dinner was prepared by Arizona’s own celebrity Chef Eddie Matney of Eddie’s House, and expertly paired with 2010 Rosenblum Zinfandel and 2010 Edna Valley Chardonnay. The wines were the perfect fit for Chef Matney’s thoughtful and playful meal. The entire menu was inspired by the circus theme, with a decidedly adult spin, including a “Three Ring Circus” dessert that featured chocolate decadence, a gourmet apple funnel cake and homemade cotton candy!
The Party Continued Just when everyone thought they had enough fun, food and wine, the party returned to the museum for a rockin' post-gala experience from 10 p.m. to 1 a.m. Guests enjoyed wine tasting, delicious appetizers and decadent desserts from Chef Matney, Chef Michael of Rusconi’s American Kitchen, Executive Chef Jose Hernandez of Coup Des Tartes and Executive Chef Harold Marmulstein of Salty Sow. Event-goers danced the night away. Near the historic entrance of the museum, an exquisite Arizona wine tasting experience was held, where the winemakers distributed, discussed and delighted guests with their top wine selections.
A Win-Win Who would have thought Arizona winemakers could have such a profound effect at one event, helping hundreds of guests and thousands of children in need? They did, that’s who. Through the wineries’ participation, efforts, kindness and contributions, they were able to share their life’s work and touch others’ lives in the process—especially children’s lives. What could be more rewarding than that?
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WHAT'S IN A NAME?
"Would a Rosé by Any Other Name, Taste as Sweet..." By Peggy Fiandaca, Owner and Marketing Director for Lawrence Dunham Vineyards
I
n doing research for this article, I opened the latest issue of Wine Enthusiast (April 2013) to the “Buying Guide” section and reviewed some of the wine names. I noticed that wines rated above 90 points were traditionally named after the grape varietal or reflected the place, like Bien Nacido 2009 Pinot Noir or Ferrari-Carano 2009 Tresor Red Wine. Only a few names deviated from that approach, such as 2009 Poggio Verrano 3. There are also names that mix the varietal while communicating something about the wine —Twisted 2011 Old Vine Zinfandel and Four Vines 2011 Naked Unoaked Chardonnay. But then there are wine names that just seem silly—The Ball Buster, Love My Goat Red Wine or Plungerhead Zinfandel. What’s in a wine name? Is there a right and wrong to the naming method? For a better understanding of this, I interviewed several local winemakers about their wine naming philosophy.
Behind the name Eric Glomski, owner and winemaker at Page Springs Cellars (PSC), elaborated on how his wines are a reflection of his brand’s basic philosophy. Glomski explained that their brand is wine-centered and focuses on creating delicious wines that express the unique character of their landscape. “Our wines reflect our philosophies about family, education and living a lifestyle to its fullest,” he said. “They pay homage to the history of Spanish winemaking that has a long history in the area, and we have an understanding and respect for that style of winemaking.” Page Springs Cellars Landscape is an ultimate organic field blend which typically consists of Syrah, Petite Sirah and sometimes Mourvedre. These wines are only produced when the fruit is extraordinary. They are aged longer (using Arizona oak, specially harvested and made into oak staves just for PSC). Glomski said, “These wines are all about the specific place where they are grown.” “Sometimes wines name themselves,” Glomski said, and gave the example of a wine they named Unlikely Partners, a Petit Verdot and Cabernet Franc blend. Another one they called Smoking Jacket. It was their working name (a nickname for the wine while it ages) for a particular barrel of wine because of the wine’s strong pipe and tobacco smoke flavors. It stuck and ended up on the label. He noted that once a specific wine name takes hold, it can take on a life of its own.
Some of the KSV wine labels have a story behind the name (and some have many). Take for example their Three Sisters Syrah. Not only does Schaefer have three sisters and KSV originally had three French Syrah clones planted on their Home Place Vineyard, but there is also a group of buttes not far from the vineyard called Three Sisters. The wine practically named itself. Keeling said that they named their Two Reds Grenache because his brother and sister are both (originally) redheads. The Two Reds always has some Syrah added, so there are two red wines in the blend. Guess what? There are also two French Grenache clones at the Home Place Vineyard. Another aptly named wine. Like Glomski, Keeling said that they usually discover a wine, style or blend, and then let the wine’s personality direct the name, which can often start to take shape during the blending trials. Another benefit about an interesting name is that customers tend to be curious about them, asking questions— which can lead to an additional opportunity for the winery to connect with its clientele. Keeling did confess that it is getting more difficult to get the imagination moving on his newer wines. He is particularly pleased with their new Puzzle Vine Picpoul Blanc, both the name and the wine. “It is fun and the Picpoul is a puzzle, both to grow and to make,” Keeling said. “I think the most important thing about the names is they allow our customers to have insight to us as people and to share our wine adventure.”
Rod Keeling and Jan Schaefer of Keeling Schaefer Vineyards (KSV) explained that their naming philosophy is rather straightforward. Their “fanciful names” and proprietary blend names have the following characteristics:
Curt Dunham, Lawrence Dunham Vineyards’ (LDV) winemaker said, “Our brand focus is on making single-varietal wines so most of the names are a no-brainer; just grape and year, as in our 2010 Petite Sirah.” LDV makes Viognier, Syrah, Grenache and Petite Sirah wines. The winery’s mission is to make wines that are reflective of the unique terroir, allowing the wine to be explored and compared with similar wines made from the same grapes from other parts of the world. “That to me is what makes winemaking a great challenge and wine tasting a lot of fun,” Dunham says.
• • •
When asked about the timing of naming a wine, Dunham said, “After I have reached the final decision of what each bottling will be, the name is assigned.” He admitted that
In plain English, simple Arizona words Relationship based, usually family, but also friends More than one connection or meaning Photo by Grace Stufkosky
Photo courtesy of Lawrence Dunham Vineyards
Photo by Rhonni Moffitt
there is not a preconceived idea of what the bottling will be until the final composition is determined. As an example, LDV made a Sky Island Petite Sirah in 2009, but not in 2010, because he didn’t think a totally un-oaked Petite Sirah was the best reflection of that year’s grapes. LDV’s Sky Island series of wines are made to showcase the mountain fruit from the nearby Chiricahua Mountains. The wines do not have any oak influence. Dunham explained, “I really like our Sky Island designation because we are focused on honoring our sense of place doing high-altitude viticulture.” Sam Pillsbury of Pillsbury Wine Company commented on how he names his wines by saying, “It’s like what they say about airplane crashes… it’s never one thing, it’s always a combination of three.” All the Pillsbury wine names are grounded in something real, if albeit obscure. For example, Roan Red is a play on the word Rhone. They put a frisky Roan horse on the label because it is a Rhone-style wine from their Rhone-inspired vineyard and the property is located on an old horse ranch, Spanish Bit Ranch. Pillsbury’s ‘One Night Stand’ Rosé is so named, not for one of Sam’s past trysts, but because the vines that produced the grapes for his first vintage of this wine were pulled out after the first year. The Diva, Pillsbury’s Châteauneuf-style Rhone blend, was named after the beautiful child of a friend, and it was also what he considered to be his premier wine. Pillsbury’s WildChild is an affordable wine made from random (wild) varieties. Pillsbury admitted that he spelled WildChild as one word because it suddenly struck him the word ‘child’ in the label might get a denial from the Feds. “I like the wine names to be playful, but I’m not interested in it just being catchy,” Pillsbury explained. “The most important thing to me is the wine in the bottle and the label design to capture the ideas of: 1. Rhone style, 2. Cochise County/Arizona/local and 3. Boutique/hand-crafted,” he said.
In the end It is clear that there are no set rules in how a wine is named. However, in today’s competitive marketplace a wine needs to stand out on a restaurant wine list or store shelf. Not every bottle of wine is purchased on taste alone. Branding and quality design encourages consumers to purchase wine based on the wine’s name, label design or description. According to brand development specialist, President Julie Wolf Henson of Thinking Caps Design, it is critical that the purchaser recognize your wine packaging in any venue. Being consistent and limiting brand confusion is critical. Naming can communicate what is in the bottle, it can provide a point of reference from previous vintages or it can be catchy, sparking the interest to purchase. Clearly, what is in the bottle is most important, but the name may help to make the initial sale and might assist in drawing the consumer back to purchase again. Photo by Rhonni Moffitt
Page Springs Cellars
Page Springs Cellars is a family owned winery tucked into the volcanic landscape overlooking pristine Oak Creek. Visit our Tasting Room located just 15 minutes south of Sedona for a true taste of Arizona.
Something for everyone:
Wine Tasting Flights or enjoy wines by the Glass and Bottle Artisanal food pairings Vineyard Massage Tours on Fridays and Sundays Beautiful deck overlooking Oak Creek Bocce and Horseshoe Educational and Interactive Wine Club Offerings Live Music on Friday and Saturday nights Sedona
89A
12 Miles
Exit
Page Springs Rd 3.5 Miles
5 Miles
Cottonwood
3.7 Miles Cornville
179
Page Springs Rd Cornville Rd 9 miles
260 Exit 293
17
McGuireville
Camp Verde
Tasting Room Hours
Mon-Wed: 11am-7pm • Thu-Sun: 11am-9pm
Open 365 Days A Year
“After Hours”
Thursday, Friday, Saturday and Sunday nights 6-9 pm Half Off Tastings and 10% off food and wines by the bottle
For more information, and current events and offerings visit our website: PageSpringsCellars.com Page Springs Cellars Winery & Vineyards 1500 North Page Springs Rd, Cornville, AZ 928 639-3004
HOME WINEMAKING
Taking Your Batch to the Next Level By Nathan Brugnone
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rapes are the lone fruit capable of reaching perfection in the eyes of a winemaker. Twenty-two to 28 degrees Brix, 5 to 11 grams per liter titratable acidity (TA) and a pH of 3.2 to 3.8— this is range within which the winemaker is able to delicately coax out the character of both the fruit and land on which it was grown. Mother Nature, however, does not always behave with the winemaker in mind, so it is up to the skilled craftsperson to reign in the fruit and push its juice toward a more balanced and agreeable state. The following outlines some of the tools and their uses in respect to home and professional winemaking. A few notes before the discussion begins: First—Consider blending the wine in question. This semi-purist approach is a cost-efficient method of killing two birds with one stone, accentuating the positives and diminishing the undesirables, if performed correctly. Second—Run a test on a small portion of the total wine or must before adding to the entire batch. As with cooking, you can always add more, but you generally cannot take away anything. Also, keep in mind that some of the following adjustments will affect the volume of wine, so adjust lab notes accordingly. Third—Check your math! There are plenty of online calculators to assist in figuring numbers (found via Google), but go through your calculations twice and be sure that all operations have been done in the proper units (gallons, liters, pounds, grams, etc.). Finally—Trust your senses. Numbers only describe particular details; intuition assembles these into an impression.
Acid Two of the biggest issues that Arizona fruit presents are low TA and high pH. This is particularly true of fruit from elevations under 3,000 feet, owing to warm nights and hot summer days. While these measures are related, each gives a snapshot of very different information. TA indicates how crisp or flabby a wine will seem on the palate, while pH helps predict the shelf life of a wine and the potential effectiveness of SO2, a widely-used preservative. Desirable TA measures fall between 5 and 8 g/L for red wine, whereas whites and roses tend to show best when measuring from 6 to 10 g/L. In terms of pH, anything between 3.2 and 3.8 is acceptable, with an ideal range residing lower on the spectrum. Luckily, when numbers fall outside these ranges, we have some tools to aid in pushing the numbers in the desired direction. To raise TA and lower pH, winemakers use tartaric, malic and citric acids. Note that while the following numbers are generally accepted, TA and, especially, pH do not exactly follow a ratio of one to one. This highlights another reason to test a small portion before hitting the whole batch. • • •
1 g/L of tartaric acid will increase TA by 1 g/L and decrease pH by 0.1—Tartaric acid is the most expensive of the three. It lends a tart character to the wine. 1 g/L of malic acid will increase TA by 1.12 g/L and decrease pH by 0.08—Malic acid is converted to lactic acid during malolactic fermentation. 1 g/L of citric acid will increase TA by 1.17 g/L and decrease pH by 0.08—Citric acid is often used because of its low cost. Beware: malolactic (ML) bacteria will convert citric into acetic acid (vinegar).
High TA and excessively low pH contribute to sour and tart flavors, and low pH will prevent fermentation from commencing. This can be remedied by sodium carbonate (CaCO3), potassium hydrogen carbonate (KHCO3) and potassium carbonate (K2CO3). • • • • •
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Add pre-fermentation because yeast and ML bacteria are sensitive to low pH. 0.6 g/L of (CaCO3), (KHCO3) or (K2CO3) removes approximately 1 g/L of tartaric acid. Add to one‑third of total amount to be treated. Mix, stir, settle and rack. CO2 and insoluble tartrate and malate salts are formed during the reaction. When CO2 bubbles are no longer visible, add the treated to the untreated portion.
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Fining To remove H2S and thiols (sulfur containing compounds) that smell like rotten eggs, onions, rotten cabbage and the like, copper sulfate is the go-to agent. • • •
Apply at 0.5 mg/L. This is the current maximum amount allowed by federal law. Copper sulfide forms, which precipitates out of solution. Use cautiously, as it can oxidize wine.
Polysaccharides from grape cell walls, which appear as masses of gelatinous haze, are typically treated with enzyme blends. • •
Add either pre- or post-fermentation (pre for moldy fruit). These blends contain cellulase, hemi-cellulase, protease, pectinase and beta-glycosidase.
Proteins haze that presents as off-white flakes can easily be remedied by bentonite. Made from weathered volcanic ash, this medium acts through metal-protein cation exchange. • • • •
A suspension of one to five pounds per 1000 gallons of water should be hydrated two days before use. Apply pre- or post-fermentation. Mix, settle, remix and rack. Can strip aroma compounds, though it may enhance desirable aromas by removing things like C-6 alcohols.
Excessively astringent tannins can be removed by protein fining; this is typically only done in reds. •
Use egg whites at three pounds or less per 1000 gallons of wine.
•
Apply during pump-over/pour-over, and allow settling for two to three days before racking.
Catechines causing bitterness may be removed by PVPP (Polyvinylpolypyrrolidone). •
Apply after crushing or post-fermentation.
•
Use half pound to one pound per 100 gallons of wine.
Browning and stinking wine may have only one cure: activated carbon. •
It is used primarily in whites.
•
Carbon strips the wine of phenolics, good and bad, but it may be the only thing to save a far-gone batch. Nathan Brugnone is an embedded Arizona wine journalist. Over the last four years, he has worked with wineries in northern and southern Arizona, including Javelina Leap Vineyard & Winery, Rancho Maria Vineyards and Lightning Ridge Cellars. You can contact him via email Nathan.Brugnone@Huskers.UNL.Edu
Alcantara Vineyards
Caduceus Cellars
Alcantara Vineyards is a dream venture created by owner Barbara Predmore. Barbara and her husband Bob started the vineyard to provide their family and partners the opportunity to work and develop a vineyard community, and to develop a winery that produces wines that are comparable to the best of California and Europe. Barbara spent four years of research and diligence using the best consultants from the University of Arizona and UC Davis, as well as support from her family at the noted MartinWeyrich Vineyards in Central California. Alcantara Vineyards is perched on 87 acres of sloping terrain off the Verde River and Oak Creek. The Tuscan Farmhouse serves as the tasting room, where they host the many friends and guests that visit from around the globe. Check out their “green” winery building when you visit! Explore their website at AlcantaraVineyard.com.
Perched on the side of the southeast facing slopes of Jerome, Caduceus Cellars and Merkin Vineyards are making high elevation wines out of predominantly Italian and Spanish varietals. Owner and winemaker Maynard James Keenan, along with his wife Jennifer, are producing roughly 4,500 cases a year in their tiny underground cement facility known as The Bunker. Open-topped half-ton bin carbonic maceration for the reds, and whole-cluster-pressed stainless steel cold fermentation for the whites and rosés. The epitome of a boutique owner-owned and operated winery. Learn more at Caduceus.org.
Oak Creek Vineyards Deb Wahl, owner of Oak Creek Vineyards and Winery, has heard many times that “good wine grows on gentle slopes with a river nearby,” which is why her vineyard is located near beautiful Sedona, across from Oak Creek. In the higher elevations of the property, they grow Syrah and Merlot; in the lower portion they produce Zinfandel and Chardonnay. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Come in and taste them at the new bar and browse through the unique gifts on display. The outside seating is perfect to sip a glass of wine and enjoy food from a well-stocked deli case. They are open daily 10 a.m. to 6 p.m. OakCreekVineyards.net
Javelina Leap Vineyard & Winery Javelina Leap Vineyard & Winery is located just 10 miles outside the scenic town of Sedona, adjacent to the green belt of lower Oak Creek, across from an Audubon bird sanctuary and state fish hatchery. The property was part of the historic ranches in a valley known as Page Springs for its abundance of natural springs. The estate vineyards are on the slopes of an ancient volcano. These soils lend intense characters of minerals, earth and fruit to the wines produced here. The owners and winemakers Rod and Cynthia Snapp welcome you to their tasting room that is fashioned after a turn of the century western saloon. Many accolades and media attention have been given to the wines they produce here. They ask that you share these handcrafted wines with your friends and loved ones. The tasting room is open daily from 11 a.m. to 5 p.m. For more information visit their website at JavelinaLeapWinery.com.
The Grand Canyon Winery
Pleasant Valley Winery
The Grand Canyon Winery, proudly owned and operated by the Kennelly Family, sits in the heart of historic downtown Williams. The family has been in the hospitality industry in Northern Arizona for over twenty years. The Grand Canyon Winery is their newest project inspired by their love for Arizona and excitement over its emerging wine culture. Like most native Arizonans the Kennellys have great pride in their state and believe in supporting local communities.
"We make good tasting wines for nice people who like to enjoy wine. Since 2000, we have been making wine in Pleasant Valley (Young, Arizona). Known for its beautiful vistas, cold mountain climate, rarefied air, and pure crystal waters, Young is also the home of the historic Graham-Tewksbury feud of 1886; the Pleasant Valley Range War was the bloodiest in American history. Please come to Young for an enjoyable day or week. Call us before you leave and we will happily open up the Little Log Cabin Wine Shop for tasting and sales. Try our award-winning Honey Mead wine. We're looking forward to seeing you there."
The AZ wine community shares the belief that if one succeeds they all succeed and the Kennellys are proud to be a part of this community. Travel Far. Drink Local. TheGrandCanyonWinery.com
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Granite Creek Vineyards From a love of the land sprang a relationship with grapes that culminated in superb, award-winning, living wines with no added sulfites. Granite Creek Vineyards was founded in 1974 when owners Kit and Robin Hoult planted grapevines and began the 36-year legacy of Arizona’s first and only Certified Organic Vineyard. Dedicated to environmental stewardship, Granite Creek Vineyards is a scenic environment to enjoy the ambiance of the vineyard’s rural roots. Relax with picnics and great live music on this historic 100-year-old Arizona farmstead that has been nurtured to become sips of the enduring pleasures of fine wine. To learn more visit their website at GraniteCreekVineyards.com.
Freitas Vineyard Freitas Vineyard is hidden away on the outskirts of Cottonwood. A small vineyard, it's the dream of Ray Freitas. She planted the three-and-a-half-acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to produce fruit-forward wines, well-balanced in flavor, color and aroma in order to stimulate and enhance your wine tasting experience. Ray calls her Malvasia “sunlight in a bottle.” Freitas Vineyard produces only estate-grown wines, utilizing the European tradition. You can taste Ray’s wines at Pillsbury Wine Co. in Old Town Cottonwood. For more information visit FreitasVineyard.com.
Page Springs Cellars At Page Springs Cellars the goal is to create delicious wines that express the unique character of the landscape. They trust that their wines and winemaking convey their philosophies concerning family, education and living life to the fullest. Owner and Winemaker Eric Glomski feels strongly that growing grapes, making wine and raising a glass is a cultural ritual that fosters friendship, brings together families and unites communities. “Good wine is not strictly the esoteric fare of nobility. Wine is for the people.” Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Their wine club is one of the most popular in the state. Learn more about their wines and events at PageSpringsCellars.com.
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Fire Mountain Wines Fire Mountain symbolizes the transition between day and night, light and dark, as the circle of life ends and begins again. This Sacred universal process is also expressed by the vine as it digs into the earth and reaches to the sky, creating fruit from our ancestral lands that eventually fills the bottle for you. Our wine blends are inspired by emotion and connectivity through our spiritual ties to place. Fire Mountain offers two brands of wine. Fire Mountain Wines include Earth, Wind & Fire and Cellar Dwellers offers Cicada, Tarantula Hawk and Canvas. Learn more by visiting FireMountainWines.com.
Echo Canyon Winery Arizona wine pioneer, Jon Marcus is back from a long hiatus. Jon had some personal and medical issues that forced him to let the vineyard go fallow. He is currently cloning the 700 vines that managed to survive including Cabernet, Cab Franc and Syrah on his Echo Canyon vineyard in Page Springs. Also planned for the site are lots of organic fruits and vegetables too. Visit Jon and taste his long cellared wines at his new tasting room in Jerome, across from the House of Joy.
Cellar Dwellers Winemaker John Scarbrough is dedicated to making delicious and unique small batch wines. With enthusiasm and a love for the craft of winemaking, he has set out to create great Arizona wines that are interesting, taste great and are made with passion. His first label released in 2008 was the Tarantula Hawk Zin. Cellar Dwellers wines are now available in restaurants and wine tasting rooms in Arizona. You can sample these great boutique wines at Burning Tree Cellars Tasting Room located in Old Town Cottonwood. Like them on Facebook at: Facebook.com/Pages/Cellar-Dwellers-Wine-Company/122288314502397
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Burning Tree Cellars Burning Tree Cellars specializes in small batch, meticulously maintained, boutique wines utilizing the finest available fruit sources, quality oak and patience. "Our wines will never be pushed through chain supermarkets or over-marketed, but rather built through the power of suggestion and knowledge that we are all part of something special. These wines are, and always will be, for ourselves, our families and our friends." These handcrafted wines are available at their tasting room in Old Town Cottonwood. Sit on the patio. Listen to live music every weekend. Check them out online at BurningTreeCellars.com.
Pillsbury Wine Company Sam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime desert vineyard land near his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir... an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality hand-made 100 percent Arizona boutique wines. In the future, the plans are to create an architecturally stunning wine village with 27 dwellings, including a winery, spa and restaurant serving food organically grown on the land.
Arizona Stronghold Vineyards Eric Glomski and Maynard Keenan purchased the historic Dos Cabezas Vineyards in early 2007 and renamed the Willcox vines Arizona Stronghold Vineyards. They believe that the soils and climate at the vineyard stand up to the finest in the world, feeling strongly that their wines express, first and foremost Arizona, and secondarily the grapes and hands of the vignerons involved. Their desire was to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believed that great wine doesn’t have to be expensive; it doesn’t have to be pretentious; and it shouldn’t be hard to find. It just has to be great and it has to be made by people that care. The Stronghold vineyard is nearly planted out at 80 acres. They also acquired the Bonita Springs Vineyard adding another 40 acres of vines and another 120 acres for potential expansion. Their tasting room is located in Old Town Cottonwood in Northern Arizona. Visit their website at AZStronghold.com.
What was once bare land is now a showpiece 100 percent Sonoita-soil vineyard. Now, you can visit them at the vineyard at Pillsbury Wine Company SOUTH. Their wines have won stellar reviews and are in some of the best WINE COMPETITION restaurants and resorts in the state. Pillsbury Wine Company NORTH is The first ever Verde Valley Wine Symposium Competition open in Old Town Cottonwood, a place where you can taste Sam’s wines, took place last spring. The participating winemakers view stunning art and visit with other Arizona wine lovers. Learn more at judged their own wines, double blind. Following the blind PillsburyWine.com. judging, there was a People's Choice competition for all
attendees to make their own decisions. Congratulations to all of the winners!
Passion Cellars “Your work is to discover your work and then with all your heart to give yourself to it.” - Buddha Wine is our passion! We fell in love with the culture of wine during our extensive travels to various wine regions around the world. Upon returning to Arizona we fortunately stumbled across an issue of Arizona Vines & Wines Magazine. We were surprised to learn of the thriving wine industry growing in our own state. Motivated by our love of wine and excited to be a part of it, our family purchased land on the Willcox Bench with the dream of having our own vineyard. We are excited to be the newest addition to the Jerome wine tasting experience. We are a small family business that seeks to pursue our love of wines and share it with you. PassionCellars.com
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VV Winemaker’s Challenge
Winemaker's Challenge
White Wine Arizona Stronghold Vineyards Tazi Red Wine Caduceus Anubis
People's Choice
White Wine Burning Tree Cellars The Peddler Red Wine Javelina Leap Petite Sirah
People’s Choice
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1 Granite Creek Vineyards 2515 Road 1 East - Chino Valley (928) 636-2003 granitecreekvineyards.com Fri–Sun: 1-5 2 Caduceus Cellars 158 Main Street - Jerome (928) 639-WINE caduceus.org Sun-Thurs: 11–6 Fri-Sat: 11–8 3 Passion Cellars 417 Hull Avenue - Jerome (928) 649-9800 passioncellars.com Thurs-Mon: 11-7 4 Echo Canyon Winery 419 Hull Avenue - Jerome (928) 202-8506 Fri: 4-7 Sat: 1-7 Sun: 1-4 Mon-Thurs: By Appointment
To
5 Burning Tree Cellars 1040 N Main Street - Cottonwood (928) 649-TREE (8733) burningtreecellars.com Sun-Thurs: 12-6 Fri-Sat: 12-9
9 Page Springs Cellars 1500 Page Springs Road - Cornville (928) 639-3004 pagespringscellars.com Mon-Wed: 11-7 Thurs-Sun: 11-9
6 Arizona Stronghold 1023 N Main Street - Cottonwood (928) 639-2789 azstronghold.com Sun-Thurs: 12-7 Fri-Sat: 12-9
10 Oak Creek Vineyards 1555 Page Springs Road - Cornville (928) 649-0290 oakcreekvineyards.net Daily: 10-6
7 Pillsbury Wine Company NORTH 1012 N Main Street - Cottonwood (928) 639-0646 pillsburywine.com Sun, Mon, Wed, Thurs: 11-6 Tues: 1-6 Fri-Sat: 11-8
11 Javelina Leap Vineyard 1565 Page Springs Road - Cornville (928) 649-2681 javelinaleapwinery.com Daily: 11-5
8 Alcantara Vineyard & Winery 7500 Alcantara Way - Verde Valley (928) 649-8463 alcantaravineyard.com Daily: 11-5
12 Pleasant Valley Winery 4779 Hwy 288 - Young (866) 551-5581 pvwinery.com By Appointment
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ARIZONA VINES & WINES - SUMMER 2013
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W
here to eat... There are many great dining choices in Sedona and the Verde Valley. These places cross the spectrum from casual to elegant, something for every palate.
•
The Asylum
(928) 639-3197
American, with a view - Jerome
•
Haunted Hamburger
(928) 634-0554
Burgers - Jerome
• • • • • • •
Grapes
(928) 639-8477
L’Auberge de Sedona
Nic's Seafood & Steaks
Open Range Grill & Tavern Raven Cafe
Storyteller's at Cliff Castle
American Bistro - Jerome
(928) 282-1661
Mediterranean - Sedona
(928) 282-0002
Casual Fare - Sedona
(928) 634-9626 (928) 717-0009
(928) 567-7900
AsylumRestaurant.com
GrapesJerome.com
TheHauntedHamburger.com LAuberge.com
Italian - Cottonwood
NicsAZ.com
OpenRangeSedona.com
Local. Fresh. Bistro - Prescott
RavenCafe.com
American - Camp Verde
CliffCastleCasinoHotel.com
Taos Cantina
(928) 282-2405
Crema Cafe
(928) 649-5785
Casual Bistro - Cottonwood
Abbie's Kitchen
(928) 634-3300
Barking Frog Grille
(928) 204-2000
Cucina Rustica
(928) 284-3010
Dahl & DiLuca Ristorante
(928) 282-5219
• •
The Tavern Grille
(928) 634-6669
Che Ah Chi at Enchantment
Mexican - Sedona
TaosCantina.com
Casual Fare - Cottonwood
(928) 282-2900
TheTavernGrille.com
CremaCafe89A.com
Cowboy Club
(928) 282-4200
Elote Cafe
(928) 203-0105
Grill at Shadowrock - Hilton Sedona
Mai Thai on Main
(928) 649-2999
Manzanita Inn
Harry's Hideaway
(928) 639-2222
Mesa Grill
(928) 282-2400
Nate's Cowboy Cafe
(928) 639-3838
Picazzo's
(928) 282-4140
Reds at Sedona Rouge
(928) 203-4111
Up the Creek Grill
(928) 634-9954
Schoolhouse Restaurant
(928) 634-0700
(928) 284-4040
Heartline Cafe
(928) 282-0785
Mii Amo Cafe at Enchantment
(888) 749-2137
(928) 634-8851
Old Town Red Rooster Café
(928) 649-8100
René at Tlaquepaque
(928) 282-9225
Relic's
(928) 282-5670
Sound Bites Grill
(928) 282-2713
A comprehensive list of dining in the area is available on our website.
W
hat else is there to do... The Verde Valley is full of fun things to do from kayaking down the Verde River to flying in a
helicopter over the red rocks of Sedona! Here are a few of our favorite things to do when visiting Northern Arizona's wine country. Find out more at ArizonaVinesAndWines.com... click on "Wine Country - Things to Do." •
The Horn Saloon
Taste Arizona wines, shop Arizona made products. Located in Uptown Sedona. (928) 282-0707
•
Out of Africa
Sedona Olive Oil
•
Rendezvous in Old Town
•
Sedona Adventure Tours
•
Made In Arizona
•
“Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | SedonaAdventureTours.com
Gourmet olive oil and balsamic tasting (928) 282-1887
Nice selection of craft brews & fine wine in Camp Verde. Check out their wines on tap! (928) 567-7229 | TheHornSaloon.com An exciting and new view of wildlife (928) 567-2840 | OutOfAfricaPark.com Where the locals go... live music, local beer & wine (928) 634-3777 | RIOTCottonwood.com
•
Verde Canyon Railroad
Wine 101 along the rails! (877) 800-7325 | VerdeCanyonRR.com
WEEKLY LIVE MUSIC
Every weekend check out their schedules online... Pillsbury Wine Company, Arizona Stronghold, Page Springs Cellars, Burning Tree Cellars and Crema Cafe
Need a ride to wine country? From Phoenix or in Sedona/Verde Valley? Call AZ Wine Tours Travel in Style and Comfort in their Luxurious Limo (480) 528-2834 | AZWineTours.com
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ARIZONA VINES & WINES - SUMMER 2013
ARIZONAVINESANDWINES.COM
Where to stay in Northern Arizona. Here's a select list of B&Bs, RV resorts, hotels and high end resorts. Also check out Cottonwood Chamber of Commerce at CottonwoodChamberAZ.org for additional ideas. Cliff Castle Casino Hotel
(800) 524-6343
Camp Verde
CliffCastleCasino.net
Hilton Sedona Resort & Spa
(928) 284-4040
Village of Oak Creek
L’Auberge de Sedona
(928) 282-1661
Uptown Sedona
Jerome Grand Hotel
(888) 817-6788
Jerome
The Orchards Inn of Sedona
(928) 282-2405
Uptown Sedona
Prescott Spring Hill Suites
(928) 776-0998
Prescott
Marriott.com/prcsh
Prescott Residence Inn
(928) 775-2232
Prescott
Marriott.com/prcri
The Tavern Hotel
(928) 639-1669
Old Town Cottonwood
TheTavernHotel.com
Whispering Pines B&B
(928) 443-1429
Just outside Prescott
HiltonSedona.com LAuberge.com JeromeGrandHotel.com OrchardsInn.com
WhisperingPinesBB-AZ.com
Adobe Grand Villas
AdobeGrandVillas.com
Garland’s Oak Creek Lodge
GarlandsLodge.com
Adobe Hacienda B&B Inn
Adobe-Hacienda.com
Hyatt Piñon Pointe Resort
HyattPinonPointe.Hyatt.com
Adobe Village Graham Inn
AdobeVillageGrahamInn.com
Alma de Sedona
AlmaDeSedona.com
The Inn on Oak Creek Junipine Resort
Amara Resort and Spa
AmaraSedona.com
Las Posadas of Sedona
Baby Quail Inn
BabyQuailInn.com
Lo Lo Mai Springs
Canyon Villa Inn of Sedona
CanyonVilla.com
Los Abrigados
Casa Sedona B&B Inn
CasaSedona.com
Mii Amo Spa at Enchantment
Cottonwood Hotel
CottonwoodHotel.com
Cozy Cactus B&B
CozyCactus.com
Enchantment Resort Flying Eagle Country B&B
EnchantmentResort.com
Red Agave Resort Sedona Rouge Hotel & Spa Sycamore Springs Guest Houses
InnOnOakCreek.com Junipine.com LasPosadasOfSedona.com LoLoMai.com DiamondResorts.com MiiAmo.com RedAgaveResort.com SedonaRouge.com SSGuestHouse.com
FlyingEagleCountry.com A comprehensive list of lodging is available on our website.
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ARIZONA VINES & WINES - SUMMER 2013
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Flying Leap Vineyards
Sonoita Vineyards
Flying Leap Vineyards is Arizona’s newest domestic winery. With developed acreage in both the Sonoita AVA and Cochise County, Flying Leap offers a diverse portfolio of ultra premium, carefully crafted wines from tasting rooms at its estate vineyard on Elgin Road along the Sonoita Wine Trail and in historic downtown Willcox. Flying Leap’s 2011 vintage was handcrafted by Kent Callaghan of Callaghan Vineyards, one of Arizona’s most experienced and respected winemakers. Come experience the scenic beauty of southern Arizona wine country— fun and informative vineyard tours shown by appointment —call (520) 954-2935 or visit the website FlyingLeapVineyards.com.
Dr. Gordon Dutt, owner and founder of Sonoita Vineyards, is a retired soil scientist from the University of Arizona. As part of a research project back in 1973, he established an experimental vineyard on the red, acidic clay of the Babacomari Ranch in southern Arizona. The success of that vineyard and the quality of the wines from those grapes led to the planting of a commercial vineyard in 1979, the first in the Sonoita/ Elgin area. Sonoita Vineyards’ winery opened in 1983 with a firstvintage production of 300 gallons. Today, Dr. Dutt's granddaughter Lori is following in his footsteps and serves as the winemaker. They produce nearly 4,000 cases (9,500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90 percent of this production is sold through their beautiful and spacious tasting room. Enjoy their gift shop and special events facility with picturesque views of hillside vineyards, rolling grasslands and scenic mountain ranges. This facility is open daily (except major holidays) from 10 a.m. to 4 p.m. Visit SonoitaVineyards.com for more info.
Charron Vineyards Charron Vineyards is a small family-owned winery producing hand-crafted Arizona wines, located just 30 minutes from downtown Tucson. Charron Vineyards is Tucson’s closest winery, en-route to both the Sonoita and Willcox wine trails. Established in 1995, Charron Vineyards produces six distinctive wines including their award-winning White Merlot. The vineyard currently grows Merlot, Sauvignon Blanc and Tempranillo with a new vineyard being planned. Visitors can enjoy spectacular mountain views from the tasting room deck set amidst mature vines.
Arizona Hops and Vines, Sonoita's hippest winery, is conveniently located right on Highway 82, just a mile east of the intersection of Highways 82 and 83. It's a small family winery that is awesome. The vineyard is the perfect setting to enjoy a glass of wine while relaxing on the beautiful patio overlooking the vines. Sisters Shannon and Megan and their business partner Summer have worked hard to create a fun atmosphere for the whole family. Taste their passion in their craft wines, and ask about the hops. This is a must-see, find out what all the buzz is about! Find out more on Facebook or on their website at AZHopsAndVines.com. Photo by MichellJonasPhotography.com
The tasting room is open Friday, Saturday and Sunday 10 a.m. to 6 p.m. Please visit the website for more information. CharronVineyards.com
Arizona Hops and Vines
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ARIZONA VINES & WINES - SUMMER 2013
ARIZONAVINESANDWINES.COM
Lightning Ridge Cellars
Rancho Rossa Vineyards
After their first trip to Tuscany, Ron and Ann Roncone decided the wine they’d make would be based on their Italian heritage. Lightning Ridge Cellars, a small family winery, was established in 2005. It represents years of personal endeavor from the ground up. The Old World style of wines they make are simply the wines they enjoy most. Their estate wines are proudly made from classic Italian varietals: Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli. Located at 5,100-foot elevation, their vineyard enjoys long warm summers and cool nights to provide the perfect combination for rich, full-bodied wines. They welcome you to their Tuscan-themed winery and tasting room. LightningRidgeCellars.com
Rancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100 percent estategrown fruit in their wines, the only winery in the area to do so. Their first vines were planted in 2002 and their second vineyard was planted in 2003. Rancho Rossa donates $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at RanchoRossa.com to learn more.
Wilhelm Family Vineyards In 2003, Kevin and Karyl Wilhelm bought 20 beautiful acres of rolling Sonoita-Elgin wine-growing land to begin their winemaking dream. Today Wilhelm Family Vineyards is planted with seven different varietals, including Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot, Tempranillo and Albariño. Other Spanish and Rhone varietals are currently being explored. Along with their wines, the Wilhelm’s 6,000 sq. ft. winery is available for custom crush processing operations, barrel storage and small individual-lot winemaking. Karyl, their resident winemaker, has completed studies at U.C. Davis in the Winemaking Certification program. She prefers time-honored winemaking styles with patient guidance to nature’s best. Please visit WilhelmFamilyVineyards.com for the most current information about tasting hours, wine selection, and winery facility availability. Make sure you add Wilhelm Family Vineyards to your wine tour list. Come meet the family, sample their wines and perhaps even try your harvesting and winemaking skills at their facility.
Dos Cabezas WineWorks Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their award-winning wines have even been served at the White House. The winery was originally located on 80 acres near Willcox. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in Elgin in 2003: Pronghorn Vineyards. They have since opened a tasting room at the winery and look forward to seeing you there soon! Visit them at DosCabezasWinery.com.
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ARIZONA VINES & WINES - SUMMER 2013
Callaghan Vineyards Located in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4,800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals—Petit Verdot, Petite Sirah, Tempranillo, Mourvedre and Grenache—are the basic building blocks for their red blends, while Viognier and Riesling are blended for the estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines have received many accolades from the most respected wine writers/publications in the world. Please visit them at CallaghanVineyards.com.
Kief-Joshua Vineyards Kief-Joshua Vineyards is a small family business on 20 acres in beautiful Elgin. The first planting was in 2003 and currently they have about 10 acres under vine, consisting of eight different varieties: Tempranillo, Mourvedre, Petit Verdot, Cabernet Franc, Zinfandel, Riesling, Semillon and Viognier. The winemaker, Kief Manning, pursued viticulture studies in Australia, where he earned both a graduate and undergraduate degree in Viticulture and Enology. He practices traditional winemaking methods of minimal interference, open fermentation and barrel aging. He has also been practicing biodynamic growing procedures in the vineyard since 2006. Kief-Joshua Vineyards is a winery defined by family, passion and enthusiasm, with a commitment to winemaking that exceeds expectations. KJ-Vineyards.com. ARIZONAVINESANDWINES.COM
Celebrity Silhouette is Partnering With: Wilhelm Family Vineyards 7-Days
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*
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Book Your Vacation With:
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(detail)
To Tu c
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1 Charron Vineyards 18585 South Sonoita Hwy (520) 762-8585 charronvineyards.com Fri–Sun: 10-6
8
2 Dos Cabezas WineWorks 3248 Hwy 82 (520) 455-5141 doscabezaswinery.com Thurs–Sun: 10:30-4:30 3 AZ Hops and Vines 3450 Hwy 82 (520) 955-4249 azhopsandvines.com Thurs: 11-4 Fri-Sun: 10-6 4 Wilhelm Family Vineyards 21 Mountain Ranch Drive (520) 455-9291 wilhelmfamilyvineyards.com Mon-Thurs: By Appointment Fri-Sun: 11-5
7 Flying Leap Vineyards 342 Elgin Road (520) 954-2935 flyingleapvineyards.com Wed-Sun: 11-4 Mon-Tues: By Appointment 8 Kief-Joshua Vineyard 370 Elgin Road (520) 455-5582 kiefjoshuavineyards.com Daily: 11-5
5 Rancho Rossa Vineyards 32 Cattle Ranch Lane (520) 455-0700 ranchorossa.com Fri–Sun: 10:30-3:30
9 Sonoita Vineyards 290 Elgin Canelo Road (520) 455-5893 sonoitavineyards.com Daily: 10-4
6 Callaghan Vineyards 336 Elgin Road (520) 455-5322 callaghanvineyards.com Thurs–Sun: 11-4
10 Lightning Ridge Cellars 2368 Hwy 83 (520) 455-5383 lightningridgecellars.com Fri-Sun: 11-4
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W
here to stay . . . When traveling to wine country it’s a great
idea to make a weekend of it and have time to enjoy the area you are visiting. Here are some great places to stay while visiting your favorite wineries in Sonoita.
W
here to eat... You’ll find everything from pizza-
to-go to fine dining. Here are a few choices. Keep in mind that only a few of the wineries serve food - so plan ahead, bring some sandwiches and have a picnic! •
The Steakout Restaurant & Saloon . . . (520) 455-5205
•
Cose Buone . . . . . . . . . . . . . . . . . . . . . . (520) 394-0010
SonoitaInn.com
•
Wild Horse . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344
Canelo Stone Cottage . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471
•
Sonoita/Elgin La Hacienda de Sonoita . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5308 HaciendaSonoita.com
Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935
VRBO.com/90775
Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-0416 CasitaDoleChe.com
Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739
• • • •
Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2009 Ranch House Restaurant . . . . . . . . . . . . (520) 455-5371 The Café . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044 Velvet Elvis Pizza . . . . . . . . . . . . . . . . . . (520) 394-2102 Wagon Wheel Restaurant & Saloon . . . (520) 394-2433
CrownCRanch.com
Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . (520) 455-9246 WhispersRanch.com
Xanadu Ranch Getaway Guest Ranch . . . . . . . . . . . . . . (520) 455-0050 XanaduRanchGetaway.com
Patagonia Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220
W
hat else is there to do... Sonoita is an area with
a lot of charm. Horse ranches cover the countryside as well as Alpaca farms. Patagonia has a distinctive character and is a great town to visit. Here are a couple of fun things to do when visiting the area...
RoadrunnerRetreat.zoomshare.com
Square Top Alpacas - (520) 455-4600
SpiritTreeInn.com
Spirit Tree Inn Bed & Breakfast . . . . . . . . . . . . . . . . . . (866) 394-0121
Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . (520) 604-6762 LaFronteraAZ.com/id60.html
Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525 CircleZ.com
Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . (866) 394-0056 DosPalmasAZ.com
The Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732 TheDuquesneHouse.com
Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2514 RedMtnCottage.com
Meet an alpaca! SquareTopRanch.com
Sonoita Limo - (520) 954-5314
Have someone else do the driving! SonoitaLimo.com
Skye Island Olive & Grapes - (520) 455-4627 Taste gourmet olive oils & balsamic vinegars. SkyeIslandOliveAndGrapes.com
Or visit the artist's community of Tubac, about an hour's drive from Patagonia
Stage Stop Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2211 StageStopHotelPatagonia.com
Santa Cruz County Tubac Golf Resort & Spa . . . . . . . . . . . . . . . . . . . . . . . (520) 398-2211 TubacGolfResort.com
A Room With A View . . . . . . . . . . . . . . . . . . . . . . . . (520) 397-9297 PatagoniaView.com
Hacienda Corona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 287-6503 HaciendaCorona.com
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VICTORY IN ARIZONA
Law Unites Beer and Winemaking By Kimberly Gunning the possibility of getting it changed looked dim. In need of money, Haller and Zouzoulas moved forward with a Farm Winery License (Series 13) and opened the winery in March 2012. Less than a year later in January 2013, Reporter Richard Ruelas picked up on the story and the article, “Sisters fighting law to open Arizona winery-brewery,” was published in the Arizona Republic. Zouzoulas said that within a week they received an outpouring of lobbyists interested in the issue. Mark Barnes volunteered to work on the case. “He knew the right people to talk to,” Zouzoulas said. One of them was Sen. Don Shooter, R-Yuma, whom Barnes convinced to champion the law.
eer and wine go together like husband and wife. Not all couples share the same love for wine, nor do all for beer. Therefore, if considering a day-trip visit to a winery, it may be a tough feat to conquer the beer-drinking side of the relationship.
Despite some resistance from the liquor and wine industries, on April 4, 2013, Arizona lawmakers opened the door for entrepreneurs in a once-thought-impossible way. The new law, SB1301 signed in by Gov. Jan Brewer, allows for a winery and brewery to be operated on the same premises.
Sisters Megan Haller and Shannon Zouzoulas saw this as an opportunity when in the planning stages for their winery. A winery-brewery would not only appeal to a larger market, but, “A lot of winemakers are also beer lovers,” Zouzoulas said—the sisters being two of them.
Under the new law, licenses for the winery and the brewery must be held by two different people—not a problem for Haller and Zouzoulas—and the winery and brewery must operate in separate buildings. It allows for the same tasting room, which is what the sisters are most excited for.
Haller and Zouzoulas spent much of their adult lives on opposite sides of the country. Haller in Vail, a suburb south of Tucson, with her husband and children, and Zouzoulas married and with children in Maryland. The sisters had always playfully imagined the idea of owning and operating their own winery with a ‘maybeone-day’ attitude.
Set to take effect over the summer, it is also a law Karyl Wilhelm, owner and certified winemaker of Wilhelm Family Vineyards, is happy to see passed.
After a family road trip to visit her sister in Vail, Zouzoulas realized that ‘maybe one day’ had arrived. Her marriage had been nearing an end, so Zouzoulas moved cross country with her children and began this new adventure with Haller.
Wilhelm said, “I get asked every weekend, ‘When’s beer coming out?’” She has been experimenting and perfecting six types of beers, but hadn’t been able to produce in quantity or sell because of the law.
By 2012, the sisters were ready to open their winery-brewery, trademarked Arizona Hops and Vines. The vineyard and hops field had been planted and they were applying for their winery license when they found out about an Arizona state law prohibiting them to operate both a winery and brewery on the same premises.
Wilhelm says she is excited about the potential to reach more couples who like beer and wine, “Doubling our chances for dates.” In-tune with the law and the expenses of operating a brewery, she remains cautious about moving forward.
B
After seeking answers, it seemed as though no one could explain the reasoning behind Arizona Revised Statutes, Title 4, Chapter 2, and
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ARIZONA VINES & WINES - SUMMER 2013
Wilhelm bought the land for her winery in 2003 and considered the idea of opening a micro-brewery in addition to the winery in 20052006, which is when she discovered the law prohibiting it.
According to state law (A.R.S. §4-205.081), “The microbrewery shall produce not less than five thousand gallons of beer in each calendar year following the first year of operation.”
ARIZONAVINESANDWINES.COM
“That is a lot of beer!” she says. It requires various avenues of distribution and equipment to store it, in addition to continuing the operation of the winery. “I don’t want to jump into that large of a commitment.” Although Wilhelm acknowledges that the change in law to allow for both a winery and brewery to operate on the same premises is monumental, and that it's the starting point for what both Arizona Hops and Vines and Wilhelm Family Vineyards would both like to do, before she seeks her brewery license she would like to see an amendment to the production minimum. Wilhelm says she would like to approach the state to consider instating laws for a nano-brewery or to allow for winery-breweries to produce 50 percent of the required 5,000-gallon microbrewery minimum. Nevertheless, SB1301 has brought a new-found excitement to Arizona wine and beer enthusiasts—a victory for winemakers, brewers and visitors alike.
Golden Rule Vineyards Nestled near the northern tip of the Dragoon Mountains, Golden Rule Vineyards enjoys an exciting blend of quartz and limestone soils and excellent water resources in combination with a high desert climate that provides intense sunlight, warm days, cool evenings and nearly constant air flows. Owners Jim and Ruth Graham and vineyard manager Don Sobey are proud of their young wines and enjoy sharing them with friends. "We believe our abundantly flavored wines represent our distinct terroir and our passion for excellence both in the growing of our fruit and the making of our wines." Varietals currently in production include Zinfandel, Sangiovese and Shiraz. They eagerly anticipate future wines produced from their developing vineyard blocks that include Cabernet Sauvignon, Petite Sirah, Grenache, Mourvedre, Petit Verdot and Cabernet Franc. Visit their website at GoldenRuleVineyards.com to learn more about the wines and vineyard operation.
Keeling Schaefer Vineyards At 5,000 feet above sea level, the summer climate of warm, sunny days and cool, high desert nights combine with the unique rhyolite volcanic soils to create wine with special characteristics. They produce estate grown and bottled wine on 21 acres of vineyards located on Rock Creek on the western slope of the Chiricahua Mountains in far southeastern Arizona. They live on the estate, a little wine ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along with the wine season. The winery and vineyard are not open to the public, however, they do accept visitors by appointment. Visit their tasting room in Historic Downtown Willcox. They are open Thursday through Sunday 11 a.m. to 5 p.m. (520) 824-2500 or KeelingSchaeferVineyards.com.
Lawrence Dunham Vineyards They create hand-crafted wines that reflect the unique characteristics of southeastern Arizona. Their philosophy of winemaking is to select the perfect varietals and let nature do its magic with as little intervention as possible, letting the fruit speak for itself. Rhone varietals flourish in the volcanic soils of the 5,000-foot elevation estate in the Chiricahua Mountain foothills. "Add clean air, pure water, mountain breezes and four seasons and we have the key ingredients that make up our outstanding terroir." Visit this magical place and experience the unique wines of the Lawrence Dunham Vineyards. Go to LawrenceDunhamVineyards.com or call (602) 320-1485 to join the Chiricahua Circle or wine club, purchase their wines, arrange for a visit or attend an upcoming event. Wine tasting by appointment only.
Sand-Reckoner Located on the Willcox Bench at 4,300 feet in elevation, Rob and Sarah Hammelman tend to Sand-Reckoner Vineyards. The vines, grown on rocky, sandy loam soil, contend with the elements to fully express Arizona's rugged high desert. Rob's winemaking endeavors have taken him to Australia and France, and his wines represent a synergy between New and Old World winemaking. Wines produced by this new venture include Malvasia Bianca, a rosé based on Nebbiolo, and reds from Sangiovese, Syrah and Zinfandel.Tastings are offered at their Willcox winery location by appointment. Sand-Reckoner.com.
Flying Leap Vineyards Flying Leap Vineyards is Arizona’s newest domestic winery. With developed acreage in both the Sonoita AVA and Cochise County, Flying Leap offers a diverse portfolio of ultra premium, carefully crafted wines from tasting rooms at its estate vineyard on Elgin Road along the Sonoita Wine Trail and its newest tasting room in historic downtown Willcox. Flying Leap’s 2011 vintage was handcrafted by Kent Callaghan of Callaghan Vineyards, one of Arizona’s most experienced and respected winemakers. Come experience the scenic beauty of southern Arizona wine country – fun and informative vineyard tours shown by appointment—call (520) 954-2935 or visit the website FlyingLeapVineyards.com.
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ARIZONAVINESANDWINES.COM
Carlson Creek Carlson Creek Vineyard is dedicated to the production of fine wine from Arizona. Carlson Creek is a family owned and operated vineyard. Although a young company, they are filled with a passion for the grapevine. The vineyard’s elevation provides a perfect climate for growing wine grapes. Visit Carlson Creek Vineyard and discover this great new vineyard and stop by their Willcox tasting room located near Historic Railroad Park. Learn more by checking out the website at CarlsonCreek.com.
Coronado Vineyards In the early morning shadows of the Dos Cabezas Mountains Mark and Jacque Cook planted the first vines at their El Pinito Vineyard in Spring 2005. The vineyard is named for its lone, majestic pine tree, all that remains of what once was a golf course. The vines flourished and Coronado Vineyards is now proud to introduce you to their award-winning wines. Each wine is drafted to be a unique experience. We have sweet table wines, exciting blends, including gold-medal sparkling wine Dolce Veritas, plus fine varietals including Syrah, Cabernet Sauvignon and Riesling. El Pinito vineyard and their Tapas Lounge, which offers the perfect setting to enjoy wine and appetizers with a few friends, or hold a large private event or wedding. Coronado Vineyards and their warm inviting staff can ensure that your special event will be one to remember. Come experience all that Coronado Vineyards has to offer. An adventure in wine tasting awaits you. CoronadoVineyards.com
Zarpara Vineyard Enjoy outstanding wine among the vines at Zarpara Vineyard. The vineyard and tasting room are nestled beneath the Dos Cabezas Mountains on the Willcox Bench—a premier wine growing region, just a few minutes south of historic downtown Willcox. Bring along a tasty picnic to enjoy on the outdoor terrace and experience breathtaking views of the mountains while you sample exceptional, handcrafted wines. Slow down, stroll through the vineyard, and savor the scenery of this broad valley and its sky islands. See the website at Zarpara.com for opening hours and directions.
Cimarron In the shadow of the Chiricahua Mountains at 4,300 feet, lies the fertile Kansas Settlement farmland. Oregon Pinot Noir pioneer Dick Erath chose this unique site to plant his Cimarron Vineyard. Planting traditional grapes alongside unique varietals, Erath plans to create wines to please the most discerning palate while retaining Arizona’s unique terroir. His wines are available through the tasting room at Dos Cabezas WineWorks in Sonoita and select Arizona wine stores and restaurants.
Pillsbury Wine Company Sam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime desert vineyard land near his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir... an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality handmade 100 percent Arizona boutique wines. In the future, the plans are to create an architecturally stunning wine village with 27 dwellings, including a winery, spa and restaurant serving food organically grown on the land. What was once bare land is now a showpiece 100 percent Sonoita-soil vineyard. This summer marks the opening of Pillsbury Wine Company SOUTH— their tasting room on their vineyard estate. Their wines have won stellar reviews and are in some of the best restaurants and resorts in the state. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at PillsburyWine.com.
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here to eat... • •
•
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•
Tapas & Wine Lounge.................................. (520) 384-2993 At Coronado Vineyards—overlooking the vines Thurs & Wed opening at 5pm/All day on Sat & Sun Sunglow Ranch Cafe.................................... (520) 824-3334 Delicious and healthy serving natural, organic & local foods. Reservations required Big Tex BBQ......................................................(520) 384-4423 Some of the B&Bs also serve dinner if requested.
hat else is there to do... •
View local fine art at TRUST the gallery | WillcoxTrust.com
•
Apple Annie’s (seasonal) | AppleAnnies.com
•
Kartchner Caverns State Park | (520) 586-2283
• • • •
Visit Chiricahua National Monument | NPS.gov/chir/ Amerind Foundation Museum | Amerind.org
Hike Cochise Stronghold | CochiseStronghold.com
Tour the Rex Allen Museum | RexAllenMuseum.org
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here to stay... Willcox has some
great B&Bs and guest ranches. If you enjoy meeting some great people and staying in a beautiful environment—you’ll love it! •
Sunglow Guest Ranch (520) 824-3334 SunglowRanch.com
•
Cochise Stronghold B&B CochiseStrongholdBB.com Dos Cabezas Spirit & Nature Retreat B&B DosCabezasRetreat.com Down By The River Bed & Breakfast DownByTheRiverBandB.com (St. David) Dreamcatcher Bed & Breakfast DreamCatcherBandB.com Muleshoe Ranch @ Nature Conservancy (520) 212-4295 Strawbale Manor Bed & Breakfast BBOnline.com/AZ/Strawbale Triangle T Guest Ranch TriangleTGuestRanch.com
• • • • • •
1
5 Coronado Vineyards 2909 E. Country Club Drive (520) 384-2993 coronadovineyards.com Mon-Wed: 9:30-5:30 Thurs: 9:30-8 Fri-Sat: 9:30-9 Sunday: 10-4
Kansas Settlement Road to Arzberger Road East to Lucky Lane, follow signs
6 Zarpara Vineyard 6777 S. Zarpara Lane (602) 885-8903 zarpara.com Fri – Sun: 11-5
From I-10 exit 344 Follow signs to Tasting Room
Southeastern Arizona Wine Tour
For Downtown Willcox Tasting Rooms From I-10 take exit 340 Right on Rex Allen Drive Right on N. Haskell Ave. Left on E. Maley St. (Hwy 186)
1 Sand-Reckoner 130 S. Haskell Avenue (303) 931-8472 sand-reckoner.com By Appointment Only 2 Flying Leap Vineyards 100 N. Railroad Avenue (520) 954-2935 flyingleapvineyards.com Thurs – Sun: 11-5 3 Keeling Schaefer Tasting Room 154 N. Railroad Avenue (520) 766-0600 keelingschaefervineyards.com Thurs – Sun: 11-5 4 Carlson Creek Tasting Room 115 Railview Avenue (520) 766-3000 carlsoncreek.com Daily: 11-5
7 Pillsbury Wine Company SOUTH 6450 S. Bennett Place (520) 384-3964 pillsburywine.com Thurs-Sun: 11-5 Mon-Wed: By Appointment 8 Keeling Schaefer Vineyards 10277 E. Rock Creek Lane (520) 824-2500 keelingschaefervineyards.com By Appointment Only 9 Lawrence Dunham Vineyards 13922 S. Kuykendall Cutoff Road (602) 320-1485 lawrencedunhamvineyards.com By Appointment Only
A WINE LOVERS WEEKEND IN TUBAC Article and Photos by Armor Todd
W
hat could be better than a weekend getaway to a beautiful oasis, with great wine at every turn? If that sounds like a journey worth taking, then we have the trip for you.
Your weekend begins with arrival at the Tubac Golf Resort & Spa on a Friday afternoon. Check into your Hacienda King Suite and take a moment to enjoy the sumptuous leather, soft wood accents, luxurious bedding and whirlpool tub, which highlight your getaway retreat. As the sun starts to set in the west, head over to Stables Bar Patio, order a glass of Pinot Noir and savor one of the most beautiful views in Arizona. The emerald green of the golf course rolls away to the rail fences surrounding the pond. Towering old-growth cottonwoods perfectly frame the majestic peaks of the Santa Rita Mountains, as the setting sun begins to turn to crimson on its path toward the horizon. This is a whole new Arizona; one that is very green and very cool. Stables Ranch Grille, and the adjacent Stables Bar, regularly feature 15 to 20 wines by the glass, evenly divided between reds and whites with the occasional rosé. A recent survey of the selection revealed wines from Italy, New Zealand, Germany, Argentina, Spain, California and Arizona. Dive deeper into the wine list to find a solid selection of popularly priced wines from around the world and a number of higher-priced boutique selections. One section on the list is titled ‘Interesting Reds’ and changes frequently, as Food and Beverage Director Stefan Rockel and Restaurant Manager Armando discover new and intriguing bottles. This section recently featured a Nebbiolo, a Mourvedre, a couple of Zins and several Spanish wines, including a nice representation of Tempranillos. It is a journey on which either of these gentlemen would be happy to be your guide. Of course, the food is excellent as well. For your Saturday morning adventure, we recommend a 10 a.m. start. You will be heading one hour east on State Route 82 for a day of exploring the beautiful rolling hills and excellent tasting rooms in Sonoita/Elgin wine country. First stop is Dos Cabezas WineWorks, where you will receive your wine glass for the day and begin your tasting tour. Next stop is Lightning Ridge Cellars, followed by a picnic on the lawn under the shade trees at Sonoita Vineyards. Swinging back around to Kief Joshua Vineyards, you’ll finish your day a couple of doors down at Callaghan Vineyards. The excellent map in this magazine will be your
Elvira's Wine Bar
guide. For lunch, Sonoita Vineyards features a lunch buffet or you can arrange to have a wonderful ‘Wine Country’ box lunch prepared by the resort. Return to the resort by 4 p.m. or so and plan to rest a bit, because Saturday night is all about Elvira’s Restaurant and the new Elvira’s Wine Bar. Owner Ruben Monroy, long known for his innovative Mexican-fusion cuisine, has recently become an aficionado of fine wine. His new wine bar reflects not only his sense of style, but also this new passion. With a list of over 260 wines, including 25 to 30 available by the glass, Elvira’s will delight even the most serious wine lovers in a wonderfully whimsical, yet sophisticated setting. Extraordinary wines from all over Europe (many Haut Medoc), South America, Australia and the United States (even including exceptional selections from Kermit Lynch such as Sunflower Cuvee) vie for attention alongside superb food and excellent service. Regularly scheduled tastings and pairings, priced from $35 to $55 per person, feature amazing wines and Ruben’s always delicious food. Sunday, relax and enjoy all that Tubac and the surrounding area has to offer. Visit the plaza to see talented artists, taste gourmet olive oils and balsamic vinegars, or do a little shopping. Maybe pour yourself a glass of wine and settle into the whirlpool tub, or wander your way back to your favorite winery. This weekend getaway will leave you rejuvenated, excited and satisfied, and ready to return again and again.
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ARIZONA VINES & WINES - SUMMER 2013
ONGOING EVENTS
Javelina Leap Vineyards - Fridays & Saturdays: 11am-3pm "From Berry to Bottle" Educational Winery Tours - JavelinaLeapWinery.com Granite Creek Vineyards - Saturdays: 1pm-4pm "Saturday Music & Picnic Series" - GraniteCreekVineyards.com
LIVE MUSIC IN THE TASTING ROOMS
Friday Nights: Arizona Stronghold - Page Springs Cellars - Burning Tree Cellars Saturday Nights: Pillsbury Wine Company - Page Springs Cellars - Burning Tree Cellars Every Other Saturday Afternoon (1pm-4pm) Beginning May 25: Kief-Joshua Vineyards
JUNE EVENTS • • • • • • • • • • • • • • • •
6/4 5pm - 7pm 6/5 6:30pm - 9:30pm 6/6 6:30pm 6/7 & 8 6/8 Noon - 5pm 6/10 1pm - 6pm 6/11 6:30pm 6/11 6:30pm 6/14-16 6/15 1pm - 7pm 6/17 6:30pm 6/22 5:40pm - 9pm 6/22 6/22 3pm - 7pm 6/29 10am - 2pm 6/29 3pm - 8pm
LON's Complimentary Wine Tasting - Dos Cabezas Red and AZ Stronghold Tazi LONs.com Arizona Microbrewery Series with SanTan Brewing Company SpottedDonkeyCantinaElPedregal.com Quiessence Arizona Winemaker Series with Pillsbury Wine Company QuiessenceRestaurant.com Arizona Hops and Vines: Art in the Heart of Sonoita AZHopsAndVines.com Fourth Annual Flagstaff Food & Wine Festival PepsiAmp.com Arizona Farmer+Chef Connection AZFarmerChefConnect.Eventbrite.com The Wines of Maynard James Keenan at FnB FnBRestaurant.com Kai Restaurant Italian Wine Dinner Series - Best of Sicily WildHorsePassResort.com Wine in the Pines ArizonaWine.org Mile High BrewFest in Prescott MileHighBrewFest.com Pig & Pickle: Pints & Plates - New Belgium Brewery PigAndPickle.com Sunset Safari at Out of Africa OutOfAfricaPark.com Arizona Hops and Vines: Summer Solstice Bonfire AZHopsAndVines.com TRUST the gallery Summer Art Event - "Currents" TrustArtAndDesign.com Page Springs Cellars Fourth Annual Cork Boat Race PageSpringsCellars.com Talking Rock Ranch Wine Festival and Auction TalkingRockRanch.com
JULY EVENTS • • • • • • • • • •
7/2 5pm - 7pm 7/2 & 3 7/6 & 7 11am - 5pm 7/9 5:30pm 7/10 6:30pm 7/13 7/15 6:30pm 7/16 6:30pm 7/20 7/20 5:40pm - 9pm
LON's Complimentary Wine Tasting - Aia Vecchia Lagone and Elena Walch LONs.com Arizona Hops and Vines: Art in the Heart of Sonoita AZHopsAndVines.com Granite Creek Vineyards Fourth of July Celebration GraniteCreekVineyards.com Kai Restaurant Italian Wine Dinner Series - Central Italian Region WildHorsePassResort.com Arizona Microbrewery Series with Four Peaks Brewing Company SpottedDonkeyCantinaElPedregal.com Lawrence Dunham Vineyards New Release Party - Fountain Hills LawrenceDunhamVineyards.com Pig & Pickle: Pints & Plates - Bell's Brewery PigAndPickle.com Freaky Tuesday Wine Dinner with Dos Cabezas WineWorks at FnB FnBRestaurant.com Lawrence Dunham Vineyards New Release Party at the Winery LawrenceDunhamVineyards.com Sunset Safari at Out of Africa OutOfAfricaPark.com
AUGUST EVENTS • • • • • • • • • • •
58
8/3 8/3 & 4 10am - 4pm 8/3 & 4 11am - 4pm 8/6 5pm - 7pm 8/7 6:30pm 8/10 & 11 8/10 & 11 11am - 4pm 8/17 5:40pm - 9pm 8/17 8/24 11am - 5pm 8/31-9/1 11am - 5pm
Lawrence Dunham Vineyards: Grape to Glass Symposium LawrenceDunhamVineyards.com Sonoita Vineyards Harvest Festival SonoitaVineyards.com Coronado Vineyards Grape Stomp CoronadoVineyards.com LON's Complimentary Wine Tasting - Dr. Loosen LONs.com Arizona Microbrewery Series with Mudshark Brewery SpottedDonkeyCantinaElPedregal.com Arizona Hops and Vines: Bad Decisions-Bacon, Booze & Meteor Campout AZHopsAndVines.com Coronado Vineyards Grape Stomp CoronadoVineyards.com Sunset Safari at Out of Africa OutofAfricaPark.com Arizona Hops and Vines: Dinner at the Vineyard AZHopsAndVines.com Kief-Joshua Vineyards Magdelena Bash KJ-Vineyards.com Granite Creek Vineyards Labor Day Harvest Festival GraniteCreekVineyards.com
ARIZONA VINES & WINES - SUMMER 2013
ARIZONAVINESANDWINES.COM
Sedona Winefest 2013 FINE ART • FINE FOOD FINE MUSIC • FINE CIGARS
Celebrate Arizona Wine Save these dates for AWGA’s Signature Events in 2013
and
GREAT ARIZONA WINE! SATURDAY & SUNDAY SEPT 28 – 29 11 AM – 5 PM • SEDONA AIRPORT Experience 15 Arizona Wineries offering over 60 Arizona Wines
ADMISSION: $25 REGULAR, $40 PREMIUM Early Bird, Military & Senior Discounts at
www.sedonawinefest.com Presented by Sedona Pines Resort
Arizona Wine in the Pines Pinetop-Lakeside June 14-16 Grape Stomp 5k Series Check website for details Festival at the Farm November 15-16 Purchase the 2013 Arizona Wine Travel Card and explore the best of what Arizona’s wine industry has to offer!
For more Information, visit www.arizonawine.org Facebook.com/ArizonaWine Twitter@AZwineries
WINE IN THE CITY - Wine Bars & More PHOENIX - NORTH Magnum’s Cigar Wine Spirits magnumscigarwineliquor.com (602) 493-8977 Vino 100 vino100phoenix.com (480) 502-8466 Whole Foods Market wholefoodsmarket.com (480) 515-3777
PHOENIX - CENTRAL 32 Shea 32shea.com (602) 867-7432 Bar Bianco pizzeriabianco.com (602) 528-3699 Blue Hound Kitchen & Cocktails bluehoundkitchen.com (602) 258-0231 Bombay Spice Grill & Wine Bar bombayspice.com (602) 795-0020 Brick Urban Kitchen & Wine Bar brickphx.com (602) 258-3665 Compass Lounge phoenix.hyatt.com (602) 252-1234 Del Frisco's Grille delfriscosgrille.com (602) 466-2890 District Kitchen & Wine Bar districtrestaurant.com (602) 817-5400 Duck & Decanter duckanddecanter.com (602) 274-5429 Julia Baker Confections & Wine Bar juliabakerconfections.com (602) 845-4440 O.H.S.O. ohsobrewery.com (602) 955-0358 The Parlor Pizzeria theparlor.us (602) 248-2480 Portland’s portlandsphoenix.com (602) 795-7480 POSTINO arcadia postinowinecafe.com (602) 852-3939 POSTINO Central postinowinecafe.com (602) 274-5144 Province provincerestaurant.com (602) 429-3600 Salty Sow saltysow.com (602) 795-9463 Sportsman’s Fine Wines sportsmanswine.com (602) 955-WINE Switch Wine Bar switchofarizona.com (602) 264-2295 Tertio - A Wine Bar tertiowinebar.com (602) 595-2244 Timo timocentral.com (602) 354-3846 Wright's at the Biltmore wrightsbiltmore.com (602) 381-7632
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ARIZONA VINES & WINES - SUMMER 2013
EAST VALLEY Arrivederci - Ahwatukee azitaly.com (480) 759-9292 Caffe Boa - Ahwatukee caffeboa.com (480) 893-3331 My Wine Cellar - Ahwatukee mywinecellarphx.com (480) 598-WINE Va Bene - Ahwatukee vabeneaz.com (480) 706-4070 Wedge & Bottle - Ahwatukee wedgebottle.com (480) 704-1255 Cork - Chandler corkrestaurant.net (480) 883-3773 D’Vine Wine Bar & Bistro - Chandler dvinebistro.com (480) 482-5550 The Living Room - Chandler livingroomwinebar.com (480) 855-2848 Nosh - Chandler nosharizona.com (480) 838-6674 Pesto’s Pizza & Wine Bar - Chandler pestospizza.com (480) 821-0035 Vintage 95 - Chandler vintage95.com (480) 855-9463 Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447 Alchemy - Fountain Hills copperwynd.com (480) 333-1880 Grapeables - Fountain Hills grapeableswinebar.com (480) 816-5959 Down Under Wines - Gilbert downunderwinebar.com (480) 545-4900 POSTINO East - Gilbert postinowinecafe.com (480) 632-6363 Romeo’s Euro Cafe - Gilbert eurocafe.com (480) 962-4224 D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171 Il Vinaio - Mesa ilvinaio.net (480) 649-6476 Sun Devil Liquors - Mesa sdliquors.com (480) 834-5050 Caffe Boa - Tempe cafeboa.com (480) 968-9112 La Bocca - Tempe laboccapizzeria.com (480) 967-5224 Salut - Tempe salutkitchenbar.com (480) 361-4490 Taste of Tops - Tempe topsliquors.com (480) 967-2520 VinciTorio's - Tempe vincitoriosrestaurant.com (480) 820-2786
SCOTTSDALE 5th & Wine 5thandwine.com (480) 699-8001 Armitage Bistro armitagewine.com (480) 502-1641 AZ Wine Co. azwineco.com (480) 423-9305 Cafe Forte cafeforte.com (480) 994-1331 Casablanca Lounge thecasablancalounge.com (480) 970-7888 Cask 63 cask63.com (480) 922-5666 Crust Pizza & Wine Cafe crustrestaurants.com (480) 948-3099 Davanti Enoteca davantiscottsdale.com (480) 659-1800 Grazie Pizzeria (Old Town) grazie.us (480) 663-9797 Kazimierz World Wine Bar kazbar.net (480) WINE-004 Market Street Kitchen marketstreetkitchen.com (480) 278-7044 Rare Earth Coffee & Wine Bar rareearthwine.com (480) 513-6252 Razz’s Restaurant & Wine Bar razzsrestaurant.com (480) 905-1308 Rhythm & Wine rhythmandwine.com (480) 478-6999 Terroir Wine Pub terroirwinepub.com (480) 922-3470 The Cove Trattoria thecovescottsdale.com (480) 951-8273 Uncorked uncorkedwinebar.com (480) 699-9230 Village Wine Cellar vwcaz.com (480) 556-8989 Voila French Bistro and Wine Bar voilabistroaz.com (480) 614-5600
WEST VALLEY Grazie Pizzeria - Buckeye grazie.us (623) 853-1717 Ground Control - Buckeye & Goodyear groundxcontrol.com (623) 466-9945 Gigino's Wine Bar - Goodyear giginoswine.com (623) 925-2282 Caballero Grill - Goodyear caballerogrill.com (623) 935-4287 Old Town Wine & Beer Bar - Glendale otgwinenbeerbar.com (623) 937-9463 The Tasting Room - Peoria tastingroomaz.com (623) 455-4100 ARIZONAVINESANDWINES.COM
DOWNTOWN OCOTILLO 2475 W Queen Creek Rd Chandler, AZ 480.855.2848 LivingRoomWineBar.com
WINE IN THE CITY - Wine Bars & More TUCSON
NORTH VALLEY Amaro Pizzeria & Vino Lounge - Cave Creek amaroaz.com (480) 502-1920 AZ Wine Co. - Carefree azwineco.com (480) 488-6203 Brix Wine & Bistro - Cave Creek brixwinesaz.com (480) 575-9900 Cartwright’s - Cave Creek cartwrightssonoranranchhouse.com (480) 488-8031 Cellar 13 - Carefree no website (480) 437-1313 Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698 Wild Vines - Anthem wildvines.net (623) 465-0010
PRESCOTT
Armitage Wine Lounge Cafe armitagewine.com (520) 682-9740 CataVinos catavinoswines.com (520) 323-3063 Core Kitchen & Wine Bar ritzcarlton.com (520) 572-3000 The Dish Bistro & Wine Bar dishbistro.com (520) 326-1714 Enoteca Pizzeria & Wine Bar enotecarestaurant.com (520) 623-0744 Feast eatatfeast.com (520) 326-9363 The Grill at Hacienda del Sol haciendadelsol.com (520) 529-3500 Maynard’s Market maynardsmarket.com (520) 545-0577 Pastiche pasticheme.com (520) 325-3333 Relish Kitchen & Wine Bar relishkitchenandwinebar.com (520) 300-4529 Zona78 zona78.com (520) 888-7878/296-7878
URBAN WINERIES Studio Vino - Tempe studiovino.com
Bin 239 bin239.com
(928) 445-3855
Raven Cafe ravencafe.com
(928) 717-0009
The Bistro & Veritas Wine Institute thebistrorh.com (928) 771-2566
VERDE VALLEY Crema Cafe - Cottonwood cremacafe89a.com (928) 649-5785 Grapes - Jerome grapesjerome.com (928) 639-8477 L’Auberge Wine Bar - Sedona lauberge.com (800) 905-5745 Made In Arizona no website (928) 282-0707 Rendezvous - Cottonwood riotcottonwood.com (928) 634-3777 Sedona Wine & Beer Bar - Sedona sedonawineandbeerco.com (928) 301-1692 Tasting AZ - Sedona tastingaz.com (928) 282-1700 The Horn - Camp Verde thehornsaloon.com (928) 567-7229
FLAGSTAFF
(480) 897-1800
Kokopelli - Chandler kokopelliwinery.net
(480) 792-6927
Su Vino - Scottsdale suvinowineryaz.com
(480) 994-8466
Bear Track - Tucson beartrackwinery.com
(520) 975-0050
1899 Bar & Grill 1899barandgrill.com
(928) 523-1899
Brix Restaurant & Wine Bar brixflagstaff.com (928) 213-1021 Cuvee 928 Wine Bar & Cafe cuvee928winebar.com (928) 214-WINE The Wine Loft no website
(928) 773-9463
Vino Loco vinolocoflag.com
(928) 226-1764
Quick List of our Wine Bar, Wine Store & Restaurant Advertisers PHOENIX NORTHERN ARIZONA 62
SOUTHERN AZ
5th & Wine (p.61)
Caballero Grill (p.67)
Humble Pie (p.79)
Chop (p.79)
Total Wine & More (p.63)
The Living Room (p.61)
L'Auberge de Sedona (p.3)
Crema Cafe (p.38)
Raven Cafe (p.23)
The Horn (p.39)
Tavern Grille (p.98)
Storytellers (p.99)
ARIZONA VINES & WINES - SUMMER 2013
Sonoita-Steak Out (p.47) Tubac-Stables (p.57) Asylum (p.39)
ARIZONAVINESANDWINES.COM
TIME
WINNER
National Retailer of the Year Award
Arizona’s Largest Selection of Wine, Spirits and Beer Under One Roof – at the Lowest Prices!
Total Wine & More®. The selection is incredible. Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines, 3,000 spirits and 2,500 beers. With over 90 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry. Just think of them as tour guides guiding you through the great wine regions. They are committed and dedicated to bringing you the Total Wine Experience.™
www.totalwine.com
DESERT RIDGE | GILBERT | GLENDALE GOODYEAR | PHOENIX | SCOTTSDALE TEMPE | TUCSON – ORACLE & WETMORE TUCSON – PARK PLACE MALL
WINE ABOUT TOWN: Wrigley Mansion By Tim Hilcove, WeeklyWineJournal.com
H
ave you ever wanted to belong to an exclusive club, but without the high price and the cold elitism? How cool would it be to say to your friends, “I belong to the Wrigley Mansion Club”?
Geordie's
They might ask you, “What is the Wrigley Mansion?” So, a little back story is in order… The Wrigley Mansion is a historic building (listed on the National Register of Historic Places) built between 1929 and 1931 by chewing gum magnate William Wrigley. The 24-bedroom, 16,000 or larger square-foot mansion sits on a 100-foot tall knoll overlooking the Biltmore hotel, and is actually located in a residential district. As such, the Wrigley Mansion must operate as a private club. For many years it operated as an exclusive private club for the wealthy until George “Geordie” Hormel, of Hormel Foods, opened it up to the public by charging only $10 for a one-year membership. I first dined at the Wrigley back in 1996 for my parent’s 25th wedding anniversary. I, like many other people in the past, only seemed to visit the Wrigley for really big and important life events. All of that has changed with their new management team. On my last visit I sat with General Manager Ben Sinon and CEO Paola Embry, as we sipped on a crisp, refreshing sparkling wine and chatted on the balcony overlooking the Valley as the sun set. Paola is known by many Phoenicians for her association with Christopher’s and Crush Wine Bar. Her biography states: “Born and raised in the Vina Del Mar region of Chile, it has been said that the passionate sommelier has wine, not blood, flowing through her veins!” Sinon and Embry have had a lot of fun filling the new cellar with wines they are convinced will be enjoyed by the novice to even the most distinguished palate. Although they focus primarily on traditional Old World wines, their cellar includes a few surprises for those with adventurous tastes. They actually doubled the cellar and now offer over 500 wines by the bottle. They explained their dramatic shift in focus that started with hiring a new chef, and a complete overhaul of the wine selection. The most dramatic change, though, came in the form of an idea… a feeling. The new concept behind the Wrigley is that it is no longer just a onceor twice-in-a-lifetime place to visit; not just for weddings and graduations (although they can accommodate up to 1,500 people for those functions, too). Instead, they want to be a venue that people visit more often, without the requirement of a special occasion. As a way to Beautiful views entice you to come back frequently, The Wrigley now offers an annual wine club membership for $50. In addition to offering the benefits of the basic social The Wrigley Mansion
membership, this upgraded membership provides you with significant discounts (20 percent to 35 percent off) on all the wines on their expansive and thoughtful wine list, as well as invitations to members-only events. Depending on the wine that you order, you might even find your membership fee recouped after just one bottle purchase. Another interesting opportunity to visit the Wrigley is for their monthly wine dinners. At only $55 per person, they are a value. Four courses paired with carefully selected wines. Sinon provides an educational opportunity by giving a corresponding lecture about each wine. Also, check out their weekly Sunday brunches. Speaking of wine, while we watched the sun set, we enjoyed the private label The Wrigley Mansion Cuvee, a Brut, Methode Champenoise (otherwise known as a Champagne-style wine), created for them by Gruet in New Mexico. Later, I shared a bottle of 2007 Conn Creek Anthology, a Bordeaux blend from Napa utilizing all five grapes of Bordeaux, paired with my medium-rare tenderloin. The wine was served at the proper temperature, cool but not cold, properly decanted and the stemware was appropriate. Those of you who enjoy wine will know that great wine is not enjoyed in small glasses filled right to the top. For dessert, I tried something that you don’t often come across in typical restaurants: Madiera. This powerful, non-vintage Verdelho dessert wine (made by Rare Wine Company) paired nicely with the chocolate crème brulee we ordered (and later devoured). The new Wrigley Mansion is definitely a place I will return to often, especially in the summer months. The 270-degree view will be an awesome place to sip wine and watch a monsoon lightning display. I will also be inviting my friends… and I will tell them, "Come with me as my guest; I belong to the Wrigley Mansion Club!"
2501 E. Telawa Trail - Phoenix
(602) 955-4079
WrigleyMansionClub.com Photos Provided by the Wrigley Mansion Tim Hilcove is a local entrepreneur and wine enthusiast.
WeeklyWineJournal.com
HAPPY HOUR HIGHLIGHT
Where Cocktails and History Collide - Durant's Article by Christina Barrueta / Photos by Rhonni Moffitt
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tepping into Durant’s on a warm summer day is entering a nostalgic cool oasis. In 1950, Jack Durant moved from Las Vegas and opened his namesake steakhouse, bringing along with him his colorful past, including associations with Bugsy Siegel and other gangster ties. Over the years, this renowned steakhouse has entertained such glitterati as Joe DiMaggio, Marilyn Monroe, Clark Gable, and John Wayne. Durant’s retains its retro authenticity with red tufted booths, flocked wallpaper, dark mahogany tables and tuxedoed waitstaff.
Step up to the convivial bar that seats 20 and get a feel for where history and cocktails collide. Durant’s Happy Hour runs Monday through Friday with drink specials from 3 p.m. to 6 p.m., and old school hours of 11 a.m. to 1 p.m. Domestic beer is $4.25 and well drinks $4.50, offering spirits such as Bombay for gin, Johnny Walker for scotch, and Jim Beam for bourbon, though you’ll often see patrons straying from the Happy Hour list and the counter lined with steakhouse-sized martinis.
Negroni
Four Happy Hour food specials are offered from 3 p.m. to 6 p.m., including slider-sized “Bar Buns,” for $1.95 each. Choose from mini-burgers with traditional toppings of American cheese, ketchup, mustard, and pickles, or tangy BBQ chicken layered with smoked Steamed Clams cheddar and crispy onions. Pastrami sliders are the same price, embellished with spicy atomic mustard, Swiss cheese and sauerkraut on a pretzel roll. A slider trio is the perfect way to wash down some generously poured cocktails… and at only $5.95, what a bargain. Also on the menu is a dish of juicy, lightly battered fried mushrooms ($4.95) with ranch dipping sauce—an ideal bar snack. My personal favorite is the seafood option, mussels or clams for $8.50. On a recent visit, a bowl of steamed clams was served with a generous basket of bread to sop up the flavorful white wine and herb Bar Buns & Pastrami Slider broth studded with tomatoes dusted with Parmesan. It could be a meal in itself. For those who want to immerse themselves in Old Phoenix swank and take advantage of Happy Hour prices in an iconic atmosphere, Durant’s is the place for you.
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Vodka Martini
Manhattan
ARIZONAVINESANDWINES.COM
Featured Cocktail: The Old-Fashioned Louisville, Kentucky’s Pendennis Club stakes a claim as the birthplace of this cocktail, though, as always, there is some dispute. It’s commonly agreed, however, that what we know as The Old-Fashioned is in essence the “old-fashioned” way to make a classic whiskey cocktail (whiskey, bitters, sugar, water), with 1886 being the earliest print mention. In our modern day, the pros and cons of its evolution have been debated. Rye or bourbon? Sugar cube or simple syrup? Lemon peel or muddled fruit? Club soda or water? Cocktail purists prefer its original simplicity, while others enjoy creative riffs. I’m a fan of any well-made version of this historical cocktail, whether it is the delicious variation found at Scottsdale’s Pig and Pickle, made with bourbon, orange, and AZ Bitters Lab Figgy Pudding bitters, or the more traditional Old-Fashioned mixed up by John at Durant’s.
2611 North Central Ave. Phoenix, AZ 85004
(602) 264-5967 Lunch Mon - Fri: 11am - 4pm Dinner Mon - Thurs: 4pm-10pm Fri: 4pm - 11pm Sat: 4pm - 11pm Sun: 4:30pm - 10pm Happy Hour Mon - Fri: 11am -1pm and 3pm - 6pm
DurantsAZ.com
GETTING SPIRITED WITH MICAH My Sherry Amour
Article and Photo By Micah Olson
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ure, you’ve heard about fortified wines such as Port, Sherry, Marsala and Madeira; but how much do you really know about these wines and when was the last time you have had one? Better yet, when was the last time you had one in a mixed drink? Although fortified wines returned to the market after Prohibition ended, they have not experienced the acclaim they once had. The mixology and craft cocktail movement has already brought gin back to popularity and made rye whiskey a star again. Looking ahead, don’t be surprised to start seeing your favorite bars using fortified wines to recreate forgotten classics, as well as coming up with new, tasty concoctions. A fortified wine is a wine that has a distilled beverage, usually brandy, added to it. Fortified wines were invented out of necessity around the seventeenth century. It was discovered that by adding a bit of brandy to wines, such as Port and Sherry, before they were shipped overseas, the wines became more stable and would arrive at their destination unspoiled. Since then, wine production has changed, eliminating the need to fortify wines. Producers continued to make these wines, though, because people preferred them for their robust flavors, higher alcohol content and lush texture. Today, there are a plethora of fortified wines available for the American consumer. In addition to the traditional fortified wines listed above, vermouths and other aromatized wines technically fall into this category as well, and include Lillet, Dubonnet, Cocchi, Byrrh, Cinzano, Carpano Antica and Dolin, to name a few. These aromatized wines were also quite popular before Prohibition and have been on a steady decline until just recently in the United States. If it feels weird to use fortified wines in cocktails, it shouldn’t. Before the Manhattan and martini even existed, Americans were quaffing down cocktails containing Sherry, Port and even Madeira. In fact, the Sherry Cobbler was the most popular drink in the U.S. around the end of the nineteenth century. These wines add a rich mouthfeel to cocktails and depth that would not be achieved by a spirit alone. Next time you’re out, be sure to give fortified wines a chance.
BAR
3603 E. Indian School Rd. Suite B - Phoenix Around the back
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Tues - Sat 5 p.m. - 10 p.m. CrudoAZ.com
ARIZONA VINES & WINES - SUMMER 2013
CRUDO COBBLER 1 orange slice 3 oz. Lustau "Don Nuno" Oloroso Sherry 1/2 oz. Pierre Ferrand Dry Curacao 2 dashes AZ Bitters Lab Figgy Pudding Bitters Muddle an orange slice in a mixing glass. Add the Sherry, bitters and Curacao, then fill with crushed ice. Shake hard and pour unstrained into a glass. Garnish with fresh berries and add a straw.
As co-owner of Bar Crudo, Micah Olson has compiled a handpicked selection of spirits from craft distilleries. In addition to the well-thought-out spirits, Olson uses farm-to-table ingredients to craft his cocktails with absolute precision.
ARIZONAVINESANDWINES.COM
COCKTAIL CORNER: Julie Hillebrand By Christina Barrueta In this Corner is Julie Hillebrand, a talented cocktail maven with a culinary background, and one of the nicest people I know. Julie grew up in Michigan with happy memories of cooking and baking with her mom and has “always loved food and flavor combinations.” She started her first restaurant job as a busser at a Mexican restaurant but was soon promoted to working behind the bar. Enrolling in a local culinary school upon graduation, she studied under award-winning chefs such as Brian Polcyn (author of Charcuterie). Cocktails were still important as she recalls a twenty-first birthday gift from her grandmother—spirits and a cocktail book—and being immediately “hooked by the variety of combinations.” A transfer to Western Michigan University eventually led to studying abroad at the University of Bonn in Germany as a German and English double major. After moving to Phoenix in 2008, she landed a job with Jean-Georges Vongerichten’s team, initiating another turning point in her career—training with consultants Jason Kosmas and Dushan Zaric (of New York’s Employees Only). “They changed my thought process and continue to inspire me to this day,” Hillebrand says. Visit the picturesque bar of J&G Steakhouse and have Julie make a fantastic, labor-intensive Queen Park Swizzle for you, or one of the best Last Words in town.
I'm inspired by… seasons—spring orange blossoms, summer farm-fresh produce, the coziness of joining family and friends for Thanksgiving and Christmas. On a hot summer day I'll have… The Last Word, or a French 75 tweaked out with inseason produce or herbs I have on hand. I also think about which particular gin I'm using. On a cool winter day I'll have… a Sazerac, my homemade hot cooca with Green Chartreuse or I'll mix up a Dirty Mistress. (find Julie's recipe at ArizonaVinesAndWines.com) The best part of working at J&G is… putting the experience of a great evening together for my incredible bar guests—food, my cocktails tailored to their tastes, fantastic eclectic wines. I love seeing my guests happy. At the end of my shift I'll pour myself a… glass of Champagne. My favorite spirit? I can't name just one! I adore gin and rye but more often lately find myself involved with cognac. I wish more people would order... any old-school cocktail that calls to them... a Boulevardier, a Brandy Crusta or a simple Old-Fashioned. That you [actually] care about what you're drinking impresses me. I love when a guest… is really happy with their evening and when someone knows what they like, but are open to suggestion. I might be able to introduce a new cocktail, spirit or wine. New flavors are exciting! My favorite things about working behind the bar are… joking with guests and colleagues, and the peace that comes with creating really good cocktails. If I wasn't bartending… I might have gone back to Germany to teach English literature. I eventually want to publish cocktail-related books. Favorite spot for a cocktail in Phoenix? •
Crudo: Because Micah [Olson] has never failed at making not only a balanced cocktail, but one that suits my mood. He's a cocktail unicorn. CrudoAZ.com
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Market Street Kitchen: My BFF Richie (Heider) has made some fantastic punches at parties with our friends, so keep your eyes peeled for his special events at MSK with Chef Matt Taylor! MarketStreetKitchen.com
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Fox Restaurant Group: Their mixologist, the delightful Mat Snapp, makes interesting and delicious cocktails. He's always so funny! FoxRC.com Photo courtesy of J&G Steakhouse
You’ll find Julie at:
J&G Steakhouse Scottsdale The Phoenician 6000 E. Camelback Road - Scottsdale
(480) 214-8000 JGSteakhouseScottsdale.com
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ARIZONAVINESANDWINES.COM
COCKTAIL CULTURE: IN THE BARREL By Todd Brinkman, Food & Beverage Manager, L'Auberge Sedona Just in case you’ve been living under a rock, you should know that cocktails are hot. Cocktail trends tend to ebb and flow through time. Back in the ‘80s, premium vodkas were all the rage and bartenders followed suit with an eclectic list of martinis. After that, martini bars popped up all across the country and specialty martinis are still an important menu item for most mixologists. Currently it appears that brown, barrel-aged spirits are en vogue; single malt Scotch selections have long supplanted the high-end Scottish blends, while American bourbon and ryes are getting the respect they deserve. So what's the next logical step? Creating cocktails that enhance these spirits, including the biggest trend over the past two years: cask conditioned cocktails.
Aged cocktails originated in London, when a few bartenders played around with bottle aging fully finished cocktails. What they found was that bottle aging did not really improve the flavor of the finished product. After finding a few bottles left in the bottom of the cellar, where they had been forgotten for years, they found that the cocktails did eventually develop more complexity. But, to be honest, most bars don’t have that much time or patience. So, instead of using glass (which is inert), bartenders creatively thought, “What about using oak barrels?” One major obstacle they ran into was that most barrels are simply too big to make sense for a bar, which most of the time have limited capacity. Barrels, on average, range in size from 25 to 70 gallons, which is great if you are bottling hundreds of cases of one-liter bottles. Independently, it turns out, there were numerous boutique distilleries popping up across the country using smaller barrels. Not only is there a benefit due to space constraints, but there's a benefit of boosting the aging process because the smaller barrels have a higher surface area-to-volume ratio, which intensifies the flavor because of the increased opportunity for contact with the oak. This also works for making a batch of cocktails. Now, there was no need to buy 55 gallons of ingredients. Personally, I use a couple of five-gallon barrels from a boutique distillery, Tuthilltown Spirits, in upstate New York, which means that I only need to buy one case of ingredients so that I can play around and experiment. What cocktails work best with cask conditioning? I looked for cocktails that would be enhanced by the flavors of aging in oak. I started with some classics to see if the finished product was elevated by cask aging. Two of my choices were mainstays of my beverage program: Negroni and Manhattan. I think it’s important to only barrel age cocktails that use only straight spirits,
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Photos courtesy of L'Auberge
so no Margarita or Old-Fashioned for me. It’s important not to have any juice or syrup which can taint the oak, limiting the ability to reuse the cask. For our cocktail program, we have even included some original cocktails like the Green Tea, Orange Rum and Ginger Pear, which have all been well received. Each of these were good cocktails in their own right, but were greatly enhanced by aging in an oak barrel. Resting in the barrel for eight weeks not only adds a vanilla and cinnamon character to the drink, it also integrates the different components of the beverage. The Green Tea cocktail used five separate ingredients that complemented each other. Resting in the cask brought them together like five fingers of a perfectly-fitted leather glove. My first time trying a cask-conditioned cocktail was several years ago on a trip to Portland. When I decided to start making them here in Arizona, it was completely unheard of, except by a few beverage aficionados. Now there are numerous spots throughout the state with their own cask conditioning program. I am excited to see so many passionate mixologists and bartenders throughout the state with outstanding beverage programs. While beverage trends come and go, like martini bars, I hope that cask conditioning is here to stay. I know it will be a part of my beverage program for a long time here at L’Auberge. Also find cask-conditioned cocktails at: •
Spotted Donkey Cantina (el Pedregal): 1912 Cocktail
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Market Street Kitchen/Rich Heider II: Sazerac and El Presidente
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Searsucker Scottsdale: Sazerac
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Davanti Enoteca: Manhattan, Negroni & Boulevardier
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Citizen Public House/Richie Moe: Beefeater 24 Negroni and Martell VSOP Cognac Sazeracs Todd was born and raised in the North Coast of Ohio. He has traversed the country in pursuit of higher education in business, beverage and life. Todd earned his MBA at the University of Arizona and is currently pursuing the Advanced Certification with the Court of Master Sommeliers, while simultaneously helming the acclaimed restaurant and wine program at L’Auberge de Sedona. Read his blog on ArizonaVinesAndWines.com. ARIZONAVINESANDWINES.COM
women,
WINE & fashion
for every generation
Sylvia blingy halter dress $46 chunky silver tone jewelry set $21 Skip aqua print day dress $39 navy sheer shawl dawl $56 multi-colored blinged jewelry set $21
Tina blingy sheath dress $68 glitter scarf in navy $14 gold tone jewelry set $21
Cinda cold shoulder gold trimmed poncho $72 teal palazzo pant $46 aqua hair flower $6 whimsical jewelry set $21 Coni navy print sheer shawl dawl $56 (Allie Ollie exclusive) sacred threads white cotton blouse $59 navy palazzo pant $46 gold tone jewelry set $21
Location: 5th & Wine, Scottsdale Photography: Gene Devine, Devine Images
LOVE AT FIRST BITE
Wedge & Bottle: Artisan Peddlers of a Cheesy Variety Article and Photos by Rachel Ellrich Miller
"L
ove at First Bite” usually focuses on an artisan producer. As one myself, I feel it is important to highlight that which we (food artisans) work such long and devoted hours to create. However, this article is about someone equally important—the champion and assistant of the artisan producer—the local artisan shop. Troy and Krista Daily, owners and operators of Wedge & Bottle in Ahwatukee, are the artisan producer’s biggest fans. Their shelves are lined with all kinds of artisan products, as long as they pair well with cheese, which will always be their central focus. Just when we thought the days of grocery shopping involving multiple stops was a thing of the past—stops at the butcher, the baker and
Culinary Institute and knew he always wanted to open a specialty food store of some sort—but what? “We threw around different ideas of what we wanted to open. This was a good time in our life to open up something. What was that going to be? We landed on cheese.” Troy expounds, “Wine led us to cheese. We knew we loved wine. There was something about cheese that was just really special.” The couple jumped into intensive cheese training courses in San Francisco and Portland for a few years after they realized that there was nowhere for them to train here in Arizona. After one particular course with Steve Jones from Cheese Bar, they knew. “We were just like, this is it,” Krista exclaimed. From light bulb to opening, it took At the end of the day, Krista the Dailys one year to open their doors. They spent the time waiting explains, the question is “Does for their shop to be built, staging with some cheese mongers in other it go well with cheese?” cities, taking courses, reading and, of course, eating a lot of cheese and charcuterie. Now, two years into the cheese game, they are finding their stride.
the ever-beloved cheese shop—this quaint shop has emerged to remind us why that concept should never go away.
“We are getting more efficient with everything we do,” says Troy, “and we are bringing in better cheese. The longer we stay open, the better we get.”
Upon entering Wedge & Bottle, customers are greeted by their first names. Samples are handed across the counter for the customer to nibble on, along with a description of its origin to help make some of the more adventurous items seem more approachable. Friends gather at tables to share bottles of Champagne or wine pulled from the shelf, as boards of delicious bobbles are whisked from the cases, carefully sliced and placed onto wooden cutting boards. They are relinquished to their hungry admirers between the clinks of glasses and exclamations of joy.
Voracious cheese learners, and now educators, Troy and Krista are eager to share that knowledge, along with slices of their tasty subjects, in a very unintimidating manner. The down-to-earth vibe radiates throughout the shop, welcoming patrons to explore and expand their palates. Wedge & Bottle is filling their shelves with treats from many local Arizona producers including Crow’s Dairy, Rainbow Valley, Arizona Bitters Lab and Made by Bees, to name a few.
“You can have a lot of jobs,” says Troy, “but to feel like you are providing a happy place, it gives us meaning.” Troy and Krista are transplants from Michigan. When the economy began to go south in their home state, and they were planning their wedding, they decided it was a good time for a change. “I was just hopeful that we could move somewhere with sunshine,” explains Krista. Krista was a residential interior designer looking to get into commercial design. Troy was looking to attend Scottsdale
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ARIZONAVINESANDWINES.COM
“Local-wise, before we opened, we visited a lot of the farmers markets,” explains Troy. “Just figured out the products we thought would work, the products we liked. We approached them to see if they were open to do something with us. Most were very open.” He continues, “I know it was hard for some to imagine what we were doing. They’re very protective. They spend a lot of time on their products. So then to place those products in our shop, takes a lot of trust that we will represent them well.” At the end of the day, Krista explains, the question is “Does it go well with cheese?” Although Wedge & Bottle has always been a big supporter of Arizona wine, they used to only have only two shelves. Slowly, though, the Arizona wine has been pushing out others from around the world, taking over the entire middle rack of bottles in their shop. At the same time, local Arizona cheese producers are also starting to edge into more of the prime Wedge & Bottle real estate in the cheese case.
WEDGE & BOTTLE 4025 E. Chandler Blvd., Suite 11, Ahwatukee WedgeBottle.com
“We can get amazing honey from France or Italy, but why go that far when we can get amazing honey here in Arizona?” Troy poses. The Wedge & Bottle food philosophy is present throughout the store, not just in the products they place on their shelves; it even extends to the salads and warm sandwiches they offer in their made-to-order deli. "Our concept is as simple as possible,” Troy says. “To make our product as well as [we] can. Really strip it down to a basic level. To edge away from the swing of the pendulum that we’ve gone through with all these processed foods. Growing up in the ‘90s—all fat is bad. It’s not bad. It’s not bad at all. We love the cheeses. There are a handful of ingredients, if that, in a lot of the products we have here.” Krista continued by explaining, “That’s why we’re so passionate about cheese, and even [our] wine and beer. It’s just a few ingredients..." And they love that the wines and beers they carry pair well with their artisan cheese, that the taste is better when paired together. When talking about the simplicity of the cheese she says, “What started with just milk, a little cultures, and salt and rennet, [then changes into] something completely different.” It’s the same with their boutique wines and beers. She continues, “It’s simple. You know what you’re eating, you know what you’re getting… how can that not be healthy?” Wedge & Bottle specials, which change on a regular basis, are neatly crafted on chalkboards, a remnant of Krista’s design past. “I feel kind of like a gallery owner,” Krista explains. “These are artists making the cheese and wine and craft beers, all the products that go with it. Look at all this art we have. You can eat it and it tastes amazing.” What’s in the pipeline for Wedge & Bottle? “Our goal is to keep a career for ourselves,” says Krista. “We are passionate about it and we want to keep doing it as our career longterm.” Along with hoping to be able to do a quicker rotation on the cheese case, they are now ordering direct from American cheese makers, which allows for access to more cheeses, as well as an increasingly diverse array of cheeses. “There are so many amazing artisan producers in the U.S. that Arizona hasn’t seen,” explains Krista. “I would like to be able to bring [them] here and share with everybody.”
Rachel Ellrich Miller is a pastry chef and food writer living in the Phoenix area. Check out her blog at CroissantInTheCity.com and her online pastry store at PistolWhippedPastry.com.
MEET THE CHEF: Brian Malarkey A Lot of Malarkey in Scottsdale
By Taryn Jeffries, PhoenixBites.com Staff Writer
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Chef Malarkey at Devoured 2013 Photo by MichellJonasPhotography
Malarkey is a graduate of Le Cordon Bleu Portland and a seasoned chef, earning over 60 industry awards while working at The Oceanaire Seafood Room in San Diego as Executive Chef/Partner. In 2007, he was featured on Top Chef Miami and even made it to the finale. In spite of not being named Top Chef, Malarkey seems to be doing okay. In only two and a half years, Malarkey has opened up eight restaurants, released one cookbook (Come Early, Stay Late) and co-hosted the edge-of-your-seat show, The Taste, in which one of his mentees, Khristianne Uy, won the show.
Photo courtesy of Brian Malarkey
hef Brian Malarkey stands tall in his seersucker vest and rolled jeans just outside of the open kitchen. Hands on his hips, he looks out into the full dining room, surveying the success of his latest restaurant and his first foray into the Arizona market. His colorful and impressive resumé has brought him a great deal of celebrity, but don’t let his devilish handsome looks and boisterous personality fool you. The accolades he has received are more than deserved.
With six successful restaurants in San Diego, Malarkey said he was drawn to Scottsdale by his diners. “We had so many people coming into Searsucker in San Diego that were from Scottsdale and asking us when we’d be bringing one to Arizona, that when we were ready to expand, Scottsdale was the first natural fit.” If you’ve dined at the Searsucker in San Diego and then visited the Scottsdale location, you’re sure to find some similarities according to Malarkey. “If someone familiar with the San Diego location walked into Scottsdale, they’d immediately know they are at Searsucker, and vice versa. Many of the signature design items are consistent across the board, yet each location has its own identity and regional design elements that have been incorporated into the space.” Visit Searsucker Scottsdale and you’ll have no question as to why it was listed on OpenTable’s “Top 100 Hot Spot Restaurant” list. This 9,500-square-foot restaurant, the former lobby of the Camelback Tower, has
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been reimagined into a casually handsome space with an attractive bar. I imagine the gorgeous skylight would be swoon-worthy to dine under during one of our monsoon storms. While the current menu at Searsucker is eclectic and varied and, in my opinion, divine just as it is, when I asked Malarkey if his experience on The Taste might have any influence on future menus or concepts, I received an emphatic “Yes!” He said, “I had the privilege of working with some extraordinary talent on the show and they inspired me in new and exciting ways. I can close my eyes and still taste every nuance and flavor of some of those dishes.”
Malarkey and his restaurants are ever evolving and while their wine lists currently feature only a few Arizona wines, the number could certainly increase over time. Malarkey shared, “I tasted a Petite Sirah from Lawrence Dunham recently that was pretty killer!” Hopefully, as he spends more time in Scottsdale at Searsucker, he’ll have more opportunities to explore Arizona wines to expand the selection on the wine list.
“I tasted a Petite Sirah from Lawrence Dunham recently that was pretty killer!” Even though Chef Malarkey is constantly traveling, doing his best to split his time between all of his restaurants, when he lands at Searsucker Scottsdale it’s sure to be a party. To find out when he’ll be in Scottsdale next, check his Facebook page or follow him on Twitter. Get down to Searsucker—meet the chef, taste the food and experience the ambience.
searsucker
6900 E Camelback Rd. Scottsdale Searsucker.com/Scottsdale (480) 664-3777
Taryn Jeffries is a staff writer at local food blog, Phoenix Bites. Read her reviews and other feature articles online. Phoenix Bites is a comprehensive local dining guide providing food-enthusiasts the latest news on the culinary scene in Phoenix.
PhoenixBites.com
ARIZONAVINESANDWINES.COM
RUBEE'S RESTAURANT SPOTLIGHT FRANCO'S ITALIAN CAFFE: A Very Special Restaurant
Article by Christina Barrueta / Photos by MichellJonasPhotography.com
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o mention of Franco’s Caffe can be told without the story of Franco Fazzuoli himself. Born in Florence, Italy, Franco’s first foray into a restaurant kitchen was as a youngster. Getting caught one too many times playing hooky, his father thought spending the summer working hard as a dishwasher would be a lesson learned by the 14-yearold. However, the lesson Franco learned was not quite what his father had in mind.
the Sun in 1987 and opened Franco’s Trattoria with Chef Steve Martin and 45 seats. Once again, Franco received numerous accolades, including a New York Times mention. His 6 p.m. to 8 p.m. dinner slots were booked up three months in advance. This led to the need for a larger restaurant and a move in 1995, then again in 2003 to the Camelback Esplanade. In 2007, Franco, along with his family and Chef Martin, returned to Manhattan when his daughter was accepted into the prestigious School of American Ballet. New York was delighted to have him back, and Trattoria Toscana in the West Village was another success.
A smart student, he loved being in the kitchen and learning new skills, and surprised his father when he informed him he would be returning the following summer. Thus, a career was born. Franco eventually co-founded a trattoria in Florence before leaving Italy at the age of 25 to carve out a new adventure in New York City. While in New York, he showcased his talent, passion and authentic Tuscan recipes by opening Il Ponte Vecchio. As his success grew, he opened a larger spot, Zinno in Greenwich Village, before moving onto Centa’ Anni, all to critical acclaim. At one point, Mayor Koch had police in place to direct traffic in front of the restaurant because of its long lines of limousines.
You'll often be warmly welcomed by Franco himself...
Happily for us, Franco is back and has said he’s back for good. I never had a chance to dine at the Franco’s incarnations, but after one visit to Franco’s Caffe (which opened in November of 2012), I instantly understood why his restaurants are so beloved. Franco runs the front of the house and once again Chef Martin is at the kitchen helm. Loyalty is synonymous with Franco, and this year marks the twenty-fifth anniversary that he has worked with Chef Martin and 15 years he has known his manager David. You’ll often be warmly welcomed by Franco himself and, as you are led to your table, you will notice how cozy this 54-seat trattoria is with its dark wood, white tablecloths, and walls lined with sepia prints of Sophia Loren, Florence, and Franco himself. Take a peek at the
Those in Arizona got lucky when Franco moved to the Valley of
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Rubee . . . cont’d with one of his personal favorites, such as lamb polpettini —savory lamb meatballs scented with garlic and oregano in a fragrant tomato sauce. The calamari arrives as curls of squid perfectly grilled to tenderness with a touch of char, lemon and chile heat. The antipasto special is a beautiful array of imported burrata, fagioli e tonno (Tuscan tuna salad with white beans and tomatoes), marinated white anchovies layered with sweet roasted peppers, sopressata, nutty Parmigiano-Reggiano and juicy melon wrapped with prosciutto di Parma. Pasta delights such as hearty, flavorful lasagna, fettuccine tartufo in a creamy sauce flecked with truffle, or spaghetti vongole piled high with sweet briny clams are offered. I find it hard to stray from the unique pasta erbe aromatiche, a secret recipe gifted to Franco from a Capalbio native. Twists of strozzapreti pasta are lightly coated in an elegant sauce of rosemary and other aromatic herbs with the salty richness of minced prosciutto. I’m in love. The Tuscan classic, bistecca fiorentina, double-cut and made to share, anchors the secondi menu. Dry-aged and finished on the grill, this juicy 28-ounce porterhouse needs nothing but the adornment of salt and peppery olive oil. Filet mignon, chicken, pork and seafood round out the entrees, although orrechie elephante is the dish that most often finds its way to our table. Once your plate draped in a pounded, breadcrumb-coated, bone-in veal chop appears, it’s easy to see why this translates as “ear of the elephant.”
Order a delicious Negroni from David.
Grilled Calamari
picture on the left upon your entry to the restaurant, and you’ll see Franco sipping wine with friends in Livorno (he’s the handsome young man on the right). Peruse the menu and order the classic Italian aperitivo, a Negroni (Campari, vermouth rosso and gin), or a bottle of Argiano Brunello di Montalcino from the hills of Tuscany (one of Franco’s favorites). The menu is divided into antipasti, salad, pasta, secondi and dolce, in addition to nightly specials. Franco has said that there is no dish listed that he doesn’t love himself, and you can’t go wrong Antipasti Special Orrechie Elephante
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Rubee . . . cont’d Linguini Frutti di Mare
wonderful—a delicate assembly of meringue layers encasing luscious semifreddo, a semi-frozen Italian custard graced with amaretto. As in the food, details show from beginning to end, such as the generous bread basket with four varieties baked by a friend—ciabatta, pane Toscano, Italian baguette and whole wheat—or the coffee and espresso. Customblended locally, Franco has said guests visit just to have his coffee, and he’s justly proud. His espresso is the best I’ve had, with all Arabica beans contributing to its rich dark crema.
In addition to the 30 plus choices on the menu, specials might include Tuscan favorites such as rich wild boar or rabbit ragu over homemade pasta, duck ravioli glazed with a brandy and mushroom sauce, or slow-braised fork-tender osso buco. Seafood is treated lovingly, especially in linguini frutti di mare. What wows is a bowl of squid ink pasta piled high with fresh tuna, squid, shrimp and clams nestled in a light garlic, tomato and seafood broth. A Franco special— veal scallopini picante—is another favorite. Thin cutlets are cloaked in his tangy reduction of capers, anchovy, cherry peppers, tomato and garlic.
As you dine, you’ll notice Franco bustling about, welcoming returning guests with a warm hug or hand shake, visiting tables and recommending wine. If you’re lucky, you may have a chance to be regaled with stories such as drinking champagne with Anthony Quinn and going out dancing with Gina Lollobrigida. Six-month-old Franco’s Caffe is another success. In fact, it’s often completely booked and there are plans to open up an adjacent breezeway to add more tables and a space for larger parties. With warmhearted Franco, talented Chef Martin, delicious, unfussy regional Italian and an engaging staff, Franco’s is truly special. Merenghata
Be sure to save room for an indulgent finale. Enjoy perhaps a creamy mascarpone cheesecake, velvety Callebaut chocolate cake, decadent tiramisu or the merenghata. Another secret recipe, this is Franco’s grandmother’s legacy and it’s
Franco and his excellent staff will take great care of you from start to finish. Christina Barrueta is an avid Chowhound, passionate about food, wine and spirits. A transplant from Boston, she loves finding new locations to whet her appetite. You may follow her as Rubee on Chowhound.com or @Rubee100 on Twitter. ARIZONAVINESANDWINES.COM
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THE CHEESE PLATE: Dishing on Cheese & Wine Getting Cheesy in the Arizona Heat
T
By Lara Mulchay he warmer months are upon us and, as a lifelong Arizona resident, I should be prepared for the impending heat each year. Yet, the minute the mercury rises past 90 degrees, I’m always dumbfounded by the speed at which the glorious season of Arizona springtime seems to fade.
This year will mark my fourth decade of living through the Arizona summertime. This year, I am determined to be prepared for the heat wave and have some suggestions for my readers as well. Although traditionally, the restaurant business slows considerably in mid-May, I remain swamped with orders and requests for catering gigs. May and June tend to be two of the busiest months for cheese sales in Phoenix. Why? Cheese and charcuterie are the perfect solution for warm weather munchies. The explanation is simple. Few people want a heavy meal when it’s 100-plus degrees outside. But we all desire the occasional luxury of dining out. We crave the socialization we enjoyed in the fairer months and understand the importance of supporting our local businesses during the summer. Basically, at some point, we all just need to get out—grab a bite to eat, enjoy a few glasses of wine—regardless of the weather. Here are some of my suggestions for you as a seasoned summer heat survivor. In recent years, Valley restaurants have embraced the notion of offering lighter fare for those that desire protein without the heaviness that comes with typical fall/winter entrees. This is why cheese and charcuterie plates are becoming so popular. They offer a good dose of protein to satisfy the appetite, yet are served in portion sizes small enough to not For those of you who enjoy time in the kitchen, I developed a recipe that is the perfect brunch weigh you down. And, most cheeses pair easily with warm-weather beverages. appetizer or light breakfast meal. So simple and easy, the following recipe takes less than an Thoughtful compositions of cheese+meat+accompaniments can be the perfect hour from prep to the table. You can make as much or as little as needed with relative ease. lunchtime meal or evening snack. Baked Ricotta & Mozzarella Soufflés Several of our local Phoenix restaurants offer amazing composed cheese plates. (Makes four servings) The House Brasserie and Gertrude’s at the Desert Botanical Gardens currently 10 oz. Gina’s Homemade ricotta (whole milk ricotta) both offer dishes that celebrate local cheesemaker Gina’s Homemade on their ½ c. Haystack Creamery's queso de mano (or substitute another hard cheese menus. such as Parmigiano-Reggiano), shredded 3 eggs, lightly beaten House’s Chef Matt Carter has created a smoked burrata with leeks and herbal 2 Tbsp. basil pesto vinaigrette. Another stellar option is the fresh ricotta on Sicilian pistachio toast 1/8 c. bacon bits (optional) with roasted radishes. TheHouseBrasserie.com 2 c. arugula Chef Stephen Eldridge at Gertrude’s makes Gina’s burrata an unforgettable dish, 8 oz. Gina’s Homemade fresh mozzarella or burrata pairing it with ripe strawberries, pink peppercorns, mint, balsamic vinegar and 2-3 vine-ripened tomatoes, sliced (farmer’s market finds are the best) duck prosciutto. GertrudesRestaurant.net Preheat oven to 400˚. Beckett’s Table just recently Grease four ramekins/soufflé dishes (¾ c. size). switched up their nosh board Mix lightly beaten egg with ricotta, queso de mano and pesto. and is now offering a weekly Spoon mixture into ramekins. Take a quarter of the mozzarella, or a spoonful rotating cheese plate. Chef of burrata, and place in center of the ricotta/pesto mixture in each ramekin. Justin Beckett sources some Sprinkle tops with bacon bits (if desired). Place a slice of tomato on top of each ramekin. Put ramekins on a sheet pan and bake in oven for 30-35 minutes or of the best bread available and until the tops become puffed and brown and the tomatoes are wilted. pairs it with a new American While the soufflés are baking, toss the arugula with your favorite vinaigrette. artisan cheese each week. If you dine on Sundays, bottles Once the soufflés are done, you can pop them out and place them on top of the arugula or simply keep them in the ramekins and place them on a plate of Arizona wine are half off, surrounded by arugula. Sprinkle with chives or fresh cut herbs, or serve with and with the cheese selection oil-cured olives. (at only $15), it’s a steal. BeckettsTable.com Perhaps you’re headed out on a day trip in search of a more temperate climate. Nothing is better than a bottle of Carlson Creek’s Sauvignon Blanc or my new favorite rosé—Page Spring Cellars La Flor Rosa—packed in a cooler with some cheese and GinasHomemade.com salami. Olympic Provisions Chorizo Navarre and Saucisson Sec CarlsonCreek.com paired with a trio of hard cheeses: Haystack Creamery’s Queso de Mano, Central Coast Creamery's Seascape and PageSpringsCellars.com Beehive’s Apple Walnut Smoked Cheddar are my go-to cheeses for our usual picnic basket fare. Lara Mulchay is well-known for her cheese prowess around Arizona. Partners in Hot Dish, Inc. with her husband, Joel LaTondress, Lara is back in the cheese biz! Lara is helping lovers of all things cheese and charcuterie get their fix by providing specially sourced products through their pop-up shop at HotDishInc.com.
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ARIZONAVINESANDWINES.COM
OUR HOURS Monday-Friday – 10 a.m. to 5 p.m. or call to schedule an appointment
LOCATED AT 8700 E. Via De Ventura, Suite 205 in Scottsdale (just west of Pima Road and Via De Ventura) Convenient parking, easy freeway access and elevator access available. For more information call Lori Baker at 480.251.1769 or email lori@edibleexchange.com.
uncommon food
IN AN UNCOMMON LOCATION
We’re an alternative to large supermarkets, and we are open 5 days a week for your shopping convenience. With weekly deliveries and special events, you’ll have an opportunity to meet your local farmers, ask questions and find out where your food comes from.
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And don’t miss Food Truck Wednesdays from 11:30-2:00 in front of our market every week. Farm fresh food with a twist.
ENDLESS FONDUE. SAY CHEESE, SAY CHOCOLATE, SAY UNCLE.
$ 36 PER PERSON
0
up an appetite for Endless Fondue (entrée course only) at The Melting .95 Work Pot Restaurants of Phoenix. We're talking all the entrée favorites you can handle. So start getting hungry. The evening's four-course dinner includes your choice of cheese fondue, choice of salad, an endless fondue entrée and your choice of chocolate fondue
RESERVATIONS RECOMMENDED | MELTINGPOT.COM (480) 704-9206 * Ahwatukee | (623) 444-4946 * Arrowhead | (480) 607-1799 * Scottsdale *Offer is valid at this location only. Endless applies to the entrée course only. Not valid with any other promotional offer, discount or dip certificate. See store for details or restrictions.
CHEF’S TABLE
Ty's Salad with Raspberry Vinaigrette
Chef's Recommended Wine Pairing - Arizona Stronghold Vineyards Tazi Recipe and photo provided by Raven Cafe
TY'S SALAD Organic mixed greens 2 oz. candied pecans (Mt. Hope) 2 oz. diced beets 2 oz. red onion, thinly sliced
2 oz. goat cheese 2 oz. raspberry balsamic vinaigrette (recipe below) 6 oz. chicken breast
Marinate chicken breast in extra virgin olive oil, salt and pepper, red wine vinegar, parsely and oregano. Grill chicken until cooked through. Put all ingredients except chicken breast in a bowl. Toss together. Place salad mixture on a plate and top with the grilled chicken. Makes one salad.
RAVEN CAFE RASPBERRY BALSAMIC VINAIGRETTE ¼ c. Dijon mustard ¼ Tbsp. garlic, minced ¼ c. balsamic vinegar
In a blender, mix all ingredients except the oil. Slowly add in the oil while the blender is running. Continue blending until the oil has emulsified. Makes 2 cups of dressing.
142 N. Cortez, Prescott, AZ 86301 (928) 717 0009 84
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½ c. raspberry purée, Perfect Purée 1 c. extra virgin olive oil Salt and pepper to taste
RavenCafe.com ARIZONAVINESANDWINES.COM
POINT OF BREW The Art of Cloning
Article and Photos by Thomas Ale Johnson
I
’m sitting in Nakai’s Bar in Willcox drinking a pint of Guinness and thinking about cloning. For those not familiar with the concept of cloning beer, I’ll explain. Beer cloning is a common passion for homebrewers. We may copy a beer as a technical challenge, a tribute to the original brewer, or as a way to explore taste and become more proficient at the craft of brewing. Once, I set out to replicate a Guinness, but on brew day I decided to add oatmeal to the recipe. Then I noticed that the red mesquite beans in my yard looked perfect, so I added two pounds of freshly harvested mesquite beans. The beer turned out great but was more of a mutation than a clone. It is reasonable to assume that your first attempt at recreating your favorite beer will not yield a perfect reproduction. To reach your goal more quickly, accurate information is needed. A good place to start your cloning research is to look at the brewery’s website. Some brewers will post the whole recipe, while others are more guarded. Almost all brewers will tell you what style the beer follows, which can point you in the right direction if you’re not comfortable making recipes from scratch. Occasionally, I have made attempts at cloning Arrogant Bastard Ale from Stone Brewing Co. Although this beer is readily available, it would be a great thrill to make a clone that was indistinguishable from the real thing. I have looked at several recipes by other homebrewers and have not found any that come close to accurately reproducing this beer. I have developed four different versions of my clone recipe and, ironically, my very first attempt was the closest. Recipe number five will take all of the adjustments (and overcorrections) into account and will surely be the most accurate of all my attempts. A viable beer clone will require more than a superficial examination of the original. Yes it’s possible that if you taste “a hint of dark chocolate and orange peel,” the brewer actually put dark chocolate and orange peel in the beer. More often, though, the standard ingredients (barley, hops, water and yeast) produce these flavors during the brewing process. For example, using a highly kilned malt, a hop with citric character and a yeast that produces fruity esters would be one of many ways to brew a beer fitting this description. I spoke with fellow homebrewer and artist Archie Sutton about his methods. He explained, “I don’t particularly try to clone a beer. If I
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like a beer, I try to find out what the brewer is doing with that beer. What hops and malts was he using? I will read two or three different sites with recipes. None of them are ever the same. The brewer is not necessarily going to give all of their information away; however, I’m amazed at how many brewers are so forthright about giving away their brewing details.” As both an artist and a homebrewer, Sutton has a unique perspective on cloning or copying. He is well known for his original mixedmedia artwork using copper, but he is also an accomplished painter. Once, as a gift for his mother and as an artistic exercise, he painted a “Picasso.” Sutton explains the connection between copying a painting and copying a beer, “It’s like when I made that ‘Picasso’ for my mom. Another artist told me, ‘If you want to do a ‘Picasso’ you’ll need to use long brush strokes.’ I thought he was an idiot, but he nailed it! He understood one of the keys to replicating Pablo Picasso’s style. It’s the same thing with brewing. There’s always something that ARIZONAVINESANDWINES.COM
a brewer does that’s different from everybody else. Are they using gas, steam, electric? There are a lot of variables there. There’s always something going on behind the scenes. There’s an intangible that’s really hard to duplicate.” Sutton told me that he painted his “Picasso” from the best photo he could find, but later saw a more powerful image (that seemed to be more accurate) with different colors and more detail. Sometimes I’ve noticed that with beers as well. We all perceive color and taste differently. So when someone clones a beer, they might notice different nuances in the beer and accentuate those notes in their recipe. Another brewer might highlight aroma more than flavor. Sometimes a beer is very rare or no longer produced. If you can’t taste the original, how will you know if it has been cloned properly? These clone beers may match the tasting notes, but with so many variables and no way to do a side-by-side comparison, is it possible that something was lost along the way? Very likely. Brewers often try to recreate works of “old masters”—long-lost recipes that may be missing some key information (such as what strain of yeast to use). Reasonable approximations can be made by researching the common ingredients found in that region at the time the beer was made. Whether you create a perfect clone or not, you’ll sharpen your tasting and brewing skills when you try to duplicate or improve a beer you admire. Don’t let fear of failure stop the experimentation process. No matter what we do with our clones, the original will always be the original. As Archie Sutton said about his version of Picasso’s Le Rêve (The Dream), “It turned out pretty good, but I think he (Picasso) did a better job.”
CRAFT BREWERIES NORTHERN AZ Barley Brothers BarleyBrothers.com
Mother Road Brewing Co. MotherRoadBeer.com
Beaver Street Brewery BeaverStreetBrewery.com
Mudshark Brewing Co. MudsharkBeer.com
College Street Brewery CollegeStreetBrewhouseandPub.com
Oak Creek Brewing Co. OakCreekBrew.com
Flagstaff Brewing Co. FlagBrew.com
Oak Creek Brewery & Grill OakCreekPub.com
Grand Canyon Brewing Co. GrandCanyonBrewery.com
Pinetop Brewing Co. PinetopBeer.com
Granite Mountain Brewing GraniteMountainBrewing.com
That Brewery ThatBrewery.com
Lumberyard Brewing Co. LumberyardBrewingCompany.com
Wanderlust Brewing Co. WanderlustBrewing.com
PHOENIX METRO BJ’s Brewhouse BJsBrewHouse.com
O.H.S.O. Eatery & nanoBrewery OHSOBrewery.com
Cartel Coffee Lab CartelCoffeeLab.com
Old World Brewery OldWorldBrewery.com
Desert Eagle Brewery DesertEagleBrewing.com
Phoenix Ale Brewery PhoenixBrew.com
Fate Brewing Co. FateBrewing.com
Rock Bottom Brewery RockBottom.com
Four Peaks Brewery FourPeaks.com
San Tan Brewing Co. SanTanBrewing.com
Gordon Biersch GordonBiersch.com
Sleepy Dog Brewing SleepyDogBrewing.com
North Mountain Brewing Co. NorthMountainBrewing.com
Sonoran Brewing SonoranBrewing.com
Sun Up Brewing SunUpBrewing.com
TUCSON METRO/SOUTHERN AZ
Thomas owns and operates TRUST Art & Design and TRUST the gallery, brews beer and makes wine. See TRUSTArtAndDesign.com and WillcoxTrust.com for more information.
Barrio Brewing BarrioBrewing.com
Electric Brewing Company ElectricBrewing.com
BJ’s Brewhouse BJsBrewhouse.com
Gentle Ben’s GentleBens.com
Borderlands Brewing Co. BorderlandsBrewing.com
Nimbus Brewing Co. NimbusBeer.com
Dragoon Brewing Co. DragoonBrewing.com
Old Bisbee Brewing Co. OldBisbeeBrewingCompany.com
Thunder Canyon Brewery ThunderCanyonBrewery.com
UN-WINE-DING IN FRANCE By Rhonni Moffitt
On my birthday in November 2011, my husband Josh asked, “How would you like to go on the Arizona Winemaker’s Cruise next year for your birthday present?” Of course, it took all of two seconds to answer. Yes, yes, yes! I patiently waited for an entire year. I’ve never been excited about taking a traditional ocean cruise. I’ve heard complaints of long lines, being herded like cattle from one stop to the next and being nickel-and-dimed for every purchase onboard. This river cruise, however, sounded perfect—a small ship, personal attention, smallgroup excursions and a focus on food and wine. It didn’t disappoint! As we approached our day of flight, November 6th, 2012, my life was very hectic. I’d bumped up the deadline for the winter issue to accommodate the trip, I was training a new employee, it was a very busy event season and I was concerned I wasn’t going to finish before we left. Luckily, I was able to send off the final proof just hours before our flight took off and I enjoyed our trip unencumbered by pressures from home.
Photo by Rhonni Moffitt
After the long flight to France, we were a little tired so we decided to grab a cup of coffee from the
Sam and Eric in Beaujolais
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Photo by Ken Colburn
Our plans were to check in at our hotel and then go out for dinner in Marseilles. We were happy that Monika, our travel agent from Avenues of the World Travel, found us a room at a Best Western right next to the airport. After check-in, though, we realized that we were way too tired to explore Marseilles that night, and I begrudgingly agreed to eat at the hotel restaurant. Hmph. Our first night in France and I was eating at the Best Western? We arrived at the restaurant with very low expectations and were pleasantly surprised to find a white tablecloth restaurant with an intriguing wine list and really lovely French food. I ordered a French Champagne, while Josh ordered a local 2010 Côtes de Provence, recommended by our waiter. Our appetizer course was seared foie gras... who knew that a Best Western would have foie gras on the menu?!? And, I have no idea what the fish was I ate that night, but I know it was French, locally caught and absolutely delicious!
Photo credit: Paul Kirchgraber
Anticipation
Starbuck’s at the airport. We ordered our usual: Josh a café latte and for me a coffee with cream. First French language lesson learned—when you order cream, you’re going to get whipped cream. Oh well, I happily sipped my coffee with whipped cream—I was in France!
All aboard! The next morning we coordinated our transfer to Arles where we would be boarding our floating Paul K. in Châteauneuf-du-Pape hotel for the next week—the MS AmaDagio. We were joined on the cruise by our good friends Todd and Val, as well as soon-to-be-good friends Ken and Anita. With only 75 rooms on board, and about two-thirds of those filled with fans of Arizona wine, it was easy to quickly make new friends. We reveled in the crisp French air, filled with excitement and anticipation for our weeklong shared adventure, co-conspirators in our love of Arizona wine and a desire to explore wines of the Rhone. Our cabin showcased floor-to-ceiling windows so our views were spectacular, and there was a surprising amount of space to store our stuff. It was perfect. Every day, for breakfast, lunch, dinner and in-between snacks, the ship’s chefs filled our tummies, and we enjoyed the thoughtful Arizona and French wine pairings. Dinner was always a multi-course feast with many interesting and delicious choices.
Photo by Josh Moffitt
L
ast winter, AMA Waterways coordinated a very special wine cruise, hosted by Eric Glomski of Page Springs Cellars and Sam Pillsbury of Pillsbury Wine Company, two winemakers from Arizona. The week-long cruise departed Arles on November 8th, 2012, travelled down the Rhone River to Lyon, where we disembarked on November 15th. They are doing it again in 2013, but this time on the Danube, exploring Austrian wines. There are still some seats available…
The entire week was filled with fun, educational and wine-focused excursions. Knowing in advance that we wanted to use this trip to relax, we avoided most of the touristy excursions and instead chose one to two a day that were wine and In Cornas—Sam Pillsbury and me. ARIZONAVINESANDWINES.COM
Happy birthday to me! Our second day on the cruise was my birthday. It was the best birthday I’ve ever had, from the morning when the room attendant left me a ‘birthday cake’ made out of towels, to the special impromptu gift of a wonderful Thai massage from Gayle Glomski (Eric's wife), to the very special serenade at dinner from the ship’s staff, which included a kiss from the captain! It’s going to be hard for Josh to top this birthday gift.
Off the ship—my favorite excursions
are trained; it was the most entertaining and heartwarming outing of all. The love that Serge showed for his amour Amie—even when she ate some of the truffles during the demonstration— now, that’s a good man! Winery tours. We visited wineries in three Rhone regions—Châteauneufdu-Pape, Cornas and Beaujolais. I loved watching the interaction of Sam and Eric with the French winemakers. There was a lot of respect on both sides and it was fun to explore these French regions that have inspired both of these Arizona winemakers, and getting a taste of it through their eyes.
Photos by Ken Colburn
food related. One day we didn’t even leave the ship, opting to relax on the deck, enjoying the incredible vivid autumn colors of the trees that lined the river—splashes of bright yellow, orange and red.
The Avignon "Culinary Delights" tour. We were led by Chef Julien Charvet through charming Les Halles market, where we shopped for our ingredients and were then taught how to prepare a traditional Provençal-style meal. Josh even got a thumbs-up from the chef, having excelled at preparing the tapenade. I’m not culinary-inclined so I enjoyed watching from afar and explored the beautiful products at the market—stands that sold vegetables, fruits, breads, spices, seafood, pork, charcuterie, cheese... everything imaginable—full of bright colors and tantalizing smells.
Beaujolais Nouveau Celebration in Lyon. This one was actually not on the itinerary. We just happened to be in Lyon when they have their annual festivities to celebrate the release Romance in France of Beaujolais Nouveau, which happens at 12:01 a.m. on the third Thursday in November. Although we were tired and winding things down, with some prodding from Weston (owner of Vino Loco in Flagstaff) we realized that this was something we absolutely couldn't miss. We helped roll barrels through the streets, listened to the music, watched the countdown and enjoyed the spectacular fireworks. Talk about a way to end what had already been an amazing week.
The onboard wine seminars. There were three separate seminars taught by Sam and Eric; my favorite was the comparison of the Arizona wines to French favorites. There was also a fun, educational seminar led by a local sommelier that included a blind tasting (in black glasses), games, quizzes and a history lesson.
I’ve had, what I consider to be, a very blessed life. Surrounded by close loving friends, enjoying unique and fun experiences and my job often entails eating really delicious food prepared by talented chefs and really delicious wines made by talented winemakers. This cruise was the epitome of that—an extension of Beaujolais Nouveau Celebration how great life can be. Thank you to my wonderful husband Josh for creating such a wonderful birthday for me; thank you to Denise at AMA Waterways for coming up with the seemingly wild idea of bringing Arizona winemakers to France; thank you to Sebastien Leroy, our awesome cruise manager, and the rest of the AmaDagio staff for making sure that all of our needs were met and that we arrived from port to port safely; thank you to Sam and Eric for just being you and for sharing so much of your time with everyone on the cruise; and, finally, thank you to my cruise companions—whether old friends or new—without all of you (and your pictures) I wouldn’t have the memories we created from one crazy year when we all decided to go to France to drink Arizona wine.
Photos courtesy of Valerie Paxton
Serge and Amie
Photos by Ken Colburn
The truffle farm in Grignon. I loved meeting Serge Aurel, his wife Corrine and their precocious truffle dog Amie. Even though we had a translator, we really didn’t need one. Serge was so animated in his explanation of everything truffle and of how the dogs
I am blessed
The entire trip was action packed, with way more stories than a twopage article can tell. If you run into any of us from the cruise, ask us about it. Hopefully you'll have a glass of wine in hand and be ready to laugh. I wish I had room to mention everyone's names, but you know who you are... it's almost like being a part of a special club, due to our once-in-a-lifetime shared experience. Priceless! ARIZONAVINESANDWINES.COM
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VAGABONDING LULU Desperately Seeking Wine in India
Article and Photos by Stacey Wittig, Travel Writer
“T
he wine industry in India is still in its infantile stage,” read the Fall 2011 issue of Arizona Vines & Wines. More recently, an Italian wine exporter revealed to AFAR Magazine that in places like Bangalore and Calcutta. where wine culture is entirely new, she often teaches the basics such as "refrigerating white wine but not red.” A Sedona tasting room sommelier lamented about near wine-less Asian travels. Although excited to experience new cultures, customs and foods during my first trip to India, I was a bit worried about being able to feed my wine fix once there.
religion prizes hospitality and Hindus treat visitors as if they were favorite gods. I am also surprised that tropical Kerala, on the same latitude as Costa Rica, is the epicenter of Ayurvedic medicine and the birthplace of martial arts. At the palm-studded Poovar Island Resort, I experience my first Ayurvedic treatment—a healthful Abhyangam massage with thick, herb-infused coconut oil—and later that evening I enjoy my first glass of Indian wine. I soon learn that upscale hotels are proud to serve Indian wine. The Four Seasons Classics Chenin Blanc was just fine, but after a taste, I pass on the red. Perhaps the labels stamped with formidable government warnings “Consumption is injurious to health” and “Drunken driving is punishable” deflate my taste buds.
I fly to south India on Emirates Airlines where even economy customers are treated like sheikhs and maharajas. During the 16-hour leg to Dubai on the Arabian Peninsula, I am impressed with the creature comforts, service and—gasp— airline food. Served with the best inflight meal that I’ve ever tasted is a Paul Cluver Elgin Sauvignon Blanc. It’s sweeter than the New Zealand Sauvignon Blancs that I love so well, so for seconds I order the Roger Lassarat Saint-Véran Cuvée Prestige, a French wine. The young Saudi next to me orders one more apple juice. The Chardonnay has a perfect mineral finish. “Those French oak barrels did their magic,” I reflect while swirling the heavenly concoction. I am quite sure that the guy next to me is not feeling the earth move while sipping his apple juice, as I am with this French grape juice. Who knows, it might be my last.
However, the next evening at Vivanta by Taj Kovalam hotel, I’m introduced to Sula wines. The seaside resort has all the rustic charm of a Sedona upmarket resort… if you can imagine adobe traded for elephant-grass thatched roofs and red rocks swapped for white sand beaches. Impeccable attention makes the outdoor dining experience fabulous while the Sula reds and whites drink easily. Sula Vineyards is known as the first name in Indian wine, which is quite a feat since they released their first wines in 2000. Located on the slopes of the Western Ghats, the vineyards grow Cabernet Sauvignon, Shiraz, Zinfandel and Merlot along with Chenin Blanc, Sauvignon Blanc, Viognier and Riesling.
logo has IndianI change planes in Dubai in an ultra-modern, Sula mustachioed sun. stainless terminal that opened two weeks ago. As we take off toward India, I look to see Burj Khalifa, the tallest building in the world. Dubai looks like a carnival below me—lights of every color decorate tall skyscrapers and low-lying buildings alike. A city of the future is actually lying below me… in the present. I expect James Bond or Batman to jump out from one of the high balconies. Next, it is announced in this pink-trimmed jetliner that we are now free to use our cell phone to make calls. Four hours later, we touch down in Thiruvananthapuram, Kerala, on the western coast of the southern tip of India.
Photo courtesy of Vivanta by Raj
India surprises me with more than just her wine. Yes, cell phones and computers are everywhere—I expected that. But what I didn’t anticipate was the charm and warmth of her people. The Hindu
Vivanta by Raj - Kovalam resort in Kerala
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For the next two weeks, it’s the Sula Sauvignon Blanc for me. The crisp wine with hints of green pepper pairs with spicy Kerala-style cuisine like Karimeen pollichathu, a local specialty: freshwater fish marinated in tangy masala and grilled in banana leaves. Karimeen pollichathu-fish: Local food movement Kerala-style. In fact, most of the menus are created with local ingredients, from black pepper, chiles and cardamom, to coconut and seafood. I have to admit that I also enjoyed the Indian Kingfisher Beer and did try a wine from Grover, another leading Indian winery. Grover’s Viognier Clairette at Spice Village resort was refreshing after trekking the Periyar Tiger Reserve with Andrew from the United Kingdom. “I’ve had some lovely Indian wines in London,” Andrew had touted during the excursion. “But unfortunately, the wines I’ve ARIZONAVINESANDWINES.COM
tasted here are rather unremarkable.” I recommended the Sula and hiked off, looking for tiger tracks. Another surprise waits in the form of a delightful overnight cruise on a traditional Kerala-style houseboat. We sign the ship’s log as we board the thatched, wooden vessel. I peek at the nationalities listed next to the five signatures before us: Ukraine, British, Australian, Danish and Chinese. “While the whole world has discovered Kerala as a vacation destination, this exotic retreat is just now being revealed to us North Americans,” I envy.
Relaxing houseboat voyage in southern India.
Our captain navigates through labyrinths of canals and coves first used by ancient kings and spice traders, as we watch birds, blooming plants and fishing boats sail serenely by. The canals were built long ago for transporting coconuts and rice from surrounding plantations and paddy fields. Today, rice boats are converted into private hotel suites manned by a captain, engineer and cook. European travelers call these mystical lagoons the Venice of the East, which deliver such unique experiences that a French tour operator featured the area in an extravagant “Around the World in 21 Days” tour. A small canoe meets our houseboat and we journey along narrow canals into villages where women dressed in colorful saris kneel to wash Hindu bronze lampstands, naked men bathe and children run along canalside paths hefting schoolbooks. We dock near Coconut Lagoon resort, a favorite of Paul McCartney. “He brought Heather here right before they were married,” explains Kerala Kanyakumari Temple Manoj, our guide. The 350-yearold pagoda-style wooded mansions were brought from surrounding areas and fashioned into this eco-friendly resort. My rosewood and teak-trimmed private casita has a romantic open-air shower—Paul had #258, a private pool villa. The hotel grounds are bisected with canals that were used on the 120-year-old coconut plantation. “We have three core values here,” explains Anil Kumar, general manager. “To be environmentally responsible, to benefit the local community and to deliver an experience that is going to be cherished by our guests.” “We don’t have the Taj Mahal, but Kerala is known for its good nature and its good natured people,” he adds. One of the ways that the hotel supports locals is to arrange cultural tours into nearby villages. That afternoon we visit homes and meet the barefooted women bespangled in heavy gold earnings who weave palm mats and coconut fibers. Men dressed in traditional skirts demonstrate fishing techniques. Next, we follow a toddy tapper to his favorite tree to harvest palm wine. ARIZONAVINESANDWINES.COM
Toddy tappers climb tall coconut palms to tap the coconut flower buds. Once tapped, white sap flows into a collection pot. We wait below the tree as the toddy tapper climbs back up to collect the fermented sap from the pot. Palm wine is best drunk right after it is collected from the tree, but even so, I abstain from the Indian White Lightning. I have my picture taken with a glass of the milky stuff in my hand (see below). Wine lovers should be aware that the first day of the month is dry, which will leave you desperately seeking anything alcoholic. “It is the regular payday and the government doesn’t want people spending paychecks on alcohol,” explains Manoj from Travel Planners. We were there for another dry day, January 30, the anniversary of the death of Mahatma Gandhi, the father of the nation. Travel Planners, an in-the-know Keralan company, specializes in tailor-made vacations to south India. The Indian government awarded them the prestigious “Best Inbound Tour Operator in India.” Their professional drivers and guides will enliven and enrich your experience—and take it from me, Vagabonding Lulu, you do not want to attempt to drive in the wild traffic. For the ultimate in luxury, ask them to book an extra night at Vivanta by Taj in Kovalam. One last insider tip: Why does the sun on the Sula label have a mustache? Most traditional Keralan men sport mustaches, so why not the sun? “Thick mustaches are very popular in southern India,” explains Manoj. “Many local advertisements feature large mustaches.” Keralan believe that the mustache, or meesha, makes the man. Perhaps the Indian mustache is the secret of Sula wines, which ended my desperate search for wine in the subcontinent. Coconut Lagoon | CGHEarth.com/coconut-lagoon Poovar Island Resort | PoovarIslandResorts.com Rainbow Cruises | RainbowCruises.in Spice Village | CGHEarth.com/spice-village The Travel Planners | TTPKerala.com Vivanta by Taj - Kovalam | VivantaByTaj.com
Stacey “Vagabonding Lulu” Wittig is an Arizona travel writer who loves to write about emerging wine regions. Follow her escapades at VagabondingLuLu.com. ARIZONA VINES & WINES - SUMMER 2013
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WINE AND CHOCOLATE: Does it Pair? One Chocolatier's Search for the Answer By Nisreen Diab-Hawley
W
hen asked to put in my two cents on this subject, I was absolutely thrilled. I am no wine expert, by any means, but as the owner of Sweet Box Treats, I do know a thing or two (or twenty) about chocolate.
A chocolatey resumé I’m a chocolate snob, if you will. I use quality ingredients for my candies, only bean-to-bar, single origin, fair trade, nonGMO, soy-free, organic chocolate. My chocolates are available in several cafés in the Verde Valley and I cater events from small book club gatherings to weddings with my chocolate creations. My taste buds are trusted by many.
The question arises I have hosted several chocolate and wine nights and they have been wildly successful; so, imagine my surprise when I walked into a local winery, began talking to the owner about wine and chocolate, only to be told that “red wine and chocolate do not pair well.” I was polite and didn’t say anything in response; however, I did run to my friend Google, who is an expert on all things. Google immediately directed me to an article by Sarah Chappel entitled, “Please Stop Pairing Red Wine and Chocolate.” Here she stated, “Why would someone lie to you and try to convince you that this is something you should enjoy? Why would the powers-that-be—the red-wine pushers and the chocolate coercers—set you up for such flavor failure, particularly around Valentine’s Day when presumably you want to impress the object of your affections? I don’t know…” I have to admit, my heart sank a little. Were my taste buds wrong? Did I need to rethink my Red Wine Truffles? Were my customer’s taste buds wrong too? How could we think something tasted so wonderful when the experts were telling us that scientifically it does not work?
Searching for answers I set out on a mission to find out what my other foodie friends thought about this subject to get some additional perspective. My friend Barbara (of the blog Sunday at the Giacometti’s), who had been in the wine business for 19 years, said, “In the past, wine and chocolate was not the thing to do. In recent years, with the growing popularity of varietals like Merlot, that philosophy has changed. Thanks to Merlot, with its softer tannins and in some cases chocolate undertones, [wine could be] a perfect pairing for chocolate.”
I wanted to explore further and reached out to another friend, foodie and mixologist Chris Hill from the wildly popular blog and publication Bachelor Kitchen. He laid it out for me, explaining why some pairings work and some do not. “As a rule of thumb—lighter bodied chocolates with lighter bodied wines,” he said. He explained that Pinot Noir pairs well with milk chocolate, because Pinot Noirs often exhibit a buttery or creamy flavor profile and mouthfeel—which would also accurately describe milk chocolate. Fortified wines, such as Port or Sherry, also make sense. For darker chocolates, with 60 percent or more cacao, you’ll need a wine that is going to stand up to the intensity of the chocolate. If the chocolate is bitter, or even laced with peppercorns, a full-bodied wine will hold up to it. After you take a bite of strong cacao chocolate, your mouth is left feeling dry, right? Those are the tannins in the chocolate. The same is true with a lot of red wines, especially before they have had the opportunity to mature. The best advice here is to take those types of chocolates and pair them with full-bodied and developed wines, this way the bitterness is at a minimum and the sugars have had the chance to develop. You might try a soft, oaky California Cabernet Sauvignon or an aged Cornas (Rhone Syrah). “The last thing you want to do is swallow bitter down with more bitterness. It would be kind of like chasing a piece of cheesecake with crème brûlée—they are both delicious on their own, but don’t complement each other well.”
The answer becomes clear After my research, I am now convinced that red wines can be paired with chocolate. Although there is some disagreement, I believe that each person knows what they like, what works for their particular palate, and that no one should tell someone else what does or doesn’t taste good. You know what you like and that’s all that really matters; you’re the expert here. I think everyone should do their own research, to find the combinations that work best for their individual tastes. Does your favorite chocolate taste good to you when you are drinking your favorite red wine? If the answer is yes, proceed, enjoy and “taste the love.”
Nisreen is a lover of quality food and family. She went from food blogger to chocolatier as a way to spend days at home with her children while still contributing to their household income. Look for her new collaboration with Old Town Red Rooster Cafe and It's a Grind in Old Town Cottonwood: The Old Town Chocolate Lounge. Learn more about Sweet Box Treats and Nisreen's other endeavors by visiting MyFoodieUniverse.com.
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THE OTHER 46: Maryland Wine By Regina McCarthy 'The Other 46' defined: States not widely recognized for their winemaking potential. Excludes California, Washington, Oregon and New York.
T
Charm
o say Maryland wine is growing would be an understatement. While the wine industry in Maryland has a long and rich history, it wasn’t until the twenty-first century that this microindustry truly blossomed. In 2000, only 13, albeit significant, wineries existed in “The Free State.” Since then, Maryland has now grown to host 67 licensed wineries, spotted from the mountains of Washington County, through the mid-state Piedmont region, over the Eastern Shore, separated by the Chesapeake Bay, and even down to the southern tip of Maryland.
In my opinion, Maryland can stand up next to any traditional winegrowing region in the world. With a cooler climate, its wines are reminiscent of Old World, or European-style wines. This means they have lower alcohol content and sugars, making them very food-friendly and approachable. Maryland wines have brought home hundreds of awards from international wine competitions. In addition to a variety of wine and grape styles, there are also a wide variety of winery sizes in Maryland. There are small wineries that are just getting their feet wet, as well as large wineries that produce award-winning wines and also act as strong agri-tourism anchors. Each winery stands as unique; no two wineries are the same.
History Maryland’s rich history begins with American wine pioneer Philip Wagner. Wagner wrote the first modern book in English on winemaking —American Wines, published in 1933, the year Prohibition was repealed. This book, and Wagner himself, became a hugely important tool for America’s first wave of winemakers.
Wagner is also responsible for propagating several grape varieties in the United States. It is said that he carried certain French-American hybrids back to the States after visiting European vineyards. He then began a nursery, from which grapevine seedlings were propagated and sent to vineyards across the nation. Maryland is also home to many American wine milestones. The first ice wine in North America was crafted in Maryland by Hamilton Mowbray in 1974. The grape was Riesling and the date of the frost was October 4. That year, Maryland experienced an early frost and Mowbray’s Riesling vines still had grapes on them. In the middle of the night, Mowbray, along with a fleet of friends and family hit the vineyard to harvest the frozen grapes. They crushed the grapes and Mowbray had the beginnings of the nation’s first ice wine. [Editor’s Note: There’s a bit of controversy on this issue because Mowbray did not get an official COLA for this wine… however, it is widely accepted that Mowbray’s Montbray Wine Cellars indeed produced the first American ice wine.]
Part of Maryland’s charm is the diversity of growing regions contained within this tiny state. The various microclimates throughout these regions contribute to the wide spectrum of Maryland’s grape varieties and wine styles. Similar to Virginia, parts of Maryland can, and do, grow fabulous Vitus vinifera grape varieties like Cabernet Sauvignon, Cabernet Franc, Chardonnay and Pinot Grigio. Like its neighbor to the north, Pennsylvania, Maryland also has a strong showing of hybrid grapes like Vidal, Chambourcin and Seyval Blanc. This allows Maryland’s wineries to offer the best of both worlds.
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Visitors can travel along one of Maryland’s five wine trails, meet the winemakers and walk through vineyards. Folks are encouraged to attend one of the state’s 10 wine festivals, which offer a great opportunity to taste and compare several wines from around the state.
Regina's book. Published March 2012.
Growth With new wineries opening each year comes a new sense of competition and betterment of winemaking technique. As they say, a rising tide lifts all boats. Older wineries are watching and learning from new wineries, and in return, new wineries benefit from the experience and knowledge of older wineries. The projected growth of Maryland’s wine industry looks promising. There are approximately 25 new wineries slated to become licensed and begin production over the next three years. This interest, in addition to new knowledge of the state’s grapegrowing potential and recent support from state legislation, lends itself to an optimistic future. Best of all, the media is starting to pay attention. This year, Maryland hosted the annual DrinkLocalWine.com Conference. This roving media summit visits the most up-and-coming wineproducing states around the country, and this year’s focus came to Maryland. Both traditional and wine media gathered in Baltimore to taste, discuss and evaluate our wine and winegrowing trends. Move over New York; move over Virginia. There’s a new star in town and this state has the vines, grapes, winemakers and terroir to go far.
ARIZONAVINESANDWINES.COM
Quick Reference to Arizona Wineries & Tasting Rooms For Tasting Room addresses, please see individual map pages
Alcantara
Verde Valley - 928.649.8463 AlcantaraVineyard.com
Northern Arizona
Caduceus
Arizona Stronghold
Cottonwood - 928.639.2789 AZStronghold.com
Cellar Dwellers
Jerome - 928.639.WINE Caduceus.org
Verde Valley - 928.607.1789 CDWineCo.com
Freitas
Grand Canyon Winery
Cottonwood - 928.639.2149 FreitasVineyard.com
Javelina Leap
Sonoita /Elgin Urban SE Arizona Upcoming
Cottonwood - 928.649.9135 FireMountainWines.com
Granite Creek
Iniquus Cellars
Jerome Winery
Juniperwood Ranch
Kind Vines
Oak Creek
Page Springs Cellars
Painted Lady
Cornville - 928.639.3004 PageSpringsCellars.com
Skull Valley - 928.442.9831 PaintedLadyVineyard.com
Young - 866.558.2734x4484 PVWinery.com
Pleasant Valley
Saeculum Cellars
Stage Stop
Stetson Winery
Sycamore Canyon
Bear Track
Tucson - 520.975.0050 BearTrackWinery.com
Callaghan
Elgin - 520.455.5322 CallaghanVineyards.com
Hops & Vines
Sonoita - 520.955.4249 AZHopsAndVines.com
Silver Strike Winery
Tombstone - 520.678.8200 SilverStrikeWinery.com
Aridus Wine Company Willcox - 520.766.2926 AridusWineCo.com
Flying Leap
Willcox - 520.954.2935 FlyingLeapVineyards.com
Lawrence Dunham
Pearce - 520.82.GRAPE LawrenceDunhamVineyards.com
Northern AZ Four-Eight WineWorks Clear Creek Cella Winery Dionysian Cellars Sollenberger Vineyards
Kingman StetsonWinery.com
Kokopelli
Chandler - 480.792.6927 KokopelliWinery.com
Available at AZ Stronghold SaeculumCellars.com
Flagstaff KindVines.com
Passion Cellars
Jerome - 928.649.9800 PassionCellars.com
San Dominique
Camp Verde - 602.549.9787 GarlicParadise.com
Sedona - 877.903.WINE BestArizonaWines.com
Studio Vino
Tempe - 480.897.1800 StudioVino.com
Charron
Dos Cabezas WineWorks
Kief-Joshua
Lightning Ridge
Vail - 520.762.8585 CharronVineyards.com
Available at AZ Stronghold IniquusCellars.com
Ash Fork - 602.971.8586 ReunionCamp.com
Cottonwood - 928.639.0646 PillsburyWine.com Cornville StageStopVineyards.com
Fire Mountain
Jerome - 928.202.8506
Chino Valley - 928.636.2003 GraniteCreekVineyards.com
Jerome - 928.639.9067 JeromeWinery.com
Pillsbury Wine Co.
Echo Canyon
Burning Tree
Cottonwood - 928.649.8733 BurningTreeCellars.com
Williams - 928.635.9421 TheGrandCanyon.com
Cornville - 928.649.2681 JavelinaLeapWinery.com Cornville - 928.649.0290 OakCreekVineyards.net
Bitter Creek
Jerome - 928.634.7033 BitterCreekWinery.com
Sonoita - 520.455.5141 DosCabezasWinery.com
Su Vino
Scottsdale - 480-994-8466 SuVinoWineryAZ.com
Flying Leap
Sonoita - 520.954.2935 FlyingLeapVineyards.com
Rancho Rossa
Elgin - 520.455.5582 KJ-Vineyards.com
Elgin - 520.455.5383 LightningRidgeCellars.com
Elgin - 520.455.0700 RanchoRossa.com
Sonoita
Village of Elgin & Four Monkey Elgin - 520.455.9309 ElginWines.com
Elgin - 520.455.9291 WilhelmFamilyVineyards.com
Elgin - 520.455.5893 SonoitaVineyards.com
Carlson Creek
Willcox - 520.766.3000 CarlsonCreek.com
Fort Bowie
Bowie - 888.299.5951 FortBowieVineyards.net
Sand-Reckoner
Willcox - 303.931.8472 Sand-Reckoner.com
Southern Casa Verde Flying Kite Hannah’s Hill Vigneto Nannini
Wilhelm Family
Coronado
Erath’s Cimarron
Willcox - 520.384.2993 CoronadoVineyards.com
Golden Rule
Dragoon GoldenRuleVineyards.com
Sierra Bonita
Willcox - 520.678.2335 SierraBonitaVineyards.com
Vineyard in Willcox Tasting at Dos Cabezas in Sonoita
Keeling Schaefer
Willcox - 520.766.0600 KeelingSchaeferVineyards.com
Zarpara
Willcox - 602.885.8903 Zarpara.com
SouthEastern AZ Asmundson Family Gallifant Cellars Benchmark Vineyards RanchoMaria Vineyards Chiricahua Ranch Rhumb Line Vineyards Freedom Vines Sándor
Soaring Spirits Vineyard Voltera Vineyards
the Grapevine Interesting tidbits about the Arizona wine industry... Coronado Vineyards bottled their very first estate White in April 2013.
Javelina Leap had their first annual pig roast in April 2013. They also won Verde Valley Wine Symposium People's Choice: Red. Fire Mountain Wines won gold & silver in the 2013 southwest wine cHALLENGE.
Oak Creek vineyards planted more chardonnay vines this spring.
Arizona Hops and Vines Had their first ever Drag Races in Sonoita. And, no, there were no cars.
Kief-Joshua's first ever summer concert series starts this year/
Burning Tree Cellars 'The peddler' won Verde Valley Wine Symposium's People's Choice award: White.
Arizona Wine Growers Assoc. had their board elections: President: peggy Fiandaca (Lawrence Dunham), Verde Valley VP: Barbara Predmore (Alcantara), Sonoita VP: Kent Callaghan (Callaghan Vineyards), Willcox VP: James Callahan (Aridus Wine Co.), Treasurer: Robert Carlson (Carlson Creek), Secretary: Casey Rooney (Cottonwood Economic Development Council)
Pillsbury wine co. has been very busy: new tasting room in willcox opening this summer. listed in jancis robinson's new book: american wine sam started a new blog on new times' chow bella Page Springs cellars just finished bottling their latest white release in april 2013
rob & sarah hammelman of sandreckoner vineyards welcomed their new baby on March 14th congratulations to "levi"
Four Arizona wineries were poured at the first 'ripe' awards: lawrence dunham vineyards, pillsbury wine company, arizona stronghold vineyards and dos cabezas wineworks. FLYING LEAP PLANTED TEMPRANILLO ON THEIR SONOITA PROPERTY; PLANTED GRENACHE, SANGIOVESE AND GRACIANO ON THEIR WILLCOX VINEYARD SITE.
ARIZONAVINESANDWINES.COM
Arizona wine pioneers r.w. webb and dr. gordon dutt spoke at the 2013 verde valley wine symposium.
The new sonoita vineyards 2012 Arizona Fume Blanc is now on the tasting table, a new MeCaSah blend and new 2011 Syrah-AZ. Stay tuned for the Port "Tiger's Treat!" pLEASANT vALLEY WINES ARE FOR SALE IN fRY'S MARKETS - END CAPS!
ROBERT CARLSON OF CARLSON CREEK WENT TO FRANCE AS AN AMBASSADOR OF THE ARIZONA OFFICE OF TOURISM.
mAYNARD kEENAN IS CLOSE TO OPENING FOUR-EIGHT WINEWORKS CO-OP WINERY IN CLARKDALE (THIS FALL).
rancho rossa's newest releases: csm and syrah. we also wish their doggie, chablis, a fast recovery.
FIRE MOUNTAIN WINES HIRED JOHN SCARBROUGH OF CELLAR DWELLERS TO BE THEIR FULLTIME WINEMAKER.
NEW TASTING ROOM ALERTS: NEW TASTING ROOMS ARE RUMORED TO OPEN IN OLD TOWN COTTONWOOD, CAMP VERDE AND CLARKDALE THIS SUMMER/FALL. kEELING SCHAEFER VINEYARDS WON TWO SILVERS IN THE SOUTHWEST WINE CHALLENGE.
ARIZONA VINES & WINES - SUMMER 2013
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Wine, Dine
and Win!
The new, highly-anticipated Storytellers menu is here, and is now featuring mouth-watering Certified Angus Beef .® With award-winning cuisine and a selection of wines from local Sedona-Verde Valley vineyards, you’ll indulge in a flavorful experience you won’t soon forget.
Introducing Surf & Turf Sundays Buy One Special for $24 & Get the Second Free! Reservations recommended. Call 928.567.7999 for details on special offers.
cliffcastlecasinohotel.com 800.381.SLOT | I-17, Exit 289 • Just south of Sedona Please call for reservations. Cliff Castle Casino Hotel reserves the right to modify, suspend and/or cancel this special at any time, without notice, with approval of the Yavapai-Apache Gaming Commission. ©2012 Cliff Castle Casino Hotel