Well, harvest season is upon us. Summer seemed to go by too quick, but fall promises to be very exciting. There are so many exciting wine events that we can’t wait to attend including the 2nd annual Arizona Wine Festival at the Farm. This is the Arizona wine industry’s “Main Event”. Put it on your calendar – November 6th. It proved to be THE wine event of the season last year. You won’t want to miss it this year! It seems Arizona wines are in fashion – you’ll find them poured at most of the major wine events this season. Check out our special event advertising section to learn more. We have a couple of exciting announcements in regard to the magazine. Starting with this issue, our magazine is now available for purchase on newsstands in 58 Barnes & Noble stores throughout southern California, Las Vegas and Arizona, as well as all of the Borders, Bashas’ and AJ’s throughout Arizona. We have also completely redesigned our website to be an even better resource for all things wine and food in Arizona. We have added social media integration, several blogs from industry experts and the ability for more interaction with our readers. All of our past, present and future magazine articles and content will be searchable online. Look for specials and discounts at your favorite wine and food locations. Many of you have probably heard about this by now, but for those that haven’t, Arizona wines made a very respectable showing at the “Judgment of Arizona” held on June 2nd at FnB Restaurant. Pitted against wines from similar regions around the world, Arizona wines took 3 of the top 5 spots in both the red and white categories, including the top white Callaghan’s Lisa’s Blend and the top red with Caduceus “Judith” Cabernet. The world is beginning to recognize Arizona as a legitimate contender with quality wines. Josh and I ran our first 5K in Sonoita as part of the Great Arizona Grape Stomp 5K Series. A fun and healthy fundraiser for the Arizona Wine Growers Association, it’s a unique way to explore wine country. The series of four “stomps” includes the three wine regions capping off with a final run in Downtown Phoenix to kick off Arizona Wine Week (to be proclaimed by the Governor of Arizona). Check it out at www.AZGrapeStomp.com. Be sure to check out our new website and follow us (AZVinesandWines) on Facebook and Twitter. Happy Harvest!
Josh & Rhonni Moffitt ABOUT THIS MONTH’S COVER The cover photo was taken on July 19th, 2010 by Karl F. Mullings. Its a photograph of Alcantara Vineyards using a new technology called HDR, High Dynamic Range. Karl used five images, took the best qualities from each of those images and combined them into one. www.kfmdesigns.com
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ARIZONA VINES & WINES - FALL 2010
Arizona Vines & Wines PUBLISHED BY
Arizona Vines & Wines, LLC
CONTRIBUTING WRITERS
Robert W. Webb, Steve Ayers, Eric Glomski, Stacey Wittig, Christina Barrueta, Jim Wiskerchen. Charleen “Bad Ass” Badman, Greg Gonnerman, Cameron Smith, Jay Bileti, Thomas Ale Johnson, Charlsy Panzino
CONTRIBUTING PHOTOGRAPHERS Karl Mullins, Steve Ayers, Lyn Sims, Rhonni Moffitt, Thomas Ale Johnson, Greg Gonnerman, Janise Witt Photography, Ron Chilston Photography, Stacy Wittig, Paul Bigelow Photography, Nick Calderone, Michell Jonas
ADVERTISING SALES
Mike Kilpatrick - Northern AZ Vince Petroniero - Phoenix Jami Auerbach - Tucson Mandy Kirkendall - Southeastern AZ sales@arizonavinesandwines.com
SUBSCRIPTIONS $19.95 for annual subscription Four issues subscriptions@arizonavinesandwines.com CONTACT THE PUBLISHER
Josh & Rhonni Moffitt (480) 306-5623 publisher@arizonavinesandwines.com
NOW AVAILABLE ON NEWSSTANDS AT THESE FINE LOCATIONS
ARIZONAVINESANDWINES.COM
8 GRAPE PERSPECTIVES
Unique Perspectives on Wine in Arizona by Robert W. Webb
52 SONOMA BY WAY OF AZ by Cameron Smith
10 FEATURED WINERY
56 YOU ARE THE WINEMAKER
12 PERCEPTIONS OF AZ WINE
58 WINE IN THE CITY
14 VAGABONDING LULU
60 CHEF’S TABLE
16 SHORT SUPPLY
62 POINT OF BREW
18 LOW DESERT VITICULTURE
64 THE HOT & COLD OF IT
46 RESTAURANT SPOTLIGHT
66 QUICK REFERENCE
48 EVENTS CALENDAR
TOUR WINE COUNTRY 22 NORTHERN ARIZONA
Alcantara Vineyards by Steve Ayers
by Eric Glomski
Temecula Valley . . . by Stacey Wittig
by Jim Wiskerchen
by Greg Gonnerman
The Parlor by Christina Barrueta
Wine Related Fun Around the State
by Charlsey Panzino
Where to enjoy wine in the city & beyond
Charleen Badman of FnB Restaurant
by Thomas Ale Johnson
By Jay Bileti
Easy listing of all Arizona wineries
32 SONOITA/ELGIN 40 SOUTHEASTERN ARIZONA
Photo by Ron Chilston Photography
Dragoon Mountain Vineyards
GRAPE PERSPECTIVES: 30 Years Too Soon by Robert W. Webb
RW Webb Winery was the first commercial winery to vint table wine in Arizona since prohibition. People told me that I was out of my mind. “What was I going to do, make wine out of cactus? This is Arizona, not California.” “You’re just an ex-Navy pilot and a home winemaker with no formal training, who do you think you are?” In 1980, Arizona was the country’s fifth largest producer of table grapes. Nobody was growing wine grapes because there were no wineries to sell them to. I figured we could grow wine grapes because the U of A had a test plot of wine grapes in a water harvesting project at Oracle Junction, AZ. Lo and behold, the grapes were of good quality. I figured if I built a winery, people would plant wine grapes. I was right. It just took 30 years for it to happen. Our first vintage was made with Cabernet Sauvignon from Paso Robles, CA. Due to ATF labeling regulations, I couldn’t put a vintage or an appellation other than “American” on our label. Our first label read “American Cabernet Sauvignon”. I subsequently learned that if I restricted sales to Arizona only, I could put a vintage on the label.
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story in its self). The Riesling was pretty good and All American Distributors bought it all. By 1982 there were a handful of crazy people who had planted grapes. Bill Staltari founded the second winery - San Dominique and Gordon Dutt founded the third - Sonoita Vineyards. It became apparent to us that we needed to get the law changed so that we could sell our wine direct, bypassing the 3-tier system or we would forever be at the mercy of the powerful distributors. That is when we founded the Arizona Wine Growers Association. Dr. Adrian Bozeman was our first president. I was on the original board as was Bill Staltari and Warren Brown. I can’t remember who else was on the board, but I wound up spending 16 years on it. The liquor distributors are very powerful in our state and they did not want to let us change the law and bypass the 3-tier system. Since we were growing our own grapes, we were an Arizona agricultural product. As such, we allied ourselves with the Arizona agriculture lobby, which was a stronger lobbying force than the liquor lobby. Our rationale was that as farmers, we should be allowed to grow our grapes, process them and sell the product like any other agricultural commodity. Thus the Arizona Domestic Farm Winery statute was passed which regulated us outside the 3-tier system, allowing us to have tasting rooms, selling direct to the public and sell direct to anyone who had a valid liquor license. It also gave us the ability to hold “off premises” tastings. This is something that really helped create awareness of Arizona wines and RW Webb Winery in particular. I learned that to be successful as an Arizona winery you had to do more than make good wine. You had to make good wine out of Arizona fruit and market, market, market the wine. By the time I sold the winery in 1997, I had RW Webb wines in every supermarket chain in the state. Photo by Lyn Sims
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was asked to reflect on my experience with the Arizona wine industry, having started my Arizona winery in May of 1980. The conclusion I came to was that I was 30 years too soon.
I figured if I built a winery, people would plant wine grapes . . . I was right, it just took 30 years for it to happen.
State law at that time said that an Arizona winery could only sell wine to a distributor. You could not sell to anyone else - not to a restaurant, not to a store, not to a tasting room, only to licensed wine distributors. I hadn’t thought things through very well.
What if no distributor wanted to buy my wine? 1200 cases is a lot of wine to drink, even with the help of friends. Luckily, All American Distributors purchased all 1200 cases for $50,000. I thought I had died and gone to heaven - I was overjoyed. In 1981 we produced 1500 cases of Cabernet from California. I also purchased twenty tons of Grey Riesling from Don Pedro Mahue, who had a vineyard in Sonora, Mexico (that’s a whole
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ARIZONA VINES & WINES - FALL 2010
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I started looking for land for my vineyard in 1981. It had to have a good water supply, high elevation for cool nights, no Texas root rot and be affordable. I found what I thought was the perfect site ARIZONAVINESANDWINES.COM
in the Sulphur Springs Valley on the slope of the Dos Cabezas Mountains near Willcox, AZ. It met all of my criteria. I didn’t have any money, so I put together a general partnership with some investors to start the vineyard. We planted twenty acres in 1984. The name of the vineyard was “BW Vineyards” (that’s another story too). I had never farmed in my life - I learned. Eric Glomski owns that vineyard today and it is now called Arizona Stronghold Vineyards. I was amazed at what he has done out there. It’s very gratifying to see Sam Pillsbury, Dick Erath, the Carlsons and others establishing their vineyards on that slope. John McLaughlin, a little to the south but on the same slope, has put in a very serious vineyard. Coronado Vineyards is a little farther north of Willcox. On the east side of the valley Keeling Schaefer Vineyards is doing a great job. I understand there are a lot more than that and even more coming. The point is that the Arizona wine industry is exploding all over our state. I never dreamed that we would have over forty wineries in our state. The more vineyards there are, the better the wines will be. This will give the wine makers more grapes to choose from to make the best varietal and blended wines possible. When we were making wines in the 80’s and 90’s, we had very few options or choices of grapes. I was 30 years too soon. By the way, on May 26, 2010, I planted a two-acre test vineyard, 14 varietals and 27 different clones for a total of 675 vines at 6905 ft. elevation. It is located 300 miles south of the border in Mexico, at the top of the Sierra Madre Mountains. Yeah, I know I’m crazy (but that’s another story).
FEATURED WINERY:
Alcantara Vineyards A confluence of passion & practicality By Steve Ayers
It is a fitting site. Aside from the fact that it’s a place of uncompromising beauty, home to desert nesting bald eagles and a piece of real estate that was once the stomping ground of the ancient Sinagua culture, the very idea that Bob and Barbara Predmore chose to build their vision of paradise at a confluence is more than serendipitous. It is…fitting. Alcantara is in many ways a confluence. It is a confluence of the unique and different characters of its owners. It is a confluence of ideas and ideals. And it is a confluence of the community that surrounds it. To know Alcantara, to understand what it is all about and how it came to pass that a Tuscan farmhouse
now stands on a limestone ledge overlooking the river, is to know the couple who have made it what it is. Bob Predmore spent nearly 40 years in the construction business, a good deal of that time building high tech, state of the art semiconductor factories across the globe. He is an engineer by training. He is a man who thinks linearly by nature. He sees life’s challenges from the perspective of someone who believes in the power of intellect. To him, vineyards and the winemaking process are chemical reactions—little different from what takes place in the clean rooms of semiconductor plants, except perhaps for the fact that vineyards and winemaking are played out against a backdrop of natural beauty as opposed to that of corporate blandness. Photography by Janise Witt
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lcantara Vineyard and Winery sits above and adjacent to the confluence of Oak Creek and the Verde River.
Bob Predmore is all about soil characteristics and Brix levels. He is data driven. But, where Bob is the mind and body of Alcantara, Barbara is the heart and soul. For the forty years that Bob Predmore plied his trade, Barbara tended to the family and home—all the time considering what might be if you had the good fortune to create, from scratch, a place in this world that was filled with the spirit of community, with music, good food, good wine and, most of all, friends and family. Barbara sees vineyards and winemaking as a way of life—as a way of getting in touch with the world around you. Vineyards are a good and decent way to steward the land. Wine is the sun, the earth and the sky distilled in hues of red and pink, yellow and gold, violet and amber. Barbara is all about art and beauty. She is driven by an unrelenting passion to make a better world.
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ARIZONAVINESANDWINES.COM
As Bob has methodically built the physical structures at Alcantara and continues on his path to a new identity as a winemaker, Barbara spends her days nurturing the vines and in her spare time spreading a gospel of sustainability, reverence for the land and the belief that the human spirit can do whatever it sees fit to do, to anyone who will listen.
Photo by Steve Ayers
“Alcantara is Barbara’s passion,” says Bob, “for almost 40 years my career took precedence. Now it’s her turn. And that’s fine with me. I love what’s happening here.” Altogether, the Predmore’s property encompasses 83 acres of a gently sloping and predominately north facing hillside. Along with the Tuscan style farmhouse that serves as the tasting room, offices and residence, and the 18 acres of vines, there is a new winery building that reflects their commitment to the land and to the community. “We built it to be ‘green.’ And we built it using local people,” Barbara is quick to note.
With 16,000 vines, including a dozen or more varietals, Alcantara is the largest vineyard in the Verde Valley, and, as of just a few months ago, the home of the valley’s largest grove of olive trees.
Photo by Steve Ayers
That prevailing philosophy of giving back to the community that supports them, is also true of the new wedding chapel down the hill that is currently under construction. The same will be true of the home they have planned for a high point on the property and, when the time is right, the Tuscan village with shops and restaurants and overnight “wine cottages” will sit directly above the confluence.
They make wines for every taste.
“The Verde Valley has the potential to challenge Napa Valley, perhaps not in size, but definitely in stature. It takes vision. But perhaps more importantly, it takes coming together.”
“I call Alcantara my Shangri La,” says Barbara, “but really what we are creating here is a lifestyle that we hope spills over to the entire Verde Valley. It is a great start but nowhere near its full potential.”
It is, after all, what a confluence is all about.
Olive Trees The Predmores did not miss the fact that the Verde Valley lies on the same latitude as the Middle Eastern cradle of wine grapes, such historic wine growing regions as Syria, Lebanon, Iraq and Iran, when they chose it as the perfect spot to plant a vineyard.
Alcantara is the manifestation of Barbara’s passion and Bob’s practicality. They hold it as an example of what can be done when two very differing approaches are applied to a common cause.
Steve Ayers is a full time journalist for the Camp Verde Bugle and the Verde Independent newspapers. He has lived in the Verde Valley for almost 20 years and written extensively on its wine industry.
But in addition to grapes, these regions are also the lands from which olive trees began their life on earth. Bob and Barbara have not overlooked that fact either. Taking advantage of that fact, Alcantara’s vineyard now sports a scattered grove of 200 olive trees, some varieties for oil, some for eating, and some for both. “It’s another element in agrotourism that I believe is the future of the Verde Valley. Local foods are coming into their own. Olives as oil or as eating olives are a perfect fit for what is already happening. And they are a part of the good life we are looking for,” says Barbara.
ARIZONAVINESANDWINES.COM
7500 Alcantara Way Verde Valley, AZ (928) 649-8463 www.AlcantaraVineyard.com ARIZONA VINES & WINES - FALL 2010
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PERCEPTIONS OF ARIZONA WINE By Eric Glomski, Arizona Winemaker
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n the past several months I have been travelling throughout the United States and Canada promoting Arizona wines to everyone from small mom-and-pop wine shop owners to internationally renowned restaurants. My travels have landed me with our southwestern neighbors in Dallas, Austin, Houston and San Antonio; I have gazed up at the Rockies from Denver, taken sea planes to Vancouver Island, been rained on in Seattle and Portland, and blown off my feet in Chicago. I have spent way too much time in cabs in Manhattan only to get on a plane so I could wade through the thick, hot air in Atlanta. As you might expect, the most common question (aside from recent immigration law inquiries…) took on the form of “how can you grow wine in the desert . . . isn’t it too hot?” Equipped with a topographic map that was color coded to represent summer highs and an arsenal of wine – I set out to reverse people’s perceptions that our state’s wines would be overripe, flabby, too high in alcohol, listless and innocuous. In the beautiful city of Vancouver, British Columbia I had the luck of being able to compare and contrast the issues that Okanagan wine growers of B.C. face. Their biggest perceptive challenge with the consumer (other than the markups associated with the heinous alcohol taxes in B.C.) is that most people assume it is too cold to up there to grow grapes. Touché! Interestingly, many of the pros I met pointed out that heat was their biggest problem. I found this ironic because, at least in my experience, cold is one of Arizona’s biggest challenges. Fascinating – here we have two challenges that present polar opposites to the popular understanding of these up-and-coming regions. Most importantly, when these folks tried our Arizona wines, they loved them! We have dozens of accounts in B.C. now and interest in our wines is growing steadily. Another interesting visit was Manhattan, New York. Having just come from Dallas where our lighter, more elegant wines were viewed as wimpy (it’s gotta’ go with a big steak if it’s gonna’ fly in Dallas), I didn’t know what to expect from what many view as “the capital of wine and food sophistication” in our country.
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ARIZONA VINES & WINES - FALL 2010
After spending several days visiting restaurants and wine shops as well as being honored by having our wines poured at a dinner with Chef Michael Corrino at the James Beard House, I left with renewed excitement about our small southwestern wine industry. I also left with a new perception of New York. To my surprise, just about every account I visited took on our wines. As interesting was what they took. In total contrast to Dallas, New Yorkers’ wanted the lighter, higher acid, more elegant offerings. This not only made sense in the context of food pairings, but it was also apparent that palates there were much more influenced by Europe than by California and the New World. All I can say is that Arizona is going strong in the Big Apple! Atlanta and Athens Georgia were also very interesting stops. Whenever I visit a particular market, I always talk about Arizona geography, but I also talk about the “idea” of Arizona wine. In a number of states, I have found that wine enthusiasts have tired of California wines. There has been a more-than-plentiful supply for some time – or dare I say, a glut. In contrast, Arizona is relatively young, fresh and exciting. Obviously, what is in the bottle counts and is incredibly important, but when it comes down to it, people are looking for a story – a story that connects them with a place and with other people. They want contrast, connection and culture. People also don’t just buy wines for themselves, they buy wines to share, and they buy wines to share something unique and storied. To me, Georgia exemplified this. I can’t tell you how many times someone said to me “I love your wines, son, but all this stuff about pioneering, the Apache, water supply, elevation . . . well that’s just a great story!” We do have a great story in Arizona and we should be proud of it. Now that our Arizona wines are in 30 states and two Canadian provinces, I can only say that Arizona is making its mark. Throughout my journeys I hear recollections of wine drinker’s visits to Arizona. Callaghan and Dos Cabezas come up frequently and I am starting to hear people expounding on rare little finds like Pillsbury and Keeling-Schaefer. Pretty exciting! Despite lousy economics the Arizona wine industry is growing and bucking the trend. ARIZONAVINESANDWINES.COM
VAGABONDING LULU
Temecula Valley - Southern California Wine country
D fairway.
Article & Photos by Stacey Wittig, Travel Writer o you like surprises? I do. When driving at night past the golf course near my home in northern Arizona, I am pleasantly surprised when inky, humped shadows turn into elk munching peacefully on the
I like the unpredictably of Arizona sunsets. Would we so admire the hot reds, fuschias and purples if they were visible from our decks at every setting of the sun? Just the thought of a surprise birthday party terrifies me. But I love being blown away by unexpected complexity in a first taste of an unpretentiouslypriced wine. I like surprises and so I am liking The sea mist against the granite mountains Temecula Valley Southern California gives Temecula its name. Wine Country. I didn’t do much research before coming, but I did look at a map. I envisioned Temecula as a flat expanse of dull, plowed agricultural lands. From all my travels to grape-growing regions, I should have known better. Grapes are best grown on rolling hills that provide drainage and optimal sunlight. But on the two-dimensional, beige-colored map flattened on my dining room table, Temecula looked … beige and flat. Now in Temecula, I’m caught unaware by tall, rolling hills striated by grapevines with backdrops of dramatic granite-bespeckled mountains. Here horses, golfers and grapes live in harmony. Lush green hills around golf courses and horse properties are dotted with squat olive trees accented occasionally by spires of Olympic cedars pointed to the heavens. The brilliant pink and red rose gardens spilling with ample blossoms skirt the edges of robust vineyards and daze me with their heady fragrance. This looks like the land of milk and honey to me. The wine region gets its name from the American Indian word meaning “where the sun breaks through the mist”. And as wine aficionados know, sun + mist = remarkable grape-growing environs. Hot days cooled by Pacific sea breezes flowing through a strategic mountain notch make this unique microclimate a winemaker’s heaven. Southern California’s long growing season with harvests starting in August and extending through December produces grapes with a big fruit-forward taste. In the whites you smell peach and tropical fruits while the reds thrill with bold berry tastes. You could take the easy route and experience this wine country with prepackaged wine tours. But I recommend a customized tour from the knowledgeable and friendly folks at Grapeline Wine Country Shuttle www.gogrape.com or WINEormous www.wineormous.com. They’ll bring a lot of fun and information to the party. Ask them to include Leonesse Cellars, Ponte Winery and Hart Family Winery. Walk the rows of carefully pruned vines, scrape the Temecula soil from your soles and then enjoy top-notch dining.
Local foods are an integral part of Temecula’s dining scene. Southwest Riverside County has the highest number of boutique farms per capita than any other in California. This morning my taste buds did summersaults over Chef Tim Nallck’s Crab Benedict (crab cakes and hollandaise) and Pork Chop Katsu at Journey’s End located in the Four-Diamond Pechanga Resort. Breakfast for two about $50. Rooms $99-$359 per night. www.pechanga.com Dinner at Thornton Winery amazed with simple, gourmet cuisine. “Over the years I’ve learned to get back to the simple things … three or four ingredients so you can taste what you are supposed to taste,” says Chef Steve Pickell, who worked in DC, New York City, Chicago and LA before returning to southern California. This fall the winery hosts its 22nd annual Champagne Jazz Series showcasing nationally renowned jazz artists. $240$360 for two includes reserved table seating, three-course gourmet meal and wine. www.thorntonwine.com Don’t miss the Temecula Olive Oil Ranch located out of town near the old Butterfield Overland Stage route. Co-owner Tom Curry grows and harvests varieties of olives that were first brought to California by Spanish missionaries in the late 1700’s. Not much has changed in this ranching country since the last stagecoach Vintner Jim Hart of Hart Family Winery describes the differences in pruning processes. rolled through. Meander through the wind-pollinated olive groves or sit at the outside tasting bar and learn the difference between a buttery, nutty late-harvest olive oil and the grassy-flavored new-harvest oil. This authentic boutique farm experience is available by appointment only. $15 per person. www.temeculaoliveoil.com Temecula Creek Inn and its 27-hole golf course is a locals’ favorite. Corner suites overlook the lush golf fairway from two walk-out sliding glass doors opening to wrap balconies. These spacious junior suites offer plush bedding, wet bars and refrigerators. $149-$269/night. Or splurge for the threebedroom, two-bath Creekside Suite with full, gourmet kitchen for $399-$799/night including a private putting green and party patio. www.temeculacreekinn.com Charming Sal Giuliano, Executive Chef at Temecula Creek Inn’s Temet Grill creates outstanding dishes inspired by locally-grown foods and local vineyards. Chef Sal’s award-winning brunch is worth booking a late flight out of either San Diego or Orange County Airport. Stacey “Vagabonding Lulu” Wittig is a freelance travel writer based in Northern Arizona. Learn more about her travel adventures at www.vagabondinglulu.com.
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ARIZONA VINES & WINES - FALL 2010
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SHORT SUPPLY By Jim Wiskerchen, My Wine Helper
A
s I sip on an unnamed Arizona Syrah, it reminds me of how much progress Arizona wine quality and the industry in general has achieved in just a few short years. In many ways it feels like just yesterday that Arizona wines were practically ignored by consumers, wholesalers, wine retailers, restaurants and wine critics alike. Today, however, there is a genuine interest in Arizona made wines. All summer long my events featuring Arizona wines have been filled with consumers eager to educate themselves on what our state has to offer. Starting in about 2003, the Arizona wine industry had in influx of new talent. These new players all had a passion and dedication to making great wines from the soils of Arizona. These pioneers initially survived mainly by sourcing fruit and juice from California, as their own newly planted vineyards took root and started to produce. It can often take upwards of four years after planting a grape vine before it is a successfully producing plant. It wasn’t until late in 2007 that we started getting some serious media attention about our wines and some favorable press about how good the wines were becoming. The Arizona wine industry produces a drop in the bucket as compared to the rest of the world. Most Arizona wineries sell their limited production wines out of their tasting rooms, which also act as their production facilities. If you want the good Arizona wines you have to drive to see them and then purchase them directly. The wineries could continue to sell all their wines this way, but they do recognize the potential growth opportunity by making an allocated amount of their production available for the retail and restaurant markets. Every day I am out on the front lines battling to promote and educate consumers about Arizona wines. One of the biggest
issues I see facing our young, boutique industry is supply. Not only do we need more wine grape vineyards planted in the state, we also need more wine for the retail market. With all the recent success and interest in our Arizona wines, it has also brought with it a demand for wines made from Arizona grapes. Several years ago most consumers could have cared less where the wineries got their grapes; this is no longer the case. To give you an idea of how much growth the Arizona wine industry has seen in recent years, in 2006 we had something like 12 bonded wineries, now in 2010 we have 45. Many of the new wineries don’t have vineyards of their own or have just planted vineyards that aren’t yet producing. Many of the established Arizona wineries I work with own less than 10 acres of vines. The rest of their production is sourced fruit either from within or outside the state. In 2010 most vineyards lost a significant amount of grapes due to frost. Arizona grown grapes have all of a sudden become a hot and valuable commodity with 45 wineries competing over less than 700 acres of fruit in the entire state. As with many industries prices are dictated by supply and demand. If the demand keeps rising and the supply doesn’t, consumers will have even less availability and the prices will continue to increase. The solution is more investment in Arizona vineyards, plain and simple. The next time you find an Arizona wine that you enjoy, make sure you buy a case of it because the next time you go back for more it most likely will be sold out. Jim Wiskerchen is the owner of MyWineHelper.com, a company that specializes in promoting and marketing Arizona wines. If you are a local restaurant or specialty wine retailer that would like to support Arizona wines please contact him for a free consultation at Jim@MyWineHelper.com. For information on events featuring Arizona wines you can join Jim’s wine tasting group at Meetup.com/blue-tooth-wine-society/.
Pillsbury Wine Co.
Low Desert Viticulture (Yes, it’s Possible!)
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Article and Photos by Greg Gonnerman
ou can’t grow wine grapes in the desert.” You’ve likely heard that before; perhaps you’ve even said it; but is it true? As a reader of this magazine you likely know that the higher deserts are nearly perfect for growing wine grapes, so the question really is “can you grow grapes in the lower deserts?” Yes, you can. Desert viticulture provides a few advantages and a number of challenges. While we have no worries about damaging frosts, our moderate winters don’t provide the cold weather necessary to ensure a sufficient dormancy period. This can contribute to problems with uneven ripening and poor fruit quality. Under our omnipresent sun, grapes can desiccate (become raisins), get sunburned, and ripen too quickly. Elevated daytime temperatures are obviously a problem, but warm nightly lows are an even bigger issue as they can greatly reduce acidity. While hot weather normally drives Brix levels (sugar) very high, vines in the hottest parts of Arizona can become heat stressed and stop adding sugar to the ripening grapes. Our high temps and incredibly low humidity do provide one distinct advantage; several plant diseases that constantly bedevil grape growers back east are almost unheard of here. Most of the challenges with desert viticulture can be addressed through proper varietal selection or modified viticultural or wine making practices.
vineyard. Many hobbyists will attempt to water their vines by hand with a hose, but this rarely works out. Distractions of various types come up which interrupt the scheduled watering, leaving vines with insufficient water. It’s also difficult to gauge how much water is being applied when it’s running out of a hose. The consistent results and deep watering achieved with drip emitters is well worth the time and trouble it takes to install a system.
Many experienced gardeners who are unfamiliar with growing grapes will suggest providing shade for vines or using a misting system to cool them through evaporation. Although completely contrary to conventional wisdom, Many desert grape growers go astray when selecting the shade idea may varieties. They are certainly in good company though, since have some merit. There many commercial wine grape growers in the hottest parts is some anecdotal of California have been making the same mistake for years. evidence that suggests Varieties like Pinot Noir and Merlot are examples of what that a small amount not to plant. These grapes need cooler growing seasons An unused side yard, an excellent location for a compact urban vineyard. of shade improves to show at their best. Better varieties to consider include both vigor and fruit Tempranillo and Syrah, among others. Generally varieties that are well suited quality. Misting vines may not be advisable though, as the to our climate are reasonably vigorous, have above average acidity, or thick increased humidity would likely foster fungal diseases. skinned berries. Varieties traditionally grown in southern Europe are good You may think that you don’t have room for vines, but candidates for a desert vineyard. there are many options in an urban setting. Drought tolerance isn’t really a consideration for desert viticulture; if you In other parts of the country many train grape vines on want grapes, you have to provide ample water. From veraison (color change) large arbors that may extend over a seating area. This to harvest each vine may require up to thirty gallons per week. This may seem creates a shady retreat that would be welcome in any like an enormous climate, especially ours. If you want table grapes this may amount of water, be fine, but if you want wine grapes, this trellising approach and possibly a is not advisable. Most wine grapes would struggle to questionable use of produce that much vegetative growth while producing our limited water fruit of reasonable quantity and quality. If you want to resources, but keep grow vines for shade or decoration, there are sterile (nonin mind this is just fruit bearing) varieties that should do well here, but if you for a few months of want the best wine grapes possible, you’re better off going the year. For most with a conventional trellis design. of the year vines While the challenges we face with viticulture in the require little more lower deserts would likely make commercial wine grape water than common production impractical, if you want to grow grapes and landscaping plants. make a little wine at home there’s nothing stopping you. An irrigation system is essential for the Greg Gonnerman is an amateur grape grower and winemaker in health of a desert Mesa, Arizona, and he’s also a founding member of AZ Wine Makers There’s room in almost any landscaping plan for a vine placed by itself. (www.azwinemakers.com)
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ARIZONA VINES & WINES - FALL 2010
ARIZONAVINESANDWINES.COM
Alcantara Vineyards 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 winery, making wines that are comparable to the best of California and Europe. Barbara had 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 Martin-Weyrich Vineyards in Central California. Alcantara Vineyard 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 www.alcantaravineyard.com.
Oak Creek Vineyards Deb Wahl, owner of Oak Creek Vineyards & 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 & Merlot and in the lower portion they produce Zinfandel and Chardonnay. There is great sun exposure and currently they have approximately 4000 plants on just over ten acres. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Visit www.oakcreekvineyards.net to learn more!
Javelina Leap Winery
Echo Canyon Jon Marcus, a former attorney from Detroit, bought 32 acres of fertile land just outside Sedona. About 100 years ago, Echo Canyon was home to a farm that produced fruits and vegetables for the mining camps in Jerome. Nestled along the banks of the pristine Oak Creek, the rock-walled vineyards have produced wines that rival the finest made anywhere. Varietals include Syrah, Merlot, Cabernet, Cabernet Franc and Zinfandel. Also check out Jon’s other venture Crop Circle Winery in Willcox. For more info go to www.echocanyonwinery.com.
Caduceus Cellars
Javelina Leap Vineyard & Winery is located just ten 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 newly remodeled 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 11am till 5pm. For more information visit their web site at www.javelinaleapwinery.com.
Maynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he answered, “My art and music has been described as ‘thick, dense, rich complex, engaging, emotional, and spiritual,’ by those who are fans. And an ‘acquired taste’ for those kind others who Javelina Leap Vineyard are not.” He felt that Arizona aligned with this description and that they were a match made in heaven. “Surely these qualities will be reflected in the wine that Arizona will present to us”. (Oh, did we forget to mention he is the lead singer for Tool). His wines can be purchased at select retail outlets as well as their tasting room in Jerome. Also available online at www.caduceus.org.
Juniper Well Ranch Vineyards Juniper Well Ranch and Vineyards is located at the base of Granite Mountain in Skull Valley just minutes from Prescott. Their delicious handmade wines will delight you as you enjoy a glass on their Fiesta Patio or a bottle in a charming and private log cabin in front of a cozy fire. Their high altitude vineyards boast Tempranillo, Petite Sirah, Cabernet Sauvignon & Sauvignon Blanc. www.juniperwellranch.com
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ARIZONA VINES & WINES - FALL 2010
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 www.granitecreekvineyards.com.
Freitas Vineyards Freitas Vineyard is hidden away on the outskirts of Cottonwood, AZ. It’s a small vineyard, the dream of Ray Freitas. She planted the 3 1/2 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. NORTH in Old Town Cottonwood. For more information visit www.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.” Not only does Eric have a vineyard in northern Arizona, he owns two additional vineyards in Willcox, AZ, including Arizona Stronghold, a second venture with Maynard James Keenan. Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Learn more about their wines and events at www.pagespringscellars.com.
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ARIZONA VINES & WINES - FALL 2010
Sycamore Canyon Winery Sycamore Canyon Winery is located on the banks of Oak Creek just south of Sedona. Their mission statement is to create the finest quality wines available anywhere in the world. The location of the vineyard was chosen because of the perfect microclimate for growing grapes: plenty of sunshine, clean water and a cold breeze that comes down from the Mogollon Rim which cools the grapes off every evening. All of their custom wines can be sampled at the Art of Wine located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open seven days a week. www.artowine.com
San Dominique An Arizona original, San Dominique is nestled at 4600 feet, in the hills south of the Verde Valley. Atop a hill, just off the freeway, you can’t miss the winery and tasting room. Also passionate about garlic, you’ll find garlic flavored “everything” here - even wine! San Dominique is home to Bill Staltari, cellarmaster and garlic purveyor. Winemaking has been a tradition in Bill Staltari’s family, stemming back to Calabria, Italy where his father, Joseph, learned the art from his father, who in turn was taught by his father and his father’s father . . . through five generations. Be sure to visit Bill next time you’re passing through. His website is www.garlicparadise.com.
Bitter Creek Winery Jerome’s newest wine venture. An avant-garde ambiance of artwork in a first-class gallery showing some of the area’s finest artists, is the place to be for a wine tasting. Their vintner invites you to experience all of his Nouveau varieties while watching the panoramic view across the Verde Valley with Sedona Red Rocks in the distance. You will encounter a grand selection of unique, special press and hard to locate varietals. Their vineyard has 52 different varieties from cuttings taken from exceptional vineyards in Europe and the US. They aim to please even the pickiest palate. Once you’re here, you won’t want to leave! Open daily from 11am to 6pm. For more information please visit their site www.bittercreekwinery.com or just stop by!
Painted Lady Vineyard In Skull Valley, the Painted Lady Vineyard grows Gewurztraminer grapes organically, without the use of toxic chemicals. Their one-acre vineyard, originally planted in 2006, was harvested for the first time on August 31, 2009. This was supplemented with Gewurztraminer grapes from southern Arizona to create the first totally Arizona grown Gewurztraminer wine the Painted Lady Vineyard has offered. The farming life still has its surprises (some good, some not) but optimism runs high! In the meantime Eric Glomski of Page Springs Cellars, their winemaker, continues to perfect the Painted Lady Vineyard Gewurztraminer, fermenting all the sugar out of the wine creating a beautiful dry Alsace-type wine. To learn more call at (928) 442-9831 and check out their website at www.paintedladyvineyard.com. ARIZONAVINESANDWINES.COM
Pillsbury Wine Company Sam Pillsbury, noted filmmaker, started his dream project in 2006 with 100 acres of prime desert vineyard land in the Willcox Bench area of Kansas Settlement in Willcox. Sam’s dream was to celebrate the local terroir . . . an Arizona Chateauneuf, a sustainable Rhøne vineyard producing premium quality hand-made 100% Arizona boutique wines, and ultimately an architecturally stunning wine village with 27 dwellings, a Winery, Spa and Restaurant serving food grown organically on the land.
Painted Lady Vineyard
Burning Tree Cellars Burning Tree Cellars is the brainchild of Corey Turnbull. Alongside friend and partner Mitch Levy, Corey has been working to make this dream a reality for the last two and a half years. Burning Tree specializes in small batch, meticulously maintained, boutique wines. All the wines will have names such as The Lotus, The Dragon, The Peasant, and so on with collaborating Tarot Card labels created by good buddy and local tattoo artist Rick Wyckoff. Not only is the wine delicious, the bottles are practically works of art. The first release, 2007 The Lotus, is now available exclusively at the Arizona Stronghold Vineyard Tasting Room located in downtown Cottonwood. For more information www.burningtreecellars.com.
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 is to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believe 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 recently acquired the Bonita Springs Vineyard adding another 40 acres of vines and another 120 acres for potential expansion. Their tasting room recently opened in Old Town Cottonwood, in northern Arizona. To learn more visit their website at www.azstronghold.com.
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ARIZONA VINES & WINES - FALL 2010
The bare land is now a showpiece 100% Sonoita soil vineyard, the first three wines won stellar reviews and are in some of the best restaurants and resorts in the state, and the next architectural stage is underway. Pillsbury Wine Company NORTH just opened 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 www.pillsburywineco.com.
Jerome Winery Jerome Winery was built on the side of Cleopatra Hill between Prescott and Sedona in the historic town of Jerome, featuring over 30 uniquely handcrafted, individually distinct wines. The vintner’s philosophy is to create wines that are enjoyable for the novice and the connoisseur alike. The owner learned the art of wine-making by training as an apprentice under master winemakers throughout the United States and Europe. Wine varieties include Pinot Grigio, Mourvedre, White Zinfandel, Syrah, Muscat, Zinfandel, Sparking Wine, Cabernet Franc, Cabernet Sauvignon, 15-yr-old Port and others that are soon to be added! In addition to the Jerome Winery, they have 100 acres of vines planted in southeastern Arizona, the Dragoon Mountain Vineyards. For more info please visit the website at www.jeromewinery.com.
Cellar Dwellers Cellar Dwellers Wine Company was started by two childhood friends, Chris Babin and John Scarbrough. With enthusiastic fervor, a love of winemaking and Arizona, Chris and John have set out to create great Arizona wines that are hip, fun and accessible to all wine lovers. The first label being launched is Tarantula Hawk, a 2008 Zinfandel. Inspiration for the wine label comes from the Arizona landscape and is created by a local artist Todd “soup” Matyas. The company is dedicated to community, perfecting their wines and contributing to the growing Arizona wine industry. The 2008 Tarantula Hawk will be available soon in tasting rooms and restaurants in Northern Arizona. Look for it. ARIZONAVINESANDWINES.COM
Where to stay in Northern Arizona - B&Bs, RV resorts, hotels and high
end resorts. Check out videos of the area on www.Sedona.TV. Also check out Cottonwood Chamber of Commerce at www.cottonwoodchamberaz.org.. Jerome Grand Hotel
(888) 817-6788
jeromegrandhotel.com
Juniper Well Ranch (Skull Valley) (928) 442-3415
juniperwellranch.com
The Lodge at Cliff Castle Casino (800) 524-6343
cliffcastlecasino.net
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 . . . and they pour Arizona wines! • The Asylum (928) 639-3197 •
Barking Frog Grille
(928) 204-2000
Cowboy Club
(928) 282-4200
Dahl & Diluca
(928) 282-5219
•
Prescott Spring Hill Suites
(928) 776-0998
marriott.com/prcsh
Prescott Residence Inn
(928) 775-2232
marriott.com/prcri
• •
•
Adobe Grand Villas
(866) 900-7616
adobegrandvillas.com
Adobe Hacienda B&B Inn
(800) 454-7191
adobe-hacienda.com
Adobe Village Graham Inn
(800) 228-1425
adobevillagegrahaminn.com
•
Alma de Sedona Amara Resort & Spa
(800) 923-2282 (928) 282-4828
almadesedona.com amararesort.com
•
The Annabel Inn
(928) 649-3038
theannabelinn.com
Apple Orchard Inn
(800) 663-6968
appleorchardbb.com
Briar Patch Inn
(888) 809-3030
briarpatchinn.com
Canyon Villa Inn of Sedona
(800) 453-1166
canyonvilla.com
Casa Sedona B&B Inn
(800) 525-3756
casasedona.com
Cozy Cactus B&B
(800) 788-2082
cozycactus.com
Desert Rose B&B
(928) 646-0236
desertrosebandb.com
Enchantment Resort
(928) 282-2900
enchantmentresort.com
Garland’s Oak Creek Lodge
(928) 282-3343
garlandslodge.com
Ghost City Inn
(888) 634-4678
ghostcityinn.com
Hilton Sedona Resort & Spa
(928) 284-4040
hiltonsedona.com
Hyatt Pinon Pointe Resort
(928) 204-8820
hyattpinonpointe.hyatt.com
Junipine Resort
(800) 742-7463
junipine.com
L’Auberge de Sedona
(928) 282-1661
lauberge.com
Las Posadas of Sedona
(888) 284-5288
lasposadasofsedona.com
Lodge at Sedona
(800) 619-4467
lodgeatsedona.com
Lo Lo Mai Springs
(928) 634-4700
lolomai.com
Los Abrigados Resort & Spa
(928) 282-1777
ilxresorts.com
Luna Vista B&B
(800) 611-4788
lunavistabandb.com
Mii Amo Spa at Enchantment
(928) 203-8500
miiamo.com
Page Springs B&B
(928) 634-4335
pagespringsbandb.com
The Penrose B&B
(888) 678-3030
thepenrose.com
Red Agave Resort
(877) 284-9237
redagaveresort.com
Sedona Rouge Hotel & Spa
(928) 203-4111
sedonarouge.com
The Surgeon’s House
(800) 639-1452
surgeonshouse.com
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ARIZONA VINES & WINES - FALL 2010
• • • • • • • • • • • • • • •
Belgian Jenny’s
Cucina Rustica El Portal Sedona Elote Café
(928) 639-3141 (928) 284-3010
(928) 203-9405
(928) 203-0105
Enchantment’s Yavapai Room (800) 826-4180 Fork in the Road Bistro
(928) 284-9322
Garland’s Lodge
(928) 282-3343
Joey Bistro
(928) 204-5639
Fourno’s
Heartline Café Judi’s
L’Auberge de Sedona Manzanita Inn
(928) 282-3331
(928) 282-0785
(928) 282-4449 (928) 282-1661
(928) 634-8851
Oak Creek Brewery
(928) 282-3300
Relic’s
(928) 282-1593
Reds at Sedona Rouge Savannah’s
Stakes & Sticks Troia’s
(928) 203-4111
(928) 282-7959 (928) 204-7849 (928) 282-0123
W
hat else is there to do . . . Here are a few ideas! This is just the tip of the iceberg . . .
•
Sedona Adventure Tours
•
Sedona Wine Country Tours
• •
“Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | sedonawinetours.com Wild Women Tours plus lots more . . . (928) 554-4075 | sedonawinecountrytours.com
Verde Valley Olive Oil Traders Olive Oil Tasting! (928) 634-9900 | vvoliveoil.com
Massage in the Vineyard At Page Springs Cellars (928) 649-9907 | dancinghandsmassage.net
ARIZONAVINESANDWINES.COM
Rancho Rossa Vineyards 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% estate-grown 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 will donate $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at www.ranchorossa.com to learn more. Charron Vineyards
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 Albarino. 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 www.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, Arizona. 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 www.doscabezaswinery.com.
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ARIZONA VINES & WINES - FALL 2010
Callaghan Vineyards Located in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4800 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 www.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 ten 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 & enthusiasm, with a commitment to winemaking that will exceed expectations. www.kj-vineyards.com.
ARIZONAVINESANDWINES.COM
Canelo Hills Vineyard & Winery
Lightning Ridge Cellars
Canelo Hills Vineyard and Winery is a family-owned and operated winery established in 2003 by Tim and Joan Mueller. Joan grows the grapes for the wine Tim makes, and daughter Kathryn does the marketing. They have six acres planted and are currently bottling Syrah, Riesling, Tempranillo, Zinfandel, Sangiovese and Chardonnay. Every April they host the Canelo Hills Wine & Farm Festival, where you can taste wines from Southern Arizona wineries, meet the winemakers and buy local farm products. All their wines are made on-site from 100% Arizona fruit. Canelo Hills Vineyard’s own 2008 Malvasia won the Arizona Wine Grower’s Cup Overall Best White for 2009! Learn more about them or about their many events throughout the year by visiting their website at www.canelohillswinery.com.
After their first trip to Tuscany, Ron & 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 ft. elevration, their vineyards enjoy 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. www.lightningridgecellars.com
Charron Vineyards Charron Vineyards is a small boutique winery producing hand-crafted Arizona wines. The winery’s signature White Merlot is made from grapes that are hand picked from mature vines grown at an elevation of 4023 feet. The long warm summer days, cool nights and Empire Mountain terroir sets their Merlot grapes apart. Milton and Susan Craig invite you to taste their wines while enjoying the spectacular views of the Santa Rita and Empire Mountains. They are located in Vail, 3/4 of a mile off scenic highway 83 between Tucson and Sonoita. The tasting room is open Friday - Sunday 10AM to 6pm and weekdays by appointment. Please visit their website for more information. www.charronvineyards.com.
Sonoita Vineyards 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 first-vintage production of 300 gallons. Today Winemaker Fran Lightly is producing nearly 4000 cases (9500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90% of this production is sold through a beautiful and spacious tasting room, 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 10AM to 4PM. Visit www.sonoitavineyards.com for more info.
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ARIZONA VINES & WINES - FALL 2010
Village of Elgin Winery The Village of Elgin Winery emphasizes terroir. They stomp the grapes, use natural yeasts, hand craft and use only new wood casks. The winery accents small-lot red, white and rosé wines ranging from single varietals such as Sauvignon Blanc, Cabernet Sauvignon and Sangiovese to traditional blended delights. Each wine is handcrafted by the winemakers/owners Gary and Kathy Reeves. The Village of Elgin Winery is home to the WORLD renowned Tombstone Red which has spawned three other wines including a seven-year-old Cabernet Sauvignon named Tombstone Gunslinger and two whites, Tombstone Rain and Tombstone Showdown. Their Dry Rosé was the Rosé category Best of Class at the Governor’s Choice. Please visit them at www.elginwines.com.
Four Monkey Wines Four Monkey Wines, one of Arizona’s new wineries, produces quality wines at reasonable prices; the four wines retail for under $11/bottle. The winery produces the Playful Monkey, a Cabernet Sauvignon and a 2007 Governor’s Choice Wine Competition Silver Medal Winner. The other three wines are the Sinful Monkey, the Naughty Monkey and the Cheeky Monkey—encompassing two reds and two whites, all representing individual personalities. For tastings visit the Village of Elgin Winery. Learn more at www.fourmonkeywines.com.
ARIZONAVINESANDWINES.COM
W
W
here to eat . . . You’ll find everything from pizza-
here to stay . . . When traveling to wine country it’s a great
to-go to fine dining. Here are a few choices . . . keep in mind that none of the wineries serve meals (you’ll find some snacks at a few) - so plan ahead, bring some sandwiches and have a picnic!
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.
Sonoita/Elgin
Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5687 www.casitadoleche.com
La Hacienda de Sonoita . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5308 www.haciendasonoita.com
Xanadu Ranch Getaway Guest Ranch / Hybrid B&B . . (520) 455-0050 www.xanaduranchgetaway.com
Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935
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The Steakout Restaurant & Saloon . . . (520) 455-5205
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Cafe Sonoita . . . . . . . . . . . . . . . . . . . . . . (520) 455-5278
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www.sonoitainn.com
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Rain Valley Bed & Breakfast . . . . . . . . . . . . . . . . . . . . (520) 456-2911 Canelo Stone Cottage . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471
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www.vrbo.com/90775
Rainbow’s End Bed & Breakfast . . . . . . . . . . . . . . . . . (520) 455-0202 www.rainbowsendbandb.com
Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739 www.crowncranch.com
Rancho Milagro Bed & Breakfast . . . . . . . . . . . . . . . . (520) 455-0380 www.milagroranch.com
Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . (520) 455-9246 www.whispersranch.com
Patagonia
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Canela Bistro . . . . . . . . . . . . . . . . . . . . . (520) 455-5873 Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097 Grasslands Natural Foods Bakery . . . . . (520) 455-4770 Home Plate . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344 Viaggio Italiano . . . . . . . . . . . . . . . . . . . (520) 455-5282 Ranch House Restaurant . . . . . . . . . . . . (520) 455-5371 Sonoita Crossroads Cafe . . . . . . . . . . . . (520) 455-0040 Velvet Elvis Pizza . . . . . . . . . . . . . . . . . . (520) 394-2102 Wagon Wheel Restaurant & Saloon . . . (520) 394-2433
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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 some fun ways to enjoy the area . . .
Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220
Square Top Alpacas - (520) 455-4600
Spirit Tree Inn Bed & Breakfast . . . . . . . . . . . . . . . . . . (866) 394-0121
www.southernarizonavacationrentalhomes.com www.spirittreeinn.com
The Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732 www.theduquesnehouse.com
The Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070 www.enchantedgardenaz.net
Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . (520) 604-6762 www.lafronteraaz.com/id60.html
www.squaretopranch.com
Arizona Horseback Experience - (520) 455-5696 www.horsebackexperience.com Try their “Wine Tasting Ride” Arizona Sunshine Tours - (520) 803-6713 www.arizonasunshinetours.com Wine Country Tours
La Palomita de Patagonia . . . . . . . . . . . . . . . . . . . . . . (520) 394-2036 Painted House Studio . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2740 Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2977 www.redmtncottage.com
Studio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978 Cross Creek Cottages . . . . . . . . . . . . . . . . . . . . . . . . . (520) 400-7230 Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . (866) 394-0056 www.dospalmasaz.com
Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525 www.circlez.com
Patagonia Oaks - A Birder’s Haven . . . . . . . . . . . . . . . (410) 527-0304
Santa Cruz County
Hacienda Corona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 287-6503 www.haciendacorona.com
A Room With A View . . . . . . . . . . . . . . . . . . . . . . . . (520) 397-9297 www.patagoniaview.com
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This photo was taken by Nick Calderone the night before the Sonoita 5K Grape Stomp. Image was taken at 11:20pm at f3.5, 18mm with a 30 second exposure, ISO 640 www.myreelstories.com ARIZONAVINESANDWINES.COM
Colibri Vineyards Before Bob Johnson became a plant scientist, his wife Mickey, a physician, and he spent most of their adult lives in the medical field. One spring morning in 1995, he discovered a restless apple orchard with wonderful rows of trees arm in arm. This land “called to him”. As he stood surveying the buildings and grounds, his gaze caught sight of a beautiful stone arch up on a hilltop, carved thousands of years ago by combined forces of nature. Without hesitation, he and his wife purchased the property, named it Colibri and began to create their dream. August of 2003 marked a spectacular first harvest with their friends and family. Since then their vines are producing exceptional wines, better than they could have ever imagined. We encourage you to visit their website for more information at www.colibrivineyard.com.
Carlson Creek Vineyards
Fort Bowie Vineyards Fort Bowie Vineyards & Orchard Products features the freshest and finest products. Currently the Orchards produce Pecans, Walnuts, Peaches and Cherries. A variety of nut products including specialty roasted Cinnamon Sugared Pecans, Salted and Roasted Pecans, Chocolate Pecan Clusters and Pecan Oil can be purchased at their store year round. The Vineyards produce a unique diversity of wines ranging from their famous Arizona Sweet Water, a sweet white dessert wine, to their Pecan Delight, a distinctive sparkling wine with the essence of pecans. Fort Bowie Vineyards recently introduced a new line of Chocolate Wine Sauces and Wine Truffles. Wine tasting is offered daily. Find out more at their website at www.fortbowievineyards.net.
Keeling Schaefer Vineyards At 5000 feet above sea level, the summer climate of warm, sunny days and cool, high desert nights combines with the unique rhyolite volcanic soils to create wine with special characteristics. We produce estate grown and bottled wine on our 21 acres of vineyards located on Rock Creek on the western slope of the Chiricahua Mountains in far southeastern Arizona. We 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, we do accept visitors by appointment. Our new tasting room in Historic Downtown Willcox is open Thursday - Sunday 11-4. 520.824.2500 or www.keelingschaefervineyards.com.
Carlson Creek Vineyard is dedicated to the production of fine wine from Arizona. We are family owned and operated. Although we are a young company, we are filled with a passion for the grape vine. Our vineyard’s elevation provides a perfect climate for growing wine grapes. All of us at Carlson Creek Vineyard hope you will come and visit us in our new Willcox tasting room. Learn more by checking out our website at www.carlsoncreek.com.
Crop Circle Vineyards Jon Marcus’ vision for the 80 acres of land in Willcox at his Crop Circle Vineyard and Winery is to have a completely green, solar, biodynamic farm, producing not only grapes for wine, but various foods such as nuts and fruits. A new way of thinking, he is utilizing Mayan Circle planting techniques for the vines. There will also be plenty of pasture space provided to allow animals on-site. The winery and antique-themed tasting room facility is twice the size of that at his Echo Canyon Vineyard in Sedona.
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ARIZONA VINES & WINES - FALL 2010
Cimarron In the shadow of the Chiricahua Mountains at 4300 ft., lies the fertile Kansas Settlement farmland. Oregon pinot 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 first vintage was released through select Fox Restaurant locations and future releases will be available through the tasting room at Dos Cabezas WineWorks in Sonoita.
Coronado Vineyards Nestled between the majestic Mt. Graham and Dos Cabezas mountains in the Coronado National Forest, a unique wine tasting experience awaits you. Managing owners, Mark and Jacque Cook, and their partners dreamed of owning a beautiful winery and producing outstanding wines for many years. On November 18th, 2006 that dream became a reality with the Grand Opening of Coronado Vineyards. Coronado Vineyards presents nine unique wines, from a sweet white table wine to a dry red wine. The winery and on-site vineyard offer the perfect setting for a private event. With full catering services and a warm and inviting staff, your special event is sure to be one to remember. Come experience all that Coronado Vineyards has to offer; an adventure awaits. www.coronadovineyards.com ARIZONAVINESANDWINES.COM
W
here to stay . . . Willcox has some great B&Bs. If you
enjoy meeting some great people and staying in a beautiful environment - you’ll love it!
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Sunglow Guest Ranch . . . . . . . . . . . . . . (520) 824-3334 www.sunglowranch.com
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Cochise Stronghold B&B . . . . . . . . . . . . . . . (520) 826-4141 www.cochisestrongholdbb.com
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Copper Queen Hotel (Bisbee) . . . . . . . . . . . . (520) 432-2216 www.copperqueen.com
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here to eat . . .
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Dos Cabezas Spirit & Nature Retreat B&B . (520) 384-6474 www.doscabezasretreat.com
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Down By The River Bed & Breakfast . . . . . . (520) 720-9441 www.downbytheriverbandb.com (St. David)
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Dreamcatcher Bed & Breakfast . . . . . . . . . . . (520) 824-3127 www.vtc.net/~kirk
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Grapevine Canyon Ranch . . . . . . . . . . . . . . . (520) 826-3185 www.gcranch.com
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Letson Loft Hotel (Bisbee) . . . . . . . . . . . . . . (520) 432-3210 www.letsonlofthotel.com
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Muleshoe Ranch @ Nature Conservancy . . . (520) 212-4295
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Strawbale Manor Bed & Breakfast . . . . . . . . (888) 414-3077 www.bbonline.com/az/strawbale
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Triangle T Guest Ranch . . . . . . . . . . . . . . . . (520) 586-7533 www.triangletguestranch.com
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Coronado Vineyards . . . . . . . . . . . . . (520) 384-2993 Mon, Thurs, Fri & Sat Dinner beginning at 5PM
Sunglow Ranch Cafe . . . . . . . . . . . . . (520) 824-3334 Delicious & healthy serving natural, organic & local foods - Reservations required. Big Tex BBQ . . . . . . . . . . . . . . . . . . . . . . . . (520) 384-4423 Dine in a railroad car! El Ranchero . . . . . . . . . . . . . . . . . . . . . . . . . (520) 384-2660 Fine Mexican Restaurant Some of the B&Bs also serve dinner if requested.
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hat else is there to do . . .
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Apple Annie’s (520) 384-2084 | www.appleannies.com Visit Chiricahua National Monument www.nps.gov/chir/
Kartchner Caverns State Park (520) 586-2283
Amerind Foundation Museum (520) 586-3666 | www.amerind.org Hike Cochise Stronghold www.cochisestronghold.com
Tour the Rex Allen Museum www.rexallenmuseum.org
Keeling Schaefer Vineyards
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ARIZONA VINES & WINES - FALL 2010
ARIZONAVINESANDWINES.COM
RUBEE’S RESTAURANT SPOTLIGHT . . .
The Parlor Pizzeria - A Retro & Rustic Pleasure By Christina Barrueta
F
irst impressions portend good things to follow at The Parlor Pizzeria. Approaching the entrance, an herb and vegetable garden runs the length of the walkway, promising fresh ingredients. An outdoor fireplace for cool winter evenings divides the shaded patio with misters for warm summer days. The Parlor Pizzeria stands at the site of a mid-century beauty parlor and great care has gone into the renovation, repurposing existing materials and preserving much of the design aesthetic. The cozy bar takes advantage of reclaimed wood in surfaces and ceilings, while a wall in the dining room features a retro concrete starburst sunscreen original to the building. There’s no mystery as to why this family-owned – father and son, Dan and Aric Mei – restaurant is a local favorite. This inviting pizzeria offers reasonable prices and a hip yet rustic atmosphere, with food to match. A pizza counter with beauty parlor stools is a prime spot to watch the wood-fired brick oven turn out fragrant pies with a puffy, blistered crust. Feeling creative? Check off the “Make Salsiccia Pizza
Your Own” menu to choose toppings from four categories: Proteins such as apple-wood smoked bacon, calamari or roasted chicken; feta, gorgonzola, or ricotta cheese; fresh arugula, artichokes, or grilled vegetables; herbs such as sage, cilantro, or rosemary. Want the decision made for you? Choose one of the nine signature pizzas. I love the earthiness of crimini and oyster mushrooms on the Funghi with goat cheese, truffle oil, and a sprinkling of minced chives. The Salsiccia with grilled radicchio, sage, and tangy grape saba wins
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ARIZONA VINES & WINES - FALL 2010
Meat & Cheese Selection
me over with “Parlor Blend” sausage, specially made by Schreiner’s using Aric’s grandfather’s recipe. If you’re lucky, there may be a seasonal addition. One recent summer special was topped with corn puree, spicy crème fraiche, cilantro, and smoky roasted chiles. The make-your-own option extends to cheese and charcuterie. On one visit, we shared prosciutto, sopressata, and speck (a cold-smoked prosciutto), along with a blue-veined Shropshire, bucherolle goat cheese, and mozzarella made in-house, all arranged on a wooden pizza peel with wedges of grilled rosemary flatbread and ramekins of basil pesto and peperonata. The delicious sweet-tart peperonata was especially good. I wanted to eat it by the spoonful and, in fact, I did just that with creamy bucherolle. Fritto misto delivered light, crispy rock shrimp and calamari with romesco, a classic Catalan sauce of pureed chiles, tomatoes, and thickened with nuts; here they use almonds. Arancini arrived as three golden bread crumb-coated, fontina-filled rice balls sitting in a pool of pomodoro with the perfect touch of garlic and a gentle chili kick. Another highlight was a bruschetta special. Making use of summer’s bounty, grilled bread was topped with sweet corn and summer squash, punctuated with the saltiness of ricotta salata, and garnished with a drizzle of romesco. Frito Misto
Salads range from a classic Caesar to a heartier grilled steak panzanella with mixed greens and focaccia croutons. On one visit, we polished off a beet salad of arugula strewn with multicolored roasted beets, slivers of fennel, cubes of avocado, and anchored by a disk of walnut-encrusted goat cheese. Four juicy Parlor Burgers are offered, including one with bacon and gorgonzola mixed into the patty, all with ingredients piled high on an airy house-made bun with a smear of garlic aioli. Sandwiches also showcase quality ingredients and fresh baked bread. An Italian Deli Grinder ARIZONAVINESANDWINES.COM
is stuffed with a generous stack of Italian meat and cheese mortadella, sopressata, salami, capicollo, and provolone – accented with house-made giardiniera (pickled vegetables spiked with chiles). The Duck Club is a winner with tender slices of roast duck layered with apple wood-smoked bacon and a bright red wine-tomato jam (especially nice with a glass of Arizona Stronghold Mangus). Each comes with a choice of salad or french fries, and I love the oregano vinaigrette on fresh red leaf lettuce, seeded cucumbers, and cherry tomatoes, while the crispy fries dusted with parmesan are addictive.
ricotta zeppoles (Italian fritters) rolled in spiced sugar and served with a dipping duo of salted caramel sauce and strawberry rhubarb jam.
Like most of the made-from-scratch menu, all pastas are made inhouse. While I have yet to try such tempting dishes as spicy seafood linguini or mozzarella risotto, I already have a couple of favorites. I can’t help but be drawn Cavatelli Siciliano to the rich and meaty Papp ard el l e Bolognese with Pecorino cheese and rosemary oil tossed with wide ribbons of silky pasta. On the other end of the spectrum is the distinctive Cavatelli Siciliano, a chorus of flavors with a colorful jumble of semolina cavatelli, artichokes, olives, orange segments, and arugula, all topped with a mound of preserved Sicilian tuna.
when The Parlor offers a reserve wine by-the-glass with an entrée specially created to accompany it. A recent duet was a 2007 Federalist zinfandel paired with meltingly tender glazed Berkshire pork belly braised in red wine, slices interspersed with sweet grilled plums, and perched on a salad of fresh summer beans (locally from Maya’s Farm) with whole grain mustard vinaigrette. Just wonderful. In addition to the printed menu, check the chalkboard for daily food, cocktail and wine specials. One weekend I was delighted to see a Pillsbury chardonnay, which was especially nice with the fritto misto.
Be sure to leave some room to try decadent desserts such as a personal-sized cheesecake with a pistachio crust crowned with balsamic-marinated diced strawberries, or the warm stonefruit-
But there’s more to The Parlor than the food. Special attention is paid to the beer selection (16 on draft), wine list, and craft cocktails muddled with fresh herbs from the garden. A must-try is the Black Fresh Herb Garden Velvet Sage with gin, blackberries, and lime juice topped with shimmering drops of sage oil. A treat can be found on Tuesday and Wednesday nights Photo by Monica Castillo
Roast Beet Salad
Berkshire Pork Belly
Blending a setting of retro simplicity with Italian-rooted cooking, friendly service, and a warm casual atmosphere, this family-owned spot has a bustling neighborhood vibe that is welcoming to all who stop in and visit.
Stonefruit Zeppole
The Parlor Pizzeria 1916 E Camelback Rd. Phoenix, AZ 85016
602.248.2480 www.TheParlor.us
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 Chowound.com or @Rubee100 on Twitter. ARIZONAVINESANDWINES.COM
ARIZONA VINES & WINES - FALL 2010
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EVENTS CALENDAR
Don’t forget to check updated event listings on our website at www.AZWineEvents.com
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SEPTEMBER EVENTS
Granite Creek Vineyards - Every Saturday “Fall Wine, Music & Picnic Series” - GraniteCreekVineyards.com
9/4 10am-3pm Phoenix Cooks Benefiting Phoenix Children’s Hospital PhoenixCooks.com 9/5 3:30pm Page Springs Cellars Harvest Festival PageSpringsCellars.com 9/11 2pm-4pm A Taste of Arizona at Cheuvront MyWineHelper.com 9/15 4pm-7pm Phoenix Public Market & Urban Wine Bar - Complimentary AZ Wine Tasting MyWineHelper.com 9/17-20 Yoga & Wine Retreat at Sunglow Ranch with John Salisbury and Anton Mackey DragoonMountainRetreat.com 9/18 7am The Great Arizona Grape Stomp 5K - Willcox AZGrapeStomp.com 9/18 4:30pm-6pm Canelo Hills Winery Winemaking and Wine Tasting Class CaneloHillsWinery.com 9/24 6pm-9pm Ronald McDonald House: Grape Expectations RMHCTucson.org 9/24-26th Page Springs Cellars Annual Punch Down Contest PageSpringsCellars.com 9/25 6pm-9pm Cooks & Chords Benefiting National MS Society AZA.NationalMSSociety.org 9/25&26 11am-4pm Sedona Community Fair and Wine Festival SedonaWineFest.com 9/25&26 11am-5pm Village of Elgin’s 28th Anniversary Harvesting of the Vines Festival ElginWines.com 9/30 6pm-8pm Down Under Wines Presents AZ Wines & Cheese MyWineHelper.com
OCTOBER EVENTS
10/2&3 Cottonwood’s Rhythm & Ribs ci.Cottonwood.az.us/ribs2.php 10/2 6:30pm-11pm Rendez-Zoo: An Evening of Conservation and Cuisine PhoenixZoo.org/Rendezzoo/ 10/2 6pm-10pm A Fall Release Benefiting Casting for Recovery at Studio Vino TwoGalsEvents.com 10/3 1pm-6pm Farmer Chef Connection at the Montelucia with Arizona Wines fcc.eventbrite.com 10/6 6:30p-8:30p Fired Up Grill - Oak Creek Vineyards Winemaker Dinner MyWineHelper.com 10/7 Rock Bottom Brewery-Desert Ridge: Oak Creek Vineyards Winemaker Dinner MyWineHelper.com 10/9 4pm-7pm Vintage Bisbee: Wine Tasting & Culinary Delights BisbeeRotaryClub.org 10/13 4pm-7pm Phoenix Public Market & Urban Wine Bar - Complimentary AZ Wine Tasting MyWineHelper.com 10/16 Cottonwood 2010 AirFest: Wine, Food, Planes & Music CottonwoodAZ.gov 10/16 11am-7pm Northern Arizona Wine & Food Festival NorthernAZWineFest.com 10/16&17 10am-5pm Willcox Wine Festival AZWineFestival.com 10/17 6pm-9pm Uncorked & Unplugged Benefiting Boys & Girls Clubs of Greater Scottsdale UncorkedAndUnplugged.org 10/22-24 Crave AZ 2010 CraveArizona.com 10/28-31 Tucson Culinary Festival TucsonCulinaryFestival.com 10/29&30 9th Annual First Press Weekend of Wine FirstPressArizona.com 10/30 8am The Great Arizona Grape Stomp 5K - Downtown Phoenix AZGrapeStomp.com
NOVEMBER EVENTS
• • • • • • • • •
11/5 11/5 6pm 11/6 1pm-5pm 11/11-14 11/13 10am-4pm 11/14 11am-5pm 11/18-21 11/19-21 11/20&21 10am-5pm
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ARIZONA VINES & WINES - FALL 2010
Thunderbird Artists: Carefree Art & Wine Festival ThunderbirdArtists.com Celebration of Arizona Wine Growers Reception at Quiessence AZWineFestivalattheFarm.com Arizona Wine Growers Festival at the Farm AZWineFestivalattheFarm.com Yoga & Wine Retreat at Sunglow Ranch with John Salisbury and Anton Mackey DragoonMountainRetreat.com Sonoita Vineyards St. Martin’s New Release Festival SonoitaVineyards.com Old Town Cottonwood’s Walkin’ on Main ci.Cottonwood.az.us/wom.php Dos Cabezas Cosecha Festival DosCabezasWinery.com Thunderbird Artists: Fine Art & Wine Festival at City North ThunderbirdArtists.com Sonoma Showcase of Wine, Food & Music at Vistancia SonomaShowcaseFestival.com ARIZONAVINESANDWINES.COM
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Sonoma by Way of Arizona - Sonoma Showcase Festival By Cameron Smith
As a Canadian born writer and bon vivant I’ve often traveled to Phoenix to escape my snowy perch in the rocky mountains of Alberta. So travel…and Phoenix…are both things I love. Once the frost has arrived in Canada I’m beckoned to head south to the warmth and hospitality of Arizona. Its people have always welcomed snowbirds of all ages to share the beauty and wonder they have come to accept as an everyday experience. As a Jazz journalist and wine buff I’ve had the opportunity to travel the world and experience some of the most memorable moments of my life. Whether sharing a bottle of merlot and conversation with Quincy Jones at the Montreux Jazz Festival in Switzerland, or imbibing a leisurely al fresco chardonnay with Al Jarreau I can honestly say that Jazz… and wine…are two of my favorite past times! I have a hunch more of those “once in a lifetime moments” will be Kenneth Schilling, winemaker & artist unfolding at the Sonoma Showcase at Vistancia in Peoria, Arizona in late November! Vistancia will serve as the host of this spectacular two day event…fusing boutique wines with jazz, art, cuisine and people. Located in North Peoria, Vistancia is an award winning master planned community by Shea Homes and Sunbelt Holdings, managed to perfection by Capital Consultants Management Corporation. From the open air grand entry to its desert foliage and breathtaking design, every detail of the property is managed exquisitely, creating an atmosphere of casual elegance. I traveled there to personally inspect the event site and I must tell you the grounds and architecture is stunning. A natural rolling grass amphitheater and lush manicured lawns framed by the soft lines of Vistancia’s bold architectural profile. It’s the perfect canvas for this emerging festival masterpiece. I give you my promise that this event is destined to be the signature lifestyle wine and jazz event of the fall for one simple reason…the passion and genuine warmth of the event’s producer Sonoma wine maker and fine artist Ken Schilling. With his home in Peoria and his winery in Sonoma Ken’s roots run deep in the region. His family, including his beautiful children, live in Scottsdale (for the most part)… and his vines…well… they
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ARIZONA VINES & WINES - FALL 2010
live in Sonoma, home to the world renowned grapes that bountifully bring forth Ken’s signature boutique collection of wines. Ken wanted to bring some of Sonoma’s best boutique winemakers to his home town so he’s assembled twelve of the “best kept secrets” in Sonoma, these are wines that you just can’t find unless you find yourself in Sonoma at the winery’s front door. In addition to the wines, Ken’s invited some of the regions finest celebrity chefs for cooking demonstrations and wine pairing ideas along with one hundred artisans whose art, sculpture, paintings and creations populate a teeming art and strolling space that unfolds atop a carpet of sumptuous greenery around the perimeter of the festival. It doesn’t stop there . . . Ken has enlisted Jazz superstars to perform on the showcases state of the art outdoor concert stage! Sax super talent Euge Groove who continues to tour with Tina Turner and Joe Cocker, sax man Eric Darius, a blazing entertainer whose new CD “On a Mission” is riding the top of the charts, plus Paris born gypsy jazz guitar genius Marc Antoine and Canadian jazz and soul superstars Sillan and Young. If you yearn for a weekend of incredible wine, weather and song and an entertainment experience that will rival anything in the world, this is probably the place you need to be. There are VIP tickets available that include the tasting of some eighty boutique Sonoma wines, celebrity chef and artist meet and greets as well as access to private VIP areas with their own live entertainment and first class services. General admission tickets start at $27.50 per day (in advance) with full wine tasting versions at just $49.50 so you can enjoy a full day of festival entertainment along with the wine tasting at an affordable price. I can assure you that I’ll be there to spend some time savoring the cuisine and the jazz, learning about the wine makers, tasting their artistry and discovering firsthand what the Sonoma Showcase at Vistancia is all about! The event takes place Saturday and Sunday November 20 and 21 at Vistancia Village, 29701 N. Sunrise Point Peoria, AZ 85383 For more information of the event and to purchase tickets on line just go to www.sonomashowcasefestival.com or www.ticketforce.com Cameron Smith is a freelance Jazz journalist, broadcaster and contemporary artist. ARIZONAVINESANDWINES.COM
YOGA
WINE NATURE
JENN CHIARELLI
JULIE BLEW
Connect with nature at its source for three full days and nights at the Sunglow Ranch in Arizona’s unparalleled Chiricahua region. This “Sky Island” is truly an oasis surrounded by the desert below. Inhale the wine, taste nature, and enjoy the freedom of the senses during this yoga and wine experience presented by Dragoon Mountain Retreat along with Sunglow Ranch and Keeling Schaefer Vineyards. We look forward to connecting with all of you under the planets, stars, moon, and Milky Way (seen with the naked eye) so divine in the night sky at Sunglow Ranch. DRAGOON MOUNTAIN RETREAT PRESENTS YOGA, WINE, AND HIKING RETREATS AT SUNGLOW RANCH Anton Mackey and John Salisbury September 17-20 Julie Blew and Jenn Chiarelli November 11-14 Pricing between $450-$750 based on shared occupancy. Accommodations, all meals and yoga included. Call Jami Auerbach at 602-740-3007 to sign up for either retreat, or to book your very own yoga retreat, girls getaway, or private event.
DRAGOONMOUNTAINRETREAT.COM
Special Advertisement Section
Where You Are the Winemaker By Charlsy Panzino/Photos by Paul Bigelow Photography
The idea of winemaking usually conjures up images of Italian women stomping around grape-filled vats. The reality of commercially available wines today is not quite so romantic. Fortunately, the Valley offers places where you can get “hands on”, creating your own wine without the hassle and mess of trying to do it at home. One such place is Studio Vino in Tempe, a winery that specializes in allowing you to become your own winemaker and create your own unique wine. There are six steps involved in the process, starting with a tasting of different wine varietals or types of grapes, such as Chardonnay or Cabernet Sauvignon. Studio Vino produces 15 varietal specific wines and based upon popular demand, they will soon introduce a line of fruit-infused blends. Aspiring winemakers are encouraged to visit the winery to sample wines by the glass or a flight of several different wines, and the studio also sells wine by the bottle to take home. This gives them the chance to taste before they make, to learn what they like and don’t like in a wine. After choosing your favorite wine, the vintner will guide you through the process of making your own. Starting with grapes which come from highly reputable growers in California located in regions such as Lodi, you’ll have a chance to blend, mix and test the juice. Along the way, you’ll learn a bit about wine making, including what a hydrometer is used for and how wines are clarified. You’ll also have a chance to select your own oaking style. Whether you like a buttery chardonnay or a smoky shiraz, different oaks are available for you to create a wine that suits your palate. The final step on your first visit is the addition of yeast to start the fermentation cycle. The rest of the wine making process, including racking to clarify, is completed by Studio Vino. Three months later, when your wine is ready, you’re invited back to bottle, cork and label the wine.
“It’s not just a wine bar or a place where you go for happy hour. It’s the whole process.” she says. “It was a lot of fun to be able to share the winemaking process with our friends who helped select the wine we were going to make.” They made a Cabernet Sauvignon and a Viognier and served them at their wedding reception in bottles with a special label commemorating their union. “Wine is something you create,” she says. “It’s just a fun process that we will forever remember. We made this wine that we not only drank at our reception, but are able to drink throughout our marriage.” Lisa Amato, 44, is the vice president and branch manager of Integrity 1st Mortgage and has hosted several winemaking events at Studio Vino. Amato has used these events as opportunities to host her best clients for customer appreciation and continues to receive extremely positive feedback from her guests. “What I really like about it is during the tasting, it’s not just a tasting like, ‘Here, taste this.’ It’s very conversational and educational,” Amato says. “You get a lot of information about the different wines to help you with the selection.” Amato says her favorite part is being involved in the entire process. “I like being able to, at the end of it, have this bottle of wine and give it as a gift or enjoy it at home and say, ‘I made this wine.’” As for the cost, the average prices range from about $13-$16 per bottle. When you come back, you are encouraged to use the winery to plan your own bottling party. They’ve also added a new tasting bar and are excited about the new line of interesting and unique fruit-infused wines. Between making your own wine, bottling, corking and labeling, Kari jokes that Studio Vino is like Build-A-Bear for adults. And with the guidance and expertise of the Tempe winery’s vintners, it’s about that easy.
Owner Kari Zemper says she and her husband visited a make-yourown-wine location in the Valley and they really enjoyed the process, especially the end result – which was a collection of personalized wine they gave away as holiday gifts. That experience inspired her to open up her own winery. She thought, “I could get really excited about doing this every day”. Kari says the goal of Studio Vino is to provide a unique and memorable experience by giving visitors the opportunity to learn about wine tasting and wine making. Christina Bernardo, 26, got married last June in Hawaii, but she wanted to have another reception for her friends and family in the Valley. Bernardo and her husband have always appreciated wine, and they decided to have their reception party at Studio Vino.
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PUBLISHER’S NOTE: Enjoy making your own wine in locations around the Valley including: Studio Vino in Tempe, Casavino in Fountain Hills and Su Vino in Scottsdale. Their contact information can be found on page 58. ARIZONAVINESANDWINES.COM
WINE IN THE CITY PHOENIX - NORTH
Cave Creek Wines . . . see ad page 55 cavecreekwines.com (602) 482-8600 25 Degrees at City North 25degreesrestaurant.com (480) 502-1125 Copa Habana Wine thecopahabana.com (602) 993-6800 Magnum’s Cigar Wine Spirits magnumscigarwineliquor.com (602) 493-8977 Press Coffee, Food & Wine presscoffeefoodwine.com (480) 419-6221 Vino 100 vino100phoenix.com (480) 502-8466 Whole Foods Market wholefoodsmarket.com (480) 515-3700 Wine Styles - Paradise Valley winestyles.net (480) 922-4771
PHOENIX - CENTRAL Bar Bianco pizzeriabianco.com (602) 528-3699 Bombay Spice Grill & Wine Bar bombayspice.com (602) 795-0020 Bombero’s Cafe & Wine Bar vabeneaz.com (602) 687-8466 Cheuvront Restaurant & Wine Bar cheuvront.biz (602) 307-0022 District districtrestaurant.com (602) 817-5400 The Parlor Pizzeria theparlor.us (602) 248-2480 Phoenix Urban Grocery & Wine Bar foodconnect.com/phoenixmarket (602) 493-5231 Portland’s portlandsphoenix.com (602) 795-7481 POSTINO winecafe (602) 852-3939 POSTINO Central (602) 274-5144 postinowinecafe.com Sportsman’s Fine Wines sportsmans4wine.com (602) 955-WINE Switch Wine Bar - Phoenix switchofarizona.com (602) 264-2295
WEST VALLEY
Grazie Pizzeria - Buckeye grazie.us (623) 853-1717 Ground Control - Goodyear groundxcontrol.com (623) 935-2604 The Tasting Room - Peoria tastingroomaz.com (623) 455-4100 WineStyles - Peoria winestyles.net (623) 872-7900
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WINERIES Studio Vino - Tempe . . . see ad page 54 studiovino.com (480) 897-1800 Casavino - Fountain Hills casavinowinery.com (480) 816-8466 Kokopelli - Chandler kokopelliwinery.com Su Vino suvinowineryaz.com
(480) 792-6927
(480) 994-8466
EAST VALLEY
Arrivederci - Ahwatukee azitaly.com (480) 759-9292 Caffe Boa - Ahwatukee caffeboa.com (480) 893-3331 My Wine Cellar - Ahwatukee no website (480) 598-WINE Va Bene - Ahwatukee vabeneaz.com (480) 706-4070 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 Pesto’s Pizza & Wine Bar - Chandler pestospizza.com (480) 821-0035 Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447 Grapeables - Fountain Hills grapeables.net (480) 816-5959 Down Under Wines - Gilbert downunderwinesandbistro.com (480) 705-7131 Romeo’s Euro Cafe - Gilbert eurocafe.com (480) 962-4224 Vine Expressions - Gilbert vineexpressions.com (480) 663-0730 Boa Bistro - Tempe boabistro.com (480) 981-2000 D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171 Il Vinaio - Mesa ilvinaio.com (480) 649-6476 Sun Devil Liquors - Mesa no website (480) 834-5050 Caffe Boa - Tempe cafeboa.com (480) 968-9112 La Bocca - Tempe laboccapizzeria.com (480) 967-5224 Taste of Tops - Tempe topsliquors.com (480) 967-2520
SCOTTSDALE 5th & Wine arcadiafarmscafe.com (480) 941-5665 Arcadia Farms Cafe & Wine Bar 5thandwine.com (480) 699-8001 Armitage Bistro armitagewine.com (480) 502-1641 AZ Wine Co. azwineco.com (480) 423-9305 Bacchus Wine Made Simple bacchusaz.com (480) 368-1743 Cafe Forte cafeforte.com (480) 994-1331 Centro Paninoteca centropaninoteca.com (480) 443-7162 Cru Fine Wines crufinewines.com (480) 222-4098 Crush’d Wine Bar crushdwinebar.com (602) 445-6176 Crust Pizza & Wine Cafe crustscottsdale.com (480) 948-3099 Enotria Land of Wine landofwine.com (480) 513-3086 Grapes Pizza & Wine Bar azitaly.com (480) 922-8787 Grazie Pizzeria (DC Ranch) grazie.us (480) 538-8466 Grazie Pizzeria (Old Town) grazie.us (480) 663-9797 Javino’s javinos.com (480) 315-9900 Kazimierz World Wine Bar kazbar.net (480) WINE-004 Oakville Grocery oakvillegroceryarizona.com (480) 596-8200 Phoenix Wines phoenixwine.com (480) 948-9202 Sportsman’s Fine Wines sportsmans4wines.com (480) 948-0520 Rare Earth Coffee & Wine Bar rareearthwine.com (480) 513-6252 Razz’s Restaurant & Wine Bar razzsrestaurant.com (480) 905-1308 Rhythm & Wine rhythmandwine.com coming soon 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 ARIZONAVINESANDWINES.COM
WINE IN THE CITY NORTH VALLEY AZ Wine Co. - Carefree azwineco.com (480) 488-6203 Brix Wine Spot - Cave Creek brixwinespot.com (480) 575-9900 Cartwright’s - Cave Creek cartwrightssonoranranchhouse.com (480) 488-8031 Cave Creek Coffee Co. & Wine Bar cavecreekcoffee.com (480) 488-0603 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
FLAGSTAFF 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 WineStyles winestyles.net (928) 226-8565
TUCSON 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 rumrunnertucson.com (520) 326-0121 Enoteca Pizzeria & Wine Bar enotecarestaurant.com (520) 623-0744 Feast eatatfeast.com (520) 326-9363 Hacienda del Sol haciendadelsol.com (520) 529-3500 Maynard’s Market maynardsmarkettucson.com (520) 545-0577 Pastiche pasticheme.com (520) 325-3333 Zona78 zona78.com (520) 888-7878/296-7878
PRESCOTT Raven Cafe . . . see ad page 25 ravencafe.com (928) 717-0009 Bin 239 bin239.com (928) 455-3855 Jazzy’s Wine Bar jazzyswine.com (928) 776-8886 Veritas Int’l Wine Institute & Wine Cellar thebistrorh.com (928) 771-2566 Rustica Bistro & Wine Bar rusticabistro.com (928) 772-2726
SEDONA & BEYOND
Made In Arizona . . . see ad page 29 madeinazsedona.com (928) 282-0707 Grapes - Jerome no website (928) 639-8477 Dahl & Diluca A’Roma - Village of Oak Creek a-romasedona.com (928) 284-1556 L’Auberge Wine Bar - Sedona lauberge.com (800) 905-5745 Wild West Wines - Sedona wildwestwineco.com (928) 282-5136
CHEF’S TABLE
Local chef’s recipe paired with an Arizona wine
Pheasant & Pork Paté
Provided by Chef/Owner Charleen “Bad Ass” Badman of FnB Restaurant in Scottsdale
MARINADE
1 lb. pheasant (or duck) breast, cut into 1” strips 3 cloves garlic 2 Tbsp. Grand Marnier 2 Tbsp. extra virgin olive oil 3 fresh bay leaves Place all ingredients in a bowl, toss together and marinate overnight.
REMAINING INGREDIENTS
1 lb. ground pork 3/4 lb. pork fat 1/4 lb. chicken livers 2 eggs, beaten 1 Tbsp. fresh thyme, chopped 1/2 tsp. ground clove
1/2 tsp. ground ginger 1/4 tsp. nutmeg 1/4 tsp. smoked paprika 4 1/2 tsp. kosher salt 1/3 c. shelled salted pistachios, coarsely chopped 3 Tbsp. green peppercorns, cracked 7-8 slices bacon
DIRECTIONS: Marinate pheasant as directed. Remove bay leaves from marinated pheasant. Grind pheasant, pork fat and chicken livers with KitchenAid grinder attachment or in a Cuisinart. In a separate bowl mix ground pork, eggs, herbs, spices, salt, nuts and peppercorns. Add ground pheasant mixture to bowl. Line a loaf pan with bacon. Place in a loaf pan and cover with foil. Place in a water bath* and bake for 2 hours at 325 degrees or until internal temperature reads 155 degrees. Remove from the water bath, place a foil wrapped cardboard strip on the top of the paté, resting a 14-oz. can on top. Chill on a tray for three hours or overnight. Invert paté mold onto a long platter, then remove it. With a serrated knife cut paté into 1/2” slices. Arrange grilled bread on platter and serve with mustard and cornichons. *Water Bath: Place the loaf pan in a larger pan, adding warm water until the inner pan is covered halfway up the sides. By Chef/Owner Charleen Badman
Recommended Pairing:
Keeling Schaefer Vineyards 2007 Syrah
FnB Restaurant 7133 E Stetson Drive Scottsdale, AZ 85251 (480) 425-9463 www.FnBRestaurant.com
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“I would highly recommend Michell Jonas. She is very talented, both artistically and technically. Her photos can be found throughout most Arizona Vines and Wines issues.�
Publisher, Arizona Vines and Wines
POINT OF BREW
The Tale of Craft Beer in Cans Article & Photo By Thomas Ale Johnson
O
nce upon a time, there was a little boy (over 21) who was always ready for a beer adventure. He was a fearless friend to every sort of fermented fellow including Pranqster, Dirty Old Man, and even Old Numbskull. Beers that had been labeled as evil - like the proud warriors Skull Splitter, Arrogant Bastard Ale, Damnation & Mephistopheles’ Stout - were among his closest companions. Yet, there were beers he refused to drink, ne’er-do-wells that came in strange metal containers called cans. A legend told of a diabolical king who had turned all these beers to fermented corn & rice water. Because of his avoidance of this fabled insipid blandness, his merry adventures continued without perturbance for many years. Then one fateful day he faced a challenge that shook him to the core. In the beer fridge at Duck and Decanter there was a strange looking object crouched in the corner and, lo, it was a can! “Who is this pretender amongst these noble corked bottles?”, the boy asked. The can quickly answered, “My name is Dale, son of Dale.” The boy retorted, “Why are you here, Dale? You’re a canned beer.” Dale proudly answered, “I’m a pale ale!” Everything the boy knew was in question. Was it possible for a pale ale to exist in a can? Still fearing this was some kind of trick to get him to drink corn water, the boy opened the can and poured it into his glass. It looked safe, it smelled quite good, he tasted it, and it was good! He drank Dale’s Pale Ale and they were friends from that moment on.
for long-term storage, but there are many positives. Cans are light in weight and can be crushed to a smaller size for the hike back. Cans are dark inside, keeping one of the greatest enemies to beer flavor -light- completely out of the beer. Aluminum cans are great thermal conductors, are very thin and thus have a lower thermal mass than glass bottles, so you can cool the beer a little faster. Cans are cheaper, too. If you’d like to pay for your beer and not so much for the container, cans win again. Contrary to popular belief, modern cans do not contribute a metallic taste to beer. They are lined inside so the beer never even contacts metal. There are several big beers like Double IPA’s and Russian Imperial Stouts in the 9% to 11% ABV range available in cans. The variety available in cans is getting very impressive. Recently I learned of a canned Braggot (honey beer) from Nebraska. There are even cans available that can store wine safely with all its complex acidity and high alcohol. Keep in mind that I’m not advocating drinking these beers from a can when you’re home or near a glass. As each can of Surly (a favorite of mine from Minnesota) says, “BEER FOR A GLASS, FROM A CAN”. You won’t get as much enjoyment from a beer you can’t see and smell, but if you’re hiking or biking, wouldn’t you prefer the muted greatness that comes directly from a can over no greatness at all? I know I would.
As you may have already guessed, that little boy (over 21) was me. Years have passed since my acceptance of the can as a worthy vessel for craft beer. After believing that no self-respecting brewer would send their beer out in public ‘dressed like that’, I found the opposite to be true. It took a real self-respecting brewer to make a leap like this. A typical craft beer drinker would be skeptical of any can, and your standard canned beer drinker either wouldn’t pay the price or would be shocked and disturbed at the intense flavor inside if he did indeed drink its contents.
Now that you know my story and how I developed my appreciation for craft beer in cans, you won’t be surprised by what I’m about to tell you. In May I was at Four Peaks Brewing in Tempe enjoying a special release of Hopsquatch when I noticed something amazing: Kilt Lifter in cans! Yes, I’ve reached a point where I’m excited to see a beer don this casual attire, because I know an adventure is brewing and this beer is built to travel.
I now search out craft beer in cans because of the many conveniences cans provide for outdoor activities. Cans are not as safe as glass
Thomas is an accomplished all-grain brewer, third-year winemaker, amateur microbiologist & professional graphic artist, copywriter and SEO specialist.
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FEATURED BREWERY
CRAFT BREWERIES
Four Peak Brewing Company
NORTHERN AZ
www.FourPeaks.com Built in 1892, the historic red brick edifice that houses the brewery provides a unique setting to try some well-crafted Arizona beer. Four Peaks always has an interesting cask ale available and there’s a great variety in the beer list. On my last visit to Four Peaks, Hop Knot IPA was the cask offering. Although it tastes different each time I try it, I’ve always enjoyed the Hopsquatch Barleywine and sometimes it has been truly amazing. I have long enjoyed Kilt Lifter and 8th Street Ale in bottles. SunBru Kölsch and Kilt Lifter Scottish Style Ale are now available in cans. I’m told that more beers will be available in cans in the future. Four Peaks cans are starting to arrive at some Arizona stores and golf courses too. Four Peaks is currently expanding to double their capacity in order to increase their beer selection and production. If you can’t find Four Peaks beer at your local store or golf course, you should start asking them to carry it. The Tempe brewery is well worth the visit with good food and a vibrant atmosphere. Or if you’re in the north end of the Valley, try their Scottsdale location, Four Peaks Grill & Tap.
Four Peaks Brewing Company 1340 East 8th Street Tempe, AZ 85281 (480) 303-9967 Four Peaks Grill & Tap SE Corner of Frank Lloyd Wright & Hayden 480.425.7439 Open Daily 11AM-2AM (10AM Sundays) ARIZONAVINESANDWINES.COM
Barley Brothers www.BarleyBrothers.com Beaver Street Brewery www.BeaverStreetBrewery.com Flagstaff Brewing Company www.FlagBrew.com Grand Canyon Brewing Company www.GrandCanyonBrewingCo.com Lumberyard Brewing Company www.LumberYardBrewingCompany.com Mogollon Brewing Company www.MogBrew.com Mudshark Brewing Company www.MudsharkBrewingCo.com Oak Creek Brewing Company www.OakCreekBrew.com Oak Creek Brewery & Grill www.OakCreekPub.com Prescott Brewing Company www.PrescottBrewingCompany.com
PHOENIX METRO
BJ’s Brewhouse www.BJsBrewHouse.com
Papago Brewing www.PapagoBrewing.com
Dave’s Electric Brewpub www.DavesElectricBrewPub.com
Rock Bottom Brewery www.RockBottom.com
Four Peak Brewery www.FourPeaks.com
San Tan Brewing Co. www.SanTanBrewing.com
Gordon Biersch www.GordonBiersch.com
Sleepy Dog Brewing www.SleepyDogBrewing.com
Oggi’s Pizza & Brewing Co. www.Oggis.com
Sonoran Brewing www.SonoranBrewing.com
Sun Up Brewing www.SunUpBrewing.com
TUCSON METRO/SOUTHERN AZ Barrio Brewing www.BarrioBrewing.com BJ’s Brewhouse www.BJsBrewhouse.com Four Gentle Ben’s www.GentleBens.com Nimbus Brewing Company www.NimbusBeer.com Old Bisbee Brewing Company www.OldBisbeeBrewingCompany.com Thunder Canyon Brewery www.ThunderCanyonBrewery.com ARIZONA VINES & WINES - FALL 2010
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THE HOT AND COLD OF IT By Jay Bileti, International Wine Master
You’re in a restaurant and have just selected a wine to go with what promises to be an exciting meal. It is likely that you are paying a bundle for that wine, as much as three times its wholesale price, so you have every right to expect it to be at its best. The winemaker was very careful through every step of its production and the restaurant should have made sure that it was properly stored, wine being a perishable product. The wine is poured for your approval and it disappoints. It’s not bad enough to refuse it but you are clearly not getting your money’s worth. This happens constantly, by some estimates 30% of the time. Often it is due to the wine being served at the wrong temperature. There is a tired old rule-of-thumb that says “serve red wines at room temperature and white wines chilled”. The operative word here is “old.” Old homes in Europe, where this advice probably came from, were not equipped with central heating and room temperature was typically 55°- 60°. These old homes were also without efficient refrigerators that maintained a constant temperature of 34°. They had iceboxes where the temperature varied with distance from the ice. Following the rule-of-thumb today, in our modern hi-tech buildings, will have us serving red wines too warm and white wines too cold. First, let’s make sure that the tasting process is clear. About 80% of what most people think of as taste is actually smell. We “taste” only five things – sweet, sour, salt, bitter and umami. If you want to test this, try to taste wine or food the next time you have a head cold. The subtle flavors and nuances in food and wine actually come from our smell receptors, delivered through a channel at the back of our throats. When we smell something what we are actually doing is analyzing the gases that emanate from whatever we are trying to smell – no gas, no smell. In the case of wine the two things that control the gases that evaporate from it are exposed surface area and temperature. To increase the exposed surface area we use wine glasses with big globes and wet the inner surface of the globe by swirling the wine. Similarly, by varying the temperature of the wine we can control the amount of gases available to smell.
wine and the alcohol will tend to dominate. You may actually notice an irritation in your nose which comes from more gas than your sensitive smell receptors can handle comfortably. When you taste a wine that is served too warm you lose the refreshing nature of a cool drink as well as delivering too much gas to your smell receptors. The wine will taste “hot”, the result of alcohol dominating the experience. Ideal serving temperatures for wines vary, just as wine preferences do. Some people like their wines a little cooler, some a little warmer. Here are some general guidelines for various wine types: Full bodied red wines (Cabernet Sauvignon, Bordeaux, etc.) . . . . . . . . . 58°- 65° Light bodied red wines (Pinot Noir, Beaujolais, etc.) . . . . . . . . . . . . . . 55°- 63° Full bodied white wines (Chardonnay, Burgundy, etc.) . . . . . . . . . . . . 45°- 53° Light bodied white wines and rosés (Riesling, Sauvignon Blanc, etc.) . . 43°- 50° Sparkling and dessert wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43°- 46°
What do you do when you’re in that restaurant? When the label is presented to you for approval, reach out and touch the bottle. With a little practice you will know if the wine is too warm or too cold. If it’s too warm, request an ice bucket. The waitperson may give you an odd look if it’s a red wine, but that’s fine. They won’t be drinking it. Depending upon how warm the wine is, 5-10 minutes in the ice should be enough to get it in the proper range. If the wine is too cold you can warm it up in your glass by wrapping your hands around the globe, Then decline the use of an ice bucket. Don’t be shy – you are buying the wine and are entitled to enjoy all it has to offer. That means serving it at the proper temperature.
If wine is served too cold, as we find with white wines in many restaurants, there is very little evaporation and the wine has little aroma. In our mouth the frigid liquid numbs the taste receptors in the tongue and mutes the taste sensation. We generally end up swallowing the wine before it warms up in our mouth enough to evaporate and reach our smell receptors. We simply don’t enjoy what the wine has to offer. If the wine is served too warm, as we find with red wines in many restaurants, the smell is actually amplified. This accentuates any minor flaws in the
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Quick Reference to Arizona Vineyards & Wineries
SE Arizona
Sonoita Area
Phoenix
Northern AZ
For Tasting Room addresses, please see individual map pages Alcantara
Arizona Stronghold
Bitter Creek
Burning Tree
Verde Valley - 928.649.8463 alcantaravineyard.com
Cottonwood - 928.639.2789 azstronghold.com
Jerome - 928.634.7033 bittercreekwinery.com
Cottonwood - 928.639.2789 burningtreecellars.com
Caduceus
Echo Canyon
Freitas
Granite Creek
Jerome - 928.639.WINE caduceus.org
Page Springs - 928.634.8122 echocanyonwinery.com
Cottonwood - 928.639.2149 freitasvineyard.com
Chino Valley - 928.636.2003 granitecreekvineyards.com
Javelina Leap
Jerome
Juniper Well Ranch
Juniperwood Ranch
Cornville - 928.274.0394 javelinaleapwinery.com
Jerome - 928.639.9067 jeromewinery.com
Skull Valley - 928.442.3415 juniperwellranch.com
Ash Fork - 602.971.8586 reunioncamp.com
Oak Creek
Page Springs Cellars
Painted Lady
Pillsbury Wine Co.
Cornville - 928.649.0290 oakcreekvineyards.net
Cornville - 928.639.3004 pagespringscellars.com
Skull Valley - 928.442.9831 paintedladyvineyards.com
Cottonwood - 928.639.0646 pillsburywineco.com
San Dominique
Sedona Woman Wine
Sycamore Canyon
Camp Verde - 602.549.9787 garlicparadise.com
Sedona sedonawomanwine.com
Sedona - 877.903.WINE artowine.com
Casavino
Kokopelli
Studio Vino
Su Vino
Fountain Hills - 480.816.8466 casavinowinery.com
Chandler - 480.792.6927 kokopelliwinery.com
Tempe - 480.897.1800 studiovino.com
Scottsdale - 480-994-8466 suvinowineryaz.com
Callaghan
Canelo Hills
Charron
Dos Cabezas WineWorks
Elgin - 520.455.5322 callaghanvineyards.com
Elgin - 520.455.5499 canelohillswinery.com
Vail - 520.762.8585 charronvineyards.com
Sonoita - 520.455.5141 doscabezaswinery.com
Four Monkey
Kief-Joshua
Lightning Ridge
Rancho Rossa
Elgin - 520.455.9309 fourmonkeywines.com
Elgin - 520.455.5582 kiefjoshuavineyards.com
Elgin - 520.455.5383 lightningridgecellars.com
Elgin - 520.455.0700 ranchorossa.com
Sonoita
Village of Elgin
Wilhelm Family
Elgin - 520.455.5893 sonoitavineyards.com
Elgin - 520.455.9309 elginwines.com
Elgin - 520.455.9291 wilhelmfamilyvineyards.com
Carlson Creek
Colibri
Coronado
Crop Circle
Willcox - 520.766.3000 carlsoncreek.com
Portal - 520.558.2401 colibrivineyard.com
Willcox - 520.384.2993 coronadovineyards.com
Willcox - 520.384.3022
Erath’s Cimarron
Fort Bowie
Keeling-Schaefer
Lawrence Dunham
Willcox
Bowie - 888.299.5951 fortbowievineyards.net
Willcox - 520.766.0600 keelingschaefervineyards.com
Pearce - 520.82.GRAPE
Upcoming
Northern AZ Clear Creek Iniquus Cellars Cellar Dwellers Wine Co.
Sonoita/Elgin Casa Verde Hannah’s Hill Venado Cola Blanca
lawrencedunhamvineyards.com
SouthEastern AZ Asmundson Family Aridus Wine Company Becker’s Pecan Ranch Broken Glass Gallifant Cellars Golden Rule Odyssey Cellars
Ruby Sunrise Sándor Sand Reckoner Sierra Bonita Soaring Spirits Vineyard Tombstone Wayward Winds Winery Zarpara