CONTENTS | JULY | 2018
06 06
SPOTLIGHT
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HOME SERVICES
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OUTDOOR SPACES
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CULINARY ART
22
HAPPY HOUR
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Perfectly Paired: Australia’s Extraordinary Wine Country
Eliminate Dead Wi-Fi Zones In Your Home
Choosing A Landscape Contractor
Jam Canning Recipes
Great Chardonnay from the Ground Up
OPEN DOORS ARIZONA is published by Lion Tree Communications.
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SPOTLIGHT
Perfectly Paired: Australia’s Extraordinary Win By Cathy Brown
Contributed by Ford’s World Travel with offices in Sun City and Sun City West. Ford’s Travel consultants have a combined 350 years of global expertise to help you plan your next vacation. Call: 623-933-8256 or visit: www.fordstravel.com.
Two states, Western Australia and South Australia, offer unique perspectives of New World viticulture, enhanced by an unmistakably Aussie spirit. An easy journey from Perth, Western Australia’s gateway city, transported me to the 6
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South West where I soon found myself enjoying a warm afternoon sipping a bold cabernet sauvignon. Here, I discovered with delight, jarrah forests and ancient caves led to vineyards spilling out to gorgeous surf beaches. >>>>
ne Country
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SPOTLIGHT
Within the UNESCO biodiversity hotspot of Western Australia’s South West area, there are six wine-growing regions. The Great Southern is the largest and is now recognized as Australia’s best for riesling, pinot noir and delicate chardonnay. The Manjimup wine region offers sublime pinot noir, widely planted cabernet sauvignon and merlot, and is also regarded as a “gourmet food bowl” — most notably for its prized black truffles that are coveted by chefs worldwide. The Margaret River region has come on strong in the last half century to create wines that stand alongside the world’s best. Just under 200 miles south of Perth, this area has sunny, dry summers and cool, wet winters that converge to create the ideal conditions for growing grapes. By consistently producing cabernet sauvignon, shiraz, chardonnay and semillon-sauvignon blanc blends, Margaret River produces only 5 percent of the country’s wines, yet 25 percent is Australia’s most award-winning. It was easy to fall into the vibe of the Margaret River region with its stunning resorts and spas surrounded by such natural beauty. After all, nowhere else can you explore tall timber forests, swim at the beach and experience unique vineyards and wineries all in one day. I explored some of Margaret River’s most refined and established wineries, such as Vasse Felix (the region’s oldest vineyard and the playground of Virginia Willcock, one of the region’s most renowned winemakers), just named “New World Winery of the Year,” and artsy Leeuwin Estate and Voyager Estate (which offers an unforgettable Cape hike followed by a seven-course tasting meal). The region is also flourishing with cuttingedge biodynamic wineries like Cullen Wines, Si Vintners and Blind Corner. At the biodynamic winery Dormilona, chances are you’ll find the award-winning winemaker Josephine Perry hosting casual tast-
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ings and experimenting with wild-fermenting wine grapes in clay pots. South Australia is firmly established in the international winemaking world. Approximately 70 percent of the wines exported from the country come from here, with lovely Adelaide as its hub. Not only can you sip renowned wines, but you may even interact with winemakers on the very grounds where their grapes are grown. Within a two-hour drive of Adelaide, there are over 200 wine cellars to explore, including the famed Penfolds and Jacob’s Creek. Because of its isolation and lack of phylloxera infecting its soils, Barossa Valley is home to some of the oldest living vineyards on the planet. The region produces full-bodied shiraz and an interesting Rhône-style blend called GSM, made from grenache, syrah and mourvèdre. While meandering through the winding roads of Barossa, be sure to see the 160-year-old village of Bethany, the church of Marananga, the gorgeous gum trees of Eden Valley and century-old cellars. It was impossible to not be completely charmed by these quaint villages, many of which have a population of only a few hundred. If white wine is more to your liking, head straight over to Clare Valley and try some of the richest riesling in Australia; or explore the cooler, higher-elevation Eden Valley, known for its more minerally, dry rieslings. The Adelaide Hills region, just 20 minutes east of Adelaide, is noted for its elegant colder-climate wines such as chardonnay and pinot noir.
A Special Celebration
At Seppeltsfield, one of Australia’s oldest wineries in the Barossa Valley, taste a tawny from your birth year direct from the barrel.
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SPOTLIGHT
McLaren Vale, just 25 miles south of Adelaide and picturesquely tucked between the Mount Lofty Ranges and white-sand beaches, is one of Australia’s greenest wine regions because of its intelligent water use, efficiency strategies and commitment to environmental sustainability. In addition to its intense shiraz and grenache, I fell in love with its prolific art galleries and astonishing natural surroundings that encompass softly rolling hills and a rugged coastline. Not to be missed are smaller wineries like the ever-funky D’Arenberg, with its whimsical take on wines such as the sangiovese blend, Stephanie the Gnome with Rose Tinted Glasses. Here you can step into The Cube — an architecturally stunning five-story stack of bottle-green and white glass cubes that recently opened its origami-like entrance — to meander among its tasting rooms, dining area and bars. Another offbeat boutique winery worth exploring is Alpha Box & Dice, which breaks down every traditional structure you thought a winery had to have and puts out exciting wines with labels like Blood of Jupiter (a blend of 85 percent sangiovese and 15 percent cabernet sauvignon), Dead Winemakers Society (dolcetto) and Tarot (grenache) from its vintage-vibe cellar door. Whether your tastings transport you to the western coast or deep into southern terrain, you’ll soon understand why Australia has earned its place at the forefront of the New World wine renaissance.
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Within a two-hour drive of Adelaide, there are over 200 wine cellars to explore, including the famed Penfolds and Jacob’s Creek. Because of its isolation and lack of phylloxera infecting its soils, Barossa Valley is home to some of the oldest living vineyards on the planet.
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HOME SERVICES
Eliminate Dead Wi-Fi Zones In By Jackie Urdahl, Zona Communications Inquiries should be directed to 623.455.4500 / www.zonacommunications.com.
Does your house have “dead” Wi-Fi zones? Is your router tucked back in the office and you want to get a strong signal on your chaise lounge by the pool? Now there is way to strengthen your Wi-Fi signal throughout your entire house and beyond! A managed Wi-Fi network with mesh capabilities can bring you whole house coverage – even for those bigger homes and homes with lots of twists and turns and walls that the Wi-Fi must travel through! The managed Wi-Fi network with mesh capabilities can clear up Wi-Fi dead spots in your home and amp up the signal. It’s called mesh networking. Mesh networks make the Wi-Fi signal in your house stronger throughout and more reliable for your connected devices. You’ll usually need one or two mesh modules (technically referred to as nodes) depending on the size of your home. The beauty of a mesh network is that it’s modular, so you can keep adding nodes to the setup – there’s no maximum node count.
The idea of a mesh network is that, unlike repeaters and extenders that just relay your router’s Wi-Fi signal but with deterioration, the nodes all communicate with each other, so even the one furthest from the router has a great signal as it hops around the system, from one node to another. It’s not just a one-to-one signal from a device back to the router. The nodes essentially act like satellites for your Wi-Fi network. One of these nodes acts as a gateway and connects to the internet through your modem. Then, each node talks to each other, expanding your wireless coverage every time you add a new node. Instead
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n Your Home
of communicating with a single access point like the router of a traditional network, each node of a mesh network talks with each other and amplifies the signal, which creates a blanket of strong Wi-Fi coverage. Where the quality of a Wi-Fi connection varies depending on your distance from and position around a traditional router, a mesh network expands that coverage so distance and direction shouldn’t matter, no matter where you are in the house. Mesh networks are available on line and in stores. For the best results, contact your local internet provider to set up your managed Wi-Fi mesh network. Let the experts help you maximize the Wi-Fi coverage in your home.
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OUTDOOR SPACES
Choosing a Landscape Contractor By Anesia St. Clair Anesia is a licensed contractor and owns Pure Patio, a design center and retail store in Goodyear, Arizona.
When it’s time to have some construction work done in your yard, chances are you’re going to hire someone to do it. Landscape work here is no joke – it’s hot, heavy, and requires some technical expertise. It can also be expensive. Expensive enough that you want it done right for the long haul. Some years ago, while attending a horticulture seminar, I heard there are an estimated 40,000 landscapers in the Phoenix metro area. Whoa! How would you choose a needle in that haystack? We have everything from a man in a truck to publicly traded companies. Many of us are new to the area and don’t have a network of tradesmen to call or even an established group of friends that would have referrals. Do we Google it? Look for phone numbers on trucks? Call ads in the local magazines? Once we find someone, how do we know they’re good? These are all questions that go through the minds of homeowners just like you. I wish there was a silver-bullet answer to how to go about hiring an expert. “It’s a jungle out there,” as they say. I do have some tips that will help you narrow the spectrum of options down to a short list. Ask for a list of contractors from places that provide landscape training. If you can find someone that has taken courses and has passed practical exams, they’ve learned how to do many of the things you need done. Some aspects of landscaping are highly technical and include physics, biology, and math. There are cor-
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rect and incorrect ways of installing irrigation, plants, sod, artificial grass, electrical, hardscape, and so on. Many items available to buy in local stores don’t work well in our environment. Choosing the wrong plant species or mixing the wrong pieces and parts will result in a cobbled system with a short useful life. Best to hire someone that’s been trained by local authorities. Find Arizona Certified Landscape Professionals by calling ALCA (www. azlca.com); Certified Desert Landscapers by calling the Desert Botanical Garden (www.dbg.org); and Smartscape Professionals by calling the University of Arizona Extension (www.smartscape. org). Be aware that someone may hold expired credentials. Many professional certifications require an annual commitment of time and money. A once-trained contractor may find it impractical to maintain all of their certifications over time. Look for contractors in printed ads and online. Printed ads lead you to contractors that work in your local area. There are many community magazines and local editions of newspapers that you receive for free. Contractors intentionally choose these media for their location. This is an advantage to you because you may be able to look at other work they’ve completed near your home. Search online for “landscaper near me” and you’ll be presented with some local options. Be aware that many of the directory websites and referral sources that consolidate lists of companies have outdated information and may list only companies that pay to be listed. It’s better to click through to a company’s own website. Here you should expect to see a summary of the type of work they do and a way to contact them. Submitting a “Contact Us” form on their site can be a great indicator of how easy it will be to reach someone at the company.
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OUTDOOR SPACES
Your HOA office or property management company can be a great source of referrals. They may not be able to give you specific recommendations, but often they will have a list of contractors that routinely submit designs for review. Finding a contractor that interprets your HOA’s design guidelines for you, generates printed designs that comply with the requirements, and submits the documents to your HOA on your behalf can save you a lot of time. It may sound cliché, but hire a licensed contractor. If something goes wrong, you have recourse. You’ll have a free resource at your disposal that can help correct problematic or unfinished work if it comes to that. If the contractor values his reputation and plans to continue work under his company name, he’ll be very interested in avoiding any type of formal complaint. Look up the license number on www.azroc.gov and ask about any complaints that are on the record. Complaints can stem from unfair circumstances and the system is far from perfect, so be willing to listen to an explanation. Do what you can to confirm that the person you’re dealing with works for the licensed business you believe you’re hiring. A business card and company truck are good indicators. You can call the company using the phone number on their website and ask for your sales person. Once you have a short list and start talking to potential landscapers, you’re likely to rule in and out some of the options pretty quickly. You’ll want to have some open dialogue about what you’re looking for, your budget, and how the process of design and installation will work. If your house is already built, meet onsite so
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It may sound cliché, but hire a licensed contractor. If something goes wrong, you have recourse. You’ll have a free resource at your disposal that can help correct problematic or unfinished work if it comes to that.
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you can see the space together. If you’re out of state or the house is under construction, plan to work through the design phase by phone and email or at your landscaper’s office. Remodel work always requires a visit to your home so it is well understood what is staying and what is being changed. Do your best to assess your contractor’s expertise. Ask questions about what materials will be used and why. Ask about the order
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OUTDOOR SPACES
the work will be completed. Be comfortable that plants chosen are the correct size for the space, are right for the sun exposure in their specific location, and that they are irrigated with the correct size and number of drip emitters. Ask about what type of base material will be used beneath any hardscape or artificial grass and how thick it will be. Ask how deep trenches for irrigation and electrical will be. You don’t need to know all the right answers. You want to ask enough probing questions and contemplate the amount of detail you hear in the answers. If the answers sound like guesses, don’t have a lot of depth behind them, or are excessively complicated in a possible effort to confuse you, you might have a red flag warning. You want to have a conversation where you believe this contractor has done this type of work many times before, and has first hand experience correcting incorrect work. Good landscapers are hired to correct the poor work of others and will have many stories close at hand about why things need to be done a certain way. Be sure your design identifies proposed plants by their botanical names. You can Google botanical names and see pictures of what you’re getting. Be sure to include “Phoenix” in your search so you can see how the plants look and perform locally. Your contractor should be recommending specific plants using your input on what you like and don’t like. Feel free to ask for certain bloom colors, textures, water requirements, amount of litter, maintenance effort, and times of year you’d like to see color. Contractors that use botanical names understand that accuracy matters. They’ve gone through the perils of nurseries pulling the wrong plant when common names are used. It also shows a degree of sophistication and passion for the industry in which they work.
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Be sure you have a written contract. You want to have a decent amount of specificity in writing regarding what work is being done, with what materials, and how much it costs. Also be sure you understand the terms. A down payment is to be expected, but be sure you save some of the payment until work is complete. If you’re engaging in a large project that will span some time, progress payments are excellent. You basically pay as work is completed, and neither of you is too indebted to the other for very long. When money is first exchanged, be sure you both have a copy of the contract you’re working from. Changes mid-project are common. After seeing some progress, you may decide to alter the design a bit. Be sure changes to the original contract are documented with any effect on your payment so everyone is clear. Landscaping is a significant investment and a job well done can bring you lots of enjoyment at home. Newcomers to the area are often new to the concept of outdoor living. We need ideas. We want help figuring out what’s going to look nice and stay nice over time. Hiring a great contractor can help put the cherry on top of a new house that you love. People ultimately buy from people. Above all, find someone you can talk to and engage in plenty of conversation. Once you’ve filtered through your criteria and find someone you like and respect as the professional they are, seize the moment and be excited for your project!
CULINARY ART
Jam Canning Recipes By Rachel Paxton Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at www.creativehomemaking.com.
Canning Raspberry Jam I love raspberry jam. It is one of my favorite kinds of homemade jam. I have fond memories of my mom making it when I was a child and enjoying it with butter and toast. Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4 pints
Ingredients • 8 cups fresh raspberries* • 6 1/2 cups sugar • 1 box powdered pectin
Instructions 1. Rinse the raspberries in a colander to remove any dirt or leaves from the raspberries.
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2. Gently mash the raspberries with a potato masher. You don’t want the raspberries totally mashed to a pulp, but you should still have a few chunks of raspberries left. 3. Measure the crushed raspberries. You should now have 5 cups of crushed raspberries. If you have too much or not enough, adjust the quantity so that you have exactly 5 cups of crushed berries. 4. This recipe makes 4 pints or 8 half pints, so sterilize your canning jars and rings and lids by running them through the rinse cycle in your dishwasher. Leave them in the dishwasher until you are ready to use them. 5. Place crushed berries and the box of powdered pectin in a large stock pot. Stir. Bring to a boil that cannot be stirred down. 6. Add the sugar and stir. Bring the mixture back to a boil that cannot be stirred down. Set the timer for 1 minute. 7. When the timer goes off remove the stock pot from the heat and skim any foam off the jam with a metal spoon. 8. Ladle the raspberry mixture into the jars, leaving 1/4 inch head space. You can easily measure the head space with this inexpensive canning funnel. 9. Wipe the rims of the jars with a damp paper towel or kitchen towel and place the lids and rings on the jars finger tight. 10. Place the jars in a boiling water canner that has been filled half way with water. Make sure that there is at least 1 inch of water covering the jars in the canner. Add additional water if necessary. 11. Bring the water to a rolling boil and process the jars for 10 minutes. 12. Remove the jars from the boiling water canner and place them on a towel on the kitchen counter to cool. Let the jars sit on the counter at least 24 hours to cool and give the jam time to set. If you have any jars that didn’t seal, place them in the refrigerator to eat in the next couple of weeks.
Canning Rose Petal Jam
Word of Caution
picking rose petals for using in recipes, make There is nothing like the scent of When sure the roses have not been sprayed with any kind fresh roses. For some reason wild of insecticides. You should also not pick roses right roses have a much stronger scent next to the road side, to avoid the exhaust fumes than roses I have ever grown in my from cars. yard. I enjoy taking walks in the Prep Time: 10 mins | Cook Time: 30 mins mountains in the spring to pick Processing Time: 10 mins | Servings: 4 half pints wild roses. It’s even more fun to Ingredients take them home and try new reci- • 3 cups water • 4 cups rose petals pes with them. Canning rose petal jam is a great way to preserve your jam all winter. I looked around for a good recipe and was inspired by this recipe. You don’t have to can it though! If you are not going to can it, after you prepare the jam just place it into the refrigerator and eat it in the next month or so.
• • •
4 cups sugar 6 tbsp lemon juice fresh or bottled 1 tbsp powdered pectin
dirt or insects. 2. Place the rinsed rose petals and water in a large sauce pan. Simmer for 10 minutes. 3. Add sugar to the mixture and stir until sugar is completely dissolved. Stir in lemon juice. The lemon juice should brighten things up a bit, it brings back the original color of your roses! Darker roses will result in a darker jam, and light colored roses will result in a lighter colored jam. 4. Sprinkle the powdered pectin on top of the mixture and stir to combine. 5. Simmer the mixture for 20 minutes. 6. At this point, if you do not want to can the jam, you can just pour it into jars and refrigerate it. This recipe makes approximately 4 half pints or 2 pints of jam. 7. If you want to can the jam, then sterilize your jars, lids, and rings. Pour the jam into the sterilized canning jars, leaving 1/4 inch head space. You can easily measure the head space with this inexpensive canning funnel. 8. Wipe the rims of the jars with a damp paper towel or dish towel. Place the lids and rings on the jars, 9. Place the jars in a boiling water canner, completely covering the jars with at least one inch of water. 10. Process the jars in the boiling water canner for 10 minutes. Remove the jars from the canner and place on the kitchen counter to cool. 11. Let the jars set for about 24 hours before moving them. The jam will be a little runny at first but will continue to gel in the next 24 hours. 12. Sealed jars can be stored in the pantry for 1-2 years. Enjoy!
Instructions 1. Place your rose petals in a colander and rinse them thoroughly to make sure you get rid of any
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HAPPY HOUR
Great Chardonnay from the G Ten Acre Winery, Russian River Valley (California) Chardonnay, Ritchie Vineyard, 2015 ($55). 93 Points. By Mary Ewing-Mulligan You can find more reviews from Mary Ewing-Mulligan and other talented writers at www.winereviewonline.com.
When I first reviewed a wine from Ten Acre Winery five years ago, I wrote that I plan to keep my eyes on this winery. It’s a fairly new operation, founded only in 2008, that specializes in making small-lot Chardonnays and Pinot Noirs from the grapes of respected growers in cool-climate sites in California. Currently, their wines include Pinot Noirs from three growers in Russian River Valley and one in the Sonoma Coast AVA, with production of generally less than 300 cases per wine, as well as a Russian River and a Sonoma Coast Pinot that are not vineyard-specific. Ten Acre Winery’s Chardonnay production is similarly limited; it features two grower-specific Russian River Valley Chardonnays, one Sonoma Coast Chardonnay and a Santa Lucia Highlands (the wine that so impressed me five years ago), as well as a blended-source Russian River Valley Chardonnay. One of the Russian River Valley Chardonnays is from Ritchie Vineyard, and it is impressive indeed. In terms of Chardonnay, it’s hard to find a grower more acclaimed than Kent Ritchie, whose Ritchie Vineyard sits in the middle of the Russian River Valley district, on slopes of Goldridge and volcanic ash soils. The vineyard boasts Wente Heritage clone Chardonnay vines planted in 1972 as well as vines from the same clone planted in 2004. Ten Acre winemaker Michael Zardo makes the Ten Acre Winery Ritchie Vineyard Chardonnay mainly (72 percent) from the old vines, which give tropical and stone fruit flavors and textural richness, but he also prizes the “fresh acid-driven minerality” that the younger vines contribute to the wine. This duality that Zardo
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describes is very much the experience that the wine delivers. The wine is amazingly rich but not heavy; its flavors are dramatic and obvious without skewing the wine toward excess. The wine’s bright, rather deep lemon color is the first clue that this is not a simple, straightforward Chardonnay. Tropical fruit — melon and pineapple — might be the first aromas you notice when you smell the wine, followed by ripe apple, lemon zest, honeysuckle, hay, and a vanilla-butter-yeasty combo that winemaker Zardo labels as shortbread. In your mouth, the wine is full-bodied and rich in both flavor and texture. Apricot, peach and lemon are the key flavors; they mingle with sweet spices and toastiness from oak, but the fruit is what drives the flavor. The wine’s texture is creamy and unctuous, so much so that it’s odd to realize, when you shift your focus, how high the wine’s acidity is. That’s the duality of richness and freshness that the vineyard brings.
Ground Up
The winemaking is Burgundian, starting with whole cluster pressing of the fruit, then barrel fermentation in French oak (40 percent of it new), stirring of the lees, and nine months development in barrel after the long, slow, three-month fermentation. The outcome of course is far more overtly fruity than any Burgundy, and the oak is completely integrated into that dramatic fruit. An ageability forecast seems ironic for a wine as delicious as this one is now. But that acidity holds promise. Winemaker Zardo suggests drinking this wine from now to 2024. Ten Acre Winery produced only 210 cases of this wine.
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