Arizona Vines and Wines

Trip to Sonoita

2009-06-09T13:59:00.000-07:00

This weekend I took a trip to southern Arizona's wine country to deliver our current issue of the magazine. I'd like to share with you a photo blog this week so you can see how beautiful this end of the state is - if you haven't already had the opportunity to explore!

Charron Vineyards in Vail
They have no roadside signage so be sure to call them to get directions http://www.charronvineyards.com/

The Sonoita countryside is just gorgeous!
You can easily forget that you are still in Arizona,
once again reminded of the variety of terrains throughout our beautiful state.

Welcome to Sonoita!

Rancho Rossa Vineyards
http://www.ranchorossa.com/

Callaghan Vineyards
http://www.callaghanvineyards.com/

Canelo Hills Vineyard & Winery - getting ready for the Malvasia by Moonlight event
Read their blog about this event

Dos Cabezas WineWorks vineyard - called "Pronghorn Vineyard"
http://www.doscabezaswinery.com/

Kief Joshua Vineyard
http://www.kj-vineyards.com/

Coronado Vineyards in Willcox - baby grapes!
http://www.coronadovineyards.com/

Coronado Vineyards in Willcox

Pillsbury Wine Dinner at Quiessence

2009-06-04T07:29:00.001-07:00

Wow! I can't believe it's been so long since my last post! Time just flies. I guess that means I haven't been attending enough wine events!

Well, last night was great! (although, I wasn't surprised). Chef Greg LaPrad did it again. Consistency is not a problem for this man. The meal was amazing. And then there's Sam Pillsbury. You know, you have to love this guy. He has such an outgoing personality, always very entertaining and one of the nicest people I know. Oh, did I forget to say that his wines are always a hit!

We arrived when the sun was going down and The Farm just looked beautiful! I love it when the sun hits the greenery and the flowers in just the right way. I'm still learning how to take great pictures but here's an attempt!

It was fun to meet a Twitter friend at the table - @IAmTimHardy and his wife. It's always great to be able to put a face to a name when social media can be so anonymous!

Dinner started off with Sam's 2008 Rosé "One Night Stand". It's called this because this will be the only wine from those vines. At the time of harvest, it was unknown what varietal this grape was so they subsequently pulled the vines - however, had it been known that they would make a great wine (like this) - they might have changed their minds! Sam's 2007 Rosé was my first experience with this type of wine. It's phenomenal. I always thought pink meant sweet. Boy, was I wrong! This is a great wine that paired perfectly with our first course.

Well, you can't go to Quiessence and not have some of the homemade charcuterie! Luckily, this day was not an exception. Our first course was a plate of Chef LaPrad's signature salumis and pickled Maya's veggies. The plate consisted of coppa, hunter salami, another salami, head cheese, mortadella with pistachios (my favorite of the evening), fresh cantaloupe, pickled fennel and zucchini. Yummeeeeeee! A quick note for those of you who want to know . . . I've always wondered, "Salami, Salumi . . . what the heck?". So it turns out that salami is a type of salume (salume meaning "Italian cured meat products and predominantly made from pork"). Thought it was good to know!

The next course was served with Sam's inaugural Pinot Gris called "Casa Blanca". These particular vines have produced two vintages which have been previously served at the White House (hence Casa Blanca!). Sam said he felt this wine was really opening up and paired incredibly with our second course. It is the perfect wine for summer: cool, refreshing and very smooth.

OK, this next course seemed to be the resounding favorite of everyone I talked to. It was truly amazing! A Day Boat Scallop "Ceviche" with fresh peaches, basil and crispy squash blossoms. OH MY GOODNESS!!! The scallop was not chopped up like a traditional ceviche, instead it was sliced lengthwise and seemed almost like a scallop sashimi. Talk about quality products. This was so fresh and tasty, Josh couldn't stop talking about it. The flavors all went together perfectly and the squash blossom in a light tempura batter added great texture to the plate - just a slight crunch. I hope we are able to enjoy this dish again in the future.

Pillsbury 2006 'Roan Red' was served next. This wine is amazing and I think it just gets better and better every time I drink it. It's a slightly spicy blend of Grenache and Mourvedre with a small amount of Syrah and Petite Sirah. It is the PERFECT food wine. Although it tastes great alone, add food and you really enjoy the complexity and layers of this popular selection. I think this was the favorite wine selection of the night overall - from the feedback I received.

Chef paired this with Hand Made Orecchiette Pasta with Cherry Tomatoes, Sweet Summer Corn and Arugula. I felt this paired wonderfully with the wine. It really brought out the spice of the 'Roan Red'. The little pasta "ears" became perfect tiny bowls for the veggies and sauce, cooked to a perfect al dente. When I saw this course on the menu I thought that the 'Roan Red' would pair better with a meat dish - I was wrong. The sauce stood right up to the wine and created a nice layer of flavors between the dish and the wine.

Next up, one of my favorite red wines, Pillsbury's 2007 "Diva". The first vintage of Diva was a strong, bold wine that could stand alone. This vintage of the Diva is a bit more delicate but I think the new characteristics of the wine will allow it to pair better with food. This vintage is mostly Grenache with some Petite Sirah and Mourvedre. Very nice.

OK, you're going to have to pardon me . . . but . . . the next course we enjoyed was some "wascolly wabbit"! OK for those of you who don't understand Elmer Fudd-ese . . . we enjoyed "Diva" Braised Rabbit with Green Beans, Cipollini Onions and Fresh Thyme. I think that this was probably the prettiest plate of the night. The colors were intense, as were the flavors. This is the first time I've enjoyed a leg of rabbit. It fell right off the bone and the flavors were great. There was some spice, none of us could name it, but it complimented Bugs perfectly (oh no, I didn't just say Bugs Bunny, did I?!). I was assured by the dining room manager that these precious creatures lived a great life before they became dinner! Thanks David!

Whoa Nelly - back to Roan Red, but this time the 2007 vintage. To compare the two vintages, I would say that the newest vintage tastes a bit bolder than the '06 which would make sense considering this blend is mostly Syrah with a touch of Grenache. The Syrah is from an Aussie Shiraz clone planted in 2000. It's a great wine and will also pair well with food, just like its predecessor.

Now we're onto Bambi (as one of my tablemates noted), or otherwise known as Venison. More specifically Wood Grilled Wild Venison, with Heirloom Eggplant Puree, Roasted Red Peppers and Pine Nuts. Wow! The eggplant puree was amazing! Josh loved it from the first bite! The venison was cooked a perfect medium rare, perfectly tender. What a unique blend of flavors but it really worked - a tablemate thought she detected miso in the mix. I was also, again, impressed with the pairing. It's no surprise that Chef LaPrad does his homework when deciding on the proper dish to pair with wines at these dinners. Unique dishes yet paired perfectly with the wines, amazing!

Rounding out the end was the Pillsbury new release Petite Sirah (2007), a small batch vintage (only 30 cases made). When Sam described this wine he used the word "shameless", meaning that he went all out in making this wine and pushing it to the edge! He picks the fruit late which creates a chocolate and blueberry undertone, a flavor that blends perfectly with late night brownies! Although traditionally not a dessert wine it matched perfectly with our dessert, not overpowering, instead coming through with a strong fruit palate.

Holy moly, just when I thought there's no chance another morsel of food will fit in my tummy, out comes the slice of Dark Chocolate Fudge Cake with accompanying Cherry Ice Cream. This was no namby pamby slice of cake either - a huge monster slice (had to take some home . . . darn, will have to enjoy more tonight!). What I loved about it was that it wasn't super sweet and wasn't overpowering with chocolate, instead a nice mild flavor which allowed the fruit of the wine to come through; there was no competition on my tongue!

Well, if I haven't talked you into going to the next Quiessence wine dinner, I really don't know what will work. The portions are great, quality incredible and creativity outstanding! Just when I think that Chef LaPrad can't surprise me, he finds a way to do so. Truly an amazing chef and a beautiful location. Keep updated at www.quiessencerestaurant.com.

Also, Sam Pillsbury has become one of my favorite people, always with a smile and almost always with some funny comment to make me smile! His wines are quality wines which also showcase Sam's outgoing personality. I'm always excited to attend any wine event of Sam's and I'm never let down with any of the wines I drink. I'm also very happy to say that all of Sam's wines are 100% Arizona grown and 100% Arizona produced. Sam does events all throughout the year, so be sure to sign up for his newsletter and attend an event. Find out for yourself how great the wines are and buy a bottle (or two or twelve!). Check him out on the web at www.pillsburywineco.com.

Until next time . . .

The Cove Trattoria in Scottsdale

2009-04-30T15:23:00.001-07:00

OK, well this should've been written a week ago . . . I can't believe how quickly time flies . . . however, our trip to Cove Trattoria in Scottsdale for a winemaker's dinner on the 20th was definitely memorable and worth a write-up in the blog.

Cove Trattoria is located next to Ruth Chris' Steakhouse on the corner of Indian Bend and Scottsdale Rd (in the same shopping center as Terroir Wine Bar). When we arrived I was impressed with the clean presentation, stainless steel, open kitchen and beautiful bar. When I peeked at the wine list I was also impressed by the prices - all glasses were $10 or less!

We were excited to participate in this winemaker dinner with Maurizio Marchetti, an Italian winemaker who owns a small vineyard in the Marche region of Italy, a location that I will definitely want to visit on my next visit to Italia! The evening started off with a short education on Italian wines and on the Marche region (including a map that was very helpful). Our host, Maurizio, was gracious and humble. Dinner was served family style to three long tables which was great to open up conversation with our neighbors and make some new friends!

Our first course was a "Piadine e Insalata" poured with a 2007 Marchetti Verdicchio dei Castelli di Jesi Classico. Chef Matthew Davin created this course in honor of the Marche region. It is similar to a pizza but instead of sauce and pepperoni, it's topped with a salad. The official description is "a wood fire oven baked flatbread (oh, did we mention that they have a wood-fired oven!!!) with oil cured olives, brandied onions, fresh thyme and fontina cheese. Topped with field greens and organic chioga beets tossed in a lemon vinaigrette". The flatbread was light and the salad was fresh and tasty! It was a very nice first course and there was plenty of it . . . once we finished one plate, more kept coming! The wine was very nice, very light and a perfect pair with the salad.

The second course we enjoyed was also in honor of Maurizio's hometown region - "Muscioli e Finocchio" - mussels are a staple in this coastal region. The Prince Edward Island mussels were served with organic fennel in white wine, lemon, saffron, parsley cream sauce and they came with giant croutons. The first thing we noticed about this course was those enormous croutons. I honestly wasn't sure how I was going to be able to eat one without making a big mess, but these deep fried massive morsels were soft in the middle - they didn't break apart (and end up all over my dress), instead they melted in my mouth. I think this was my husband's favorite part of the dinner. They were SOOOOOOO good. The mussels were large and cooked perfectly (not chewy at all!) and the fennel broth was really yummy, especially when we dipped our croutons into it. Again, portions were big and kept coming.

The wine served with this course was similar to the first wine . . . although, this was the "late harvest" crop. A 2007 Marchetti Verdicchio dei Catelli di Jesi Classico Superiore, Tenuta del Cavaliere DOC "Late Harvest", Maurizio utilizes his best grapes and let's them hang a little longer on the vine. Traditionally this would make a wine sweeter, but that's not what happened here. The color was a deeper yellow and the flavors were enhanced, but there was no sweetness to this wine . . . it reminded me of a nicely layered dry chardonnay or viognier . . . the depth of flavor was very nice.

Our third course consisted of Braciola con Pomodoro, Polenta e Tartufo Nero . . . a grilled pork rib chop served with organic oven roasted "baby roma" tomato, onion and garlic sauce accompanied by creamy black truffle polenta. WOW!!! Again, this was no baby pork chop. This was a thick huge steak of a chop, cooked perfectly and nicely spiced (simple salt & pepper, I think) allowing the flavor of this beautiful piece of meat come through. The polenta was just sinful! Chef Davin is not a skimper . . . a lot of truffle flavor came through and the creaminess of the polenta was out of this world! A perfect match with the pork.

The wine, the last of Maurizio's to be served this night, was a 2004 Marchetti Rosso Conero DOC. The varietal was a Montepulciano, which has quickly jumped to the top of my list as a favorite. This wine showed great depth and strength. No whimpy grape juice . . . this wine was bold, nicely tannic and had great layers of flavor. It could've overwhelmed the pork chop but didn't. Instead it paired very well, allowing both the pork and the wine to stand up tall and each showcasing its depth of flavor.

The fourth course was a perfect ending to an amazing meal. Platters of fruit and cheese arrived, along with a nice, light panna cotta. Heavy cream and vanilla bean custard with caramel sauce and candied walnuts; fresh strawberries with balsamic and cracked black peppercorn; Assorted Italian cheese and chocolate with fresh pears, grapes, berries, mandarins and pineapple. This course was paired with a 2007 Tre Donne Moscato D'Asti DOCG - a unique sparkling wine that again showcased the Marche region.

Chef Matthew Davin really showed off his skills at this amazing dinner. I haven't been able to stop talking about this place to anyone I come across. The quality and freshness of the food was showcased and the blend of flavors was mesmerizing. Previously at the Asylum in Jerome and at Roka Akor in Scottsdale, Chef Davin has previous experience with fresh food and local flavor. He and his family provide the perfect balance of ambiance and personality to make any dinner here a memorable event. I hope you choose to visit them when in Scottsdale, you won't be disappointed! The offer monthly winemaker dinners and I look forward to "visiting" new locations in Italy into the future! http://www.thecovescottsdale.com/

Celebrating Earth Day at the Farm

2009-04-23T09:01:00.000-07:00

April 22nd, 2009 - Earth Day. Although I try to honor Earth everyday, it's not often I get an opportunity to truly celebrate Mother Earth and show appreciation for the bounty and beauty that's provided to me everyday. The Farm at South Mountain gave me the perfect way to do so.

Gathering in front of Quiessence at 6:30, we enjoyed a "meet and greet" with our fellow celebrators. I enjoyed meeting Lauren, a Chowhound friend of my dining companion Christina, and Chris a professor of nutrition at Arizona State. Drinking fresh Strawberry Lemonade, servers made their rounds with some tasty morsels from the garden to satisfy our hungry tummies. Plates were never empty and glasses were always full. Ty Largo of Rivers and Leaves Marketing asked everyone to gather around to learn a little bit more about the farm and its history. We were honored by hearing from owner A. Wayne Smith about how the farm began and how he created the current concept. You could feel that Mr. Smith had a great affinity for the property and a true respect for what it has become. He eloquently spoke of the native American history, the movement away from agrarian life to urban sprawl and, of course, of the time during his ownership and the transformation of the property to what it is today. My favorite tidbit was when he shared that his grandchildren had been born in the home that currently houses Quiessence.

Our next speaker was the gardener of the property and we took a short tour of the plants and flowers in front of Quiessence. This woman loves plants and her energy was contagious! It really made me want to try to lose this black thumb and aspire to a green one!

Our next treat was meeting Maya Dailey, queen of Maya's Farm. This woman definitely shares a special kind of energy with her farm; the love she has for the dirt and the plants is ultimately reaped by those of us who get to dine on the fruits of her labor! The honor she displays for those who have gone before is truly inspiring. OK, I really MUST start buying my foods at the farmer's market - there's just no excuse! I have to believe that food raised with such respect and love MUST be healthier and also taste better. An Earth Day inspiration!

Now onto our fabulous dinner. OK, it was a vegetarian dinner. When I saw the menu, I'll be honest, I was a little deflated - no homemade salumi? I worked past it and found the pot of gold on the other side. This was no disappointment at all. Again, it worked to inspire me to include more vegetables into my diet. Although I was very full at the end of the meal, I wasn't miserable. And I was also inspired to be more creative with my vegetables because this entire meal was created "out of the box"!

Oh, and did I mentioned, no wine at this event. Instead we enjoyed artfully infused "mini" cocktails (which also utilized the bounty from the farm) paired with each course.

Our first course was a Sugar Snap Pea Soup with Creme Fraiche paired with a Fresh Mint and Organic Vodka Spritzer. The cocktail reminded me of a mojito, a natural mojito (with vodka, not rum). The soup was nice and smooth and the Creme Fraiche really rounded it out.

Course two consisted of a Marinated Spring Vegetable Salad, with Sugar Snap Peas, Baby Carrots, Fava Beans, Radishes, Asparagus and Housemade Ricotta. It was fantastic! The fava beans were a great addition and the radishes at the farm are like none I've ever tasted anywhere else. If you eat at Quiessence and have a chance to eat the radishes . . . don't miss the opportunity! I was a little concerned about the cocktail served with this course . . . a Tomato Water Martini. I'm not a fan of tomato juice in anything (except a good HOT tomato soup) . . . I know, I've heard it before, I'm really missing out. I keep trying and it just doesn't work for me. Well, back to the cocktail . . . this was REALLY good! It was very unique. I know it won't sound good, but it tasted like I was drinking a pizza. The cocktail was clear, with a slight tinge of red, and looked like a shot of vodka . . . a martini. The smell was pure tomato. The basil flavor combined with it all to create one of the most unique things I've ever had and it brought me to a happy place . . . I mean, doesn't pizza make everyone happy! Well, this was a pleasant surprise!

Our next course was probably my favorite of the evening . . . Rainbow Valley Farmer's Cheese Gnocchi with Maya's Baby Beets, Pistachios, Marjoram and Brown Butter paired with a Spiced Beet Bubbly. OK, another thing you should never pass up at Quiessence is the gnocchi. Chef de Cuisine Anthony Andiario makes incredible gnocchi and last night was no exception. The fresh beets and pistachios were a great compliment to the already great gnocchi . . . I didn't see an empty plate in the house! The cocktail was incredible!!!! At first we were a little confused when they poured this thick red puree into our glasses but we were instructed that the champagne was following. The combination of the champagne and the beet puree was delicious! It wasn't sweet, perfectly dry and tasty. We were all pleasantly surprised and discussed how the color would make it the perfect holiday cocktail!

Our next course was the Carrot and Spring Leek "Risotto" with a Carrot-Apple Gin Fizz. When they served the "risotto" I was a little confused . . . where's the rice? Ahhhhh, then my dining partner explained that the carrots were cooked risotto style. Again, Chef LaPrad, surprised me and created a dish that was way beyond my expectation. I honestly didn't know that cooked carrots could taste so good and the cocktail brought a sweetness in the fresh carrots that complimented the food very nicely.

OK, by this point, we didn't have any room left . . . how is it possible that no matter how full you are, there is always at least a little bit of your tummy that finds a spot to fit in dessert! The Vanilla Cinnamon Irish Coffee was the perfect pick-me-up following this full meal. And the Vanilla Lavender Sorbet with Fennel Seed Pizzelle finished off the meal perfectly. The Sorbet was light and sweet with a nice lavendar flavor. The Fennel Seed Pizzelle looked like an onion ring (it didn't taste like an onion ring!) and the flavor matched perfectly with the sorbet.

Just when you thought they couldn't give you anything else . . . they had parting gifts for everyone . . . little plants. Mine was an eggplant (I asked them, which one am I least likely to kill). Ty, Adam, Chef Greg, Chef Anthony, Maya, our wonderful service team, and everyone else who took part in making this a great affaire, please accept my heartfelt "thank you!". It was amazing. Most of all, it really made me realize that I need to make it a priority to celebrate and appreciate the earth every single day, to count my blessings and do what I can so that those that follow can enjoy the same.

Great weekend in Sonoita (Part 2)

2009-04-22T02:36:00.000-07:00

Well, Saturday proved to be a great day in Arizona's wine country as well. It was the day of the Canelo Hills Winery & Vineyard Farm & Wine Festival - 3rd Annual. From the feedback I heard, this proved to be the best yet!

For starters, the weather couldn't have been better! In the mid 70's for most of the day, I didn't even realize I was getting totally sunburned! A light breeze kept things perfect.

Five wineries were pouring wines (all AZ wines, of course!). For only $10 you received a "take-home" glass with six tasting tickets. Charron Vineyards from Vail was pouring their trademark white merlot. Learn more about Charron at http://www.charronvineyards.com/.

Of course, Canelo Hills was pouring wines from their collection. Whites and reds. http://www.canelohillswinery.com/

Pillsbury Wine Company, a Cochise County winery, was pouring their new "One Night Stand" Rose, Roan Red (a classic spicy Rhone blend) and Diva (a bold, Syrah based red blend). http://www.pillsburywineco.com/.

Keeling Schaefer from Pearce, located at the base of the Chiricahuas, poured their Chardonnay, Syrah and Grenache. http://www.keelingschaefervineyards.com/

And I was the most excited about tasting the newest winery in the state . . . Lightning Ridge Cellars. Ann and Ron Roncone debuted their wines at this event and it was so much fun to see the delight on their faces. The wines were received very well and I saw many bottles leaving the area! They have a white wine - a muscat - and a red blend (nebbiolo, sangiovese, mourvedre . . . and I think I'm missing one). We took two bottles home with us and enjoyed one that evening. Very impressive!

Another highlight were the alpacas. Square Top Alpaca Farm was present with two of their junior alpacas. These guys have the sweetest faces. When you visit Sonoita, be sure to stop by and meet these cute little creatures.

Food was provided by Cafe Sonoita. Other local products were available as well, including gift baskets, Native Seeds Research, herbs and others. The Santa Cruz Humane Society was also finding homes for some very cute puppies and kittens.

We also enjoyed a tour of the vineyard and winery, learning about the history of the winery and how the operation works. It's truly a family run business.

Great job Tim, Joan and Kathryn! I'll definitely be back next year!

Great weekend in Sonoita (Part 1)

2009-04-21T20:30:00.001-07:00

What a wonderful weekend in Sonoita. Wine country is fabulous!

Friday started early with a business visit in Tucson, another business meeting in Sonoita and then an interview with Kent Callaghan of Callaghan Vineyards to wrap things up. Kent will be our next featured winemaker and the interview went very well. I really enjoyed talking to Kent and getting his unique perspective on winemaking and on wine in Arizona . . . you'll have to pick up the next issue of the magazine to learn more about this subject! ;)

Josh and I decided to take advantage of a night off with a dinner at Canela Bistro, in the heart of Sonoita. We enjoyed dinner here on a previous night last November and wanted to give it another go. Well, we were so happy we did. Oh my gosh! It was good last time . . . this time it was heavenly. Josh was making happy noises throughout the entire dinner. That doesn't happen very often!

We decided to honor our interview with Kent by making it a Callaghan night and drinking only Callaghan Vineyard wines. This is not a difficult or painful thing to do. I enjoyed a glass of Callaghan's Lisa (a nice smooth white wine) while Josh enjoyed a glass of Junior (a cabernet syrah blend). I really wanted to try the asparagus, described as tempura fried asparagus garnished with Dale's fam fresh poached egg & pancetta-dijon vinaigrette. It was light and the asparagus was cooked perfectly, a light crunch but not undercooked. Josh ordered the cheese platter with Dutch aged Gouda, a mild Dutch sheep's milk Gouda and a Fourme d'Ambert (pasteurized cow's milk blue cheese from France). It was garnished with walnuts, honey and toast. When I nibbled on the cheese, I sipped from the Junior, it was a perfect compliment. We were off to a great start.

Then we were onto dinner. I ordered the special, a grilled organic Lazy Double J Ranch (from Willcox, AZ) Pork Chop which was served with light and creamy sour cream polenta, sauteed green apples, "Tokyo" white baby turnips and Italian style salsa verde. The salsa verde was the perfect compliment to the pork chop - wow! You may feel like you're in Kansas, but you're not in Kansas any more, Toto! These people are serious about their food! Portions were nice and food was cooked perfectly. Josh isn't a big fan of apples with his meat but after tasting this combination, he was pleasantly surprised.

Josh played it safe and ordered the grilled ribeye (or so he thought). What could have been very boring and neutral in another location turned into something very special here. The ribeye was cooked a perfect medium rare and was sliced, which initially turned Josh off. Then when he tasted it, though, he had the realization that it was perfect and couldn't have been better if served differently. He gushed that the flavor of the fat was like foie gras, not chewy and gristly like a lot of ribeyes can be. Then I thought he was going to explode with delight when he tasted the gratin of Bob's spring garlic & potato. I really don't think I've ever seen him this excited for a potato before, generally he only eats the entree and leaves the rest on the plate. He was nice enough to share a few bites with me but finished his entire plate pretty much on his own (although, I think I heard a button fly off . . .).

Oh, and the perfect match for this delictable meal was a bottle of Callaghan Vineyards Caitlin's. A blend of Petit Verdot, Cabernet Sauvignon and Cab Franc. It was truly amazing. It had some nice spice yet didn't overpower the food. I think this may have become my favorite Callaghan wine! We rolled out of there and into bed and I think we were both still full the next day.

I really recommend that you dine at Canela when you visit Sonoita. Any foodie would have a field day here, between the local, quality ingredients, the character of the dining room and the obvious skill of the chef, anyone would be surprised and delighted after their meal. Keep in mind that they are only open four nights a week from Thursday to Sunday and only open during the day for Sunday brunch. They are receiving a lot of deserved media attention so it's a smart idea to make reservations. Owners Joy and John really have created an amazing experience for their diners!

Locavore at the farm . . .

2009-04-13T19:43:00.000-07:00

Oh, how time flies . . . last Saturday, April 4th, I had the most amazing experience. I actually dined with a bunch of cows! Yes, and it was the coolest thing in the world! Someone called it "ridiculous", but in a really great way!

Chef James Porter from Tapino did again, but on the road! At Superstition Farm, we enjoyed a gourmet dinner on white linens with china and glassware, surrounded by the dairy cows at their dinner time. I know the first question . . . how did it smell. Well, it smelled like a farm, but it really wasn't bad. It didn't interfere with my enjoyment of wines from Sam Pillsbury or from Rod Keeling & Jan Schaefer . . . and it certainly didn't interfere with my enjoyment of the tasty spread!

I'm going to let the pictures tell the story for the most part in this blog - I think they say more than enough . . .

Dining al fresco gets a whole new meaning here!

Sam Pillsbury, winemaker from Pillsbury Wine Co. He poured his Rose and Roan Red.

Meet Jan Schaefer and Rod Keeling of Keeling Schaefer Vineyards. They poured their Two Reds Granache and their Three Sisters Syrah.

Great meal included: Native tepary bean hummus with rustic grilled flat bread and Queen Creek olive oil . . . Seacat gardens salad with his roasted baby beets, glazed turnips, batavian lettuce, Superstition Farm farmer's cheese and Maya's herb garden vinaigrette (which was amazing!!!) fire roasted arizona suckling pig and charbroiled Double Check Ranch beef, with Maya's braised fennel, rosemary baby carrots, creamed spinach and One Windmill Farm campfire potatoes and Green Valley pecan and Sphinx Date Ranch "brown betty pie" with Udder Delights old fashioned ice cream.

Finished it off with some Superstition Farms milk - fresh from the cow!

Here's a happy customer. Who says California cows have it the best!?!

Twitter and Facebook

2009-04-02T17:12:00.000-07:00

BTW - We're now on Facebook and Twitter!

Be sure to become a fan or a follower! It's great fun!

Tempe Festival of the Arts & Arizona Wine Festival

2009-04-02T16:36:00.000-07:00

Wow! What a great weekend we had! Last weekend (March 27th through 29th) was the spring edition of the Tempe Festival of the Arts. The Arizona Wine Growers Association sponsors a wine garden at the event every year. Boy, this year was impressive.

There were nine wineries present! Unfortunately due to a death in the family we had a tenth winery pull out at the last minute. Present were . . . Su Vino Winery in Scottsdale, Kokopelli Winery (which operates two locations, one in Chandler and one in Surprise), Keeling Schaefer Vineyards from Pearce, Kief Joshua, Dos Cabezas and Wilhelm Vineyards - all from Sonoita, Pillsbury Wine Company from Willcox AND finally, Jerome Winery and Page Springs Cellars from up north! We had all types of wines for all types of palates.

Luckily the wind died down for us on Friday, I was a little concerned when on Thursday night we had 40 to 50 mph winds. Could of made for an ugly festival! But instead the sun shone down and we had perfect weather, 70s and 80s.

Josh and I worked (along with some very helpful volunteers) the front, selling glasses and tickets for the wine tasting. It's a great deal. For $10 you get a very nice wine glass to take home with you and six tasting tickets. Each ticket allows about an ounce pour offering a great way to try many new wines. Some folks didn't get enough tastes with those tickets so we were selling an additional six tickets for $5! Sam Pillsbury noted that the hot dogs were selling for $7 in the Food Court at the event, so a $5 glass of wine was a steal!

They place the wine garden adjacent to the entertainment stage so it's enjoyable to sit with your wine, friends and listen to the great jazz coming from the stage.

We had some great volunteers help us out - Colleen Chase and Tina Gibson from Arizona Grape Escapes (they do great wine tours!), Gavin & Irlyn Gallifant who are in the process of creating their own wine (Gallifant Cellars) and Carlos and Anne De Leon - who also are upcoming in the industry having purchased 40 acres down in Willcox to plant vines over the next few years.

The turnout was HUGE!!! We actually ran out of glasses on Sunday (luckily not until about 4PM) and offered folks some plastic glasses for their tasting (at a discount, of course). The great news is that we had almost 2000 people tasting AZ wines! We even had a few converts what had been previously convinced that Arizona wasn't producing quality wine. Now, that was exciting!

The festival is held in the fall and in the spring. Be sure to check out our events page to stay abreast of all the great wine events being held throughout Arizona! You won't want to miss the next event!

Coronado Vineyards Friday night dinner

2009-03-17T18:13:00.000-07:00

Well, if you're looking for a great dinner on a Friday night and you're in Willcox, be sure to stop by Coronado Vineyards Tasting Room's Forks and Corks! Yummy!

I was in town delivering magazines and thought I'd stop in for dinner. The tasting room is open Mon - Sat from 9:30am to 5:30pm and Sunday from 10am to 4pm. They serve lunch Thursday through Saturday from 11am to 2pm and on Friday nights for dinner starting at 5pm. They also offer a special Saturday night dinner once a month (check with them for details). And lastly, try them on Sunday for brunch from 10am to 2pm. They have a beautiful Tuscan building that houses the tasting room, the restaurant, a conference room and a retail shop. You'll forget you're in Arizona!

I was planning a simple dinner at the bar when I was invited to join managing owners Jacque and Mark Cook. They invited me to join them and their friends for dinner in the dining room. How could I turn that down. It was wonderful. We started with the nachos and the zucchini stix. The nachos were unique in that they were gourmet kettle chips with buffalo blue cheese chicken on top - this was a resounding hit with the entire table. I really enjoyed the perfectly fried panko breaded zucchini sticks. They were very fresh, cooked perfectly and had a nice light panko breading, served with ranch dressing, of course!

For dinner, Jacque and I ordered the Chardonnay Peach Quail while the rest of the table ordered the Herb Roasted Prime Rib which is cut to order - boys can order big and girls can order small. Our dinners were served with garlic parmesan roasted potatoes and broccoli. I have only had quail one other time and it was pretty good. This has made me a quail believer - I would definitely order it again! It was cooked perfectly, juicy with a nice crispy skin and the sauce was delectable. Wow! And although I didn't eat any of the prime rib, it was getting resounding ooohhhs and aaaaahhs from the entire table. I could see that it was thick cut and cooked to a perfect medium rare.

Then for dessert we had a Lemoncello Cheesecake. I didn't have any room left, but I had to have a bite and I couldn't stop at one! It was the perfect way to end the meal.

We enjoyed a bottle of the Coronado Meritage, a nice fruity yet subtly spicy red blend that paired perfectly with the poultry as well as the prime rib.

Jacque and Mark - thank you so much for a great dinner! Please be sure to visit them whenever you're in Willcox.

Trip to D'Vine Wine in Chandler

2009-03-17T15:52:00.000-07:00

A week ago, Josh and I were looking for a place to dine while we were delivering magazines to the Ocotillo area in Chandler. We dropped off magazines to the AJs there and thought of dining at Cork, next door. They had a special wine dinner that night and unfortunately they were sold out. We went over to D'Vine Wine and ended up having a wonderful time. Neither of us had been there before and didn't know what to expect. They were PACKED! I was a little nervous when they sat us at a table in front of the performer, because a lot of times you can't hear yourself think when placed that close to the music. It turned out to be a great spot! The music was great, food was wonderful and, of course, the wine fabulous!

The bistro and wine bar is located at 3990 S. Alma School at the Northwest corner of Alma School & Ocotillo. They showcase art throughout the contemporary cafe and offer music throughout the month. The menu is varied and they offer many wines by the glass.

There were many items to choose from but Josh was set on pizza. I wanted to try some other items so we started with the Beef Stuffed Piquillo Peppers. There are three peppers, stuffed with shredded beef and topped with black bean, corn & mango relish, served with an avocado sauce. It was very good although it could've used a bit more spice. The flavor wasn't bland, I just expected a bit of a kick from the look of the pepper! I would order it again and top it with some Arizona Gunslinger!

I then ate the Wedge Salad while Josh enjoyed the Pepperoni Pizza. I really enjoyed the salad, the perfect amount of blue cheese dressing, crispy bacon, a tomato/herb relish & blue cheese crumbles. Yum! The pizza was very nice with a very flavorful thin crust but it ended up a bit soggy. Josh enjoyed it enough to order another, though, a Margherita pizza with homemade marinara, sliced roma tomatoes, julienned basil, fresh mozzarella and a house cheese blend - and this was a hit!

Prices were fair with the pizzas falling between $7.5 to $10 and all of the tapas are only $6 a piece.

We enjoyed some "J" Sonoma Pinot Gris and a Petite Petit from Lodi - both $9 a glass. We would've ordered their Arizona wines but after a busy weekend they were sold out!

The music by Nick Smith was really great. He's a guitarist and singer - a one man show. He termed his music "acoustic blues with a focus on good songwriting". He plays between the two locations throughout the month. Look for him on their events page.

Found out more information at www.dvinebistro.com. I really recommend trying them out - we will be back!

Piñon Bistro

2009-03-11T16:45:00.001-07:00

What a hidden gem. In the back of a small strip mall, across from Home Depot and next to Sizzler and Arby's, Piñon Bistro is a great place to dine. Owned by Terri Clements and Donna Fulton, originally from back east, Pinon Bistro is a charming restaurant with a focus on great, quality food.

The dining room is small, accommodating seven tables, but intimate. The walls were covered in unique art which changes from time to time. They focus on fresh ingredients and offer a number of local Arizona wines. The menu changes seasonally to showcase the ingredients. They close in the summer from mid-June to mid-Sept and are only open Thursday through Sunday. We dined on a Sunday night and really enjoyed this place.

The food is definitely high quality. We enjoyed the Crispy Calamari with Lemon Aioli and the Dungeness Crab Cake with Creole Mustard Sauce. The sauce was not overpowering, just a dash of mustard flavor. The texture of the crab cake was perfect. The calamari was not chewy, instead nice and tender. I would recommend both and will be sure to dine on them again in future visits.

Our entrees consisted of a Hazelnut Chicken with Frangelico Orange Sauce which was served with potato gratin and sauteed pea pods. The chicken was prepared well, not dry at all, and the sauce, slightly sweet, paired beautifully with the nutty flavor of the breading - nice big chunks of hazelnuts! The pea pods were also cooked nicely, perfectly green and fresh, served al dente. We also enjoyed the Sea Scallops with Ginger Garlic Sauce. This was served with julienne potatoes and the sauteed pea pods. The scallops were medium, nicely caramelized on the outside and soft and juicy on the inside. My husband is a scallop fanatic and really enjoyed these.

You can taste the influence of their Maine heritage in the seafood. The service is attentive yet not overbearing! We enjoyed a fruity Javelina Leap Zinfandel Reserve throughout our meal and it really rounded out the dessert - a molten chocolate cake with vanilla ice cream - really creamy and chocolatey! Yum!

The prices are consistent with the quality, with appetizers ranging from $5 to $9 and the entrees from $19 to $29.

This would be a great place to dine when visiting northern Arizona's wine country. Charming, creative and fresh.

Burgers & Barrels at Page Springs Cellars

2009-03-11T13:05:00.000-07:00

Sunday started off with Page Springs Cellars Burgers & Barrels event. Eric Glomski, the winemaker at PSC & Arizona Stronghold Vineyard, started off by explaining the history of the event. They want to be sure to remove any pretention off of enjoying wine. They decided to have an event that would be about as simple as possible and originally paired the wine with fast food burgers. They tried Carl's Jr $6 burger, the Whopper, the Big Mac and the Jumbo Jack. What they found is that the Big Mac paired the best with wine - and they realized that it was because there was no ketchup on the Big Mac. Ketchup is a vinegar product and it doesn't play well with wine, which of course turns into vinegar if left to age for too long.

Well, they didn't make us eat Big Macs! They put together some HUGE 3/4 pound angus burger patties (and a veggie patty for the sole vegetarian in the room) and started by grilling them on a gas grill. Then they moved them to a coal barbecue that was burning cuttings from the vineyard and then they finished the burgers off with some wine! I really appreciated the effort that went into these burgers! We also enjoyed the fact that Maynard James Keenan grilled these hunks of beef!

Eric and crew always put together these fabulous events that coincide with their wine club shipments. It allows the members to meet each other, to try some great wines from the barrel (or bottle) and pick up their shipments, all at the same time! The last event we attended was the Gruel & Grog. The next event will be the "Blend-A-Barrel" event and I'm told that this one is the best of all! This event will fall at the end of May and beginning of June (see Arizona Vines and Wines Events for more details).

The featured grape at this event was Petite Sirah! Yummmmmyyyyyy! Eric first explained about the Petite Sirah grape and vine, the history, etc. Per Eric, Petite Sirah is the child of Syrah, kind of Joe (Syrah) and Joe Jr. (Petite Sirah) with Joe Jr. being a 300 pound kid (very dark, rich and tannic). All the wines we tasted were aged in neutral oak so that the only differences would be the vineyard that the grapes came from. All the wines were labeled Page Springs Cellars, but the grapes were sourced from different locations.

Our first taste was from Lakeview Vineyards in California, located in the warm valley of Lockwood, south of Monterey. Our second taste was from the Page Springs Cellars Estate Vineyard. Two completely different climates with different terroirs. The third came from Ranchita Canyon Vineyards outside San Miguel, near Paso Robles and the fourth was from Shell Creek Vineyards near Shandon, about 20 miles southeast of Paso. It was amazing to taste the difference that the location made. The grapes went from smooth to extremely tannic (a lot of people couldn't even drink the Shell Creek Vineyard, just too strong). We learned that the Ranchita Canyon grapes are also sourced to Tobin James and Justin Winery, both well known for their quality wines. Being the final of five groups of eaters and drinkers paid off - the late group on Sunday (us) were able to get a sneek peak into their Arizona Stronghold Vineyard Petite Sirah (again, labeled Page Springs Cellars, but the grapes came from the Arizona Stronghold Vineyard).

The last wine we tasted had quite a story attached. The Rio San Lucas Vineyards, located in the Salinas River Valley, southeast of Monterey, was planted during Eric's year of birth, a vineyard that he always placed very close to his heart. He loved this vineyard because it was a great study of topography and terroir, being built in a canyon with different grapes being planted at the different elevations. Well, Eric went to get some grapes this year only to find out that the vineyard was gone, literally gone! It was destroyed and replaced with lettuce (Earthbound Farms). They made an offer the owner couldn't refuse and the vineyard ceased to exist! Eric offered us a unique package of five of the Rio San Lucas wines - a five bottle commemorative set boxed up like a coffin with a big RIP for Rio San Lucas! We have to admit that we were touched and brought one home with us! Hopefully we'll have an opportunity to enjoy the wines with some friends and toast to the loss of a bit of California vineyard history!

Oops - forgot to discuss the burgers and their toppings. To keep the vinegar out - no mustard or ketchup was provided, however, the staff prepared some wonderful mayonnaise-based toppings for us, as well as lettuce, tomato, onion, avocado and cheese. The toppings included a remoulade, tarragon mayo, garlic blue cheese mayo, pesto mayo and a chipotle mayo. Josh and I decided to cut our burger into quarters and enjoy some different toppings - Eric called it "slider style". Josh and I agreed that the Garlic Blue Cheese Mayo was fabulous (a mixture of mayo, minced garlic and crumbled blue cheese, simple but yummy).

Well, I truly recommend attending an event at Page Springs Cellars if you have an opportunity. You learn so much from Eric, meet others who enjoy Arizona wines, especially Eric's wines and, of course, sample favulous vino and eat simple, hearty, tasty fare!

Happy Anniversary Dinner at Quiessence

2009-03-05T08:07:00.000-08:00

Well, Chef La Prad didn't disappoint, yet again! Always consistent, we enjoyed a wonderful meal at this beautiful location, a hideaway in the middle of the city. The service is always impeccable and enjoyable; we always feel like we're royalty!

We started off with a two glasses of wine and a great amuse-bouche of heirloom cauliflower. It was lightly fried and served with a citrus aioli - yummy and light! Oh, I almost forgot the fabulous homemade bread: an herb focaccia and, well, I can't remember the name of the other one. They were both fabulous, though. The focaccia was nice and light and served with an herb butter; the other bread was served with honey. We were starving and really appreciated the bread arriving promptly! I started with a glass of Pinot Gris and Josh had a red blend (Cabernet, Cab Franc & Syrah). Yes, we ventured out from Arizona wines for this round and it was a great start to the meal.

We then enjoyed the "Chef's Spread", which, in all honesty, no one should ever pass up if they visit Quiessence. This is an opportunity to enjoy homemade charcuterie prepared from the heart! Our plate included two cheeses: Bravo Farms Silver Mountain Cheese from Visalia, California and a Carr Valley Cheese Co Apple Smoked Cheddar from La Valle, Wisconsin. We also enjoyed the homemade salumi and coppa (with a nice little kick!), along with the chef's special head cheese and pork rillette served with some house grown pickled veggies. You really have to try this . . . you will love it.

We switched up the wine selection and I enjoyed the Keeling Schaefer Syrah, which we were so happy to see served by the glass! Josh ordered the Duende Syrah (we're obviously big fans of Syrah!). We then shared the recommended Citrus Salad which included Arizona citrus and Golden beets combined with sunflower seeds, shaved red onion and a creamy sherry vinaigrette, topped with some herb greens.

Our appetizer course consisted of Blue Hill Bay Mussels, with white wine, cream tarragon, shaved fennel and garlic. This was wonderful - big, fat, tasty mussels and the grilled ciabatta bread, homemade of course, was incredible! Josh ordered the Rainbow Valley farmer's cheese gnocchi with sausage and apple. Gotta' love homemade gnocchi! Josh liked this so much that he asked me to eat more of the mussels (which I happily did) so he could enjoy the majority of the gnocchi! He wasn't sure about the apple combination at first but became a believer after he tried it. The combination of apple, sausage and gnocchi (which I tried to get in every bite) was scrumptious!

OK, now Josh and I normally order two entrees and then share. This gives us an opportunity to try different things. Well, our server described the elk and we both decided that we wouldn't want to share! With all this food, we should've ordered one plate and shared but now we have some extra to enjoy today! Cocoa braised elk on butternut squash "mash" and herb salad - WOW!!! I am always afraid with game that it will taste, well, gamey! Not this! It almost melted it was so tender. And what Chef La Prad does with butternut squash can only be described as sinful.

Oh, and during this course we enjoyed two glasses of Pillsbury Co. Roan Red. The Roan Red is just perfect with food. Both Josh and I agreed that this wine is the perfect compliment for just about any food, showing off nuances of the wine and the food! I love a wine that makes the food taste better and has more layers and depth when it, in turn, is paired with food.

Well, we had to call it a night after the entree. There just wasn't any room left for dessert. There was barely any room left for the entree!

If you haven't been to Quiessence, you really need to check it out. It is at the Farm at South Mountain and when you're there you absolutely forget where you are - in the middle of Phoenix! They are open for lunch and dinner and sport a great wine and beer list. Check them out at www.quiessencerestaurant.com. Their menu changes daily to showcase the fresh veggies they grow at the farm but the quality is consistent with every visit. You will not be disappointed.

Dos Cabezas (Ware)House Warming Party

2009-03-02T15:42:00.000-08:00

This last Saturday I had the pleasure of attending a great event in Sonoita at Dos Cabezas WineWorks. Kelly and Todd Bostock sure know how to show everyone a great time. They were debuting their new wine building - hence the name "WareHouse Warming!" From 11 to 3PM we enjoyed wine, food and great company! As wine club members we were able to enjoy a great library tasting of many wines which aren't yet released. Many attendees also had the chance to participate in bottling of their Graciano blend which will be coming out later this year. They only made two barrels of this wine and I have to tell you that I think it's amazing. I can't wait until it's available for sale!

I also had a chance to try some of Dick Erath's venture - Cimarron Vineyard in Willcox - a white "Meskeoli" blend that will be sold under the Dos Cabezas label and also a red wine that will be distributed through a local Phoenix restaurant concept - I'll update you when the deal is finalized! Todd made both wines and he did a great job!

I think one of my favorite wines at the event was their new "El Campo". Now this is a fun wine . . . called El Campo because that's the Spanish translation for "field" and this is a field blend if I ever saw one (many different varieties of grape from Todd's Pronghorn Vineyard in Sonoita)! It is fantastic! It is currently only available to wine club members, but will be open to the public starting April 1st. There is only 23 cases so you'll want to reserve yours before it's all gone!

It's always fun to meet with new Arizona wine lovers and talk to the winemaker and his family. If you haven't visited Sonoita's wine country, this spring is a great time to go! Check out Arizona Vines and Wines events for many fun events happening over the next few months!

Ciao!

Callaghan Winemaker Dinner at Kai - Sheraton Wild Horse Pass Resort

2009-03-02T15:13:00.000-08:00

All I can say is Wow!!!! If you haven't yet had the opportunity to dine at Kai, the five diamond/star restaurant in Sheraton's Wild Horse Pass Resort, you need to create an reason to do so! Josh and I have had the pleasure of dining there twice and have been absolutely amazed each time. This time was no different! This was our first time attending an event at Kai and we'll definitely go back.

Currently the only Arizona winery represented on their wine list, Callaghan Vineyards was showcased for this wine spectacle. Kent came up from Sonoita to share five of his blends with us. We were also lucky enough to have the chef come out and speak to us before each course and tell us the special stories behind what it took to put together this gourmet feast.

We started with a warm-up on the patio overlooking the beautiful pool and beyond to the desert and stables. We enjoyed hand-passed hors d'oeuvres paired with Kent's Ann's blend - Chardonnay and Sauvignon Blanc. It was pretty warm on the patio and we all enjoyed it once the sun went down. The 2007 Ann's was a great refresher for us. It was an opportune moment to speak with Kent because during the weekend he is generally pouring wines for a packed tasting room! We laughed when he enjoyed a Nimbus beer while we drank his wine!

Next we retired to the dining room and took our spots at the tables of 10 which gave us the perfect opportunity to speak to some other Arizona wine fans! We met Ron and Barbara who split their time between Payson and Rocky Point and love to stay at the Wild Horse Pass as their resting spot. This was also their first event at Kai and swore that they'd be back for the rest of the winemaker dinners! Our first course was the bite sized Seared Yellowtail Tuna with wine-grape caviar, crispy yucca served with a Syrah-Costerno Chile Spritzer. Although the bite was actually paired with the chef's spritzer, we found plenty of time to enjoy the Ann's that was poured alongside.

For our appetizer course, we were served a Citrus-Mesquite Lacquered Salmon with Dungeness crab, peruvian potato, baby radish salad and pineapple-celery broth. This was paired with the Lisa's 2007 White Blend - a blend of Viognier, Riesling, Marsanne, Roussanne and Malvasia Bianca, one of my favorite Arizona whites.

The next dish seemed to be a crowd favorite - it was definitely my favorite - and, yes, it was as decadent as it sounds . . . Heirloom Chili Glazed Pork Belly with porcini dusted veal sweetbreads, foraged mushrooms, corn pinole brioche and cured foie gras - oh my god, it was amazing!!! Kent poured us his Buena Suerta 2006 Cabernet Blend. It worked very well.

Our palates were cleansed with a pineapple-sage sorbet with rhubarb-lemongrass syrup. Then next up was our main course, Spit Roasted Navajo Churro Lamb with wilted greens, root vegetables and poblano dumplings. This was formatted off of a Native American stew. I don't remember what the chef told us about each of these courses, but he explained what went into preparing each dish and it is truly amazing that anyone puts that much effort into food - and it shows in each bite you taste! This was paired with the Padres 2005 Tempranillo Blend.

Last we rounded out the meal with a dessert of Anise & Creme Fromage Composition with puffed amaranth and saguaro seed wafer which was served with El Dorado 2006 Petit Verdot/Tempranillo Blend. I was so full by this point that I didn't eat much of the dessert but when I looked at the other dishes on my table, they were all clean!

The thing I really love about Kai is the presentation, the service and the quality of the food. It truly is unmatched in any other experience I've encountered. It is also extremely consistent. The meals are not cheap but it is worth every penny. The wines were poured very generously and the view was spectacular!

Kai has promised to expand their listings of Arizona wines and I'll let you know when they follow through. We are very excited to see many of the higher end establishment understanding the value of carrying Arizona wines on their lists - Binkley's, J&G Steakhouse & the Ventana Room in Tucson to name a few!

Ciao!

We're back!

2009-03-02T15:04:00.001-08:00

Sorry to have disappeared but I will now make a commitment to keep you updated on the goings-on in wine country Arizona! I vow to make at least one entry a month, if not weekly entries. We are so excited that so many things have been going on surrounding the promotion of Arizona wines! The next issue of the magazine will be coming out next week so be on the lookout at your local Whole Foods or AJs market (wine sections) to get your next issue. We also sell print subscriptions if you'd like to have the magazine mailed to your door.

Did you hear about the AZ Vino Wine Club that Cave Creek Wines has put together. Enjoy three wines, three times a year - delivered to your door (or picked up at Cave Creek Wines). It's a great concept and an easy way to try some of the great wines being produced throughout the state! The cost is between $50 & $80 (before shipping and handling) for each delivery.

I'll be immediately following up this post with a couple of posts from our adventures from last week . . . Callaghan wine dinner at Kai (at the Sheraton Wild Horse Pass) . . . Dos Cabezas (Ware)House Warming Party . . .

Ciao!

Pillsbury Wine Dinner at Cheuvront

2008-09-22T20:18:00.000-07:00

Ken Cheuvront has a wonderful wine bar and bistro in downtown Phoenix and he's on the "local" bandwagon, hosting a winemaker dinner featuring a local wine paired with local food! I love that this concept is spreading like wildfire. It feels wonderful to support our neighbors and treat ourselves to a great meal!

Josh was unable to attend due to a previous engagement, however, I invited our good friend Christina to join me and we had so much fun!

As always, Sam is such an entertaining person. We were lucky enough to be seated with him and enjoyed the conversation that covered Arizona wines and film making (and the surprising similarities that they share!).

The restaurant features a beautiful bar, a wine wall and a lovely cheese display with some tasty artisanal cheeses (which we enjoyed after the dinner). Ken started the evening by explaining that he has these wine dinners monthly and was excited to feature local items at this event . . . especially because he is one of the few natives of the area! I have to tell you that the chef did a spectacular job pairing the food with the wines.

We started with a "Lamb Lettuce Wrap". The lamb was cooked perfectly - a very tender medium rare - and served on some beautiful fresh butter leaf lettuce and topped with a cucumber mint lettuce creme fraiche. This was paired with the Pillsbury Rose. In all honesty, when I saw the dish I was a little concerned about the pairing, not thinking it would be light enough for the wine BUT it pleasantly surprised all of us at the table. It was a perfect match . . . the freshness of the lettuce and the cucumber in the sauce played a perfect duet with the wine. I have to tell you that I am disappointed that once the Rose is gone - we won't be seeing it again. It was from a batch of grapes that no longer exist! It will be sorely missed. This truly was my intro into Rose wine and I compare all others to this. I better hit Sam up for some more to save before it's gone!

We were then able to enjoy a glass of the Pillsbury Roan Red, which I'm finding to be a favorite everywhere it's poured. It has a touch of spice that really is accentuated when served with the appropriate food. Once again the chef had a hit! She served a "Spanish Pizza" that was topped with chorizo and a chiptle tomato coulis and finished with smoked Gouda. Sam was apprehensive about the spicy chorizo overtaking the wine but it truly was a great match. The chorizo brought out the flavors of the wine and showcased the depth of the flavor! It seemed to be a hit at every table!

Our third course consisted of a "Southwestern Pork Roast" served with a sweet hominy polenta cake, roasted vegetables and a light cream and green chile sauce. Although we felt the pairing was not as on as the other courses, the food and the wine were great in their own right. The Diva is a bold wine that overtook the milder flavors of the pork. However, the freshness of the pork and the richness of the polenta cake made for a wonderful plate! The quality of the food throughout the entire meal never wavered. This is obviously a chef that cares about the food she serves and knows about quality and freshness.

For dessert we were served a "Caramel Peach Cobbler" paired with Page Springs Cellars "Short and Sweet". This is a "top secret" recipe but in trying to crack the code - we came up with a Malvasia. A very nice light and fruity wine that paired nicely with the fresh peaches and the nice light crust on top! I'm personally not a fruit fan and ate the top of the cobbler, but my friend who loves food (all food!) really enjoyed this dessert. Her favorite part was that the fruit was not TOO sweet - just a nice, light dessert - not heavy and syrupy!

Well, we really hope to enjoy another dinner or event at Cheuvront's! If this is any indication of the quality of food that is served on a regular basis - this really is a DON'T MISS in Phoenix!

(Because I'm not a dessert fan, we decided to wrap things up with a cheese plate and a bottle of Incognito after everyone left. Our server was fabulous and very informed about the cheese. Something we all noted was not common enough in our experiences at other restaurants! All in all - a great experience that I hope you will take the time to enjoy someday for yourself!)

PS - Sam will be hosting another winemaker dinner at Quiessence (at the Farm at South Mountain) on October 8th. Another great restaurant with another great wine!

Page Springs Cellars Harvest Festival

2008-09-03T14:25:00.001-07:00

OK - this is the final of the three posts today! I'll have to stay up on things in the future! On August 23rd (Saturday), 2008 we visited the Page Springs Cellars third annual Harvest Festival.

Being a very wet summer, we found rain again on this outing. I have to say, though, it was very pleasant at this outdoor event because it was a very light rain and just enough to cool things down.

We arrived a little bit early hoping to take some pictures of the vines for the magazine (we're always looking for that special "cover shot"). With the clouds it was a bit difficult and the ripened vines were covered in bird netting (placed over the top of the vines near harvest-time when the grapes become dinner for animals in the area!). I did, though, crawl under one of the nets and I think we have a winner for our winter cover! We'll see!

We met up with Fabian Grandoli the vineyard manager for Arizona Stronghold, Page Springs' sister vineyard. And also with Sam Pillsbury of Pillsbury Wine Co. When the festivities began we ordered a bottle of the Vino de Familia, one of my favorite Page Springs wines. A nice fruity yet bold red - I believe it's mostly Syrah. Eric is a master at blends!

We went down to the entertainment and enjoyed Fabian's son singing for the first time to the group that had arrived. He did a wonderful job! Not only was it his first time singing in public, it was his sixteenth birthday! Bravo, Thomas!!!! I think we'll be seeing this guy in the record stores in the future (oh, just dated myself). . . on MTV in the future!

Then we were treated to Keith Greeninger and Dayan Kai - formerly of City Folk in the Santa Cruz area of California. When Eric was a winemaker in that area he met Keith and we are happy he did! The band was energetic and everyone was up dancing! It was a family affair!

Next up was Po' Girl from New Orleans! Wow - they were fabulous! Their lead singer has so much energy and a beautiful voice! I was truly amazed.

For food we enjoyed burgers, dogs and veggie burgers! Staffed by volunteers, I was so impressed by how smooth everything was. All smiles and a fun time!

Verde Canyon Railroad Grape Train Escape

2008-09-03T13:57:00.000-07:00

OK - Here's entry number two of the day! August 15th, 2008 we joined two other couples to enjoy the Verde Canyon Railroad's "Grape Train Escape" featuring wines from the Verde Valley! We were already excited just to be able to hang out with our friends and the local wines were icing on the cake. I was the only one who had been on a train trip with the Verde Canyon Railroad in the past and in all honesty I didn't have high expectations. I learned that the time of year and the company you're with can make all the difference in the world. We all had a great time.

They have you arrive a bit earlier than necessary. We had all just driven up from Phoenix, checked into our rooms at the Quality Inn and then ventured on over. I think the wait was a bit over an hour - so you may want to verify the time the train leaves before getting there that early. While we were waiting in line the DUST STORM OF ALL TIME blew through! It actually hurt as it passed by - me and the other gals had our legs blasted but in a way it signified the start to a great adventure. In the distance we could see dark clouds and lightning. Hmmmm . . . what were we getting ourselves into . . .

When we arrived we were presented with menus for our trip. The Grape Train Escapes all occur in first class and they have a full bar available. This was an unexpected treat for the cocktail drinkers of the group. The appetizers weren't much more than a "lunchable" spread but the atmosphere and wine made up for it. As the train departed it started to rain and we were concerned that we wouldn't be able to take any pictures. Well, the rain cleared up and we could actually take pictures from inside the train! The terrain was just gorgeous. Most of the train follows the Verde River and Josh told us all stories from his childhood growing up in Cornville! The guy has some great stories! The weather was your typical monsoon storm - variable lightning, rain and sunshine!

There was a nice variety of wines for us to taste. We started with a taste of 2006 Pinot Grigio from Alcantara Vineyards. This is one of my favorite winery locations in the state. It has beautiful views from the Italian-style villa that Barbara and Bob Predmore built! The wine was nice but a bit sweet for my tastes. Jen loved it and ordered a glass!

Then they poured a Chardonnay from Page Springs Cellars (the menu says Arizona Stronghold but I'm thinking that they may have sourced the grapes from Arizona Stronghold - the only wine released from this vineyard has been the Tazi, as far as I know). This was a dry, citrusy (is that a word?!) wine that I pleasantly enjoyed. One thing to know - they don't serve the tastes in a wine glass - you drink from what appears to be a shot glass.

At this point we decided to order some drinks as the tastes just weren't enough! As I mentioned earlier, some ordered the Pinot Grigio and others the Chardonnay (or a cocktail). The next wine served was the 2006 Oak Creek Vineyard Merlot. A fruity flavored wine that appealed to my friend Jen (she loved the Pinot Grigio, too!)

Next was my favorite - the Javelina Leap Zinfandel. This was really nice. I wrote about the barrel tasting I did at this vineyard in a previous post. This truly was my favorite and it was nice to save the best for last! Fruity yet bold! Great depth of flavor!

Our final taste wasn't local but was a nice finishing touch. They served chocolate covered strawberries with a taste of Frexienet Cordon Negro. A perfect palate quencher!

Afterward we went to the Recovery Room restaurant in Cottonwood (right across from the hotel we were staying at). Although it appeared they were closing, the bartender was nice enough to stay open for us to have a bit more wine. We tried another local wine that was a new release (to me) - Freitas Vineyard's Syrah. It was a bit sweet for me, but again, Jen thought it was fabulous. That's the thing about wine . . . just because it doesn't suit one, doesn't mean it's not a great wine! Josh and I enjoyed a bottle of Caduceus Chupacabra! This is one of my favorite wines (how many favorites can I have?!). It's my understanding that he (Maynard James Keenan) will be releasing some new wines in the fall and that the Chupacabra may have a different blend. Well, I hope it retains most of this great flavor!

Anyway, we really enjoyed the outing and I would recommend it to others. They only offer the local wine train once a year - but the Grape Train Escape events are held throughout the summer and fall - showcasing different wines and liquors (the previous one had been a Tequila Train!). If you are passing through this area - be sure to visit the Recovery Room restaurant (their food is great, too - we had breakfast there the next day - Southwest Eggs Benedict with Chipotle Hollandaise and corn bread - YUMMMMM) and also the Asylum restaurant in Jerome (both owned by Paula Woolsley).

Barrel tasting at Canelo Hills Vineyard & Winery

2008-09-03T13:22:00.000-07:00

First of all, I have to apologize for taking so long to write this post! It has been a very busy time getting the next magazine issue ready for print! We have been attending many fun wine related events so I will be posting a few posts today - be sure to read them all!

August 2nd, 2008 Josh and I attended a barrel tasting at Canelo Hills Vineyard and Winery on Saturday night after we left AugustFest in Sonoita. We got there just in time for the tasting. We were able to start with a sample of their current bottling before the barrel tasting began.

Tim and Joan Mueller are great people who are working very hard to create GREAT wine. They established their vineyard in 2003. They have 10 acres and work as a team. Joan grows the grapes while Tim makes the wine. They have been sourcing their grapes from sources in Southern Arizona until their grapes were ready to produce wine - and they are almost there! Well, their grapes are there - they are just waiting to be unveiled from their barrels! Two of the tastes we had were from their estate and they were very good!

As always, here's my disclaimer . . . I am in no way an expert on wine tasting. These are my unrefined opinions and we brought in some from the other folks who participated with us. Please be sure to taste the wines on your own and find your favorites - they may be completely different from ours!

We started with a Sangiovese, Clone 2, from Sweet Sunrise Vineyard in Willcox, AZ. It was light & peppery. I thought it was very nice. Next we tried a Sangiovese from Sweet Sunrise but it was a Brunello Clone . . . this was a traditional fruity Sangiovese with a bit of earthiness. I liked the other Sangiovese better, but Josh liked this one the best!

Then we tried a Syrah (also Sweet Sunrise) that had been aged in three-year-old neutral American oak. You could really taste the oak in this one. If you ever get a chance to "barrel taste" with the winemaker - do it! You learn so much about the winemaker - and you also get a chance to learn how different types of aging affect the flavor of the wine! It's truly amazing. One of the gals that had been to the barrel tasting the week before said that she could really tell that the wines were coming of age - even with just one week more in the barrel.

The Zinfandel (Sweet Sunrise) was aged in a new American oak barrel. This one was oaky and jammy and tasted like chocolate when eaten with the cheddar cheese! Josh found it to be a bit tart.

Now we were in for a treat! The two estate wines we tasted were really something else. They were both aged in new European oak barrels and have us so excited that we pre-ordered some before their release! The first was a Tempranillo. Honestly, I don't normally care that much for Tempranillo - however, this one was much more bold than the ones I've had in the past. Its depth came out in the end with a fruit flavor and a bit of caramel. Very red! The second estate wine we tasted was a Syrah that had a floral nose and tasted a bit like vanilla. We tasted a slight tannic flavor to both - but not in a bad way! We really loved these two wines!

All around, it was a great time with a nice small group of people. Tim was able to share stories of the wines and answered our questions. If you get a chance to join them for future events - be sure to do so! www.canelohillswinery.com

Locavore III at Tapino

2008-08-07T19:31:00.000-07:00

Yes, it's been a busy two weeks!

August 5th, 2008. Tapino hosted its third Locavore Extravaganza! We attended the first of two nights devoted to local farmers, ranchers, winemakers and artisans. Although the reservation for our party of six was mistakenly reduced to two . . . Wendy and crew immediately fixed the problem and had us seated in a jiffy! We joined a table that included Greg and Tina from Grape Escapes. They offer wine tours to Sedona's wine country on a comfortable motorcoach - nicknamed the "Wine-a-bago".

We were also seated at a table next to the featured winemaker for the evening . . . Todd Bostock (with his beautiful wife Kelly and their new baby, Griffin). I'm glad to say that the sound system worked great and it wasn't as difficult to hear the speakers as it had been in the past. Chef James Porter was joined by Guest Chef Payton Curry of Digestif fame. They're partnership created a synergistic effect that amplified the quality of the dinner that night!

We started with an amuse of cheese, basil oil and micro and licorice basil. Both Josh and I noticed the distinct licorice flavor and thought it might be anise - but no, first time for LICORICE BASIL! Yummy.

The first course was a McClendon Farms sweet red campari tomato poached in queen creek olive oil - paired with Dos Cabezas Pink 2007. I told Josh that I could eat this all the time. It was so tasty! I'm also becoming quite a fan of Arizona Roses. Between Pillsbury Rose and DC Pink - I'm getting spoiled!

The second course was, I think, my favorite. Our guest is a Chowhound and knows her food! She had warned us that Chef Payton Curry was a master of charcuterie . . . and she didn't lie! I'm getting more adventurous with my food choices and I have to say that my favorite item on the plate was the head cheese. I know it sounds yucky . . . but it was fabulous! The plate also included a country pate, a stuffed Padron pepper and warm sausage. The two chefs joked about being the "Two Chefs and a Pig". They literally had a whole pig delivered to them and then created our meal! Fresh, fresh, fresh! This was paired with the "DC White" 2006, a nice light wine that paired nicely.

The third course was a chilled lemon cucumber and tomato martini. I have to admit that I wasn't a fan - however, A BIG HOWEVER, everyone else at the table loved it. It's a texture thing for me, I guess. The celery salt rim (I think) was a great feature.

The fourth course, the entree, was an Arizona pecan wood roasted Visser Farm leg of lamb with Ash Creek Ranch beef cannelloni and native tepary bean ragout. A mouthful but very yummy. This was paired with Dos Cabezas "Toscano" - 2006. I think this was our favorite wine pairing of the night. The food brought out the spiciness of the wine. We all loved it!

Lastly, our dessert of Duck Egg and Fossil Creek goat cheese chocolate flan with Sphinx date ranch caramel. This was great, of course, too! This was paired with Dos Cabezas "El Norte" - 2006. I don't know if this pairing worked the best for me but I loved each of the items individually. Fossil Creek goat cheese is becoming one of my favorite dessert ingredients. I think that Chef Porter has showcased this in all of his locavore dinners - and I hope that he doesn't stop!

I can't tell you how great these events are. I really hope that you attend as many of them as you can. I'm going to try to work on getting some of the other restaurants around the state to start producing the Locavore-themed dinners. Helping the local farmers and getting a chance to enjoy incredible food - I can't think of a better cause! If you are interested in attending a Locavore dinner but don't live in the Phoenix area - talk to your favorite restaurant and see if they are interested in producing this type of meal. Chef Porter said he'd be happy to help any restaurant interested in utilizing this concept!

There's another one set for October - you won't want to miss it! We won't!

Sonoita Vineyard AugustFest Weekend

2008-08-07T18:52:00.000-07:00

August 2nd & 3rd, 2008.

Josh and I headed down to Sonoita to attend Sonoita Vineyard's annual AugustFest! We arrived Friday night and stayed at the Sonoita Inn at the crossroads of Hwys 82 & 83. I believe it is one of the largest lodging establishments in Sonoita with ten rooms. We stayed in the Babacamari Ranch Room. (An appropriate venue for this venture - Dr. Gordon Dutt established his first experiemental vineyard on the Ignacio de Babocomari Ranch in Southern Arizona back in 1973). This place really has old west charm! You feel like you're staying at a ranch house (without the smell of the horses!). We were happy to find out that our internet worked in the room. I think we would've appreciated a small refrigerator or central A/C but it's quite possible that some of the charm would've been lost. We slept with the windows open and enjoyed the nice cool night air.

Sonoita Inn offers traditional continental breakfast fare with fresh fruit, various bread items, yogurt and fresh juice and coffee. From here we headed to Sonoita Vineyards. At the end of the "Wine Trail", it is really a beautiful setting. Rolling hills, blue skies and green grass. Gorgeous! A highlight of my morning was meeting Dr. Gordon Dutt. I guess you could say he's Arizona's "Robert Mondavi". At the forefront of the wine industry, Dr. Dutt, a retired soil scientist from the University of Arizona, and A Blake Brophy planted an experimental vineyard in 1973 and found that Arizona soils can produce wines "with brilliant color and acidity". The elevation of Sonoita along with the terra rosa soil (the red dirt) produces a similar climate to Burgundy, France. With the experimental success, Dr. Dutt planted Arizona's first commercial vineyard in 1979 and opened the winery in 1983. He considers the many wineries that dot the countryside throughout Arizona "his babies". He is a very passionate man and shows great pleasure in talking about his success. Thanks Dr. Dutt for getting things started!

This two day event featured vineyard tours on a tractor-trailer that was full from open to close! Megan and Mike shared how the grapes are grown at Sonoita Vineyards as we ventured into the vineyard. If you're interested - Sonoita is always looking for extra help at harvest time. Megan explained that the different varietals are harvested at different times so it's not as daunting of a task as it appears! Fran Lightly, Sonoita Vineyard's winemaker, was also giving winery tours, sharing how the the grape goes through it's transition from mere fruit to beautiful nectar. I think one of the highlights of the day, though, was the Grape Stomp. At 1:30 (both days) everyone got involved in stomping grapes. Don't worry, some guy's toe nail won't be in your wine . . . it's purely for fun, Sonoita Vineyards invites its guests to stomp grapes and gives a prize to the crowd favorite! From all the hootin' and hollerin' there was no doubt that everyone was having fun. Of course, there was wine to taste as well as some nice food to eat. SteakOut Restaurant served BBQ right off the grill. Cafe Sonoita and Gathering Grounds also served some tasty morsels to the hungry revelers.

Although it got a bit windy at the end of the day, everyone really enjoyed hanging out in the sun, drinking a glass of wine on the grass and spending the day with loved ones. Although the gang working the event couldn't have all been biological family, they sure came together as a social family. They really ensured that everyone had a great time and received anything they needed! With the economy and gas prices the crowd wasn't as large as previous years, however, we all sure had a great time and I'll definitely be back again!

The Steakout Restaurant served us a great dinner on Saturday night. One of few restaurants in Sonoita, they were busy as could be! We waited for an hour for our table but it was worth the wait. Everyone was so nice that was working that night (although they were completely slammed!). We enjoyed a beer at the bar while we waited and then mosied out to the patio to enjoy the monsoon storms passing us by. We had two filets that were cooked perfectly (as always) and enjoyed a bottle of Callaghan Buena Suerte. This is a "no frills" experience - but the food quality has been top notch every time we've dined here. Although they were out by the time we were seated, Josh's favorite prime rib dinner is served at the SteakOut. Don't miss it on your next visit to Sonoita!

Kokopelli Wine Maker Dinner at Whole Foods Chandler

2008-08-07T18:00:00.000-07:00

July 31st, 2008 - Whole Foods in Chandler hosted a Wine Maker Dinner featuring Kokopelli wines. The cost was $49.99 and included five courses with five wine pairings.

Although I've had Kokopelli wines in the past I was looking forward to enjoying some wines that I hadn't tried before and finding out how they paired with the food. We arrived promptly at 6:30 and found about ten to fifteen guests had already arrived. We joined another couple that we had not met before. They were great! Chris and Dionne (sorry if I mispell names) were great conversationalists and we enjoyed discussing wine with them. Jim, Whole Food's Cellar Master, is always a delight and his knowledge is always appreciated!

Our first course was a Proscuitto wrapped sea scallop with Kokopelli Pinot Grigio bur blanc - paired with (not surprisingly) Kokopelli Pinot Grigio. The plate consisted of two sea scallops that were prepared perfectly! Lately it seems that the scallops I'm served are overcooked and tough. Not these!!! Wow! Cooked perfectly and the flavor was fabulous - just the right amount of caramelization! The wine was paired appropriately, although I found the Pinot Grigio to be a bit sweet for my taste.

The salad course featured organic mixed greens pesto vinaigrette featuring local Black Mesa goat cheese produced in Arizona's White Mountains. Josh and I have enjoyed the Black Mesa cheese before and this time didn't disappoint. I'm going to have to attempt to make a pesto vinaigrette now! The chardonnay was also paired accordingly. The Kokopelli Private Reserve Chardonnay seemed to almost have a "tropical" flavor. I would enjoy this wine on a hot summer day while lounging out by the pool. Especially if I was trying to pretend I was in the Caribbean!

We had an enjoyable intermezzo - Ciao Bella raspberry sorbet with Kokopelli Imperial Kir Sparkling Wine. Normally an intermezzo is a really small "bite" of sorbet - well, this was a "super"mezzo! The bottom of the martini glass had two frozen raspberries and it was topped with two to three large balls of the fabulous sorbet! The sparkling wine was paired PERFECTLY with this. The sorbet really played off the bubbles in the wine and Chris said it tasted like "Pop Rocks". Josh whole heartedly agreed! I don't normally like raspberries that much but this was wonderful - very light on the seeds!

When the entrees arrived we were speechless! For starters we were told that the chef was transferring to Hawaii and that this would be his last event for Whole Foods in Chandler. Well, Hawaii watch out . . . your gain is our loss! The chef really went out with a bang. Our crab and truffle encrusted New York strip was HUGE!!!! I'm talking 14-16 oz of perfectly marbled meat! I really wished I could've eaten it all but it was just too much! The flavor was spectacular. Again, the chef combined the wine with the meal by making a Meritage demi-glaze and served it with whipped chive mashed potatoes and rapini with roasted garlic (big, fat roasted garlic cloves!). I cannot tell you how much we enjoyed the meal. I tried to save it for the next day but we were heading out of town. If this meal was any indication of Whole Foods events, they really give you your money's worth - in quantity and quality! The Meritaqe was light which paired nicely with the crust of the steak and it didn't overpower the sides.

Now, we had no room left but you know how it goes . . . somehow there's always room for dessert. The Chocolate Lava Cake was served with a Kokopelli dessert wine - Kokopelli Ratafia. This was a white port style wine that was showcased nicely by the Lava Cake - which I could only eat a couple of bites of!

I, without reservation, give a BIG OL' SHOUT OUT to Whole Foods for a great meal! Jim, great job on wine pairing, and chef, you are leaving a gaping hole in your wake - but I have confidence that Whole Foods has a great replacement for you! We'll definitely be back for another event!

Barrel tasting at Javelina Leap Winery

2008-07-16T13:23:00.000-07:00

I know, two posts in one day!

This one is to share with you the absolutely wonderful time I had with Rodney and Cynthia Snapp of Javelina Leap Winery. I had arrived to discuss some magazine business with them and it turned into a great opportunity to enjoy some wines and learn about winemaking.

We went through their tasting menu to start. This is not a WHITE HOUSE . . . only red wines are served here. Do you like sweet wines? You'll want to skip this place and head down the road. Rodney is commited to making full bodies reds and delivers on his promise. He serves Cabernet, Merlot and Zinfandel with an added private Reserve Merlot rounding out the finish.

I was then in for a treat! I love to talk to people who love to share their stories and their knowledge. Well, these two fit into that characterization! Rodney shared four different tastes of Zinfandel from four different barrels. I was amazed at how the barrel aging can really affect the wines flavor. They all had very distinct flavors. The first we tasted was the most "peppery". I know that Josh will love this one. The fourth one I tasted was my absolute favorite - it was almost like a buttery chardonnay - but zinfandel. I didn't think that was possible. It was so smooth and wonderful. The two in the middle were still great wines with completely unique characteristics. The barrels he's aging right now will be released later this year and I'm telling you . . . you will definitely want to stop by and see/taste his end result. It cannot be anything but amazing!

Rodney and Cynthia! Thanks so much for sharing your story with me and sharing your wine.

Tasting Caduceus

2008-07-16T13:08:00.000-07:00

What a great time at Whole Foods Market in Chandler. Josh and I went to enjoy some great pizza and a glass of Layer Cake Shiraz. They have a great system where you can pick up food from any of a number of locations (BBQ, salads, hot buffet, italian, mexican, deli, seafood, soups and more) and dine in the Wine Bar. Josh has fallen in love with the Layer Cake Shiraz and we decided to treat ourselves.

After dinner we realized that they offer a tasting flight of Caduceus. The Caduceus wines are not cheap and there's no where else you can taste them before you buy! I know that they rotate their wines but go there if you get a chance and try some of these high quality wine by Maynard James Keenan. All vintages of the wines tried are 2005.

Here's my review . . . remember my caveat . . . I am not a wine reviewer but an experience reviewer. I'll do my best here to describe the wines with my limited knowledge and experience.

Naga: It's a cabernet and sangiovese blend. It smells just like port! I actually thought that the wrong wine was poured. The bouquet is really nice! The flavors tasting fruity with a touch of caramel. It had a short finish.

Primer Paso: This one is a Syrah/Viognier blend. He loves his blends! This one was light with a full finish. It lingered on the palate with a bit of a bite at the end. We love Syrah/Shiraz wines and the Viognier smoothed out the edges. Very nice.

Sensei: The cellar master explained that this one was so powerful it actually ate right through the barrel. The nose was very light, almost nonexistent. The flavor was all cabernet, though. Tannic and bold from start to finish, although after a long finish it did have touches of fruit.

We've had the Caduceus Chupacabra and really enjoyed it. I would say my favorite of the three we tasted at Whole Foods would be the Sensei. It was just so flavorful! Maynard has been reviewed by Wine Spectator for his Caduceus label. He was hesitant to send in the wines because they are currently produced from California grapes. However, upon tasting his Arizona grapes in the barrel, he is confident that his Arizona wines will compete with these California blends.

If you are not a member of Wine Spectator online, I recommend it! Maynard has a blog where he shares his wine experiences . . . from drinking wine on the road with his band to growing and creating wine for his two labels. He's a great writer and I really enjoy his stories.

Locavore II at Tapino

2008-06-23T19:29:00.001-07:00

We enjoyed dining last Thursday night at Tapino Kitchen and Wine Bar in Scottsdale at their second Locavore Dinner event. We had such a blast. The way the structure the evening is brilliant.

We started in the bar joining up with friends and meeting new friends. They confirmed 164 people for the event so it was a bit crowded. Luckily we got there early enough to find a spot at the bar. The patio is great but it was over 110 degrees that day so we stayed inside!

For starters, of course, they are serving local foods with local wines! Yea! The wines they were pouring that evening were from Eric Glomski (Arizona Stronghold and Page Springs Cellars) and Sam Pillsbury (Pillsbury Wine Company). The chef, James Porter, spoke to use before we began so that we could learn all about the foods and wines were going to be consuming. Local First Arizona was a sponsor and I believe that everyone had a chance to meet with a farmer or with someone in the supply chain bringing us our local foods. With six to eight to a table, they were able to seat one of the farmer-types or winemakers at each of the tables. We were lucky enough to sit with Tim and Sandy Robinson from Arizona Production Machinery and Supply. It's so much fun to learn about the farm raising practices and get help with what we should be eating (and how to find the foods). Click on the link to learn more about Local First Arizona. We have decided to become members ourselves.

The chef explained that he bought two pigs and a cow for the event. Basically we didn't know what we'd be getting for the pork and beef courses which made it even more exciting. Of course, we also got a chance to hear Sam Pillsbury speak about his wines. If you ever get a chance to meet Sam, don't miss it! He's very passionate and loves to talk about wine . . . not in a pretentious way, in an intense yet loving manner. He's such a character!

Our first course was Arizona desert sweet shrimp lumpia with arizona citrus ponzu. This was a bit of a surprise because it looked like an egg roll. It was very yummy, though. I just love the fact that they grow shrimp in Arizona. I would've never guessed it - from Gila Bend of all places! This was paired with Sam's Rose which I love. I used to think that all pink wines were sweet (such as a White Zinfandel or White Merlot) - however, Rose has become one of my favorite summer wines.

The second course was a desert roots & duncan farms vegetable terrine with sunizona yellow tomato coulis. You gotta' love local produce. The flavor is so incredible. This dish was great. It was paired with the Arizona Stronghold Tazi - a Sauvignon Blanc blend. Eric and Maynard James Keenan are using this label to produce value wines that will be distributed nationally. This wine is another one of my summer favorites. It's just so refreshing and perfectly paired with the veggie dish!

For our third course we got a Konrath Farm roasted "whole pork" duo. As I mentioned before, the chef got TWO pigs and used them to create this delictible pork dish. Although I had no clue which part of the pig my plate had come from, I really didn't care because it tasted yummy. I get a little worried about pork and that it can seem a bit salty - not this dish. I really enjoyed the pairing with the Sam Pillsbury Roan Red. It's a great balanced blend of a wine (a Rhone blend) that goes great with food. In fact, Sam creates his wines to specifically be enhanced by the meal. One of his favorites is Chateauneuf de Pape and I think he's been successful in creating his Roan Red wine to mimic the depths of that greatest of Rhone blends.

Next up, the beef course. Again, no one knew which part of the steak they'd be getting because he was working with an entire cow from O X Ranch in Wickenburg. I got a Flank Steak and my husband got a Short Rib. Both were very flavorful (although I was really happy with mine!). The steak was prepared a nice medium rare and had a lot of flavor. He included a jus on the plate that really enhanced the freshness of the flavor. Boy was I getting full by now. Sam poured his Diva blend with this one, a nice bold blend that works great with steak. In all honesty, this one is my favorite of the Pillsbury wines. Although it tastes completely different with food (very good), I can drink it alone after a great dinner (which is exactly what I did!).

For dessert we had local Fossil Creek goat cheese and Green Valley pecan fudge tartlette. With this we had a Page Springs Zinfandel. It was the perfect way to round out our perfect evening.

They are putting together Locavore III so you'll definitely want to stay on top of things. I'll be putting it up on the Arizona Vines and Wines Event Page so keep a lookout! They had about fifty people on the waiting list for this event who were going to be autimatically included in the next. You won't want to miss it!

Welcome to our new blog!

2008-06-05T14:29:00.000-07:00

With all of our travels and tastes of Arizona wines we felt it was time to start a blog and tell you about our experiences with all these great wines and wineries throughout the state.

If you haven't already, be sure to check out our website to find more information on wine in Arizona. We are constantly expanding our content and updating our information. Although the wine industry is constantly changing, we do our best to stay current.

If you have any questions or comments that you'd like to send directly to us, email info@arizonavinesandwines.com. We're open to suggestions on how to improve our site and this blog.

Keep in mind that when we discuss wines on this blog, we are not experts. We are casual wine drinkers that are trying new wines all the time. We will express our views on this blog coming from our own personal experiences. We realize that not everyone will share our point of view so we'll do our best to describe the wine in a simple, easy to understand format.

If you decide to make comments on our blog, please do not be negative. There's a place for all wines in Arizona and there's a drinker for each of them. This is not a place to promote negativity but instead to share in the wonderful world of wine . . . and narrow it down to the wonderful "STATE" of wine.

Enjoy and have a great day!