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Thursday, April 2, 2009
Tempe Festival of the Arts & Arizona Wine Festival
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!
Tuesday, March 17, 2009
Coronado Vineyards Friday night dinner
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.
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
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!
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!
Wednesday, March 11, 2009
Piñon Bistro
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.
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
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!
Thursday, March 5, 2009
Happy Anniversary Dinner at Quiessence
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.
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.
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