spring 2012

Display until June 2012

Maynard on the AZ Centennial

Arizona Wine Experience at the Hyatt

Rubee's Crazy for Cuoco Pazzo

Vagabonding to Tubac

PUBLISHED BY Arizona Vines & Wines, LLC

CONTRIBUTING WRITERS Todd Brinkman, Jay Bileti, Greg Gonnerman,

Maynard James Keenan, Eric Glomski, Nathan Brugnone, Natalie & Chris Morris,

Jamie Lee, Jason Keele, Thomas Ale Johnson, Christina Barrueta, Stacey Wittig, Kari Zemper,

Tim Hilcove, Harry Olson

PHOTOGRAPHIC CONTRIBUTORSRamon C. Purcell, Michell Jonas Photography, Canelo Hills Winery, Maynard James Keenan, Nathan Brugnone, Natalie & Chris Morris, Canela Bistro, Rhonni Moffitt, Jason Keele,

Cochise Stronghold B&B, Thomas Ale Johnson, Christina Barrueta, Stacey Wittig, Tim Hilcove, Harry Olson, Harrison Hurwitz Photography

ADVERTISING SALES [email protected]

SUBSCRIPTIONS $19.95 Annual Subscription

Four quarterly issues [email protected]

CONTACT THE PUBLISHER Josh & Rhonni Moffitt

(480) 306-5623 [email protected]

CORRECTIONSPhotographer Karl Mullings was misidentified

as Karl Mullins in the Winter 2011 issue.

Arizona Vines & Wines

ABOUT THIS MONTH’S COVER

The cover photo was taken last summer, July 2011, at Canelo Hills Vineyard & Winery in Elgin. The photo was taken

by Michell Jonas Photography. Learn more about Michell and

her photography at michelljonasphotography.com.

Spring is all about new growth and new beginnings. We are excited to announce a new partnership with AZ Weekly Entertainment Magazine. Arizona Vines & Wines is sponsoring a new section in AZ Weekly aptly called “WINE!” The new section will debut in March. AZ Weekly’s city-wide distribution will give our wineries, brand and

advertisers access to hundreds of thousands of new wine-oriented readers and tourists in the Phoenix area. The weekly distribution will also give us the ability to put out time sensitive editorial content and promotional information about last minute wine events, which can sometimes be difficult to accommodate with our quarterly publication's production schedule. The new section will be the perfect complement to the craft beer section introduced two years ago by AZ Weekly. The two demographics are remarkably similar and the “BEER!” section has been a tremendous success for AZ Weekly and local purveyors of craft beer.

In other new beginnings, after mourning the loss of our two little doggies, Max and Tazzy, we decided to adopt a rescue dog that needed a loving home. Our new little boy is Bugsy, a one and a half year old male pug who we adopted through the Arizona Pug Adoption and Rescue Network – APARN. Check them out at www.arizonapugrescue.com. Bugsy is assimilating well and is looking forward to being the official spokes-pug for Arizona Vines & Wines.

We want to say congratulations to Mark and Rhona of Zarpara Vineyards. They just opened the first tasting room among the vines in the heart of Arizona’s largest wine grape growing region on the Willcox Bench. In addition to their own label, Mark and Rhona will also feature wines from Sand-Reckoner Vineyards and other carefully selected, hand-crafted & hard-to-find wines from other Willcox Wine Country neighbors.

Cheers,

Josh & Rhonni Moffitt

NOW AVAILABLEON NEWSSTANDS

AT THESE FINE LOCATIONS

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6 ARIZONA VINES & WINES - SPRING 2012 ARIZONAVINESANDWINES.COM

Blending Wine by Greg Gonnerman14 HOME WINEMAKING

Canelo Hills Vineyard & Winery by Jay Bileti12 FEATURED WINERY

By Maynard James Keenan16 ARIZONA CENTENNIAL

By Eric Glomski18 A NEW OAK TRADITION

Brett Cook by Nathan Brugnone20 FEAT. HOME WINEMAKER

Tutti Santi by Christina Barrueta74 HAPPY HOUR HIGHLIGHT

Arizona Wine Experience by Tim Hilcove76 WINE ABOUT TOWN

Cuoco Pazzo by Christina Barrueta64 RESTAURANT SPOTLIGHT

80Complete listing of all Arizona wineriesQUICK REFERENCE

SOUTHEASTERN ARIZONA

NORTHERN ARIZONA SONOITA/ELGIN

243446

TOUR WINE COUNTRY54 EVENT CALENDAR

By Harry Olson of Harry's Hideaway78 CHEF'S TABLE

By Jamie Lee42 CANELA BISTRO

By Thomas Ale Johnson62 POINT OF BREW

Unique Perspectives on AZ Wine by Todd Brinkman10 GRAPE PERSPECTIVES

Tubac by Stacey Wittig68 VAGABONDING LULU

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58 WINE IN THE CITY

By Kari Zemper72 SWEET WINE

22 FEATURED ARTISANCrow's Dairy by Chris & Natalie Morris

Wilhelm Family Vineyards

HAPPY HOUR HIGHLIGHT

WINE ABOUT TOWN

GRAPE PERSPECTIVES:

Article by Todd Brinkman, General Manager, L'Auberge Restaurant, Sedona

How My Perspective Changed on Arizona Wine

hen I moved to Arizona in 2005, I landed in a landscape that was less like Napa Valley and felt more like Mars. There was scorched earth, and both the flora and fauna

were practically guaranteed to bite or sting. Having moved around the country quite a bit, I had heard of wine being made in just about every crevice where one could plant a vine. It affirmed my belief that places like the swamps of North Carolina should not waste their time on Vitis vinifera. Upon landing in Tucson I was approached by several wineries hoping to show me that Arizona could make wine and that it was really good. Unfortunately, I felt that it wasn’t. I wasn’t sold because I had heard that old song and dance before from Ohio to Florida, and most states in between.

After a few years of acclimating to the oppressive summer heat and magnificent monsoons, I had begun to feel an affinity for this unique place. Although I’d heard of Arizona’s 5 C’s, it wasn’t until I was personally introduced to the agrarian side of the state that I realized this was a special place with great potential? Then in 2009, in my job as Sommelier at the Ritz-Carlton Dove Mountain, a trusted friend introduced me to Eric Glomski and the wines of Arizona Stronghold. I had finally tasted an Arizona wine that not only held up to my standard of varietal authenticity, but it was also a good value and embodied top-notch quality. When I tasted the Arizona Stronghold Tazi, a white blend, for the first time, it changed my perspective. Here was a white wine that was clean, light, complex and all around beautiful. I was a believer. As such, Tazi soon became one of my best selling white wines by the glass. I had begun to realize that not only were good grapes grown here, but good wine was being made here, too.

Later that year I got a call from Kelly Bostock of Dos Cabezas, who wanted to share their latest releases with me. Although I was familiar with their wines and thought they were quite nice, I didn’t think they were anything great. She drove up to Marana and we tasted through several whites and reds. Then she pulled out a wine that was named after her youngest son, Griffin; it was the 2009 Aguileon. Aguileon is Spanish for eagle and lion, otherwise known as a Griffin, get it? It was the best red wine I had ever tasted from Arizona. Here was a local winery, with local juice, making a Tempranillo-based wine that was on par with anything coming out of California, Washington, and even Spain.

I wondered if it was possible that Arizona wines all of a sudden got really good. No, I believe there were good wines here all along. Eric’s wines at Page Spring Cellars, which precede Stronghold, are some of the best in terms of quality and consistency in the state. Kent

Callaghan and Sam Pillsbury were always focused on making wines of high quality, in spite of the challenges of this harsh climate. Winemakers in Arizona have been fighting off the birds and javelinas, watching out for monsoons and hail, not to mention the bitter frost and raging fires.

So, why here? Why not go to California where there is still plenty of land and more predictable growing seasons? You’ll have to ask them. I think each winemaker has their own story to tell. In fact, I highly recommend you go and do that. You may be surprised with how much better the wine will taste when you get to know the story and people behind the label.

This past May I was lucky enough to work as a Sommelier at Hospice du Rhone in Paso Robles, the greatest gathering of Rhone varietal winemakers in the world. On my first night there I was meeting up with some friends at Villa Creek restaurant right on the square in downtown. As I strolled in, the bar was packed with great winemakers from France, Australia and California. I got heckled, “Who wears an Arizona wine shirt here?” I turned around to see Todd and Kelly Bostock sitting with Kent Callaghan. We had a good laugh that night and for the rest of that week we all touted the great things that are happening across this state. I know that Arizona has a handful of top notch winemakers, making great juice that I am proud to put on my wine list at L’Auberge de Sedona. Make no mistake, although I believe that there is a lot of

progress to be made in production, quality, consistency and value, it’s still great to see how far it has come over the past six years. I look forward to seeing where it goes in the future.

"Here was a local winery, with local juice, making a Tempranillo-based wine that was on par with anything coming out of California, Washington, and even Spain."

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Born and raised in the North Coast of Ohio, Todd has traversed the country in pursuit of higher education in business, beverage and life. Todd earned his MBA at the

University of Arizona and is currently pursuing the Advanced Certification with the Court of Master Sommeliers, while simultaneously helming the acclaimed restaurant

and wine program at L’Auberge de Sedona. He shares his joie de vivre with his wife Gretchen and three young children.

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them apart from most of the others. They planned to make traditionally-styled wine. By viticultural standards Elgin is a warm-to-hot growing region. The total heat available during the growing season allows winegrowers to produce

very ripe fruit from most any grape variety. The dry wines resulting from the very ripe fruit are intensely flavored with relatively high alcohol levels. Powerful wines. These are the wines Arizona is known for.

Traditional wines, like most from Europe, are made from less ripe fruit. Part of the reason is that European growing areas provide less heat than Arizona

and they are able to achieve only a certain level of ripeness. But part of it is style as well, as modern viticultural technology and different varietal clones make it possible to achieve more ripeness in cooler climates. Traditionally styled wines tend to be lower in alcohol with more pronounced acid (think tart) and more obvious tannins (think astringent). Many argue that this style of wine is a better food companion – the more delicate flavors complementing rather than dominating cuisine.

The wines from Canelo Hills embrace the traditional style. Most of their wines weigh in at less than 14% alcohol, a good 2% less than most Arizona wines. “We want to make traditional, natural, honest wines,” says Tim. “All the fruit that goes into our wines is grown in Arizona, and our production techniques are completely transparent.” To meet wine production goals, Canelo Hills currently purchases fruit from other Arizona growers to augment their own. But the plan is to eventually produce mostly estate wines from the 6.5 acre vineyard meticulously managed by Joan.

FEATURED WINERY: Canelo Hills Vineyard & Winery

Article By Jay Bileti

L ike many boomer-aged producers, Tim and Joan Mueller came to the wine business from successful but unrelated careers. Tim is a psychiatrist and Joan enjoyed

a long and successful career as a mental health counselor. Their avid interest in wine led to a lot of wine country tours, winery visits and conversations with small producers. In 2003, they began their dream by moving to Southern Arizona and making preparations to start their own winery.

Like many, they chose Elgin. Having lived in San Francisco and having spent a lot of time visiting Napa, the land prices in Elgin (roughly $10,000/acre) were pretty attractive (Napa averaged roughly $500,000/acre). The existing wineries were convincing proof that this combination of climate and soil – Elgin’s terroir – was capable of delivering the raw materials to make world class wine.

Arizona has always been a friendly wine industry; the established producers welcome the new kids and share their accumulated knowledge. The Muellers worked in the vineyard and winery of award-winning winegrower Kent Callaghan. There they learned about the unique challenges of winegrowing in Arizona, which grape varieties performed the best and how to create the style of wine they wanted to produce. Tim augmented this education with some UC Davis extension courses in enology and incorporated their wine business in 2003. Planting the vineyard began in 2004 and Canelo Hills unveiled their first harvest in 2006. The Canelo Hills Vineyard and Winery tasting room opened in 2007, located adjacent to Callaghan Vineyards.

There were a number of successful, established vineyards when Canelo Hills began, but the Muellers had an idea that would set

TRADITIONAL WINES IN A MODERN WORLD

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Tim, Joan & Kathryn Mueller12 ARIZONA VINES & WINES - SPRING 2012 ARIZONAVINESANDWINES.COM

THE CANELO HILLS CANINE CORPSThe Canelo Hills Canine Corps is a key part of the team. Emma, Lizzie and Charlie are full-time partners providing public relations services, tasting room hospitality and vineyard operations support. Charlie, the vineyard dog, is skilled at chasing off free-loading birds and has even learned to remove prunings from the trellis wires. The little scamps give visitors a feeling of energy and activity in the winery as they dart about. The resumes of the Canelo Hills Canine Corps can be found on the website (www.canelohillswinery.com/dogs.html).

Knowing Canelo Hills is a dog-friendly venue, volunteers and regular visitors often bring their four-leggers when they visit. It can make for a fun, exciting and sometimes noisy experience.

Canelo Hills is a family affair. Tim and Joan handle the heavy lifting by looking after the winemaking and farming. Tim maintains a full-time psychiatric practice at the Tucson Veteran’s Administration Hospital, so time management can be a challenge – particularly during harvest and crush. Daughter Kathryn handles the marketing activities when she is not touring the country sharing her gift for singing. Son Ian and his wife Rhian pitch in too – contributing design work and lending extra hands during the more labor-intensive periods of each vintage. The remainder of the labor force is made up of friends and volunteers that help out with planting and harvest.Canelo Hills wines have won numerous awards in wine competitions such as the Finger Lakes International Wine Competition, The Arizona Republic Wine Competition and the National Women’s Wine Competition. Their 2008 Malvasia was awarded the “Best White Wine in Arizona” at the 2009 AWGA Grower’s Cup. The wines have also received very positive reviews in The Wine Spectator – one of the most popular wine magazines in the United States.When asked about challenges for Canelo Hills and Arizona wine in general, Tim points to Mother Nature and marketing muscle. “The Elgin area experiences severe weather from time to time. 2010 was a very problematic year for several wineries due to a spring frost and a devastating hailstorm in August.” Canelo Hills lost about half of their vineyard to the hail and is in the process of replanting. In addition, Tim feels that marketing the Arizona wine brand is a challenge, but he has a positive outlook. “It is exciting to see the growing national recognition for Arizona wines.”

Emma Lizzie Charlie

I found the current line-up of wines at Canelo Hills very well-made and perfect matches for a variety of foods. Among my favorites were:

2008 Sangiovese (13.5% alcohol) – Light colored, almost rosé-like, with crisp cherry flavors. Understated, but refreshing and mouth-watering. Great for lighter proteins like salmon, chicken, duck. $17

2008 Sangiovese Select (13.8% alcohol) – A little darker and more intense than the 2008 Sangiovese. This wine was made from a different Sangiovese clone (Brunello, aka Sangiovese Grosso) and provides a bit more intensity of flavor. I taste both sweet and bitter cherry, and a good bit of wood. Very nice and a perfect foil for pasta with red sauce or Italian veal dishes. $22

2009 Merlot (12.2% alcohol) – Dark colored but with a restrained light, berry-plum flavor. Soft textured, easy-drinking and won’t overpower meat dishes. This is what Merlot tasted like before producers world-wide tried to make them resemble Cabernet Sauvignon. $21

Photos courtesy of CaneloHillsWinery.com

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342 Elgin Road - Elgin, AZ(520) 455-5499

www.canelohillswinery.comFriday - Sunday 11AM - 4PM

ARIZONAVINESANDWINES.COM 13ARIZONA VINES & WINES - SPRING 2012

Home Winemaking - Blending WineBy Greg Gonnerman, AZWineMakers.com

hen done right, blending two or more wines can produce a finished wine that’s better than the sum of its parts. Properly selected varietals can complement each other

and minor shortcomings can be mitigated. Not every combination works well though, and more serious issues can’t usually be corrected through blending.

Blending bad wine with good wine generally just yields more bad wine. Flaws like oxidation, madeirisation, or excessive brettanomyces or acetobactor growth may continue to show through in the final product. In very small quantities, these defects can add character to wine, but it can sometimes take a huge volume of good wine to reduce flaws like these to that level.

In a study conducted at Oregon State University, blending was discounted as a means of correcting wine made from grapes tainted by smoke from nearby forest fires. They found that in order to reduce smoke taint below detectable thresholds, a ratio of over 98% good wine to bad was required. Masking other serious defects would likely require similarly large ratios.

Blending can, however, address other shortcomings in wine, like acid/pH issues, tannin excess or insufficiency, excessive or insufficient fruit on the nose or palate, or more commonly, how the wine presents itself on the palate.

Of course, it doesn’t take much imagination to see how blending a high acid wine with a low acid wine or blending an over-oaked wine with an unoaked wine could yield good results. Many cold climate grape growers blend wine made from low acid Central Valley

California grapes with wine made from their own high acid grapes with great results. More difficult to conceptualize, though, is how blending might improve how the wine presents itself on the palate. This is actually a common goal of blending for many appellations in Europe. Let’s consider Bordeaux red wines, which are blends of two or more of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and four other red grape varieties. Each of the Bordeaux varietals makes a stronger impression at a different point on the palate (front, middle, back or finish). Cabernet Sauvignon produced in good years may be the exception; by itself it can be a wonderful wine. Of these, Petit Verdot provides perhaps the most narrow impression on the palate. By trying different ratios of these single varietal wines, a blend can be produced that is truly remarkable from the front of the palate to the finish.

Generally wines are blended once they are done bulk aging. They can, however, be blended prior to fermentation. This is called a field blend, and fermenting varieties together like this is called co-fermentation. It’s an approach that isn’t as common as it once was, but it’s still in use. One common field blend involves the addition of a small amount of Viognier to Syrah; this not only adds flavor and aromatics, but is thought to improve color as well. While this field blend was likely a chance discovery that was made long ago in the Rhone region in France, it’s a practice firmly embraced by Australian makers of Shiraz (Syrah).

It’s important to note that not all combinations of red and white grapes produce desirable results. Several of Italy’s antiquated appellations required blends of lesser white grapes with red grapes.

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14 ARIZONAVINESANDWINES.COMARIZONA VINES & WINES - SPRING 2012

Greg Gonnerman is an amateur grape grower and winemaker in Mesa, Arizona, and he’s also a founding member of AZ Wine Makers

(www.azwinemakers.com)

Up until 1996 Chianti was an unfortunate example of this. This blend previously had to include a percentage of white grapes which did nothing to improve the finished wine.

Another common field blend a little closer to home in California involves the addition of a small amount of Petite Sirah to Zinfandel. This addition, done prior to fermentation, can bring the fruit forward, bolster color and improve mouthfeel.

As mentioned earlier, blending wine is nothing new. The vast majority of Old World (European) wines are, in fact, blends. The grapes available for a given region or appellation are codified in law. How seriously these laws are followed varies from country to country. There have been cases where grape growers in France were forced to pull up vines that weren’t allowed in their region. In contrast, Italian winemakers are alleged to take many liberties with the varieties they use. Some wine experts have suggested that Barolo and Brunello wines show hints of French noble grapes (e.g. Cabernet and Merlot) and for years before Cabernet Sauvignon was officially allowed in Chianti, many Italian winemakers were using it anyway.

Although the emphasis in the New World (America, Australia and Africa) has always been on single varietals, there is increasing interest in blends. It seems that New World winemakers and consumers alike have discovered what their European counterparts have long known; blending can turn good wine into great wine. Meritage is an example of a successful effort to promote blends. This trademarked term can be applied (subject to licensing agreements) to red and white wines from Bordeaux varietals produced anywhere in the world. While some feel that the Meritage brand is a bit overextended, it has helped get American wine consumers to try something other than single varietal Merlot and Cabernet.

When blending to fix basic chemistry issues, determining the ratios of the constituent wines is largely a mathematical exercise. Frequently it’s necessary to blend to adjust for alcohol percentage, residual sugar or pH/acidity. There are online blending calculators for tweaking each of these and the Pearson Square can be a valuable tool for the winemaker as well.

The process of blending and taste testing is usually called bench testing. The process is simple. If you have two wines you can start with blends in three glasses. One that is 50% of each, one that is 25%/75% and the third that is 75%/25%. If you find that the 75%/25% is your favorite, proceed next with blends that are slightly higher and lower; perhaps 60%/40% and 90%/10%. Just keep working in this way until you find the blend that works best. Consider the aroma or nose and how the wine presents itself on the palate regarding tannins, structure, fruit, etc. Solicit help with this from friends who are knowledgeable about wine.

So why is blending important for desert winemakers? Low desert viticulture provides some significant challenges to winemaking. In some varieties acidity may plummet before harvest, color can become bleached under the omnipresent sun, and flavor and structure may not match that of grapes grown in a more moderate climate. The key then to making quality wine from grapes grown in the lower deserts might lie in finding the right blends that mitigate these issues. High desert grapes, while not challenged in the same ways, still benefit from skillful blending to show at their best.

The Humbling RiverArticle & Photo by Maynard James Keenan

his year Arizona celebrates its 100th birthday. Our first Centennial Celebration. As the 48th state to join the contiguous union, we are the last of many children. Had we been the last born of three or four siblings, the argument could be made that we might

have turned out to be the pampered or spoiled child. But when you’re the last of 48, you’re on your own. And we are very much on our own. We are the scrappers, the mavericks and the survivors. And as such, we have never been afraid to stick to our guns with regard to our faith, our politics, our convictions or our chosen path.

This is my 17th year living in Arizona. And in the relatively short time living here, I’ve witnessed some interesting changes. Not the least of which is a burgeoning wine industry. We, the stubborn bastards, have proven that our dirt and the wine that it produces can go toe-to-toe with the best wines in the world. Arizona politicians take notice. This is an endeavor whose core objective is to express a place. The vineyards cannot be outsourced to China. They have literally and figuratively set roots right here in our great state and will not be moved. The tenacious efforts in recent years by Caduceus, Dos Cabezas Wineworks, Callaghan, Freitas, Arizona Stronghold and several dozen other like-minded, stubborn pioneers, have paid off. We now have a signature export that will assist in stabilizing the local and state economy. And we’ve only just begun to scratch the surface.

As you read this, I am on an international tour presenting a new collection of stories with my multimedia project known as Puscifer. Ground Zero for this project is the Verde Valley of Arizona, and each of these tales reflects our home. Every night we introduce the stories of our High Desert to another theater full of what we refer to as “familiar strangers.” We explain that the desert is a beautiful and dangerous place where one goes to either find or lose one’s self. She is equal parts hostile and enlightening. And she has no patience for the casually invested, the fence-riders or the weak of character. Here you will get your hands dirty or you will become food.

Part of our message during these performances centers on Sustainability and how it pertains to and intersects with Survival. It intersects in a way that metaphorically vaporizes terms such as “entitlement” and phrases that begin with the words “I deserve.” Globally speaking, these words cannot exist in our vocabulary if we intend to survive the current turbulent climate. We must be strong, self-starting, forward-thinking individuals who are willing to work harder than we have become accustomed to and expect less in return. It feels to me like we already know a little bit more about this in Arizona. And although the strong individual is a crucial start, it’s not enough. The individual pieces couldn’t have made it to our 1st Centennial had they not worked together in some capacity. My congratulations go out to the residents of Arizona for having made the first of many difficult crossings.

“The Humbling River”Puscifer

Nature, Nurture, Heaven and Home.Sum of all and by them drivenTo conquer every mountain shown.But I’ve never crossed this river.

Braved the Forest, Braved the Stone.Braved the Icy winds and Fire.Braved and beat them on my own.Yet helpless by this river.

Angel, Angel, What have I done?I’ve faced the quakes, the wind, the fire.I’ve conquered country, crown, and throne.Why can’t I cross this River?“Pay no mind to the battles you’ve won.It’ll take a lot more than rage and muscle.Open your heart and hands, my son.Or you’ll never make it over the river.”

“It’ll take a lot more than the words and guns.A whole lot more than riches and muscle.The hands of the many must join as one.& Together we’ll cross the river.”

“The hands of the many must join as one.& Together we’ll cross the river.”

www.puscifer.com

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A New Oak TraditionBy Eric Glomski, Arizona Winemaker

feel that so much of what we do from day to day is a “learned act” versus a “creative act.” We often get caught up in the act of survival or what we mistake for survival

(the accumulation of wealth, making more money, building retirement funds and creating what we feel is security), forgetting that much of what brings joy to life has to do with creativity, as well the excitement of risk taking. It is easy for me to see a lot of these learned, autopilot acts in my own life. The more I put things on manual, the happier I am.

Grape growing and winemaking have a relatively long cultural history on our planet and much of what I do from day to day is part of what seems like a very slow artistic-evolutionary process. Even though I know that the “new world” has stepped well beyond European tradition in a relatively short period of time, I can’t help but feel that a good chunk of what I do is just learned and not creative. Case in point: the vines we grow are part of a relatively small subset and are really quite common and limited relative to the vast diversity that once existed when winemaking was less commercialized. Once you get to know them, our winemaking techniques are relatively simple and the timing of their application is very learnable. And finally, for the sake of argument (and transition to my main story), the use of oak casks (even though there is some wood origin and producer variability) is also very common and fairly limited.

Why do I use French oak? Is it the delicate aromas and tannin contribution? Do I really love the texture of Hungarian? Why do I loathe the woody-sweetness of most American barrels? Wow, I thought it was really cool using Acacia barrels – but I know many others have too… Enough! Enough! So where is the adventure? What new lands do we have to explore? Where is the wilderness? Is all the butter fat gone and am I left with skim milk? Well…as Dorothy said, “I will look no further than my own back yard,” and “There is no place like home.”

Two years ago I embarked upon a journey to create a new oak tradition here at Page Springs Cellars (and maybe it will go well beyond that in the future with other trees and shrubs). I harvested logs from three different species of Arizona oak (we have several in Northern Arizona alone) including the two evergreen species Arizona White Oak, Quercus arizonica, Emory Oak, Quercus emoryii, and one deciduous tree named Gambell’s Oak, Quercus gambelli. The wood was harvested in the Prescott National Forest near the old town of Cherry and I had it milled to spec by a wonderful gentleman named Joseph Agosta in Prescott.

The staves were then sent to a curing and toasting facility in Sonoma, California. Some very experienced stave makers there agreed to help us with our experiment and have been treating this small oak lot as if it were their own French, Hungarian or American wood. These guys specialize in making staves to insert into other barrels, so we decided to work with them because we wanted to test out the flavor contribution of our wood before trying to tackle barrel making full on. We also agreed to toast each batch of wood at three different levels (traditionally called medium, medium plus and heavy) to see what different flavor profiles might exist.

By the time you're reading this article, our wood will have been delivered!

So what does this mean to us and what does this mean to Arizona? Well, they are really one and the same. If, and this is a big if, any of the flavors and textural contributions of this wood are good or even great, we might have a whole new LOCAL flavor profile that will bring our wines even closer to expressing the landscape in which we are growing. This could even fledge a whole new locally based industry and winemaking ethic for our state (and beyond). With over 600 species of oak worldwide (not to mention all the other tree species out there…) the unique, local characters could be extensive.

For me it comes down to two main things: 1) Wanting to push the bounds of what we can do creatively because we are barely scratching the surface and 2) If we are going to be local, well…let’s do it (French barrels…come on…really?!?)

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ARIZONAVINESANDWINES.COM

"... we might have a whole new LOCAL flavor profile that will bring our wines even closer to expressing the landscape

in which we are growing."


Featured Home Winemaker

Article & Photos by Nathan Brugnone

Brett Cook: Wine Nerd Extraordinaire & Pioneer Spirit

ailing from one of the hottest areas in the U.S., Brett Cook has put himself on the map as one of the most knowledgeable and friendly hobby winemakers in Southern Arizona. Brett’s

fermentation hobbies began in the 1980s while attending Portland State University. While studying engineering as an undergrad, Brett had batches of both beer and wine on the docket most of the time, switching his focus solely to beer making when grapes became increasingly hard to find. And as the saying goes, “it takes a lot of beer to make wine.”

Fast forward a bit. One day while sitting on his back patio in the outskirts of Tucson, Brett started to wonder what he would do with all of the extra grapefruit produced by his two trees. Bingo: wine. Having never made wine from this fruit before, he jumped on Jack Keller’s website to find a recipe. (For the uninitiated, Jack Keller is somewhat of an online Yoda for amateur winemakers.) To Brett’s surprise, the wine was spectacular. Brett had found his calling: engineer by day, winemaker by night.

It wasn’t long before Brett was in the pursuit of the seminal wine fruit, Vitis vinifera. This path led Brett to the Arizona grape-growing pioneer Peter Lechtenbohmer. At the time they met, Peter had 30 years of grape growing experience, including time growing table grapes in Maricopa, and wine grapes in Yakima Valley, Washington. Brett met Peter on his property in Kansas Settlement in Willcox, AZ, specifically on a portion of land that Peter coined the “Willcox Bench.” Brett enrolled in the final session of Peter’s viticulture course and Peter became Brett’s grape growing mentor.

Via many lessons, Peter educated Brett on the special considerations a grape grower needs in Arizona. Some of these nuggets of knowledge became cornerstones of practice when Brett put in his Tucson vineyard, Casas Adobes. Of utmost importance was information about soil preparation,

varietal selection and rootstock choice—the things only wine geeks really jive about. And it wasn’t long before Brett had to get creative and evolve his vineyard knowledge into practice.

Problem number one: clearing a space for sixty Barbera vines. At first this didn’t seem like a huge undertaking. After all, how much prickly pear is there to remove from a 1/16 of an acre? For Brett, there turned out to be something to the tune of 4.8 tons – the max capacity of the roll-off 40-yard dumpster he had rented. Thankfully, underneath all of it, there wasn’t an ounce of caliche, the nearly impenetrable ground layer that hampers the deep rooting necessary for vines.

But other problems arose. One morning Brett awoke and took a stroll through his vines to find that one of his plants had mysteriously lost all of its leaves. The next day, two vines hung there as bald as Yul Brynner. Brett looked all day for signs of disease and insect infestation but saw none. That night, however, he strapped on his caving headlamp with a mission. What he found was as

terrifying as what cavers refer to as “Rapture,” the moment when one is in the middle of a cave and simultaneously experiences claustrophobia and vastness. Right before his eyes marched his own personal Chupacabra, a foot-wide swath of leafcutter ants dismantling a vine with vicious efficiency. Rather than burning leafcutter ant mounds, as some Amazonian people do to ward off evils, Brett applied some tangle-foot to the grow tubes. Now the Barbera vines are as healthy as one could hope and their fruit garners numbers that would excite even the most skeptical professional winegrower.Originally thought of as a retirement plan, the future looks bright for Brett’s winegrowing

hobby. Brett has gotten an early start searching for land and connecting with fellow Arizona winegrowers. To further Arizona winemaking, he believes that pioneers and novices alike need to share their triumphs and tribulations. He looks forward to research coming from Arizona academic programs and has a special passion for varietal breeding, a practice that may lead to the development of “Arizona’s Cabernet,” as Brett calls it. Time will tell.

Follow Brett on his website, www.cooksplace.us.

Nathan Brugnone is a founding member of AZ Wine Makers (www.azwinemakers.com) and has produced award-winning wine. His passions include those of many Trustafarians: music, winemaking, cuisine, writing, comedy, and world peace, in that order.

Barbera Grapes from Brett's Casas Adobes Vineyard in Tucson

H


Crow's Dairy A New Direction for a Family Tradition

Article & Photos by Chris & Natalie Morris

endell Crow is an imposing figure, and these days he’s putting his broad shoulders to good use, taking on the challenge of translating his passion and experience into a

small, family-owned business in a dry economy.

Wendell and his wife Rhonda partnered with their daughter Mary and her husband Erik to start Crow’s Dairy in Buckeye, where they make a variety of products from the milk of their large herd of purebred Nubian goats.

For the Crows, dairy has always been a family affair. Both Wendell and Rhonda grew up in dairy farming families. In 1992 they purchased Wendell’s family farm and produced cow’s milk in Tolleson for 14 years.

After selling that dairy in 2006, the Crows set their sights on making cheese. They spent the next two years travelling across the country exploring the world of artisanal cheese making. On a trip to North Carolina, they paid a visit to a family doctor who had recently moved there from Arizona because her husband had hurt his back. Through an odd stroke of fortune, they found an advertisement for an Arizona goat

ranch while leafing through a travel magazine in the waiting room. After taking a working vacation on that ranch, the Crows decided to launch their new dairy with a herd of goats.

“I would never be standing here,” Wendell jokes, “if that guy hadn’t fallen off that stool.”

After rounding out her education with a cheese course from Cal-Poly, Rhonda set out to find a place for their new business. What she found seemed to be waiting just for them. In lower Buckeye, in the midst of a sandy river basin surrounded by fishing ponds, she found land, a bright red barn just big enough for a small production facility and even a neighboring home for sale. The property, as it turned out, had formerly been home to a cow dairy.

Since wrapping up their vacation and settling into the new location, the Crows have had their hands full keeping up with the demand for their product. “The challenge is getting big enough, fast enough,” Wendell explains.

Currently Crow’s Dairy produces multiple flavors of gelato and a variety of cheeses including Chevré, Feta and Arizona-wine marinated Feta using Dos

Cabezas Aguileon and Cimarron Vineyards Rojo del Sol and Quark, a German cheese with a sour cream texture and a buttermilk taste. The next step in the expansion will be bottled goat’s milk, a delicate product that will benefit from the modest production scale and personalized attention that the Crows can offer.

Goat’s milk is a universal product suitable for children, adults and animals, but its smaller cell-structure makes it prone to breaking down and releasing acids that give it a distinctly “goaty” quality. With the Crows managing every step of the production themselves from feed to milking to delivery, they will have an advantage in quality control that large-scale producers who source milk from other farms can’t achieve.

Another advantage for Crow’s Dairy comes from the goats themselves. The Crows raise purebred Nubian Goats, a high-fat milk

W


Natalie and Chris Morris are Arizona natives who regularly interact with local farmers and producers in their roles with the Phoenix Public Market. They are

working with Todd and Kelly Bostock of Dos Cabezas WineWorks on the launch of an exciting new project, Cultivate Santa Cruz.

www.cultivatesantacruz.org

breed, and their herd is anchored by six bucks carefully chosen for their genetic heritage.

While goats are the predominate species on the Crows’ farm, they are hardly the only animals there. They also raise dogs, turkeys, Frizzle and Americana chickens, peacocks, guinea hens and Mrs. Chops, a large hog. Each member of the Crows’ menagerie plays an important role in helping to keep Crow’s Dairy waste free.

Despite their success thus far, the Crows are far from being content. The need to expand still exists and they would like to double the size of their herd and get big enough to meet the demand of the whole Valley. Once the milk production is up and running, plans to produce yogurt, kefir and eventually aged, hard cheese lie ahead.

“We’ll get there,” Wendell says, “You have to get out and work… If you’re not growing, you’re dying or someone else will do it better.”

Here are some locations to find Crow's Dairy . . .

Wigwam ResortThe Duce

Phoenix Public Market Urban Grocery & Wine BarPane/Pizzeria Bianco

Lon's at the Hermosa InnEl Chorro Lodge

Tarbell's T. Cook's

Zinc BistroMusical Instrument Museum Cafe

Calistro BistroCasino Arizona

Tempe Farmer's MarketKai at the Sheraton Wild Horse Pass

Wedge and BottleDos Cabezas Tasting Room

WHERE CAN YOU FIND CROW'S DAIRY PRODUCTS?

Juniper Well Ranch Vineyards

Juniper Well Ranch and Vineyards is located at the base of Granite

Mountain in Skull Valley just minutes from Prescott. Their delicious handmade wines will delight you as you enjoy a glass on their Fiesta Patio or a bottle in a charming and private log cabin in front of a cozy fire. Their high altitude vineyards boast Tempranillo, Petite Sirah, Cabernet Sauvignon & Sauvignon Blanc. www.juniperwellranch.com

Alcantara VineyardsAlcantara Vineyards is a dream venture created by Owner Barbara Predmore. Barbara and her husband, Bob started the vineyard to provide their family and partners the opportunity to work and develop a vineyard community and winery, making wines that are

comparable to the best of California and Europe. Barbara had spent four years of research and diligence using the best consultants from the University of Arizona and UC Davis, as well as support from her family at the noted Martin-Weyrich Vineyards in Central California. Alcantara Vineyard is perched on 87 acres of sloping terrain off the Verde River and Oak Creek. The Tuscan Farmhouse serves as the tasting room, where they host the many friends and guests that visit from around the globe. Check out their “green” winery building when you visit! Explore their website at www.alcantaravineyard.com.

Javelina Leap Vineyard & Winery

Javelina Leap Vineyard & Winery is located just ten miles outside the scenic town of Sedona, adjacent to the green belt of lower Oak Creek, across from an Audubon bird sanctuary and state fish hatchery. The property

was part of the historic ranches in a valley known as Page Springs for its abundance of natural springs. The estate vineyards are on the slopes of an ancient volcano. These soils lend intense characters of minerals, earth and fruit to the wines produced here. The owners and winemakers Rod and Cynthia Snapp welcome you to their tasting room that is fashioned after a turn of the century western saloon. Many accolades and media attention have been given to the wines they produce here. They ask that you share these handcrafted wines with your friends and loved ones. The tasting room is open daily from 11am till 5pm. For more information visit their web site at www.javelinaleapwinery.com.

Pleasant Valley Winery"We make good tasting wines for nice people who like to enjoy wine. Since 2000, we have been making wine in Pleasant Valley (Young, Arizona). Known for its beautiful vistas, cold mountain climate, rarefied air, and pure crystal waters, Young is also the home of the historic Graham-Tewksbury feud of 1886; the Pleasant Valley Range War was the bloodiest in American

history. Please come to Young for an enjoyable day or week. Call us before you leave and we will happily open up the Little Log Cabin Wine Shop for tasting and sales. Try our award-winning Honey Mead wine. We're looking forward to seeing you there."

Oak Creek Vineyards

Deb Wahl, owner of Oak Creek Vineyards & Winery, has heard many times that “good wine grows on gentle slopes with a river nearby” which is why her vineyard is located near beautiful Sedona, across from Oak Creek. In the higher elevations of the property, they grow Syrah & Merlot and in the lower portion, they produce Zinfandel and Chardonnay. There is great sun exposure and currently they have approximately 4000 plants on just over ten acres. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Visit www.oakcreekvineyards.net to learn more!

Caduceus CellarsMaynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he answered, “My art and music has been described as ‘thick, dense, rich, complex, engaging, emotional and spiritual,’ by those who are fans. And an ‘acquired taste’ for those kind others who are not.” He felt that Arizona aligned with this description and that they were a match made in heaven. “Surely these qualities will be reflected in the wine that Arizona will present to us”. (Oh, did we forget to mention he is the lead singer for Tool)? His wines can be purchased at select retail outlets as well as their tasting room in Jerome. Also available online at www.caduceus.org.


Granite Creek VineyardsFrom a love of the land sprang a relationship with grapes that culminated in superb, award winning, living wines with no

added sulfites. Granite Creek Vineyards was founded in 1974 when owners Kit and Robin Hoult planted grapevines and began the 36-year legacy of Arizona’s first and only Certified Organic Vineyard. Dedicated to environmental stewardship, Granite Creek Vineyards is a scenic environment to enjoy the ambiance of the vineyard’s rural roots. Relax with picnics and great live music on this historic 100-year-old Arizona farmstead that has been nurtured to become sips of the enduring pleasures of fine wine. To learn more visit their website at www.granitecreekvineyards.com.

Sycamore CanyonWinerySycamore Canyon Winery is located on the banks of Oak Creek just south of Sedona. Their mission statement is to create the finest quality wines available anywhere in the world. The location of the vineyard was chosen because of the perfect microclimate for growing grapes: plenty of sunshine, clean water and a cold breeze that comes down from the Mogollon Rim which

cools the grapes off every evening. All of their custom wines can be sampled at the Art of Wine located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open seven days a week. www.artowine.com

Bitter Creek WineryJerome’s newest wine venture. An avant-garde ambiance of artwork in a first-class gallery showing some of the area’s finest artists, is the place to be for a wine tasting. Their vintner invites you to experience all of his Nouveau varieties while watching the panoramic view across the Verde Valley with Sedona Red Rocks in the distance. You will encounter a grand selection of unique, special press and hard to locate varietals. Their vineyard has 52 different varieties from cuttings taken from exceptional vineyards in Europe and the US. They aim to please even the pickiest palate. Once you’re here, you won’t want to leave! Open daily from 11am-6pm. For more information please visit www.bittercreekwinery.com or just stop by!

Freitas VineyardFreitas Vineyard is hidden away on the outskirts of Cottonwood, AZ. It’s a small vineyard, the dream of Ray Freitas. She planted the 3½ acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to produce fruit forward wines, well balanced in flavor,

color and aroma in order to stimulate and enhance your wine tasting experience. Ray calls her Malvasia “Sunlight in a bottle.” Freitas Vineyard produces only estate grown wines, utilizing the European tradition. You can taste Ray’s wines at Pillsbury Wine Co. NORTH in Old Town Cottonwood. For more information visit www.freitasvineyard.com.

Page Springs CellarsAt Page Springs Cellars the goal is to create delicious wines that express the unique character of the landscape. They trust that their wines and winemaking convey their philosophies concerning family, education and living life to the fullest. Owner and Winemaker Eric Glomski feels strongly that growing grapes, making wine and raising a glass is a cultural ritual that fosters friendship, brings together families and unites communities. “Good wine is not strictly the esoteric fare of nobility. Wine is for the people.” Not only does Eric have a vineyard in Northern Arizona, he owns two additional vineyards in Willcox, AZ, including Arizona Stronghold, a second venture with Maynard James Keenan. Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Learn more about their wines and events at www.pagespringscellars.com.

Cellar Dwellers Wine Co. was started by two childhood friends, Chris Babin and John Scarbrough. With enthusiastic fervor, a love of winemaking and Arizona, Chris and John have set out to create great Arizona wines that are hip, fun and accessible to all wine lovers. The first label released was their Tarantula

Hawk, a 2008 Zin.Although the 2009 Canvas blend has sold out, you can find the 2009 Tarantula Hawk for sale at locations around Northern Arizona and select locations in the valley. The 2010 Cicada, a Sangiovese Cabernet blend, has been released. Find our more at www.cdwineco.com. Also check us out on Facebook.

Cellar Dwellers


Pillsbury Wine CompanySam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime

desert vineyard land nearby his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir . . . an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality hand-made 100% Arizona boutique wines. In the future, the plans are to create an architecturally stunning wine village with 27 dwellings, a Winery, Spa and Restaurant serving food grown organically on the land.The bare land is now a showpiece 100% Sonoita soil vineyard, the first three wines won stellar reviews and are in some of the best restaurants and resorts in the state, and the next architectural stage is underway. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at www.pillsburywineco.com.

Burning Tree CellarsBurning Tree Cellars is the brainchild of long time Verde Valley resident and wine geek, Corey Turnbull. Alongside friend and partner, Mitch Levy, Corey has been working to make this dream a reality for the last four years.

Burning Tree specializes in small batch, meticulously maintained, boutique wines utilizing the finest available fruit sources, quality oak, patience, and a whole lot of love. Batches are kept small and wines are kept close the vest. "We want to share the wines with those who seek them out. To say the least, you will not find any of these

wines in your local supermarket!"

The 2009 Lotus and the 2009 Dragon are available now while the 2010 Peasant is available via our mailing list only. Their handcrafted wines are available at the Arizona Stronghold Vineyards Tasting Room located in Old Town Cottonwood as well as the Page Springs Cellars Tasting Room located in Page Springs.

Make sure to check them out online at www.burningtreecellars.com.

Arizona Stronghold VineyardsEric Glomski and Maynard Keenan purchased the historic Dos Cabezas Vineyards in early 2007 and renamed the Willcox vines Arizona Stronghold Vineyards. They believe that the soils and climate at the vineyard stand up to the finest in the world, feeling strongly that their wines express, first and foremost Arizona, and secondarily the grapes and hands of the vignerons involved. Their desire is to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believe that great wine doesn’t have to be expensive; it doesn’t have to be pretentious; and it shouldn’t be hard to find. It just has to be great and it has to be made by people that care. The Stronghold vineyard is nearly planted out at 80 acres. They also recently acquired the Bonita Springs Vineyard adding another 40 acres of vines and another 120 acres for potential expansion. Their tasting room is located in Old Town Cottonwood, in Northern Arizona. Visit their website at www.azstronghold.com.

Dionysian CellarsDionysian Cellars was founded in 2007 by owner and winemaker, Darin J. Evans, with one goal in mind: to produce ultra-premium wines. All wines are created in a Dionysian fashion with respect to each wine's unique personality. We produce Barbera, Chardonnay, Tempranillo, Syrah, Pinot Noir and Malbec - and are adding new and exciting varietals every year. Darin and assistant winemaker, Scott Waltz, have been making estate wines for Freitas Vineyard since 2007 and are in the process of planting vineyards in Northern Arizona. You can find our wines only at Wine Cellar in Old Town Cottonwood and in very select restaurants around the state. More at www.dionysiancellars.com. A True Cult Winery

Jerome WineryJerome Winery was built on the side of Cleopatra Hill between Prescott and Sedona in the historic town of Jerome, featuring over 30 uniquely handcrafted, individually distinct wines. The vintner’s philosophy is to create wines that are enjoyable for the novice and the connoisseur alike. The owner learned the art of wine-making by training as an apprentice under master winemakers throughout the United States and Europe. Wine varieties include Pinot Grigio, Mourvedre, White Zinfandel, Syrah, Muscat, Zinfandel, Sparking Wine, Cabernet Franc, Cabernet Sauvignon, 15-yr-old Port and others that are soon to be added! In addition to the Jerome Winery, they have 100 acres of vines planted in southeastern Arizona, the Dragoon Mountain Vineyards. Please visit their website at www.jeromewinery.com.


Where to stay in Northern Arizona - B&Bs, RV resorts, hotels and high end resorts. Also check out Cottonwood Chamber of Commerce at www.cottonwoodchamberaz.org for additional ideas.

Cliff Castle Casino Hotel (800) 524-6343 cliffcastlecasino.net

L’Auberge de Sedona (928) 282-1661 lauberge.com

Jerome Grand Hotel (888) 817-6788 jeromegrandhotel.com

Juniper Well Ranch (Prescott) (928) 442-3415 juniperwellranch.com

The Orchards Inn of Sedona (928) 282-2405 orchardsinn.com

Lo Lo Mai Springs (928) 634-4700 lolomai.com

Prescott Spring Hill Suites (928) 776-0998 marriott.com/prcsh

Prescott Residence Inn (928) 775-2232 marriott.com/prcri

Adobe Grand Villas (866) 900-7616 adobegrandvillas.com

Adobe Hacienda B&B Inn (800) 454-7191 adobe-hacienda.com

Adobe Village Graham Inn (800) 228-1425 adobevillagegrahaminn.com

Alma de Sedona (800) 923-2282 almadesedona.com

Amara Resort & Spa (928) 282-4828 amararesort.com

The Annabel Inn (928) 649-3038 theannabelinn.com

Baby Quail Inn (866) 87-QUAIL babyquailinn.com

Canyon Villa Inn of Sedona (800) 453-1166 canyonvilla.com

Casa Sedona B&B Inn (800) 525-3756 casasedona.com

Cozy Cactus B&B (800) 788-2082 cozycactus.com

Desert Rose B&B (928) 646-0236 desertrosebandb.com

Enchantment Resort (928) 282-2900 enchantmentresort.com

Flying Eagle Country B&B (928) 634-0663 flyingeaglecountry.com

Garland’s Oak Creek Lodge (928) 282-3343 garlandslodge.com

Hilton Sedona Resort & Spa (928) 284-4040 hiltonsedona.com

Hyatt Piñon Pointe Resort (928) 204-8820 hyattpinonpointe.hyatt.com

The Inn on Oak Creek (800) 499-7896 innonoakcreek.com

Junipine Resort (800) 742-7463 junipine.com

Las Posadas of Sedona (888) 284-5288 lasposadasofsedona.com

Lodge at Sedona (800) 619-4467 lodgeatsedona.com

Los Abrigados Resort & Spa (928) 282-1777 ilxresorts.com

Mii Amo Spa at Enchantment (928) 203-8500 miiamo.com

Red Agave Resort (877) 284-9237 redagaveresort.com

Sedona Rouge Hotel & Spa (928) 203-4111 sedonarouge.com

What else is there to do . . . Here are a few ideas! This is just the tip of the iceberg . . .

• Sedona Adventure Tours “Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | sedonawinetours.com

• Tasting Arizona Beautiful views, AZ wines & brews, Uptown Sedona . . . (928) 282-1700 | tastingaz.com

• Verde Valley Olive Oil Traders Olive Oil Tasting! (928) 634-9900 | vvoliveoil.com

• Dancing Hands Massage Massage in the vineyard at Page Springs Cellars (928) 300-3708 | DancingHandsMassage.net

• The Horn Saloon Nice selection of craft brews & fine wine in Camp Verde (928) 567-7229

• Out of Africa An exciting and new view of wildlife (928) 567-2840 | OufOfAfricaPark.com

Where to eat . . . There are many great dining choices in Sedona and the Verde

Valley. These places cross the spectrum from casual to elegant, something for every palate. • The Asylum (928) 639-3197• Harry's Hideaway (928) 639-2222• L’Auberge de Sedona (928) 282-1661• Open Range Grill & Tavern (928) 282-0002• Taos Cantina (928) 282-2405

• Barking Frog Grille (928) 204-2000• Belgian Jenny’s (928) 639-3141• Cowboy Club (928) 282-4200• Crema Cafe (928) 649-5785• Cucina Rustica (928) 284-3010• Elote Cafe (928) 203-0105• Enchantment’s Yavapai Room (800) 826-4180• Fourno’s (928) 282-3331• Heartline Cafe (928) 282-0785• Old Town Red Rooster Café (928) 649-8100• Reds at Sedona Rouge (928) 203-4111• Relic’s (928) 282-1593• Rendezvous in Old Town (928) 634-3777• Troia’s (928) 282-0123• The Vineyard (928) 634-2440

Need a ride to wine country? From Phoenix or in Sedona/Verde Valley?Call AZ Wine Tours - Travel in Style (480) 528-2834 | AZWineTours.com


Callaghan VineyardsLocated in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals - Petit Verdot, Petite Sirah, Tempranillo, Mourvedre and Grenache - are the basic building blocks for their red blends, while Viognier and Riesling are blended

for the estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines have received many accolades from the most respected wine writers/publications in the world. Please visit them at www.callaghanvineyards.com.

Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their award-winning wines have even been served at the White

House. The winery was originally located on 80 acres near Willcox, Arizona. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in

Elgin in 2003 - Pronghorn Vineyards. They have since opened a tasting room at the winery and look forward to seeing you there soon! Visit them at www.doscabezaswinery.com.

Rancho Rossa VineyardsRancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100% estate-grown fruit in their wines, the only winery in the area to do so. Their first vines were planted in 2002 and their second vineyard was planted in 2003. Rancho Rossa will donate $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at www.ranchorossa.com to learn more.

Wilhelm Family VineyardsIn 2003, Kevin and Karyl Wilhelm bought 20 beautiful acres of rolling Sonoita-Elgin wine-growing land to begin their winemaking dream. Today Wilhelm Family Vineyards is planted with seven different varietals, including Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot, Tempranillo and Albarino. Other Spanish and Rhone varietals are currently being explored. Along with their wines, the Wilhelm’s 6,000 sq. ft. winery is available for custom crush processing operations, barrel storage and small individual lot winemaking. Karyl, their resident winemaker, has completed studies at U.C. Davis in the Winemaking Certification program. She prefers time-honored winemaking styles with patient guidance to nature’s best. Please visit www.WilhelmFamilyVineyards.com for the most current information about tasting hours, wine selection, and winery facility availability. Make sure you add Wilhelm Family Vineyards to your wine tour list. Come meet the family, sample their wines, and perhaps even try your harvesting and winemaking skills at their facility.

Kief-Joshua VineyardsKief-Joshua Vineyards is a small family business on 20 acres in beautiful Elgin. The first planting was in 2003 and currently they have about ten acres under vine, consisting of eight different varieties: Tempranillo, Mourvedre, Petit Verdot, Cabernet Franc, Zinfandel, Riesling, Semillon and Viognier. The winemaker, Kief Manning, pursued viticulture studies in Australia, where he earned both a graduate and undergraduate degree in Viticulture and Enology. He practices traditional winemaking methods of minimal interference, open fermentation and barrel aging. He has also been practicing biodynamic growing procedures in the vineyard since 2006. Kief-Joshua Vineyards is a winery defined by family, passion & enthusiasm, with a commitment to winemaking that will exceed expectations. www.kj-vineyards.com.

Dos Cabezas WineWorks

Lightning Ridge CellarsAfter their first trip to Tuscany, Ron & Ann Roncone decided the wine they’d make would be based on their Italian heritage. Lightning Ridge Cellars, a small family winery, was established in 2005. It represents

years of personal endeavor from the ground up. The old world style of wines they make are simply the wines they enjoy most. Their estate wines are proudly made from classic Italian varietals: Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat

Canelli. Located at 5,100 ft. elevration, their vineyards enjoy long warm summers and cool nights to provide the perfect combination for rich, full-bodied wines. They welcome you to their Tuscan-themed winery and tasting room. www.lightningridgecellars.com


Hops & VinesPartners Megan Haller, Shannon Zouzoulas and Summer Cantu created Hops & Vines to fulfill their collective dream. On a shoestring, they've created a unified vision that is opening in early 2012. Megan has worked at Sonoita Vineyards as well as with Kent Callaghan of Callaghan Vineyards. Rounding out her education by experience, she's also worked with Chris Hamilton of Rancho Rossa and Ann Roncone of Lightning Ridge Cellars. Creatively they've started their vision from scratch and intend to serve top quality wines and craft beers in their tasting room on Hwy 82. Be sure to stop by and enjoy the great views overlooking the rolling hills of Sonoita. Find out more on Facebook or on their website at www.azhopsandvines.com.

Charron Vineyards Charron Vineyards is a small boutique winery producing hand-crafted Arizona wines. The winery’s signature White Merlot is made from grapes that are hand picked from mature vines grown at an elevation of 4023 feet. The long warm summer days, cool nights and Empire Mountain terroir sets their Merlot grapes apart. Milton and Susan

Craig invite you to taste their wines while enjoying the spectacular views of the Santa Rita and Empire M o u n t a i n s . They are located in Vail, 3/4

of a mile off scenic highway 83 between Tucson and Sonoita. The tasting room is open Friday - Sunday 10AM to 6pm and weekdays by appointment. Please visit their website for more information. www.charronvineyards.com.

Sonoita VineyardsDr. Gordon Dutt, owner and founder of Sonoita Vineyards, is a retired soil scientist from the University of Arizona. As part of a research project back in 1973, he established an experimental vineyard on the red, acidic clay of the Babacomari Ranch in Southern Arizona. The success of that vineyard and the quality of the wines from those grapes led to the planting of a commercial vineyard in 1979, the first in the Sonoita-Elgin area. Sonoita Vineyards’ winery opened in 1983 with a first-vintage production of 300 gallons. Today Winemaker Fran Lightly is producing nearly 4000 cases (9500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90% of this production is sold through a beautiful and spacious tasting room, gift shop and special events facility with picturesque views of hillside vineyards, rolling grasslands and scenic mountain ranges. This facility is open daily (except major holidays) from 10AM to 4PM. Visit www.sonoitavineyards.com for more info.

Canelo Hills Vineyard & WineryCanelo Hills Vineyard and Winery is a family owned and operated winery established in 2003 by Tim and Joan Mueller. They specialize in small production wines made from 100% Arizona grapes, and their wine reflects the influence of the Sonoita Appellation's

high desert. Offerings range from crisp, dry whites to full-bodied, spicy reds made from varieties like Syrah and Tempranillo. Visitors to the winery receive personal attention in the "warehouse chic" atmosphere of their tasting room. Learn more

about them on their website at www.canelohillswinery.com (be sure to check out their blog).


Where to stay . . . When traveling to wine country it’s a great idea to make a weekend of it and have time to enjoy the area

you are visiting. Here are some great places to stay while visiting your favorite wineries in Sonoita.

Sonoita/Elgin

La Hacienda de Sonoita . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5308 www .haciendasonoita .com

Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935 www .sonoitainn .com

Canelo Stone Cottage. . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471 www.vrbo.com/90775

Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5687 www.casitadoleche.com

Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739 www.crowncranch.com

Rain Valley Bed & Breakfast . . . . . . . . . . . . . . . . . . . . (520) 456-2911Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . . (520) 455-9246

www.whispersranch.comXanadu Ranch Getaway Guest Ranch / Hybrid B&B . . . (520) 455-0050

www.xanaduranchgetaway.com

Patagonia

Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220 www .roadrunnerretreat .zoomshare .com

Spirit Tree Inn Bed & Breakfast . . . . . . . . . . . . . . . . . (866) 394-0121 www .spirittreeinn .com

Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . . (520) 604-6762 www.lafronteraaz.com/id60.html

Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525 www.circlez.com

Cross Creek Cottages . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 400-7230Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . . (866) 394-0056

www.dospalmasaz.comThe Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732

www.theduquesnehouse.comThe Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070

www.enchantedgardenaz.netLa Palomita de Patagonia . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2036Painted House Studio. . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2740Patagonia Oaks - A Birder’s Haven . . . . . . . . . . . . . . . (410) 527-0304Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2977

www.redmtncottage.comStudio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978

Santa Cruz County

A Room With A View . . . . . . . . . . . . . . . . . . . . . . . . . (520) 397-9297 www.patagoniaview.com

Hacienda Corona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 287-6503 www.haciendacorona.com

Tubac Golf Resort & Spa . . . . . . . . . . . . . . . . . . . . . . . (520) 398-2211 www.tubacgolfresort.com

What else is there to do . . . Sonoita is an area with a lot of charm. Horse ranches cover the countryside as

well as Alpaca farms. Patagonia has a distinctive character and is a great town to visit. Here are a couple of fun things to do when visiting the area . . .

Square Top Alpacas - (520) 455-4600 Meet an alpaca!

www .squaretopranch .com

Sonoita Limo - (520) 954-5314 Have someone else do the driving!

www .sonoitalimo .com Or visit the artist's community of Tubac,

about an hour's drive from Patagonia

Where to eat . . . You’ll find everything from pizza-to-go to fine dining. Here are a few choice. Keep in

mind that none of the wineries serve meals (you’ll find some snacks at a few) - so plan ahead, bring some sandwiches and have a picnic!

• The Steakout Restaurant & Saloon . . . (520) 455-5205• Canela Bistro . . . . . . . . . . . . . . . . . . . . . (520) 455-5873• Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097• Home Plate . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344• Viaggio Italiano. . . . . . . . . . . . . . . . . . . (520) 455-5282• Ranch House Restaurant. . . . . . . . . . . . (520) 455-5371• The Café . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044• Velvet Elvis Pizza . . . . . . . . . . . . . . . . . (520) 394-2102• Wagon Wheel Restaurant & Saloon . . . (520) 394-2433


Canela Bistro: An Ideal, Not Just a MealArticle by Jamie Lee

hey say that nothing worth doing is ever easy. That to live your life for your passion requires taking steps into

the unknown, before the fog clears and the path becomes visible. Most folks can relate to this idea, though it presents itself to us all in different ways. For Joy Vargo and John Hall of Canela Bistro in Sonoita, it has been about bringing their ideal of passionate food making to a small, wide-spread community.

The very idea of a bistro, which is defined as a small, home grown restaurant serving robust, earthy meals, is a romantic one, a place where upon stepping inside, you are encouraged to slow down, enjoy a glass of wine, a handcrafted meal and good company.

“I learned from my mentors the value of providing as many locally obtained foods and wines to our customers as possible. It’s about sustainability, as well as the quality and health benefits of eating locally and in-season,” says Vargo. “What more practical way is there to support a community than to support the people that are living, breathing and working this land?”

So, John and Joy spend much of their time leading up to the weekend, when Canela Bistro

is open, gathering these foods. Their suppliers span from The Native Seed Search where they get the mesquite flour for their pancakes, to Avalon Organic Farm in Tubac that grows much of their fruits and veggies, to meat from local ranchers, chiles and spices from Sonora, even wild-harvesting plants that grow here themselves, such as watercress, amaranth and prickly pears, which they make into a syrup and use in ice creams and gelato. They work with nearly 40 different local sources, all within 100 miles of Sonoita. Their milk and goat cheeses come from local farms in town, and many of their wines come from various local vineyards, such as Dos Cabezas WineWorks and Lightning Ridge Cellars.

“Our dream coming here from Seattle, where eating and shopping

locally is a way of life, to this burgeoning wine country was that it would be a great fit for this kind of restaurant. To go somewhere where no one else is really doing this, to this degree, where people are in touch with the land, that they would be receptive to it. To serve the local wines and

foods of the region to the people who live here. It costs more than buying stock food straight off the Sysco truck, but we think it’s completely worth it.”

It hasn’t been an easy road. In an ironic twist, within this community which they work diligently to incorporate into their business, it has proven difficult to sustain enough business coming through for it all to make sense. “No matter how sincere our goals might be, at the end of the month, bills have to be paid. We all have to support our local businesses, because if we don’t, they

won’t continue to exist.”

John and Joy both graduated from the New England Culinary Institute, which is one of the country’s most prestigious culinary universities. The passion they have for what they do is evident in their creative, delicious menu offerings. The food is skillfully prepared, beautifully presented, and leaves you satisfied. The menu grows from week to week, to augment the new things they’ve gathered and what is in season, so you could easily enjoy a unique taste experience each time you visit.

The concept of dining at a bistro may be a new one to the Sonoita area, but it makes sense. Who wouldn’t want to sit in such a cozy environment, a glass of local wine in hand, listening to soft music play from the stereo and enjoying good conversation with friends?

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www.CanelaBistro.com

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bed and breakfast gets. Just have common sense. This is the wilderness, on the edge of forest service lands, near campgrounds and hiking trails, but bears and wild cats lurk nearby. So be a good parent and watch your kids. If you are not in the mood for that, then don’t bring the kids, and make it a couples-only trip instead.

Nancy custom makes her breakfasts each morning. She has guests look over menus the night before and then asks basic questions about your likes and any food allergies. Then she cooks accordingly. Dishes are as basic as pancakes and bacon, or as fancy as chile-relleno-strata. Either way the meal will make any person happy to awaken in the morning.

To conclude, if you like nature and stars in the sky, you will enjoy Cochise Stronghold Bed and Breakfast. It is a small establishment in a remote area, but worth the trip. After all, we all need to get away sometimes.

Cochise Stronghold B&B

Article by J. Kayne Keele

hat is the value of $179? Can it be exchanged for the chirp of a rare bird, or turned in for the curve of an unfamiliar and surreal mountain? Perhaps it can be

cashed in for an untouched starry sky, or maybe traded for a filling cooked-to-order breakfast that is exactly what you wanted after a mind-blowing Arizona sunrise as a mule deer sips water only yards from your patio.

Cochise Stronghold Bed and Breakfast delivers all of the above and more for their standard rate of $179. I stayed in the Agave Suite, an

adobe-like structure made of straw and gunnite. Although I arrived on the hottest day of the year (105 degrees), with the cooling breeze I spent most of the day on the front patio sipping beer and enjoying the shade, and peace and quiet.

The B & B is nestled at the base of the Dragoon Mountains, which appear like giant piles of boulders on hilly plains. The area remained

green even amid one of the driest years on record. Shrubs, small pine trees, old oaks, and the largest juniper trees in Arizona dot the landscape in all directions. It is truly a unique spot in a state that offers so many diverse landscapes.

I honestly mistook my suite for the main house. With the large front and back porch, my small family stretched out and enjoyed our surroundings. The king-sized bed was very soft and my son choose to sleep on the futon. He did not even bother folding it out, yet still got a full night’s sleep and awoke refreshed.

A well-equipped kitchenette was a nice touch. Also on the property is a full outdoor kitchen with an enclosed patio and BBQ grill for all guests to use and enjoy. This would be perfect if you came with a large group. Owner Nancy Yates often entertains guests in that spot. Speaking of large groups, large air conditioned tents called Yurts are available starting at only $129 per night. The tents reminded me of ski lodges. With rooms separated by blanket partitions and a roomy loft, these tents offer a bargain for a group. It’s like comfy camping.

Bed and breakfasts are notoriously bad destinations for young kids. Think about it ... old homes, antiques, peace and quiet ... it doesn’t exactly scream toddler. My kid is an experienced traveler and he enjoyed himself quite a bit. I don’t see why any kid wouldn’t be happy watching and playing in the wilderness in one of these homey rooms. I think this is as kid friendly as a

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""The B & B is nestled at the base of the Dragoon Mountains, which appear like giant piles of boulders on hilly plains."

EDITOR'S NOTE - We thank Jason Keele for submitting his article about staying at Cochise Stronghold, near Willcox Wine Country. Would you like to share a story with us? Submit your article to us at [email protected]. Please keep in mind that submissions become the property of Arizona Vines & Wines and there is no guarantee that submissions will be published.

Where Wilderness Meets Luxury

www.cochisestrongholdbb.comCochise County, AZ

(520) 826-4141

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Keeling Schaefer Vineyards

At 5000 feet above sea level, the summer climate of warm, sunny days and cool, high desert nights combines with the

unique rhyolite volcanic soils to create wine with special characteristics. We produce estate grown and bottled wine on our 21 acres of vineyards located on Rock Creek on the western slope of the Chiricahua Mountains in far southeastern Arizona. We live on the estate, a little wine ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along with the wine season. The winery and vineyard are not open to the public, however, we do accept visitors by appointment. Our new tasting room in Historic Downtown Willcox is open Thursday - Sunday 11-5. 520.824.2500 or www.keelingschaefervineyards.com.

CimarronIn the shadow of the Chiricahua Mountains at 4300 ft., lies the fertile Kansas Settlement farmland. Oregon pinot pioneer Dick Erath chose this unique site to plant his Cimarron Vineyard. Planting traditional grapes alongside unique varietals, Erath plans to create wines to please the most discerning palate while retaining Arizona’s unique terroir. His first vintage was released through select Fox Restaurant locations and future releases will be available through the tasting room at Dos Cabezas WineWorks in Sonoita.

L o c a t e d northwest of Willcox in a valley c r e a t e d by the

Winchester, Pinoleno, and Galiuro Mountains, Sierra Bonita’s name was inspired by its location adjacent to the historic Sierra Bonita Ranch. Here the Smith family cultivates the vines and produces wonderful wines with only estate fruit. Their first vineyard was planted in 1997 with Cabernet Sauvignon, Sauvignon Blanc and Syrah. A second vineyard was planted gradually, devoted to Petite Syrah, Grenache Noir, Grenache Blanc, Mourvedre and Tannat. There are now 11 acres of vines in production. The rootstock and clones were carefully chosen for this climate and soil, no pesticides are used, and all the skins and cuttings go back into the vineyards to reinvigorate the vines. The 2009 Cab and a Syrah were just released. www.sierrabonitavineyards.com

Sierra Bonita

We create hand crafted wines that reflect the unique characteristics of southeastern Arizona. Our philosophy of winemaking is to select the perfect varietals and let nature do its magic with as little intervention as possible. We let the fruit speak for itself. Rhone-varietals flourish in the volcanic soils of our 5,000-foot elevation estate in the Chiricahua Mountain foothills. Add clean air, pure water, mountain breezes, and four seasons and we have the key ingredients that make up our outstanding terrior. Visit this magical place and experience the unique wines of the Lawrence Dunham Vineyards. Go to www.lawrencedunhamvineyards.com or call 602.320.1485 to join the Chiricahua Circle or wine club, purchase our wines, arrange for a visit, or attend an upcoming event. Wine tasting by appointment only.

Lawrence Dunham Vineyards

Golden Rule VineyardsNestled near the northern tip of the Dragoon Mountains, Golden Rule Vineyards enjoys an exciting blend of quartz and limestone soils and excellent water resources in combination with a high desert climate that provides intense sunlight, warm days, cool evenings and nearly constant air flows. Owners Jim and Ruth Graham and vineyard manager Don Sobey are proud of our young wines and enjoy sharing them with our friends. We believe our abundantly flavored wines represent our distinct terroir and our passion for excellence both in the growing of our fruit and the making of our wines. Varietals currently in production include Zinfandel, Sangiovese and Shiraz. We eagerly

anticipate future wines produced from our developing vineyard blocks that include Cabernet Sauvignon, Petite Sirah, Grenache, Mourvedre, Petit Verdot and Cabernet Franc. Visit our website at www.goldenrulevineyards.com to learn more about our wines and vineyard operation.

Sand-Reckoner Located on the Willcox Bench at 4300 feet in elevation, Rob and Sarah Hammelman tend to Sand-Reckoner Vineyards. The vines, grown on rocky, sandy loam soil, contend with

the elements to fully express Arizona's rugged high desert. Rob's winemaking endeavors have taken him to Australia and France, and his wines represent a synergy between New and Old World winemaking. Wines produced by this new venture include Malvasia Bianca, a Rosé based on Nebbiolo, and reds from Sangiovese, Syrah and Zinfandel.Tastings are offered at their Willcox winery location by appointment. www.sand-reckoner.com.


Carlson CreekCarlson Creek Vineyard is dedicated to the production of fine wine from Arizona. We are family owned and operated. Although we are a young company, we are filled with a passion for the grape vine. Our vineyard’s elevation provides a perfect climate for growing wine grapes. All of us at Carlson Creek Vineyard hope you will come and visit us in our new Willcox tasting room. Learn more by checking out our website at www.carlsoncreek.com.

Coronado VineyardsIn the early morning shadows of the Dos Cabezas Mountains Mark and Jacque Cook planted the first vines at their El Pinito Vineyard in spring 2005. The vineyard is named for its lone, majestic pine tree, all that remains of what once was a golf course. The vines flourished and Coronado Vineyards is now proud to introduce you to their award winning wines. Each wine is drafted to be a unique experience: sweet table wines and exciting blends; gold medal sparkling wine Dolce Veritas; and fine varietals including Syrah, Cabernet Sauvignon and Riesling. El Pinito vineyard and on-site Taste of Coronado Restaurant, offer the perfect setting to enjoy wine and appetizers with a few friends, or hold a large private event or wedding. Chef Zach Hoffman and his warm and

inviting staff can insure that your special event will be one to remember. Come experience all that Coronado Vineyards has to offer. An adventure in wine tasting awaits you. www.coronadovineyards.com

Zarpara VineyardEnjoy outstanding wine among the vines at Zarpara Vineyard. Visit the first tasting room on the Willcox Bench -- an Arizona premier wine growing region, located just a few minutes south of historic downtown Willcox. Slow down, relax, and savor the moment with a glass of wine in hand. Experience breathtaking views of the Dos Cabezas Mountains while you sample our first releases. We also feature carefully selected, hand-crafted & hard-to-find wines from our Willcox Wine Country neighbors. Stop by Zarpara Vineyard -- your new Arizona wine destination. www.zarpara.com

Where to eat . . .

What else is there to do . . .

• Vineyard View Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 384-2993 At Coronado Vineyards - overlooking the vines Mon, Thurs, Fri & Sat Dinner beginning at 5PM

• Sunglow Ranch Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 824-3334 Delicious & healthy serving natural, organic & local foods - Reservations required

• Big Tex BBQ .....................................................(520) 384-4423• Some of the B&Bs also serve dinner if requested.

• Apple Annie’s (seasonal) | www.appleannies.com• Visit Chiricahua National Monument | www.nps.gov/chir/• Kartchner Caverns State Park | (520) 586-2283• Amerind Foundation Museum | www.amerind.org• Hike Cochise Stronghold | www.cochisestronghold.com• Tour the Rex Allen Museum | www.rexallenmuseum.org

• View local fine art at TRUST the gallery | www.willcoxtrust.com

Where to stay . . . Willcox has some great B&Bs. and guest ranches. If you

enjoy meeting some great people and staying in a beautiful environment - you’ll love it!

• Sunglow Guest Ranch (520) 824-3334 www .sunglowranch .com

• Cochise Stronghold B&B www.cochisestrongholdbb.com

• Dos Cabezas Spirit & Nature Retreat B&B www.doscabezasretreat.com

• Down By The River Bed & Breakfast www.downbytheriverbandb.com (St. David)

• Dreamcatcher Bed & Breakfast www.dreamcatcherbandb.com

• Muleshoe Ranch @ Nature Conservancy (520) 212-4295

• Strawbale Manor Bed & Breakfast www.bbonline.com/az/strawbale

• Triangle T Guest Ranch www.triangletguestranch.com


EVENTS CALENDAR

MARCH EVENTS

APRIL EVENTS

MAY EVENTS

COMING UP IN JUNE . . .

• 4/11-12 Riedel Tasting Event (INDUSTRY ONLY) ArizonaWine.org• 4/12 5pm-8pm AZ Wine & Dine at the Scottsdale Quarter AZWineandDine.com• 4/12 6:30pm South American Wine Dinner at Lon's at the Hermosa Inn HermosaInn.com/lons/• 4/14-15 11am-5pm Southeast Arizona Wine Growers Festival KJ-Vineyards.com • 4/17-22 Scottsdale Culinary Festival ScottsdaleFest.org• 4/19 6pm-9:30pm BLT Steak features "Around the World" with Terlato Wines BLTScottsdale.com• 4/21 4:30pm Callaghan Vineyards Blind Tasting CallaghanVineyards.com• 4/21 Verde Valley Wine Trail Painted Barrels Auction VVWineTrail.com• 4/21 1:00pm Lightning Ridge 3rd Annual Barrel Tasting LightingRidgeCellars.com• 4/27 6:15pm Different Pointe of View Insider's View Dinner Series - Roth Estate Winery TapatioCliffsHilton.com• 4/28 10am-4pm Sonoita Vineyard's 34th Blessing of the Sonoita Vineyards Festival SonoitaVineyards.com• 4/28 DrinkLocalWine.com Conference (Colorado) DrinkLocalWine.com• 4/28 4pm-6:30pm Wine, WoMEN & Jazz FUNdraiser AZWP.org

• 5/4-6 11am-4pm Coronado Vineyards "Experience Wine & Cheese" CoronadoVineyards.com• 5/5-6 various Page Springs Cellars "Build A Blend" PageSpringsCellars.com• 5/11 6:15pm Different Pointe of View Insider's View Dinner Series - Trinchero Family Vineyards TapatioCliffsHilton.com• 5/12-13 various Page Springs Cellars "Build A Blend" PageSpringsCellars.com• 5/12-13 11am-5pm Granite Creek Vineyards 7th Annual Mother's Day Weekend Wine & Art Festival GraniteCreekVineyards.com • 5/12-13 Prescott Fine Arts & Wine Festival PrescottArtFestival.com• 5/17 6:30pm Arizona Wine Dinner at Lon's at the Hermosa Inn HermosaInn.com/lons/• 5/19-20 10am-5pm Willcox Wine Festival WillcoxWines.com• 5/19 11am-6pm Kingman's 2nd Annual Wine & Food Festival KingmanWineFestival.webs.com• 5/26 11am-5pm Alcantara Zinfest AlcantaraVineyard.com• 5/26-27 11am-5pm Granite Creek Vineyard's 2nd Annual Bluegrass Weekend GraniteCreekVineyards.com

• 6/8-10 Pines to Wines: Mountain Bike Getaway in the Prescott Pines PinestoWinesTour.eventbrite.com• 6/23 Page Springs Cellars Cork Boat Race PageSpringsCellars.com• 6/24 Flagstaff Food & Wine Festival FlagstaffWineFest.com• 6/24 Sedona Taste APositivePlace.org

• 3/2-4 17th Annual Carefree Fine Art & Wine Festival ThunderbirdArtists.com• 3/3 2pm-6pm Great Arizona Beer Festival AZBeer.com• 3/3 4:30pm-6:30pm Sonoran Brewing Company Chef Series 2012 at Lon's HermosaInn.com/lons/• 3/3 1pm Lightning Ridge Cellars Pre-Release Tasting LightningRidgeCellars.com• 3/4 11am-5pm Keeling Schaefer Vineyards Tasting Room 2nd Anniversary Celebration KeelingSchaeferVineyards.com• 3/8 6:30pm Spanish Wine Dinner at Lon's at the Hermosa Inn HermosaInn.com/lons/• 3/9 6:15pm Different Pointe of View Insider's View Dinner Series - Milbrandt Vineyards TapatioCliffsHilton.com• 3/9-11 Kokopelli Winery - Jazz, Wine, Blues & Barrel Tasting Festival KokopelliWinery.net• 3/10-11 11am-3pm Devoured Phoenix Culinary Classic DevouredPhx.com• 3/10-11 9am-5pm Litchfield Park Art & Culinary Festival VermillionPromotions.com• 3/15 6pm-9:30pm BLT Steak features Swanson Vineyards & Winery BLTScottsdale.com• 3/16-18 10am-5pm Sonoran Festival of Fine Art VermillionPromotions.com• 3/17 4:30pm Callaghan Vineyards Library Tasting CallaghanVineyards.com• 3/23-25 8th Annual Fountain Hills Fine Art & Wine Affaire ThunderbirdArtists.com• 3/23-25 Tucson 4th Avenue Street Fair FourthAvenue.org• 3/24 5pm Arizona Stronghold Spring Palate Training with the Arizona Diamondbacks AZStronghold.com• 3/30 6pm-9:30pm Scotch and Cigar Tasting at Lon's at the Hermosa Inn HermosaInn.com/lons/• 3/30-4/1 10am-5pm Tempe Festival of the Arts with Arizona Wine Festival TempeFestivaloftheArts.com

Don’t forget to check updated event listings on our website at www.AZWineEvents.com

ONGOING EVENTS Juniper Well Ranch - Second Sunday each month "Picnic on the Patio" with live music - JuniperWellRanch.com

Javelina Leap Vineyards - Every Friday & Saturday: 11am-3pm "From Berry to Bottle" - Educational Winery Tours - JavelinaLeapWinery.com Pillsbury Wine Co. - Every Saturday 8am-1pm: Old Town Scottsdale Farmers Market - PillsburyWine.com

Pillsbury Wine Co. - Every Saturday night: Live Music - PillsburyWine.com Arizona Stronghold - Every Friday night: Live Music - AZStronghold.com

APRIL EVENTS

MAY EVENTS

COMING UP IN JUNE . . .

April 17-22, 2012 Six days of food, wine & musicScottsdale Culinary Festival

www.ScottsdaleFest.org

Tickets on Sale Now!100% of event proceeds fund art and art education programs in Arizona.

PROUDLY PRESENTED BY: SCOTTSDALE LEAGUE FOR THE ARTS

Friends oF James Beard BeneFit dinnerWednesday, April 18, 6 PMA unforgettable dinner prepared by eight James Beard award-winning chefs. the ChoColate & Wine experienCeWednesday, April 18, 7-10 PMIndulge your sweet tooth with a night of chocolate and wine pairings.

BuBBles & BlissThursday, April 19, 7-10 PMAn uber chic tasting event that far transcends your average night out. eat, drink & Be prettyFriday, April 20, 7-11 PMDress to impress at this fashion-forward food and wine tasting.

CheF Wine dinnersSaturday, April 21, 6:30 PMJoin award-winning chefs for a series of exclusive dinners paired with rich vintage wines.

Wine Country BrunChSunday, April 22, 11 AM - 2 PMEnjoy your brunch favorites and ever-flowing champagne, mimosas and wine samples. Best oF the FestSunday, April 22, 6:30 PMA five-course, wine-paired dinner created by Arizona’s top chefs.

plus muchmuch more!

3

Arcadia Farms Cafe & Wine Bararcadiafarmscafe.com (480) 941-56655th & Wine5thandwine.com (480) 699-8001

SCOTTSDALEPHOENIX - NORTH

PHOENIX - CENTRAL

EAST VALLEYArrivederci - Ahwatukee azitaly.com (480) 759-9292

Armitage Bistroarmitagewine.com (480) 502-1641

Magnum’s Cigar Wine Spiritsmagnumscigarwineliquor.com (602) 493-8977

Portland’sportlandsphoenix.com (602) 795-7480

Razz’s Restaurant & Wine Barrazzsrestaurant.com (480) 905-1308

D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171

Vine Expressions - Gilbert vineexpressions.com (480) 633-0730

Il Vinaio - Mesa ilvinaio.com (480) 649-6476Sun Devil Liquors - Mesasdliquors.com (480) 834-5050

La Bocca - Tempelaboccapizzeria.com (480) 967-5224

Switch Wine Bar switchofarizona.com (602) 264-2295Timo timocentral.com (602) 354-3846

Caffe Boa - Tempecafeboa.com (480) 968-9112

Enotria Land of Winelandofwine.com (480) 513-3086

Down Under Wines - Gilbert downunderwinebar.com (480) 545-4900

Cork - Chandler corkrestaurant.net (480) 883-3773

Grapeables - Fountain Hills grapeableswinebar.com (480) 816-5959

Caffe Boa - Ahwatukeecaffeboa.com (480) 893-3331

Bar Biancopizzeriabianco.com (602) 528-3699

AZ Wine Co.azwineco.com (480) 423-9305

Cheuvront Restaurant & Wine Barcheuvrontrestaurant.com (602) 307-0022

Grazie Pizzeria (Old Town)grazie.us (480) 663-9797

POSTINO winecafe postinowinecafe.com (602) 852-3939

The Parlor Pizzeriatheparlor.us (602) 248-2480O.H.S.O.ohsobrewery.com (602) 955-0358

Phoenix Winesphoenixwine.com (480) 948-9202

Vino 100vino100phoenix.com (480) 502-8466

Terroir Wine Pubterroirwinepub.com (480) 922-3470

Romeo’s Euro Cafe - Gilberteurocafe.com (480) 962-4224

D’Vine Wine Bar & Bistro - Chandlerdvinebistro.com (480) 482-5550

Wedge & Bottle - Ahwatukee wedgebottle.com (480) 704-1255

Va Bene - Ahwatukee vabeneaz.com (480) 706-4070

Cafe Fortecafeforte.com (480) 994-1331

Baratinbaratinrestaurant.com (480) 425-9463

Casablanca Loungethecasablancalounge.com (480) 970-7888

District Kitchen & Wine Bardistrictrestaurant.com (602) 817-5400

Compass Loungephoenix.hyatt.com (602) 252-1234

Press Coffee, Food & Winepresscoffeefoodwine.com (480) 419-6221

Kazimierz World Wine Barkazbar.net (480) WINE-004Narcisse Champagne & Tea Loungenarcisselounge.com (480) 588-2244

Sportsman’s Fine Winessportsmanswine.com (602) 955-WINE

Rare Earth Coffee & Wine Barrareearthwine.com (480) 513-6252

Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447

My Wine Cellar - Ahwatukeemywinecellarphx.com (480) 598-WINE

Bombay Spice Grill & Wine Barbombayspice.com (602) 795-0020

Crust Pizza & Wine Cafecrustrestaurants.com (480) 948-3099

Whole Foods Marketwholefoodsmarket.com (480) 515-3700

Uncorkeduncorkedwinebar.com (480) 699-9230Village Wine Cellarvwcaz.com (480) 556-8989

Wine Styles - Paradise Valleywinestyles.net/paradisevalley (480) 922-4771

Pesto’s Pizza & Wine Bar - Chandlervintage95.com (480) 821-0035

The Cove Trattoriathecovescottsdale.com (480) 951-8273

Phoenix Urban Grocery & Wine Barfoodconnect.org/phxmarket/ (602) 493-5231

Taste of Tops - Tempetopsliquors.com (480) 967-2520VinciTorio's - Tempevincitoriosrestaurant.com (480) 820-2786

Rhythm & Wine rhythmandwine.com (480) 478-6999

The Living Room - Chandlerlivingroomwinebar.com (480) 855-2848

WEST VALLEY

Ground Control - Buckeye & Goodyear groundxcontrol.com (623) 935-2604The Tasting Room - Peoria tastingroomaz.com (623) 455-4100WineStyles - Peoria winestyles.net/parkwest (623) 872-7900

Grazie Pizzeria - Buckeye grazie.us (623) 853-1717

WINE IN THE CITY - Wine Bars & More

Brick Urban Kitchen & Wine Barbrickphx.com (602) 258-3665

Alchemy - Fountain Hills copperwynd.com (480) 333-1880

Duck & Decanterduckandecanter.com (602) 274-5429

POSTINO Central postinowinecafe.com (602) 274-5144Province provincerestaurant.com (602) 429-3600

Cask 63cask63.com (480) 922-5666

Vintage 95 - Chandlerpestospizza.com (480) 855-9463

ARIZONAVINESANDWINES.COM

TUCSON

FLAGSTAFF

VERDE VALLEY

PRESCOTT

Brix Restaurant & Wine Barbrixflagstaff.com (928) 213-1021

1899 Bar & Grill1899barandgrill.com (928) 523-1899

Veritas Int’l Wine Institute & Wine Cellarthebistrorh.com (928) 771-2566

Feasteatatfeast.com (520) 326-9363

Maynard’s Marketmaynardsmarket.com (520) 545-0577

Enoteca Pizzeria & Wine Barenotecarestaurant.com (520) 623-0744

Core Kitchen & Wine Barritzcarlton.com (520) 572-3000

Cuvee 928 Wine Bar & Cafecuvee928winebar.com (928) 214-WINE

Bin 239bin239.com (928) 445-3855Raven Cafe ravencafe.com (928) 717-0009

The Wine Loftno website (928) 773-9463Vino Locovinolocoflag.com (928) 226-1764

Tasting AZ - Sedonatastingaz.com (800) 905-5745

L’Auberge Wine Bar - Sedonalauberge.com (800) 905-5745

WineStyleswinestyles.net/flagstaff (928) 226-8565

Grapes - Jeromegrapesjerome.com (928) 639-8477

Made In Arizonano website (928) 282-0707

Armitage Wine Lounge Cafearmitagewine.com (520) 682-9740CataVinos catavinoswines.com (520) 323-3063

The Dish Bistro & Wine Barrumrunnertucson.com (520) 326-0121

Hacienda del Solhaciendadelsol.com (520) 529-3500

The Horn - Camp Verdethehornsaloon.com (800) 827-1160

Wild West Wines - Sedonawildwestwineco.com (928) 282-5136

NORTH VALLEY

Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698

AZ Wine Co. - Carefree azwineco.com (480) 488-6203Brix Wine Spot - Cave Creekbrixwinespot.com (480) 575-9900

Cellar 13 - Carefree no website (480) 437-1313

Cave Creek Coffee Co. & Wine Barcavecreekcoffee.com (480) 488-0603

Cartwright’s - Cave Creekcartwrightssonoranranchhouse.com (480) 488-8031

Wild Vines - Anthemwildvines.net (623) 465-0010

WINE IN THE CITY - Wine Bars & More

Pastichepasticheme.com (520) 325-3333Zona78zona78.com (520) 888-7878/296-7878

Amaro Pizza & Vino Lounge - Cave Creekamaroaz.com (480) 502-1920

Arizona Vines & Wines Favorite Locations to buy & Enjoy AZ wines:Total Wine & More 7 Arizona LocationsTotalWine.com

Art of Wine SedonaArtoWine.com

AsylumJeromeAsylumRestaurant.com

Taos CantinaSedonaOrchardsInn.com

Harry's HideawayCornvilleHarrysHideaway.com

QuiessencePhoenix QuiessenceRestaurant.com

The HornCamp VerdeTheHornSaloon.com

Raven Cafe PrescottRavenCafe.com

AZ Wine MerchantsScottsdaleAZWineMerchants.com

Canela BistroSonoitaCanelaBistro.com

Tasting Arizona Uptown SedonaTastingAZ.com

Steak OutSonoitaAZSteakOut.com

L'Auberge de SedonaSedonaLAuberge.com

StorytellersCamp VerdeCliffCastleCasino.net

URBAN WINERIES

Casavino - Fountain Hills casavinowinery.com (480) 816-8466

Su Vino - Scottsdalesuvinowineryaz.com (480) 994-8466

Kokopelli - Chandler (480) 792-6927 kokopelliwinery.com

Studio Vino - Tempe studiovino.com (480) 897-1800

Rendezvous - Cottonwoodriotcottonwood.com (928) 634-3777

The Vineyard Bistro - Cottonwoodthevineyardbistro.com (928) 234-2440

FnBScottsdaleFnBRestaurant.com


• Braised Beef Short Ribs (roasted baby vegetables, mashed potatoes, red wine jus & gremolata) served with Sonoran Inebriator Stout

• Whole Roasted Yellowtail Snapper (braised fennel, artichoke, peppers, local olives & garden herb salad) served with Four Peaks Hop Knot IPA

• Roasted Half Jidori Chicken (basil mashed potatoes, glazed baby carrots & sweet onion jus) served with Fretzy’s from The Phoenix Ale Brewery

With dishes like ‘Grilled Honey-Spiced Chicken Lollipops’ and ‘Chermoula Roasted Chilean Sea Bass, candied lemon broccolini,’ Chef Eddie Matney has a menu that seems built for a gastropub in a perfect alternate universe. Eddie says, “Our food tends to go well with

all kinds of beer because we have so many unique flavors from sweet, spicy, savory and citrus.”Lee Hillson’s choice, “Za’atar rubbed chicken with sweet chilies and Israeli couscous cake and green harissa with the Dupont Saisons.”I asked our panel of chefs what they would pair with a classic Saison such as the ubiquitous Saison Dupont.Jeremy Pacheco explains, “You want fresh bright flavors to pair against the sour, earthy, almost skunky flavor of the Saison,” and suggests roasted fish or scallops with bright flavors. He also recommends Choucroute Garnie as a classic Alsatian pairing, which is “a big pile of sauerkraut and different cuts of pork.” And back to BBQ, “Pulled pork or pork with a sweet/fruity BBQ sauce.”Eddie Matney suggests a pairing of “poblano chili braised lamb shoulder with an apricot risotto.”

Lee Hillson says, “I think a Saison is a pretty versatile beer to pair with food, so long as it is not too light of a dish.” He suggests anything with a Za’atar spice on it paired with the Saison. “Za’atar is not a hot spice but full of sesame, oregano, basil, thyme, sumac. A great balance with the beer.”

Sonoran Brewing will release their ‘Chef ’s Series 2012’ beers as part of a celebration of everything local - farmers, artisans, brewers, chefs, even a local charity. Tapping parties will include a live painting of each label design by local artist Ellison Keomaka. The paintings will be auctioned with proceeds benefitting the Arizona chapter of Waste Not. Historically, Saison emerged as a community beer. With a local collaboration and many local ingredients, Sonoran Brewing Co. is making Saison local to Arizona for the first ‘Chef ’s Series’ seasonal offering.

ave you ever wondered what type of beer your favorite chef would brew? If your favorite chef is Jeremy Pacheco (LON’s at the Hermosa), Eddie Matney (Eddie’s House), Lee

Hillson (T. Cook’s at Royal Palms) or James Porter (Petite Maison), then you’re going to find out. Sonoran Brewing Company is creating a new series of limited edition seasonal ‘Chef ’s Series’ beers starting this spring.

Each season will showcase a unique collaboration between brewmaster Zach Schroeder and one of these highly respected chefs. Each chef will also provide a special pairing recipe which will accompany every bottle of the beer.

First in the series will be Chef Jeremy Pacheco’s “Seven Wives Saison” featuring local ingredients from a variety of sources. Some of the ingredients are not only local but also personal, such as wheat from Jeremy’s family farm in Marana and fennel from LON’s organic garden.

I had an opportunity to ask chefs Jeremy, Eddie and Lee a few questions. First, I asked them to describe their all-time favorite beer and food pairings.

According to Chef Jeremy Pacheco, “You can’t beat BBQ and beer,” mentioning in particular Sonoran’s Victorian IPA as a tasty partner to grilled meats. He also mentions local favorites for both pair-ability and portability: “SanTan packages in cans, which helps for traveling; the Epicenter, Devil’s Ale or HefeWeizen.” And one final note, “We did a beer braised pork belly once that turned out great. Cooked quinoa with an IPA and served it with BBQ scallops.”

Chef Eddie Matney says, “My favorite beer and food pairing would be a Blue Moon with a thick peppered pastrami sandwich.”

Lee Hillson’s choice: “Fish and chips with a great ale--just saying!!!” Incidentally, Chef Hillson previously worked with Sonoran brewmaster Zach to develop Royal Palms Olde Pale Ale, available at T. Cook’s.

Great food pairs just as well with the right beer as it does with the right wine, so I asked our panel of chefs what meal(s) at their restaurant they prefer with a pint of beer rather than a glass of wine.

Chef Jeremy stays local with his beer pairings, mentioning these selections from his menu:

• Three Little Pigs (BBQ loin, braised cheek, crisp belly, bok choy, Hayden Mills polenta & cider jus) served with SanTan Epicenter Amber Ale

POINT OF BREW

By Thomas Ale Johnson

What Would Chefs Brew?

H

www.SonoranBrewing.com62 ARIZONA VINES & WINES - SPRING 2012 ARIZONAVINESANDWINES.COM

Thomas is an experienced graphic artist and copywriter, he operates TRUST (the gallery), and he brews beer and makes wine. See www.willcoxtrust.com and www.tmf.net for more information

FEATURED BEERSTYLE

Saison is a wide-ranging family of Belgian (Wallonian) specialty beers often bearing a strong resemblance to the French Bière de Garde - another farmhouse ale style generally brewed for storage rather than immediate consumption. Although no specific timeline pinpointing the origin of Saison can be drawn, it was long brewed as a low-to-moderately alcoholic, thirst-quenching, and nourishing beer for farm help. Many of these workers were seasonal employees or saisonniers. The name Saison literally means ‘season.’ This beer was typically brewed from winter to spring during the slow times on the farm. Since each large farm had its own brewery, grew and malted its own grain and developed its own recipes, Saison could vary greatly from one farm to the next.

Today, Saison is still brewed in Belgium and some farm breweries produce very similar beers to those of the past, including the more traditional low-alcohol styles. Several American interpretations of the style exist ranging into the very non-traditional 14% ABV range.

Saison can be a very difficult beer to brew with dangerously high (for yeast) fermentation temperatures and complicated mash schedules. Like wine, bacterial fermentation may also be employed.

Saison will generally be somewhat hazy, light gold to orange in color, fruity and spicy on the nose. It may be crisp, tart, earthy and/or somewhat sour. Thinking about these flavors, you can see why Saison is such a versatile beer for food pairing.

SaisonBarley Brothers

www.BarleyBrothers.com

NORTHERN AZ

PHOENIX METRO

TUCSON METRO/SOUTHERN AZ

Grand Canyon Brewing Co.www.GrandCanyonBrewingCo.com

Beaver Street Brewerywww.BeaverStreetBrewery.com

San Tan Brewing Co.www.SanTanBrewing.com

BJ’s Brewhousewww.BJsBrewHouse.com

Barrio Brewingwww.BarrioBrewing.com

Gordon Bierschwww.GordonBiersch.com

Nimbus Brewing Co.www.NimbusBeer.com

Sleepy Dog Brewingwww.SleepyDogBrewing.com

Sonoran Brewingwww.SonoranBrewing.com

Mogollon Brewing Co.www.MogBrew.com

Four Peaks Brewerywww.FourPeaks.com

Gentle Ben’swww.GentleBens.com

Oggi’s Pizza & Brewing Co.www.Oggis.com

Old World Brewerywww.OldWorldBrewery.com

Old Bisbee Brewing Co.www.OldBisbeeBrewingCompany.com

Lumberyard Brewing Co.www.LumberYardBrewingCompany.com

Sun Up Brewingwww.SunUpBrewing.com

Dave’s Electric Brewpubwww.DavesElectricBrewPub.com

BJ’s Brewhousewww.BJsBrewhouse.com

Borderlands Brewing Co.www.BorderlandsBrewing.com

Flagstaff Brewing Co.www.FlagBrew.com

Papago Brewingwww.PapagoBrewing.com

Thunder Canyon Brewerywww.ThunderCanyonBrewery.com

Mudshark Brewing Co.www.MudsharkBrewingCo.com

Oak Creek Brewing Co.www.OakCreekBrew.com

Oak Creek Brewery & Grillwww.OakCreekPub.com

Prescott Brewing Co.www.PrescottBrewingCompany.com

Rock Bottom Brewerywww.RockBottom.com

CRAFT BREWERIES

By Thomas Ale Johnson

Phoenix Ale Brewerywww.PhoenixBrew.com

Mother Road Brewing Co.www.MotherRoadBeer.com

ARIZONAVINESANDWINES.COM 63ARIZONA VINES & WINES - SPRING 2012

RUBEE’S RESTAURANT SPOTLIGHT . . .Crazy about Cuoco Pazzo

Article By Christina Barrueta / Photos by Michell Jonas Photography

elicious Italian food, reasonable prices and an expansive list of wine by the glass (33); Cuoco Pazzo (loose translation: crazy chef ) has it all. I first met Chef Peter DeRuvo as chef de cuisine at Prado.

When I heard he was teaming up with the Rana family to open Cuoco Pazzo, I wasted no time in paying a visit. The atmosphere at Cuoco Pazzo is warm and welcoming. The room is spacious and comfortable with wood floors, exposed brick and floor to-ceiling windows which are often open to enjoy the beautiful weather. A large chalkboard entices with daily specials, and

a U-shaped bar surrounded by cozy red chairs invites you for a drink – maybe one of the 20 craft beers on tap (with appropriate corresponding glassware). It’s the perfect setting for Chef DeRuvo’s Roman-rooted menu combining traditional Italian with a modern style and an artful use of local ingredients.

The partners here are also hands-on. You may be greeted by affable co-owner Mario Rana, who is responsible for the wonderful variety of homemade ‘cellos. And it’s his son Mario who you can thank for the Italian-inspired cocktails, extensive beer selection and excellent wine list (including some Arizona favorites). On my initial visit, I sipped on a crisp Greek white wine (Skouras) while deciding what to order. That first night impressed me with dishes such as olive oil-braised octopus on a puree of ceci beans (chickpeas), crispy fritto misto (mixed fry of seafood) with fresh halibut, shrimp and calamari, and feather-light sheep’s milk ricotta gnocchi with porcini and rabbit ragù. Fresh egg fettuccine was tossed with peas, apple-wood smoked bacon, and Parmigiano-Reggiano and topped with a softly cooked farm egg with the yolk mixed in carbonara-style. Gilded with the chef ’s suggestion of seared foie gras, it was decadent and divine.

Start with a stuzzichino (appetizer or snack). Saba, a tangy grape reduction made in-house, glazes crispy ribs with “Pete’s Special” spiced wine sauce accompanied by Gorgonzola and bacon slaw. I love the heat in a mélange of spicy crumbled sausage with tomatoes and peppers that grace a bowl of Venus clams. Humble polenta stands out - creamy with mascarpone, studded with juicy kernels of corn, and garnished with garlicky truffled mushrooms showered in Parmesan confetti. Because I love a chance to try a little bit of everything, the Grande Antipasti Misti (mixed antipasti) is a dream come true. Imagine a wooden cutting board covered in such treats as Sicilian olives, fennel salad, prosciutto, salami, pecorino cheese, pickled grapes, arugula, hazelnuts and pistachios. On every visit it is a unique, anticipated surprise. While it’s the perfect dish to share, I admit I can make a meal of this alone.

For insalatas, try the Bibb Caesar, a row of delicate butter lettuce leaves lightly dressed in a pecorino and garlic dressing and strewn with grilled-to-order croutons and shaved Parmesan. Beet salad features local ingredients in a colorful array of diced

beets comingled with goat cheese, pistachios, citrus segments and honey with aged balsamic, and the classic Caprese showcases fresh burrata, local heirloom tomatoes and “Angelo’s Pesto.”

One of my weaknesses is homemade pasta and it’s no surprise it has a starring role on this Italian menu. One can choose from options such as gnocchi alla Norma with eggplant and chile, pumpkin tortelloni with duck confit and sage, or orecchiette with fennel-spiced sausage and escarole. The black taglioni is already a signature dish and it’s a beauty. Glossy squid-ink pasta is

covered in a tableau of fresh seafood – sweet prawns, tender squid, and briny clams and mussels - all brought together in a spicy tomato sauce with a crunch of toasted bread crumbs.

It’s not easy to miss the specials, and you don’t want to. On the chalkboard you may see supplì, crispy Arborio rice balls

D

Crispy Ribs

Polenta with Truffled Mushrooms

Continued on page 66


the AZ wine scene

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seasoned with saffron and stuffed with cubes of mozzarella. Or there may be a Pesce del Giorno. One night I was lucky enough to have a fabulous whole roasted trout (caught in AZ’s White Mountains) stuffed with tangy

lemon, tomatoes, herbs, and black garlic and paired with a savory celeriac puree. Steak and potato lovers won’t want to miss Bistecca alla Fiorentina, a juicy 16-oz. ribeye sliced and capped with melting disks of Chianti butter served with roasted potatoes and local spigarello (an Italian broccoli). Pasta specials might include pappardelle smothered in a meaty venison ragù and ricotta, or tajarin (a thin egg noodle) in a silky mascarpone sauce with radicchio and ground black pepper. The Affettati Misti (mixed cured meats) is a show-stopper, especially if you’re a charcuterie fan. You may find

delights such as cranberry and pistachio mortadella, crispy head cheese, coppa, beef jerky, pickled beef tongue, smoked venison tasso, sopressata, chorizo or bresaola, with accents of pickled vegetables and mustard to cut the richness. What makes this more impressive? All the salumi are made in-house. Bring me another platter please.

For a savory finish, the same care goes into cheese plates. Arizona Rainbow Farms fromage blanc is paired with fig conserva and honey, California Humboldt Fog with amarena cherries and balsamic, and Italian

Verde Capra with pumpkin-ginger compote. Something sweeter? How about chocolate hazelnut torte with espresso whipped cream or Nonna’s Lemoncello Cheesecake with candied citrus and berries. I personally can’t

Christina Barrueta is an avid Chowhound, passionate about food, wine and spirits. A transplant from Boston, she loves finding new locations to whet her appetite. You may follow her as Rubee on Chowhound.com or @Rubee100 on Twitter.

Cuoco Pazzo

resist the Warm Soufflé Pecan Crepes filled with Italian meringue with Nutella and Sambuca chocolate sauce and a golden dusting of bee pollen. Finish up with a sampling of some of Mario’s lovely ‘cellos, from Meyer lemon or grapefruit to clementine or Mexican papaya.

4175 N. Goldwater Blvd.Scottsdale, AZ 85251

480.265.9814

www.CuocoPazzoAZ.com

Tuesday-Sunday11AM-3PM Lunch

2PM-6PM Happy Hour5PM-11PM Dinner

Cuoco Pazzo is also open for lunch and has a Happy Hour with half price wine and a $6 bar menu. So what are you waiting for? Buon appetito!

ADDENDUM: As this goes to press, Chef DeRuvo is no longer at Cuoco Pazzo. However, I thoroughly enjoyed my meal on a return visit and still recommend this charming Italian spot. Most of the dishes above remain on the menu, and a new batch of salumi is curing. Future additions include porchetta (roasted pork belly stuffed with pork tenderloin, apples and fresh herbs) and rustic dishes such as braised rabbit or wild boar ragù with Chianti-stained pappardelle.

Rubee . . . cont’d

Black Tagliolini

Grande Antipasti Misti

Soufflé Pecan Crepes

Housemade 'cellos


VAGABONDING LULU

by Stacey Wittig, Travel Writer

Three Tasting Adventures in Tubac

f you are reading this magazine, then I can bet that you enjoy discerning the subtle distinctions of the wines that you taste. And I would also wager that you are the type of person who is up to a taste bud challenge wherever you

might find it. On my last getaway to Sonoita/Elgin wine country, I found three authentic taste bud challenges that I’m sure you’ll enjoy. I made the Tubac Golf Resort and Spa in charming Tubac, just 40 miles south of Tucson International Airport, my launch pad for the wine country tour. In this tiny town -- first settled in 1691 as a Spanish mission farm and ranch -- I found three experiences that exercised my taste buds and pushed them to a new level.

Tubac lies in the pastoral Santa Cruz River valley surrounded by the Tumacácori and Santa Rita mountains. In the late 1600s it was a perfect place to plant fruit orchards for the mission just down the road at Tumacácori. Later during the “Cowboy and Indian” phase of Arizona history, it turned out to be a prime spot for grazing cattle. Not

much has changed since then, so no wonder this special place is the chosen subject matter of artists and poets, and is a hideaway for Hollywood stars. During my own weekend escape, I discovered Tubac Olive Oil Company near the plaza of the artisan village.

If you like to pay attention to what you are tasting when sipping wine, then Tubac Olive Oil Company will open a whole new world to your taste buds. Owner Rocio

I Patel led me through the tastings and taught me how to assess the fine distinctions between olive varietals grown across the globe.

“Moroccan olive oil is very buttery and picks up the hints of flavor and aromas of the infusions better than others,” explained Rocio who buys pure oil directly from olive growing regions in Greece, Spain, Italy, Morocco and California. We started with pure olive oils and then went

onto to taste the infused olive oils that her husband Sunil blends in Tubac. One of my favorites was their infused Parmesan and Garlic Olive Oil.

“The citrus habanero is very well received,” stated Rocio offering another taste that fired up my taste buds. “We’ve turned down the heat with the citrus.” The couple travels and enjoys cuisine from all over the world.

“If we find a food that we really enjoy in a restaurant, we’ll incorporate it into the

oil,” said Sunil. The duo also develops an ever-changing menu of infused balsamic vinegars that include infusions of cucumber-melon, garlic-cilantro, mango or prickly pear. The Pomegranate Balsamic Vinegar tempted my taste buds but I finally decided to take home the lively Espresso Balsamic Vinegar to use as a steak marinade or base for barbeque pork.

Like wine, olive oil and balsamic vinegar offer health benefits. “Butter or bacon infused olive oils deliver the flavor but not the cholesterol,” Rocio revealed.

The second taste bud challenge that I found in Tubac was at the upscale Elvira’s Restaurant and Bar. There Chef Ruben Monroy presents five types of mole sauce. “The word mole comes from the native language and means mixture,” enlightened Chef Monroy, while serving me the dark Mole Atocpan over white chicken breast meat. Later he put down on the black table cloth a plate of his famous Mole Negro which is known as the “king” of mole sauce because it has so many ingredients – 34 ingredients, to be exact.

“I like the Atocpan better, but I don’t know why,” I told him. Vagabonding Lulu’s taste buds were just learning how to discern the different varieties of chile peppers, fruits and spices

Learn about the subtleties of olive varietals with tastings at Tubac Olive Oil Company

Continued on page 70

" ... so no wonder this special place [Tubac] is the chosen subject matter of artists and poets and is a hideaway for Hollywood stars."

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Stacey “Vagabonding Lulu” Wittig is a freelance travel writer based in Flagstaff, Arizona who enjoys food and wine. Enjoy this article? Follow her escapades at www.vagabondinglulu.com.

and chocolate in the rich sauce. Yes, I’d had mole before, but Elvira’s dreamy mole made all others before, simply the Boone’s Farm of moles.

“I know why,” coached Chef Monroy who earned his stripes at Le Cordon Bleu Mexico in Mexico City. “The Atocpan is lighter and spicier than the Negro, which is heavier, thicker.” I tried to taste the banana in the Negro, but it was as elusive as “cut grass” in a Sauvignon Blanc.

Chef Monroy has brought an urban, upscale vibe from Mexico City to this adobe village and he has garnered quite a following… from as far away as Hollywood.

“Every dish that I create is always in the Mexican way. There may be hints of Thai, Spanish or French cuisine. The cuisine is a total fusion,” explained the restaurateur who catered meals for the cast and crew of the movie Traffic while it was filmed in nearby Nogales. That helped spread his reputation and since then, guests to this restaurant have included Tom Hanks, Jack Nicholson and Diane Keaton.

The dreamy experience at Elvira’s went further than just tasting. The live music of a Cuban guitar romanced me from the corner while a profusion of colored lights enlivened the dark walls and ceiling. “The eclectic décor reflects the fusion of the food,” I thought, nibbling the cuitalcoche tacos made of corn truffles. I enjoyed the exotic Mexican delicacy that is actually fungus found in corn husks.

I scored my getaway, a “Triple Crown winner,” after dinner at the stately Stables Restaurant at Tubac Golf Resort and Spa. My taste buds did back flips over the flavor combination in the Arugula Compressed Salad: sweet dried cherries, apples, candied walnuts and bitter arugula, of course. The pork schnitzel with warm German potato salad complemented by lemon caper butter and green beans was an unexpected culinary delight in the “Deep Southwest.” Locals at a nearby table toasted the pink alpine glow on the Santa Rita Mountains as the sunset over the golf course’s “Island Green.” This spectacular view from the 200-year-old renovated stable must be one of the reasons that Bing Crosby made this resort a favorite hideaway.

From Tubac, Dos Cabezas WineWorks -- my first stop in Sonoita/Elgin wine country -- was an hour drive. If you stay at Tubac Golf Resort and Spa, ask Guest Services to pack you a wine country lunch. Or better yet, reserve a personalized wine country tour. Armor Todd of the Tubac Golf Resort has over eighteen years of professional guiding experience. You’ll get roundtrip transportation from the lobby of the resort, lively conversation about the rich history of the area, a wine-country boxed lunch and tastings at three to five wineries. “If you’re having a really good time at Dos Cabezas, I’m not going to rush you out,” laughs Armor. “We stop next at Lightning Ridge Cellars and then have our lunch at Keif-Joshua Vineyard.” Canelo Hills Winery and Callaghan Vineyard are also on the list, if time permits during the seven-hour tour that starts at 10 am. Cost $119.

Vagabonding LuLu . . . cont’d

Elvira's Restaurant and Bar2221 E. Frontage Road, Tubac(520) 398-9421www.elvirasrestaurant.com

Tubac Olive Oil Company2 Plaza Road, Tubac(520) 398-3366www.tubacoliveoil.com

Tubac Golf Resort & Spa1 Avenue de Otero Road, Tubac(800) 848-7893www.tubacgolfresort.com

The Hacienda Suite at Tubac Golf Resort and Spa makes a perfect launching pad for wine country tours.

Island Green at Tubac Golf Resort and Spa built on a historic mission ranch

Phot

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Sweet Wines - Are They Worth Their Weight?By Kari Zemper, Owner, Studio Vino, Tempe, AZ

he wonderful thing about the wine industry today is its diversity; there is a wine suitable for everyone, regardless of age, experiences, genetic makeup or

locality. As Joshua Greene, editor of Wine and Spirits magazine, tells us, “There really is not anything like an ‘American palate.’ There is a very diverse population and within that you find a lot of people drinking a lot of different styles of wine. It’s part of the growing maturity of the wine market in the United States.”

The level of sophistication and complexity of palates belonging to wine drinkers who prefer sweet wines is widely debated. The preference for sweet wines, whether white, red or fruit-infused, is linked to several factors, none of which should be considered shameful, uneducated or naive.

Not unlike Starbucks’ Frappuccino for new coffee drinkers or pale lager for fledgling beer drinkers, sweet wines can serve as a gateway for younger palates. New wine drinkers, especially those under the age of 30, are increasingly a target market for winemakers. According to the Wine and Market Council, about 26 percent of Millennials - the 70 million people age 17 to 34 - drink wine several times a week. Sweet wines are important for that group, serving as an introduction to flavors and nuances. This foundation is then expanded upon as their palates are introduced to drier, bolder wines. Stephanie Gallo recognizes this major shift in the U.S. wine drinking culture. Lately, trends toward wines such as Moscato and other sweet dessert wines are increasing as a result of recognition from hip-hop artists, more frequent listing on restaurant menus and increased sales of regional sweet red blends in states such as Indiana, Texas and North Carolina. A 2011 study showed that Moscato is the fastest growing varietal in the U.S. wine business, luring a new generation of wine drinkers and fostering a sales boom for Sutter Home, Beringer and Robert Mondavi’s Woodbridge label. Overall, sales have jumped 329 percent from 2008 to 2010.

Sweet wines, however, do not merely serve as an introduction to the broader wine experience. There are a number of experienced or older wine drinkers who simply prefer sweeter wines. Included in that group may be members of a group known as supertasters. About 25 percent of the population falls into this category which is composed primarily of women and those of Asian and African descent. Thought to be at least in part a result of an increased number of fungiform papillae where taste buds are located, this group is hyper-sensitive to certain tastes. David Newton, wine educator for winecomet.com, Vine Expressions and teachingwineonline.com, says “Sweet wine drinkers have nothing to be ashamed of. There is nothing wrong with their palate. They simply taste more than the average person so acids and tannins can be an assault on their palate.” Those who are highly sensitive to taste often find that wines with a high alcohol content and a big, oaky or tannin-heavy flavor profile leave the mouth feeling as though it were aflame.

Region may also influence preference for sweet wines. Arizona dwellers know that a big, bold red on an August afternoon by the pool would be far too heavy. A light, fruit-infused peach Chardonnay or sweet red blend, on the other hand, provides a refreshing alternative to poolside cocktails. Furthermore, many Midwesterners tend to prefer sweeter, fruitier reds, which are commonly produced by vintners in Minnesota, Ohio and Indiana, whose varietals often include other fruits in addition to grapes.

All in all, taste for wine is subjective, just like preference for food. What is most important is finding a wine that you like and not wasting time drinking those you do not. As Milton Craig, owner and winemaker at Charron Vineyards, adds, “Wine is made to enjoy, so you should drink what you like. In America, there tends to be a prejudice against sweet wines. Just like other types of wine styles, there are good sweet wines and bad ones. The key is to find the ones you enjoy.”

So wine drinkers, please do not fret. Whether you prefer a sweet red blend, a heavy tannic Cab or a crisp, clean Pinot Grigio, your palate and preference for wine types does not condemn you. The most important thing is that you spend your hard-earned income and valuable time enjoying the fruits of winemakers’ labors regardless of cost, varietal or Brix content.

T


Happy Hour offering handmade pastas? Count me in. From 4 to 6 p.m. Monday through Friday, gather around Tutti Santi’s handsome wood bar and enjoy eight of their popular starters for $7 each. A personal

favorite is Chef Nina Vincenti’s namesake - Ravioli alla Nina. Pillowy pockets of pasta are stuffed with a savory blend of ricotta cheese and spinach. Can’t decide between a creamy cheese sauce or fresh tomato? Here you don’t have to, as the raviolis come bathed in a little of each. This enticing combination of tangy-and-rich also swathes gnocchi - light, petite potato dumplings made fresh daily.

Mozzarella Caprese makes an appearance with the classic ingredients of tomatoes and mozzarella (made in-house) seasoned with basil and olive oil, and calamari fritti is a generous jumble of hot and crispy fried squid served with a flavorful marinara. Ordering Prosciutto e melone won’t disappoint you with cold chunks of melon wrapped in chewy slices of prosciutto. At Tutti Santi, what arrives is a bed of greens and scattered olives piled high with juicy cantaloupe draped with slices of silky prosciutto di Parma. Shrimp scampi are plump and sweet, nestled in a lemon and white wine sauce. Escargot features tender snails (lumache in Italian) bobbing in garlicky butter made spring-green with spinach. Another favorite, stuffed mushrooms, are filled with sausage, ricotta, and Parmesan and sit in a pool of veal demi-glace sauce brightened with a hint of lemon.

Happy Hour deals also list well drinks for $3.50, domestic beers for $3, and a variety of house wines for $5 a glass including three whites (Pinot Grigio, Chardonnay and Sauvignon Blanc) and three reds (Cabernet Sauvignon, Chianti, and Merlot). Also, although not a Happy Hour item, an all-day special of wood-fired pizzas is only available Sunday-Tuesday at the Glendale location. With five Tutti Santi locations, Happy Hours may vary, so be sure to call ahead, and then head over for a glass of Chianti and a Happy Italian Hour.

Happy Hour Highlight - Tutti SantiArticle & Photos by Christina Barrueta

The NegroniA traditional Italian aperitivo - the Negroni - has long been one of my favorite cocktails. Its distinctive ingredient is Campari, a bitter made with a closely-guarded formula (since 1860) of alcohol infused with fruit and herbs, which also gives the Negroni its beautiful jewel-red color. The most popular story of this cocktail’s origin dates to the early 1900s and involves a Count Negroni. Lore has it that the Count, a regular at Caffè Cassoni in Florence, Italy, asked bartender Fosco Scarcelli to bolster his Americano (Campari, sweet vermouth and soda) with gin instead of soda. With three simple ingredients, a new libation was born. The classic proportions are equal parts gin, sweet vermouth and Campari, garnished with an orange slice or twist to underline the bitter orange component of Campari. A refreshing Negroni, served over ice or straight up, is my pre-dinner drink of choice, a perfect aperitivo or “palate opener” before a splendid Italian feast.

A

Tutti Santi Ristoranti

5 Locations in Scottsdale,

Phoenix, Glendale & Gilbert

www.tuttisantiristorante.com


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Wine About TownArticle & Photos by Tim Hilcove, www.WeeklyWineJournal.com

hen you think of a wonderful wine experience, what comes to mind? Wonderful wine is the most obvious thought, but if we ponder the question a little longer, the word “experience” becomes weightier. Often

times the fantastic wine is the heroic protagonist, but the rest of the plot is rather lacking. The atmosphere, ambiance, music, food, and the company of friends and/or

new, interesting strangers all play a significant part in the experience.

Recently I was invited to the Hyatt at Gainey Ranch to experience the “Arizona Wine Experience.” With the recent rise in stature of Arizona wine on the national stage, the folks at the Hyatt decided to try something a little different. Every Friday night at the Center Stage Bar, the resort hosts a different kind of wine tasting- a blind wine tasting! The only information the guests are given is that out of the six wines they are about to try, three of them are from Arizona. Also, we were told that it was not an unfair match; we were not tasting the best of Arizona vs. the worst of the world. The other wines we

were trying were good enough to be served in the resort.

The setting for the wine tasting is intimate. There are only eight spots available at a specially reserved private table, and the manager of the Center Stage Bar, Noah, personally guided us through the experience. With a shared interest in wine and a willingness to try something new as a launch pad, the guests were able to acquaint themselves with one another quite easily. Soon the conversation was lively and animated as we tried to determine what varietals we were drinking, and which wines were from Arizona. Noah, I have to say was extremely attentive. He arranged for cured meats and cheese plates and let everyone know that if we were

interested, an Arizona wine country tour could be arranged. As we were savoring the 6th wine, Noah surprised us with a 7th wine. This wine he revealed to us as Pillsbury Wine company’s “Roan Red” a fantastic Rhone style wine, and a staple on many Arizona fine dining wine lists.

As we were enjoying the last wines, a live band began playing music on the stage. Hence the name, Center Stage Bar. The stage is actually a little ways away from the wine tasting table, which is perfect because the distance allowed us to enjoy the music and still enjoy our conversation. The vast interior space of the Hyatt Gainey ranch is fantastic for acoustics, I must say!

Well the time came for the big reveal and Noah came out with all the wine bottles for us to see. All in all, in only one pairing - only one guest chose another wine over the Arizona wine. Out of twenty one possible outcomes, Arizona prevailed in twenty.

Which Arizona wines were featured? Unfortunately I cannot say. Actually I can, but I would rather you participate in the Arizona Wine Experience without that foreknowledge. I will say this though, I picked every Arizona wine, and in two of the three pairings I actually picked the producer and varietal. I challenge any Arizona wine enthusiast to do better than that! And for only $15 I don’t think anyone will have an excuse not to accept my challenge.

As the wine event wrapped up, I wandered over toward the stage and promptly had my mind blown by the amazing songstress Lea Cappelli. Lea’s sultry jazz stylings created a stunning ambiance and I found myself quite pleasantly mesmerized!

If you are looking for a wonderful wine experience, I recommend the Arizona Wine Experience at the Hyatt Gainey Ranch, and let me know how you do on the challenge.

Tim Hilcove is a local entrepreneur and wine enthusiast. www.WeeklyWineJournal.com

W

Hyatt RegencyCenter Stage Bar

Arizona Wine Experience7500 E. Doubletree Ranch Rd.

Scottsdale, AZ 85258 480.444.1234

www.HyattRegencyScottsdale.com

Friday nights5:30PM


Melt the butter in a oven-proof frying pan and sear the chuck steak over high heat. Brown both sides. Add the beef broth to the pan to almost cover the beef, making sure you do not cover the meat (otherwise you're boiling it, not braising it). Add the thyme and bay leaves. Bring the broth up to a boil. Put a lid on your pan. Put the pan in a 350° oven for two hours, or you can leave it on the stove top on a low simmer. In either case, turn the meat over after one hour. After two hours, test to make sure the beef is tender. I cut off a small chunk of beef and eat it! This way I make sure its easily chewable! Cook longer if you want it to be more tender, but after two hours it should be there.

3-5 lb. chuck steak3 Tbsp. butterBeef broth or water augmented with bouillon cubes or 2 8-oz. cans of beef broth1 Tbsp. dried thyme3 bay leaves

INGREDIENTS:For the beef . . .

Pot Au FeuWith Chef's Wine Pairing - Javelina Leap Cabernet Franc

CHEF’S TABLE

Recipe & Photo Provided by Chef Harry Olson of Harry's Hideaway in Cornville

By Chef Harry Olson

PROCEDURE:

SERVES 4

This is a braised beef dinner from France that is mostly popular in Paris. I've been making this dish for about 20 years and it is especially popular nowadays because there is no flour in it, so it's gluten free. You get all the great tasting ingredients of a traditional stew without the heavy gravy! And with the wide variety of colorful root vegetables available, they give this dish a bright and festive look making for great eye appeal. After cooking everything, the resultant flavorful broth makes a great first course. Serve the main course with a small side of Cornichon pickles and Dijon mustard for an extra flavor punch. And what's a French inspired meal without a good glass of wine? So we've paired Javelina Leap's Cabernet Franc, which uses 100% Cabernet Franc grapes, to complement the meal. Let's get started. This should be good for 4 people.

Start your water to boil while you're prepping the vegetables. What I like to do is boil each vegetable individually and take them out when they're done and do the next vegetable. This keeps some vegetables from being over cooked. Or you could add them to the water in the order I have them listed with a couple of minutes in between if you don't want to horse around too much. If you're a purist (I sometimes fit in that category!), you would also boil the red potatoes in a separate pot and throw that water away. Some people think that the potato water doesn't bring anything you would want to the dish. You're going to add the water you cooked the veggies in to the beef broth you cooked the meat in. The resultant broth will be very flavorful.

Cut the beef into four servings, placing each serving in a large pasta-type bowl. Divide the veggies between the bowls. Strain the beef broth into the vegetable water. Ladle some of this broth onto the beef and vegetables. You can also put some in a side dish for a first course or to eat with the meal. Sprinkle the top of the beef with coarse sea salt. Eat the beef and vegetables with a little bit of Dijon mustard and a couple of cornichon pickles. And don't forget the wine! Enjoy!

For the vegetables . . .

To finish . . .

INGREDIENTS:

PROCEDURE:

8 c. boiling water2 tsp. salt1 rutabaga, peeled & cut into ½" thick French fry-type pieces4 carrots, peeled & sliced on the bias2 stalks of celery, washed & cut into ½" pieces2 parsnips, peeled & cut into circles2 turnips, peeled & cut into 6-8 wedges2 leeks, cleaned & cut in half with a small amt of green on top4 medium red potatoes, wedged, trimmed & cut in half

10990 E. Cornville RoadCornville, AZ 86325

(928) 639-2222www.HarrysHideaway.com

Quick Reference to Arizona Vineyards & Wineries

AlcantaraVerde Valley - 928.649.8463

alcantaravineyard.com

Arizona StrongholdCottonwood - 928.639.2789

azstronghold.com

Bitter CreekJerome - 928.634.7033bittercreekwinery.com

Burning TreeCottonwood - 928.639.2789

burningtreecellars.com

CasavinoFountain Hills - 480.816.8466

casavinowinery.com

KokopelliChandler - 480.792.6927

kokopelliwinery.com

Studio VinoTempe - 480.897.1800

studiovino.com

Su Vino Scottsdale - 480-994-8466

suvinowineryaz.com

CallaghanElgin - 520.455.5322

callaghanvineyards.com

Canelo HillsElgin - 520.455.5499

canelohillswinery.com

CharronVail - 520.762.8585

charronvineyards.com

Dos Cabezas WineWorksSonoita - 520.455.5141doscabezaswinery.com

Carlson CreekWillcox - 520.766.3000

carlsoncreek.com

CoronadoWillcox - 520.384.2993

coronadovineyards.com

Erath’s CimarronWillcox

Fort BowieBowie - 888.299.5951

fortbowievineyards.net

Rancho RossaElgin - 520.455.0700

ranchorossa.com

SonoitaElgin - 520.455.5893

sonoitavineyards.com

Village of ElginElgin - 520.455.9309

elginwines.com

Wilhelm FamilyElgin - 520.455.9291

wilhelmfamilyvineyards.com

Golden RuleDragoon

goldenrulevineyards.com

Keeling SchaeferWillcox - 520.766.0600

keelingschaefervineyards.com

Lawrence DunhamPearce - 520.82.GRAPE

lawrencedunhamvineyards.com

Sand-ReckonerWillcox - 303.931.8472

sand-reckoner.com

CaduceusJerome - 928.639.WINE

caduceus.org

Cellar DwellersVerde Valley - 928.607.1789

cdwineco.com

Dionysian CellarsCottonwood - 928.649.0444

dionysiancellars.com

Fire MountainCottonwood - 928.649.9135

firemountainwines.com

Four MonkeyElgin - 520.455.9309

fourmonkeywines.com

Hops & VinesSonoita - 520.955.4249azhopsandvines.com

Kief-JoshuaElgin - 520.455.5582

kiefjoshuavineyards.com

Lightning RidgeElgin - 520.455.5383

lightningridgecellars.com

FreitasCottonwood - 928.639.2149

freitasvineyard.com

Granite CreekChino Valley - 928.636.2003granitecreekvineyards.com

Iniquus CellarsAvailable at AZ Strongholdiniquuscellars.com

Javelina LeapCornville - 928.274.0394javelinaleapwinery.com

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For Tasting Room addresses, please see individual map pages

Jerome WineryJerome - 928.639.9067

jeromewinery.com

Juniper Well RanchSkull Valley - 928.442.3415

juniperwellranch.com

Juniperwood RanchAsh Fork - 602.971.8586

reunioncamp.com

Kind VinesFlagstaff

kindvines.com

NortherN AZSoUtheASterN AZ

SoNoitA/elgiN

UrbAN

Cella Winery Clear Creek Asmundson Family

Aridus Wine CompanyBecker’s Pecan Ranch

Flying LeapFreedom Vines

Gallifant CellarsOdyssey Cellars

Rancho Maria Vineyards

Casa VerdeFlying Kite

Bear Track Winery - Tucson

Ruby SunriseSándor

Silver Strike Winery Soaring Spirits Vineyard

Stronghold Canyon VineyardsTerrace Tee Winery

Tombstone

Oak CreekCornville - 928.649.0290oakcreekvineyards.net

Page Springs CellarsCornville - 928.639.3004pagespringscellars.com

Painted LadySkull Valley - 928.442.9831paintedladyvineyard.com

Pillsbury Wine Co.Cottonwood - 928.639.0646

pillsburywineco.com

Sollenberger VineyardsStage Stop Vineyards

Sierra Bonita Willcox - 520.678.2335 sierrabonitavineyards.com

Zarpara Vineyards Willcox - 602.885.8903 zarpara.com

Hannah’s HillVenado Cola Blanca

Cider Mill - ScottsdaleVigneto Nannini - Tucson

Pleasant ValleyYoung - 866.558.2734x4484

pvwinery.com

San DominiqueCamp Verde - 602.549.9787

garlicparadise.com

Sycamore CanyonSedona - 877.903.WINE

artowine.com

Stetson Winery

spring 2012

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