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ArizonA’s new DestinAtion trip


Historic old town cottonwood A SmAll ReViTAlized WeSTeRn BooTleg ToWn WiTh A hiSToRiC PAST


One Street, Something For Everyone! Arizona Stronghold, Pillsbury, Wine Cellar & Burning Tree Cellars WINE TASTING ROOMS PLUS Food • Wine • Antiques • Specialty Shops • Boutique Lodging

2012 AWARD WINNER Governor’s Tourism Award • Governor’s Economic Development Award Cottonwood Chamber of Commerce • (928) 634-7593 •


Arizona Vines & Wines, LLC


Another harvest is complete and more yummy wine is in the barrel for us to enjoy later this year and in years to come! It turns out 2012 was a bang-up year for harvest and most of the Arizona winegrowers are saying that this will be the best vintage yet! At the time this issue was being printed, Josh and I were heading off to France for the Arizona Winemakers' Cruise on the Rhone. We joined winemakers Sam Pillsbury and Eric Glomski, as well as a number of other couples who also enjoy Arizona wine, travel and great food. Be sure to check out our posts online to read about the trip! We want to welcome Jennifer Manly, our new Assistant Publisher. Learn a little more about Jennifer by reading her article in this issue about being "new to wine." We're very happy to have her on board! We ran a photo contest for the cover of this issue. We were very excited and surprised by the quality of images that were submitted. Congratulations to Cory Williams who won! Check out the photos used in the "Featured Winery" article, you'll see many of the runner-ups' photos. Contratulations to Aridus Wine Company who officially opened and crushed their inaugural grapes, including some from Sam Pillsbury and Carlson Creek. The custom crush facility is in Willcox and plans to expand it's production for next year. Lastly, we want to welcome a new winery—Passion Cellars—as well as a returning winery—Echo Canyon, both with new tasting rooms in Jerome. Cheers!

Josh & Rhonni Moffitt

Andrew Stover, Steven Ayers, Greg Gonnerman, Rhonni Moffitt, Kent Callaghan, Jacque Cook, Gary Naghan, Nathan Brugnone, Christina Barrueta, Tim Hilcove, Micah Olson, Taryn Jeffries, Rachel Ellrich Miller, Alison Bailin-Batz, Chris Bamberg, Thomas Ale Johnson, Dr. Trent W. Smallwood, Stacey Wittig, Armor Todd, Jennifer Manly


Aaron Strunk, Amanda Lewis, Hayley Meyer, Grace Stufkosky, Richard Stark, Larry Hinson, Debby Miller, Greg Gonnerman, Rhonni Moffitt, Lawrence Dunham Vineyards, Allie Marconi, Michell Jonas Photography, Jacque Cook, Christina Barrueta, Evan Taylor Gunville, Block Six Catering, Rachel Ellrich Miller, Enchantment Resort, Holly Baumann Photography, Hyde Bellagio, Stacy Wittig, Thomas Ale Johnson


Anita Weldon


$19.95 Annual Subscription Purchase online


Josh & Rhonni Moffitt (480) 306-5623


Jennifer Manly

ABOUT THE COVER The cover photo was taken by Cory Williams, our contest winner! Upon hearing about the competition, Cory grabbed a bottle of Page Springs Cellars Vino de la Familia, stuck it in a Cabernet vine in his own backyard in Gilbert and snapped the picture.His thoughts... an Arizona wine in an Arizona vine would make a great cover! He was right!





In This Issue... Arizona WINE


The Grape American Road Trip by Andrew Stover


Page Spring Cellars by Steven Ayers


Arizona Vines & Wines Cover Photo Contest


By Kent Callaghan

22 BRINGING IT HOME By Jacque Cook



Enjoy WINE 58 WINE EVENTS Around Arizona







Making WINE

Travel & WINE


Ray Lo Tempio by Greg Gonnerman


Fermentation by Nathan Brugnone

Arizona Wine Bar Directory

Del Frisco's Grille by Tim Hilcove At Enchantment by Alison Bailin-Batz

90 VAGABONDING LULU Las Vegas by Stacey Wittig

92 WOMEN WHO WINE In Tubac by Armor Todd

About WINE


Resurrection by Rhonni Moffitt



By Dr. Trent Smallwood

94 NEW TO WINE By Jennifer Manly



Photo by Debby Miller

66 HAPPY HOUR HIGHLIGHT Bourbon Steak by Christina Barrueta

70 GETTING SPIRITED WITH MICAH Ransom Old Tom & Banks 5 Island Rum


Abby Martinie by Christina Barrueta

Enjoy FOOD


Chef Gabriele Bertaccini by Taryn Jeffries

76 RUBEE'S RESTAURANT SPOTLIGHT Crudo by Christina Barrueta


Rosemary Rack of Lamb by Block Six Catering


Mu単eca Mexicana by Rachel Ellrich Miller

Craft BEER


Our Little Beer Scene is Growing Up by Tom Johnson


Photo by Tim Hilcove Photo by

GRAPE PERSPECTIVES Arizona Wine & the Grape American Road Trip By Andrew Stover


ine is produced in all 50 states and I have had a sampling of them all. Okay, maybe not wine from Alaska, so let’s leave it at 49. Some of the wine is good, even pretty amazing, while some is just downright awful and, unfortunately, gives wine from “emerging places” a bad rap. My fascination with wine has never been limited to anything usual. For many a sommelier, the more eclectic and unusual a wine, the better. We love wines that tell the story of a place: the land, the climate, the people and the passion behind the wine, which are all aspects that drive me to explore wines across America. My first visit to a winery was back in 1999. I was a college student who had a work-study job in tourism print media sales and I was working on a project to entice wineries to market to Washington, DC tourists. The Loudoun County, Virginia Tourism Office invited me out for a country drive to see some of the region’s tourism assets, among them a visit to two wineries. It was here, at Breaux Vineyards, a small and struggling young winery at the time, that my road trip through American wine began. Ten years later, an International Sommelier Guild Certified Sommelier diploma in hand and media buzz for restaurant menu work with wines from across the United States in tow, my marketing company, Vino50, was hatched. It’s a Grape American Road Trip on the wholesale level and educates consumers in Maryland, Virginia and Washington, DC on the joys of exploring beyond the usual suspects of the wine world.

wine scene. I visited Echo Canyon on a subsequent trip and poked my way through the Verde Valley, where I stumbled upon Page Springs Cellars and learned of their project with Maynard James Keenan, known as Arizona Stronghold. I also hunted for wines down in Sonoita and found pleasure in the sips from Callaghan and Dos Cabezas WineWorks. I placed wines from these producers on my wine list at OYA Restaurant in DC along with finds from 12 other states over the years. Vino50 is in its third year and as we enter our fourth, the project touts the hard work and passion from over twenty wineries across twelve states, including Arizona, Colorado, Idaho, Hawaii, Michigan, Texas, New York and Virginia, to name a few. We are proud to tell the story of high elevation, desert-grown Arizona wine and we currently work with Arizona Stronghold and Caduceus/Merkin Vineyards. We have also told the story of Todd and Kelly Bostock of Dos Cabezas WineWorks, but freight costs from Arizona put a wrench in that master plan because apparently Arizona is not on the main trade route to the east (neither is Texas or even Michigan for that matter). While we experience much success with the story of these wines, it is often an uphill battle. Antiquated alcohol laws, shipping logistics and the seemingly never-ending glut of inexpensive wine from Europe, South America and the Central Valley of California cause some to pause and question the need for wines from regions like Arizona. However, as long as quality wine can be produced in a land with a story and there’s passion behind the story, regional American wines will march on. I look forward to the next 10 years of regional American wine finds and the growth of fine Arizona-grown and produced offerings just as much as I have enjoyed the road trip over the past 10 years.

We love wines that tell the story of a place: the land, the climate, the people and the passion behind the wine.

Arizona wine first crossed my lips during a trip to Phoenix in 2007 when I picked up a bottle of Echo Canyon wine at Sportsman’s on Camelback. I recall it was a red blend from Yavapai County, extremely soft and silky with dried fruit and integrated oak spice. Simply delightful, really. I was intrigued. I needed to see these vineyards and learn more about the Arizona

Andrew J. Stover, ISG Certified Sommelier, resides in Washington, D.C., but travels the nation seeking craft American wines for his burgeoning wine distribution portfolio, Vino50 Selections, for distribution in DC, MD and VA. Learn more about the wines he represents at or check out his blog at




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Eric Glomski: Page Springs Cellars THE LONG JOURNEY HOME

Article by Steven Ayers/Photos Are Submissions From Our Photo Contest


Photo By Ken Colburn

ary Shelly never said how long it took Doctor Frankenstein to create his monster. But considering all the weird science at play, it’s safe to say it was at least a year or more. Monsters, as we all know, don’t grow overnight, even the ones from within. In Eric Glomski’s case, his was seven years in the making. Co-owner and winemaker at Page Springs Cellars, Glomski never set out to create a monster. No one in their right mind would. But then again most come uninvited. In his case, Glomski dreamt of creating a family-owned winery where everyone, his wife and children, the employees and customers alike, were part of the family—a place where he could live an artistic life expressed through great wines. For the first two years, all went as planned. The vineyards of Page Springs Cellars flourished. A reputation for creating great wines was established from the very beginning. And all the simple joys of a man following his dream were his. But that all changed with the launch of Arizona Stronghold. The idea was that with increased attention on Arizona wines, there was a market for wines priced below what the state’s boutique wineries could offer. Its intent was to put Arizona on the map.

in the midst of all this growth, he was involved with making a movie and traveled the country promoting it, too. But somewhere between intent and fulfillment, Glomski began to see a side of himself he never knew existed. It was not a creature born of anyone but himself—not Stronghold, not his business partners. It was a very personal demon that only those who venture to the edge of possibilities come to know.

This thing, this monster, fed on its host’s innate desire to succeed. And feed it did. Sleep became a luxury. His beloved Page Springs Cellars, the hub on which his life turned, was at risk of becoming another spoke in an ever expanding circle. Finally, he took some time off, and in the company of friends went backpacking in Wyoming’s Wind River Range. And, as he says, “not to sound dramatic,” things fell into perspective. “I got face-to-face with my workaholic tendencies and the facet of myself that doesn’t want to say no. I had created this sort of super hero aura where I could get anything done and I could always excel. I had created my own codependent world.” A mentor suggested that if Glomski wished to rid himself of the demon, he needed a new challenge—that of creating a life that was as artistic as the wines he made—one of harmony and composition.

All went as planned, and through it all Glomski was at the center.

In January 2012, he told his business partners that he was spent. It was, he says, the most difficult decision he ever made. Superman was dead, and in his place stood a very human figure.

As the hands-on general manager and director of winemaking, he oversaw its wineries and vineyards at both ends of the state. He traveled about the country promoting the product. And

“I love the people I work with and what I do. But there is a point at which you take on too much. You start not to like people. You start not to like what you do. You are burnt out, and you begin to realize it is not what you are

Photo by Aaron Strunk



Photo by Amanda Lewis

Photo by Hayley Meyer


doing that’s important—it’s what you aren’t doing. You are compromising your ideals in a number of situations, whether it be having the time and energy and focus to do the right things or whether it be loving the people close to you.”

Up Close and Personal All wineries are a reflection of their owner. But few are as inextricably connected as Page Spring Cellars is to co-owner and winemaker Eric Glomski.

Glomski doesn’t blame anyone but himself.

Opened in 2004, it is the pride and passion of Glomski from the ground up. In spite of the numerous distractions that have defined the last few years of his career, he has kept his focus on maintaining its reputation for quality wines and attention to his devoted customers.

Photo by Richard Stark

His transition over the last year has not been easy. The monster, he knows, will always be there—lurking. Killing it off remains a work in progress. He remains an active member of Arizona Stronghold’s board and is very much a part of the company. But, he says, the path is clear. His energy has returned and is busily taking root once again in the very roots from which it has always come, Page Springs Cellars and his family, and not necessarily in any order.

“We have a very active wine club that is passionate about Arizona wines, about Page Springs Cellars and really about Eric. Eric is what sets our wine club apart,” says PSC Wine Club Director Susana Meister.

All wine clubs offer a list of perks that includes discounts, special tastings, access to archival wines and special offerings. But few offer the up close and personal touch that Glomski brings to the table.

“Everyone walks out feeling like they just learned something new. Even for me, and I’ve attended them for years, I am always learning something new, some aspect of the wine or the winery that I never knew. To me, that’s one of the biggest things setting us apart from most wine clubs. I don’t know of many others that give you so much access to the winemaker. It’s really an extension of Eric’s concept of family,” say Meister.

As for Page Springs Cellars, Glomski’s new work regimen has allowed him to dedicate his energies to make what was already one of the best wineries in the state all that much better.

Photo by Larry Hinson

Both priorities are best exemplified by the very unique and very personal Page Springs Cellars Wine Club.

“All of the events we put on give club members direct access to him. There are opportunities to just sit around the barrel room and listen to him talk about the wines you are drinking, where they come from, how they were made—he goes into great detail and makes the information accessible.

“I am getting a taste of what it was like 10 years ago, before I lost perspective, and I must say it’s pretty damn nice. My wife told me the other day, ‘Eric, I love you so much. I’m so glad you chose us.’ I was really proud of that. I had forgotten. It was hard to see how far I had gotten from being a 100 percent husband and father to three sons and a daughter. But there was no judgment. She never said ‘it’s about time.’ None of that. Instead she just said she was glad to have me home again.”

“I am proud of what we have created here. My mission now is to continue building community and family, both my immediate family and the larger one. Page Springs is the closest expression of who I am at my core… and it’s nice to be back.”

Photo by Grace Stufkosky

“I’ll be the first to say I’m an existentialist. I believe in self-responsibility and believe we create ourselves. I don’t regret what I have done. I did all kinds of really cool things. But it is clearly not what I set out to do.”

PSC Wine Club membership also comes with the usual perks, including access to member-only wines, discounts, special releases of wines before they are served in the tasting room, library wines, vertical tastings, barrel tastings and winemaker dinners. And, although there are several levels of wine club membership, virtually all events are open to all members. Photo by Debby Miller

“We do offer a level of the wine club called The Inner Circle. We do hold special events just for them. It’s not something we advertise, except by word of mouth. Usually it’s something people learn about after they have been members for a while,” says Meister. Explore the club. (928) 639-3004 ext. 112.

Page Springs Cellars 7500 North Page Springs Rd., Cornville 86325 (928) 639-3004 ARIZONAVINESANDWINES.COM



ARIZONA VINES & WINES Page Springs Cellars Cover Photo Contest


his past quarter, Arizona Vines & Wines hosted its first ever cover photo contest! Traditionally our covers represent the featured winery of the current issue; in this particular issue we were featuring Page Spring Cellars. Instead of us deciding what we thought would be the best image to use, we decided to have a little fun and let our loyal readers and fans help us choose. During the month

course)! Entries were submitted by email, Facebook and Twitter and were later posted to, as well as our Pinterest page. When we first decided to do this contest, we weren’t sure what to expect. Would we get great quality photos? Would we have a lot of participation? Well, let’s just say that in the end, the turnout exceeded our expectations. We received many amazing submissions and created quite a buzz through social media. We were very pleased! The only problem we encountered: how would we narrow down all of these entries to just four finalists?! It wasn’t easy. After a lot of thoughtful debate and serious discussion, we narrowed it down to Anita Colburn, Michell Jonas, Katherine McAniff and Cory Williams. From that point, it was out of our hands. We created a week-long contest on Facebook where our fans could vote for their favorite (only one vote per person). There were two pictures that quickly jumped out ahead: Anita Colburn’s image of a glass overlooking Oak Creek and Cory Williams' picture of a bottle of Page Springs Cellars Vino de la Familia Blanca in the vines. As the week progressed, it was neckand-neck, each taking the lead from time to time. On the last night of voting, we still had no idea who was going to pull off this win; it was a nail biter, for sure! So who has their picture on the cover of this issue? The winner was Cory Williams, with an outstanding 274 votes! Congratulations Cory, you provided us with a great photo that people couldn’t resist! However, we weren’t joking when we said it was a close race; Anita Colburn was a close second with 242 votes. Great job Anita, so close!

Thanks to everyone who participated and made this such a success! of September, we ran our Page Spring Cellars Cover Photo Contest online, where everyone was invited to submit their own personal photos from the winery. We kept the subject very broad: images could consist of anything from vines, wines, the winemaker, grapes or anything else imaginable (that related to Page Springs Cellars, of



The winning photographer won a case of wine from Arizona Vines & Wines’ personal wine cellar (all Arizona juice, of course!), $100, a $50 gift certificate to The Living Room, a massage from Dancing Hands Massage at Page Springs Cellars, event entry for two to a Page Springs Cellars wine club event (of their choice) and, of course, having their picture published on the cover of the Winter 2012 issue of the magazine. Because it was so close, we decided to create a second place prize for Anita, too.

We would like to thank the finalists, as well as everyone who participated and voted in the contest. We really loved seeing each and every one of your pictures and hearing about your experiences at Page Spring Cellars. We hope it was as fun for you, as it was for us! NOTE: Arizona Vines & Wines loves to receive voluntary photo submissions at any time. Email to ARIZONAVINESANDWINES.COM

A LIFETIME OF WINE Hobbyist Profile: Ray Lo Tempio Article & Photos by Greg Gonnerman


ould you like to open something?” Ray asked.

I could barely contain my enthusiasm, you see, I was surrounded by over a thousand bottles of handcrafted wines with vintages going back more than two decades in the wine cellar of Ray Lo Tempio of Rio Verde. Ray is a hobbyist who has taken his passion for wine so far that it can barely still be called a hobby. As he opened the first bottle, a Pinot Chardonnay from ‘98, I asked him how he got started. “Back in ‘72 my brother thought we should try making wine since we are Italian and our grandfather used to make wine back in Sicily,” he said. Ray went on to say that while they may have had a family tradition in the Old World, his father hadn't made wine, so he and his brother turned to several different books on the subject. This break with Old World winemaking traditions probably worked to their benefit. “My friend Bob used to make wine with a fellow from Italy and they followed more of an Old World approach,” Ray said. “They would make wine in a beer keg or other large vessel in the fall, leaving it in the same vessel through the winter, spring and following summer, drinking from it the whole time. There was way too much air exposure and by March it would be oxidized and taste a bit of vinegar.” After Ray moved from Phoenix to Rio Verde, his friend Bob also moved to the same area and they've made wine together ever since, although they do employ modern techniques. As Ray opened the second bottle, a Cabernet Sauvignon from 2002, I asked him about his day job. “After the military I worked in occupational therapy for a number of years. Later I worked for the City of Phoenix as a carpenter/plumber, but I've been retired for about 10 years now,“ Ray told me. "I was forced to retire due to a health problem, my kidneys failed.” He went on to

explain, “It had nothing to do with wine, but they're not sure what caused it. It may have been due to chemical exposure earlier in life.” Fortunately for Ray, one of his brothers was able and willing to donate a kidney, and in spite of having some other health problems later, he's now feeling better than ever. “Where do you get your grapes and what are your favorite varieties?” I asked. “Well, I do have 10 vines of various types in my backyard, but those are mostly for show,” Ray explained. “I presently get all of my grapes from Peddler's Son Produce. I have worked in the past, though, with some pasteurized and concentrated juices. Right now, we're making 19 different types of wines; the varieties include Nebbiolo, Zinfandel and Barbera, among others.” I asked Ray what advice he might share with a less experienced winemaker. “Be patient, keep air out of your wine, and keep everything very clean… these are the most important things to remember,” Ray said. As we enjoyed his 2002 Cabernet, Ray shared with me stories of his many travels around the world. His time in the military and later in the Air National Guard gave him many such opportunities. As I sat there savoring that incredible Cabernet listening to stories of dear friends, faraway places, many good times, and sadly, a few bad, I realized that wine is more than a beverage. For Ray, making wine and sharing it has played a central role through most of his adult life. He has gifted wine for numerous weddings, shared it at countless parties, and even consoled friends with it when a loved one would pass. His passion for wine also offered him a much-needed distraction during his health issues, and more recently it has provided opportunities to build many new friendships through his Rio Verde wine club. Ray's talents aren't just limited to making wine. Without any background in architecture, he designed his home in Rio Verde from start to finish. He gave me a full tour of his high-efficiency home. “What's this pipe for?” I asked, pointing to a large PVC pipe extending from the basement floor through the first floor. “That's a custom radon-venting system. It vents radon, naturally produced by the Earth, outside of the house.” Our tour continued upstairs where he showed me classic Italian design details and Venetian plaster in several rooms—a technique he taught himself. As we polished off the last of that fantastic Cabernet it occurred to me that some would describe Ray as a Renaissance man. He would surely reject that description though. For him, constantly learning new things and challenging himself in new ways is just a way of life. Greg Gonnerman is an amateur grape grower and winemaker in Mesa, Arizona. He's also a founding member of AZ WineMakers.




Inglenook - Resurrecting a Brand Article & Photos by Rhonni Moffitt


was at a monthly wine club event at Arrowhead Grill in the West Valley of Phoenix when General Manager Eric Stoffers shared the details of an upcoming wine dinner that would feature Inglenook wines. I giggled to myself and thought, “What next? Boone’s Farm?” Visions of boxes of Chablis and Burgundy (not the good French stuff, the bastardized American versions) filled my head. After a moment, I became intrigued, though. I knew that Arrowhead Grill served great, quality food and has a thoughtfully selected wine list so I figured that there must be more to this story, and sure enough, there was… On October 22nd, I attended the Inglenook wine dinner and learned the full story, an exciting story about the rise and fall of a California wine pioneer, the destruction of a brand and the impending dedication to restoration by an American film icon. This saga was accompanied by delicious food and impressive wine, and I wanted to share it with you. The private dining room at Arrowhead Grill was packed with diners eager to whet their appetites for fine food, wine and knowledge. Vincent Valverde, Inglenook’s “Estate Ambassador,” was also eager… he was eager to share the inspired past, as well as the bright future of Inglenook. The wines we were served that night were all grown, produced and bottled at the Inglenook estate in the Rutherford region of Napa Valley, where they have a passion for heritage and a belief that the grapes grown from this particular terroir contribute a unique personality that comes out in the character of the wine. “All the wines we make in Rutherford have an almost dustiness on the palate,” Vincent explained. “We call that the Rutherford dust. Famous winemaker, André Tchelistcheff said, ‘It takes Rutherford dust to grow great Cabernet.’”

Photo provided by Inglenook

Course #1: Cheese course that included Humboldt Fog, Purple Haze and Truffle Tremor with Blancaneaux 2010, a blend of Viognier, Roussane and Marsanne. This beautiful Rhone white blend’s acid perfectly balanced the richness of the cheese. Blancaneaux means white water in French and it is the name of a resort that Francis Ford Coppola owns in Belize with a beautiful waterfall.


Vincent started to tell the story… “Inglenook started on the frozen shores of Helsinki, Finland, a place where nobody has ever grown vines.” Gustave Niebaum was born there in 1842, the son of a fisherman. He continued in the family tradition and by the time he was 17 years old he had become a sea captain, the youngest in the Russian empire. At the age of 21, Gustave was sent to the furthest northeastern part of Russia, called American Russia, what is currently Alaska. He mapped the shores of Alaska, made connections with the locals and started to trade fur, until he literally amassed a “boat load of fur.” When Alaska was subsequently sold to the United States, he arrived in San Francisco where he sold the furs for a million dollars. The United


States government gave Niebaum’s company, Alaska Commercial Company, control of trade between Alaska and San Francisco, which quickly expanded beyond fur. He quickly became one of the wealthiest men in America. He dreamed of France, of purchasing a chateau in Bordeaux and of making fine French wine. Unfortunately, fate intervened and he fell in love with a California girl, a girl who didn’t like the French, didn’t want to move and didn’t even really like wine. In 1879, Gustav decided to buy 1100 acres in Napa, instead of Bordeaux, where he could share a life with his love and continue his dream of making wine. Course #2: RC Reserve Syrah 2008 with Alaskan Halibut Cheeks in a Morel Mushroom Parmesan Cream. RC stands for Roman Coppola, Francis’ son. Roman loves Syrah, so around 1998 Syrah was planted at the vineyard, specific clones that were specially chosen from France, California and Barossa, Australia. This wine is a carefully constructed blend of three very different types of Syrah intended to create a signature flavor.

The story continued… Gustave traveled the world; not only did he collect books about winemaking, he also compiled cuttings from his favorite vineyards. Those cuttings would be planted on his new property in Napa. His wealth also allowed him to be a visionary. He built the first gravity-flow winery in Napa and one of the first bottling lines. His commitment to quality contributed to his success. Gustave’s wines were among the first in California to be recognized with honors worldwide. At the 1889 World’s Fair in Paris, several of his wines received prizes, long before the Judgment of Paris. Upon his death in 1916, Gustave’s winery was recognized as one of the best in the world. He had realized the American dream. Course #3: Edizione Pennino 2009 with Homemade Shepherd’s Pie Sausage and Two Mustards. This old-vine Zinfandel is produced in honor of Francis’ Italian heritage. His grandfather, Francesco Pennino, who came to the United States circa 1900, started a music publishing company called Edizione Pennino. The bottle displays the only wine label that is legally allowed to depict the Statue of Liberty, due to his grandfather trademarking its use on his music brochure. You’ll also find one song from the catalog imprinted on each vintage’s corks.

A respite from winemaking happened at Inglenook during Prohibition. Niebaum’s widow was able to make it through, when many other wineries folded, by selling their grapes to Beaulieu for sacramental ARIZONAVINESANDWINES.COM

wine production. In 1933, John Daniel Jr., Gustave’s great-nephew, inherited the winery, and once again Inglenook continued to be recognized as amongst the best in the world. In 2001, Wine Spectator stated, “For an amazing 31-year stretch—1933 to 1964—Inglenook compiled a collection of Cabernets that stand up favorably to the best red wines on Earth.” Unfortunately, John Daniel Jr. did not have the business acumen of his predecessor and in continuing the commitment to quality in spite of cost; he lost most of his wealth. His motto was displayed on the building and on the wine cases: “I make wine for pride, not for profit.” He did that so well, it brought him to bankruptcy in 1964. He was forced to sell all except his house in the back and 110 acres of vines. A long line of conglomerates were in the chain of ownership of Inglenook after this point. The production of wine was moved off the property and the grapes that went into the wine were purchased elsewhere. Eventually the Inglenook name was put on jugs and boxes of wine, and the award-winning name was destroyed. This was the Inglenook that I knew. Course #4: Inglenook CASK Cabernet 2008 with Fig Stuffed Quail and Hominy Succotash. This is the first of Francis’ wines to carry the Inglenook name. The wine is crafted in the same tradition as those made in the glory days of Inglenook, with an intention to age and compete with traditional fine Bordeaux wines. The label is a replica of the revered 1941 Inglenook Cabernet, which received 100 points by Wine Spectator during their 2000 Cabernet Hall of Fame Competition.

Francis Ford Coppola enters the story… In 1975, after completing The Godfather II, Francis Ford Coppola was looking to get out of Los Angeles, to move to a place he could raise his kids out of the city. In exploring Napa Valley, he felt at home. He bought the house that Gustave Neibaum built and the “back” 110 acres. Initially, Francis was just looking for a nice place to raise his family and maybe make small batches of wine for his own consumption. After three years of getting requests from neighboring wineries to purchase the grapes from his vineyard, he began to realize the quality of fruit his vines produced. After sharing a bottle of 1890 Inglenook Cabernet from his cellar with neighbor Robert Mondavi, the iconic winemaker said, “The aroma of the bottle filled the room,” and that the wine had aged perfectly. He told Francis that he would be doing the world a disservice if he didn’t make fine wine to share from these grapes. So in 1978 Francis Ford Coppola began the Rubicon winery. Rubicon Winery: Around this time, Francis had been studying Rome in preparation for a new movie project. He received inspiration from Roman history for the name of his new winery. Crossing the Rubicon signifies “no going back.” When Caesar crossed the Rubicon River, on his march into Rome to become emperor, he knew that was the point of no return. In much the same manner, Francis realized that if he made the decision to go into the wine industry, he would march headlong into it, with no plans to fall back.

Jug wine to Napa premier cru… Francis Ford Coppola, as a film-maker and writer, is a storyteller. He is also passionate about heritage. It only makes sense that he would take the risk to return the Inglenook name to its forgotten glory. Once a brand has been tarnished, most people would run from it, not embrace it. Francis operates a little differently than most, and it’s helped bring him the success he has achieved in his life. In 1995, Francis was able to purchase the remaining estate vineyard and the original Niebaum home to reunite the original Inglenook Estate. Then in 2011, he acquired the remaining vestige of the Inglenook brand, purchasing the iconic Inglenook trademark and reinstating the historic name to the wines produced there. We were told that eventually all the wines produced from this site will carry the Inglenook name. It’s a bold and confident move. If the quality of the wines experienced that night is any indication of the direction Inglenook is headed, then I believe Mr. Coppola is a very smart man. Side note: Not only was the food perfectly prepared for our dinner, the wines were served at the correct temperature. One of our major pet peeves in town is that good quality white wine is served too cold and red wine served too warm. Bravo to Arrowhead Grill for paying attention to details!

Inglenook Wines: Arrowhead Grill: Course 5: Sous Vide Kobe

Course 3: Sausage with Two Mustards

Course #5: Rubicon 2008, Sous Vide Imported Kobe NY Strip Steak with Truffle Smashed Potatoes. This is the last vintage that will use the Rubicon label. The heritage of this wine will continue under the Inglenook name and the label will be another revival from the past. This was my favorite wine of the night, soft and smooth, with tannins softened by the 100% new French oak barrel aging.

Course 2: Halibut Cheeks Course 1: Cheese Course




GRAPE VARIETIES OF INTEREST Notes from Kent Callaghan, an Arizona Winemaker

White Varietals

Photo Courtesy of Lawrence Dunham Vineyards

Fiano – From Campania, Italy. Mid-to-late budbreak and late ripening. High acidity and good production. Slight rot potential. Still experimental, but worth trialing. Ancient and very highly regarded in Campania. Growing at Callaghan Vineyards. Malvasia Bianca – Greek origin? Who cares? This variety rocks and rolls, as anyone who has tasted examples from Arizona can attest. Mid-season budbreak with good production. Malvasia does have some potential for rot, but generally only after bird/hail damage. Wildly aromatic and capable of aging extremely well. Taste Sand-Reckoner Malvasia, Freitas Malvasia and Page Springs Cellars Vino de Familia Blanca.

Picpoul Blanc – From the southern Rhone Valley of France. Late budbreak and ripening with no inclination to rot. Produces well and retains high acidity. The 2011 Meskeoli from Dos Cabezas WineWorks is 45% Picpoul, proving Todd’s point that this varietal works well here in Arizona. (Todd Bostock provided this information.) Picpoul Blanc is being grown at Cimarron Vineyards in the Willcox Bench. Roussanne – From the northern Rhone Valley of France. Late budbreak and late ripening. Once established, it’s a very good producer with only a slight potential for rot. Produces deep, rich wines capable of aging well. Low acidity is a bit of a problem. Taste blended into Page Springs Cellars 2010 La Serrana or in Dos Cabezas 2011 Meskeoli. Verdelho – From Portugal. Early budbreak—so same caveat as Petit Manseng—site/region selection is critical. Ripens early with no rot potential. Produces wines loaded with fresh pear/peach flavors and great acidity. Grown at Callaghan Vineyards. Vermentino – From Corsica, France. Mid-season budbreak and mid-season ripening. Little inclination to rot. Still experimental in Arizona, but wines from Corsica show intriguing fruit and pepper characteristics. Has personality. Growing at Dragoon Mountain Vineyard in Willcox, as well as planted by Page Springs Cellars and Callaghan Vineyards. Taste Vermentino blended into Dribble Creek’s Ladies in Waiting. Photo by


rizona enjoyed a fabulous and large harvest in 2012. This year also gave growers and vintners a first or second crop of many new varieties planted over the last few years. What follows is my biased view of the best cultivars for Southern Arizona. Conversations with Todd Bostock (Dos Cabezas WineWorks) and Ann Roncone (Lightning Ridge Cellars) contributed to these notes. Additional notes are provided by the publisher (in italics). These are intended to show some examples of where these varietals are planted and where you might taste them. Examples are not comprehensive but instead a select sample.

Cimarron Vineyards

Lawrence Dunham Vineyards

Arizona enjoyed a fabulous and large harvest in 2012 Marsanne – From the northern Rhone Valley of France. Mid-season budbreak and earlier ripening than its sister variety Roussanne. Produces very well and yields wines rich in texture but not particularly perfumed. Little inclination to rot in well-farmed vineyards. Taste as a blend in Callaghan Vineyard’s Anne’s 2010 and Lisa’s 2009. Also blended with Roussanne in Rancho Rossa’s Casa Cuvee. Petit Manseng – From southwestern France. Early budbreak—site/region is critical due to spring frost considerations. Petit Manseng’s tiny berries are extremely resistant to rot and retain strong acidity. In France it is used mainly for non-botrytis dessert wines. Its potential is enormous in the right areas (eg. Kansas Settlement). Growing at Callaghan Vineyards.



Red Varietals Aglianico – From Campania, Italy. Mid-to-late budbreak and late ripening. Little tendency to rot based on conversations with Todd. Retains strong acidity. In my opinion, one of Italy’s greatest varieties and definitely worth more research in Arizona. Grown at Todd Bostock’s Pronghorn Vineyard in Sonoita and is blended into Dos Cabezas 2009 El Campo. Cabernet Franc – From Bordeaux. Mid-season budbreak and mid-late ripening. No rot potential. Moderate crop levels are best. Produces extremely fragrant wine that is quite valuable as a blending component. This variety has been planted in Arizona for over two decades and is still among the best. Grown at Golden Rule Vineyards and Dragoon Mountain Vineyards. ARIZONAVINESANDWINES.COM


Photo by

Photo by Rhonni Moffitt

Callaghan Vineyards

Photo by Allie Marconi

Cabernet Sauvignon – From Bordeaux. Late budbreak and late ripening. No rot potential. Best on very well-drained soil. Another variety that’s been around for a very long time. Also a great blending component. Erratic quality in years with significant monsoonal moisture. Taste 100% Arizona Cabernet in Caduceus Cellars Judith and Arizona Stronghold Dala Cabernet. Graciano – From Rioja, Spain. Late budbreak and mid-to-late season ripening. Slight rot potential. Quite hardy. Tends to set moderate crops. Produces deep colored wines with black fruit with peppery aromas and flavors. Retains very good acidity. One of my favorites for Sonoita in particular. Growing at Callaghan Vineyards. Grenache – From Spain. Mid-season budbreak and mid-to-late season ripening. Some rot potential. Grenache is sensitive to cold winter temperatures and crop levels have to be balanced. Capable of producing powerful, fruit-driven wines that can stand alone or be used for blending. Taste Pillsbury Grenache Private Reserve, Lawrence Dunham Vineyards Grenache or Keeling Schaefer Grenache. Pronghorn Vineyards Montepulciano – From Italy. Late budbreak and late ripening. Slight rot potential. Quite productive—but best when yields are restricted. Wines are deep and powerful. Ann Roncone is particularly impressed with Montepulciano in Sonoita. No doubt it would be impressive in other Arizona regions. Grown at Lightning Ridge Cellars. Although they are currently out of the wine, I’m sure we can expect another vintage soon. Mourvedre – From Spain. Late budbreak and late ripening. Slight rot potential. Also a bit sensitive to cold winter temperatures. Productive, but yields need to be restricted (as with Grenache) to get the best results. Wines tend to be very aromatically complex with good fruit. Growers need to pay attention to potassium and magnesium issues in the vineyard. Taste 100% Estate Grown Mourvedre at Lightning Ridge Cellars and at Alcantara Vineyard. Petit Verdot – From Bordeaux. Mid-season budbreak and midto-late season ripening. Very resilient variety that produces very well. No rot potential. Produces wines that are tannic, black in Page Springs Cellars color with deep black fruit and spicy/peppery flavors. Distinctive and productive—PV should be much more widely planted in all zones of Arizona. Taste blended into 2009 Callaghan Caitlin’s (60%), and also try Kief-Joshua’s Arizona Petit Verdot. Petite Sirah – From France (Peloursin + Syrah). Mid-season budbreak and mid-to-late season ripening. Produces very well. Some rot potential. Similar to Petit Verdot in the type of wine produced, but Petit Verdot tends to yield a more nuanced wine. Taste in Page Springs Cellars 2010 Vino de la Familia (81%) and Lawrence Dunham 2010 Signature Petite Sirah (100%). Tannat – From southwestern France. Mid-season budbreak and mid-to-late season ripening. Recovers well from spring frost and is quite productive. Slight rot potential. Retains excellent acidity. Produces black, tannic, age-worthy wines. From a production/ quality standpoint, this is certainly one of the best varieties in Arizona and should be more widely planted in the future. Planted at Callaghan Vineyards, Wilhelm Family Vineyards, Sierra Bonita Vineyards and Dancing Apache Vineyard in Page Springs. Tempranillo – From Spain. Mid-to-late season budbreak and mid-season ripening. No rot potential. Produces deeply colored, tannic wines capable of aging well. Depending on the site and plant material/selection, yields can be quite low or fairly high. Todd is especially impressed with Tempranillo in Kansas Settlement. Taste in Todd’s 2009 Aguileon (95%) and Canelo Hills Estate Tempranillo 2009. Touriga Nacional – From Portugal. Mid-season budbreak and mid-to-late season ripening. No rot potential. Produces deeply colored, tannic wines with great depth of fruit. Retains acidity well. Very little is currently planted in Arizona, but Touriga Nacional is definitely a variety that should be planted more widely. Planted by Callaghan Vineyards and Dragoon Mountain Vineyards.


BRINGING IT HOME… to Coronado Vineyards! Article & Photo by Jacque Cook


became enchanted with wine while spending time in Argentina with my husband, Mark, who was there on business, consulting about pistachio orchards. If you haven’t tried any wines from Argentina, I highly recommend them. Mark and I returned to the States in 1997 and roughly 10 years later embarked on the adventure of Coronado Vineyards. Our vines were planted and we were selling wine, but I had always dreamed of being involved in a way that would allow me to have a more hands-on experience. Little did I know that this would be the year for such an opportunity! Over the past six years we have processed our grapes offsite at a custom crush facility. However, approximately six weeks prior to this year’s Arizona grape harvest, we unexpectedly found ourselves thrust into a new mode of winemaking. At this time, our option of processing in our historical manner was no longer feasible and it appeared we had few options for our Arizona grapes. Without the proper equipment and processing facilities, it appeared that selling this year’s crop to other wineries was our only alternative. Unbelievably, after hearing about our dilemma, two remarkable individuals, Rod Keeling and Jan Schaefer (Keeling Schaefer Vineyards), stepped forward and offered not only their processing facilities, but their admirable and talented winemaking skills as well. Back then, I would say that I appreciated wine, but in a different way. My respect stemmed more from the production of the grapes rather than the trials and tribulations that challenge winemakers on a daily basis. I had a lot to learn and I couldn’t express my gratitude for this opportunity.

instinctively protective and overly proud of this accomplishment. From this day, I vowed to do whatever it took to NOT SCREW IT UP. We subsequently completed this same process with the Riesling, Cabernet Sauvignon and Sangiovese, although we brought in reinforcements to assist with the pitchforking. With the guidance and patience from Rod and Jan, each and every one of these wines turned out amazing. You can most certainly see, smell and taste the terroir of our vineyard by using Rod and Jan’s winemaking philosophy of allowing the grapes to determine the ultimate style of the wine through as little manipulation and intervention as possible. We are eager to introduce these bold new wines to our Coronado Vineyards friends, so stay tuned for their release! While our clumsiness and inexperience caused us to come away with a few bumps and bruises, this has been one amazing experience. We cannot express our gratitude and admiration for Rod, Jan and the crew at Keeling Schaefer Vineyards. I found that making wine is a much more challenging venture than I previously thought and liken it to raising children… emotional, often physically painful, but highly rewarding. Today, visions of how these wines will ultimately mature are on our minds daily, but for now, we will watch over them and pray a lot… Terry and Jacque in Coronado Vineyards' new barrel room.

Our first varietal to be harvested was the 2012 Syrah, bringing in roughly four tons. The grapes tasted fabulous, and with some coaching from Rod, we were able to get the Brix level up to about 26°. After loading the boxes full of grapes on the trailer, Terry (Coronado’s tasting room manager) and I set out for Keeling Schaefer Vineyard’s home place. To say we were excited would have been an understatement. Upon arrival at Rod and Jan’s, we were greeted with hugs, mutual excitement and the most immaculate processing area you could ever imagine. If I learned one thing about winemaking from Rod and Jan, it’s that if you think you are done cleaning, you haven’t even begun. Maintaining a sanitary work environment was our first, last and middle lesson. And so we began to load the grapes into the crusher… one pitchfork at a time. I’m certain Rod and Jan chuckled that night after watching Terry and I struggle to get the grapes into the hopper in a timely fashion. It was a challenge to say the least. We shoveled all four tons of grapes, leaving late that night accompanied by a grand sense of accomplishment and severe pain throughout our tired bodies. The Syrah would then sit for a few days prior to inoculation with the yeast. After pressing, and when fermentation was nearly complete, we brought the Syrah back home to Coronado Vineyards. That day we felt like first-time parents, bringing home a new baby. I was



That day we felt like first-time parents, bringing home a new baby. ARIZONAVINESANDWINES.COM

“After Hours” At Page Springs Cellars Tasting Room

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Page Springs Cellars Winery & Vineyards 1500 North Page Springs Rd, Cornville, AZ 928 639-3004

The Story of Mission Grapes Arizona’s First Varietal By Gary Naghan


alifornia can claim many firsts with regard to viticulture and winemaking, but the antiquity of wine and grape production in the Southwest is not one of them. It appears that the first cultivation and fermentation of grapes occurred in present-day Arizona at least 75 years before they took root in “Alta California,” and that vine crops had arrived even earlier in what we now know as New Mexico and West Texas. Nevertheless, the early history of wine in all of these states has one common thread—the Mission grape, the oldest and most widespread grape to be introduced to the New World. Although Columbus may have ordered the first planting of grapes in the New World in 1493, no one is sure what became of the grapevines his ships brought to Haiti. What we do know is that the progenitor of the Mission grape was among the varieties first introduced into Mexico in 1540, and has stayed ever since. That original transplant to the North American continent was a “slip” of the variety then known as Palomino Negro in Moorish Spain and Listan Prieto in the Canary Islands. It took root as early as 1620 in the shadows of the Jesuit and Franciscan missions scattered across the northern Mexican deserts, and soon became the first vinifera type to be grown in the present day United States. It reached New Mexico and West Texas by the late 1620s, Arizona and Sonora by 1690, and California by 1769. Since the missionaries had control of the stock, the formal varietal name of Listan Prieto was gradually forgotten and replaced by a nickname: the “Mission” grape. That nickname somehow stuck, as did the grape itself. Its tight clusters of purplish grapes and green unlobed leaves rose from deep, hardy roots, from thick, vigorous trunks and from sturdy canes. Vintners found that these vines could endure the climatic extremes of the Desert Southwest just as they had endured the more arid climes of the Canary Islands and Andalusia. Mission grapes quickly fit into a range of southwestern landscapes, from hillside springs to gorge-like barrancas and broad, fertile floodplains. Not coincidentally, these were the very places where native canyon grapes already grew wild, for there was plenty of water, richer soils and more human presence there. Mission grapes not only found an ecological niche in which to thrive, but a comfortable cultural niche as well. They became the

Mission grapes not only found an ecological niche in which to thrive, but a comfortable cultural niche as well. 24


first cultivated grape to be made into altar wines by Catholic missionaries in North America, and their use in Holy Communion has continued until this day. The instable pigments in the dark skins of Mission grapes typically lent little richness to color and flavor of the homemade wines fermented from them, which were low in acidity and high in sugars. Nevertheless, brandies fortified with Mission grape juices and infused with a medicinal herb known as angelica seemed to keep the priests happy. They called this first distinctive homemade wine in the region vino generoso, a name which is still used around the Spanish missions of Baja California to this day. They’d take a pound of leaves from the perennial herb angelica, mince them, add sugar, cloves, cinnamon sticks and grape juice, and add this to whatever brandy they had on hand, then close it up in a pot for two months. It would stabilize into a potent cordial that they could share with visitors homesick for their motherland. Although the region’s indigenous populations were already fermenting maize and mezcal into mildly alcoholic drinks when Spanish missionaries arrived in their midst, angelica-flavored vino generoso, dessert wines and brandies from Mission grapes became the first potent alcoholic beverages to be transplanted from the Mediterranean to the arid northern fringes of Mesoamerica. By 1705, the Jesuit missionary to Arizona and Sonora reported to his superiors in Rome that “We already have very good huertas [orchard-gardens] and vid [grape vineyards] to make wine for the masses.” Kino may have also introduced to Arizona the soft bread wheat now known as White Sonora, in order to make communion wafers, as well. Over the last four centuries, you might say that Mission grapes have become “semi-natives,” since they’ve adapted so well to the nature and culture of the borderlands over the last three centuries. A few ancient Spanish-introduced vines persisted around old homesteads and haciendas in Arizona, Southern California, Sonora and Baja California well into the 1970s, surviving decades without much human care. About thirty years ago, Gordon Dutt, a pioneering vintner, as well as a former teacher of mine, was shown some gnarly old trunks of their vines on a hilltop by rancher Blake Brophy, on the old Babocamori Spanish Land Grant that sprawled across the Sonoita Plains of Southern Arizona. Those vines had somehow kept growing even when settlers had abandoned their rancherias and farmsteads during the Apache raids of the 19th century and the Dust Bowl of the 20th century. When settlers returned to the despoblado of the Sonoita Plains, the tough old vines were still putting out whorls of dark green leaves and clusters of grapes. Dutt and Brophy re-established viticulture on the Sonoita Plains in 1979. Remembering what Blake Brophy had shown him, Dutt planted some Mission grape slips that he found in Dateland, Arizona a few years later. After another decade, Gordon and his winemaker Fran Lightly had fermented enough Mission grapes to blend them into an altar wine called Angel Wings. Today, Mission grapes are but one of two dozen grape varieties grown at Sonoita Vineyards on the plains of the same name. They do not take up much acreage around Elgin, Arizona, but as one of Gordon’s friends, Father Greg Adolf, has argued, they deserve a special, even sacred place amidst all the other varietals: “When you taste Angel Wings wine from Mission grapes,” Father Greg asserts, “you are tasting three hundred years of American history.” Gary Nabhan is an orchards-keeper and food historian from Patagonia, Arizona. He is also the Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona, and author or editor of 25 award-winning books. He grows Mission grapes and 70 other fruit and nut varieties from the borderlands. ARIZONAVINESANDWINES.COM

HOME WINEMAKING Fermentation Temperature: Theory, Practice & Divination By Nathan Brugnone


fter speaking with numerous amateur and professional winemakers, combing through mountains of graduate biochemistry thesis papers and observing my own trials and those of others, I’ve found one consistency: fermentation is still somewhat of a mystery. Sure, the basics are there. Yeast (typically Saccharomyces cerevisiae) converts a molecule of glucose into two molecules of CO2 and two molecules of ethanol via a process that includes some intermediaries, such as acetaldehyde, which can be converted into vinegar through oxidation. This is fermentation explained in the most stripped down, dry terms. But fermentation is much more complex than this, and this article will attempt to address the effect of temperature on fermentation in relation to red winemaking. Just as the hipsters brought back the moustache, it’s become posh to cold-soak grapes just prior to fermentation, which amounts to soaking grapes for up to five days at about 50°F. This practice had been around for centuries in Burgundy, particularly because this region did not have heated fermentation rooms and grapes were picked during a cool time of year. Plus Pinot Noir from Burgundy just seemed superior to New World productions: it had more color and complexity with less bitterness and astringency. So, some Pinot Noir makers in America started to copy this practice by layering harvested grapes with dry ice. Bing! Some noticed that these wines turned out far superior to past productions. Bing, again! But, even though there are some good rationalizations for the process (water-based enzymatic activity, early flavonoid polymerization and anthocyanin extraction), more than one author and winemaker has cautioned from attributing too much value to the practice. The debate will rage on.

acids and higher alcohols (alcohols with more than two carbon atoms). There is a lower prevalence of higher alcohols with a notable exception: hexanol. Hexanol contributes an herbaceous character to wine, which may be considered a fault and could totally drag down a wine bouquet. Low temperature fermentations can also lend to better color retention, but come off as anemic, lacking body and finish. Still, some grapes, like Pinot Noir, are so delicate that they must be kept at these low temps to prevent overnight fermentations—patience is rewarded in winemaking, so goes the axiom. Somewhat conversely, wines fermented between 70° and 86°F retain less in the realm of esters, favoring hydrolysis, essentially the breakdown of these chemicals by water. But high temperature fermentations, those closer to 86°F, favor the formation of higher alcohols, compounds that contribute to roughly 50 percent of a wine’s bouquet, the hopefully pretty scent. So, while some aromatics are lost, more are gained. Also gained is body, or perceived weight, due to the higher concentration of glycerol and tannins, likely extracted from the grape skins (and seeds) by alcohol. Fermentation ceases at about 95°F, and going above the range of 86° to 88°F is risky business. It has been done, and some fantastic wines have been created at those temps (with varying strains of yeast). The real risk is having the yeast die off before all the sugar is fermented out; as temperature and alcohol rise, yeast tend to die off more quickly. Below 50°F (-ish), wine fermentation can slow to a difficult-to-break halt, known as a stuck fermentation.

... fermentation is still somewhat of a mystery.

Turning now to fermentation itself, it is clear that the temperature at which juice ferments greatly affects the finished wine. And though the yeast variety itself intermingles with the effects of temperature and vice versa, temperature itself needs to be isolated. Fermentation occurring roughly between 58° and 69°F has known merits. Certain aromatics are preserved in this range, specifically esters formed through the interaction of acetyl coenzyme A, fatty



So, what temperature makes the best red wine? Everything else being constant, fermenting at multiple temperatures (say 69°, 75° and 83°F) with the same/complementary strain(s) of yeast and blending at the end seems that it would cover the gamut. This is essentially the philosophy behind red blends extrapolated to temperatures—not just to varietal—balancing all the possibilities within a certain grape. Nathan Brugnone is an embedded Arizona wine journalist. Over the last four years, he has worked with wineries in Northern and Southern Arizona, including Javelina Leap Vineyard & Winery, Rancho Maria Vineyards and Lightning Ridge Cellars. His writing appears regularly in AZ Weekly Magazine. Contact him at


Alcantara Vineyards Alcantara Vineyards is a dream venture created by owner Barbara Predmore. Barbara and her husband Bob started the vineyard to provide their family and partners the opportunity to work and develop a vineyard community, and to develop a winery that produces wines that are comparable to the best of California and Europe. Barbara 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 MartinWeyrich Vineyards in Central California. Alcantara Vineyards 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  

Caduceus Cellars Maynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he answered, “My art and music has been described as ‘thick, dense, rich, complex, engaging, emotional and spiritual,’ by those who are fans, and an ‘acquired taste’ for those kind others who 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

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 and Sauvignon Blanc.



Oak Creek Vineyards Deb Wahl, owner of Oak Creek Vineyards and 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 and Merlot; in the lower portion they produce Zinfandel and Chardonnay. There is great sun exposure and currently they have approximately 4000 plants on just over 10 acres. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Visit to learn more!

Javelina Leap Vineyard & Winery Javelina Leap Vineyard & Winery is located just 10 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 to 5pm. For more information visit their website at

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." ARIZONAVINESANDWINES.COM

Granite Creek Vineyards

Sycamore Canyon Winery

From a love of the land sprang a relationship with grapes that culminated in superb, award-winning, living wines with no added sulfites. Granite Creek Vineyards was founded in 1974 when owners Kit and Robin Hoult planted grapevines and began the 36-year legacy of Arizona’s first and only Certified Organic Vineyard. Dedicated to environmental stewardship, Granite Creek Vineyards is a scenic environment to enjoy the ambiance of the vineyard’s rural roots. Relax with picnics and great live music on this historic 100-year-old Arizona farmstead that has been nurtured to become sips of the enduring pleasures of fine wine.  To learn more visit their website at  

Sycamore Canyon Winery is located on the banks of Oak Creek just south of Sedona. Their mission statement is to create the finest quality wines available anywhere in the world. The location of the vineyard was chosen because of the perfect microclimate for growing grapes: Plenty of sunshine, clean water and a cold breeze that comes down from the Mogollon Rim which cools the grapes off every evening. All of their custom wines can be sampled at the Art of Wine located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open seven days a week.

Freitas Vineyard

Echo Canyon Winery

Freitas Vineyard is hidden away on the outskirts of Cottonwood. A small vineyard, it's 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 fruitforward 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. in Old Town Cottonwood. For more information visit

Page Springs Cellars At Page Springs Cellars the goal is to create delicious wines that express the unique character of the landscape. They trust that their wines and winemaking convey their philosophies concerning family, education and living life to the fullest. Owner and Winemaker Eric Glomski feels strongly that growing grapes, making wine and raising a glass is a cultural ritual that fosters friendship, brings together families and unites communities. “Good wine is not strictly the esoteric fare of nobility. Wine is for the people.” Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Their wine club is one of the most popular in the state. Learn more about their wines and events at



Arizona wine pioneer, Jon Marcus is back from a long hiatus. Jon had some personal and medical issues that forced him to let the vineyard go fallow. He is currently cloning the 700 vines that managed to survive including Cabernet, Cab Franc and Syrah on his Echo Canyon vineyard in Page Springs. Also planned for the site are lots of organic fruits and vegetables too. Visit Jon and taste his long cellared wines at his new tasting room in Jerome, across from the House of Joy.

Cellar Dwellers John Scarbrough, winemaker, is dedicated to making delicious and unique small batch wines. With enthusiasm and a love for the craft of winemaking, he has set out to create great Arizona wines that are interesting, taste great and are made with passion. His first label released in 2008 was the Tarantula Hawk Zin. Cellar Dwellers wines are now available in restaurants and wine tasting rooms in Arizona. You can sample these great boutique wines at Burning Tree Cellars Tasting Room located in Old Town Cottonwood. Like them on Facebook at:


Burning Tree Cellars

Dionysian Cellars

Burning Tree Cellars specializes in small batch, meticulously maintained, boutique wines utilizing the finest available fruit sources, quality oak and patience.

Dionysian 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. They 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 their wines at Wine Cellar in Old Town Cottonwood and at Dionysian Cellars tasting room in Jerome. You can also find the wines in very select restaurants around the state. More at A True Cult Winery

"Our wines will never be pushed through chain supermarkets or over-marketed, but rather built through the power of suggestion and knowledge that we are all part of something special. These wines are, and always will be, for ourselves, our families and our friends." These handcrafted wines are available at their tasting room in Old Town Cottonwood. Sit on the patio. Listen to live music every weekend. Check them out online at

Pillsbury Wine Company Sam 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 near 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, including a winery, spa and restaurant serving food organically grown on the land. What was once bare land is now a showpiece 100% Sonoita-soil vineyard. Their wines have won stellar reviews and are in some of the best restaurants and resorts in the state. 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

Passions Cellars “Your work is to discover your work and then with all your heart to give yourself to it.” - Buddha

Arizona Stronghold Vineyards Eric Glomski and Maynard Keenan purchased the historic Dos Cabezas Vineyards in early 2007 and renamed the Willcox vines Arizona Stronghold Vineyards. They believe that the soils and climate at the vineyard stand up to the finest in the world, feeling strongly that their wines express, first and foremost Arizona, and secondarily the grapes and hands of the vignerons involved. Their desire was to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believed 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 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



Wine is our passion! We fell in love with the culture of wine during our extensive travels to various wine regions around the world. Upon returning to Arizona we fortunately stumbled across an issue of Arizona Vines & Wines Magazine. We were surprised to learn of the thriving wine industry growing in our own state. Motivated by our love of wine and excited to be a part of it, our family purchased land on the Willcox Bench with the dream of having our own vineyard. We are excited to be the newest addition to the Jerome wine tasting experience. We are a small family business that seeks to pursue our love of wines and share it with you.



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1 Granite Creek Vineyards 2515 Road 1 East - Chino Valley (928) 636-2003 Fri–Sun: 1-5 2 Dionysian Cellars 403 Clark Street, Suite A3 - Jerome (928) 634-5451 Sun-Thurs: 11-7 Fri-Sat: 11-9 3 Caduceus Cellars 158 Main Street - Jerome (928) 639-WINE Sun-Thurs: 11–6 Fri-Sat: 11–8

11 Page Springs Cellars 1500 Page Springs Road - Cornville (928) 639-3004 Mon-Wed: 11-7 Thurs-Sun: 11-9

7 Wine Cellar featuring Dionysian Cellars 1029 N Main Street - Cottonwood (928) 649-0444 Sun-Thurs: 12-7 Fri-Sat: 12-9

12 Oak Creek Vineyards 1555 Page Springs Road - Cornville (928) 649-0290 Daily: 10-6

8 Arizona Stronghold 1023 N Main Street - Cottonwood (928) 639-2789 Sun-Thurs: 12-7 Fri-Sat: 12-9

4 Passion Cellars 417 Hull Avenue - Jerome (602) 750-7771 Wed-Sun: 11-7

9 Pillsbury Wine Company North 1012 N Main Street - Cottonwood (928) 639-0646 Sun, Mon, Wed, Thurs: 11-6 Tues: 1-6 Fri-Sat: 11-8

5 Echo Canyon Winery 419 Hull Avenue - Jerome (928) 202-8506 Fri: 4-7pm Sat: 1-7pm Sun: 1-4pm and By Appointment


6 Burning Tree Cellars 1040 N Main Street - Cottonwood (928) 649-TREE (8733) Sun-Thurs: 12-6 Fri-Sat: 12-9

10 Alcantara Vineyard & Winery 7500 Alcantara Way - Verde Valley (928) 649-8463 Daily: 11-5

13 Javelina Leap Vineyard 1565 Page Springs Road - Cornville (928) 649-2681 Daily: 11-5 14 Art of Wine/Sycamore Canyon 101 N Hwy 89A #B-9 - Sedona (877) 903-WINE Mon-Sat: 10-8 Sun: 11-7 15 Juniper Well Ranch 10080 W Tough Country Trail - Skull Valley (928) 442-3415 Sat-Sun: 12-6 16 Pleasant Valley Winery 4779 Hwy 288 - Young (866) 551-5581 By Appointment


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here 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.

Abbie's Kitchen


• • • • • • • • • •

(928) 634-3300

American Bistro - Cottonwood

(928) 639-8477

American Bistro - Jerome

The Asylum

(928) 639-3197

Haunted Hamburger

(928) 634-0554

L’Auberge de Sedona

American, with a view - Jerome

Mediterranean - Sedona

(928) 282-0002

Casual Fare - Sedona

(928) 634-9626

Raven Cafe

(928) 717-0009

Local. Fresh. Bistro - Prescott

(928) 282-2405

Mexican - Sedona

Storyteller's at Cliff Castle Taos Cantina

The Tavern Grille

(928) 567-7900 (928) 634-6669

Crema Cafe

(928) 649-5785

Burgers - Jerome

(928) 282-1661

Nic's Seafood & Steaks

Open Range Grill & Tavern

Italian - Cottonwood

American - Camp Verde

Casual Fare - Cottonwood

Casual Bistro - Cottonwood 

Barking Frog Grille

(928) 204-2000

Che Ah Chi at Enchantment

(928) 282-2900

Dahl & DiLuca Ristorante

(928) 282-5219

Elote Cafe

(928) 203-0105

Mai Thai on Main

(928) 649-2999

Cowboy Club

(928) 282-4200

Grill at Shadowrock

(928) 284-4040

Heartline Cafe

(928) 282-0785

Mii Amo Cafe at Enchantment

(888) 749-2137

Manzanita Inn

Old Town Red Rooster Café René at Tlaquepaque

(928) 634-8851 (928) 649-8100 (928) 282-9225


(928) 282-5670

Up the Creek Grill

(928) 634-9954

Cucina Rustica

Harry's Hideaway

(928) 284-3010

(928) 639-2222

Mesa Grill

(928) 282-2400

Nate's Cowboy Cafe

(928) 639-3838


(928) 282-4140

Reds at Sedona Rouge

(928) 203-4111

The Vineyard Bistro

(928) 634-2440

Sound Bites Grill

(928) 282-2713

A comprehensive list of dining in the area is available on our website.


hat else is there to do... The Verde Valley is full of fun things to do from kayaking down the Verde River to flying in a

helicopter over the red rocks of Sedona! Here are a few of our favorite things to do when visiting Northern Arizona's wine country. Find out more at click on "Wine Country - Things to Do." •

Sedona Adventure Tours

Dancing Hands Massage

Made In Arizona

The Horn Saloon

“Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | Taste Arizona wines, shop Arizona made products. Located in Uptown Sedona. (928) 282-0707

Verde Valley Olive Oil Traders

They're in Jerome and Flagstaff, too! (928) 634-9900 |

Massage in the vineyard at Page Springs Cellars (928) 300-3708 | Nice selection of craft brews & fine wine in Camp Verde. Check out their wines on tap! (928) 567-7229 |

Out of Africa

An exciting and new view of wildlife (928) 567-2840 |

Rendezvous in Old Town

Where the locals go... live music, local beer & wine (928) 634-3777 | RIOTCottonwood. com

Live Music at the Tasting Rooms Every weekend live music - check out their schedules online... Pillsbury Wine, AZ Stronghold, Page Springs Cellars & Burning Tree

Need a ride to wine country? From Phoenix or in Sedona/Verde Valley? Call AZ Wine Tours Travel in Style and Comfort in their Luxurious Limo (480) 528-2834 |




Where to stay in Northern Arizona. Here's a select list of B&Bs, RV resorts, hotels and high end resorts. Also check out Cottonwood Chamber of Commerce at for additional ideas. Cliff Castle Casino Hotel

(800) 524-6343

Camp Verde

Hilton Sedona Resort & Spa

(928) 284-4040

Village of Oak Creek

L’Auberge de Sedona

(928) 282-1661

Uptown Sedona

Los Abrigados

(928) 282-1777


Jerome Grand Hotel

(888) 817-6788


Juniper Well Ranch

(928) 442-3415

Prescott/Skull Valley

The Orchards Inn of Sedona

(928) 282-2405

Uptown Sedona

Prescott Spring Hill Suites

(928) 776-0998


Prescott Residence Inn

(928) 775-2232


The Tavern Hotel

(928) 639-1669

Old Town Cottonwood

 Adobe Grand Villas

Garland’s Oak Creek Lodge

Adobe Hacienda B&B Inn

Hyatt Piñon Pointe Resort

Adobe Village Graham Inn

The Inn on Oak Creek

Alma de Sedona

Junipine Resort

Baby Quail Inn

Kokopelli Suites

Canyon Villa Inn of Sedona

Las Posadas of Sedona

Casa Sedona B&B Inn

Lo Lo Mai Springs

Cozy Cactus B&B

Mii Amo Spa at Enchantment

Desert Rose B&B

Enchantment Resort

Flying Eagle Country B&B

Red Agave Resort

Sedona Rouge Hotel & Spa Whispering Pines

A comprehensive list of lodging in the area is available on our website. Harvest at Page Springs Cellars



Photo by Steven Ayers


Lightning Ridge Cellars

Rancho Rossa Vineyards

After their first trip to Tuscany, Ron & Ann Roncone decided the wine they’d make would be based on their Italian heritage. Lightning Ridge Cellars, a small family winery, was established in 2005. It represents years of personal endeavor from the ground up. The old world style of wines they make are simply the wines they enjoy most. Their estate wines are proudly made from classic Italian varietals: Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli. Located at 5100 ft. elevation, 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.

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

Wilhelm Family Vineyards In 2003, Kevin and Karyl Wilhelm bought 20 beautiful acres of rolling Sonoita-Elgin wine-growing land to begin their winemaking dream. Today Wilhelm Family Vineyards is planted with seven different varietals, including Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc,  Petite Verdot, Tempranillo and Albariño. Other Spanish and Rhone varietals are currently being explored. Along with their wines, the Wilhelm’s 6000 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 for the most current information about tasting hours, wine selection, and winery facility availability.  Make sure you add Wilhelm Family Vineyards to your wine tour list. Come meet the family, sample their wines, and perhaps even try your harvesting and winemaking skills at their facility.

Dos Cabezas WineWorks Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their award-winning wines have even been served at the White House. The winery was originally located on 80 acres near Willcox, Arizona. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in Elgin in 2003 - Pronghorn Vineyards. They have since opened a tasting room at the winery and look forward to seeing you there soon! Visit them at



Callaghan Vineyards Located in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals - Petit Verdot, Petite Sirah, Tempranillo, Mourvedre and Grenache - are the basic building blocks for their red blends, while Viognier and Riesling are blended for the estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines have received many accolades from the most respected wine writers/ publications in the world. Please visit them at

Kief-Joshua Vineyards Kief-Joshua Vineyards is a small family business on 20 acres in beautiful Elgin. The first planting was in 2003 and currently they have about 10 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 and enthusiasm, with a commitment to winemaking that exceeds expectations. ARIZONAVINESANDWINES.COM

Canelo Hills Vineyard & Winery

Sonoita Vineyards

Canelo 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 Be sure to check out their blog.

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

Charron Vineyards Charron Vineyards is a small family owned winery producing hand crafted Arizona wines, located just 30 minutes from downtown Tucson. Charron Vineyards is Tucson’s closest winery, en-route to both the Sonoita and Willcox wine trails. Established in 1995 Charron Vineyards produces six distinctive wines including their award-winning White Merlot. The vineyard currently grows Merlot, Sauvignon Blanc and Tempranillo with a new vineyard being planned. Visitors can enjoy spectacular mountain views from the tasting room deck set amid mature vineyards. The tasting room is open Friday, Saturday and Sunday 10am to 6pm. Please visit the website for more information.

Hops & Vines Arizona Hops and Vines, Sonoita's newest winery, is conveniently located right on Highway 82, just a mile east of the intersection of Highways 82 and 83. A small family winery that is awesome. The vineyard is the perfect setting to enjoy a glass of wine while relaxing on the beautiful patio overlooking the vines. Sisters Shannon and Megan and their business partner Summer have worked hard to create a fun atmosphere for the whole family. Taste their passion in their craft wines, and ask about the hops. This is a must-see, find out what all the buzz is about! Find out more on Facebook or on their website at  



3248 HWY 82 Sonoita, Arizona 85637 520.455.5141 Open for tasting Thursday - Sunday 10:30 - 4:30


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1 Charron Vineyards 18585 South Sonoita Hwy (520) 762-8585 Fri–Sun: 10-6


2 Dos Cabezas WineWorks 3248 Hwy 82 (520) 455-5141 Thurs–Sun: 10:30-4:30 3 Hops & Vines 3450 Hwy 82 (520) 955-4249 Fri-Sun: 10-6

7 Canelo Hills Winery 342 Elgin Road (520) 455-5499 Fri-Sun: 11-4

4 Wilhelm Family Vineyards 21 Mountain Ranch Drive (520) 455-9291 Daily: 11-5

8 Kief-Joshua Vineyard 370 Elgin Road (520) 455-5582 Daily: 11-5

5 Rancho Rossa Vineyards 32 Cattle Ranch Lane (520) 455-0700 Fri–Sun: 10:30-3:30

9 Sonoita Vineyards 290 Elgin Canelo Road (520) 455-5893 Daily: 10-4

6 Callaghan Vineyards 336 Elgin Road (520) 455-5322 Thurs–Sun: 11-4

10 Lightning Ridge Cellars 2368 Hwy 83 (520) 455-5383 Fri-Sun: 11-4






here to eat... You’ll find everything from pizza-

here 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

Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935


Canelo Stone Cottage . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471

Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5687

Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739

Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . (520) 455-9246

Xanadu Ranch Getaway Guest Ranch . . . . . . . . . . . . . . (520) 455-0050

Patagonia Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220

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

to-go to fine dining. Here are a few choices. Keep in mind that only a few of the wineries serve food - so plan ahead, bring some sandwiches and have a picnic! •

The Steakout Restaurant & Saloon . . . (520) 455-5205 

Cose Buone . . . . . . . . . . . . . . . . . . . . . . (520) 394-0010

Home Plate . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344

• • • • • •

Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097 Ranch House Restaurant . . . . . . . . . . . . (520) 455-5371 The Café . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044 Velvet Elvis Pizza . . . . . . . . . . . . . . . . . . (520) 394-2102 Viaggio Italiano . . . . . . . . . . . . . . . . . . . (520) 455-5282 Wagon Wheel Restaurant & Saloon . . . (520) 394-2433


hat else is there to do... Sonoita is an area with

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

Square Top Alpacas - (520) 455-4600

Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . (520) 604-6762



Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525

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

The Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732

The Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070

Meet an alpaca!

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

Or visit the artist's community of Tubac, about an hour's drive from Patagonia

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

Studio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978

Santa Cruz County A Room With A View . . . . . . . . . . . . . . . . . . . . . . . . (520) 397-9297

Hacienda Corona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 287-6503

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




Sierra Bonita


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. Located northwest of Willcox in a valley created Tastings are offered at their Willcox winery location by appointment. 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 At 5000 feet above sea level, the summer climate of warm, Syrah. A second vineyard was planted gradually, sunny days and cool, high desert nights combine with the devoted to Petite Sirah, Grenache Noir, Grenache Blanc, Mourvedre and Tannat. There are now 11 unique rhyolite volcanic soils to create wine with special characteristics. They produce estate acres of vines in production. The rootstock and grown and bottled wine on 21 acres of vineyards located on Rock Creek on the western slope clones were carefully chosen for this climate and of the Chiricahua Mountains in far southeastern Arizona. They live on the estate, a little wine soil, no pesticides are used, and all the skins and ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along cuttings go back into the vineyards to reinvigorate with the wine season. The winery and vineyard are not open to the public, however, they do the vines. Enjoy the 2009 Cabernet Sauvignon accept visitors by appointment. Visit their tasting room in Historic Downtown Willcox. They are open Thursday - Sunday 11am-5pm. (520) 824-2500 or and Syrah.

Keeling Schaefer Vineyards

Lawrence Dunham Vineyards They create hand-crafted wines that reflect the unique characteristics of southeastern Arizona. Their philosophy of winemaking is to select the perfect varietals and let nature do its magic with as little intervention as possible, letting the fruit speak for itself. Rhone varietals flourish in the volcanic soils of the 5000 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 terroir." Visit this magical place and experience the unique wines of the Lawrence Dunham Vineyards. Go to or call (602) 320-1485 to join the Chiricahua Circle or wine club, purchase their wines, arrange for a visit or attend an upcoming event. Wine tasting by appointment only.



Cimarron In the shadow of the Chiricahua Mountains at 4300 ft., lies the fertile Kansas Settlement farmland. Oregon Pinot Noir 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 wines are available through the tasting room at Dos Cabezas WineWorks in Sonoita and select Arizona wine stores and restaurants.

Golden Rule Vineyards Nestled 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 their young wines and enjoy sharing them with 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.  They eagerly anticipate future wines produced from their developing vineyard blocks that include Cabernet Sauvignon, Petite Sirah, Grenache, Mourvedre, Petit Verdot and Cabernet Franc. Visit their website at to learn more about the wines and vineyard operation.


Explore Arizona’s amazing wine regions Experience world-class destinations Indulge with money saving offers The 2013

Arizona Wine Tr avel Card is here! Explore. Experience. Indulge!


2013 Arizona Edition

Attractions ~ Hotels ~ Restaurants ~ Wineries

NOW AVAILABLE For more information or to purchase cards

Coronado Vineyards

Zarpara Vineyard

In 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. We have sweet table wines, exciting blends, including gold-medal sparkling wine Dolce Veritas, plus fine varietals including Syrah, Cabernet Sauvignon and Riesling. El Pinito vineyard and their Tapas Lounge, which offers the perfect setting to enjoy wine and appetizers with a few friends, or hold a large private event or wedding. Coronado Vineyards and their warm inviting staff can ensure 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.

Enjoy 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 their first releases. They also feature carefully selected, handcrafted and hard-to-find wines from our Willcox Wine Country neighbors. Stop by Zarpara Vineyard – your new Arizona wine destination.

Carlson Creek Carlson Creek Vineyard is dedicated to the production of fine wine from Arizona. Carlson Creek is a family owned and operated vineyard. Although a young company, they are filled with a passion for the grapevine. The vineyard’s elevation provides a perfect climate for growing wine grapes. Visit Carlson Creek Vineyard and discover this great new vineyard and stop by their Willcox tasting room located near Historic Railroad Park. Learn more by checking out the website at

For Downtown Willcox Tasting Rooms From I-10 take exit 340 Right on Rex Allen Drive Right on N. Haskell Ave. Left on E. Maley St. (Hwy 186)

1 Sand-Reckoner 130 S. Haskell Avenue (303) 931-8472 By Appointment Only


2 Keeling Schaefer Tasting Room 154 N. Railroad Avenue (520) 766-0600 Thursday – Sunday 11-5 3 Carlson Creek Tasting Room 115 Railview Avenue (520) 766-3000 Open Daily 11-5

4 Coronado Vineyards 2909 E. Country Club Drive (520) 384-2993 Monday – Saturday 9:30-5:30 Sunday 10-4 From I-10 exit 344 Follow signs to Tasting Room

5 Zarpara Vineyard 6777 S. Zarpara Lane (602) 885-8903 Friday – Sunday 11-5

Kansas Settlement Road to Arzberger Road East to Lucky Lane, follow signs

6 Keeling Schaefer Vineyards 10277 E. Rock Creek Lane (520) 824-2500 By Appointment Only 7 Lawrence Dunham Vineyards 13922 S. Kuykendall Cutoff Road (602) 320-1485 By Appointment Only





here to eat... • •


Tapas & Wine Lounge.................................. (520) 384-2993 At Coronado Vineyards - overlooking the vines Thurs, Fri & Sat: 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.

hat else is there to do... •

View local fine art at TRUST the gallery |

Visit Chiricahua National Monument |

Amerind Foundation Museum |

• • •


here to stay... Willcox has some great

Apple Annie’s (seasonal) | 

Kartchner Caverns State Park | (520) 586-2283

Hike Cochise Stronghold |

Tour the Rex Allen Museum |

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 

Cochise Stronghold B&B Dos Cabezas Spirit & Nature Retreat B&B Down By The River Bed & Breakfast (St. David) Dreamcatcher Bed & Breakfast Muleshoe Ranch @ Nature Conservancy (520) 212-4295 Strawbale Manor Bed & Breakfast Triangle T Guest Ranch

• • • • • •

View of Dos Cabezas Mountain Range from Zarpara Vineyard on the Willcox Bench




Photo by





Javelina Leap Vineyards - Fridays & Saturdays: 11am-3pm "From Berry to Bottle" Educational Winery Tours - Granite Creek Vineyards - Saturdays: 1pm-4pm "Saturday Music & Picnic Series" -


Friday Nights: Arizona Stronghold - Page Springs Cellars - Burning Tree Cellars Saturday Nights: Pillsbury Wine Company - Page Springs Cellars - Burning Tree Cellars

DECEMBER 2012 EVENTS • • • • • • • • • • • • •

11/30-12/2 10am-5pm Tempe Festival of the Arts & Arizona Wine Garden 12/1 11am-4pm Deck the Halls with Hops & Vines 12/1 10am-4pm 5th Annual Christmas in the Barn 12/1-2 11am-1pm/3pm-5pm Page Spring Cellars: Gruel and Grog 12/06 6pm-9pm BLT Steak Winemaker Dinner Series: Jordan Winery 12/06 7pm-10pm Arizona Biltmore Winemaker Dinner: Domaine Carneros Winery 12/7 4pm-6pm Art in the Heart of Sonoita with Dave Johnson 12/9 9am-2pm Rabbit Island Brunch with FnB: Dos Cabezas & McClendon 12/11 6:30pm Roka Akor Wine Dinner Series: Domaine Serene 12/11 6:30pm FnB Winemaker Dinner: Pillsbury Wine Company 12/20 6pm-8pm Arizona Wine Tasting at Sun Devil Liquor 12/27 6pm-9pm Lon's Wine Dinner Series: Mumm & Perrier-Jouet 12/31-1/1 6:30pm-2am Champagne New Year’s Eve at Hotel Valley Ho

JANUARY 2013 EVENTS • • • • • • • • • • •

1/3 7pm-10pm 1/13 9am-2pm 1/15 6:30pm 1/15 6:30pm 1/16-20 1/17 11am-3pm 1/17 6pm-9pm 1/18-20 1/24 6pm-9pm 1/24 1/27 2pm-5pm

Arizona Biltmore Winemaker Dinner: Heitz Cellars Rabbit Island Brunch with FnB: Caduceus and Merkin FnB: Charleen's Vegetarian Dinner Roka Akor Wine Dinner Series: Laetitia Winery Wings Over Willcox: Birding & Nature Festival Wings Over Willcox: Keeling Schaefer Luncheon/Wine Tour BLT Steak Winemaker Dinner Series: Grgich Hills Thunderbird Artists: Carefree Fine Art & Wine Festival Lon's Wine Dinner Series: Truchard Vineyards Flemings at DC Ranch: Keeling Schaefer Wine Dinner The Grape Arizona Wine Event

FEBRUARY 2013 EVENTS • • • • • • • • • • • • • • • •

2/7 7pm-10pm Arizona Biltmore Winemaker Dinner: Rombauer Vineyards 2/9 10am-4pm Coronado Vineyard’s Chocolate & Wine 2/10 9am-2pm Rabbit Island Brunch with FnB: Cimarron Vineyards & Native Seeds 2/12 6:30pm Roka Akor Wine Dinner Series: Merry Edwards 2/14 6pm Valentine's Day Winemaker Dinner: Lawrence Dunham 2/15 6:30pm FnB Winemaker Dinner: Dos Cabezas WineWorks 2/15-17 Camp Verde Pecan, Wine & Antique Festival 2/15-17 Thunderbird Artists: Scottsdale Waterfront Fine Art & Wine Festival 2/15-17 3rd Annual Wigwam Festival of the Arts 2/16 6pm-midnight First Press Fine Wine Auction 2/16-17 9th Annual Valentine's Celebration at Granite Creek Vineyards 2/16-17 11am-1pm/3pm-5pm Page Springs Cellars: Barrels and Burgers featuring Eric Glomski . 2/16-23 Arizona Beer Week 2/16-22 Arizona Cocktail Week 2/23-24 11am-1pm/3pm-5pm Page Springs Cellars: Barrels and Burgers featuring John Scarbrough . 2/28 6pm-9pm Lon's Wine Dinner Series: Justin Winery




Please join us

enjoy the best Arizona has to offer from the following vineyards.

Sunday, January 27, 2013 2:00 pm - 5:00 pm The Shemer Art Center 5005 E. Camelback, Phoenix Presented by Phoenix Rotary 100 Benefitting Phoenix Children’s Crews’n healthmobile Phoenix Rotary 100 Field of Dreams

Carlson Creek Vineyards Oakcreek Vineyards & Winery Pillsbury Wine Company Bitter Creek winery Jerome Winery Sierra Bonita Vineyards Arizona Stronghold Page Springs Winery Sand-Reckoner Vineyards Kief-Joshua Vineyards Lawrence Dunham Vineyard Catering by Creative Hands Cuisine For more information and to purchase tickets visit or email:


2012 ARIZONA REPUBLIC WINE COMPETITION Grower's Cup: Wine from Arizona-grown grapes Winemaker's Medal: Wine from grapes grown anywhere

Grower’s Cup Medal - Red GOLD - 2010 Arizona Stronghold Nachise SILVER - 2010 Caduceus Cellars Nagual de la Naga BRONZE - 2010 Sand-Reckoner Vineyards "7" BRONZE - 2010 Caduceus Cellars Anubis

Grower’s Cup Medal - Rosé GOLD - 2011 Page Springs Cellars La Flor Rosa SILVER - 2011 Caduceus Cellars Lei Li BRONZE - Arizona Stronghold Dayden


Alcantara Vineyards, Mesa Blanca

Arizona Produced with Outside Grape Source: White SILVER

Zarpara Vineyard, Verdelho Oak Creek Vineyards, Arizona Lady

Arizona Rosé BRONZE

Canelo Hills Vineyard & Winery, Sonoita Dawn

Arizona Red Blend SILVER

Grower’s Cup Medal - White

Alcantara Vineyards, Confluence IV

GOLD - 2011 Arizona Stronghold Tazi SILVER - 2011 Arizona Stronghold Dala Chardonnay BRONZE - 2011 Arizona Stronghold Malvasia Norte

Golden Rule Vineyard, Manzora Red

Grower’s Cup Medal - Dessert GOLD - 2011 Carlson Creek Sweet Adeline Riesling SILVER - 2010 Sand-Reckoner Vineyards "11" BRONZE - NV Coronado Vineyards Conquistador Red

Winemaker's Medal - Red GOLD - 2011 Page Springs Cellars Petite Sirah SILVER - 2010 Saeculum Cellars Syrah BRONZE - 2011 Carlson Creek Syrah BRONZE - 2009 Dionysian Cellars Syrah

Winemaker's Medal - White GOLD - 2011 Carlson Creek Chenin Blanc SILVER - 2011 Saeculum Cellars Sauvignon Blanc BRONZE - 2011 Merkin Vineyards Chupacabra Blanca


Arizona Red GOLD

Golden Rule Vineyard, Sangiovese


Alcantara Vineyards, Merlot Rancho Rossa Vineyards, Syrah Rancho Rossa Vineyards, Cabernet


Alcantara Vineyards, Zinfandel Canelo Hills Vineyards & Winery, Syrah Canelo Hills Vineyards & Winery, Zinfandel Golden Rule Vineyard, Zinfandel Golden Rule Vineyard, Shiraz Oak Creek Winery, Merlot Oak Creek Winery, Syrah

Fortified SILVER Oak Creek Vineyards, Port Wine

2011 Festival at the Farm. Images by Tim Hilcove.




OTHER AWARDS, MENTIONS & RATINGS As provided by the wineries... PAGE SPRINGS CELLARS 2012 Sunset International Wine Competition SILVER - 2010 Landscape BRONZE - 2010 Colibri Mourvedre 2012 San Francisco International Wine Competition

SILVER - 2010 Colibri Syrah, Clone 99 & 2010 El Serrano BRONZE - 2010 La Serrana

2012 Dallas Morning News & TexSom Wine Competition GOLD - 2010 El Serrano BRONZE - 2010 La Serrana & 2010 Colibri Mourvedre CHARRON VINEYARDS Santa Cruz County Fair GOLD & BEST IN SHOW - Signature White Merlot GOLD - Santa Rita RosĂŠ SILVER - Rincon Red SAND-RECKONER The American Wine Society Wine Journal

2011 Malvasia Bianca - Fall Issue "21 Wines to Watch," by Ellen Landis - Summer Issue

Phoenix Magazine, October 2012 2010 Malvasia Bianca & 2010 "2"

Food & Wine Magazine, October 2012

AZ Wine Merchants, Sand-Reckoner and Dos Cabezas featured in "Best New Places to Drink Wine"


"21 Wines to Watch," by Ellen Landis American Wine Society Summer Issue

SONOITA VINEYARDS Santa Cruz County Fair

GOLD - AZ Sunset & Cochise County Colombard SILVER - Peach Sparkles ARIZONA STRONGHOLD Tasters Guild International Wine Judging 2012

SILVER - 2010 Tazi, 2009 Mangus, 2010 Mandala Red & 2010 Mandala White GOLD - 2010 Dala Chardonnay, 2010 Dala Cabernet Sauvignon & 2010 Nachise

Sunset International Wine Competition 2012 GOLD - 2010 Tazi SILVER - 2010 Dala Cabernet Sauvignon & 2010 Mandala White BRONZE - 2010 Dala Chardonnay San Francisco International Wine Competition 2012 DOUBLE GOLD - 2010 Dala Cabernet Sauvignon SILVER - 2010 Mandala White Dallas Morning News & TexSom Wine Competition 2012 GOLD - 2010 Nachise SILVER - 2010 Mandala Red & 2010 Mandala White BRONZE - 2010 Dala Chardonnay Tasting Panel Magazine 4/2012

Background images by Holly Baumann Photography

90pts - 2010 Nachise

CADUCEUS San Francisco International Wine Competition 2012 GOLD - 2011 Dos Ladrones SILVER - 2010 Anubis

OAK CREEK VINEYARDS Whole Foods Wine Competition GOLD - Zinfandel BRONZE - Fume Blanc SU VINO WINERY Whole Foods Wine Competition GOLD - Summer Rain White Blend SILVER - Porto Cocoa


Magnum’s Cigar Wine Spirits (602) 493-8977 Vino 100 (480) 502-8466 Whole Foods Market (480) 515-3700


32 Shea (602) 867-7432 Bar Bianco (602) 528-3699 Blue Hound Kitchen & Cocktails (602) 258-0231 Bombay Spice Grill & Wine Bar (602) 795-0020 Brick Urban Kitchen & Wine Bar (602) 258-3665 Cheuvront Restaurant & Wine Bar (602) 307-0022 Chick Rotisserie & Wine Bar (602) 396-4690 Compass Lounge (602) 252-1234 Del Frisco's Grille (602) 466-2890 District Kitchen & Wine Bar (602) 817-5400 Duck & Decanter (602) 274-5429 O.H.S.O. (602) 955-0358 The Parlor Pizzeria (602) 248-2480 Portland’s (602) 795-7480 POSTINO arcadia (602) 852-3939 POSTINO Central (602) 274-5144 Province (602) 429-3600 Sportsman’s Fine Wines (602) 955-WINE Switch Wine Bar (602) 264-2295 Timo (602) 354-3846 The Wright Bar at the Biltmore (602) 955-6600




Arrivederci - Ahwatukee (480) 759-9292 Caffe Boa - Ahwatukee (480) 893-3331 My Wine Cellar - Ahwatukee (480) 598-WINE Va Bene - Ahwatukee (480) 706-4070 Wedge & Bottle - Ahwatukee (480) 704-1255 Cork - Chandler (480) 883-3773 D’Vine Wine Bar & Bistro - Chandler (480) 482-5550 The Living Room - Chandler (480) 855-2848 Pesto’s Pizza & Wine Bar - Chandler (480) 821-0035 Vintage 95 - Chandler (480) 855-9463 Whole Foods Market - Chandler (480) 821-9447 Alchemy - Fountain Hills (480) 333-1880 Grapeables - Fountain Hills (480) 816-5959 Down Under Wines - Gilbert (480) 545-4900 POSTINO East - Gilbert (480) 632-6363 Romeo’s Euro Cafe - Gilbert (480) 962-4224 Warren's Jazz Bistro - Gilbert (480) 899-5299 D’Vine Wine Bistro - Mesa (480) 654-4171 Il Vinaio - Mesa (480) 649-6476 Sun Devil Liquors - Mesa (480) 834-5050 Caffe Boa - Tempe (480) 968-9112 La Bocca - Tempe (480) 967-5224 Taste of Tops - Tempe (480) 967-2520 VinciTorio's - Tempe (480) 820-2786


5th & Wine (480) 699-8001 Armitage Bistro (480) 502-1641 AZ Wine Co. (480) 423-9305 Baratin (480) 425-9463 Cafe Forte (480) 994-1331 Casablanca Lounge (480) 970-7888 Cask 63 (480) 922-5666 Crust Pizza & Wine Cafe (480) 948-3099 Enotria Land of Wine (480) 513-3086 Flight Lounge (480) 717-6000 Grazie Pizzeria (Old Town) (480) 663-9797 Kazimierz World Wine Bar (480) WINE-004 Market Street Kitchen (480) 278-7044 Rare Earth Coffee & Wine Bar (480) 513-6252 Razz’s Restaurant & Wine Bar (480) 905-1308 Rhythm & Wine (480) 478-6999 Terroir Wine Pub (480) 922-3470 The Cove Trattoria (480) 951-8273 Uncorked (480) 699-9230 Village Wine Cellar (480) 556-8989


Grazie Pizzeria - Buckeye (623) 853-1717 Ground Control - Buckeye & Litchfield Park (623) 935-2604 Old Town Wine & Beer Bar - Glendale (623) 937-9463 The Tasting Room - Peoria (623) 455-4100


Arizona’s Largest Selection of Wine, Spirits and Beer Under One Roof – at the Lowest Prices!

Total Wine & More. The selection is ridiculous.®



National Retailer of the Year Award

Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines, 3,000 spirits and 2,500 beers. With over 85 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry. Just think of them as tour guides guiding you through the great wine regions. They are committed and dedicated to bringing you the Total Wine Experience.™


WINE IN THE CITY - Wine Bars & More NORTH VALLEY Amaro Pizza & Vino Lounge - Cave Creek (480) 502-1920 AZ Wine Co. - Carefree (480) 488-6203 Brix Wine Spot - Cave Creek (480) 575-9900 Cartwright’s - Cave Creek (480) 488-8031 Cave Creek Coffee Co. & Wine Bar (480) 488-0603 Cellar 13 - Carefree no website (480) 437-1313 Tonto Bar & Grill - Cave Creek (480) 488-0698 Wild Vines - Anthem (623) 465-0010

URBAN WINERIES Studio Vino - Tempe


(480) 897-1800

Casavino - Fountain Hills (480) 816-8466 Kokopelli - Chandler Su Vino - Scottsdale


Armitage Wine Lounge Cafe (520) 682-9740 CataVinos (520) 323-3063 Core Kitchen & Wine Bar (520) 572-3000 The Dish Bistro & Wine Bar (520) 326-0121 Enoteca Pizzeria & Wine Bar (520) 623-0744 Feast (520) 326-9363 Hacienda del Sol (520) 529-3500 Maynard’s Market (520) 545-0577 Pastiche (520) 325-3333 Zona78 (520) 888-7878/296-7878

(480) 792-6927

Bin 239 (928) 445-3855 Raven Cafe (928) 717-0009 The Bistro & Veritas Wine Institute (928) 771-2566


Grapes - Jerome (928) 639-8477 L’Auberge Wine Bar - Sedona (800) 905-5745 Made In Arizona no website (928) 282-0707 Rendezvous - Cottonwood (928) 634-3777 Sedona Wine & Beer Bar - Sedona no website (928) 301-1692 Tasting AZ - Sedona (800) 905-5745 The Horn - Camp Verde (800) 827-1160 The Vineyard Bistro - Cottonwood (928) 234-2440 La Vida - Sedona

(928) 282-5136


(480) 994-8466

1899 Bar & Grill

(928) 523-1899

Brix Restaurant & Wine Bar (928) 213-1021 Cuvee 928 Wine Bar & Cafe (928) 214-WINE The Wine Loft no website (928) 773-9463 Vino Loco (928) 226-1764 WineStyles (928) 226-8565

Arizona Vines & Wines Favorite Locations to buy & Enjoy wine Caballero Grill

Art of Wine

L'Auberge de Sedona AZ Wine Merchants


5th & Wine

Steak Out


Made In Arizona

Goodyear Scottsdale

The Living Room



Sedona Sonoita






The Horn

Scottsdale Camp Verde


Raven Cafe Asylum

Camp Verde Uptown Sedona (928) 282-0707


Total Wine & More 9 Arizona Locations


DOWNTOWN OCOTILLO 2475 W Queen Creek Rd Chandler, AZ 480.855.2848

& For the LOVE of Food



Discover why Sportsman’s is one of Phoenix’s Foodie Secrets SE Corner of 32nd St. & Camelback • (602) 955-7730

Happy Hour Highlight - Bourbon Steak


Article & Photos by Christina Barrueta

elaxing at one of Arizona’s beautiful resorts immediately transports me into vacation mode. It’s made even better when combining a posh atmosphere with an inviting “Five for $5” from 5-7 p.m. six days a week. Bourbon Steak’s bar and lounge’s sleek design takes its cues from the Southwest with large windows framing the desert landscape and natural finishes such as a warm wood ceiling and a stacked stone wall. Settle in at a convivial U-shaped bar, window-lined banquette tables, or low sofas and lounge chairs and enjoy a $5 food menu with a specialty cocktail ($5), beer ($3) or choice of red or white wine ($5). With options changing daily, you may find 8th Street Ale from local Four Peaks on Tuesdays, Japanese Kirin Ichiban on Wednesdays, or Mexico’s Pacifico on Fridays. Under the direction of lead mixologist Chad Elsner, the daily cocktail selection is just as varied. Thus far I’ve sipped my way through Wednesday’s punch with Sailor Jerry’s nutmeg-spiced rum, house punch and orange bitters, Thursday’s Fish and Frites Bourbon Peach with Maker’s Mark, Fever-Tree ginger ale and peach bitters, and Saturday’s Rangpur Gimlet mixed with Tanqueray Rangpur gin and lime cordial. Bourbon Steak is a Michael Mina’s restaurant and here it’s helmed by talented Executive Chef Daniel Patino. The creativity results in a not-your-average Happy Hour menu, especially for a seafood lover like me. Shrimp with deeply flavored spicy Creole sauce envelops a grilled white cheddar-grits cake. Lobster and crab “rolls” arrive as buttery crostini piled high with fresh seafood tossed with celery and apple rémoulade. On a recent visit, “Two Buck Shucks” showcased briny Kumamoto oysters with Bloody Mary cocktail sauce, and fish and frites were highlighted by a Rogue Dead Guy Ale beer batter. I also can’t resist the pork belly bánh mì sliders layered with jalapeno, spicy mayo, pickled carrots and cilantro. Duck Fat Fries

Lobster and Crab Rolls

Not discounted at HH, but the burgers, fries and shakes are too good to miss on the bar menu. A juicy blend of American wagyu and dry-aged prime beef is cooked to order over a wood-burning grill. Embellish with 30+ toppings and sauces with choices such as truffled Pecorino cheese, bourbon caramelized onions, arugula, or Green Goddess sauce. Turkey burgers, vegetarian falafel, and lamb or salmon burgers round out the selections. A trio of decadent duck fat fries is a must-have: one dusted with Spanish smoked paprika with BBQ dipping sauce, another freckled with black pepper accompanied by garlic aioli and the third showered with fines herbes paired with onion ketchup. The meal wouldn’t be complete without an Adult Milkshake. Try a Malt with bourbon and caramel, a Grasshopper with chocolate liqueur and crème de menthe, or an Appleton Rum Raisin. For an indulgent reverse Happy Hour, after 9 p.m. Bourbon offers Sweet Endings with a specialty dessert cocktail or wine for $5 and half-price desserts that include warm beignets, seasonal ice creams and sorbets or, my favorite, the sinful Macallan 18 year butterscotch pudding.

Bourbon Peach

Spiced Rum Punch

Creole Shrimp




Featured Cocktail: The Gimlet It’s believed that the Gimlet has its roots in the British Royal Navy. General Surgeon Thomas Gimlette is said to have prescribed this sailor-friendly mix of lime and gin to prevent scurvy. Craddock’s 1930 Savoy Cocktail Book lists both a Gimlet (equal parts gin and lime cordial) and a Gimblet (three parts gin to one part lime juice topped with soda water), with our modern version closer to the lime:gin ratio of the latter. As lime cordial is sweetened lime juice and Rose’s is considered the original lime cordial, many feel this is an intrinsic part of a classic Gimlet. Variations can include a vodka gimlet, fresh lime instead of Rose’s, or the lovely Gimlet found at Bourbon made with Tanqueray Rangpur, a gin distilled with Rangpur limes, ginger and other traditional botanicals.

BOURBON STEAK at the Fairmont Princess 7575 E. Princess Drive Scottsdale, AZ 85255

(480) 513-6002 Happy Hour 5pm-7pm /Bourbon-Steak ARIZONAVINESANDWINES.COM

Wine about Town: Del Frisco's Grille By Tim Hilcove,


el Frisco’s Grille is a new concept based on the original Del Frisco’s Double Eagle Steak House which opened in Dallas over 20 years ago. Del Frisco’s is a fine dining restaurant serving only prime steak and fine wine. The Del Frisco’s Restaurant Group also owns over 20 Sullivan’s Steak Houses across the country. The Del Frisco’s Grille concept is an extension of the prime steak theme, mixed with a contemporary feel and lighter food fare. It’s a new model and the Arizona location is only their third. When I heard about this new wine-centric restaurant in the Biltmore district, I must admit I was skeptical. I thought, really? Another place to buy overpriced Silver Oak and eat steak? Upon entering Del Frisco’s for the first time, though, my skepticism quickly vanished. The first thing I noticed was the interesting interior design. The restaurant’s central look consists of huge floor-toceiling glass walls showcasing the racks of wine bottles displayed behind. When I win the lottery that is exactly how I am going to design my mansion! I inspected the bottles behind the walls a little closer and found a Methuselah (a fancy word for 6-liter bottle) of Caymus Special Selection. Then a little farther along the wall, I saw something that caught my attention big time: a tall stack of bottles of 2007 Dunn Vineyards Cabernet Sauvignon, Howell Mountain, Napa. I have been on a huge Howell Mountain kick ever since visiting Robert Craig’s vineyard “above the fog” back in 2011. I put the Dunn in my memory bank for later use. I continued on my tour led by general manager Tony Brunetti and he opened up the storage area for me. The majority of Del Frisco’s 500+ selections of wine are actually stored behind the glass walls in a temperature and humidity controlled narrow cellar. Great design and function, definitely on the lottery list! Also on the lottery list were many of the labels I found back there: Dalla Valle, Hundred Acre and Mouton Rothschild. Upon exploring a little deeper into the restaurant, I found the private, all-glass dining room. Set apart from the main dining area, this would be a great place to host a small event. On my second visit, I noticed a private wine tasting being set up. There is also a large bar area, with a long communal table where meeting new people is inevitable. In fact, on one visit I ran into some people that I knew, who happened to be sitting right next to my dining companions; they were chatting up a storm and becoming fast friends.



On a follow-up visit, I met with Sarah Falconer, the wine sommelier. Sarah has worked for the Del Frisco’s organization for quite some time and actually received her sommelier training while working there. Sarah manages the wine inventory for this location, which means she is constantly stacking and counting wine bottles. Contrary to popular opinion, sommeliers don’t recline on plush leather couches sniffing and swirling wine in dimly lit rooms all the time. There is an amazing amount Photos provided by Del Frisco's Grille of work that goes into a properly managed inventory of wine. Imagine keeping track of 500 different brands of wine, with multiple bottles of each brand! Talking with Sarah I could easily tell she enjoys it, she is passionate about wine and even more passionate about people. She really knows her stuff, too. When it came time to be seated for dinner, I knew that my dining companions and I were in for a treat. Not only was the food great, but we enjoyed a bottle of that Dunn Howell Mountain Cabernet. Not that wine should be reduced to a number rating by a fancy wine reviewer, but if a wine is rated 97 points, it’s probably worth a try, right? The wine was still very young and quite tannic, but still really delicious. Even my friend, who’s not much of a big bold cab drinker, really liked it.  Given five more years of aging this wine will really be absolutely amazing. The wine was brought out cool, but not cold, and our server brought a decanter with appropriate stemware. I am a real stickler for three things when paying top dollar for wine: 1. Correct temperature i.e. NOT room temperature 2. A decanter and 3. Appropriate stemware. Small sports bar glasses are no way to enjoy a $125 bottle of wine! The main idea I took away from Del Frisco’s Grille is that it is really a wine bar with an excellent menu. A lot of restaurants have wine as an afterthought. Whereas I get the distinct impression that Del Frisco’s really paid attention to what kind of food would go with some of the greatest wines in the world, and then built their menu around this massively impressive wine list. And don’t forget to check out Del Frisco’s upstairs patio. It features a view of Camelback Mountain and is a relaxing casual place to hang out. Sprawl out on the large comfy couches and unwind over drinks. 2425 E Camelback Road #110 - Phoenix

(602) 466-2890

Tim Hilcove is a local entrepreneur and wine enthusiast. ARIZONAVINESANDWINES.COM

Getting Spirited with Micah Olson Banks 5 Island Rum

Ransom Old Tom Gin

What is going to be the next big trend in the spirit world? In my opinion, it is time for rum to have its turn. Practically every other spirit has had a moment in the limelight lately; even amaro has seen a huge resurgence. With premium rums being released like Banks 5 Island Rum, the golden era of rum can’t be too far away.

After years of waiting, Ransom Old Tom Gin has finally hit the Arizona Market. I have coveted this expression of gin since I first tasted it four years ago. Ransom comes from a 40-acre farm in Oregon’s Willamette Valley, where they not only grow their own barley and corn for distillation but also grow grapes to vinify. The recipe for this historically accurate gin was a collaboration with author and cocktail historian David Wondrich.

Founded in 2010, Banks 5 Island Rum is blended in Amsterdam by Master Blender Arnaud De Trabuca of Cognac fame. It is a blend of over 20 different-sourced rums coming from five very distinct areas. Each island’s rum brings a unique quality to the overall blend and a complex flavor profile you couldn’t get using rum from just a single island. The base of the blend comes from lighter aged Trinidadian rum, which is enhanced by earthy elements from Guyana; flavorful barrel-aged Barbados rums, heavy backboned and intense rums from Jamaica; and a spicy kick from Arrack, a type of rum made in Java that was once very common in punches. Unlike most rums that use caramel coloring to achieve a consistent color, Banks is charcoal filtered to strip the amber color and retain its peppery, tropical fruit and grassy aromatics.

Old Tom Gin is a style of gin that bridges the gap between Dutch Genever and London Dry gins. It was the gin of choice during the mid-1800s, also known as the “Golden Age of Cocktails.” Old Tom’s were lightly sweetened to mask any impurities caused by sub-par distillation practices in the 18th century. As finished products, these gins would then be placed into oak barrels to be transported from town to town. The time spent traveling in these barrels would result in the gin taking on a little bit of color and oak influence that would mellow some of the sharper edges of the gin. Ransom puts their gin in a barrel for three-to-six months to mimic how these gins would have tasted once they arrived at their destination. Ransom is made from a base wort of malted barley that is combined with a high-proof corn spirit which has been infused with orange peel, lemon peel, cardamom, coriander, angelica root and juniper berry. It is then redistilled together in an alambic pot still, where only the hearts of the hearts are kept. Then it’s finished by barrel aging until reaching full maturity. First, on the nose you get a lovely bouquet of citrus, which is quickly compounded by the herbal notes of coriander, cardamom and just enough juniper berry to know that its gin. There is also a nice sweet hint of malt that plays so nicely with the herbs and citrus. On the palate, the cardamom and orange explode at first, and then are toned down by a touch of spice and the sweet malty flavor of the barley. A whiskey drinker’s gin, if there ever was one.

The aromas of citrus, flowers, green vegetal notes and spice fill the air while being poured. When bringing the nose closer, you get a wonderful, refined, funky sweetness that comes from the Jamaican rums in the blend. The taste is very similar to a bouquet, with the addition of lime zest and other tropical notes. This rum blend effortlessly expresses all five islands. It’s not only for mixing but also makes an exceptional sipping rum as well; full of flavor yet not overblown. In the past, rums were an expression of each area or island that they came from, each having distinctive traits. Banks is an elaborate expression of rum that captures the nuances and characteristics of many different types of rum, much like a fine blended scotch or cognac. The premium rum category is here and you don’t have to spend a premium to get them. Banks 5 Island Rum sells for around $30. This rum can be used for recipes that call for silver rum, and it can also stand up to most recipes that call for dark or aged rums. Banks 5 Island Rum makes an amazing daiquiri, mai tai or mojito. I've shared one of my favorite recipes of all time: the Hemmingway Daiquiri, made famous by the author Ernest Hemmingway.



A few famous drinks that originally used the Old Tomstyle gin include the Tom Collins, Ramos Gin Fizz and the Martinez. The Martinez cocktail is said to be the precursor to the Martini and it is my favorite drink using Ransom. Here is my recipe for the Martinez using Ransom.


Hemmingway Daiquiri 2 oz. Banks 5 Island Rum ½ oz. Maraska Maraschino Liqueur ¾ oz. fresh lime juice ½ oz. fresh grapefruit juice ½ oz. simple syrup (1:1) Combine all ingredients in a mixing glass and add ice. Shake hard for 6-10 seconds and strain into a chilled cocktail glass. Garnish with lime wheel.

Martinez 1 ½ oz. Ransom Old Tom Gin 1 ½ oz. good sweet vermouth ¼ oz. Maraschino liqueur Dash of Fee’s Old-Fashioned Bitters (Angostura is a fine substitute)

Stir all ingredients with ice in a mixing glass for at least 20 seconds, then strain into a chilled cocktail glass. Garnish with a lemon twist.


Ballet Arizona, Arizona Opera & The Phoenix Symphony are proud to announce the premiere of TRIO Friday, February 8, 2013 One Night One Performance One Gala at Symphony Hall to support the three organizations As co-owner of Bar Crudo, Micah Olson has compiled a handpicked selection of spirits from craft distilleries. It took research, tastings and trials for him to create the ideal spirit selection. At Bar Crudo, Micah prepares magnificent cocktails which provide the perfect complement to Chef Campbell’s cuisine next door at Crudo. In addition to the well-thought out spirits, Micah uses farm-to-table ingredients to craft his cocktails with absolute precision. Find him at Bar Crudo: 3603 E Indian School Road, Phoenix.


Sponsorships for TRIO Gala are available. Individual tickets are $500.

Cocktail Corner: Abby Martinie Article and Photographs by Christina Barrueta


n this corner is a talented bartendress with a fitting name—Abby Martinie. Growing up in Mesa, AZ, Abby jumped headfirst into her first bartending gig at a busy college bar while attending NAU. She’s also had a chance to explore other facets of the hospitality industry, starting with her first job hostessing at Cowboy Ciao and later working in event planning and as a banquet administrator. Now we can find her mixing up well-crafted cocktails behind the intimate five-seat bar at noca. I became a fan when a visiting friend asked her for a Fernet Branca Negroni. She enthusiastically rose to the challenge and we spent the night sampling superb variations of Negronis with various gins and amari. It’s always a special pleasure, as my friend expressed, when you find “a bartender you can engage, have a rapport with and enjoy a two-way conversation through drink.” I couldn’t agree more. What inspires me? I’ve discovered that I’m most passionate about being involved in a chef-driven restaurant where the cocktails are up to par with the food.


On a hot summer day… My drink of choice is a Negroni, or I'll order a really cold beer. On a cool day… I drink a lot of Manhattans in the winter. The best part of working at noca… I love having the freedom to be able to design and play around with cocktails. At the end of my shift I pour myself… On a busy night, it will be a Jameson neat. For something more mellow, I’ll have a glass of red wine. Working at noca, lately I’ve been leaning towards Italian varietals. Favorite spirit? Whiskey; I’m a Jameson girl. A cocktail you wish more people would order? I’m a fan of the classics, so something like an OldFashioned, Negroni or Manhattan. I love when a guest… Is open to trying something different.

Old Fashioned

It’s important for a bartender to… Not be arrogant or force their tastes on a guest, be a good listener and be flexible. Favorite thing about working behind a bar? I take a lot of pride in introducing guests to something new. For instance, if they always order a Lemon Drop, I’ll suggest they try it with Lillet Blanc. If I wasn't bartending… I’d love to travel the world eating and drinking for a guide like Lonely Planet. Favorite spot for a cocktail in Phoenix? Bar Crudo is great and Shady’s is my local watering hole.

You’ll find Abby at:

noca 3118 E Camelback Road Phoenix, AZ 85016

(602) 956-6622



Find some of Abby's favorites mentioned here: Cowboy Ciao Bar Crudo Shady’s


Meet the Chef: Gabriele Bertaccini of Culinary Mischief/Il Tocco By Taryn Jeffries,


hances are, at least once a month there is a devilishly delicious underground dinner party happening right around the corner from you. Italian-born Chef Gabriele Bertaccini is the creator and organizer of Culinary Mischief, as well as il Tocco—the epitome of incredibly inventive and intimate dining experiences.

Photograph by

Chef Bertaccini was born in Florence, Italy. He made his first appearance in a kitchen at the age of thirteen and has been going ever since. He spent five years at Instituto Professionale Buontalenti per Servizi Alberghieri in Florence, Italy, where he studied regional Italian cuisine and specialized in Tuscan cooking. Additional culinary courses included Food and Beverage Management. Gabrielle’s ongoing search for experience and knowledge has included taking on projects in some of Italy’s finest restaurants, sometimes without payment, simply for the betterment of his skills. Ultimately this quest led him to create Culinary Mischief and il Tocco in 2008. Chef Gabe not only has a very visible presence in the Phoenix Valley, he’s also well known in Los Angeles, New York and all over Italy. Prestigious positions and awards he's received in Florence, Paris, Phoenix and Los Angeles have contributed to several published write-ups and frequent television appearances on NBC and ABC. Rounding out his skills, he is also a contributing freelance writer for several magazines.

Culinary Mischief is an exclusive invitation-only event consisting of six courses, each specially paired with a thoughtfully chosen wine. Thirty very lucky people gather together in a surprise location with other food and wine enthusiasts. Whether you opt to attend with a group of friends or you’re looking to meet new like-minded people, you are sure to enjoy the best quality food in a unique environment. You’ll never enjoy the same menu or location more than once, as the goal of Culinary Mischief is to create a once-in-a-lifetime experience. If you are more interested in learning about and tasting new and unique wines, then Bacchus Mischief might be more up your alley. Bacchus Mischief focuses more on the vinocentric aspect of fine dining. The wine is paired with small plates, allowing it to play center-stage, the starring role in this culinary play. Culinary Mischief gatherings can run from $105 to $115 per person and caps out at 30 guests, while Bacchus Mischief will cost around $50 per person and is far more intimate with a maximum of 12 guests. If you are interested in making a reservation to either of the Mischief events, sign up on their mailing list and cross your fingers that you receive an invitation! These events always sell out very quickly so you may be waitlisted… but I can’t imagine there there is anything more worth the wait.

Chef Bertaccini firmly believes that pristine ingredients, simple execution and great passion are the perfect way to pay homage to and continue the traditions of his homeland. He’s committed to knowing his community thoroughly, from learning about the specific desires of his diners to exploring the best offerings of local farmers and purveyors. This commitment contributes to making his special dinner events not only top-notch in taste, but it also provides an environment where the chef offers the diners an educational experience. From specialty cured meats, gourmet dumplings and handmade pastas, you are sure to have not just a good meal, but also be part of an exquisite dining experience. Whether you are interested in a dinner for two, a special event or a creative culinary occasion, with Chef Bertaccini at the helm, you are ensured an amazing dining adventure.

You can hire il Tocco to create a similar experience, a creative and refined dinner party, right in your own home. They pledge to take care of all the details from planning the menu, doing the shopping, the prep, the cooking as well as the cleanup. All of the glamour and none of the stress… there is nothing more enticing than thinking about this young Chef making his way through my kitchen and warming the hearts and stomachs of my closest friends.

Pristine ingredients, simple execution and great passion are the perfect way to pay homage to and continue the traditions of his homeland.



Culinary Mischief: il Tocco: Taryn Jeffries is a staff writer at local food blog, Phoenix Bites. Read her reviews and other feature articles online. Phoenix Bites is a comprehensive local dining guide providing food-enthusiasts the latest news on the culinary scene in Phoenix, Arizona. ARIZONAVINESANDWINES.COM

Rubee’s Restaurant Spotlight: Crudo Seeking Out Raw Pleasure in Central Phoenix Article by Christina Barrueta / Photos by


first fell in love with Crudo in its original incarnation when it was a hidden surprise in a salon in Scottsdale—a small counter and café tables with a niche-of-a-wine bar and cozy walled patio. Alas, it seems not all agreed with me that location is secondary to stellar food, and the crowds that I hoped would flock to that spot were less than myriad. Fast forward to this spring with a move to Central Phoenix and, voilà, Chef Cullen Campbell’s spacious new digs, tucked away behind Gaslight Square Plaza, are drawing in a larger group who appreciate his inventive Italianinspired menu focusing on simplicity and quality. The dining room reflects this philosophy with high ceilings, soothing colors and a minimalist décor punctuated with chandelier-lit atrium nooks. Crudo means “raw” in Italian and, befittingly, lusciously fresh fish is an integral part of the menu. In addition to Crudo, savory items are divided into Mozza (mozzarella), Cotto (cooked) and Griglia (grilled), each comprised of four to five dishes, and a smattering of Lati (sides). The crudi is the natural starter. Albacore is composed of rosy slices of raw tuna dotted with earthy black garlic and finished with matchsticks of tangy green apple and a touch of truffle oil. Rich in Albacore Crudo

Fresh Mozzarella

Crispy Pig Ears

Heartier dishes include a roasted mushroom and potato gratin crowned with melted mozzarella and an oozy egg or bread “dumplings” with pork nestled in a delicate squash broth; both are homey, comforting and delicious. Rich pork belly and local Hayden Mills polenta is accentuated by traditional sweet and sour agrodolce updated with smoky tomatoes, and tender short ribs (braised for 3 1/2 hours and finished on the pecan grill) are framed by jus and olive oil mashed potatoes and garlanded with confetti of fresh-shaved horseradish. Seafood makes an appearance again, perhaps as the market fish-of-the-day enhanced with a zesty herbaceous salsa verde or as a softly-briny squid ink risotto studded with velvety tuna confit and punched up with fresh chili. The polenta and potatoes can also be ordered as side dishes, along with smoked (in-house) Sicilian Castelvetrano olives, grilled vegetables… and crispy pig ears. Pig ears you say? Picture french-fry width strips of porky Continued on page 78

flavor, yet light in texture. Silky butterfish arrives strewn with sweet slow-roasted tomatoes, fresh arugula and nuggets of salty-crispy lardo. Ahi shines as translucent cubes complemented with housesmoked olives and a shower of softly-cooked egg and native I’itoi onions. Raw doesn’t just mean seafood, however. A farm-fresh salad is always an option, perhaps featuring locally grown melon, arugula and purslane, adorned with lemony vinaigrette.

Grilled Short Rib

A natural progression is the mozzarella course, fast becoming some of Crudo’s signature dishes. All are accompanied by thick slices of rustic grilled bread—supple burrata embellished with peppery arugula and a salty-tangy
vinaigrette, mozzarella crosshatched with the lightest wisp of grill marks paired with meaty dates, milky ricotta made in-house set off with sweet and piquant caponata, the classic Sicilian eggplant dish, or slabs of fresh mozzarella draped with caramelized onions in a puddle of addictive balsamic bacon relish.




Rubee . . . cont’d goodness, more crunch than chew, brightened with a topping of pickled chiles and all coming together to create a harmonious blend of crispy-salty-zesty. Chef Cullen has refined this technique to perfection, starting with a 10-hour braise and ending with a double fry process, resulting in a surprise crowd-pleaser that I often order as an appetizer. Ending on a sweet note, Pastry Chef Tracy Dempsey is responsible for the terrific desserts. You won’t want to pass on irresistible treats such as fudgy flourless cake enrobed in chocolate ganache, light-as-air panna cotta with fresh juicy berries, or tiramisu with chocolate mousse, marinated cherries, and made-from-scratch lady fingers. The reasonably priced wine list is a foolproof pairing for the menu. It leans toward more obscure varietals and it’s a great introduction to some interesting Italian wines, for example, a lovely Einaudi Dolcetto from Piemonte on our last visit. If you’re lucky, you’ll get a chance to chat with Maureen McGrath, Cullen’s fiancé and business partner. They are justly proud of the wines they offer and a lot of thought has gone into what they’ve chosen. One night, Maureen poured us a taste of an Italian sparkling white that was a fantastic bubbly to enjoy with our dishes; I especially enjoyed it with the crudi. I now order it on every visit—Punta Crena Lumassina from Liguria—and highly recommend. Connected to Crudo is Micah Olson’s Bar Crudo and if you’re a cocktail lover, you’ll absolutely want to include this in your dinner plans. It offers a limited menu of crudo and mozza, snacks such as the pig ears, truffled bacon popcorn and smoked olives, a popular meatloaf burger and Happy Hour specials. Bar Crudo deserves its own article (look for it in a future issue!), but suffice it to say that you do not want to miss one of Micah’s creative cocktails. His sprightly “Modest Monk” with Italian grappa, Chartreuse, honeydew, basil and lime, or his more robust “Rebel Son” with Bulleit rye whiskey, Italian Averna, elderflower and rosemary are just two of my favorites. At Crudo, Chef Cullen exemplifies how to respect the flavors and textures of delicious ingredients. With a skilled hand, he combines a Mediterranean philosophy and judicious use of citrus, olive oil and sea salt with traditional Italian elements. Crudo is worth seeking out.

(602) 358.8666 Tuesday - Saturday 5pm - 10pm

3603 E. Indian School Rd. Ste. B Around the back

Phoenix, AZ 85018

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 or @Rubee100 on Twitter.



Chocolate Tiramisu with Tart Cherry Compote

Chef’s Table

Rosemary Roasted Rack of Lamb

With Recommended Wine Pairing - Granite Creek Vineyards Syrah Recipe and Photo Provided by Chef Chris Bamberg

ROSEMARY ROASTED RACK OF LAMB 1 whole domestic lamb rib roast 3 sprigs rosemary 2 Tbsp. Dijon mustard 2 Tbsp. canola oil 2 tsp. kosher salt 1 tsp. cracked black pepper 3 ft. butcher twine Preheat oven to 420°. Place lamb on cutting board and peel back fat cap to expose lean meat. Rub Dijon mustard on the meat and season with salt and pepper. Place rosemary sprigs evenly between the meat and the fat cap. Tie fat cap back down with twine. In a large cast iron skillet heat up the canola oil to the smoke point and sear all sides of the lamb. Place the lamb in a cast iron dish and then into the hot oven for about 25 minutes or until the internal temperature reaches 130° with a meat thermometer. Let the meat rest for 10 minutes before carving. Enjoy with your favorite root vegetables.

Chris Bamberg Chef/Owner Block Six Catering

(623) 826 5913


From Chris Bamberg We are so lucky to be here at Granite Creek Vineyards where they not only produce certified organic grapes and produce, but we are also surrounded by fantastic people committed to sustainable agriculture. There are several people raising high quality lamb in the area including Downey Farms here in Chino Valley, as well as a small producer in Prescott Valley named Ron Anderson. This whole meal was grown within 15 miles of where it was prepared and enjoyed. All the produce was grown here at Granite Creek Vineyards, the first farm in Arizona certified organic by the USDA. We also paired it with a wonderful estate grown Syrah that will be released soon under the "Red Barn Red" label. Feel free to contact us for your catering needs. Block Six Catering provides wine friendly light fare dining at Granite Creek Vineyards in Chino Valley every weekend. They also cater private events for weddings, corporate meetings, graduation celebrations or any other party of 25 to 250 people. Menus are custom tailored to fit your taste and budget.



Love at First Bite... an Arizona Artisan Profile

MuÑeca Mexicana

Article & Photos by Rachel Ellrich Miller


ood we crave and seek to recreate is often a way to climb into a memory and relive it a second time. If we are craving it, perhaps, someone else is as well. You may recognize the wide-eyed doll face logo of Muñeca Mexicana from the shelves at Bodega Market or from the Kickstarter campaign that erupted through Twitter and Facebook at the beginning of last summer. With a booth at the Miller Market on 1st Street on Thursday nights and one at Gilbert Farmers Market on Saturday mornings, Minerva Orduño Rincón is spreading her love and knowledge of homemade Mexican treats, one coyota at a time. What is a coyota? It’s an empanada about the size of your hand, made with lovely lard and stuffed with piloncillo. What is piloncillo? Piloncillo is a Mexican cane sugar that is reduced so much that the liquid hardens into a block, which must then be hammered or grated to use.

with Muñeca Mexicana, and wants to spread the good word about Mexican cuisine. “There is this perception that Mexican food is about rice and beans, and it’s not,” Minerva says, sitting at the table in her shared kitchen space. “It drives me crazy that everybody thinks that rice and beans are in everything. Even growing up we had them very rarely. We ate in a very fresh sort of way.” Cajeta and dulce de leche are not your average caramel sauces, nor do they contain any corn syrup. Cajeta is a goat milk caramel that is slowly evaporated, while dulce de leche is a cow milk caramel, also slowly evaporated. A favorite treat of Minerva’s mother, cajeta is an über creamy, mouth-coating rich sauce, with a hint of tanginess from the goat milk. Muñeca Mexicana doesn’t just create sweets, they also offer a unique

Coyotas are a treat Minerva used to share with her sister on her way home from gymnastics class. They would stop at the original bakery where the coyotas were baked in a wood-fired oven, then handed over to the young girls in paper bags that quickly grew blotchy from the lard. These are not vegetarian cookies. They are true to the way they are made in Minerva’s hometown. Minerva comes from Hermosillo, Sonora, Mexico where she grew up in a family of mostly women whose conversations were food-centric, delving into remembered dishes and meals. Local produce vendors drove veggie-laden trucks through the streets, offering their goods, and eggs were picked up from the corner store. Food was made from quality ingredients and it took time to create. After six years of architecture school, and ten years of collective work and graduate school, Minerva started to feel restless in her profession. Realizing she was becoming more of a data manager with less access to creativity, she turned to her back-up plan: a career in the kitchen. With stints in Scottsdale at Modern Steak, Café Boa, the Sheraton’s “The District,” and FnB, she returns to her roots



Muñeca Mexicana doesn’t just create sweets, they also offer a unique chorizo seasoning, made of chilis, vinegar and spices, which can be used to marinate meats. ARIZONAVINESANDWINES.COM

chorizo seasoning, made of chilis, vinegar and spices, which can be used to marinate meats. The mole poblano boasts 25+ ingredients and is perfect to simmer a turkey or chicken. Minerva does plan to expand her line, but slowly, after building a following for her current products. She approaches her food in a relaxed manner, educating customers about where her food comes from and why she creates it. “Authenticity doesn’t come from having a set recipe for something. Everyone in Puebla has their own recipe for mole poblano. You can’t say that one’s authentic and one is not. I think authenticity come from culture and from the spirit of the food. I like authenticity in food, but I think it’s a cultural authenticity, rather than a certain set recipe.” To taste Minerva’s food, one gets a Spanish vocabulary lesson as well as a sweet or smoky tongue, all in one trip. Come meet Minerva at the markets: Thursday evenings at Miller Market on 1st Street, Old Town Scottsdale, 5pm8pm or Saturday mornings at Gilbert Farmers Market at 222 N. Ash Drive in Gilbert, 8am-12pm. Her items are also available for purchase at Bodega Market in Scottsdale and Dos Cabezas WineWorks Tasting Room in Sonoita, an hour south of Tucson. And, of course, you can always find her products for sale online at

Rachel Ellrich Miller is a pastry chef and food writer, living in the Phoenix area. Check out her blog at and coming soon, her online pastry store at

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Arizona Wine Enchants in Sedona By Alison Bailin-Batz

It is no surprise then, that “enchanting” does not begin to describe the multi-million dollar transformation recently completed by the famed locale in 2012—the resort’s 25th anniversary year. Among the most impressive enhancements: Re-Designed Clubhouse: Regulars, as well as first-timers, will marvel at the expanded retail space, wrap-around scenic patios, lounge spaces and collection of original works of southwestern art. Virtual Check-In and Arrival: The newly launched virtual check-in process uses technology to allow guests to check-in curbside via electronic tablets. Che-Ah-Chi: Apache for “Boynton Canyon,” this new signature restaurant, headed by Executive Chef David Schmidt, focuses on sourcing local cheese, produce and other ingredients. Tii Gavo: Fittingly Apache for “The Gathering Place,” this less-formal dining venue is the perfect setting to gather and share signature tequilas, cocktails, regional beers and wine as well as authentic Southwestern fare. The creamed corn is a must-have for the table!

Central to Che-Ah-Chi’s new menu is wine. And not just any wine—Arizona wine! In fact, according to the resort and our own research, Che-Ah-Chi is now home to Arizona’s largest local wine selection available in a restaurant, a fact that has not gone unnoticed by Wine Spectator Magazine, which recently awarded the venue with its “Best of Award of Excellence.” Arizona wines are also available in the wine bar, Enchantment’s stylish new locale, which displays a wine cellar with over 2000 bottles. Overlooking the Sedona red rocks, this new venue is a fantastic spot to unwind and soak up the resort’s relaxing ambience over a glass of wine or to enjoy a casual dinner while taking in Sedona’s unsurpassed surroundings. The focal point of the wine bar is the 20-foot-long signature communal “gathering” table made of solid iron with a three-inch Sandstone top, which is set majestically beneath amber and earth-colored blown glass custom light fixtures, creating a one-of-a-kind dining experience. The wall of Arizona wine

New View Pool: The entire pool area and accompanying expanded activity center has been raised by more than 10 feet in order to give guests a 360-degree view into the canyon.

Photo by Rhonni Moffitt


lways ranked among the top destinations in the nation, Sedona’s Enchantment Resort, nestled in Boynton Canyon amongst the red rocks, is not comfortable simply resting on its laurels.

Photo provided by Enchantment Resort

These enhancements are the third and final phase of a four-year, $25 million renovation undertaken by the resort which also included an $11 million guest room refurbishment and a $4 million meeting space expansion. But there’s more.

Arizona wines are also available in the wine bar, Enchantment’s stylish new locale, which displays a wine cellar with over 2000 bottles. 84



Photo byRhonni Moffitt

Current local offerings include: Arizona Stronghold, Dayden 2008 Arizona Stronghold, AZ Centennial NV CharronVineyards, White Merlot 2010 Pillsbury, Wild Child White 2011 Page Springs Cellars, Vino del Barrio Blanca 2006 Arizona Stronghold, Tazi, White Blend 2009 Charron Vineyards, Empire White, White Blend NV Alcantara, Sauvignon Blanc 2010 Arizona Stronghold Dala, Chardonnay 2010 Pillsbury, Pinot Gris 2010 Dos Cabezas, El Norte 2009 Callaghan, Ann's, White Blend 2009 Kief-Joshua Vineyards, Cephus, White Blend NV Callaghan, Lisa's, White Blend 2009 Pillsbury, Chardonnay 2010 Kief-Joshua Vineyards, Pinot Gris 2010 Pillsbury, Viognier 2010 Sand-Reckoner, Malvasia Bianca 2010 Caduceus, Dos Ladrones 2009 Freitas, Malvasia 2010 Oak Creek Vineyards, Zinfandel Port 2008

Starting this winter, Che Ah Chi will debut new tableside drink menus – on iPads!

Enchantment in the Winter

Photo byRhonni Moffitt

POINT OF BREW Our Little Beer Scene Is Growing Up Article & Photos by Thomas Ale Johnson


’ve been watching the Arizona craft beer scene since the mid1990s and have always been able to find local craft beer of excellent quality. However, it often puzzled me that there are so few breweries in this state considering our large population centers. Eventually, more breweries entered the scene, but the pace of growth was glacial.

Others are taking cues from different places and times. North Mountain Brewing Company cites the old public houses of Colonial America and Britannia, as well as the iconic beer halls of Europe as influences. They mention the sense of community that beer used to engender, along with a love for traditional and eclectic food and beer pairings. Veritas Brewing Company also has community as a core concept for its development. With the slogan “True Beer, True Food, True Community,” Veritas makes it clear that they take ‘casual’ seriously. “We believe that quality comes from purity, simplicity and authenticity.”

The recent evolution of the Arizona brewing scene has been exciting to watch. Breweries are popping up everywhere and it seems like every time I turn around, people are telling me about a brewer they know or introducing me to someone who is trying to start a brewery. I’m not surprised by this—I’m just glad it’s happening.

Catalina Brewing Company keeps it local in concept with “We bike, We brew,” as their battle cry. Inspired by the great outdoors, the Mesquite Agave Brown Ale sounds like a great recipe.

In this article, I will name drop some breweries that are in the very early stages of development. Normally I’d like to try a beer before I write about it, but the focus of this story is the future. The future is unknowable but, if funding from Kickstarter is any indication, Arizona Wilderness Brewing Company will be serving us amazing beer in the not-toodistant future. I’m intrigued by their interest in Belgian and wild ales and look forward to tasting their creations soon.

Other upcoming breweries that I look forward to learning more about include Freak’N Brewing Company, Mischief Brewing Co., Mesquite River Brewing Company and Fate Brewing Company. It’s possible that some of these names will change, but for a young business it’s all part of growing up.

In the past, I was left to wonder how Arizona craft beer would mature. Would Arizona emulate another region? (Pacific Northwest, Midwest, Northeast, Colorado, Northern California, San Diego, etc.) Or would it define its own regional style? It is becoming apparent that the style of the region is developing from distance and diversity. Everyone is bringing something back from another place. This makes perfect sense considering that almost everyone who lives in Arizona is from somewhere else. Wanderlust Brewing Co. has a name and inspiration that exemplifies this way of thinking. Nathan Friedman (Brewer) enjoys travel and adventure. Stylistically, beers that he plans to brew mirror that adventurous spirit. He lists Belgian-style, imperial, balanced and hoppy, malty and funky beers as possible for the first releases.

So that’s a small glimpse into the future. I’m sure there are many more out there working up plans for breweries in Arizona. I hope all of these upstart ventures make it to completion. It’s a daunting task to start any new business, but their success will mean more beer and more choices. By the time you read this Desert Eagle Brewing Company in Mesa should be open for business. Check my blog on the Arizona Vines & Wines website for more information about the upcoming breweries mentioned here. If you are starting a brewery or know someone who is, please tell me about it and I’ll add it to the ‘watch list.’ We need to treasure every moment we spend with these new breweries. They grow up so fast!

Thomas owns and operates TRUST Art & Design and TRUST the gallery, brews beer and makes wine. See and for more information.




Featured Watering Hole

Dry River Company The name ‘Dry River Company’ references the fact that Arizona rivers are often devoid of water. In this part of the country it’s good to know where you can find shelter and a brew. Knowledgeable and friendly proprietor Brendan O’Brien keeps Murphy’s Irish Stout on tap at all times. There are four taps and a small, but well-curated selection of beer in bottles. I’m always pleased with the rotation of the two taps that change. Bell’s Oberon, Ska Modus Hoperandi and Borderlands OL’ Loco are three pleasant surprises that I can recall. Dry River Company is well-known for their coffee and Neapolitan-style pizza, along with salads and sandwiches. Fresh pastas are available in the evening and they frequently have live music. This is one of my favorite places to grab a pint in Tucson. It’s my ‘neighborhood’ hangout, even though it’s a 90-minute drive from my house. The pizzas are delicious, fresh and wood-fired. The crust is more than just a topping delivery system. This is the best pizza I’ve had in Tucson.

Dry River Company


Lumberyard Brewing Co.

Beaver Street Brewery

Mogollon Brewing Co.

College Street Brewery

Mother Road Brewing Co.

Flagstaff Brewing Co.

Mudshark Brewing Co.

Grand Canyon Brewing Co.

Oak Creek Brewing Co.

Granite Mountain Brewing

Oak Creek Brewery & Grill

Hops on Birch

That Brewery

Wanderlust Brewing Co.


800 N. Kolb Road Tucson, AZ 85710 (520) 298-5555

BJ’s Brewhouse

O.H.S.O. Eatery & nanoBrewery

Dave’s Electric Brewpub

Old World Brewery

Desert Eagle Brewery

Phoenix Ale Brewery

Four Peaks Brewery

Rock Bottom Brewery

Gordon Biersch

San Tan Brewing Co.

North Mountain Brewing Co.

Sleepy Dog Brewing

Oggi’s Pizza & Brewing Co.

Sonoran Brewing

Sun Up Brewing



Barrio Brewing

Gentle Ben’s

BJ’s Brewhouse

Nimbus Brewing Co.

Borderlands Brewing Co.

Old Bisbee Brewing Co.

Dragoon Brewing Co.

Thunder Canyon Brewery



By Dr. Trent W. Smallwood DDS, FACE, PC


ave you ever glanced in the mirror after drinking your favorite red wine, only to have it revealed that your teeth are no longer white, but instead… purple?! You’re probably wondering why this happens and, more importantly, how to avoid it! Dr. Trent Smallwood is here to enlighten us on this ongoing oenophile challenge. The aroma of a good Cabernet can warm the heart before sipping, but stain the teeth after consuming… an unfortunate consequence of an otherwise memorable experience. That purple-grey tinge covering the teeth is unmistakable in appearance and a sheer giveaway to the unassuming red wine drinker. What’s worse is the red wine drinker is most often unaware of the change of color of her own teeth, yet may observe the shade shift on other indifferent individuals within the gathering. And the more wine you drink, the less you may be aware! The cause you ask? Chromogens. Primarily from red wine, they are “intensely pigmented molecules with an unfortunate penchant for latching on to dental enamel,” per Here’s the story. Wine is acidic and can actually break down, or etch, the enamel with extreme use. This etching process makes the tooth’s enamel surface less smooth and more likely to accept pigment. This process can also increase as we age, which is why one will often see more staining occur in more mature individuals. This etched surface is more likely to accept the pigment that wine offers. This process is not limited to just red wine; it is possible for white wine to stain teeth as well. The teeth don’t necessarily soak up the color of the beverage itself, but because the surface could be etched, they are more likely to pick up the color of whatever one is eating or drinking at the same time. The final part of the equation is the tannins in wine. A tannin is an astringent, which is a molecule that has a high-binding capacity and wants to bind to the tooth structure. It also tends to hold the chromogens, which compound the issue of staining. Don’t worry too much, though, there are a couple of ways to avoid that surprise in the mirror. Ironically, eating cheese while enjoying your wine, which has protein contained within, can create a kind of barrier against the staining elements. Popping a piece of gum once you've consumed your wine also works. The chewing stimulates saliva production, which instantly neutralizes the pH making the oral environment less acidic. If in a real bind, rinsing with water will neutralize the acidity to some degree as well. Of course, the very best thing one can do is brush your teeth soon after enjoying your wine, but few have a toothbrush stuck in your back pocket.

My New Smile FROM THE PUBLISHER Everyone who knows me, knows that I smile a lot. It's kind of my signature. I've always believed that a smile can go a long way... whether it's making someone else around me happy or intrinsically making myself happy. A number of years ago, though, I started to notice that my smile had diminished: my teeth were yellowing, my once straight teeth were tilting and my two front teeth were turning gray. As a kid, I had been in a bike accident and over the years have had to have my front teeth worked on from that long ago chip. There is a horror story about getting my teeth worked on just before my wedding that I won't go into, but suffice it to say, I'm very hesitant and wary of dentists. I was starting to find myself covering my mouth when I'd laugh. It was all making me self conscious. I talked to my husband and he recommended that I check out Dr. Trent Smallwood, one of our advertisers. I'd checked with many other dentists and they either were too expensive or didn't have much experience. If I was going to trust someone with my smile, my signature, I had to trust them. And this wasn't an easy task. I had a consultation with Dr. Smallwood where he went through the details of the procedure, shared his vast experience and showed me pictures of the many smiles he'd created. I was already feeling better. The question I get asked most often is "Did it hurt?" The session where the teeth were prepped was actually painless. I was medicated to calm me throughout the procedure, listened to music and really didn't feel a thing. Four weeks later I had a new smile. My teeth are whiter, straighter and my smile is no longer crooked. And they look absolutely real! The first week I had a random person say to me, "You have a beautiful smile." It was nice to hear that again! Thank you, Dr. Smallwood. Rhonni Moffitt, Publisher Arizona Vines & Wines Photo by

Purple Teeth

As long as you are able to practice one of these techniques, and are able to be aware of your wine consumption, your teeth should be just fine and you can flash those pearly whites at your next wine party!





What Happens in Vegas, Stays in Vegas: Sin City for Wine Lovers By Stacey Wittig, Travel Writer


just returned from Las Vegas and although I cannot reveal all that happened there — remember, what happens in Vegas stays in Vegas — I can divulge that I discovered many fantastic places to enjoy wine. Maybe it’s time someone let it out of the bag: Sin City has a vibrant wine side!

Another insider secret is the Hyde Bellagio, a Sunset Boulevard offshoot where I scored one of Vegas’ most sought after tables. (Don’t ask how, because I won’t tell.) The ultra-lounge opens at 5 p.m. and then at 10 p.m. it transforms into a full nightclub. Of course, I’m typically in bed by 10 p.m., but I yearned for an early evening wine experience in the stunning circular VIP booth overlooking Lake Bellagio. The Hyde has access to 1500 bottles from Bellagio’s award-winning wine program, and I chose the MacMurray Ranch, Pinot Noir, Sonoma Coast, 2009. When the fountains spurted, the Hyde’s state-of-the-art sound system automatically switched to the soundtrack of the fountains, which was Ol’ Blue Eyes crooning “Luck Be a Lady.” D.O.C.G. at the Cosmopolitan is a sure bet for a superb wine dinner. Named after the highest level of Italian wine origin, Denominazione di Origine Controllata e Garantita, D.O.C.G. offered a selection of over 500 regional Italian wines. ARIZONA VINES & WINES - WINTER 2012

Truffle Pizza

Photo by Stacey Wittig

Many choices of wine flights tantalized me, and I finally decided on the flight of Spanish wines. However, the long sighs from Ingrid, who was reading over the United States flight, changed my mind. The flights of four two-ounce pours were perfect for pairing with the small plates. More “oohs” and “aahs” over the lightly grilled Ahi tuna and fresh tropical fruit salsa. “Each plate is better than the next,” I said as I dipped bacon-wrapped dates into blue cheese fondue. We also savored the grilled shrimp and sliced sirloin with mushroom fondue and Cippolini onions. Wine is oh-so-much better with good food and good friends.


Photo courtesy of Hyde Bellagio

The Strip at Night

Photo by Stacey Wittig

After rushing from an all-day tour to Grand Canyon West and back, my companion -- a California food writer -- and I sank into comfy chairs at La Cave (pronounced “la cahv”) at the Wynn. We’d been looking for a sophisticated but relaxed setting where we could unwind with a glass of wine and small plates. La Cave was the right choice. We were treated like restaurant royalty. “There’s a higher level of standards and expertise when the CEO lives on property,” said Jennifer LaSala, General Manager, who joined us in our dimly lit corner. “Steve Wynn lives on property?” I asked. Wynn and restaurant impresario Michael Morton opened the sensuous hideaway less than two years ago. The magic they spun works well and made us feel like we were sharing their living room.

Hyde Bellagio

Scott Conant's Truffle Pizza with wine galore - at D.O.C.G.

You’ve probably seen D.O.C.G. on that pink paper seal that crosses the cork of your fave Tuscan wine. It certifies that the Italian wine was produced in the actual region advertised on the label. D.O.C.G.’s rustic, easy-going food is the brainchild of Celebrity Chef Scott Conant (Food Network’s 24 Hour Restaurant Battle), but the only battle that occurred was the fight over who would have the last slice of truffle pizza. Made with mushroom and sottocenre (truffled and ashed wild mushroom sauce), the pizza started as a special but was so popular that it stayed on the menu. Conant’s focus on ingredients shone through everything longtime-friend Troy and I tried. We argued about which was our favorite: The Pici with short, thick Tuscan pasta in braised duck sauce and black truffles; the Cavatelli with sausage and porcini mushrooms; or the Oxtail Raviolini with arugula (I’m such a sucker for arugula). The sommelier brought the appropriate wine for each dish. ARIZONAVINESANDWINES.COM

Photo by Stacey Wittig

We both loved the signature grilled filone with fonduta, truffle oil and a duck egg. D.O.C.G. shares its wine program with Scarpetta next door where they serve Conant’s duck and Foie Gras ravioli. Shhh! Don’t tell anybody, but that couple ordering it may just have flown in from California specifically for their Foie Gras fix. The delicacy was recently banned in California. Another dirty little secret about The Strip is that sometimes I tire of it. I needed a break from all the hyper-stimulation, so I headed out to Pahrump Valley Winery, one hour west of Vegas in the Mojave Desert. I joined one of the daily tours to learn about the history of the winery, growing grapes in Nevada and an overview of their winemaking philosophy. “We let the canopy grow to shade the fruit,” explained Eloise Seliga, the vivacious guide who led us around the well-groomed property. Inside the cool winery, an 80-something asked, “Is this where you make that wine for senior citizens?” “Which wine is that?” Seliga responded politely. “Pinot More,” he answered and we all laughed. “We’re a trail blazer for Nevada wines,” said owner Bill Loken, manning the host station at the estate restaurant. “We’re increasing our knowledge about growing grapes in the desert. But just when we think we know how to manage the canopies, things change.” Growing grapes for Nevada’s first red wine, they had to install fences to keep out wild horses. Nevada’s first red won a gold medal at the 2005 Pacific Rim International Wine Competition and awards have been racking up ever since. Winemaker Gretchen Loken has a special touch with her wines; I enjoyed each of my tastings. I recommend eating lunch at the upscale, yet casual Symphony’s Restaurant named after another of their gold-medal wines. Once back in Sin City, I made a stop at Aureole at Mandalay Bay where you could easily spend all of your winnings. With one of the top 75 wine lists in the world, the restaurant has received Wine Spectator’s premier Grand Award every year since 2000. Such an extensive collection required creating one of the first eBook wine lists—now available to guests on a custom iPad. I tested the tool, searching for wines by name, region or keyword. I was able to drill down into more information and found their system fascinating as I preselected and added labels to my “shopping cart.” “These wines are for the real wine lover. They come here specifically for the wines that we offer at lower prices than you can find on the market now,” revealed Christophe Tassan, MOF Sommelier and Director of Wine for Mandalay Bay. The reason is that many of the rare wines were purchased over 10 years ago when Aureole first opened. “We have little gems that no one knows about,” Tassan added. Now this is for your eyes only, as I promised that this bit of info would stay in Vegas: Although the four-story glass tower, inspired by a Mission Impossible scene, is the focal point of the restaurant, the rarest wines are not stored in the tower, but are kept in a dark wine cellar in an undisclosed location. And, if you must know, I passed on the Château Pétrus 1961 (valued at $4,500).

Eloise Seliga guides visitors around Pahrump Valley Winery in the Mohave Desert.

Aureole at Mandalay Bay Resort and Casino 3950 S. Las Vegas Boulevard

D.O.C.G. at Cosmopolitan 3708 S. Las Vegas Boulevard

Hyde Bellagio 3600 S. Las Vegas Boulevard

La Cave at Wynn Las Vegas 3131 S. Las Vegas Boulevard

Marché Bacchus 2620 Regatta Drive #106, Las Vegas

Pahrump Valley Winery 3810 Winery Road, Pahrump

Sunset & Vines 40 Costa di Lago, Suite 120, Henderson

Other wine experiences about which locals were raving included the Sunset & Vines in Henderson and Marché Bacchus in Summerlin. Perhaps on my next Vegas trip I’ll have a chance to stop in and pull back the velvet curtain on those wine spots, too. Stacey “Vagabonding Lulu” Wittig is a travel writer who loves the outdoors whether in Arizona or southern France. She tasted a bit of the “ranch life” herself when as a child she rode her pony “Thunder” through the family’s hobby farm in Minnesota. Read more at ARIZONAVINESANDWINES.COM



WOMEN WHO WINE IN TUBAC By Armor Todd, Nan, Mary, Ana, Karen, Marty and Linda. These are just a few of the women who gather on the third Wednesday evening of every month for Women Who Wine, a Tubac tradition that goes back to 2008. Young and gracefully mature, wealthy and gracefully not, representing most of the fifty states and several countries, they convene to discuss issues weighty and frivolous, and to drink good wine; with everyone as an equal and everyone with an opinion!

corner is inspiration, another encouragement, still another congratulations and in a fourth perhaps, consolation. All leave motivated. An elementary school teacher relates how she so looks forward to these events, as she always hears something new, something that resonates in her life and leaves her with a new bounce in her step. Artists, authors and local business owners attend as well, because the networking never sleeps and the ambiance is graciously conducive to developing relationships.

Wine, of course, plays an Ana Thompson, owner of the very important role: A bottle and cool botanical arts gallery in Tubac, a glass are your ticket in the Florabundance, is a regular attendee, door. Reflecting the mélange, a regular Woman Who Winer, if you there are haut Medoc Bordeaux, will. An accomplished floral designer big California Cabs, Malbecs, and artist from Portland, OR, Ana Chiantis, a Pinot Grigio or two represents the next generation in and even some Two Buck Chuck. Tubac: falling in love with the village, Arizona wines are definitely in opening a business and making it all evidence in growing numbers, Wining Women: Cyndi, Ana (holding Frankie), Karon and Karen work. And don’t forget discovering as well. It is the perfect occasion that something as elemental as a for aficionados and neophytes alike to taste and explore the glass of wine with friends can open doors, silence demons, provoke new ideas and wines of the world and to expand their horizons a bit. As set the tone for another great day. The event encouraged her to add wine-related those horizons expand, the conversation loosens, the gestures items to her store and so far they have been a big hit. become animated and the laughter begins in earnest. In one Spirited competition surrounds the event’s location, one month at an expansive private hacienda, the next at a business in the middle of the village. Most recently held at Beads of Tubac, the wonderful knitting and crafts store on the plaza, the October 2012 edition was a big hit with perfect weather, the usual great wine and, of course, great conversation. Over 60 ladies attended. Sixty interesting women in a village with a population of 1900, all drinking wine! Amazingly the event has drawn over 100 on a number of occasions. It is simply the place to be on that special Wednesday night. Women Who Wine is open to every woman, from everywhere. I would recommend nailing down the bottle you want to bring... nothing extravagant, but something intriguing. A wine from some unknown corner of the world, perhaps, or maybe from only an hour away in Sonoita. The Tempranillos are excellent. Oh, and mark your calendar. For more info about Women Who Wine, email

FlorAbundance, A Botanical Arts Gallery



New to Wine By Jennifer Manly, Assistant Publisher I’ll have a glass of… Chardonnay, Pinot Noir, Riesling, Syrah? Wait, what’s the difference? Yep, that was me not too long ago. I was the girl who liked to drink wine occasionally, the one who had no idea what the difference was between each wine, except that they were the color red or white, and tasted either sweet or dry. I knew it contained alcohol and that a lot of people drank it to unwind or relax, but I had no idea the culture that went along with it or the story that went into each bottle made. I, with much regret, was also very unfamiliar with the community and magnitude that is Arizona wine. Well, that was until now.

school and had a visual example, it would stick with you and that’s how sampling wine is for me. During this process, one of the favorite things I am learning about is pairing wine with food. I’ve heard people talk about it, but never really understood how important it is. I was very naïve to the fact that food has the capability to change the taste and enjoyability of a wine. I didn’t realize how the tannins and acidity could have such an effect on the flavors it is paired with. I now know that a Pinot Grigio is best enjoyed with a light seafood entrée, a Cabernet Sauvignon with your prime steak and that a Moscato would be great with a sweet dessert. See, I’m learning! Understanding winespeak is also something I have been gaining knowledge about, and frankly I find some of the vocabulary quite interesting. You have your fundamentals, words like body - the weight of a wine in the mouth, or corked - when a wine has a musty, “moldy newspaper” flavor and a dry aftertaste, which is caused by a corrupted cork. However, there are some that you would never consider to be an actual wine term. One of my favorite examples is flabby - a wine that is fat and unbalanced due to the acidity level. Who knew wine could be flabby?! Although I haven’t even come close to learning and understanding all the words that represent winespeak, I’m definitely headed in the right direction.

When I first started at Arizona Vines & Wines, I had this notion in my head that I would just learn the basics about wine. You know, like how it was made, where it came from or the difference between each varietal. I wasn’t expecting that I would also be learning about a lifestyle, a community, a culture and even a family when I entered into this new role. I also wasn’t expecting to meet such talented and amazing people along the way. Apparently the winemaking process doesn’t just consist of taking grapes, crushing them and turning them into a liquid of goodness. Naïve much? Yes, I definitely was. However, I have been so fortunate to meet some amazing winemakers, who have been kind enough to share their experiences and stories of harvest with me. I also have a wonderful boss, who is so passionate about this industry. She has taught me an immense amount in such a short period of time, for which I am truly thankful. I have also been able to attend some fantastic wine events; such as the Sedona WineFest, Tucson Culinary Festival, Willcox Wine Festival, Phoenix Cooks, as well as some local events around Phoenix. Going to these events for work has given me the opportunity to sample many different varietals from around Arizona, varietals that I never even knew existed. I know what you’re thinking, “Really, this is work?” It really is! It’s not all just fun and games, although everyone does contribute to help make it a great time. Instead, it has been a way for me to experience a handson approach to learning about wine. When you are able to taste the wine as the winemaker is explaining what it is, it helps you piece it all together and better understand. It’s similar to when you were in



Photos by

Even though I’m nowhere near being a professional wine wiz, I am having a blast learning. No matter how much knowledge I gain, I am told “the more you learn about wine, the more you understand how much you do not know about wine.” So whether you’re just starting in this business like I am, or have been a professional for years, there will always be a little piece of information that you didn’t know before. As I go through this process of uncovering the culture that is wine, I plan to document it in a new blog that can be found on I feel very lucky to have this opportunity to learn about wine in such a unique manner, from such experienced individuals, and I want to share my experience along the way. So with a glass in my hand, I cheers to the journey of learning about wine. ARIZONAVINESANDWINES.COM

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Quick Reference to Arizona Wineries & Tasting Rooms For Tasting Room addresses, please see individual map pages


Verde Valley - 928.649.8463

Northern Arizona


Jerome - 928.639.WINE

Fire Mountain

Cottonwood - 928.649.9135

Iniquus Cellars


Grand Canyon Winery

Javelina Leap Kind Vines

Ash Fork - 602.971.8586

Saeculum Cellars

Sonoita /Elgin


Cottonwood - 928.639.2149

Juniperwood Ranch

Painted Lady


Fountain Hills - 480.816.8466


Elgin - 520.455.5322


Passion Cellars

Aridus Custom Crush

Skull Valley - 928.442.3415

Oak Creek

Page Springs Cellars

Cornville - 928.649.0290

Pillsbury Wine Co.

Cornville - 928.639.3004

Pleasant Valley

Stage Stop

Sycamore Canyon


Chandler - 480.792.6927

Canelo Hills


Studio Vino

Tempe - 480.897.1800


Elgin - 520.455.5499

Vail - 520.762.8585


Lightning Ridge

Sedona - 877.903.WINE

Su Vino

Scottsdale - 480-994-8466

Dos Cabezas WineWorks Sonoita - 520.455.5141

Rancho Rossa

Elgin - 520.455.5582

Elgin - 520.455.5383

Elgin - 520.455.0700


Village of Elgin & Four Monkey Elgin - 520.455.9309

Elgin - 520.455.9291

Elgin - 520.455.5893

Carlson Creek

Fort Bowie

Golden Rule


Juniper Well Ranch

Jerome - 928.639.9067

San Dominique

Camp Verde - 602.549.9787

Willcox - 520.766.3000

Willcox - 303.931.8472

Granite Creek

Chino Valley - 928.636.2003

Young - 866.558.2734x4484

Willcox - 520.766.2926

Bowie - 888.299.5951

Jerome Winery

Echo Canyon

Jerome - 928.202.8506

Cottonwood - 928.639.0646

Hops & Vines

Silver Strike Winery

Williams - 800.462.0376

Burning Tree

Cottonwood - 928.649.8733

Jerome - 602.750.7771

Sonoita - 520.955.4249 Tombstone - 520.678.8200

Dionysian Cellars

Cottonwood - 928.649.0444

Cornville - 928.649.2681

Available at AZ Stronghold

SE Arizona

Cellar Dwellers

Bitter Creek

Jerome - 928.634.7033

Verde Valley - 928.607.1789

Available at AZ Stronghold

Skull Valley - 928.442.9831


Arizona Stronghold

Cottonwood - 928.639.2789


Sierra Bonita

Willcox - 520.678.2335

Northern AZ


Four-Eight WineWorks Clear Creek Cella Winery Sollenberger Vineyards Stetson Winery

Casa Verde Flying Kite Hannah’s Hill Vigneto Nannini


Willcox - 520.384.2993

Keeling Schaefer

Willcox - 520.766.0600

Wilhelm Family

Erath’s Cimarron

Vineyard in Willcox Tasting at Dos Cabezas in Sonoita

Lawrence Dunham

Pearce - 520.82.GRAPE


Willcox - 602.885.8903

SouthEastern AZ Asmundson Family Flying Leap Freedom Vines

Gallifant Cellars RanchoMaria Vineyards

Sándor Soaring Spirits Vineyard Voltera Vineyards

the Grapevine

Interesting tidbits about the Arizona wine industry...

CHARRON had Such a great turnout for harvest, with over 100 volunteers, they finished in one day. As a thank you they gave them a bbq and some wine.

Sand-Reckoner Vineyards started A NEW WIne CLUB. Alcantara Vineyard's three german shephards are featured in wine dogs usa, 3rd edition.

Hops & Vines had their first oktoberfest... it was a smashing success!

zaRpara HAD THEIR first HARVEST THIS YEAR! tHEY WILL MAKE two WHITES: A saUvignon Blanc AND A vIOGNIER, AS WELL AS TWO RED BLENDS: A field blend of syrah & tempRANILLO, AND A field blend of monastrell & SANGIOVESE.

Lawrence dunham Averaged six tons per acre this harvest. One productive acre produces 12 barrels of wine, 720 gallons, 300 cases, 3,600 bottles, 18,000 5 oz. pours.

Maynard Keenan of Caduceus started a new column in the phoenix new times Wilhelm Family Vineyards is now open 7 days a week!

page spring cellars tasting room update! 1. A host welcomes and seats guests on the weekends 2.. added "after hours" Thursday-sunday 6-9 3. casita glass bar is now open at the top of the vineyard granite creek vineyards has a New wine called the Red Barn Red, it is a 2007 Syrah MADE by WINEMAKER Kelsey Hoult.


Arizona Stronghold Wines are now in distribution in Massachusetts, Indiana and Quebec. That now gives them 34 usa states, 4 canadian provinces and australia.

Burning Tree Cellars' new 100% pinot noir "The Poet" is being released in december. Javelina Leap increased production by 10 tons this past harvest.

Coronado Vineyards has converted their restaurant to a fun, casual, comfy tapas lounge... overstuffed leather couches overlooking the vines with small plates specially paired with their wines.

Aridus Wine Custom Crush had their Grand Opening on October 27th.

golden rule won gold in the arizona state fair competition - THE HIGHEST AWARD GIVEN TO ANY WINE!

Keeling Schaefer Vineyards reports that 68.5 tons of six different varieties were harvested on their two estate vineyards in Cochise County this year. Jan and Rod are excited that this harvest will include the first release of THEIR Picpoul Blanc, a Southern Rhone white varietal, early in 2013. Nearly half of the fruit was from the Syrah blocks and the quality is reported as excellent! After two frost-damaged years and the loss of the 2011 vintage from smoke taint, the 2012 vintage is truly a harvest of renewal at Keeling Schaefer. ARIZONAVINESANDWINES.COM



Wine, Dine

and Win!

The new, highly-anticipated Storytellers menu is here, and is now featuring mouth-watering Certified Angus Beef .® With award-winning cuisine and a selection of wines from local Sedona-Verde Valley vineyards, you’ll indulge in a flavorful experience you won’t soon forget.

Introducing Surf & Turf Sundays Buy One Special for $24 & Get the Second Free! Reservations recommended. Call 928.567.7999 for details on special offers. 800.381.SLOT | I-17, Exit 289 • Just south of Sedona Please call for reservations. Cliff Castle Casino Hotel reserves the right to modify, suspend and/or cancel this special at any time, without notice, with approval of the Yavapai-Apache Gaming Commission. ©2012 Cliff Castle Casino Hotel

Winter 2012  

Arizona Vines & Wines

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