FEATURED INDUSTRY: WINERIES

in the back of the property. We are thrilled that we have such a great location.”

The Artesian Cellars Winery is located at 1731 S. NV Hwy. 160, Pahrump, and is open Monday through Wednesday from 11:00 a.m. - 8:00 p.m., Thursday 11:00 a.m.- 9:00 p.m., Friday –Saturday 11:00 a.m.-10:00 p.m. and Sunday 12:00 noon – 5:00 p.m.

Sharing his answers to our Back-To-Basic questions is owner Tim Burke:

Q: How did you get started in wine?

A: After college, I traveled to Napa to visit the wineries, where I fell in love with the wine industry. Growing up in rural northern Nevada, we farmed alfalfa. After my father passed away, the alfalfa fields lay idle for several years. Because we had water rights, we needed to start farming again, and I talked my mother into planting grapevines.

Q: What has surprised you about being a winemaker?

A: The diversity that the grapes give us. The wine starts as an agricultural product, just like corn or alfalfa, and it doesn’t become wine until the grapes get to our winery and we introduce yeast. Each year the harvest is different because of what Mother Nature gives us. Crop yields and quality depend on weather, pruning, canopy management, and water. You can harvest the same grapes from the same vineyard around the same time each year and process it the same way as the previous year, and the wine will still be slightly different.

Q: How do you know when you have a particularly good vintage?

A: It starts with the grapes. I taste the grapes in the vineyard before they are harvested. The grapes must taste good while still on the vine, or they will never make good wine. During the fermentation process, we constantly check the wines for quality. We have a lot of fun trying the wines as we press them off after fermentation. If the wine tastes good, it will taste even better after aging.

Q: What’s the best way to learn about wine?

A: Going to wineries is a great way to learn about wine and each region’s wines. Our staff helps explain our different wines, where the grapes are harvested from, and the characteristics of each wine variety. We also hold regular workshops on wine pairings. In Las Vegas, there are two chapters of The American Wine Society. They hold monthly meetings where they cover wine topics and drink wine! If you want to learn more about wine, UNLV has Sommeliers classes where you can receive formal training to specialize in all aspects of wine service, wine and food pairings, and wine storage. There are some excellent online programs as well. The NGGW organization is a Northern Nevada-based group of home winemakers and vineyard owners that holds regular meetings and does educational workshops.

Q: What is tannin?

A: Tannins are naturally occurring phenolic compounds in many plants, including a grape’s skins, stems, and seeds. Tannins help provide texture, balance, and structure to the wine. We generally think of tannins and red wine, but both red and white grapes have tannins, but the intensity and characteristics vary. While wines with pronounced tannin can seem harsh and astringent on their own, they can be the best of all possible partners for certain foods and are a key ingredient toward a wine’s ability to age well.

Q: Do all wines get better with age?

A: No. White wines benefit very little from aging. Most white wines should be consumed within a year or two of bottling. Red wines are different. Most red wines will benefit from aging for a couple of years, and it allows all the various components in red wines to blend and soften during aging. If the reds are barrel aged, it is common to age the wine 6 months or longer in the barrel. But even red wines have a life span that is determined by the acid levels, the tannins, sulfates, and how it is stored. Modern winemaking methods can produce a very nice drinkable red wine in one to two years.

Q: What are the most important things to consider when pairing wine with food?

A: Think of wine as food. Wine is one of the only alcohols that will change the flavor profile of food and food will change the flavor profile of the wine. Some basic guidelines are that red wine generally pairs well with bolder dishes, such as red sauces and red meats. White wines generally pair well with lighter dishes like fish or chicken. Sweet wines are better for cutting the heat in spicy dishes. There are no firm rules and you should always drink what you like!

Q: What is one of the hardest things about winemaking year in and year out?

A: Several things can be challenging each year. First, sourcing enough Nevada grapes for our Battle Born wines is difficult. The state’s