Summer 2011

Yavapai Restaurant

525 Boynton Canyon Rd • Sedona, Arizona • enchantmentresort.com • 928.204.60004c process coated logo

Fulfill all your senses while you enjoy signature

dishes enhanced by an award-winning wine list.

Breakfast, lunch, dinner & Sunday Brunch.

For reservations call 928.204.6000.

Elevate your expectations.

54857_ENC_AzVines&Wines.indd 1 2/15/10 12:41 PM

PUBLISHED BY Arizona Vines & Wines, LLC

CONTRIBUTING WRITERSMarissa Gagliardi, Steven Ayers, Greg Gonnerman,

Karyl Wilhelm, Eric Glomski, Rhonni Moffitt, Ann Roncone, Thomas Ale Johnson,

Tim Hilcove, Christina Barrueta, Chrysa Robertson, Stacey Wittig, Josh Moffitt

CONTRIBUTING PHOTOGRAPHERSKarl F. Mullings, Mike Barnacastle, Steven Ayers, Greg Gonnerman, Brett Cook, Rhonni Moffitt,

Thomas Ale Johnson, Tim Hilcove, Christina Barrueta, Chef Becky Windels, Erin Celling, K.L. Day, Stacey Wittig, City of Bisbee, Ann Roncone,

Marissa Gagliardi, Josh Moffitt, Chrysa Robertson, Wilhelm Family Vineyards

ADVERTISING SALES [email protected]

SUBSCRIPTIONS $19.95 Annual Subscription

Four quarterly issues [email protected]

CONTACT THE PUBLISHER Josh & Rhonni Moffitt

(480) 306-5623 [email protected]

Arizona Vines & Wines

ABOUT THIS MONTH’S COVERThe cover photo was taken on

April 29th, 2011 above Oak Creek Vineyards in Page Springs by Karl

Mullings Photography using a process called HDR.

Learn more about Karl and his photography at KFMDesigns.com.

Welcome to our very first "Women In Wine" edition! When we decided to feature Oak Creek Vineyards as our "Featured Winery", with Deb Wahl at the helm, we realized this was a great opportunity to share with our readers about Arizona's Women in Wine. Our Grape Perspectives is written by an up-and-comer, Marissa Gagliardi, describing her quest to be a woman winemaker. We have two additional articles written by two women who are already producing wine in Arizona, Ann Roncone and Karyl Wilhelm. In Eric Glomski's article, he went beyond the borders

of Arizona and spoke about two of his "heroines," who also happen to be woman winemakers. Even our food articles are focused on women chefs!

Although we've covered some of the women-in-wine in Arizona, please don't think that this is a comprehensive list. Arizona features a long list of women in wine, whether they make the wine or help out behind the scenes. One issue is not enough to cover all the amazing women in the Arizona wine industry. We hope to hear from more of them into the future. There are also more on the way! We want to personally say "cheers" to all the women in wine in Arizona. I'm personally inspired by your determination.

I had an opportunity last quarter to speak to a group of women called "Wine, Women & Wealth" in California. They asked me to come speak about Arizona wine and how I started Arizona Vines & Wines Magazine. This was the largest group I've ever spoken to before, 200 women! We poured some Arizona wine at the reception before the seminar and it helped to get the ball rolling when they loved the wine! (Not that I was surprised!) The speech went well and I feel I've inspired a few more people to include a trip to wine country on their next trip to Arizona, and maybe a few to invest in some vineyard land.

Speaking of vineyard land, Josh has been much busier lately in the vineyard real estate business. As of this writing, Crop Circle Vineyard in Willcox is in escrow and should be closed by the time this issue goes to print. You'll see a few new ads in the magazine for some new concepts that Josh is representing in his real estate business. Vineyard estates . . . vineyard residences . . . want to live amongst the vines but not necessarily own a vineyard, check out Rock Creek Vineyard Estates by the Chiricahuas or Echo Canyon Wine Residences near Sedona.

It appears that although the spring frost killed some vines across the state, it was not as disastrous as some of the previous years. Let's all hope that our summer monsoons take it easy on the vines this year, too. We need every drop of juice to satiate the expanding demand for Arizona wine!

Cheers,

Josh & Rhonni Moffitt

NOW AVAILABLEON NEWSSTANDS

AT THESE FINE LOCATIONS

4 ARIZONA VINES & WINES - SUMMER 2011 ARIZONAVINESANDWINES.COM

Getting Started by Greg Gonnerman12 HOME WINEMAKING

Oak Creek Vineyards by Steven Ayers10 FEATURED WINERY

By Karyl Wilhelm14 STUDYING WINE

by Eric Glomski16 WOMEN & WINE

In Sedona by Rhonni Moffitt18 UN-WINE-DING

Beat the Heat, Go Underground - by Stacey Wittig60 VAGABONDING LULU

64Easy listing of all Arizona wineriesQUICK REFERENCE

SOUTHEASTERN ARIZONA

NORTHERN ARIZONA SONOITA/ELGIN

203242

TOUR WINE COUNTRYBy Ann Roncone40 DOING IT HER WAY

by Thomas Ale Johnson48 POINT OF BREW

Herb Box by Christina Barrueta54 RESTAURANT SPOTLIGHT

Wine related fun around the state52 EVENT CALENDAR

Support these supporters of Arizona wine56 AZ WINE SUPPORTERS

By Chrysa Robertson of Rancho Pinot58 CHEF'S TABLE

Unique Perspectives on Wine in Arizona by Marissa Gagliardi8 GRAPE PERSPECTIVES

With Sedona Adventure Tours by Josh Moffitt62 PADDLE TO PINTS

by Steven Ayers30 VERDE VALLEY OLIVE OIL

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Quiessence by Tim Hilcove50 WINE ABOUT TOWN

GRAPE PERSPECTIVES:

Article & Photos by Marissa Gagliardi, World Traveler, Cellar Rat and Wine Connoisseur

Woman Winemaker in the Making

'd be lying if I said working in the wine cellar came naturally to me. I knew nothing of fittings and hoses or pressurized pumps. The only two identifiable things on the tool bench

were the hammer and wrench. Neither my sommelier training, nor my time selling wine, prepared me to stack barrels, load the press, or do pump-overs. I didn’t even know how to change my own tire, let alone drive a forklift. While I was raised on my mother’s sweet mantra “Girls can do anything boys can do... better,” it wasn’t until my first day in the wine cellar that I realized I didn’t truly believe this. I was appalled by the number of times I thought, “shouldn’t one of the guys be doing this?” Luckily, in my heart I knew better, and so began my journey as a woman winemaker in the making.

That first vintage taught me to push. To put my head down and keep working, despite levels of exhaustion I’d never known. Every day my body was shocked by the things I asked of it, and I was equally shocked by how quickly it adapted. At least once a day my body would scream “I can’t,” to which the cellar would reply “you must.” And so I would. With each passing day, I felt stronger, more capable, and more like myself than ever before.

The confidence I gained was due in part to my incredible mentor Kevin Kelley. Kevin is the owner and winemaker at Salinia Wine Co. where I spent my first and third vintages, and where he is currently revolutionizing the natural wine world with THE NPA (Natural Process Alliance). It never occurred to him that something might be too hard for me physically, and when it was, he took the time to show me how to lift with my legs, and use my body weight to my advantage. He taught me innumerable tricks insisting that brute force was rarely the only way. From him, I learned to problem solve and think in new ways. He taught me how to drive a forklift and take apart huge pieces of machinery. In short, Kevin made me self-sufficient in the cellar and for that I can’t thank him enough.

After that first vintage, my newfound confidence led me to the southern hemisphere for harvest in Tasmania, Australia. There I learned an entirely different approach to winemaking. I also had

an entirely different experience of being a woman in a winery. Less was expected of me. I had the daily routine of monitoring fermentations, doing lab work and would occasionally be trusted

to perform some minimal cellar duties. The bulk of the work, however, went to the boys. Most of what was being asked

of me was relatively new, so I was stimulated and happy to take on any task big or small, however, the division of labor left a lasting impression on me.

Currently, I am in the middle of vintage in Martinborough, New Zealand. While I am the only female, and solely responsible for the lab work, as a woman is every year, when that work is complete I’m expected to pull my weight in the cellar. This is as it should be. I am blessed to be working with incredibly talented, experienced and kindhearted winemakers. I am learning a tremendous amount and in moments when I feel that, as a woman I am fighting an uphill battle, I focus on how blessed I am to be doing what I love.

Obviously with the number of talented, capable and respected women winemakers in the world, change is upon us. They had the strength to graciously accept the opportunities given to them, while maintaining the

perseverence and patience needed to slowly change perception. Change takes time, especially in an industry as rooted in tradition as the wine world.

It’s not just women who have had to shake up tradition. Once in the not so distant past, California wines were not taken seriously. California winemakers knew better though, and eventually so did the world. The same can be said of Arizona wines more recently. Those of us from Arizona have known for some time what our industry is capable of. Great wines dispel preconceptions, and it is wonderful to see Arizona getting the recognition it deserves. Page Springs Cellars makes one of my favorite Grenaches in the country. I don’t love it because it’s from Arizona. I love it because of its structure, elegance, and complexity…. The fact that it’s from a part of the world I love, and happen to call home, is a bonus.

. . . and in moments when I feel that, as a woman, I am fighting an uphill battle, I focus on how blessed I am to be doing what I love.

“”

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he day Deb Wahl left the East Coast for the last time there were but two winemakers in the Verde

Valley.

The pathfinder, John Marcus, was making excellent wines in a quiet hollow up Page Springs Road. And on a sun-soaked east facing slope, in the midst of a growing residential area outside of Cottonwood, Ray and Ray Freitas were planting a vineyard that, today, lays claim to the oldest commercial vines in the valley.

Wahl’s decision to come west was directly, although not entirely, related to events that occurred one September morning, not far south of her Cape Cod home. That morning, beneath one of the most beautiful blue skies she can remember, the world stopped turning.

“After September 11th, I knew it was time to go somewhere—somewhere quieter—somewhere safe to raise my son—somewhere out west. I asked myself, ‘why not Arizona?’ My only answer was, heck, why not,” she says.

There were other places she could have gone. And for all her travels, Arizona had always been but a place to pass through on the way to someplace else. Nevertheless, in those passing glances, Wahl saw something that begged a second look. That something was “promise.”

On the roadDeb Wahl was born in Croatia, raised in Cape Town, South Africa, and educated in Germany. In a country where higher education is all about test scores, she qualified for pharmacy school. While in college she spent her summers working for a mom and pop orchard and winery near Lake Constance, at the foot of the Alps. There, among other things, she developed a preference for the outdoors and a knack for making the local favorite, a simple blush wine called weissherbst. She graduated and took a job with a small pharmaceutical company. But the confines of a factory were never a good fit. One day she answered an ad for something called a promotion manager. “Must travel,” it said.

With little else to go on but her own pluck, Wahl applied. She got the job. Dealing in a

variety of imports and exports, including but not limited to cosmetics, silk and wine, she began a career that would eventually take her to such exotic places as Tokyo, Australia, New York, the Caribbean and even back to South Africa.

After nearly 20 years, she ended up on Cape Cod. And then came that beautiful September morning.

Reaching the promised landDeb and her 15-year-old son Florian arrived in Sedona in 2002, unsure what the future held but sensing they were in the right place at a good time. A spark was fixing to ignite the landscape.

“I had a sense that something was happening. Even if the fire had not been lit, the sparks were flying. I felt I needed to be a part of it.”

She started asking around, discussing the prospects with other vineyard owners around the state. When Rod Snapp, who later founded Javelina Leap Vineyards and Winery next door, told her of an available west-facing hillside on Page Springs Road, the spark became a flame. It didn’t take long before she had 4,000 vines in the ground. Oak Creek Vineyard and Winery was born in May 2002.

Within a year she was making wine in the same simple and uncomplicated way she had made it 20 years earlier, along the shores of Lake Constance.

“It all happened so fast,” she recalls, “All I remember is I would get up and work the vineyard in the morning, then the tasting room in the afternoon.”

FEATURED WINERY: Oak Creek Vineyards & Winery

Finding the promised land - Deb WahlBy Steven Ayers

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That same work ethic allowed Oak Creek Vineyards to become part of the second wave of vineyards in the state, and helped establish the Verde Valley's, as well as Arizona's, reputation for quality wines.

Oak Creek Vineyard and Winery now produces 1,500 cases a year of wines Wahl describes as “full-bodied but food friendly.” Much of the production is estate-bottled Syrah, Zinfandel, Merlot and Chardonnay. And recently, Wahl purchased an additional seven acres down the road, where she and Florian, now her full time winemaker, are fixing to expand.

What it’s all aboutBut for all the interesting things Deb Wahl has done in her life, for all her successes and for all there is to say about a single mom building her dream, they are not her focus—assuming they ever were. What interests her is what’s going on in the still nascent Arizona wine industry and the promise it continues to hold.

1555 N Page Springs RoadPage Springs, AZ(928) 649-0290

www.OakCreekVineyards.net

“We are all here doing what we do because we love it. And it shows in the product we are putting out. That is why we invite others with a similar passion to come to Arizona and invest in the land. The more wineries and the more down-to-earth passionate winemakers with a love of what they do, the better.”

For now, though, she says she is satisfied to see the industry has not become another California—that the mistakes made there have not been made here.

“We are going in the right direction. It remains a grass roots business where you don’t have to worry about getting up and doing your hair. Dirty hands are still fashionable. It’s what Arizona is all about and is what our business is all about. We are all a success and we have prospered. I think it’s safe to say that through all the changes over the last ten years, Arizona is still a land of promise.”

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ARIZONAVINESANDWINES.COM 11ARIZONA VINES & WINES - SUMMER 2011

Getting Started In Home WinemakingBy Greg Gonnerman, AZWineMakers.com

o one is quite sure where or when wine was first made. The first winemakers could have been in the Balkans, the former Soviet state of Georgia, or possibly Northern Iran. When wine

was first made is less clear, but there’s evidence of winemaking in the Bronze Age. What is clear though is that the first person ever to make wine did so accidentally. Yeast present in the environment likely took over a batch of forgotten grapes or juice turning them into the magical elixir we know of as wine.

If a person in the Bronze Age can accidentally make wine then it should be within your grasp. Indeed, with the wealth of information available online, hobbyists are better equipped today than ever before to make wine. There are several good ways to get started. Let’s consider a few.

If you’re still on the fence about taking on winemaking as a hobby you may not want to make a huge investment in equipment. No one wants to spend a lot on a new pursuit only to decide later it’s not for them. The absolutely least expensive way to make a batch of wine is to use Welch’s concentrate as the base ingredient. Niagara white grape juice is probably the best choice. Keep in mind that we’re not trying to compete with barrel fermented Chardonnay or New Zealand Sauvignon Blanc, but the results may still surprise you. The benefit in using Welch’s concentrate as the base ingredient is not just the low cost, it’s actually such a consistent product that you don’t need to test for specific gravity, acidity, or pH. This reduces the amount of equipment needed. A word of caution though about concentrates. Some include preservatives like sodium benzoate and sorbate which will completely prohibit fermentation. Ascorbic acid and sulfites are also used to preserve juice but they won’t cause fermentation problems.

To get started you just need a primary fermenter, a couple of one gallon glass jugs, a drilled rubber stopper, an air lock, and a racking cane with hose. The primary fermenter is the vessel you’ll start with. A two gallon food grade plastic bucket is ideal for this but a four liter glass jug will

work fine as well. Once fermentation is complete or nearly so, the wine is then transferred to a glass jug with an air lock. The wine will likely need to be transferred once again, making a second glass jug necessary. Once the batch is ready to bottle you’ll need a corker of some sort. Inexpensive plastic corkers work fine with appropriately sized corks when corking a limited number of bottles. For complete instructions on making wine from juice concentrate, including the minor ingredients that are needed, check out Jack Keller’s website at

http://winemaking.jackkeller.net. Jack is a serious hobbyist who has accumulated a huge repository of information on his web site.

Wine kits are another good option for someone just starting out. Some even come packed in a six gallon plastic bucket which is used as the primary fermenter. The quality of wine kits has improved dramatically in recent years, with some of the resulting wines comparing favorably to better commercially produced wines. You may find after making a few kit wines, though, that as a creative exercise, it’s a bit like painting by numbers. If you follow the directions carefully you’ll end up with good wine, but nothing terribly unique.

To make a genuinely interesting wine that you can call your own you really need to start with quality grapes. Unfortunately finding a source for Arizona grown wine grapes can be difficult. U-pick opportunities exist in some years but that’s not always the

case. You can get California grapes and juice through Peddler’s Son Produce in the late summer; you will need to make arrangements in advance, though. You could also make a trip to California to pick up grapes yourself. The best way to be informed about what opportunities exist for acquiring grapes in Arizona is to join AZ Wine Makers (azwinemakers.com).

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

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Getting started doesn't require a huge investment.

A press is needed to work with larger quantities of grapes.

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Studying WineBy Karyl Wilhelm, Wilhelm Family Vineyards

ilhelm Family Vineyards is an ongoing effort of hard work, huge dreams and continuing education. My husband Kevin and I wanted a beautiful area to raise

our children away from big-city bustle. We desired spacious mountains, a cohesive feeling of community, and reasonably-priced land. The Sonoita-Elgin mountain area at 5000 feet was deemed perfect and represented peace from the “big city”. Kevin, our two teenagers and I bought 20 acres of raw land in 2004 and started building and planting immediately.

Soon after the purchase we realized we had valuable land in an AVA (American Viticulture Area), the only one in Arizona. The Sonoita AVA is designated as a particular unique climate for wine grapes. “How about that!” we congratulated ourselves, as we considered what the AVA might mean to us. Kevin, a Colorado farm boy, decided growing grape vines would certainly be possible to a man with farming experience. I believe the quote was “How hard can it be?”

We’ve since learned growing wine grapes in this region is extremely challenging….but that’s a story for another day. I jumped right in as the Wilhelm family winemaker since in our small family I was the most qualified for the position-I was over 21 and I like to drink wine. I looked for a renowned school to learn about the winemaking process since mistakes in this business are costly indeed. University of California at Davis is exceptional, and the “Winemaker’s Certification” consists of five 10-week courses, which cover everything from viticulture for winemakers to quality assurance/control within the winery.

First hurdle: College chemistry or a “cellar rat” background is required for program acceptance. With a Biomedical Engineering degree from ASU, I had endured quite a number of chemistry courses, including cellular and organic, but I can tell you emphatically, that grape fermentation is a whole new beast. The program requires about 20-25 hours a week of intensive study and a voracious amount of reading. Lab reports, research papers, and essay-type exam questions had me struggling to get everything done, but hands-on, real-world scenarios really are the way to truly learn about any subject. Unfortunately, and in spite of the requirement for chemistry and winery experience, the school has an attrition rate rivaling the empty beer bottles at a frat party. One chemistry course started with close to 80 students, and I was dismayed at the professor/student ratio since I knew I had A LOT to learn. We finished that course with 22 rather dazed, sleep-deprived wannabe winemakers, who had learned much more about the chemical processes involved in wine, but still had three courses of high-intensity studying to go.

Rallying, the 22 students who had passed the chemically-intense portion of the certification were ready to start the next 10-week course. Unfortunately when attrition is high, the university hesitates to begin the follow-on class. In short, we waited….and waited…and waited. Finally, after a significant number of students had walked over coals, I

mean, passed the previous course with a “C” or better, then the school began the next course. Each course required a solid commitment to dedicated study, and the completion of each course seemed to evoke an even greater tenacity in each of us to earn our certification.

In short, the five 10-week courses offered in the winemaker’s certification took about two and half years to actually complete. It was challenging; it was expensive (about $2,000 per class); and it involved both patience and dedication. I would do it again immediately simply due to the quality of education I received. I cannot say enough about the educators involved in the program. The program director, Dr. Grady Wann, holds two doctorates - one each from Stanford and UC Davis, and introduces himself to students as “Grady”. These professors hold the position because they genuinely want to help budding winemakers learn. Their

interest and emphasis is on acquired knowledge/experience, not multiple choice test scores.

Through my trek, I learned several important things from the UC Davis Winemaker’s Certification program: first, trust your own palate with “I like it”or “I don’t”; second, there are many, many things to consider (and can thus go wrong) when producing wine; and finally, I really need another 40 years or so to keep learning. To the wine lovers who enjoy my wine, thank you for your gracious input. Each year my experience and winemaking knowledge grows tremendously; I continue to passionately strive for my winemaking techniques to improve at the same rate.

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It was challenging; it was expensive; and it involved both patience and dedication.“ ”

Karyl Wilhelm

Wilhelm Family Vineyards

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Women & Wine

By Eric Glomski, Arizona Winemaker

hen I first started working at David Bruce Winery (DBW) in the Santa Cruz Mountains, a young woman named Deborah Elissagary worked in the cellar. I will never forget

how she used to wear a thick leather blacksmith-style apron to protect her legs as she levered empty barrels onto racks with her 115 pound-ish frame (the barrels weigh about 100 lbs empty…). For me, this was a testament to both her determination and intelligence (she had many techniques that enabled her to do things that I couldn’t dream of doing at the time). I was even more excited when she shared her first solo wine with me: the 1996 D’Elissagaray Basque Blend. The wine itself was sublime and the packaging was classy and unique with a mystical touch that reflected her personality. Deborah made an impression on me that lasted.

Initially, Deb took a part-time job at DBW in 1992 as a way to stay in the Santa Cruz area. She loved the physical and sensual nature of the work, and as she learned, she wanted more. In 1993 she went full time, and by 1996, she was crafting wines on her own. Having been adopted as a child by a Basque family, her wines paid homage to her family’s homeland in name and style. (I still have a handful of D’Elissagaray in my cellar.) She made phenomenal wines from 1996 to 2001 and then left DBW to become Assistant Winemaker at Bargetto Winery in Santa Cruz. For those of you who aren’t familiar with Bargetto, in addition to making classic European style still wines, they also make “Ports,” Chaucer’s mead and a variety of fruit wines including olallieberry, raspberry, apricot and pomegranate. I remember feeling jealous as Deb told me how much she was learning from working with so many new fruits!

Deb left Bargetto in 2003 to team up with her new husband, Greg Stokes. Greg was the vineyard manager at David Bruce for well over a decade and also had a phenomenal, small winery called Bear Creek. The two started a new life together in the Sierra Foothills outside of Placerville where they bought land and created their new winery called Ursa Vineyards. Like any small winery, they both take on whatever job needs to be done, but Deb acts as the primary winemaker and Greg handles the vineyard relationships. The two craft rich, concentrated Petite Sirah and Tannat (a Basque grape), as well as Merlot, Chardonnay, Viognier and a popular blend called “Major.” (As a side note, Greg also consults with Arizona’s Caduceus Cellars and Merkin Vineyards on both winemaking and grape growing.) I think what amazes me the most is that Deb handles a 2500-case plus winery, is a dedicated wife, and is raising her six-year-old daughter, Olivia, at the same time.

Now…if we pan in both time and geography, I have to mention another amazing figure that many of you have likely heard of – Veuve Clicquot Ponsardin. Drinking her phenomenal namesake wines (for instance La Grande Dame or the well known, “Orange Anchor” Brut) barely touches on the strength and visionary nature of this woman.

Born in Reims in 1777, Nicole-Barbe Ponsardin could have easily had the typical female domestic life her upper middle class standing

implied. When she was twenty she married Francois-Marie Clicquot who was heir to the recently founded Champagne house of Clicquot. Little did she know that her new husband would die a short time later at the age of thirty, leaving her to raise a young daughter by herself. At the time, and interestingly, widowhood afforded a woman many options and privileges she did not have when her husband was living. For instance, it was assumed and understood that the widow could take on all the business roles previously carried out by her husband. Nicole-Barbe Clicquot (now Veuve – or widow – Clicquot), having a great interest in the wine business, convinced her heartbroken father-in-law to allow her to run the Champagne business that she and her husband had just begun to delve into.

Veuve Clicquot proved herself to be a brilliant business manager and marketing strategist as well as an innovative winemaker. For those who know and love Champagne, it will be interesting to hear that Clicquot co-developed the revolutionary process of riddling, or slowly moving the sediment in a Champagne bottle from the punt to the neck over time without allowing it to be trapped in the air bubble, thus allowing perfect clarification of the wine with minimal loss of carbonation.

She is also responsible for an amazing and strategic effort to expand and internationalize Champagne trade despite the political complexities of her time. Legend has it that she intelligently threw open her cellars as the Russians invaded Reims during the Napoleonic wars, thus winning their devotion to her bubbly. What I found most amazing was that she gained dominance of the Russian market by being a master of logistics. When she saw a Franco-Russian treaty taking shape on the horizon (war embargoes had halted all trade with Russia for years), she preemptively carted her bubbly to a Dutch port and was already sailing her bottles to Russia just as the treaty was being signed and well before the thought had even entered her competition's minds. She even developed a style for her Russian export Champagne that satiated the sweet tooth of the Russian palate and became an overnight success. So good was her timing and product development, that her brand dominated the Russian market for nearly 100 years.

Both Deborah and Veuve Clicquot are inspirations for me because they made a place for themselves against odds that can beat anyone, with or without privilege, and with or without the extra weight of sex discrimination. These women have successfully climbed peaks with extra weight on their backs and have thus paved the way for many other women to follow. This is even more impressive given how physically strenuous and demanding winemaking can be. It takes strength of body, mind and spirit.

As a male winemaker in a profession that has been traditionally and currently is still dominated by men, I can’t help getting excited when I see how many women have established in our little Arizona scene. Take for instance Ray Freitas and Barbara Predmore in Cottonwood, Jan Schaefer near the Chiricahuas, Joan Mueller in Elgin, Kelly Bostock in Sonoita, and many, many others. Come to think of it, Arizona may be bucking the trend…!

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ARIZONAVINESANDWINES.COM

A Couple of my National and International Heroines


Un-Wine-ding in SedonaBy Rhonni Moffitt

Desperate for a weekend getaway, a short respite from work, Josh and I decided to head to Sedona for an "Enchanted" weekend, enjoying a stay at the beautiful Enchantment Resort. We were excited to spoil ourselves rotten and take a much needed rest away from the city.

We arrived late on a Friday night and were surprised that the gate attendant knew who we were, greeting us by name (maybe we were the last check in for the night). Again, as we arrived in the lobby, we were greeted by name. Friendly yet professional, the front desk clerk told us that we would be staying in one of the casitas, that we had been upgraded to a spacious one bedroom suite with its own private pool. Sweet! Our weekend was looking very promising.

All the stress of the work week immediately lifted as we entered the room and saw a welcoming fire burning in the fireplace. We unpacked and toured the casita but quickly realized that we had missed dinner and needed a light meal before we turned in for the night. We've dined at the Yavapai Room in the past, a lovely full-service dining room with amazing gourmet meals and views, but decided to head in a more casual direction and visited Tii Gavo instead. We were very excited to see that the Enchantment restaurants feature Arizona Stronghold as their house wine. Josh noshed on a Crispy Pork Belly, Ancho BBQ and Pickled Cabbage Flatbread Pizza, while I nibbled on the Jidori Chicken with Warm Jalapeno Corn Bread. Both meals satisfied our rumbling tummies. We snuck out to the foyer, enjoying a glass of wine in front of the roaring fire, eavesdropping on one of the servers who was entertaining a group of women, telling them that they should go wine tasting in the Verde Valley during their stay. Our ears perked right up!

Back in the room, we snuggled up to the fireplace, wrapped in blankets, listened to some of our own relaxing music on the convenient Bose iPod docking station and enjoyed some much needed one-on-one time, laughing and talking until we were sleepy.

The next morning we woke up ready for the day ahead. The view of the canyon walls from our private patio, which we had not seen in the night, was incredible. Enchantment Resort is located way back in the secluded Boynton Canyon. After we worked up an appetite during our workout at the gym, we decided to have breakfast at the Mii Amo Cafe. I really love that their food is fresh, healthy and locally sourced (as possible). They even list nutrition information so you can make in informed choice. Josh had the Turkey Hash with an over easy egg, while I enjoyed an egg white omelette with turkey sausage. Somehow the whole plate came in at less than 300 calories. I was sold!

The Mii Amo Spa was very welcoming to our weary bodies. We each enjoyed a massage that day and then afterward retired fireside by the indoor pool to read our books and take a nap. Josh enjoyed a steam while I relaxed in the jacuzzi. We again chose the Mii Amo Cafe, this time in our robes, to have lunch. During our meal, we watched as a kitchen demonstration took place. The chef was teaching a group of about 15 women how to prepare ceviche. They were all having a lot of fun!

As our spa day was wrapping up, we confirmed our reservations at Fourno's for the evening with our good friends, Phil and Annika Jackson. If you haven't dined at Fourno's in awhile, you'll definitely want to check this gem out. Chef/Owner Ivan Flowers with his notable pedigree has transformed this intimate location into a five-star gourmet Mediterranean experience. The service was friendly and efficient, and the food was excellent. The chef sent over a special appetizer that the table raved about, artichoke wrapped scallops that were out of this world. Our guests enjoyed their lamb chops and osso bucco, while Josh had the bolognese special and I dined on a filet mignon. The bolognese was so good that I finished the leftovers later that night while Josh was sleeping! We will definitely go back!

The next morning we awoke to the sound of a snow shovel. It had snowed almost six inches overnight creating an awe-inspiring winter wonderland scene. I'd never seen anything like this before. I've seen snow in Sedona, but back in this peaceful canyon, with the awesome canyon view right outside my window, it was truly breathtaking. We took a stroll through the resort grounds, amazed at how the red

rocks are intensified as a contrast to the virginal white snow. It still takes my breath away when I think about it.

We decided that our weekend of bliss would continue as we left the grounds of the Enchantment. We headed over to Page Springs Cellars for some wine tasting on the heated patio and enjoyed, yet another, massage albeit this time in the vineyard. When we arrived the snow had melted but there was still a chill in the air. I wasn't sure about an open air massage out in the cold, but my concerns were soon assuaged. We took turns reading and relaxing with a cheese and charcuterie plate and a glass of wine while the other enjoyed a massage. Shawna, the resident masseuse, was prepared; I crawled under a fluffy warm blanket and laid on top of another blanket, this one was heated, keeping me plenty warm. One side of the tent is open, overlooking Oak Creek. As I received one of the best massages ever, I enjoyed the relaxing sounds of the creek meandering through the countryside. Shawna takes the outdoor massage to new heights; Josh recalled a massage last summer where he was surprised by chilled stones to help regulate the Arizona heat. Even Josh, who is very picky about his massages, really enjoys the magic fingers of Arizona's only vineyard massage therapist.

When the day gets long and the work week seems never ending, I think back to this weekend of splendor and just for a moment I'm transported in thought, take a deep breath, and remember our enchanted weekend.

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Juniper Well Ranch Vineyards Juniper Well Ranch and Vineyards is located at the base of Granite Mountain in Skull Valley just minutes from Prescott. Their delicious handmade wines will

delight you as you enjoy a glass on their Fiesta Patio or a bottle in a charming and private log cabin in front of a cozy fire. Their high altitude vineyards

boast Tempranillo, Petite Sirah, Cabernet Sauvignon & Sauvignon Blanc. www.juniperwellranch.com

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

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

Javelina Leap Vineyard & Winery

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

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

Oak Creek Vineyards

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

Caduceus CellarsMaynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he

answered, “My art and music has been described as ‘thick, dense, rich complex, engaging, emotional, and spiritual,’ by those who are fans. And an ‘acquired taste’ for those kind others who are not.” He felt that Arizona aligned with this description and that they were a match made in heaven. “Surely these qualities will be reflected in the wine that Arizona will present to us”. (Oh, did

we forget to mention he is the lead singer for Tool). His wines can be purchased at select retail outlets as well as their tasting room in Jerome. Also available online at www.caduceus.org.

Echo CanyonJon Marcus, a former attorney from Detroit, bought 32 acres of fertile land just outside Sedona. About 100 years ago, Echo Canyon was home to a farm that produced fruits and vegetables for the mining camps in Jerome. Nestled along the banks of the pristine Oak Creek, the rock-walled vineyards have produced wines that rival the finest made anywhere. Varietals include Syrah, Merlot, Cabernet, Cabernet Franc and Zinfandel. Also check out Jon’s other venture Crop Circle Winery in Willcox. For more info go to www.echocanyonwinery.com.

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Granite Creek VineyardsFrom a love of the land sprang a relationship with grapes that culminated in superb, award

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

Sycamore CanyonWinery

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. www.artowine.com

San DominiqueAn Arizona original, San Dominique is nestled at 4600 feet, in the hills south of the Verde Valley. Atop a hill, just off the freeway, you can’t miss the

winery and tasting room. Also passionate about garlic, you’ll find garlic flavored “everything” here - even wine! San Dominique is home to Bill Staltari, cellarmaster and garlic purveyor. Winemaking has been a tradition in Bill Staltari’s family, stemming back to Calabria, Italy where his father, Joseph, learned the art from his father, who in turn was taught by his father and his father’s father . . . through five generations. Be sure to visit Bill next time you’re passing through. His website is www.garlicparadise.com.

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

Painted Lady VineyardIn Skull Valley, the Painted Lady Vineyard grows Gewurztraminer grapes organically, without the use of toxic chemicals. Their one-acre vineyard, originally planted in 2006, was harvested for the first time on August 31, 2009. This was supplemented with Gewurztraminer grapes from southern Arizona to create the first totally Arizona grown Gewurztraminer wine the Painted Lady Vineyard has offered. The farming life still has its surprises (some good, some not) but optimism runs high! In

the meantime Eric Glomski of Page Springs Cellars, their winemaker, continues to perfect the Painted Lady Vineyard Gewurztraminer, fermenting all the sugar out of the wine creating a beautiful dry Alsace-type wine. To learn more call at (928) 442-9831 and check out their website at www.paintedladyvineyard.com.

Freitas VineyardsFreitas Vineyard is hidden away on the outskirts of Cottonwood, AZ. It’s a small vineyard, the dream of Ray Freitas. She planted the 3 1/2 acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to produce fruit forward wines, well balanced in flavor,

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

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


Pillsbury Wine CompanySam Pillsbury, noted filmmaker, started his dream project in 2006 with 100 acres of prime desert vineyard land in the Willcox Bench area of Kansas Settlement in Willcox. Sam’s dream was to celebrate

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

Burning Tree Cellars Burning Tree Cellars is the brainchild of Corey Turnbull. Alongside friend and partner Mitch Levy, Corey's been working to make this dream a reality. Burning Tree specializes in small batch, meticulously maintained, boutique wines. All the wines have quirky names such as The Lotus, The Peasant and The Dragon. The 2009 Lotus is available now and the 2009

Dragon is slated to be released in early Summer 2011. The handcrafted wines are available exclusively at the Arizona Stronghold Vineyard Tasting Room located in Old Town Cottonwood, but will be available via mailing list sometime in the near future. Keep an eye on www.burningtreecellars.com.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 is to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believe that great wine doesn’t have to be expensive; it doesn’t have to be pretentious; and it shouldn’t be hard to find. It just has to be great and it has to be made by people that care. The Stronghold vineyard is nearly planted out at 80 acres. They also recently acquired the Bonita Springs Vineyard adding another 40 acres of vines and another 120 acres for potential expansion. Their tasting room recently opened in Old Town Cottonwood, in northern Arizona. Visit their website at www.azstronghold.com.

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

Cellar Dwellers Wine Co. was started by two childhood friends, Chris Babin and John Scarbrough. With enthusiastic fervor, a love of winemaking and Arizona, Chris and John have set out to create great AZ wines that are hip, fun and accessible to all wine lovers. The first label being launched is Tarantula Hawk, a 2008 Zin.Inspiration for the wine label comes from the Arizona landscape and is created by a local artist Todd “soup” Matyas. The company is dedicated to community, perfecting their wines and contributing to the growing Arizona wine industry. The 2008 Tarantula Hawk is available now in tasting rooms and restaurants in Northern Arizona. Find our more at www.cdwineco.com.

Painted Lady Vineyards

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the AZ wine scene

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Where to stay in Northern Arizona - B&Bs, RV resorts, hotels and high end resorts. Check out videos of the area on www.Sedona.TV. Also check out Cottonwood Chamber of Commerce at www.cottonwoodchamberaz.org.

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

Enchantment Resort (928) 282-2900 enchantmentresort.com

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

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

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

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

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

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

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

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

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

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

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

Apple Orchard Inn (800) 663-6968 appleorchardbb.com

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

Briar Patch Inn (888) 809-3030 briarpatchinn.com

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

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

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

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

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

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

Ghost City Inn (888) 634-4678 ghostcityinn.com

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

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

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

Junipine Resort (800) 742-7463 junipine.com

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

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

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

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

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

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

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

The Surgeon’s House (800) 639-1452 surgeonshouse.com

Whispering Pines B&B (928) 443-1429 whisperingpinesbb-az.com

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

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

• Sedona Wine Country Tours Wild Women Tours plus lots more . . . (928) 554-4075 | sedonawinecountrytours.com

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

• Rendezvous In Old Town Taste Arizona wines & beers in Cottonwood (928) 634-3777 | RIOTCottonwood.com

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

• Bonne Lait Cheese & Chocolate Experience in Old Town Cottonwood (928) 634-5535

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

Valley. These places cross the spectrum from casual to elegant, something for every palate. • The Asylum (928) 639-3197• Enchantment’s Yavapai Room (800) 826-4180• Harry's Hideaway (928) 639-2222

• Barking Frog Grille (928) 204-2000• Belgian Jenny’s (928) 639-3141• Cowboy Club (928) 282-4200• Cucina Rustica (928) 284-3010• Dahl & Diluca (928) 282-5219• Elote Cafe (928) 203-0105• Fourno’s (928) 282-3331• Garland’s Lodge (928) 282-3343• Heartline Cafe (928) 282-0785• Joey Bistro (928) 204-5639• L’Auberge de Sedona (928) 282-1661• Nic’s Italian (928) 634-9626• Manzanita Inn (928) 634-8851• Oak Creek Brewery (928) 282-3300• Picazzo’s (928) 282-4140• Reds at Sedona Rouge (928) 203-4111• Relic’s (928) 282-1593• Stakes & Sticks (928) 204-7849• Troia’s (928) 282-0123

28 ARIZONA VINES & WINES - SUMMER 2011

A Sensory Experience

Article & Photos by Steven Ayers

We all know that oil and water don’t mix. And we also know that oil and vinegar, when properly applied, do. But what about oil and wine?

That was the question on Mike Kilpatrick and his wife Dawn Waltman’s collective mind last summer when the two, neither of whom had a lick of retail experience, opened Verde Valley Olive Oil Traders in Old Town Cottonwood.

For those unaware of what’s happened to Cottonwood’s historic downtown over the last few years, you need only take a trip to the Verde Valley and see for yourself (see side bar). It has become a haven of tasting rooms, great restaurants and novelty shops. It even has its own bakery. In short, Old Town is a happening place, even on a Tuesday morning.

It was into this scene that Mike and Dawn chose to test their theory that the local wine scene could support a business that sold but two basic commodities, fresh olive oil and aged balsamic vinegar.

“We genuinely felt that even if wine and oil didn’t mix, at least in the chemical sense, they were naturally complementary. We knew that people who enjoy good wine also enjoy good food. And what we had to offer was all about making good food, great food,” says Mike.

The business model called for selling bottles of olive oils, some flavor infused and some not, and balsamic vinegars, some flavor infused and some not, and doing so by providing the customer an opportunity to sample as many flavors as they were so inclined.

“We were warned by friends and family, not to give up our day jobs,” says Dawn.

But what Mike and Dawn knew, that others didn’t, was the product.

“The secret is the freshness of the oil and the aged vinegar. In Europe and the Middle East, people don’t buy olive oil without sampling it. The average American, on the other hand, doesn’t know what fresh olive

oil tastes like. But when they find out, they never go back to the store to buy another bottle. And few have tasted aged balsamic vinegars, much less experienced the exotic variety of flavors that can be infused into either one, or…and this is the key…how they complement one another when paired. It is

something totally new, totally unique,” says Mike.

The shop is tastefully decorated but relatively unadorned. That’s because the emphasis is on the contents of the stainless steel barrels (they are called fustis) that line the walls of the tasting room. Each is flagged with not only the flavor within but some simple suggestions—like what foods might be compatible or what flavors of oil and vinegar make for a good marriage.

Mike and Dawn are more than happy to explain health benefits or how the oils, which come from around the globe,

are fresh, fresh, fresh, an attribute that is far more important than the place of origin. This they will do in a relaxed and fun way as they draw you a sample of Persian lime, blood

orange or chipotle chili oil and then, if it is your preference, blend them with aged blackberry, dark chocolate or lavender infused balsamic vinegar.

“Almost everyone who comes for the first time finds the experience both entertaining and eye-opening,” says Mike.

Verde Valley Olive Oil Traders

Throughout the shop are "fustis" [foostees], containers in which the olive oil and balsamic vinegars are displayed.

The olive oils and balsamics are poured into small cups to allow cusotmers to taste the product before buying.

Verde Valley Olive OIl Traders will package up the oils and balsamics into pretty gift bags to create gifts for any occasion.


Old Town CottonwoodA Fresh New Face

As for answering the compatibility question of wine and oil, there are some things that speak for themselves. Like the fact that Mike and Dawn will open a second store in Jerome this spring and a third one in Flagstaff later this year. There is the also the growing list of regular customers, not only in the Verde Valley, but stretching from Alaska to Florida.

And then there’s that rack card their neighbors from Pillsbury Wine Company recently printed for visitor centers and hotels throughout the state. In giving potential customers directions to their new downtown tasting room, the Pillsbury Wine Company notes that they are located “Next door to Verde Valley Olive Oil Traders.”

Having ridden into town on the back of the wine tasting rooms, it says a lot.

“We expected to succeed,” says Mike, “But we never expected to see that.”

1014 North Main StreetCottonwood, AZ 86326

(928) 634-9900www.VVOliveOil.com

HoursWednesday - Saturday 11AM - 7PM

Sunday 11AM - 6PM

Dawn Waltman and Mike Kilpatrick, proprietors of Verde Valley Olive Oil Traders, are excited about their success and media attention they've received.

There was a time not all that long ago, says Casey Rooney, when you could have fired a cannonball down Main Street and no one would have known it.

“Now I’m afraid someone would get hurt. And that’s a good thing,” he says.

As the economic development director for the City of Cottonwood, Rooney is certainly not one to advocate death and destruction, especially when it concerns the hordes of visitors who have discovered the renaissance sweeping the historic town center. Nestled amongst the clump of cottonwoods from which the community got its name, Old Town has transformed from a sleepy cluster of empty buildings and the occasional sundry shop to a vibrant business district that is busy day and night.

It didn’t happen by accident. And it didn’t happen overnight.

Rooney dates the reawakening of Old Town to the opening of Nic’s Italian Steak and Crab House, a restaurant of such popularity, it was capable of standing on its own.

“Nic’s was, and remains, one of Old Town’s anchors. Its arrival put a stop to the endless drift of businesses and gave the place some credibility,” he says.

It wasn’t long after Nic’s arrival, that Rooney and City Manager Doug Bartosh hit on another avenue to credibility, clinging to craggy hillsides throughout the Verde Valley.

“It occurred to us that the emerging wine industry and what we envisioned Old Town to be, were a perfect fit,” says Rooney.

They were right. The formation of the Verde Valley Wine Consortium created a whole new buzz and brought in a bevy of new businesses.

Today there are two wine tasting rooms, Arizona Stronghold and Pillsbury Wine Company North, with another on the way, The Wine Cellar. There are also two new wine and beer bars, Rendezvous In Old Town and The Vineyard, both of which lend an air of sophistication.

The watering holes have been joined by more restaurants including Crema Coffee and Creamery, Red Rooster Café, Bing’s Burger Station and Nic’s sister eatery, The Tavern Grill. Concepts, such as a new gourmet chocolate and cheese shop, are opening as a complement to the tasting rooms. Top all that with a couple great antique stores, a funky little book store, a growing list of sundry specialty shops, including the Orion Bread Company and Verde Valley Olive Oil Traders, and you have a destination worth planning a day around.

The City of Cottonwood recently bought out a recycling business that was a definite mismatch and plan on turning the property into combination park and parking lot, both of which will soon be welcome additions.

For a full listing of attractions visit www.oldtown.org.


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

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

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

winery was originally located on 80 acres near Willcox, Arizona. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in Elgin in 2003 - Pronghorn Vineyards.

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

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

Wilhelm Family VineyardsIn 2003, Kevin and Karyl Wilhelm bought 20 beautiful acres of rolling Sonoita-Elgin wine-growing land to begin their winemaking dream. Today Wilhelm Family Vineyards is planted with seven different varietals, including Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot, Tempranillo and Albarino. Other Spanish and Rhone varietals are currently being explored. Along with their wines, the Wilhelm’s 6,000 sq. ft. winery is available for custom crush processing operations, barrel storage and small individual lot winemaking. Karyl, their resident winemaker, has completed studies at U.C. Davis in the Winemaking Certification program. She prefers time-honored winemaking styles with patient guidance to nature’s best. Please visit www.WilhelmFamilyVineyards.com for the most current information about tasting hours, wine selection, and winery facility availability. Make sure you add Wilhelm Family Vineyards to your wine tour list. Come meet the family, sample their wines, and perhaps even try your harvesting and winemaking skills at their facility. Kief-Joshua 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 ten acres under vine, consisting of eight different varieties: Tempranillo, Mourvedre, Petit Verdot, Cabernet Franc, Zinfandel, Riesling, Semillon and Viognier. The winemaker, Kief Manning, pursued viticulture studies in Australia, where he earned both a graduate and undergraduate degree in Viticulture and Enology. He practices traditional winemaking methods of minimal interference, open fermentation and barrel aging. He has also been practicing biodynamic growing procedures in the vineyard since 2006. Kief-Joshua Vineyards is a winery defined by family, passion & enthusiasm, with a commitment to winemaking that will exceed expectations. www.kj-vineyards.com.

Dos Cabezas WineWorks

Kief-Joshua Vineyards

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

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

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

Village of Elgin WineryThe Village of Elgin Winery emphasizes terroir. They stomp the grapes, use natural yeasts, hand craft and use only new wood casks.

The winery accents small-lot red, white and rosé wines ranging from single varietals such as Sauvignon Blanc, Cabernet Sauvignon and Sangiovese to traditional blended delights. Each wine is handcrafted by the winemakers/owners Gary and Kathy Reeves. The Village of Elgin Winery is home to the WORLD renowned

Tombstone Red which has spawned three other wines including a seven-year-old Cabernet Sauvignon named Tombstone Gunslinger and two whites, Tombstone Rain and Tombstone Showdown. Their Dry Rosé was the Rosé category Best of Class at the Governor’s Choice. Please visit them at www.elginwines.com.

Charron Vineyards Charron Vineyards is a small boutique winery producing hand-crafted Arizona wines. The winery’s signature White Merlot is made from grapes that are hand picked from mature vines grown at an elevation of 4023 feet. The long warm summer days, cool nights and Empire Mountain terroir sets their Merlot grapes apart. Milton and Susan Craig invite you to taste their wines while enjoying the spectacular views of the Santa Rita and Empire Mountains. They are located in Vail, 3/4 of a mile off scenic highway 83 between Tucson and Sonoita. The tasting room is open Friday - Sunday 10AM to 6pm and weekdays by appointment. Please visit their website for more information. www.charronvineyards.com.

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

Canelo Hills Vineyard & WineryCanelo Hills Vineyard and Winery is a family-owned and operated winery established in 2003 by Tim and Joan Mueller. Joan grows the grapes for the wine Tim makes, and daughter Kathryn does the marketing.

They have six acres planted and are currently bottling Syrah, Riesling, Tempranillo, Zinfandel, Sangiovese and Chardonnay. Every April they host the Canelo Hills Wine & Farm

Festival, where you can taste wines from Southern Arizona wineries, meet the winemakers and buy local farm products. All their wines are made on-site from 100% Arizona fruit. Canelo Hills Vineyard’s own 2008 Malvasia won the Arizona Wine Grower’s Cup Overall Best White for 2009! Learn more about them or about their many events throughout the year by visiting their website at www.canelohillswinery.com.

Four Monkey WinesFour Monkey Wines, one of Arizona’s new wineries, produces quality wines at reasonable prices; the four wines retail for under $11/bottle. The winery produces the Playful Monkey, a Cabernet Sauvignon and a 2007 Governor’s Choice Wine Competition Silver Medal Winner. The other three wines are the Sinful Monkey, the Naughty Monkey and the Cheeky Monkey—encompassing two reds and two whites, all representing individual personalities. For tastings visit the Village of Elgin Winery. Learn more at www.fourmonkeywines.com.


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

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

Sonoita/Elgin

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

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

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

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

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

Rain Valley Bed & Breakfast . . . . . . . . . . . . . . . . . . . . (520) 456-2911Rancho Milagro Bed & Breakfast . . . . . . . . . . . . . . . . (520) 455-0380

www.milagroranch.comWhisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . . (520) 455-9246

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

www.xanaduranchgetaway.com

Patagonia

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

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

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

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

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

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

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

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

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

Santa Cruz County

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

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

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

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

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

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

www .squaretopranch .com

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

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

about an hour's drive from Patagonia

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

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

• The Steakout Restaurant & Saloon . . . (520) 455-5205• Canela Bistro. . . . . . . . . . . . . . . . . . . . . (520) 455-5873• Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097• Grasslands Natural Foods Bakery . . . . (520) 455-4770• Home Plate . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344• Viaggio Italiano. . . . . . . . . . . . . . . . . . . (520) 455-5282• Ranch House Restaurant. . . . . . . . . . . . (520) 455-5371• Sonoita Crossroads Cafe . . . . . . . . . . . . (520) 455-0040• The Café . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044• Velvet Elvis Pizza . . . . . . . . . . . . . . . . . (520) 394-2102• Wagon Wheel Restaurant & Saloon . . . (520) 394-2433


Doing It HER WayArticle & Photos By Ann Roncone, Lightning Ridge Cellars

Many times a winemaker is asked, well – winemaker questions. Some questions that beg for more of a story-like answer are: How did you start? Where did you start? What’s your story? Numerous anticipated answers are along the lines of: I grew up in a winemaking family, I’ve worked all my life in the industry, or maybe – I grew up with a vineyard/winery in my family, got away from it, but found I came back. Whatever the answer, anyone with a vineyard or winery in his or her background has a fabulous advantage of knowledge in the industry.

Then, not knowing how or why, there are those that are drawn into the art of winemaking and in many cases having a vineyard, without any industry background. This is the category I fall into.

It’s hard to explain what drives someone to become a winemaker or vineyard owner. It’s an intangible force. Very much like the force that compels engineers to run calculations and doctors to go into surgery. Simply put, you like what you do. You love it. You can’t deny it. And as a vineyard and winery owner, when your tractor breaks down or your pump gives out right before bottling, you wind up cursing that same force.

The idea of describing myself as a female winemaker or female vineyard manager has truly never crossed my mind. I’m just a person making wine. Or rather, a person wanting to make wine, since you don’t have a lot of choice when you’re driven. That said, and as much as I believe the art of winemaking is available to both men and women, I acknowledge there are times around a winery when there is a difference in being male or female.

For example, last year I purchased a few neutral barrels from Callaghan Vineyards. (Neutral barrels are barrels that are a minimum of 3 years old and are no longer imparting any wood tones to the wine stored in them.) As I arrived to pick up the empty barrels, Kent Callaghan helped to load my truck by simply tipping each barrel over, picking them up and putting them on the back of the truck. The efficiency was undeniable.

Mechanical advantage is a wonderful thing, forklifts being one of them. I love my forklift and have accomplished many regular, as well as unconventional, tasks with it. But the ability to easily move empty barrels around merely by picking them up still eludes me.

Vineyard-wise, figuring it all out can be a dead-vertical learning curve. Male or female alike. Getting to know your land, seasonal weather

and vines, especially in Arizona, is a learn-as-you-go practice. And, after years of growing, when you start to know what to expect, it seems Mother Nature can inevitably step in, wreak some havoc and clearly remind you: ‘keep taking notes, you don’t know it all’.

On the winemaking side of things, that too can be a sobering experience. (No pun intended.) Even with previous winemaking skills, the Arizona environment has quite an influence on the wine that’s made. The humidity, or lack thereof, is one. Dealing with small batch fermentations in high heat, and evaporation during barrel aging are only a few of the challenges that are

part of winemaking in Arizona.

I’m a firm believer that every winemaker, male and female alike, want to make the best wine they can. But figuring out exactly what the vines need in order to produce the best crops each year, exactly the right humidity for the barrel room, and the perfect amount of nutrients to the vines?

In a phrase: it’s not the truck, it’s the truck driver.

Ann Roncone and her husband Ron own Lightning Ridge Cellars, a relative newcomer to the Sonoita/Elgin AVA. The small family vineyard represents years of personal endeavor from the ground up. Ann has earned great respect in the industry for her hard work. While Ron continues his 'day job', Ann has toiled in the dirt and in the winery. From prepping the ground, to planting the end posts and planting the vines, Ann has raised her vineyard as her baby. Inspired by her heritage, Ann has decided to focus on Italian varieties, including Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli. Ann is not afraid to get dirty in the vineyard and give it her all.

Ann not only serves as the vineyard manager, she also produces the wine. Her wines have been well received across the board and her bottles also serve as works of art, delivering you to the Italian countryside, all the way from Southern Arizona. She oversaw the building of her winery and tasting room, creating a beautiful villa experience for her visitors.

Arizona Vines & Wines asked Ann to write this article about her experience as a female in the wine industry, knowing that she has played an integral part every step of the way.

We recommend finding out for yourself and visiting Lightning Ridge Cellars on your next trip to Sonoita. You'll probably find Ann or Ron in the tasting room and can hear first hand all the stories about their adventure into this amazing yet difficult business. You might also get a chance to meet her furry family who serve as welcoming committee and security at the same time.


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

Keeling Schaefer Vineyards

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

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

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

Carlson CreekCarlson Creek Vineyard is dedicated to the production of fine wine from Arizona. We are family owned and operated. Although we are a young company, we are filled with a passion for the grape vine. Our v in eya rd ’s e l e v a t i o n provides a perfect climate for growing wine grapes. All of us at Carlson Creek Vineyard hope you will come and visit us in our new Willcox tasting room. Learn more by checking out our website at www.carlsoncreek.com.

Sand-Reckoner Located on the Willcox Bench at 4300 feet in elevation, Rob and Sarah Hammelman

tend to Sand-Reckoner Vineyards. The vines, grown on rocky, sandy loam soil, contend with the elements to fully express Arizona's rugged high

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

Fort Bowie VineyardsFort Bowie Vineyards & Orchard Products features the freshest and finest products. Currently the Orchards produce Pecans, Walnuts, Peaches and Cherries. A variety of nut products including specialty roasted Cinnamon Sugared Pecans, Salted and Roasted Pecans, Chocolate Pecan Clusters and Pecan Oil can be purchased at their store year round. The Vineyards produce a unique diversity of wines ranging from their famous Arizona Sweet Water, a sweet white dessert wine, to their Pecan Delight, a distinctive sparkling wine with the essence of pecans. Fort Bowie Vineyards recently introduced a new line of Chocolate Wine Sauces and Wine Truffles. Wine tasting is offered daily. Find out more at their website at www.fortbowievineyards.net.

Located northwest of Willcox in a valley created by the Winchester, Pinoleno, and Galiuro Mountains, Sierra Bonita’s name was inspired by

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

Sierra Bonita


Where to eat . . .

What else is there to do . . .

• Coronado Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 384-2993 Mon, Thurs, Fri & Sat Dinner beginning at 5PM

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

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

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

• Tour the Rex Allen Museum | www.rexallenmuseum.org

Where to stay . . . Willcox has some great B&Bs. If you enjoy meeting

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

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

• Cochise Stronghold B&B www.cochisestrongholdbb.com

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

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

• Dreamcatcher Bed & Breakfast www.dreamcatcherbandb.com

• Grapevine Canyon Ranch www.gcranch.com

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

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

• Triangle T Guest Ranch www.triangletguestranch.com

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

to join the Chiricahua Circle or wine club, purchase our wines, arrange for a visit, or attend an upcoming event. Wine tasting by appointment only.

Lawrence DunhamVineyards

branches of a large tree. But if you start with the basics it’s easy to backtrack to familiar territory if you get lost. A great place to start is the Style Guidelines sheet at www.bjcp.org.

Here is a quick outline of how to taste beer (with a healthy dose of alliteration):

See, Swirl, Smell, Sip, Swallow. When we see the beer, we’re looking for Color, Clarity & Carbonation. A hazy beer with a fluffy white head might be perfectly to style if it’s a wheat beer,

but if it’s a pilsner then it is very wrong. Head retention will indicate body and carbonation. Gently swirling the beer will release more aromatics. When we smell and sip the beer we’re looking for Fragrance, Flavor, Feel & Finish. Is the beer malt-forward, hop-forward, spicy, fruity or bready? If it smells light and floral with hints of spice it may be a German Pilsner (Lager) or a Kölsch (Ale). Sometimes these two different styles can be very similar, but a Kölsch may feel softer on the palate and finish with a somewhat acidic sensation. Unlike wine, beer can’t be properly evaluated without swallowing. The texture and aftertaste are not fully perceived if you spit it out. Flavor encompasses many things including aromatics and sensations and could be expanded to include the influences of your immediate environment. For some styles of beer, it’s worth investing in the proper glassware. All beers show more flavor, good or

bad, at warmer temperatures. I enjoy a few styles of beer up to about 75˚ F. A general rule is to cool lighter beers more and serve bigger and darker beers a bit warmer. I’ll go out on a limb and say that a beer that isn’t enjoyable above 40˚ F is probably not ‘good’.

So the ABSOLUTE TRUTH about beer tasting is that a beer can be fantastically wrong or disgustingly right. The term “What’s your poison?” is traditionally used in reference to alcoholic beverages, which hints at another truth: What doesn’t kill you makes you a stronger beer geek.

See more at http://www.scenicbrews.com

s that a good beer?” Most people would say the beers they enjoy are good and the beers they do not enjoy are bad. While enjoyability is certainly important, it is not the only criteria

that should be considered when evaluating quality. A “Cardboard, Cabbage and Postage Stamp Ale” would be ‘good’ if it was carefully brewed to taste like cardboard, cabbage and postage stamps. As far as I know most poisons don’t go through taste-tests before they’re approved. I’d have to assume that a truly high-end poison would be delicious, allowing for full dosage before the victim suspected anything was amiss. But I wouldn’t call a poison ‘bad’ based on taste alone.

There is great variety in the world of beer, so knowing what a beer was meant to be is a key to determining quality. One of the most popular beers on the planet -Bud Light- doesn’t appeal to me. However, I can appreciate that it performs its function perfectly and essentially defines the American Light Adjunct Lager category of beer. I can’t call it ‘bad’ simply because I don’t like that category of beer. As another example, I was served a ‘Maibock’ at a brewpub once and naturally expected a clean, malt-forward beer with a hint of pepper and modest floral hop character. What I received was a great beer but totally off style. After a couple of sips to adjust to the reality of the beer, I thoroughly enjoyed it. When asked how I liked the Maibock, I told the server that I loved the lagered IPA. I love crazy experiments, but I prefer accurate descriptions.

We could break beer evaluation down into two basic questions: 1) Do you like it? 2) Is it to style? Whether you like it or not should be obvious, so we’ll move ahead to the next topic - style. You’ll always find category jumpers, but it’s not very difficult to get a good basic understanding of beer styles. Lagers are bottom fermented at cool temperatures (sometimes approaching freezing) producing cleaner beers that often highlight the nuances of the malts used. Ales are top fermented at warmer temperatures that produce fruity and floral notes. Ales often (but not always) have more hops added than lagers, producing more bitterness with citrus, earthy & spicy notes. There are dark and light styles of both categories and different grains, hops, yeasts and adjuncts that expand these two categories like the

POINT OF BREW

Article & Photo By Thomas Ale Johnson

The Absolute Truth About Beer Tasting

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

"I


POINT OF BREWThe Absolute Truth About Beer Tasting

FEATURED BREWERY

Cans! If you read my articles regularly, you know that I’m always on the lookout for ‘good’ (in this case read ‘good’ as beer that I enjoy which is also ‘to style’) beer in cans. To my great joy it is getting easier to find SanTan Hefeweizen, Epicenter Amber, Devil’s Ale & Hopshock IPA throughout the state. Whenever I’m in Phoenix I can restock, but I was recently impressed to find that the Beverage Warehouse in Sierra Vista carries Devil’s Ale.

Balance! The SanTan lineup of beers is characterized by balance. From the light, fruity, spicy and refreshing Hefeweizen to the complex floral and bitter/sweet notes of the Hopshock IPA, every element of the beers comes together in a way that makes them infinitely drinkable and thoroughly enjoyable. Devil’s Ale is a personal favorite as a great example of an American Pale Ale. It shows good hop bitterness and extreme drinkability that many beers in this style lack.

Anthony Canecchia (Owner, Brewmaster & Four Peaks Brewing alumnus) is well respected for his expertise in pairing beer and food. The extensive menu at the downtown Chandler brewpub features some unique specialties such as the Cilantro Lime Hummus & The Ricky Ricardo Flat Bread. Beyond the standard brews, there is a constant rotation of small batch and seasonal beers. Every Thursday afternoon at 3:00 a new cask ale is tapped.

San Tan Brewery

San Tan Brewing Company8 South San Marcos Place

Chandler, AZ 85225(480) 917-8700

www.SanTanBrewing.com

Barley Brotherswww.BarleyBrothers.com

NORTHERN AZ

PHOENIX METRO

TUCSON METRO/SOUTHERN AZ

Grand Canyon Brewing Companywww.GrandCanyonBrewingCo.com

Beaver Street Brewerywww.BeaverStreetBrewery.com

San Tan Brewing Co.www.SanTanBrewing.com

BJ’s Brewhousewww.BJsBrewHouse.com

Barrio Brewingwww.BarrioBrewing.com

Gordon Bierschwww.GordonBiersch.com

Nimbus Brewing Companywww.NimbusBeer.com

Sleepy Dog Brewingwww.SleepyDogBrewing.com

Sonoran Brewingwww.SonoranBrewing.com

Mogollon Brewing Companywww.MogBrew.com

Four Peaks Brewerywww.FourPeaks.com

Four Gentle Ben’swww.GentleBens.com

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

Old Bisbee Brewing Companywww.OldBisbeeBrewingCompany.com

Lumberyard Brewing Companywww.LumberYardBrewingCompany.com

Sun Up Brewingwww.SunUpBrewing.com

Dave’s Electric Brewpubwww.DavesElectricBrewPub.com

BJ’s Brewhousewww.BJsBrewhouse.com

Flagstaff Brewing Companywww.FlagBrew.com

Papago Brewingwww.PapagoBrewing.com

Thunder Canyon Brewerywww.ThunderCanyonBrewery.com

Mudshark Brewing Companywww.MudsharkBrewingCo.com

Oak Creek Brewing Companywww.OakCreekBrew.com

Oak Creek Brewery & Grillwww.OakCreekPub.com

Prescott Brewing Companywww.PrescottBrewingCompany.com

Rock Bottom Brewerywww.RockBottom.com

CRAFT BREWERIES

By Thomas Ale Johnson


Wine About TownBy Tim Hilcove, www.WeeklyWineJournal.com

I am always in the mood for celebrating, but every once in a while there comes an occasion that requires a little something extra. Actually a lot something extra! This spring the need arose to celebrate a remarkable achievement with my business partners and their wives and I was tasked with finding a suitable venue. The requirements were: Must be able to accommodate seven guests at 6:30 on a Saturday night, must have gluten free options, and must have a reputation for stellar service and dining. And, last but not least, must have a decent wine list with Arizona wines well represented. I chose Quiessence Restaurant at the Farm at South Mountain. They contacted me on Twitter after I sent out requests from my followers for dining suggestions. And when I inquired about the wine list Chef LaPrad's wife Jennifer actually emailed me

their extensive wine list. I knew I had made the right choice. First a little back story on The Farm at South Mountain. The Farm was originally developed by Dwight Heard, (Heard Museum) back in the 1920’s. He wanted to promote self sufficiency and sustainability and sold two-acre parcels for people to develop. Later, 100 pecan trees were planted. These trees still stand today, and over a lush escape just minutes from downtown Phoenix. Quiessence is nestled in the very back of the fully functional ten-acre farm. Now a little about Quiessence. Award winning would be an understatement. Multiple "Best of Arizona" awards from Food & Wine Magazine, to Zagat, to a Four-Diamond rating from AAA. And in February 2011 Quiessence was listed as one of America’s most romantic restaurants by Travel and Leisure magazine. But wait! There’s more! Bloomberg: “One of the best wine lists in the Southwest.” I would talk about the absolutely fantastic food, but one of the interesting things about this restaurant is that the menu changes weekly based on the availability of locally sourced ingredients. So what I had, most likely will not be what you will be enjoying if you dine there. However,

the wine list remains fairly constant. There are over 80 wines on the wine list and at least 25% of them are Arizona wines. Some of the more impressive names on the list include Robert Foley, Heidi Barrett and Kosta Browne. Equally impressive is the list of Arizona

winemakers including veteran Arizona winemaker Kent Callaghan, prolific winemaker Eric Glomski and the rock star of Arizona wine, Maynard Keenan. The list doesn't just include the most recognizable names, it runs deep with some rarities from Dos Cabezas Wineworks, Pillsbury Wine Company, Canelo Hills, Lightning Ridge, Keeling Schaefer and Page Springs Cellars. The list even includes some of Arizona Stronghold’s Site Archives, which to my knowledge are only available at the tasting room in Cottonwood! I chose Kent Callaghan’s 2008 Cabernet from Sonoita. Sonoita is located in southeastern Arizona and is Arizona’s only official American Viticultural Area (AVA). One thing to note, plan on making an evening out of your visit to Quiessence. The meals are spaced out to allow guests to have meaningful conversations with each other and the ambiance is so amazing that before you know it, it will be 10pm.

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

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Lounging at Bar Bianco

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EVENTS CALENDAR

JUNE EVENTS

ALL SUMMER LONG

JULY EVENTS

AUGUST EVENTS

• 7/2&3 Wilhelm Family Vineyards 2nd Annual Patriot Salute Festival WilhelmFamilyVineyards.com• 7/12 6:30pm FnB Winemaker Dinner Series: Dribble Creek FnBRestaurant.com• 7/16 5:30pm Verde Canyon Railroad Grape Train Escape "Tango with South America" VerdeCanyonRR.com• 7/18 Wilhelm Family Vineyards: Wine Aroma/Sensory Perception Seminar WilhelmFamilyVineyards.com • 7/19 6:30pm FnB Winemaker Dinner Series: Canelo Hills Winery/Vegetarian Dinner FnBRestaurant.com• 7/23 Noon River Trippin' with Arizona Stronghold AZStronghold.com • 7/23 Wilhelm Family Vineyards: Wine Aroma/Sensory Perception Seminar WilhelmFamilyVineyards.com • 7/26 6:30pm FnB Winemaker Dinner Series: Keeling Schaefer Vineyards FnBRestaurant.com• 7/30&31 10am-4pm Sonoita Vineyards HarvestFest SonoitaVineyards.com

• 8/13 5:30pm Verde Canyon Railroad Grape Train Escape "Vineyards of the Verde Valley" VerdeCanyonRR.com• 8/21 Wilhelm Family Vineyards: Wine Aroma/Sensory Perception Seminar WilhelmFamilyVineyards.com • 8/21 2pm-6pm Wine & Dine in the Pines NAUAthletics.com• 8/27 Wilhelm Family Vineyards: Wine Aroma/Sensory Perception Seminar WilhelmFamilyVineyards.com• 8/27&28 10am-4pm Coronado Vineyards 5th Annual Grape Stomp CoronadoVineyards.com• 8/28 5pm-9pm Arizona Stronghold Wine Dinner at Red Rooster Cafe AZStronghold.com

• 6/5 Wilhelm Family Vineyards: Wine Aroma/Sensory Perception Seminar WilhelmFamilyVineyards.com• 6/7 6:30pm FnB Winemaker Dinner Series: Sam Pillsbury FnBRestaurant.com• 6/8 7pm-9pm Cheuvront Washington Wine Dinner Cheuvronts.com• 6/11&12 Mountain Empire SummerFest 2011 MountainEmpireWineandDine.com• 6/11&12 12pm-6pm Flagstaff Food & Wine Festival FlagstaffWineFest.com• 6/11 AWGA "Crush It" Grape Stomp 5K Series: Sonoita Stomp ArizonaWine.org• 6/11 6pm-9pm AZ Wine Dinner at Abineau Lodge in Flagstaff MyWineHelper.com• 6/18 5:30pm Verde Canyon Railroad Grape Train Escape "The Warm California Sun" VerdeCanyonRR.com• 6/18 Wilhelm Family Vineyards: Wine Aroma/Sensory Perception Seminar WilhelmFamilyVineyards.com • 6/21 6:30pm FnB Winemaker Dinner Series: Kent Callaghan FnBRestaurant.com• 6/25 10am Page Springs Cellars Cork Boat Race PageSpringsCellars.com• 6/26 Kokopelli Wine Tasting at Press Coffee KokopelliWinery.com• 6/28 6:30pm FnB Winemaker Dinner Series: Todd Bostock FnBRestaurant.com

Granite Creek Vineyards - Every Saturday “Summer Wine, Music & Picnic Series” - GraniteCreekVineyards.com Arizona Stronghold - Every Friday "Live Music at the Tasting Room" - ArizonaStronghold.com

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

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The Williams-Grand Canyon Chamber of Commerce and BEARIZONA

Present:

“A Taste of Williams” A Food & Wine Tasting Event

In Williams, Arizona

Experience the Art and Soul of Williams

Hosted by BEARIZONA Saturday, September 24, 2011

6pm—9pm

Local Wineries, Micro Breweries, Restaurants, Fine Art and Entertainment

$30 in advance or $35 at the door

For tickets or information 800.863.0546

www.ExperienceWilliams.com

RUBEE’S RESTAURANT SPOTLIGHT . . .The Herb Box and Market at Southbridge

Fresh and Flavorful on the Scottsdale WaterfrontArticle By Christina Barrueta/ Photos by Chef Becky Windels

ith this issue’s focus on Women in Wine, I thought of one of my favorite restaurants. The Herb Box is likewise owned by two successful ladies, partners Chef Becky

Windels and Susan Smederovac-Wilcox. Founded as a catering company, The Herb Box has since expanded to three locations, and their vibrant spot at Southbridge in Scottsdale is one of my favorite places to while away a sunny afternoon.

Patios capitalize on the prime people-watching area by the waterfront, and one can choose between the pretty two-tiered terrace shaded by an awning or underneath trees along the canal. Inside, it is open and airy with whitewashed panels and blue-gray walls contrasting with pops of orange, gleaming silver chandeliers, and whimsical touches such as the penny-farthing mounted on a dining room wall. I often claim a spot at the al fresco bar which takes advantage of the beautiful weather with ivory padded stools outside and woven wicker back chairs inside wrapping around the black granite counter.

The lunch menu lists shared plates, salads, wraps and sandwiches, flatbreads, and heartier dishes, with dinner adding a bolstered selection of entrees and side dishes along with cheese and charcuterie. Jumbo blue cheese-stuffed fried olives or the house sweet potato chips with sea salt and curry are two of my must-have nibbles. Golden-brown smoked trout beignets with cornichons arrive showered in a red and yellow confetti of bell peppers with a smooth dipping sauce of roasted pepper aioli. Sweet-and-spicy blackberry glaze and soy mustard mingle to set off plump skewered shrimp and is just as complementary with the accompanying pile of fresh greens. Crisp falafel bites draped in a sprightly lemon-tahini sauce and paired with a bright Greek salsa of feta, cucumbers, and tomatoes make the perfect warm weather dish.

The Grow Happy Salad well…just makes you happy. Crowded with leafy greens, cucumbers, tomato, carrots, feta, radish sprouts, and pepperoncini strips, dressed with red wine vinaigrette and garnished with toasted pumpkin seeds, it’s a bowl full of seasonal

flavors and textures. For something more substantial, I’m a fan of the Urban Market Steak Salad with juicy marinated sliced steak served alongside a heaping mound of lettuce, watercress, avocado, cheese,

pecans, bacon, tomato, and dried corn tied together with a blue cheese vinaigrette.

I’m not a vegan, but I’m crazy about the Vegan Nosh - a quartet composing an essay of the gorgeous ingredients Chef Becky procures from local farmers and growers. It highlights the verdant crunch of sugar snap peas with sweet caramelized fennel and chervil; hummus punched up with parsley, mint, cilantro, and garlic; earthy balsamic-roasted beets and tangerine segments with a fragrant mint and citrus vinaigrette; and a harmonious blend of chickpeas,

radish sprouts, red quinoa, and celery with tahini, decorated by a tangle of crispy Tabasco-laced shallots.

A glass of wine in hand, a warm breeze on a lovely afternoon, and I couldn’t be happier ordering one of the satisfying flatbreads, perhaps the corn and goat cheese with red onion, bacon, and sweet teardrop tomatoes finished with a lush pile of local Seacat Garden’s spicy wild arugula, or the brussels sprouts with pancetta, mellow roasted garlic, salty pecorino, and lemon on a thin-crust round.

It’s easy to fill up before entrees, but on my last visit I made sure to leave room. Enjoying a beautiful early spring night on the patio, a friend and I feasted on a juicy corn bread- stuffed pork chop with smoky ancho-

W

Brussels Sprouts & Pancetta Flatbread

Vegan Nosh PlatterHoney Roasted Pear


bourbon demi and a strong supporting cast of Brussels sprouts-pancetta hash and goat cheese potato cake. We also shared grilled-to-perfection trout with watercress butter and fried spinach, strewn with the nutty crunch of cornbread crumbs, and accompanied by a savory baked orzo with ricotta and

tomatoes. For dessert we took advantage of the fromage and charcuterie menu to check off creamy-buttery MouCo ColoRouge cheese and SeaHive made with sea salt and wildflower honey. Plated with crusty bread, fig and port jam, and sugared walnuts, it made a fine finale.

Other delectable choices may be enticing treats such as rich Guinness chocolate cake with espresso icing, passion fruit cream-filled doughnuts with dreamy coconut ice cream or, my idea of a

perfect ending, honey roasted pears bathed in pine nut caramel and strewn with tangy Rogue Creamery gorgonzola.

Live music on weekend nights and Sunday Brunch contribute to the ambiance. Cocoa-rich red velvet pancakes have a deserved following, served with Grand Marnier syrup, a dollop of mascarpone crème, fresh strawberries and bacon, but it’s the smoked salmon hash I crave. Flakes of delicious Honey Smoked salmon out of Colorado is combined with spring onions, roasted fingerling potatoes, pancetta, and crispy capers, topped by a fried egg, and embellished with piquant aioli. Paired with a mango mimosa, it’s my perfect Sunday.

The good eats don’t end here though. Next door, The Herb Box Market is an order-at-the counter annex to pick up food to-go or eat-in on its own

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

The Herb Box Southbridge Location7134 E. Stetson Drive

Scottsdale, AZ 480.289.6160

DC Ranch20707 N Pima Rd., #140

Scottsdale, AZ 480.289.6180

www.TheHerbBox.com

cozy patio. Offering everything from salads, wraps, and entrees, to display cases full of irresistible desserts, cheese and charcuterie, there is something for everyone, including wine and beer to wash it down (Arizona wines will soon be available in the restaurant and in the market). Something savory? Pick up an apple, cheddar, and rosemary tart with honey drizzle, or m u s h ro o m risotto cakes with roasted s a l m o n . Someth ing sugary? Box

up a giant cream puff, red velvet whoopie pie, or a slice of Bailey’s c h o c o l a t e torte. A tip – walk through

the Market before heading to The Herb Box. Any confection that catches your eye can also be ordered for dessert in the restaurant.

Befitting a place that prides itself on fresh local produce, there are vegan and vegetarian options. The Herb Box also caters to those with gluten restrictions with items marked GF (gluten free) or RGF (request gluten free). With such dishes as cool cilantro-crab dip with crunchy plantain chips, butternut squash and corn enchiladas with tomatillo verde sauce, hot honey roasted salmon with Indian-spiced chickpeas and parsnip puree, cinnamon pancakes made with rice flour, or an indulgent gluten-free whoopie pie, no one’s missing out.

From healthy to decadent, The Herb Box is a wonderful addition to Southbridge that covers it all.

Smoked Salmon Hash

Cornbread -Stuffed Pork Chop Market Cupcakes

Red Velvet Whoopie Pie


spring 2011 toparizona wine supporter

Every issue we are going to give a special shout out to businesses that we believe are an asset to the Arizona wine industry. Here's a chance to get involved. Who do you think should be on this page next issue? Do you believe your business should be here?

Email us at [email protected] and tell us why!Phoenix Public Market and Urban Wine Bar deserves this special recognition for their support of everything local, especially their all-Arizona wine bar! Started in 2009 by Cindy Gentry, the market, a program of Community Food Connections, a 501c3 non-profit, and wine bar have become a beacon for Phoenicians who love fresh and locally produced products.Weekly the market offers many special events providing patrons with opportunities to sample and purchase quality products. Their biweekly open-air markets include fresh in-season fruits and veggies, artisan products, free-range eggs and honey, local arts and crafts and often includes hot, tasty ready to eat foods. A new favorite to the market is "Food Truck Fridays", featuring a location for foodies to nibble on great food at reasonable prices. Don't forget to visit them on select Wednesdays for Arizona wine tastings that often include meeting the winemaker! Always finding new ways to support the local economy, keep up-to-date with their newsletter for the latest and greatest programs they've created.

Their wall of wine includes such favorite wineries such as Dos Cabezas Wineworks, Pillsbury Wine Company, Arizona Stronghold, Callaghan Vineyards, Carlson Creek, Dribble Creek, Canelo Hills Winery, Page Springs Cellars, Oak Creek Vineyards, Kokopelli, Cimarron, Keeling Schaefer, Merkin Vineyards and Rancho Rossa. The wine list changes with availability so be sure to ask them if they carry your favorite Arizona wine! Some wines are available by the glass when you belly up to the bar.

Enjoy tasty treats from the Market Café Tuesday through Saturday featuring daily breakfast specials, sandwiches, fresh prepared salads and soups, as well as other specially prepared entrees for lunch and dinner.Thank you Cindy and crew for all the hard work you do to coordinate this amazing venture that supports our local producers and helps give eco-conscious customers a location in which they can be confident.

www.FoodConnect.org/phxmarket

Twitter & Facebook Picks . . .

Arizona Vines & Wines Favorite Locations to buy & Enjoy AZ wines:

Vino Loco22 East Birch Avenue #1Flagstaff, AZ 86001(928) 226-1764

FnB7133 E. Stetson DriveScottsdale, AZ 85252fnbrestaurant.com

Phoenix Public Market & Urban Wine Bar14 East Pierce, Phoenix, AZ 85004(602) 254-1799

Total Wine & More 5 Arizona LocationsTotalWine.com

Art of Wine SedonaArtoWine.com

AsylumJeromeAsylumRestaurant.com

QuiessencePhoenix - closed in summerQuiessenceRestaurant.com

Raven Cafe PrescottRavenCafe.com

Enchantment SedonaEnchantmentResort.com

Steak OutSonoitaAZSteakOut.com

Grill at Shadow RockSedonaHiltonSedona.com

RendezvousOld Town CottonwoodRIOTCottonwood.com

StorytellersCamp VerdeCliffCastleCasino.net

AJ's Fine Foods Special shout to Chandler, Central Phx, Tucson & Mesa locations! ajsfinefoods.com

Basha's SedonaThanks wine buyer Randy!160 Coffee Pot Drive(928) 282-5351

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Whisk the first four ingredients together. Slowly whisk in oil and then adjust seasonings to taste.

2 oz. fresh lime juice2 small shallot, mincedMinced serrano chili to taste (optional)1 Tbsp. fresh Mexican oregano, choppedSalt & Pepper to taste6 oz. olive oil

INGREDIENTS:Lime-Oregano Dressing

Grilled Shrimp with Cabbage-Radish SlawAnd Lime-Oregano Dressing

CHEF’S TABLE

Provided by Chef Chrysa Robertson of Rancho Pinot

Shredded cabbageThin sliced radishThin sliced iitoi onions (or scallions)Cilantro leavesSalt & PepperShrimpCotija cheese

Toss slaw ingredients with the dressing.Toss the shrimp with a bit of dressing and arrange on the slaw.Top with crumbled cotija cheese.

Cabbage-Radish Slaw & Shrimp

By Chef Chrysa Robertson

PROCEDURE:

INGREDIENTS:

PROCEDURE:

Rancho Pinot6208 N. Scottsdale Road

Scottsdale, AZ 85253(480) 367-8030

www.RanchoPinot.com

2010 Arizona Stronghold Tazi

Recommended Pairing:

ARIZONA VINES & WINES - WINTER 200958 ARIZONAVINESANDWINES.COM

“I highly recommend Michell Jonas for your photography needs. She is

extremely talented and professional.. Her photos can be found throughout most Arizona Vines and Wines issues.”

Publisher, Arizona Vines and Wines

VAGABONDING LULU

by Stacey Wittig, Travel Writer

Beat the Heat: Go Underground

here’s nothing like sipping wine in a cool tasting room to beat the heat of an Arizona afternoon. With a visit to southeastern Arizona you can taste acclaimed wines in romantic wineries and escape underground.

Do a cut and run to Sierra Vista – like I did last weekend – and set up base camp for a fun getaway.

On the next insufferably hot day, play hooky and drive to Bisbee for the Queen Mine Tour – last mine train leaves at 3:30pm. Don yellow slickers and hardhats for a subterranean tour that makes you feel like a kid again. Afterwards, drive to nationally-acclaimed Casa de San Pedro Bed and Breakfast located on the San Pedro River midway between Bisbee and Sierra Vista.

Technically a bed and breakfast, Casa de San Pedro is more aptly described as a premier inn. Ten large guest rooms are built around a courtyard for maximum privacy. The walk-in shower and bathroom bedecked in Mexican tile are simply charming while gourmet breakfasts surpass expectations. “You won’t need to buy lunch after this breakfast,” proclaimed a grinning guest who was spending his fifth night at Casa.

Before proceeding to Sonoita/Elgin wine country, make time to take in the wonder of birds flitting around the property. Don’t wander far, the birds –

T and butterflies – are all right there in the fountains and feeders. Ask Innkeepers Karl and Patrick about hummingbird banding. I was fortunate that a Southeastern Arizona Bird Observatory naturalist was banding on-property during my stay.

You don’t have to be a birder to be totally thrilled about watching the banding of the tiny hummers. Visitors are allowed to look over the shoulders of naturalists banding these tiny, feisty birds which are then released – oftentimes using one of the visitor’s hands as a launch pad. Fifteen different hummingbird species come through this area every year.

Use Arizona Vines and Wines magazine to plan your Sonoita/Elgin wine tour. I suggest making Sonoita Vineyards your first stop. The first winery established in Sonoita opens at 10am.

Its founder, affectionately called “Doc” by locals, attributes the success of his award-winning wines to the soil. “The soil is nearly identical to that of Burgundy, France,” says Dr. Gordon Dutt. Think he’s nuts? Did I mention he’s a retired UA soil scientist?

Next stop: Lightning Ridge Cellars. A local wine guide tipped me off, “If anyone on my tour buys wine, they’ll buy from Lightning Ridge. It’s very popular.” I enjoyed the wine from classic Italian varietals. If you have a large group, book ahead for a barrel tasting in their cool, private tasting room.

Happy Miners at Queen Mine Tours

Kief Manning of Kief-Joshua Vineyards gives a winery tourPh

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Now beeline for Elgin Road, nicknamed Winery Row. You have two days to complete this circuit, so don’t try to do it all in one day. Every Sunday, Kief-Joshua Vineyard hosts an $8-omelet bar by Locally Arizona so you might want to save this one for Sunday. All food products come from local area businesses. One of my favorite Kief-Joshua wines was the 2009 Tempranillo – its dusty tannins reminded me of hiking in hot Spain.

Speaking of hot, it’s now time to go underground. Kartchner Caverns is only 26 miles away, but be sure to buy your tickets online before you leave home. I have been snookered on this one – cave tickets were sold out at the door. This summer only the Rotunda/Throne Tour is available but average temperatures remain 72° Fahrenheit. Book the last tour at 4 pm.

I reserved a late dinner at Sophia’s in Sierra Vista so I would have time to wash off the desert dust. Dinner started with a tapas plate of mozzarella, fresh tomatoes and basil. Next, server Christine placed a creamy rosemary mushroom soup-filled white tureen on the black linen table cloth in front of me. My sashimi-grade orange marlin – flown in from Hawaii – was grilled rare, crowned with fried leeks

and served on a bed of nutty-flavored Shimeji Mushroom raviolis. Chef/Owner Zeke Wray’s years in Japanese culinary were whispering through his creations. Secrets learned in French restaurants of San Francisco were also brought to the table.

Chef Zeke’s choices of sensual foods lend to the romantic vibe of the dining space– this would be a good place to take a date. Lots of friendly locals look like they are doing just that. Other insiders greet pianist Dennis Moore at the baby grand. I finished with Panna Cotta, the chef ’s favorite.

And speaking of food, Sierra Vista has an eclectic mix of ethnic restaurants because they are supported by Army folk that come from all over the world to work at Fort Huachuca. The fort began in 1877 as a response to “the Indian problem.” Today the fort is the hub of the Army’s military intelligence training. For example, Sierra Vista boasts four German restaurants, reportedly each one better than the next. I tried German Café and discovered the best rotkraut (red cabbage) and jagerschnitzel I’d tasted – on either side of the Atlantic.

On Sunday, head for the hills to Our Lady of the Sierras Shrine tucked up into the mountainside. Privately owned but open to the public, it offers some of the most spectacular views into the valley. It’s very spiritual and serene with quite a following, but is certainly underdiscovered. Then back to Winery Row for more cool tastings. Don’t miss Wilhelm Family Vineyards, you’re sure to like their artful wines – and if you do, buy. Karyl Wilhelm says she can’t keep them on the shelves.

If you’d rather stay in-town and close to the night action, check into an executive suite at Sierra Suites in Sierra Vista. You’ll be happy with the comfy recliner, desk, game table and bar with sink, fridge and microwave that adorn the large, very clean suite.

Stacey “Vagabonding Lulu” Wittig is a freelance travel writer based in Northern Arizona. Learn more about her travel adventures at www.vagabondinglulu.com.

Wine lovers can beat the heat in Kartchner Caverns.

Casa de San Pedro Bed and Breakfast www.bedandbirds.com

Kartchner Caverns www.azstateparks.com/Parks/KACA/tour_info.html

Our Lady of the Sierras www.OurLadyoftheSierras.org

Queen Mine Tour www.queenminetour.com

Sierra Suites www.sierravistasuites.com

Sierra Vista Visitor Information www.VisitSierraVista.com

Sophia’s www.sophias-italian.com

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Special Advertisement Section

A Paddle To Pints AdventureWith Sedona Adventure Tours

Growing up as a kid in Cornville, my friends and I used to go to Reese’s Tire in Cottonwood to pick up an (actual) inner tube for five dollars and go tubing on Oak Creek or the Verde River. Today, times have changed. I’m going to float the river in style with Sedona Adventure Tours. We were invited on their “Paddle to Pints Tour”, a two to three hour float trip in an inflatable kayak combined with a visit to the newest Old Town Cottonwood wine and beer bar, Rendezvous, for a few pints of local microbrews. I invited one of my old inner-tubing buddies from the past, B.J. Shelton.

We drove to the end point of the river float at Beasley Flats in Camp Verde to be picked up by Sedona Adventure Tours. Richard Lynch, the Zen-like yet affable owner of Sedona Adventure Tours, was there coordinating when we arrived. We met the rest of the hearty adventurers, including a group of girls on the second leg of the “Saddle to Paddle” tour. They had just finished horseback riding at M Diamond Ranch and were now ready to paddle. While Joe, one of our tour guides, drove us over to the put-in point, the girls were giggling like little school girls, discussing the highlights of their horseback riding adventure, and we all find the laughter contagious, a great start to our journey. Our tour guides, Felipe and Alex, have an ice chest full of bottled water and an assortment of snack foods conveniently packaged in Ziploc bags for the trip. Approaching the river, we find all the kayaks inflated, waiting for us to hop in – chic “valet” service appreciated even more because I know how much work it takes to pump up those rafts.

The Verde is flowing at 60 c.f.s. today, ensuring a calm and relaxing float with a few rapids to pump up the adrenaline throughout the trip. The weather was a perfect 70 degrees and partly cloudy with a gentle breeze. The girls prove to be a constant source of entertainment, laughing and flirting with the guides, keeping the day lighthearted and enjoyable. As we cruise down the river, the group spreads out a bit and B.J. and I have

a chance to slow down and focus on the lush Verde ecology. The sun peeks out from the clouds again, casting its glow upon the river bank. It’s the beginning of spring; some trees have begun to leaf out while others are exploding with color as they start to bloom, hues which are enhanced by the mid-day sun. We watch the breeze laying down the tall marshy grasses for a moment, then rushing across the surface of the glassy water. What a gorgeous day!

Suddenly, we come upon a great blue heron standing on the shore, not ten feet away. Having grown up in the area, I’ve seen plenty of herons, but never this close. Joe explains that during nesting season the herons will stay longer to protect the babies incubating on the shoreline. As we approach, the heron spreads his wings (it must’ve been at least a five-foot wing span) and flies directly over our heads to land on the other bank; breathtaking. The three-hour glide down the magical water of the wild and scenic Verde River comes to an end at Beasley Flats. Again, I appreciate the fact that someone else will be deflating and packing up the rafts, I have an appointment with a few pints of beer at Rendezvous in Old Town Cottonwood.Rendezvous in Old Town, known by the locals as RIOT, is an interesting bar. In its previous life,

the building served as a full service gas station. Remember those? I remember stopping here with my mom while the attendant filled’er up, cleaned the windshield and checked the tire pressure. Today, as we approach, the original roll doors to the service bays are up allowing an open air feel to the indoor lounge. The owners

have created an outdoor patio where the pumps once were, as well. Rendezvous is just the latest attraction in the revitalization of Old Town Cottonwood, a once sleepy community turned into a hot bed of activity, enticing tourists for its wineries, restaurants, gourmet shops and galleries.

Our barmaid, Summer, was pleasant and perky, as well a patient, putting up with me tasting four or five of the twenty microbrews they have on tap until I found one that fit my mood. I loved the local San

By Josh Moffitt

ARIZONAVINESANDWINES.COMARIZONA VINES & WINES - WINTER 200962

Tan “Devil’s” Pale Ale; it had a hoppy grapefruit taste that was just what the doctor ordered for that lazy spring afternoon. They also feature a unique and thoughtful wine list, supporting many of the local wineries. Although the locals have already deemed it one of their favorite hang-outs, tourists are finding RIOT a great destination as well. On a previous visit Rhonni and I enjoyed the sounds of Vyktoria Pratt Keating, one of many local artists that Rendezvous features as entertainment throughout the week. In appreciation of their local community and economy, they serve bar nosh featuring goods and products from other local businesses.

As B.J. and I reminisced of the days when we grew up in the Verde Valley, we both agreed, Sedona Adventure Tours has captured the spirit of enjoying the outdoors while also celebrating local businesses. I can’t wait to try another one of their other creative packages the next time I head out on the river!

Quick Reference to Arizona Vineyards & Wineries

AlcantaraVerde Valley - 928.649.8463

alcantaravineyard.com

Arizona StrongholdCottonwood - 928.639.2789

azstronghold.com

Bitter CreekJerome - 928.634.7033bittercreekwinery.com

Burning TreeCottonwood - 928.639.2789

burningtreecellars.com

CasavinoFountain Hills - 480.816.8466

casavinowinery.com

KokopelliChandler - 480.792.6927

kokopelliwinery.com

Studio VinoTempe - 480.897.1800

studiovino.com

Su Vino Scottsdale - 480-994-8466

suvinowineryaz.com

CallaghanElgin - 520.455.5322

callaghanvineyards.com

Canelo HillsElgin - 520.455.5499

canelohillswinery.com

CharronVail - 520.762.8585

charronvineyards.com

Dos Cabezas WineWorksSonoita - 520.455.5141doscabezaswinery.com

Carlson CreekWillcox - 520.766.3000

carlsoncreek.com

CoronadoWillcox - 520.384.2993

coronadovineyards.com

Erath’s CimarronWillcox

Fort BowieBowie - 888.299.5951

fortbowievineyards.net

SonoitaElgin - 520.455.5893

sonoitavineyards.com

Village of ElginElgin - 520.455.9309

elginwines.com

Wilhelm FamilyElgin - 520.455.9291

wilhelmfamilyvineyards.com

Keeling-SchaeferWillcox - 520.766.0600

keelingschaefervineyards.com

Lawrence DunhamPearce - 520.82.GRAPE

lawrencedunhamvineyards.com

Sand-ReckonerWillcox - 303.931.8472

sand-reckoner.com

Sierra BonitaWillcox - 520.678.2335

sierrabonitavineyards.com

CaduceusJerome - 928.639.WINE

caduceus.org

Cellar DwellersVerde Valley - 928.607.1789

cdwineco.com

Echo CanyonPage Springs - 928.634.8122

echocanyonwinery.com

FreitasCottonwood - 928.639.2149

freitasvineyard.com

Four MonkeyElgin - 520.455.9309

fourmonkeywines.com

Kief-JoshuaElgin - 520.455.5582

kiefjoshuavineyards.com

Lightning RidgeElgin - 520.455.5383

lightningridgecellars.com

Rancho RossaElgin - 520.455.0700

ranchorossa.com

Granite CreekChino Valley - 928.636.2003granitecreekvineyards.com

Javelina LeapCornville - 928.274.0394javelinaleapwinery.com

JeromeJerome - 928.639.9067

jeromewinery.com

Juniper Well RanchSkull Valley - 928.442.3415

juniperwellranch.com

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For Tasting Room addresses, please see individual map pages

Juniperwood RanchAsh Fork - 602.971.8586

reunioncamp.com

Kind VinesFlagstaff

kindvines.com

Oak CreekCornville - 928.649.0290oakcreekvineyards.net

Page Springs CellarsCornville - 928.639.3004pagespringscellars.com

NortherN AZ SoUtheASterN AZ

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Cella Winery Clear Creek

Iniquus CellarsAsmundson Family

Aridus Wine CompanyBecker’s Pecan Ranch

Broken GlassGallifant Cellars

Golden RuleOdyssey Cellars

Ruby Sunrise

Casa VerdeHannah’s Hill

AZ Hops & VinesVenado Cola Blanca

Saguaro Canyon Sándor

Soaring Spirits VineyardStronghold Canyon Vineyards

TombstoneWayward Winds Winery

Zarpara

Painted LadySkull Valley - 928.442.9831paintedladyvineyard.com

Pillsbury Wine Co.Cottonwood - 928.639.0646

pillsburywineco.com

San DominiqueCamp Verde - 602.549.9787

garlicparadise.com

Sycamore CanyonSedona - 877.903.WINE

artowine.com

Pleasant Valley WinerySolllenberger Vineyards

Wine Cellar

Summer 2011

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Transcript of Summer 2011