Summer 2010

PUBLISHED BY Arizona Vines & Wines, LLC

CONTRIBUTING WRITERSPavle Milic

Rhonni MoffittEric GlomskiStacey Wittig

Paula BlankenshipChristina Barrueta

Payton CurryAlison Bailin Batz

Thomas Ale JohnsonRobert Carlson

CONTRIBUTING PHOTOGRAPHERSMike Barnacastle Tom Schumacher Rhonni Moffitt Michell Jonas

Thomas Ale Johnson Stacy Wittig

ADVERTISING SALES Mike Kilpatrick - Northern AZ

Mandy Kirkendall - Southern AZ

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CONTACT THE PUBLISHER Josh & Rhonni Moffitt

(480) 306-5623 [email protected]

CORRECTIONS - SPRING 2010

Credit for photo on page 6 was hidden. © 2009 by Ron Chilston Photography

Arizona Vines & Wines

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ABOUT THIS MONTH’S COVERThe cover photo was taken on

June 7th, 2009 by Rhonni Moffitt. This is a view from the hill behind Coronado Vineyards Tasting Room.

This picture captures a view of the Winchester mountains in the

background.

Exciting times in the Arizona Wine Industry! Arizona Wines vs. the World! Pavle Milic at FnB is hosting a blind tasting of Arizona Wines against similar wines from around the world – “The Judgment of Arizona” on June 2nd. This just goes to show the notoriety that Arizona wines are achieving!

Chef Greg LaPrad of Quiessence Restaurant has been honored with a request to serve dinner and wine at the James Beard House on July 7th. A staunch

supporter of everything local (including wine), Chef LaPrad will be pouring only Arizona wines.

Due to San Francisco and Los Angeles boycotting Arizona wine (because of the Arizona Immigration Law), we’ve received some valuable publicity. As a small, boutique industry, we really don’t distribute much in California anyway. I’ve personally received at least 15 requests from around the nation from people who’ve decided to boycott California wines and would like to find Arizona wines in their state. It’s true, there is no bad press.

Be sure to put this date on your calendar - November 6th. The 2nd Annaul Arizona Wine Growers Festival at the Farm will be held a little earlier this year. What a perfect way to get Arizona wines for your holiday tables! Last year was a fun time for all; you won’t want to miss it.

In real estate news, Josh just helped Scott and Joan Dahmer acquire a 20,000sf building in Willcox which they plan on turning into a (very large) custom crush winery. This will be HUGE for the growth of the Willcox area. Also, by the time this hits the newsstands, Sweet Sunrise Vineyards should’ve closed. Pete and Judy Lechtembohmer will be sorely missed. We wish them good luck in their new home in Texas where they are closer to the grandkids. I hear Pete’s already been contacted to layout a vineyard in Texas! And a big welcome to Rob Hammelman and his fiancée Sarah Fox, the new owners of Sweet Sunrise Vineyards. Rob was previously the winemaker at Two Rivers Winery in Grand Junction, CO. We can’t wait to taste his first Arizona wine.

Ciao! Josh & Rhonni Moffitt

4 ARIZONA VINES & WINES - SUMMER 2010 ARIZONAVINESANDWINES.COM

Part 2: Present Day by Eric Glomski12 PROHIBITION: PRESENT DAY

Coronado Vineyards10 FEATURED WINERY

In the Verde Valley . . . by Stacey Wittig14 VAGABONDING LULU

YC Verde Valley Campus by Paula Blankenship30 HISTORY IN THE RE-MAKING

Cafe Bink by Christina Barrueta48 RESTAURANT SPOTLIGHT

Cellaring Beer by Thomas Ale Johnson62 POINT OF BREW

66Easy listing of all Arizona wineriesQUICK REFERENCE

SOUTHEASTERN ARIZONA

NORTHERN ARIZONA

SONOITA/ELGIN203442

TOUR WINE COUNTRYWhere to enjoy wine in the city & beyond

52 WINE IN THE CITY

Payton Curry of Caffe Boa56 CHEF’S TABLE

Wine Related Fun Around The State58 EVENTS CALENDAR

Winemaker Dinners by Alison Bailin Batz60 INDULGING THE SENSES

“Fire & Ice” Frost Prevention Efforts at Keeling Schaefer Vineyards

Unique Perspectives on Wine in Arizona by Pavle Milic8 GRAPE PERSPECTIVES

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By Robert Carlson64 WINE LAW

GRAPE PERSPECTIVES:

opened up a restaurant about five months ago and I serve Arizona wines only. There, I’ve said it. According to a lot of my fellow colleagues, I was crazy. You know, life is always

an accumulation of events. I remember when I first worked at Cowboy Ciao in 1999 and had the opportunity to try Callaghan’s wines. I remember really enjoying the wine. Fast forward to 2004. I moved to Napa Valley where most local restaurants give a tip of the hat to the local wineries by placing local wine on their lists. Especially in Napa, operating a food related business means you almost always source locally. OK, fast forward again to 2009. Sam Pillsbury walks into Prado, flagship restaurant at the InterContinental Montelucia Resort and Spa where I was General Manager, wearing a cap and shorts asking about who was the person in charge of tasting new product. First of all, he was a breath of fresh air in a stuffy corporate environment. Second, he said the magic words: “Would you like to taste some local wine?” Sam remembers this well because apparently my eyes lit up.

I am a food and beverage guy. It has been my racket for 22 years now. I’ve never turned down an opportunity to taste something new. I remember tasting Pillsbury’s wine and reacting in a rather uncouth fashion by stating: “I can’t believe this is Arizona wine. This doesn’t taste like Arizona wine.” Back handed compliments abounded - I realize in retrospect. We did a couple of winemaker dinners at Prado and found that our guests were very happy with the wine. Last fast forward: FnB is two weeks old. I am chatting with our chef Charleen about some veggies she was getting from Bob McClendon. Charleen’s operating philosophy when it comes to cooking is to try and source local, organic and sustainable whenever possible. A lot of great cooks in town operate with these principles. I began to think about the possibility of exercising the same ideology with the wine list. It was simply just a question: I wonder if there is enough good juice in AZ to construct a list?

Thus began my edification in Arizona wine. Ask anyone in the restaurant business about research and development and they will probably tell you that is one of the more enjoyable aspects of our job. I called out to distributors and vintners asking for samples. After a week of tasting, I realized that Arizona had good number of balanced, quality-driven wines. During this week I had at my disposal a lot of samples. I decided to conduct

a controlled experiment: I would ask guests to blind taste wines and exchange their correct answer for a complimentary dessert. Not once, did anyone guess Arizona as the origin. The most valuable part of this experiment was the fact that most guests really enjoyed the wine. I felt confident after experiencing the guests’ reactions that I could pour Arizona wines and champion the cause.

Why Arizona wine only? It felt good. I am not reinventing the wheel. Many restaurants located close to wine regions pour the local bounty of the terroir. I figured this was a no-brainer. The idea of pouring local wines was also analogous to the way Charleen sources our food most of the time. I also felt honored and proud to partake, even in a limited capacity, in the beginning of something special. The folks that I met were passionate, creative, irreverent and true. I remember reading about Napa and its grassroots beginnings and the pioneering spirit of its people. I felt I was rubbing elbows with people whose energy was redolent of times past. I also felt that by pouring these wines I would help the local economy and minimize our carbon footprint. I firmly believe that this is how you build community. You support each other and endorse each other for working hard and making

Arizona a great place to live. It is certainly acceptable to look outside of our state for inspiration, but there is so much to be proud of here. If the wines were not balanced and quality driven, I would not have done this.

Felipe Gonzales, one of the owners of the family operated Sherry house in Jerez, Spain came for dinner at FnB not long ago. After tasting a lot of the Arizona wines he said, “I love the fact that the wines are balanced and well made, but most importantly, the wines are distinctive. You do taste a sense of place.”

I decided to stage a blind tasting where we pair five white and five red wines from Arizona against non-Arizona wines. I have put together a dynamic tasting panel to perform this exercise in perception. The event will take place June 2nd at FnB restaurant. The event is only open to media. Results will be announced at the end of the tasting.The fact that Arizona wines are worthy of consideration and analysis proves in itself that we are an emerging wine growing region that will only get better. Don’t get me wrong, I want the frosting too, let’s keep our fingers crossed and let the wines speak for themselves.

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Many restaurants located close to wine regions pour the local bounty of the terroir. “ ”

By Pavle Milic, Co-Owner FnB Restaurant in Scottsdale, AZ

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FEATURED WINERY: Coronado Vineyards

Jacque & Mark Cook

ot too far off the interstate in Willcox, Arizona, Coronado Vineyards is nestled up against the Dos Cabezas Mountains. An hour’s drive from Tucson, a

visit to Coronado can be either a quick day trip or a nice weekend getaway from Phoenix or Tucson.

Managing owners Mark and Jacque Cook each have a unique history that has surreptitiously been intertwined over the course of their lives and those of their families. In outward appearances you would assume that this is the typical “city girl meets country boy” story. Instead, we found that there is more depth and nuance than appears on the surface. Mark Cook comes from a long line of farmers and ranchers in Willcox, going all the way to the 1880’s. Originally a pistachio farmer, Mark has since branched out and grows many different agricultural products now, including specialty red chiles and garlic. Mark was also, at one time, a source for butternut squash and sweet potatoes for Gerber’s organic baby food line.

Although Jacque grew up in the city, in Chandler, a suburb of southeastern Phoenix, her family has roots in agriculture as well. Her family was involved in farming and ranching in the southeast valley before urban sprawl diminished the number of farms. Unbeknownst to them at the time, both Jacque and Mark’s families took part in a bicentennial celebration in Willcox in 1976.

Little did they know, Jacque and Mark’s paths would cross again almost 20 years later while attending the University of Arizona in Tucson. Both were involved in the school’s highly touted

College of Agriculture. Jacque, interested in marketing US cotton to Japan, obtained her undergraduate degree in Agricultural Economics and Management, with a minor in Agronomy. Mark was earning a degree in Plant Sciences, with plans to return to the family pistachio farm. Both became very close friends for a number of years before they began dating their senior year.

After graduation, Mark was offered an opportunity with a farmer in Argentina

to bring pistachios into the country. This job offer would take Mark to Argentina for three years. Talk about long distance romance! Jacque visited Mark frequently in Argentina and they found a common appreciation for the Argentinean wines. One of Mark’s newly found Argentine friends was an insider in the wine industry who offered to take Mark and Jacque on a VIP wine tasting tour including barrel tastings with the winemakers themselves. Through this experience they fell in love with all the Argentinean wines, Malbecs to Torrontes, Cabernets to Syrahs. Argentina became a magical place for Jacque and Mark, learning to tango, eating delicious food and drinking exquisite wine. The

idea for the vineyard was starting to germinate. In June of 1996 Mark and Jacque were married.

After the three years in Argentina, Mark and Jacque settled in Willcox, Arizona where they began a progressive farming enterprise. Why Willcox? Mark says, “Bright sunshine, clean air and good water”. When they became parents, Jacque realized that she wanted to open up some more time to devote to her family. They discussed different types of boutique businesses that might allow this to happen. The vineyard idea was now beginning to blossom. They just needed the right opportunity.

One night they were discussing their ideas with their good friends, Dick and Cody Eastman, owners of Fort Bowie Vineyards and Orchards. Dick and Cody just happened to be the owners what once was the Yucca Sierra Golf Course. The golf course had long been parceled off but the Eastmans

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Jacque, Kennedy & Mark Cook


owned the 40 acres with the club house. It was all starting to fall into place. With their friends coming in as silent partners, they realized the dream was beginning to come true.

In 2005, the project began. The club house had to be completely remodeled. Stripped down to 2’x4’s, they had to practically start from scratch, creating a Tuscan themed winery and tasting room, along with a restaurant, a meeting/banquet room and a gift shop. They planted six acres of vines, including Cabernet Sauvignon, Syrah, Sangiovese, Reisling, Malvasia and Chenin Blanc. A true family run business, Mark takes care of the vines while Jacque manages the tasting room and wine sales. Daughter Kennedy plays in the vines, stating that she still finds golf balls from time to time.

Not having any experience making wine, the Cooks did some research to find the perfect match in a winemaker. Less than two hours away and just across the border in Deming, New Mexico, they found what they were looking for . . . French born Florent and Jerve Lescombes. The Lescombes, a six generation winemaking family, work with the Cooks to transform their Arizona grapes into award winning wines. Jacque’s philosophy is that it’s “important that the grapes are grown in Arizona”. It is Arizona wine with Arizona terroir. The wine is fermented in New Mexico, but the magic happens here – the magic in the vineyard

and in the tasting room.

Coronado Vineyard’s business model creates wines for every palate. Ranging from sweet to dry, they strive to have a wide variety of wines. Their wines are created for the patrons in their tasting room and they strive to create an unmatched wine tasting experience for everyone who visits. Come in, lose your worries and have a great time. Join them in February for their “Wine and Chocolate Affair”, in July for their annual Luau, in August for the Grape Stomp or

in November for their Anniversary party. Looking for a place to get married? How about in the gazebo overlooking the vineyard?

2909 E. Country Club Drive Willcox, AZ

(520) 384-2993www.CoronadoVineyards.com

Coronado hosts many a nuptial and the beautiful facilities can be rented out for any special occasion.

With agriculture in their blood, it’s not a surprise that Mark and Jacque came back from Argentina with a taste for viticulture. Together they work the land and have created a sanctuary for those who come to visit. Mark’s favorite quote is from the movie Bottle Shock, “The best fertilizer in the vineyard is the owner’s footsteps”. The healthy green vines attest to the many “footsteps” that this family has in their vineyard. And the smiles on the faces in the tasting room confirm that Jacque and Mark have accomplished their goal, their patrons have an adventure while enjoying some great wine.

Off the Vine

Off the Vine RestaurantCoronado Vineyards is the only winery in the state of Arizona with a full-service restaurant. You’ll definitely want to schedule your visit to include dinner while visiting Willcox Wine Country.

Operated and managed by Chef Rob Page, your dining experience will be casual yet upscale, and definitely never pretentious. Chef Page is committed to local flavors and fresh food. “If I can make it, I don’t buy it,” he says. That includes his homemade bread and desserts. Open four nights a week, you’ll find family favorites such as Lasagna and Shepherd’s Pie, as well as gourmet items such as Beef Carpaccio and Crusted Ahi Tuna. A fine dining experience with country charm!

Open Monday, Thursday, Friday and Saturday night beginning at 5PM.

ARIZONAVINESANDWINES.COM 11ARIZONA VINES & WINES - SUMMER 2010

n my last installment I talked a bit about how Prohibition laid waste to the small wineries of our nation – damage of which we have only started to recover from in the last

couple decades. Interestingly, as a wine business owner, I deal with numerous legal leftovers from this period. Unless you have been in the business yourself, I think you will be surprised to hear the strange tale of our chaotic and inconsistent wine legal system.So let’s talk federal laws for a bit. Did you know that wineries have to bond all their annual excise taxes? Wineries pay a certain amount of excise tax on all gallons produced below 14% alcohol and even higher rate for wines over 14%. (You wouldn’t believe what sparkling wine producers pay…) Rather than being treated like any other business or individual in our economy (for instance paying quarterly taxes), wineries have to estimate their annual production at the beginning of each year and have to cover the total potential liability at the beginning of each year. This can be in the form of a cash bond or a business can go through a bond broker much like individuals do when they have been arrested. Pragmatically, most wineries just set up a bond that conceptually floats just beyond their two or three year annual production figures.

On the surface, I think it is reasonable for a winery owner to ask why he or she is being viewed as a less honest and reliable tax payer than any other business out there. Enter the lingering shadow of Prohibition. During Prohibition, organized crime and other unsavory groups controlled much of the alcohol production in our country. Take anything that humans want or crave and make it illegal and supply will go underground. After Prohibition was repealed, these crime syndicates became the legal producers and suppliers of alcohol in our country. Alcohol excise taxes had the potential to become a major revenue source (one of the many reasons why legalization became a necessity) but unfortunately the IRS’s grip on the industry was weak at best. Well…over time the value of the alcohol excise tax base grew and so did the means to protect and collect this base. The bond I have been speaking of became an important insurance policy for the feds – and eventually became required during the licensing process for all wineries, distilleries etc.

From a consumer perspective the variations in state-to-state

shipping and receiving laws are another interesting facet of this strange situation. Since the time of the foundation of our country, states have always had the right to develop and govern their individual alcohol laws (with Prohibition obviously being a notable exception to this right). The divisions of state and federal rights go back to the earliest founding dynamics in our country, the nuances of which were passionately debated by the likes of Adams and Jefferson.

Post Prohibition, the right (and more importantly, the responsibility) of crafting and enforcing alcohol laws fell back on the shoulders of the states. Because each state had some system (or lack thereof) prior to Prohibition, they then fell back on these mediocre statutes and so began the evolution of the menagerie of laws that govern interstate alcohol commerce today. As expected, states that supported Prohibition set up fairly restrictive systems while others did very little.

Today, the way that these individual and varied laws mesh (from the shipping to the receiving state and vice versa) lies at the heart of our shipping challenges and our frustration as both consumers and producers. For instance, states have the right to exclude other state’s wineries from shipping across their borders all together – as long as they restrict their own wineries from shipping out. States can do whatever they want as long as they don’t break any federal constitutional laws in the process. From a federal perspective, discriminating against out-of-state wineries

while allowing in-state wineries to ship out would violate the Commerce Clause of the Constitution and thus would be illegal from a federal perspective. States can also set up elaborate permitting and unique taxation systems to skim even more from the wineries wishing to do business within their borders. Today, Page Springs Cellars alone deals with over half of the states in the country – a permitting challenge that requires almost a full-time employee to deal with!

Remember…just because things are getting better,

doesn’t mean they can’t backslide again. All it will take is an unsympathetic president and some special interest groups to play off the fears of the American public. (For instance, Nancy Reagan was pushing hard for federal neo-prohibitionist laws to be restored during her husband’s terms.) So, my friends, as you know, freedom isn’t free. Keep an eye out and remember that we are not out of the woods yet.

PROHIBITION - Part 2. Present Day

By Eric Glomski, Arizona Winemaker

I


VAGABONDING LULU

by Stacey Wittig

Surprised by Verde Valley’s Comfortable Tuscan Ambience

re we going to drink wine while kayaking?” giggles my girlfriend climbing into the tour van. “No, we’ll float down the river, to a valley strung with grape vines. There we will drink wine,” explains

Felipe, guide for our “Water to Wine” inflatable kayak excursion. Felipe picks us up at the Sedona Rouge Hotel & Spa which, by the way, offers Arizona wines at both their bar and restaurant. The tour starts in Sedona and within twenty minutes we’re on the banks of the Verde River just south of Cottonwood.

Felipe and other river guides buckle us into life vests, and then give safety instructions and lessons on how to paddle the colorful, bouncy kayaks. We spend some time paddling on flat water to build our confidence. Soon we’re gliding along on a magic carpet of liquid energy – the Verde River – headed through wine country.

I’ll be frank, I’ve lived here for years, yet was surprised by the green Shangri-La we discovered as we wound through the high desert. Limestone cliffs and tall cottonwoods shade the river from the view of people doing their day to day business in the area. The riparian environment is a true hidden gem and adventurous getaway.

We see evidence of beaver and raccoon, and spook up many Great Blue Herons while the trill of Red-winged Blackbirds greet us around every corner. After about 90 minutes on the water, the cliffs open up to agricultural land and we pull our inflatable kayaks onto the fields of Alcantara Vineyards.

As we walk to the stone farmhouse surrounded by acres of vineyards, I am stunned by how much this reminds me of hiking in Tuscany. The newly-built stone manor serves as a tasting room and the crackle of a fire welcomes us to its romantic interior. Smiling patrons fill every seat around the spacious wine bar, so we go outside to the porch overlooking farmland and the cream-colored cliffs above the river.

Owner Barbara Predmore stops by and invites us to a tasting in the cellar. They were testing a Merlot right from the barrel. “We’re doing wine the European, old-fashioned way,” says Barbara who proudly explains her philosophy of family farming and community involvement. It feels like we’re leaving an old friend when we have to leave.

Back in Sedona, we steer for Cucina Rustica in the Village of Oak Creek to satiate appetites worked up in our kayak adventure. Opening their front door, we leave the Sedona sidewalk and step into another world: a culinary experience set in the hills of the Tuscan countryside.

“This is finger food, so don’t be shy,” encourages David, our knowledgeable server setting down our first appetizer. “The Arizona blends are food friendly,” he adds pouring a 2007 Arizona Stronghold Nachise with flourish. The Cucina Rustica wine menu, which has been awarded the Wine Spectator Award of Excellence every year since 2006, offers three Arizona reds.

“A For me, the taste of the Arizona soil comes through in the earthy Nachise. Our first appetizer, Affinado, presents an interesting cast of characters: radicchio lettuce spread thickly with fig marmalade, wrapped around fresh mozzarella cheese and thinly-sliced prosciutto ham which was grilled. “To die for,” I moan, wiping my smile with a linen napkin.

The imported Scottish smoked salmon on grilled foccacia bread is presented next on lovely Italian stoneware. The rustic, home-baked bread absorbs the smoky essence of grilling and we are delighted by the tasty treat, enhanced, of course, by the wine. Other Sedona restaurants serving Arizona wines include L’Auberge de Sedona, Yavapai Restaurant at Enchantment Resort and Elote Café.

Desert Rose Bed and Breakfast is our next stop and home base for our wine tasting weekend. “If you drew lines between all the tasting rooms, vineyards and wineries, we’re located right where they intersect,” promises Sebastien Lauzon, proprietor of the comfortable and clean B&B that sits on one and a half acres in the Verde Valley.

Sebastien has lined up a wine tasting tour, and over fresh-ground French Roast and ample breakfast the next morning, we discuss details. “I’d like to explore Old Town Cottonwood and check out the antique stores,” says gal pal Melanie and we decide to be picked up by Sedona Adventure Tours there.

For lunch we recommend the Napa Valley Chicken Salad at Cottonwood’s Tavern Grille in keeping with the vineyard theme. The upscale sport bar boasts 14 flat-panel TV screens and is located in the historic Old Town Palace Theatre. Richard Lynch, our designated driver, of Sedona Adventure Tours picks

Continued on page 16

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us up in there. Richard does custom tours, like this one, or you can sign up for regularly scheduled tours.

“The ‘Jer-ona’ tour has a 10 a.m. pick up in Sedona,” says Richard. “You get to Jerome by 11 and do some tastings before lunch at the Haunted Hamburger or Grapes. After lunch, more wine tastings and we get you back to your hotel by 4:30. After such a sensuous day of food and wine, guests like to get back to their hotel and giggle and kiss ‘til dinner,” he laughs as we drive up the serpentuous road to Jerome.

Richard picks us up at the prearranged time and we hop into a comfortable van with Mike and Amy from Las Vegas. They’ve made the trip to the Arizona Wine Trail because of all they’ve heard about wine development here. “This agricultural valley is similar to Napa Valley of 1957,” pontificates Richard.

If traveling with kids, I recommend packing picnic lunches and heading to Out of Africa Wildlife Park. Be there when the gates open at 9:30 am because you’re leaving at lunchtime. You’ll have three hours to view forty big cats including lions, tigers, leopards and mountain lions. Expect to have a personal encounter with giraffe, zebra and ostrich while riding in a safari vehicle on the African Bush Safari. At lunchtime, cross the highway for a repeat visit to Alcantara Vineyards. The family-friendly estate welcomes you to bring a picnic basket and enjoy their outside balcony and grass area.

Older kids will enjoy the Verde Canyon Railroad. My favorite thing about the train ride used to be that it transported me to places accessible only by horse or foot. But now my favorite thing is: I can ride past sweeping views of the confluence of isolated Sycamore Creek and the Verde River with a glass of wine in my hand.

Climb aboard the Verde Canyon Railroad for limited-time wine tasting events. “Grape Train Escapes” leave the station in Clarkdale at 5:30 pm. (Adults only on these excursions.) During these summertime-only events, there’s still plenty of daylight to enjoy red rock pinnacles above, Verde River waters below and the

relaxing rocking of the rails.

You’ll follow the Verde River and Coconino National Forest lands to remote Perkinsville surrounded by the Prescott National Forest. We’ll stretch our legs as the railroad crew turns the train around for its return journey through Arizona’s pastoral back country. Twilight wine trains return under moonlit skies, so watch for wildlife. I recommend the “Vineyards of the Verde Valley and Artisan Cheeses” ride on August 21, just three days

before the full moon. But check for your own favorite wine adventure on their website.

Requisite for any wine weekend are dinner reservations at a restaurant renown for its wine selections. Asylum Restaurant in Jerome is also a recipient of the Award of Excellence from Wine Spectator magazine since 2001. They highlight the Echo Canyon Rojo Roca Rojo 2002 or “Red Rock Red” grown, bottled and cellared at Sedona’s own Echo Canyon.

The restaurant is swathed in the burgundy décor of a turn-of-the-century mining town. The wow factor starts high with the presentation of the Poblano peppery butternut squash soup. Seemingly by magic, lids fly off the soup bowls and we gasp as one at the chef ’s artistic crème cut into the orangey bisque.

The medley of tastes in the grilled achiote-rubbed pork tenderloin with chipotle apricot glaze was equally astonishing. “You’d be insane not to order desert,” challenges our talented server, Elana. And so the Asylum’s wow factor continues right through to the final course.

So there you are. May I suggest that you’d be insane not to try out the Verde Valley wine country? Visitors are coming from San Francisco, Las Vegas and Phoenix. Now it’s your turn to be surprised by Verde’s comfortable Tuscan ambience.

Vagabonding LuLu . . . cont’d

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

Alcantara Vineyards

Out of Africa

Alcantara Vineyards


The Warm California Sun June 26, 2010 - 5:30 p.m.

Verde Canyon Railroad

All wine-tAsting trAins feAture distinctive winesrepresenting eAch of the regions listed below.

Tour of ItalySeptember 18, 2010 - 5:30 p.m.

Tango with South AmericaJuly 24, 2010 - 5:30 p.m.

Vineyards of the Verde Valley and Artisan Cheeses

August 21, 2010 - 5:30 p.m.

Call for Reservations 877-800-7313 • www.verdecanyonrr.com

Grape Train Escapes 2010

AlcantaraAlcantara 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 WineryJavelina 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 quaint 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 VineyardsDeb 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 a precious few stores, including his beautiful tasting room. 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 to 6pm. For more information please call (928) 634-7033 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 from California grapes, 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! He also sells the Caduceus label from his tasting room. 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 3 wines have 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 just opened 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 has been working to make this dream a reality for the last two and a half years. Burning Tree specializes in small batch, meticulously maintained, boutique wines. All the wines will have names such as The Lotus, The Dragon, The Peasant, and so on with collaborating Tarot Card labels created by good buddy and local tattoo artist Rick Wyckoff. Not only is the wine delicious, the bottles are practically works of art. The first release, 2007 The Lotus, is now available exclusively at the Arizona Stronghold Vineyard Tasting Room located in downtown Cottonwood. For more information - www.burningtreecellars.com.

Arizona Stronghold VineyardsEric Glomski and Maynard Keenan purchased the historic Dos Cabezas Vineyards in early 2007 and renamed the Willcox vines Arizona Stronghold Vineyards. They believe that the soils and climate at the vineyard stand up to the finest in the world, feeling strongly that their wines express, first and foremost Arizona, and secondarily the grapes and hands of the vignerons involved. Their desire is to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believe that great wine doesn’t have to be expensive; it doesn’t have to be pretentious; and it shouldn’t be hard to find. It

just has to be great and it has to be made by people that care. The Stronghold vineyard is nearly planted out at 80 acres. They also recently acquired the Bonita Springs Vineyard adding another 40 acres and another 120 acres for potential expansion. Their tasting room recently opened in Old

Town Cottonwood, in northern Arizona. To learn more 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. For more info please visit the website at www.jeromewinery.com.

Juniper Well Ranch Vineyards Juniper Well Ranch and Vineyards is located at the base of Granite Mountain in Skull Valley just minutes from Prescott. Our delicious handmade wines will delight you as you enjoy a glass on our Fiesta Patio or a bottle in a charming and private log cabin in front of a cozy fire. Our high altitude vineyards boast Tempranillo, Petite Sirah, Cabernet Sauvignon & Sauvignon Blanc. www.juniperwellranch.com

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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..

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

Enchantment Resort (928) 282-2900 enchantmentresort.com

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

The Lodge at Cliff Castle Casino (800) 524-6343 cliffcastlecasino.net

Lo Lo Mai Springs (928) 634-4700 lolomai.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.comAmara Resort & Spa (928) 282-4828 amararesort.com

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

Apple Orchard Inn (800) 663-6968 appleorchardbb.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

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 Pinon Pointe Resort (928) 204-8820 hyattpinonpointe.hyatt.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

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

Luna Vista B&B (800) 611-4788 lunavistabandb.com

Page Springs B&B (928) 634-4335 pagespringsbandb.com

The Penrose B&B (888) 678-3030 thepenrose.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

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

• Verde Canyon Railroad “Grape Train Escape” (800) 320-0718 | verdecanyonrr.com

• Jerome Art Walk JeromeArtWalk.com

• Massage in the Vineyard At Page Springs Cellars (928) 649-9907 | dancinghandsmassage.net

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

Valley. These places cross the spectrum from casual to elegant . . . and they pour Arizona wines! • The Asylum (928) 639-3197• Enchantment’s Yavapai Room (800) 826-4180

• 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• El Portal Sedona (928) 203-9405• Elote Café (928) 203-0105• Fork in the Road Bistro (928) 284-9322• Fourno’s (928) 282-3331• Garland’s Lodge (928) 282-3343• Heartline Café (928) 282-0785• Joey Bistro (928) 204-5639• Judi’s (928) 282-4449• L’Auberge de Sedona (928) 282-1661• Manzanita Inn (928) 634-8851• Oak Creek Brewery (928) 282-3300• Pizza Picazzo (928) 282-4140• Reds at Sedona Rouge (928) 203-4111• Relic’s (928) 282-1593• Savannah’s (928) 282-7959• Stakes & Sticks (928) 204-7849• Troia’s (928) 282-0123


HISTORY IN THE RE-MAKING

by Paula Blankenship

Yavapai College Verde Valley Campus

et back to your roots.

Climbing the narrow highway to the historic town of Jerome you would never know an agricultural renaissance was as

close as your rearview mirror. Acres now claimed by prickly pear and mesquite were once the home of acres of fruits and vegetables - healthy eats for the hard-living miners of the late 1800s.

Today’s economy needs its own supply of sustenance and in the Verde Valley the land is again ready to do its share thanks to an outdoor classroom on the Yavapai College Verde Valley Campus in Clarkdale where an experimental one-acre plot marks the rebirth of an old economy.

“This area was once the agricultural center for the Verde Valley. By concentrating on viticulture, we’re cultivating a new direction that could impact the entire region. Local wineries, wine tours and tasting rooms in Old Town Cottonwood and Jerome are breathing new life into our economy,” said Verde Valley Campus Executive Dean Tom Schumacher. “We’re excited to be one of the many partners in this new, sustainable industry.”

In April deep tilling was completed through the generosity of community partner, Brewer Bros. Construction, a local company with experience developing commercial vineyards in the Page Springs and Oak Creek area.

“The Brewer Bros. gift to our campus couldn’t come at a better time,” says Linda Buchanan, development officer for the Yavapai College Foundation – Greater Verde Valley Chapter (GVVC).

“College resources are stretched to the limit, with rising enrollment, and diminishing state support. When the Brewers came forward with their offer to ready the ground, we were suddenly able to leverage other donor gifts, including vines, trellis, drip line, and expertise in planting.”

Schumacher, who also serves on the boards of the Cottonwood Economic Development Council and the Verde Valley Regional Economic Organization, has long championed the development of a viticulture and enology program on the Verde Valley Campus

“We couldn’t have accomplished this feat without the generosity and commitment of our business and community partners,” says Schumacher. “As soon as the deep tilling is complete, we’ll be ready to plant and continue to move forward with this exciting industry.”

Soon the college expects to cultivate a following as the sole provider of certificates in enology (wine making) and viticulture (vineyard installation and maintenance) and an associate degree in viticulture and enology. With the addition of the new campus vineyard students will have access to the hands-on, technical, experiences available in an outdoor classroom.

“This industry isn’t just trendy, it has substance and it’s growing,” said Casey Rooney, economic development officer for the City of Cottonwood. “Yavapai College’s support of

the industry complements our five-year, regional strategy for sustainable agriculture.”

As the region’s employment related to the wine making industry continues to grow so does the need for viticulturists, vineyard crew leaders, managers, technicians, winemakers, lab technicians, coopers, cellar masters, and retail sales representatives

And while other communities look forward for ways to invigorate their own local economies, many in the Verde Valley are taking a different approach - they’re getting back to their roots.

For more information about fall viticulture or wine appreciation classes at Yavapai College go to www.yc.edu

From cactus to grapes - clearing an acre on the Verde Valley Campus for the creation of a new vineyard and outside classroom for viticulture and enology students in Northern Arizona.

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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 Syrah, Tempranillo, Mourvedre and Grenache - are the basic buiding 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.

Dos Cabezas’ Pronghorn Vineyard

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 just 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


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 Tucsan-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

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

Rainbow’s End Bed & Breakfast . . . . . . . . . . . . . . . . . (520) 455-0202 www .rainbowsendbandb .com

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

Xanadu Ranch Getaway Guest Ranch / Hybrid B&B . . . . . . (520) 455-0050 www .XanaduRanchGetAway .com

Rain Valley Bed & Breakfast . . . . . . . . . . . . . . . . . . . . (520) 456-2911Canelo Stone Cottage. . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471

www.vrbo.com/90775Sonoita Inn. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935

www.sonoitainn.comCrown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739

www.crowncranch.comRancho Milagro Bed & Breakfast . . . . . . . . . . . . . . . . (520) 455-0380

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

www.whispersranch.com

Patagonia

Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220 www .southernarizonavacationrentalhomes .com

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

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

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

www.enchantedgardenaz.netCasita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . . (520) 604-6762

www.lafronteraaz.com/id60.htmlLa Palomita de Patagonia . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2036Painted House Studio. . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2740Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2977

www.redmtncottage.com

Studio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978Cross Creek Cottages . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 400-7230Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . . (866) 394-0056

www.dospalmasaz.comCircle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525

www.circlez.comPatagonia Oaks - A Birder’s Haven . . . . . . . . . . . . . . . (410) 527-0304

Santa Cruz County

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

A Room With A View . . . . . . . . . . . . . . . . . . . . . . . . . (520) 397-9297 www.patagoniaview.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 some fun ways to enjoy the area . . .

Square Top Alpacas - (520) 455-4600 www .squaretopranch .com

Mountain Empire Wine Dine & Unwind www .MountainEmpireWineAndDine .com

June 19th & 20th, 2010

Arizona Horseback Experience - (520) 455-5696 www.horsebackexperience.com Try their “Wine Tasting Ride”

Arizona Sunshine Tours - (520) 803-6713 www.arizonasunshinetours.com

Wine Country Tours

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!

• Canela Bistro . . . . . . . . . . . . . . . . . .(520) 455-5873• Cafe Sonoita . . . . . . . . . . . . . . . . . . . . . (520) 455-5278• 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 Steakout Restaurant & Saloon . . . . (520) 455-5205• Velvet Elvis Pizza . . . . . . . . . . . . . . . . . (520) 394-2102• Wagon Wheel Restaurant & Saloon . . . (520) 394-2433


Coronado VineyardsNestled between the majestic Mt. Graham and Dos Cabezas mountains in the Coronado National Forest, a unique wine tasting experience awaits you. Managing owners, Mark and Jacque Cook, and their partners dreamed of owning a beautiful winery and producing outstanding wines for many years. On November 18th, 2006 that dream became a reality with the Grand Opening of Coronado Vineyards. Coronado Vineyards presents nine unique wines, from a sweet white table wine to a dry red wine.

The winery and on-site vineyard offer the perfect setting for a private event. With full catering services and a warm and inviting staff, your special event is sure to be one to remember. Come experience all that Coronado Vineyards has to offer; an adventure awaits. 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 11-4. 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.

Crop Circle Vineyards

Jon Marcus’ vision for the 80 acres of land in Willcox at his Crop Circle Vineyard and Winery is to have a completely green, solar, biodynamic

farm, producing not only grapes for wine, but various foods such as nuts and fruits. A new way of thinking, he is utilizing Mayan Circle planting techniques for the vines. There will also be plenty of pasture space provided to allow animals on-site. The winery and antique-themed tasting room facility is twice the size of that at his Echo Canyon Vineyard in Sedona.

Carlson Creek Vineyards

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

Colibri Vineyards Before Bob Johnson became a plant scientist, his wife Mickey, a physician, and he spent most of their adult lives in the medical field. One spring

morning in 1995, he discovered a restless apple orchard with wonderful rows of

trees arm in arm. This land “called to him”. As he stood surveying the buildings and grounds, his gaze caught sight of a beautiful stone arch up on a hilltop, carved thousands of years ago by combined forces of nature. Without hesitation, he and his wife purchased the property, named it Colibri and began to create their dream.

August of 2003 marked a spectacular first harvest with their friends and family. Since then their vines are producing exceptional wines, better than they could have ever imagined. We encourage you to visit their website for more information at www.colibrivineyard.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.


Where to eat . . .

What else is there to do . . .

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

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

• Big Tex BBQ Dine in a railroad car! (520) 384-4423

• El Ranchero Fine Mexican Restaurant (520) 384-2660

• Some of the B&Bs also serve dinner if requested .

• Apple Annie’s (520) 384-2084 | www.appleannies.com Opening for the season on July 1st!

• Visit Chiricahua National Monument www.nps.gov/chir/

• Kartchner Caverns State Park (520) 586-2283

• Amerind Foundation Museum (520) 586-3666 | 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. . . . . . . . . . . . . . . . (520) 826-4141 www.cochisestrongholdbb.com

• Copper Queen Hotel (Bisbee) . . . . . . . . . . . . (520) 432-2216 www.copperqueen.com

• Dos Cabezas Spirit & Nature Retreat B&B . (520) 384-6474 www.doscabezasretreat.com

• Down By The River Bed & Breakfast . . . . . . . (520) 720-9441 www.downbytheriverbandb.com (St. David)

• Dreamcatcher Bed & Breakfast . . . . . . . . . . . (520) 824-3127 www.vtc.net/~kirk

• Grapevine Canyon Ranch . . . . . . . . . . . . . . . (520) 826-3185 www.gcranch.com

• Letson Loft Hotel (Bisbee). . . . . . . . . . . . . . . (520) 432-3210 www.letsonlofthotel.com

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

• Strawbale Manor Bed & Breakfast. . . . . . . . . (888) 414-3077 www.bbonline.com/az/strawbale

• Triangle T Guest Ranch . . . . . . . . . . . . . . . . . (520) 586-7533 www.triangletguestranch.com

Pillsbury Wine Co.


RUBEE’S RESTAURANT SPOTLIGHT . . .

veryone has a favorite restaurant to take out-of-town guests, and one of mine is Café Bink. The “little sister” of renowned Binkley’s Restaurant,

Café Bink shares the same philosophy of French techniques and high-quality ingredients, but in a more casual and relaxed bistro setting. Just north of Phoenix, the picturesque drive to Carefree takes visitors past views of the Sonoran Desert, saguaro-spotted foothills, and boulder rock formations. It’s easy to miss this spot tucked away in a corner of a strip mall, but a leisurely al fresco lunch on Café Bink’s pretty patio with its view of Black Mountain is a wonderful introduction to Arizona.

S e a t e d underneath the auburn-hued shade sails, there have been many sunny af ternoons where I’ve started with a glass of A r i z o n a Stronghold’s Tazi or perhaps a Languedoc rosé while sharing Café Bink’s justly-famous french fries as I relax over the menu. Par-boiled and fried twice more, these fries achieve the perfect fluffy interior yet crisp exterior that make them stand out. Like much of the menu revolving around seasonality, the freshest ingredients are used and currently it’s Kennebec potatoes, a premium variety of russets. Served in a paper cone and accompanied by three dipping sauces - truffled ketchup, garlic aioli, and an herbal sauce vert – they are incredibly addictive. I usually start with a small order, the “Baby Fries”, as there is much to

entice on the lunch menu. P l u m p mussels are served with garlic toast, but I must confess to also dipping those fries into the garlicky white wine broth. P u l l e d - t o - o r d e r

mozzarella is a creamy disk in a pool of olive oil, embellished with fried basil leaves and served with a colorful trio of tangy red onion marmalade, bright green pesto, and sweet confit tomatoes. Mushroom soup is oh-so-flavorful. Clamshell and oyster mushrooms, minced leeks and chive oil are artfully arranged in a shallow bowl as the soup is poured at the table,

releasing a rich earthy scent. Smooth custard-like quiche with spinach, blue cheese and bacon is served with a pile of fresh greens tossed in cabernet vinaigrette, and a lemony Caesar salad is perfectly dressed, draped with white anchovies and sprinkled with garlic croutons. A variety of lunchtime sandwiches include tender roast beef with arugula, pickled red onions, and Gruyere, all packed into a fresh baguette, chicken teamed with pancetta, caramelized onion, and fontina on an onion roll and, one of my favorites, the salmon BLT layered with apple wood-smoked bacon, tomato, and butter lettuce on brioche, all with your choice of house-made potato chips or fresh green salad. Heartier entrees such as steak frites with red wine demi-glace or Bolognese are also available at lunch, while a pared-down midday menu is offered between lunch and dinner hours.


ECafe Bink - A Carefree Gem

By Christina Barrueta

“Baby Fries” and Foie Gras

Quiche

Pulled-to-order Mozzarella


Name

Address

City

Phone

State Zip

Email

“I would highly recommend Michell Jonas. She is very talented, both artistically and

technically. Her photos can be found throughout most Arizona Vines and Wines

issues, most specifically you will find her photographs in

Rubee’s Restaurant Spotlight.

A quaint and casual restaurant new to the downtown Scottsdale d i s t r i c t .

480-425-9463www.FnBRestaurant.com

Dear sirs and madams of the Arizona wine industry,

Charleen & Pavle raise a glass and say thanks for the endless hours of tilling the earth and wiping the brows to create a juice so unique and precious, it’s become a sensation with our guests. We promise to keep

pouring as long as you keep growing. Much

love from your friends at

Cheers!

“4-STARS”

“This is the kind of place that creates daydreams about a second visit while

you’re still enjoying your first.”

Howard Seftel - Dining CriticThe Arizona Republic

Publisher, Arizona Vines and Wines

Day or night, however, Café Bink is just as cozy. Inside, a granite-topped bar lit by amber pendants runs down one length of the narrow tiled room into the semi-open kitchen, while banquettes line the opposite wall. The dinner menu includes some of the lunch items, but more options along with nightly specials. Appetizers feature dishes such as savory molasses-glazed pork belly with spaghetti squash and crispy-edged brussels sprouts. Seared foie gras is decadent, accompanied by foie gras mousse and a stack of buttermilk pancakes with dates, mache (lamb’s lettuce), and blood orange segments. Beer-braised Polish sausage is juicy and flavorful, served with a line-up of creamy potato pancakes and a pile of sweet caramelized onions nestled on a puddle of mustard crème fraiche.

A delicious entrée special one night included a harbinger of spring – fresh fava beans – with tender braised short ribs and creamy polenta. This ultra-rich and satisfying polenta also shows up with the fabulous “Amy’s Bolognese”. I don’t always order bolognese as I’ve had such stellar versions that I hate to be disappointed. Well, I’m glad I did at Café Bink. This soared right to the top as one of the best I’ve eaten. It’s a meaty-cheesy yin and yang divided by a slice of toasted garlic bread, with the velvety polenta on one side and the bolognese on the other.

Buttermilk fried chicken is crispy and juicy, with garlic mashed potatoes and braised kale napped with a chicken veloute (white sauce). Seafood also shines, as in plump fresh scallops with cauliflower, brussels sprouts, chorizo and a tangy-smoky bacon

vinaigrette or, a highight on a recent visit, golden pan-seared Alaskan halibut perched on a confetti of sugar snap peas, toasted orzo, wax beans, and cubes of sopressata, all bathed in a delicate fish fume. The dinner menu also offers soups and salads, and side dishes from haricot verts to mac & cheese, but this is one spot I find myself always saving room for dessert. At most restaurants, I lean towards one favorite, but here it’s hard to choose. Chocolate panna cotta is presented in glass ramekin to showcase the layers of white, dark, and milk chocolate gianduja (a sweet Italian chocolate containing hazel paste). Warm donuts and their holes are accompanied by a trio of dipping sauces - crème anglaise, chocolate sauce, and caramel - while ice cream

sandwiches are presented as another trio - chocolate chip cookies with vanilla ice cream, gingersnaps with honey ice cream, and chocolate wafers with mint ice cream. A square of luxurious butterscotch bread pudding sits alongside a roasted pear half with port-soaked golden raisins and hazelnuts. And I can’t leave out the wonderful profiteroles - mini cream puffs stuffed with roasted banana ice cream paired with

caramelized bananas, all drizzled with luscious chocolate sauce.

Lunch or dinner, Café Bink is a lovely spot to spend any hour of the day. A French bistro flair combined with a modern American menu, it’s not just a place to show off to guests, but a cozy casual spot where I’d love to be a regular. In fact, I think it’s time for another visit; I’m already craving that bolognese.

Rubee’s Restaurant Spotlight . . . cont’d

36889 North Tom Darlington Drive Carefree, AZ 85377

480.488.9796www.CafeBink.com

Foie Gras

Salmon BLT

Profiteroles

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.50 ARIZONA VINES & WINES - SUMMER 2010

Cave Creek Wines . . . see ad page 55cavecreekwines.com (602) 482-8600

5th & Winearcadiafarmscafe.com (480) 941-5665Arcadia Farms Cafe & Wine Bar5thandwine.com (480) 699-8001

SCOTTSDALEWINERIESPHOENIX - NORTH

PHOENIX - CENTRAL

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

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

armitagewine.com (480) 502-1641

Centro Paninotecacentropaninoteca.com (480) 443-7162

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

25 Degrees at City North25degreesrestaurant.com (480) 502-1125

Grazie Pizzeria (DC Ranch)grazie.us (480) 538-8466

Portland’sportlandsphoenix.com (602) 795-7481

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

D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171Il Vinaio - Mesa ilvinaio.com (480) 649-6476Sun Devil Liquors - Mesano website (480) 834-5050

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

Switch Wine Bar - Phoenixswitchofarizona.com (602) 264-2295

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

Boa Bistro - Tempeboabistro.com (480) 981-2000

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

Down Under Wines - Gilbert downunderwinesandbistro.com (480) 705-7131

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

Su Vinosuvinowineryaz.com (480) 994-8466

Grapeables - Fountain Hills grapeables.net (480) 816-5959

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

Kokopelli - Chandler (480) 792-6927 Kokopelli - Surprise (623) 556-4810kokopelliwinery.com

Bar Biancopizzeriabianco.com (602) 528-3699

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

Cheuvront Restaurant & Wine Barcheuvront.biz (602) 307-0022

Cru Fine Winescrufinewines.com (480) 222-4098

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

POSTINO winecafe (602) 852-3939POSTINO Central (602) 274-5144postinowinecafe.com

The Parlor Pizzeriatheparlor.us (602) 248-2480

Phoenix Winesphoenixwine.com (480) 948-9202

Vino 100vino100phoenix.com (480) 502-8466

Terroir Wine Pubterroirwinepub.com (480) 922-3470

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

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

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

Studio Vino - Tempe . . . see ad page 54 studiovino.com (480) 897-1800

Bombero’s Cafe & Wine Bar vabeneaz.com (602) 687-8466

Cafe Fortecafeforte.com (480) 994-1331

Districtdistrictrestaurant.com (602) 817-5400

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

Kazimierz World Wine Barkazbar.net (480) WINE-004

Sportsman’s Fine Winessportsmans4wine.com (602) 955-WINE

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

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

My Wine Cellar - Ahwatukeeno website (480) 598-WINE

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

Bacchus Wine Made Simplebacchusaz.com (480) 368-1743

Copa Habana Winethecopahabana.com (602) 993-6800

Crush’d Wine Barcrushdwinebar.com (602) 445-6176Crust Pizza & Wine Cafecrustscottsdale.com (480) 948-3099

Lola Tapaslolatapas.com (602) 265-4519

Javino’sjavinos.com (480) 315-9900

Sportsman’s Fine Winessportsmans4wines.com (480) 948-0520

Whole Foods Marketwholefoodsmarket.com (480) 515-3700

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

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

Vine Expressions - Gilbertvineexpressions.com (480) 663-0730

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


The Cove Trattoriathecovescottsdale.com (480) 951-8273

Grapes Pizza & Wine Barazitaly.com (480) 922-8787

Phoenix Urban Grocery & Wine Barfoodconnect.com/phoenixmarket (602) 493-5231

Oakville Grocery oakvillegroceryarizona.com (480) 596-8200

Taste of Tops - Tempetopsliquors.com (480) 967-2520

Rhythm & Wine rhythmandwine.com coming soon

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

WEST VALLEY

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

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

WINE IN THE CITY


TUCSON

FLAGSTAFF

SEDONA & BEYOND

PRESCOTT

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

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

Feasteatatfeast.com (520) 326-9363

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

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

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

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

Dahl & Diluca A’Roma - Village of Oak Creeka-romasedona.com (928) 284-1556

Bin 239bin239.com (928) 455-3855

Raven Caferavencafe.com (928) 717-0009

Jazzy’s Wine Barjazzyswine.com (928) 776-8886

The Wine Loftno website (928) 773-9463

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

WineStyleswinestyles.net (928) 226-8565

Grapes - Jeromeno website (928) 639-8477

Made In Arizona - Sedonamadeinazsedona.com (928) 282-0707

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

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

Hacienda del Solhaciendadelsol.com (520) 529-3500

Wild West Wines - Sedonano website (928) 282-5136

Rustica Bistro & Wine Barrusticabistro.com (928) 772-2726

NORTH VALLEY

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

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

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

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

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

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

WINE IN THE CITY

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

Sausage Frittata with Spicy Aioli and Mint-Basil Slaw Local chef’s recipe paired with an Arizona wine

CHEF’S TABLE

18 Superstition Farm Eggs 1 lb. Farce: Mayas Green Garlic Housemade Italian Sausage Local Peppers & Onions1/2 lb. Black Mesa Ranch Goat Cheese

2 Egg Yolks1 Tbsp. Dijon mustard1 tsp. lemon juice

1/2 head green cabbage, julienned1 English cucumber, julienned5 red onion, julienned6 mint springs, torn

FRITATTA

AIOLI SLAW

Recommended Pairing:

DIRECTIONS: Render sausage and remove from pan. Add julienned green garlic, peppers and onions to taste. Crumble sausage back into mixture, season with salt and pepper and whatever herbs tickle your fancy (I fancy Tom Clancy). Once mixture is chilled to room temperature, add it to the eggs and crumble cheese into the mixture. Mix until yolks are broken up but eggs aren’t whipped. Season and add to a seasoned hot sauté pan and cook at 350° convection for roughly 30-40 minutes. Center of fritatta should be stable and not loose. Allow to cool for 20 minutes and invert onto a plate.

DIRECTIONS: Puree yolks, mustard and lemon juice until frothy. Slowly add olive oil to form a stable emulsion. Mix in Sriracha to taste. DIRECTIONS: Combine and let sit for 20 minutes.

Provided by Chef Payton Curry of Caffe Boa with locations in Tempe & Mesa

Page Springs Cellars 2010 La Flor Rosa

Caffe Boa Mill398 S. Mill AvenueTempe, AZ 85281

(480) 968-9112

www.CafeBoa.com

Caffe Boa Bistro Las Sendas2837 N. Power Road

Mesa, AZ 85215(480) 981-2000

www.BoaBistro.com

6 basil leaves, torn1/5 cup aioli (above)2 Tbsp. lime juiceSalt & Pepper to taste

2 pints Queen Creek Olive Oil3 Tbsp. Sriracha

By Executive Chef Payton Curry

56 ARIZONA VINES & WINES - SUMMER 2010 ARIZONAVINESANDWINES.COMARIZONAVINESANDWINES.COM

EVENTS CALENDAR

JUNE EVENTS

Granite Creek Vineyards - Every Saturday “Summer Concert, Wine & Picnic Series GraniteCreekVineyards.com

JULY EVENTS

AUGUST EVENTS

• 7/1-4 Dos Cabezas Military Appreciation Weekend DosCabezasWinery.com• 7/6 6pm FnB Restaurant “Meet the Winemaker Series” - Javelina Leap FnBRestaurant.com• 7/10 Coronado Vineyards Annual Summer Luau CoronadoVineyards.com• 7/13 6pm FnB Restaurant “Meet the Winemaker Series” - Caduceus Cellars FnBRestaurant.com• 7/11 6p,-10:30pm AVAs of Washington State with Ste. Michelle at BLT Steak BLTScottsdale.com• 7/20 6pm FnB Restaurant “Meet the Winemaker Series” - Alcantara Vineyards FnBRestaurant.com• 7/24 5pm-7pm Canelo Hills Winery Barrel Tasting CaneloHillsWinery.com• 7/31&8/1 10am-4pm Sonoita Vineyards HarvestFest SonoitaVineyards.com

• 8/7 5pm-7pm Canelo Hills Winery Barrel Tasting CaneloHillsWinery.com• 8/7 Blood Into Wine Screening at Prescott Film Festival yc.edu• 8/28 Coronado Vineyards Annual Grape Stomp CoronadoVineyards.com

• 6/1 6pm FnB Restaurant “Meet the Winemaker Series” - Pillsbury Wine Co. FnBRestaurant.com• 6/2 FnB Restaurant “Arizona Judgment” FnBRestaurant.com• 6/8 6pm FnB Restaurant “Meet the Winemaker Series” - Kief-Joshua Vineyards FnBRestaurant.com• 6/9 Cheuvront’s Clos Peagase Wine Dinner Cheuvronts.com• 6/10 6pm-10:30pm Schramsberg Wine Dinner at BLT Steak BLTScottsdale.com• 6/11&12 Kokopelli BBQ & Blues Festival (Surprise & Chandler) KokopelliWine.com• 6/12 11am-2pm Whole Foods Market Chandler - “Consumer Choice Awards” WholeFoodsMarket.com• 6/12 4pm-7pm Whole Foods Market Phoenix (Mayo) - “Consumer Choice Awards” WholeFoodsMarket.com• 6/15 6pm FnB Restaurant “Meet the Winemaker Series” - Keeling Schaefer Vineyards FnBRestaurant.com• 6/17 Dos Cabezas Night at Xona Resort DosCabezasWinery.com• 6/17 6pm-8pm Down Under Wines & Bistro “Walk-About of Arizona’s Top Wineries” MyWineHelper.com• 6/18-20th Mountain Empire 2nd Annual Wine, Dine & Unwind MountainEmpireWineandDine.com• 6/19 12pm-6pm Flagstaff Wine & Food Festival PineMountainAmphitheater.com• 6/22 6pm FnB Restaurant “Meet the Winemaker Series” - Callaghan Vineyards FnBRestaurant.com• 6/24 Cheuvront Australian Wine Dinner Cheuvront.com• 6/25&26 Kokopelli Urban Kowboy Fest (Surprise & Chandler) KokopelliWine.com• 6/26 10am-3pm Page Springs Cellars First Ever Cork Boat Race (Members Only) PageSpringsCellars.com• 6/26 Dos Cabezas “Wine & Whiners” - Bring Your Kids to the Winery Day DosCabezasWinery.com• 6/29 6pm FnB Restaurant “Meet the Winemaker Series” - Arizona Stronghold Vineyards FnBRestaurant.com

Don’t forget to check updated event listings on our website at www.ArizonaVinesAndWines.com/Events.html


A fun way to learn about food and wine in Arizona, while helping a good cause, is to attend one of the many (and growing number of ) food and wine festivals in the state. All year long you’ll find festivals from Flagstaff to Sonoita. To help capture some of Arizona’s great weather, you’ll find most of the festivals are during the springs and the fall.

These festivals are a great opportunity to meet the chefs and the winemakers, while tasting a morsel of food or taste of wine from possibly hundreds of vendors. At www.ArizonaVinesandWines.com/Events.html you can find an ongoing list of wine events. Here are a few of our favorites to keep an eye out for . . .

Arizona Wine Growers Festival at the Farm - 11/6

1st Annual Flagstaff Wine & Food Festival - 6/19

Mountain Empire Wine, Dine & Unwind 6/18-20

Crave Arizona in Scottsdale. 10/21-23

Devoured (formerly West of Western) at the Phoenix Art Museum. Held in March

Scottsdale Culinary Festival. Held in April

Forks and Corks at the Camelback Esplanade (photos from this year’s event held in April)

Keep an eye on the calendars - there’s sure to be a fun and enticing festival coming up near you!

JULY EVENTS

AUGUST EVENTS

FOOD AND WINE FESTIVALSPhotos by Michell Jonas

View more Forks & Corks photos at:www.Michell.zenfolio.com/forksandcorks/slideshow

LOCAL WINEMAKER DINNERS INDULGE THE SENSES

Article By Alison Bailin Batz

omething special is cooking in your favorite restaurants’ kitchens.

Over the past few years, forward-thinking sommeliers and chefs throughout Arizona have teamed up to marry wine and food in the

most sumptuous of ways – through winemaker dinners. A simple tasting with a plate of crackers, this ain’t! “The goal of a winemaker dinner is to tickle every taste bud and delight each of the five senses – and then some,” said Anthony Kinn, manager of Talavera Restaurant and Onyx Bar in Scottsdale. The concept itself is very simple: create a three-to-five course menu meant to bring something special out of a specific winery’s varietals and invite a representative from the winery to educate guests one sip at a time. But that is where the simplicity ends and creativity begins to flow like champagne.

Talavera Restaurant in north Scottsdale is a good example of the evolution of a winemaker dinner over time. When they started offering winemaker dinners at their previous dining concept, Acacia, there was a focus on a very traditional seating arrangement and organized presentation from the winery representative.

But just as Acacia evolved into Talavera – which translates into “live the best you can” – so did the dinners.

Rather than focus on the traditional, Talavera and its chef, Mel Mecinas, now feature a more flowing style of service throughout their dinners.

“We call it our Vine & Dine dinners where we book the restaurant as we would on any normal evening rather than seating various parties together and offer the mouth-watering wine tasting menu as well as a full a la carte menu,” said Kinn.

Then, rather than a presentation, the winemaker is asked to visit each table personally to discuss the wine and entertain guests with stories from the vineyard over the years – all while they taste everything from duck-filled raviolis to filet mignon and sip everything from private reserve labels to decadent dessert and sparkling wines.

Their goal is to create an intimate experience overlooking Pinnacle Peak Mountain at sunset.

Up next for Talavera – a custom menu coupled with Castello Banfi Wine Estate wines in June.

For more information, please call (480) 515-5700.

Now, while Talavera goes for a twist on tradition, BLT Steak in Paradise Valley focuses on creating a full-night affair of their winemaker dinners, which are headed by Trudy Thomas, the Director of Beverages at the JW Marriott’s Camelback Inn and expert mixologist.

Their dinners are a celebration of food, fun and new friends. So, it is only fitting their evenings begin with a cocktail hour in the lounge with light passed hors d’oeuvres perfectly paired with

a pleasantly crisp chardonnay. Thomas mingles while introducing the winemaker to each of her guests, ensuring each person gets some one-on-one time before the dinner.

Set in the private room, Thomas chooses a seating order for each party and encourages guests to get to know one another with each passing sip.

Each course is accompanied by a story from the boisterous winemaker, and the room is quickly filled with the wafting aroma of each of the five courses and the sound of booming laughter from the crowd.

The sommeliers and winemakers at each of the restaurants seem to take extra care

with their dessert pairings, focusing on bringing out the essence of every sweet treat the chef can create from sugar-infused mint leaves to mango crème Brule to raspberry chocolate mouse.

This summer BLT Steak will welcome Schramsberg Winery and Siduri Winery, respectively. For more information, please call (480) 905-7979.

By the end of the night, each of your senses will be dancing, tingling and ready for more.

Other best bets for winemaker dinners in Arizona:FnB in Scottsdale - www.fnbrestaurant.com

Binkleys in Cave Creek - www.binkleysrestaurant.comCheuvront in Phoenix - www.cheuvronts.com

Quiessence in Phoenix - www.quiessencerestaurant.comAvalon in Scottsdale - www.avalon-scottsdale.com

Armitage in Scottsdale & Tucson - www.armitagewine.comPastiche in Tucson - www.pasticheme.com

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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

If you cellar wine, you’ll notice that richer, bigger beers (Barley Wines, Belgian Strong Ales, Imperial Russian Stouts) can do

well at the warmer temperatures that bold reds can handle. But, I’ve found 55° Fahrenheit to be the best number. If you can’t achieve these temperatures in your situation, you may not be able to store a beer for several years. However, you might get up to a few years of safe cellaring (depending on the beer style) if you can keep your storage temperature stable and below 70 degrees.There are many similarities between the ways beer and wine develop over time. Of these, the easiest to understand and apply is the correlation between hop bitterness in beer and (seed, skin and stem) tannins in wine. Just as tannins slowly integrate and soften in wine revealing previously hidden subtleties, so too, hop bitterness integrates, softens and

allows flavors that were once hidden to emerge. In storable beers there may also be grain tannins, but these styles of beer are often stored at the brewery for months or years before being released, so the tannins are already significantly softer than in the beginning.

Try buying an American Barleywine like Sierra Nevada’s Bigfoot, Stone’s Old Guardian or Avery’s Hog Heaven and observe how it seems to get bigger and richer over time as the bitterness gets softer. Strong Ales from Belgium have a history of lasting (and improving) through decades in cellars. Many of these beers (including many versions of these beers made in the U.S. and Canada) transform after 3 to 6 years in the bottle, developing a more complex and wine-like structure.

Ron Kloth -beer aficionado and owner of Papago Brewing- has beers of various styles in his personal cellar. He says he loves aging Belgian Lambics and Trappist Ales. The oldest are two 40 year old bottles of Westmalle Tripel & Westmalle Dubbel which he plans to open when they turn 50.

If you want to get started on the right foot, I’d recommend a visit to Papago Brewing.

’m not going to commit infanticide!” With that exclamation my friend Jon made it clear that he would not allow me to open the 7 year old Bordeaux

I offered. Since the wine was far too young for his taste, we shared a well-aged beer instead.

When I speak about aging a beer, I want to make it clear that I’m not speaking about most mass-produced, pasteurized, ultra-filtered beers that have thin, simple profiles. Those beers are as good as they will ever be. They are made to drink right now. However, many beers have big bold flavors that will benefit from proper cellaring.

Are you unfamiliar with cellaring beer? Here are some tips to get you started.

Keep it in the dark. Have you ever tried an old “skunky” beer? That smell actually has nothing to do with age and everything to do with exposure to light. In fact, the correct term for that smell is “light struck”. When you buy beer for long term storage you’ll want to consider how it has been stored prior to purchase. A green or clear bottle sitting under bright fluorescent lights might already be ruined before you buy it. A dark brown bottle is much better, but I rarely buy beer that has been in any direct light unless I know it has only been there for a short time.

Keep it cool and stable. A cellarable beer is alive and does not enjoy high temperatures or extreme temperature fluctuations any more than you do. A stable cellar temperature between 50-60 degrees will be safe and effective for aging pretty much any beer. Remember that the colder the temperature the slower the beer will develop in the bottle. If you have a beer that is already at the optimal taste for your enjoyment, put it in the refrigerator and enjoy it reasonably soon.

Look for clues. Does the bottle say “best after 2014”? Then you can be pretty sure it’s built to last. Does it say “best before 2014”? Once again, that’s one to age and may even last many years beyond the suggestion. Is the beer bottle conditioned? A bottle conditioned beer is still alive and worth trying. Of course, you can always ask someone who knows.

Have a sense of adventure. There is no way to predict exactly what you’ll get from a beer until you’ve started to experiment. If you buy a few bottles, you’ll be able to see how the beer changes in 6 months, 1, 2, 3 years etcetera.

POINT OF BREW

Article & Photo By Thomas Ale Johnson

Cellaring Beer

Thomas is an accomplished all-grain brewer, third-year winemaker, amateur microbiologist & professional graphic artist, copywriter and SEO specialist.

Belgian, American and Candaian Ales enjoying some well deserved rest.

“I


FEATURED BREWERY

At Papago Brewing they love beer! They have 30 beers on tap at all times with a constant rotation of their own beers and several others from far and wide. They also have a few hundred rare and interesting varieties you can purchase by the bottle to drink there or to take with you. Ratebeer.com ranked Papago as the 13th best place to drink beer in the world and it’s plain to see why.

Ron creates and tests his recipes at home and then gives the instructions to the brewers so they can reproduce his beers on a large scale. If you would like to take home a Papago beer for aging, try Oude Zuipers. At 11% alcohol, this will keep for several years as the complex fruit and spice notes integrate and the structure develops.

Ron Kloth tried brewing his first beer as a science experiment when he was in elementary school, brewed a few times in college & started to get serious about brewing in 1990. Papago has been open since 2001 & will be bottling and distributing their Orange Blossom Wheat beer this summer. Papago beers are made at two different Arizona breweries and one Belgian brewery.

Read more at www.scenicbrews.com.

Papago Brewing

7107 East McDowell Road Scottsdale, AZ 85257

480.425.7439

Open Daily

www.PapagoBrewing.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 Peak 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.SunUp

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

ARIZONAVINESANDWINES.COM 63ARIZONA VINES & WINES - SUMMER 2010

the changing times of wine law . . .Ninth Circuit Decision

By Robert Carlson, Attorney at Law/Owner Carlson Creek Vineyard

he sale of wine in the United States is controlled in every state of the union by a system of distribution that provides that producers, that is wineries, can sell only

to wholesalers who can only sell to retailers who, in turn, are allowed to sell to consumers. This system of distribution is called the Three Tier System. The Three Tier System, in recent years, has been under attack due to the fact that some states have used the system to protect their in-state wineries. The United States Supreme Court in Granholm vs Heald 544 U.S. 460 (2005) addressed the Three Tier System (TTS) in a landmark case that determined that States could not discriminate against out-of-state wineries in favor of in-state wineries. As a result of that decision, several lawsuits were brought to challenge the laws that many states enacted in response to the Supreme Court decision. One of those lawsuits is called Black Star Farms v Oliver. It challenged Arizona’s law that allows wineries that produce less than 20,000 gallons of wine a year to sell directly to consumers and retailers, bypassing the TTS. It is a fact of life that small wineries rely to a large degree on direct sales to consumers to make ends meet. Wineries, like our winery Carlson Creek Vineyard, who make less than 20,000 gallons of wine annually are allowed to work outside of the three tier system. This is necessary because many distributors will not handle the small output of boutique wineries. If the TTS were not bypassed, small wineries would be unable to exist.

roposed legislation, H.R. 5034, initiated and promoted by the National Beer Wholesalers Association (NBWA), seeks to grant states unprecedented powers to allow

wholesalers to pass anti-competitive, discriminatory laws dealing with wine, beer and spirits. We strongly oppose this ill-conceived effort to give wholesalers license to create and perpetuate an environment of discrimination and inequality.

States’ rights to regulate wine and alcohol granted by the 21st Amendment have always been subject to Congressional and judicial oversight. Decisions over the last 40 years balance state authority with important Constitutional rights, such as the Commerce Clause, Due Process and the First Amendment. The landmark U.S. Supreme Court case, Granholm vs. Heald, reaffirmed state rights under the 21st Amendment to regulate wine but not discriminate and correctly ruled that these rights do not supersede other provisions of the Constitution.

NBWA is asking Congress to weigh in on an intra-industry

In Arizona any winery can ship to Arizona consumers or retailers provided they produce less than 20,000 gallons of wine annually. This provision was the basis for a challenge by a

Michigan winery that produced in excess of 35,000 gallons of wine annually. They alleged that the “cap” was discriminatory against out-of-state wineries and favored Arizona wineries because all of the wineries in Arizona (except one) fell under this 20,000 gallon cap. This argument was unsuccessful at the trial level and the Michigan winery appealed to the 9th Circuit Court of Appeals. That court recently confirmed the Arizona provisions

by deciding that it treated all wineries the same, in-state and out-of-state. The 9th Circuit determined that since 70% of all wineries in the United States make less than 25,000 gallons of wine a year and both out-of-state and in-state wineries that were within the small winery category benefited by the provisions that the constitution’s “dormant commerce clause” was satisfied.

What this all means is that Arizona consumers can receive wine from the vast majority of wineries in the country. Arizona consumers can enjoy all the special wines that reflect the diverse terroir of the many wine growing areas of the country. It also means that the small wineries of Arizona can continue to bring you their diverse offerings as they explore the sun, land and weather of this great State.

T

dispute to protect their monopoly distribution system with legislation that has sweeping consequences for wineries, distilleries, breweries, retailers, consumers and constitutional law. The proposed legislation, while couched as addressing public safety and states’ rights, is merely a smoke screen for a power grab by beer wholesalers that would instead stunt competition, reverse years of long-established judicial precedent, and severely limit consumer choice.

The wholesalers are using this legislation to put their businesses out of reach of nothing less than the U.S. Constitution. No other business sector has been extended this level of immunity. This legislation would be an unprecedented shift in the balance between federal and state authority over wine and alcohol. It would have major constitutional consequences and will be opposed by those who care about free trade and our nation’s 6,700 wineries.

April 16, 2010

Beer Wholesaler Proposal Promotes Discriminatory State Laws, Hurts

Wineries, Breweries, Distilleries and Consumers

P


Quick Reference to Arizona Vineyards & Wineries

AlcantaraVerde Valley - 928.649.8463

alcantaravineyard.com

Arizona StrongholdCottonwood - 928.639.2789

azstronghold.com

Bitter CreekJerome - 928.634.7033

Burning TreeCottonwood - 928.639.2789

burningtreecellars.com

CasavinoFountain Hills - 480.816.8466

casavinowinery.com

KokopelliChandler - 480.792.6927

kokopelliwinery.com

KokopelliSurprise - 623.556.4810

kokopelliwinery.com

Studio VinoTempe - 480.897.1800

studiovino.com

CallaghanElgin - 520.455.5322

callaghanvineyards.com

Canelo HillsElgin - 520.455.5499canelohillswinery.com

CharronVail - 520.762.8585

charronvineyards.com

Dos Cabezas WineWorksSonoita - 520.455.5141doscabezaswinery.com

Arizona StrongholdWillcox - vineyards only

azstronghold.com

Carlson CreekWillcox - 520.766.3000

carlsoncreek.com

ColibriPortal - 520.558.2401colibrivineyard.com

CoronadoWillcox - 520.384.2993coronadovineyards.com

SonoitaElgin - 520.455.5893sonoitavineyards.com

Village of ElginElgin - 520.455.9309

elginwines.com

Wilhelm FamilyElgin - 520.455.9291

wilhelmfamilyvineyards.com

Crop CircleWillcox - 520.384.3022

Erath’s CimarronWillcox

Fort BowieBowie - 888.299.5951fortbowievineyards.net

Keeling-SchaeferPearce - 520.824.2500

keelingschaefervineyards.com

CaduceusJerome - 928.639.WINE

caduceus.org

Echo CanyonPage Springs - 928.634.8122

echocanyonwinery.com

FreitasCottonwood - 928.639.2149

freitasvineyard.com

Granite CreekChino Valley - 928.636.2003granitecreekvineyards.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

Javelina LeapCornville - 928.274.0394javelinaleapwinery.com

JeromeJerome - 928.639.9067

jeromewinery.com

Juniper Well RanchSkull Valley - 928.442.3415

juniperwellranch.com

Juniperwood RanchAsh Fork - 602.971.8586

reunioncamp.com

Su Vino | Scottsdale - 480.994.8466 | suvinowineryaz.com

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gFor Tasting Room addresses, please see individual map pages

Sweet Sunrise | Willcox - 520.384.3787

Oak CreekCornville - 928.649.0290

oakcreekvineyards.net

Page Springs CellarsCornville - 928.639.3004pagespringscellars.com

Painted LadySkull Valley - 928.442.9831paintedladyvineyards.com

San DominiqueCamp Verde - 602.549.9787

garlicparadise.com

Pillsbury Wine Company | Willcox - vineyards only | pillsburywineco.com

NortherN AZ SoUtheASterN AZ

SoNoitA/elgiN

Casa PointeClear Creek

Iniquus CellarsCellar Dwellers Wine Co.

Sedona Woman Wine

Asmundson FamilyAridus Wine CompanyBecker’s Pecan Ranch

Broken GlassGallifant Cellars

Golden RuleLawrence DunhamOdyssey Cellars

Casa VerdeHannah’s Hill

Venado Cola Blanca

Ruby Sunrise Sándor

Sand ReckonerSierra Bonita

Soaring Spirits VineyardTombstone

Wayward Winds WineryZarpara

Sycamore Canyon | Sedona - 877.903.WINE | artowine.com

Summer 2010

Documents

arizona wine industry

judgment of arizona

blind tasting of arizona

california wines

similar wines

arizona immigration

arizonas wine industry

local including wine