14 AZ Wines Paired for Your Pleasure - Try These at the 2017 Devour Culinary Classic
Written by Georgann Yara
While there is always much to be said about the food at the Devour Culinary Classic, those attending should not forget that this unique event is also an excellent opportunity to expand your horizons and sample dozens of local, regional, and international wines. Quench Fine Wines and Hensley Beverage Company have consistently provided a wide range of wines to explore at each year's event, including many highly acclaimed Arizona wines, and this year is no exception.
Here are 14 Arizona wines from 7 local wineries you should make sure not to miss at this year's Devour Culinary Classic:
Dos Cabezas Wineworks
Distributed by Hensley Beverage Company & Quench Fine Wines.
1. 2016 Pink
It fills the glass with a pale pink hue, but this rose is far from a shrinking violet. The southeast Arizona wine regions in Cochise County bear resemblance to the terroir in southern Europe’s hot climates, and veteran winemakers Todd and Kelly Bostock’s use of the Spanish Garnacha as the main varietal in this blend demonstrates a confidence in its ability to achieve a friendly yet “hey, notice me” persona. A gentle aroma of ripe strawberries fills the glass and permeates gently into a medium-bodied structure with crisp acidity. Ideal for sipping on a summer evening, it’s also a versatile food wine that pairs with just about any dish that finds itself in a picnic basket. Blend: Grenache, Syrah, Mourvèdre, Graciano, Picpoul Blanc. Try it with: Light and creamy cheeses, antipasti, grilled vegetables, shellfish and barbecued or smoked chicken. Recognition for the 2015 vintage: Growers Cup Best Rose, 2016 Arizona Republic Wine Competition; Best Blend Rose, 2016 Arizona Republic Wine Competition. Details: 3248 Highway 82, Sonoita. 520-455-5141, doscabezas.com.
2. 2013 El Norte
Big, bold and brazen, this red blend is the unexpected guest that becomes the unforgettable life of the party. Winemakers Todd and Kelly Bostock’s Rhone-inspired concoction is ruled by confident Syrah and brought down a few notches by a healthy dose of the Spanish Garnacha – one of the Bostocks’ favorite varietals – and a kiss of Monastrell. The very adult trio of Willcox fruit waxes childhood nostalgia of picnic-worthy PB&J slathered with deep dark preserves on the palate and cherry cola aroma on the nose. The opening is followed by a mouth of spiced red fruit and just-barely-there tannin. Blend: 72% Syrah, 18% Garnacha, 10% Monastrell Try it with: Roasted rich meats like lamb, heart stews and even more casual fare like pork belly buns and a saucy and savory bacon cheeseburger. Recognition: Growers Cup Best Red Wine, 2016 Arizona Republic Wine Competition; best Rhone-style red, first place, 2016 Arizona Republic Wine Competition; other red blends - not Bordeaux, gold, 2016 Six Nations Wine Challenge (Australia). Details: 3248 Highway 82, Sonoita. 520-455-5141, doscabezas.com.
Caduceus Cellars
Distributed by Hensley Beverage Company & Quench Fine Wines.
3. 2013 Dos Ladrones
Born from high-elevation fruit in southeastern Arizona’s Graham County, this duo of Malvasia Bianca and Chardonnay reflects the heightened capability of what the region’s white varietals have to offer. Winemaker Maynard James Keenan crafts a bone dry blend that is seductively aromatic with a mélange of white peach, jasmine and honey. The melodic allure rolls on with each golden sip comprised of notes of stone fruits with just a caress of almond and lime zest. Blend: 50% Malvasia Bianca, 50% Chardonnay. Try it with: Seared sea scallops, bruschetta smeared with boursin and a chicken breast stuffed with spinach and feta or zucchini and fontina. Recognition: Gold, 2016 San Francisco International Wine Competition; gold, 2016 San Francisco Chronicle Wine Competition; gold, 2016 TexSom International Wine Awards; silver (medal of merit), 2016 Jefferson Cup Invitational Wine Competition; Growers Cup Best White, first place, 2014 Arizona Republic Wine Competition; Best White Blend, first place, 2014 Arizona Republic Wine Competition; silver, 2014 Arizona Republic Wine Competition. Details: 58 Main St., Jerome. 928-639-9463, caduceus.org.
4. 2103 Kitsune
If a voyage to Tuscany isn’t in the near future, consider this a go-now mini-getaway to the beloved Italian wine region. Winemaker Maynard James Keenan indulges his Italian roots with this pure Sangiovese offering made with Cochise County fruit in classic Brunello style. On approach, the nose boasts cherries and a touch of vanilla and gives way to a medium-bodied wine that fills the mouth with dark cherry and raspberry that’s reminiscent of Twizzlers with a touch of savory. Blend: 100% Sangiovese Try it with: Hard cheeses ranging from sharp cheddar to parmigiano reggiano, sausage, rich roasted meats and a bowl of fresh pasta topped with cream sauce and finished with a dusting of shaved truffles. Recognition: Bronze, 2016 San Francisco International Wine Competition; Best Sangiovese, third place, 2016 Arizona Republic Wine Competition. Details: 58 Main St., Jerome. 928-639-9463, caduceus.org.
Callaghan Vineyards
Distributed by Hensley Beverage Company & Quench Fine Wines.
5. 2013 Lisa’s
Hailing from one of the oldest and most established vineyards in the state, winemaker Kent Callaghan’s white blend carries notes of green apple, stone fruit and subtle zest and white flowers. Made with estate-grown fruit from the Sonoita/Elgin winegrowing region in Santa Cruz County, it may appear deceptively soft in the glass but will hold up to many fork-worthy bites and ends with dose of acidity on the finish. The touch of Malvasia brings a light fruit quality to the party. Kent’s wife Lisa may actually pour your taste of the wine that shares her name. Blend: Viognier, Marsanne, Malvasia Bianca Try it with: Shrimp pasta, roasted fish and vegetables and Asian dishes that may or may not pack a bit of heat. Recognition for the 2012 vintage: Bronze, 2014 Arizona Republic Wine Competition. Information: 336 Elgin Road, Elgin. 520-455-5322, callaghanvineyards.com.
6. 2014 Grenache
Crafted from estate fruit, winemaker Kent Callaghan’s rendition of this traditionally soft and fruity varietal gets a boost of heft with 35 percent whole cluster fermentation that extracts earthy structure from the vines to yield a Grenache with memorable personality that doesn’t fade with the finish. A just-red shade exudes the quintessential qualities of the grape with strong fruit and a hint of spice while showcasing the unmistakable Arizona terroir that the Callaghan family has been harnessing since 1990. Blend: 100% Grenache Try it with: A simple steak grilled over charcoal, spicy sausages, a thick Portobello mushroom burger or any gourmet vegetarian dish like FnB chef Charleen Badman’s grilled spicy broccoli with ginger crème fraiche or fried cauliflower with fish sauce, mint and cashews. Recognition: Best Grenache, first place, 2016 Arizona Republic Wine Competition; bronze, 2016 San Francisco International Wine Competition; silver, 2015 Arizona Republic Wine Competition. Information: 336 Elgin Road, Elgin. 520-455-5322, callaghanvineyards.com.
Arizona Stronghold Vineyards
Distributed by Hensley Beverage Company & Quench Fine Wines.
7. 2015 Nachise
Quintessential Arizona winemaking gets the spotlight in Eric Glomski, Corey Turnbull and John Scarbrough’s homage to the classic Côte du Rhone that relies on the predominant Syrah for its heft and Grenache for finesse. A pinch of Counoise, traditionally a blending grape but one that Glomski likes to bottle on its own every now and then, rounds out the soiree. A prologue boasts spicy notes of earthy plum and hints of forest mushroom, herbs de provence and clove on the nose and palate, but yields to a smooth mouth feel packed with ripe black cherry and the concentrated depth of roasted meats. The fruit hails from southeastern Arizona earth between the Pinaleno and Galiuro mountains of Cochise County. Blend: 46% Syrah, 21% Grenache, 10% Mourvedre, 13% Petite Sirah, 5% Counoise Try it with: Steak or most any red meat, heavier poultry dishes that feature duck or bold sauces and steaky red fish like salmon and snapper. Recognition for the 2014 vintage: Bronze, 2015 Arizona Republic Wine Competition. Details: 1023 N. Main St, Cottonwood. 928-639-2789, azstronghold.com.
8. 2015 Tazi
Hailing from fruit sourced from three vineyards in Graham and Cochise counties in southeastern Arizona, this everyday-drinking white blend is comprised from six varietals and spearheaded by Malvasia Bianca – the Italian grape that has become the unexpected darling hallmark varietal of the Arizona wine industry in recent years. The winemaking trio of Eric Glomski, Corey Turnbull and John Scarbrough’s collaboration yields a pale straw shade that boasts an introduction of citrus-driven aroma of lemon verbena layered with mandarin and cantaloupe and thyme. It makes an entrance with lemon, star fruit and kiwi, and bids adieu with brisk acidity on the finish. Blend: 36% Malvasia Bianca, 24% French Colombard, 18% Vidal Blanc, 16% Pinot Gris, 4% Muskat, 2% Verdehlo Try it with: A crisp salad tossed in light vinaigrette, white fish like halibut or cod, oven-roasted chicken and dishes with a sweet note like melon or honey. Recognition for the 2013 vintage: Gold, 2015 Arizona Republic Wine Competition. Details: 1023 N. Main St, Cottonwood. 928-639-2789, azstronghold.com.
Page Springs Cellars
Distributed by Hensley Beverage Company & Quench Fine Wines.
9. 2015 Mules Mistake
Pinot Noir fans, this blend is for you. Nine varietals predominantly from Cochise County unite to yield a fruity, approachable and food-friendly wine that’s ideal for sipping on warm dessert afternoons when a white just won’t do. Sangiovese, Grenache and Barbera share headlining duties as bright red cherry fruit bursts through to be a foil for earthy bites, and winemakers Marissa Gagliardi and Eric Glomski add a teeny kiss of Malvasia is unexpected blanche in this sea of rouge. This red secretly craves to indulge its rosé side and is best served slightly chilled. Blend: 28% Sangiovese, 24% Grenache, 24% Barbera, 9% Nebbiolo, 6% Syrah, 5% Counoise, 2% Malvasia, 1% Merlot, 1% Mourvedre Try it with: Pheasant, quail, turkey, chicken, earthy dishes that feature mushroom or even creamy alfredo-like sauces. Recognition for the 2014 vintage: Bronze, 2015 Arizona Republic Wine Competition. Details: 1500 N. Page Springs Road, Cornville. 928-639-3004, pagespringscellars.com.
10. 2015 Vino del Barrio Blanca
Crisp and refreshing, this white blend made with Cochise County fruit was tailor-made for Arizona summer sipping under a shady tree while waiting for that inevitable slight breeze to cool things down, if even for a second. Super friendly, this is the unassuming buddy that may or may not be everyone’s best friend but ultimately is pretty much liked by all. The often-used blending grape French Colombard does the heavy lifting as the predominant varietal in winemakers Marissa Gagliardi and Eric Glomski’s bright and citrus wine, while a little dose of Vermintino is responsible for the dash of minerality. Blend: 47% French Colombard, 23% Grenache Blanc, 17% Malvasia, 11% Rousanne, 2% Vermintino Try it with: Shrimp, crab, oysters, citrus based-dressed salads and young goat cheeses. Recognition for the 2014 vintage: Growers Cup White, third place, 2015 Arizona Republic Wine Competition; gold, 2015 Arizona Republic Wine Competition; Top 10 Wine, 2015 Arizona Republic Wine Competition. Details: 1500 N. Page Springs Road, Cornville. 928-639-3004, pagespringscellars.com.
Sand-Reckoner Vineyards
Distributed by Hensley Beverage Company & Quench Fine Wines.
11. 2015 Rosé
This medium-bodied rosé defies any preconceived notions about bashful blushes and makes a statement as bright grapefruit, rose and watermelon flavors dance symphonically in each sip. Round and juicy, this wine boasts a blend that’s predominantly Nebbiolo with a healthy dose of Sangiovese. The grapes come from winemakers Rob and Sarah Hammelman’s estate vineyard that sits at 4,300 in elevation on the Willcox Bench in Cochise County. The southern French varietal Picpoul Blanc, which the Hammelmans bottled on its own in 2014, makes an appearance here and brings a trace of its trademark acidity. Blend: 54% Nebbiolo, 33% Sangiovese, 13% Picpoul Blanc Try it with: A salad composed of spring veggies, fresh goat cheese or with your favorite spicy shrimp dish. Recognition for the 2014 vintage: Growers Cup Rose, first place, 2015 Arizona Republic Wine Competition; Best Rose Blend, first place, 2015 Arizona Republic Wine Competition, Growers Cup Gold Medal, 2015 Arizona Republic Wine Competition. Details: 510 N. 7th Ave., Unit 170, Tucson. 520-833-0121, sand-reckoner.com.
12. 2013 7
If bold, full-bodied reds get your heart racing, this will drive you to take a seat while sipping. Velvety smooth on the palate, this estate Syrah-heavy red flaunts notes of hickory, vanilla and blackberry while a punch of Cochise County Tempranillo brings a hint of warm clove and red fruit. Rob and Sarah Hammelman crafted this, among their most popular creations hailing from the Willcox Bench, with a smoky and toasty finish that beckons for the experience to be repeated. Blend: 85% Syrah, 15% Tempranillo Try it with: Elegant game such as quail, braised comfort dishes like coq au vin or a hearty and earthy mushroom ragu. Recognition for the 2012 vintage: Growers Cup, silver medal, 2015 Arizona Republic Wine Competition. Details: 510 N. 7th Ave., Unit 170, Tucson. 520-833-0121, sand-reckoner.com.
Pillsbury Wine Company
13. 2014 Diva
A dominating combination of Petite Sirah and Syrah from the high elevations of Cochise County brings muscle and structured tannins, while a splash of Grenache contributes a carefree flash of juicy fruit. The result is a fragrant and bold flagship wine that flaunts a palate of ripe berry, tobacco and dark chocolate and stands up to hearty dishes while bearing the confidence to stand on its own as the nightcap to a satisfying feast. Filmmaker-turned-winemaker Sam Pillsbury knows a thing or two about bringing just the right amount of drama and playfulness to his predominantly Rhone creations and this is no exception. Blend: 40 %, Petite Sirah, 30% Syrah, 20% Mourvedre, 10% Grenache Try it with: Red meat, rich stews, exotic game like elk or venison and hearty stick-to-your-rib dishes like classic beef Bourgogne or roasted lamb with rosemary. Recognitions: Silver, 2017 San Francisco Chronicle Wine Competition; gold, 2016 Arizona Republic Wine Competition. Details: 1012 N. Main St., Cottonwood. 928-639-0646. Also, 6450 S. Bennett Place, Willcox. 520-384-3964, pillsburywine.com.
14. 2014 Chardonnay Reserve
It wowed judges in wine competitions across three states over the span of two years with a bone dry and crisp profile that fills the mouth with whispers of green apple, pineapple, lychee and apricot. Winemaker Sam Pillsbury aged this hefty white wine in 50 percent stainless steel and 50 percent neutral oak, providing that hint of almond in every sip. This Chardonnay hails from handpicked estate-grown fruit from a single Willcox-area vineyard in the high elevations of Cochise County. Varietal: 100% Chardonnay from estate-grown Dijon Clones 72 and 76. Try it with: Intense seafood, robustly seasoned or prepared roast chicken and grilled salmon served warm or cool over a crisp salad. Recognitions: Silver, 2017 San Francisco Chronicle Wine Competition 2017; best Chardonnay, bronze, 2016 Arizona Republic Wine Competition; gold, 2015 Jefferson Cup Invitational. Details: 1012 N. Main St., Cottonwood. 928-639-0646. Also, 6450 S. Bennett Place, Willcox. 520-384-3964, pillsburywine.com.
All wines will be available both Saturday and Sunday for this year's Devour Culinary Classic. The 2017 Devour Culinary Classic is sold out. To learn when tickets go on sale for next year's events and to stay updated on the latest news, subscribe to the Devour Phoenix newsletter.