Paul Hobbs Crossbarn wines poured at Mowry & Cotton dinner

The Phoenician’s newest restaurant Mowry & Cotton pairs California wines from acclaimed winemaker Paul Hobbs Crossbarn Winery this Friday March 23rd.

The dinner comes on the heels of Mowry & Cotton’s first “Meet at Mowry” social dining series. The community dining styled dinner will feature a reception and 3-course dinner paired with 5 wines from Napa &  Sonoma counties. Director of Winemaking Greg Urmini is the evening’s special invitee and will make his way to each table to speak about the wines and winery.

Mowry & Cotton menu with Paul Hobbs wines

The dinner will feature locally sourced vegetables, fresh game and a variety of seasonal ingredients paired with wines that will compliment the meal. The reception is called for 6:30 p.m. with dinner to start at 7.

TABLE                                                                                                                                           “GAME” BOARD

bruleed foie, confit rabbit, quail egg country paté, fennel mostarda, cherry compote, miso mustard, house pickles, crispy flatbread

FIRST                                                                                                                    CHARRED VEGETABLE SALAD

artichoke, cauliflower, Brussels sprouts,

pickled chick peas, herbs, smoked tomato vinaigrette

SEAFOOD DIP

uni, crab, charred pomelo, thai basil, cracked wheat sourdough

MAIN                                                                                                                      SMOKED LAMB SHOULDER

spring vegetable kraut, pea yogurt, salsa matcha, naan

HALF GRILLED PHEASANT

cipollini onion, broccolini, almond, citrus, cherry

GRILLED ASPARAGUS

rye crispies, hazelnut, lemon, smoked cherry

ROASTED SPRING ONION

almond, fermented rhubarb honey, mulato chile yogurt

DESSERT                                                                                                                                    BLACKBERRY GOAT CHEESE SUNBURST CAKE

whipped white pepper brulee

WINES                                                                                                                                         SAUVIGNON BLANC Sonoma County, 2015

CHARDONNAY Sonoma Coast, 2016

PINOT NOIR Sonoma Coast, 2014

CABERNET SAUVIGNON Napa Valley, 2014

CABERNET FRANC Moon Mountain District, Sonoma County, 2014

Save Your Seat

With limited seating reservations are needed and can be made by calling 480-423-2530 or email 00103RestaurantReservations@luxurycollection.com The cost for the evening is $60 per person plus including tax & tip.

Mowry & Cotton at The Phoenician is at 6000 E. Camelback Rd. Scottsdale 85251.

Hall Wines to be paired at The Market Restaurant + Bar by Jennifer’s

After a short holiday hangover the first week of January, 2018 starts quickly on the Phoenix food and wine scene. The Market Restaurant + Bar by Jennifer’s is hosting its first wine dinner of 2018 Wednesday January 10th as it pairs with Hall Wines from Napa and Sonoma Counties at the Arcadia Lite neighborhood restaurant.

Hall Wines & pairings

The 6-course family style meal will be paired with 5 wines from Hall Wines and its Sonoma partner Walt Wines.

The first 3 courses paired will be paired with Walt Wines chardonnay & pinot noirs from Sonoma with the bigger reds saved for the last 2 courses from Hall Wines in St. Helena.

Walt Chardonnay                                                                                                       Seared Diver scallop with a citrus beurre blanc, blood orange, crispy shallots and chive oil with corn nut dust

Walt Pinot Noir Blue Jay                                                                                            Pan-seared breast of canard duck with sweet potato fondant drizzled with a balsamic cherry reduction topped with kale crisp      

Walt Pinot Noir la Brisa                                                                                                         Pappardelle pasta  with porcini mushroom crème and dehydrated prosciutto, Cherve and oregano leaves

Hall Merlot                                                                                                                         Coq au vin prepared with  pearl onions, baby root vegetables and lardon in classic presentation

Hall Cabernet                                                                                                                     Tri-colored peppercorns and flakey salt crusted rib eye with wilted greens and potato crème and Chef’s red wine reduction

Sweet                                                                                                                                            Chocolate shortbread cookie with macerated berries and dark

This classic pairing dinner starts at 6:30 the evening of the 10th. $85 per person.

RSVP to 602-626-5050. The Market is at 3603 E. Indian School Rd. Phoenix 85018. http://themarketphx.com/

 

Voila French Bistro to host authentic French wine dinner

If you’re a fan of white table cloth draped tables and authentic French cooking paired with wine then circle Sunday November 5th on your calendar and make a reservation for a 3-course dinner at Voila French Bistro in Scottsdale.

Your hosts Chef Jean-Christophe Gros and his wife Segolene re-located to Scottsdale from France in 2015 where Chef Gros as a Master French Chef spent 30 years working in restaurants  with Michelin star ratings.

Voila French Bistro menu

Once you walk in the doors you’ll feel as if you’re in Paris and this 3-course menu will make you wish you were there.

LE CABILLAUD :                                                                                                     Chilled Cod and Spinach Papillotte Over Tomato Tartare and Niçoise Olive Tapenade
Chardonnay
***
LE CHAUSSON DE VOLAILLE:                                                                   Chicken Wellington With Porcini Mushrooms and Napa Cabbage Stuffing
Pinot Noir
***
LE SAINT-HONORE A LA POIRE:                                                                      Puff Pastry with Poached Pear and a Praline Butter Cream and a Dark Chocolate Sauce
Crément

The early dinner will start at 5 p.m. and conclude by 8 p.m. Price is $65 per person with reservations required that and can be made by calling 480-614-5600. More information about the restaurant can be found on their website.

Voila French Bistro is at 10135 Via Linda. Scottsdale 85258

B.R. Cohn Winery pairs with Zuzu menu for Monday Night Chef’s Table dinner

Once a month Scottsdale’s Hotel Valley Ho’s Zuzu host’s a “Monday Night Chef’s Table” dinner and for October’s dinner they have invited B.R. Cohn Winery to pair their wines with executive chef’s Chuck Wiley’s 4-course dinner. The dinner will be on Monday October 17th starting at 6:30 p.m. The dinner will also include conversation with the chef along with a representative from the winery.

 

zuzu dinner menu

The seasonal menu was created specifically to pair with the each of the wines and their nuances and is as follows….

Pan-Seared Sea Scallop
cracked black pepper risotto, preserved lemon butter
Chardonnay 2015

Warm Kale Salad
toasted walnuts, breadcrumbs, crumbled blue cheese,
hard egg & a warm pancetta vinaigrette
Pinot Noir 2014

Slow Roasted Beef Tenderloin
roasted garlic mashed potatoes & creamed parsley
Cabernet Sauvignon 2013
Cabernet Sauvignon 2010

Chocolate Mousse
coconut crème & toasted almonds

who is b.r.cohn winery

B.R. Cohn winery was founded in 1984 by Bruce Cohn in Glen Ellen, California as an escape from the intensity of the San Francisco music scene. Bruce was involved in running a music studio and later becoming manager for The Doobie Brothers during their rise to stardom in the 1970s. Bruce started making wines at his Sonoma County winery after 10 years of selling grapes to other wineries. While Bruce handle much of cultivating of the vineyards and more early on, he had several up and coming winemakers such as Helen Turley, Merry Edwards and Steve Macrostie make the early vintages. In 1990 Bruce started making olive oil from the olive trees on the estate that is named “Olive Hill Estate Vineyards” and many of his wines have come from that vineyard.

reservations needed and up-coming dinners

As this dinner series has become very popular with diners, reservations are needed as seating is limited. The cost for the dinner is $68 per person plus tax and gratuity and reservations can be made by calling 480-376-2600 https://www.hotelvalleyho.com/hotel/hotel-events/monday-night-chefs-table

Monday Night Chef’s Table for November will include Arrowood Winery and Champagne is on the menu for December.

Zuzu is in the Hotel Valley Ho at 6850 E. Main St. Scottsdale 85251

 

 


upcoming dinners

LOLA wine dinner at The Market Restaurant + Bar by Jennifer’s with winemaker Seth Cripe to host

As the cool weather gets closer and closer it’s not only the snowbirds that will be returning to Phoenix but winery owners, winemakers and others returning to our sunny state. It is for that reason The Market Restaurant + Bar by Jennifer’s will be hosting a LOLA wine dinner with founder & winemaker Seth Cripe flying in from his California winery to host the event.

Photo courtesy of LOLA
Photo courtesy of LOLA

About lola

LOLA was founded in 2008 after Florida native Cripe traveled the world at the age of 17 to work harvest and learn how to make wine before settling in Napa Valley. Currently this boutique winery make about 8,000 cases of Chardonnay, Pinot Noir & Dry Riesling. The winery works with sustainable and natural methods in an effort to protect the environment for years to come.

Photo courtesy of The Market Restaurant + Bar by Jennifer's
Photo courtesy of The Market Restaurant + Bar by Jennifer’s

the menu pairings

The dinner will be on Thursday, Sept. 22nd at 6pm with dinner being served at 6:30 and costs $95 per person. The 6-course menu is as follows.

Amuse Bouche
Raviolo al Uobo + brown butter + fried sage + black opal platinum caviar
1st course LOLA Dried Riesling * TBD
Corn soup + curry + citrus beurre poached crab + apple slaw
2nd course LOLA Chardonnay * TBD
Little neck clam + housemade linguini +  sauce au vin blanc + Hawaiian Black go lb salt  + Italian parsley + focaccia crumbs + Anna Maria Cortez Battarga
3rd course LOLA Pinot Noir * Russian River
Plank Patagonia salmon  + vanilla + Swiss chard + chanterelle mushroom + extra virgin olive oil
4th course LOLA Pinot Noir North Coast
Blackberry glazed lamb chops + white beans + kale + extra virgin olive oil + cracked pepper + Go lb. salt + demi glace
Dessert- Ice + Earth + Decadence
Wild raspberry sorbet + stilton + strawberry + valrhona chocolate chunk cookie
The Market Restaurant + Bar by Jennifer’s is at 3603 E. Indian School Rd. Phoenix 85018 (602)626-5050 http://www.themarketphx.com/

 

Left Coast Cellars wines perfect for spring & summer food pairing

left coast logo
Focusing on single vineyard estate grown wines is the game plan for Left Coast Cellars winemaker Luke McCollum and his team. With the release of the 2015 Truffle Hill Chardonnay & White Pinot Noir they’ve made wine wines that are lighter & refreshing and pair well with easy to make foods for the spring and summer.

The Truffle Hill Chardonnay is age sur lie for 9 months has bit of creaminess and Flinty minerals and nuances of golden apples, pears, spices and figs. Good with salads and shell fish this is what Chardonnay tastes like with it’s hair down.
Left Coast TruffleHillChardonnay-2013-trans
The White Pinot Noir is a rare find and is a deep wine despite its lack of skin color. On the nose there is cardamom, peach, pithy citrus and honey with the palate being similar but also with a hint of orange blossom and slate and mineral finish. The White Pinot Noir pairs well with salads, fish and grilled vegetables.

Both wines are from sustainable vineyards in the Willamette Valley and retail for about $24.

For more information about Left Coast Cellars and where to find there wines check out www.leftcoastcellars.com

Binkley’s in Cave Creek to host Dukes Family wine dinner on Wed. Oct 30th

Binkley’s Restaurant in Cave Creek will be hosting a 6 course dinner paired with the wines of Dukes Family Vineyards, a Pinot Noir producer in Oregon on Wednesday, October 30th. The seasonally planned menu and wine pairing cost is $116 plus tax and gratuity per person and will include meat and seafood representative of the Fall season prepared by James Beard nominee Kevin Binkley including Elk, Sturgeon and duck breast. The dinner begins at 6:30 p.m. and reservations are needed and can be made at binkleysrestaurant.com or 602-437-1072. Binkley’s Restaurant is at 6290 E. Cave Creek Rd. in Cave Creek. Below is the menu and wine pairing.

House Cured Ham

Arugula, butternut squash jam, quince, confit cippolini onion, sumac lavosh

2011 Blushing Kate Rose

Smoked Sturgeon

Sunchoke salad, bacon, frisee, horseradish crème fraiche

2007 Nipple Hill Pinot Noir

Seared Duck Breast

Cottage cheese pancake, spiced pecans, pomegranate, red sorrel, foie gras coulis

2008 Alyssa Pinot Noir

Truffle & Porcini Pierogi

Shaved truffles, charred baby leeks, parmesan

2006 Thomas Pinot Noir

Braised Elk Shank

Blackberries, sweet potato, rapini

2005 Alyssa Pinot Noir

Epoisses Pot au Crème

Black pepper bread stick, apple, watercress

2009 Nipple Hill Pinot Noir

2011 Patricia Green Cellars Reserve Pinot Noir

patricia green
Patricia Green has definitely paid her dues in the Oregon wine-making world learning to make wine way back in 1987 when she entered the business at Hillcrest Vineyard. Then consulting for such wineries as Ashland & Giradet, working crush at Adelsheim and becoming winemaker at La Garza in 1992. In 1993, with a reputation as one of the top winemakers in Oregon she became the winemaker at Torii Mor. It is there that she met Jim Anderson and in 2000 Patty & Jim bought a 52 acre estate in the Ribbon Ridge district of Yamhill County, and Patricia Green Cellars www.patriciagreencellars.com was born. 13 years later the two are making 12 different Pinot Noirs in the 2011 vintage and limited amounts of Sauvignon Blanc and Dry Muscat Ottonel emphasizing the unique terroir found throughout the Willamette Valley in each. Using estate grown as well as purchased grapes Patty and Jim pay very close attention to detail throughout the whole wine making process including grape and barrel selection. All vineyards sourced are all dry farmed.

The 2011 Reserve has become a regular staple in Patty’s stable of wines having been previously released in occasional vintages. The 3,200 case production wines offers great value for the money running $25-$30 a bottle. It offers consistency from vintage to vintage and uses both estate grown and purchased fruit. Soft and mellow, this wine offers the drinker a wonderful expression of the multiple terroirs found throughout the area. White pepper is abundant along with good fruit, mild tannins and well balanced oak. Hints of grapefruit are present on the nose. This wine is perfect for summer time drinking and would compliment an array of salads, salmon and roasted meats and vegetable dishes. Although it’s considered an “entry level” wine for the winery, it’s definitely far more experienced than that.

Fleming’s Steakhouse Pinot Noir Smackdown

I was recently invited to taste some of the Pinot Noirs put on the new Fleming’s 100 wines by the glass list. Having gone through my Pinot Noir phase before it’s popularity skyrocketed in 2004 with the release of the movie “Sideways” it takes a lot to impress me specifically a well-balanced Pinot that is not to oaky and toasty and more fruit driven.

With 8 wines tasted 7 were from California and Oregon and 1 was from New Zealand and here is what I thought of them….

2009 Garnet from Monterey County is made from all estate grown fruit near the Santa Lucia Highlands this wine was medium in body with a hint of spice, good fruit and dry. It finished smooth and had a bit of hazelnuts and cedar.

2010 A to Z Wineworks sources their fruit from at least 16 different Oregon vineyards. It had a nice nose of berries, made like most Oregon wines in a Burgundian style emphasizing toasty oak and minerals it was drier and powerful.

The 2009 Three Saints from Santa Maria Valley was a favorite. Made from all estate grown fruit from vineyards not far from the Pacific, that leads to cool ocean breezes and a longer growing season adding complex flavors. This wine was a was big, with hints of strawberries on the nose and on the palate along with wildflower aromas.

2009 MacMurray Ranch in the Sonoma Coast area was once owned by actor Fred Macmurray of TVs “My 3 Sons”. This wine is aged in both American and European oak and has a ruby color. With easy current and berry flavors this wine was well-balanced.

The 2009 Cambria “Julia’s Vineyard” from Santa Maria Valley is a Cab drinkers Pinot as it’s full-bodied with big oak and toast is very obvious. It’s aromas of cherries and berries give way to vanilla and cinnamon ion the palate along with some earthy flavors before its long finish.

2009 Migration is made by Duckhorn Vineyards and the fruit comes from the cool climate of Anderson Valley. It’s another big Pinot and is both spicy and fruity. The acidity makes for good food pairing along with a smoky finish and dry finish this would also make a cab drinker happy.

The 2010 Belle Glos “Meiomi” sources fruit from up and down the coast in all Monterey, Santa Barbara and Sonoma counties. Owned by Caymus Vineyards Wagner family, it’s made by 3rd generation winemaker and grandson of the founders Joe Wagner. This wine is medium in body, with a good fruit finish. It’s a good representation of the families traditional wine making along with 21st century innovation. Its long finish is worth savoring.

The 2010 Saint Clair “Vicar’s Choice” from Marlborough, New Zealand was the only imported Pinot and has a very old world nose and style. Known for their Sauvignon Blanc they are gaining a reputation for Pinot Noir as this wine has already garnered 2 Gold Medals. With well-balanced tannins and acidity it covers the palate with toasty oak and red cherries. A mellow finish offers up a hint of vanilla.

After tasting through these 8 Pinots I feel confident that each of their styles will pair well with any number of entrees that Fleming’s has to offer.

Tasting some of the winners from the 2012 San Francisco International Wine Competition & 2012 San Francisco World Spirits Competition

This Labor Day weekend wine & spirits personality Anthony Dias Blue made his way to the Arizona Biltmore for its Wine & Spirits Festival with Anthony’s Tasting Panel Magazine. I had the opportunity to speak with Anthony and got a sneak peek to taste some of the winners from his San Francisco International Wine Competition and some of the Double Gold winners from his 2012 San Francisco World Spirits Competition that were there this weekend. Here is what I found from tasting some of the wines and speaking with those in attendance.

The 2004 Nicholas Feuillatte Brut Champagne tasted fresh and lively with its tiny bubbles and dry, vibrant finish. It’s no wonder it took “Best in Show” in the sparkling category.

The 2011 Astrolabe Pinot Gris from Marlborough, New Zealand represented well for Pinot Gris from a country known for Sauvignon Blanc and gaining a reputation for Pinot Noir.

The 2008 Stoller Vineyards “SV Estate” Pinot Noir from Dundee Hills was poured and was well-balanced with fruit, oak and acidity in a way I often don’t find in PNs so I was very impressed. As was I by the Best Varietal Award for Pinot Noir from the 2009 Lawson’s Dry Hills From Marlborough, New Zealand which had softer tannins and drank well when I paired it with some of the meats and cheese’s being served.

The 2010 Alexandria Nicole Grenache, Destiny Ridge Vineyard from Horse Heaven Hills in Washington State was an interesting find from an area known for Merlot and Chardonnay. Lush and medium bodied it showed your typical Grenache fruit without being over the top. Not surprising it won “Best Grenache”

The 2010 Exile Shiraz from The Colonial Estate in Barossa was a laid back Shiraz with good fruit and a hint of black pepper and medium, dry tannins. It was pleasant surprise as many Shiraz’s tend to be over the top in fruit and not always food friendly. It was a nice to taste a wine of this caliber as it retails for over $200.

It came as no surprise to me for an Arizona wine to be poured along side the other winners as was 2010 Arizona Stronghold “Dala” Cabernet Sauvignon from Graham County. The softer tannins made for this to be a very drinkable wine now yet still age worthy for a few years down the road.

The “must have” of the tasting was the “Best Sherry” winner from Gonzalez Byass and it’s “Leonor” Palomino Sherry which mentioned to me by several other attendees and by the time I made my way to it, the last bottle opened was empty. With nutty flavors along with that of caramel and a hint of honey I could see why it was so popular and was glad to get some as moments after I poured a taste “poof” it was gone as the bottle was emptied by the next guest.

On the spirits side only the Double Gold winners made the tasting. I had to the chance to taste the very aromatic Cardinal American Dry Gin from North Carolina which is a must for the gin lovers out there. More to my liking was the EFE Raki from Turkey which is very much like Ouzo from Greece. This clear brandy is made from grapes, raisins and anise. I would’ve sipped on this all day long had it not been for Anthony himself bringing over the bottle of the “Best Rye” winner. That went to the newly released Knob Creek Rye Whiskey which had a lot going on in the glass and had a long, lingering flavor in your mouth. It’s small batch production made for a great way to end my tasting as I probably would’ve by-passed it.

On the chit-chat side with Anthony and some other wine and spirits enthusiasts talked turned to sports, travel and other non wine and spirits related subjects. I did get to catch up with the 1 and only Paula Woolsey, National Sales Manager from Arizona Stronghold Winery and was glad to hear that Arizona Stronghold and other Arizona wines were continuing to gain distribution around the country and in the cities of Portland and Seattle where they appreciate wines from other states other than their own.