“Thanksgiving wines” has become an annual piece for me. I enjoy coming up with a list of food friendly wines that pair nicely with turkey and gravy and stuffing and sweet potatoes and green bean casserole (insert traditional sides) because, quite frankly, not many do. My general rule is, don’t overthink it…and stick to white wines.
What do I mean by don’t overthink it? When you have family and friends over (though this year may be different) and you are in charge of the wines it’s perfectly normal to want to offer some different choices, including something that may not be on your guest’s radar. Albarino or Riesling for example. But do these wines really match well with turkey? Not in my book. Sometimes the obvious choice is the best. Who’s buried in Grant’s tomb? Not Stonewall Jackson.
So what is the obvious choice? I always favor American Chardonnay. Why? Well, first off, because it’s American. This is our holiday after all. Yet ironically, it pairs nicely with Thanksgiving cuisine. Why do I say ironically? Because I don’t think Chardonnay pairs all that well with much. And yet it pairs well with a meal that doesn’t pair well with much. Go figure. But there are other reliable choices other than Chardonnay. Plenty in fact. Here is is my 2020 lineup:
Gary Farrell “Ritchie Vineyard” Chardonnay 2017 ($60)
Simply put, this is one of the best chardonnays I have tried in a long time. And being 2020, of course I tried it on a virtual wine tasting session via zoom call. A wine writer on the call made what I thought was a very astute comment about this wine, saying that it had a “lean mid-palate.” But he meant it in a complimentary way. And I knew right away what he meant. In addition to the wonderful stone fruits, lemon curd and limestone minerality that this wines exhibits, the lean mid-palate creates a sense of even-flow and gracefulness that allows the fruit to fully shine as the wine slowly unleashes all its splendor right up through the long finish. This is a wine you can certainly enjoy on its own but it is a food wine through and through. It’s California fruit meets Burgundian acidity and minerality. It’s opulent yet practices restraint. It’s a Chardonnay that people who aren’t particularly fond of Chardonnay will still like.
Ram’s Gate “Hyde Vineyard” Chardonnay 2018 ($70)
Usually when I think of famous vineyards in Napa and Sonoma I think of vineyards planted for Cabernet. There are many. But Chardonnay has a few too. And the Hyde Vineyard in Carneros—who’s soils its namesake Hyde family has been working since the late ’70s—is one of them. The cool Carneros winds here lead to slow and steady ripening allowing for complex and exquisite flavor development, with more of a Burgundian framework. The Ram’s Gate Hyde Vineyard Chardonnay is no exception.
A medley of the two clones—Robert Young and Musqué—produce a mineral-driven, austerely elegant chardonnay (similar to the Gary Farrell Ritchie Vineyard Chardonnay in this sense) with white peach, apricot and lemon zest. Partial malolactic gives lovely texture in the mid-palate while the chalky soils drive saline and minerals on the finish.
Says winemaker Joe Nielson, “Hyde Vineyard is one of those cherished places in California where heritage, hard work and terroir come together to produce a wine that has incredible depth, richness and precision—hallmarks of not just a complex wine, but a delicious addition to your favorite meals.”
Gamble Sauvignon Blanc Napa Valley 2019 ($28)
Sauvignon Blanc, sometimes to people’s surprise, actually thrives in Napa Valley (the chardonnay on the tasting list at a Napa Valley winery is likely from Carneros or Sonoma and not from their actual estate). Yet for a long time, it played the role of warm up wine—a palate cleanser or amuse bouche—before the featured wines. Not anymore. Across the board, vintners are no longer making Sauvignon Blanc for a little extra cash flow. They are investing it in big time—from farming, to specific clones, to barrels and concrete eggs.
One such producer is Gamble Family Vineyards. While their “Heart Block” is a benchmark for Napa Valley Sauvignon block (and commands a $95 price tag) their regular Sauvignon Blanc at a more palatable $28 is a wonderful wine, composed of four distinct Sauvignon Blanc clones:, Sauvignon Musque and 530, which originate from the Loire region, and Preston and 316, which originate from Bordeaux.
Truchard Vineyards Roussanne 2018 ($28)
This white varietal has been traditionally associated with the Northern Rhône, where it is blended with Marsanne to make white Hermitage wines. Like a lot of varietals that originated in France, it can also thrive in California, provided the right soils and microclimates are present. Carneros has exactly this, with cool (enough) temps, volcanic rock and ash soils and gently sloping vineyards—like it’s Northern Rhône brethren.
Floral aromas of pineapple, honeysuckle, and jasmine, with highlights of brioche and vanilla. The mouth is crisp, with clean flavors of fresh pear, honeydew melon, and lychee. Bright acidity provides a lengthy finish of citrus, mineral, and spice.
Robert Sinskey Pinot Blanc Los Carneros 2016 ($92 1.5 L Magnum)
This one might seem like a bit of a wild card. And yes, it’s only available in 1.5L Magnum format (and .375L split) but that shouldn’t be a problem for a Thanksgiving feast. I say wildcard, because at first glance a Pinot Blanc may seem a bit light for your average Thanksgiving meal. On the contrary, Pinot Blancs from California tend to be a bit “bigger” than those from Alsace or Italy. And not everyone’s turkey lunch or dinner is dominated by heavy gravy and buttery mashed potatoes. If your Thanksgiving meal is on the lighter side, this could be a perfect match.
Truthfully, when it comes to white wine, Robert Sinskey is more known for their “Abraxas” white blend, which includes Pinot Blanc but also Riesling, Pinot Gris and Gewurtz. I like the straight Pinot Blanc more though. It has been one of my favorite white wines from the sunshine state since I first tried it about 15 years ago.
The bouquet on this wine never disappoints. Aromas of fresh cut flowers, honeydew melon and even a little allspice jump out of the glass. Stone fruits (peach and apricot) and Meyer lemon are joined with white pepper and crème brule on the long finish—framed by great minerality.
Located high in Utah’s Wasatch Mountain range in the heart of the Rockies resides a small chocolate company—with huge arms —that produces some of world’s best chocolate. Meaning “by hand” and “they love” in Italian, Amano prides itself on sourcing only the world’s very best cacao beans and ingredients. Continue reading →
While relaxing vacations certainly have their virtues—think pina coladas on a white sand beach, or a deep tissue massage at a desert spa—many people prefer a daily dose of action and adventure on their vacations. No, I’m not talking about golf, or tennis or long walks on the beach. I’m talking about real activities and adventure—perhaps even a little danger.
The term “shoulder season” is most commonly used in the travel business, referring to a period of time between the high and low seasons of a vacation destination. In the wine world, a similar transitional period exists when the changing of the seasons can cause our preference in wine to change. Continue reading →
Move over, New York. Step aside, Chicago. Not you, Los Angeles. In the opinion of Travel + Leisure magazine, the top city in America for 6 years running does not have a major sports team, a thriving economy, or even a handful of famous people that call it home.
If you’ve lived in California then you probably know how much the Pacific Ocean affects the air temperature. Coastal towns and cities can experience temperatures that are routinely 15-20 degrees cooler than locations just a few miles inland, and this juxtaposition is at its starkest in the summer. [Top Photo: Cathleen Evangelista]
Classic, old fashioned cocktails are back in vogue. And their simplicity is what makes them so timeless—and good. Don’t overthink your mixology psychology this summer. Impress your guests with these easy to make, refreshing, summer classics.
If you read my article on Ehlers’ Rosé—made from Cabernet Sauvignon and Cabernet Franc—then you may recall my affection for new world rosés. Yes, the classic Provence style, driven primarily by Grenache and Cinsault (Syrah and Mouvedre to a lesser degree), will likely reign supreme for a long time—both in terms of market cap and perceived authenticity (what a rosé should taste like in most people’s mind). And in the dog days of summer this style of rosé is usually what I look for too. But rosé as a segment of the wine market is unique in its sheer size and endless possibilities. Remember, you can make rosé out of almost any red varietal—from a single varietal or a blend of several. This is why the number of rosés on the shelf of your local wine merchant has probably grown over the years. They are everywhere and constantly evolving.
One varietal that has proven to work well for rosé is Pinot Noir. However—and this is key—it depends on the region. You don’t see many rosés coming out of the Côte-d’Or in Burgundy, for example. Yet this region is world famous for Pinot Noir. So why so few rosés? Rosé needs very ripe, bright fruit to achieve the kind of flavor profile that people have become accustom to—in my opinion. That’s not to say some earthiness is not also a key factor in making quality rosé. Provence has both, but it’s the warm climate in the south of France that is paramount. When I think of wine regions of the world that have the kind of soil to grow world-class Pinot Noir but also have plenty of sunshine, California and Oregon come to mind above all other regions. Particularly California.
Established in 2000 with the planting of their Olivet Grange Vineyard in the heart of the Russian River Valley, Inman Family Wines is the result of Kathleen Inman’s love of Pinot Noir and the soil that produces it. Since her first small vintage in 2002, she has been an ardent supporter of non-interventionalist winemaking practices, ignoring the critically acclaimed riper-style and leading the movement towards more subtle, nuanced wines with a sense of place.
The 2019 Endless Crush Rosé of Pinot Noir, OGV Estate is no exception to these practices and reflects the winery’s success with “intentional” or “direct-to-press” rosés. Some rosés are made as a by-product of red wine by bleeding off some of the juice early in the production process to create a higher ratio of skin to juice, which concentrates the resulting wine. Whereas rosés made “intentionally,” rather than simply by drawing off the free run juice, tend to have greater complexity and structure because the entire grape is used.
As you might expect this wine has flavors of a classic rosé as well as the alluring, delicate flavors of a premium Russian river Pinot Noir. Strawberries and raspberries intermingle with stone fruits (peach and apricot)—held up with great minerality. This wine is indeed a result of the “direct-to-press” approach with good complexity and layers of flavor that last a while on the finish.
With new ownership and recent renovations, a number of the City By The Bay’s most iconic hotels remain the best places to stay.
While San Francisco may have become too expensive to live in, it is still relatively affordable to visit. And unlike New York City’s hotel scene which seems to grow and grow, with trendy newcomers stealing the show, many of San Francisco’s top places to stay are the same properties they have always been—despite minor name changes.
Napa Valley can stoke some excitement in people who visit for the first time. There is nothing wrong, after all, with the obligatory stretch limo, cellar tours, buying wine by the case and boisterous conversations with the winery folk. Continue reading →
Coronavirus has gripped our country and the world like nothing we have ever seen or could imagine. To say that vanquishing it through social distancing and other measures is the most important thing in most of our lives right now seems like a safe bet. From a philanthropic standpoint it should rightfully be a priority for most who can afford to give. But there are other causes that still need our attention even in the deepest depths of the coronavirus pandemic. One of these causes is Autism awareness. April, after all, is Autism awareness month.
Frank Family Vineyards, founded in 1992 by former Disney Studios president Rich Frank—and one of my favorite wineries in Napa Valley—is a champion of this cause. Throughout the month of April, the winery will donate 15% of all proceeds from direct sales of its 2018 Carneros Chardonnay ($38) as well as from “Frank for a Cause” packages ($55) featuring a limited-edition blue t-shirt and bottle of Chardonnay. Autism Speaks is the nation’s largest autism advocacy organization and this donation will help fund the organization’s vital programs that increase global understanding, advance breakthroughs in autism research, expand early childhood screening and improve transition to adulthood. Those interested in supporting the cause may do so via the Frank Family Vineyards website.
“The outbreak of the coronavirus has had an unprecedented impact on the world, with the fast-changing environment requiring navigation through uncertain times. During a time like this, we want to make sure non-profit organizations are not overlooked and are therefore continuing with our plan to support Autism Speaks during the month of April,” says Rich Frank.
The inspiration behind Frank Family’s 2020 fundraising campaign is Jennifer Higgins, who has been a vital part of the Frank Family team as Retail Operations Administrative Assistant for the past 12 years.
She graciously shared her family’s experience with Autism: “Every parent stresses out and worries about their kids. For us, our concerns are just different. We love our son Owen for all that he is and want to see a world where people with autism can discover their true potential,” she says. “I hope this campaign, along with all the work this charity does throughout the year, helps to create a kinder, more inclusive world.”
This year Autism Speaks is celebrating its 15th anniversary as an organization and will be launching a commitment to make 2020 the “Year of Kindness.” The goal of the “Year of Kindness” is to make both the online and offline worlds kinder while increasing acceptance of individuals with autism and their families. Since the organization’s founding in 2005, its core mission remains the same: to enhance lives today and accelerate a spectrum of solutions for tomorrow.
“We have an amazing community of wine buyers at Frank Family, many of whom have supported our fundraising campaigns in the past. Through our “Frank Fights Hunger” campaign last November, we were able to raise $20,000 for Feeding America, the nation’s largest domestic hunger-relief organization,” says Leslie Frank. “We’re grateful that our winery’s ethos of giving back has been embraced by our customers. We look forward to raising funds for Autism Speaks this April.”
Supporters of Frank Family’s April campaign on social media should use #FrankForACause.
There are a lot of things trending right now in the adult beverage world. Rose, Froze, Hard Seltzers, Canned Wines and Cocktails. And then there is craft beer—perhaps on another level—which continues to bask in its ever-growing popularity. Continue reading →
Don’t wait till Memorial Day to load up on your favorite rosé—many won’t still be around!
Most people, when they think of rosé, think of the enjoyment it can bring on a hot summer day. Personally I love the salmon colored elixir anytime of year though warm summer weekends certainly lend themselves the most. Continue reading →
How do you make a million dollars in the wine business? You start with five million. That’s an old saying in the wine business—and probably a dozen other businesses that people dream of making a living in (the restaurant and hospitality businesses to name a couple). Continue reading →
1,000 acres—3 Deluxe Hotels—2,300 rooms—100,000 square foot casino —8 Pools—30 Bars—42 Restaurants—$4 Billion in total cost: These are just some of the staggering statistics that accompany the newly opened, much ballyhooed, longtime-in-the-making mega resort Baha Mar in the Bahamas—which was famous long before it ever opened due to multiple bankruptcies, a revolving door of owners, and the now well documented, stutter-step fashion in which it was conceived and ultimately built. Continue reading →
Like a lot of people who enjoy a glass of rosé as the weather warms, I like the classic style that the Provence region of southern France is known for—light salmon color, dry, with a slight earthiness. That’s not to say, however, that the wine has to be from Provence in order to achieve this style. Put a bottle of Wollfer Estate (Eastern Long Island, NY) in a blind tasting line-up and you’ll likely fool some people who might peg it for Provence or Bandol in the south of France. Regardless of its origins, this style of rosé is very quaffable, very popular and very available. And for years this has been my default style. But rosés, which can be made from almost any red grape varietal, come in a lot of different styles. So why not branch out.
I recently tried Ehlers Estate’s Napa Valley Rosé (“Sylviane”) made from 60% Cabernet Sauvignon and 40% Cabernet Franc and was pleasantly surprised. While a number of Napa wineries do a rosé, most are merely a fun experiment. A warm-up wine to include in the tasting line-up for people visiting the winery. After all, Napa Valley does not exactly lend itself to rosé, at least not from a traditional standpoint. In my article, “The Real Rosé Season Starts Now” I highlighted a couple of California rosés that I love—Beckman’s Grenache Rosé and Bonny Doon’s Vin Gris De Cigare. The former is 100% Grenache and the latter is a blend, comprised (typically) of Grenache, Grenache Blanc, Carignan, Cinsault and Mouvedre. Notice a pattern here? Both of them use Rhone varietals (which are also prevalent in Provence to the south), mimicking the French style. And both are delicious. But that doesn’t mean wineries in Napa Valley most follow this script. After all, these varietals do not exactly thrive in Napa Valley. Beckman and Bonny Doon are both in the central coast. Napa vintners can certainly grow varietals like Grenache with decent quality and they do. But is that something they really want to put much effort towards? My guess is no, which is why you see many of them, like Ehlers, using what they already have—Cabernet Sauvignon and Cabernet Franc. Why mess around with Rhone varietals when you have some of the best Cab and Cab Franc in the valley?
Tasting Notes: The juice of Cabernet Sauvignon and Cabernet Franc lots were fermented in stainless steel drums and once-used barrels. The first thing I noticed is that the wine was not quite as acid driven as the traditional roses I have talked about, yet it had more structure with mellower tannins and more body. According to the winemaker, the fermentation went very slowly and the used oak allowed for the development of a beautiful creamy texture in the wine, which I would say is dead on. Bright aromas of raspberries and strawberries, melon, vanilla beans and white peach fill the glass. This rose will certainly refresh you on a hot day but, because of the softer tannins and more muscular body, can also be enjoyed year-round.
Not long ago Napa Valley had few luxury lodgings options. Auberge du Soleil pretty much had a monopoly on the market. Yet today, visitors looking to pamper themselves can choose between lux juggernauts such as Carneros Resort and Spa (formerly Carneros Inn), Calistoga Inn, Solage and Meadowood—to name a few. Continue reading →
One of Italy’s most refreshing and food-friendly wines, Lambrusco is an effervescent red wine from Italy that has taken some time to catch on in the U.S. but is finally starting to creep out of obscurity. Continue reading →
Ah, the library bar. An urban oasis steeped in history (quite literally). Vintage, deep-seated armchairs, mahogany shelves and leather bound books ease the soul, while a single malt scotch calms the nerves after a long day of work. Ron Burgundy’s kind of place. My kind of place. Continue reading →
The 2020 Waste Management Phoenix Open—the largest attended golf tournament in the world—begins Thursday. Billed as “the greatest show on grass” the WMPO is truly a unique tournament for both the players and spectators alike. Construction of the stands and other venues at TPC Scottsdale’s stadium course started nearly four months ago. I can vouch for this timeline as I played the course in late October and construction crews had more than begun work, with workers out on a Saturday, assembling the grandstand. It takes construction crews months of ‘round-the-clock’ work to build the “city” at TPC Scottsdale for this one-of-a-kind tournament.
“The People’s Open”—as it is affectionately known—was recently named the Tournament of the Year by the PGA TOUR for 2019, an honor it has received four times in the last six years (2014, 2015, 2018, 2019) helping the tournament gain legendary status for being perhaps the most lively, if not rowdy event in golf. The most popular spot on the Stadium Course is the 16th hole, a par 3 that, during the tournament, is the only fully enclosed hole on the PGA tour. A 20,000-seat grandstand plays host to fans who typically respond to great—and bad—shots alike with raucous excitement.
The 2020 edition will mark the 85th playing of the event (one of the five oldest events on the PGA TOUR) and the 11th as the Waste Management Phoenix Open.
While the WMPO is certainly a treat for golf enthusiasts, a weekend in Scottsdale itself is no consolation prize. There are numerous reasons to visit this part of Arizona in January, February or March—weather being the focal point of course. Nearly 314 days of sunshine per year and some of the warmest year-round temps in the U.S. make this a top desert destination for 8.9 million visitors per year. 51 area golf courses, diverse shopping hotspots, and engaging arts and culture attractions elevate Scottsdale to the top of the must-visit list for anyone in search of warmer weather.
Known as the jewel of the Sonoran Desert, Scottsdale is located on the eastern edge of Phoenix, Arizona, surrounded by sun-drenched mountains and dotted with brightly colored cacti that radiates its natural beauty. The city’s warm climate will come as no surprise, but its desert location might mean you don’t expect to also find world-class food, art, architecture and golf courses that have earned Scottsdale its “Beverly Hills of the Southwest” reputation.
Here’s a quick cheat sheet of where to “Stay, Play and Eat Gourmet” in Socttsdale, AZ.
Where to Stay:
The Phoenician Resort and Spa
Since 1988, Scottsdale’s The Phoenician Resort has been a vast oasis in the desert, a 250-acre luxury property offering guests some of the Southwest’s best in dining, spa, golf and more. In short, it has everything you could possibly want—great rooms, restaurants, a world-class spa, newly redesigned 18-hole golf course and 9 (yes 9!) pools—while unwinding in the desert.
If you’ve been to The Phoenician pre-2016 you might be surprised to know that it has undergone a multi-year renovation, because, quite frankly, it didn’t appear to need one. But great hotels are always evolving. In 2016, the 60 guestrooms in the Canyon Suites, a AAA Five Diamond, Forbes Five Star boutique hotel within the resort, were redesigned as was its pool area and lobby. Also that year, the Phoenician’s main building was renovated, 557 rooms total.
Most of the public areas got a face-lift in 2017, and 2018 brought a new three-story spa that features a rooftop pool as well as a fresh golf course and athletic club.
Perhaps the most impressive asset on their 250-acre property is the pools—a three-tiered complex that features the iconic, hand-tiled Mother of Pearl pool on the lower level; and three separate, recreational-styled pools on the upper level. A newly designed center lounge area offers reserved, family-friendly seating on the north side; and adult-only accommodations with pool and cabanas on the south side. For kids, a variety of imaginative escapades awaits at the premiere treehouse and waterslide, along with the splash pad.
Also impressive is the Phoenician Spa. Called the Centre for Well-Being, the 22,000-square-foot complex offers everything you could want to make your stay just a touch—or a whole lot—more relaxing. Featuring 24 treatment rooms—including a Tranquility Suite for couples—as well as a quiet relaxation room and locker rooms with a vitality pool, steam and sauna, this brand-new, three-story facility allows you to unwind from everyday stresses and feel completely rejuvenated. Enjoy aerial yoga, meditation and cardio classes in the Movement Studio, or work out in the Fitness Center. Or tap into your competitive side with some outdoor tennis, pickleball or half-court basketball action at their “athletic club.”
Sanctuary Camelback Mountain Resort and Spa
Built into the side of Camelback Mountain (the 900m-high rocky outcrop shaped like a camel’s head that dominates the local skyline) is the upmarket Sanctuary Camelback Mountain Resort and Spa. While it may not have the pure scale of offerings as the Phoenician—smaller pool(s), fewer dining options and no golf course, it’s about quality over quantity at this relaxation-centric resort, especially if you like a world-class spa. Retreat to ultimate comfort within a spacious casitas, suites or Sanctuary’s exclusive villas, each offering the most spectacular views of the famed Paradise Valley. When all the relaxation has you hungry they have you covered, compliments of Food Network star and Executive Chef Beau MacMillan and his award-winning cuisine. With unrivalled views of the area, an award-winning spa, an excellent restaurant and bar and famous mid-century modern design, it understandably attracts a high-end crowd. Rumor has it that Jay-Z and Beyoncé even honeymooned there.
Four Seasons Resort Scottsdale at Troon North
With 40 acres of awe inspiring desert scenery as a backdrop, the Four Seasons Resort Scottsdale at Troon North sits in a prime location between downtown Scottsdale and downtown Phoenix. 210 well-proportioned rooms are spread out over the property in a series of one and two-story casita-style designs. The resort recently completed a $13 million renovation inspired by the natural grandeur of its Sonoran Desert setting. Designed by Whitespace Interiors, all of the resort’s spacious casitas and suites got a makeover. Intended to enhance the luxury desert experience with natural elements set against a subtle earth tone palette the contemporary new furnishings, streamlined décor, and modern artwork capture the warm, peaceful essence of this rocky desert retreat.
Other solid choices: Fairmont Scottsdale, W Scottsdale, Andaz Scottsdale.
Where to Play:
This part is hard because golf courses are very personal in taste. Also, there are literally dozens of great golf courses in Scottsdale—54 to be exact. Here are a few I like. And these also happen to be—purely by coincidence—some of the most popular (if that matters to you).
If Scottsdale is the “crown jewel” of the Sonoran Desert, many might consider Troon North to be the crown jewel of Scottsdale golf courses. Newer courses have taken some of the spotlight away from this desert classic, but Troon North’s two 18-hole courses remain a hallmark of Scottsdale golf. Immaculately groomed fairways, bentgrass greens and exceptional customer service create the renowned Troon Golf Experience. Troon North’s Monument and Pinnacle courses consistently rank at the top of every golfer’s must-play list. Recent course renovations by original designer and British Open Champion Tom Weiskopf have created two new layouts that bring his original concept to life.
We-Ko-Pa Golf Club
Offering breathtaking views of the McDowell Mountains, Red Mountain, Four Peaks and the Superstitions, We-Ko-Pa Golf Club—which opened in 2001—lies on Fort McDowell Yavapai Nation land that will never be commercially developed. With two award-winning golf courses, We-Ko-Pa Golf Club delivers one of the best golf experiences in the Scottsdale/Phoenix area. Scott Miller designed the Cholla Course, while Bill Coore and Ben Crenshaw teamed up to create Saguaro. The results have captivated the golf world ever since opening for public play to much acclaim by industry leading publications such as Golf Magazine, Golfweek and Golf Digest.
GreyHawk Golf Club
Established in 1994, Grayhawk Golf Club features two par-72 golf courses—Talon and Raptor—engineered with their own distinctive personalities. Talon offers a desert-style test of golf that skirts thick stands of Sonoran Desert and box canyons on the way to large multi-tiered greens. Raptor delivers more traditional challenges clearly laid out come-and-get-it style with generous fairways and deep greenside bunkers guarding crowned greens. Both of the highly acclaimed layouts at Grayhawk Golf Club are widely considered to be among the best golf courses in Scottsdale. are available to gear up before golf as well as clean up after. If you are heading straight to the golf course from the airport Grey Hawk is a great place to start as the club house is fully loaded with amenities including full service men’s and women’s locker rooms and great food and beverages at Phil’s Grill when you are finished.
TPC Scottsdale (Stadium and Champions Courses)
Surrounded by the stunning McDowell Mountains, TPC Scottsdale boasts two championship courses for players to enjoy—the world famous Stadium Course and the stunning Champions Course. As Arizona’s only PGA Tour property, you’ll experience the standards of quality and service normally reserved for the tour professionals. Home to the Waste Management Phoenix Open, The Stadium Course at TPC Scottsdale has hosted some of contemporary golf’s greatest moments since opening in 1986. The course was designed by Jay Morrish and Tom Weiskopf specifically to serve as the stage for the tournament—what’s now become the largest spectator golf event in the world. Rivaling its famous sister course in both beauty and playability, the Randy Heckenkemper-designed Champions Course offers an ideal desert golf experience. Built on the former site of TPC Scottsdale’s Desert Course, the layout was completely revamped in 2007 to flow seamlessly within the naturally rugged terrain, meandering between natural ravines and through picturesque foothills.
And Eat Gourmet:
Mastros City Hall Steak House
If you only have one night to dine out in Scottsdale and you like red meat, there is only place to go—Mastros. Not necessarily because they have the best steak in town—Scottsdale has a lot of competition in that department—but because it’s simply a great scene (though the steak, sides, appetizers and wine list will not disappoint). The sleek, if not gaudy interior screams American opulence, but in a fun, lighthearted way that is exciting. If that’s not reason enough, the restaurant also just underwent a renovation that encompasses nearly every aesthetic from floor to ceiling of the 12,000-square foot space, along with new menu items. One of the more visually noticeable changes is the wine bottle display that hangs over the bar. It has been adjusted to display on both sides for maximum admiring. A new wine wall displays an impressive collection of reds while temperature control makes it fully functional. As for new menu items? What new menu items could a cavernous steakhouse with a huge menu really add. How about Authentic Kobe beef: The restaurant recently acquired a license to sell the meat coveted for its pedigree, exclusivity and marbling. Diners can choose a 4-ounce portion served in one of two ways: Sliced and served on a hot stone accompanied by jalapeno ponzu, hot sesame mustard and chimichurri sauces; or, a hand-cut steak divvied up in 2-ounce pieces that’s seasoned with coarse salt and cracked black pepper.
While Mastros may reign supreme when it comes to history and word of mouth- driven cache, Dominick’s Steakhouse is hard to beat—in any category. From their 28 day wet-aged steaks, to the thoughtfully manicured wine list to their crowd-pleaser sides (corn brulle, shishito peppers) and appetizers (from fresh burrata to a loaded seafood tower) they have everything you want in a steakhouse. But the atmosphere is perhaps its greatest asset—a vibe of sophistication and elegance that even Mastros can’t challenge. With leather embossed walls lined with tasteful artwork and hand-crafted chandeliers hanging from the ceiling the main floor offers guests one of the most luxurious restaurant settings in Scottsdale while the second floor gives diners a modern feel as they enjoy steaks at one of the tables surrounding the rooftop pool.
Virtu Honest Craft
Celebrated as one of the top 20 “Best New Restaurants” in the U.S. by Esquire Magazine immediately upon opening in 2013, as well as nominated by the prestigious James Beard Foundation for “Best New Restaurant” in 2014, Virtù is Chef Gio Osso’s intimate, stylish gathering spot tucked inside Old Town Scottsdale’s charming Bespoke Inn bed and breakfast. Menus feature handmade pastas, premium seasonal produce sourced from some of Arizona’s most celebrated farmers, superb seafood imported from the most notable fish markets in North America and southern Europe, as well as a seasonal cocktail program crafted with fresh-pressed juices and unique spirits.
Chef Shinji Kurita specializes in the traditional Japanese coursing menu with modern twist. In 2012, ShinBay in Scottsdale was a James Beard Foundation semifinalist for “Best New Restaurant”. In 2013, Chef Shinji Kurita was a James Beard Foundation semifinalist for “Best Chef Southwest”. Kurita’s two-hour omakase dinner (Japan’s freewheeling version of the tasting menu) is a fish-centric joyride with one of the city’s great talents, a perfectionist who sources rare, top-quality fish, uses age-old cooking methods and applies the Japanese principle of subtraction (akin to “less is more”) to every dish – painstakingly creating beautiful bite-size masterpieces that honor time and place. In Kurita’s capable hands, simplicity looks so easy.
Once called “the epicenter of creative Arizona cuisine” by Food & Wine Magazine, as well as named “Best New Restaurant” by nearly every major publication in the Phoenix area upon its debut in 2009, FnB has continued to receive acclaim both locally and beyond for its richly flavored, globally accented seasonal menus, continually showcasing the best of Arizona’s abundant farming and agricultural community. Tucked inside the charming and historic Craftsman Court, in the heart of downtown Scottsdale, FnB owes its praise and passion to its owners, Chef Charleen Badman and Front of House Manager and Beverage Director Pavle Milic. Notes the New York Times “Few restaurants have done as much as FnB in Old Town to illuminate the agricultural bounty of Arizona.”
The Roaring Fork’s Wood Fired Cooking captures the spirit of bold American cuisine, creating flavors that crackle with a rugged edge. In the Old West, the best food was prepared on a simple wood fire. This same spirit, freshness and flavor are at the heart of every dish we serve. Select from lamb, chicken, beef, pork and fresh fish entrees all perfectly prepared by wood fire rotisserie, open flame grill or wood oven roasting. Add to this our impeccable service and an atmosphere as inviting as our food, and you’ve got a dining experience you’ll come back for again and again. Roaring Fork’s ideal blend of energy and intimacy has made it a favorite for over a decade.
Mowry & Cotton
Located at the Phoenician, Mowry & Cotton offers modern American cuisine prepared using cooking techniques of fire, coal and smoke. A large, hearth oven stands as the central focal point of the lively, approachable restaurant. Chef de Cuisine Tandy Peterson injects her own signature style and knowledge of international cooking techniques into the eatery’s regionally inspired American dishes. From flatbreads adorned with locally-sourced ingredients to fresh fish, hearty proteins and ample options for vegetarian diners, Mowry & Cotton’s straightforward menu features great fare from one of the area’s top emerging culinary talents.
Also at the Phoenician, located right in the lobby, is The Thirsty Camel—one of most beautiful, relaxing and visually magnificent “lobby bars” you will ever come across. But don’t just take my word for it. They happended to be awarded the Forbes Travel Guide “World’s Best Hotel Bars” for 2019. Thirsty Camel features spectacular panoramic views of the resort and valley beyond, as well as a Sonoran inspired food and beverage menu with diverse and exceptional selections of bourbons, whiskies, premium spirits, and handcrafted cocktails for locals and resort guests alike. Their spicy margarita is spot on perfect.
This has become an annual column for me and one I really enjoy writing. I find this food and wine pairing fun to write about because it can be a challenge. Yes, old man winter’s wrath may queue the obligatory Bordeaux or Cabernet from many an oenophile’s wine cellar, but not necessarily on the fourth Thursday in November with turkey and gravy or in late December with a Christmas Ham. Nor do these muscular reds ingratiate themselves with any particular harmony with those potato latkes during the 8 days of Hanukah. Indeed, the various cuisines that we celebrate with during the final month and a half of the year are not necessarily a great match with the wines we might otherwise think to drink this time of year. To be fair, not a lot of wines, in my opinion, are an obvious match with turkey and gravy. But I’ll try.
2018 Sidebar Kerner Mokelumne River, ($25)
From acclaimed winemaker David Ramey, Sidebar is the only winery to make a 100% Kerner wine in California. Kerner, an aromatic cross between Riesling and Trollinger (known as Schiava in Italy), with origins in Germany, shows well in this dry, aromatic and acidic bottling—an ideal white wine for offsetting heavy meals.
Chateau Ste. Michelle 2016 Eroica Riesling ($22)
Riesling is one of the most misunderstood wines out there, often thought to be overly sweet. The fact is, Riesling can be sweet but also bone dry. Offering sweet lime and mandarin orange aromas, this CSM Riesling is more in the middle and could match with a variety of foods. It will pair with your turkey and gravy but also with those sweet potatoes.
2018 FEL Pinot Gris, Anderson Valley ($25)
FEL, a second label from Cliff Lede Vineyards—one of my favorite Napa wineries—produces Pinot Noir, Chardonnay and Pinot Gris from the Anderson Valley and Sonoma Coast. A blend of fruit from three different vineyards (Wiley, Hein and Klindt) located in the “Deep End” of Anderson valley near the town of Navarro, this wine is heavily influenced by the Pacific Ocean allowing for bright citrus flavors and refreshing acidity. Pinot Gris, if done right with plenty of acid (some can be flabby), can be a great match with myriad cuisines from Thai to Indian to oysters on the half shell.
2016 Inman OGV Estate Pinot Noir ($70)
Kathleen Inman made her name in wine at the Inman estate, the 10.45- acre Olivet Grange Vineyard (OGV) located in the Santa Rosa Plain neighborhood of the Russian River Valley. The site was planted by Kathleen in 2000 and has always been farmed organically to encourage a healthy ecosystem and soils. The OGV Pinot Noir is complex, with great aromatics. The wine’s bright red fruits—strawberries and red cherries—and complex savory components reflect the full depth and nuances of the vineyard. California Pinot Noir is a no-brainer with your Thanksgiving feast—it’s fruit forwardness a better match with all those flavors than Burgundy in my opinion. Just make sure you get one that is balanced with plenty of earthiness (terroir) to keep the fruit in check. The Inman Pinot Noirs do this in spades.
If you read my article “A Winemaking Renaissance in Sicily” then you know how fond I am of Sicilian wines these days. I think they represent a value in terms of price-to-quality that is hard to match on a world stage. The vineyards of Contrada Rampante are characterized by volcanic formations of different lithological characterization but belonging to the same time period as Contrada Pianodario (between 15,000 and 4,000 thousand years). Rampante, one of the four Contrade in which Tasca d’Almerita works, is located at an average elevation of 740 meters a.s.l., between the communes of Passopisciaro and Randazzo. This is as food-friendly of a wine as I have had in some time. Bright red fruits, spice and an earthiness almost reminiscent of a classic French Burgundy are in abundance, framed with sharp acidity that keeps everything in check throughout its long finish. This wine would go great with richer pasta dishes, like pappardelle with bolognese but because of it’s lighter body can easily work with Thanksgiving turkey, gravy and all the fixins.
Sicily, like mainland Italy, does not get enough recognition for their white wines, sans Pinot Grigio which is almost too popular and takes too much of the spotlight. The fact is Italy has a ton of white varietals, many of which are wonderful food wines. The Malvasia fruit for the Didyme is harvested at the ideal stage of ripeness and immediately vinified. The result is a dry and savory wine with good acidity. Didyme shows notes of aromatic and floral herbs, which recall the Mediterranean characteristics of the Island. The wine is named Didyme, the ancient name for the island of Salina, because it captures the essence of the island’s terroir. So often we talk about terroir in red wines but whites have it in equal amounts and I love a white wine that has equal amounts fruit and terroir and plenty of each.
Chateau Des Jacques Moulin a Vent (Louis Jadot) 2016 ($27)
Depending on your level of wine interest, you’ve either never heard of Gamay or you’re tired of hearing about it—particularly in reference to it being the perfect Thanksgiving wine. Then add in the common confusion (mainly among Americans) that surrounds Beaujolais—namely it being grouped together with the folksy Beaujolais Nouveau wine that is released the third Thursday of every November—and Gamay can be a bit confusing. But there is no denying it is an elegant, highly versatile wine, if you pick the right producer. It also happens to be a favorite choice among sommeliers—however much that counts for you. I’ve gone with Louis Jadot here because its extremely consistent, highly available and in general a classic example of the Gamay grape. This Beaujolais offers a fleshy texture and greater longevity than any other Beaujolais cru. Its exceptional structure supports vivid red fruit aromas and crushed flowers with good minerality.
Alban Central Coast Viognier 2018 ($30)
Alban Vineyards makes what many consider to be the best Viognier in California. As one of the original Rhone-style wineries in the United States, Alban has helped to bring Viognier out of obscurity, claiming its rightful place in the American wine drinker’s lexicon. This white Rhone varietal is full-bodied, fresh tasting, with nice balance, depth and concentrated flavors. Remembered for its complex aromas hinting of apricot and peaches, this wine is just the right amount of floral with low to moderate acidity. Their cool climate location and use of malolactic fermentation helps to counteract the high acidity, high alcohol and over-luxuriant flavors that Viogniers tend to be chastised for. The 2018 J Rickards Viognier ($28) from the lower Dry Creek Valley in Sonoma is another fine choice.
Tensley Colson Canyon Vineyard Syrah 2018 ($45)
Tensley describes the 2018 vintage as a cool one that “gave the grapes plenty of time to hang on the vine to develop flavor and texture.” I would agree. It’s a great example of cool climate Syrah and my preferred style. Warmer climate Syrahs from places like Napa and Lake County can sometimes be overripe, too high in alcohol and lack balance. Not the Tensley Syrahs. The Tensley Colson Canyon delivers the up-front fruit you would expect in a California Syrah along with spicy, meaty, and peppery qualities that beautifully balance it out. Also of note, if you’re into scores. Their 2017 Colson Canyon scored 95 points with Wine Spectator and made #14 on its Top 100 List. The 2018 could be better though!
Mi Sueno Chardonnay, Los Carneros 2017 ($42)
Chardonnay is a classic pairing with the typical Thanksgiving meal. The key is finding the right style of Chardonnay. Turkey may not be known for its wine pairing ability but there is plenty of richness in a Thanksgiving smorgasbord—from the gravy to the buttery mashed potatoes to the stuffing and all the flavors it absorbs. Therefore I like to go with a full-bodied Chardonnay but one that is still Burgundian in nature. Mi Sueno’s Los Carneros Chardonnay achieves this balance. Their Chardonnay also owes some of its rich elegance to a wild yeast fermentation, and 18 months of aging in 30% new French oak. This stirring of the lees and a secondary 100% malolactic fermentation lends a plush texture to the wine. A platinum-hued color begins the experience and follows with aromas of guava, white peach, lemon zest and wet stone. The flavor echoes the nose and reveals additional flavors of pineapple, lemon custard and green apple delivered with a mouthwatering, bright acidity.
I also like the Mi Sueno story. Husband and wife team Lorena and Rolando Herrera started the winery in 1997 as a side project while Rolando was assistant winemaker at Chateau Potelle. The brand represents the couple’s love story as well as the culmination of Rolando’s journey from being an immigrant dishwasher at Auberge du Soleil to his becoming director for Paul Hobbs Winery and eventually winemaker more than a decade later, before giving 100% of his time to his own winery.
The 2018 Pfendler Vineyard Chardonnay ($42) is another example of a full bodied California Chardonnay with a Burgundian backbone. Lemon curd, nectarine and crème brule on the nose, and framed by good minerality, it’s a great example of Petaluma Gap (Sonoma) Chardonnay—one of my favorite regions.
Tenuta Sant’ Antonio Amarone della Valpolicella DOCG($50)
Amarone della Valpolicella—the most prestigious red wine of the Veneto region in Italy—might seem a little too muscular for turkey and stuffing but I think it can be a match made in heaven (especially with all the other side dishes) if it’s a well balanced Amarone from a good producer. The four brothers who started Tenuta Sant’Antonio dedicate their primary Amarone to their father, Antonio Castagnedi. The best grapes from different vineyards are selected for this wine and are brought to the winery’s drying room to undergo the appassimento process. After at least 3 months of drying, the grapes have shriveled and lost much of their water, while retaining their sugar, flavor, and other components. Once fermented and aged in new barrels, the Amarone is a powerful wine, yet fruity, fresh, and clean.
“Amarone is a wonderful complement to Thanksgiving meals because it will hold its own against the many flavors at the dinner table,” says Armando Castagnedi of Tenuta Sant’ Antonio. I agree. And once the meal is over it is the perfect wine to retire to the couch with and watch a little football.
Sin City is undergoing some serious renovations including a $690 million makeover of one its trendiest, turned obsolete, turned trendy again hotels.
When gangster Bugsy Siegel opened the Flamingo in 1946, it was the first large-scale casino-hotel project on a quiet stretch of Nevada desert. Today, Las Vegas is anything but quiet, with massive casino-hotels stationed like giant soldiers on the world-famous Strip.
It’s easy to crave simple and refreshing white wines in the summertime as the mercury rises. In fact, I am all about crisp, clean and refreshing wines this time of year—especially as a cocktail or apéritif before dinner. There is nothing like that $15 bottle of Sancerre that you discover at your local wine shop and stockpile, by the case, for the rest of the summer. But then there are times when you want something a little more complex Continue reading →
Like any good idea in New York City, once it’s out, everyone wants in. The proliferation of rooftop bars and restaurants in NYC has been a great thing, as many hotels, restaurants and building owners have realized just how valuable their rooftops really are. Continue reading →
Weighted blankets have exploded in popularity of late. They’re used therapeutically for a variety of issues including sensory processing disorder, anxiety, depression, autism, insomnia, ADHD and simply getting a better night’s sleep. Continue reading →
Cucumbers are a summer staple for their refreshing flavor, high water content and hydrating capabilities. Of course, salads and fresh summer vegetable plates are not the only place you will find them. The cucumber is a classic cocktail compliment (and garnish), particularly for gin. Continue reading →
Sierra Nevada Honors The Origin of Oktoberfest With Contest for Beer Loving Lovers
Sierra Nevada Brewing Co. will kick-off its annual Oktoberfest celebration with an expense-paid “royal wedding” at the festival for one lucky beer-loving couple. The celebration harkens back to the very first Oktoberfest, which was held in Munich in 1810 to celebrate the marriage of Crown Prince Ludwig of Bavaria and Princess Therese of Saxony-Hildburghausen. Continue reading →
Travel has never been more a part of our lives than it is today. And business travel is no exception. Even in the age of WebEx, Bluetooth and iPhones—which connect us to our clients and coworkers 24/7—the business world still has a hankering for travel.