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PAGE SPRINGS CELLARS HARVEST FESTIVAL
Join our sister winery this Sunday, September 4th, 2011 for their most popular event of the year - The 6th Annual Harvest Festival, to be held at the center of the Estate Vineyard next to the picturesque Oak Creek Canyon. Live music, previously unreleased wines, food, drinks and fun for the entire family! For tickets & more info click here.
MADREAN FOUR CORNERS CLUB
Sign-up for a Shipping Membership online between now and September 1st and receive your first club release shipped to you AT NO CHARGE. No better time to join!
LIVE MUSIC FRIDAY'S
Stop by the Tasting Room every Friday night to unwind with a glass of wine and listen to Live Music by the area's best local talent!
DRINK PINK
Throughout the month of October, Arizona Stronghold will donate a portion of the proceeds from each individual sale of our Dayden Rosé directly to the Southern Arizona Affiliate of Susan G. Komen for the Cure®. This October, join us and DRINK PINK!
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Harvest is in full swing!
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Harvest is here and with gusto - in the next two to three days we will be bringing in over 100 tons of grapes. This year we have had over a dozen varietals ready to pick nearly instantaneously... you can imagine how busy our Cellar and Vineyard teams are! This year promises to be another rich year and we anticipate our harvest will produce some of the best wines we've ever bottled!
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Proud to be the official wine of the Arizona State Centennial!
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The Centennial reminds us all of Arizona’s history demonstrating great spirit, individualism, and founding principles that show dedication to hard work and a vision for innovation.
We are honored to have been selected as the official wine of the Centennial and have put our heart and soul into creating varietals to commemorate this important anniversary. As the celebration moves to honor the events and history of our Grand Canyon State, we’re reminded that perhaps even more importantly – it is a celebration of people. We hope you’ll find that the Centennial lineup offers Red, White and Rosé blends to satisfy everyone.
Centennial wines can be found throughout Arizona at wine shops, restaurants and other retailers or by calling Quench Fine Wines at (623) 587-0427. They will also be available for sale on our online store when weather cools off - keep an eye out towards the end of September when shipping resumes!
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The Man Behind the Bottle
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As an integral part of Arizona Stronghold, this winemaker makes it all possible. You know him. Perhaps not so directly, but chances are you have enjoyed a piece of his passion in one of our wines. Meet Tim White, Arizona Stronghold’s winemaker, the man behind the scenes and the guy that makes it all happen. Tim joined us in 2007 from Chateau Morisette in Virginia and as our home-base, go-to guy Tim is responsible for crafting many of wines that you enjoy!
Speaking of winemaking… if you or anyone you know in the Verde Valley would be interested in volunteering to help the winemaking staff with punch downs at ASV, send an email to lisa@azstronghold.com.
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MANDALA, the first wine from the Stronghold Wines series (not to be confused with Arizona Stronghold which will always feature wines with 100% Arizona grown grapes). Stronghold Wines is the newest creation from winemakers Eric Glomski and Maynard James Keenan. By using an American Appellation we have the ability to source fruit from anywhere in the Southwest and California, intentionally combining terroirs and dabbling with other growing regions. MANDALA is the first wine in the new Stronghold Wines lineup. This first casting of Mandala features a White Rhône Blend and a Red Rhône Blend.
Maynard James Keenan explains The Mandala best..."A physical metaphor for impermanence, is composed of tiny grains of varying color and shade gathered from far and wide. Our global terrain offers an infinite palate. Drawing from this palate and upon their Intuition, Focus, Patience and Dexterity, the Artists construct and present a single moment, never to be repeated. This wine is constructed with these principles in mind. With Time, Weather and Varietals influenced by contrasting terroir as our palate, we offer you this deliberate combination of places, never to be duplicated and to be enjoyed in this moment."
Mandala is just beginning to make its way into the market, keep your eyes peeled. It will also be available for purchase on our website when shipping resumes.
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Join us at these upcoming events!
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September 24-25: Sedona Wine Fest
This two-day wine festival celebrates the wine growing industry of Arizona and will feature great wines from the Verde Valley, Prescott & the Southern Arizona Regions. Take advantage of spectacular Sedona scenery and delight in tasting wines and local food with a variety of menu items and snacks throughout the day.
October 15-16, 2011: Willcox Winefest
A two-day fun-filled event at historic Railroad Park in downtown Willcox. Enjoy Arizona wine, live entertainment, delicious food and "edutainment" - a combination of interesting and entertaining wine seminars and much more!
November 18-19, 2011: Festival at the Farm
Shake hands and drink the juice of Arizona's own grape farmers and wine producers in the picturesque setting of Phoenix's historic Farm at South Mountain. More than 20 of the state's top wine growers will gather to showcase their finest wines at this interactive event. Guests will learn about Arizona wine production, participate in fun and educational wine seminars and taste dozens of wines!
Click here for more info on any of these events!
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This quarter's recipe is courtesy of Harry's Hideaway in Cornville, AZ. This tiny American bistro, serves delicious classic comfort food and is a must stop during your next visit to Verde Valley Wine Country!
Pan Seared, Oven Baked Halibut with Two Sauces
LEMON AVOCADO SAUCE
Ingredients:
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1 fresh avocado, skin & pit removed
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1/4 cup sour cream
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1 tbsp fresh lemon juice
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1/2 cup 2% milk
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1 tsp salt
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Water - maybe 1/4 cup
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| 1/4 cup heavy whipping cream |
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Place ingredients, except water, in blender and puree. Add water to thin mixture to sauce consistency.
ROASTED RED PEPPER SAUCE
Ingredients:
| 1 roasted red pepper, charred skin removed or 8 oz. prepared pimento in a jar |
1/4 cup extra virgin olive oil
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1/4 tsp ground white pepper
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1 tsp salt
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Water - maybe 1/4 cup
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Place ingredients, except water, in blender and puree. If needed add water to thin mixture to sauce consistency.
Refrigerate sauces until ready to plate.
Prepare a starch and/or vegetables you want to serve with the Halibut. Harry's Hideaway recommends mashed potatoes, plain or flavored. Try roasted garlic, chipotle or ancho and cilantro. Plain rice or scalloped potatoes are other tasty options. For vegetables, try string beans or an Italian Medley.
TO COOK THE HALIBUT
Preheat the oven to 400°
Ingredients:
1 cup all-purpose flour
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1 tsp salt
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1 tsp cumin
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1 tsp ground white pepper
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1 tsp paprika
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Procedure:
1) Mix the above ingredients in a large mixing bowl.
2) Heat 2 tbsp butter and 2 tbsp olive oil in a oven proof pan over medium high heat.
3) Coat two 6-8 ounce Halibut fillets with flour mixture, dust off excess.
4) When butter is melted, add halibut fillets serving side down.
5) Brown fillets and flip over, place in oven for about 6-8 minutes or until cooked through.
6) Remove from oven and let rest while you prepare plate.
FINAL ASSEMBLY Now everything is done and we're ready to plate. Put your starch slightly north of the center of the plate. If you're using vegetables, put north of the starch. Put 3 tbsp of the avocado sauce to the southwest of the starch. Put 3 tbsp of the roasted red pepper sauce to the southeast of the starch. Lean the halibut fillet on the starch with the bottom part covering the intersection of the two sauces. See photo. Sprinkle with chopped parsley and/or chives. Enjoy!
Recommended Pairing
ARIZONA STRONGHOLD 2010 DALA Chardonnay.
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