Thursday, February 4, 2010

Flagstaff's Wine Dinner at Pesto Brothers


 
Jeff Saville, Flagstaff entrepreneur is the Cochise of Flagstaff Tastecasters holds Richard's menu.

Flagstaff, AZ -- Flagstaff Tastecasters are tasting wine and food pairings LIVE at Pesto Brothers divine restaurant. We're streaming live on Flavorsof Flagstaff.com. Already to second course. Fantastic Arizona wines. Arizona Stronghold Tazi white was our started wine. Crisp, Sauvignon blanc-like. Not too fruity.


Eric Glomsky, wine maker for Page Springs Cellars and co-owner of AZ Stronghold Vineyards is here to present the backstories on the wines, and answer questions. Mangus is the red we're drinking with the duck pasta with walnut pesto sauce. 

Eric tells us that Mangus was Cochise's father-in-law. This wine could be compared to a Super Tuscan which are are usually super tanic. The complex of Arizona-grown grapes makes Mangus a more approachable as a young wine. Historically, Chiricahua Apaches teamed up with the Mimbres Apaches as freedom fighters. Mangus was only 140 lbs, so not as massive as ... like the Super Tuscan you would get from Italy. Tastes more like a Pinot Noir to me.These grapes were grown in Cochise County and fermented in Page Springs, AZ.

Eric reminds us that Open wine/food production = the new Organic. Arizona Stronghold is an "Open" wine producer. Get to know your local wine or food producer.

Richard 's cuisine at Pesto Brothers (Handcrafted authentic Italian food served since 1999) is well presented and, of course, tasty. I particularly enjoyed the Seared duck ravioli with walnut herb pesto and shaved manchego cheese. I recommend ordering ANYTHING on Richard's menu that includes the walnut herb pesto! Brings my tastebuds memories of Cinque Terra on Italy's western coast.

Let's not forget the espresso Panna cotta with roasted banana sauce. Emmessimo! La Dolce Vita!
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Stacey Wittig (Vagabonding Lulu) is a freelance writer based in Flagstaff, AZ. Her culinary adventures have led her up the Inca Trail in Peru eating fried caterpillars and roasted guinea pig, across the plains of northern Spain on El Camino de Santiago enjoying tapas and steamed barnacles, and through the vineyards of Cinque Terre sipping Chianti Classic. “Northern Arizona is a remarkable place to call home,” declares the wandering writer who loves sour cream enchiladas at El Charro Restaurant in Flagstaff, AZ.
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