Devour Culinary Experiences: From Rioja to Arizona, a Tempranillo Tasting
On Saturday and Sunday, March 4-5, ticketholders of the 2017 Devour Culinary Classic culinary festival will have an exclusive opportunity to attend one-of-a-kind workshops led by some of Arizona’s best chefs and winemakers. Hosted by food photographer Joanie Simon, each special event will take place in the Hardes Theater on a Sub-Zero/Wolf stage presented by Monark Premium Appliance Company. For the full schedule and a chance to win a Wolf Gourmet Blender by Monark, visit http://devourphoenix.com/classic/experiences/
On Sunday afternoon at 2 pm, experience From Rioja to Arizona: A Tempranillo Tasting.
Join this exploratory seminar led by the Arizona Vignerons Alliance as they compare Spanish and Arizona Tempranillo wines and educate the crowd on the Tempranillo grape variety, growing conditions, and winemaking styles. Moderated by Sarah Hammelman of Sand Reckoner Vineyards, the panel will include Maynard James Keenan of Merkin Vineyards and Caduceus Cellars, Todd Bostock of Dos Cabezas Wineworks, Kent Callaghan of Callaghan Vineyards, and special guest Dale Sparks of 220 Imports.
Dale Sparks will present a Spanish Tempranillo to contrast with versions made by the three award-winning Arizona winemakers, and six different Tempranillos will be sampled by guests. "Tempranillo is gaining in popularity so I think people know generally about the grape variety, but there are many versions grown throughout Spain," says Kelly Bostock of Dos Cabezas. "We’ll talk about what some of those are, and their unique traits. We aim to display the uniqueness of terroir and winemaking in varieties grown in different regions from both within Arizona and the wider world."
Be sure to plan your Sunday at the Devour Culinary Classic to include this fascinating seminar.