And that’s just the way Charles Smith wants it.  Following true to their motto, “Land to Hand, Vineyard to Bottle”, the success of this brand has put them into general distribution right along with Kendall Jackson and Sutter Home.  To think, just a few years ago, Charles Smith wines only appeared at small Phoenix-Area bottle shops, now it’s everywhere from Costco to Fry’s and Safeway.

But the true value of this wine is not in its easy availability, it actually stems from the quality of the Washington State fruit that is represented in the bottle.  With a quickly developing bouquet of earthy dark berries, powdered chocolate, and spiced espresso, Boom Boom meets the nose with the simple statement, “I’m in your face, drink me!”

After a side-by-side comparison with an Aussie Shiraz of similar cost, it’s no surprise why this little guy is so popular.   And then, checking out Boom-Boom’s price tag of under $15, you will agree; it’s the perfect companion for any meal that features beef, pork barbeque or lamb.  The Boomer is also a great take-along for picnics and smoky Arizona desert cookouts.

For an alternative treat, sip some along with your favorite really dark chocolate (60% cocoa or higher).  A sultry base inherent in this wine combines with semi-sweet chocolate in a way that is difficult to describe.  So if you like a good chunk of chocolate, you’ll find this combo quite the blast.

Serve slightly chilled from the fridge after 30 minutes (60-65 degrees).

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

The new spice blends include:

The Tuscan Steak Rub – described as “A perfect mixture of herbs and spices that takes even the cheapest cut of beef to new heights. Just rub on the meat with a little olive oil before cooking and grill, broil or pan-sear. Also excellent on lamb or pork.”

The Gusto spice blend – “An all-purpose spice rub that adds flavor and zing to chicken, fish, shrimp and vegetables without adding any salt.”

And, the Italian Herb Blend – “A ‘kicked up’ version of Italian Seasoning. It combines some great herbs with onion powder and a little crushed red pepper.”

Each of the spice blends retails at $3.99 a piece and can be purchased online at costantinoskitchen.com or various local farmers’ markets.

Check out Costantino’s Pasta Salad recipe below:

Pasta Salad

Dressing:

• 2 tablespoons champagne wine vinegar
• 1 tablespoon Costantino’s Kitchen Italian Herb Blend
• 6 tablespoons Costantino’s Kitchen Mild Garlic Oil

Salad:

• 16 ounces tricolor rotini pasta, cooked and cooled
• 1 red pepper, cut into bite-sized pieces
• 1 yellow pepper, cut into bite-sized pieces
• ½ pound crimini mushrooms, quartered
• 2 cups grape tomatoes, halved
• ¼ pound cheese, cut in ½” cubes
• ¼ pound hard salami, cut in chunks
• ¼ cup kalamata olives, pitted
• ¼ cup Italian parsley, chopped
• Kosher salt
• Freshly ground black pepper

To make the dressing: Place vinegar and herb blend into a blender jar and let sit for 15 minutes. Turn on the blender and slowly drizzle in oil.

To make the salad: Toss all ingredients with dressing. Season to taste with salt and pepper. Serve cold.

Announcement by Amy Martin, PhoenixBites Editor in Chief

The pre-dinner reception began with a pour of Alma Negra Sparkling Rose Malbec 2010 (the only wine of the night that was not from Mendoza ) sweet, bubbly, and a perfect kick-off for the evening.

Brightly colored bar

To accompany the bubbles, our first bite was the Oyster with rhubarb agrodolce, licorice, and celery. The agrodolce (a traditional sweet and sour sauce in Italian cuisine – as ‘agro’ means ‘sour’ and ‘dolce’ translates ‘sweet’) was both sweet and piquant and played lovingly with the subtle, but still detectable sweetness from the licorice. I loved the sweetness and creamy textures against the oceany/saltwater tang of the oyster.

Oyster with rhubarb agrodolce, licorice, and celery.

As guests rolled in and enjoyed the reception, Pablo Sanchez of Cantena Winery gave us a rundown of the wines to be offered throughout the dinner. It’s a rare treat to have a winemaker travel all the way from Mendoza to host dinner here in the Valley, and I truly felt lucky to learn from him and his tales of work with the winery. Pablo told that although Mendoza, Argentina’s fourth largest city, is mostly desert and endures the heat of the sun 350 days a year, they still cultivate fruits and vegetables and are the largest producers in the world of tomatoes and garlic. They export to Argentina and other countries, including the U.S.

Distrito’s Chef de Cuisine, Pete Balodimas introduced the menu and his inspiration behind the dishes he’d chosen. Chef Pete explained how much he enjoyed working with these food-friendly wines and how his goal was to create a menu that would complement the wines, making them the true star of the evening.

The first course: Langostine with compressed melon, ashed onion, spring green garlic, and pork crackling. This dish easily won ‘best plating’ in my opinion. The green garlic puree with its subtleness and vibrant color was a lovely pairing with the chilled langostine, though my favorite was the ashed garlicky “sauce” – bright and tangy almost like a vinaigrette. Grabbing a taste of the charred onions, a smear of each sauce and a bite of the langostine made a truly perfect bite. The sweet melon and salty pork rind combo was also to die for (no exaggeration). I love salty/sweet combinations, but the crunchiness of the pork crackling took this to a whole new level texturally. Its saltiness against the very sweet, shaved melon was OMG-worthy. The dish was paired with the “bright and light” 2010 Catena Chardonnay.

Langostine with compressed melon, ashed onion, spring green garlic, and pork crackling.

The second course: Hay Smoked Pork Jowl with plum sauce, ramp, and a light salad. The smoked pork jowl had a slight earthy flavor from the hay that was really complemented by the wine pairing – 2010 Catena Malbec, smokey with a deep, gorgeous red color. Hands down, my favorite plate and favorite pairing of the evening. The earthiness of the wine played well with the sweetness of the ruby red plum sauce (which was fantastic with the salty pork). I only wish the portion size had been bigger, though it was entirely appropriate for the 5 course meal. The ‘salad’ was a refresher after devouring that indulgent pork – the salad of fennel, hearts of celery and shaved, peppery radish and the white portion of the ramp. The green part of the ramp was pureed in the bright grass-colored vinaigrette underneath the pork. Absolutely delicious.

Hay smoked pork jowl with plum sauce, ramp, and a light salad.

Next up: The espresso-rubbed Venison with currant and fig, paired with a 2009 Catena Cabernet Sauvignon – another excellent pairing. The venison medallion was rich and tender and the salty crust really accentuated the deep flavors of the meat. The slightly caramelized fig and sweetness of the currants were appropriate companions to offset the saltiness of the meat.

Espresso-rubbed venison with currant and fig.

Before dessert, the Squab with foie torchon, cherry escabeche, cocoa nibs, and saspirillla paired with 2088 Catena Alta Malbec. The meat on those teeny little drumsticks were especially tasty.

Squab

Foie torchon with cherries

To complete the meal, dessert made its way to our table: Blackberry-filled Donuts with fennel and sugar, alongside a coffee pot de crème (caffeinated enough to perk you up a little) paired with 2008 Catena Alta Cabernet Sauvignon. Holy delicious. Dipping a bite of the not-too-sweet donuts into the thick, creamy pot de crème was heaven.  I’m a big fan of the churro/chocolate combination so this similar take on donuts and coffee immediately won me over.

Blackberry-filled donuts with fennel and sugar, alongside coffee pot de crème.

Overall? A fantastic meal. And at $65 per person, I’m shocked at the amount of food and wine we were served. Each wine pairing was extraordinary – huge props to Chef Pete for his creativity. The next time Distrito hosts a wine dinner, make sure your name is in the reservation book!

To learn more about the restaurant and its upcoming events, visit jdvhotels.com

Distrito at The Saguaro | 4000 N Drinkwater Blvd | Scottsdale, AZ | 480-308-1100

Recap by Amy Martin, PhoenixBites Editor in Chief

^{This meal was provided complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.}

Given all of this, it’s surprising that many of the white wines made in Arizona taste quite citrusy when grown in the heat and steady Arizona sun without a single fruit tree in sight!  But, just to make us feel a little more at home, many of these are also stony.

One of our own, Arizona Stronghold Vineyard has been perfecting their own renditions of white blends for years and the last few vintages have been hitting the mark. With a unique combination of apple, citrus, and stony earth, some of the essence of the high desert countryside is captured in their wines.

It may actually be their goal to make a wine similar to that of France’s Alsace wine growing region with citrus, pear, and melon fruit combined with rocky mineral. Specifically, with flavors like those of the more fruity wines from the southern part of the Alsace region, it’s fairly close. And other Arizona Stronghold white wines also use ample proportions of Riesling, Pinot Gris, and Sauvignon Blanc grapes to achieve their citrus bouquet and soft body with balanced acidity.

To celebrate 100 years (1912-2012) as a state, pick up Arizona Stronghold’s Centennial White at Whole Foods, BevMo or AJs. It’s priced around $25. Note: With less than 1000 cases produced, the celebration will only continue until the shelves are empty!  Happy 100th Arizona, glad you picked the “Stronghold” to carry the official wine torch.

Chill in the fridge for about 40 minutes (60 degrees). Don’t cool it down too much because the light flavors will be too muted.

Enjoy a little Arizona Stronghold Centennial with your next cheese appetizer and seafood effort. The combination will add a lot to the flavors with a bright Arizona-inspired kick in the palate! This is a “must have with food” due to its acidic structure.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

Gilbert – Instead of 19 and 20 year college girls, the ‘Real Housewives of Gilbert’ can take center stage as the Lumber-Jills.

Cen-Pho/So-Pho Corridor – Since Twin Peaks makes up their own verbiage (‘Breastaurant’, ‘Lumber-Jill’) they would fit right in with these neighborhoods with the amalgamated names.

Surprise – because, well, you walk in and… ‘Surprise! Boobs!’

Where will the locations actually be? No one knows yet, but stay tuned, we will let you know if the news pops out! Until then, visit their Scottsdale location:

Twin Peaks Scottsdale | 15784 N Pima Rd. | Scottsdale, AZ | 85260 | 480-483-0921

Announcement by Rodney Hartwig of Adventures in Cuisine, Contributor for PhoenixBites

View more articles from Rodney at adventuresincuisine.net.

The cause of ALS is usually unknown and there is no effective treatment. Proceeds will benefit the Arizona Chapter of the ALS Association who provides annual services to over 350 families throughout Arizona.

Tickets are priced at $125 per person and can be purchased  at BiteNite.org. Visit website to see a current list of participating restaurants. It’s sure to be a barnburner!

Announcement by Amy Martin, PhoenixBites Editor in Chief

One of their well established producers, “Chapillon” has blended a wine called “Revés” (meaning “reverse”).  Presumably it is called this because the percentages of Carignan and Garnacha are done in reverse of the traditional concentrations.  For this wine, there is more Carignan than Garnacha by about 5 points and with about 25% Syrah thrown into the mix.

Just by tasting, who knows what difference reversing the proportions of a couple grapes makes, but for sure, this wine has character.  In some distorted way, this deep red wine starts off like an Oregon Pinot and finishes like a Beaujolais!  What a perfect pick for a blind tasting.  If anybody gets it right, give out a prize and declare that genius “Oenophile of the Year.”

With a bouquet of red cherries, mushrooms, and traces of pineapple, the Pinot impression begins to build.  Then, you’re hit with the raspberries, very interesting.  It finishes off fruity with a little wood. Quickly, the fruit seems to vanish in a show of light acidity and white pepper.  It just keeps begging for another sip to make it believable.  Maybe it’s the “reverse” in action.  It’s definitely a point of conversation for a wine get together.

Revés does not seem to work well with spicy marinara pasta dishes.  But with creamy garlic Northern Italian pasta or a fried pork chop, you’re on.  Don’t pair it with foods that call for a big red wine’s finish.

Pick up some 2006 Revés at Trader Joe’s for $9.99 or less.  It’s a very different budget wine, for sure.

Serve after 20 minutes in the fridge (about 65 degrees).  At over 5 years old, this wine is mellowing due to age but it could keep getting better for a few more years.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

Their light and fluffy cake “sandwiches” are available in various flavors and filled with their own frosting creation of buttercream and homemade marshmallow fluff. The pair creates fun, inventive flavor combinations like the “Get Lucky” (Guinness cake with Irish buttercream fluff) and “Morning Whoopie” (chocolate cake with espresso buttercream fluff), which gives them a nice and creative break from the ‘seriousness’ of their day jobs.

The pair strives to source from local purveyors wherever possible and promises that you’ll never find preservations or trans fats in any of their product. I recently had the chance to taste of few of their pies and holy wow! Special occasion or not, I want these every day. Every. Day. Their perfectly fluffy and spongey dark chocolate cake layers were rich and sweet (though not too sweet to impose a sugar overload since the middle is slathered with their thick, marshmallow-y frosting). The texture was spot on – soft and moist – these babies were definitely fresh-baked. My personal favorites were the Classic Whoopie (chocolate with vanilla buttercream fluff), the Coconut Whoopie (again, that to-die-for chocolate cake layer, but this time with coconut buttercream fluff –so good) and the star of the show, the Sweet & Salty Whoopie (chocolate with salted caramel buttercream fluff): ahh-mazing. I live for sweet/salty combos and this one lived up to every expectation I had had. If you only try one flavor, make it this one!

If you’re not much of a chocolate fan, the Pucker Up Whoopie might suit you better as it’s made with sweet, lemon cake and filled with lemon buttercream fluff. And, if their whoopie menu doesn’t have a combination you’re looking for, you can mix and match flavors to create your own combination.

Keep your eyes and ears open – the duo plans to expand to a permanent location here in the Valley later this year!

For more information on how to order your own, visit whoopiebakingco.com.

Announcement by Amy Martin, PhoenixBites Editor in Chief

^{Disclaimer: Samples were provided complimentary to PhoenixBites for review purposes. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.}

The contest will close on May 1st, so dig through your most prized recipes and get one submitted!

The winner will receive a brand new colorway of a KitchenAid 5-quart stand mixer in Crystal Blue and an exclusive set of Rodelle gourmet baking ingredients to get you started. Rodelle is the first company to offer the new spring-inspired Crystal Blue KitchenAid color as a prize and it’s gorgeous!

*Only one entry per Facebook fan. Contest is open to U.S. residents only.

To enter the contest, follow this link to their Facebook page.

Learn more about Rodelle and where you can buy their line of products at rodellekitchen.com.

Announcement by Amy Martin, PhoenixBites Editor in Chief

On your way to the restaurant entrance, you’ll pass through Onyx Bar & Lounge just outside the lobby where its staff creates inventive cocktails for thirsty patrons. The restaurant itself is absolutely exquisite. The menu’s southwestern flavors are reflected in the décor, yet still polished and delicate. The main dining room’s wood floors welcome you in the warmly lit space. This particular night, I opted to dine outside on the patio since I arrived just at sunset… which equals gorgeous views. Amy, my server for the evening, brought me a pashmina as it was expected to be chilly after dusk (such a nice thought, right?).The patio is spacious and quiet, ideal for a romantic date or special occasion, and perhaps best enjoyed with a loved one. The main dining room is a bit livelier and might be a better choice for dinner with girlfriends. Ask for a seat by the window and you’ll still get to appreciate the view.

I sipped on Arizona Stronghold’s Nachise (I love that they offer local wines here) while I perused the menu, mapping out the dishes I wanted to taste my way through.

My first plate was one of the best of the evening: the Diver Sea Scallop atop herb gnocchi, oxtail ragout, kale, and forest mushrooms. This was one of the dishes I’ve tasted before from the restaurant and it was even better than I remembered. The soft textures of the dish are sinfully indulgent – I loved the gnocchi with the scallop, though the real star here is the rich, salty oxtrail ragout. My scallop was perfectly cooked and had a beautiful crust from the sear. I could eat this dish as an entrée.

Diver Sea Scallop

The salad course was another standout. I was torn between the Organic Greens with pickled beets, red onions, Mesa Ranch feta, and pecans, but was swayed towards the Sunizona Tomatoes. The tomato salad couldn’t have been a better choice. Thick slices of red and yellow beefsteak tomatoes from Sunizona Family Farms are topped with Queen Creek olives and drizzled with fig balsamic, plated alongside dollops of goat mozzarella. Heaven. On. A. Plate. The fig balsamic was lovely with the tomatoes and the brininess of the olives added an interesting pop. The goat mozzarella was so thick and creamy, it was the perfect ‘accomplice’ to round out the acidic, bright flavors in the salad. A must order!

Sunizona Tomatoes

For the entrée course, I enjoyed half-portions of the 20 oz Bone-in Ribeye with cipollini onions and hollandaise and the Chilean Sea Bass with potato ‘risotto’, artichoke, and braised oxtail. Though I’m a meat-lover, the sea bass completely stole the show. Later, I learned that it’s their most requested dish on the menu and after my first bite, I could easily see why. Just like that scallop, the sea bass had the perfect golden-brown crust and melted in my mouth. I can’t say enough good things about the sea bass… just order it!

For dessert, the chef’s take on Strawberry Shortbread completely changed my opinion about strawberry shortbread. For me, it’s a ho-hum dessert… but not this one. Its whimsical plating was sweet and made the dish look ‘fun’ to eat. Three chilled lemon meringue cubes sat in a row; each topped with a ‘point’ of shortbread, then drizzled with strawberry puree and sprinkled with pistachios and more strawberries. It was a lovely play on textures and flavors with its tart, almost-frozen lemon meringue cubes and crunchy shortbread and sweet strawberry puree.

Strawberry Shortbread

If you’re more of a chocolate fan, try the Caramelized Chocolate Cheesecake with fried marshmallow and banana – almost (almost) unrighteously rich!

Keep an eye out for details on the upcoming summer 2012 “Taste Talavera” series. Returning in June, this four-part series of special dinners will offer a four-course tasting menu highlighting a guest spirit maker, winemaker, or other star ingredient. The dates scheduled are:

• June 29th | Guest Chef and Featured Four Seasons Signature “Iconoclast” Wine
• July 28th | Cheese Dinner
• August 25th | Champagne/Sparkling Wines
• September 29th | Blind Tasting

The cost for each “Taste” event varies. To reserve your seat for one of the dates above, call the restaurant at 480-513-5085.

For more information about Talavera or to view its menu, visit talaverarestaurant.com.

Also, be sure to read our recent interview with Executive Chef Mel Mecinas!

Recap by Amy Martin, PhoenixBites Editor in Chief

^{This meal was provided complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.}