2023 Wood Family Vineyards Stainless-Steel Sauvignon Blanc and Alaskan Halibut
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The stainless-steel fermented version is like a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer and more subdued”, yet zesty and lively. On the eyes there is a tantalizing light golden coloring and medium viscosity. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth. Mostly tart with a faint hint of pineapple and passion fruit. At the finish, a puckering and enjoyable finish of lemon zest. A complete and hearty Sauvignon Blanc from Livermore!! Only 240 cases were produced, and the wine was released in early March 2024, with 13.6% alcohol.
The current vintage is 2025 listed at $34/bottle and is 14% alcohol.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with Alaskan Halibut. Used a different spice with jalapeño and garlic and was disappointed. While tasting the seasoning from the jar, it was tangy and spicy, but when cooked the flavors dissipated. Will go back to my standard rub going forward. Served with mango and pineapple salsa. Accompanied by Tai Pei chicken with fried rice and vegetables with a Thai Chili Mango chopped salad that included broccoli, crumbled cauliflower, green cabbage, sunflower seeds, radicchio, Brussel sprouts and dried mango. This with a zesty Thai sweet chili vinaigrette with just enough spiciness and with the extra salsa added it to the salad. A slice of fresh sour dough also was served.
The wine with its just slightly muted New Zealand spiciness complimented the dish. Additionally, the temperature of the wine served cool, helped mitigate the “heat” of the spices with fish and salad.
A delicious meal with the 2023 Wood Family Vineyards Sauvignon Blanc. As previously mentioned in another story, this wine made my Best Wines tasted in 2024. It will again make my list for 2026
The Winery
Photo ©Michael Kelly
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Tour of Italy Through the Wine Glass Presented by Classico Wines
slide by Classico Wines
This week Vinum55 hosted a wonderful one and half hour presentation by Kevin Smith from Classico Wines at their Chandler facility.
slide by Classico Wines
The meeting started up with everyone getting a refreshing non-vintage De Faveri “Valdobbiadene” Prosecco from Veneto in northern Italy. This is made with 100% Glera grapes and possesses an alluring aroma and flavor of fresh peaches.
Photo ©Michael Kelly
Up next was the 2025 Agricosimo Pecorino from Abruzzo working our way up north. One of the key takeaways this evening was Kevin’s pointing out the differences between warm climate and cool climate wines and the effects on acidity. Wines in Italy that are from cool climate being more acidic, lighter body with more tartness and herbaceous quality. This wine being from Abruzzo on the east coast of Italy.
Photo ©Michael Kelly
The third wine of the evening was the 2024 Conti Vermentino Sardegna. Vermentino is gaining traction in the USA as a nice in-between wine from a harsher/more citrus Sauvignon Blanc and a smooth Chardonnay. This is especially true in California. This wine provided all the harnessed citrus needed without overrunning the palate. This is a great wine with so many white tender fish and shell seafood dishes. This and the next wine having my highest rating of the evening for white wines.
Photo ©Michael Kelly
The fourth wine was the 2025 Les Cretes Petite Arvine Valle d’ Aosta. This is a unique grape and not widely known. It comes from Valle d’ Aosta in northern Italy next to Switzerland. This cool climate wine is known for vibrant grapefruit notes, white flowers and a salinity finish. Bright acidity with a full body made me order a couple of bottles!
Photo ©Michael Kelly
That concluded the line up of white wines for the evening. We then moved on to the red wines which many were anxiously anticipating. Here again two red wines stood out and received my highest marks for the evening. The first red wine tasted was the 2022 Le Sabbie Dell Etan Rosso from Sicily. This wine possesses an earthiness and was very acidic being grown on the slopes of Mount Edna in Sicily.
slide by Classico Wines
This wine is often compared to Pinot Noir and Nebbiolo for its elegance, light to medium body viscosity and high acidity. Being planted on prior eruptions, the soil provides distinct mineral and smokey flavors, not pronounced but present.
Photo ©Michael Kelly
One of our personal favorite wines is Aglianico. Poured this evening was the 2018 Fontavecchia “Vigne Catarrate” Aglianico Reserva from Campania. Campania being on the southwest portion of Italy in a warmer climate. Here in this picture, you see Campania overlooking Naples with Mt Vesuvius in the background.
slide by Classico Wines
This was a hefty wine with tobacco, leather and dried herbs being forefront and very noticeable. Very different than a typical California Aglianico from Sonoma like VJB Cellars (one of our personal favorites). These two would make a great comparison in contrasting a warm verses cool climate identical grape.
Photo ©Michael Kelly
We then moved on to two of Italy’s most famous varietals, Nebbiolo and followed by Barolo. This 2017 Arpepe “Rocca di Piro” Grumello DOCG comes from Lombardia and is made from Chiavennasca grapes a local alpine name for Nebbiolo in Italy. This grape boosts a 500-year history in the mountains of Piedmont. This wine is light, but packs a punch with bright red fruit, high acidity and firm tannins. A wine looking to be paired with food. Notes flavors of sour red cherry, cranberries and raspberries. Secondary flavors of wet stone, herbal notes and surprisingly mint. Both this wine and the following received my highest ratings for the evening.
Photo ©Michael Kelly
The last wine and a crowd favorite was the 2021 Boroli Barolo another DOCG wine from Piedmonte and made with 100% Nebbiolo grapes. Key notes of cherry and plum stood out. Wood from barrel aging were also noted. This is due to aging 18 months in oak and then aged another 18 months before release. This is a classical Barolo and a good standard in understanding why Barolo is sought after throughout the world.
Photo ©Michael Kelly
A very energetic and thorough “ride along” through Italy with various stops to enjoy some of their special and unique wines. Personally, I really enjoyed being introduced to two grapes/wines that I had not tasted previously, the Nerello Mascalee and Petite Arvine. We were so enamored with the Italy tour (and previous visits there), we had made reservations at an Italian restaurant to complete our tour and make it a perfect evening.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
North Italia in Gilbert, Arizona Served an Incredible Delicious Meal
After a one and half hour wine presentation and tasting on Italian wines by Kevin Smith of Classico Fine Wines, a distributor, held at Vinum55 in Chandler, it only made sense to have an Italian dinner.
Photo ©Michael Kelly
This restaurant was recommended by our oldest daughter who accompanied us to the seminar/tasting. With the temperature being 115 degrees during the day and only cooling to 108 by dinner, a refreshing Vermentino was ordered. The wine was a Lunae Colli di Luni Vermentino. It is 100% Vermentino from the hills of Liguria, northern Italy, near the Tuscany region. The wine being very dry with aromas of apricot, peach and a distinct briny and herbal finish. A perfect wine with a medium texture and mild white fish.
Photo ©Michael Kelly
The ingredients for the Yellowtail Crudo included Castelvetrano olives, capers, orange, Sicilian pistachio, mint, avocado and Aleppo pepper. When having a bite of the fish with this wine, it was almost an “out of body experience” being light, exquisite, unique and words cannot describe the taste in its totality. Suffice it to say, I have already ordered today Sicilian pistachios and Aleppo pepper!!
Photo ©Michael Kelly
As we were eating a bit late, I ordered another appetizer of beef carpaccio that consisted of pecorino stagionato, toasted pine nut, salsa verde, arugula and grilled bread. This was fine also with the wine.
Photo ©Michael Kelly
Ordered a special dessert called Seasonal Butter Cake with gelato, banana slices and caramel sauce which both my wife and daughter also enjoyed.
A great presentation and tasting of Italian wines, followed by a delicious meal with some family. Life can’t get much better!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Acquiesce Winery & Vineyards Visit – A Tasting & Conversation with Christina Lopez
Acquiesce Winery in Acampo at 22353 N. Tretheway Road in Acampo (just north of Lodi) has been a phenomenal success under the watchful eye of Sue Tipton. Met Sue many years ago and have watched her rise to fame, even as Winemaker of the Year in 2022. The awards are too many and are staggering to list. Her wines are always kept in my cellar, like her exquisite white wines like Bourboulenc, Picpoul Blanc, Roussanne, etc.
Photo from Acquiesce Winery
On my last visit to California, I contacted Sue and during the time frame she was traveling but had arranged for me to meet with Christina Lopez, winemaker and vineyard manager at Acquiesce. While having met Christina a few years back in passing had never spent any time with her and what a delight. She is extremely knowledgeable, witty and engaging. Here is a summary of our visit.
Photo ©Michael Kelly
We first just started off talking and “informally introducing ourselves” to each other while sipping wonderful wines. First was their inaugural 2025 Grenache Gris which was light and elegant with citrus notes. It possesses a medium heavy body. This wine is listed at $35/bottle. This won Double Gold at the California State Fair Wine Competition and scored 97 points. It also received a Gold Medal at the International Women’s Wine Competition.
Photo ©Michael Kelly
Next up was their new 2025 “Sirens” a blend of Grenache Blanc, Gris and Noir. In Greek mythology, siren mermaids were dangerous and alluring hybrid creatures with the head of a woman and the body of a bird who lured passing sailors to their deaths with hypnotic songs. Don’t worry, you will be drawn to this wine without bodily harm! The wine is aromatic, silky and unique in their lineup. Flavors of peach and tropical fruits were dominant. Christina described it as “a pin ball wizard in the mouth” with so much going on. This won the highest accolades at the International Women’s Wine Competition of Best of the Best, Best White and Double Gold. Additionally at the California State Fair Wine Competition it won Double Gold. Impressive for a “new wine”. This wine sells for $44/bottle.
Photo ©Michael Kelly
Moving right along was their 2024 “Lucinda” a blend of Roussanne and Clairette Blanc that recently received 93 points from Wine Enthusiast and named a Hidden Gem. It is listed at $44/bottle. Of the various wines tasted this day, this got my highest rating.
Photo ©Michael Kelly
We then partook of one of my favorites that Acquiesce produces, Roussanne. This was their current release the 2023. This wine burst forth with honeysuckle and counterbalanced with white tea notes. It was rated at 92 points by Wine Enthusiast and also noted as a Hidden Gem. It sells for $41/bottle. I was so enjoying the wine, I forgot to take a picture
The last wine that we tasted was again one that is always in the cellar, their Picpoul Blanc. The vineyard is now planted in the Beaucastel Clone. We tasted their 2025 vintage which possessed a mouth full filling and ended with a tart flavor. Picpoul translation from the original Occitan language means “lip stinger”. Acquiesce describes it as “light on its feet and lively on the finish”. The wine has a briny finish. This wine won Double Gold and was rated at 96 points at the California State Fair Wine Competition. It also won Gold at the International Women’s Wine Competition. It is listed at $37/bottle.
Photo ©Michael Kelly
During the discussion we spoke on various topics. One of the questions I asked at each of fifteen wineries I visited was how their business levels were from 2024 to 2025 and expected in 2026. This was only for reference in understanding how the “downturn” in the wine business was affecting their business. While not going into detail, Acquiesce business has remained basically flat from 24 to 25 and expected to be at the same level in 2026. That is, in the scope of today’s economic climate, great news. One of the key reasons is their unique wine varietal line up essentially producing all white wines in an area (Central Valley) that is known for their red wines. Sue made this conscious decision when she started the winery amidst many naysayers. She has grown and is outpacing many wineries today.
Their current production is roughly 3,500 to 4,000 cases a year. Their wine club is strong with steadfast and loyal members keeping it at the same number. Christina mentioned that reservations seem less and yet more walk-ins are showing up at the tasting room.
That led to the next question of how they were doing with what I call the “alphabet generations”, the next wave of younger wine drinkers. They have a blend of events scheduled at the winery to both their existing wine club members and introducing unique and creative activities to draw in new folks. Here is a list of just some of their formal events for 2026.
Photo ©Michael Kelly
The Sunset Socials, Oysters, Smash Burgers and Sushi pairing events are filled up and capped out!
What a great afternoon spent with Christina and tasting some new wines. While I have been a supporter of Acquiesce for years, it was wonderful to see their evolving lineup.
Sláinte,
Michael Kelly
The Wine Club of Greater Phoenix
Held the kickoff meeting for The Wine Club of Greater Phoenix last evening. While we didn’t have time to “officially” name the wine club this is a place holder. Everyone presented what they wanted to get out of the monthly meetings and came up with the following format.
Key items agreed to were that the Wine Club would be rotational (at different homes), have an educational component, host to determine scope/theme/topic for the evening, a blind tasting component and guests will bring besides a specific wine an appetizer to be paired with the wine selection/theme. Everyone wanted some additional time to socialize and discuss the wines of the evening.
We will meet on the first Thursday of each month at 7 pm. The meetings will be limited to twelve people with the host confirming the first twelve and putting others on a waitlist. The next meeting will be Thursday, September 3rd to kick off the Wine Club, Kelly’s will host the first event.
The monthly host will decide on the theme or topic for the evening. It is wide open and can be on a specific varietal, geographic location, comparison/contrast of a varietal from a warm climate verses cold climate, vertical tasting, country, AVA, etc. Hosts will rotate monthly.
Each session will be broken down into three sections. The first will be a “educational segment” with 3-4 pages of material handed out to attendees. The second segment will be the tasting and if desired a blind tasting portion based upon the hosts’ topic with each participant bringing a bottle to share. If it is a blind tasting, please bring your wine before arriving, covered in a brown bag. The host will notify you two weeks before the session to allow you to obtain (if not in your inventory) an appropriate wine for the evening. Suggestions were Trevor’s, Total Wine, etc. The third session will be discussing wines, enjoying the appetizers (to go with the theme) and meeting new folks, socializing, etc. The evening should end around 9 pm.
During the evening a couple of other matters were discussed and determined:
*Folks would like to have an opportunity to secure discounted wines.
*Two themed dinners will be held: one in May and one in November at a member’s house. More information to follow.
*Communications will be via email. Please make sure your email is provided.
*The Wine Club will not hold formal meetings during the summer months of June, July and August due to weather and travel vacations.
*Host will provide wine glasses and is not required to provide an appetizer.
We did not discuss organizational issues, but de facto I will act as Secretary for at least the first year.
Photo ©Michael Kelly
Last evening we enjoy a wide range of wines, starting off with value packed 2024 Kirkland Chardonnay at $8 working our way to an Arizonia wine from Bodega Pierce Cabernet Franc from Willcox, AZ. Feedback was how this was different from a California Cabernet Franc. Opened a 2020 LXV Winery Cabernet Franc $100 from Paso Robles, CA (pic shows a 2021 as the bottle went home with a member). This 2020 won Best of Class and Best of Show at the International Cabernet Franc Wine Competition in 2023. FYI- this year it has moved from northern California to Mesa, AZ at the Arizona Commemorative Air Force Museum. It was a good discussion comparing the two Cab Franc wines. We finished off the evening with a 2013 Crocker & Starr Stone Place Cabernet Sauvignon, a limited and allocated wine (current vintage is $195). A fun and enjoyable evening for those attending.
If you have any questions, please contact Michael Kelly at mkellywine@gmail.com or mkellyaz26@gmail.com .
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2023 Wood Family Vineyards Barrel Aged Sauvignon Blanc – A Great Alternative
Wood Family Vineyards introduced their new Sauvignon Blanc on April 28th, 2024. This is in the Fumé Blanc California style. What makes this different than their current Sauvignon Blanc, which is produced in stainless steel tanks, they made a barrel fermented Sauvignon Blanc. This entailed making 4 barrels in neutral oak barrels and 1 in an Acacia barrel. After 3 months, they transferred the wine from the Acacia barrel to another neutral barrel. They continued aging the wine in oak for an additional 5 months before bottling.
The great fact of the matter, Sauvignon Blanc wine lovers now will have a choice in two distinct profiles going forward.
A recap from my story written regarding their stainless-steel Sauvignon Blanc stated the following:
“The stainless-steel fermented version is very close to a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer’ with pineapple, yet zesty and lively. On the eyes there is a tantalizing light golden coloring and medium viscosity. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth. Mostly tart with a faint hint of pineapple and passion fruit. On the finish, a puckering and enjoyable finish of lemon zest. A complete and hearty Sauvignon Blanc from Livermore!!”
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The first thing you notice is a different bottle from the stainless-steel. The stainless-steel Sauvignon Blanc bottle is clear with a screw cap. The barrel treated version has a colored glass bottle and a cork top.
The specific Acacia wood barrel and stirring of the lees makes the wine feel creamier and much broader on the palate. This is exactly the taste and texture Wood Family Vineyards targeted for this wine. Still the same basic flavors of the stainless steel but some slight nuances. The 2023 Barrel Aged Sauvignon Blanc picked up besides textural qualities, it also mellowed out or tempered the stronger notes of the grapefruit and citrus. The aging also provided a secondary aroma and herbaceous flavors not found in the stainless steel. Present was more lemon grass and a tinge of vanilla on the finish which was so refreshing and contrasting to the citrus qualities. The wine ends up being refreshing, high in acidity, complex and creamy. This is precisely the qualitative difference Rhonda Wood was striving to make showcasing the barrel aging offering. This came in at 13.6% alcohol with only 415 cases being produced.
Photo ©Michael Kelly
Today they produced this barrel aged Sauvignon Blanc under their new designation called Culmination. The grapes come from the historic Louis Mel Ranch that was established in 1884. Mrs. Mel was friends with the Marquise of Chateau d’ Yquem and was able to secure cuttings from there. This is the second release of Rhonda Wood’s Sauvignon Blanc aged in barrel. The wine is fermented in three barrels with one being an Acacia barrel aged for 7 months. The other two barrels were aged in neutral French oak. They were kept separate until tanked for bottling and aged on the lees and stirred every two weeks. The 2024 Culmination is listed at $50/bottle.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
When it is 110 degrees one is always looking for a cool and light dinner option. My wife prepared a Chinese Chicken Salad that was spot on for this evening meal. The recipe consisted of besides the shredded chicken, shredded Chinese cabbage, red cabbage finely shredded, julienned carrot, finely sliced green onions. Garnished with crunchy Chow Mein noodles (next photo). Previously she made a homemade Asian dressing that she was not pleased with so went with Open Nature Asian Style Ginger Sesame dressing that was great!
Photo ©Michael Kelly
The food and wine pairing was spot on with the bright acidity and slight sweetness cutting through the rich sesame oil, soy sauce and sweet-tangy ginger vinaigrette. While the temperature is holding in the 110-113 degree range for the next 10 days, I am looking forward to having this meal a few more times.
On a personal note, I previously stated her stainless-steel Sauvignon Blanc made my Best Wines of year tasted and now this will make my annual list of Best Wines Tasted in 2026. They are both delicious and pending on the food pairing, will choose one or the other to have with the meal.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Vinum55 Hosted an Informative Cabernet Franc Presentation & Tasting This Week
Chris Jeffers from a local wine distributor, The Natural Wine Company, gave both a presentation and brought some tasty wines to augment the session. Chris was very well versed in his French Cabernet Franc’s wine starting with the lighter and airy versions coming from Chinon and progressing to USA with Pride Mountain Cabernet Franc. The presentation focused more on “ripeness” and “pyrazines’ especially with the French wines from a cooler climate. Below is an ancestral lineage of the Loire Valley.
Up next was a discussion on the Chinon & Bourgueil terroir and how the wines from these regions key taste characteristics.
The first two slides focused on “cool climate Cabernet Franc’s” and then he explained “warm climate expressions” especially with oak aging.
The last slide was a quick summary of global style comparisons of France, Italy and USA. Here he went into a brief chemistry lesson and discerning acidity, tannins and alcohol levels. This is a great guide for the novice/intermediate wine aficionado wanting to understand the key differences and tastes with this universally planted grape varietal.
The first wine up for the evening was the 2022 Manoir de la Tete Rouge, Sammur “Bagatelle” (redhead) being the least ripe grape. First the color in the glass was radiant and semi-transparent with noticeable pyrazines.
Photo ©Michael Kelly
Following was the 2024 Bernard Baudry, “Les Granges” Chinon aged in concrete on the valley floor.
Photo ©Michael Kelly
Next up was perhaps the “most attractive wine at the dance”, in my opinion, the 2021 Ampeleia IGT from the western side of Tuscany with some seaside influence. On this both neutral oak and concrete are used. The fruit picked was ripe from this warmer climate and possesses a bit more tannins. This wine hit on all four of my ratings on the eyes, the aroma, the taste and finish. It received my highest ratings of the evening.
Photo ©Michael Kelly
We moved to the 2023 Olga Raffault, Chinon Les Barnabes. Right away a shade darker coloring using neutral oak and concrete but with a light pepper taste.
Photo ©Michael Kelly
We ended the tasting with 2023 Pride Mountain Vineyards Cabernet Franc. Those unfamiliar with the winery need to understand its geography uniqueness. Half the vineyard residents in Napa Valley and half in Sonoma County perched on top of Spring Mountain. This came in at 14.6% alcohol, the highest of the tastings. Using oak barrels produced a “savoriness” with a nice balance of tannins. This received my second highest score of the evening. Notice the color is much deeper.
Photo ©Michael Kelly
That concluded an informative and engaging presentation within the allotted time frame for the evening. Thanks Chris Jeffers and Vinum55 for holding this tasting.
Sláinte,
Michael Kelly
2019 Aridus Syrah from Wilcox, Arizona
Photo ©Michael Kelly
Background
Right up front, most people don’t think of Arizona as a “winery state”! Turns out Arizona has over 159 wineries scattered throughout the state. Aridus is in southeastern Arizona in Willcox, about 85 miles east of Tucson in Cochise County. The town of Willcox has 14 different tasting rooms!
(Picture from City of Willcox)
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
It had been five months since I last tasted this wine which I keep stocked in the cellar. This Syrah came from two vineyards located next to each other on the Willcox Bench. This bottle is 100% Syrah. Only 220 cases were produced, and it sells for $60/bottle. A unique characteristic of this wine was that it was aged 30 months in French oak barrels, 73% second-fill French oak, and 27% neutral oak.
First on the eyes, a dark radiant and enticing purple/magenta hue. On the nose, lavender and blueberry waft into the senses. On the palate, raspberry, sweet vanilla and cinnamon bounce joyfully from side to side expressing fullness in the mouth. A hint of mocha and light roasted coffee are present on the enticing finish beckoning yet another sip. Lacking fruit, but still savory flavors. To say I was both pleasantly shocked and excited tasting this wine from Arizona is an understatement!
Typical well-balanced Syrah from the known regions of France, California, Chile, South Africa and Australia, but this wine from the lesser known Willcox, Arizona region was delightful.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was pulled from the cellar to enjoy this evening with beef Teriyaki with sugar snow peas and green onions. Ingredients besides the tenderized flank steak cut into 2 to 3 inch-wide slices, were Teriyaki sauce, snow peas, minced fresh ginger, beef stock, dry sherry, ground Asian red chili pepper, stir fry oil, sliced white mushrooms, green onions sliced lengthwise and green onion cut into small pieces. This was a delicious Teriyaki dish. Accompanied by cauliflower rice sauteed in soy sauce with pre-cooked bacon pieces and green cut onions. A fresh salad with bacon was prepared. An excellent food and wine pairing with the spices and smokiness of the Syrah to stand up to the beef. The overall meal was an excellent food and wine pairing!
The Winery
Scott and Joan Dahmer founded Aridus Wine Company in 2012, just outside the city of Willcox. The name Aridus comes from the Latin word meaning “dry or arid”, most appropriate for most people’s idea of Arizona.
(Tasting room in Willcox. Picture from Aridus Wine Company)
The winery/crush facility and tasting room are located in two different locations in Willcox. They also have another tasting room in Scottsdale on Main Street. Their yearly production is approximately 2,500 cases. They have an amazing lineup of different varietals available: whites including Malvasia Bianca, Viognier, Chardonnay, Fume Blanc and Muscat. Reds include Merlot, Mourvèdre, Graciano, Petite Sirah, Syrah, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Petite Verdot and Montepulciano, as well as several Rosés.
(Tasting room in Scottsdale. Picture from Aridus Wine Company)
The winemaker, Lisa Strid has produced wine for the last seven years at the winery. During this time, she has produced 183 wines from five different growing regions in Arizona, New Mexico and California. Since 2020, Aridus is now making wine exclusively from its estate vineyard.
Sláinte,
Michael Kelly
https://arizonawinesandwineries.com
Sekai Sushi Restaurant with Sashimi and Sake Last Night
Photo from Sekai Sushi website
Had a wonderful meal last evening at Sekai Sushi in Mesa with my sister. The restaurant is located at 1017 S Gilbert Road and their tag line is “Authentic Japanese Food”. Started out with spicy garlic Edamame, followed by complementary Miso soup. While it might seem strange having Miso soup in 110-degree weather, it was one of the best I have tasted as most are too “salty” but this was extremely flavorful.
The meal consisted of three sashimi fish presentations of Hamachi (Yellowtail tuna), Saba (Mackerel) and a chef’s special of beautiful Maguro (Blue Fin Tuna). All were delicious and fresh.
Photo ©Michael Kelly
Wanted some wine with the meal but they only had a “generic” Chardonnay being offered. This was the only thing that detracted from the dining experience. However, the waitress suggested a cold Sake that saved the day!
Photo ©Michael Kelly
Thus, a twist on the phrase when in Rome do as the Romans, this was while having Japanese foods, do as the Japanese. This sake is called Sho Chiku Bai “Shirakabegura” Tokubetsu Junmai sake. “Shirakabegura” translates to “White wall cellar” which is a renown craft brewery located in the Nada region of Hyogo Prefecture in Japan.
The label “Tokubetsu Junmai” means Special Pure Rice sake. It is strictly brewed sake with rice, water, yeast and koji with no added distilled alcohol and meets a regulated production standard using premium sake rice. The flavor characteristic was balanced and extremely smooth with surprisingly a full-body mouth feel. Key were the notes of melon, pear and rich umami.
While personally not thinking it added to the food/sake pairing overall, the sake came to life with the fresh ginger and created a wonderous pairing.
In the end it was a great meal and now may be more inclined to try sake with sashimi.
Kanpai,
Michael Kelly
2023 Wood Family Vineyards GSM – Fruit Forward With Spices and Sufficent Acidity
Background on GSM
Photo ©Michael Kelly
GSM in the wine world stands for Grenache, Syrah, and Mourvèdre – three important grapes grown in the Côtes du Rhône region of France. Today, it is universally produced around the world. Why blend these three wines? The blend produces great complex red fruit flavors and is age worthy. Typically, GSM wines are bright, with in-your-face aromas of ripe fruit, sage, herbs and can range from smooth to edgy tannins. By changing the percentages of each varietal in the GSM, a winemaker can significantly change the flavor profile. By adding more Grenache, the lighter of the three grapes, the outcome will be a lighter wine. Adding more Syrah, the outcome is a stronger and bolder wine. Mourvèdre a strong grape varietal, is typically added in small amounts. The result of each winemakers’ blend, when a bright and fruity Grenache is blended with deep and peppery Syrah and Mourvèdre, is like an artist creating a masterpiece to their liking. GSM, with three distinctly different grapes, can run the gamut of coloring and flavor profiles.
Many have only tasted a weak GSM, while desired more flavor and written off the entire classification of GSM wines. One size does not fit all with GSM percentages varying from winemaker to winemaker.
As I was preparing the wine to go with this evening meal, I was thinking that I normally am not a fan of GSM wine from any winery. However, I opened it up and was so surprised! I could not have imagined that this wine would possess such an impactful flavor and spice. So now I believe GSM also stands for “Get Some More” wine!
The Winery
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Immediately pouring the wine you are taken back with a semi-transparent magenta coloring with traces of purple and violet coloring and medium viscosity. On the nose and palate is where you are awakened to something beautiful and appealing. On the nose, pepper, strawberry, and blackberry waft into the senses. On the palate is where the “masterpiece is painted” with the soft and yet spicy berry notes from the Grenache, the dark fruit of the Syrah and coloring, tannins and earthy notes of the Mourvèdre. All of these components provide beautiful and compatible flavors of strawberry, blackberry, and dark plum while still providing a bright fruit on the palate. The finish is long and satisfying with firm tannins and acidity which was surprisingly welcomed after the fruit, adding structure and complexity to a robust conclusion. One of the best GSM’s tasted in recent memory and Rhonda Wood’s winemaking strikes gold again!
This 2022 GSM will be available on May 2nd at their Q2 release party at the winery. This vintage blend is 57% Grenache, 35% Syrah and 8% Mourvèdre with 26 barrels being produced. The wine comes in at 14.6% alcohol. The grapes are from various site locations in Livermore.
This wine will also make my annual Best Wines tasted for 2026 in this year’s report.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine this evening was chosen to go with a new recipe called Mongolian Beef Noodles. This is similar but a bit different than previous recipes. This called for noodles (chose our favorite Pancit Canton Chow Mein noodles), cut up flank steak to bite-size pieces, cornstarch, canola oil, sesame oil, minced garlic, grated ginger, soy sauce, chicken broth, brown sugar and served with chopped green onions and sesame seeds. Accompanied by a fresh garden salad.
Wanted a fruit-forward, low-tannin red wine with good acidity so grabbed a bottle of Wood Family GSM. This wine complemented the ginger, beef and onions without clashing harshly with it.
The refreshing Wood GSM helped to surround the flavorful entrée and yet still provide the spiciness of the wine as previously described. The savory and pepper notes of the GSM matched the herbaceous savory flavors of the beef dish. A very good food and wine pairing.
Sláinte,
Michael Kelly