Arizona Wines At Their Best
Wine Tip Wednesday
LDV Winery’s award-winning wines are a direct reflection of the unique high altitude terroir in the Chiricahua Mountain foothills in southeastern Arizona. Our monthly blog From Vineyard to Table shares how we celebrate the spirit of place through LDV’s sustainable practices, entertaining approach, food & wine pairings (including original recipes), and winemaking techniques. Wine Tip Wednesday provides you with easy to apply tips to expand your wine and food enjoyment that we have been employing for years. Share your wine tips with us!

June 22 to June 29: Poaching with Wine

Poaching is a cooking technique for simmering in liquid. The poaching liquid can be water, broth, or wine. If done properly, this method can maintain the moisture in fish and chicken. Our Poached Salmon recipe is available at this link.

Here are 5 tips for poaching in wine.

1. Add the wine to a sauté pan and bring it to a boil and then simmer to reduce. Try a dry white wine like a LDV Winery Viognier for salmon or Grenache for chicken.

2. Add a bouquet garni to add more flavor to the poaching liquid. Choose the fresh herbs to compliment the dish and tie them into a bundle. Add the bouquet garni (see photo) to the poaching liquid before adding the protein.
  Wine Tip Wednesday

3. Don’t over crowd the sauté pan with the meat or fish. Allow the liquid to surround each piece of protein. Do not submerge the protein in the poaching liquid.

4. Maintain a simmer and baste the protein with the poaching liquid until cooking is complete.

5. Poaching doesn’t guarantee a moist piece of meat or fish. Overcooking the protein will result in it being dry just like any other cooking method.


June 15 to June 22: Pairing Great Wine with a Smooth Cigar

Just in time for Father’s Day, let’s discuss pairing great wine with a smooth cigar. While some say the smoke may affect your ability to detect the nuisances of the wine, the pairing is very appealing to many. In fact, to Curt’s chagrin, Peggy has been known to light up a cigar to pair with a Tawny Port. Here are three tips to consider when pairing cigars with wines.

1. Big, bold wines with a complex structure pair better with richer smokes. A firmly built Syrah or Petite Sirah provide a satisfying compliment. Of course, a Port or port-like wines are traditional wine pairings.

2. White wines are suited for a higher structured cigar; consider a well-oaked chardonnay.

3. Like other wine pairings, experiment because there are no specific rules.

  LDV Winery
This Father’s Day weekend, LDV Winery is releasing two perfect wines for pairing with great food or cigars – 2013 Syrah (full-bodied wine with aromas of coffee and berries that lead to multiple layers of dark fruit) and 2012 “The Epilogue” Petite Sirah (18% alcohol 100% Petite Sirah aged 40 months in American oak; a dessert wine that exudes tobacco, toast, and berries in the nose that leads to a powerful rush of dark fruit). Call (480-664-4822) or drop into the LDV Wine Gallery to purchase.


June 08 to June 15: Toasting Levels

So what does toast have to do with my wine?

There are two major components that impact the wine flavor – the type of oak itself that the wine might be aged in and the toasting level of the barrel’s interior.

Toasting is the process of charring the barrel’s interior to various levels. There are dozens of toasting levels from light to heavy toast and everything in between.

In addition to the different levels, decisions about what parts of the barrel’s interior will be toasted and at what level must be determined. Do we only toast the staves? Are the staves medium toast and the heads heavy toast?
  Wine Tip Wednesday

There are so many decisions to make. The toasting levels add different flavor components to the grapes and can help the complexity and depth of flavor. The right toasting level matched to the grapes results in more flavorful, robust wine.


June 01 to June 08: Managing Wine’s Alcohol Content

This tip has nothing to do with managing your consumption of alcohol but managing the amount in wine.

Assuming your favorite winemaker is fermenting wine dry (near zero residual sugar), the alcohol content for a given batch of wine is pretty much set the day the grapes begin fermentation.

There is a direct correlation between the amount of sugar in the grapes and the resulting alcohol content.

High alcohol percentage does not necessarily result in an alcohol dominated or “hot” wine. Other factors come into play such as pH, acidity level, and depth of fruit.
  Wine Tip Wednesday

If a wine is out of alcohol balance, about the only thing that can done to “cool it off” is to blend it with a lower alcohol, more balance wine. The alcohol content does not determine the wine’s quality. The quality is the result of extraordinary grapes and the winemaker’s artistry.


May 25 to June 01: 5 Tips for Cooking with Wine

The different wine flavor profiles (Chardonnay v. Merlot for example) bring different flavors to a dish.

When choosing a wine to pair, acidity, tannins, and balance is important.

The same goes for choosing wine when cooking. Wine creates a depth of flavors when well balanced or adds the splash wow as a finish.

1. Never use cooking wines! The high salt content will alter flavors. Any good cook knows you want to control the saltiness of the food.

2. Save the cheaper wine for longer braising or stewing.

3. Use your good wine for finishing a dish or quick sauté.
  Wine Tip Wednesday

4. Let the wine cook off before adding other liquids such as stock. For example, a great risotto requires wine to be added to the rice before you ladle broth. Let the wine cook before adding the broth so the wine integrates nicely.

5. Use wine to marinade, braise by adding liquid flavoring instead of water or broth, sauté, or finish a dish.

Try the gluten-free Stuffed Mushroom recipe that uses both red and white wine. Easily modified to add gluten products. Recipe at this link


May 18 to May 25: Cellar Fun Facts

To put some perspective on the wine production part of our business, here are some interesting facts about what LDV Winery’s vineyard produces.
  • Our vineyard produces an average of 4 tons of grapes per acre: that’s 8,000 pounds per acre!
  • At that rate, it takes about 225 plants to grow a ton of grapes.
  • About 50% of the weight is juice, the rest is seeds, stems, and skins.
  • A ton of grapes will produce about 2 barrels of wine.
  • A traditional barrel holds about 59 gallons.
  • A barrel of wine will make approximately 25 cases or 300 bottles of wine.
  • A 750 ml bottle is 25.4 ounces = 5 glasses per bottle.
  • At these rates, each plant will produce about 13 glasses of wine.
  Wine Tip Wednesday


May 11 to May 18: Interpreting a Wine Label (Part 2 - Back Label)

Our philosophy is to provide as much information as possible about the grapes, wine production, aging process, how the wine was handled (fined or filtered), and who made it. None of which is required. We don’t tell you what you should be tasting leaving it to you to discover. We may make some suggestions on food and wine pairings.

Brand Name (LDV Winery)
is on the front label but our secondary logo is on the back to reinforce our brand.

Name and Address
of the bottler or importer must appear on the container. It is also permissible for a bottler/importer to use a duly authorized trade name in place of its usual operating name. LDV wines are made from grapes grown in our vineyard next to our winery where they are processed and aged. They never leave home until heading to a retail shop or your cellar!

  LDV Winery

Net Contents
of a wine container must be stated in metric units of measure. The LDV Syrah is in a 750 ML bottle.

Declaration of Sulfites is required on any wines intended for interstate commerce that contains 10 or more parts per million of sulfur dioxide and not required for wines only sold in intrastate commerce.

Government Health Warning is required by the Alcohol and Tobacco Tax and Trade Bureau (TTB) and the exact wording, style, and font as shown without any deviations must be used.


May 04 to May 11: 3 Tips – Pairing Wine with Ethnic Foods

Ethnic cuisine has its foundation is history, culture, and the place it originates from. All of which should be taken into consideration when trying to choose the right wine. Here are 3 tips to consider.

Tip #1: Find a higher acidic and aromatic wine that can cut through aromatic cuisine such as Persian food.

Tip #2: Choose crisp wines with acidity like Sauvignon Blanc, Pinot Gris, dry Riesling or Tempranillo and Pinot Noir to pair with complex flavors of authentic Mexican foods.

Tip #3: Place matters! Match a regionally-based food with a wine from the same region. For example, choose a terroir-based Soave Classico from the northeastern province of the Veneto, Italy with the region’s delicate seafood or light summer dishes.
  Wine Tip Wednesday


April 27 to May 04: Interpreting a Wine Label (Part 1 - Front Label)

Did you realize that most of what is on the label requires federal approval? The Alcohol and Tobacco Tax and Trade Bureau (TTB) of the U.S. Treasury regulates and approves wine labels. Here is a guide to interpreting the LDV front label.

Brand Name (LDV Winery) – name used to identify and market the wine and cannot mislead the consumer about the age, identity, origin, or other characteristics.

Alcohol Content per Volume (14.7% ALC/VOL) is the amount of alcohol plus/minus .5%.

Appellation of Origin (Cochise County) is the place where the dominant grapes were grown.

Vintage Date (2013) is the year in which the grapes were harvested.

Varietal (Syrah) is the name of the dominant grapes used in the wine. If the varietal name is used on the label, at least 75% of that grape varietal must be in the wine.

  LDV Winery
Hopefully someday, you will read Chiricahua Foothills AVA (a defined growing region) when our area successfully gets designated. An AVA designation tells you that 85% or more of the wine was produced from grapes grown in the named area.



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