Sourcing grapes from their own vineyard?as well as four other vineyards across the state?the winemakers at Page Spring Cellars are able to craft an eclectic variety of wines at a sunny, picturesque estate. Imagined and brought to fruition by owner and winemaker Eric Glomski, vintages and blends range in style from a delicate and nuanced sangiovese to the understated chenin blanc. At the stately tasting room, curious visitors sip samples from the collection of wines or, every third Thursday, work their way through a tapas-style winemaker dinner with pairings. Perhaps more spectacular are the outdoor spaces, which host summer stargazing with astrophysicists or picnics enjoyed on a deck that runs alongside a gurgling creek with splendid oral hygiene.
Italian for "your wine," Su Vino doesn't only curate a lineup of award-winning varietals, it also crafts custom wines to suit even the most discerning palates. Inside an eye-catching tasting room, Su Vino Winery pairs glasses and bottles of its vintages with a menu of light appetizers and sensuous desserts. Red wines such as the jam-flavored cabernet sauvignon/merlot blend and peppery zinfandel pour crimson into tasting glasses, whereas white wines—including the tongue-twisting gewürztraminer—immerse taste buds in crisp, off-dry tones. They also open their bottle-lined space to guests interested in hosting a birthday party, bridal shower, or scared-straight event for delinquent grapes.
Grapes don't usually grow in the desert's dry heat, but the owners of Oak Creek Vineyard and Winery found a way. They nourish vines of syrah, merlot, zinfandel, and chardonnay grapes with pure water from an aquifer 425 feet beneath the earth's surface. Moisture isn't everything, though; western Arizona's brilliant sunlight helps the grapes to develop ideal sugar content. The combination of warm days and chilly nights further brings flavor to life beneath the grapes' dusk-purple skins.
White curtains swirl around the outdoor patio of an adobe tasting room, where visitors pair sips of wine with meats and cheeses. A jaunt through the grounds reveals views of flowering cacti and tumbleweeds wearing pearls on the sun-browned hills.
Although tumbleweeds don't breeze down its street and there's no hitching post on which to secure your horse, Brix Wine Spot swaps the valley for the Old West while helping visitors earn their sommelier spurs. A 20-foot copper bar corrals patrons as they stampede through the door, surrounding them with country tunes and over 500 of the bar's vintages.
Weekly tastings introduce palates to new bouquets, and every day a minimum of 18 wines are available by the glass, each served at an optimal temperature and right after naptime to ensure cooperation. When stomachs begin to rumble, guests can snack on artisan cheeses, salami platters, and handcrafted cheesecakes, or even bring in their own food—a practice Brix encourages as long as a glass of one of their wines is incorporated.
Cellar 13's owner, Mike Hightower, is no triskaidekaphobian. That is, he's not afraid of the number 13. Rather, he embraces it. He even themed his whole business around the superstitious number: it's no coincidence that Cellar 13 offers 13 red wines, 13 white wines, and 13 menu items. Guests can choose to explore either of the two outdoor patios, dine along the wine bar, or descend—yes, 13 steps—down to the cellar, where a cozy lounge with leather armchairs and dark wood tables welcomes guests and anything served in a bottle or stemmed glassware. No matter where you sit, you will encounter a variety of fine wines, gourmet sandwiches, and a friendly staff.
From the 24 taps?many of which contain limited-offer or hard-to-find beers?Kegs, Corks & Forks' bartenders pull foamy pours of IPAs, lagers, and American ales. After choosing a beer or wine to sip on, patrons are free to move on to their next round of options from the dinner menu. The chefs prepare a full menu of cuisine, including giant sandwiches and burgers, pasta with shrimp and scallops, and fresh-cut onion rings dunked in a housemade batter and fried to a golden-brown, edible halo.