Oh, and he sells garlic and garlic products, especially sauces and pastes. In every category, there was rare flavor skill. We tasted his fine wines, his artistic wines, and some that he blended for contemporary Millennial Generation tastes, plus some eccentric flavor wines such as his Hot Pepper Wine (Chenin Blanc, Columbard, and hot chilies, made to be served very cold with Greek, Spanish, or Italian foods). He’s a chef at heart, and he is quite firm that it’s all about what happens in the blending. See, Bill does not believe, as many do, that winemaking ultimately happens in the vineyard. A keepsake he gave us is a slick three-fold flier from goodness knows what year, advertising Arizona’s wine industry by illustrating the state’s four wineries of the time, including San Dominique – the only one of the four in northern Arizona.Ī former chef, he has a keen sense of flavor: We tasted some of his cooking and many of his wines, and his skill at flavor-blending is not to be underestimated. He planted his vineyards in the Camp Verde area in 1978 and began producing wine in 1980. His father was a fourth generation Calabrese winemaker who immigrated to Brooklyn and taught Bill the art that Bill eventually brought to Arizona. (Based on a visit two years ago.) Bill Staltari is one of the founders of Arizona’s modern wine industry.
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