Rowley Farmhouse Ales

_mg_5514Picture a farmhouse. It’s hospitable and warm, with a pleasant aroma of earth, food, and tradition. A devoted dog naps quietly on the porch. The entire place is comfortable and casual, and when a stranger comes calling, they are graciously welcomed with a plate of homemade food and a glass of ale. The food is familiar and was grown by friends just down the road and it’s always made fresh for visitors when they arrive. The ale was made by hand, just around the back of the barn. With each bite and every sip, you slip further into calm serenity.

Now drop that slice of pastoral bliss right in the middle of Santa Fe, just off one of our city’s main thoroughfares and you have a mental picture of Santa Fe’s newest brewery. Rowley Farmhouse Ales delivers exactly what you’d expect from a farmhouse brewery, and so much more.

Beneath the rustic charm, something fascinating is in the works. Once they get up to full production speed, Rowley will be the only brewery in New Mexico to specialize in farmhouse, lambic, and sour ales. What makes that detail exciting and unique is the use of wild Brettanomyces yeast, or “Brett”. Typically this yeast is considered a contaminant, but what others seek to destroy, they embrace and celebrate. Where others see flaws, the folks at Rowley Farmhouse see complexity. They see perfection. Continue reading

Still Hungry? October 2016

applesA is for Apple. It’s also for Autumn. And Awesome, too, because that’s what sipping hard cider in the crisp chill of fall is. This month, four local cider-makers—Skarsgard Farms, New Mexico Hard Cider, Santa Fe Cider Works and Sandia Hard Cider—share with us a favorite dish, paired with a hard cider they’ve pressed from our local earth’s autumn bounty. Ah yes, A is for Artisanal-cider and Adult-beverage, too. Cheers! Continue reading

Seghesio Family Vineyards – 2016 Santa Fe Wine & Chile Fiesta Honoree

ted-at-crusherThere are times when sheer hedonism influences a wine selection—no need to impress friends or drink the wine currently in demand or in style. You just want a wine that tastes good with barbecue, roast turkey, green and red chile, or any other comfort food that calls for red wine. And indeed, there’s a wine that can do that—Zinfandel. Not the pink stuff, White Zinfandel, but the wine that’s been produced in California for over 150 years. And among producers, one of the best for this varietal is Seghesio.

The Seghesio Family Vineyards’ history begins with the arrival in Sonoma in 1886 of Edoardo Seghesio. Born in 1860, Edoardo left Piedmont (Piemonte) in Northern Italy in 1886 and emigrated to Sonoma. He purchased a house and 56 acres, and planted his “home vineyard” in Alexander Valley some years later, establishing the winery’s life-long love affair with Zinfandel. The varietal was cherished by the farmers transplanted from Italy because the wine can be prolific and retains its acidity in warmer climates. In 1902, Edoardo opened the family winery. Later, he bought an additional 120 acres in Northern Sonoma, an area Italian families likened area Tuscany. There, Edoardo planted the now-oldest vineyards of Sangiovese in North America, and his business continued to thrive. Prohibition began to have its effect in 1920—of the 2,000 wineries in operation in the United States, only 100 survived. Alas, Seghesio was one of them, but it re-opened to begin a successful bulk-wine business that continued until 1993. 

Even after Edoardo’s death in 1934, his widow, Angela, continued to run the winery successfully. Finally, in 1983, the family bottled its first wines under the Seghesio name. Within 10 years, production had grown to 130,000 cases, but the portfolio lacked focus. The family eliminated all but the wines that came from grapes grown on the estate and from specific growers, eventually reducing production to 30,000 cases. Edoardo and Angela’s great-grandson, Ted Seghesio, is a fourth-generation winemaker. He and several other family members are involved in the vineyard’s day-to-day operations. Despite the sale of Seghesio to the Crimson Wine Group, one cannot help but feel it’s still very much a family business. Continue reading

Vintage Albuquerque…It’s Time to Party!

BalloonMuseumLet’s just go ahead and say it, Vintage Albuquerque ages like wine. Now, in its 25th year, the beloved Duke City event brings together local chefs and vintners from around the US, abroad and of course, right here in New Mexico. The highly anticipated celebration of food and wine, held June 22-26, celebrates and benefits New Mexico arts education programs as it dishes out world-class cuisine and wine.

This year’s wine-week begins with an opening gala in celebration of the wines from Caymus Vineyards. The evening, held at Hotel Andaluz, features Chuck Wagner, who says, “Even at Caymus, our approach to producing our top wine has evolved considerably. From the days of me by my Father’s side punching down fermenters with the simple goal of making a good wine that would sell, to today using some of those same techniques with the goal to make a top wine of our Valley. By luck I grew up in the Rutherford farmland with grapes and prunes surrounding our farmhouse. Renowned guest chef Martín Rios of Restaurant Martín creates an exclusive five-course menu to be specially paired with five select wines from Caymus Vineyards. Martín Rios, native of Guadalajara and beloved Santa Fe chef, received his formal training at the Culinary Institute of America and serves up award-winning, progressive American cuisine at his City Different restaurant. The evening is a not-to-be-missed intimate taste of the best of what both a premiere vineyard and a world-class chef have to offer. Continue reading

The Pioneer of Native New Mexico Hops

New Mexico Hops -  BrianHarvestingHere in New Mexico, we like our hops. In a land where spicy food is king, powerful flavors rule. When it comes to our beer, hop-forward IPAs are a statewide favorite. So it seems only fitting that New Mexico should grow its very own native hop variety, the Neo-mexicanus 1, and that New Mexico hop farming should be pioneered by New Mexico’s first brewery, Santa Fe Brewing Company.

But let’s rewind for a moment, back to 2003 when a local Rinconada man named Todd Bates began a singular project. He frequently hiked through the New Mexico mountains identifying and gathering native wild hop plants. He then isolated and cultivated the varieties at his farm and eventually created a hop that was desirable for brewing. The result was the Neo-mexicanus 1 (Neo-1 for short) and Amalia hop varieties. In about 2010, Todd sold the fruits of his labor to a Washington-based commercial hop farmer, Eric Desmarais, at CLS Farms.

When Santa Fe Brewing Company owner Brian Lock heard about the unique New Mexico hop variety, he was immediately enamored with the idea of growing his own hops. “That really interested me,” he says, “because No. 1, it was a new hop variety that no brewer had tried to brew with before, and No. 2, it was native, so I knew if I put that particular variety in the ground that it would do well, because they are native.”

Brian continues, “I was really excited about taking on the challenge to grow my own hops.” He found a beautiful location near Blue Heron Brewery in Rinconada. The 7.5-acre farm is right on the Rio Grande, which is ideal, not only for its natural beauty, but also because it has plenty of water available for agriculture. Santa Fe Brewing Company purchased the land in December 2013, and Brian began planting the unusual Neo-1 and Amalia rhizomes (bought from CLS Farms) in July of 2014.

Many companies grow or use locally sourced ingredients, but this takes it to a whole new level. These hops are naturally more adapted to the New Mexico climate, so they’re more sustainable and, best of all, they’re unique. They are ours. Continue reading

Straight—well, mixed—off the Margarita Trail

Solution for a summertime cold: one spicy margarita. Escape from a torrential monsoon: shelter and a margarita. After a long hike: an icy margarita with a salty rim. Friends visiting town: Take them for a margarita. Santa Fe, of course, is full of the sweet and sour, tequila-based cocktail. Tourists savor them and locals have their favorites. There’s Maria’s millions of super-strong varieties; La Choza’s delicious concoctions, from sweet to smokey to spicy; Secreto’s smoked-sage creation; The Dragon Room’s pink margarita; Tomasita’s Gold Coin—just to name a few local faves, but of course, the list goes on and on. TOURISM Santa Fe’s ode to the Margarita? The Margarita Trail.

This year, TOURISM Santa Fe takes the City Different’s love of the tequila-based cocktail, with its endless creative potential, on the road—or the trail, as the case may be—which began on Cinqo de Mayo and is now in full swing. But the margarita dates back long before this year’s Cinqo, and “Santa Fe can boast that it was the first city in the new world to import tequila from Mexico,” Al Lucero, author of The Great Margarita, writes in the Santa Fe Margarita Trail Passport, the ticket to featured margarita recipes, discounted specialty drinks from 31 participating restaurants and bars, and fun prizes. Local Flavor set out to try each and every one—and this month, Still Hungry? asked a few of our favorite participating bartenders—Robert Morrison from Santacafé, Rochelle Roybal from Agoyo Lounge and Winston Greene from Bar Alto—to shake up a special drink just for our readers. These drinks are delightful, delicious and of course, different. So grab a passport ($3), hit the trail and enjoy! Continue reading