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Pavle Milic's Wine-Making Adventure: Best Quixotic Endeavor (Video)

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We've spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has to offer. And we're finally ready to publish our results. Nerd alert! Now presenting Scientific Phoenix.

Scottsdale restaurateur Pavle Milic is on a mission to make Arizona wine. He's teamed up with Todd and Kelly Bostock of Dos Cabezas Winery to collaborate on a special blend of tempranillo, primitivo, and syrah grapes. He invited us down to Elgin for the first harvest of 2012. At 4 a.m. So don't take that bottle of wine for granted, people, because Milic, Bostock, and a handful of others were, indeed, up before the crack of dawn to pick these grapes.

See Also: - Pavle Milic Harvests the Grapes for His Still Unnamed Wine - Pavle Prepares to Harvest the Grapes and Reveals the Blend

Not only that, they tested the acid and sugar levels of each grape variety, separated the grapes, and loaded them into the press to start the fermentation process. And that's just the beginning. Milic's wine will be ready in the fall of 2013. He's been documenting the process for Chow Bella and you can catch our conversation with him in the video by Evelyn Ngugi below.


Check out the complete edition of Best of Phoenix® 2012.

...And take a scientific journey through the Best of Phoenix® 2012 micro-site.


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Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.