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BRECKENRIDGE DISTILLERY RELEASES NEW FLAVORED WHISKEY

Breckenridge Distillery, one of the most awarded craft distilleries in the U.S., has released the newest in its line of flavored whiskeys: Breckenridge Peach. 

Coming on the heels of Breckenridge Honey, launched in 2025 as the official whiskey of the Denver Broncos, it continues the practice of infusing the distillery’s high rye bourbon mash with high quality ingredients. With the honey flavored whiskey, that meant sourcing a rare rainforest honey from Nigeria’s Goldswarm hives. With the peach flavored whiskey, that meant sourcing locally grown Palisade peaches (celebrated as some of the best in the world) from Colorado’s Western Slope. 

I had an opportunity to preview the new whiskey at a recent media tour and tasting hosted by the distillery and Breckenridge Brewery (both of whom partner with Talbott Farms to source the Palisade peaches for their beverages). As expected, the aromas and flavors of Palisade Peach (36% ABV/72 proof) were peach-forward but just as important, there was a brightness that lifted the smoothness of the whiskey base (bourbon aged a minimum of five years) and it complimented the hint of vanilla. 

The whiskey also shined in expertly crafted cocktails designed by the distillery’s long-time bar manager, Liquid Chef Billie Keithley. These were featured at a dinner at the distillery’s impressive restaurant. 

I heartily recommend you make a visit to the city of Breckenridge a priority – for the beautiful scenery, the skiing and multitude of other outdoor activities – but of course, to also visit the Breckenridge Brewery and its pub and the Breckenridge distillery and its restaurant.

At the brewery, you can enjoy the Palisade Peach Wheat along with the many other beers crafted and the elevated pub fare.

At the distillery, sign up for a tour of the impressive facility and tasting of the Peach Flavored Whiskey, along with the countless other whiskey blends (not to mention rum, vodka, gin and tequila). And then finish with dinner at the restaurant. And don’t forget to see if Billie is offering the Orchard’s Embrace or the Tropical Heat Wave or any other peach whiskey-based cocktails Billie may have created.

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BRECKENRIDGE BREWERY RELEASES LATEST PALISADE PEACH WHEAT

It’s peach season in Colorado and Breckenridge Brewery recently released its newest batch of its “Palisade Peach Wheat”. This hazy American wheat ale, first released in 2020, with its pure juicy peach aromas and flavors, has become the brewery’s fifth most popular beer. 

With a nod to other state’s peaches, Palisade peaches have become known as among the world’s best. And Coloradans anxiously wait for them to show up at markets and on menus. Luckily for us, Breckenridge has figured out how make the beer available year-round in 6-pack bottles, 12-pack bottles, 12-pack cans, 19.2 ounce cans, and on draft.

With a modest ABV of 5.3%, Palisade Peach Wheat is perfect for enjoying crisp and cold under the hot Coloradoan sun (assuming you can avoid the smoky air). Fruit-forward, unfiltered and bursting with bright and juicy peach flavor, with a balance of malt (Root Hoot Malting) and hops (Magnum and Palisade).

Get it now and savor the peachy goodness.

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FRESH, CRISP ITALIAN WHITE WINES IDEAL FOR OUR HOT WEATHER

There is a cornucopia of budget friendly, Italian white wines – small production, regional, native varieties – that are ideal for warm weather drinking. If there is a common thread along the peninsula, these all offer dramatic aromas and crisp, refreshing character. 

Pinot Grigio. If you are used to American Pinot Grigio, recalibrate your expectations. These northern Italian wines, show more weight, tangy pear, apple, peach, and hints of mineral: 2025 Riff ($13) from Alois Lageder, organically farmed from Tre Venezie in the Veneto. From Friuli Venezia Giulia, specifically Collio microclimate: 2024 Attems ($17) from Tuscany’s Marchesi Frescobaldi and 2022 Borgo Conventi ($22) from the owners of Villa Sandi impress with layered and textural profiles.

Sauvignon Blanc. Sometimes simply labeled Sauvignon, in northern Italy it leans to crisp, green apple, citrus, and subtle herbaceousness, celebrated for its aromatic complexity, vibrant acidity, and elegant minerality: 2025 San Leonardo “Vette” ($25) from one of Italy’s most prestigious and historic (300 years) family-owned wine estates, and the savory 2024 Borgo Conventi ($22). 

Vermentino. Grown mostly in Sardinia, Liguria and the western coast of Tuscany; think crisp, citrus, apple, suggestions of sea air: 2024 Aia Vecchia ($16) from the Bolgheri subregion; 2024 Massovivo ($22) from the Frescobaldi estate Tenuta Ammiraglia; Riva de la Rosa ($13) imported by California’s Riboli Family Wines.

Verdicchio. The signature white grape of the Marche region typically features delightfully brisk citrus, melon, and stone fruit. From the region’s oldest family-owned winery, Garofoli (1901): the complex, savory, elegant 2025 “Macrina” Castelli di Jesi Classico Superiore ($20) and the fresh, fragrant, mineral 2025 “Aelya” Matelica ($21). 

Pecorino. In Abruzzo, the ancient local grape pecorino, thought to be extinct but recently resurrected, produces typically invigorating, fuller, but still delicate and balanced wines: 2024 Poggio Salaia “Torre Sambra” ($19) from an estate first cultivated in 1910; organic, vegan friendly.

Carricante. This white variety grows on the northern slopes of the Mt. Etna volcano in Sicily where the late-ripening berries develop a range of fruit, mineral and savory flavors: 2025 Tenuta Tascante Buonora ($32) from the Tasca family that has been farming grapes in Sicily for more than 150 years and is now a leader in Etna viticulture.

Inzolia. One of the most traditional white grapes of Sicily, often used in Marsala production, it also shines as a dry varietal wine. The precise, aromatic 2024 Sallier de La Tour ($17) from a  historic estate (1909) now is managed by the Tasca d’Almerita family. 

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FOOD & WINE MAGAZINE HOSTS THE CULINARY WORLD IN ASPEN FOR THE 43rd TIME

The Food & Wine Classic in Aspen again put on a spectacular event over Father’s Day weekend featuring countless wine and food seminars hosted by culinary personalities. 

Wine Cellars 4

Highlights included “Wines of Georgia Presents: 8,000 Years in 8 Glasses”. Sommelier Erik Segelbaum explained that Georgia was one of the originators of organized viticulture and winemaking and what that meant for Georgian history and culture but also how Georgia’s experience has influenced viticulture and winemaking throughout the world. This includes the current interest in fermentation in clay vessels (qvevri) and fermentation of white wines with extensive skin contact. 

I was particularly pleased to attend “Chenin Blanc Rising: America’s New Favorite White Wine” as Chenin Blanc has long been one of my favorite white wines. Hosted by Master Sommelier June Rodil, entrepreneur Alicia Townes Franken and importer Catherine Miles, the seminar moved from dry to off dry to medium sweet to quite sweet, and from the grape’s original homeland in France’s Loire Valley to its more recent residence in South Africa to California. The seminar reinforced my commitment to fostering this grape and its wines. 

One of the cool things about the Classic beyond the seminars and the incredible Grand Tasting Tent is the many tastings, receptions and parties held around Aspen. 

One such was a happy hour hosted by Chateau Ste. Michelle, Washington’s pioneering winery, with some current releases, library vintages of its Artist Series and Cold Creek Cabernet Sauvignons, and a special opportunity to drink the original vintage (1999) of Eroica Reisling, a collaboration with the famed German winery, Dr. Loosen that I consider the best American Riesling.

Another special treat that it seems to me could only have happened at the Classic was the “Thai BBQ”. It featured dishes from Chef Chutatip “Nok” Suntaranon of the Philadelphia restaurant Kalaya. Chef Chutatip had just arrived in Aspen from Chicago where Kalaya was awarded Outstanding Restaurant (that’s for the whole of the USA). 

Then there was an amazing dinner with Food Network regular and James Beard nominee, Chef Tyler Florence, featuring dishes from his highly decorated Miller & Lux restaurants. After a reception featuring Petrossian Caviar, Moët & Chandon Brut Impérial, and handcrafted cocktails, guests enjoyed a multi-course meal showcasing remarkable steaks, seafood and sides nicely paired with excellent wines.

Finally, I was particularly impressed with Alicia Towns Franken who received a “Game Changer” award for her work with her husband using their businesses Towns Wine Co. and Wine Unify to build community and champion a more diverse Wine industry. 

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RED WINES FOR FATHER’S DAY AND BEYOND

As “Father’s Day approaches, you might be thinking of giving dad a wine gift. While it may seem a bit of a stereotype that men prefer red wine, there is evidence this is true. So, here are some recommendations for your wine loving dad.

Cabernet Sauvignon continues to be the most popular. But instead of defaulting to Napa Valley, I suggest Paso Robles. Specifically, these from DAOU. Soul of a Lion (2023, $150), is produced from the estate in the prized Adelaida District, as a tribute to the DAOU founder’s father, in a lavish style that offers sweet berry fruit coated with vanilla oak and delivered with a lush mouthfeel.

Two DAOU Reserves combine fruit from the estate and select Paso Robles AVAs: 2022 Reserve Cabernet Sauvignon ($60) blackberry, raspberry, plum, accented by licorice, thyme, vanilla, cocoa, cedar, rounded tannins; and 2022 Seventeen Forty ($80), a Bordeaux-inspired blend of cabernet sauvignon, cabernet franc, merlot, and petit verdot, displays sweet dark berries and plum, coffee, vanilla, sage, mocha, and refined tannins.

After years in the shadows, Syrah is having a moment, emerging as a compelling option for red wine lovers. These first two are rich and powerful expressions shaped by terroir, climate and skillful winemaking. 

The 2022 Arkenstone Estate ($195) is organically grown on hillside slopes of Napa Valley’s Howell Mountain. It impresses with enveloping dark berry, plum, cocoa, olives, cured meat, and earth; a full-bodied, dynamic mouthfeel, polished tannins, and savory, peppery finish. The 2021 Bouchaine Estate ($125), from Napa’s cool-climate Carneros, opens with dense blackberry, black cherry, black pepper with hints of bacon, and licorice, but with nuance from aging in oak and on the lees. 

Santa Barbara also produces fine Syrah. A good of example is the 2023 Demetria Estate North Slope ($55). Family-owned in the Santa Ynez Valley, the hillside estate vineyard benefits from regenerative, biodynamic farming. A nod to the traditional Côte-Rôtie in the Northern Rhône, as it is supplemented with 5% viognier, it is vibrant, fresh with raspberry, chocolate, black pepper and an elegant palate.

Washington State has established itself as a Syrah leader. The 2022 Spring Valley “Nina Lee” ($65) is from a property in Walla Walla with an agricultural history dating to the mid-1850s and its first vintage in 1993. It impresses with bright cherry, hint of tobacco, strong structure and a pleasing mineral note.

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WHEN IT COMES TO WINE, “PASSION IS NO ORDINARY WORD”

I’ve long thought this line from the Graham Parker song of the same name also applied to wine. There is something (actually, many things) about wine – how the grapes are grown, how the wine is made, the diversity of tastes and styles, how well it compliments food, the sociability it promotes – that generates a passion for it among so many. Marshall Vanderburg and I included. 

While my passion is writing about it, Marshall’s the passion is growing and making it. He had worked in a wine store while in college. Later worked various positions in the Denver wine business. Then career, in city planning, software, and business operations. But kept his interest in wine with home winemaking and wine travel, especially to western Colorado wine country. 

And when it came time to retire, Marshall wanted to realize his passion for growing grapes by making wine his “life encore”, as he describes it. That meant moving in the middle of the pandemic to the Western Slope’s North Fork Valley to pursue a “vine-to-wine” operation. By the end of 2020, Marshall and his wife Janine had relocated to the valley, which encompasses the West Elks American Viticultural Area. He says the pandemic allowed them to work remotely but I think that convenience was just the final push to go for it. 

Marshal understandably chose this valley, as it encompasses many of Coloraod’s best wineries, such as Alfred Eames, The Storm Cellar, Black Bridge, and Stone Cottage.

Though Marshall had been spending most of his time “familiarizing myself with the elements involved in planting a vineyard from scratch”, I get the sense he didn’t fully comprehend the challenges he would face (who would?). From finding suitable land, navigating the purchase, obtaining the necessary tools and equipment, deciding which grapes to plant (pinot noir and riesling), planting the vineyard (battling rocks and boulders), and nursing the vineyard (including adapting to pests, vine diseases and weather challenges). And doing all this almost completely by himself (some welcome help from friendly valley neighbors). Talk about D.IY. 

And yet, Marshall persevered having his first harvest in 2023. And overcame other challenges to harvest increasing yields in 2024 and 2025, enough to begin bottling his own wine. 

With encouraging prospects for the vineyard, Marshall’s wine encore has evolved into that second career. But the story doesn’t end there. Marshall has adopted the sentiment promoted in the book Encore: Finding Work that Matters in the Second Half of Life that, as he puts it “encore careers are often motivated by a desire for personal fulfillment and social impact rather than economic factors”. So, somehow he has found time to chronicle his experiences, challenges and lessons on Marshall’s Wine Encore website and  Substack– with the hope that others might learn from his experiences.

At a time when the very existence of vineyards and wine is threatened by climate change and a growing temperance movement, Marshall’s purity of intent and dedication to his vineyards and his wine is refreshing and inspiring. 

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CALIFORNIA SAUVIGNON BLANC 2026

While consumer white wine continues to be Chardonnay, Sauvignon Blanc enjoys an increasingly strong second place. It is one of the world’s most widely planted grape varieties, originating in Bordeaux and the Loire Valley, also notable in New Zealand, Chile, South Africa, and Australia. 

The grape’s flavor profile comes in several styles, though it’s usually assertively aromatic, with refreshing acidity. Generally, expect brisk green citrus but also other citrus (grapefruit) and occasionally stone fruit and a distinctive (sometimes spicy) herbaceousness. Riper wines fruit often display melon, nectarine, peach, or even tropical fruits. 

NOTE: These California wines are listed in order of preference within each category but all are recommended. 

There are many good values. These tend to be ebullient and spry with the focus on varietal fruit but all display the grape’s trademark character. Most of the wines are fermented and aged in stainless steel to emphasize freshness, while some use various amounts of mostly neutral oak to round out flavors and texture. 

  • 2024 Rodney Strong Alexander Valley ($25) some time with oak and yeast compliment vibrant peach, tropical fruit, almond
  • 2024 Matanzas Creek Sonoma County ($25) crisp, grapefruit, fresh herb
  • 2023 Markham Napa Valley ($24) fresh grapefruit, lemon, tangy, stony note 
  • 2024 Charles Krug Napa Valley ($23) zesty citrus, melon, lemongrass
  • 2024 Brassfield High Valley ($22) pleasant lemon, grapefruit, tropical fruit
  • 2024 Cuvaison Carneros ($28) estate fruit; juicy tropical fruit, spicy herb 

As consumer friendly as those wines are, for a few extra dollars, I found more complexity, intensity and flavor interest as prices escalated. 

  • 2024 Brandlin Estate Mt. Veeder ($50) richness, complexity from mountain grown fruit; fermentation and aging in large oak barrels gives texture and depth; juicy tropical flavors, mineral notes
  • 2022 Cliff Lede Napa Valley ($38) richness from semillon, intensity and aromatics from old vine musqué clone of sauvignon blanc; unctuousness from barrel fermentation and aging 
  • 2024 Beaulieu Vineyard Napa Valley ($40) first sauvignon blanc from famous cabernet sauvignon producer; some time with oak and yeast add complexity and rich texture; lively lemon, peach, toast, almond
  • 2024 Freemark Abbey ($35) refreshing citrus, stone fruit, bright yet polished
  • 2024 Priest Ranch “Block 71” Napa Valley ($38) peach, melon, tropical fruit, mineral
  • 2021 Duckhorn North Coast ($32) with semillon; bright citrus, tropical fruits 
  • 2023 Whitehall Lane Napa Valley ($30) some time with oak and yeast add complexity and rich texture to its crisp citrus, pear, fig, tropical, biscuit
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NAPA VALLEY CABERNET SAUVIGNON SHINES

Cabernet Sauvignon from California (especially Napa Valley) wasn’t always the most popular red wine in America. Having established its pedigree centuries ago as a foundation of Bordeaux, the grape began to be planted in Napa Valley in the late 1800’s. Following Prohibition, the quality of Napa Cabernet gained increased attention. Then, in 1976, a Stag’s Leap Wine Cellars Cabernet placed first at the “Judgement of Paris” and other Napa Cabs showed well. The prestige of Napa Cabernet has only grown since.

But over time a trend evolved of overripe and over oaked wines, borderline sweet, with excessive weight, power and softness that mask terroir. The recommended wines below, listed in order of my preference, show harmony, balance, intensity with subtlety, nuances of mineral and earth, oak as a complement, and solid structure.

2022 Beaulieu Vineyard Georges de Latour Private Reserve ($180) celebrated estate founded in 1900 came to international fame after renowned winemaker André Tchelistcheff joined in 1938; herbaceous, earthy accents, enticing red fruits and cedar 

2021 Turnbull Oakville Reserve ($110) all estate winery; exceptional blend of select lots; impresses with mixed dark berries, loamy earth, fresh, velvety, powdery tannins, broad palate 

2022 Chappellet Signature ($95) at the peak of Pritchard Hill, one of Napa’s finest wineries produces benchmark mountain grown wines; concentrated, abundant berry elements, cedar, cocoa, graphite, tobacco, oak spice, silky texture 

2022 Revana Napa Valley ($125) Cabernet specialist; sourced from specially selected 

estate vineyards; rich dark currant, tobacco, loamy soil, cocoa, texture shows a sense of airiness 

2021 Freemark Abbey Napa Valley ($75) second Napa winery founded by a woman (1886); impressed at the Judgement of Paris; sourced from specially selected sites; dark fruits, cedar, oak spice, leather, well structured, rich texture 

2021 Silver Oak Napa Valley ($165) founded in 1972 by Coloradan Ray Duncan and Christian Brothers winemaker Justin Meyer; deep, slightly sweet berries, licorice, aging in American oak adds signature coconut, supple texture

2022 Stag’s Leap Wine Cellars Artemis ($75) grapes from select Napa vineyards combined with estate-grown fruit; pretty cherry, elegant structure, some richness 

 2022 Sullivan Coeur de Vigne ($95) property dates to 1821 but winery was established in 1972 with planting guided by Andre Tchelistcheff; concentrated cherry, sage, plum, cassis, tobacco, cedar, velvety mouthfeel 

2022 Stags’ Leap Winery ($65) grapes were first planted here in 1873; 100 years later the modern winery began production; lively, black and red berries, fresh powdery tannin

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CALIFORNIA CHARDONNAY SHINES

Despite its generally recognized wine characteristics of butter, vanilla, rich texture, citrus, apple, tropical fruit, etc., the chardonnay grape presents essentially a blank slate for producers. Sometimes this unfortunately means winemakers are tempted to imprint their own personality or react to perceived consumer preferences. But with the wines below winemakers attempt to express the source and the personality of the grape. 

Anderson Valley

2023 Dutcher Crossing Ferrington ($49) highly regarded vineyard; tart apple, pear, citrus, light oak, balancing acidity

2023 Kendall-Jackson Sable Mountain ($50) high elevation vineyard; delicate stone and tropical fruit, vanilla, Asian spice, rounded finish

Sonoma Coast

2022 Sonoma-Cutrer Les Pierres ($46) premium selection from rocky estate vineyard; ripe pear, apple, roasted hazelnut, rich, butter pastry 

Russian River Valley

2023 Davis Bynum River West Vineyard ($30) vineyard in the Middle Reach of the valley; bracing citrus, peach and tangerine, spicy accent 

2023 J Vineyards ($40) sourced from top vineyards throughout the appellation; zesty lemon, pear, pineapple, hint of ginger, supple finish 

Carneros

2023 Cuvaison Kite Tail ($70) special old vine lot from estate Tai vineyard; brilliant citrus, peach, toasty vanilla, creamy mouthfeel

2024 Frank Family ($40) blend of winery’s Lewis Vineyard, famed Winery Lake, Beckstoffer, and Sangiacomo fruit; beautiful zesty lemon, tropical fruit, hints of vanilla, brioche

2023 Bouchaine Estate ($40) blend of the estate’s best blocks; noticeable creamy oak, fresh apple, juicy grapefruit, light toast 

2023 Bouchaine Unoaked ($40) old vine estate fruit fermented and aged without wood barrels, secondary fermentation or lees stirring; apple, lemon, pear leap from the glass 

Central Coast

2023 Bernardus ($30) from select vineyards throughout Monterey County; broad spicy, apple, pear, citrus pastry 

2023 Daou Reserve Willow Creek District ($52) cool, maritime influenced region home to some of Paso Robles finest wineries; ripe, lemon, honeysuckle, vanilla, rich texture

2022 Talley Rosemary’s Vineyard ($70) estate vineyard in Arroyo Grande Valley bordering the Pacific; vibrant, intense citrus, stone fruit, salty ocean note, creamy, spectacular 

2023 Kendal-Jackson Camelot Highlands ($50) high elevation vineyard with 40 year old vines in the Santa Maria Valley; juicy citrus, peach, nice touch of toasty oak

2023 The Hilt Estate Sta. Rita Hills ($50) Pacific Ocean influenced climate and soils; sea spray, exciting lime, apricot, seashells, broad palate, creamy rich

2023 Alma Rosa Sta. Rita Hills ($38) El Jabali estate vineyard; oceanic minerality, precise, honeyed citrus, pear, supple, seamless 

2024 Diatom Santa Barbara County ($25) no oak, pure citrus, melon and stone fruit, saline note, herbal tone, supple, fantastic value 

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FOOD & WINE MAGAZINE HOSTS THE CULINARY WORLD IN ASPEN FOR THE 43rd TIME

One of the cool things about the Food & Wine Classic in Aspen, beyond the countless wine and food seminars hosted by culinary personalities and the incredible Grand Tasting Tent (which is actually three tents), is the many tastings, receptions – oh, heck, let’s just call them parties – held at restaurants, clubs and hotels around Aspen. I was invited to about half a dozen of these. Included were invites to the Maker’s Mark Perfectly Unreasonable Bar Pop-up, One Night at the Mine: The Smuggler Social presented by Aspen One, and Barrels & Beats – Food & Wine Weekend Party at W Aspen. These definitely fall into the party category and didn’t particularly interest me. 

The ones I prefer are those that include a bit more intimate setting, the opportunity to connect, and sometimes reconnect, with other journalists and wine industry friends and acquaintances, and dare I say are at least a little educational. One such was a happy hour hosted at the Limelight Hotel by Chateau Ste. Michelle, Washington’s pioneering winery. In addition to an acoustic music performance by Pierre Bouvier of Simple Plan and tastings of some current St. Michelle releases, I also appreciated the opportunity to taste library vintages of its Artist Series and Cold Creek Cabernet Sauvignons. A special treat was the opportunity to drink the original vintage (1999) of Eroica, the Washington Reisling that is a collaboration with Ernst Loosen of the famed German winery, Dr. Loosen. I have often said that Eroica is my favorite American Riesling and to be able to drink this 26 year old wine with the mineral and apricot character it has developed was a real treat.

Another special treat that it seems to me could only have happened at the Classic was the “Thai BBQ with American Express and Resy”. It featured dishes from Chef Chutatip “Nok” Suntaranon of the Philadelphia restaurant Kalaya (alongside Chefs Ohm Suansilphong and Kiki Supap of KRU). Chef Chutatip had just arrived in Aspen after flying direct from Chicago where Kalaya had just been awarded Outstanding Restaurant (that’s for the whole of the USA). The food served was fantastic and I noted that the wines offered – Far Niente Chardonnay, Merry Edwards Pinot Noir, and Mt. Eden Pinot Noir – were elevated offerings from what is usually available at such events.

An amazing way to conclude the Classic was a dinner at the St. Regis Hotel with Food Network regular, cookbook author, James Beard award nominee, restaurant owner, and filmmaker (phew!) Chef Tyler Florence. The evening featured dishes from his highly decorated Miller & Lux restaurants (San Francisco and Hawaii). Commencing with a grand reception featuring Petrossian Caviar, Moët & Chandon Brut Impérial, and handcrafted cocktails, guests then enjoyed a multi-course meal showcasing amazing steaks, seafood and an elevated supporting cast. Each course nicely paired with wines: Caesar Salad with Cloudy Bay Sauvignon Blanc, Bone Marrow Chawanmushi (blue fin tuna) with Chateau Minuty Rosé et Or, French Dover Sole Meunier and 45 Day Dry-Aged Tomahawk Ribeye with Joseph Phelps Napa Valley Cabernet Sauvignon, and Chocolate Mousse with Hennessy XO Cognac. And, of course, fine conversation with new friends at the table.

This year’s Classic was the 43rd time Food & Wine magazine brought the event to Aspen. I have been many times and this year’s event was as good as ever.

CREDIT:

Featured image credit: C2 Photography/FOOD & WINE