AZVA Symposium and Grand Tasting

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January 25, 2020 (Sat)
9:00 AM - 5:00 PM

The Farm at South Mountain
6106 South 32nd Street
Phoenix, AZ 85042

View Map  |   (602) 276-6360

Cost: $45 - $125

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Educational     Wine    

Join the Arizona Vignerons Alliance at our fourth annual event

Learn about Arizona wines at Phoenix’s ultimate wine education event. Featuring two symposiums lead by a panel of winemakers and industry professionals. A wine filled lunch with a live auction featuring exclusive wine lots with professional auctioneer Todd Ventura. The event wraps up with the Grand Tasting where you will enjoy dozens of 100% Arizona grown and produced wines poured by winemakers themselves. 

Attending Wineries*:  

Caduceus Cellars

Callaghan Vineyards

Chateau Tumbleweed

Deep Sky Vineyards

Dos Cabezas Wineworks

Four Tails Vineyard


LDV Winery

Merkin Vineyards

Rune Wines

Sand Reckoner Vineyards


*list updated periodically

This event is 21 and older, rain or shine.

  Schedule of events*: 9:00 am Full day ticket holders check-in featuring the Cartel Coffee Lab Coffee Reception

10:00 am Symposium 1 ft. Bobby Stuckey

11:15 am Symposium 2 ft. Stuart Pigott

12:00 pm Lunch & Auction Registration

1:00 pm Live auction begins with auctioneer Todd Ventura

2:00 pm Grand Tasting

5:00 pm Event concludes

*subject to change
 Speaking Guest: Bobby Stuckey 

Before joining the staff of The Little Nell restaurant in Aspen as a sommelier in 1995, Bobby Stuckey began his distinguished career working in restaurants in his native Arizona. During his five-year tenure at The Little Nell, the restaurant received numerous awards for wine and service, including Gourmet’s “Best Wine Service” Award; Mobile Travel Guide’s Five Star Hotel and Restaurant Rating; Wine Spectator’s Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service. 

In 2000, Stuckey joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey earned the James Beard Foundation’s Outstanding Wine Service Award and San Francisco Magazine recognized him as “Wine Director of the Year.” The French Laundry is also where he met his future business partner, chef Lachlan Mackinnon Patterson. Before leaving The French Laundry in May 2003, the restaurant received the James Beard Foundation Award for Outstanding Restaurant Service. 

In 2004, Stuckey earned the Master Sommelier Diploma from the Court of Master Sommeliers. This diploma is considered by many to be the ultimate professional credential in the wine and spirits services industry. In 2008, Stuckey was nominated by the James Beard Foundation as Outstanding Wine and Spirits Professional. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for Outstanding Wine Service, winning the prestigious award in 2013. These distinctions notwithstanding, Stuckey walks the dining room nightly, enthusiastically dispensing advice, recommendations, and sharing his passion for wine with Frasca guests.

 With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Friuli-Venezia Giulia, Stuckey and Mackinnon Patterson opened their first restaurant, Frasca Food and Wine, in August 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals.

Speaking Guest: Stuart Pigott

 Stuart Pigott was born in suburban London in 1960. After getting a bachelor’s degree in Fine Art from St. Martins School of Art in London in 1984, then a master’s degree in cultural history from the Royal College of Art in 1986 he realized that the only way he could earn a living was to write about wine. Since 1st January 1994 he has lived in Berlin and although his name is most closely associated with the wines of the Rhine and Mosel he has undertaken in-depth research in regions as widely contrasting as the Médoc in Bordeaux, Hua Hin in Thailand and Arizona. In 2008-9 Pigott was a guest student at the famous wine university in Geisenheim, Germany and since then he has combined the scientific approach he learned there with gonzo journalism inspired by the works of Hunter S. Thompson. He was the wine columnist of the Frankfurter Allgemeine Zeitung (Sunday edition) from September 2001 to March 2019 and was a contributing editor to from September 2016 to March 2019. Since then he has been the Riesling Ambassador of the Gut Hermannsberg wine estate in the Nahe.


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