In this episode, Pavle Milic takes us through a journey of his life, passions, and entrepreneurial spirit. Starting with his roots in Colombia and transition to the hospitality scene in New York, Milic has carved out a unique niche in the culinary and wine world in Arizona. The discussion navigates through the landscapes of Colombia and the burgeoning wine industry of Arizona, underscoring the importance of location, experimentation, and tasting room design.
Delving deeper into the realms of viticulture, Pavle paints an evocative picture of Arizona as an emerging wine country. With personal anecdotes and extensive knowledge, he details the state's high-elevation vineyards and the challenges of working with a diverse set of grape varietals. Milic also shares insider details about his restaurant, FNB, and his winery, Los Milics Vineyards, highlighting their distinct approaches to food and wine that celebrate Arizona's unique terroir.
In this episode, you will hear:
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Episode Credits
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111 John and Reed Skupny - Lang and Reed
110: Ron Alvarado - Ficks Real Fruit Hard Seltzer
109: Dusty Nabor - Dusty Nabor Wines
108: Anita Oberholster - UCDavis Cooperative Extension
107: Tyler Thomas - Essential Winemaking
106: Winemaking Q&A with Jim Duane April, 2020
105: Julien Fayard - Azur and Fayard Winemaking
104: Patrick Rue - Erosion Wine Co
103: Jasper Riddle - Noisy Water Winery
102: Tim Colla - Saintsbury
101: Adam Casto - Gandona Winery
100: Frederick Ammons - Rudd Estate
099: Chris Tynan - Cliff Lede Wines
098: Chris Carpenter - Jackson Family Wines
097: Filtration Featuring Maria Peterson from Scott Labs
096: Andrew Byers - Finnriver Farm and Cidery
095: Anthony King - King Wine Consulting and Ratio Wines
094: Amanda McCrossin - Wine Director Press Restaurant
093: Leigh Meyering - MyEnologist
092: Dr. David Montgomery - Professor and Author
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