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
If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.
051: Garrett Buckland Organic Farming Demystified
050: Tegan Passalacqua - Turley and Sandlands
049: Maayan Koschitzky - Israel and Napa
048: Q&A Episode with Jim
047: Tyler Thomas Solo Episode
046: Tom Rinaldi
045: Ann Reynolds The Story of a Wine Label
044: Philippe Melka, Meghan Zoebeck, and Native Fermentation Management
043: Austin Peterson, Ovid Napa Valley
042: Robert Hunt, Anderson's Conn Valley
041: Jeremy Weintraub, Winemaker for Adelaida and Site Wines
040: The Naked Flavor Episode
039: THE WILSON FOREIGNER TEAM
038: Aaron Miller from Plumpjack Winery
037: Doug Boeschen of Boeschen Vineyards
036: David Bos, Compost and Organic Farming
035: Tyler Thomas, Dierberg and Star Lane Vineyards
034: Bottling, The End of The Affair
033 Anthony Weytjens, Edge Hill Estate
032: Whole Berry Fermentation
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