Nectar of the Gods.
According to the Colorado Wine Industry Development Board, the first recorded wine production in Colorado, took place in 1890, by the hand of Governor George A. Crawford, the founder of Grand Junction, who is accredited with seeing the Grand Valley’s grapey potential. His 60 acres of wine grapes and other fruit planted just above Palisade, along the Colorado River, is now the site of our largest annual wine festival: Colorado Mountain Winefest, which takes place the third weekend of September and attracts thousands of thirsty oenophiles.
Colorado is home to over 150 licensed wineries, including a 20 cideries and 12 meaderies, and shows no signs of slowing. Our cool evenings, low humidity levels and over 300 days of sunshine are ideal for grape growing which calls to farmers and winemakers alike to choose the Western Slope as prime placement for stringing their vines.
“I cook with wine. Sometimes, I even add it to the food.” –W C Fields
Colorado’s grape growing regions range in elevation from 4,000 to 7,000 feet, the highest in the Northern Hemisphere and in the world, just behind Argentina. The state boasts two federally designated American Viticultural Areas (AVAs): the Grand Valley along the Colorado River (between Palisade and Grand Junction), and the West Elks along the North Fork of the Gunnison River, (between Paonia and Hotchkiss) which accounts for 90% of wine grapes gown in the Centennial State.
Salud.
Eyes Bigger than stomachs welcome
Every good story begins around the table.
Here at Rocky Mountain Food Report, we are committed to discovering and sharing information about the growing food culture here in Colorado, and beyond. We are eager to learn about the people, pastimes and processes that make the plates we can’t put down such an integral part of our daily lives. Food is the universal language of love and we live, breath, work and play for the passion that is the hospitality industry. We strive to parlay pertinent knowledge about brilliant brands, progressive restaurants and interesting events forward to you, our intentional readership taking it all the way back to the heart of food to discuss the agricultural and animal beginnings all the way forward to the professionals who prepare, brew, build and distill these delicious creations. We value the individuals who are creating worthy livelihoods from their passion projects and showcase the hard working chefs, bartenders, farmers, ranchers, brewers, distillers, restaurateurs and sommeliers who make the arrival of these ingredients and life’s simple pleasures all possible. Food is art. Food is nourishment. Food is fun. Beyond our artistic appreciation for the beautiful presentations that have crossed our tablescapes and an unwavering admiration for the strenuous, challenging work of the entirety of the food & beverage community, we share the thread that we like to eat. No matter your age, sex, political affiliations, religion or socioeconomic status, every single one of us gets hungry. We come together to talk about cravings, the desire for a thoughtful craft community and what we should all eat next and that’s the joy of writing about gastronomic culture. At heart, this is a news forum that celebrates our hierarchy of needs where eating lives at the tippy top. Let’s learn together, taste all the things and enjoy every single bite.
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