Issue link: http://digital.copcomm.com/i/35876
ARIZONA Vintage, Vortex and T odd Brinkman is putting L’Auberge de Sedona back on the map as a gastronomic destination. The privately-owned resort, known for its upscale creekside dining and its quiet charm, had faded to gray when it came to its beverage program. But with Brinkman now at the helm and working hand-in-hand with the Executive Chef David Schmidt, the restaurant’s wine list is accomplished and pairs beautifully with the changing seasonal menu, and the bar list is in present “trend” time. Formerly with some large hotels—his last position was at the Ritz-Carlton Dove Mountain in Tucson—the 38-year-old Wine Director and Restaurant GM, also a Certified Sommelier who will be taking his Advanced Certification courses this summer, may claim L’Auberge as the “smallest property” he has worked at in his career, but, it is in no way the least luxurious: L’Auberge boasts a magnificent, secluded setting. The owner is fully committed to the vision of the resort, and “He under- stands world-class cuisine,” notes Brinkman, “and he wants us to show our guests an experience; in fact, our goal is to wow our guests.” The former list was book-like, and Brinkman transformed it from ledger to legible. “It’s precise. It’s approach- able. It represents value at any price point. Rebuilding the wine list has enabled me to go out and find some terrific, lesser known wines.” Lisa Dahl has created two of Sedona’s top restaurants, Dahl & DiLuca and Cucina Rustica, in nearby Oak Creek. With a flair for traditional Tuscan décor, Dahl & DiLuca exudes the timelessness of an Old World Italian villa, while the rest of Sedona plays to Southwest themes and New Age airs. “The scenery and energy of Sedona make it a major high-end resort town for vacationers who want that experi- ence on a luxury level,” explains David Dimler, the London-born GM and Wine The Arizona Stronghold 2009 “Tazi” white blend is a sure pick for Todd Brinkman. This is Arizona’s first winery to distribute nationally. We loved the round melon sweetness and the contrasting grapefruit edginess with a mineral back. The blend includes Sauv Blanc, Malvasia Bianco, Riesling and Chardonnay. 96 / the tasting panel / july 201 1 Todd Brinkman is the Restaurant GM and Wine Director for L’Auberge de Sedona. SEDONA IS ARIZONA’S SPIRITUAL CENTER AND NOW A GROWING FOCAL POINT FOR WINES AND SPIRITS Volume PHOTO: RAMON C. PURCELL PHOTOGRAPHY