Savoring Sustainability: A Day at Page Springs Cellars
Following a fantastic start at Enchantment Resort, our next stop on our Rout 66 road trip was Page Springs Cellars. As we arrived, the vineyard’s lush, green landscape and serene ambiance greeted us warmly.
Page Spring Cellars is renowned not only for its exquisite wines but also for its commitment to sustainability. Here, we visited Eric Glomski, Owner and Director of Winegrowing, with whom we discussed the importance of making a positive impact in the land, the community we live in, and businesses taking responsibility for their practices.
Eric Glomski greeted us with enthusiasm, eager to share his sustainable practices and how they resemble the ones at República del Cacao. He took us on a tour of the vineyard, explaining how organic farming methods, water conservation, and soil health are integral to their operations. There are many similarities in the creation of wine and chocolate, and it all starts with the terroir. The terroir is a term used to describe the environmental factors that affect a crop’s phenotype, including unique environment contexts, farming practices and a crop’s specific growth habitat. The terroir gives fruits their distinctive flavor notes. For Page Springs Cellars, their wines are characterized from the region of Arizona. In the case of chocolate, cacao grown in Mexico give the distinguished spice and toffee notes to chocolate.
A highlight of our visit was the wine and chocolate pairing session, where Eric matched their red wines with our Dark Chocolate Mexico 66%. Eric explained, «Sustainability is about creating products that are not only good for the environment but also exceptional in quality. This pairing is a testament to that philosophy.» At República del Cacao, sustainability is also integral to our business model. As a B Corp, we believe in making a positive impact on society. All of our actions are guided by four pillars: responsible sourcing, conscious gastronomy, community of value, and environmental commitment. It’s inspiring to see how sustainable practices can enhance the flavors and quality of both wine and chocolate.
Our day at Page Springs Cellars was a remarkable journey into the world of sustainability, demonstrating how conscientious practices can lead to exceptional products. You can learn more about our sustainable practices here. As we move on to our next stop at L’Auberge de Sedona, we carry with us a deeper appreciation for the sustainable ethos. Stay tuned as we explore the world of hospitality and elegance.
