Colorado's Largest Estate-Grown Winery w/ Keenan High | Culinary 360 Podcast | 08

Culinary 360 Podcast

In this episode of The Culinary 360 Podcast, we sit down with Keenan from Colterris Winery, Colorado’s largest estate-grown winery, nestled in the beautiful Palisade region. Keenan shares the unique story behind the winery’s name, which translates to "from the Colorado land," and discusses the meticulous process of growing, producing, and bottling their world-class wines—all within their estate.

Discover how Colorado’s high altitude and intense UV sunlight influence the boldness and depth of Colterris wines, and learn about their exciting new endeavors, including a banquet room and show kitchen designed to create unforgettable wine and food experiences.

Join us as we explore the passion, dedication, and innovation driving the Colorado wine industry forward. Whether you’re a wine enthusiast or simply curious about the world of estate-grown wines, this episode offers fascinating insights into what makes Colorado wines truly special.

👨‍🍳 Our HOSTS
Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow him on LinkedIn: https://www.linkedin.com/in/robert-simmelink-46a08115/
Luke Simonds
Corporate Chef — Denver, Colorado
Follow him on LinkedIn: https://www.linkedin.com/in/luke-simonds-4a3b15265/
Ryan Devereaux
Corporate Chef — Kent, Washington
Follow him on LinkedIn: https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/
—
🍳 Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!
Learn more: https://ignitefoodservice.com
—
👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

章

1. Cold Open (00:00:00)

2. Today's Guest: Keenan High of Colterris Winery (00:00:18)

3. Keenan Introduces Himself (00:01:07)

4. Bordeaux-styled Colorado wines (00:01:44)

5. Naming wines (00:04:29)

6. Grape varietals and acreage (00:06:37)

7. Time and place: "Only so much you can control" (00:11:01)

8. Recovering from the unexpected: losing a harvest (00:12:15)

9. What's a full harvest? (00:15:45)

10. Vine maintenance (00:17:20)

11. Path to opening Colterris Winery (00:18:35)

12. Keenan's path to the winery (00:19:46)

13. Family tradition: Champagne house (00:20:44)

14. First glass of wine at 3 years old (00:23:25)

15. Peach harvesting for grocery sale (00:25:00)

16. Optical sorting of produce (00:26:29)

17. Palisade Peaches — "some of the best" (00:27:20)

18. Peach wine? "You can make wine out of any fruit" (00:28:05)

19. Plans to expand: Wine museum and restaurant (00:29:09)

20. Plans for food and wine experiences (00:31:10)

21. When to harvest fruit for commercial sale (00:34:06)

22. Wine tasting with Ignite chefs (00:35:43)

23. Canning equipment versus bottling equipment (00:37:20)

24. Canned vs bottled wine stigma (00:39:15)

25. Corks vs screw top bottle debate (00:40:29)

26. Storing wine after opening (00:42:25)

27. Cruvinet system: preserving wines for tastings (00:44:27)

28. Wrapping up with Keenan (00:46:02)

29. Episode Takeaways (00:47:48)

30. Watch More (00:50:52)

31. EoS (00:51:05)