{"id":70335,"date":"2025-06-01T00:01:59","date_gmt":"2025-06-01T06:01:59","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=70335"},"modified":"2026-04-06T13:00:31","modified_gmt":"2026-04-06T19:00:31","slug":"lescombes-winery-bistro-cottonwood-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=70335","title":{"rendered":"Lescombes Winery & Bistro (Cottonwood) – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Lescombes Winery & Bistro in the Albuquerque’s Burgeoning West Side<\/figcaption><\/figure>\n

Years ago when my job at Intel required frequent travel to the Phoenix area, I marveled at the desert landscaping at Phooenix’s Sky Harbor Airport.\u00a0 Its xeriscaping approach uses\u00a0 native, drought-resistant flora arranged in ways that promote efficient water usage.\u00a0 Towering saguaros and spindly, spine-covered ocotillos greeted sojourners as they vacated the airport.\u00a0 Not only does this xeriscaping save the city $400,000 annually and reduce water usage by more than five-million gallons per year, it gives visitors a welcome respite from the sun-baked asphalt and cement jungle that is the Valley of the Sun.<\/p>\n

\"\"
Vintage Truck with Barrels of Wine<\/figcaption><\/figure>\n

Driving away from Albuquerque’s Sunport provided a stark contrast to the affable reception of the Sky Harbor.\u00a0 While the latter was like a warm (scorching) embrace, the former seemed to affirm the popularly-held opinion that New Mexico’s state flower was the ubiquitous weed (or the pervasive orange cone).\u00a0 Until\u00a0 more recent xeriscaping and beautification efforts, my colleaugues and I were ashamed of the sights that greeted visitors to our fair state.\u00a0 Leave it to my friend Dan to express a more positive spin on the contrasts between New Mexico and Arizona: “At least we can produce wine here<\/em>.”\u00a0 As you might expect, Dan is an oenophile.\u00a0 During his travels in Arizona he must have experienced plonk-quality wine.\u00a0 He’s not a forgiving guy.<\/p>\n

\"\"
Main Dining Room<\/figcaption><\/figure>\n

Contrary to Dan’s observation, Arizona is home to three prominent grape growing regions<\/strong><\/a> in various altitudes and locations around the the state.\u00a0 Apparently the Grand Canyon State’s infernal heat doesn’t shrivel those grapes into raisins as some of us thought.\u00a0 True, the wine-growing regions of Arizona are generally higher in altitude than Phoenix and they tend to have a more active monsoon season, but it’s the diurnal shift (the drastic drastic difference between daytime and nighttime temperatures) that make the most difference.\u00a0 It’s important for the grape vines because the cool temperatures at night give the wines time to rest and maintain acidity, while the warm temperatues during the day allow the grapes to ripen and create sugar, vital for alcohol production.<\/p>\n

The same factors–altitude, diurnal shift, rain–which allow Arizona to grow grapes is at play at the 200 acres of vineyards owned and operated by the D. H. Lescombes Family Vineyards<\/strong><\/a>.\u00a0 “With 200 acres of vineyards located in the high desert of the Pyramid Valley, just outside Lordsburg, New Mexico<\/em>,” the family claims to have “found the ideal climate and soil to grow the best quality grapes<\/em>.”\u00a0<\/span><\/span>Thanks to day and night time temperature variances that can range by as much as 30 degrees and a growing elevation of 4,500 feet, the winery is reputed to grow some of the best grapes in New Mexico. Forty different types of grapes produce several award-winning wines including Cabernet Sauvignon, Zinfandel and Syrah.<\/p>\n

\"\"
The Falls (For Which The Original Restaurant Occupant Was Initially Named)<\/figcaption><\/figure>\n

To showcase its selection of 40 different New Mexico grown, produced and bottled wines under several labels, Lescombes operates bistro locations throughout the Land of Enchanting Wine.\u00a0\u00a0D.H. Lescombes Winery & Bistro locations can be found in\u00a0Alamogordo<\/strong>, Albuquerque Old Town<\/strong>,<\/a> Las Cruces<\/strong><\/a> and as of November, 2024, in Albuquerque’s burgeoning Cottonwood area.\u00a0 The Cottonwood location occupies the space formerly occupied by the Enchanted Falls Event Center.\u00a0 You might remember that site was the iunaugural home of the long defunct The Falls Steakhouse<\/strong><\/a> which launched in November, 2005.<\/p>\n

A crown jewel of a location, the Cottonwood area Lescombes is located just about as far northwest as you can go before you\u2019re in Rio Rancho. Situated on the steep slope, the top of which demarks the boundary between the Duke City and the City of Vision, it provides a panoramic view of the Sandia Mountains and at night, of the city lights.\u00a0\u00a0Appropriately named for its original tenant, the restaurant features a manmade waterfall so that al fresco diners can enjoy the sound of rivulets of water cascading down sheer rock formations sure to lull you into a state of content relaxation. The out-of-doors waterfall on a large outdoor patio was crafted from river rock culled from the Las Vegas, New Mexico area (pictured above). It\u2019s 15 feet tall and 51 feet in length.<\/p>\n

\"\"
Beet Salad (Half Portion)<\/figcaption><\/figure>\n

The capacious restaurant is airy, bright and thematic, employing barrel-shaped casks to showcase the pride of Lescombes.\u00a0 That thematic expression begins even before you step inside the restaurant.\u00a0 Wooden casks with their characteristic metal hoops line the xeriscaped area fronting the restaurant’s entrance.\u00a0 So does a classic Ford pickup truck painted gold.\u00a0 The Cottonwood location offers the same menu options as its Old Town sibling.\u00a0 Cerevisaphiles will enjoy the selection of local craft beers while selective oenophiles will appreciate that they can purchase limited releases only on Lescombes properties.<\/p>\n

Our inaugural visit, some seven months after the bistro’s opening, started off rather slowly.\u00a0 We were seated promptly, but watched as a phalanx of servers visited other tables.\u00a0 Eventually Val, our server working her very first shift on her first day at Lescombes, made it to our table.\u00a0 We could not have been happier with her energy and friendliness.\u00a0 Working with the polish and aplomb of a seasoned pro, she took great care of our every need.\u00a0 We were so thrilled with her that I suggested to her manager that Val should be given a raise and promoted.<\/p>\n

\"\"
Pot Roast<\/figcaption><\/figure>\n

Instead of an appetizer, we started our meal with a roasted beet salad<\/strong><\/em> (heritage blend lettuce, red and golden beets, goat cheese, local Mesilla Valley sweet and spicy pecans,\u00a0 crispy parsnip shavings and a pecan vinaigrette) which Val split in two for us.\u00a0 The roasted beets were sliced into small cubes.\u00a0 With their characteristic earthiness and pronounced sweetness, even smallish beets go a long way.\u00a0 My Kim and I love beets.\u00a0 We’re not as crazy about frisee (curly endive leaves with finely dissected edges) which were prevalent in the heritage blend lettuce.\u00a0 Thankfully the pecan vinaigrette would have been good on a flip flop.\u00a0 So, too, would the sweet and spicy pecans (and you can’t beat Mesilla Valley for pecans).<\/p>\n

Perhaps indicative of changing times and tastes, Jetsetter published a feature naming the \u201c20 Best American Comfort Foods<\/strong><\/a>\u201d in America and that list didn\u2019t include pot roast. \u00a0No pot roast! \u00a0What kind of list would exclude pot roast? \u00a0A list of more contemporary, less anachronistic dishes apparently. \u00a0 Among the 20 comfort foods on the list were loco moco, sancocho, Brunswick stew and the garbage plate. \u00a0All good, but they\u2019re not pot roast. \u00a0 Had the journalist who wrote the Jetsetter feature tried Lescombes\u2019\u00a0country pot roast<\/strong><\/em>\u00a0 it would have ranked near the top of the list.<\/p>\n

\"\"
Lasagna<\/figcaption><\/figure>\n

The country pot roast (braised in merlot, carrots, celery, Yukon gold mash and brown gravy) is an exemplar of comfort food. \u00a0Tender tendrils of succulent beef braised in merlot, a versatile red wine (for 24 hours), will water your mouth in anticipation of more. \u00a0This is melt-in-your-mouth stuff, as good as you\u2019ll find in Ireland. \u00a0My Kim, who likens gravy to effluvia, sopped up every scintilla of that gravy. \u00a0The carrots and celery were worthy accompaniment for the type of pot roast that makes the perfect comfort meal on a blustery day.<\/p>\n

Even as a precocious child, it was my propensity to order something different, something no one else in my family would order.\u00a0 Usually it’s a dish my parents and siblings would consider too weird to eat.\u00a0 That’s not always the case.\u00a0 It’s unlikely none of them would, for example, order homemade lasagna<\/strong><\/em> (house-made marinara and herbed ricotta, seasoned meat and alfredo sauce,\u00a0 fresh basil\u00a0 American grana parmesan) at a restaurant of fine-dining caliber.\u00a0 I just happened to be in a lasagna mood.\u00a0 Frankly, considering our previous experiences with the cuisine at Lescombes, it didn’t surprise me just how much I enjoyed this dish, its richness and the tanginess of the marinara.<\/p>\n

The Albuquerque Old Town edition of Lescombes Winery & Bistro opened its doors in 2005.\u00a0 It took 19 years before a second Albuquerque location was launched.\u00a0 \u00a0Duke City diners on the city’s now have convenient locations at which they can enjoy menus that feature French Country dishes that pair beautifully with award-winning New Mexico wines.<\/p>\n

Lescombes Winery & Bistro<\/strong>
\n3771 NM-528
\nAlbuquerque, New Mexico<\/strong>
\n(505) 548-8206
\n<\/span>Website<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 1 June 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$ – $$$$
\nBEST BET<\/strong>:\u00a0 Beet Salad, Lasagna, Pot Roast
\nREVIEW #1472<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Years ago when my job at Intel required frequent travel to the Phoenix area, I marveled at the desert landscaping at Phooenix’s Sky Harbor Airport.\u00a0 Its xeriscaping approach uses\u00a0 native, drought-resistant flora arranged in ways that promote efficient water usage.\u00a0 Towering saguaros and spindly, spine-covered ocotillos greeted sojourners as they vacated the airport.\u00a0 Not only does this xeriscaping save the city $400,000 annually and reduce water usage by more than five-million gallons per year, it gives visitors a welcome respite from the sun-baked asphalt and cement jungle that is the Valley of the Sun. Driving away from Albuquerque’s Sunport provided a stark contrast to the affable reception of the Sky Harbor.\u00a0 While the latter was like a warm (scorching) embrace,…<\/p>\n","protected":false},"author":1,"featured_media":70345,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,703,141,5647],"tags":[],"class_list":["post-70335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-dog-friendly","category-new-mexico","category-rating-n-r"],"yoast_head":"\nLescombes Winery & Bistro (Cottonwood) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=70335\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lescombes Winery & Bistro (Cottonwood) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Years ago when my job at Intel required frequent travel to the Phoenix area, I marveled at the desert landscaping at Phooenix’s Sky Harbor Airport.\u00a0 Its xeriscaping approach uses\u00a0 native, drought-resistant flora arranged in ways that promote efficient water usage.\u00a0 Towering saguaros and spindly, spine-covered ocotillos greeted sojourners as they vacated the airport.\u00a0 Not only does this xeriscaping save the city $400,000 annually and reduce water usage by more than five-million gallons per year, it gives visitors a welcome respite from the sun-baked asphalt and cement jungle that is the Valley of the Sun. Driving away from Albuquerque’s Sunport provided a stark contrast to the affable reception of the Sky Harbor.\u00a0 While the latter was like a warm (scorching) embrace,…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=70335\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-01T06:01:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T19:00:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/06\/LesCombes08-scaled-e1748875954369.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Lescombes Winery & Bistro (Cottonwood) – Albuquerque, New Mexico\",\"datePublished\":\"2025-06-01T06:01:59+00:00\",\"dateModified\":\"2026-04-06T19:00:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335\"},\"wordCount\":1475,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/LesCombes08-scaled-e1748875954369.jpg\",\"articleSection\":[\"Albuquerque\",\"American\",\"Dog Friendly\",\"New Mexico\",\"Rating: N\\\/R (Not Rated)\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335\",\"name\":\"Lescombes Winery & Bistro (Cottonwood) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/LesCombes08-scaled-e1748875954369.jpg\",\"datePublished\":\"2025-06-01T06:01:59+00:00\",\"dateModified\":\"2026-04-06T19:00:31+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/LesCombes08-scaled-e1748875954369.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/LesCombes08-scaled-e1748875954369.jpg\",\"width\":2560,\"height\":1920},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70335#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lescombes Winery & Bistro (Cottonwood) – Albuquerque, New Mexico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Lescombes Winery & Bistro (Cottonwood) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=70335","og_locale":"en_US","og_type":"article","og_title":"Lescombes Winery & Bistro (Cottonwood) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"Years ago when my job at Intel required frequent travel to the Phoenix area, I marveled at the desert landscaping at Phooenix’s Sky Harbor Airport.\u00a0 Its xeriscaping approach uses\u00a0 native, drought-resistant flora arranged in ways that promote efficient water usage.\u00a0 Towering saguaros and spindly, spine-covered ocotillos greeted sojourners as they vacated the airport.\u00a0 Not only does this xeriscaping save the city $400,000 annually and reduce water usage by more than five-million gallons per year, it gives visitors a welcome respite from the sun-baked asphalt and cement jungle that is the Valley of the Sun. Driving away from Albuquerque’s Sunport provided a stark contrast to the affable reception of the Sky Harbor.\u00a0 While the latter was like a warm (scorching) embrace,…","og_url":"https:\/\/www.nmgastronome.com\/?p=70335","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2025-06-01T06:01:59+00:00","article_modified_time":"2026-04-06T19:00:31+00:00","og_image":[{"width":2560,"height":1920,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/06\/LesCombes08-scaled-e1748875954369.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=70335#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=70335"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Lescombes Winery & Bistro (Cottonwood) – Albuquerque, New Mexico","datePublished":"2025-06-01T06:01:59+00:00","dateModified":"2026-04-06T19:00:31+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=70335"},"wordCount":1475,"commentCount":1,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=70335#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/06\/LesCombes08-scaled-e1748875954369.jpg","articleSection":["Albuquerque","American","Dog Friendly","New Mexico","Rating: N\/R (Not Rated)"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=70335#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=70335","url":"https:\/\/www.nmgastronome.com\/?p=70335","name":"Lescombes Winery & Bistro (Cottonwood) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=70335#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=70335#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/06\/LesCombes08-scaled-e1748875954369.jpg","datePublished":"2025-06-01T06:01:59+00:00","dateModified":"2026-04-06T19:00:31+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=70335#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=70335"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=70335#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/06\/LesCombes08-scaled-e1748875954369.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/06\/LesCombes08-scaled-e1748875954369.jpg","width":2560,"height":1920},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=70335#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Lescombes Winery & Bistro (Cottonwood) – Albuquerque, New Mexico"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/70335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=70335"}],"version-history":[{"count":9,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/70335\/revisions"}],"predecessor-version":[{"id":70367,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/70335\/revisions\/70367"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/70345"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=70335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=70335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=70335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}