Ludwig’s teams up with Sea Shell Cellars for Saturday wine dinner in Vail
Ryan Summerlin March 14, 2013
VAIL – On Saturday, at Sonnenalp restaurant Ludwig’s, guests will have the opportunity to join Sonnenalp’s Head Sommelier Jarrett Quint and Sea Shell Cellars’ proprietors Rick and Michelle Carter for an intimate wine pairing dinner.
“This is the perfect way to top off a great season of wine dinners,” said Quint. “Sea Shell Cellars is one of the finest wineries in the Paso Robles area and we’re so pleased to welcome them to Vail.”
Sea Shell Cellars was founded in 2008; they are known for producing a high quality, smooth, delicious wine on their gorgeous property in the Paso Robles wine country.
The menu pairing includes: buffalo carpaccio with frisee salad and spiced red wine reduction paired with 2010 “Low Tide”; seared Skuna Bay salmon with roasted peppers and chickpeas paired with 2010 “Balboa”; herb crusted lamb rack with Dijon mustard potato, red cabbage and thyme sauce paired with 2010 “Vintage Collection.” Finally, for dessert, pear Williams dessert trio of pudding, sorbet and coulis paired with Moscato d ‘Asti, Ca del Re ’12, Piedmonte, Italy.
The wine dinner takes place Saturday, beginning at 6:30 p.m. with a reception followed by dinner at 7 p.m. The dinner is $75 per person (tax and gratuity are not included). Reservations are required and can be made by contacting the concierge’s desk at 970-479-5429.