Vail restaurant teams up with Stolpman Vineyards for winemaker dinner
Ryan Summerlin January 15, 2013
VAIL – At Ludwig’s restaurant at the Sonnenalp in Vail on Wednesday night, guests will be treated to an evening of fine dining and California wines. Sonnenalp’s Head Sommelier Jarrett Quint will join Peter Stolpman of Stolpman Vineyards to create exclusive pairings with Executive Chef Steve Topple’s fresh seafood and creative wild game dishes.
“We are excited to welcome Peter Stolpman to share his families’ wonderful wine with us,” said Quint. “We will explain why each wine goes with the paired courses and Peter will give us the stories that go with each wine, making this a special treat for our guests.”
Stolpman Vineyards was founded in 1990 and has been making world-class wines ever since. They have perfected their offerings of Syrah, Roussanne, Sangiovese and Sauvignon Blanc.
The menu pairing includes: smoked duck breast with frisee salad and blood orange reduction paired with 2010 Stolpman Syrah; crispy pork rillette with mache lettuce, blue cheese and cider sauce paired with 2011 Sauvignon Blanc; seared Skuna Bay Salmon with confit fennel and star anise sauce paired with 2010 Stolpman “La Cuadrilla.”
The main courses include slow-braised beef short rib with soft white cheddar polenta and red wine sauce paired with 2009 Stolpman Hilltops Syrah and jasmine tea smoked scallops with sunchoke puree and yellow pepper coulis paired with 2009 Stolpman Rousanne “L’Avion.”
The Stolpman wine dinner begins at 6:30 p.m. The dinner is $95 per person (tax and gratuity are not included). Reservations can be made by contacting the concierge’s desk at 970-479-5429.