Wild boar and marinated ostrich on the menu for Vail wine dinner | VailDaily.com

Wild boar and marinated ostrich on the menu for Vail wine dinner

Daily staff report
VAIL CO, Colorado

VAIL – Wednesday night at Ludwig’s, guests will be able to experience a piece of Napa Valley in Vail Village. Ludwig’s Sommelier Jarrett Quint will join with VGS Chateau Potelle to create exclusive pairings with Chef Steve Topple’s unique wild-game cuisine.

“We are offering some of our finest cuisine paired with the well-know Chateau Potelle wines out of Napa,” Topple said.

The menu and wine pairings are as follows: Apricot gazpacho paired with VGS 2010 Sauvignon Blanc; caviar, gravlax and grapefruit ceviche paired with VGS 2010 Chardonnay; wild boar ragu ravioli with star anise, red currant sauce paired with VGS 2009 Zinfandel; marinated ostrich with soft goat cheese polenta and blackberry sauce paired with a 2009 Vintage. Finally, for dessert, caramel pudding with bittersweet chocolate-cherry champagne sorbet paired with VGS 2007 Cabernet Sauvignon.

The Chateau Potelle wine dinner is at 7 p.m. today, with a fixed price of $95 per person. Reservations can be made by contacting the concierge’s desk at 970-479-5429.

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