Wine & Spirits series debuts in Beaver Creek Friday |

Wine & Spirits series debuts in Beaver Creek Friday

Daily staff reportnewsroom@vaildaily.comBeaver Creek, CO Colorado
Special to the Daily/Park Hyatt Beaver CreekThe main course at the 8100 wine dinner in Beaver Creek, Colorado consists is a tarragon-cardamom rubbed grilled elk loin with a blackberry and roasted shallot compote, paired with 2004 Rubissow Cabernet Sauvignon.

BEAVER CREEK, Colorado Beaver Creek Resort Company has teamed with Anthony Dias Blue of Blue Lifestyle and Park Hyatt Beaver Creek Resort & Spa in Colorado to kick off the 2009 Wine & Spirits Series. The weekend starts with a wine dinner at 8100 Mountainside Bar & Grill on Friday at 6:30 p.m. Cost is $95, which includes tax and gratuity. The menu for the evening consists of four courses, each paired with a Rubissow wine. In the 1980s, George Rubissow and Tony Sargent founded Rubissow-Sargent wines, sourced entirely from the 45-acre Rubissow estate on the steep southern hillsides of Mt. Veeder in Napa Valley, Calif. Today, Rubissows children, Peter and Ariel, have teamed with winemaker Timothy Milos to create Rubissow, the next generation of wines from this winery. Anthony Dias Blue, recognized world wide as a food, wine and travel expert, selected the wines for the dinner at 8100. I chose Rubissow wines because they are exceptionally good and because they represent a major upgrade and style change for this winery, Blue said. I cant think of a California winery that has undergone a more dramatic transformation.Guests will start with a handmade charcuterie board full of assorted pate, house-made sausages and cured meats, paired with 2004 Rubissow Merlot. Seared day boat scallops with a roasted butternut squash puree follow, paired with 2004 Rubissow Trompettes. The main course is tarragon-cardamom rubbed grilled elk loin with a blackberry and roasted shallot compote and baby root vegetables, which will be enjoyed with 2004 Rubissow Cabernet Sauvignon. A sampling of opera cake, clair au caf, Black Forest cake and hand-spun chocolate ice cream finish off the evening with a 2004 Rubissow-Sargent Reserve Cabernet Sauvignon.Were very excited to be involved in the 2009 Wine & Spirits Series, said Scott Mason, general manager of Park Hyatt Beaver Creek. This is a wonderful opportunity for guests to not only experience great wines, but to also sample the wonderful cuisine at the new 8100.On Saturday, the series continues at the Beaver Creek Chophouse. The restaurant will host a wine tasting at 3 p.m. called Paso Mountain Magic The Elevated Cabernets of Napas Mount Veeder Appellation. The best and most highly-valued wines come from hillside vineyards. Although yields are a fraction of what can be produced on the valley floor, hillsides provide better sun exposure, better air circulation and better drainage.This focused seminar will examine the phenomenon that is Mt. Veeder, one of Napas most elite sub-appellations. The Cabernet Sauvignons grown there are among the most admired cult wines of California.Along with the wine tasting, the Beaver Creek Chophouse will pair wines with their featured cuisine. The Paso Mountain Magic Wine Tasting is $20 per person and reservations should be made by calling 970-845-5974 or e-mail kdeighan@vailresorts.comTo attend the Wine Dinner at 8100 Mountainside Bar & Grill, call Park Hyatt Beaver Creek at 970-827-6600.

What: Wine dinner for 2009 Wine & Spirits seriesWhere: 8100 Mountainside Bar & Grill, Park Hyatt Beaver CreekWhen: Friday, 6:30 p.m.Cost: $95, which includes tax and gratuityMore information: Call 970-827-6600What: Paso Mountain Magic The Elevated Cabernets of Napas Mount Veeder AppellationWhere: Beaver Creek ChophouseWhen: Saturday, 3 p.m.Cost: $20More information: Call 970-845-5974 or e-mail

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