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December 13, 2017 @ 8:00 pm - 11:00 pm UTC-6
The Pullman is thrilled to, yet again, announce the next in a regular series of (irregularly scheduled) events that highlight wine, spirit and beermakers, and focus on all else that’s great about sharing the table with good friends, food & drink
Wednesday, December 13th @ 7pm, join us for an evening featuring five different champagnes and sparkling wines from around the world with five courses from chef de cuisine Taylor Wolters and our kitchen and an infinite and immeasurable amount of fun and revelry.
All priced at $57.63per.
Rick’s wife has been hounding him since we started doing wine dinners, to do a Sparkling Wine Dinner. She is a self-proclaimed bubble slut.
Most of the world only thinks of sparkling wine for christening ships and car races, however they are the most perfect food wines in existence. Their delicate appearance is hiding lively acidity and robust flavors that pair with almost any food type.
All of the wine-producing regions in the world make sparkling wines. Most of that delicious sparkling wine is consumed within their home area. These are some great examples of what we are lucky enough to get our hands on, their take on the definition of the sparkling wine, “Champagne”.
Seating is limited and these things always sell out quickly. Please call 970.230.9234 for more information about this event, as well as a coveted reservation. Rick prefers that you call before 11am or between 2-5pm, if you’d like to have a meaningful dialogue about things.
the menu for the evening with
“Bubbles” from around the globe
Marquis de la Tour, NV, Loire France
broken shovels goat cheese. pistachio crust.
poached bosq pear. white port reduction. micro herbs.
Ca’del Bosco, NV, Franciacorta Italy
buffalo tenderloin carpaccio. watercress.
black truffle shavings. garlic aioli. sourdough crisps.
Ch Moncontour, VN, Loire France
pan roasted diver scallop. celery root.
chanterelle conserve. butter & lemon.
Paringa, 2016, South Austrailia
roasted moulard duck breast.
sauce albufera. frisee. currants. pine nuts.
Bera, 2014, Piemonte Italy
bitter sweet chocolate cake.
cayenne cocoa glaze. candy orange.
Seating is not unlimited and these things can sell out silly quick.
Please call 970.230.9234 for a coveted reservation.
Be thankful for bubbles.