Wine is a central part of the mix in Colorado ski country at Aspen’s Element 47. Headed by wine director and Master Sommelier Carlton McCoy working with food and beverage director Tim Baldwin, the restaurant’s team puts on regular wine dinners, matching specially created dishes with some of the best choices on their extensive wine list.
But you don’t have to sign up for one of those special events to make the most of the Element 47 approach to wine. It’s based on a list that majors on classic producers and regions, with multiple vintages and wines from a roster of the world’s biggest names, from Roulot and Romanée-Conti in Burgundy, to Ridge and Screaming Eagle in California, via Chave Hermitage, Piedmont’s Gaja, and a superb collection of mature classed-growth claret.
The list complements a modern American menu based on changing seasonal local fruit and vegetables and high quality meat such as hormone-free Wagyu beef.
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