Upcoming wine dinners to keep an eye on

BTG Wine Bar

March 3rd, 6.30 p.m.
Food $50, wine $50
Call (801) 359-2814 for reservations

Top of the list of this quartet of wine dinners – a fabulous-looking wine tasting dinner over at BTG. Actually, I’m surprised they managed to pull this Bucklin tasting off, chiefly because of how much of the stuff I buy myself from the liquor store. TL:DR: This is very good stuff.

Bucklin Old Hill Ranch Vineyards, then, is one of Sonoma’s oldest and most historic sites, founded in 1851. Owner Will Bucklin lives on the 12-acre property and is familiar with the over 30 varietals that compose their field blend. He will be table-side to discuss how each wine being served is defined by its place, history and, farming techniques.

On the food side, a four-course dinner will be served alongside a quartet of Bucklin pours. BTG somm Louis Koppel will also be on hand, for wine nerds to geek out with. One not to miss.

Casot

February 14th, 7.00 p.m.
Pintxos $40, wine tasting $85
Tickets

This Valentine’s sparkling wine tasting will be led by sommelier and owner Scott Evans. Menu as follows:

• Olivos, citrus, thyme, garlic
  • Francois Montand ‘Blanc de Blanc’ ‘NV, Jura, France
• Plato de queso, manchego, membrillo jam, house pickles, crostini
  • *Greyfriars ‘Rose’ ‘NV, pinot noir/pinot meunier, Surrey, England
• Ceviche, fresh citrus marinated halibut, ginger, shallot, jalapeno, pickled habanero
  • *Pares Balta ‘Blanca Cuisine’ ‘19, xarrello/pinot noir/chardonnay, Penedes, Spain
• Shrimp cocktail, chilled shrimp, lemon, cocktail sauce
  • Pinot-Chevauchet ‘Genereuse’ Brut Nature ‘NV, pinot meunier, Epernay, Champagne, France
• Txangurro, crab salad stuffed piquillo peppers
  • *Krug ‘Grande Cuvee 171eme’ Brut ‘NV, pinot noir/chardonnay/pinot meunier Champagne, France

Pago

February 21st, 6.00 p.m.
Tasting menu $70, wine pairing $75
Tickets

Towards the end of the month, Pago will host a Ruche + Argyle winemaker dinner. Special guest and winemaker Kate Payne Brown will lead guests through the following menu:

• Utah Scone, prestige caviar, crème fraîche, chives
  • *Dolores NV+, pinot gouges, Willamette Valley, Oregon
• Local Burrata, Utah poached pear, watercress, radish, griddled pumpkin bread
  • *Ruche ‘24, pinot noir, Willamette Valley, Oregon
• Stroganoff Pierogi, house-made dumplings filled with braised beef cheek, mushrooms, sour cream, pickled mustard seeds
  • Argyle ‘Willamette Valley’ ‘23, pinot noir, Willamette Valley, Oregon
• Lamb Crepinette, crispy braised shoulder, cauliflower, roasted vegetables, pomegranate
  • Argyle ‘Nuthouse’ ‘21, pinot noir, Eola Amity Hills. Willamette Valley, Oregon
• Olive Oil Cake, blueberry compote, Meyer lemon mascarpone

Oquirrh

February 24th, 6.30 p.m.
$120 per person
Reserve via Tock

No menu that I can see for this, but notable nonetheless, with Oquirrh chef Drew Fuller recently receiving his second James Beard nod (best chef Mountain region) in recent weeks. For their first tasting menu of the year, Oquirrh will be pouring wines from Longoria Wines.

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Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.