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FeedImbibing at Bacchus Wine Bar
The best wine and nosh around
In a town that flaunts its riches, the subterranean Bacchus Wine Bar is one of Park City’s few hidden gems. Peripatetic owners and dedicated oenophiles Meshelle Oliver and Tony Eicher constantly change the wine list, tending to choose bottles from boutique wineries in California to accompany a finely focused menu of small, wine-friendly plates. Their flights, three taste-size portions, encourage experimentation, and the servers will happily educate guests with regard to the wines’ grapes, terroir and traits.
The winter tapas menu features succulent lamb chops, buttery ahi tuna, Bluepoint oysters and a goat cheese-chive fondue, while the warmer months celebrate the marriage of wine and cheese. The chef selects formaggi with wine in mind: Roaring Forties Blue from Australia is mellowed with the sweetness of a Muscat, while the earthy flavor of P’tit Basque, a semi-soft sheep milk cheese from France, pairs nicely with the blueberry and lavender notes of Starry Night’s Rhône blend “Adara.” Deerfield Ranch Red Rex, a fruit-forward blend from Sonoma, tames the gamey flavors of wild boar pâté served with mango chutney, grainy mustard and garlic country bread. Save room for the Peruvian dark chocolate or salt caramel truffles, perfect with Dows 1985 vintage port. 442 Main St, Park City, 435-940-9463
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