Coravin pours and raclette by the fire
Deer Valley · Salt Lake City · Alpine/European Alps-inspired · Visit Website ↗
Updated June 2026
Reviewed April 5, 2026 · How we review
RagingWine reviewed Fireside Dining’s wine list and gave it The Wild Card — RagingWine’s Vibe-Check rating. How RagingWine reviews wine lists →
Wingman Metrics
Walking into Fireside Dining feels like stumbling into a Swiss chalet that somehow has a serious wine program — crackling stone fireplaces, heavy timber beams, and a list that's quietly doing more than the après-ski crowd probably notices. The range here is broader than you'd expect from a resort restaurant, with producers from Burgundy to Napa to the Rhône sitting alongside the fondue and raclette. It earns a second look.
The list covers serious ground: Staglin Family Vineyards and Judd's Hill hold down Napa, Stoller Family Estate and Planet Oregon represent Willamette, and the French contingent runs from Domaine La Grande Maison Sancerre all the way up to Château Palmer's Alter Ego and Château d'Ampuis Côte Rôtie. Italy gets a nod with Pieropan Soave Classico and Dell'Ornellaia's Le Volte, while Spain sneaks in with Bodegas Las Orcas Solar de Randez Reserva Rioja. The real intrigue is the Coravin program — Louis Latour Corton Charlemagne, Williams Selyem Vista Verde Pinot Noir, and Château Palmer Alter Ego Margaux available by the glass is a legitimately impressive flex for a ski lodge. Gaps exist — no real exploration of natural wine or anything particularly adventurous outside the classics — but for a resort list, this is thoughtful.
Fifteen-plus options by the glass is generous, and the spread hits most major bases: Redentore Prosecco for the après crowd, Vidal-Fleury Côtes du Rhône for something easy and food-friendly, and the Coravin selections for anyone willing to spend up. The standard pours skew toward familiar crowd-pleasers, but those Coravin bottles elevate the program from resort-standard to something genuinely worth engaging with.
Vidal-Fleury Côtes du Rhône — null
No price data available, but Vidal-Fleury consistently overdelivers for the category — it's a producer with serious Rhône credentials making an everyday wine that punches above its weight. In a resort setting where markups run hot, this is your move for a bottle that drinks well without the resort surcharge stinging as badly.
Pieropan Soave Classico
Soave gets overlooked everywhere, and at a mountain resort it's practically invisible on most people's radar. Pieropan is one of the best producers in the appellation — this isn't grocery store Pinot Grigio territory. It's lean, mineral, and cuts right through the richness of Swiss Raclette in a way that a bigger white can't.
Laurent Perrier La Cuvée Brut
Laurent Perrier La Cuvée is a perfectly fine Champagne in the real world, but resort wine lists mark Champagne up aggressively and this bottle is widely distributed enough that you've almost certainly seen it cheaper elsewhere. The Redentore Prosecco does the celebratory pour job at a fraction of the damage.
Pieropan Soave Classico + Warm Swiss Raclette
Melted cheese needs acidity to cut through the fat, and Soave Classico from Pieropan delivers exactly that — it's crisp, low-alcohol relative to reds, and has enough body to stand up to the dish without fighting it. This is the move if you're going raclette.
The Bottom Line
Fireside Dining is a resort wine list that actually tried — the Coravin program alone separates it from the lazy bottles-of-Caymus crowd, and the breadth across France, Italy, and the US gives you real choices. Prices will reflect the zip code, but if you're already paying Deer Valley rates for dinner, the wine program won't feel like an insult.
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