The Hirsch

You walk into a hand-carved Austrian hunting lodge tucked into a Park City ski resort, and the wine list actually matches the room — intentional, specific, and a little surprising. This isn't the generic resort wine list full of Caymus and Kim Crawford you'd expect at altitude. Someone with a point of view built this.

The list leans into the restaurant's Austrian identity without being gimmicky about it — expect Austrian varietals alongside a Burgundy section anchored by names like Domaine Drouhin and Louis Jadot. The focus on organic, low-sulfite, and sustainably sourced producers gives it a coherent philosophy rather than a scattered grab-bag feel. It's not a sprawling deep-cellar list, but what's here is chosen with care. The gap is breadth — if you're hunting for New World depth or a broad by-the-glass rotation, this isn't that place.

The by-the-glass program is modest but not embarrassing — a Spanish Cava at $15 is an honest pour at a fair price for a resort setting. The glass selection reflects the list's restrained, curated approach rather than a high-volume BTG program. Don't expect a dozen options; expect a few well-chosen pours that match the room.