“Powder & Wine”; Steele Winemaker’s Dinner at Buck’s T-4. Snow Continues to Fall in Big Sky. January 13, 2009

 

I’ve heard the expression, “Montana Cold Smoke” to describe the beautiful quality snow we are lucky enough to get here in Big Sky. Montana Cold Smoke is powder so light that when your rip through it and it flies in the air it turns into smoke, it is so weightless. I have also heard “Champagne Powder” used to describe the same idyllic phenomenon. But have you ever heard of “Wine and Powder”?

“Wine and Powder” is certainly a non-traditional pairing, not like Cabernet and Steak. “Wine and Powder” is a new wine pairing that is quickly generating a large fan base and I am one of them.

Sunday began as spectacular as many days have in Big Sky this winter.  After calling 995-5900 (Big Sky) and 993-6666 (Moonlight) I heard the cheerful voice of the snow reporters; “Good morning Big Sky, this is your 6 a.m. snow report for Sunday, January 11 and there is plenty to report. It’s going to be another powder day…”

I leaped out of bed and grabbed my long johns, capeline and fleece, none of which have been washed in nearly a week. Un-washed ski clothing that reeks of long days spend enjoying steep slopes and sacred snowflakes can make you dizzy that early in the morning, but there is no time to worry about it on a powder day.

The higher I rose on the mountain the deeper the snow became. I lapped the dictator chutes at Big Sky, which I found to be ideal with their steep beginnings and thigh deep turns towards the end. First transition was skiing as good as I have ever seen it, and escorted me to a glorious apron of virgin snow, a powder skiing dream.

But the day was going to get even better, yes it can get better. After getting my fill (if that is ever possible) of superb Montana skiing, I hurried off to Buck’s T-4 for the annual Steele Winemaker’s Dinner.

Jed Steel the owner and winemaker of Steele Winery was at Buck’s for a special 6 course meal paired with his very fine wines. Jed Steele began his wine career in the early 70’s and is one of the biggest names in the industry. Over the years many big name wine makers have gone to him for advice. Jed Steele himself if a quiet, shy and humble man. His winery produces small batches of good wine. But there is not a hint of pretentiousness in Jed. He is a kind and down to earth man who happens to be an extremely talented winemaker.  

The new Executive Chef at Buck’s, Todd Christensen whose vast culinary experience is only out-weighed by his creativity in the kitchen created a nothing less than impressive menu for the dinner. Todd who is somewhat of a history buff, themed the dinner around Lewis and Clark’s journey. Highlights of the dinner included a grilled Rocky Mountain venison chop with huckleberry sauce served with a bacon, morel mushroom and goat cheese potato gratin. This course was served with Steel Red Hills Cabernet Sauvignon.

Another great highlight of the evening was a Portable Oxtail Soup with cornmeal and caramelized onion dumpling. This was paired with Steele Black Bubbles which is a sparkling Syrah.

My personal favorite of the evening is when Jed brought out a 97 Late Harvest Steele Chardonnay desert wine. This was truly a divine experience.

I enjoy coming to these dinners so much, not just to be able to speak with a winemaker and taste exceptional quality food and wine, but also to see friends I already know in the community and make new ones.

I was lucky enough to sit with a couple that just happened to be in town this week. They have been to Montana before and always return to Buck’s whenever they are in town. We appreciate them coming in each year to Buck’s and are always happy to welcome them. The couple also stayed at Chico Hot Springs which is a few hours away. They stayed in a cabin which has been dedicated to Steele Wines, called the Shooting Star cabin. After their stay at Chico they have become fans of Steele wines and have been wanting to learn more about the label. The couple was ecstatic to learn of Buck’s T-4’s Steele wine dinner.

I printed extra flyers and menus for them as they wanted to frame them. I was so pleased to see how happy they were and everybody else in the community Sunday night.

“Wine and Powder” an un-beatable combination. Sunday, January 11, 2009 will go down in the history books as an enormously remarkable day.

Cheers,

Erin