Solid slope-side pours, no surprises
Deer Valley · Park City · Contemporary American · Visit Website ↗
Reviewed June 13, 2026
Wingman Metrics
The Brass Tag opens with a wine list that reads like a greatest hits of American restaurant staples — Rombauer, Duckhorn, Meiomi. It's comfortable in the same way the lodge itself is comfortable: warm, unpretentious, and not trying to challenge you after a long day on the mountain.
The list leans hard on California with some Pacific Northwest representation and token French and Italian bottles to round things out. It does the job for a Deer Valley crowd that wants something recognizable and drinkable, but don't come here looking for grower Champagne or an interesting Jura white. The producers represented — Rombauer, Duckhorn, Meiomi — are reliable crowd-pleasers but rarely inspire excitement. There's nothing wrong with this list; it just won't make you feel anything.
The by-the-glass program runs 10 to 16 options depending on the season, which is a decent spread for a lodge restaurant. Expect the usual suspects: Chardonnay, Pinot Noir, a bubbly or two. La Marca Prosecco makes an appearance, which is fine for a toast but not much of a statement.
Duckhorn Merlot — null
Duckhorn is the most serious producer on this list and their Merlot consistently punches above its weight. In a resort context where markups are a given, this is the bottle where the quality-to-price ratio works most in your favor.
La Marca Prosecco
Easy to dismiss as a throwaway bubbly, but by the glass after a ski day with a flatbread or charcuterie spread, it's exactly what you want — light, low-stakes, and refreshing. Most people skip it for something heavier; don't.
Meiomi Pinot Noir
Meiomi is a mass-market wine you can grab at any grocery store for $15–$18 a bottle. At resort markup, you're paying a significant premium for something with zero provenance story. Pass.
Rombauer Chardonnay + Brick-oven flatbread
Rombauer's butter-forward, oak-driven style is a lot — but pressed up against the char and richness of a brick-oven flatbread, it works. The fat in the wine cuts through the dough, and the richness mirrors the warmth of the dish after a cold day outside.
✔️ The Bottom Line
The Brass Tag is exactly what it needs to be: a dependable après-ski wine stop where the list won't offend anyone and the Duckhorn will do the trick. Don't book a table here for the wine program, but don't let it stop you from enjoying a glass either.
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