Christopher R. King

Private jets, wine cellars, private mountain clubs, 5-star dining, international elite, and lots of snow, of course, we’re talking Aspen, Colorado, the top destination for relaxation and adventure in the middle of the mountains. My favorite part of visiting Aspen is the moment I check into The Little Nell. It is an experience I sincerely look forward to all year round. Nestled between the white snow-capped mountains, this quaint, luxurious hotel feels like home the second I walk in. Every time I arrive, the staff greets me and remembers me by name, as if we are long-lost friends reunited at last. After checking in, I like to relax and unwind in the main lobby with the fireplace crackling loudly, the smell of wood burning, and the somber sleeping mountains outside the grand windows. Between the hotel suites, private residences, accommodations, and luxury amenities there is really no place like it. The Little Nell serves as “home away from home” for some of the most sophisticated and wealthy people in the world, especially during peak Ski season from December to March, and festival season in the summertime. Though, even with all it’s accolades, being the only AAA 5-Diamond and Forbes 5-Star hotel in Aspen, The Nell (as regulars call it) still has a warm and cozy ambiance for all their guests. Whether you’re skiing or snowboarding, you’ll appreciate that The Nell is the only hotel with Ski-in, Ski-out access to Aspen Mountain. My choice is snowboarding and after a few treks up and down the mountain; I’m ready to recover at the private Aspen Mountain Club with a shot of whiskey and a cigar. Atop the mountain, I’ve found this is the best place to sit in awe and admire one of the most beautiful views in the United States.

The newly renovated Ajax Tavern sits at the base of Aspen Mountain and is an excellent place for an apres-ski. The Ajax Tavern debuted their new look on June 7th. Personally, my favorite place to dine is Element 47. I relish the opportunity to throw on a nice dinner jacket and bask in the elegance of this five-star dining experience. The name Element 47 is a clever nod to the heritage of both the hotel and the city of Aspen, representing silver: the 47th element on the periodic table. Considering Aspen’s history is rich from its roots in silver mining, the name is fitting for the soul of Aspen. Between breakfast, brunch, or dinner, there are six different menus to choose from throughout the day. The dinner menu is packed full with impressive, mouthwatering delights, but Executive Sous-Chef Keith Theodore never disappoints with my favorite dish; the Sourdough Rigatoni with wagyu tataki, mustard greens, and shiitake. I would literally fly there, just for this dish! I should also mention that Element 47 has one of the best wine programs in the country and is a longtime recipient of the Wine Spectator Grand Award. Over the years, I’ve enjoyed the wine pairings suggested by my good friend Carlton McCoy, Master Sommelier and Wine Director in the past years. I love to catch up, share stories, share laughs, taste different wines, and explore any new wines from their glorious wine cellar of over 24,000 bottles. I look forward to meeting the new wine director Chris Dunaway who will be taking over for Carlton.

Something I genuinely appreciate about The Little Nell is that they extend Aspen experience and culture beyond just your stay at the hotel. With events like the Heitz Cellar Legacy Dinner, Food & Wine Classic, and Mountaintop Yoga, they provide a wide array of activities that invite you to get involved. This past summer they partnered with DuVine Cycling + Adventure Co. to host a cycling trip through Burgundy, France where participants got to cycle through scenic countryside led by cycling legend Christian Vande Velde, with wine tasting arranged by the new wine director from Little Nell, what a treat!

Considering The Little Nell is barely turning 30 years old this year, I am thoroughly impressed with the rich culture and respect it has garnered over the years. I know that when I check into The Little Nell, I am checking into my home. From the top-notch service, divine culinary experience, wine selection, and of course mountain access, this hotel treats their guests like royalty. To celebrate it’s 30th anniversary the hotel will be hosting planned activities spanning from Thanksgiving through Easter so stay tuned for their announcements coming soon, it’s definitely a celebration you won’t want to miss. I will be there, will you?

For most wine connoisseurs, the 1985 Sassicaia Tenuta San Guido is considered the best Italian vintage in history. While I do agree that the 1985 vintage is impressive, I personally prefer the 1988 vintage. 1988 Sassicaia was also the great Italian Oenologist, Giacomo Tachi’s favorite vintage, as he considered it to be better than the 1985. I couldn’t agree more. I genuinely enjoy the concentration and aromas of this wine. It has intense, yet succulent scents of red fruit and is bold with tannins that just linger with sweetness in your mouth. Sassicaia wine is from Bolgheri on the Tuscan coast, which is considered one of Italy’s most prestigious areas for wine. I’ll never forget arriving in Bolgheri for the first time. The crisp air, beautiful lush views of Tenuta San Guido, surrounded by history and passion, it was an energy I will never forget.

As we passed through the lush Cypress trees flickering by, entering onto the Tenuta San Guido grounds, just off the Tyrrhenian coast, I felt the intense aroma of this legendary estate. The vibrant green grass tucked pleasantly between the aged stone buildings, housing hundreds of years of winemaking secrets. Once we arrived, I was greeted by the familiar smile of Priscilla Incisa Della Rochetta, a rare occurrence, as she is the granddaughter of the legendary Marchese Mario Incisa Della Rochetta behind Sassicaia. Mario Incisa, the visionary, created the first Sassicaia wine as a private release over 60 years ago. And now, I was face to face with his granddaughter for a private tour of the grounds. I felt an overwhelming sense of nostalgia and deep appreciation for this opportunity.

Once we began the tour, I learned all about the family history and rich culture that makes this family wine so unique. Of course, as you may already know, I’m a huge believer in the power of three and so is the Rochetta family. Their passion for good wines and thoroughbred horses resulted in their trinity today that is Sassicaia wine, the Razza Dormello-Olgiata thoroughbred farm, and the Bird Sanctuary Padule di Bolgheri all within the Tenuta San Guido grounds. They also have three vineyards on the estate; the original Castiglioncello, Sassicaia di Sotto, and Aianova. The grapes from all three vineyards are blended together and aged to obtain the distinctive taste of Sassicaia.

Although the entire experience felt surreal, it wasn’t until we stepped into the cellar that I was overcome with emotion. Surrounded by hundreds of French barriques; the temperate room smelled like an immense concoction of fermenting grapes and French oak. We passed through the aging barrels and as my guide spoke, I started to reflect on the heritage of this family and the wine they’ve created.

Plenty of people can create a wine, but it was only here at Tenuta San Guido, that a wine LEGEND was created. Originally, Mario Incisa wanted to make a wine just to suit his family’s taste, the Cabernet-Franc blend at the time was unheard of in the Tuscany area. His creation marked the beginning of an era for what we now call the “Super Tuscans”, an audacious Bordeaux style wine in the Tuscany for a community that until then, was accustomed to lighter, more rustic wines.

1985 was a phenomenal year for the Tuscan area, especially for winemakers. The “Wine Gods” graced the coastal area with an extended cool season which allowed the grapes to reach full maturity resulting in a non-hectic harvest. The warm Tuscan sun complemented by the coastal breeze created the perfect ambiance for a well-balanced wine. The vintage now, years later, delivers a lush, calm, and rich flavor, allowing the drinker to revisit the cool weather of 1985. It is this vintage specifically, that time and time again appeases the taste buds of sommeliers worldwide, receiving 100 points in tastings from renowned wine critics. But most importantly, it is one of my favorites. Much like it’s older brother, the 1988 vintage is satisfying in taste delivering a full, evolved, but not overly dense flavor. I favor the subtleness of the 1988 vintage over the 1985 though, they’re equally as impressive and will not disappoint.

To me, this wine and vintage exemplifies the culture and heritage of Sassicaia and the heart of Marchese Mario Incisa for what he wanted to create for his family. Going against the grain to create a flavor and culture unique to the region, resulting in a DOC Bolgheri-Sassicaia that we know today (Notably, the only wine from a single estate to have its own DOC). Now I revel in any opportunity to taste this wine and you should as well.

One of my favorite ways to wind down at the end of a long busy day in the summertime is to sit outside with chilled Champagne, complimented with a tin of fresh, robust caviar. This pairing is a perfect blend of sophistication and refreshing flavor. Whether it’s a congratulatory treat at the end of a long day or the finishing touch to a charcuterie board, I turn to caviar whenever I’m craving a unique taste and texture. An experience with caviar truly ignites all the senses and gives that ultimate feeling of luxury. Naturally, this Russian delicacy that has historically been a favorite of czars and emperors alike is now one of my go-to indulgences.

When it comes to quality caviar, I pay attention to the production of the caviar, the region it’s from, and the grade of the caviar. Caviar can only be a good as the fish that it came from. A quality producer of caviar, sources exclusively from the finest quality Sturgeon roe and pays attention to the maturing process to ensure the fish are reaching their peak level of maturity for producing rich flavored caviar.

You may have heard the term “black caviar” or Beluga caviar referred to as the most expensive and desirable caviar. Though historically this may have been true, due to the overfishing of wild beluga to the point of near extinction, Beluga caviar is now illegal in the US, and unfortunately, no longer produces the best quality caviar. Another rarity is the Beluga-albino roe, often referred to as “white caviar” or“almas” which translates to “diamond” in Arabic. Almas Iranian Caviar is considered to be the most expensive caviar in the world and is packaged in 24-karat gold tin. This caviar can cost up to $25,000 for one kilo (2.2 pounds). Albino sturgeon are becoming more and more difficult to come by since the genetic disorder only affects a few members of the species, and since wild sturgeon are in danger of extinction. More brands are turning to farm-raised albino sturgeon. As a matter of fact, nowadays, caviar is mostly produced by farms. Farm-raised sturgeon are raised in clean, pristine waters with restricted diets and allowed to reach peak maturity, resulting in the highest flavor and taste. As a by-product of this shift, top quality caviar will be an Ossetra or Kaluga caviar, depending on your taste preferences. A tin of Ossetra or Kaluga caviar can range anywhere from $65 to $2,000 depending on the quantity and grade.

The sensory experience of tasting Caviar is like none other. The subtle yet salty taste, rolling over the tongue and popping against the roof of the mouth with a buttery sensation, the subdued sea aroma; it forces you to be fully present within the flavor itself. Fresh, high-quality caviar, the eggs will be sturdy and glistening, ready to pop and separate when you put them in your mouth. For those with a sophisticated palate who enjoy exploring the many different flavors of a fine wine, then you will not be disappointed with a good Ossetra or Kaluga caviar which can consist of up to 15 different flavors from beginning to finish. Ossetra caviar will have a bold nutty but juicy flavor with a clean finish. Whereas the Kaluga, for me is reminiscent of toro, with a smooth buttery sensation and a lasting finish.

When I’m in Los Angeles or New York, I’m sure to stop by the Petrossian Boutique to get my caviar fix. As a world-renowned purveyor of caviar for over 100 years, they are my most trusted source for top-shelf caviar. The boutique itself has a quaint French appeal; you immediately feel like you’ve stepped off an alley in Paris and into their cafe. Petrossian has a rich history in caviar since the 1920’s, when Parisians were deeply infatuated by Russian culture, the Petrossian brothers decided to introduce the delicacy of caviar to the great city of Paris. To this day, the Petrossian name demands respect by the elite worldwide for their reputation to deliver premiere caviar.

When sampling caviar you’ll want to use a Mother of Pearl spoon. Eating caviar with a silver spoon is taboo. The metal is said to have reactive qualities that might spoil the taste of the caviar. Besides just sampling though, you’ll find that caviar can be used to complement many different dishes. In the morning, I will sprinkle some caviar on my poached eggs for extra texture and flavor. In Italy, several restaurants make a fantastic spaghetti with loads of caviar on top; I enjoy recreating this dish in the comfort of my home here in Los Angeles. The authentic Russian delicacy, caviar with toast and butter only, is also a great dish. Of course, there’s always the classic blinis with Crème Fraiche, topped with caviar. I encourage you to indulge and see what you like best. Though for me, a true caviar lover, I enjoy tasting this unique caviar like the kings and emperors of centuries past by eating it straight from the tin with a spoon and no garnish.