Bobby Stuckey Takes You on a New World Pinot Noir Tour Tonight at Frasca
Bobby Stuckey takes you on a wine tour of the world.
Frasca Food and Wine launched its Instituto Per il Vino series this month. The four-part, interactive classes take an in-depth look at different wine regions around the globe, with curated flights that showcase each region. This week you can take the New World Pinot Noir class, which will take place today and tomorrow from 6 to 8 p.m.
Both classes will be taught by Frasca owner and Master Sommelier Bobby Stuckey, who will also be leading classes on the Rhone Valley and Austria in February and April respectively. Tuition for all the Instituto Per il Vino classes are $235 and includes the class, wine flight, workbook, tax and gratuity. Space is limited to just twenty guests per class, so call 303-442-0608 to reserve your spot.
And that's just the start of the action on the culinary calendar.
Root Down and Vino Lauria are teaming up today for a five-course dinner paired with wines from Vino Lauria. Dinner is $90 and begins at 7:30 p.m. Call 303-993-4200 to make reservations.
Arugula Bar e Ristorante is holding a Tour De France Wine Dinner, a five-course meal paired with an assortment of French wines. The dinner, which begins at 6:30 p.m. today, is $50 plus $29 for wine pairings.
The chefs of Ace and Steuben's, led by executive chef Brandon Biederman, will be cooking alongside culinary students at the Osage Café every third Tuesday of every month -- and you can enjoy the results of their collaboration at lunch from 11 a.m. to 2 p.m. today.
Lower48 Kitchen continues its Tuesday Tastings, a $36, three-course meal that has a different theme each week: This round, it's Fermenting & Pickling. The regular a la carte menu is also available, for reservations, call 303-942-0262.
For information on dozens of culinary events around town, visit our online Food & Drink listings -- and if you have information for a culinary event you'd like included in our online calendar, send it to firstname.lastname@example.org.
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