The Peter Franus wine dinner at Elway's Downtown catered equally to vegetarian and omnivore palates

Amber Taufen October 29, 2010 11:15AM

[
          {
            "name": "Related Stories / Support Us Combo",
            "component": "12017627",
            "insertPoint": "4",
            "requiredCountToDisplay": "6"
          },
          {
            "name": "Air - Billboard - Inline Content",
            "component": "12017623",
            "insertPoint": "2/3",
            "requiredCountToDisplay": "7"
          },
          
          {
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "12017624",
            "insertPoint": "12",
            "requiredCountToDisplay": "12"
          },{
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "12017624",
            "insertPoint": "4th",
            "startingPoint": "16",
            "requiredCountToDisplay": "12"
          }
          
            ,{
              "name": "RevContent - In Article",
              "component": "13027957",
              "insertPoint": "3/5",
              "requiredCountToDisplay": "5"
            }
          
        ]

Winemaker Peter Franus holds a journalism degree from the University of California at Berkeley -- and his collegiate proximity to Napa Valley ended up being pivotal to his career choice, which is winemaking. His first wine, a zinfandel, was produced in 1987, and Franus has been creating delicious wines ever since.

Last night, Elway's Downtown hosted a special wine dinner featuring Franus's beverages -- and Franus himself -- and chef Robert Bogart created a host of seasonal dishes, meat-laden and vegetarian, that paired beautifully with those wines, which Elway's sommelier Jeff Reebie described as having elements of balance, elegance and harmony.

Flip the page for a peek at what we ate.

The Peter Franus wine dinner at Elway's Downtown catered equally to vegetarian and omnivore palates

This Week's Issue