Tonight's dinner, hosted by Kevin Pike of Terry Theise Estate Selections, is all about grower champagnes, often referred to as "farmer fizz," according to Bobby Stuckey, the master sommelier of Frasca. "These are the ultimate expression of terroir-driven wines in the region of Champagne, France," says Stuckey. "They're wines that have been nurtured from the vine to the bottle by a single person with a true connection to their land and the wines they produce. Each wine is expressive of a place and the family that grew it as well as a diversity that is often overshadowed by the larger houses and conglomerates," he explains.

The wine dinner, which includes four courses from exec chef Lachlan Mackinnon-Patterson, is $45 per person, or $90 with the bubbles, and begins at 5:30 p.m. Here's a sneak peak at the menu:

ANTIPASTO

Tasmanian Ocean Trout "Conserva" Red Wagon Farm romanesco cauliflower and salsa verde

PRIMO

"Pasta alla Chitarra" Pancetta, wilted greens and poached egg

SECONDO

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Snake River Farm Pork Loin Grilled treviso, fingerling potato and "sugo naturale"

DOLCE

"Budino Riso Lemon curd and pizzelle

For reservations, call 303-442-6966.