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_1986 - 2017 Toasting 30 Years *clink*
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CLUBVino
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FROGMAN

 

 

 

 

 

 

 

 

 

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  Wine Dinners & Events
FranksWine hosts fun, friendly, fine dining wine events with your favorite restaurants!
We also host parties in your own home or event location. Your friends will never forget
a night at your house tasting wines paired with professionally prepared cuisine or your own home cooked meals hosted by FranksWine!
 
     
  June through November   FranksWine Tasting Series
at The Columbus Inn
 
         
         
  October 26   Franks Fall Wine Tasting  
         
       
     
     
     
 

 

**Cancellation after making reservations results in a Gift Card refund only

 

 

 


FranksWine Tasting Series at The Columbus Inn

     
 

 

     
Where: Columbus Inn
clou
  2216 Pennsylvania Ave
Wilmington, DE 19806
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When: June through November, see dates below
6:30 - 8PM
   
Cost:

$30.00 per person including tax, gratuity, and off-street parking

Limited to 30 guests per event


 
 
 

 

FranksWine Tasting Series at The Columbus Inn

Wednesday Nights!

June 28th
European Summer Whites

July 19th
Drouhin: France vs Oregon

August 16th
Luscious Loire Valley

September 20th
Northern Italian Reds

October 18th
Real Beaujolais

November 15th
Burgundy & Champagne

Walk-around Format:
Scott Biggs from Prestige Beverage Group will lead us through an informal tasting of 8 wines each month in a walk-around format. Chef Ross Essner and his culinary team will step it up with some really cool pairings to match the wines and region. Limited to 30 guests!


   
 

 

 


Franks Fall Wine Tasting

     
 

 

     
Where: Caffé Gelato
fall2017
  (near U of D campus)
90 E. Main Street
Newark, DE 19711
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When: Thursday October 26
6:30-8PM
   
Cost:

$39.00 per person including tax, gratuity, and off-street parking


 
 
 


Passed Hors d’ Oeuvres and Cheeses

Crab and artichoke Bruschetta topped with lemon-caper aioli
Rosemary and roasted garlic flatbread with wilted wild mushrooms,
arugula and shaved fontina; sherry syrup drizzle

Sweet Italian sausage beignets with tomato- fennel jam
Fried scallops topped with lemon-caper aioli
Fried scallops topped with tomato-fennel jam
Candied pecan goat cheese lollipops
Tenderloin tips on fringerling frites with roasted pepper-balsamic “ketchup”
Smoked trout mousse in pretzel cups with brunoised pickled cucumbers
Caviar eggs: deviled egg style with sour cream, lemon
and caviar garnish with lemon zest and caviar
Prosciutto wrapped scallops with maple spaghetti squash
Sour apple sorbetto with lemon verbena
Pumpkin “pie” gelato with candied pecans
Cheese and fruit board
Assorted dips with crudités
Flatbread with pears, prosciutto, gorgonzola and balsamic

   
 

 

 

 

 

 

 

 

 

 

 

 

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