Boulder Wine-Red, White and Green ~ An Earth Friendly Wine Dinner

Are you confused by all the earth-friendly jargon in the wine industry? Would you like to learn of the differences between "organic," "biodynamic," "sustainable," "carbon-neutral" and other "green" wines? Are you worried about or do you get allergic reactions to sulfites and other natural compounds found in wines? If so, this earth-friendly wine tasting dinner is for you!

In commemoration of Earth Day, please join me on Monday, April 21, 2008 at Nine 75 North Restaurant for the third of our 2008 educational tasting dinners focusing on all that is green and earth-friendly in the wine world. The dinner features a menu inspired by the springtime cuisines of Italy and France paired to some rockstar sparkling, white, rosé, red and dessert wines from all over the world.

WHAT? Red, White and Green -- An Earth-Friendly Wine Dinner

WHEN? Monday, April 21, 2008 from 6:30pm to 8:30pm

WHERE? Nine 75 North Restaurant, 2831 West 120th Avenue (at Federal), Westminster 80234. (For directions, call 303-975-2975.)

HOW MUCH? $65 paid in advance. Includes a five-course meal, tax, gratuity and free parking.

RSVP and ADVANCE PAYMENT REQUIRED! Due to the popularity of this event and limited seating, RSVPs are REQUIRED. Please email Karen at sommelier@totalbeverage.net no later than April 16. Please provide the number of people in your party and a phone number so that we may contact you. Payment instructions will be provided upon confirmation of your reservation.

Seating is limited to 30 diners over the age of 21 and many spaces have already been reserved, so email your reservations today.

SPRING DINNER MENU

APPETIZER

Fire Grilled Asparagus with a Bacon Hollandaise Sauce

served with Gruet Blanc de Noir NV (Albuquerque, New Mexico)

PASTA

Fettucine with Shrimp, Tomatoes and Almond-Parsley Sauce

served with Alois Lageder Pinot Bianco 2006 (Alto Adige, Italy)

SALAD

Mixed Greens with Warmed Haystack Goat Cheese, Dried Cherries, Croutons

and a Fresh Herb and Berry Vinaigrette

served with Yalumba Sangiovese Rosé 2007 (South Australia)

ENTREE

Herb-Encrusted Lamb Chop with Roasted Garlic and Lemon Green Beans

served with Saint Cosme Saint-Joseph 2003 (Rhone, France)

DESSERT SAMPLER

Chocolate Raspberry Truffle Cake AND Belgian Waffle with Maple Custard

served with Bonny Doon Vineyards Framboise NV (Santa Cruz, California)

AND Pacific Rim Winemakers "Vin de Glaciere" Riesling 2006 (Washington)