_1986 - 2015 Toasting 29 Years *clink*
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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!
  April 15th   Willamette Wine Dinner  
  April 22nd   Etude Wine Dinner  
  April 24th   Pio Cesare Wine Dinner  
  April 26th   East versus West Beer Dinner  
  May 2nd   KHS Friends of Music 7th Annual FranksWine Tasting at Oberod  
  May 7th   FranksWine Spring Tasting - Fundraiser  
  May 19th   Grillin’ Chillin’ & Swillin’ with Tuscany’s Villa Calcinaia Winemaker Count Sebastiano Capponi!  


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


Willamette Wine Dinner



Where: Caffé Gelato
  (near U of D campus)
90 E. Main Street
Newark, DE 19711
When: Wednesday, April 15th
  7 p.m

$84.00 per person including tax, gratuity, and off-street parking






With Special Guest: Jacob Sembler

Jacob began his burgeoning career in the Oregon wine industry in 2010.
With a background in winemaking, he joined the Willamette Valley Vineyards team with a passion for working with wine, and a desire to share his experiences with people from all over the world. A captivating story teller, he has the ability to bring Oregon wines alive.


The Willamette Valley 2013 Pinot Gris

Pan seared day-boat diver scallop served with roasted red beet and goat cheese puree, blood orange vinaigrette, fennel and radish “salad” with oranges and red onions, candied fennel seeds and chive oil drizzle.The Willamette Valley 2013 Pinot Gris

Pinot Noir and Vanilla poached pears over arugula with crumbled gorgonzola, candied pecans, shavedshallots, crispy spiced pork belly “croutons,”spiced balsamic vinaigrette The Willamette Valley 2012 Chardonnay

House-crafted sweet potato and Parmigiano-Reggiano gnocchi served with slow braised duck ragout, cognac pan jus, sautéed shitake mushrooms, sautéed brunoised carrots and parsnips, shaved Parmigiano-Reggiano and crispy sweet potato and parsnip fries garnish The Willamette Valley 2013 Whole Cluster Pinot Noir

Forrest Fruit Sorbetto

Porcini Roasted beef tenderloin; served with foie gras pomme puree, sauce perigueux; English pea andpearl onion sauté, marinated wild mushroomrelish, and fresh thyme garnish.
The Willamette Valley 2012 Bernau Block Pinot Noir

Madagascar bourbon vanilla gelato with toasted pistachios and maple oat biscotti.




Etude Wine Dinner



Where: Sullivans
  5525 Concord Pike
Wilmington, DE 19803
When: Wednesday, April 22nd

$150.00 per person including tax, gratuity, and off-street parking



We're headed back to Sullivan's Steakhouse! I don't know who is more excited… me or the chef/s to who created this stellar "off-the-menu" pairing with the fine Napa Valley wines of Etude. Join us... and indulge!



Smoked Paprika Seared Ahi
Manchego Cheese, Peach Vinaigrette
Etude 2014 Carneros Pinot Gris

Lobster Strudel
Roasted Tomato, Tarragon Vin Blanc
Etude 2011 Carneros Estate Chardonnay

Buffalo Short Ribs
Herb Mashed Potatoes, Portabellas, Pan Jus
Etude 2012 Carneros Estate Pinot Noir

Filet Mignon
Brussels Sprout Fingerling Hash, Cabernet Shallot Butter
Etude 2011 Napa Valley Cabernet Sauvignon

Cherry Almond Bundt Cake
Grand Marnier, Vanilla Ice Cream
Etude 2014 Rose of Napa Pinot Noir





Pio Cesare Wine Dinner



Where: Rose Tree Restaurant
  1243 N Providence Road
Media Pennsylvania
When: Friday, April 24th
  7 p.m

$100.00 per person including tax, gratuity, and off-street parking



Rose Tree Restaurant has been around the Media dining scene since before there even was a Media dining scene. Formerly known as the Rose Tree Inn, which opened in 1954, the restaurant has seen several incarnations. Originally, it was a location for country gentleman from Chester and Delaware counties to meet for a meal after fox hunting, horse races and carriage rides. But it's taken on a new look, new menu and renewed life that is reflective of today’s discerning diners. Besides all the aesthetic changes to the interior, there is a noticeable difference in the menu. Chef Lawrence Knight makes a return to the kitchen where he started his career 20 years ago. After a stint at The Dilworthtown Inn he has returned home to The Rose Tree Restaurant. Chef Larry, who also spent some time working under George Perrier in Le Bec Fin’s kitchen, has created a menu featuring the best in fresh, local ingredients to pair up with these 5 Piemonte wines presented by Gina Pio of Pio Cesare… join us!




First Course

Antipasto with pecorino, salami, roasted peppers
and olives
Pio Cesare L’Altro Chardonnay

Second Course
Lobster Mac and Cheese with strozzapreti pasta in a
fontina cheese cream sauce (2 oz. lobster)
Pio Cesare Piodilei Chardonnay

Third Course
Truffle Risotto with pan seared Bronzino
and English peas
Pio Cesare Fides Barbera d’Alba

Main Course
Veal Osso Bucco with spicy polenta, carrots,
onions and celery with veal demi glaze.
Pio Cesare Barbera d’Alba

Dessert Course
Zabione (a light custard-like dessert)
Pio Cesare Moscato d’Asti





East verus West Beer Dinner



Where: Caffé Gelato
  (near U of D campus)
90 E. Main Street
Newark, DE 19711
When: Sunday, April 26th
  6:30 p.m

$83.00 per person including tax, gratuity, and off-street parking







East Coast: Dogfish Head, Troegs, Victory
West Coast: Sierra Nevada, Stone, Rogue

Applewood smoked bacon wrapped filet mignon,
Thyme scented chestnut and granny smith apple
puree, Porter and juniper berry reduction, white
stilton espuma, Brussels sprout chips

Small Plate
Beer-brined pan-seared day-boat scallop,
house-crafted cauliflower gnocchi with creamed leek
and pancetta sauce, roasted wild mushrooms,
balsamic beer glaze drizzle and micro greens

Mixed baby greens, red comice pears, crumbled
Cambozola, toasted walnuts, beer pickled beets,
wheat beer and Dijon vinaigrette, Crispy prosciutto

Cherry Lambic Sorbetto

Beer braised Beef Short Ribs, roasted garlic barley
risotto with parmigiano reggiano, Dark ale glaze,
sautéed kale with butternut squash, espresso
balsamic reduction, fried garlic chips

Salted caramel gelato with sweet stout syrup,
beer candied pecans and dried cherry biscotti




FranksWine Spring Tasting - Fundraiser



Where: Caffé Gelato
  (near U of D campus)
90 E. Main Street
Newark, DE 19711
When: Thursday, May 7th
  6:30 p.m. - 8 p.m

$35.00 per person including tax, gratuity, and off-street parking

Stay for dinner and receive 29% off your total bill (including wine)





Ahh... it’s SPRING on Main Street! We’ll start with bubbles on the Patio: Prosecco, Champagne, Cava and Moscato... then head inside for the newlyreleased, dry and crisp 2014 Rosés in the Lobby & Wine Cellar... continue on to the Dining Room for floral Rieslings, Albariños, Sancerre and Chenins...finally hit the bright, fruit-forward medium-bodied outdoor weather reds from Tuscany, Rioja, Willamette and Napa Valley in the Library!

Join the FranksWine.com Marathon Team for our 1st fundraiser of the 2015 Running Season! Kids Runway for Research will be the beneficiary of all our fundraising efforts which goes entirely to the Nemours Children’s Hospital Center for Cancer and Blood Disorders. We’ll be selling raffle tickets for all the Fine Wine & Craft Brew prizes listed below! If you’re part of a running group or team you’ll get $10 off the ticket price… yup, that’s only 25 bucks for the FranksWine SPRING Tasting! Just mention the group/team in the Comments Box of the RSVP form… CHEERS to Corkscrews & Running Shoes!

Fine Wine & Craft Brew Raffle Prizes!
There will be a prize and raffle box on each vendor table… simply put your tix in the box for the prize(s) you wish to win!
Purchase Raffle Tickets at the time of RSVP’ing by noting the desired quantity in the Comments Box: $5 each, 3 for $10, 7 for $20 or 20 for $50
At 8PM each wine vendor will pick a ticket and call the cell phone listed on the ticket… then go an collect your goods!

1. FranksWine CLUBVino -
One Year Wine of the Month Club Membership - value $150

2. FranksWine CLUBGrowler -
One Year Growler Fills for $10 in our Engraved German Growler - value $150

3. 2 Tickets to FranksWine Grillin’ Chillin’ & Swillin’ at Harry’s Savoy on May 19th - value $150

4. Large Format Craft Brew 12pack in Wooden Crate - value $200

5. Drink Pink Dry Rosé 12pack in Wooden Crate - value $200

6. FranksWine@HomeTasting for 12 - Your Choice of Wine or Craft Brew Tasting! - value $500


Passed Hors d’ Oeuvres and Cheeses

Prosciutto wrapped, grilled scallops with lemon-honey

Baba Ghanoush on toasted pita with roasted red peppers and feta

Flatbread w/ rosemary pulled pork, chii sautéed broccoli rabe,
pecorino romano and balsalmic drizzle

Flat bread with fig jam, goat cheese, port wine macerated
dried cherries and arugula salad

Limoncello glazed shrimp bruschetta w/ tomato fennel relish

Cheese and fruit board

Smoked salmon croquettes served with lemon-caper aioli

Chicken and cranberry salad tea sandwiches

Sherry pickled button mushrooms with rosemary

Truffled parmigiano popcorn

Butternut squash and parmigiano risotto spoons

Petite seared Beef tenderloin with port wine drizzle

Grilled tuna morsels ( on skewers) with lemon-artichoke pesto

Curried chicken salad tea sandwiches with raisins

Spiced lamb lollipops

Assorted dips with crudités and gourmet chips

Crostini with Tuscan roasted tomato bruschetta




KHS Friends of Music 7th Annual FranksWine Tasting at Oberod


Benefits the Kennett High School Music Department

Kennett High School Friends of Music is holding their 7th Annual Wine Tasting Gala Event once again at the gorgeous Oberod Estate in Centerville! FranksWine will take over the former du Pont estate and invite everyone to catch a rare glimpse of the mansion and taste over 40 wines in the stately Library, Foyer, Smoking Room, Dining Room, Great Room, Courtyard and Patio overlooking the beautiful property. The event will include an assortment of appetizers and desserts from local restaurants and businesses. Please support the Friends of Music in their efforts to raise funds for the many music programs at Kennett High School.

Where: Oberod Estate

400 Burnt Mill Road
Centerville, Delaware

When: Saturday, May 2nd
  7 p.m. - 10 p.m.

$45.00 up 'til April 1st
$55.00 after April 1st

per person including tax, gratuity and off-street parking




Michael Tumolo of Cafe Riviera, Frank Pagliaro of FranksWine with their better halves Mindy Tumolo & Nina Pagliaro along with the wood-oven pizza chefs at last year’s Oberod gig!

Made-to-order wood-oven personal pizza
warmly welcomes guests in the courtyard!








Grillin’ Chillin’ & Swillin’


with Tuscany’s Villa Calcinaia Winemaker Count Sebastiano Capponi!

Count Sebastiano Capponi is the 20th generation of the Capponi family to run the 200-hectare estate of Villa Calcinaia, a family-owned winery located in the town of Greve in Chianti in the heart of Tuscany. Covered in vineyards and olive groves Tuscany is world renowned for its wine and olive oil. In fact, modern Italy is the world's largest wine producer and produces 25% of the world’s olive oil. Count Sebastiano Capponi overseas the production of high quality Tuscan wine as well as extra virgin olive oil.


The winery of Villa Calcinaia produces only 8,000 cases a year including Chianti Classico, Chianti Classico Riserva, Casarsa, Comitale (Grechetto and Vernaccia blend) and their dessert wine, Vin Santo. In 2004 Villa Calcinaia’s Casarsa, a proprietary Merlot blend, was awarded a silver medal by Le Challenge Internationale du Vin.

Where: Harry's Savoy Grill

2020 Naamans Rd,
Wilmington, DE 19810

When: Tuesday, May 19th
  6:30 PM

$75.00 per person including tax, gratuity and off-street parking





Chef Patrick D’Amico has put together a Tuscan-inspired menu to pair with the 5 wines in a cool and casual setting - al fresco!



Villa Calcinaia 2012 Comitale
Stationary & Grill Station
Fried Calamari
Grilled Baby Octopus
Razor Clam Crudo
Antipasto Three Italian Cheeses “Hard, Semi-Soft & Bleu
Salami’s Roasted Vegetables, Breads

Villa Calcinaia 2009 Chianti Classico
Pan Station
Wild Mushroom Gnocchi Brown Sage Butter Sauce

Villa Calcinaia 2010 Chianti Classico Riserva
Grill Station
Grilled Italian Sausages
Grilled New Zealand Lamb Chop
• Peppers, Onions & Roasted Garlic
• Olive & Mint Tapenade
• Caponata

Villa Calcinaia 2008 Casarsa
Pan Station
Braised Berkshire Pork Cheeks
Seared Red Mullet
• Tomato Relish
• Polenta

Villa Calcinaia 2013 Piegaia Rosato
Dessert Station
Whipped Mascarpone Cheese
Macerated Strawberries/Balsamic
Rhubarb/Marsala Compote





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