SPERO WINERY PRESENTS
Monthly Dine with Wine
Dinner & Wine Experience | 6:00 PM
3rd Friday of each month*
No emails, please.
2026 Dates
3rd Friday of the month, except May and December
- April 17 - menu below!
- No dinner in May
- June 19
- July 17
- August 21
- September 18
- October 16
- November 20
- December 11 (2nd Friday)
May 9, 2026
Join us on the the Saturday before Mother’s Day! Attendance requires purchase of a full case (12 bottles) between May 2025 and May 1, 2026.
How do the wine dinners work?
One month prior to each dinner, the menu will be posted here.Each evening features a 7-course menu that changes monthly, and every dinner includes a homemade pasta offering. Dinners are served buffet style, with the exception of the salad course, which is served family style at the table. The fabulous evening includes:
Cheese & Wine | Antipasti | Salad & bread Pasta | Vegetable | Entrée | Dessert
Wine, lemonade, iced tea, and coffee are served throughout the evening.
Seating & Atmosphere
A minimum of 20 guests is required, and the maximum is 36. There are six tables with six guests at each table.
This is an Open Table experience, which means you may be seated with guests you do not know.
Reservations & Cost
Dinner and drinks for the evening is $65 per person Inclusive of tax and gratuity Please reserve your evening experience by phone call only.303-428-9830
Your reservation is secured with a credit card at the time of booking. If you need to cancel, we are happy to provide a full refund for cancellations made five days or more before the dinner. Due to limited seating, cancellations within five days of the event, except in the case of a medical emergency, cannot be refunded.April Wine Dinner
Friday, April 17, 2026 | 6:00 PM
Second Friday of Lent – Let’s think vegetarian!
Wine Tasting
Cheeses with crackers and bread
Antipasti
Rucola (Easter pie – think quiche!)
Tomato salad on crostini
Mixed olives
Salad
Crisp mix of spinach, apple, and bacon
Pasta
Gnocchi with asparagus
Sides
Cooked greens
Baby artichoke salad
Fried red and green peppers with onions
Entrée
Beef Spiedini
(thin beef breaded, rolled and baked)
Dessert
Canoli & fresh fruit with Ambrosia dip
