Guild Wine Dinners

Upcoming Guild Wine Dinners

Titanic Dinner
Sunday, April 9, 2017 | 6-8:30 PM
Where: International Wine & Spirits Guild (4640 Pecos Street, Unit H, Denver, CO 80122)
Corporate Executive Chef: Sherrie Robbins  | Chef de Cuisine: Jocelyne Fay

This dinner replicates part of the first class menu served on board the Titanic the night it sank on April 14, 1912.

Punch Romaine
A frozen alcoholic palate cleanser made with sparkling wine, orange juice, lemon juice, and rum.

First Course 
Cream of Barley Soup
A traditional French country favorite made with bacon, carrots, onions, pearl barley, beef stock, and whipping cream with the addition of a little whisky.

Second Course 
Poached Salmon with Mousseline Sauce 
A lightly poached salmon with hollandaise sauce, in which whipped cream has been added.

Third Course 
Vegetable Marrow 
Farci Zucchini stuffed with Rice, Tomatoes, Onions and Mushrooms

Fourth Course 
Roast Leg of Lamb with Mint Sauce and Creamed Carrots 
Traditional roasted leg of lamb and wine based mint sauce and lightly spiced creamed carrots with cinnamon and nutmeg.

Fifth course 
Roast Beef Forestiere with Potatoes Dauphinoise & Minted Green Pea 
Timbales Roast beef tri-tip steak with a bacon, mushroom, red wine sauce accompanied by a layered potato dish made with cream, nutmeg and gruyere cheese along with a baked pea and mint timbale.

Dessert Course 
Chocolate Painted Eclairs with Gold Leaf Flakes 
Traditional choux pastry filled with pastry cream and bittersweet chocolate garnished with gold leaf.

Register ($195 per person) - this extraordinarily rare dinner includes 7 courses and 8 wines
Last day to register for this dinner is April 5. Wines to be determined based on availability in April. 

In the spirit of this last first class dinner, we are asking that all dinner guests appear in appropriate attire. For men, suits and ties or that dusty tuxedo is appropiate. For ladies, floor length dresses, stockings and high heels if you please along with pearls and diamonds, opera gloves, and embroidered shawls! Don’t have any of this? You are still welcome to join us for this special event in business casual or dress attire. 


For years we have wanted to do wine dinners that were special and unique and for anybody who really appreciates fine wine and food. This is it! Each dinner includes at least 4 courses and a minimum of 6 different wines.

What's Special about our Dinners?

  1. They are NOT winery dinners, where all the wine comes from one producer. Each wine has been carefully selected to pair with a specific course.
  2. Most are classic regional dinners where you get an opportunity to taste some of the world's most famous wine and food combinations.
  3. Menus and wine pairings are designed by Claude Robbins, MWA and President of the International Wine & Spirits Guild, so the wines are brought in especially for the dinner.
  4. Each dinner includes a brief talk between courses of how the wines and foods were chosen and a little history behind the pairings.
  5. Meet others in the food and wine industry and/or others who share your interest in wine and food. 

What to Expect: 

All dinners begin with a time to meet and greet, usually with a sparkling wine or other aperitif.

Dining is European seating, dress is business casual. You must make your reservation through the Guild by clicking a corresponding "Register" link above to sign up.

Location: 4640 Pecos Street, Unit H, Denver, CO 80122 (free parking) 

Dietary Accomodations:

If you have special dietary needs or are a vegetarian, contact the Guild as arrangements can often be made to accommodate your needs if given at least 2 weeks advanced notice.


Reservations are on a first come, first serve basis. Reservations usually close 5 business days before a dinner. Click a corresponding "Register" link above to sign up. Registration fees include food, wine, and tax. 

Because we guarantee events based on the number of registrants, no-shows are charged a non-refundable fee equal to the registration fee, per person, unless other arrangements are made at least 5 working days in advance of the dinner.

More Questions? Visit our Frequently Asked Questions page.


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