If you think a cask is what you're buried in and an oenophile is someone who has every screechy, irritating album by John Lennon's widow, you've got a lot to learn about wine.
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Skip the boring educational classes and learn by experience at the Clos Pegase Wine Dinner. Chef Ryan Rivera teamed with the restaurant's owner and sommelier to create a gourmet four-course feast paired with vino from Californias Clos Pegase, an estate winery where all of the wines are made from grapes grown on-site. The tasting menu includes blackened shrimp Caesar paired with 2006 Sauvignon blanc; mushroom risotto and chardonnay; kurobuta pork chop accompanied by an 06 cabernet sauvignon; and blackberry turnover with Clos Pegases '05 merlot. What would happen if you swapped the cab for a pinot noir or ditched chardonnay in favor of Shiraz? "It does affect the flavor," says Chef Rivera. "I wouldn't be held responsible if they didn't pair well!"
Wed., June 9, 7 p.m., 2010