In Vino Veritas

Here's a mystery: How can a good restaurant offer a really luxurious wine tasting and dinner for a reasonable price? We don't have the answer, or we'd be running the restaurant, but at a local Sommelier Supper, wine director Mickey Clevenger opens his cellar and does just that. While listening to Clevenger talk about the delicate process of choosing grape juice from among the region's embarrassment of riches and pairing the selections with chef Robbie Lewis' fare, "guests will taste approximately two dozen wines," the restaurant's Web site says. Unless they're serving the stuff in dropper bottles, the ensuing family-style dinner ought to be an awful lot of fun. We kid, sort of — it would be fun anyway.
Sun., Nov. 11, 7 p.m., 2007