We enjoy going to wine dinners. Wine and food are made to go together, and a dinner of course by course pairings is a real treat. Like Pavarotti and Freni singing a Puccini duet, the food and wine go back and forth speaking on their own, but telling the story together, carrying the composer’s (winemaker’s and chef’s) ideas and singing in beautiful harmony.

Wine dinners can be organized along many lines. Regional dinners feature wines of a particular district or area – Napa Valley, Central Coast, Bordeaux, Barolo. Comparing wines from the same grape sourced around the world is another way to go. Riesling, Syrah, and Sauvignon Blanc are varieties made worldwide in regional styles. The Wines of a single producer can be surveyed; a variety of wines from the same house make for an interesting evening – Robert Mondavi, Beringer, and Penfolds come to mind. Smaller wineries can also be the focus of a wine dinner. The most detailed presentations are of the same grape, made by the same hand from different vineyard sites.

Wine dinners are usually sponsored by a restaurant or done in collaboration with a retailer. Sometimes the wholesaler puts it together for the restaurant. The goals are to have some fun, get to know some wines, showcase the restaurant, and create interest in the wines. There is usually an opportunity to order some wines from a licensed retailer.

One of the most interesting features is the speaker. Usually someone from the winery or region to talk about the wines and give some unique insight into the wines from their firsthand experience. Sometimes it’s an owner or winemaker; at other events it may be a specialist from the region or en experienced representative of the winery.

Last Sunday we were at the Fat Cat in Norwalk for a dinner featuring the wine from Patricia Green Cellars in the Ribbon Ridge district of Oregon’s Willamette Valley. Pinot Noir is the focus at Patricia Green and practically the only wine made there;13 small lots of unique Pinot Noir are made from different vineyard sites. This grape, which makes the legendary red wines of Burgundy, is particularly reflective of where it is grown. Soil, temperature, water, and origin of the grape all add up to terroir, the idea that different locales influence and shape the wine.

Owner and winemaker Jim Anderson introduced the winery and wines to the 40 or so who had gathered for the dinner. He spoke about the differences in the two regions where the grapes come from (Ribbon Ridge and Dundee Hills) and touched on the unique aspects of the individual vineyard sites – age of the vines, temperature, soil, rainfall and type of Pinot Noir planted. Five wines, all from the 2012 vintage, were poured with the dinner. Each one was distinctive and had its own voice – like the three tenors – alike yet different.

Jim’s presentation was low key and non-technical. He set the context for the wines and let them speak for themselves. As the evening progressed, you could see partisans emerge for each of the wines. All were delicious, all were distinctly different, yet all were Pinot Noir made by the same hand and from grapes grown within a fairly small region. It was fascinating. No particular expertise was needed to pick up on the differences – they were evident to all. Jim did say that the 2012 vintage was the best in his three decade career in winemaking. The weather and growing conditions were as close to ideal as he had ever seen.

The food was an intriguing mix of spicy dishes that presented diverse partners for the wines. Moroccan baked fish, Bulgur salad with Feta, and Braised Pork Shoulder with apricots, cardamom, and ginger were served course by course. The evening started with a selection of cheeses and tasty bites and ended with Blueberry Polenta Upside Down Cake. Guests were seated at individual tables by reservation. We enjoyed our own table for two, but I’ve also been to dinners where the guests are grouped at larger tables, which often leads to spirited discussion and to new friendships. You meet great people at these events.

No special expertise is needed to attend a dinner like this– just an interest in food and wine. Yes, there may be a real wine geek – deep into the details – but most of the guests just enjoy wine, like to eat and relish combining the two. Check with your favorite restaurant to see if they have a wine dinner program. Arezzo in Westport, The Redding Roadhouse, Bistro B in Bridgeport and the Barcelonas all host wine events. Sign up for email to get in on the fun.

Beer dinners are a variation on the theme. Most dinners focus on one brewery that makes a wide range of beers. There was a dinner Tuesday night at the Cask Republic in Stamford with the beers from Long Island’s Blue Point Brewery. 5 Chefs, 5 Courses and 5 Cask beers sums it up. Sounds like a good time! The Ginger Man in SoNo also hosts great beer events.

Give a wine or beer dinner a try. I’ll look for you at the next one. If you don’t see me, let me know your favorite of the evening.