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A la carte: Stroll Wine Road for Winter Wineland

  • Guests from Chicago make their way to the Robert Young Estate Winery during the 21st annual Winter Wineland event in Geyserville, Saturday, Jan. 19, 2013. (CRISTA JEREMIASON / The Press Democrat 2013)


Hit the Wine Road for weekend Wineland: If you like sipping wine no matter the season, you're in luck. Winter Wineland is this weekend, 11 a.m. to 4 p.m. Saturday and Sunday. This is the Wine Road's 22nd annual event and a great opportunity to taste limited release wines, new releases and library wines, as well as meet with the winemakers.

There are about 130 participating wineries scattered through the Russian River, Dry Creek and Alexander valleys.Some will offer food pairings while others will offer tours, but all will have wines on sale.

The deadline for advance ticket orders has passed. Tickets at the door will be $60 for the weekend, $45 Sunday only and $10 for designated drivers. For more information, visit wineroad.com or call 433-4335.


19 chefs, winemakers put on Feast of Olive: The Feast of the Olive Dinner will be held at 6 p.m. Jan. 25 at Ramekins Culinary School in Sonoma.

As part of Sonoma Valley's Season of the Olive, the dinner brings together 19 local chefs and winemakers for a multicourse feast centered around the olives and their buttery oil.

Participating chefs include Armando Navarro of the El Dorado Kitchen, John Toulze and Erin Smith of The Girl & The Fig, Peter Smith and Andrew Wilson of Carneros Bistro and Bruno Tison and Andrew Cain of Santé at the Fairmont Sonoma Mission Inn, among others.

Tickets are $150. To reserve, call 996-1090, ext. 108. olivefestival.com. 450 W. Spain St.


Shed goes half-hog with 3-course feast: Healdsburg Shed will present a supper with the Sonoma County Meat Company's Rian Rinn and Bar Tartine co-chefs Nick Balla and Cortney Burns at 5 p.m. Jan. 25 at the upstairs Grange.

The three-part night includes a demonstration by Rinn of how to break down a half hog, a wine toast, and a dinner by the two chefs, who will turn the hog into a three-course feast.

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