A wine dinner with Umberto Rossi of Sicily’s Planeta Estate winery will be held at 2941. Executive chef Bertrand Chemel’s four-course dinner features hamachi carpaccio with ginger/soy gelée, asparagus, and shiso; veal sweetbreads with ramps, herb salad, and natural jus; dry aged-beef ribeye with morels, Vidalia onion, and spicy fiddlehead ferns; and poached rhubarb with white chocolate/honey parfait and almond brioche. Each course will be paired with a Planeta estate wine. The dinner starts at 7 and costs $160. Call 703-270-1605 for reservations.
Tuesday, April 21
Old Town’s Grape + Bean (118 South Royal St., Alexandria) hosts a tasting of organic and biodynamic wines. The wines, which include both red and white varietals, will be paired with a selection of organic cheeses and other snacks. The tasting is $40 per person and runs from 6:30 to 8. For reservations, call 703-664-0214 or email firstname.lastname@example.org.
Wednesday, April 22
Penn Quarter’s Poste celebrates the re-opening of its popular courtyard. For $5, guests can graze on cheeses from Cowgirl Creamery and small bites from chef Robert Weland, plus cocktails, French microbrews, and wine tastings from Poste’s new all-Virginia wine list. The party goes from 5 to 7; proceeds to benefit Freshfarm Markets. For more information, call 202-783-6060.
A Greek Easter wine dinner with Dionysos Imports will be hosted at Zaytinya (701 Ninth St., NW). The four-course spread includes octopus with smoked yogurt, preserved lemon, and olive powder; bronzino with green olives and sea beans; whole-roasted spring lamb; and Greek donuts. Each course will be paired with a Dionysos wine. The dinner starts at 7:30 and costs $75. Call 202-638-0800 for reservations.
Thursday, April 23
The Clarendon branch of Whole Foods (2700 Wilson Blvd., Arlington) will offer a free cheese tasting featuring cheesemakers from our area. The tasting runs from 7 to 9, and pre-registration is required. Call 703-527-6596 to sign up.
Friday, April 24
TasteDC hosts a Barboursville Vineyards wine dinner at the Occidental (1717 Pennsylvania Ave., NW). The five-course menu features ravioli stuffed with spinach and ricotta and served with truffle butter; rockfish with black trumpet mushrooms, sweet onion soubise, and bordelaise sauce; roasted, licorice-glazed Shenandoah lamb with cauliflower puree; a cheese plate with Caramont Farms goat cheese, Everona Farm beer-washed pecorino, and Meadow Creek Grayson; and individual polenta cakes with dried-fruit compote and mascarpone ice cream. Wine pairings will be served with each course. The dinner, which runs from 6:30 to 10, costs $123.50. Call 202-783-1475 for reservations.
Saturday, April 25
The Celebrity Chef Tour, which benefits the James Beard Foundation, stops by the City Club (555 13th St., NW) for a reception with hors d’oeuvres and wine, then a five-course dinner prepared by Philadelphia chef Marc Vetri and City Club chef Reid Badger. The dinner starts at 7 and costs $195. For additional information and to make reservations, click here [www.celebritycheftour.com] or call 720-201-1853.
Saturday, April 25 and Sunday, April 26
The Great Grapes! Wine, Arts and Food Festival will be at the Reston Town Center from noon to 6 on Saturday and Sunday. The outdoor festival will include tastings of more than 200 wines from 20 Virginia wineries, cooking demonstrations, live music, and arts and crafts. Admission costs $20 in advance; $25.00 on-site for a single day; and $30 for a two-day ticket (available in advance only). For more information and to purchase tickets, click here [www.uncorkthefun.com] or call 800-830-3976.