Let the wine savvy peoples at Forage school you on oxidative wines at their next wine dinner, scheduled for Tuesday, September 17th. Co-owner/sommelier Stan Hilbert will be sharing his expertise and showcasing some of his favorite bottles so you can taste some truly special wines made with this artful technique, which involves deliberately exposing the wine to bring out complex flavors. You’ll get to try them alongside a four-course prix fixe from chef Eric Cooper, who’s been including dishes like Stuffed Grilled Peach with Arctic char rillette and leeks, and Chili Rubbed Strip Loin with black beans, blistered anaheim peppers, tomatillo salsa, queso blanco and tortillas. The menu, available in omnivore and vegetarian versions, costs $120 per person (though there’s an optional extra course as well as add-ons like housemade pickles and a condiment caddy if you want to go all out). Scope out the whole spread below and book your table online here. You can also give them a call at 617.576.5444.