Get to know your dessert wines at blu’s Winter Wine Series on Saturday, January 27th. Chef Tom Fosnot and company will be taking a closer look at port and Banyuls, pairing the wines with plates like poached foie gras with chamomile tea and candied Meyer lemons; braised oxtails with three-onion risotto and port reduction; and St. Agur blue cheese with frisee, spiced walnuts and port vinaigrette. Pastry chef Lynn Moulton contributes a Madagascar vanilla bean crème brulée with blood orange. The informative afternoon gatherings run from 1:30- 3:00pm and cost $45 per person. Space is limited and spots tend to go quickly so call blu at 617.375.8550 to save yours.