Well, we were going to make this wine dinner at Charleston Grill a cuisine pick in this week’s City Paper, but then it went and sold out.

We first heard Michael Mina’s wine director Rajat Parr was coming to town a month or so ago from Harry Root of Grassroots Wine Distributors. Parr is a rock star of the wine world, and his book, Secrets of the Sommeliers, provides an insightful blueprint for how to taste, order, store, serve, and experience wine.

Parr will be holding court at a dinner on March 23 at Charleston Grill, and Exec. Chef Michelle Weaver has put together an amazing menu to match the topnotch wines that will be featured. Paired with ahi tuna crudo with ruby grapefruit, avocado, and mango vinaigrette, a Loewen Riesling will start the meal off nice and easy. Then a Gaston-Chiquet Brut champagne gets paired with butter-poached lobster. Sounds sublime, doesn’t it? The menu goes on to hit a black truffle hen egg, braised veal cheeks, and prime beef tenderloin with a burgundy, barbaresco, and Betts and Scholls Hermitage 2006. Starting to feel real sorry for ourselves for missing out on this one.

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