Early next month, two restaurants on Alexandria’s King Street are hosting wine dinners just a day apart. The timing is right – you’ll be well-recovered from Thanksgiving and not yet burdened by too many holiday parties – so check out what’s in store at these posh hotel spots.

On Tuesday, December 6, at 7 PM, Robert Wiedmaier’s Belgian-French Brabo will put out a luxurious five-plus-course meal that sees each dish paired with a different Bordeaux or bubbly. The $150 per person event starts with a structured tasting of four flights, as sommelier David Kurka leads you through sparkling roses, Champagnes and both left- and right-bank Bordeauxs. After the discussion (which will also include Roland Herrmann, of wine importer Maison, Marques & Domaine), you’ll be treated to fare from chef de cuisine Chris Watson’s kitchen. Start light with Hamachi and tuna tartare, stride through arcitc char, Scottish pheasant, lamb tenderloin, and leap to the finish with cheeses and a malted almond dessert. Sound sumptuous? We didn’t even mention all the food; see below for the full menu, and make reservations now to save your seat.

Flip your palate to pork on Wednesday, December 7, when Jackson 20’s chef de cuisine Brian Turowski hosts a pig-centric meal featuring pinot noirs from Oregon. Roanoke Valley Wines representative Jame Kellaris will be on hand to discuss the different varietals being poured and how they interact with dishes like pulled pork bao buns, duck bacon ravioli, confit pork cheek and more. The event begins at 6 PM with a reception, followed by dinner at 6:30, and tickets are $85 per person. After you c heck below for the full run-down, be sure to snag your ressies to secure your spot.

Bubbles & Bordeaux Grand Tasting and Wine Dinner at BRABO, Tuesday, December 6, 7 PM

Amuse Bouche
Hamachi and Tuna Tartare, Yuzu Vinaigrette, Sweet Soy
paired with Sparkling Wine, Roederer Estates, ‘L’Ermitage,’ Anderson Valley, CA, 2002

1st Course
Parmesan Crusted Hama Hama Oysters Truffled Cauliflower Purée, Champagne Oyster Gelée
paired with Champagne, Louis Roederer, Brut, ‘Collection,’ France, NV

2nd Course
Pan-Seared Arctic Char, Seafood Cassoulet, Tuna Bacon, Lemon Oil
paired with Bordeaux Blanc, Château Loudenne, France, 2008

3rd Course
Olive Oil-Poached Breast of Scottish Pheasant, Foie Gras and Ricotta Ravioli, Pheasant Ragout
paired with Bordeaux, Château Bernadotte, Haut-Médoc, France, 2006

4th Course
Roasted Colorado Lamb Tenderloin Wrapped in Phyllo, Wilted Spinach, Wild Mushroom Duxelles, Madeira Reduction
paired with Bordeaux, Château Lafleur-Gazin, Pomerol, France, 2006

Cheese
Petit Basque, Quince Paste, Frisée

Dessert
Malted Almond Bombe, Maldon Salt, Marcona Almonds
paired with Port, Ramos Pinto, 10 Year Tawny

----------

Four-Course Pigs and Pinot Wine Dinner at Jackson 20, Wednesday, December 7, 6 PM

Hors D’oeuvres
Pulled Pork Shoulder on Bao Buns, Fried Oyster Fritter, Lemon Pepper Vinaigrette, Chicken Liver Pâté on Brioche with Fig Purée
Wine Pairing: 2009 Ander Clouet, Champagne, France

1st Course
Grilled Scallop Escabeche, Slow Roasted Vanilla Pork Belly, Jicama, Apple, Hearts of Palm, Lemon Crème Fraiche
Wine Pairing: 2009 Grouchau, Pinot Blanc, Willamette Valley, Oregon

2nd Course
Duck Bacon Ravioli, Crispy Shiitake Mushroom Salad, Auricchio Provolone, Duck Jus
Wine Pairing: 2009 Belle Pente, Willamette Valley, Oregon

Intermezzo
Pomegranate Sorbetti

3rd Course
Cherry Wood Smoked and Braised Pork Shank, Brussels Sprouts, Cippolinis, Acorn Squash, Black Pepper Spaetzle, Red Eye Pork Gravy
Wine Pairing: 2009 St. Innocent Pinot Noir, Willamette Valley, Oregon

Dessert
Confit Pork Cheek, Époisses Fondue, Golden Raisin Bread, Brûléed Raspberries
Wine Pairing: 2009 Crowley, Willamette Valley, Oregon

Event Date: 12/06,12/07
Event Time: 7 PM
Location: Brabo or Jackson 20
Price: $150 or $85