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Wining and dining

Why do they call it the merry month of May? Maybe because everyone's drinking wine. To wit:

Wine Stop

Brian Geiser, sommelier for Chef Mavro, conducts a seminar on the wines of southern France from 5 to 6:30 p.m. Tuesday at the King Street wine shop.

Wines to be sampled include: Domaine de Nizas and Mas de Daumas Gassac, from Languedoc; Jean-Luc Colombo, Chateauneuf du Pape, Chateau Mont-Redon and Chateau d'Aqueria, from the Rhone Valley; Lauraire des Lys from Minervois; and Jean-Luc Poinsot from Bandol.

Cost is $25. The Wine Stop is at 1809 S. King St., just down the street from Chef Mavro. Call 946-3707.

Morton's the Steakhouse

Duckhorn Vineyards will be showcased in a wine dinner, 6:30 p.m. May 25.

Chef Reid Fukumoto's menu: Pacific oysters on the half shell (with champagne), spinach salad (Duckhorn sauvignon blanc), Scallops Wrapped in Bacon with Apricot Chutney (Goldeneye Anderson Valley Pinot Noir), Seared Garlic Herbed Petite Lamb Chops (Paraduxx) and Filet Diane with Sautéed Mushrooms (Estate Merlot). Dessert buffet will be accompanied by port.

Cost is $125. Call 949-1300.

Hula Grill Waikiki

Toad Hollow Vineyards, in the Russian River Valley in Sonoma County, Calif., will be featured in a dinner at 6 p.m. tomorrow.

Chef Mark Kowalkowski collaborated on the menu with winemakers known as Dr. Toad and the Dancing Badger: Big Island Hearts of Palm with Crab and Salmon Poke (with Amplexus Cremant Brut Sparkling Wine), Crab Cake and Foie Gras Salad (2003 Chardonnay, Mendocino), Spicy Seafood Wellington (2004 Dry Pinot Noir Rose, Sonoma, Eye of the Toad), Hawaiian Surf and Turf (2003 Zinfandel, Paso Robles, Cacophony) and Coconut Panna Cotta with Maui Strawberries a la Risque Risque, Method Ancestrale, Sparkling Wine).

Cost is $45. Call 923-4852.

Hanohano Room

"Spain -- The New Star" is the theme of a wine dinner at 6:30 p.m. Thursday.

Featured Wines: Segura Viudas Heredad Brut Reserva (Cava), Vionta Albarino, Castell Del Remei Gotim Bru, Capcanes Mas Donis and Vega Sicilia Sano Valbuena 1995.

Chef Ron Amasol's menu: Poached Shrimp and Marinated Onion Salad, Broiled Beef Tenderloin with Blue Cheese Sauce, Pinchitos Morunos (Moorish-Style Pork) and Pan-Roasted Moi with Basque Pipperade.

Cost is $80. Call 922-4422.

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