If you’re a food and wine freak, nothing’s better than an event that lets you sample a lot of both. That’s why you’ll like Taste Washington. You’ll swig stuff from 50 different wineries, such as Woodward Canyon, Quilceda Creek, and DeLille, and scarf down goodies from 25 food suppliers, including Dahlia Lounge, Rover’s, and Fran’s Chocolates. All this gluttony doesn’t come cheap—it’s $70 per person—but where else can you graze so effectively? Pier 66, 667-9463 or www.WashingtonWine.com. 7/26, 5:30-8:30pm; see story above. (You can start that new diet 7/27.)

Take a walk on the mild side

I have a theory that the reason Merlot has become so popular is that people tend to think of it as Cabernet Lite. What’s the problem with real Cabernet? It tends to be monstrously tannic and tart. If that’s your view of things, try the ’97 Gordon Brothers Cabernet Sauvignon ($18), a wine that won’t dissolve the enamel off your teeth. You get satisfying berry and cola flavors in a very food-friendly wine.

Dennis, Can you offer some tips on the right way to taste wine?

ANNIE, MAPLE VALLEY

Annie, Start with your nose. Swirl the wine in the glass, then take a big nose hit and see what you find. Take a hefty sip and “chew” the wine, covering every part of the mouth and tongue. Notice which flavors and sensations affect certain parts of your mouth. Without choking, inhale some air past the wine to increase the flavors. Then swallow, paying attention to how long and intense the finish is. For the unabridged version, try Oz Clarke’s The Essential Wine Book.

E-mail your wining questions to Dennis at wine@seattleweekly.com.