�ٺ���Ƶ

Wines With Barbecue is the theme for the next . The timing is perfect: The wine tasting is set for July 1, and Independence Day is three days later — a traditional time for barbecuing.

Wednesday Night Wine Flights are scheduled from 5 to 6:30 p.m. the first Wednesday of every month at the , under sponsorship of the pub and the Cal Aggie Alumni Association's .

Organizers said the program will feature barbecue samples — and wines that complement the lively and diverse flavors. "Whether it’s ribs that need a big zinfandel to really sing, or a zingy sauvignon blanc to pair with grilled salmon, we’ll share a lineup that makes the most of the season."

Admission is $10, and no reservations are needed. The pub is on the south side of the Silo.

Wine selections are made each month according to a different theme, and the featured wines are available for purchase at discount prices. Retired �ٺ���Ƶ enologist Walter Winton serves as “resident wine expert.”

Here are the details on the last two Wednesday Night Wine Flights of summer:

Aug. 5 — Alternative Whites, offering an opportunity to "be bold!" — by exploring the white wines down the aisle from chardonnay. Alternative white varietals comprise one of the fastest growing wine trends. These “aromatic” whites are naturally appealing and are extremely food-friendly. "Who knows, you might just find your next favorite here."

Sept. 2 — Stock Your Cellar, an evening of good deals during inventory reduction time. Many of the wines will be from previous tastings.

Heirloom tomatoes

Think of it like wine tasting, only without the wine. Instead, you will be “swirling, sniffing and sampling” from wineglasses filled with “brilliantly hued heirloom tomatoes.”

This is one of the scheduled activities during , a half-day program presented by the . The program flier also declares: “Enjoy the unique range of flavors associated with one of nature’s favorite summer bounty,” and “Learn about the importance of tomatoes as a functional food in optimal health.”

The program is scheduled from 1 to 5 p.m. Sept. 26 in the RMI’s Sensory Theater. The flier identifies the program leaders as RMI Executive Director Clare M. Hasler, a nutritionist and an international authority on “functional foods”; and Ann C. Noble, professor emeritus in the Department of Viticulture and Enology.

The cost is $75, with a $10 discount for �ٺ���Ƶ affiliates. Reservations are requested by Sept. 11, and can be arranged by contacting Karin Hiolle, (530) 754-6349 or khiolle@ucdavis.edu.

Checks made payable to UC Regents should be sent to Karin Hiolle, Robert Mondavi Institute for Wine and Food Science, 392 Old Davis Road, Sensory Building, Room 1021, University of California, Davis 95616.