On Tuesday night, I attended the Michael~David Wine Dinner at Max's Wine Dive. The daughter/niece of the two winemakers, Melissa Phillips Stroud, was there to meet and greet and answer any questions dinner go-ers had about the various wines. The menu courses prepared by Chef Michael Pellegrino: 1 st A goat cheese and grape skewer with chocolate reduction sauce paired with Petite Petit which is 85% Petite Sirah and 15% Petit Verdot. 2 nd Venison tartare on crackers with fig served with the new Sloth Zinfandel. 3 rd A wild boar filled pasta square with cherry sauce, a wild boar stuffed baby bella mushroom with raspberry sauce and, my favorite part of this course, shredded wild boar surrounded with masa and fried with a plum sauce served with Gluttony Old Vine Zinfandel. 4 th Lamb Osso Bucco with roasted pumpkin risotto was perfectly paired with the Rapture Cabernet. 5 th Dessert was ch...