If you’ve been drinking wine lately you must have heard a thing or two about orange wines — those quirky, funky bottles of white wine left to ferment on the skins of crushed grapes to create unique wines with distinctive color. But what you might not know is how well it pairs with the bright, tangy punch of escabeche. At this week’s wine dinner at Forage in Cambridge on Tuesday, September 24th, you’ll get a chance to check it out for yourself with a four-course dinner from chef Eric Cooper and company.

Check out the menu below, which is packed with bright, vinegar-marinated ingredients like Spanish Style Tuna Escabeche with Fresh Herbs, Torta de Pan, and Sherry Reduction; and Filipino Style Pork Escabeche with Sweet Curry Sauce, Peach Pickle, Rice and Chickpeas. Wine guru Stan Hilbert has some exciting bottles lined up for pairings, like 2021 Juhfark/Olaszrizling… “Rising Sun,” Jasz Laci, Hungary; and 2022 Rkatsiteli/Assyrtiko/Keratzuda “Balkan Wedding,” DNB, Bulgaria/Greece, so make a reservation here between 5:00 and 8:45pm so you don’t miss a sip. Dinner costs $120 per person, and you can give them a ring at 617.576.5444 if you have any Qs.