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Great Neck: Wine-tasting seminar @ Morton's

Cuts of prime beef are dry-aged for 21

Cuts of prime beef are dry-aged for 21 days at near-freezing temperatures in Gallagher's ground-level meat locker. Dry-aging evaporates moisture from the muscle and concentrates flavor. Also, the meat's natural enzymes break down the connective tissue in the muscle, tenderizing the steak. (March 8, 2010) Photo Credit: Sheila Griffin

Welcome to the blind side -- of wine tasting.

Morton's, one of the main steakhouses along Northern Boulevard's prime row, hosts a seminar on wine tasting on Wednesday,  April 7. The session costs $49 and goes from 6  to 7:30 p.m. The seminar will be conducted by Sara Fasolino, Morton's sommelier and beverage manager.

"Blind tasting" means you don't see either the label or the shape of the wine bottle. Many critics evaluate wines this way because it's morel likely to result in an unbiased opinion. Participants in the seminar will learn how it works.

For $150, you also can take part in a wine conversation with Fasolino at a three-course wine dinner following the seminar.

Morton's is at 777 Northern Blvd., Great Neck; 516-498-2950.

Want wine with that? Photo by Sheila Griffin

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