Wine and Dine

During the first Putnam Inn wine dinner, which paired French wines and food, sommelier Jennifer Grumme pours a red blend of Grenache, Syrah and Movedre from the Rhone Valley for a pair of retired former Cloverdale French teachers, Linda Nowling (left) and Maureen Wagner. Thursday night’s three-course meal -- which featured seared scallops, a green salad with poached pear, duck confit cassoulette and skirt steak marinated in sherry -- was created by chef Roger Carrar. Putnam Inn is planning a monthly wine dinner with a California theme for next month, scheduled for 6:30 p.m. Feb. 22.