Christmas is coming on Thursday, Dec. 12, for thirsty wine geeks, with a couple of local restaurants offering wine-pairing dinners that should get taste buds salivating.

At the recently revamped Red The Steakhouse (1901 N. Military Trail, 561/353-9139) they’re hosting “An Evening with Quintessa,” a five-course meal of house signatures paired with the winery’s superlative Bordeaux blend and other wines, preceded by a barrel tasting of wines from the 2012 harvest.

On the menu from chef Peter Vauthy are a classic stone crab and mustard sauce and citrus salad with the 2012 Quintessa Illumination white wine blend, a double-cut Colorado lamb chop with sour cherry reduction with the 2011 Ritual Pinot Noir, and a dry-aged Prime New York strip with the 2008 and 2010 Quintessa.

Cost is $129 per person, with the barrel tasting beginning at 6:30 p.m. and the dinner to follow. And you do need to make reservations. On a personal note: a few years back I had the opportunity to taste my way through several vintages of Quintessa at the winery, and it truly is one of the most extraordinary wines in the Napa Valley. If you love wine, particularly Bordeaux, this is one tasting you really shouldn’t miss.

In the embarrassment of riches department, Thursday will also see another drool-worthy wine dinner. This one is at the nifty Backyard Bar at the Palm Beach Hibiscus House (213 S. Rosemary Ave., 561/339-2444). Chef Michael Ober and sommelier Melanie Ober have put together a four-course meal that shows off wines from Spain, New Zealand, Oregon and Australia.

Think cream of leek soup with a coppa chip and Parmesan with the 2008 Gramona Cava Grand Cuvee, smoked shrimp with cinnamon-pear dressing with the 2010 Lawson’s Dry Hill Gewurztraminer, roast duck with cherry-infused red cabbage with the 2009 Brella Pinot Noir, and drunken baked apples with nut stuffing and spice ice cream with the Lillypilly Sweet Harvest white wine blend.

It all happens at 6:30 p.m. and costs a most reasonable $30 per person. Of course, seating is limited so make those rezzies now.