I love wine and food festivals. I love the diversity of the wines, the food pairings, the energy of the presenters, the excitement of the attendees, and the opportunity it gives me to observe the wine tasters. Overall, just a fun time and learning experience!
The Newport Food & Wine Festival is no different. I have attended this festival for the past 4 years and always have a great time! The vibe is always fun and exciting. This year was a different set up due to COVID concerns. Instead of a tent with multiple vendors (which I love!), it was in a seminar format with classes, tastings, and wine dinners on Friday, Saturday, and Sunday. This didn’t have the usual level of excitement for me, but it was educational and a great time. There were 9 classes on Friday with an evening dinner at the Rosecliff mansion with featured wines by Kobrand Fine Wine and Spirits. On Saturday, there were 8 classes and a wine dinner featuring wines from Masi. Saturday also had a chef dinner featuring wines of Cape Classics, Empson USA, Santa Margherita and Quigley Fine Wines. Sunday featured a brunch with bubbly and wines from Santa Margherita and 6 classes throughout the day.
I have gone to these festivals with friends and solo. It is so much better going with someone who enjoys wine and/or food. You can compare notes and just make a whole experience out of it. So, I grabbed by partner, and we drove to Rhode Island on Friday. The Festival sells out quickly…I could only get tickets for two of classes on Friday but we took full advantage of the learning experience, the beautiful scenery and the quaint town of Newport!
The first class was at 11am in the Breakers Stables. It was called Ca’Del Bosco & Caviar: The Art of Luxury. We tasted 4 different Franciacorta wines from Italy and 4 different caviars from Italy.
- Cuvée Prestige Edizione 43 paired with Tradition Prestige Caviar
- Vintage Collection Satèn 2016 paired with Siberian Royal Caviar
- Vintage Collection Bruit 2015 paired with Sevruga Caviar
- Annamaria Clementi Dosage Zéro Riserva 2010 paired with Oscietra Classic Caviar
I was very surprised by the perfect pairing of these two tastes. The caviar was creamy and salty, and the wines were bubbly and dry. The wines definitely enhanced the flavor profiles of the caviar. Check out their websites for more information on their brands.
It felt very grand to be drinking bubbles and eating caviar at 11am on a Friday. What could be more luxurious?
Our second class was an adventure to South America and some of the fabulous wines that they produce. This class was held at the beautiful Rosecliff mansion on Bellevue Avenue in Newport.
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As we walked through the grand doors of the mansion we were escorted to an open patio that was set up for our tasting. A long table covered in a white tablecloth and lined with wine glasses, a white and gray striped awning covering us, chandeliers hanging from the ceiling and a view of the Atlantic that was spectacular! Even on a cloudy day, it’s beautiful.
We sat down at the table with our set of 6 wine glasses and Cabot cheese plates, the pouring began. Six South American wines were to be tasted and enjoyed from Argentina and Chile.
- Alta Vista Brut Nature, NV
- Norton 101 Bubbles, NV
- Alta Vista Estate Torrontes 2020
- Montes Alpha Chardonnay 2019
- Norton Privada Malbec 2016
- Montes Purple Angel 2017 (Carménère)
South American wines tend to be a bit spicier and drier than other areas of the world. I was so excited…especially for the Purple Angel Carménère. I’ve become a big fan of this wine over the past year! As we tasted each wine and learned about the differences of each region, their terroir, and their complex flavor profiles, I couldn’t help but wonder what other treasures were waiting to be tasted and enjoyed!
Wine and Food Festivals really help open your eyes and your palate to different wines of the world that you would never have had the opportunity to try. Find yourself a festival and experience the unique pleasure in wine diversity. You won’t be sorry!
Cheers!