An annual event that no oenophile or gourmet misses, the New Orleans Wine and Food Experience uncorked a number of adventures June 5-9. NOWFE presented more than a dozen wine and food labs and unique, hands-on experiences, as well as main stage events — Vinola, Tournament of Rosés, Grand Tasting (where these photos were taken) and Burlesque, Bubbly & Brunch.
Among the special labs and experiences were Winemaker for a Day Blending Lab with Marietta Cellars; Drink French Fluently; Amplify American Wines: Oregon; Vino, Vida Vici, a lab featuring Italian wines and La Fiesta Sud Americana at Bacchanal, which featured South American cuisine.
Guests could sample food at events, as top restaurants were also vying for the top Culinary Awards for 2024. Winners included: Best of Show: Savory, Chef Fariz Choumali of Shaya with Taramasalata with Louisiana blue crab, chickpea tuile and kalamata olives; and Sweet: Pastry Chef Eka Soenarko of Jack Rose, who made butterscotch budino with salted caramel, sous-vide banana, candied almonds, housemade créme fraîche, and a brandy snap. There were also awards for desserts, seafood, meat and poultry, and soups and stews.
“We were excited about the variety of wine and food education that we presented this year,” said Aimee Brown, NOWFE’s executive director. “Every year we try to present something for every level of wine and food knowledge. Our Grand Tasting has become our signature event and allows our guests to taste food from New Orleans’ best restaurants and wines from around the world.”
The event, in its 32nd year, has raised more than $1.5 million for local nonprofit organizations, ranging from food banks to culinary schools.
Fun Fact: Not only did the Grand Tasting offer a multitude of wines, there was also a bourbon tasting station courtesy of the New Orleans Bourbon Festival.
