Sipping, savoring and serendipity were all in vintage form when New Orleans Wine & Food Experience hosted its Grand Tasting during five days (June 11-15) packed with activities for oenophiles and gourmands.
The Grand Tasting is a highlight for many, with its multiple offerings of wine, food and liquors. But the event, now in its 33rd iteration, also offered 15 unique wine and food labs and hands-on experiences such as EHRET Winery & Nonna Randazzo’s Bakery: The Art of Wine & Pastry Pairing and Art & Wine: An Inspirational Afternoon at Ogden Museum, in addition to its wine dinners, Vinola, Tournament of Rosés, and Burlesque, Bubbly and Brunch.
Various NOWFE events featured the winners of the 2025 Culinary Competition, held before the event, with categories: soups and stews, meat and poultry (pork), meat and poultry (beef), meat and poultry (chicken), seafood (cold), seafood (hot), Lagniappe (appetizer), Lagniappe (pasta) and desserts. Best of Show for Savory was Restaurant R’evolution Chef de Cuisine Christopher Anderson with a Louisiana Boil with corn mousse, andouille powder and potato purée, and Best of Show for Sweet was Jack Rose Pastry Chef Eka Soenarko with “Purple Rain” trés leches of white miso, cream cheese Chantilly and purple ube bourbon tuile.
Since the event was founded, it has raised more than $1.5 million for local nonprofit organizations.
Fun Fact: NOWFE has been on USA Today’s 10 Best for Best General Food Festival and Best Wine Festival lists.
