Champagne is often a highlight at tastings, such as those featured during the New Orleans Food & Wine Experience, also known as NOWFE.

Wine is not only served alongside food to enhance its flavour, but it can also reflect an individual’s mood or the setting of an event. For example, Champagne is often associated with joyous celebrations. As my wine knowledge has developed through a mix of both formal and informal tastings, I found that different types of wine can be paired accordingly with each season.

As we navigate the sultry summer season, the timing of the New Orleans Wine and Food Experience couldn’t be more suitable.

The Grand Tasting is the most significant event during the New Orleans Food & Wine Experience, which offers a variety of self-guided wine tastings as part of the festival’s programme.

The annual wine festival is now scheduled for early June, taking place from June 4-9 this year. The timing is designed to help local restaurant and hospitality businesses during the typically slower season.

Personally, it’s also an opportunity for me to discover the wines that will accompany me throughout the summer.

Vinola is an upscale wine tasting event, which is part of the Orleans Food & Wine Experience (NOWFE) festival program.

NOWFE offers a variety of experiences, and there are numerous ways to engage in it, including wine dinners and wine-focused workshops and activities. Also, new events have been added this year such as a Champagne launch party and an Italian dinner on Sunday to conclude the festival week.

Noteworthy facets of this experience include large, independent wine tastings in three unique formats – the Grand Tasting, the grandest one; Vinola, a sampling of premium wines; and the Tournament of Rosés, an entire evening dedicated to rosé wine only.

The Tournament of Rosés is now an event held on the central stage on Fridays at the New Orleans Wine & Food Experience.

No matter which format you choose, a vast selection of wines, way more than anyone could possibly taste, awaits you. Thus, it’s crucial to devise a strategy. Mine has always been to focus on a specific genre or style of wine best suited for the time of year. Sometimes, it could be Italian white wines exploring the infinite varieties from that country, or perhaps French reds, which are perfect when slightly cool.

Winemakers and distributors serve from hundreds of bottles of wine at the New Orleans Food & Wine Experience at the Ernest N. Morial Convention Center.

Credit: NOLA.com | The Times-Picayune

But there’s more than just wine tastings to experience. Below, I’ve highlighted several other ways to engage with NOWFE. Keep in mind that the event offers both individual tickets and various tiered packages. Take a look at the NOWFE website for further details on ticketing information.

One such location of interest is the courtyard at Brennan’s Restaurant located at 417 Royal St.

The NOWFE Kick-Off Celebration starts on Tuesday, June 4, from 5:30 p.m. to 7:30 p.m. at Brennan’s Restaurant.

Expect Brennan’s courtyard and Rooster Bar to be a hub of sparkling wine activity as the event kicks off. The party features a Champagne tasting and a ‘saberage’—a fancy term for opening Champagne bottles with a saber blade. Also, enjoy an oyster bar and appetizers, with the option to learn saberage. Tickets cost $119, with additional saberage lessons for $150.

Vinola, Thursday, June 6, 6 p.m. to 8:30 p.m., Orpheum Theater

The Orpheum Theater in all its Beaux Arts beauty is again the venue for Vinola, and this year, its stunning Double Dealer speakeasy-style subterranean bar is the VIP lounge.

Vinola is a higher-end wine tasting that’s part of the Orleans Food & Wine Experience (NOWFE) schedule of festival events.

If you want to taste wine like a pro, Vinola is for you. This higher-end tasting has wines carrying heftier retail prices, the type you’re far less likely to encounter at consumer-oriented tastings. Local restaurants offer dishes between the wine tables.

Tickets are $215 for general admission; $280 VIP (early admission and special lounge access).

Tournament of Rosés, June 7, 7 p.m. to 9 p.m., Generations Hall

The Tournament of Rosés is a evening devoted to the delightful pink wine as part of the Orleans Food & Wine Experience (NOWFE) schedule of festival events.

Rosé can come in countless styles from different grapes and regions. At NOWFE, you can taste through its varieties and versatility at this night dedicated to the pink wine.

The Tournament of Rosés is an evening event that features the lovely pink wine as a central part of the Orleans Food & Wine Experience (NOWFE) program of festival functions.

Expect a bar dedicated to sparkling wines (rosé included), a cocktail bar, food offered by local eateries, a VIP lounge, DJs and the usual abundance of pink attires reflecting the festive mood of New Orleans people. The entry tickets are priced at $129, whereas VIP access is for $195 (with the entry time for VIP being 6:30 p.m.).

Customers revel in the night at the New Orleans Food & Wine Experience, which returns its Grand Tasting to the Ernest N. Morial Convention Center this year. Picture by Michael DeMocker, NOLA.com | The Times-Picayune.

Grand Tasting, scheduled for Saturday, June 8, from 3 p.m. to 6 p.m., at the Ernest N. Morial Convention Center.

The largest event at NOWFE has been condensed into a single day, but it’s returning to the Great Hall of the convention center. This signifies that all the participating eateries will be in one place for food tasting and matching.

The Tournament of Rosés will feature a variety of wines from across the globe, and it has now been scheduled as a main Friday event at the New Orleans Wine & Food Experience.

One all-access ticket grants the holder the opportunity to sample hundreds of unique wines, accompanied by a wide range of small plate dishes from local restaurants. Regular tickets are available for $149, while VIP tickets (which include early entry at 2:30 p.m.) cost $215.

The Labs and Experiences event will be held at various locations on June 7-8.

Wine enthusiasts have the opportunity to engage with winemakers and representatives directly at the New Orleans Food & Wine Experience (NOWFE) events, sampling numerous wines in the process.

NOWFE’s labs are wine-based educational seminars, generally characterized by an enjoyable nature (most likely due to the wine involved). Simultaneously, its “experiences” are devised with the intention of providing amusement primarily, with a sprinkle of enlightenment along with added servings of wine.

A selection of dessert wines paired with sweets is a part of the instructional event at NOWFE.

These seminars take place at the Marriott Warehouse Arts District Hotel, with a variety of subjects such as wine blending, the impact of selection of glassware on the taste of the wine, and the intricacies of pétillant naturel wines – the “pét-nats” often spotted at speciality wine stores.

Various restaurants and venues host exciting experiences. This year, an outdoor wine party will be on offer at Bacchanal, featuring South American food from chefs Joaquin Rodas, Alfredo Nogueira and Wilfredo Avelar.

Bacchanal in New Orleans, a hotspot for food and wine enthusiasts in the Bywater, is a place where people love dining outside. The Times-Picayune credited the photo to Sophia Germer of NOLA.com.

A new restaurant in town will be hosting its own tapas and tempranillo party. Guests at Galatoire’s can also look forward to a sampling of its classic dishes paired with wine. Current Crop Roasting Shop will be organizing coffee roasting classes, and a pastry pairing. Reginelli’s is conducting a pizza making workshop. At Picnic Provisions & Whiskey, patrons can learn the art of mixing an old-fashioned cocktail at an expert class which culminates in a family-style fried chicken feast. Visit the event page to check for timing and ticket costs.

Restaurant Wine Dinners will take place on June 5, at various locations

Wine dinners at local restaurants paired with visiting vintners and wineries are always part of the New Orleans Wine & Food Experience.

The night is the same, but the way NOWFE’s wine dinners play out will be as varied as the host restaurants themselves. As usual, each is paired with a visiting winery for a close look at the label’s offerings.

They range from premium venues like Restaurant August and the Grill Room, to community restaurants that modify their strategies for this exclusive event, such as Junior’s on Harrison. Details, menus, and reservation links can be found at nowfe.com.

Burlesque, Bubbly & Brunch, happening on June 9, 11 a.m., at the Omni Royal Orleans.

Burlesque, Bubbly and Brunch draws the New Orleans Food & Wine Experience to a close every year, marking one of the primary events of NOWFE.

Once the Grand Tasting wraps up on Saturday, a lively Sunday brunch in true New Orleans style awaits, complete with unlimited sparkling wine, a glitter bar, and burlesque performances put on by Trixie Minx Productions. One can have this exciting experience for just $95.

Downtown New Orleans houses Gianna, an Italian dining spot, which is a venture of the Link Restaurant Group led by Rebecca Wilcomb.

Sunday Supper, arriving on June 9, 5 p.m., at Gianna

New on the schedule this year, Donald Link’s Italian restaurant Gianna will serve a family-style, four course dinner with wine pairings, led by Gianna chef Jared Heider and Ann Kim, executive chef of the Garden & Gun Club in Atlanta. Tickets at $120.

Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats biweekly newsletter here.

Email Ian McNulty at imcnulty@theadvocate.com.

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Confronting a sommelier at your dining table often causes a significant degree of vulnerability and self-doubt among many fully-fledged and usually assured adults.

No matter how frequently you consider wine, whether daily or just during special occasions, wine retail sellers and sommeliers should serve as the initial point of consultation for anyone faced with decisions regarding wine. In essence, these wine experts exist for the sole purpose of aiding consumers in comprehending wine bottle labels and menus. The more proficient ones dedicate several years to studying wine just to be able to suggest the impeccable pinot noir or recommend pairings for exotic foods.

What then, causes us to freeze when a sommelier comes over with the wine menu and a handful of pleasant inquiries? More so, how often do you find yourself avoiding your regular retailer despite clearly needing assistance?

According to Torrence O’Haire, the executive beverage director at the Gage Hospitality Group—which operates restaurants like The Gage and Acanto situated around Millenium Park—the social pitfalls enveloping wine can explain this. “There’s a common dread that if you select the incorrect bottle or consume the wrong drink, you’ll appear foolish in front of everyone,” he proclaimed. “Due to fear that the sommelier may belittle them or make them feel embarrassed for not having spent enough cash, many guests choose to avoid communicating with a sommelier.”

Wine professionals understand the unease many feel when talking about wine, but most would gladly alleviate your discomfort. The key is to strike a rapport with them.

The first rule, according to O’Haire, is to find someone knowledgeable about wine with whom you feel comfortable talking. Look for restaurants or shops where the wine experts are interested in building a relationship with you. If they’re not helping you feel at ease, it may be time to find a new place.

Don’t hesitate to discuss your preferences with your sommelier or wine retailer, especially in terms of how much you intend to spend. Your budget is undoubtedly the most efficient way for wine professionals to suggest the right choices.

The prospect of revealing your budget to a date, relative or business associate may seem daunting, but O’Haire notes customers should feel wholly relaxed telling their wine experts how much they wish to spend. Whether it’s $40 or $400, their goal is to ensure you’re happy and satisfied with your choice.

If you ever find yourself perplexed after a conversation with a sommelier or other wine expert, you are not alone. Understanding the language of wine can be challenging due to its complex jargon and the vast differences in how consumers and wine professionals discuss the subject.

Unfortunately, this problem is a two-way street. “As wine professionals, we are so engrossed in wine terminology, we often use unique terms or reference regions and grape varieties that are unfamiliar to most,” explains George Day-Toles, a sommelier, and the beverage and education manager at Verve Wine, a wine shop located in Lincoln Park. “When I’m at home, my husband will often ask me to explain a wine ‘like he’s four years old,'” says Day-Toles.

“However, as a community, and particularly in Chicago, we are striving to demystify the world of wine and make it more accessible. We want our customers to feel comfortable and know that we are truly listening, not merely trying to sell products,” expresses Day-Toles.

The consumers, on their part, also contribute to the confusion by often misusing fundamental wine terms. For instance, one common misunderstanding pertains to whether a wine is dry or sweet. By definition, a dry wine has no perceivable sweetness due it having little to no remaining residual sugar after fermentation. In contrast, a sweet wine tastes sweet because it still retains some residual sugar.

Wine enthusiasts often misuse the term “dry” when discussing wine, applying it to a variety of sensory experiences beyond just its sugar content. The term can be used to refer to the lack of intense fruity flavour, or the astringent quality of tannins—the bitter compounds found in grapes or wood that lend a textural quality and puckering sensation to wine.

Fruity flavours in wine such as cherry, mango, or grapefruit are often mistaken for sweetness, even in the absence of sugar. It is not unusual for wines associated with bold fruity flavours—such as Sauvignon Blanc or Pinot Noir—to be completely dry.

Day-Toles notes, “When a customer requests a sweet wine, I always need to clarify if they refer to a wine with residual sugar when they say ‘sweet’, or if they’re seeking something that is merely fruity and juicy.”

The term “smooth” is another term that tends to create confusion due to its subjectivity. It might be used to describe the overall texture of a wine, implying low acidity or soft tannins. However, consumers often use it to describe various aspects, from the presence of residual sugar to the absence of bubbles or fizz. In the worst case, the term “smooth” may denote a blandness that’s verging on lifeless.

“It’s fine if that’s what they really want,” O’Haire said, but there are a lot of unhelpful wine terms that remind him of a line from the movie, “The Princess Bride.” “You keep using that word, I do not think it means what you think it means,” he quotes.

This communications gap is why sommeliers like O’Haire often opt to wipe the slate clean of wine terminology altogether when interacting with guests, peppering them instead with questions about anything from their current mood to their favorite movie just to establish rapport and openness instead. “Sometimes, the most useful information a consumer is much more basic,” he said. “If a guest tells me, ‘at home we drink a lot of pinot grigio, I love Chablis but I don’t want to spend that much money tonight and I’m having fish for dinner,’ I can quickly triangulate from there,” O’Haire said.

After all, the best wine professionals are more than just wine experts. Sometimes a translator, detective and psychologist too, they’re your most underutilized advocate in getting the greatest rewards from your wine purchases.

Anna Lee Iijima is a freelance writer.