Wine 1106

New York City’s Wine & Food Festival returns for its 19th year from October 15–18, 2026, bringing more than 50 events to venues across the city. The program includes tastings, cooking demonstrations, rooftop gatherings and special dinners. Some events have sold out, but tickets remain for select experiences through the festival website.

The festival’s lineup includes chefs, performers and other public figures such as Rachael Ray, Bert Kreischer, Machine Gun Kelly, Nigel Ng, Kwame Onwuachi, D-Nice, Method Man and Whoopi Goldberg. Luann de Lesseps, Dorinda Medley and Kelly Bensimon will also appear at a Friday event hosted by Bryan and Michael Voltaggio.

The festivities begin Thursday, October 15, with the Blue Moon Burger Bash, hosted by Rachael Ray and Bert Kreischer at The Rooftop at Pier 17. A celebrity panel will help judge the burger competition. That evening, chef Nobu Matsuhisa will host a Peruvian-inspired dinner, marking his festival debut.

Friday’s events include Best of the Best, featuring more than 15 James Beard Award winners, nominees and semifinalists, and the debut of Flavors of Bollywood, celebrating Indian cuisine and culture.

On Saturday, Kwame Onwuachi will host New York After Dark, a rooftop event pairing a chef-curated meal with music from D-Nice. Sunday begins with Morning Buzz, a new non-alcoholic event focused on the city’s coffee, matcha, tea and breakfast scene. The festival closes with The Cookout, hosted by JJ Johnson and Angela Yee, featuring a performance by Method Man and an appearance by Whoopi Goldberg.

The Grand Tasting at the Invesco QQQ Festival Campus in the Seaport remains a central part of the weekend, with restaurant tastings, wine and spirits, demonstrations and book signings. Hosts include Marcus Samuelsson, Andrew Rea, Ayesha Nurdjaja and Michael Symon.

Also returning is FoodieCon, a day of creator-focused conversations, challenges, tastings and meet-and-greets. Other events include Oyster Bash, Tacos & Tequila, chef collaboration dinners and the festival’s first non-alcoholic dinner, at The Maze NYC.

Net proceeds will benefit the Event Zero Foundation, which promotes sustainability and environmental responsibility in the events industry, and the James Beard Foundation, which supports excellence in the culinary community.

A quality bottle of red wine doesn’t need to cost a fortune. In 2026, spending around $20 to $25 is a practical sweet spot: it’s often enough to find wines that better express their grape variety or growing region, without paying a premium for prestige or rarity.

Wines in the roughly $15–$25 range are often called “premium,” though the label is an industry category, not a promise of quality. You can still find enjoyable bottles for less than $15, but moving beyond that price point can improve your odds of finding a carefully made wine.

Spending more can bring further improvements, but the value gains tend to diminish. The jump from a $10 bottle to one priced around $20 may be more noticeable than the difference between a $20 bottle and one costing $40 or $50. Higher prices may reflect features such as extended barrel aging, scarce grapes, or a famous region—details that may matter more to collectors and experienced tasters than to casual drinkers.

Ultimately, what counts as a good wine depends on personal taste. For most people, a bottle around $20 should offer a satisfying balance of quality and value.

Wine snobbery often generates lively debate, especially in discussions about the ideal wine glass shape and style. Recently, I consulted leading restaurateurs with extensive wine backgrounds to understand what really matters when it comes to selecting the perfect glass for enjoying your favorite red, white, or rosé.

While many upscale dining spots favor thin-stemmed glasses, the consensus among the experts is that personal preference and the setting play crucial roles in this choice.

Understanding Wine Glass Selection

Shape Matters
The shape of a wine glass can profoundly affect the taste of the wine. Various experts emphasize that the size and curvature of the bowl are crucial. A well-designed wine glass should enhance the tasting experience without being a distraction.

Michael Mackenzie from Poon’s at Somerset House explains, “Balance in the design and proportions is essential not only for visual pleasure but also for tasting.” He notes that achieving the right blend of comfort in handling a glass and its visual appeal is key.

Personal Taste
Anna Patrowicz, sommelier at Akub, expresses a personal preference for thin-stemmed glasses, noting that they convey elegance and sophistication. However, she emphasizes that the choice should align with the restaurant’s decor and atmosphere. For her restaurant, slightly thicker glasses work better with their organic table surfaces.

Anna also highlights the significance of the rim’s thinness for a better drinking experience. A glass should ideally feel almost non-existent when sipping wine. “The size and shape should allow for sufficient aeration, accommodating a standard pour while enhancing the aromas,” she says.

Versatile Recommendations
Restaurateur Abe Drewery recommends the Richard Brendon x Jancis Robinson Universal Glass as a prime choice due to its versatility, suggesting it’s suited for all types of wines. Other favorites discussed include the Zalto Universal Wine Glass and the Schott Zwiesel Vina Burgundy Glass, both known for their refined shapes and suitable sizes.

Conclusion: Your Personal Choice

Ultimately, your selection of wine glasses should be a reflection of your personal taste and the ambiance of your dining experience. Whether you prefer slender stems or contemporary shapes with thicker bases, the choice is subjective. Experts agree that the right wine glass makes a significant difference in your overall enjoyment, emphasizing the importance of finding a glass that feels beautiful in your hand and highlights the delightful qualities of your wine.

Additional Reading

• Best Wine Glasses
• Poon’s at Somerset House
• Akub
• Richard Brendon x Jancis Robinson Wine Glasses

To address the growing demand for moderation in drinking habits, winemakers are increasingly adopting techniques from the nonalcoholic wine industry to produce low-alcohol wines. This shift allows them to create options that are not only lower in alcohol but also lower in calories while maintaining enjoyable flavors and aromas, appealing particularly to wellness-conscious consumers.

Perris Fiori, the senior vice president of marketing for Ste. Michelle Wine Estates, notes that the moderation trend has transitioned from a seasonal phenomenon to a year-round behavior, providing consumers with more alternatives for various occasions. For instance, Chateau Ste. Michelle has introduced its LIGHT series, featuring wines with 9% alcohol-by-volume (ABV) and 80 calories per serving, intentionally crafted to retain balance and flavor.

The focus on calorie content appears to resonate more with consumers than the alcohol level itself. Fiori explains that many consumers prioritize calorie counts over ABV, as the relationship between the two can be confusing. This insight has driven winemakers to ensure that their lower-calorie wines still deliver a high-quality experience.

The Duckhorn Portfolio’s recent launch of the Decoy Featherweight series incorporates this approach, removing a portion of alcohol from full-strength California wines to maintain the essence while lowering their ABV to 9% and calories to 80. Chanel Caplan, Duckhorn’s chief marketing officer, cites significant growth in the lower-calorie wine segment and highlights increasing popularity among women, millennials, and Gen Z drinkers.

Industry experts affirm that no- and low-alcohol wines create inclusivity within the traditionally exclusive wine industry. Sarah Tracey, a certified sommelier, appreciates the convenience of readily available lower-alcohol choices in grocery stores, enabling consumers to make informed selections without extensive research.

Additionally, wines such as the 7% ABV sparkling rosé Que Pop have gained traction, especially in contexts like music festivals where casual enjoyment is key. Rob Fischer, from Valkyrie Selections, emphasizes the noticeable trend of shifting consumer preferences towards lower-alcohol options.

Ultimately, the quest for enjoyable wines that align with health-conscious choices continues to influence production techniques. Experts like Peter Eastlake advocate for the quality of flavor in lower-alcohol wines, while Keyatta Mincey highlights the benefits of partial de-alcoholization, balancing expressiveness with lower alcohol content.

Recommended Low-Alcohol Wines to Try:

• 2025 Chateau Ste. Michelle LIGHT Columbia Valley Sauvignon Blanc ($12)
• 2025 Kim Crawford Illuminate New Zealand Sauvignon Blanc ($15)
• 2025 Liquid Light Wines Washington Rosé ($15)
• 2025 Que Pop Sonoma Coast Session Rosé ($20)
• 2024 Sunny With a Chance Of Flowers Monterey Chardonnay ($17)
• 2024 Wölffer Hamptons Light Low-Alcohol Rheinhessen Pinot Blanc ($24)
• 2023 Decoy Featherweight California Cabernet Sauvignon ($25)

Winemakers often keep a watchful eye on the sky during the harvest season, hoping for favorable weather. While California’s vineyard managers face typical agricultural challenges, Giorgi Iukuridze, owner and CEO of SHABO wines in Ukraine, is fixated on a much graver concern: the threat of missile attacks.

Located around 120 miles from the frontlines of the ongoing war, Iukuridze’s winery has been subjected to bombings and drone strikes on seven occasions since the conflict began, with the last incident occurring last New Year’s Eve. Despite these harrowing conditions, he perseveres in the vineyards, maintaining hope amid the chaos.

Iukuridze’s journey into winemaking was unexpected; he initially pursued degrees in politics and international relations, only discovering his passion while working in vineyards across France. His vineyards in southern Ukraine bask in an ideal climate similar to that of Bordeaux, benefiting from dry winters and cooling breezes, though the current war complicates matters immensely.

Despite these adversities, Iukuridze is optimistic about the vintage quality this year, stating that his father, a veteran winemaker, believes it to be exceptional. The winery, founded in 2003 and named after the local village, has seen its share of tumultuous history, from Swiss winemakers establishing it in 1822, to nationalization during the Russian revolution, and later privatization.

Iukuridze takes great pride in cultivating grape varieties, especially saperavi and rkatsiteli from Georgia, and a unique native variety called telti-kuruk, which dates back to the Ottoman era. Yet, while the harvest itself remains a challenging yet feasible task, distributing the wines is fraught with danger and complexity due to the war.

International shipments now reroute through Moldova, and U.S. deliveries must pass through Romania, all while maintaining safety amid ongoing attacks. Personnel shortages due to military enlistment further complicate operations; numerous staff members have joined the military, while the company even resorts to sending accountants into the vineyards.

As the war has escalated, Iukuridze’s team has adapted by providing bottled water to hospitals and schools when water infrastructure was destroyed. He takes pride in these efforts, declaring that despite the rampant destruction, Ukrainians continue to indulge in wine.

Iukuridze recalls a wine fair in Kyiv that attracted no attendees during its first year but saw him sell out all his wine within hours during the second year. The demand for high-quality wines remains robust, as they are highly regarded next to traditional spirit options like vodka.

Although wine sales are crucial for SHABO, brandy production is where the company sees higher profits. Among 250 wine producers in Ukraine, SHABO stands out among the few large-scale operations that survive, despite losing two significant competitors to bombings.

At 28, Iukuridze has prioritized his winery over military duty, as it plays a vital role in generating substantial tax revenue for Ukraine’s economy. He is determined that this winery is just as important in the fight for victory and independence.

Moreover, supporting winemakers like Iukuridze goes beyond just taste; it becomes a testament to resilience amid adversity. SHABO wines are available online at SHABO’s official website, and offer unique varieties such as:

• SHABO Original Collection Rosé 2023 ($20): A refreshing blend of pinot noir and merlot with bright fruit notes.
• SHABO Original Collection Chardonnay 2023 ($20): Exhibiting varietal apple and tropical flavors with balanced acidity.
• SHABO Telti-Kuruk Reserve 2023 ($30): A distinctive white grape with fresh fruit and floral aromas.
• SHABO Saperavi Reserve 2023 ($30): A signature Georgian red with rich berry flavors.
• SHABO Grand Reserve Cabernet Merlot 2023 ($65): A robust blend with a strong tannin structure and aged in French oak for depth.

Winemakers like Iukuridze exemplify courage and adaptability, showcasing how the love for wine persists even amidst the backdrop of conflict.

Germany’s wine industry faces a challenge in appealing to Generation Z, who often view wine as impractical and uncool. Marketing professor Laura Ehm, from the Weincampus Neustadt, observes that this younger generation approaches alcohol consumption more critically, with an increasing emphasis on health awareness.

To capture the interest of young consumers, the wine industry is exploring diverse offerings, including non-alcoholic wines and innovative packaging solutions, such as boxed and canned wines. Ernst Büscher from the German Wine Institute suggests that cocktails combining wine with other flavors, especially those served in easy-to-drink formats, could attract younger audiences.

Survey data reveals that only 18% of individuals aged 18 to 28 regularly drink wine, with a preference for sweeter varieties and white wines. Ehm’s research indicates that wine is mainly appreciated in cultural regions associated with winemaking.

Wines are seen as a choice for "quiet moments," according to Büscher, highlighting that young people often associate wine with special, communal occasions rather than dynamic outings. Market research aligns with this notion, suggesting that tastings, once popular with parents, may not resonate with Gen Z.

Sustainability is a pillar for many young people, leading entrepreneurs like Michael Holzer and Ludger Reffgen to create eco-friendly boxed wines. This approach not only facilitates portability, appealing to festival-goers and campers, but also emphasizes sustainability for a socially conscious audience.

Younger winegrowers are increasingly promoting their vineyards through social media, shaping a new image of the wine industry. Julia Schittler, a winegrower, uses Instagram to engage both young and old with her dynamic storytelling of vineyard life.

Despite the challenges, the premium wine segment thrives, especially for special occasions, where young consumers show a willingness to invest in quality. The VDP (Association of German Prädikat Wine Estates) highlights that nuanced, quality-driven wines capture the interest of those who wish to learn more about wine as their appreciation develops.

In summary, to engage Gen Z, Germany’s wine industry must adapt by emphasizing health, sustainability, accessibility, and the cultural experience of wine, aligning with their values and lifestyle preferences.

Harvesting grapes for winemaking is a complex process involving many decisions that affect the final product. Here are some key facts that shed light on this intricate journey from vineyard to bottle.

Night Harvesting in Sonoma County

In regions like Sonoma County, night harvesting has become a preferred practice. Grapes are harvested after sunset when cooler air helps keep the fruit chilled, minimizing oxidation and ensuring a more stable sugar and acid balance.

Determining Grape Ripeness

Ripeness isn’t solely based on when grapes look ready. Winemakers monitor not just sugar content but also acidity and pH levels, tasting the grapes for aroma and flavor development. Sometimes, grapes that appear mature may still need more time on the vine.

Hand-Picked Champagne Grapes

Champagne production stands out as it requires all grapes to be hand-harvested. This method preserves the integrity of the grape clusters, which is essential for maintaining quality during the production of Champagne.

Early Harvest in Napa Valley

The 2026 harvest in Napa Valley kicked off unusually early, with some Chardonnay grapes picked in July for sparkling wine. Sparkling wine grapes are often harvested earlier to retain acidity and freshness.

Crop Yield Expectations

Despite earlier harvesting, not all wineries have seen high yields. Chandon California reported yields 15% to 20% lower than expected due to the smaller size of grape clusters, though they remain optimistic about grape quality.

Sonoma County’s Early Start

Sonoma County also began its harvest several weeks earlier than the previous year, thanks to an early growing season. Although yields were reported as light, the quality of the fruit was deemed promising.

Understanding Vintage Designation

In the U.S., a wine’s vintage date doesn’t guarantee that every drop is from that harvest year. Regulations stipulate that for a wine labeled with a vintage from a specific American Viticultural Area (AVA), at least 95% of the grapes must come from that year.

New Releases with Older Vintages

Winemakers may release bottles labeled as a specific vintage long after the grapes were harvested. For instance, a wine may carry the 2022 vintage label yet see its release in 2026.

Beaujolais Nouveau’s Unique Release

In contrast, Beaujolais Nouveau is released shortly after harvest, on the third Thursday of November. This wine is crafted to be fresh and fruit-forward, providing an early taste of the year’s yield.

The Importance of the Calendar

Understanding the timeframes of grape harvesting versus wine release highlights the complexity behind what you find on the shelf. Knowing when grapes were picked compared to when they were bottled can enhance your appreciation of wine.

For further reading on grape harvesting and wine production, consider this resource: Sonoma County Winegrowers.

I’m not one to adhere strictly to seasonal wine trends. As fall approaches, there’s no obligation to swap out my refreshing white wines for heavier reds, especially when the weather still feels summery. The beauty of wine is that it should be enjoyed whenever you like, regardless of what others say is "in season."

Despite the calendar indicating fall, I’ve decided to keep white wine on hand for those warm days. Two standout options from the Francis Ford Coppola Winery’s Diamond Collection are perfect for this transition period.

First, let me introduce the Diamond Collection Vibrance Sauvignon Blanc. Priced around $14, this wine is delightfully light at 80 calories per five-ounce pour. It offers refreshing floral and citrus notes, making it an ideal companion for weeknight meals such as grilled shrimp or fish tacos.

The second option is the Coppola Diamond Shimmer Sauvignon Blanc Pinot Grigio, available at Total Wine & More for $12.99. This versatile wine combines the best of both worlds for those who enjoy the characteristics of both Sauvignon Blanc and Pinot Grigio.

Perfect Serving Temperature

For optimal enjoyment, light whites like these should be served chilled between 45-50 degrees Fahrenheit. Since standard refrigerators typically cool to around 35-40 degrees, it’s best to let the wine sit for 10 to 20 minutes after removing it from the fridge to allow its full flavor to develop.

With these selections, you can confidently enjoy white wines well into the fall, proving that seasonal trends need not dictate your preferences.

When preparing a classic beef bourguignon, the choice of red wine is crucial to enhance the dish’s flavors. According to chef Mawa McQueen, the ideal selection is a Burgundy made from pinot noir. McQueen emphasizes that while the wine should be balanced, earthy, and fruit-forward, it doesn’t have to break the bank. A good-quality, reasonably priced bottle will suffice—Costco’s Kirkland wines, known for their exceptional value, can be a perfect option.

McQueen explains that pinot noir has a bright acidity that tenderizes the meat and balances the dish’s richness. Its fruity and herbal notes complement the flavors of mushrooms, onions, and the rich sauce that makes beef bourguignon so delightful.

To properly incorporate the wine, add it to the pot after browning the beef. First, remove the beef, then deglaze the pot with the wine, scraping up the flavorful bits stuck to the base. This step is vital; it’s not just about the alcohol breaking down the fond, but rather the contrast between the cool wine and the hot pan that makes those flavors release. After simmering the wine to cook off the alcohol, you can add the beef back along with the stock, allowing the flavors to meld.

For more on selecting and using pinot noir in cooking, Tasting Table offers a comprehensive guide worth checking out.

The summer wildfires that raged through parts of France and Spain raised concerns about smoke taint in wines from affected regions, particularly Bordeaux. Smoke taint refers to the undesirable smoky or ashy flavors that can develop in wine grapes exposed to wildfire smoke during the growing season. This complex issue can be challenging to detect and requires extensive testing to assess its impact on the grapes and resulting wine.

Despite over 100,000 acres burned in Bordeaux, many experts believe that most vineyards were spared from the fires, thus avoiding significant smoke taint in the 2026 vintage. Carlton McCoy, a Master Sommelier and CEO of Lawrence Wine Estates, affirmed that “the fires had no real effect” on the wines. Fortunately, advancements in testing have allowed winemakers to analyze a range of compounds to evaluate if smoke has affected their fruit.

According to Julien Fayard, a Napa Valley winemaker, smoke can travel and affect grapes even when the fire is distant. When grapes absorb smoke compounds, they can bond with the sugars in the skin, making them more pronounced in red wines, which ferment with skins. Because most smoke-derived compounds remain in the skins, white wines, typically made without skin contact, are less vulnerable.

Looking ahead, the 2026 Bordeaux vintage is expected to be characterized more by the warm and dry weather conditions than by smoke. McCoy suggests that the wines will be richer with well-preserved acidity, striking a natural balance despite the challenges posed by climate variations. Many in the wine trade predict that discussions surrounding smoke taint will primarily concern industry insiders rather than consumers, who can still enjoy high-quality wines from this vintage.

For more insights into Bordeaux wines and their development, visit Food & Wine.