Mid-Atlantic's Premier Wine Event
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The Virginia Wine Expo (VWE) has added more events to its schedule in 2013. There will be at least 14 events held over six days!
Below you will find a summary version of the event schedule. Further below, you'll find detailed information on each event broken out by the day of the week it is held. The detailed schedule also includes the price of the event and a link to the ticket page if you want to make a purchase.
For details on ticket prices, including combination ticket packages, please go to the tickets page. On the tickets page, please click "more info", which can be seen at the bottom of each ticket type, for additional details on the events offered.
Tuesday, February 19, 2013
6:00 P.M. – 10:00 P.M. Virginia Wine Expo Preview Party at The Wine Loft
Thursday, February 21, 2013
6:00 P.M. – 9:00 P.M. A Richmond Classic: Dinner at The Tobacco Company
Friday, February 22, 2013
12:00 P.M. – 2:00 P.M. Virginia Wine Lovers’ Luncheon at Acacia mid-town
4:30 P.M. – 7:00 P.M. Prelude to the Expo Soiree at Bistro 27
5:00 P.M.–10:00 P.M. Burger Blast presented by Richmond magazine - SOLD OUT
9:00 P.M. – 1:00 A.M. After Hours @ Liberty Lounge
Saturday, February 23, 2013
11:00 A.M.–6:00 P.M. Walk-Around Grand Tasting presented by the Page Auto Group
11:00 A.M. – 2:30 P.M. 525 at the Berry Burk Presents: A Perfectly Paired Lunch
12:00 P.M. – 2:00 P.M. Late Winter Harvest Luncheon at Pasture
12:00 P.M.–1:30 P.M. SEMINAR: Virginia Against The World: A Blind Comparative Tasting of Varietal/Blend Benchmarks presented by Jay Youmans
12:00 P.M.–1:00 P.M. SEMINAR: Locavore's Dream Cheese & Wine Pairing presented by Dany Schutte of Ellwood Thompson's
2:00 P.M.–3:00 P.M. SEMINAR: Indian Food & Virginia Wine presented by India K'Raja and Horton Vineyards
2:00 P.M.–3:00 P.M. SEMINAR: Best of Virginia Micro-Wineries presented by Michael Shaps
Zest Fest 2013 - 6:00 P.M.-10:00 P.M.
6-7 P.M. Wine, Hors d’oeuvres, and Silent Auction
7-8:30 P.M. Dinner
8:30-9:30 P.M. Live Auction and Program
9:30-10 P.M. Dancing
6:00 P.M. – 1:00 A.M. After Hours @ Liberty Lounge
Sunday, February 24, 2013
12:00 P.M.–5:00 P.M. Walk-Around Grand Tasting presented by the Page Auto Group
11:00 A.M.–1:00 P.M. Locavore Brunch at Selba
The delicious assortment of dine around options throughout the week preceding the Expo are all sponsored by Richmond magazine.
More details and menus for events are listed below...
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Virginia Wine Expo Preview Party at The Wine LoftThe Wine Loft is Richmond's premier wine bar, located at West Broad Village in the heart of Short Pump. The Wine Loft's owner Jeff Ottaviano has created an exciting and sophisticated wine bar offering over 75 wines by the glass, over 200 wines by the bottle, as well as a full compliment of beer and mixed drinks. The Wine Loft serves an extensive cuisine designed to compliment its selection of wines or add another dimension to your experience. The atmosphere is upscale yet relaxed, and rhythmic yet soothing creating an environment to encourage the most memorable social experiences. Wine tastings, nightly specials, live jazz, and an intimate atmosphere all combine to offer a new experience with every visit. The Wine Loft can accommodate private functions ranging from 10 to 200 guests and will tailor every event to create a unique social experience. Warm, knowledgeable service and a welcoming atmosphere await you. Can’t wait for the Virginia Wine Expo? No worries – we’ve got it covered. Get a taste of what’s to come by partying to live music, sipping on Virginia and Italian wine and noshing on appetizers from guest Chef Melissa Close Hart of the Palladio Restaurant in Charlottesville. Melissa is a 3 time James Beard nominated Chef and has created a wonderful menu to be paired with Barboursville and Zonin wines.
Scallop, Crab & Shrimp Terrine with Saffron Aioli, Seven Grain Grissini & Nano Celery
Red Wine Braised Estate Raised Boer Bok Goat with Baked Rosemary Polenta & Local Watercress
Warm Turnover filled with Tallegio Cheese, Amarone Soaked Currants & Piedmontese Hazelnuts Music will be provided by Jazz vocalist, jazz singer, cabaret performer, Emme St. James – Based in Richmond, Virginia, Emme St. James has been performing her sophisticated jazz styling for nearly 15 years. As a young girl, Miss St. James spent countless hours singing and playing jazz standards at her parents’ piano while dreaming of one day becoming a jazz singer herself. Today she is backed by top jazz musicians and her dream of being a jazz vocalist is a reality. Combining classical training with the influences of Julie London, Doris Day and Peggy Lee, Emme St. James uses her velvet voice to create the sophisticated atmosphere of yesterday’s intimate cabarets. This event takes place at The Wine Loft in West Broad Village/Short Pump at 4035 Whittall Way, 23060. Parking is abundant on street and in parkinf deck nearby. Please call 804-368-1768 for more information.
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6:00 pm - 10:00 pm $60.00 |
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A Richmond Classic: Dinner at The Tobacco CompanyIf ever there was a Richmond restaurant legend, The Tobacco Company would be it. Born over 35 years ago, this formerly old, abandoned tobacco warehouse was renovated to embody the spirit of Southern hospitality and charm. The Tobacco Company Restaurant proudly celebrates over 30 years as Richmond’s landmark dining and entertainment venue. On the corner of 12th and Cary Street in downtown Richmond was once an old abandoned tobacco warehouse. The four-story building was renovated to embody the spirit of Southern hospitality and charm and is considered by most to be the cornerstone of the Historic Shockoe Slip district. Please join Excecutive Chef David Mussi for a sumptuous four-course menu paired with Virginia wine and inspired by Virginia’s best ingredients. Bon appétit!
First Course
This event takes place at the Tobacco Company in historic Shockoe Slip at 1201 East Cary Street, Richmond, Virginia, 23219. Please call the restaurant to set specific seating time.
Self Park Thursday & Friday: 3pm-7am ($4 flat rate) Valet Parking is available on the Corner of 12th and Cary Street in front of The Tobacco Company Restaurant for $5.00 during dinner hours.
Parking Times
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7:00 pm - 10:00 pm $60.00 |
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Virginia Wine Lovers' Luncheon @ Acacia mid-town RestaurantAcacia mid-town is located at 2601 W. Cary St. at the corner of Cary and Robinson streets in Richmond’s Fan district. Owners Aline and Chef Dale Reitzer continue the tradition of fine cuisine they perfected at the former location in Carytown for 10 years. The menu takes advantage of the freshest, highest quality food the area has to offer, cooked with consideration and to perfection by the Chef, with an emphasis on seafood and regional favorites. Whether you’re in town for the Virginia Wine Expo or not, you simply can’t miss this amazing luncheon prepared by Chef Dale Reitzer, proclaimed, years ago, by Food & Wine magazine as one of the top ten up-and-coming chefs in America. Last year’s luncheon left attendees begging for a return performance. Chef Reitzer has meticulously planned this delicious three-course lunch with four outstanding Virginia wines. This delicious menu includes:
1st Course
2nd Course
3rd Course This event takes place at Acacia at 2601 West Cary Street Richmond, VA 23220. Reservations will be staggered beginning at noon. Please contact Acacia once ticket is purchased to set specific seating time at (804) 562-0138 or info@acaciarestaurant.com. |
12:00 pm - 2:00 pm $55.00 |
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Prelude to the Expo Soiree at Bistro 27Bistro Twenty Seven is a lively European bistro located in downtown Richmond at the corner of Broad and Adams. With our floor-to-ceiling, wrap around windows and airy 20 foot ceilings, Twenty Seven offers a dining experience like no other in Richmond. Our menu is influenced by the hearty, healthy cuisines of Italy and France and features something for everyone's taste. Twenty Seven's wine lists ranges from inexpensive, little known gems to world class award winners. Take off early for the weekend and join us at Bistro 27 for delicious hors d’ oeuvres and Virginia wine. This is the perfect prelude to the new Burger Blast later in the evening. Only blocks away from the Virginia Wine Expo at the convention center, you can get a head start on the fun as you enjoy Chef Carlos’s amazingly creative cuisine. This event includes heavy hors d’ oeuvres, and samples of Virginia wine. The wines will be arranged so that they are specifically paired with a dish. Virginia wine and other fine beverages will be available for sale by the glass. MENU - Wines Coming Soon!
This event takes places at Bistro 27 at 27 West Broad Street, 23220. Parking is at the southwest corner of Adams and Grace. Visit www.bistrotwentyseven.com for more info or call 804.780.0086. |
4:30 pm - 7:00 pm $55.00 |
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Burger Blast presented by Richmond magazineBURGER BLAST IS SOLD OUT. NO TICKETS WILL BE SOLD AT THE DOOR. You’ve probably never tasted anything like the Burger Blast presented by Richmond magazine. Imagine arriving to be greeted by a live band and a dozen or more handcrafted, artisan burgers, some made with meat, some not, but all of them creative, innovative and delicious! If you’re a burger fanatic or a health-nut – or both – there’s something for everyone. And along with these culinary creations, you’ll have an opportunity to imbibe micro-brewed beer from across the country and Virginia wine. Salud! Your ticket includes the following:
NOTE: Full glasses of wine and beer sold separately. RESTAURANTS: SAM SNEAD'S TAVERN AT THE HOMESTEAD Sam Snead's Tavern at The Homestead will be serving a Cibola Farms Bison Burger featuring Stony Man & Beer Washed Piedmont Cheese, Tobacco Onions, Virginia Pickles on Butter Griddled Truffle Brioche. O’Connell’s 25 year culinary career has spanned across many countries, from America to Asia, Africa and Europe. He has held the role of Executive Chef in some of the most proclaimed hotels in the world including: The Mandarin Oriental Hong Kong, The Legion Resort Hotel Bali, The Bellagio Resort Hotel and Casino, and Ritz Carlton Mauna Lani. A James Beard Chef, O’Connell cultivated his culinary skills through the American Culinary Federation at the Balsams Grand Resort in Dixville Notch, New Hampshire. He also completed apprenticeship training with National Maritime Union in San Francisco, California As a famous chef with numerous world wide promotions, O’Connell creates memorable dining experiences through the use of simple yet well executed presentations of quality ingredients with a diverse regional approach.
Burgerworks will be serving the Bleus Burger, made with locally raised, certified Angus beef, melted Danish bleu cheese, sauteed onions and a house-made balsamic-port wine glaze, all served on a fresh baked, local artisan slider roll.
Popkin Tavern will be serving a burger ground in-house with a mix of beef and house made bacon, served with caramelized onion, aged cheddar, and bacon on a locally made artisinal bun with house made ketchup.
Popkin's Chef Brian Lawrence also serves as General Manager and has been in the restaurant industry since age 15, holding just about every position possible. Chef Simon Smith has worked in James Beard awarded kitchens in the south and is here to make his mark on Richmond.
J SARGEANT REYNOLDS CENTER FOR CULINARY ARTS, TOURISM AND HOSPITALITY J Sargeant Reynolds Center for Culinary Arts, Tourism and Hospitality will be serving Ground Chuck stuffed with braised beef on Pane Siciliano bun with jalapeno jam, creamed leeks and oven roasted grape tomatoes with cilantro salad and quick pickle AND the Frenchie, made with Ground chuck burger laced with mushroom duxelle and topped with caramelized onions, bleu cheese sauce and arugula salad with a quick pickle and fresh mini French buns.
On the Rox will be serving their ROX Brunch Burger 2.0, which is 2 parts beef, 1 part sausage, 1 part bacon, topped with a fried egg served on a Maple Donut from their friends at Dixie Donuts.
CULINARD CULINARY INSTITUTE OF VIRGINIA RICHMOND CAMPUS Culinard Culinary Institute of Virginia - Richmond Campus will be serving Braised Pork Cheek with housemade chow chow and a duck fat fried gaufrette.
Salt Pork will be serving an Asian Slider: A pork slider filled with Asian spice, topped with pickled vegetables and kimchi mayo.
India K'Raja will be serving an Indian Slider made with Ground Turkey seasoned with green onions, peppers, garlic, ginger, cumin and coriander served over whole wheat thins with mango mint spread.
ARAMARK will be serving a slider using well-seasoned spicy chorizo sausage mixed with blue cheese crumbles served with jerk style cole slaw topped with a black bean/cilantro mayonnaise built on a herb slider roll.
FEATURED BEERS:
Hardywood Singel
Blue Mountain Brewery: Full Nelson Pale Ale and Dark Hollow Bourbon Aged Imperial Stout (beers could change dependent on availability of limited release beers)
FEATURED VIRGINIA WINERIES: Trump Winery will be pouring Blanc de Blanc, Simply Red, New World Red and CRU
Burger Blast will be held in the Ballroom of the Greater Richmond Convention Center and its brought to you by Richmond magazine.
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5:00 pm - 10:00 pm |
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After Hours @ Liberty LoungeDon’t let the party end at the Expo. Walk over to T-Miller’s and Liberty Lounge at the Richmond Marriott Hotel, where you will be greeted with music and a selection of gourmet dinner specials and late-night apps that will be sure to satisfy even the most acute case of the munchies. NO TICKET IS REQUIRED FOR THIS EVENT. FOOD AND BEVERAGES MUST BE PURCHASED. |
9:00 pm - 1:00 am |
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Late Winter Harvest at PastureWant to indulge in small-plate nirvana? Well, that’s Pasture, headed by one of the region’s finest chefs, Jason Alley. Don’t miss this heavenly culinary experience at one of the coolest addresses in the area. 1st course (choose one) Winter greens salad, shallot, pumpkin seeds, blue cheese, pickled pear, roasted lemon vinaigrette paired with Foggy Ridge "Serious Cider" OR Mushroom and roasted chestnut soup, croutons, hazelnut oil paired with Thibaut-Janisson cuvée de eta blanc de blanc 2008 2nd course (choose one) Braised beef short ribs, cornmeal porridge, truffle glazed turnips, mint salsa verde paired with Cardinal Point Clay Hill Cabernet Franc 2009 OR Seared Scottish salmon, saffron/tomato confit, roasted potatoes, herb jus paired with Horton Petit Manseng 2008 OR Goat cheese, Swiss chard, and egg yolk raviolo, sourgum butter, crispy sage, chili paired with Veritas Rose 2011 3rd course (choose one) Griddled lemon pound cake, Meyer lemon marmalade, poppy seed cream OR Pear/cranberry crisp, red wine syrup, spiced creme fraiche OR "Whatchamacallit" chocolate/peanut butter candy bar, salted caramel, malted pretzel bits paired with Barboursville Phileo Chef Jason Alley grew up in Pulaski, Virginia, where agriculture was the mainstay of the local economy. At the age of four he industriously started cooking and never really stopped, helping out his busy family by whipping up Southern comfort food. His first professional food job was at St. Louis-based fast food chain Hardee’s. Alley resolved to go to college, but he soon realized that he was not well-suited to the world of academia and left to work at a Quaker-owned orchard near Harrisonburg, Virginia. But fate intervened when a group of friends washing dishes at Harrisonburg Country Club encouraged him to join them. Soon he started prepping food and watching the chefs cook, and it wasn’t long before he had worked his way up to lead cook. He left shortly after for Champaign, Illinois and while his now-wife studied at the University of Illinois, he took a sous chef position at a bar and grill and was quickly promoted to executive chef. The couple moved to Atlanta, Georgia, where he worked at 1848 House, Blue Ridge Grill, and ENO. But his native state beckoned and Alley returned, this time to Richmond, for a position at the Europa Café and Tapas Bar, where he met his soon-to-be restaurant partner Chris Chandler. Alley and Chandler opened Comfort in 2002. Alley’s menu sings with a passion for the kind of Southern comfort-food classics you could picture on checkered picnic blankets in some idyllic painting. Alley is currently busy planning his second restaurant—and when he’s not cooking, playing in his Spanglish Ramones cover band, Los Ramones. This event takes place at Pasture at 416 East Grace Street, Richmond, VA 23219. Please contact Pasture once ticket is purchased to set specific seating time at (804) 780-0416. |
12:00 pm - 2:00 pm $55.00 |
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525 at the Berry Burk Presents: A Perfectly Paired LunchCome enjoy a perfectly paired Virginia wine and craft beer Luncheon at 525 at the Berry Burk! The Berry Burk building is located in the heart of downtown Richmond, at the southwest corner of 6th and Grace Streets. Considered a beloved Richmond landmark, this building has graced the lives of many Richmonder residents as a symbol of architectural beauty and fine retail offerings. A phenomenal dining experience begins and ends with excellent service. Our staff has been carefully trained to keep this idea as close to their hearts as it is to ours. We are dedicated to giving every guest celebrity treatment, and look forward to the opportunity to provide you with an exceptional dining experience! Executive Chef Taylor Hasty is proud of the fact that he began his extensive/illustrious restaurant career working as a dishwasher, and since then, has worked every position in the back of the house. Chef Hasty developed his culinary interests helping his mother and grandmother in the kitchen, and later graduated from Johnson and Wales University with honors. Taylor has used this passion for food and dedication to excellence to create a menu that is fresh, innovative, and exciting. 525 at the Berry Burk Perfectly Paired Luncheon Menu
Choice of One Starter
Wine: Michael Shaps Viognier 2009-2010, Charlottesville, VA
Choice of One Entrée
Wine: Michael Shaps Meritage 2008-2009, Charlottesville, VA
Choice of One Dessert
Wine: Kludge Estate "Cru" Melange Nouveau, Albemarle, VA This event takes places at 525 at Berry Burk at 525 East Grace Street 23219. Please contact 525 once ticket is purchased to set specific seating time at (804)525-6490. On street parking and several decks available for parking.
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11:00 am - 2:30 pm $55.00 |
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Walk-Around Grand Tasting presented by the Page Auto GroupSample and buy over 400 bottles of wine from over 60 of the top wineries in Virginia. Also, enjoy sampling gourmet food from some of the region’s finest restaurants, caterers, and specialty food purveyors. Each attendee receives a beautiful Riedel crystal wine glass.
New in 2013, you'll have the extraordinary opportunity to taste cheese from artisan cheesemakers from the Mid-Atlantic and East Coast and don't miss a chance to pair locally made Virginia wine with handcrafted American-made cheese. You will not need to spend all day on your feet. If you want to take a break, you’ll be able to sit down and relax in the nTelos Wine Garden, where you can talk, eat and drink wine. Although you will have plenty of time to taste, it will not be possible to taste all of the wine available during this Grand Tasting. Consider buying the Grand Tasting Weekend Package, which will give you admission to both the Saturday and Sunday Walk-Around Grand Tastings. This event takes place at the Greater Richmond Convention Center in Exhibit Halls A&B. |
11:00 am - 6:00 pm $36.00 |
| EVENT | TIME |
SEMINAR: Virginia Against The World: A Blind Comparative Tasting of Varietal / Blend BenchmarksHow far has Virginia come in terms of wine quality? Come judge for yourself! Join Jay Youmans, Master of Wine, as he leads a comparative tasting of Virginia wines set against benchmark wines from around the world. We will taste wines produced from grapes such as Viognier, Chardonnay, Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot. Jay Youmans owns the Capital Wine School in Washington, DC, www.capitalwineschool.com; and Rock Creek Wine Merchants, a sales & marketing consultancy. In addition, he is a partner in Manse Field, a pinot noir vineyard in Martinborough, New Zealand. He has judged for numerous wine competitions including The Dallas Morning News, and the California State Fair; and he runs the Virginia Governor’s Cup Wine Competition. He is an Advanced Level Sommelier, a Certified Wine Educator exam (CWE), and Washington, DC’s only Master of Wine (MW).
This event takes place just outside of Exhibit Halls A&B (location of the Walk-Around Grand Tastings). Please look for signage for assigned conference room. |
12:00 pm - 1:30 pm 30.00 |
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SEMINAR: Locavore's Dream Cheese & Wine PairingThis year's cheese seminar will focus on locally sourced delicacies brought to you by some of the regions finest cheesemakers and presented by Dany Schutte of Ellwood Thompson. As the Cheesemonger in Residence with Ellwood Thompson's Local Market, Dany Schutte shares her passion for cheese and cheesemaking with the community in Richmond, Virginia. Her 15 years of experience in the cheese industry includes tasting, buying, selling and making cheese, as well as teaching classes in San Francisco and Richmond. She has volunteered at two American Cheese Society conferences, met several of “rock stars” of the cheese world, and made cheese at Old Chatham Sheepherding Co. in New York and Carr Valley Cheese Co. in Wisconsin. Dany’s well-rounded cheese education informs the pairings she selects for customers, for her classes and for feature stories in local magazines and blogs. Her personal favorites include truffle cheeses, the Appalachian from Meadow Creek Dairy in Virginia, and goat cheese that are soft, delicate and fresh. Spend some time with Dany and you’ll come away with a new knowledge and appreciation of cheese – and perhaps a few new favorites. Featured dairy farms include: Meadow Creek Dairy, Oak Spring Dairy, Caramont Farm and Sullivan Pond. You really can't seriously talk about well made Virginia cheese and not have Meadow Creek Dairy be the first name off your lips. Grayson is a washed rind cheese, a little pungent and full flavored, and will be paired with a Virginia Riesling. Appalachian, a mountain style cheese, that is earthier on the front of the palatte and buttery rich on the back, will be matched with a Cabernet Francs. Oak Spring Dairy makes an amazing 2 yr white cheddar, which is bandaged wrapped and made in an english style, sharp in your cheeks. It has a beautiful crumbly texture and grassy notes, and will be paired with a crisp and clean wine that would just bring out that sharp grassy edge of the cheese. Caromont Farm will feature their Esmontain cheese, a 4 month aged raw goats milk cheese, which is nutty, earthy, crumbly in texture. We will taste the Esomontain with a Viognier. Bloomsbury is a soft ripened cow's milk cheese, made in a small but tall disc. A little rich, a little salty, and will be tasted with a delicious Virginia sparkling wine.
Sullivan Pond makes a variety of clabbered style goat cheese, many of them wrapped in leaves or cornhusks, that are simply delicious and purely artisanal. Cendre is an ash-coated goat cheese (the ash changes the ph balance of the cheese as it matures) that is rich and creamy. Wine to be enjoyed with this cheese tbd.
Dany Schutte of Ellwood Thompson's This event takes place just outside of Exhibit Halls A&B (location of the Walk-Around Grand Tastings). Please look for signage for assigned conference room. |
12:00 pm - 1:00 pm $20.00 |
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SEMINAR: Indian Food & Virginia WinesBack by popular demand, Tony Sappel from India K'Raja retuns to provide amazing insight into pairing your favorite Virginia wines with the amazing spices in Indian cuisine. Tony's seminar in 2011 had attendees boasting about his "spot on" and hopelessly delicious menu of pairings and we are happy to provide this experience again for all who missed it! Located at 9051 West Broad Street, India K’ Raja, Henrico County's FIRST Indian restaurant has been voted Richmond area's BEST Indian restaurant several times since it opened in 1995. Locally owned and operated by the Sappal family, the restaurant Offers Unpretentious Dining Experience with Authentic Indian Cuisine Beyond Curry.
This event takes place just outside of Exhibit Halls A&B (location of the Walk-Around Grand Tastings). Please look for signage for assigned conference room. |
2:00 pm - 3:00 pm $20.00 |
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SEMINAR: Best of Virginia Micro-Wineries presented by Michael ShapsJoin us for a wine tasting you’ll only be able to experience at the Virginia Wine Expo. This seminar explores some of the most delicious wines you’ll never taste at a wine event because some Virginia wineries are so small, they don’t have enough production to exhibit at a show. This seminar is sure to open your eyes to some of the up-and-coming wineries in Virginia and will be conducted by Micheal Shaps from Virginia Wineworks which produces the small lot “Michael Shaps” label. Featured wines at the seminar are:
Whites:
Reds: In 1990 Michael Shaps moved to Burgundy, France where he enrolled in the Lycée Viticole de Beaune to study oenology and viticulture. During his schooling, Shaps worked for Maison Chartron and Trebuchet in Puligny Montrachet, and after receiving his diploma in 1991, he continued to work there for an additional year before returning to the United States. In 1995 he moved to Charlottesville, Virginia to take on the position of winemaker at Jefferson Vineyards for six vintages. With the 2000 vintage, Shaps produced his first wines under his own label, “Michael Shaps” Viognier and “Michael Shaps” Merlot, from grapes grown at King Family Vineyards in Crozet. The initial release of his wines drew acclaim regionally: the Viognier was quoted in the Washingtonian as a “lavish white [that] shows that Virginia can make world-class Viognier.” In 2007 Saveur proclaimed “It may well be America’s best.” In 2004 Shaps won the coveted Virginia Governor’s Cup for his 2002 Cabernet Franc. In addition to producing wine under his own label, Shaps works as a consultant to wineries along the East Coast. Since 2000 Shaps has been responsible for the start up and production of over a dozen wineries, each receiving high accolades for the quality of their wines. In 2004 Shaps’ dream of returning to Burgundy was fulfilled when he and longtime friend Michel Roucher-Sarrazin started their partnership, Maison Shaps & Roucher-Sarrazin. Today they are continuing the tradition of producing world class Burgundy wines that reflect the soil, climate, beauty and traditions of the Burgundian region. With the retirement of Mr. Roucher -Sarrazin in 2012, the winery has been renamed Maison Michael Shaps and is now Michael’s sole direction. In 2007 Shaps joined with partner Philip Stafford to create a new home for the “Michael Shaps” wines. Virginia Wineworks produces the small lot “Michael Shaps” label from single vineyards, a Virginia Wineworks brand that specializes in wines that retail under $16, and the first bag-in-box wine program in Virginia. The facility is also designed as Virginia’s first contract winemaking operation (custom crush), now producing over twenty five different brands. This event takes place just outside of Exhibit Halls A&B (location of the Walk-Around Grand Tastings). Please look for signage for assigned conference room. |
2:00 pm - 3:00 pm $20.00 |
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After Hours @ Liberty LoungeDon’t let the party end at the Expo. Walk over to T-Miller’s and Liberty Lounge at the Richmond Marriott Hotel, where you will be greeted with music and a selection of gourmet dinner specials and late-night apps that will be sure to satisfy even the most acute case of the munchies. NO TICKET IS REQUIRED FOR THIS EVENT. FOOD AND BEVERAGES MUST BE PURCHASED. |
6:00 pm - 1:00 am |
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Zest FestVirginia wines, regional craft beers, top local chefs, silent and live auctions, celebrity emcees—this is what you will experience at the 13th annual Zest Fest, the premier fundraising event for FeedMore, the umbrella organization of the Central Virginia Food Bank, Meals on Wheels, and the Community Kitchen. Twenty area chefs will prepare their most distinctive dishes for 600 guests to enjoy while Virignia wineries and craft brewers offer a sampling of their finest beverages to complement these offerings. Rounding out the evening, guests will enjoy the silent auction, exciting live auction, and dancing. Zest Fest 2012 provided more than 850,000 meals to hungry children, families and seniors in our community and we strive to provide one million meals with Zest Fest 2013! NOTE: Tickets to Zest Fest may only be purchased directly from FeedMore. Use the button at right to be redirected to their site. 6-7 pm Wine, Hors d’oeuvres, and Silent Auction 7-8:30 pm Dinner 8:30-9:30 pm Live Auction and Program 9:30-10 pm Dancing This event takes place in the Grand Ballroom at the Convention Center. |
6:00 pm - 11:00 pm Buy Here |
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Locavore Brunch at Selba RestaurantFood is important. It not only fuels our bodies, but also offers us pleasure and entertainment. The ability to taste is one of our basic senses, and enjoying a meal with family and friends is at the heart of every culture on earth. So food is important. It is a part of every day, keeping us going, bringing us joy and bringing us together. Selba’s mission is to honor the food that we serve and the oldest of traditions…the meal. We promise to make it healthy and flavorful, and to serve you in an atmosphere that makes you comfortable and happy. Our menu features fresh, natural ingredients from local and regional farmers. We will tell you what is in the food you eat, and where it came from. In short, we believe that you should get to know your food. Start Sunday off with a feast of luscious, local ingredients, all beautifully prepared by executive chef William Harik. Harik, who holds a culinary degree from L’Ecole de Cuisine La Varenne in Paris, will showcase his talents using local products. This special menu created just for the Virginia Wine Expo is outstanding. Selba believes that you should know what is in the food you eat and where it came from, and its menu always features fresh, natural ingredients from local and regional farmers. LOCAVORE BRUNCH MENU
Manakintowne Salad Paired with Linden Vidal Blanc/Riesling Blend
Paired with Chrysalis Patio Red (Sweet Norton)
Edward’s Virginia Country Ham Paired with Jefferson Vineyards Cabernet Franc
Paired with Ingleside Sangiovese
Paired with White Hall Vineyards Viognier This event takes place at Selba located at 2416 W. Cary St., Richmond, VA 23220. Please contact Selba once ticket is purchased to set specific seating time at 804-358-2229.
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11:00 am - 1:00 pm $55.00 |
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Walk-Around Grand Tasting presented by the Page Auto Group
Sample and buy over 400 bottles of wine from over 60 of the top wineries in Virginia. Also, enjoy sampling gourmet food from some of the region’s finest restaurants, caterers, and specialty food purveyors. Each attendee receives a beautiful Riedel crystal wine glass. New in 2013, you'll have the extraordinary opportunity to taste cheese from artisan cheesemakers from the Mid-Atlantic and East Coast and don't miss a chance to pair locally made Virginia wine with handcrafted American-made cheese. This tasting is a unique and extraordinary experience. Nowhere else in the nation can you spend over six hours tasting Virginia wine, talking with the winemakers, wine owners or knowledgeable representatives of the wineries and buy bottles for immediate consumption or to go. Also, wine may be purchased by the glass. You will not need to spend all day on your feet. If you want to take a break, you’ll be able to sit down and relax in the nTelos Wine Garden, where you can talk, eat and drink wine. Although you will have plenty of time to taste, it will not be possible to taste all of the wine available during this Grand Tasting. Consider buying the Grand Tasting Weekend Package, which will give you admission to both the Saturday and Sunday Walk-Around Grand Tastings. This event takes place at the Greater Richmond Convention Center in Exhibit Halls A&B. |
12:00 pm - 5:00 pm $36.00 |
*Advance tickets will only be available for sale on this website. Tickets will be available at the door at an increased price unless sold out. All tickets to the Virginia Wine Expo are nonrefundable.
