Macau Wine and Dine Festival<br>

Macau Wine and Dine Festival

This annual five-day event is in its third year, attracting wine and food lovers from all over Asia

Alicia  Alicia  on 5 Mar '15

Set along the atmospheric lagoon-sImage titleide promenade of the Venetian Macao, canopied booths line the waterfront peddling their individual wine, spirits, beers, confectionary and fresh foods from around the world.

Wines are the biggest draw of the festival, hosted by the Wine Society of Macau, and make up the largest proportion of stalls drawing punters in to fill their glasses with a taste of vino from France, Portugal, Italy and the United States, among others. There are also workshops at the Wine School that range in tasting classes for amateurs just finding their palates to seasoned aficionados looking to expand their tastes. The sessions cover appreciation, pairings and vinification techniques as well aImage titles other topics to further the education of inquisitive wine lovers.  

Food vendors on hand range from Indian curries and Taiwanese popcorn flavours to Belgian chocolates and candies, Portuguese baked goods as well as an informative booth from the Macau Slow Food Movement, just to name a few of the enticing offerings to be found in the festival.

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A central stage hosts a wide range of entertainment to take in while sipping and supping. Performances from juggling unicyclists, live jazz music and a daily live segment from the hit Korean show Cookin’ Nanta, are all part of the programme at this year’s festival. Image title

Wine pairing dinners are another hot ticket at the festival with participating restaurants including the Cantonese favourite Dynasty 8, Copa Steakhouse, Golden Court and the popular Italian eatery, Portofino.

If you fancy educating your palate or just fancy a walk along enjoying and discovering new wines and foods in Macau, entry to the festival is free and coupons are available to purchase for the individual booths. Only on until the 8th of March, get yourself on a ferry if you’re interested or else you’ll have to wait until next year.



Editor-in-chief of Foodie and constantly ravenous human being

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