Sugar Land Wine & Food Affair

The five-day ultimate wine and food connoisseur event, the Sugar Land Wine & Food Affair returns for its 12th year. It kicks off with a five-course, Italian-themed dinner called La Dolce Vita. Chefs from Arcodoro, Coppa Osteria, Quattro and Ristorante Cavour are lending their culinary skills, while Banfi takes care of the wine.

The On The Rocks Bartenders Challenge features New Amsterdam Vodka. The winning bartender gets $1,000, with the winning drink named the official cocktail of the festival. It will be served at the Grand Tasting, Sip & Stroll and Bistro Brunch.

Whether you prefer wine or whiskey, there’s a seminar just for you. The Whiskey World Tour examines the differences in offerings from the United States, Canada, Ireland, Scotland and Japan. In The Hidden Gems wine seminar, Jessica Sanders from Drink Well in Austin talks about hot trends in the wine industry, including sherry, Italian grape varietals and affordable dessert wines.

Don’t forget to run over to The Grand Tasting in the elegant Sugar Land Marriott ballroom, where small bites and drink samples will be offered by dozens of restaurants and brands. Visitors can Sip & Stroll at the historic Imperial Sugar factory. This year, there’s a new outdoor beer garden featuring more than 100 beers from 25 different breweries and live music by the Platinum Players. That’s in addition to the dozens of restaurants, vineyards and distilleries providing food and drink samples.

Wrap up the weekend with Bistro Brunch at Sugar Land Town Square, featuring Bloody Marys, mimosas and small bites from many different restaurants.

Times, dates and locations vary. For information, visit $40 to $225.
April 8-12, 6-9:30 p.m., 2015

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Phaedra Cook
Contact: Phaedra Cook