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You must be involved in the purchase of wine for an establishment in order to attend as a member of the trade.
As a member of the trade, you have the opportunity to exclusively sample over 600 wines from more than 150 wineries for one hour before the Grand Tasting opens daily: from 11 am to noon. Liquor licensees from throughout the region are invited to apply for a trade badge to attend free. Take advantage of this opportunity to have private time with the winemakers.
| Business |
Profession/Position |
Bar/Tavern
Caterer
Distributor
Hotel
Importer
Restaurant
Specialty Store
Supermarket
Wine/Liquor Store
Winery |
President/Owner
General Manager
Beverage Manager
Category Manager
Chef
Director of Catering
Food & Beverage Director
Import Manager
Purchasing Manager
Restaurant/Bar Manager
Sales & Marketing Executive
Sommelier
Wine Buyer |
Application Procedures
- Download, print, fill out and return the application form below.
- You must have the license number of your establishment in order to register.
- Your request will be reviewed and you will be notified if it is accepted.
- You must bring proper identification to the Festival, along with proof of your affiliation with the establishment that is listed on your application.
- All badges are non-transferrable.
In addition, two Trade Only seminars will be offered at a special discounted price. You may also purchase tickets to any of the regular seminars offered throughout the weekend.
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Two Trade-Only seminars will be offered at a special discounted price on Saturday and Sunday. These are listed below. You may also purchase tickets to any of the regular seminars offered throughout the weekend.
Tickets for the seminars can be ordered via your registration application, or online.
Saturday, September 27 1 pm to 2 pm
Pinot Noir: A Matter of Style
Moderator: Rob Costantino, Editor, Sante Magazine
Panelists: Randy Ford, winemaker, King Estate Winery, Eugene, OR: George Geris, winemaker, Villa Maria Estate, Marlborough, New Zealand; Bill Nesto, MW, Boston-based wine educator and journalist; Len Penaggio, corporate beverage manager, Newport Restaurant Group
Much has been made of the Sideways effect on sales and appreciation of Pinot Noir, but the noble red grape has a long history of success in Burgundy, where the classic style was perfected. The challenge of reprising Burgundy’s triumph in other vineyards of the world is great, because Pinot Noir is a delicate, site-specific variety, and its complexity and sensuality are difficult to express. Join four experts in tasting fine examples of Pinot Noir from Burgundy, Italy, Oregon, and New Zealand and discovering the differences and similarities in Pinot’s character when grown in very dissimilar milieus. $25 per person
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Sunday, September 28 12 pm to 1 pm
The Science Behind the Sizzle
Discover essential tools for growing your business with reliable beef quality. Science Behind the Sizzle™ is recognized by culinary professionals nationwide as a vital business tool. The program earns you 1 CEH from the American Culinary Federation and sets you on course to profit from beef selection know-how. Brought to you by the Certified Angus Beef ® brand, you’ll learn about the factors affecting beef palatability and how to get the best value for your hard-earned dollar.
FREE admission to registered trade
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