How Do You Cap a Stellar Wine Weekend? Champagne, of Course

Life just wouldn’t be the same without Champagne—and neither would the New York Wine Experience. In a relatively new but already beloved tradition, attendees at this year’s event shared a final toast at the Champagne Reception following Saturday afternoon’s final seminar on Guigal’s ‘La La’ wines.

For many event regulars, Champagne is the only way to kick off the Grand Tastings. The Friday morning seminars traditionally begin with sparkling wine. The fan-favorite Chefs’ Challenge, on Saturday morning, would be diminished without at least one glass of bubbly proffered as the ideal pairing. (This year, there were two.) It’s only natural that after two full days and evenings of tasting, Champagne seems like the perfect way to cap off the world’s top wine event.

This year, 11 sparkling wine producers from around the globe generously shared some of their celebrated bubbles. Four whiskies were also available: Bulleit 10 year old, Oban 14 year old, Lagavulin 16 year old and Johnnie Walker Blue Label.

Whatever attendees chose to drink, they had plenty of delicious food to savor. Some of the top New York City Wine Spectator Restaurant Award winners—plus Daniel Boulud’s Le Gratin and the ace New York Marriot Marquis food and beverage team—served up tasty small plates to accompany the libations.

While it would be hard for anyone to choose a favorite wine, seminar or dish out of the fantastical wine weekend, it was nigh on impossible to go home without a stomach full of great food and wine—and a heart full of good cheer.

It was hard to have just one of the Modern’s caviar-topped Wagyu beef hot dogs. (Daphne Youree)

Chef Daniel Boulud raised a glass with family and fellow chefs. (Daphne Youree)

Charles Heidsieck’s Brut Reserve NV was one of six Champagnes flowing during the reception. (Daphne Youree)

The Wagyu meatball from Del Frisco’s Double Eagle Steakhouse (Daphne Youree)

Guests Wendy Woldt and Darryl Dalcin enjoyed a selection of bites, bubbles and whiskies. (Daphne Youree)

There was solid representation from the world of California sparkling wine, including the Domaine Carneros Brut Rosé Carneros Cuvée de la Pompadour. (Daphne Youree)

Guests enjoyed a third presentation of Wagyu beef, in elegant carpaccio form, from Porter House Bar and Grill. (Daphne Youree)

Chef Kevin Arbuckle and his team from the Marriott Marquis served a tuna tataki with togarashi aioli, ginger tamari, puffed quinoa and Osetra caviar. (Daphne Youree)

For those who just couldn’t drink any more wine, several stellar whiskies were also poured. (Daphne Youree)

The Grill’s goose terrine with figs, olives and mustard fruits (Daphne Youree)

In between greeting old friends and regulars, Nice Matin chef Andy D’Amico, at left, delighted guests with diver scallops atop cauliflower purée and truffle beurre blanc. (Daphne Youree)

Louis Roederer shared its Brut Champagne Collection 245, the latest bottling of the esteemed house’s new multi-vintage cuvée. (Daphne Youree)

Eric Ripert reprised his hallmark salmon rillettes, which he shared earlier in the day at the Chefs’ Challenge. (Daphne Youree)

Sistina chef and owner Giuseppe Bruno and his brother, Gerardo Bruno, dished plates of veal tortelloni. (Daphne Youree)

Those who didn’t get enough of José Andrés’ ensaladilla Rusa at the Chefs’ Challenge had another chance at the Champagne Reception. (Daphne Youree)

Tribeca Grill chef Stephane Motir and co-owner Drew Nieporent serving their spicy rigatoni alla vodka (Daphne Youree)

Laurent-Perrier’s Brut Champagne La Cuvée was delicious poured from magnum. (Daphne Youree)

Oreiller de la Belle Aurore from Le Gratin (Daphne Youree)

The evening offered guests a final chance to sample great wines—and raise a glass together. (Daphne Youree)

Matthew Manning and Dr. Kendra Manning enjoyed the Modern’s Wagyu hot dogs with glasses of bubbly. (Daphne Youree)

Featured Sparkling Wines

• Alfred Gratien Brut Rosé Champagne NV (93, $75)
• Bollinger Brut Champagne Special Cuvée NV (93, $95)
• Ca’ del Bosco Extra Brut Franciacorta Cuvée Prestige 45 Edizione NV (91, $45)
• Charles Heidsieck Brut Reserve NV (92, $110)
• Domaine Carneros Brut Rosé Carneros Cuvée de la Pompadour NV (93, $47)
• Ferrari Brut Trento Perlé 2017 (91, $51)
• Laurent-Perrier Brut Champagne La Cuvée NV (91, $60)
• Louis Roederer Brut Champagne Collection 245 NV (92, $70)
• Nino Franco Extra Brut Valdobbiadene Prosecco Superiore Nodi 2021 (90, $51)
• Schramsberg J. Schram Noirs North Coast 2014 (94, $140)
• Taittinger Brut Champagne Prélude NV (91, $123)

Featured Restaurants

• Del Frisco’s Double Eagle Steakhouse, Grand Award
• The Grill, Grand Award
• Le Bernardin, Grand Award
• The Modern, Grand Award
• Nice Matin, Grand Award
• Sistina, Grand Award
• Tribeca Grill, Grand Award
• The Bazaar by José Andrés, Best of Award of Excellence
• Porter House Bar and Grill, Best of Award of Excellence
• Le Gratin by Daniel Boulud
• Marriott Marquis Food and Beverage Team