Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 21 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.
MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS. VALID ID REQUIRED FOR ENTRY
Rioja in the 21st Century
5:00pm - 6:15pm
The Nantucket Hotel & Resort
77 Easton St,
Nantucket, MA 02554
Discover Rioja - Spain’s premier and most famous wine region. For over a century and a quarter Rioja's traditional age-worthy Reservas and Gran Reservas have set the standard for Spain's red wines. This exciting tasting seminar will examine the region’s full range of vintages and styles, including Gran Reserva, Reserva, Crianza, Single Vineyard expression, Rosé and White. Taste and learn about indigenous grapes of the region, including the Tempranillo variety, Spain’s most noble grape and one of the world's greatest expressions of red wine. Join famed Rioja devotee and European wine expert Robin Kelley O’Connor, CWE and Advanced Sommelier Nicholas Daddona, Beverage Director for the Boston Harbor Hotel for this interactive tasting of Spanish wines. Enjoy an assortment of Tapas, presented by Chef Pedro Alaniz to compliment the selected wines. Learn why Rioja is considered a viticultural powerhouse through this exploration of wine, culture and history.
- 2017 Baron de Ley, Rosado, Rioja
- 2016 CVNE, Monople Blanco, Rioja
- 2015 Palacios Remondo, Plácet Bianco, Rioja
- 2014 Palacios Remondo, La Montesa, Rioja
- 2009 Remirez de Ganuza, Reserva, Rioja
- 2009 La Rioja Alta, Viña Arana Reserva, Rioja
- 2005 R. Lopez Heredia, Viña Tondonia Reserva, Rioja
- 2012 CVNE, Imperial Gran Reserva, Rioja
- 1995 Faustino I, Gran Reserva, Rioja
Robin Kelley O'Connor, Wine Specialist, RKO Vine Global Wine Consultants
Robin Kelley O’Connor enjoys 30 years of experience in the wine trade and a stellar reputation as a leading wine educator, international wine judge, wine writer, and sommelier. Mr. O’Connor was ‘Lead Business Specialist’ and Director of Wine & Beverage Education at Italian Wine Merchants (IWM). IWM is a leading purveyor of fine Italian wines in the country, and as a specialist in providing great, rare and collectable wines of Burgundy, Bordeaux, Champagne, California, Italy and Rioja. He was Head of Wine & Lead Specialist, Americas, for Christie’s Auction House. Prior to Christie’s, he was Director of Sales and Education for Manhattan wine and spirits retailer Sherry-Lehmann, winner of Wine Enthusiast Magazine’s 2010 Wine Retailer of the Year Award. A native of Maryland, Mr. O’Connor began studying wine while still a student at University of Maryland. He started his wine career in London as head sommelier at Le Chateaubriand Restaurant in the prestigious May Fair Hotel and went on to earn a diploma from the Wine & Spirits Education Trust (DWS). He holds Certified Specialist of Wine (CSW) and Certified Wine Educator (CWE) certifications from the Society of Wine Educators and passed the Court of Master Sommeliers’ Certified Sommelier exam.
Nicholas J. Daddona, A.S., Wine Director, Boston Harbor Hotel
Born in western Connecticut, Nick is a proud New Englander bitten by the wine bug early, asking his high school history teacher what type of wine paired well with things like ‘conversation’ (not to mention swiping some of his father’s Carlos Rossi Paisano red wine). Nick believes service and stories are central tenets of being a sommelier and wine should to be enjoyed without pretension. Nick is Board Member Emeritus for the Boston Sommelier Society, a non-profit group to further wine education throughout greater Boston. A certified Advanced Sommelier through the Court of Masters Sommeliers Americas, Nick is actively seeking his Master Sommelier certification. He is a contributor to Stephen Tanzer’s Winophilia website and was named Boston’s top sommelier by Improper Bostonian magazine. Nick has over a decade of beverage experience in New England and relishes the opportunity to explore new ways to express ideas and create memories with food and wine. Joking of his parents’ reaction regarding his career choice, he notes that good food and the pleasure of a long meal are a legacy from his childhood. He is passionate about discovering new and exciting wine and beverage, while helping to raise the bar of hospitality in Boston.
Pedro Alaniz , Executive Chef, Breeze Restaurant at Nantucket Hotel
Born in Jalisco, Mexico, at 15 Pedro Alaniz immigrated to California, working the fields to help his parents support eleven siblings. He worked the graveyard shift as dishwasher/cleaner at the Lodge at Pebble Beach so he could go to school and learn English. Quickly promoted to line cook at Club XIX under Bradly lso he learned baking and pastry with Ricardo Muriel at Cypress. At 23, he spent time in Key Largo as pastry chef at Ocean Reef Club, and cooking for President George W. Bush at Cheeca Lodge and then was invited to cook for him at the White House. Pedro worked at Chatham Bars Inn, Cape Cod and Top of The Hub, Boston. In 2000 Pedro opened his own restaurant, The Beethoven 5th in Florida City. Pedro then worked the Intercontinental Hotel, Dubai, trained at Cordon Bleu, Paris, worked at The Beacon Room, Cape Cod, Everglades Club and High Ridge Country Club, West Palm Beach and Little Harbor Club, Harbor Springs, Michigan and Puerto Vallarta Restaurant in Redlands, Miami. Heis currently at Café L’Europe, Palm Beach. Alaniz appears on Despierta America (Univision), writes for Extra Newspaper, produces for Orale Con Veronica (Telemundo) and appeared live at Hola.