Newport Vineyards hosted its 27th annual WINEterfest Weekend on Feb. 18-19. Held during two afternoon sessions on both Saturday and Sunday, the event featured tasting bars for Newport Vineyards wines, Taproot brews and cocktails from the event’s ice bar. Guests enjoyed an array of white wines, reds and rosés from Newport Vineyards, along with ciders from local brand Rhody Coyote, paired with food prepared by the Newport Vineyards culinary team and live music throughout each day’s festivities, which included a grape stomp competition.
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- Karla Reed, Ice Bar Bartender, Newport Vineyards.
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- Guests enjoyed Newport Vineyards dessert wines chilled through the festival’s ice luge.
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- Featured wines included Newport Vineyards Tranquility, Great White, Vidal Blanc, Island White, Pinot Noir Rosé, Dry Rosé, White Merlot, Great White Rosé and Friz Sparkling Rosé, along with Rhody Coyote Hard Apple Cider.
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- Logan Pitt and Destiny Pimentel, Servers and Bartenders, Newport Vineyards.
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- Camille Shortoff, Server and Bartender, Newport Vineyards pouring Newport Vineyards Friz Sparkling Rosé at the Rosé bar.
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- Max Hiciano and Amanda Delconte, Bartenders/Servers, Newport Vineyards.
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- Nick Pagliuca, Catering Captain and Darcy Hughes, Wine Educator, Newport Vineyards.
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- Kaylie Furtado and Dave Raymond, Servers/Bartenders, Newport Vineyards serving at the Taproot Beer Bar.
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- Tricia Green, Director of Food and Beverage, Newport Vineyards addresses the crowd during the grape stomp competition.
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- Contestants in the grape stomp competition.
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- A pour of Newport Vineyards red wine.
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- Taproot Brewing Company Whiteout White Stout, Mexican Cocoa Pepper Milk Stout, Strong Belgian Style Ale, F-Bomb New England IPA, Horse Power Double IPA, Vineyard Pils Hallertau Blanc, King George Old British Style IPA and Burnout Smoke Malted Helles.
Photos by Laura Widness.
