15:30
Opening

16:00
Opening the tasting area to professionals

18:00
Ticket office opening

Opening of the other areas of the event

Beginning of the wine tastings

22:00
Closing of the wine tastings

Performance of ACOUSTICS

00:00
Closing of the event

15:00
Ticket office opening

Opening of the other areas of the event

Beginning of the wine tastings

21:00
Closing of the wine tastings

Performance of UZHOMS

23:00
Performance of ACOUSTICS

01:00
Closing of the event

15:00
Beginning of the wine tastings

Ticket office opening

Opening of the other areas of the event

21:00
Closing of the wine tastings

Performance of ACOUSTICS

00:00
Closing of the event

Wine in Azores 2023

Wine in Azores 2023

WINE IN AZORES is the largest business event in the Azores. It is a wine festival, with a strong gastronomic component.

Location

Frequently asked questions

Entrance to the event has a cost of €7,50. To carry out the wine tasting, you will have to purchase a tasting glass which has a cost of €7,50

The event will take place during October 20, 21 and 22, 2023.

The tasting area will run from 4 pm to 10 pm on Friday in the wine area. On Saturday and Sunday the hours of the wine area will be from 15h00 to 21h00. The remaining areas will operate with entertainment until there are customers. The box office will close at midnight.

Participants

Delta Açores

Delta Açores

Adega do Cartaxo

Adega do Cartaxo

AQDC - Distrib. e Com. Bebidas Alc., Unip., Lda

AQDC - Distrib. e Com. Bebidas Alc., Unip., Lda

RETDA- Retailor Distribuição Alimentar Sociedade Unipessoal, Lda

RETDA- Retailor Distribuição Alimentar Sociedade Unipessoal, Lda

Lima & Quental, Lda

Lima & Quental, Lda

CHURCHILL GRAHAM SA

CHURCHILL GRAHAM SA

ASA - Adega de Santana, Soc. Unipessoal

ASA - Adega de Santana, Soc. Unipessoal

Pinknoise, Lda

Pinknoise, Lda

Repraçores S.A.

Repraçores S.A.

Repraçores S.A.

Repraçores S.A.

Repraçores S.A.

Repraçores S.A.

Repraçores S.A.

Portugal Signature

Portugal Signature

Scylla Wines Lda

Scylla Wines Lda

Herois Arrojados - Hyla Acores

CARDANHOS - SOCIEDADE AGRICOLA E VITIVINICOLA LDA

CARDANHOS - SOCIEDADE AGRICOLA E VITIVINICOLA LDA

Martins Correia Wines Unip. Lda

Martins Correia Wines Unip. Lda

Laura Valente Regueiro Lda

Laura Valente Regueiro Lda

Casas Altas

Casas Altas

CURRAL de ATLANTIS

QUINTA DE CURVOS S.A S.A

SOCIEDADE AGRÍCOLA DA ROMANEIRA, S.A.

SOCIEDADE AGRÍCOLA DA ROMANEIRA, S.A.

LACTAÇORES - UNIÃO DAS COOPERATIVAS DE LACTICINIOS DOS AÇORES UCRL

LACTAÇORES - UNIÃO DAS COOPERATIVAS DE LACTICINIOS DOS AÇORES UCRL

Herdade das Servas

Herdade das Servas

Sociedade Agrícola e Comercial dos Vinhos Messias, S.A.

Sociedade Agrícola e Comercial dos Vinhos Messias, S.A.

Soc. Agro-Pecuária Herdade do Sobroso, lda

Soc. Agro-Pecuária Herdade do Sobroso, lda

Adega Herdade das Aldeias de Juromenha Lda

Adega Herdade das Aldeias de Juromenha Lda

Quinta do Sobreiro de Cima

Quinta do Sobreiro de Cima

Enoport Produção de Bebidas LDA

Enoport Produção de Bebidas LDA

SODRIL - REPRESENTAÇÕES INSULARES, LDA

DOMINGOS GUILHERMINO DOS REIS ALVES DE SOUSA

DOMINGOS GUILHERMINO DOS REIS ALVES DE SOUSA

Caves do Solar de São Domingos, S. A.

Caves do Solar de São Domingos, S. A.

WINEWALKERS LDA

WINEWALKERS LDA

SOITO WINES

SOITO WINES

Sociedade Agricola João T.M.Barbosa

Sociedade Agricola João T.M.Barbosa

Atrian - Indústria Alimentar, S.A.

Atrian - Indústria Alimentar, S.A.

Sogevinus Fine Wines SA

Sogevinus Fine Wines SA

Seacampo, Sociedade Agricola, Lda

Seacampo, Sociedade Agricola, Lda

Adega de Borba

Adega de Borba

Sociedade Açoreana de Representações, Lda.

Sociedade Açoreana de Representações, Lda.

Sodigás Açores - Sociedade de Distribuição de Gás, S.A.

Sodigás Açores - Sociedade de Distribuição de Gás, S.A.

Abegoaria, SA

Abegoaria, SA

Quinta das Arcas Sociedade Agrícola, Lda

Quinta das Arcas Sociedade Agrícola, Lda

Aromas do Sul, Sociedade de Vinhos do Alentejo, Lda.

Aromas do Sul, Sociedade de Vinhos do Alentejo, Lda.

Rui Roboredo Madeira, Vinhos, SA

Rui Roboredo Madeira, Vinhos, SA

Casa Ermelinda Freitas - Vinhos, S.A.

Casa Ermelinda Freitas - Vinhos, S.A.

José Tomás da Cunha e Filhos, Lda

José Tomás da Cunha e Filhos, Lda

VP WineExpert & Gourmet

VP WineExpert & Gourmet

Garrafeira Soares, Comércio de Bebidas, SA

Garrafeira Soares, Comércio de Bebidas, SA

Herdade da Malhadinha Nova, SA

Herdade da Malhadinha Nova, SA

Filipe Palhoça Vinhos Lda.

Filipe Palhoça Vinhos Lda.

FEPI - INTERNACIONAL VINHOS

FEPI - INTERNACIONAL VINHOS

Vinicom

Vinicom

Adega Mayor

Adega Mayor

Quinta Nova de Nossa Senhora do Carmo, SA

Quinta Nova de Nossa Senhora do Carmo, SA

Fundação Eugénio de Almeida

Fundação Eugénio de Almeida

CARMIM

CARMIM

JJMR Sociedade Agricola

JJMR Sociedade Agricola

JMV - José Maria Vieira, S.A.

JMV - José Maria Vieira, S.A.

Azores Wine Company

Azores Wine Company

Sociedade Vinícola de Palmela

Sociedade Vinícola de Palmela

Curral Atlântis

Curral Atlântis

Cooperativa Vitivinícola da Ilha do Pico (CVIP) - Picowines, CRL

Cooperativa Vitivinícola da Ilha do Pico (CVIP) - Picowines, CRL

AdegaMãe

AdegaMãe

Adega Cooperativa Vidigueira, Cuba & Alvito C.R.L.

Adega Cooperativa Vidigueira, Cuba & Alvito C.R.L.

Showcooking

"Showcooking" is the art of live cooking and an interactive "show" between chefs and the public. The chefs who have already confirmed are the following:

António Carvalho
António Carvalho

António Carvalho, born in Felgueiras in 1946, began by being the owner and manager of several restaurants in the North and South of the country, until the day he decided to also assume the leadership of the kitchen and dedicate himself exclusively to his Coat of Arms, a restaurant with 45 years, recognized with several Gold Diplomas in the Vinho Verde and Gastronomy Competition, in the Gastronomy with Port Wine Contest and in the Cod Revolt. Collector of wines and antique brandies and passionate about Portuguese cuisine and good product, he makes traditional cuisine of comfort, although with the airy vision of a man much traveled and full of will to live. Among the numerous distinctions, Chef António Carvalho was distinguished at the National Congress of Cooks (CNC) this year for his work in favor of Portuguese gastronomy.

Antonioamorimcarvalho1@hotmail.com
View website
António Pinto
António Pinto

The smell of smoke coming from the kitchen of his parents' restaurant, the lit wood ovens, the vibrant color of the clay bowls and the exposed smokehouses were always very present in António Queiroz Pinto's life. He grew up between the kitchen and living room of the historic Pensão Borges, in Baião, the village where he was born. The passion was blatant. The internship at Casa de Calçada with Chef Vítor Matos and, later, the experience at Dos Cielos, in Barcelona with “Hermanos Torres”, opened the necessary doors for a more evolved type of cuisine. Returning to Portugal in 2014, his biggest challenge arose: heading the Tormes restaurant, at the Eça de Queiroz Foundation — a responsibility he welcomed. The first task was to draw on the Portuguese writer's literature and the thousands of gastronomic references he makes in his works and transform them into something tangible, based on the region's cuisine. To the appreciation for the writer is added respect for local products and their good preparation and conservation. It is no coincidence that 90% of the ingredients he uses in the kitchen originate in Baião, whether from António's garden or local producers. Baião's pride speaks louder when the cook comments on the luck of being located between the Douro and the Serras, of having the river's fish very close by, as well as the Arouquesa breed pastures and the herds of Marão goats.

antoniojoseqpinto@gmail.com
View website
Francisco Gomes
Francisco Gomes

Francisco Gomes graduated in Management and Accounting in 1997, having taken over the management of the family business, the A Colonial pastry shop in Barcelos, with his parents. However, management was not enough for his creative, restless and irreverent spirit, he needed to literally get his hands into the “dough”, give free rein to his imagination and his passion, pastry, and between 1999 and May 2021 he was responsible for the development of restaurant desserts and pastries, for the family business. It was there that, among other cakes, he created the now emblematic Bolo das Cruzes in 2007. In 2001, he entered the Petit Four course at Escola da Pontinha and from then on he never stopped, taking several courses at L'ecole Valrhona, Ecole Ferrandi and Atelier Pierre Hérme, whose work he closely follows, alongside the training and of bibliographical updating and constant study, as he is an aficionado of books/articles in the area, he travels and attends the various gastronomic and pastry events in Europe, reference restaurants, pastry shops and the like, in order to stay up to date and feed the his passion for gastronomy. Of particular note are the pastry internships held in some of the best restaurants in the world, such as El Celler de Can Rocca (the best in 2013, chosen by Aqua Panna S.Pelegrino) in Spain and Mugaritz (the 4th best in 2013, elected by Aqua Panna S.Pelegrino). In March 2015, he was the invited pastry chef for a pastry class and jury in an elimination test on the television program Masterchef and the following year he returned, but this time for Masterchef Junior. It should also be noted that in June 2010, he was one of the young Portuguese chefs that the President of the Republic, Aníbal Cavaco Silva, honored, and was one of the few who gave those present a taste of his delicacies.

José Freitas
José Freitas
Nuno Castro
Nuno Castro

Nuno Castro, 38 years old, businessman and executive chef at Fava Tonka. He decided to change his economics course to join the kitchen. He started at Sheraton spinning plates, but soon realized that it would be in the United Kingdom where he would begin his studies and travels, which would later inspire him. Between kitchens and walls, back in Portugal, Nuno not only expresses his creativity through the kitchen but also in graffiti. Today, and after several stints at iconic restaurants in the city of Porto, he is at Grupo do Avesso where he applies all his skill sets, manages and operationalizes the gastronomic part of all the group's concepts. When he has free time he returns to graffiti!!

View website
Pedro Machado
Pedro Machado

Chef at the Verdial restaurant. From an early age, he demonstrated his passion for cooking, linked to his origins, and closely follows the traditions and customs of his land. He began his journey as a cook at the company ArisDouro, and has the opportunity to work at emblematic establishments such as the Doc, Dop and Casa de Chá da Boa Nova restaurants, where he was part of the team that won the first Michelin star for the restaurant. He participated in taste editions cooking competitions, where in 2017 he competed in the national final for young gastronomy talent. He worked as Sous Chef at the Ammar e Leça da Palmeira restaurant, which, as a result of the pandemic, left him some extra time for his teaching role. Currently, due to his strong connection to the land and sense of belonging, he has settled in Felgueiras, where he works as chef at the Verdial restaurant. At the same time, he takes the food and its essence to his clients' homes, at private dinners and lunches, with the most varied concepts. “If it weren’t for his love for cooking, he would declare all his love for the land and would become a farmer.” Although this is not a completely abandoned project, he expresses his love for the planet through contact with nature, which brings him the calm and serenity that characterizes him. ”

machado1997p@gmail.com
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Renato Cunha
Renato Cunha

Renato Cunha, born in 1975, is the chef and owner of Ferrugem Restaurant and professor at the Portucalense University and the School of Hospitality and Tourism of Porto. With an entrepreneurial spirit and a multidisciplinary life, he divides his time between Ferrugem, a restoration project since 2006, teaching in higher education and activities linked to the land, such as the organic garden, local accommodation in a rural environment and the #ircomsedeaopote project , elected “Tourist Experience of 2022”, at the Minho Innovation and Tourism Awards. In 2016 he was distinguished with the Medal of Municipal Economic Merit by the Chamber of Famalicão and in 2023 he received the Medal of Cultural Merit in his hometown - Vila de Ribeirão. In 2019, he completed the Master's degree in Tourism and Hospitality at Universidade Portucalense, an area in which he teaches several subjects. Along with gastronomy, he has a special interest in the area of wine, teaching Enogastronomy and having been awarded several times in food and wine pairing competitions, as well as being a judge in competitions in the same field. In 2012 he was elected Chef of the Year by Wine Magazine and, in 2017, Ferrugem was elected Restaurant of the Year by Vinho Grandes Escolhas Magazine. Still in this area, with Ferrugem he won the gold diploma in the last editions of the Gastronomy with Port Wine Competition, as well as four gold diplomas in five participations in the Vinhos Verdes and Gastronomy Competition. His CV also includes multiple participations in activities such as the “National Congress of Cooks”, “Peixe em Lisboa”, “Wine in Azores”, “Vinho Verde Fest”, “Vinho Verde Wine Fest Brasil”, “Essência do Gourmet”, “Essência do Vinho”, “Fórum Gastronomico da Coruña”, multiple lectures and several conferences such as the well-known TEDx. He is a member of the Famalicão Made IN Mentor Network and a judge for the Ecotrophelia Portugal Award, a competition promoted by PortugalFoods, which is part of the international competition and whose aim is to promote innovation and entrepreneurship in the European agri-food sector. A cook by vocation, he likes to be seen as an ambassador of Portuguese gastronomy. To this end, paying attention to what is being done in Portugal and around the world, he seeks broad-based training, based both on popular empiricism and on knowledge of haute cuisine and academia. The cuisine he recommends has as its main ingredients products with a Portuguese identity and preferably originating from sustainable agriculture (biological or biodynamic) - a cuisine clearly with popular roots, with great technical rigor and seasoned with creativity and innovation.

renato@ferrugem.pt
View website

Emphasis

Fire Fest
Fire Fest

Several chefs cooking outdoors, with a fire on the ground and iron cauldrons. The proposal is based on an informal, interactive and sharing gastronomic exercise, in which chefs cook together, showing their gastronomic versatility, with comfort dishes that are part of the rural imagination, resulting in delicacies with a popular appearance and an absolutely sophisticated flavor. . The preparation work begins in the early afternoon, next to the entrance to the São Miguel Island Exhibition Park, in Ribeira Grande, and the tasting is scheduled between 7pm and midnight. Small doses will be served, at €6 each, and, as wine cannot be missed, there will be several bars on site with wine and other drinks. For each dose served, €1 goes towards a humanitarian association in S. Miguel.

BEST Wine In Azores 2023
BEST Wine In Azores 2023

As has happened in recent years, Gorgeous Azores, Lda., organizer of Wine in Azores and Associação Cegos por Provas, are pleased to announce the “Best Wine In Azores”, a competition that will reward the best wines present at the event. This is a way to further publicize the brands involved, attract more people to taste the award-winning wines and consequently increase the notoriety of the respective producers. On the first day of the fair, prizes and diplomas will be awarded to the winners. There will be 5 categories in the competition: “Best Sparkling Wine” “Best White” “Best Rosé” “Best Red” “Best Fortified/Naturally Sweet” The wines will be tasted in a blind tasting. The tests will take place on Saturday, October 14th from 9 am, under the auspices of “Cegos por Provas”, a group that has been organizing this type of competition since 2013, all over the country. The jury, made up of sommeliers, winemakers, producers and guest tasters, will be divided into 3 tasting tables (each table tasting ⅓ of the wines in the competition), with a table president and at least one wine repeated at each table (to assess the fairness and calibration of testers). The 5 best whites and reds and the 3 best sparkling wines, rosé wines and fortified wines will be subject to a final and tasted by all members of the jury.

Ribeira Grande

Ribeira Grande is a charming town located on the north coast of the island of São Miguel, in the Azores archipelago, Portugal. Founded in the 15th century, the city is known for its traditional architecture, stunning natural landscapes and rich cultural heritage.

Ribeira Grande is an excellent starting point for exploring the natural beauties of the island of São Miguel. One of the main attractions of the region is Lagoa do Fogo, a volcanic lagoon located in the heart of the island, surrounded by verdant forests and majestic mountains. Nearby, there is also Caldeira Velha, a set of thermal springs and natural pools in the midst of lush vegetation, and Salto do Cabrito waterfall, a stunning waterfall, perfect for nature and photography lovers.

The historic center of Ribeira Grande displays typical Azorean architecture with cobbled streets, colorful houses and baroque churches. The Igreja Matriz de São Pedro, the Casa da Cultura and the Ponte dos Oito Arcos are some of the main tourist attractions in the city.

Ribeira Grande culture is strongly influenced by the Portuguese and Azorean heritage, with popular festivities and unique traditions. Among the most important celebrations are the Festas do Espírito Santo and Cavalhadas de São Pedro, events that attract visitors from all over the archipelago and the world.

Ribeira Grande offers an authentic experience of life in the Azores, where natural beauty meets rich history and culture, making it an unmissable destination for those visiting the island of São Miguel.

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