The Nantucket Wine & Food Festival returns May 27–31, 2026, reaffirming its place as one of America’s most coveted epicurean escapes—where salt air meets Grand Cru, and the line between dinner and destination blurs beautifully.
Now in its 28th year, the five-day celebration will once again transform the island into a playground for chefs, vintners, and culinary obsessives, with more than 50 events spanning intimate dinners, immersive tastings, and high-gloss galas. Tickets are on sale at nantucketwinefestival.com.
“The programming is on fire this year with new talent, new tastes, and new experiences,” said festival owner Nancy Bean, promising a fresh spin on the beloved tradition.
At the center of it all: indulgence with intention. The festival’s signature Grand Tastings—arguably the beating heart of the weekend—offer pours of more than 500 wines alongside chef-driven bites, live-fire cooking, and a new Best of Boston Culinary Stage. It’s a scene that feels equal parts curated and carefree, with KOW Wagyu sliders and duck delicacies fueling the crowd.
The weekend opens in style with The Island Gala at Bartlett’s Farm, a lush kickoff that gathers global culinary stars under one tent. From there, the programming leans into both spectacle and storytelling.
Standouts include the SHUCKED Oyster Bash, a briny, music-filled fête celebrating master shuckers and seaside indulgence, and “James Bond’s Bordeaux,” a multi-sensory tasting that pairs fine wine with cinematic flair. The Dames Déjeuner Lobster Luncheon brings together powerhouse female chefs for a decadent midday affair, while La Fête Charity Dinner blends haute cuisine with philanthropy.
Italian flavors take center stage at La Dolce Vita, with an all-star lineup of chefs from Boston and beyond, while the “Nectar of the Gods” Greek Luncheon channels Mediterranean sun through vibrant, wine-driven dishes.
Beyond the marquee events, the festival’s “Great Wines in Grand Homes” series offers a more intimate lens—private dinners and tastings inside Nantucket’s most coveted residences, from historic captain’s homes to waterfront estates. Think Opus One tastings, Champagne Billecart-Salmon pours, and rare-access dinners featuring icons like GAJA and Hundred Acre.
This year’s roster reads like a who’s who of the culinary and wine worlds, with restaurants spanning from Vetri Cucina to Ci Siamo, and wineries including Opus One, Louis Roederer, and Catena Zapata.
And while the pours are world-class, the mission remains local. The festival’s charitable foundation supports a slate of island nonprofits, including the Nantucket High School Culinary Arts Program and the Maria Mitchell Foundation.
In Nantucket, late May isn’t just the start of summer—it’s a ritual. And for five days, at least, it tastes like the very best of everything.
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