Vol. 25 No. 01

The Boston Wine Festival is set to return January 12, 2021

The 32nd Annual Boston Wine Festival brings world-class wine and food to one of Boston's proudest traditions, the Boston Harbor Hotel.


Even though tourism is down, there are still many reasons for even locals to visit the Boston Harbor Hotel. Since Covid began, Boston’s only AAA Five-Diamond and Forbes Five-Star waterfront hotel has been thoroughly sanitized and now operates according to the strictest health guidelines, making it a great place to base a staycation or weekend away from the confines of home.

Another great reason to visit will kickoff January 12 when legendary local Chef Daniel Bruce reaches around the wine world to bring the Boston Wine Festival back for its 32nd year!

In addition to opportunities to sample Chef Bruce’s amazing food, the Festival offers oenophiles chances to taste (and even take home) some of the world’s finest wines and to meet the masters who make them. Among the favorites who are scheduled to return are Doubleback, Frog’s Leap, and Zenato. Other highlights are set to include the Battle of the Cabernets on January 15 and 16 and the Moet and Chandon takeover February 12, making for a pre-Valentines’ experience that can’t be beat!

If you plan on tasting a few more than usual, special rooms are being set aside at a Festival rate of $275. Reservations are being sold in packs of two, four to six to assure appropriate spacing and maximal enjoyment, so be sure to get in on the bubbly fun as soon as possible. It will make for a great break and will also help sustain one of Boston’s best hotels and one of its proudest traditions.


Matt Robinson has been writing about food (and various other passions and interests) for nearly 20 years. His work has appeared in over 120 international publications, including AAA Horizons, Billboard, Boston Magazine, The Boston Red Sox, Business Traveler, The Dallas Observer, Entrepreneur, The Forward, JazzUSA, Luxury Web, Music Dish, The Philadelphia Inquirer, Rolling Stone, and Where. His restaurant reviews and “Chef Chat” interview columns have appeared all over the world.

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