The Ultimate Guide to Aspen Food and Wine Classic

Ah, the Aspen Food & Wine Classic—a gourmand’s paradise nestled in the majestic Rockies. For the uninitiated, it’s a magical three-day whirlwind where you can sip, savor, and socialize with the tastemakers of the culinary world. But before you dive headfirst into this delectable extravaganza, take heed: the Classic is as much an endurance event as it is a celebration of food and drink. Here’s your survival guide to making the most of it.

What to Expect

The 3-day event is made up of wine and beverage seminars, cooking demonstrations, and the Grand Tasting Pavilion. First held in 1983 as the Aspen Wine Festival with 300 attendees, the Classic is now in its 41st year with around 4000 attendees. Despite the number of attendees, it is relatively easy to avoid long lines. Tip: either purchase a VIP ticket with early entry or arrive 15 minutes late. Plenty of people get in line early for the Grand Tasting (the line went down the block), but there is no need to if you arrive a fashionable 15 minutes late, you’ll be able to walk right in.

The first tasting (a.k.a. the drinking) starts at 10 am. Then, the first session of the Grand Tasting Pavilion opens at noon. Various purveys of delicious food and drinks fill gorgeous white tents on a green lawn with the stunning Rocky Mountains in the backdrop. The organizers are smart enough to include a little down before the afternoon seminar and the second session of the Grand Tasting. While you could use this time to visit one of the many free tastings happening around town at local restaurants and shops, I personalized used to for a quick nap before gearing up for an evening of merriment. While it is “all you can eat and drink,” you’ll still need dinner reservations. Many of the hotels and restaurants host ticketed dinners with guest chefs and winemakers. Here are my top ten tips for making the most of Classic:

1. Water is life

Let’s start with the basics: hydration. While it seems obvious, it is worth pointing out that staying hydrated is critical to surviving the Classic. Alcohol and altitude are a potent combination that can leave you feeling like you’ve been hit by a food truck. Thanks to sponsors like S.Pellegrino® and Acqua Panna® water is plentiful at the Classic. Remember to grab a couple of bottles on your way out. Also, consider adding a hydration multiplier to your water for an extra boost. If you are sensitive to altitude, consider arriving a day or two early and give yourself a little time to acclimate. Many of the spas in town offer oxgen and hydration treatments.

2. Registering for Seminars: Early Birds Get the Tequila Worm

Tickets to the Classic go on sale in January, and seminar registration begins in March. These slots fill up faster than a wine glass at an open bar. Keep in mind that not all seminars are created equal. Most will include tastings, but seminars with famous chefs tend to be demonstrations with no tasting included. I also prefer seminars in tents to those in windowless hotel ballrooms. The most popular beverage seminars were given by Mark Oldman, June Rodil, Anthony Giglio, and everyone’s favorite sommelier - Amanda McCrossin. Of course, Tyler Florence’s and Andrew Zimmern cooking demonstrations were packed.  But if you miss registering not all hope is lost. You can get in the standby line. Grabbing a last-minute seat in many seminars is easy, but some strategizing is required for the most sought-after seminars. Keep in mind that the Classic has a rather complicated hierarchy based on the type of ticket for letting standbys into a seminar. If you're registered for seminar, don't loose your seat by being late.

3. Dress Smart

The ticket price suggests this is a high-fashion event, but it’s surprisingly casual. There is a lot of walking. Remember, you’re here for a marathon, not a sprint. Wear comfortable shoes because you’ll be on your feet all day and possibly be walking across town to various seminars. Cowboy hats and boots are standard attire in this Western town. Take a cross-body bag - you'll need both hands for drinks and food. A hat and sunscreen are also essential—nothing says “I had too much fun” like a sunburn that matches your rosé. The weather in Aspen, like most mountain towns, is highly variable. Take a compact umbrella and a light outer layer for the evenings.

4. Breakfast of Champions: Fuel Up

This is the big leagues – drinking kicks off at 10 am. Start your day with a hearty breakfast. Think protein, carbs, and maybe a bit of grease to lay a solid foundation for all the sipping and sampling ahead. There are so many delicious breakfast options in Aspen it won’t be hard to find somewhere close to your hotel or your first seminar.

5. Stay Close to the Action

My personal favorite, the St. Regis Aspen Resort, brings hospitality to an entirely new level and is ideally located within walking distance of pretty much everything in Aspen. It is not a stretch to call it the epicenter of the Classic. It is one of the closest hotels to the Grand Tasting and hosts several seminars through the weekend. The hotel's resident mascot, a Bernese Mountain dog named Kitty, can often be found lounging in the lobby, adding a touch of homey charm to the elegant surroundings. Mountain Social Bar & Lounge is the heart of the hotel, offering guests a living room-style space for gathering. Don’t miss the daily champagne sabering!

6. Plan Your Attack: A Strategic Approach

The grand tasting pavilion is the battlefield, and you need a game plan. Don’t just go from table to table in the order they are set up. Some vendors had long lines, but we found if we circled around, we could usually catch most of them at a quitter moment. Also, start with lighter wines and work your way up to the heavier stuff. This way, your palate won’t be overwhelmed too quickly. Mix food tastings and beverage tastings. Pace yourself. There’s nothing worse than peaking too soon and missing out on the afternoon tasting because you went too hard out of the gate.

7. Network Like a Pro

The Classic isn’t just about food and wine; it’s about people. The celebratory spirit of the event is infectious. Mingle, chat, and have fun. I didn’t take a single elevator ride in silence.

You never know if the person next to you is a world-class chef or a wine producer with a fascinating story. Plus, networking can sometimes lead to exclusive invites to after-parties and private tastings. We were lucky enough to be invited a mind-blowing Hennessy Pardis tasting.

8. Embrace the Unexpected

Finally, remember to enjoy the ride. Not everything will go according to plan, and that’s okay. Some of the best experiences come from happy accidents, like stumbling upon a hidden gem of a wine or catching a complimentary tasting. Numerous shops and hotels have pop-up tastings through out the weekend. We happily stumbled on the W Hotel's complementary Aperol Sprits cart. Go with the flow, and savor every moment. After getting to sample West End Social’s Colorado Lamb “Tataki” during the Grand Tasting and chatting up the GM, he secured us a last-minute dinner reservation. We loved their revamped, sharable menu, craft cocktails, and the sweeping views of the Rockies.

9. Don’t forget to enjoy Aspen

Take the Silver Queen gondola to the top to enjoy some fantastic views. Take a hike to see the Maroon Bells. Or spend the day leisurely exploring Aspen. Stroll the Farmers Market, check out local shops like Kemo Sabe, and grab a gelato at Paradise Bakery. I expected Aspen to be crowded but was pleasantly surprised we never had much of a wait. For more insights on visiting Aspen, check out Luxe Scout’s Guide here.

If you're planning to attend, buckle up—it's going to be a deliciously wild ride. May your glass always be half full, your stomach delightfully satisfied, and your memories as rich as a vintage Bordeaux. Working with a travel designer for event-centered travel (think music festivals, Kentucky Derby, Macy's Thanksgiving Day Parade) can ensure that you get insider knowledge on how to most of your investment. Cheers!