From 25 February to 1 March, the Riga Wine & Champagne Festival returns, bringing together five days of tastings, conversations, and food centered around champagne and fine wine. With events ranging from gala dinner to large-scale tastings, the festival once again places Riga at the heart of the Baltic wine scene.
From 25 February to 1 March, Riga will once again become the centre of the Baltic wine scene as the Riga Wine & Champagne Festival returns for its annual celebration of champagne, fine wine, and gastronomy. The largest event of its kind in the region, the festival welcomes around 2,500 wine lovers and food enthusiasts each year and continues its mission to strengthen Riga’s reputation as the tastiest Baltic capital.
Spanning five days, this year’s program brings together tastings, parades, gala dinners ,and educational formats, offering both professionals and curious enthusiasts a chance to explore the world of champagne and fine wine in depth. One of the festival’s most awaited events is the Top 100 Wines & Chefs Parade, hosted at Hanzas Perons, where hundreds of guests gather to taste standout wines paired with carefully curated dishes from leading chefs.
The festival opens on 25 February with a new addition to the program—a Magnum Parade hosted at Wine Collectors, setting the tone with large-format bottles and an intimate atmosphere. On 26 February, attention turns to chardonnay with the Blanc de Blancs Parade at Truff le Pig, focusing on elegance, terroir, and precision.
On 27 February, the program reaches a festive peak with a champagne gala dinner, bringing together champagne winemaker stars and guests for an evening dedicated to hedonistic champagne dining, with the venue revealed closer to the date. The following day, 28 February, marks the festival’s grand finale at Hanzas Perons. The day begins with Chefs + Champagne, a symposium exploring the relationship between champagne and gastronomy, followed by the Grand Bubble Parade—an extensive tasting event featuring more than 100 champagnes and sparkling wines, masterclasses, guest chefs, and international figures from the world of bubbles.
The festival concludes on 1 March with a closing lunch titled Kind of Blue, held in tribute to Frédéric Panaïotis, the late Chef de Caves of Maison Ruinart. The lunch celebrates his legacy through iconic Dom Ruinart vintages alongside a selection of wines he particularly valued.
With its mix of celebration, education, and gastronomy, the Riga Wine & Champagne Festival continues to position itself as a key meeting point for the region’s wine community—and a destination event for anyone passionate about champagne and fine wine.
