Wine & Food 2026 will bring four days of wine, food and culinary experiences to the Helsinki Exhibition and Convention Centre from October 22 to 25, offering visitors a chance to explore wines, taste dishes from several restaurants and take part in a programme built around food and drink.
The event will give wine enthusiasts an opportunity to explore different wine regions through guided tastings, with professionals explaining the wines and the stories behind them. The programme includes sessions designed for both those looking to deepen their wine knowledge and visitors simply interested in discovering something new.
Among the scheduled tastings is “Blend like a winemaker”, where participants will work under the guidance of Nea Berglund to create their own wine blend. The tasting focuses on grape varieties from Bordeaux and allows participants to combine them according to their own preferences.
Another tasting, “Heatwaves in Europe”, looks at the relationship between climate change and European wine production. Viinipod host Samuli Pasanen will taste five wines that illustrate how changing climatic conditions are affecting viticulture in European wine regions. The session examines a growing issue for wine producers as heatwaves become an increasingly important consideration in the industry.
Juha “Pokku” Berglund, founder of Viinilehti, will also lead a tasting based on his own wine journey. “Juha Berglund’s wine journey: from classics to discoveries” features seven wines connected to regions that have played a role in his experience of the wine world.
Viinilehti’s Wines of the Year 2026 will offer another opportunity to explore selected wines. Special editor Antti Rinta-Huumo will present this year’s winners and discuss the thinking behind the jury’s choices. Viinilehti has selected its Wines of the Year in different categories since 2004.
For visitors more interested in food than tasting rooms, Wine & Food 2026 will also bring together several restaurants at Wine & Food at Piazza. The restaurant area includes Gina, which draws on Italian cuisine, Café Savoy with influences from southern France, Vintero, a casual neighbourhood-style bistro, and Gallis, which brings a restaurant experience from the Arctic Circle to Helsinki. Chjoko will add artisan chocolate to the selection, while the Aukio wine bar will offer wines selected to accompany the dishes served at Piazza.
The food menu includes several dishes that reflect the individual character of the participating restaurants. Gina will serve arancini made with cranberry risotto, mozzarella and lamb ragout that has been cooked for 12 hours. Gallis will offer whitefish crudo combining Finnish whitefish with house ponzu, whitefish roe, sea buckthorn and rye.
Vintero’s menu includes tartar made from Finnish beef tenderloin, complemented by fresh red pepper and capers. Café Savoy will serve lobster risotto, while Chjoko will present an oat and chocolate cake with apple confit, vanilla oat gelato and maple syrup.
Wine discovery will also be a central part of the event through Wine Trails, which have been curated by professionals, wine influencers and experts from Viinilehti. The trails are designed to help visitors navigate the large selection of wines at the fair and discover bottles that match their tastes.
Beyond tastings and restaurants, the four-day programme includes several competitions and events. Visitors can watch the Chef of the Year and Waiter of the Year competitions, as well as the Grape Stomping Championship. The programme also includes the selection of the Best Cookbooks of the Year.
Wine & Food 2026 will take place at the Helsinki Exhibition and Convention Centre from October 22 to 25, bringing together wine producers, food professionals, restaurants and visitors for a programme centred on tasting, discovery and Finnish food culture. The full programme and tasting schedule are available through the event’s official website.
