![\"\"](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/two-up-wine-down-scaled.jpg\")
<\/p>\nEarly bird tickets have already sold out for the November 7 festival, with a special Edna Lewis Foundation dinner at Barboursville Vineyards kicking off the weekend<\/p>\n
<\/p>\n
October 19, 2026 (Charlottesville, VA) \u2014 The Veraison Project and Oenoverse are bringing Two Up Wine Down back to Charlottesville for its fifth year on Saturday, November 7, 2026, from 2\u20135 p.m. on the lawn at Jefferson School City Center.<\/p>\n
Tickets are officially on sale, and excitement is already building: the festival\u2019s limited early bird tickets have already sold out.<\/p>\n
Now in its fifth year, Two Up Wine Down brings together wine, food, music and community for an afternoon centered around Virginia wine and the people and stories behind it. Rather than a traditional wine festival format, Two Up Wine Down invites an all-star group of wine professionals to serve as curators, each sharing wines they love along with their own voices and perspectives on Virginia wine.<\/p>\n
Guests can taste their way through an incredible lineup of Virginia wines while DJ Nob\u00e9 provides the soundtrack for the afternoon. Chimm, Pearl Island, Pie Guy and Vegan Comfort Soul Food will be serving food throughout the festival.<\/p>\n
\u201cFor too long wine has been perceived as elitist when it should be a tool for connection and community. We aim for this festival to do just that.\u201d \u2013 Carly Maher-Seward, Founder of The Veraison Project.<\/p>\n
The celebration begins Thursday, November 5, with Ridge to Root: Honoring the Shared Legacies of Edna Lewis and Barboursville Vineyards, a special evening presented by the Edna Lewis Foundation in partnership with Barboursville Vineyards and Oenoverse.<\/p>\n
The dinner marks a meaningful convergence of two Virginia legacies that began 50 years ago.<\/p>\n
In 1976, Edna Lewis published her seminal book, The Taste of Country Cooking, celebrating the food traditions, seasons and agricultural rhythms of her native Virginia and helping establish the food of the American South as one of the world\u2019s great cuisines. That same year, Barboursville Vineyards began its own pursuit of expressing Virginia\u2019s landscape through wine, helping define what Virginia wine could become.<\/p>\n
Lewis gave voice to the place through food. Barboursville has given voice to place through wine. Ridge to Root brings those stories together at the table.<\/p>\n
Held from 6\u20139 p.m. at Barboursville Vineyards, the intimate evening will welcome just 65 guests for wine tastings, storytelling and a family-style dinner inspired by Lewis\u2019s documented food traditions. Chef Leah Branch will prepare the evening\u2019s meal using The Taste of Country Cooking as a guide, with storytelling led by emcee Deb Freeman.<\/p>\n
Proceeds from Ridge to Root will benefit the Edna Lewis Foundation\u2019s programming and scholarships supporting the next generation of Black foodway stewards working across culinary arts, agriculture, food studies and storytelling.<\/p>\n
A New VIP Experience at Two Up Wine Down<\/p>\n
For the first time, Two Up Wine Down guests can also choose a VIP experience featuring an exclusive courtyard lounge at Jefferson School City Center.<\/p>\n
The lounge will be curated by Oeno Camp alumni Brion Cephus and Kathline Chery, hosts of The Offering in Charlotte, North Carolina, and will feature a thoughtfully selected lineup of Monticello AVA wines in a relaxed, intimate setting away from the main festival lawn.<\/p>\n
Two Up Wine Down is also a fundraiser with a larger purpose. All festival ticket proceeds support Oeno Camp, an immersive program created by Oenoverse and The Veraison Project that provides emerging wine professionals with firsthand access to Virginia wine through education, mentorship and meaningful connections with the people shaping the region.<\/p>\n
With Ridge to Root on Thursday and Two Up Wine Down on Saturday, this year\u2019s celebration gives visitors an opportunity to build a full weekend around Charlottesville, Virginia wine country, food, history and culture. Additional weekend programming will be announced.<\/p>\n
Ridge to Root: Honoring the Shared Legacies of Edna Lewis and Barboursville Vineyards
Thursday, November 5, 2026 | 6\u20139 p.m.
Barboursville Vineyards
17655 Winery Road, Barboursville, Virginia<\/p>\n
Two Up Wine Down Festival
Saturday, November 7, 2026 | 2\u20135 p.m.
Jefferson School City Center
Charlottesville, Virginia<\/p>\n
Two Up Wine Down tickets and festival information<\/p>\n","protected":false},"excerpt":{"rendered":"
Early bird tickets have already sold out for the November 7 festival, with a special Edna Lewis Foundation dinner at Barboursville Vineyards kicking off the weekend October 19, 2026 (Charlottesville, VA) \u2014 The Veraison Project and Oenoverse are bringing Two Up Wine Down back to Charlottesville for its fifth year on Saturday, November 7, 2026,<\/p>\n","protected":false},"author":2,"featured_media":56332,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[19332,15011,41523,41524,3175,3173,3171,3174,3172],"class_list":["post-56331","post","type-post","status-publish","format-standard","has-post-thumbnail","category-virginia","tag-charlottesville","tag-monticello-wine-trail","tag-oenoverse","tag-the-veraison-project","tag-virginia","tag-virginia-dining","tag-virginia-food","tag-virginia-grocery-stores","tag-virginia-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117468880246137578","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/56331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=56331"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/56331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/56332"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=56331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=56331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=56331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}