The Food: from select suppliers, there was coffee, prosciutto, breads, Greek olive oil, cheeses, and sausages. From the caterer, there were apps on platters being passed around, such as sweet potato and roast beef, deep-fried Portobellos, mushroom canapés, tomatoes, and more.
The Downside: the event is only every two years there should be something every year, perhaps on a reduced scale. This is needed in order to keep the agency's name in front of the public.
The Upside: if you asked for it, there was a catalogue with names, vintages, and prices. Not many people had them, so their tasting must have been hit or miss.