Wine Paris is not just an exhibition. It is the beating heart of the global wine industry—the largest annual gathering of producers, buyers, sommeliers, distributors, and decision-makers shaping how the world drinks. For a few intense days every February, Paris becomes the crossroads of tradition and innovation, heritage and the future.
It is precisely on this stage that African cuisine—and Nigerian food in particular—belongs.
On the 10th of February, during Wine Paris, as I prepare to host the 6th edition of the Nigerian Food & Wine Pairing Dinner in Paris, a milestone that reflects both personal conviction and a broader cultural shift. What began years ago as a bold idea—pairing African food with fine wine in a serious food and wine pairing experience curated by Vines BY Rosa and her partners which will become a monthly event, with the incredible chefs, who have experienced the joy of pairing the food with wines from all over the globe.
Rewriting the Rules of Pairing
For too long, African cuisine was absent from the global pairing conversation. Not because it lacked sophistication, but because it was misunderstood. High spice, fermentation, smoke, depth—these are often seen as obstacles in classical wine education. I have always seen them as opportunities.
Pairing Nigerian cuisine with wine is not about forcing rules to fit; it is about expanding the rules themselves. Pepper soup demands precision. Jollof rice requires respect for balance and texture. Egusi, suya, seafood stews—each dish invites a dialogue with wine that is nuanced, technical, and deeply rewarding.
By consistently placing Nigerian food at the Wine Paris table, we assert something important: African cuisine is not a trend. It is a serious gastronomic language worthy of the world’s finest wines.
Wine Paris: Visibility at the Highest Level
Hosting this dinner during Wine Paris is a deliberate choice. With thousands of exhibitors and visitors from across the globe, it is the one place where ideas travel fast and reputations are made. To introduce Nigerian food and African wine markets here is to speak directly to the global industry—on equal footing.
Our annual dinner brings together African wine importers and distributors who are not casual buyers, but true market builders. These are professionals shaping wine consumption across the continent, influencing taste, distribution, and brand presence in rapidly growing economies like Nigeria. Around the table are also international producers eager to understand Africa beyond statistics—to taste it, experience it, and engage with it authentically.
This is where pairing becomes strategy, not spectacle.
From Paris to Lagos: A Lifestyle Movement
What happens in Paris does not stay in Paris. Over the years, the conversations sparked at Wine Paris have flowed back to Lagos, inspiring a new culture of wine appreciation at home. Through curated pairing dinners and tastings in Nigeria, wine has moved from being a status symbol to a lifestyle choice—intentional, informed, and expressive.
This evolution is especially visible among Nigeria’s middle and upper class, for whom dining has become a reflection of identity. Wine pairing now signals taste, travel, and cultural confidence. It enhances moments of celebration—none more so than Valentine’s Day, where romance increasingly lives at the table.
After Paris on February 10th, we continue this story in Lagos with a Valentine dinner on February 14th, translating global standards into local intimacy. Same philosophy, different energy.
Pioneering a New Narrative
Being a pioneer is less about being first, and more about being consistent. Year after year, this dinner has insisted that African food deserves fine wine—and that fine wine deserves African food. It has opened doors for chefs, sommeliers, importers, and young professionals who now see themselves reflected in spaces where they were once invisible.
Most importantly, it has made wine less intimidating and more inclusive. For the young, aspirational Nigerian audience—the “wanna be” who is curious, ambitious, and culturally proud—African food and wine pairing is a powerful entry point. Familiar flavours meet global technique. Confidence replaces complexity.
The Bigger Picture
At Wine Paris, the world comes to taste the future of wine. By placing Nigerian cuisine at that table, we are doing more than hosting a dinner—we are shaping perception. We are proving that Africa is not just a market, but a contributor to global wine culture.
As we raise our glasses this February, the message is clear: African food belongs in the world’s finest pairing conversations. And Wine Paris, the industry’s biggest stage, is exactly where that story should be told.
By Chinedu Rita Rosa
Published in: Good Food & Wine (January 2026 edition)
