Wine, Flavor, & Culture in Historic Overtown
By Bernadine Lothery
Last October, Miami’s historic Overtown neighborhood came alive as Wade Cellars debuted its inaugural When We Gather Food & Wine Festival. Hosted by NBA legend Dwyane Wade, (sponsored by Frito-Lay), this vibrant celebration brought together some of the nation’s top BIPOC chefs, winemakers, and artisans. Set against the soulful backdrop of The Urban, the festival honored the transformative power of food, wine, and community by inviting attendees to explore the depth of Miami’s cultural heritage.
Overtown: A Neighborhood Steeped in Legacy
Known as the “Harlem of the South,” Overtown has long been a cultural cornerstone of Miami’s African American community. In the mid-20th century, this neighborhood was a hotspot for jazz and blues legends like Louis Armstrong, Billie Holiday, and Ella Fitzgerald. Today, Overtown’s history and resilience make it an ideal setting for a festival rooted in inclusivity and artistry. By hosting When We Gather at this location, Wade Cellars honors the neighborhood’s enduring legacy and celebrates its role as a place for creative expression and pride.
Wade Cellars: A Mission-Driven Wine Brand
For Dwyane Wade, creating Wade Cellars was a mission-driven endeavor. More than just producing exceptional wines, Wade envisioned a label that would make wine approachable and inclusive, especially for communities that have historically been underrepresented in the wine industry. “Wine should be for everyone,” Wade shared. “I wanted to create wines that welcome people in, no matter their background, and make them feel like they belong.” Through Wade Cellars, he’s expanding access to wine culture by inviting diverse audiences to explore and appreciate fine wine.
The wines showcased at the festival reflect Wade’s commitment to quality and inclusivity. Crafted in Napa Valley, Wade Cellars’ offerings bring together tradition and innovation, each wine embodying both accessibility and sophistication. By focusing on flavors that are versatile and expressive, Wade Cellars appeals to a broad audience while offering depth and complexity for those with a more refined palate.
The festival’s heart lay in its thoughtfully curated food and wine pairings, with Wade Cellars’ wines paired alongside dishes from celebrated BIPOC chefs. Each pairing was carefully designed to elevate both the taste of the wine and the culinary artistry on the plate, showcasing how wine can beautifully complement diverse cuisines.
Celebrating Culture and Building Community Through Wine
When We Gather was more than just a festival; it was a gathering rooted in culture, community, and the celebration of diversity. The lineup of talented BIPOC chefs, including Akino West, Chef Irie, Eileen Andrade of Finka Table & Tap, and Giorgio Rapicavoli, brought a range of cultural influences to the table, as each dish reflected the chef’s heritage while embracing modern flavors.
As the festival drew to a close, guests left with more than the taste of wine and food—they left with a sense of connection to Overtown’s legacy and to a vision for a more inclusive wine industry. In Wade’s words, “this festival is about bringing people together, honoring our roots, and opening doors for those who come next.”
Pairing Highlights
2021 Three by Wade Chenin Blanc
Wade Cellars’ Chenin Blanc, crafted from vineyards that benefit from Napa’s warm days and cool nights, offers a bright and refreshing profile. The wine’s crisp acidity is balanced by a subtle minerality, giving it a rounded mouthfeel. Notes of green apple, pear, and a hint of honey make this wine a versatile companion for various dishes. At the festival, Chef Derrick “Chef Teach” Turton of World Famous House of Mac paired the Chenin Blanc with Ruffles-crusted Five-Cheese Mac & Cheese Bites, adding a satisfying crunch that complemented the wine’s acidity. Chef Elisa Marshall of Maman Bakery & Café also chose this Chenin Blanc to accompany her Coco Loco Croissant, a mini croissant with pina colada-inspired filling, Fritos, and a white chocolate drizzle. The pairing brought out the wine’s softer, honeyed notes, adding a playful sweetness to the tasting experience.
2022 Three by Wade Rosé
The Rosé, made from a blend of Napa Valley grapes, showcases aromas of ripe strawberry and citrus, with a lively acidity that makes it both refreshing and food-friendly. Its vibrant profile and balanced structure make it ideal for dishes with a bit of spice or richness. Chef Jorian Blair of Dukunoo Jamaican Kitchen, created a Jerk Pork Slider topped with crushed Lay’s Potato Chips, which added both texture and a hint of spice that complemented the Rosé’s bright fruitiness. Chef Cesar Zapata from Phuc Yea paired it with P.Y. Noodles with Lay’s, a fusion dish featuring oyster sauce, lemongrass garlic butter, and parmesan. The dish’s savory depth paired beautifully with the Rosé’s crisp acidity, highlighting the wine’s versatility.
2020 Three by Wade California Cabernet Sauvignon
This Cabernet Sauvignon, with its rich tannic structure and layered flavors, reflects the complexity of Napa Valley’s terroir. Aged in oak barrels, it has notes of blackberry, dark cherry, and a touch of vanilla and spice, giving it a deep, velvety mouthfeel. Chef Eileen Andrade from Amelia’s 1931 paired the Cabernet with Filet Mignon topped with crispy Funyuns, bringing out the wine’s dark berry notes and adding a savory richness. Chef Richard Ingraham created a unique pairing with Doritos-crusted Spicy Sweet Chili Crab Cakes, which added a playful kick to the Cabernet’s subtle spice and balanced tannins.
Additional Pairings
Chef Giorgio Rapicavoli of Eating House paired Wade Cellars’ Cabernet Sauvignon with Carne Asada Tartare topped with Tostitos Hint of Lime, allowing the tartare’s bold flavors to meet the depth of the wine. Chef Roude from Grown matched his Grown Folks Business Sliders, featuring grass-fed BBQ brisket and Doritos Cool Ranch, with the Cabernet, creating a smoky, tangy pairing that highlighted the wine’s versatility.
Frito-Lay as a Playful Twist
Adding a touch of creativity, Frito-Lay’s involvement offered innovative snack pairings that brought a fun twist to traditional wine experiences. From Ruffles-crusted mac and cheese bites to Funyuns-topped filet mignon, Frito-Lay’s additions underscored the idea that wine can be both sophisticated and accessible. These inventive pairings showcased how casual, everyday flavors can be elevated with wine, reminding festival goers that wine culture is inclusive, playful, and meant to be enjoyed by all.
