Newport Seafood & Wine Festival: Winter activities on the Oregon Coast
Newport, Oregon knows how to make winter feel like a cozy party. The rain turns the bay steel-gray, the air smells like salt and cedar, and the town leans into comfort—warm chowder, fresh crab, and wine poured without pretension. That’s exactly why the Newport Seafood & Wine Festival works so well here: it’s a weekend for the Oregon Coast in the off-season.
Held in the heart of Newport, the festival draws a lively mix of locals, coastal regulars, and visitors who time their trip for one simple reason: this is one of the easiest ways to taste the coast in a single afternoon. Inside, you’ll find seafood booths serving Oregon favorites—think Dungeness crab, chowder, oysters, and smoked specialties—paired with tastings from wineries around the state. Outside are the working waterfront views, moody beach walks, and that wild feeling that comes with winter surf and low clouds.
What to Expect:
- Seafood vendors offering hot plates and small bites (the kind of food built for cold-weather cravings)
- Oregon wineries pouring an impressive range of whites, reds, rosés, and sparkling
- Local makers selling pantry staples—spice blends, hot sauces, smoked goods, and sweet treats that travel home well
It’s the kind of place where people swap tips in line—“that chowder booth is worth it,” “go try the oysters,” “this Pinot Gris is dangerous”—and you end up following the crowd toward something you didn’t plan on eating, but absolutely should.
Build your own “coastal menu”
The best way to do the festival is to treat it like a progressive meal rather than a random snack marathon. Start light, work your way richer, and give yourself a few anchors (one warm dish, one briny bite, one indulgent comfort plate).
Here’s a simple tasting flow that works:
Start with briny and bright
If oysters are on the menu, begin there. Pair them with Pinot Gris or something crisp and citrusy. The combination makes the whole festival feel like a vacation—even if it’s raining sideways outside.
Move to warm, classic coastal comfort
Next, go straight for a hot dish: chowder, a seafood stew, or anything that comes out steaming. Chowder is practically a coastal rite of passage, and festival chowder tends to be especially satisfying—rich, peppery, and made for cold days.
Make room for crab
In Newport, crab is the headline. Dungeness shows up in all the best forms—melts, mac and cheese, crab cakes, cocktails—depending on who’s cooking. When you find a booth doing crab the way you like it, don’t overthink it. Get the plate.
Finish with something crispy or smoky
A fried bite (calamari, fish pieces, fritters) is the perfect late-stage festival snack. Smoked salmon or smoked seafood spreads also make a great “last stop,” especially if you plan to buy something to take back to your hotel.
Wine pairings
You don’t need a sommelier brain to enjoy the wine side of the festival—just a few easy matches:
- Oysters / ceviche / lemony bites: Pinot Gris, dry white blends, sparkling
- Crab / buttery seafood dishes: Chardonnay (especially if you like richer whites)
- Smoked salmon / richer plates: Rosé or lighter Pinot Noir
- Hearty seafood plates: Pinot Noir is the reliable Oregon move
If you’re unsure, ask. Most winery reps are genuinely happy to match a pour to what you’re eating, and it makes tasting feel less random and more like a guided food-and-wine tour.
Turn it into a full Newport itinerary
The festival is the anchor, but Newport is the reason you stay overnight.
Before the festival
Start with a Bayfront walk. Watch fishing boats and crabbers at work, browse the shops, and keep an eye out for sea lions—Newport’s unofficial greeters, usually loud and unapologetic.
After the festival
Head toward Nye Beach for a windswept sunset walk (or whatever version of “sunset” winter gives you). Even in gray weather, the coastline feels dramatic and restorative, especially after a busy indoor event.
Next morning
If you’ve got time, do one more coastal stop—coffee and a slow drive, or a quick beach walk to reset before heading inland.
Practical tips for a smoother festival day
A few small things make a big difference:
- Eat early: start with food so you’re not wine tasting on an empty stomach
- Hydrate: water will keep the day fun, not foggy
- Dress in layers: inside is warm; outside is classic winter coast
- Bring a tote bag: you’ll likely buy sauces, snacks, or bottles
The Newport Seafood & Wine Festival is a seasonal snapshot of the Oregon Coast at its best: cozy, flavorful, and a little stormy. You’ll come home with a couple bottles of wine, a bag of local goodies, and that satisfied feeling of having a getaway.
