Smithsonian Journeys unveils new food and wine tours

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Smithsonian Journeys is adding a fresh culinary dimension to its European lineup, unveiling a series of food and wine focused itineraries that blend guided walks with tastings in some of the continent’s most celebrated gastronomic regions.

Culinary travel takes center stage in 2027 portfolio

According to recent industry coverage, Smithsonian Journeys has outlined plans for new small-group tours in Europe that place local food and wine at the heart of the experience. The collection, expected to launch in 2027, builds on the program’s long-running emphasis on culture and history by placing increased focus on regional cuisines, vineyards and market towns.

Reports indicate that the initiative will debut with three itineraries, each framed as an “active journey” combining daily walking routes with structured tastings and culinary encounters. The trips are designed for travelers who want to explore on foot at a moderate pace while also engaging with wine producers, chefs and artisans along the way.

The move aligns with broader travel trends that show sustained demand for experiential and food-oriented vacations. By adding dedicated food and wine routes to its catalog, Smithsonian Journeys is positioning itself more directly in the competitive culinary travel space, where walking tours, vineyard stays and chef-led workshops are increasingly prominent.

Publicly available information suggests that the new trips will complement, rather than replace, existing Smithsonian Journeys itineraries that already feature notable culinary components, such as tailor-made journeys through France and Italy and small-ship sailings in the Mediterranean that include regional food excursions.

Walking through Europe’s renowned wine and food regions

Early details indicate that the food and wine collection will focus on three European countries with deep culinary traditions: France, Italy and Spain. While specific route maps have not yet been widely distributed, reports describe itineraries that trace through vineyard landscapes, historic hill towns and coastal regions known for distinctive local dishes.

In France, the new programming is expected to build on Smithsonian Journeys’ existing presence in regions such as Provence and the Rhône corridor, where markets, olive groves and wineries already feature on many cultural tours. The food and wine themed walks are anticipated to include tastings at cellar doors, visits to village markets and opportunities to learn about appellations that define the country’s wine identity.

In Italy, the active journeys are projected to highlight areas where culinary heritage is closely tied to the landscape, such as Tuscany and parts of northern Italy that are prized for their wines and artisanal products. These routes are likely to intersect with current Smithsonian Journeys offerings that emphasize local cuisine, including tailor-made trips featuring historic wine estates and regional cooking traditions.

Spain forms the third pillar of the new collection, reflecting growing traveler interest in regional Spanish cooking and wine regions beyond the most familiar hubs. Public information points to itineraries that may combine coastal walks, medieval towns and visits to bodegas, positioning food and wine as an entry point into local culture and history.

Active journeys blend hiking, tastings and cultural insight

The food and wine focused tours are described as part of Smithsonian Journeys’ Active Journeys category, which features itineraries built around walking or hiking at a comfortable but steady pace. The culinary trips follow that model by pairing daily walks with structured food and wine experiences instead of more traditional sightseeing from a coach.

Program descriptions note that the active journeys are intended for travelers with good general fitness who enjoy being outdoors, but do not require advanced trekking skills. Distances and elevation gains are planned to be manageable, and days typically combine time on the trail with visits to towns, historical sites and tasting venues.

In keeping with the broader Smithsonian Journeys approach, the culinary itineraries are expected to layer educational content onto the travel experience. Background on local agriculture, winemaking techniques, food history and regional identity is woven into guided walks and visits, giving participants context for the dishes and wines they sample.

Trip groups are kept relatively small, reflecting the program’s established model for land and specialty journeys. This format allows access to intimate tasting rooms, family-run restaurants and smaller producers that may not be able to accommodate larger tour groups, while also giving participants more opportunity to interact with guides and local hosts.

Part of a wider expansion in themed travel

The introduction of food and wine focused itineraries comes at a time when Smithsonian Journeys is broadening its product range across several themes. In recent seasons the organization has announced new active journeys in destinations ranging from Japan to Greece, as well as short “getaway” style trips that emphasize cultural immersion in a single region.

Cuisine and wine have long been present in the Smithsonian Journeys catalog through offerings such as tailor-made culinary experiences in northern Italy and southern France and city-based stays that feature market tours and tastings. The new collection formalizes this interest into a dedicated series of trips centered explicitly on gastronomy.

Observers note that this strategy mirrors a wider pattern across the travel industry, where tour operators are segmenting their portfolios into distinct themes like food, wellness, adventure and history to appeal to travelers with specific interests. By introducing branded food and wine journeys within its active portfolio, Smithsonian Journeys is able to speak directly to travelers for whom culinary discovery is a primary motivation.

At the same time, the new tours remain closely tied to the organization’s educational mandate. The itineraries are presented as opportunities to explore connections between food, landscape and culture, reinforcing the idea that regional cuisines can offer insight into history, trade and local traditions.

Booking outlook and traveler considerations

While detailed departure calendars and pricing for the 2027 food and wine itineraries have not yet been widely circulated, recent coverage suggests that the tours will follow the general pattern of other Smithsonian Journeys active trips, with departures scheduled in shoulder and peak seasons for European travel. Spring and autumn, in particular, are likely to be focal periods, aligning with harvest times and more moderate walking conditions.

Travelers evaluating the new offerings are encouraged by industry commentators to consider both the activity level and the culinary emphasis when selecting a departure. Those interested in combining vineyard walks with museum visits, town explorations and tastings may find the format appealing, especially if they prefer smaller group sizes and structured, educational content.

The food and wine journeys are expected to be bookable alongside other specialty itineraries through Smithsonian Journeys’ existing trip finder tools, which already categorize experiences by themes such as “Cuisine and Wine” and “Land Journeys.” As more details emerge, prospective travelers are likely to compare the new active routes with current tailor-made and cruise options that also feature culinary highlights across Europe.

With food-centered travel continuing to gain momentum, the introduction of purpose-built culinary walking tours signals an effort by Smithsonian Journeys to capture interest from travelers seeking deeper connections to the regions they visit through the tastes and traditions of local kitchens and vineyards.