Wine for Waves

On April 26th I attended a food and wine pairing tasting that not only featured a large selection of wineries from all over the Naramata Bench area, it also featured a selection Naramata region restaurants.  The Four Seasons Vancouver Hotel ballroom was the venue for this stellar tasting event and they featured their own spectacular Seafood station in the centre of the room.

Shana and Gavin Miller — co-own Upper Bench Winery

Richard of Misconduct Wine Co

Stephanie at D’Angelo Winery

All of the wineries were pouring their line-up of wines for guests to sip and swirl and to spit if they so desired.

Purple Potato Chips & Clam dip by The Peking Room & pairing with Red Rooster Winery

Spicy Seafood Perogy from Vanilla Pod Restaurant pairing with Poplar Grove Winery

Halibut Sausage Roll & Pairing from Lake Breeze Wines

Rainbow Trout Terrine & Pairing from Hillside Wines

Guests I had a chance to taste the best of the Naramata Bench wineries while sampling tantalizing culinary offerings from Naramata Bench’s own Hillside Winery Bistro, Lake Breeze Vineyards The Patio restaurant, Red Rooster’s P. INC. restaurant, Poplar Grove Winery’s The Vanilla Pod, Misconduct Wine Co’s The Kitchen, and Upper Bench Winery and Creamery.

Canadian Maple Wine from Lang Vineyards

The Four Seasons Hotel, presented this wonderful event in partnership with the Vancouver Aquarium in support of its national sustainable seafood program Ocean Wise™.

By: Richard Wolak