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Wine For Waves

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Join Us

Be the first to experience the spring release wines from the Naramata Bench – while supporting the conservation of our oceans.

On May 2, join us for a delightfully delicious evening as we uncork Naramata Bench’s first and finest spring release wines. Sample tasty Ocean Wise culinary offerings, meet the Naramata Bench winemakers and owners, and bid on silent auction items of fine wines from Naramata Bench and exclusive prize packages.

It’s like a pre-season visit to Naramata Bench for one magical evening!

Tickets are in high demand, so get yours early to avoid disappointment.

All proceeds from the event will benefit Vancouver Aquarium’s Ocean Wise program. This is a 19+ event. All ticket sales are final.

Participating Wineries


3 Mile Estate Winery
 

Bench 1775 

Black Widow Winery 

D’Angelo Estate Winery 

Elephant Island Orchard Wines 

Hillside Winery 

Howling Bluff Estate Winery 

Kettle Valley Winery 

La Frenz Winery 

Lake Breeze Vineyards 

Lang Vineyards 

Laughing Stock Vineyards 

Misconduct Wine Co. 

Monster Vineyards 

Moraine Estate Winery 

Perseus Winery 

Poplar Grove Winery 

Red Rooster Winery 

Serendipity Winery 

Terravista Vineyards 

Therapy Vineyards 

Upper Bench Estate Winery 

Van Westen Vineyards 

Participating Restaurants

BC Shellfish Growers Association

Forage │Chef Chris Whittaker
Kasu Cured Pacific Provider Pink Salmon with Horseradish cured roe and pickled fiddlehead 

Hapa Izakaya │Chef Nobutaka Watanabe & Chef Daiji Tanaka
Halibut Confit: Ocean Wise confit halibut with shiso tapenade, served on toast 

Hillside Winery and Bistro
Kaffir Lime Scented Dungeness Crab Doughnut with Miso Mayo and Sprouts

Homer St. Cafe and Bar
Pickled mackerel and sweet pepper with eggplant, potato, buttermilk and capers 

Noodle Box
Ocean Wise Lettuce Wraps: Baby ice shrimp tossed with Asian slaw, fresh herbs and an Asian dressing.  Served in a lettuce cup and drizzled with a sweet and spicy Korean sauce

Pacific Institute of Culinary Arts

The Pecking Room Patio Grill │ Red Rooster Winery │ Chef Darin Paterson
Coq au Riesling: Karen's 2013 Red Rooster Riesling and Okanagan organic slow braised rooster topped with fresh "hickory sticks" 

The Patio at Lake Breeze │Lake Breeze Vineyards │Chef Mark Ashton
Spring Vegetable Bruschetta: Spring vegetables, ricotta cheese with sweet herbs, extra virgin olive oil and Parmesano Regiano, on grilled sourdough 

Terra Breads
Terra Breads’ rich and flavourful toasted Pecan Fruit Crisps topped with a choice of Vista D’oro’s Green Walnut & Grappa or Figs & Walnut Wine Local Artisanal Preserve. Finished with a shave of Little Qualicum Raclette

Upper Bench Winery and Creamery
Selection of artisanal cheeses

The Vanilla Pod Restaurant│Poplar Grove Winery │Chef Bruno Terroso
Smoked Lois Lake steelhead and Okanagan goat cheese mousse with raifort cream and chives 

YEW seafood + bar │Four Seasons Hotel Vancouver │Chef Ned Bell
Albacore Tuna with Avocado, Apple Butter & Soy
Maple Cured & Smoked Sturgeon with Cauliflower 2 Ways
Land Raised Kuterra Salmon with Green Garbanzo Bean Hummos & Lemon Camelina Oil 

Auction Items

Stay tuned for updates. 

Experiences

Stay tuned for updates.


date and time

May 2, 2014 | 7 p.m.

Location

Four Seasons Hotel Vancouver
791 West Georgia St.
Vancouver, B.C.

price

$95 + GST

tickets

Buy Now

 or call 604.659.3473

Media Sponsors:

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