Exceptional dining opportunities are certainly an important part of the Vancouver International Wine Festival. Blogged on February 26 about the outstanding dinner celebrating the 30th anniversary of the Bacchanalia Gala again held at Fairmont Hotel Vancouver. There are always enticing special winemaker dinners spread out across the city that sell out very quickly. None faster than the annual Saturday Dine Italia lunch at La Terrazza (established in 1998 open 20 years) on March 3 of 12 quality Italian wines with principals speaking on same matched so well with excellent Italian fare of simplicity and elegance – their 17th in a row! Congrats to the fast moving entertaining “Three Musketeers” of Chef Gennaro Iorio, Sommelier Giulio Miceli and Manager Iqbal Grewal on their most impressive record. The Sunday Vintners Brunch has been another popular event held at the Vancouver Convention Centre featuring about 15 restaurants and a like amount of featured wines. So many participating restaurants over the 40 years have played such a key role in the success of our Wine Festival. One who deserves special mention is creative talented chef/owner Pino Posteraro of Cioppino’s who has an amazing record of memorable winemaker dinners including two more this year one featuring Rocca delle Macie “Tuscany Shines” and a second pairing special wines from Niepoort, Marques de Murrieta and Artadi. Well done Pino.
This year the winery focus was on Spain & Portugal. Executive Chef Neil Taylor of Espana restaurant stepped up with two amazingly cuisine appropriate events. A big bold and beautiful winemaker dinner featuring Miguel Gil (Gil Family Estates) & Nathalie Bonhomme (les vins Bonhomme) with Spanish goodies including Marcona almonds, chorizo, peppers, and Iberico pork. At a Paul Wagner keynote speaker lunch Chef Taylor highlighted paella & estofado with local BC wines. Another highlight for your scribe was enjoying Jean-Luc Colombo wines at West restaurant with their new chef Bobby Milheron and his brigade with Wine Director Owen Knowlton serving brilliant food courses of Parsnip Agnolotti & Braised Lamb Neck. Don’t forget to book early for next year February 23 to March 3, 2019 (featuring California) to take advantage of the many exciting food adventures (with wines) that will be available.
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