Parksville gets Uncorked this week

A four-day festival celebrating some of B.C.’s best beer and wine starts tonight.

  • Feb. 20, 2014 12:00 p.m.

Wine enthusiasts enjoyed Swirl at The Beach Club Resort last year. If you want to gain some wine knowledge and sip with sophistication there are still some tickets available for the events at this year’s Parksville Uncorked.

A four-day festival celebrating some of B.C.’s best beer and wine starts tonight.

Now in its sixth year, Parksville Uncorked will once again include a spectacular line up of liquid libations, culinary offerings, wine maker’s dinners and bubbly brunches.

The annual wine and culinary festival hosted by The Beach Club Resort and Tigh-Na-Mara Seaside Spa Resort runs until February 23.

The Beach Club Resort will get the party started with Parksville Untapped tonight. The showcase of regional breweries will feature a wide variety of craft beers paired with delicious food.

Arthur Wong, general manager of The Beach Club Resort, says most beer lovers also enjoy sports and that is why tonight’s theme will be all about the Winter Olympics.

He said they will have TV screens broadcasting the games so their guests won’t miss any of the action in Sochi why enjoying their brew.

On Friday, Tigh-Na-Mara Seaside Spa Resort plays host to Swirl, where guests can sample more than 40 different B.C. wines and savour gourmet food.

On Saturday, The Beach Club hosts a winemaker’s dinner, featuring world class wines from the Burrowing Owl Estate Winery.

Executive Chef Rick Davidson will be creating a unique seven-course menu for the evening and Wong said it will be wild … literally.

“The inspiration for Chef Rick’s menu is game of the day and it is going to be fantastic,” he said.

It will start with rabbit, move on to alligator, include wild boar, ostrich and elk and finish with a stilton blue cheese milk chocolate soufflé, French toast with maple essence foie gras and white chocolate ganache.

Wong said Chef will have a surprise in the middle of the feast and hinted that it will be something fun with the Sauvignon Blanc.

All courses are paired with exclusive Burrowing Owl wines including the award winning Meritage, which Wong said will provide an exquisite finish to the wild meats.

Many of the wines being served from the Okanagan Valley winery can not be purchased by the general public.

Only a select few restaurants carry their products including the Coruja, a fortified port-style wine that will be paired with dessert.

Wong said this year they are serving dinner in the ball room instead of the restaurant because they want to offer more room and provide an ambience that will reflect the special event.

At Tigh-Na-Mara diners will tickle their palates with a delectable five course menu and a variety of wines from Road 13.

There are still a few tickets left for the winemaker’s dinners including some overnight packages.

The party will wrap up on February 24 with bubbles and brunch at both Tigh-Na-Mara and The Beach Club.

For a list of the entire schedule of events you can visit

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