It was a tightly wound, tightly bunched group that night at the Beach Club Resort in Parksville. Tickets had been taken, names crossed off the master list and 2019 Parksville Uncorked memento wine glasses given out. But a drop of wine musn’t be poured until 6:30, we were told, and the crowd was getting restless, choralled as we were in a space that was tight for the numbers. But what was happening down there? The group seemed to be moving down the hallway and amassing in an adjoining room! What’s that? Rumours murmured down the hallway … they had started POURING! Perhaps a few minutes early, but easily overlooked and quickly taken advantage of by the thirsty travellers.
Soon all the bottle-slingers were happy to tempt our tastebuds with their wares, from the lightest, barely-there bubbles to the fullest dessert wine. The numbers quickly swelled to 340 bodies, happy to oblige and indulge. The winemakers were knowledgeable – proud of their wares and eager to share the details, but the crowd was loud and much was lost to the air at the top of the room. Phones were out, snapping photos of favourites, for no matter the stories, it was taste that ruled all. The bordeaux and pinots; the syrahs and cab sauvs, started blurring together.
How lucky are we!? was the feel of the room. To have all of these vineyards almost in our backyard. And how lucky are we, we asked ourselves as we held out our glass for yet another generous pour, to be able to try so many of their products (from 50 wineries!) in one place?
The 2019 Parksville Uncorked Wine & Food Festival, despite being in its 11th year, was a first for my partner and I. And a first weekend away since our daughter was born over four years ago! And what a weekend it was – not only were we guests at the Swirl wine gala, but we were invited to try the Endless Tapas dining experience at the Treetop Tapas & Grill and attend a winemakers’ dinner featuring Black Hills Estate winery and the culinary creations of Tigh-Na-Mara’s Executive Chef Eric Edwards. There was never a more perfect opportunity to jump in with both feet and embrace new experiences and flavours.
And with spring upon us and with it the season of new growth and rebirth, there is no better time for you to take your own leap and try something different, whatever that may be!
