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Gold Pass / Gold Pass Tasting Lounge

2014 Global BC Gold Pass Tasting Lounge


Friday, February 28, 2014
or

Saturday, March 1, 2014
VCC West, meeting room 201
1055 Canada Place Way
5:30-9:00pm

(includes access to International Festival Tasting, 7-10 pm)

TICKETS SALES CLOSED

Amplify your wine festival experience with VIP treatment. The Global BC Gold Pass Tasting Lounge features a generous assortment of fine bottles from festival events, and sommeliers are on hand to guide you through your wine choices. Help yourself to a delicious bites served at food stations (see the tasty menus below). Your Gold Pass Lounge experience includes admission to that evening’s International Festival Tasting from 7-10 p.m. And whenever you need a break from the crowds in the Acura Tasting Room, simply return to the lounge for a more intimate experience.





Gold Pass $475 - Sold Out

Experience everything the festival has to offer with VIP treatment when you become a Gold Pass holder. A terrific value, this pass offers incomparable access to VanWineFest. Gold Pass holders receive:

Three evenings of International Festival Tastings ($267 value)
Thursday, Feb. 27, Friday, Feb. 28 and Saturday, March 1, 7-10 p.m.

Three afternoon sessions in the Acura Tasting Room ($158 value)
Thursday, Feb.27 and Friday, Feb. 28, 2:30-5 p.m., access to the exclusive Trade Tastings
The new Saturday afternoon public tasting, Saturday, March 1, 3-5 p.m.

Admission to the Curtain Raiser VIP reception ($60 value)
Thursday, Feb. 27 from 6-7 p.m.

Admission to the Global BC Gold Pass Tasting Lounge ($140 value)
Friday, Feb. 28 and Saturday, March 1, 5:30-9 p.m., featuring:
* A selection of festival wines
* A selection of light bites


Priority access to the Tasting Room - no line-ups (priceless)!

GLOBAL BC GOLD PASS TASTING LOUNGE MENUS

Friday Menu

 Wild Mushroom Grilled Bruschetta

Seared Wild Salmon, Shaved Fennel, Trout Roe

Serrano Ham and Manchego Bikinis

 Prawn California, Kappa Maki and Unagi Sushi Rolls

 Yellow Potato Tortilla Cube, Fire Roasted Pepper Confit

Porcini Ravioli, Wild Mushroom Cream, Edamame

 Crispy Fried Baby Oysters, Cilantro Lime Mayo

 Saucisse de Toulouse, White Bean Stew

 Local Lamb Kofta Slider, Cucumber Tsatziki

Cheeseboard with Okanagan Goat Cheese, BC and Quebecois Artisanal Cheeses, Aged Local Cheddars, Cave Aged Gruyere, accompanied by “addictive” Roast Almonds and Pecans

Saturday Menu

 Prosciutto and Shaved Grana Parmesan, White Truffle Oil

 Caramelized Banana Squash, Sage and Chevre Crostini

 Wild Prawn Saffron Emulsion

 Duck Confit Tapenade Croque-Monsieur

 Local Tuna Tataki, Chickpea Baby Kale Salad

 Tourte à la Brandade

 Red Lentil Vegetable Moussaka

 Beef Boules de Picolat, Picholine Olives and Cepes

 Butternut Squash Ravioli, Alder-Smoked Chicken, Wild Mushrooms, Edamame

Spinach Ricotta Ravioli, Fresh Cream, Fines Herbes

 Roasted Cod on Fennel, Yellow Potatoes, Black Olives

 Cheeseboard with Okanagan Goat Cheese, BC and Quebecois Artisanal Cheeses, Aged Local Cheddars, Cave Aged Gruyere, accompanied by “addictive” Roast Almonds and Pecans

"From screwcaps and labels, to bottle weights, POS and marketing materials, and much more, the festival remains a treasure trove of information for the wide-eyed and inquisitive." - Anthony Gismondi
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