Averill Creek Wine Tasting Dinner
Celebrate warmer days with a wine tasting masterclass featuring Averill Creek Vineyard and paired with a five-course tasting menu prepared by Executive Chef Dan Vogt and Executive Sous Chef Jeff Coish.
Limited seating – reservations required.
Kushi Oyster on the half shell with lumpfish caviar and champagne mignonette
with Averill Brut
Poached Argentinian prawn and melon salad, citrus vinaigrette and wonton crisp
with Averill Creek Joue Blanc 2018
Chicken liver and foie gras parfait, on crostini
with Averill Creek Joue Rouge 2018
Pan seared duck breast, roasted squash purée and dried cherry compote
with Averill Creek Somenos Pinot Noir 2015
Spiced poached pear, candied walnuts and blue cheese with crème anglaise
with Averill Creek Cowichan Tawny 2008
Call 250-703-5000 – reservations required, limited seating.
Brent Rowland, Winemaker | Averill Creek
Brent graduated with distinction from the University of Adelaide’s Oenology & Viticulture program in Australia and has worked in renowned wineries such as By Farr in Australia, Calera in California, Escarpment in New Zealand and most recently at Pearl Morissette in Niagara. Now with over 18 international harvests, Brent’s focus is on producing quality Pinot Noir. “The approach to my winemaking career was quite premeditated. I wanted to focus on Pinot Noir but didn’t want to go to Burgundy to learn a recipe. Instead, I chose to work at estates that I felt were the best at taking the Burgundian philosophy and adapting it to their specific region, make intelligent responses to the environment, while remaining loyal to Burgundian winemaking ethos.” Brent jumped at the opportunity and to move across the country to work for with the team at Averill Creek. “I feel that Averill Creek has all the components required to make quality, focused wines with complexity, amazing perfume, poise and restraint.”