Food & Wine Trails April 2023

Savour outstanding Okanagan wines and find boating bliss at Vernon’s Paddlewheel Park, May to October. A unique touring experience, Carpe D’Wine promises you’ll dive deeply into “wine, water, weather and awesomeness” while cruising the fabulous Okanagan Lake.

Get comfy aboard the lovely 40-foot cruiser as accomplished wine expert, Shelley McDonald, expands your acumen and tantalizes your taste buds with a B.C. wine flight and charcuterie board of locally sourced delights.

Learn regional highlights and history from their talented team as you explore its shorelines. Book three or four-hour packages or customize for special occasions such as an engagement, anniversary, birthday or bachelorette party. Dog-friendly for wellmannered dogs with a lifejacket, see carpedwine.com for details.

Serving top-quality seafood to the community since 2011, Buy The Sea in West Kelowna is known for its fresh fare, knowledgeable staff, and friendly service.

The store sources all types of premium seafood harvested from healthy sustainable sources worldwide. They have almost daily shipments of seafood.

PLENTY OF FOOD IN THE SEA

Buy The Sea’s selection includes a variety of salmon, including spring, coho and sockeye, halibut from Haida Gwaii cut in-house from the whole fish, rockfish (snapper), Icelandic haddock, fresh pickerel from Lake Winnipeg, and ahi tuna. There are also varieties of exotic fish, such as swordfish, blue marlin, mahi mahi, ahi tuna, and wahoo.

There’s more to eat from the sea than just fish. Buy The Sea has a selection of shellfish, ranging from mussels, clams, oysters, BC spot prawns, tiger prawns, scallops, king crab legs, and lobster tails.

A LITTLE HELP FROM THE STAFF

If you don’t feel like cooking from scratch, there are all kinds of options at the deli where you’ll find smoked salmon, smoked black cod, seafood salad, pickled herring, salmon burgers, salmon Neptunes, and crab cakes.

If you want someone else to do the cooking for you, Buy The Sea makes

crispy fish and chips at its Fish n’ Chip Shop, as well as other items on the menu, including seafood chowders, shrimp buns, oyster meals, and prawns.

The shop also carries a selection of seasoning rubs and sauces, including locally produced ones.

They have everything you need to make a healthy, nutritious seafood meal.

SUSTAINABLE SOURCE OF SEAFOOD

Sustainability is always on the menu at Buy The Sea. They’re a member of the Ocean Wise Seafood Program

and committed to sourcing the finest local and sustainable seafood available.

Buy The Sea is conveniently located at 104-2231 Louie Drive in West Kelowna. There’s lots of parking available. The third Wednesday of every month is customer appreciation day at the store, with 15% off. (Fish and chips aren’t included.)

Follow Buy The Sea on Facebook (facebook.com/ BuyTheSeaWestKelowna).

Hello there and welcome to our first issue of 2023. Spring is here, the sun is (usually) shining and there are many superb wines, ciders, beers and distilled beverages out there to discover. Add to that the beginning of the growing season and some imaginative chefs, and you’ve got hundreds of delicacies to savour too!

WINE TRAILS

One of the great things about living in B.C. is we have a plethora of people who love to create delicious adult beverages. With over 451 licensed wineries (335 of them grape), planning your tasting adventures is a good idea. Add to that over 35 cideries, about 200 breweries and 45 distilleries province-wide, and you have a whole lot of tasting to do. Not long ago, these businesses didn’t have the option to serve food. Once that hurdle was overcome, they became a natural addition to B.C.’s culinary landscape. Today, many B.C. libation creators have their own restaurants. Some also have a retail component where you can buy house-made goodies to take away with you. Whether you are looking for a romantic dinner or just a casual afternoon or evening with friends, these restaurants provide a tasty way to get away from it all.

Darcy Nybo

WILD SIDE

Several B.C. chefs spend their off time foraging for unique ingredients. Some even take part in reality TV shows like Chefs vs. Wild, to show off their foraging and creative talents. From Vancouver Island to the lower mainland and southern and northern B.C., these chefs find the perfect morsels to make your dining experience memorable. Have you ever eaten stinging nettles? How about fiddleheads or salmon berries? Most of us have tried seaweed in a processed form, but what about seaweed straight from the ocean? These foraged morsels may not appeal initially; however, once you try them properly prepared by a great chef, you won’t look at wild edible plants the same way. Not all restaurants have chefs that forage; however, you’ll be surprised at how many there are. All you have to do is ask.

LOCALLY TASTY

These restaurants take full advantage of the abundance and variety of edibles grown or harvested right here in B.C. There are about 40 wineries, cideries and distilleries just on Vancouver Island. Many have tasting rooms that serve food, while others have full-service

For our first cover of 2023, we’ve chosen Helios, the Greek God of Sun. It graces the east end of the Phantom Creek vineyards so it can catch the sunrise. Carved in Golden Siena marble from Italy, this piece was designed and created by artist Emily Young.

Young sculpts stones as she finds them with the goal of celebrating and embracing nature’s inherent beauty. This reflects the organic and biodynamic farming they practice at Phantom Creek Estates, including the non-interventionist winemaking practices in the cellar. Check out Helios as well as other fantastic sculptures and some great wines.

restaurants. And, you guessed it, seafood is on the menu. Most seafood is harvested daily, so you get the freshest ingredients possible.

The lower mainland and Fraser Valley are well known for their delicious berries. There are dozens of fruit and grape wineries from the west coast to the US/Canada border to the Cascade Mountains. As you enter the B.C. interior, stone fruits become the norm. With a multitude of wines, ciders, beers, liqueurs and liquor to choose from, it can be hard to keep track. The same goes for the Kootenay area, as well as northern B.C. Foods that grow well in their climates pair great with beverages created from the same terroir. Farm-to-table type restaurants are now the norm. You can be certain you are getting the freshest ingredients in your meals. Many establishments also have their own gardens for herbs and greens. They compost the waste from making wine/beer/cider to grow fresh and delicious herbs and vegetables. Don’t be surprised if what ends up on your plate was in the ground just hours before your arrival.

GOING DOWNTOWN

Urban wineries/breweries/cideries with restaurants are also becoming more popular. The beauty of these restaurants is you can take a tour and see where your wine/beer/cider is made before you sit down and drink it with your meal.

These restaurants are also great for when you want to have an enjoyable meal out but don’t want to drive. Many of them are within walking distance of town and city hotels and motels, or for the locals, your home. You don’t have to go far to get great food and drink in B.C. Just walk down the block and have a seat.

MORE VARIETY THAN EVER

The beauty of our scenic province is that we have seemingly limitless choices regarding food and drink. If you prefer someone else to do the planning, find a tour company that offers tours that include lunch and dinner stops.

It doesn’t matter if you prefer to eat vegan, vegetarian, pescatarian, keto, paleo or everything in between, these restaurants make it a priority to have a little something for everyone.

EXCITING NEW CULINARY OPTIONS AT SUMMERHILL

ROSLYNE BUCHANAN

This spring Summerhill Pyramid Winery introduced new dining options blending the best of their culinary experiences. Now you can savour wine-paired meals, expertly crafted by their banquet chef with skills polished in Michelin-rated kitchens. Feel free to dine in or take meals to-go where you can enjoy them later from the comfort of your own home.

The organic and biodynamic winery known to “work with nature to create beauty,” presents this initiative to extend the availability of the local and organic wine-paired cuisine featured in its onsite restaurant. Peruse the menu at summerhillmeals.com and treat yourself to a culinary adventure that will tantalize your taste buds and satisfy your cravings! Stock your freezer to wow your summer guests.

Many of the ingredients grow just below the Bistro patio in the half-acre chef’s garden planted in 2006 and lovingly overseen by Director of Biodynamics & Permaculture, Gabe Cipes, and his talented team. The kitchen reaps the benefits of seasonal heirloom vegetables, herbs and berries year-round by incorporating them into the menu fresh, cooked and preserved.

CANADA’S LARGEST ORGANIC WINERY HAS MANY FIRSTS

In 2012, Summerhill Vineyard became the first B.C. vineyard to gain Demeter Biodynamic status. Biodynamic agriculture mandates a holistic approach to farming. It treats the farm as a single, self-sustaining ecosystem and engendering life and diversity in the soil, the ground cover, and in nature preserves on the farm. After a rigorous twoyear accreditation process, Summerhill was designated a Certified B Corporation, a mark indicating people and planet are prioritized alongside profit. The first Canadian winery to gain certification, it’s one of only 26 worldwide.

Even the labels adorning Summerhill’s exquisite line of award-winning wines are printed on 100 per cent post-consumer waste recycled paper. Closures derive from the renewable resource of cork, plus office paper and menus are printed on tree-free paper made from the agricultural waste streams of sugar cane and wheat. Find out more at summerhill.bc.ca

NARAMATA

NEW CHANGES TO HISTORICAL NARAMATA INN

MAGGIE JACKSON

The Naramata Inn is one of the oldest buildings in Naramata. It was constructed 115 years ago by the town’s founder, J.M. Robinson and welcomed some of the Okanagan’s very first tourists. Today it’s had hundreds of thousands of visitors and is a mainstay in the history of Naramata.

UPGRADES KEEP CLASSIC STYLE

The Naramata Inn is still making headlines as the best way to enjoy the full bounty of the Okanagan Valley. Each room has been newly renovated; however, they still maintain the original 1908 charm, including detailed carpentry and clawfoot or deep soaker tubs.

The Inn has 12 mission-style rooms, each with direct access to the upper veranda and views of the gardens, lake, and hills.

The Naramata Inn delivers a true Naramatian experience—from the best local growers and artisans in Naramata and the valley to the depth and breadth of award-winning wines produced by BC’s winemakers.

The Naramata Inn is proudly owned by Paul Hollands, Maria Wiesner, Ned Bell and Kate Colley, all well-known names in the industry.

THE RESTAURANT AT THE INN

The Naramata Inn is also home to a unique dining experience. The Restaurant is located right at the Inn, so there’s no need to drive anywhere if you so desire. This year they announced they’d managed to acquire renowned Chef Jacob Deacon-Evans to head their kitchen. Chef Jacob has an extensive culinary career which began at the small Robinson Road Bistro in Naramata at the age of 16. Chef Jacob picks up the torch from Chef Ned Bell who launched the restaurant a little over three years ago.

Chef Jacob’s experience spans some of the best restaurants on both sides of the Atlantic. Vancouver’s West, Bishops, Cioppinos, Wildebeest; Supermarine, and London’s Michelin starred L’Autre Pied.

Most recently, Chef Jacob returned to his Okanagan roots, as one of the culinary leaders at the highly recognized Row 14 at Klippers in Cawston. Jacob’s commitment to hyper-local, hyper-seasonal ingredients, farmers and suppliers perfectly complement the culinary vision Chef Ned Bell set forth when launching the re-imagined Naramata Inn in 2020.

This spring, diners at The Restaurant can look forward to dishes like quail and beets with a confit lollipop and onion soubise. There’s also Ted’s trout and dill, the perfect testament to the Naramata Inn’s ongoing mission to bring the best of the Okanagan’s gastronomy, lifestyle and artisanship to the world.

“Naramata is a magical place and I’m just buzzing to be part of the Naramata Inn,” said Chef Jacob. “I'm thrilled to help build upon its exceptional culinary reputation and to continue to share the best of the Okanagan with guests from all over Canada and the world.”

Chef Ned Bell’s passion for supporting local, regional and seasonal continues as he refocuses his efforts as a sustainable seafood and buy-local advocate, and culinary and hospitality consultant at Hatch Hospitality. Learn more at naramatainn.com and connect via Facebook at facebook.com/naramatainn or Instagram @ naramatainn.

ROSLYNE BUCHANAN

Aside from pure fun, an annual pilgrimage to Sandy Beach Lodge & Resort builds golden memories. Guests return because the summer ritual ensures something fun to cherish, meaningful engagement with those near and dear, and something to anticipate leading up to your visit.

Sandy Beach is family friendly, located in the whimsical village of Naramata known for "Yesterday's charm, today's luxury.” The 1940s log lodge and lakefront cottages are beautifully restored to modern standards. Relax on Okanagan Lake’s pristine shores with 140 feet of private beachfront property.

Sunbathe, read, build sandcastles, or take in water activities with no motorboats or pets impacting your serenity. Revel in a heated outdoor pool and hot tub. Take advantage of the two floodlit tennis courts, shuffleboard, ping-pong, bocce, and basketball courts. There are safe children’s play areas, guest laundry, an ice machine, and Wi-Fi Internet in the Lodge. Relax and take out one of the complimentary-use canoes and a rowboat. Need a charger for your car? No problem, they have Tesla charging stations. The Log Lodge main floor lets you relax in the lounge area, watch television for the latest in sports or news, and/or share your stories gathering around the Fieldstone fireplace.

YOUR SANCTUARY

The six upper-floor Lodge guest rooms feature screened verandas overlooking the lake. Twin, queen, or king beds await based on availability. Designated adult-only rooms have a mini-bar refrigerator, coffee station, and ensuite bathroom with a hairdryer, guest robes and towels. Wireless Internet is available. Lodge guests enjoy a complimentary buffet breakfast and use of all resort amenities.

The fully winterized 13 spacious and stylish lakeview log cabins include a fully equipped kitchen, gas fireplace, BBQ on the spacious lake view deck, and bathroom with hairdryer. Based on a maximum of four adults or a family of six, including children of all ages, each has two bedrooms, one with a queen bed, and the second with twin beds. The sofa converts to a queen bed with playpens available should you need them.

All lodge guest rooms and cottages are equipped with air conditioning.

Enjoy morning coffee on the deck or have a BBQ dinner enhanced by a gorgeous Okanagan sunset. Have some BC wine, cider, craft beer or spirits while watching your children play. With no televisions or phones, you can unplug and reconnect with loved ones. With access to all resort amenities, get wireless Internet and a television on the main floor of the Resort Lodge.

INTIMATE EVENTS POSSIBLE

Contact Sandy Beach Lodge managers, Suzanne Clark and Chris Parkinson, to explore group event facilities for small weddings and other special occasions.

“Our local experts are here to make guests feel welcome and assist in making stays memorable,” said Sandy Beach proprietor Duff Corcoran. “Our returning guests are a source of pride.”

EXPLORE NARAMATA’S CHARMS

Bring your bicycle to enjoy the many trails such as the KVR and Three Blind Mice. In the Village, you can rent a board at Sun and SUP.

“We’re community-driven and proud to be part of Naramata,” said Duff. “We encourage guests to explore our eclectic and fantastic local shops and restaurants.” Get more info at sandybeachresort.com

CREATE YOUR OWN

Summerhill Estate

CapreD Wine Tours Ltd

Sandy Beach Lodge & Resort

Phantom Creek Estates Ltd

Grape Savvy Wine Tours

Destination Osoyoos

SIX NEW RELEASES FROM PHANTOM CREEK

DAVID WYLIE

Phantom Creek Estates is located in the unique terroir of the South Okanagan’s Oliver Osoyoos Wine Country where it produces some of the best red wines in Canada.

The vineyards soak in full sun on the southwest-facing Black Sage Bench. Certified organic, the roots sink into welldraining sandy soils left there by streams from retreating glaciers that deposited nutrient-rich sediment over thousands of years.

Phantom Creek is a popular destination winery with 10 acres of grapes, planted in 1996, that have produced nationally recognized wines. Director of winemaking Mark Beringer, consulting winemaker Olivier Humbrecht (MW), and director of farming Amy Richards have been leading Phantom Creek into ground-breaking territory in Okanagan winemaking.

The winery crafts single-vineyard Bordeaux reds, Alsatian whites, and varieties of Viognier and Syrah from storied vineyards.

NEW RELEASES

Phantom Creek has six exclusive new releases just for its wine club members.

• 2020 Kobau Vineyard Merlot: Poised, vibrant dark cherry and Damson plum, beautifully accented by cola spices,

bittersweet chocolate, and aromatic desert sagebrush.

• 2020 Kobau Vineyard Cuvée: Opulent cassis, wild brambles, and dark plum balanced with luxurious oak, with savoury notes of graphite, dried flowers, and cedar.

• 2021 Kobau Vineyard Viognier: Bright orchard fruits, led by just-picked apricots, aromatics of perfumed honeysuckle and heady spices, with subtle ginger and almond.

• 2020 Kobau Vineyard Syrah: Rich, expressive blackberry and spiced plum fruit, lifted by fragrant lavender and white pepper, evolving in the glass with layers of black olive, cured meat, bay leaf, sage, and oak.

• 2020 Peachland Organic Pinot Gris: Crisp Anjou pear and juicy Okanagan white peach, heightened by white orchard blossoms and fragrant Madagascar vanilla bean.

• 2020 Kobau Vineyard Cabernet Franc: Sweet cherry and black raspberry fruit with heady notes of licorice, rose petals, and black truffle.

Join Phantom Creek’s wine club to access limited vintages. Come visit Phantom Creek in Oliver. More great info at phantomcreekestates.com.

Mark Beringer Olivier Humbrecht

Destination Osoyoos, Photo Credit: Lionel Trudel

OSOYOOS IS A NATURAL CHOICE

DAVID WYLIE

Along with its natural beauty, the Osoyoos area is a great spot to enjoy eco-friendly experiences. Located in the South Okanagan near the U.S. border, Osoyoos is home to sustainable restaurants, wineries, farms, and fun. Here are five ways to enjoy the Osoyoos area.

SIP SUSTAINABLE WINES

There’s a reason that 60 per cent of the wine grapes in B.C. are grown in the South Okanagan. The terroir is unique and complex, from basalt rock to alluvial dry creeks. Try these wineries leading the way in sustainable practices: Burrowing Owl Estate Winery, Checkmate Winery, Covert Farms Family Estate, Phantom Creek Estates, Ursa Major Winery, and Tinhorn Creek Vineyards.

FARM TO FORK CUISINE

If you enjoy mouthwatering dishes made from local seasonal vegetables and top-quality proteins, the Osoyoos area has excellent options. Visit Terrafina Restaurant at Hester Creek Winery, Miradoro at Tinhorn Creek Vineyards, Park 15 Bistro at the Watermark Beach Resort, The Bear, The Fish, The Root & The Berry at Spirit Ridge, and Backyard Farm Chef’s Table (a private dinner experience).

ECO-EXPERIENCES

The region is home to a unique desert environment. Learn about local Indigenous culture and history and play at stunning Osoyoos Lake and its surrounding mountains. Check out Nk’Mip Desert Cultural Centre as well as the Osoyoos Desert Centre for educational experiences. Birders will enjoy the Osoyoos Bird Trail Outpost, which is a new addition to the BC Bird Trail. Osoyoos is a great place for stand-up paddle boarding and kayaking (check out Wakepilot and Above the Board).

E-biking and E-foiling are also fuel-free fun.

VALLEY IN BLOOM

The South Okanagan is a perfect place to find some of the tastiest fresh fruit and vegetables. Roadside fruit stands are common throughout the region. Spring in Osoyoos is lovely with blooming blossoms from fruit trees. Shop locally made and grown items at the Osoyoos Farmers’ Market on Saturdays, from May 6 to Oct. 7.

UPCOMING EVENTS IN 2023

• The Osoyoos Spring Music Festival is from May 4-13

• Barrel racing returns to Osoyoos Desert Park on Tuesdays April 18-September 19

• The Half-Corked Marathon is May 26-28

• The Cactus Jalopies car show is June 1-4 For more information, visit destinationosoyoos.com.

Heading out for an afternoon or evening of wine tasting should be a fun experience for all involved. For those of you new to wine tasting, it can also be a bit daunting. Here are some tips on how to make the most of your wine tasting experience.

DESIGNATED DRIVER

When you have a designated driver, you won’t feel have to say no to that red or rosé you’ve always wanted to try. Your designated driver could be a friend or family member, or it could be one of the dozens of wine touring companies here in BC.

Having a designated driver is simply a smart choice. Each tasting is usually one to two ounces. Taste four wines at one location and you’ve had one glass of wine. Visit three wineries and you’ll probably have the equivalent of three glasses of wine. You can see why a designated driver is a necessity. That way you can taste even more wine!

WHAT TO WEAR

You’ll be on your feet a lot during your wine tasting tour, so be sure to wear comfortable shoes. Many of our wineries have stand up tastings, and if you’re on a big tour, you could be on your feet for four hours.

Your wine tasting tours sometimes include tours of the wine cellars and the vineyards. Wear something that works best in a cool space, an outdoor space and in the winery tasting room. Bring a light sweater, just in case as the weather can change rather quickly. Better to have it than not. Also, wear darker colours if you think you might spill a drop or two. One well timed joke as you’re taking a sip of red wine and it could ruin that nice while shirt.

BUDGET YOUR MONEY

Find out how much, if anything, is charged for your wine tastings. Many wineries charge for the tasting but wave the fee if you buy at least one bottle of wine. Others give a discount. Some tour companies include the tastings with their fees, others don’t.

When you know what wineries you’ll visit, go to their website or call them and find out. It’s better to have too much of a budget, than not enough, especially if you taste your new favourite wine at the last winery you visit!

ASK QUESTIONS

Wine makers and winery servers love to talk about their wines. The more questions you ask about the grapes, the vineyards, and the process of making that particular wine, the more you’ll learn. Soon you may be able to tell where a wine is grown, just by tasting it!

SWIRL, SNIFF, SIP

When you’re given the wine to taste, hold your glass by the stem or the base of the wine glass. Holding it with your hand on the bowl will warm it, which will change the flavour. Look at the wine and notice its clarity. Every wine has a slight variation in colour. Now, swirl it gently, as this aerates the wine, helping it breathe.

You may also notice droplets that join together and run down the inside of the glass. Most people call these legs. You can impress your friends and tell them it’s a result of the Gibbs-Marangoni Effect. (feel free to google it). The more legs on the inside of your glass, the higher the alcohol content or sugar content.

Now it’s time to sniff. Your nose plays a major role in how you interpret the taste of things. Go ahead, get your nose inside the glass and take a nice, slow intake of air. Some people call this the aroma, others call it the bouquet. By definition, the bouquet is the initial smells you get when you first sniff your wine. The aroma is what you smell after that a couple swirls once the wine has been aerated. Now it’s time to sip. You will hear a multitude of terms about wine and what to watch for. For example your host may tell you to see if you detect hits of dark cherry or tobacco. Perhaps, to the winemaker that was what they first tasted when they created that particular wine. You may taste something else, as everyone has slightly different tasting skills.

Once you’ve taken your first sip, hold the wine in your mouth for about four seconds. Focus on your tongue. What do you taste? Is it musky or fruity. Can you define the fruit. Is it more like cherry or blueberry? Can you taste citrus? Is it more like lemon or grapefruit? Red wines have more earthy smells and flavours like tobacco, pepper or even leather. Can you pinpoint them on the wine you’ve sampled? Close your eyes, if only for a few seconds, it may help you home in on that elusive flavour you’re experiencing.

BE HONEST

This can be a hard one for newer wine tasters. After all you don’t want to insult your host and tell them you dislike their wine. However, there are nice ways to say it. Just tell them that particular wine is not to your liking. They deal with tens of thousands of wine tasters in a season, and they know not everyone likes the same wines. They may

MAGGIE JACKSON

even suggest a different wine for you to taste, depending on what you tell them about your likes and dislikes. If you really dislike the wine, simply spit it out. Both the wine in your mouth, and the left-over wine in your glass go into the spit bucket. It’s not rude, in fact it’s what professional sommelier’s do. It allows the taster to better assess the flavour of the wine, and if you don’t swallow, you stay sober longer.

FOOD AND WATER

Make sure you don’t go wine tasting on an empty stomach. Take sips of water between different varieties of wines when offered, and feel free to crunch down a few crackers to cleanse your palate. Better yet, plan your trip so you visit a winery with a restaurant so you can enjoy some of your newly tasted wines with some local deliciousness.

HAVE FUN

Last but not least, have fun. This is your day, your time to learn something new and enjoy some delicious wines. If you go with a designated driver instead of a tour company, not to worry. Many wineries have beverages without alcohol for the DD to enjoy, many of them made from fruits grown on their own property.

Don’t forget to write down the wine name and winery and how you felt about it as you continue on your wine tasting tour. This way you’ll have a record of what you like, what you don’t like, and what to look for on your next wine tasting adventure.

Grape Savvy Wine Tours was established in 2019 as an alternative to the status quo wine tasting experience, offering sommelier style immersive wine tastings, the first of its kind in the Okanagan Valley. The business has evolved from the immersive and custom wine tasting experience into a full circle transportation company offering a range of private tours from two to fourteen participants in addition to the Trolley Co. first ever hopon, hop-off experience.

HOP-ON, HOP-OFF

Penticton and Naramata have dozens of wineries and other great places to visit. Grape Savvy Wine Tours and Trolley Co. have created some of the most accessible and reasonable ways to experience this part of the south Okanagan.

With a trolley tour you set your own pace and get off and on when you want. Trolley Co. has the Okanagan’s only hop-on, hop-off experience. Like the name suggests, you hop on and off their trolley as it fits your schedule. The trolley will take you to breweries and cideries, wineries and beaches, as well as other attractions including shopping and restaurants in Penticton and the Naramata bench.

Once you purchase your trolley ticket you gain access to the most comprehensive online reservation hub available.

Decide where you want to go, make your reservation and enjoy. (see trolleyco.ca). You can hop-on and off the trolley as many times as you want that day. You can spend as little or as much time at each stop as you like, just as you would hopping on and off a city bus service. Your ticket entitles you to unlimited rides throughout the day.

MANY OPTIONS TO CHOOSE FROM

Book Grape Savvy Wine Tours or Trolley Co. for your special occasions. Got a birthday? Give them a call. Getting married? You can book them for your bachelor and bachelorette parties as well as for the wedding day. Both the wedding party and guests can be transported all together as they have three trolley buses with a seating capacity of 105 people. So go ahead, invite all the cousins and their kids.

Holding a corporate retreat? Get them on the trolley for some great team building experience they are sure to enjoy.

Trolley Co. offers individually curated itineraries to their exclusive partnered wineries. Most wineries don’t take reservations for groups over 15 people, however, with Trolley Co., specialized tours for larger groups are uniquely accommodated.

Your private sommelier will do all the planning to ensure your day runs smoothly with the finest attention to every detail. With each curated tour, you’re able to taste the wineries portfolio wines which are not always available to the public. It’s a unique and nostalgic way to experience the fabulous wines offered by the award winning partnered South Okanagan wineries.

For those who want a family experience, hop on to Trolley Co. and bring your kids to Naramata’s Manitou Beach. Kids under 12 always ride for free. Stop and enjoy some ice cream, get charcuterie at Naramata’s general store and have a fun time exploring the beautiful Naramata Bench. New for this season is the lake-to-lake shuttle. Between 9 pm and midnight you can grab the gang and visit breweries, pubs and restaurants between Skaha and Okanagan Lakes. With the trolley as your designated driver, tourists and locals alike can enjoy these establishments to the fullest.

Grape Savvy Wine Tours and Trolley Co. continue to be innovators in the South Okanagan wine tasting experience. There has never been a better time to come and explore the fabulous wineries of Penticton and the South Okanagan and get Grape Savvy. For more information, visit grapesavvywinetours.ca.

MAGGIE JACKSON