Banff Festival of Wine & Food

A typical tasting seminar experience where attendees file in to be
greeted by a sea of pre-poured wines

The Festival program combines a series events highlighting a range of wines and an ecletic but delicious series of dishes prepared by the Hotel's Chief Chef Martin Luthi and Club Chef Daniel Buss. Master of Ceremony is David Walker who is also the Wine Director at the hotel.

Opening day allows attendees to slowly slide into the spirit of the festival with a 1961 Bordeaux Tasting, a three hour break to wander about the hotel or town, followed by a Taylor Fladgate Port Tasting. If you're not too light-headed after sampling eight fantastic Ports, the evening concludes with a two hour Vintners Recpetion and Dinner where you can rub shoulders with winemakers and sample superb foods -- and yes -- drink more great wine.

Bordeaux Tasting: 1961 Chateau Calon-Segur, Saint Estephe 3EME CRU; 1961 Chateau Beycheville,Saint Julien 4EME CRU; 1961 Chateau Ducru-Beaucaillou, Saint Julien 2EME CRU; 1961 Chateau Leoville Cases, Saint Julien 2EME CRU; 1961 Chateau Pichon Comtesse, Pauillac 2EME CRU; 1961 Chateau Lynch Bages, Pauillac 5EME CRU; 1961 Chateau Palmer, Margaux 3EME CRU

Port Tasting: First Estate Preium Ruby Port; LateBottled Vintage 2000; 20 Year Old tawny; 30 Year Old Tawny; Quinta De Vargellas 1998; Taylor Port 1977; Taylor Vintage Port 1997; TaylorVintage Port 2003