It’s all about wining and dining: Winemakers and owners from Naramata Bench will be pouring the region’s first and finest spring-release wines alongside gourmet bites made by several B.C. sustainable seafood restaurants during an evening to support Vancouver Aquarium’s Ocean Wise program.

Wine for Waves takes place on Thursday (April 28) at the Four Seasons Hotel.

More than 25 wineries will be participating, including Bench 1775, Black Widow Winery, Elephant Island Orchard Wines, La Frenz Winery, Therapy Vineyards, Upper Bench Estate Winery, and Van Westen Vineyard.

Among the featured dishes are Ocean Mama Shrimp Tacos from YEW Seafood and Bar; smoked salmon cornet with dill cream by Hillside Estate Winery and Bistro; confit sturgeon marrow and roasted pumpkin seeds from Mosquito in Gastown; and Pacific Institute of Culinary Arts’ halibut burger with seaweed salad.

Vancouver Fish Company will be serving up its famous maple-walnut prawns, while Red Rooster Winery’s Pecking Room Patio Grill offers up crispy braised chicken spezzi with organic Okanagan Thai chili sauce. The BC Shellfish Growers Association will also be on hand to serve fresh Pacific oysters, while Upper Bench Winery and Creamery presents a selection of artisanal cheeses.

Legacy Liquor Store will be on site this year, with the Naramata Bench wines available for purchase. 

With overfishing an ongoing threat to the world’s seas, the Ocean Wise symbol next to a seafood item on a restaurant menu is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. The program has more than 650 partners across Canada.

To purchase tickets, $110, or get more information, visit Vancouver Aquarium Ocean Wise’s website.