Shine to Wine Festival gets high marks
by Mark Gabriel and Jule Hubbard
Despite the threat of rain, approximately 1,500 people came to downtown North Wilkesboro on Saturday for the fifth annual 'Shine to Wine festival.
''It's been a wonderful day,'' said Melissa Smithey, Historic Downtown North Wilkesboro Executive director. ''All the wineries are happy, and we've had a lot of buyers.''
The annual wine-tasting celebration allows attendees who buy a ''tasting ticket'' to sample the products of local vintners. The attendees may also buy a sealed bottle of wine they like to take home after the tasting.
This year, 16 wineries had tents at 'Shine to Wine, which is sponsored by the Historic Downtown organization.
''We sold out of this year's tickets and glasses by 3 p.m. and had to use some left over from last year,'' Ms. Smithey said. ''We had the largest attendance so far for this event at more than 1,500 people.''
The largest concentration of attendance was from noon and 3 p.m., she said.
''I've been to all five festivals, and this one has been the best so far,'' said Tom Burgess, owner of Thistle Meadow Winery in Laurel Springs.
''I only noticed one problem. They need more space.''
Burgess began as a home winemaker, later becoming a professional vintner who now teaches other home winemakers.
''I can't say enough good things about the people running this festival,'' he said. ''They've given us great service all day.''
The festival also featured a chef's competition for the second year in a row, a ''secret ingredient'' culinary contest among local restaurants.
''We had wonderful attendance with the contest,'' said Laura Blackburn, assistant director of Historic Downtown and organizer of the chef competition, which was in the Wilkes County Public Library parking lot. ''Festival goers got to taste samples of the food after the judging took place.''
The winner of the contest was Chef Daniel Summerford of Key City Grille. Awarded the prize as ''most creative'' was Wilkes Community College student chef Emily Thomas.
All competitors had to create an entrée and appetizer in 90 minutes using either a red or white wine from the Benny Parsons Rendezvous Ridge Winery in Purlear as an ingredient.
At the end of the festival, all the waste cardboard and bottles were taken to the recycling center next to Memorial Park.
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Wilkes County Cruisers
