Overview The Park City Wine Festival's spring edition is an April wine weekend at Canyons Village in Park City, Utah, set up so guests can ski in the morning and walk into a Grand Tasting of more than 300 wines and cocktails on Pendry Plaza in the afternoon. It runs over three days: paired wine dinners at Park City restaurants on Thursday, a walkabout tasting called Apres Paired and wine lunches on Friday, and more lunches before two Grand Tasting sessions on Saturday. Team Player Productions, a Colorado festival producer with events in Colorado, Utah and Montana, runs it alongside the festival's older fall edition in October. On site The Grand Tasting takes the plaza outside Pendry Park City, a hotel with a MICHELIN Key, in an afternoon session and an evening session, with Early Access ticket holders let in half an hour ahead of general admission. Over 50 wineries poured in 2026, alongside spirits and local beer, with bites from Park City restaurants and live music. The floor is built around stations and games: a Bubble Bar of sparkling wine, Wines Around the World tables for Spain, Italy and France, and a Two Truths and a Wine quiz, with a marketplace and local art along the edges. Friday's Apres Paired in 2026 ran with a DJ and a costume contest. Utah law bars wine sales at the festival, so guests mark their favorites in the festival guide and buy later. Audience Every event is 21 and over, with no children or pets allowed. The festival tells guests to dress mountain chic, which in its words means jeans, button-up shirts and flowy dresses, with layers for spring weather at altitude. It asks people to leave their cars at their lodging and ride Park City's free buses between events. Track record The spring edition was added in 2025 and drew more than 1,000 people in its first year; the 2026 weekend was its second. Brand presence Sponsorship runs from a presenting position down through gold, silver and supporting levels, and the festival builds custom packages around a partner's goals. Wineries and spirits producers pour at their own tables on the Grand Tasting floor, and the paired dinners and lunches are each built around a producer or a theme at a named restaurant. Part of the money sponsors bring in goes to local nonprofits, according to the festival.