Spirits were high as people strolled the renovated strip of Market Street between Placer and South streets Saturday at the 10th annual Redding Beer & Wine Festival.

The event, sponsored by Viva Downtown Redding and Results Radio, benefited from the day's mild temperatures and cool breezes. Saturday's high of 79 degrees was an improvement over last year's hot weather, attendees said.

With 40 wineries and 15 breweries represented, festival-goers had a selection to choose from, but it wasn't all about the drink. The 13 purveyors of food provided goodies including breakfast sweets from Winchell's Donut House and grilled meat from Outback Steakhouse. Raley's supermarket offered a variety of cheeses and fresh-baked breads. Each restaurant that participated in the event prepared enough food samples to satisfy the expected crowd of 1,500, event coordinator Mary D'Acquisto said before the event.

Kevin Gale of the Department of Fish and Game was busy checking IDs and strapping green bands on those older than 21. He was on his second event of the day, having been part of the Churn Creek cleanup earlier.

Co-workers Justine Tyree, 26, and Michelle Forrester, 45, both of Redding, were swirling a red wine in their glasses and contemplating its attributes just after 4 p.m. "We're here to try the wine," Tyree said.

Quite a few people sampled the microbrews. There were beers born as far away as Juneau, Alaska, in addition to local businesses, such as the Great Sex Brewing Co.

More than 20 artists displayed their work courtesy of the Shasta County Arts Council. The inclusion of artists, some of them creating on-the-spot paintings in their booths, was meant to lend an air of culture to the affair, D'Acquisto said. The outdoor fete was designed to be a nice, classy event, she said.

Latin-flavored jazz band Montuno Salad livened the atmosphere with its smooth sounds. For those interested in learning some new tricks for their own shindigs, Connie Herman of Guided Gourmet Events taught participants to make spring rolls and sushi. The presentations were held inside the Vintage Wine Bar & Restaurant. Vintner's Cellar, the new occupants of the space formerly occupied by the Redding Bookstore, provided wine-making tips.

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