$20 pp
Available daily February 2 to March 1, 2026
Treat yourself and your favourite person to a Wine & Chocolate Flight and explore how two of the tastiest things in the world work together!
Includes three wines and three chocolate treats. The best part? You get to choose your wines based on our recommendations!
Swiss Milk Chocolate paired with your choice of:
Dark Chocolate Covered Cherries (from our Vineland neighbours Cherry Lane) paired with your choice of:
White Chocolate Coconut Almond Confection paired with your choice of:
$20 per person. Reservations highly recommended to ensure best service, but walk-ins are always welcome. Reserve now: https://www.sue-annstaff.com/collections/tasting-flights/products/everyday-is-valentines-day-wine-chocolate-flight
$10 pp
Available daily February 2 to March 1, 2026
Celebrate long-lasting love with this sweet treat!
Sue-Ann's grandparents Lula and Lavelle were married for over 60 years and were honoured by having their favourite wines named after them. Enjoy a tasting of both Riesling Loved By Lu and Lavelle's Vidal along with a little sweet treat.
Only $10 per person. Available daily February 2 to March 1, 2026. Reservations highly recommended to ensure best service, but walk-ins are always welcome. https://www.sue-annstaff.com/collections/tasting-flights/products/lu-lavelle-sweet-treat-tasting
$20 pp
Available daily February 6 to March 2, 2026
No one loves making Icewine like Sue-Ann. And that's why we call her the Ice Queen!
This February we are celebrating Canada's liquid gold with The Flight of the Ice Queen, a unique tasting of three of Sue-Ann's finest Icewines, including past, present and future releases!
Your flight includes an ounce of each Icewine, and each wine is perfectly paired with a gourmet tidbit.
$20 per person.
Available daily February 6 to March 2, 2026
Reservations highly recommended to ensure best service, but walk-ins are always welcome. https://www.sue-annstaff.com/collections/tasting-flights/products/ice-flight
$120 + HST pp
Saturday, March 7 or Sunday, March 8
Escape the chill this season with the warm hospitality of the Benchlands Winter Wine Trail.
Visit five exceptional wineries to enjoy five different expertly crafted cheese and wine pairings. To keep the magic going long after the fifth stop, you will be taking home five bottles of specially selected wine—one from each winery—to relive the Wine Trail in the cozy comfort of your home. It’s the ultimate winter indulgence: rich flavours, cozy moments, and unforgettable sips.
With your ticket, you’ll enjoy:
$120 + hst per person. Purchase your tickets online, choosing either Saturday, March 7 OR Sunday, March 8. You can also choose the winery where you'd like to start your day!
https://winetrail.trilogen.ca/
Available March 17 to 22 only!
Celebrate a little bit 'o the Irish with this tasty pairing: Bank Barn Baco Noir and a slice of Cheddar Bacon Soda Bread.
Our juicy, fruit-forward Baco LOVES being paired with salty smoky bacon...add cheddar to the mix and you've got a match made in heaven!
$10+hst per person. Reservations appreciated, walk-ins welcome.
Bacon and onions are a perfect match. Just ask anyone who walks in your house after you've sauteed both ingredients in preparation for Flammekuechen!
Basically the best onion & bacon pizza you can imagine, Flammekueche is an Alsation specialty...that's also served in the Pfalz, the Rhine, the Moselle regions -- if it's a wine area, there's a version of onion pie served at harvest. We paired ours with the 2016 Louie Pinot Gris, a weighty, round, buxom Gris that spent 10 months in French oak barrels.
While Sue-Ann utilized pre-made, par-baked pizza crust for last Saturday's Flammekueche on Instagram Live, here's a FABULOUS recipe from Patricia Wells (NYT Cooking) for making the whole thing from scratch. As with any regional recipe, there's as many versions of flammekueche as there are cooks -- try this one and see if it works for you!
INGREDIENTS
THE DOUGH:
1 cup lukewarm water
2 ½ teaspoons, or 1 package, dry yeast
2 ¼ to 2 ½ cups unbleached flour
1 teaspoon salt
THE TOPPING:
2 medium onions, sliced into thin rounds
1 cup cottage cheese or ricotta
1 cup creme fraiche or sour cream
Salt and freshly ground black pepper to taste
12 ounces slab bacon, rind removed, cut into matchstick-size pieces
PREPARATION
Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
Punch down and let rise again, covered, until double in bulk, about one hour.
Preheat the oven to 450 degrees.
Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches. Place the dough on the baking sheet.
Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.
Sign up to get the latest on sales, new releases and more … Shipping available in Canada ONLY
© 2026 Sue-Ann Staff Estate Winery - All rights reserved. Hello IT Niagara ECOMMERCE & WEBSITE BUILDER
