Visit: Monday to Saturday 10-6 and Sunday 11-5 Taste: Wine service available daily 11-5
Shop online 24/7, with complimentary shipping on orders of $150 or more.
Check out our Events page HERE, including the Pan-Canadian Wine Masterclass!
When: June 14 & 15, 2025, 12 noon to 5 pm
Where: Sue-Ann Staff Estate Winery, Westcott Vineyards, Featherstone Estate Winery
What: Muddy Paws is back! Featherstone Estate Winery, Sue-Ann Staff Estate Winery and Westcott Vineyards are collaborating once again for the ultimate canines n’ wines event!
At each winery, the ticket holder is entitled to:
Bring their dog(s) to the participating wineries’ property to enjoy live music (1pm-4pm), a wine and food pairing for a human and treats for the doggies.
Each winery will have designated doggie areas and activities, including trail walks and puppy games.
A costume contest, pet photography in Featherstone Estate Winery's Barrel Room, local pet vendors and more.
Tickets: $55! Including taxes and service fees. https://3common.com/event/muddy-paws-wine-trail/679a590266cbc9d5f1a7a003
A portion of ticket sales supports the Bello Project. Tickets are final sale and the Wine Trail will happen rain or shine. Please note, dogs of all sizes and ages are welcome. Dogs must be healthy and friendly with all other people and dogs. Unfortunately, any dogs showing any signs of illness, aggression, guarding, or excessively barking will be asked to leave. Thank you.
When: Saturday, June 21, 2025 at 1:30 pm
Where: Sue-Ann Staff Estate Winery
What: An incredible, dynamic gathering of winemakers and wines for one truly amazing wine tasting experience. Welcome to the 3rd Pan-Canadian Wine Masterclass hosted by Carl & Mira Boucher of Carl's Wine Club here at Sue-Ann Staff Estate Winery. Guests will taste wines from 13 wine regions across Canada, presented by the winemakers themselves. Enjoy the winemakers' stories about what goes in your glass while you are tasting. It's a unique opportunity to explore great Canadian wines right here at home in Niagara.
Tickets: $179+HST per person, available online: https://www.sue-annstaff.com/products/pan-canadian-wine-masterclass-3rd-edition-179-hst
When: June 20-22, 27-29, 11 am to 5 pm
Where: Sue-Ann Staff Estate Winery and other participating wineries in Niagara
What: The Niagara Wine Festival's annual summer Discovery Pass returns. Buy your Discovery Pass online and visit up to six participating wineries for innovative and delicious wine and food pairings. Watch this space for updates or visit https://niagarawinefestival.com/
When: Sunday, August 24, 1 pm to 4 pm
Where: Sue-Ann Staff Estate Winery
What: Calling all dogs! Especially Berners! It's Sue-Ann's 4th Annual BERNER BBQ! Bring your dog to the winery for an afternoon of wines 'n canines. Enjoy our wines by the glass while making new friends with other dog & wine folks! There will be live entertainment, and we'll have a food truck on site to keep you well-snacked. More details to come!
When: September 5-7, 12-14, 19-21, 11 am to 5 pm
Where: Sue-Ann Staff Estate Winery and other participating Niagara wineries
What: The Niagara Wine Festival's annual Grape & Wine Discovery Pass returns. Buy your Discovery Pass online and visit up to six participating wineries for innovative and delicious wine and food pairings. Watch this space for updates or visit https://niagarawinefestival.com/
When: Sunday, September 28
Race Times: Half-Marathon at 8:30 am, 5k at 8:45 am
Where: Sue-Ann Staff Estate Winery
What: Run a half marathon or 5k and support The Heart & Stroke Foundation! Find all the details you need and register at the Subaru Running Series website here: https://niagararunningseries.com/running-event/run-for-the-grapes-1-2-marathon-5k/
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.
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