$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/
We recently hosted a Holiday Taste and Tour event here where guests sipped and savoured their way through my home while enjoying delectable food and wine combinations at 6 different stations. It was a hit … even though the power went out! But, with a trusty team, a clever fiancé, patient customers, and a dog that luckily went to the pet resort for the weekend, all was fine!
One of the favourite stations was the Coq au Vin paired with Sue-Ann Staff Estate Winery’s 2018 The Louie Pinot Gris vinified in an Alsatian style - rich, smoky, spicy, round, and sensational.
While I was making the sauce for the Coq au Vin, I was scared that I was adding too much wine … then I giggled because:
So … of course it has a lot of wine in it!
But, in true “Sue-Ann Style”, I didn’t completely follow any recipe. Here is roughly what I did…
Ingredients:
Directions:
Preheat oven to 350˚F.
Spray cookie sheets with a non-stick cooking spray. Lay out chicken breasts. (you can use any cut of chicken with or without the bones – I wanted this version to be lean and easy to eat hence used breasts only). Rub 1 tablespoon of olive oil with salt and pepper on breasts (I also add some dried herbs like a light shake of Herbs de Provence or dried oregano for more dimension). Very lightly cover with aluminum foil. Cook for 1 hour or until the internal temperature of the meat is 150˚F. Take out of the oven and allow to cool completely. Once cool, fork the meat apart into strips in bite size pieces.
In the same oven, cook mushrooms for 20 – 30 minutes. Reserve until the end.
In a Dutch oven or a heavy bottomed large pot over medium high heat, heat 1 tablespoon of olive oil. In batches, cook the bacon until it is brown, remove and drain on a paper towel, then set aside. Remove all bacon fat from the pot.
In the same pot, heat the last tablespoon of olive oil. When hot, add in onions and carrots. Cook until they are soft (about 10 – 12 minutes) stirring occasionally. Add in garlic and cook for one minute. Add in sherry, cooked bacon, chicken, and any juices that collected from the chicken. Add the wine, stock, and thyme stocks. Bring to a simmer. Cover with a tight-fitting lid and allow to slowly simmer for 30 – 40 minutes. Add in mushrooms to heat through (5 minutes).
Serve over mashed potatoes (my favourite way!), egg noodles or on its own in a bowl
Garnish with fresh thyme or other fine herbs.
Even better with roasted pearl onions on top!
Sensational when served with Sue-Ann Staff’s Pinot Gris!
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