Visit: Monday to Saturday 10-6, Sunday 11-6 Taste: Wine service daily until 5:30 pm
Holiday Hours HERE. Holiday Open House and other event info HERE.
Wine Club curious? Learn more HERE
When: Saturday, December 13, 11 - 5
Where: Sue-Ann Staff Estate Winery
What: Sue-Ann's Holiday Sip & Savour is back!
We are rolling out the red carpet for a delicious day of holiday flavours! Our Holiday Sip & Savour is the ultimate holiday open house for wine lovers and foodies alike!
Enjoy deluxe wine & food tasting stations on the way -- we are opening our premium wines, pairing them with delicious foods to warm and delight your senses. Plan to spend an amazing hour touring and tasting your way through Sue-Ann's home!
Check out the menu here: https://cdn.shopify.com/s/files/1/0633/8109/files/Holiday_S_S_2025_menu_PDF.pdf?v=1764954524
Tickets are $45+HST per person. $5 from each ticket sale will be donated to the Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting St. Catharines Community Care.
Buy your tickets here: https://www.sue-annstaff.com/collections/events/products/holiday-sip-savor-open-house-2025-45-hst
When: Saturday, December 20 and Sunday, December 21, 11-5
Where: Sue-Ann Staff Estate Winery
What: Stop into the winery and join the fun! Try four mini shortbread & wine pairings and then cast your vote for the best cookie and best pairing! It's a great little break from holiday fuss AND you can stock up on feast-worthy wines while you're at it!
$10 per person, with $5 going to The Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting community care.
No advance tickets or reservations required, simply show up and pay $10 to participate!
Reservations open! Book now!
When: December 27 & 28, January 3 & 4
Where: Sue-Ann Staff Estate Winery
What: The Holiday Board: Flight & Bites is the perfect post-Christmas treat!
You've done all the cooking. You've done all the hosting. You've assembled, you've wrapped, you've done it all. Now it's your turn to sit back and relax!
Reserve your time now for an elevated wine tasting that will delight your senses, taking place December 27 & 28, January 3 & 4 at Sue-Ann Staff Estate Winery.
Enjoy a seated tasting of four wines, each one perfectly paired with a delectable small bite.
It's like a four-course meal...in miniature!
$24.50 per person, reservations highly recommended! Book now: https://www.sue-annstaff.com/products/the-holiday-board-flight-bite-december-27-28-january-3-4
When: January 16-18,23-25, 30-February 1, 2026
Where: Sue-Ann Staff Estate Winery and other participating Niagara wineries!
What: Sip, Savour & Explore Niagara This Winter! Get ready for a self-guided tasting tour through Niagara’s most scenic vineyards! The Icewine Discovery Pass pairs world-class Icewines with spicy, savoury, or sweet bites from inspired local chefs — the perfect way to warm up your winter weekends.
Our offering? Tinga, Tango, Taco! Imagine juicy, spicy Tinga de Pollo (chicken in a smoky tomato/chipotle sauce) tucked into a warm, soft corn tortilla, dressed with lime crema and a cilantro garnish. Paired with our 2018 Vidal Icewine, it’s a divine marriage of spice and ice!
Find all the information and tickets you need here: https://niagarawinefestival.com/icewine-discovery-pass
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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