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As you know, Sue-Ann loves everything about Icewine and working with chefs to dream up new food pairings for this liquid gold is second nature to her. This year's collaboration with August Restaurant for the Niagara Wine Festival Icewine Discovery Pass is no exception -- a silky, savoury and spectacular sweet potato parfait that pairs perfectly with our 2016 Howard's Icewine Vidal! Check out all the program details and purchase your Discovery Pass HERE. The hardest part of it all? Choosing just 8 wine and food experiences out of the 40 on offer! But never fear, additional passes can be purchased online or in person at participating wineries.
Read on for a detailed description of our pairing:
Sue-Ann Staff Estate Winery 2016 Howard’s Vidal Icewine (1 oz)
Sweet Potato Parfait with Icewine Cured Smoked Salmon
Prepared by: August Restaurant, Beamsville, ON
Description: The “Sweet Potato Mousse” started with sweet potatoes that were oven roasted in their skins. When well cooked, they were removed from the skin, pureed into a mousse sweetened with an Icewine reduction, seasoned with salt and pepper then blended with cream cheese.
The “Mushroom Salad” is layered between the sweet potato prepared by pan roasting local shitake and white mushrooms in butter then seasoning with cider vinegar, EVOO (Extra Virgin Olive Oil) and salt and pepper.
Instead of a “cherry on top” of the parfait, you’ll find a cube of “Icewine Candied Salmon”. Sustainable farm raised Atlantic salmon was cured overnight in Icewine and honey then hot smoked with sugar maple wood for 7 to 8 hours. Continuous basting with Icewine intensified the sweetness and creates a candied crust.
The parfait is topped with a sprig of ruby red radish sprouts which adds the tiniest crunch and spice element.
Layered like an ice-cream parfait, this sweet potato parfait with “a cherry” of icewine cured salmon is something you’ll want to use as inspiration as you discover new ways to enjoy Mother Nature’s Gift to Wine Lovers … Canadian Icewine.
This offering is gluten free, vegetarian and has no nuts / nut oils.
Only the mushroom layer is vegan friendly.
Alternate wine pairing: 2015 Lavelle’s Vidal (2 oz pour)