January 09, 2019




MARCH 2019

 
  



Baco & Blarney
March 17, 2019 from 12 noon to 5 pm 

Because nothing goes better with Baco than bacon, we're celebrating St. Patrick's Day with a little Baco & Blarney -- enjoy a 2oz pour of our fabulous 2018 Bank Barn Baco with a slice of warm Irish Soda Bread with Bacon, Cheddar & Scallions. $5pp, no reservations required.

 

 

 

 


 

Cuvée: A Celebration of Excellence in Ontario Winemaking
March 22-24, 2019

CUVEE EN ROUTE

Friday, March 22- Sunday, March 24

Buy a Cuvée En Route Passport to tour, taste and shop along the Niagara wine route for the three days of Cuvée weekend and enjoy specially designed tasting flights. Purchase your passport ($30+hst) online and check out the full winery listings HERE.

CUVEE GRAND TASTING

Saturday, March 23, 7:30-10
Scotiabank Convention Centre, Niagara Falls

Taste the Winemaker's Favourites from 48 participating Ontario wineries at one glamourous event. Fabulous food and wine at the Grand Tasting from 7:30-10, followed by dancing at Aprés Cuvée from 9:30-midnight. 

Purchase your Grand Tasting ticket ($200+hst) and check out the full event details HERE. 

 

 

 

 

 

Viva Vidal!

March 30 & 31
12 noon to 5 pm


Spring has sprung!

OK, well, maybe not sprung but it IS Officially Spring as of March 20th, so we're ending the month on a springy note....with Spring Rolls!

Get it?

Enjoy a 20z pour of our most spice-friendly white wine, Lavelle's Vidal with a delicious Thai-inspired Spring Roll & Dipping Sauce. 

$5pp, no reservations required. 

 

 

 

 

 

 

APRIL 2019

 


Niagara Wine Festival Icewine Discovery Pass at Sue-Ann Staff Estate Winery

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: 

Wine
Sue-Ann Staff Estate Winery 2016 Howard’s Vidal Icewine (1 oz)

Pairing
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)