January 09, 2019




A Note For Every Grape Sunday, July 7, 1 pm
 
A fabulous wine and music event presented in partnership with the Brott Music Festival. Tickets $99, available from BMF -- click HERE to buy!

1:00 to 3:00 – “A Note for Every Grape”
Guests will enjoy 10 different stations perfectly pairing a different wine selection from Sue-Ann Staff with the different sounds and instruments from Boris Brott.  Each station will also highlight the food diversity of Niagara’s Twenty Valley.  Think of sipping a Cabernet, sampling chocolate covered cherries, and listening to the sounds of an instrument while casually strolling to the next adventure at a different station.
3:00 pm – “Trumpet Call”
Guests will be beckoned back the Moyer Marquee by the triumphant call of the trumpet.
3:00 – 3:30 pm “Afternoon Soiree”
Guests will enjoy afternoon appetizers from N’ata Cosa and a glass of wine (Additional glasses of wine $5 to $16 dollars)
3:30 – 4:30 – National Academy Orchestra concert, featuring music by John Williams, Rossini, Rodgers & Hammerstein and Lerner & Loewe. 
4:30 – 5:00 – relax, wine shopping, mingling
All for $99! Tickets available through the Brott Music Festival HERE


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)