$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/
Available March 17 to 22 only!
Celebrate a little bit 'o the Irish with this tasty pairing: Bank Barn Baco Noir and a slice of Cheddar Bacon Soda Bread.
Our juicy, fruit-forward Baco LOVES being paired with salty smoky bacon...add cheddar to the mix and you've got a match made in heaven!
$10+hst per person. Reservations appreciated, walk-ins welcome.
It's finally sunny out! Sue-Ann gets into the long weekend spirit with a quick Instagram Live video about slow roasting pork shoulder and pairing it with our lovely Lavelle's Vidal.
Mississippi Rub:
2 tablespoons course ground salt
1 tablespoons light brown cane sugar
1 teaspoon lemon pepper
1 teaspoon fine ground black pepper
1 teaspoon chilli powder
1 teaspoon dry mustard
1 teaspoon garlic powder
½ teaspoon ground cinnamon
1 (3 to 4 pound) boneless pork loin
½ cup yellow mustard
Mississippi Basting Sauce:
1 cup cider or red wine vinegar
1 cup hot water or broth
To make rub, combine the slat, lemon pepper, cayenne, chilli powder, dry mustard, garlic and cinnamon in a bowl and mix well. Store mixture in an airtight container in a cold dark place.
Rub or paint the pork loin with yellow mustard all over using a pastry brush. Season all over with the rub. Place in your smoker** and smoke for 3 to 5 hours or until the internal temperature is 145 to 160 F.
Combine the ingredients for the basting sauce and use to baste the pork after 1 ½ hours of cook time.
Baste every 30 to 45 minutes
Serve with BBQ sauce (can glaze loin in the final 30 to 45 minutes of cooking time with BBQ sauce too if preferred).
(**As I don't have a smoker, I cooked it slowly on the bbq for 4 hours or so at just under 300F)
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