On the lighter side: Sue-Ann Staff Facebook Live Red Wine Release Part - Sue-Ann Staff Estate Winery
March 28, 2020

On the lighter side: Sue-Ann Staff Facebook Live Red Wine Release Party RECIPES


Since our Red Wine Release Open House had to be cancelled this weekend, Sue-Ann has taken the show online with Facebook Live. We're sad not to be able to celebrate with you in person, but at least this way you get a virtual taste of our fun and fab new wines. 

Like our Facebook page to see Sue-Ann in action! https://www.facebook.com/sueannstaffestatewinery/

Today's recipes: 


Marinated Goat Cheese with Garlic, Basil & Orange Zest

2019 Fancy Farm Girl Foxy Pink


Serves 6-10


  • 1 (12 ounce) container soft fresh goat cheese, chilled
  • 3⁄4 cup extra virgin olive oil
  • 1 tablespoon peppercorn
  • 1 teaspoon allspice berry
  • 2 garlic cloves, finely minced
  • 2 tablespoons finely minced fresh ginger
  • 1⁄3 cup fresh basil, slivered
  • 1 teaspoon orange zest



  1. Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate or baking dish.


  1. In a small saucepan, combine the olive oil, peppercorns and allspice berries.


  1. In a small bowl, combine the garlic, ginger, basil and orange zest.


  1. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.


  1. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.


  1. Marinate in the refrigerator at least 3 hours.


  1. To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.



Source : Wendy Staff, via  “Fast Appetizers” by Hugh Carpenter and Teri Sandison



Sue-Ann’s Black Olive Tapenade

2017 Chestnut Tree Cabernet Franc,  

2017 Chestnut Tree Bourboned Barrel

2017 Gritstone Cabernet


Serves 4-6




  • 1 cup chopped black olives
  • 1 cup chopped green olives (with the pimento)
  • 1 cup chopped Kalamata olives
  • 1 - 2 tbsp capers
  • 1 fresh garlic cloves, minced
  • 1 tbsp minced onion
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • juice from half of one lemon
  • fresh ground pepper
  • 1 - 2 tbsp chopped fresh parsley



  1. Combine all the above ingredients.
  2. Let rest in refrigerator for at least 24 hours.
  3. Enjoy!


Note: I like to chop the olives quite small for this tapenade. If you really wish, you can puree this recipe.



Source : Sue-Ann, via Kendall-Jackson


Sue-Ann’s 2020 “Virtual Red Wine Open House” Pork Ribs

2018 Bank Barn Baco Noir

2019 Bank Barn Baco Noir


What I did for 2 racks of baby back pork ribs (7 bones / rack)

-preheated the oven to 275°F;
-removed the membrane sheath from the underside of the ribs;
-rubbed salt, pepper and Zooma Caters “Dry Rib Rub” all over them (available at Tintern Road Clothing / Jack Fashion in Jordan, ON a joint business with Zooma Caters);
-wrapped the ribs in 2 layers of heavy tin foil; and
-baked for 4 hours at 275.

As they were cooking I made a own jazzed up BBQ sauce by bringing to a soft boil:
-1 jar of BBQ sauce
-1/2 cup packed brown sugar
-1 teaspoon liquid smoke flavouring (because it was too rainy to BBQ or smoke outside)
-1 tablespoon apple cider vinegar
-pinch of chili flakes
-1 teaspoon garlic powder

Continue to very gently boil until it is thick (about 15 min).


-removed ribs from foil onto a tray;
-slathered with BBQ sauce;
-returned to the oven under the broiler for 5 min (WATCH!!!) until they are shiny, gooey and slightly caramelized on the outside;
-removed from the oven and let cool for 5 minutes; and
-pulled apart and enjoyed!




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