Open For Wine Tastings Every Day!
Free Shipping on case orders in Ontario! Order 12 or more bottles and use discount code 12PLUS at checkout.
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/
2019 Fancy Farm Girl Foxy Pink
Source : Wendy Staff, via “Fast Appetizers” by Hugh Carpenter and Teri Sandison
2017 Chestnut Tree Cabernet Franc,
2017 Chestnut Tree Bourboned Barrel
2017 Gritstone Cabernet
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
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!