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!