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


AUGUST 2025

Nature Girl: 10K Trail Challenge: Chasing Waterfalls Fitness Hike Aug 10

When: Sunday, August 10

Where: Sue-Ann Staff Estate Winery

What:  Begin your day with a revitalizing yoga session in the serene courtyard of Sue-Ann Staff Winery. Then, set out on a 10 km guided fitness hike along the scenic Bruce Trail, where you’ll explore lush forests and take in the beauty of cascading waterfalls. After your adventure, return to the winery to unwind with a well-deserved flight of wines. A perfect blend of movement, nature, and indulgence!

$65 per person, find all the details at https://www.naturegirlexpeditions.com/product-page/10k-trail-challenge-a-fitness-hike-for-strength-endurance-aug-10

 

August 2025

THE BERNER BBQ

When: Sunday, August 24, 1 pm to 4 pm

Where: Sue-Ann Staff Estate Winery

What: It's the winery's favourite day of the year! Sue-Ann and Brix Bravo invite you to their FOURTH annual BERNER BBQ!

Bring your dog to the winery for a relaxing afternoon of wine, music and new dog friends! All dogs are welcome, but most especially Bernese Mountain Dogs!

Enjoy our wines by the glass OR flight while making new friends with other dog & wine folks, PLUS live music by GEORGE TIRPKO, and food by SMOKE & MOONSHINE FOOD TRUCK!

This event runs rain or shine (lots of grassy areas if the weather's fine, and lots of shade and shelter under the Moyer Marquee). Seating fills up quickly -- bring a blanket or camp chair just in case! 

No tickets are required, but we’d love it if you would let us know you're coming. Send us an e-mail with the number of humans and dogs attending, and everyone’s name!


September 2025

GRAPE AND WINE DISCOVERY PASS

When: September 5-7, 12-14, 19-21, 11 am to 5 pm

Where: Sue-Ann Staff Estate Winery and other participating Niagara wineries

What:  The Niagara Wine Festival's annual Grape & Wine Discovery Pass returns. Buy your Discovery Pass online and visit up to six participating wineries for innovative and delicious wine and food pairings. Watch this space for updates or visit https://niagarawinefestival.com/

 

SEPTEMBER 2025

Nature Girl: Waterfalls, Yoga & Wine

When: Saturday, September 13

Where: Sue-Ann Staff Estate Winery

What:  Begin your day with a revitalizing yoga session on the serene grounds of Sue-Ann Staff Winery. Then, set out on a guided hike along the scenic Bruce Trail, where you’ll explore lush forests and take in the beauty of cascading waterfalls. After your adventure, return to the winery to unwind with a well-deserved flight of premium wines. A perfect blend of movement, nature, and indulgence!

$65 per person, find all the details at https://www.naturegirlexpeditions.com/product-page/hike-wine-sept-13

 

SEPTEMBER 2025

Run for the Grapes

When: Sunday, September 28

Race Times: Half-Marathon at 8:30 am, 5k at 8:45 am  

Where: Sue-Ann Staff Estate Winery

What:  Run a half marathon or 5k and support The Heart & Stroke Foundation! Find all the details you need and register at the Subaru Running Series website here: https://niagararunningseries.com/running-event/run-for-the-grapes-1-2-marathon-5k/

 

Harvest Sunday

When: Sunday, September 28, 1-4

Where: Sue-Ann Staff Estate Winery

What:  September's the best in wine country! You're invited to visit the winery September 28 for an afternoon of live music by Michelle Hedley in Sue-Ann's front garden. Enjoy music and wine surrounded by lush vineyards. Wine flights, wine by the glass and wine-friendly snacks available for purchase. 

 

November 2025

THE GREAT GRILLED CHEESE EXTRAVAGANZA

When: Saturday, November 1st 11-4:30, Sunday, November 2nd 11-4

Where: Sue-Ann Staff Estate Winery

What:  Experience the best grilled cheese sandwiches of your life, each one perfectly paired with our wines!

It’s a celebration of Sue-Ann’s long-time love affair with inventive grilled cheese sandwiches. “Why have tomato soup with your grilled cheese, when you could have wine?”

Ticket-holders are welcomed with a refreshing sip of our Fancy Farm Girl sparkling before setting off on a delicious cheese adventure. Four fabulous grilled cheese stations are set up throughout Sue-Ann’s home, each one offering delicious sandwich samples with our award-winning wines.

$48.53 per person ($42.95+HST). Gluten Friendly timeslots available! Find all the details and buy your tickets online here: https://www.sue-annstaff.com/collections/events/products/sue-anns-great-grilled-cheese-extravaganza-2025

 


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

Ingredients

  • 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

 

Method

  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

 

 

Ingredients

  • 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

 

Method

  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).

Then….

-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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