Visit: Monday to Saturday 10-6, Sunday 11-6 Taste: Wine service daily until 5:30 pm
Holiday Hours HERE. Holiday Open House and other event info HERE.
Wine Club curious? Learn more HERE
When: Saturday, December 13, 11 - 5
Where: Sue-Ann Staff Estate Winery
What: Sue-Ann's Holiday Sip & Savour is back!
We are rolling out the red carpet for a delicious day of holiday flavours! Our Holiday Sip & Savour is the ultimate holiday open house for wine lovers and foodies alike!
Enjoy deluxe wine & food tasting stations on the way -- we are opening our premium wines, pairing them with delicious foods to warm and delight your senses. Plan to spend an amazing hour touring and tasting your way through Sue-Ann's home!
Check out the menu here: https://cdn.shopify.com/s/files/1/0633/8109/files/Holiday_S_S_2025_menu_PDF.pdf?v=1764954524
Tickets are $45+HST per person. $5 from each ticket sale will be donated to the Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting St. Catharines Community Care.
Buy your tickets here: https://www.sue-annstaff.com/collections/events/products/holiday-sip-savor-open-house-2025-45-hst
When: Saturday, December 20 and Sunday, December 21, 11-5
Where: Sue-Ann Staff Estate Winery
What: Stop into the winery and join the fun! Try four mini shortbread & wine pairings and then cast your vote for the best cookie and best pairing! It's a great little break from holiday fuss AND you can stock up on feast-worthy wines while you're at it!
$10 per person, with $5 going to The Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting community care.
No advance tickets or reservations required, simply show up and pay $10 to participate!
Reservations open! Book now!
When: December 27 & 28, January 3 & 4
Where: Sue-Ann Staff Estate Winery
What: The Holiday Board: Flight & Bites is the perfect post-Christmas treat!
You've done all the cooking. You've done all the hosting. You've assembled, you've wrapped, you've done it all. Now it's your turn to sit back and relax!
Reserve your time now for an elevated wine tasting that will delight your senses, taking place December 27 & 28, January 3 & 4 at Sue-Ann Staff Estate Winery.
Enjoy a seated tasting of four wines, each one perfectly paired with a delectable small bite.
It's like a four-course meal...in miniature!
$24.50 per person, reservations highly recommended! Book now: https://www.sue-annstaff.com/products/the-holiday-board-flight-bite-december-27-28-january-3-4
When: January 16-18,23-25, 30-February 1, 2026
Where: Sue-Ann Staff Estate Winery and other participating Niagara wineries!
What: Sip, Savour & Explore Niagara This Winter! Get ready for a self-guided tasting tour through Niagara’s most scenic vineyards! The Icewine Discovery Pass pairs world-class Icewines with spicy, savoury, or sweet bites from inspired local chefs — the perfect way to warm up your winter weekends.
Our offering? Tinga, Tango, Taco! Imagine juicy, spicy Tinga de Pollo (chicken in a smoky tomato/chipotle sauce) tucked into a warm, soft corn tortilla, dressed with lime crema and a cilantro garnish. Paired with our 2018 Vidal Icewine, it’s a divine marriage of spice and ice!
Find all the information and tickets you need here: https://niagarawinefestival.com/icewine-discovery-pass
I love duck. Every part of it.
I even love to watch them fly. And especially walk.
Seared duck breast is the easiest protein on the planet that likely scares most.
Here are my tips to help make your duck searing a success!
Duck breast, because of its richness, needs an acidic or savoury sauce to accompany it. Orange, cranberry, cherries, prickly pears, etc, all make a fabulous sauce. Here is the one that we made for today's Sizzlin' with SAS Instagram live post:
Ingredients:
1 shallot, peeled and chopped finely
1 garlic clove, chopped finely
1 cup of Cherry Lane Sweetened Dried Cherries (or dried cranberries)
½ cup low sodium chicken stock
2 teaspoons honey
1 teaspoon rosemary leaves, chopped finely (lavender would also be fabulous, just unsure of the quantity)
1 tablespoon unsalted butter, cut into cubes and chilled
Heat either 1 tablespoon of duck fat rendered from searing (or 1 tablespoon of olive oil) over medium high heat in a medium sized saucepan.
Cook the shallots until they are soft (about 3 minutes).
Add in garlic and rosemary until it is aromatic (about 1 minute).
Add in the dried cherries, chicken stock and honey. Cook for about 10 minutes with the lid on until the cherries are plump.
Remove from the heat.
Swirl in chilled butter.
Salt and pepper to taste.
Serve beneath the duck breast.
The sauce and the duck can be served both warmed or both chilled. IDEAL with the Split Rail Gamay Noir!
Sign up to get the latest on sales, new releases and more … Shipping available in Canada ONLY
© 2025 Sue-Ann Staff Estate Winery - All rights reserved. Hello IT Niagara ECOMMERCE & WEBSITE BUILDER
