Visit: Monday to Saturday 10-6 and Sunday 11-6
Taste: Wine service available daily until 5:45 pm
Snack: Delicious, wine-friendly cheese plates & more available daily!
Shop online 24/7, with complimentary shipping on orders of $150 or more.
Check out our Events page HERE
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.
September is harvest and this Discovery Pass program is all about is winemakers' comfort food when they are up against a deadline -- what do winemakers eat when they're working all hours to get harvest in? In our case, get ready for:
SIZZLIN' WITH SAS" GOES TO THE DOGS!
Our winemaker loves cooking...until harvest when her signature “Sizzlin' with SAS” creations are simplified to HOT DOGS! As a “Fancy Farm Girl”, Sue-Ann's hot dogs are accessorized with Grilled Corn and Feta Salsa, zesty BBQ sauce, and gourmet wieners on a Cobb’s bun.
Why does winemaker Sue-Ann Staff love this wine? The pairing is rustic, charming and refreshing.
FEATURED WINE: Fancy Farm Girl Foxy Pink
FEATURED MOCKTAIL: Lemonade with a mint twist
FEATURED CULINARY CREATOR: Sue-Ann Staff Estate Winery
Purchase your Discovery Pass online: https://niagarawinefestival.com/fall-discovery-pass-25
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
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/
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.
When: Sunday, October 5
Where: Sue-Ann Staff Estate Winery
What: The ALS Canada Revolution Ride is a volunteer-powered, fundraising event hosted in support of ALS Canada that encourages participants to do more for people and families living with ALS and in honour of the people we have loved and lost.
This premier cycling event takes place on Sunday, October 5 in Jordan, Ontario in the beautiful Niagara wine region. The roads surrounding the area offer a landscape that will take riders along a route, steeped in excitement and beauty, leaving participants with a sense of accomplishment and the reward of seeing their fundraising efforts go to help families affected by ALS. There are two awesome routes to choose from including 40km and 90km options. Choose the distance that suits your level!
Not only will the kilometres logged be worthwhile, but the start and finish lines are located in the heart of Ontario wine country at the stunning Sue-Ann Staff Estate Winery. The day promises to be a memorable one.
Find out more and register to ride here: https://revolutionride.als.ca/revride/participate
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
Venison Stew in Red Wine
This recipe comes from Arden Vaughn. She and her family own and manage Lake Land Meats here in West St. Catharines, just a few kilometers away. This farm raises both venison and, at times, elk plus other culinary delights. Their retail store is open year-round selling a wide variety of interesting meats and fish like wild boar, quail, trout, and much more.
This recipe was published in “A Year in Niagara” authored by Kathleen Sloan-McIntosh. Kathleen has been an acquaintance for years and is deeply committed to local product. This recipe book was published in 2002. While I have thinned my inventory of cookbooks many times, this one always makes the grade to stay. I will reproduce it here with the changes I made as seen on the video #SizzlinWithSAS.
FYI: I have made this recipe several times. It is a nice change of flavours from a typical winter stew. My previous renditions used either veal or beef stewing meat. Those folks who lasted until 2:00am at my housewarming party in 2007 will remember it as the sustenance that got us through dancing until 4:00am!
Ingredients:
3 lbs boneless venison stewing meat, cut into 1” chunks
salt and pepper to taste
5 tablespoons olive oil
4 slices of thick bacon
1 teaspoon dried thyme
10 juniper berries
2 bay leaves (4 bay leaves if they are as old as mine!)
2 tablespoons tomato paste
4 tablespoons all purpose flour (I used gluten free)
2 tablespoons balsamic vinegar
1 cup Cabernet Franc
2 large carrots, diced
1 large onion, diced
1 cup beef broth
3 tablespoons blackberry jam (or red currant or cranberry jelly)
Procedure:
Pat the meat dry. Season all sides with salt and pepper. Heat olive oil in a heavy large Dutch oven over medium heat. Working in batches, sear all sides of the venison removing it from the pan with a slotted spoon when browned. Reduce the heat to sauté the bacon until soft. Add in thyme, juniper berries, bay leaves, tomato paste and flour cooking the mixture while stirring until it has thickened, the browned bits have come off the bottom of the pan and the aromas are stating to lift. Add in carrots and onion cooking briefly. Stir in the vinegar, beef broth and browned venison. Stir to completely incorporate the ingredients and return the mixture to a boil. Either reduce the heat to a simmer or transfer to a 250F oven for 2 hours. Stir occasionally adding more wine or broth as required. After 2 hours, remove the bay leaves and stir in blackberry jam. Adjust seasoning if necessary. Serve over buttered mashed potatoes, buttered egg noodles or use in tacos with tomato and herbs.
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