Visit: Monday to Saturday 10-6, Sunday 11-6 Taste: Wine service daily until 5:45 pm
Snack: Delicious, wine-friendly, seasonal fare available daily!
Shop online 24/7, with complimentary shipping on orders of $150 or more.
Check out our Events page HERE. Wine Club curious? Learn more HERE
When: Saturday and Sunday, October 25 & 26
What: It's the season to GET COZY! Help us celebrate the last weekend of the Moyer Marquee with live music, wine, food, cozy fire pits, lawn games and FUN.
Join us the weekend of October 25/26 for live music from BY DESIGN DUO (Saturday) and THE FEVERISH LEMONS ACOUSTIC DUO (Sunday), as well as award-winning wines and food by SMOKE & MOONSHINE FOOD TRUCK.
This is a free, outdoor event! Wine & food available for purchase. Dog friendly. Event open from 11 am to 5 pm both days, live entertainment 1 pm to 4 pm.
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. MENU NOW AVAILABLE HERE!
$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
When: November 8 & 9 AND November 15 & 16
Get Wrapped Up is back on November 8-9 & 15-16! Pick your weekend and join us for festive food and wine pairings at 8 wineries of your choice for only $49.95.
With over 25 Niagara Benchlands Wineries to choose from, use your pass to visit your favourites and discover some new ones: 13th Street Winery (Saturday only), 180 Estate Winery, Calamus Estate Winery, Commisso Estate winery, Creekside Estate Winery, Dim Wine Co., Domaine Le Clos Jordanne, Fielding Estate Winery, Flat Rock Cellars, Harbour Estates Winery, Henry of Pelham Family Estate Winery, Kew Vineyards Estate Winery, King's Court Estate Winery, Malivoire Wine Company, Peninsula Ridge Estates Winery, Puddicombe Estate Winery, Redstone Winery, Ridgepoint Wines, Stonewall Estates, Sue-Ann Staff Estate Winery, Tawse Winery, The Organized Crime Winery Inc., Thirty Bench Winemakers, Vieni Estates, Vineland Estates Winery, Wending Home Estate Vineyards and Winery.
What: Purchase one ticket $49.95 + hst/fee per person and visit EIGHT participating wineries of your choice for a delicious wine & food sample. https://niagarabenchlandswineries.com/pages/events
When: November 29 & 30
Where: Sue-Ann Staff Estate Winery, 180 Estate Winery, Malivoire Wine Company, Cave Spring Winery, Fielding Estate Winery
What: We put the WIN in Winter Wine Trail. One ticket = five delicious wine and small bite pairings at five fabulous wineries. Stay tuned for details!
When: Saturday, December 13
Where: Sue-Ann Staff Estate Winer
What: It's our annual Open House! A one day event featuring wine, food and holiday shopping. A portion of ticket sales is donated to The Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting Community Care.
Watch this space for details and tickets!
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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