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
Ingredients:
2 duck breasts, at room temperature
1 teaspoon freshly cracked black pepper, divided
1 teaspoon sea salt, divided
4 teaspoons fresh thyme, finely chopped, divided
2 pats / 4 teaspoons unsalted butter, cold, divided
½ medium sized shallot, finely diced
¼ cup dried cranberries (or cherries)
½ cup red wine
½ cup chicken stock, low sodium preferred
Procedure:
Bring duck breasts to room temperature on paper towel to dry them completely.
Score the fat side of the breasts just beneath the skin layer but not going into the meat.
In a flat bowl, combine 1 teaspoon each of pepper and salt and 2 teaspoons of thyme.
Press the fat side of the duck breasts into the thyme. Shake off any excess.
In a cold, well-seasoned pan, place the duck breasts in fat side down.
Start to heat the pan to a medium high setting to slowly render the fat from the skin side.
Cook skin side down for ~5 – 7 minutes until the skin is medium brown and crispy.
Flip breasts and continue to cook for 5 – 7 additional minutes at medium. You may need to turn the breast on their side as well to sear the edges.
(If they are thick breasts, then they may need to go into a 400F oven for 3 – 5 additional minutes to achieve your desired level of cooking. Duck breast is best served rare to medium rare ideally.)
Allow to rest fat side up for at least 5 minutes. Do not cover (the seam will soften the gorgeous crispy skin.
Cut the breasts on the diagonal with a very sharp knife to serve.
Meanwhile, in a medium sized saucepan, prepare the sauce.
Over medium-high heat, melt 1 pat of butter with remaining salt and pepper.
Once the butter is melted and warm, add in remaining thyme and shallots. Cook until the shallots are soft and the thyme is fragrant, about 3 – 5 minutes.
Add in dried cranberries. Continue to cook for 1 minute.
Add in red wine and chicken stock. Reduce heat to a simmer. Continue to simmer for approximately 10 minutes.
Strain the sauce and return to the saucepan over very low heat. Discard shallots, cranberries, thyme.
Ensure remining butter is very cold. Cut remaining butter into cubes. Add cold butter to sauce. Keep the sauce moving until the butter has melted. The sauce should be shiny and thicker.
To serve:
Spoon sauce on plate, place sliced duck breast skin side up on top.
Garnish with additional fresh thyme and/or additional fresh cracked black pepper.
Delicious with potatoes dauphinoise, or rice, or lentils, or as a side to a salad. (use the hot sauce on raw spinach greens to wilt them and add in some goat cheese .. YUM!)
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