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!
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!)
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
