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!
Making sweet potato gnocchi was easier than I ever thought! The first time was daunting but it got easier each time I made it. And you only need remember the number 1! Truly! You will see as you make it why this is!!!
Ingredients
2 lbs sweet potatoes (approximately 3 medium sweet potatoes)
1 cup flour
1 teaspoon salt
Method
Preheat oven to 400F.
Wash sweet potatoes and prick the skin several times with a fork to release steam as they cook.
Cook on a tin foil lined baking sheet for ONE hour or until a fork inserted into the potatoes indicates that they are soft and fully cooked throughout.
Remove from oven and slit the skin to release all the steam.
Allow to cool for ONE hour.
When cool, remove the flesh from the skin of the sweet potatoes. Discard skin. Mash or puree sweet potato flesh.
Scope ONE cup of flour onto your work surface. Add in ONE teaspoon of salt and ONE cup of sweet potato. (reserve any extra sweet potato mash for another use).
By hand, bring the ingredients together kneading until the dough feels like a soft smooth pillow. This process may take more flour to achieve. Beware: adding too much flour will make the resultant gnocchi tough and too little flour will make the dough sticky (tough to work with) and unlikely to stick together.
Once the dough is complete, cut into 6 or 8 wedges.
Roll a single wedge into a ONE inch thick log. Cut into ½” pieces. With a floured fork, compress each piece so it is ONE INCHE wide and long. Repeat with other wedges. Allow to rest for ~15 minutes to one hour.
In rolling boiling salted water, add in gnocchi (you will need to work in batches to not decrease the temperature of the water). After one minute, the gnocchi should float. Once they float in the boiling water, they are done!
Serve with a browned butter sage sauce garnished with candied pecans.
Or in a blue cheese sauce. Or in a tomato sauce. Or in a mushroom ragu. Or … be creative!
Pair with Robert's Block Riesling, Elisha's Chardonnay or...if you're feeling daring...serve with Howard's Icewine Vidal!
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