Visit: Monday to Saturday 10-6, Sunday 11-6 Taste: Wine service daily until 5:30 pm
Holiday Hours HERE. Holiday Open House and other event info HERE.
Wine Club curious? Learn more HERE
When: Saturday, December 13, 11 - 5
Where: Sue-Ann Staff Estate Winery
What: Sue-Ann's Holiday Sip & Savour is back!
We are rolling out the red carpet for a delicious day of holiday flavours! Our Holiday Sip & Savour is the ultimate holiday open house for wine lovers and foodies alike!
Enjoy deluxe wine & food tasting stations on the way -- we are opening our premium wines, pairing them with delicious foods to warm and delight your senses. Plan to spend an amazing hour touring and tasting your way through Sue-Ann's home!
Check out the menu here: https://cdn.shopify.com/s/files/1/0633/8109/files/Holiday_S_S_2025_menu_PDF.pdf?v=1764954524
Tickets are $45+HST per person. $5 from each ticket sale will be donated to the Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting St. Catharines Community Care.
Buy your tickets here: https://www.sue-annstaff.com/collections/events/products/holiday-sip-savor-open-house-2025-45-hst
When: Saturday, December 20 and Sunday, December 21, 11-5
Where: Sue-Ann Staff Estate Winery
What: Stop into the winery and join the fun! Try four mini shortbread & wine pairings and then cast your vote for the best cookie and best pairing! It's a great little break from holiday fuss AND you can stock up on feast-worthy wines while you're at it!
$10 per person, with $5 going to The Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting community care.
No advance tickets or reservations required, simply show up and pay $10 to participate!
Reservations open! Book now!
When: December 27 & 28, January 3 & 4
Where: Sue-Ann Staff Estate Winery
What: The Holiday Board: Flight & Bites is the perfect post-Christmas treat!
You've done all the cooking. You've done all the hosting. You've assembled, you've wrapped, you've done it all. Now it's your turn to sit back and relax!
Reserve your time now for an elevated wine tasting that will delight your senses, taking place December 27 & 28, January 3 & 4 at Sue-Ann Staff Estate Winery.
Enjoy a seated tasting of four wines, each one perfectly paired with a delectable small bite.
It's like a four-course meal...in miniature!
$24.50 per person, reservations highly recommended! Book now: https://www.sue-annstaff.com/products/the-holiday-board-flight-bite-december-27-28-january-3-4
When: January 16-18,23-25, 30-February 1, 2026
Where: Sue-Ann Staff Estate Winery and other participating Niagara wineries!
What: Sip, Savour & Explore Niagara This Winter! Get ready for a self-guided tasting tour through Niagara’s most scenic vineyards! The Icewine Discovery Pass pairs world-class Icewines with spicy, savoury, or sweet bites from inspired local chefs — the perfect way to warm up your winter weekends.
Our offering? Tinga, Tango, Taco! Imagine juicy, spicy Tinga de Pollo (chicken in a smoky tomato/chipotle sauce) tucked into a warm, soft corn tortilla, dressed with lime crema and a cilantro garnish. Paired with our 2018 Vidal Icewine, it’s a divine marriage of spice and ice!
Find all the information and tickets you need here: https://niagarawinefestival.com/icewine-discovery-pass
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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