$20 pp
Available daily February 2 to March 1, 2026
Treat yourself and your favourite person to a Wine & Chocolate Flight and explore how two of the tastiest things in the world work together!
Includes three wines and three chocolate treats. The best part? You get to choose your wines based on our recommendations!
Swiss Milk Chocolate paired with your choice of:
Dark Chocolate Covered Cherries (from our Vineland neighbours Cherry Lane) paired with your choice of:
White Chocolate Coconut Almond Confection paired with your choice of:
$20 per person. Reservations highly recommended to ensure best service, but walk-ins are always welcome. Reserve now: https://www.sue-annstaff.com/collections/tasting-flights/products/everyday-is-valentines-day-wine-chocolate-flight
$10 pp
Available daily February 2 to March 1, 2026
Celebrate long-lasting love with this sweet treat!
Sue-Ann's grandparents Lula and Lavelle were married for over 60 years and were honoured by having their favourite wines named after them. Enjoy a tasting of both Riesling Loved By Lu and Lavelle's Vidal along with a little sweet treat.
Only $10 per person. Available daily February 2 to March 1, 2026. Reservations highly recommended to ensure best service, but walk-ins are always welcome. https://www.sue-annstaff.com/collections/tasting-flights/products/lu-lavelle-sweet-treat-tasting
$20 pp
Available daily February 6 to March 2, 2026
No one loves making Icewine like Sue-Ann. And that's why we call her the Ice Queen!
This February we are celebrating Canada's liquid gold with The Flight of the Ice Queen, a unique tasting of three of Sue-Ann's finest Icewines, including past, present and future releases!
Your flight includes an ounce of each Icewine, and each wine is perfectly paired with a gourmet tidbit.
$20 per person.
Available daily February 6 to March 2, 2026
Reservations highly recommended to ensure best service, but walk-ins are always welcome. https://www.sue-annstaff.com/collections/tasting-flights/products/ice-flight
$120 + HST pp
Saturday, March 7 or Sunday, March 8
Escape the chill this season with the warm hospitality of the Benchlands Winter Wine Trail.
Visit five exceptional wineries to enjoy five different expertly crafted cheese and wine pairings. To keep the magic going long after the fifth stop, you will be taking home five bottles of specially selected wine—one from each winery—to relive the Wine Trail in the cozy comfort of your home. It’s the ultimate winter indulgence: rich flavours, cozy moments, and unforgettable sips.
With your ticket, you’ll enjoy:
$120 + hst per person. Purchase your tickets online, choosing either Saturday, March 7 OR Sunday, March 8. You can also choose the winery where you'd like to start your day!
https://winetrail.trilogen.ca/
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!
Sign up to get the latest on sales, new releases and more … Shipping available in Canada ONLY
© 2026 Sue-Ann Staff Estate Winery - All rights reserved. Hello IT Niagara ECOMMERCE & WEBSITE BUILDER
