#sizzlinwithSAS: The Bacon Explosion & Chardonnay Episode - Sue-Ann Staff Estate Winery
May 22, 2021


September 2025

Niagara Grape & Wine Festival Discovery Pass

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

 

SEPTEMBER 2025

Run for the Grapes

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/

 




SEPTEMBER 2025

Harvest Sunday

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.

 


 



October 2025

Fall Wine Trail

When: Saturday, October 4 and Sunday, October 5

Where: Sue-Ann Staff Estate Winery, 180 Estate Winery, Malivoire Wine Company, Cave Spring Winery, Fielding Estate Winery

What:  Purchase one ticket and visit all five participating wineries for a delicious wine and cheese sample AND take a bottle home! Details and ticketing link to come! 

 

 

October 2025

ALS Revolution Ride

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


 

 

November 2025

THE GREAT GRILLED CHEESE EXTRAVAGANZA

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

 

 

November 2025

Get Wrapped

When: Saturday November 8 & Sunday, November 9 from 11 am to 5 pm AND Saturday November 15 & Sunday, November 16 from 11 am to 5 pm 

Where: Sue-Ann Staff Estate Winery, 13th Street Winery, 180 Estate Winery, Calamus Estate Winery, Commisso Estate Winery, Creekside Estate Winery, DIM Wine Co., Domaine Le Clos Jordanne, Fielding Estate Winery, 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, Stonewall Estates, Tawse Winery, The Organized Crime Winery Inc., Vineland Estates Winery, Wending Home Estate Vineyards and Winery

What:  Purchase one ticket and visit all five participating wineries for a delicious wine & food sample. DETAILS TO COME! 

 


#sizzlinwithSAS: The Bacon Explosion & Chardonnay Episode

 #sizzlinwithSAS is back with a bangin' Bacon Explosion to pair with our Elisha's Chardonnay.

Say WHA?

It's a veritable festival of nitrates here at 3210 Staff Avenue as Sue-Ann weaves and rolls an amazing meatloaf of bacon, sausage and BBQ spice. While she COULD go with the expected red to pair with this "heart-stopping goodness", in honour of the (many) #ChardonnayDay celebrations this year, she's pairing it with our 2018 Elisha's Chardonnay ($22.95)

Our chard is super-approachable with loads of fresh! heritage! apple! notes on the nose and palate. Bright acidity makes it an wonderful Chard for summertime sipping with or without food. If you're thinking of making the Bacon Explosion at home (we'll share the recipe on our blog at www.sue-annstaff.com), consider pairing this pigtastic main course with our Chard -- it's lively and refreshing...like a liquid version of the defibrillator paddles the meal may require... ;)

 

Don't forget to check out our Chardonnay Day SAS Pack here: https://www.sue-annstaff.com/collections/special-six-packs/products/chardonnay-day-six-pack

 

INGREDIENTS

  • 2 pounds thick-cut sliced bacon
  • 1 ½ pounds Italian sausage, casings removed
  • 3 tablespoons barbecue rub
  • ¾ cup barbecue sauce

PREPARATION

  1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
  2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
  3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
  4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
  5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
  6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.

source: NYT Cooking, via BBQAddicts.com

 


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