Niagara Grape & Wine Festival ICEWINE DISCOVERY PASS
January 16-18, January 23-25, January 30-Feb 1
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 online at niagarawinefestival.com
Every Day Is Valentine's Day: Wine & Chocolate Flight $19.95 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:
$19.95 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
Lu & Lavelle Sweet Treat Tasting $10pp
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
Riesling has a natural affinity for all things cabbagey -- the wine's weight, it's apple-y flavour profile and zesty acidity, is a wonderful complement to dishes like choucroute garnie or a okonomiyaki. Add Viognier and Chardonnay to Riesling, as we have done with Mabel's VCR ($28.95) and you've got a wine that's absolutely perfect with any dish that stars cruciferous veg!
With St. Patrick's Day almost upon us, we're thinking of colcannon, a delicious Irish dish of potatoes and cabbage. Here's Melissa Clark's version, dressed up with crispy leeks and loaded with greens. Top this with smoked salmon or a fried egg and a bottle of Mabel's VCR and you've got your St. Patrick's Day dinner sorted!
Step 1
In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
Step 2
Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
Step 3
To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
Step 4
Now add the potatoes to the skillet and mash them (so they’re either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
Step 5
Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
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