This week on SASTV: Ratatouille! (aka how to deal with all the zucchin - Sue-Ann Staff Estate Winery
Welcome to Sue-Ann Staff Estate Winery! We are a boutique winery in Jordan, ON (Lincoln, Niagara Benchlands) offering award-winning wines and memorable tasting experiences.

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


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August 29, 2020

FALL FEST (free event)

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, 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.

 

 





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. 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

 

 

Get Wrapped Up!

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

 

Save the Date

Holiday Wine Trail

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! 

 

 

 

Save the Date

Sue-Ann's Annual Holiday Sip & Savour Open House

When: Saturday, December 13

Where: Sue-Ann Staff Estate Winer

What:  It's our annual Open House! A one day event featuring wine, food and holiday shopping. A portion of ticket sales is donated to The Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting Community Care. 

Watch this space for details and tickets!  


This week on SASTV: Ratatouille! (aka how to deal with all the zucchini & eggplant people keep giving you)

When one of our team members handed Sue-Ann a sack filled with eggplant, zucchini and tomatoes from his garden, she knew that Ratatouille was in her future. 

 

 

This classic Provencal vegetable stew is the perfect distillation of late summer flavours and can be served so many ways. Eat it hot with torn chunks of baguette, swirl it into hot pasta, or serve it cold as a chunky dip. Any way you have it, it's a delicious solution to the abundance of fresh veg typical of August. 

Ratatouille (from Once Upon a Chef)

INGREDIENTS

  • 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes
  • Salt
  • 6 tablespoons extra virgin olive oil, plus more for serving
  • 2 medium zucchini (about 1 lb), cut into 1/3-inch cubes
  • 1 medium yellow onion, finely chopped
  • 1 red, orange or yellow bell pepper, cut into 1/4-inch dice
  • 5 large cloves garlic, chopped
  • 5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh chopped thyme, plus more for serving
  • 3/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons chopped fresh basil

INSTRUCTIONS

  1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
  2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
  3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
  4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

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