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 5:30 pm

Winery event info HERE. Wine Club curious? Learn more HERE


« Prev | Next »
< The SAS Blog: Stories, Wine Highlights, Events, Recipes, etc.
August 29, 2020

February 2026

Every Day Is Valentine's Day: Wine & Chocolate Flight

$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:

  • Fancy Farm Girl Frosty Fizz
  • Riesling Loved By Lu
  • Bank Barn Baco

Dark Chocolate Covered Cherries (from our Vineland neighbours Cherry Lane) paired with your choice of:

  • Fancy Farm Girl Flirty Bubbles 
  • Fancy Farm Girl Flamboyant Red
  • The Gritstone Cabernet

White Chocolate Coconut Almond Confection paired with your choice of:

  • Lavelle's Vidal
  • Fancy Farm Girl Foxy Pink
  • Howard's Icewine Vidal

$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

 

 


Lu & Lavelle Sweet Treat Tasting

$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

 


collage image of Sue-Ann Staff in winter, three Icewine bottles in the snow, and the wine shop door in the background, tinted blue.

FLIGHT OF THE ICE QUEEN: Icewine 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! 

  • 2018 Howard's Icewine Vidal (future-release)
  • 2017 Howard's Icewine Vidal (current release)
  • 2012 Howard's Icewine Vidal (library wine) 

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

 


March 2026

 

Winter Wine Trail 

$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:

  •  Tastings at FIVE renowned wineries
  •  Locally sourced bites paired with each wine
  •  FIVE bottles of wine to take home (one from each winery) 

$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/

 

St. Patrick's Sip & Snack: Bank Barn Baco Noir & Cheddar Bacon Soda Bread

$10 + HST pp

Available March 17 to 22 only!  

Celebrate a little bit 'o the Irish with this tasty pairing: Bank Barn Baco Noir and a slice of Cheddar Bacon Soda Bread.

Our juicy, fruit-forward Baco LOVES being paired with salty smoky bacon...add cheddar to the mix and you've got a match made in heaven! 

$10+hst per person. Reservations appreciated, walk-ins welcome. 

https://www.sue-annstaff.com/collections/tasting-flights/products/st-patricks-day-sip-snack-bank-barn-baco-noir-cheddar-bacon-soda-bread



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.

Liquid error (templates/article line 201): Could not find asset snippets/beetailer_social_widget.liquid
Newsletter

Sign up to get the latest on sales, new releases and more … Shipping available in Canada ONLY

MAIN MENU
Quick Links

© 2026 Sue-Ann Staff Estate Winery - All rights reserved. Hello IT Niagara ECOMMERCE & WEBSITE BUILDER

Visa Mastercard American Express