$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/
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.
Sue-Ann's BBQ rib odyssey continued this weekend with an Instagram Live video featuring 3-2-1 Ribs! Now that restrictions are lifting and we can entertain a few more people at home, consider making these luscious ribs for family on Father's Day.
Sue-Ann chose pork side ribs for this recipe, specifically, the meaty St. Louis cut. 3-2-1 refers to the process: 3 hours of smoking, 2 hours of wrapping (and rehydrating) and 1 hour for mopping with sauce on the grill.
But let's begin with the rub and the sauce (recipe sourced from from Hot Sauce Williams, Cleveland). Sure, you can buy bbq sauce, there's a million great ones on the market, but it's super satisfying to make it yourself at home. Plus it makes the kitchen smell great!!
Rub
Combine all ingredients in a bowl and mix well. Store mixture in an airtight container in a cool dark place.
Barbecue Sauce
Barbecue Bath (you need 1 cup of liquid total per rib rack)
To prepare the ribs, Sue-Ann massaged them all over with the rub and let them sit (covered, or wrapped in foil) overnight in the fridge.
Soak 2 cups of cherry-wood chips in water for about 20 minutes before draining. Place drained chips in an aluminum foil pie plate and seal with more foil OR make a foil pocket that that you can seal. Pierce the foil several times to allow the smoke to escape.
About 6 hours before serving, light the grill and heat to 250F. Put the foil wrapped chips on the grill. When the chips begin to smoke, put the ribs on the grill as close to the chips as possible. Close the grill and leave it alone for 3 hours.
After 3 hours, remove the chips and discard. Take the ribs off the grill and place in a new foil pouch, then add the Barbecue Bath and seal the pouch tightly, then place back on the grill for 2 hours, still at 250F. This is seriously low'n slow cooking.
After 2 hours, remove the ribs from their Barbecue Bath pouches and place directly on the grill, still at 250F for 1 hour. Spend the last hour generously and frequently mopping the ribs with your delicious sauce, while enjoying the rest of the Fancy Farm Girl Frivolous White. As Sue-Ann's Dad used to say, "baste the chef as often as you baste the meat"!
Serve with cornbread and coleslaw and chilled bottles of Sue-Ann's VQA wines :)
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