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
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, lawn games 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.
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
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
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!
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!
What to do with all those zucchini in the garden? How about Turkey & Courgette Sliders?
Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)
Sour cream & sumac sauce:
To make sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.
Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7/400°F
Mix all ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.
Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.
Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.
Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.
https://jonoandjules.com/2016/06/06/turkey-courgette-burgers/
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