— Sue-Ann Staff
We’d love to share that with you. Taste estate-grown VQA wines crafted by fifth-generation grape grower and award-winning winemaker Sue-Ann Staff, savour seasonal bites on our vineyard patio, discover unforgettable events, and leave feeling like part of the family.
On Sunday, July 7, the Brott Music Festival's National Academy Orchestra spent the afternoon at the winery, entertaining guests with musical interludes to accompany wine tastings, and a full concert under the marquee.
A Note for Every Grape was an outstanding day of music, wine and food! Don't miss next year's event, slated for July 2020 -- stay tuned for details!
Sue-Ann's team assembled EARLY on Saturday, July 13 to get ready for the Subaru Niagara Running Series Bench 5k run! Over 200 runners joined us that gorgeous sunny morning for an exciting dash around our neighbourhood. We can't wait to host this fabulous event again on July 11 2020!
Sue-Ann Staff Estate Winery is proud to announce their onsite 2019 Summer Garden Dining Partner, N’ata Cosa of St. Catharines, Ontario.
Lead by the talented Cristoforo Calabrese, N’ata Cosa represents the same values and traditions as Sue-Ann Staff Estate Winery: commitment to quality products, great customer experiences and international accreditation all with a nod to tradition.
N’ata Cosa has provided the downtown core of St. Catharines, ON with authentic Italian cuisine since 2015. They are “the real deal” – pizza lovingly created using classic techniques.
As true evidence, N’ata Cosa was certified by the Associazione Pizzaiuoli Napoletani (APN). The APN “is one of two regulatory bodies that govern what Neapolitan-style pizza is and maintain the standards that make it a cultural icon” (St. Catharines Standard, May 8, 2019). This accreditation is shared by only a handful of pizza makers in Canada.
Commitment to quality has similarly lead Sue-Ann Staff to several recent international gold medals including International Wine and Spirits Competition, U.K. for the 2017 Vidal Icewine and the Berlin International Wine Competition, Germany for the 2016 Chestnut Tree Cabernet Franc.
Discover delicious culinary creations Fridays thru Sundays starting June 7th to September 22nd from 11a to 3p at Sue-Ann Staff Estate Winery and enjoy the relaxing ambiance of the family’s 200-year-old farm setting. During inclement weather, guests will find refuge in the Moyer Marquee. Expect to enjoy:
Stone Baked Pizzas
East Coast Oysters on the Half Shell
Wild Boar Panino
Steak Wraps
Antipasto Platters
Salads, Dessert, Lemonade
and much more!
In Sue-Ann’s own words:
“I had the privilege to sample the items on the menu and, let me tell you, they sizzle! My faves? The ‘za. The Bianca Pizza had a perfect textured Bechamel base sauce layered with the thinnest and tenderest slices of potato. House smoked pancetta, sweet roasted garlic cloves and crumbled gorgonzola added delightful layers. It will sing with my Chardonnays.”
“The Calabrese Pizza based with their house made fire roasted tomato sauce is divine. Classic! Fresh basil, gooey bocconcini and zippy salami sprinkled with the perfect amount of red chili flakes will make you come back for more. And enjoy lots of my red wines with it!”
While the spring season has been unusually cool and wet, Niagara wineries have seen record crowds for this time of year. Both N’ata Cosa and Sue-Ann Staff expect to share in that energy showcasing the best of Niagara’s food, wine and hospitality.
Good Friday
April 19, 2019
CLOSED
Saturday, April 20
OPEN
10 am to 6 pm
Easter
April 21, 2019
CLOSED
Monday, April 22
OPEN
10 am to 6 pm
As you know, Sue-Ann loves everything about Icewine and working with chefs to dream up new food pairings for this liquid gold is second nature to her. This year's collaboration with August Restaurant for the Niagara Wine Festival Icewine Discovery Pass is no exception -- a silky, savoury and spectacular sweet potato parfait that pairs perfectly with our 2016 Howard's Icewine Vidal! Check out all the program details and purchase your Discovery Pass HERE. The hardest part of it all? Choosing just 8 wine and food experiences out of the 40 on offer! But never fear, additional passes can be purchased online or in person at participating wineries.
Read on for a detailed description of our pairing:
Wine
Sue-Ann Staff Estate Winery 2016 Howard’s Vidal Icewine (1 oz)
Pairing
Sweet Potato Parfait with Icewine Cured Smoked Salmon
Prepared by: August Restaurant, Beamsville, ON
Description: The “Sweet Potato Mousse” started with sweet potatoes that were oven roasted in their skins. When well cooked, they were removed from the skin, pureed into a mousse sweetened with an Icewine reduction, seasoned with salt and pepper then blended with cream cheese.
The “Mushroom Salad” is layered between the sweet potato prepared by pan roasting local shitake and white mushrooms in butter then seasoning with cider vinegar, EVOO (Extra Virgin Olive Oil) and salt and pepper.
Instead of a “cherry on top” of the parfait, you’ll find a cube of “Icewine Candied Salmon”. Sustainable farm raised Atlantic salmon was cured overnight in Icewine and honey then hot smoked with sugar maple wood for 7 to 8 hours. Continuous basting with Icewine intensified the sweetness and creates a candied crust.
The parfait is topped with a sprig of ruby red radish sprouts which adds the tiniest crunch and spice element.
Layered like an ice-cream parfait, this sweet potato parfait with “a cherry” of icewine cured salmon is something you’ll want to use as inspiration as you discover new ways to enjoy Mother Nature’s Gift to Wine Lovers … Canadian Icewine.
This offering is gluten free, vegetarian and has no nuts / nut oils.
Only the mushroom layer is vegan friendly.
Alternate wine pairing: 2015 Lavelle’s Vidal (2 oz pour)
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