WEEKENDS IN MAY FROM 11AM TO 5PM
What could be better than a spring weekend afternoon with a few friends, a barbecue, and fine wine? Well how about if we do the hosting?
Join us in Niagara-on-the-Lake every weekend in May and experience a unique grilled food item perfectly paired with a premium VQA wine at over 20 wineries. It’s fun, relaxing, and a great way to discover the wines of Niagara-on-the-Lake and get some inspiration for your summer grilling menu. See you at our place!
PURCHASE YOUR TOUR PASS
Click here to print a list of 2020 participating wineries and tasting details.
This $55 (taxes and fees not included) touring pass entitles you, the holder, to one VQA wine tasting and food pairing at each of our member wineries and is valid May 1-3, 8-10, 15-17, 22-24 and 29-31 – 11am to 5pm.
If travelling with a group of 8 or more guests, please have your group organizer call ahead a minimum of 48 hours in advance to wineries you plan to visit to discuss appropriate timing.
Transportation is not included but can be arranged with one of our official transportation partners.
DESIGNATED DRIVER TOURING PASS
The Wineries of Niagara-on-the-Lake encourage you to tour and taste responsibly. Please designate a driver who is not drinking and purchase one of our Designated Driver Touring Passes for $30 (taxes and fees not included). This touring pass is valid for food offerings and non-alcoholic drinks only; limit one designated driver touring pass per purchase.
2020 SIP & SIZZLE PAIRINGS
2018 Atelier White, Estate Grown & Bottled (W, O, L) paired with grilled peach and ricotta strudel. (V)
2018 FEROX WHITE (W, O) paired with toasted sesame tuna nigiri with wasabi ginger glaze. (GF)
2018 Crown Land White (Gewürztraminer & Riesling) (W)
paired with slow roasted Ontario pork belly and Raclette grilled cheese topped with Ancho chili aioli.
*(V) (Ve) options available
2016 Reserve Cabernet Franc (W, O) paired with Icewine BLT. (GF, DF)
*(Ve) option available
2018 Grand Reserve White Meritage (W, O) paired with Kettle chips and dill pickle goat cheese dip. (GF, V)
*DF option available
2018 Riesling (W, O) paired with smoked Albondigas meatballs with a spiced Stout BBQ Cantina Sauce.
2018 Lakefront Series Pinot Grigio (W, O) paired with a slow braised pulled pork slider with homemade coleslaw on a mini brioche bun prepared by Bricks & Barley.
2013 Chardonnay Barrel Ferment (W, O) paired with smoked gouda and creamy potato soup.
20 Bees 2017 Riesling (W, O, G) paired with a spicy grilled chicken Thai salad.
2018 Riesling (W, O) paired with Moroccan chicken soup with chickpeas, dried fruit and jasmine rice and a grilled crostini.
*(GF) (V) (Ve) options available
2018 Tom Thomson White Canoe (W, O) paired with lime orzo salad with cilantro, black beans, corn, peppers and green onions. (Ve)
*Optional Barbacoa Beef topping available
2016 Riesling (W, O) paired with bacon wrapped jalapeño poppers with a lime crema. (GF)
2017 Peller Estates Private Reserve Sauvignon Blanc (W, O) paired perfectly with Chef Parsons' cedar plank salmon with pickled mushroom & barley salad.
2018 Racina Rosé (W, O) paired with a grilled melon, prosciutto, mozzarella and basil skewer with a balsamic drizzle. (GF)
2018 "Blockbuster" Cab Merlot (W, O) paired with our Chef's mouthwatering fall of the bone smoky BBQ ribs.
2016 Mile Red (W, O) paired with BBQ pulled pork and grain salad with Chef Rossco’s blueberry barbecue sauce.
2018 Sand & Gravel Chardonnay (W, O) paired with a foragers mushroom tartlet. (V)
2016 Chardonnay Reserve (W, O) paired with 'Tide and Vine' signature smoked salmon paté on house-made crostini with dill crème fraîche.
*(V) (GF) options available
2017 Bianco Riesling Gewurztraminer (W, O) paired with grilled shrimp and pineapple skewers.
2017 "Faux Pas" Riesling/Sauvignon Blanc (W, O) paired with vegetarian Empanada. (V)
2018 Triomphe Cabernet Franc (W, O) paired with Linc Farm Sausage with roasted peppers and Southbrook Preserve Mustard.
2018 Pinot Blanc Premium (W) paired with grilled BLT pizza Naan Bread topped with smokey tomato mayo, crumbled bacon & chopped romaine lettuce.
2018 Trius Cabernet Sauvignon (W, O, L) paired with Chef Frank Dodd's grilled lamb burger with Cabernet onion jam.
2018 Wayne Gretzky Estates No.99 Baco Noir (W, O, L) paired with Chef Dodd's Smoked BBQ Pulled Pork on a Pretzel Bun with Sweet Pickle.