WEEKENDS IN MAY FROM 11AM TO 5PM
What could be better than a spring weekend afternoon with a few friends, a barbeque, and fine wine? Well how about if we do the hosting?*
Join us for Sip & Sizzle as over 20 wineries in Niagara-on-the-Lake each offer a unique grilled food and VQA wine pairing. It’s fun, relaxing, and a great way to discover the Wines of Niagara-on-the-Lake. And a great way to forget the winter we just endured. See you at our place!
* Please note Sip & Sizzle has now replaced the wine & herb touring event.
PURCHASE YOUR TOUR PASS
Click here to print a list of 2018 participating wineries and tasting details. Wine and food pairings for 2019 will be posted in April 2019.
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 3-5, 10-12, 17-19, and 24-26 – 11am to 5pm
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.
2018 Sip & Sizzle Pairings
2016 Rosé, Cuvée d’Andrée, Estate Grown & Bottled (W,O,L) paired with house smoked salmon on an herb scone with cranberry compote.
2016 Positivity (W,O) paired with Smokin’ Buddha’s sizzling beef slider, garnished with pickled carrot and daikon, cucumber, okonomi, mayo and a sprinkle of coriander. Vegetarian option available.
2016 Frontier Chardonnay (W,O) paired with mushroom and goat cheese dumpling with roasted garlic aioli. (V)
2016 Traveller's Riesling (W,O) paired with grilled shrimp with pickled garden root vegetables, spicy citrus, lime and sweet basil.
2015 Reserve Cabernet Franc (W,O) paired with Ontario beef brisket red wine BBQ sauce.
2015 Grand Reserve Shiraz (W,O) paired with lamb spiedini with fresh ciabatta, pepperoncini and olive oil.
2014 Proprietor’s Reserve Riesling (W,O) paired with grilled sweet heat chicken satay.
2016 Lakefront Series Baco Noir (W,O) paired with a bourbon glazed hickory smoked maple bacon wrapped chicken drumettes.
2013 Sauvignon Blanc Fumé (W) paired with freshly sliced prosciutto wrapped smoked provolone on a baguette.
2016 EastDell Summer Rose (W, O, L) strawberry & goat cheese bruschetta on grilled focaccia bread. (V)
2014 Gold Series Chardonnay (W,O) paired with a lobster bisque & grilled garlic toast.
2016 Sauvignon Blanc (W,O) paired with smoked white bean hummus with grilled Niagara eggplant "bomba" on crostini. (V, Ve, GF available)
2012 Vidal Icewine (W,O) paired with S'mores Pie: chocolate cream cheese, chocolate graham and toasted marshmallows.
2014 Private Reserve Cabernet Sauvignon (W, O) paired with our house-made lamb and balsamic mint sausage.
2016 Gewurztraminer Riesling Fusion (W, O, L) paired with a 16-hour BBQ pulled pork shoulder tostada with queso fresco, avocado aioli and spicy Gewurztraminer pickled napa cabbage. (GF)
2016 Semi Dry Riesling (W, O) paired with the best sandwich combination this side of Havana - grilled Cubano mojo pork slider on a brioche bun.
Queenston Mile Vineyard
2017 Gewurztraminer paired with Harissa grilled chicken thighs on K2 grain salad.
2015 Pinot Noir paired with 'Kaiser Haus' grilled chicken and sun-dried tomato sausage bite.
2016 Bianco Riesling Gewurztraminer W,O) paired with Japanese gyoza, fried pork dumplings topped with wasabi mayo and soy.
2016 Wildass Sauvignon Blanc (L) paired with 'Backhouse' Dip Dip Egg & Asparagus: fried egg white mousse, saffron, grilled asparagus. (V)
2014 Gewurztraminer paired with a Sizzling Sampler Trio: Tandori chicken, grilled pineapple & vegetable samosa.
2016 Trius Cabernet Sauvignon (W,O,L) paired with Chef Dodd's pastrami beef panini with swiss cheese and saurkraut.
2016 Wayne Gretzky Founders Cabernet Merlot (W,O,L) paired with spiced pork chirizo sausage and 99 whisky mustard.