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 2017 participating wineries and tasting details. Wine and food pairings for 2018 will be posted in April 2018.
This $45 (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 4-6, 11-13, 18-20, and 25-27 – 11am to 5pm
Transportation is not included but can be arranged with one of our official transportation partners.
Please note, if you’re travelling with a group of 8 or more guests, please call ahead to the wineries you plan to visit so that we may serve you better.
DESIGNATED DRIVER TOURING PASS
This $25 (taxes and fees not included) touring pass is valid for food offerings and non-alcoholic drinks only; limit one designated driver touring pass per purchase.
To experience all of our wineries, you’ll need a whole weekend. Why not book an overnight stay at one of Niagara-on-the-Lake’s fine hotels, inns or B&B’s? Click here or call Tourism Niagara-on-the-Lake at 905-468-1950 for details.
2017 Sip & Sizzle Pairings
2016 Sauvignon Blanc, Estate Grown & Bottled paired with a grilled prawn, shoot and sprout salad and citrus zest emulsion.
2016 Lambert Vineyard Riesling paired with a Chinese pulled pork marinated in Mama’s secret sauce with a mix of 20 spices and seasonings, stuffed in a seared flatbread and garnished with chopped coriander and capsicums.
2016 Jack Rabbit White paired with grilled Halloumi cheese marinated in a mild & creamy curry sauce on a Naan wedge topped with Niagara peach.
2015 Venus Rose paired with Raspberry spring mixed salad with grilled pork.
2013 Reserve Shiraz Cabernet paired with a grilled chicken taco with chipotle and avocado.
2016 Grand Reserve Riesling paired with beef tataki with soba noodles and scallion in a soy citrus dressing.
2012 Riesling (off-dry) paired with a grilled asparagus, basil wrap with prosciutto.
2015 Cabernet Sauvignon paired with braised veal cheek rillettes with parmesan and potato gnocchi in a garlic butter sauce created by 'Grill on King'.
2012 Pinot Noir, served chilled paired with a cherry cheesecake flambé.
2016 Lakeview Cellars Sauvignon Blanc paired with a bacon & chive mini quiche with oven dried tomato and smoked cheddar.
2013 Unoaked Chardonnay paired with forbidden Rice salad with grilled mushrooms, garlic toast crumble, white cheddar and leeks.
2015 Riesling paired with a seared two cheese and edamame bean dumpling topped a with spiced honey glaze.
2015 Private Reserve Gamay Noir paired with a cabernet wild boar sausage on a bun, Quebec maple mustard, fried chili shallots, mustard seedlings.
2015 Debbie Travis Pinot Grigio paired with caramelized grilled peach, burrata, and candied prosciutto on basil walnut crostini with Pinot Grigio reduction.
2016 Cabernet Franc Rose, extra dry paired with “Asian Slaw Dogs” with tangy Asian slaw with hoisin, lime, cilantro and Pondview Double Gold Vidal Icewine, topped with Sriracha Mayo.
2013 Signature Cabernet Merlot blend Noble Rouge paired with BBQ chicken wings braised in Harvest Barn's famous Vidalia onion sauce.
2015 Ravine Cabernet Rosé paired with Rossco’s harissa grilled chicken thigh on a mixed grain salad.
2015 River Road Cabernet paired with a grilled Chivap topped with roasted red pepper relish and quick pickled sweet onion.
2015 Bianco Riesling Gewürztraminer paired with a grilled chicken taco topped with mango Bianco salsa.
2013 Small Talk Vineyards “Goodnight” Cabernet Sauvignon paired with a charcuterie skewer served on grilled French bread.
2013 Kabang Red paired with grilled Caponata, salsa verde, Dukkha.
2015 Pinot Blanc Terroir paired with a Sizzling Sampler Trio: grilled zucchini brushed with OLiV Dill EVOO, pork scaloppini, applewood smoked cheddar on a cheese cracker.
2015 Trius Merlot paired with a spiced lamb Merguez sausage, spring slaw, honey, mint yogurt dressing.
2016 Sauvignon Blanc paired with a cod potato fritter with a grilled zucchini, tomato and basil salad.