WEEKENDS IN NOVEMBER FROM 11AM TO 5PM
Taste the Season is Niagara-on-the-Lake’s must-do event in November! Celebrate the season’s bounty with exceptional VQA wines and Holiday-inspired food pairings at each of our member wineries.
Click here for the 2019 list of 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 November 1-3, 8-10, 15-17, and 22-24 – 11am to 5pm.
Transportation is not included but can be arranged with one of our transportation partners.
NOTE: 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.
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.
2019 Taste the Season Pairings
2017 Pinot Noir, Estate Grown & Bottled (W, O, L) paired with thyme roasted woodland mushrooms with Ontario goat cheese. (V)
2017 Crown Land Red (Cabernet Franc) (W) paired with grass-fed chopped beef brisket slider with Crown Land Red compote.
2016 Merlot (W) paired with sautéed steak bites with mushrooms and spiced with herbs.
2017 Vidal Icewine (W, O, L) paired with beef brisket Pho, basil, house made Sriracha.
2017 Grand Reserve Pinot Noir (W, O) paired with black pepper and rosemary grilled chicken.
2017 Chardonnay Musqué (W, O) paired with sweet and smoked pulled pork on a bun, with a tangy Southern sauce and crispy onions.
2017 Lakefront Series Riesling (W, O) paired with crispy fried chicken, drizzled with red Thai chili sauce topped with marinated cucumbers and micro greens in a steamed Bao bun.
2016 Zweigelt (W) paired with sliced mortadella, mozzarella cheese and Italian baguette with fresh cherry tomato on a skewer.
2017 EastDell Unoaked Chardonnay (W, O) paired with an apple pie egg roll.
2015 Barrel Aged Chardonnay (W, O) paired with hearty gourmet Mac 'n' Cheese.
*Vegetarian option available.
2018 Tom Thomson Algonquin Red (W, O) paired with tomato Parmesan galette with balsamic drizzle from Benchmark Restaurant. (V)
2017 Lakeshore Red (W, O) paired with a dark chocolate drizzled, pumpkin spice waffle on a stick. (V)
Ice Cuvée Classic (W, O, L) paired with Chef Parsons' Riesling pork sausage with Icewine choux croute and grainy mustard.
2017 Team Canada Red (W, O) paired with traditional Italian meatballs in authentic marinara sauce and garlic crostini.
2017 Sauvignon Blanc (W, O) paired with our Chef’s warm and comforting butter chicken complimented with fresh Naan bread.
2016 Mile Red (W, O) paired with turkey Mexican Mole and ancient grain salad.
2018 Sand & Gravel Chardonnay (W) paired with our five spice roasted pork shoulder / sweet and sour squash salad.
2018 Gewurztraminer (W, O) paired with 'Fifty-Four Bakery' pumpkin spice Macaron.
2016 Baco Noir (W, O) paired with a Korean fried beef dumpling.
2017 Gewurztraminer - Riesling (W, O) paired with Moksha Indian Bistro's two bite Samosas. (Ve)
2018 Triomphe Cabernet Franc Rosé (W, O) in a holiday blend paired with holiday spice cookies.
2016 Stratus Weather Report Red (W, O) paired with autumn mushroom pie with leeks, caramelized onion and herbs. (V)
2016 Cabernet Sauvignon (W, O) paired with spiral cut ham, Swiss cheese & Dijon mustard on a harvest grain Ciabatta.
2017 Barrel Fermented Chardonnay (W, O) paired with butternut squash soup with maple cream and candied walnuts.
2016 Estate Series Pinot Noir (W, O) paired with Chef Dodd's duck fat fry Poutine.