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 locally inspired food pairings at each of our member wineries.
Click here for the 2018 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 2-4, 9-11, 16-18, and 23-25 – 11am to 5pm.
Transportation is not included but can be arranged with one of our 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 Taste the Season Pairings
2016 Merlot Reserve (W, O) paired with our Harvest Plate: beef goulash with späztle, and braised red cabbage.
2017 Cabernet Sauvignon, Estate Grown & Bottled (W, O, L) paired with a mini shepherd's pie.
2015 Aria-Blend of Cabernet Sauvignon, Merlot (W, O) paired with Café Gatti’s Hungarian Goulash (Gulyás); tender beef and autumn vegetables sautéed in 2015 Aria with traditional sweet Hungarian paprika.
2017 Crown Land White (W) paired with braised beef wonton with ginger-honey sauce.
2015 Merlot (W) paired with sautéed steak bites with mushroom, onion and spiced with black pepper.
2017 Vidal Icewine (W, O, L) paired with Vidal onion soup with Niagara gold crouton.
2016 Grand Reserve Merlot (W, O) paired with wood-fired chicken wings with black pepper, sage and parmesan.
2011 Cabernet Sauvignon (W, O) paired with an Autumn Harvest Tart featuring Crisp bacon, fresh sautéed mushrooms with a creamy mozza stuffing.
2017 Pinot Grigio Lakefront Series (W, O) paired with buttermilk brined fried chicken, coated in Louisiana butter sauce, topped with house-made ranch dressing and arugula micro greens.
2013 Chardonnay Third Curiosity (W) paired with homemade butter tart.
2016 EastDell Pinot Noir (W, O) paired with a thyme and mushroom tart with fig marmalade and blue cheese.
2016 Heritage White (W, O) paired with a carrot ginger bisque.
2015 Balance Pinot Noir (W, O) paired with applewood smoked pork with Ontario cranberry beans, and Benchmark housemade BBQ sauce.
2017 Palatine Hills 1812 Red (W, O) paired with Spicy Buffalo Chicken featuring creamy chicken, carrots and celery in flaky pastry drizzled with blue cheese aioli.
2016 Peller Reserve Merlot (W, O) paired with curried lamb, butternut squash and lentil stew.
2013 Select Late Harvest Riesling (W, O) paired with a caramel apple crumble parfait (GF, V).
2017 Lot 74 Sparkling Brut (W, O) paired with All Day Sparkling Brunch featuring chicken & waffles drizzled with a holiday-spiced strawberry icewine glaze.
2013 Chardonnay (W) paired with locally made tiramisu.
2017 Sand & Gravel Chardonnay (W, O, L) paired with chicken and shiitake mushroom sausage on grilled sourdough with roasted garlic aioli.
2017 Shiraz (W, O) paired with black pepper, truffle and parmesan popcorn.
2016 Pinot Noir (W, O) paired with fried pork dumplings topped with wasabi mayo.
2015 Big Ideas Cabernet Franc (W, O) paired with local handmade charcuterie sampler.
2014 Stratus Weather Report Red (W, O) paired with a lemon & chicken tourtière with crunchy mustard.
2017 Riesling (W, O) paired with a Seasonal Sampler Trio: vegetable spring roll, edamame spread on beet cracker, orange KitKat®. (V)
2016 Trius Barrel Fermented Chardonnay (W, O, L) paired with creamed Ontario mushroom soup with sour cream and chives.
2017 Wayne Gretzky Estates Baco (W, O, L) paired with Chef Dodd's Canadian peameal bacon on a bun.