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 2019 participating wineries and tasting details.
Please note that Coyote’s Run has unexpectedly closed its operations at the end of April and they are not participating in Sip & Sizzle.
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.
NOTE: If you are traveling with a group of 8 or more guests, please have your group organizer call ahead to the wineries you plan to visit with your approximate arrival time so that they can plan for your group’s arrival and serve you better and make your experience an enjoyable one.
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.
2019 SIP & SIZZLE PAIRINGS
2017 Sauvignon Blanc, Estate Grown & Bottled (W, O, L) paired with a citrus cured and grilled slice of rainbow trout with a fennel and herb slaw.
2016 Frontier Riesling (W) paired with stone oven pizza with smoked duck, caramelized onions and apple. Vegetarian option available.
2018 Venus Rosé (W) paired with golden chicken cutlet with garden fresh salad and savoury dressing.
2016 Reserve Cabernet Franc (W, O) paired with BBQ'd pork ribs with smoked slaw.
2016 Grand Reserve Red Meritage (W, O) paired with Prime rib slider and Meritage onions.
2016 Gamay Rosé (W, O) paired with herb-crusted chicken wings with rosemary honey ginger BBQ sauce.
2017 30th Anniversary Series Small Batch Riesling (W, O) paired with beef tenderloin tips marinated in a sweet and savoury traditional Korean sauce featuring tamari, sesame oil, fresh ginger, garlic and honey. Grilled to perfection and sprinkled with sesame seeds and fresh chives. (GF)
2013 Vidal (W) paired with smoked cheese on a nacho cracker topped with mango salsa.
2017 EastDell Riesling (W, O) paired with a grilled chicken & avocado taco drizzled with a creamy cilantro dressing. (GF)
*Vegetarian option available.
2016 Platinum Series Sauvignon Blanc (W, O) paired with grilled pineapple salsa and pulled chicken on a flour tortilla. *Vegan and gluten-free options available.
2017 Balance Semillon-Sauvignon Blanc (W, O) paired with grilled lamb merguez, kale and sheep’s milk feta spanakopita from Benchmark Restaurant.
2016 Riesling, Estate Grown (W, O, L) paired with 18 hour smoked beef brisket and pickled red cabbage slaw topped with Niagara sour cherry BBQ Sauce. Served on a crispy wonton and topped with mustard microgreens.
2016 Private Reserve Cabernet Sauvignon (W, O) paired with Chef Parsons' BBQ Grain Bowl including grilled cauliflower, charred broccoli, eggplant confit, toasted farro seed and peanut crumble. (V)
2016 Riesling Dry (W, O) paired with a lemon oregano grilled chicken Souvlaki with cucumber yogurt. (GF)
"Blockbuster" 2016 Cab Merlot Reserve (W, O) paired with steak spice grilled beef patty, crispy onions, smoked 5 Brothers cheese, BBQ Aioli on a Brioche bun.
2017 Mile White (W, O) paired with our grilled pineapple tropical shrimp poke bowl. (GF)
*Vegetarian & Vegan options available.
2017 Sand & Gravel Chardonnay (W, O) paired with crispy pork belly / honey and lime glaze / k2 milling black bean salad / mustard vinaigrette and herbs.
2017 'Fortune' Cabernet Rosé (W, O) paired with grilled jalapeño, black olive and Feta mini corn muffin.
2018 Gamay Nouveau (W, O) paired with pork belly with Asian slaw, glazed with garlic ginger hoisin sauce served on a steamed bun.
2016 "RSVP" Pinot Gris (W, O) paired with sweet and savory herbed shortbreads with blackberry pink peppercorn preserves. (V)
2017 Connect White (W, O, L) paired with a grilled salt and pepper free-range pork sausage from Linc Farm, and Southbrook’s wine infused mustard with tarragon.
2017 Wildass White (W) paired with grilled fennel and cucumber salad topped with Sichuan chili oil and smoked peanuts. (V)
2017 Sauvignon Blanc Terroir (W, O) paired with a grilled Naan pizza topped with pesto, spinach and mozzarella cheese. (V)
2017 Trius Merlot (W, O, L) paired with grilled beef kofta with pickled onion, mint and honey yogurt. (GF)
2016 Estate Series Shiraz Cabernet (W, O) paired with grilled lamb and rosemary sausage with Icewine onion jam.