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 locally inspired VQA wine and food pairings at each of our member wineries.
Click here for the 2017 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.
TICKETS FOR TASTE THE SEASON 2018 WILL BE ON SALE SOON – PLEASE CHECK BACK LATER IN AUGUST TO BUY YOUR PASSES.
Transportation is not included but can be arranged with one of our official transportation partners.
DESIGNATED DRIVER TOURING PASS
This $30 (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.
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 new Designated Driver Touring Passes (see Purchase Tickets for more details), or book with one of our local transportation partners. Click here for more information.
2017 Taste the Season Pairings
2015 Pinot Noir, Estate Grown & Bottled (W, O, L) paired with a smoked chili spiced meat ball with tomato fondue and parmigianino.
2016 Crown Land White (W) paired with sweet roasted carrot & coriander soup.
2013 Merlot (W, O) paired with beef Impromptu done in a slow cooked stew style, finished with herbs and spices.
2015 Vidal Icewine (W,O, L) paired with Icewine bacon and aged cheddar grilled cheese with garden tomato chutney.
2015 Grand Reserve Merlot (W,O) paired with beef and barley stew with Niagara root vegetables.
2014 Gewurztraminer (W, O) paired with butter chicken.
2015 Shiraz (W, O) paired with hickory smoked brisket stuffed mac & cheese croquette, drizzled with buttermilk ranch and topped with baby onion sprouts.
2014 Dry Late Harvest Riesling (W) paired with California roll with avocado, cucumber and crabmeat, wrapped in vinegared rice and seaweed.
2016 FRESH Riesling Gewurztraminer (W, O, L) paired butternut squash gnocchi.
2015 Platinum Chardonnay (W) paired with a warm corn and red pepper bisque with crispy cheddar crostini.
2011 Dean's List Pinot Noir (W,O) paired with grilled zucchini, tomato and Havarti tart paired.
2012 Neufeld Vineyard Chardonnay (W, O) paired with holiday turkey pie: buttery pastry filled with turkey stew and topped with mashed potatoes, stuffing and cranberry.
2016 Private Reserve Gamay Noir (W, O) paired with smoked pork and Muscovy duck pate, herb Merlot jam, black pepper compressed apple slaw.
2015 Canada 150 Select Late Harvest Vidal (W,O) - limited edition paired with a cinnamon candied pecan crusted pumpkin cookie.
2013 Premium Reserve Bella Terra Meritage (W, O) paired with gourmet poutine: slow cooked pulled brisket in a red wine gravy topped with cheese curds over pillowy soft gnocchi.
2013 Chardonnay (W, O) paired with tender and delicious pulled pork slider, slowly braised in Harvest Barn's Signature Apple Cinnamon BBQ Sauce.
2014 Sand & Gravel Redcoat (W, O) paired with Ravine Redcoat beef stew with a parmesan pastry.
2016 River Road Riesling Gewurztraminer $13.75 (W, O, L) paired with 'Schnitzel and Strudels' gherkin soup.
2016 Bianco Riesling Gewurztraminer (W, O) paired with spinach gnocchi in a gorgonzola cream sauce.
2012 “Conversation” Pinot Noir (W, O) paired with vegan Banh Mi Sliders on focaaccia.
2015 Stratus Weather Report Chardonnay (W, O) paired with "Fat Chance" smoked salmon.
Riesling Winemaker's Art 2015 (W, O) with a Seasonal Sampler Trio: smoked trout on rye crisp, Thai pork ball, fig & onion spread on mozzarella.
2016 Trius Chardonnay (W, O, L) paired with fresh and smoked salmon cones, crème fraiche, pickled red onion, dill pumpernickel soil.
2013 Eleventh Post Meritage, Niagara River VQA (W, O) paired with prosciutto wrapped gorgonzola and arugula stuffed dates with a balsamic drizzle.
2016 No. 99 Baco Noir (W, O, L) paired with white bean, smoked paprika, and ham hock cassoulet.