Sip and Sizzle Touring pass
Price per ticket: $65.54
Friday, May 3rd, 2019 to Sunday, May 26th, 2019
WEEKENDS IN MAY
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.
This $55 (plus HST) 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
Transportation is not included
Please note, if you’re travelling with a group of 10 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 $30 (plus HST) touring pass is valid for food offerings and non-alcoholic drinks only; limit one designated driver touring pass per purchase.
2019 SIP & SIZZLE PAIRINGS
Please be aware that food pairings may contain peanuts and/or other tree nuts.
CHÂTEAU DES CHARMES
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.
COYOTE'S RUN ESTATE WINERY
2017 Estate Pinot Gris (W, O) paired with Smokin' Buddha's Thai spiced pork sausage served with citrus vinegar cucumber salad. (GF)
THE HARE WINE CO.
2016 Frontier Riesling (W) paired with stone oven pizza with smoked duck, caramelized onions and apple. Vegetarian option available.
HINTERBROOK ESTATE WINERY
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.
JACKSON-TRIGGS NIAGARA ESTATE WINERY
2016 Grand Reserve Red Meritage (W, O) paired with Prime rib slider and Meritage onions.
JOSEPH'S ESTATE WINES
2016 Gamay Rosé (W, O) paired with herb-crusted chicken wings with rosemary honey ginger BBQ sauce.
KONZELMANN ESTATE WINERY
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.
THE LAKEVIEW WINE CO.
2017 EastDell Riesling (W, O) paired with a grilled chicken & avocado taco drizzled with a creamy cilantro dressing. (GF)
*Vegetarian option available.
MARYNISSEN ESTATE WINERY
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.
NIAGARA COLLEGE TEACHING WINERY
2017 Balance Semillon-Sauvignon Blanc (W, O) paired with grilled lamb merguez, kale and sheep’s milk feta spanakopita from Benchmark Restaurant.
PALATINE HILLS ESTATE WINERY
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.
PELLER ESTATES WINERY
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)
PILLITTERI ESTATES WINERY
2016 Riesling Dry (W, O) paired with a lemon oregano grilled chicken Souvlaki with cucumber yogurt. (GF)
PONDVIEW ESTATE WINERY
"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.
QUEENSTON MILE VINEYARD
2017 Mile White (W, O) paired with our grilled pineapple tropical shrimp poke bowl. (GF)
*Vegetarian & Vegan options available.
RAVINE VINEYARD ESTATE WINERY
2017 Sand & Gravel Chardonnay (W, O) paired with crispy pork belly / honey and lime glaze / k2 milling black bean salad / mustard vinaigrette and herbs.
REIF ESTATE WINERY
2017 'Fortune' Cabernet Rosé (W, O) paired with grilled jalapeño, black olive and Feta mini corn muffin.
RIVERVIEW CELLARS ESTATE WINERY
2018 Gamay Nouveau (W, O) paired with pork belly with Asian slaw, glazed with garlic ginger hoisin sauce served on a steamed bun.
SMALL TALK VINEYARDS
2016 "RSVP" Pinot Gris (W, O) paired with sweet and savory herbed shortbreads with blackberry pink peppercorn preserves. (V)
SOUTHBROOK ORGANIC VINEYARDS
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)
TRIUS WINERY & RESTAURANT
2017 Trius Merlot (W, O, L) paired with grilled beef kofta with pickled onion, mint and honey yogurt. (GF)
WAYNE GRETZKY ESTATES WINERY AND DISTILLERY
2016 Estate Series Shiraz Cabernet (W, O) paired with grilled lamb and rosemary sausage with Icewine onion jam.