Friday, April 12, 2019I had a great time attending Sip and Sizzle in Niagara-on-the-Lake , and this annual event is taking place again this May.
Sip and Sizzle features over 20 wineries in Niagara-on-the-Lake, each offering a unique grilled food item and VQA wine pairing. It is a fun, relaxing, and a great way to discover the Wines of Niagara-on-the-Lake.
In order to attend Sip and Sizzle, purchase your Touring Pass here. This Pass entitles you to one VQA wine tasting and food pairing at each of the 20+ participating wineries during the 4 weekends in May - Friday to Sunday from 11 a.m. to 5 p.m. The full list of this year's offerings are now posted and a Designated Driver's Touring Pass is also available.
To have the best experience, I would recommend visiting 6-8 wineries per day. This will allow you to casually visit each winery at a fairly relaxed pace and discover some of their other delicious wines - many of which never arrive on LCBO shelves. This event would also make a great weekend getaway.
Here are some of the highlights from my visit last year:
CHÂTEAU DES CHARMES CUVÉE D’ANDRÉE ROSÉ 2016 ($16, #333260, 87 pts) paired with house smoked salmon on an herb scone with cranberry compote. The red berry flavours from the wine complemented the cranberry compote well, while the food-friendly acids in the wine allowed it to be paired with the salmon and scone. Really nice done!
RAVINE VINEYARD ESTATE WINERY GEWURZTRAMINER 2017 ($25, 88 pts) paired with Harissa grilled chicken thighs on K2 grain salad. They actually ran out of the salad, so I ended up getting another serving with the salad while at the tasting bar. An off-dry wine with lemon/lime notes that brought out the lemony notes from the grain salad. The tender chicken was well-made, not spicy, and had subtle smoky flavours that meshed well with the wine.
BETWEEN THE LINES WINERY ROSÉ 2017 ($18, 87 pts) paired with grilled lamb brochette with a tangy herb de provence glaze. A fairly substantial darker rose with a slightly tannic backbone that actually held up well against lamb.
LAKEVIEW WINE CO. EASTDELL SUMMER ROSÉ 2016 ($15, #560243, 86 pts) paired with strawberry & goat cheese bruschetta on grilled focaccia bread. All candied cherry and tangy citrus that was a fun pairing which complemented the strawberry-flavoured bruschetta.
PELLER ESTATES PRIVATE RESERVE CABERNET SAUVIGNON 2015 ($23, 88 pts) paired with our house-made lamb and balsamic mint sausage. Nicely done with pepper and spice notes from both the wine and lamb complementing each other, while the full-bodied wine with somewhat big tannins balanced the protein. The sour cream based spread on top was a nice cooling touch.
JOSEPH'S ESTATE PROPRIETOR’S RESERVE RIESLING 2014 ($15, 85 pts) paired with grilled sweet heat chicken satay. The chicken satay was mildly spiced, however, at the tail end there was some spicy heat which would have been better paired with an off-dry Riesling instead of this dry Riesling.
JACKSON-TRIGGS GRAND RESERVE SHIRAZ 2015 ($26, 89 pts) paired with lamb spiedini with fresh ciabatta, pepperoncini and olive oil. This was a nice, peppery pairing with pepper notes from the wine and the lamb complementing each other, and just enough tannins to balance the protein. The pepperoncini also added a nice spicy kick.
STREWN GEWURZTRAMINER 2015 ($15, #065359, 88 pts) paired with a Sizzling Sampler Trio: Tandoori chicken, grilled pineapple & vegetable samosa. Very intresting to try all three of these bites with a dry Gewurztraminer. The spicy notes from the wine fared well with the tandoori chicken and the samosa, however, the pineapple citrus flavours were stronger than the wine.
NOMAD AT HINTERBROOK TRAVELLER'S RIESLING 2016 ($16, #445775, 88 pts) paired with grilled shrimp with pickled garden root vegetables, spicy citrus, lime and sweet basil. A nice, fresh pairing with balanced acids and slightly sweet citrusy flavours matching the tangy and spicy salad, while the minerality in the wine complemented the shrimp.
PALATINE HILLS VIDAL ICEWINE 2012 ($20, 200 mL, 90 pts) paired with S'mores Pie: chocolate cream cheese, chocolate graham and toasted marshmallows. A lusciously sweet pairing where the wine matched the sweetness of the dessert, and the acidity in the wine held it all together.
Sip and Sizzle features over 20 wineries in Niagara-on-the-Lake, each offering a unique grilled food item and VQA wine pairing. It is a fun, relaxing, and a great way to discover the Wines of Niagara-on-the-Lake.
In order to attend Sip and Sizzle, purchase your Touring Pass here. This Pass entitles you to one VQA wine tasting and food pairing at each of the 20+ participating wineries during the 4 weekends in May - Friday to Sunday from 11 a.m. to 5 p.m. The full list of this year's offerings are now posted and a Designated Driver's Touring Pass is also available.
To have the best experience, I would recommend visiting 6-8 wineries per day. This will allow you to casually visit each winery at a fairly relaxed pace and discover some of their other delicious wines - many of which never arrive on LCBO shelves. This event would also make a great weekend getaway.
Here are some of the highlights from my visit last year:
CHÂTEAU DES CHARMES CUVÉE D’ANDRÉE ROSÉ 2016 ($16, #333260, 87 pts) paired with house smoked salmon on an herb scone with cranberry compote. The red berry flavours from the wine complemented the cranberry compote well, while the food-friendly acids in the wine allowed it to be paired with the salmon and scone. Really nice done!
RAVINE VINEYARD ESTATE WINERY GEWURZTRAMINER 2017 ($25, 88 pts) paired with Harissa grilled chicken thighs on K2 grain salad. They actually ran out of the salad, so I ended up getting another serving with the salad while at the tasting bar. An off-dry wine with lemon/lime notes that brought out the lemony notes from the grain salad. The tender chicken was well-made, not spicy, and had subtle smoky flavours that meshed well with the wine.
BETWEEN THE LINES WINERY ROSÉ 2017 ($18, 87 pts) paired with grilled lamb brochette with a tangy herb de provence glaze. A fairly substantial darker rose with a slightly tannic backbone that actually held up well against lamb.
LAKEVIEW WINE CO. EASTDELL SUMMER ROSÉ 2016 ($15, #560243, 86 pts) paired with strawberry & goat cheese bruschetta on grilled focaccia bread. All candied cherry and tangy citrus that was a fun pairing which complemented the strawberry-flavoured bruschetta.
PELLER ESTATES PRIVATE RESERVE CABERNET SAUVIGNON 2015 ($23, 88 pts) paired with our house-made lamb and balsamic mint sausage. Nicely done with pepper and spice notes from both the wine and lamb complementing each other, while the full-bodied wine with somewhat big tannins balanced the protein. The sour cream based spread on top was a nice cooling touch.
JOSEPH'S ESTATE PROPRIETOR’S RESERVE RIESLING 2014 ($15, 85 pts) paired with grilled sweet heat chicken satay. The chicken satay was mildly spiced, however, at the tail end there was some spicy heat which would have been better paired with an off-dry Riesling instead of this dry Riesling.
JACKSON-TRIGGS GRAND RESERVE SHIRAZ 2015 ($26, 89 pts) paired with lamb spiedini with fresh ciabatta, pepperoncini and olive oil. This was a nice, peppery pairing with pepper notes from the wine and the lamb complementing each other, and just enough tannins to balance the protein. The pepperoncini also added a nice spicy kick.
STREWN GEWURZTRAMINER 2015 ($15, #065359, 88 pts) paired with a Sizzling Sampler Trio: Tandoori chicken, grilled pineapple & vegetable samosa. Very intresting to try all three of these bites with a dry Gewurztraminer. The spicy notes from the wine fared well with the tandoori chicken and the samosa, however, the pineapple citrus flavours were stronger than the wine.
NOMAD AT HINTERBROOK TRAVELLER'S RIESLING 2016 ($16, #445775, 88 pts) paired with grilled shrimp with pickled garden root vegetables, spicy citrus, lime and sweet basil. A nice, fresh pairing with balanced acids and slightly sweet citrusy flavours matching the tangy and spicy salad, while the minerality in the wine complemented the shrimp.
PALATINE HILLS VIDAL ICEWINE 2012 ($20, 200 mL, 90 pts) paired with S'mores Pie: chocolate cream cheese, chocolate graham and toasted marshmallows. A lusciously sweet pairing where the wine matched the sweetness of the dessert, and the acidity in the wine held it all together.
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