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 to print a list of participating wineries and tasting details.
This $45 (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 4-6, 11-13, 18-20, and 25-27 – 11am to 5pm.
Transportation is not included but can be arranged with one of our official transportation partners.
DESIGNATED DRIVER TOURING PASS
This $25 (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.
2016 Taste the Season Pairings
Home-style cooked meatball and sea salt pizzelle with Napoletana sauce and balsamic glaze paired with 2012 Cabernet Merlot.
Yorkshire Valley Chicken Pot Pies: braised chicken, tender vegetables, flaky crust and a Chardonnay cream sauce (vegetarian and gluten-free options available) paired with 2015 Private Reserve Chardonnay.
Braised short rib wellington with green peppercorn aioli paired with 2014 Cabernet Sauvignon, Estate Grown & Bottled.
French Vidalia onion soup with thyme, Cognac croutons and 5 Brothers Gouda (gluten-free option available) paired with 2012 Viognier.
Braised lamb and sweet potato Shepherd’s Pie (vegetarian and gluten-free options available) paired with 2013 Bella Terra Cabernet Franc.
Roasted garlic potato chowder with parmesan flatbread paired with 2014 McMichael Chardonnay.
Oven-roasted pulled chicken taco grilled with Harvest Barn’s Peach Chipotle Sauce topped with a creamy slaw paired with 2015 Bon Bon Blanc.
Braised beef rosemary risotto paired with 2013 Nomad Cabernet Franc.
Classic harvest stew of Redcoat braised beef and seasonal Niagara vegetables, topped with a flaky cheddar biscuit (gluten-free option available) paired with 2013 Sand & Gravel Redcoat.
East coast clam chowder (gluten-free option available) paired with Vidal Icewine.
Ruth Anne’s Sugar Plum Christmas Cookie (vegetarian option available) paired with 2015 Baco Noir.
Grilled chicken and poblano burrito (gluten-free and dairy-free options available) paired with Reserve Cabernet Sauvignon/Cabernet Franc.
Creamy broccoli seafood soup with Italian corn bread paired with 2013 Angelina’s Reserve Gewürztraminer.
Anglo-Indian chicken curry with pears and golden raisins in a coconut milk sauce paired with 2014 Chardonnay Musqué.
Small Talk Vineyards
Creamy herbed mushroom pie, topped with savory crumble and garnished with fennel (vegetarian option available) paired with 2013 “Faux Pas” Chardonnay.
Baked Woolwich goat cheese and sweet basil tart with field tomato marmalade by “Escabèche” Restaurant at the Prince of Wales Hotel paired with 2015 Konzelmann Sauvignon Blanc Reserve.
Spiced pumpkin cookie topped with cream cheese frosting paired with Dry Late Harvest Riesling.
Pâte de Champagne with green peppercorn and “Whitty Farms” blackberries paired with 2013 Kabang Red.
Seasonal Sampler Trio: Balderson double-smoked cheddar; turkey & cranberry sausage; sweet potato & maple purée in phyllo cup (vegetarian and gluten-free options available) paired with 2013 Strewn Merlot.
Red wine braised stew paired with 2011 Dean’s List Meritage.
White bean and parsnip soup; applewood-smoked chicken paired with 2015 Trius Chardonnay.
Buttery, sweet roasted carrot soup topped with fresh coriander (vegetarian and gluten-free options available) paired with 2015 Crown Land White (Riesling/Gewürztraminer).
Rabbit ragú on a parmesan polenta square paired with 2012 Eleventh Post, Niagara River VQA.