News
Prosciutto Wrapped Peaches + Orange Wine
It's PEACH SEASON in Niagara! Chef Dobbie from Redstone Restaurant has shared a quick and simple dish to make at your next BBQ [...]
Tawse Meritage + Triple Dark Chocolate Cake
Trust us when we say, these cakes did not last long in the presence of our staff. Moist, gooey, perfectly sweet; everything you [...]
Summer Veg + 2020 Grower’s Blend Sauvignon Blanc
VegeWednesday returns with another vegan recipe from Chef Dobbie at Redstone Restaurant and a VegeCert Certified Vegan wine from Tawse Winery; the newest [...]
Lavender Blueberry Gin Fizz
We're welcoming Lavender Season with one of the many beautiful cocktails developed by the talented Nick Nemeth of Crown Cocktail Co. This cocktail [...]
Grilled Chicken Thighs with Peach BBQ Sauce + Pinot Gris
Grilled Chicken Thighs with Peach BBQ Sauce Ingredients: 8pc chicken thighs, skin on 2L water ½ cup kosher salt ¼ cup granulated sugar [...]
Strawberry & Cucumber Salad with Toasted Almonds and Dill + Quarry Rosé
Strawberry & Cucumber Salad with Toasted Almonds and Dill Ingredients: 4 cups Ontario strawberries, tops removed 2 English cucumbers, peeled, seeded and [...]
2018 Cuddy Cab Merlot + Lamb Skewers
In celebration of the 2022 Summer Solstice Concert happening THIS SATURDAY we've created a pairing using the 2018 Cuddy Cabernet Merlot and a [...]
2019 Cherry Ave Pinot Noir + Lamb Saddle & Risotto
A beautiful pairing that is sure to be the hit of any Easter Dinner! Chef Sider from Redstone Restaurant has knocked it out of [...]
Vege-Wednesday: 2013 Laundry Spark + Tempura Green Asparagus
It's VegeWednesday! We'll be pairing our VegeCert Vegan Certified wines with a delicious Vegan recipe made for us by Chef Sider at our sister winery [...]
Vege-Wednesday: 2016 Spark Blend + Grilled Vegetables with Romesco Sauce
Barbeque season and alfresco dining often conjure up the image of a steak or burger, but there are plenty of ways to enjoy your [...]
