The Winery Sue-Ann Staff is one of the best wineries to follow in Niagara Peninsula.. It offers 30 wines for sale in of Niagara Peninsula to come and discover on site or to buy online.
Looking for the best Winery Sue-Ann Staff wines in Niagara Peninsula among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Sue-Ann Staff wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Sue-Ann Staff wines with technical and enological descriptions.
How Winery Sue-Ann Staff wines pair with each other generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of tata simone's dumplings, broccoli gratin or wild boar ragout with kriek.
On the nose the red wine of Winery Sue-Ann Staff. often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit, non oak or spices. In the mouth the red wine of Winery Sue-Ann Staff. is a powerful with a nice balance between acidity and tannins.
Niagara Peninsula is the largest and most productive viticultural area in Canada, located on the Southern shores of Lake Ontario. It stretches roughly 55km (35 miles) between the eastern limits of Hamilton city in the west and the left bank of the Niagara River as it flows into Lake Ontario. The VQA covers over 13,000 acres (5,200 hectares) oand produces mainly cool Climate varieties such as Riesling, Chardonnay, Pinot Noir and Cabernet Franc. It also produces a large Volume of ice wine.
Indeed, 90 percent of Canada's ice wine is made here, which makes the region the biggest producer of the style on earth. Needless to say, most other styles of wine are covered in Niagara Peninsula, from rosé and Sparkling wines, to Central-ranges/orange">Orange wines and Pét-nats (Pétillant naturels).
The region boasts nearly 100 wineries, producing over 10 million litres of wine annually.
The geographical Niagara Peninsula appears within the strip of land that runs west-to-east between Lake Ontario in the North and Lake Erie in the south.
The "peninsula" is formed by the Niagara River that flows northwards, between the two lakes. The river also marks the international boundary between Ontario, Canada and the US state of New York.
The viticultural zone is confined to the northern half of the Peninsula, however, between the southern shore of Lake Ontario and the land just south of the Niagara Escarpment. The Escarpment, a 650-mile-long (1050km) limestone ridge that runs from upstate New York through the Great Lakes region, has a profound effect on the Terroir here.
How Winery Sue-Ann Staff wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of cassoulet, salmon pavés en papillote or quiche with bacon and gruyère cheese.
On the nose the white wine of Winery Sue-Ann Staff. often reveals types of flavors of microbio, oak or earth and sometimes also flavors of tree fruit, citrus fruit or tropical fruit. In the mouth the white wine of Winery Sue-Ann Staff. is a with a nice freshness.
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
How Winery Sue-Ann Staff wines pair with each other generally quite well with dishes such as recipes .
On the nose the sweet wine of Winery Sue-Ann Staff. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, citrus fruit.
Said of a wine that is open and delivers itself immediately, and whose clarity excludes any defect.
How Winery Sue-Ann Staff wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of wild boar bourguignon, tuna, goat cheese and mustard pie or chakchouka.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Planning a wine route in the of Niagara Peninsula? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Sue-Ann Staff.
It is the only vinifera-riparia that has been commercialized. It is the result of crossing the folle blanche with the riparia grand glabre created in 1902 by François Baco. Depending on the region, we can still find some small plots of black Baco vines often mixed with other varieties. You will also find trellises or arbors installed a long time ago in front of old houses and still maintained in a more than remarkable way thanks to the great vigour of this variety. It should be noted that there is also a white baco resulting from the crossing of the folle blanche by the noah and resembling much the latter.
