Taste of the Trail – April

April 14-15 and 21-22, 2018

Saturday 10am-5pm
Sunday 12pm-5pm

Single weekend $25/person advance online, $30/person at wineries during event

Both weekends $40/person advance online, $45 at wineries during event
Prices include tax.

Purchase Tickets

Advance ticket sales end:
Thursday, 4/12 at 9pm for Week 1, and
Thursday 4/19 at 9pm for Week 2.

Designated drivers and non-drinker attendees need no tickets. All are welcome at the wineries at no additional charge.

*We highly recommend groups purchasing tickets online in advance UNDER ONE ORDER.
Groups and limos should call ahead to the wineries on your itinerary to make reservations.

Experience wine & food pairing on the Niagara Wine Trail over two weekends. Taste a different sample paired perfectly with a wine at each winery. Explore half of the trail each weekend (see below for breakdown).

Tickets include a tasting of 3 wines and one sample of cuisine at select wineries each weekend, and a commemorative wine glass from your first winery.

Tickets do not include transportation. A list of suggested companies may be found here. A valid photo ID with proof of age is required to participate in wine tasting. Please have your ID ready upon arrival. Designated drivers and nondrinker attendees are welcome at the wineries at no charge.

WEEK #1: April 14-15 Participating wineries:

  • A Gust of Sun Winery (Ransomville):
    • Semi-Sweet Vignoles Cheddar Basil Spread on crostini (or cucumber slice).
  • BlackBird Cider Works: 
    • Locally-made smoked sausage with sauerkraut & mustard from Calhoon’s Pub.
  • Black Willow Winery: 
    • Meatballs in a spicy Thai peanut sauce with a drizzle of Black Willow Toasted Sesame oil and fresh cilantro. Pairs with your favorite Black Willow wines or meads.
  • Chateau Niagara Winery: 
    • Moroccan beef kabob paired with our Saperavi wine.
  • Honeymoon Trail Winery: 
    • Pear and Almond Pastries for an appetizer paired with Honeymoon Trail Chardonnay and White Lace wines.
  • Long Cliff Winery & Vineyards:
    • Carrot Cake Petits Fours with guest’s choice of Dry or Semi-Sweet Riesling.
  • Midnight Run Wine Cellars: 
    • Mexican cornbread paired with Dry Vidal Blanc.
  • Niagara Landing Wine Cellars: 
    • Truffle Shrimp Scampi Macaroni & Cheese samples from Seas the Day Seafood paired with Semi-Dry Gewurtztraminer and Corkscrew Red wines. Samples will also be available for non-ticket holders to purchase.
  • Schulze Vineyards & Winery: 
    • Insanely Tasty Garlic, Herb, Olive Oil Dip with crusty bread, pairing with our Old Barn Red (Dry) or our Siegfried Reserve (Off Dry).
      Olive Oil provided by D’Avolio, Arbequina 2017.
  • Victorianbourg Wine Estate: 
    • Mexico meets Italy with a uniquely delicious and exciting mash-up of our favorite comfort foods: tacos and pizza. Its a Taco Pizza! What are we pairing with this you may ask…Calica! You simply can’t have pizza without Calica. This semi-sweet red wine pairs perfectly with any style of pizza from simple pepperoni to gourmet recipes. It’s changing the pizza experience one glass at a time. The Calica is also amazing with tacos so when it came to choosing which pizza to pair, the Taco Pizza was ideal! Try it and we are sure you’ll become a fan.
  • The Winery at Marjim Manor: 
    • Chicken in Apple or Peach BBQ Sauce. We suggest Jewel in the Crown wine with Apple BBQ sauce and Thursday Afternoon at 3 wine with the Peach BBQ sauce.

Week #2: April 21-22 Participating wineries

  • 810 Meadworks: 
    • Gouda-bacon soup paired with Sweet Devotion mead.
  • A Gust of Sun Winery (Spencerport):
    • Semi-Sweet Vignoles Cheddar Basil Spread on crostini (or cucumber slice).
  • Arrowhead Spring Vineyards: 
    • Savory ricotta crostini paired with Arrowhead Red.
  • Freedom Run Winery: 
    • Pulled Pork Sliders with Kim Chee paired with Catawba and Conspiracy White wines.
  • Lake Ontario Winery: 
    • Roasted red pepper & artichoke pesto flatbread or peanut butter & jelly bacon sliders.
  • Leonard Oakes Estate Winery: 
    • Baked goat cheese dip with sun-dried tomato oil paired with 2017 Sauvignon Blanc.
  • Liten Buffel: 
    • Mushroom and walnut pâté paired with 2015 Riesling Cuvée.
  • Salamaca Winery:
    • Bruschetta paired with Chardonnay Reserve.
  • Schwenk Wine Cellars:
    • Cranberry orange muffins with a streusel topping, paired with our cranberry wines.
  • Spring Lake Winery:
    • Elk Steak Crostini paired with a Red Wine.
  • Vizcarra Vineyards:
    • Becker Farms Beer-Cheddar Dip made with Becker Farms own Papi’s Pilsner, white cheddar cheese and butter sautéed onions served with salted Bavarian Pretzels and paired with Vizcarra Vineyards 2016 Pinot Gris.