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The Event

Sip. Savour. Groove
June 6 & 7, 2015  ~ 12:00pm – 5:00pm


Graze the Bench has quickly become one of the most popular events in wine country. This cluster of boutique VQA wineries offer not only some of the most celebrated wines in Ontario, but unforgettable vistas of rolling vineyards and Lake Ontario. In partnership with a collection of Niagara’s best chefs and live bands, this is a wine event that will become a perennial date on your calendar.

Graze the Bench is not your traditional passport program… we promote more of a “laze and graze” approach.
So, your VIP Pass includes:
~entry to the private “grazing” area at each winery – which comes to life with an amazing live band at each venue
~ a commemorate Graze the Bench glass
~your first 5 oz. glass of wine
~ your first delicious dish
Additional glasses of wine and small plates of food can be purchased for $8 (incl. HST) at all venues – these aren’t sample sizes, these are kick-back and enjoy the party portions.

NEW for 2015, we are introducing daily or weekend passes.
Single day pass – $30 + HST
Weekend pass – $40 + HST

CLICK HERE to purchase tickets!


Purchasing e-tickets? Please note that you aren’t able to pick up your Graze tickets until June 6 & 7. If you’d like to get your hands on your tickets sooner, please visit one of our 8 participating wineries -they are also selling them in their wine shops.


Angels Gate Winery

Sip: 2013 Pinot Gris & 2010 Cabernet Shiraz
Savour: Smokin' Buddha featuring:
~Thai Pulled Pork Pocket: coconut milk, yellow (not spicy) paste, kaffir lime, topped with
mango mint salsa.
~lndonesian Beef Pocket: chillies, garlic, ginger, lemon grass and beef, simmered in coconut
milk, stuffed in a pocket with sambal oeleke, pickled carrot and daikon
~ vegetarian option available

Groove: Tuxedo Bluegrass

Fielding Estate Winery

Sip: 2014 Sauvignon Blanc & 2012 Cabernet Syrah
Savour: August Restaurant featuring:
~ Beamsville Hoagie: Braised and pulled beef with caramelized onions and a montasio and asiago cheese sauce served on a wild leek and potato bun and accompanied by house made pickle.
~ vegetarian option available

Groove: JR Thornton Band

Hidden Bench Vineyard & Winery

Sip: 2013 Estate Riesling and 2014 Locust Lane Rose
Savour: Splendido Restaurant featuring:
~Cumbrae Farms 100 day-aged chuck burger with Niagara Gold and all the fixings
~ vegetarian option available

Groove: Soul Jam

Mike Weir Winery

Sip: 2011 Unoaked Chardonnay & 2013 Cabernet Merlot
Savour: Chef Mark Hand featuring:
~Pingue Prosciutto & Fennel Sausage with Niagara Summer Slaw

Groove: Sandy Vine & the Midnights

Organized Crime Winery

Sip: 2013 Pipe Down and 2014 Pinot Gris
Savour: El Gastronomo Vagabundo featuring:
~Crispy prawn taco, cucumber, pickled shallots, zhoug, lime.
~Greek style pickled octopus, lemon marinated new potatoes, broccoli, aioli.
~ vegetarian option available

Groove: Los Caballeros del Son

Peninsula Ridge Estate Winery

Sip: 2014 Barrel Aged Chardonnay & 2012 Syrah Reserve
Savour: The Restaurant at Peninsula Ridge featuring:
~Sumac dusted lamb tenderloin with arugula and roast pepper flatbread.
Groove: Broken Cadence

Rosewood Estate Winery

Sip: 2012 Select Merlot, 2013 Mima's Block Riesling
Savour: Chef Patrick Engel featuring:
~Smoked Meat Sandwich featuring Caplansky's Mustard on Rye
~Traditional Choucroute Royale served with Potato Pierogies ** Can be vegetarian
Groove: TiannaH & Jazz with a Twist

Thirty Bench

Sip: 2014 Thirty Bench Riesling, 2013 Winemaker’s Red, 2014 Small Lot Rose
Savour: Tide & Vine featuring:
~Oyster Bar - Selection of Canadian oysters with Tide and Vine accompaniments
~Sesame- crusted B.C. albacore tuna with miso-dressed greens and seasonal fruit
~Surf & Turf Burger, grass-fed, hormone-free beef from Rosedeen Acres topped with wild gulf shrimp and chipotle aioli
~ vegetarian option available

Groove: Scotty Shennan & the Hot Stones