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The Event


June 3 & 4, 2017 ~ 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 – for 2016 receive a crystal Riedel 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.

GET YOUR PASSES NOW! Graze sells out by mid-May every year!



Angels Gate Winery

Sip: 2014 Gamay Noir, 2015 Sussreserve Riesling, 2010 Rosé
Savour: Smokin’ Buddha presents:
~ Chicken Shawarma with Tabouli, Harissa Sauce & Pickled Vegetables.
~ Green Thai Curry with Fish & Jasmine Rice (GF)
Both dishes can be served vegan.
Groove: Tuxedo Bluegrass

Fielding Estate Winery

Sip: 2015 Cabernet Syrah, 2016 Estate Bottled Riesling, Traditional Method Sparkling
Savour: Dobro Jesti presents:
~ Pork Schnitzel or Breaded Portobello Mushroom on multigrain Bavarian rye bread topped with arugula, radicchio and crispy romaine with garlic dill aioli
~ Fried Risotto Balls with Goat Cheese served on a bed of marinara sauce

Groove: Vinyl Flux

Hidden Bench Vineyard & Winery

Sip: 2015 Bistro Riesling, 2014 Bistro Chardonnay, 2013 Bistro Pinot Noir
Savour: Chef Victor Barry of Piano Piano presents:
~ True North Smoked Salmon All Dressed Bagel, Crème Fraiche, Pickled Red Onion, Caraway and Capers
Groove: Soul Jam

Mike Weir Winery

Sip: 2016 Sauvignon Blanc, 2013 Cabernet Merlot, 2015 White Merlot
Savour: The 494 Kitchen Co. presents:
~ Capellini tossed in a fresh tomato oregano sauce, topped with free-range turkey quinoa meatballs, crumbled chevre cheese and fresh herbs. (Vegetarian available)
~Moroccan spiced grilled chicken wrapped in a warm naan with fresh pico de gallo, mango vinaigrette, curry yogurt, goat cheese and crisp lettuce. (Vegetarian available)
Groove: Sandy Vine & The Midnights

The Organized Crime Winery

Sip: 2016 Pinot Gris, 2010 The Download, 2010 Fumé Blanc
Savour: Chef Adam Hynam-Smith from El Gastrónomo Vagabundo presents:
~ Bahn Mi with homemade pork and sticky rice sausage, picked veg, fresh herbs, aioli, and siracha
• Vegetarian option with marinated tofu available.
~Spicy peanut satay chicken, with shallot and cucumber pickle
Groove: InfraRed Band

Peninsula Ridge Estate Winery

Sip: 2016 Wismer Sauvignon Blanc, 2013 Falcons Nest Pinot Noir, 2016 Beal Vineyards Cabernet Rosé.
Savour: The Restaurant at Peninsula Ridge presents:
~ Braised brisket, king oyster mushroom, shaved fingerling, saffron cream and 5 Brothers cheese with grilled flatbread.
Groove: Broken Cadence

Rosewood Estate Winery

Sip: 2016 Süssreserve Riesling, 2013 Merlot, 2016 Mead Blanc (Gewürztraminer-Mead)
Savour: Chefs Patrick Engel and Mike McColl present:
~ Applewood smoked Pork Capicollo on a Rosewood Honey Old Post bun with 'Off the Hizzy' Carolina style BBQ sauce.
~ Semi-traditional Potato Rösti topped with Chef Mike's famous hot smoked salmon & chivey sour cream.*
*Gluten free, Vegetarian adaptable

Groove: TiannaH and Jazz with a Twist

Thirty Bench

Sip: 2015 Winemaker’s Riesling, 2015 Winemaker’s Double Noir, 2015 Winemaker’s Chardonnay
Savour: Tide & Vine Oyster Co. presents:
~ Fresh Oyster Bar
~ Surf and Turf Burger: Grass Fed, hormone-free Niagara Beef Patty topped with Wild Gulf Shrimp, House Chipotle Aioli, Lettuce and Tomato
~ Veggie Option: Grilled zucchini and sweet red pepper sliders, with fresh basil and aged Canadian cheddar
Groove: Michael Wainwright


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