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The Event


June 4 & 5, 2016  ~ 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.



Angels Gate Winery

Sip: 2013 Süssreserve Riesling and 2013 Gamay Noir
Savour: Smokin’ Buddha presents:
~Smokin’ Jambalaya
Vegetarian Option:
~Barbecued bean burrito with grilled mango salsa‎: Flour tortilla with, chipotle barbecued beans, grilled mango salsa, crisp lettuce, southern style (dirty) rice and avocado.

Groove: Tuxedo Bluegrass

Fielding Estate Winery

Sip: NV Sparkling Rosé, 2014 Estate Bottled Riesling and 2013 Cabernet Franc
Savour: Dobro Jesti presents:
~ Risotto Balls : Two handmade risotto balls filled with goat cheese on a bed of marinara sauce
~ Chicken Za Dilla: arugula, radicchio and crispy romaine with our creamy garlic and dill aioli
Vegetarian Option:
Portobello Mushroom Schnitzel
Groove: Vinyl Flux

Hidden Bench Vineyard & Winery

Sip: 2013 Estate Riesling, 2013 Hidden Bench Red and 2014 Locust Lane Rosé
Savour: Chef Victor Barry presents:
~ Slow Roasted Pulled Pork Shoulder Slider with Pickled onions, Cilantro and Crema
(vegetarian option available)
Groove: Soul Jam

Mike Weir Winery

Sip: Weir Canadian Made Chardonnay and 2010 Reserve Merlot
Savour: The Yellow Pear Food Truck “Farm to Truck Cuisine” presents:
~ Braised Pork Belly w/ Icewine cucumber, fennel pollen, mint, fried onion & kohlrabi
(vegetarian and gluten-free options available)
Groove: Sandy Vine & The Midnights

Organized Crime Winery

Sip: 2015 Pinot Gris and 2014 Break-in Pinot Noir
Savour: El Gastrónomo Vagabundo presents:
~ Smoked beef brisket, beer waffle, slaw, hot sauce
~ Chef Adam Hynam-Smith’s take on Australia’s iconic Bull Boar Sausage served with tomato jam
Groove: InfraRed Band

Peninsula Ridge Estate Winery

Sip: 2015 Wismer Vineyard Sauvignon Blanc, 2015 Beal Vineyards Cabernet Rosé and 2014 Peninsula Ridge Estates Shiraz
Savour: The Restaurant at Peninsula Ridge presents:
~ Braised lamb shank, forged mushroom strudel and micro green salad
~ Garden Gazpacho with walnut basil pesto and micro green salad
Groove: Broken Cadence

Rosewood Estate Winery

Sip: 2014 Locked & Loaded, 2015 Süssreserve Riesling and 2015 Gamay Rosé
Savour: Chefs Patrick Engel and Mike McColl present:
~ Fried Buttermilk Chicken Sandwich: Spiced buttermilk fried chicken with sweet and sour slaw, served on a Rosewood honey bun
~ Chorizo, Shrimp & Grits: Grilled chorizo and shrimp with hominy grits and holy trinity salsa
Vegetarian option:
Panca Peppered Grilled Vegetables and Grits: Panca Peppered Grilled Vegetables with Hominy Grits and Holy Trinity Salsa
Groove: TiannaH and Jazz with a Twist

Thirty Bench

Sip: 2013 Red, 2014 Riesling and 2015 Rosé
Savour: Tide & Vine Oyster Co. presents:
~ Surf & Turf Burger: Grass-fed, hormome-free Niagara beef patty topped with grilled Wild Gulf Shrimp, house chipotle aioli, lettuce & tomato
~ Fresh Oyster Bar: selection of East and West Coast oysters with Tide & Vine signature sauces
Vegetarian option:
Grilled zucchini and sweet red pepper sliders, with fresh basil and aged Canadian cheddar.

Groove: Scotty Shennan and the Hot Stones


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