Christine's Corner

It’s the little things that make you smile

On our last trip to Niagara, we had the privilege to visit Sue-Ann Staff winery. Sue Ann is an amazing winemaker who has international acclaim, but until recently, has not had a winery to call her own. We entered her home and had the opportunity to taste her portfolio in the comfort of her very own kitchen. How often does that happen? A modest collection of wines, but all were very tasty. I was partial to her Robert’s Block Riesling - exuding tropical notes on the nose and a refreshing minerality, followed up by citrus notes on the palate and a long and pleasurable finish.

Sue-Ann has really brought an up close and personal experience for anyone that pops by her winery. Private parties and even small weddings are booked on the estate and there is even a favourite Valentine tasting that includes chocolate dipped bacon paired with her Baco Noir. Check out the following recipe and make the drive to Niagara for her Baco…It is definitely worth the drive.

Chocolate-Covered Bacon
Original recipe by PartySugar

6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish


Preheat the oven to 375°F.

Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.

Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.

Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.

Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.

Cover another baking sheet with parchment paper.

Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.

Drizzle with the white chocolate, if desired.

Refrigerate until chocolate is hard.

Once cool, enjoy with your Baco Noir!

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