“Great wine requires a Madman to grow the wine, a Wise Man to watch over it, a Lucid Poet to make it and a Lover to drink it.” – Salvador Dali
Now that we have navigated through the dark and dreariness of the “Winter Blahs”, it’s time to start focusing on Spring, Summer and patio season! De Vine Vintners and Winexpert invite you to refresh your patio by pouring a glass of these cocktail-inspired wines: Island Mist Peach Bellini, Island Mist Mango Mai Tai, and Island Mist Hard Pink Lemonade. All three styles are available for a very limited time only!
Island Mist Peach Bellinifeatures mouthwatering flavours of juicy peach, white apricot, prosecco and rum.
Island Mist Mango Mai Tai presents a tantalizing combination ripe mango, pineapple, orange, rum and amaretto.
Island Mist Hard Pink Lemonade offers up the delightful flavour of squeezed lemons that makes for the classic taste of pink lemonade…with a kick. Just the right balance of sweet and tart.
All three of these Island Mists are delicious and super refreshing. These three styles are 7.5% alcohol by volume and have a sweetness code of 5. Don’t miss out on this opportunity to refresh your patio this Spring/Summer. Island Mist Peach Bellini, Island Mist Mango Mai Tai, and Island Mist Hard Pink Lemonade are extremely limited in quantity and are available on a first come, first served basis. So act fast to ensure you don’t miss out!
Mother’s Day just happens to fall around one of the best times of year to eat seasonally. Halibut and spot prawns are available for the first time of the year and asparagus, peas and rhubarb are also all in season at the moment. Given these lovely ingredients, it’s not hard to create a fresh simple menu for a fabulous Mother’s Day lunch. Serve these dishes with a gorgeous rosé, such as Winepert’s Pink Pinot Grigio to fully compliment this fantastic menu.
Salad: Asparagus and Pea Salad
Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.
Appetizer: Shrimp Ceviche
Cool and tasty shrimp ceviche recipe, shrimp served with chopped red onion, chile, cilantro, cucumber, avocado with lemon and lime juices.
Entree: Pan Seared Halibut with Asparagus Puree and Chive Oil
This pan fried halibut with asparagus puree is a perfect seasonal dish for Spring.
Dessert: Rhubarb Raspberry Mini Crostadas
Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious.