August 2024
🍇 End of Summer Sips 🍷
August is the perfect time to explore light, refreshing wines that complement the season's bounty. Whether you're hosting a backyard barbecue or enjoying a quiet evening on the patio, we've got the perfect selections for you.
Wine Tips: Storing and Serving Wine in Summer
Keep it Cool: Store your wine in a cool, dark place to maintain its quality. Avoid exposing it to direct sunlight or high temperatures.
Serve at the Right Temperature: Serve whites and rosés chilled, but not too cold – aim for about 45-50°F (7-10°C). Reds are best served slightly cooler than room temperature, around 60-65°F (14-18°C).
Use Proper Glassware: Enhance your wine-tasting experience by using the appropriate glassware for each type of wine. It can make a surprising difference in aroma and flavor.
As we savor the last days of summer, let's raise a glass to the moments that make this season special. From beachside picnics to sunset dinners, may your August be filled with joy, relaxation, and of course, excellent wine.
Cheers!
***Please note our summer hours. We will be closed for the holiday and Saturdays throughout the summer with the exception of August 10th.***
Janice & Jason
Also, don't forget to drop in to check out our featured alcohol-free spirits and refreshing mocktails!
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THE PERFECT HOLIDAY WINES ARE HERE
Easy drinking blends to make now and enjoy throughout the season.
Perfect for holiday dinners, festive get togethers, and gift giving.
ZINFANDEL SYRAH Jammy black fruit flavours are layered with notes of raspberry and spice, backed by well-balanced acidity and tannin. A perfect sipper or a nice complement to a special dinner.
CHARDONNAY RIESLING Fresh flavours of green apple and citrus lead this crisp, dry white, while a touch of untoasted oak adds dimension and mouthfeel without adding oaky flavours.The fruit flavours give this instant mass appeal while the crisp acidity makes it perfect to pair with rich holiday dinners.
SAVE 10% ON THESE WINE KITS IN AUGUST
Winexpert Classic™
Winexpert Reserve™
COLOSSO
Get yours before they are gone.
'Colosso' is Italian for colossus, and speaks to the powerful profile of this big Italian red.
Savour rich berry flavours, bold sweet spice, and nuanced notes of licorice and dried herb, backed by big, velvety tannin. Winexpert Private Reserve Colosso masterfully blends Italian favourites Sangiovese and Primitivo with a touch of Nerello, one of the country's hidden gems, giving you a larger-than-life Italian red you’re guaranteed to love.
AVAILABLE THIS SEPTEMBER, FOR A LIMITED TIME
With plenty of summer ahead to savour, Twisted Mist is your guaranteed go-tofor the perfect seasonal sip.
LIMITED QUANTITIES STILL AVAILABLE
While Supplies Last
CHOCOLATE RASPBERRY Cherry, plum, bright raspberry, luscious chocolateThis fan favourite is dessert in a glass - take it to the next level by making affogato. Place 2 small scoops of vanilla ice cream or gelato into a coffee cup, then pour in a shot of espresso and a shot of Chocolate Raspberry dessert wine. Top with shaved dark chocolate and a couple fresh raspberries.
RIESLING ICEWINE STYLE Peach, honey, sweet citrus, marmaladeOur most-loved icewine style is back! Serve chilled and enjoy on its own, or serve alongside creamy cheesecake, a cheese plate featuring toasted nuts and honey drizzle, or mix with vodka and garnish with frozen grapes for an Icewine Martini.
VANILLA BOURBON DESSERT WINE Fig, plum, warm vanilla, and smooth bourbon flavoursDelicious dessert wine is elevated with sweet bourbon and vanilla aromas and flavours. A glass of this is the perfect after-dinner indulgence, or serve alongside a selection of dark chocolate truffles for a truly decadent treat. Serving a group? Incorporate into homemade tiramisu for added depth and flavour.
Red Wine Barbecue Chicken
An open bottle of red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
2 shallots, minced
2 garlic cloves, minced
1 cup ketchup
1 cup Pinot Noir
2 tablespoons packed light brown sugar
1 chipotle chile in adobo sauce, seeded and minced
1 tablespoon Dijon mustard
Kosher salt
Pepper
12 mixed chicken drumsticks and thighs
Directions
In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°F. Transfer to a platter and serve.
The barbecue sauce can be refrigerated for up to a week.
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