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Copy of June 2024 Newsletter


July 2024



🍁🍷 Celebrate Canada Day with Us! 🍷🍁


Happy Canada Day! As we come together to celebrate the birth of our beautiful nation, we invite you to raise a glass and toast to the vibrant culture, stunning landscapes, and rich history that make Canada truly special.


This Canada Day, why not add a touch of elegance to your celebrations with our carefully curated selection of wines? Whether you’re planning a backyard BBQ, a picnic in the park, or a cozy evening at home, we have the perfect bottle to complement your festivities.


Featured Wines for Your Canada Day Celebration:


  1. Sauvignon Blanc, Adelaide Hills, Australia - A crisp and refreshing white wine that pairs perfectly with grilled seafood.

  2. Zinfandel, Lodi Old Vines, California - with Grape Skins - A bold and robust red wine ideal for enjoying with hearty steaks and burgers.

  3. Gewürztraminer, California - A delightful and fruity white wine to enjoy with fresh summer salads.


Thank you for being a loyal customer. We hope you have a fantastic Canada Day filled with joy, laughter, and great wine. Cheers to Canada!


***Please note our summer hours take effect July 1st. We will be closed for the holiday and Saturdays throughout the summer with the exception of July 13th and 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 WINESARE COMING THIS AUGUST


Easy drinking blends to make now and enjoy throughout the season.

Perfect for holiday dinners, festive get togethers, and gift giving.





SAVE 10% ON THESE WINE KITS IN JUly


Winexpert Classic™




Winexpert Reserve™






AVAILABLE NOW

WHILE QUANTITIES LAST


'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.



THERE'S NEVER A BAD TIME FOR A GOOD COCKTAIL


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






Canada Day Ice Cream Cake


How better to celebrate Canada’s birthday than with a delicious frozen dessert! And that this Canada Day ice cream cake features fresh raspberries?! We’ll devour this frozen goodness with glowing hearts and minimal guilty conscience.


Ingredients

  • 1 large tub vanilla ice cream

  • 2 cups of frozen raspberries

  • ½ pint fresh raspberries

  • plastic wrap

  • a 9” x 5” metal loaf pan

  • metal spoon

  • stand mixer

  • blender or food processor

  • room in your freezer


Directions

  1. Place the tub of ice cream in the refrigerator to allow it to soften for 30 minutes.

  2. Line a 9” x 5” metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3 inch overhang on all sides. Once prepared, chill the pan in the freezer for 10 minutes.

  3. Take frozen raspberries and place in blender or food processor. Blend until broken into tiny pieces, but not forming a liquid.

  4. Put blended frozen raspberries and 2 cups of softening vanilla ice cream into the stand mixer fit with a mixing blade. Blend until uniform in colour (you may want to hand mix it with a spatula as well to make sure there are no vanilla lumps). Put the vanilla ice cream back in the refrigerator.

  5. Take pan from the freezer and smooth half of the raspberry ice cream into the bottom of the pan using the back of a spoon dipped in warm water. Put the pan back into the freezer for 10 minutes.

  6. Transfer the remaining raspberry ice cream into a small bowl, cover with plastic wrap and put in the freezer.

  7. After 10 minutes, remove the pan from the freezer and smooth 2 scoops of vanilla ice cream over the raspberry layer until flat and no raspberry can be seen through the vanilla. Place a row of fresh raspberries down the centre of the pan (parallel to the long side of the pan). Put more of the soft ice cream on top to cover the raspberries and fill in the gaps along the sides. Create a flat layer of vanilla ice cream, smoothing it out with the wet spoon. Try not to disturb the raspberries.

  8. Return pan to the freezer for 10 more minutes. After 10 minutes, remove the pan and the remaining raspberry ice cream from the freezer. Smooth the final layer of raspberry ice cream over the top of the vanilla using the wet spoon. Cover with the overlap of plastic wrap.

  9. Freeze the dessert for one more hour.

  10. Chill a platter in the refrigerator for 15 minutes. Invert the loaf pan onto the platter, unwrap the ice cream cake, and garnish with fresh berries. Use a sharp knife to slice the dessert.


Meme of the Month




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