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July 2023 Newsletter


July 2023


Welcome to our July newsletter! We hope this message finds you enjoying the sun-drenched days and warm evenings, with a glass of our exquisite wine in hand.


As we embrace the joys of summer, we want to take a moment to express our sincere gratitude for your unwavering support. Your passion for our wines and commitment to quality inspire us to push boundaries and strive for excellence. We are truly privileged to have you as part of our De Vine Vintners family.

Remember to follow us on social media and sign up for our newsletter to stay updated on all the latest news, promotions, and upcoming releases. We look forward to sharing the magic of this summer season with you.

Wishing you sunny days, beautiful sunsets, and moments filled with the clinking of glasses and laughter.

Cheers to a memorable summer!

Janice and Jason

We will be closed Saturdays for the month of July for some much needed family time. Sorry for the inconvenience.


STEEPED IN WHISKY OAK. INFUSED WITH GREATNESS.
This July, get your hands on a one-of-a-kind. INFUSION combines California’s two favourite red varietals, Cab Sauv and Zinfandel, with Syrah, an increasingly popular variety in the state. Combined, the three make a bold wine with an abundance of rich red and dark berry flavours, and serious tannin. But it's the story behind the name INFUSION that really makes this wine unique. In a Winexpert first, juice for this limited release was pre-oaked in-house, steeping for several months with whisky oak chips specially sourced from Wayne Gretzky Estates Winery and Distillery. This pre-oaking adds roundness to the body, elevates tannin, and infuses the juice with nuanced sweet spice and vanilla character, making this wine a truly great one.

WINEXPERT PRIVATE RESERVE INFUSION AVAILABLE JULY 10 FOR A LIMITED TIME



SAVE 10% ON THESE WINE KITS IN JULY


Winexpert Classic™



Winexpert Reserve™




Organize and Showcase Your Wine Collection with Stylish Crates and Wine Racks! Protect Your Wine, Preserve the Delight!

We are currently offering for sale wooden crates and wine racks. $50 per rack and $10 per crate. Cash only for these items please!

AUGUST 2023 This summer, Winexpert Classic debuts two new additions to its permanent line up: Smooth Red & Smooth White. Coming soon. Full details in next newsletter.


Wine is meant for grilling too. You can cool down from manning a hot grill by sipping on a chilled glass of wine. You can use it in marinades and sauces too. The wine part of wine and cheese pizza comes from a white wine sauce. It’s a white sauce made with butter, shallot, garlic, wine, milk, and parmesan cheese.


INGREDIENTS


For the white wine sauce:

  • 3 tablespoons unsalted butter

  • 1 small shallot minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon white pepper

  • 2 garlic cloves minced

  • 3 tablespoons all-purpose flour

  • 1 cup dry white wine

  • 1 1/2 cups whole milk

  • 1/2 cup grated parmesan cheesd

For the pizza:

  • 1 homemade or store-bought pizza dough

  • Olive oil

  • 1 grilled chicken breast chopped

  • 1 to 2 cups shredded mozzarella cheese

  • 2 tablespoons grated parmesan cheese

  • 4 ounces baby arugula leaves

  • 1 cup grape tomatoes cut in half

  • White wine vinegar optional

DIRECTIONS


For the white wine sauce:

  1. Melt butter in a medium saucepan over medium heat. Add shallot, salt and pepper. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add garlic, stir, and cook for 1 minute. Add flour and cook for 1 to 2 minutes stirring occasionally.

  3. Slowly pour in wine, whisking while pouring. Cook for 5 minutes, stirring occasionally.

  4. Slowly pour in milk, whisking while pouring. Bring to a simmer and cook until it thickens, about 5 minutes.

  5. Add parmesan cheese and whisk to combine and until cheese has melted. Remove from heat.

For the pizza:

  1. Heat a grill to medium high (about 450° to 500°F).

  2. Roll out dough into a circular or rectangular shape.

  3. Place dough on a pizza peel (sprinkle pizza peel first with cornmeal for easier sliding of dough).

  4. Use tongs to dip a paper towel into a small bowl of olive oil then brush grates with oil.

  5. Slide the dough from the pizza peel onto the grill grates. Cover and grill for about 2 minutes, until bottom has lightly browned.

  6. Use tongs to remove dough and place upside down on the pizza peel.

  7. Brush uncooked side of dough with olive oil.

  8. Spread a thin layer of sauce over dough. Top with chicken, mozzarella cheese, and parmesan cheese.

  9. Return pizza to the grill. Cover and cook about 2 to 3 minutes, until cheese has melted and bottom of crust has browned.

  10. Top pizza with arugula and sliced tomatoes.

  11. Drizzle with olive oil and white wine vinegar (if using).

Meme of the Month




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