googledadfa5aca7038b48.html
top of page

June 2022 Newsletter


June 2022


fa*ther

/fah-TH-er/

noun

  1. Real Life Superhero

  2. Master of the corny joke

  3. Head of household insect patrol

  4. Your biggest fan


There are two stories about the origins of Father's Day


The lore goes that the holiday is the brainchild of two women. The first, Grace Golden Clayton of West Virginia, suggested to her pastor in 1908 that the church honor fathers, an idea likely inspired by a mining disaster in nearby Monongah the year before that killed 362 men and left 1,000 widows and children.


The other woman, more widely recognized as the creator of Father’s Day, was Sonora Dodd of Spokane, Washington. Dodd and her five siblings were raised by a single father in a time when that was largely uncommon, and in 1910 she started a petition to recognize the holiday.


Father’s Day is now celebrated in many other countries, including Thailand and Australia, though not always on the same day as in Canada and not always in the same fashion. For instance, the Telegraph notes that in Germany, "[in] certain regions it is traditional for groups of men to go into the woods with a wagon of beer, wines and meats. Heavy drinking is common and, according to official statistics, traffic-related accidents spike on this day."


Happy Father’s Day to all of the fathers out there. No matter your age or status – new father, old father, grandfather, father-in-law, stepfather or father figure who fills the role without any formal title – you are making a profound difference.

Janice & Jason


**Please note, due to a family commitment, we will be closed June 11th and will return on June 14th!


Have we gone above and beyond? How was your experience? If you could take a few minutes to leave us a review on Google at De Vine Vintners, we'd greatly appreciate it! To write your review, just click the link below and let us know your feedback! Thanks in advance for your review.


**(At this point, you will be prompted to sign in with a google/gmail account — If you want to continue without signing in, simply click on “create account”, choose “for myself”. It will then give you the option to “use my current email address” instead.)**



LIMITED RELEASE | WHILE QUANTITIES LAST

- AVAILABLE JUNE 13, 2022 -



WINEXPERT RESERVE™ - AUSTRALIAN MATARO SHIRAZ

A delicious bold blend full of Australian attitude. Rich flavours of blackberry, plum, and black currant underscored with notes of chocolate and savoury nuances of dried herbs, pepper, and light smoke. A great alternative option for Cabernet Sauvignon lovers.


WINEXPERT RESERVE™ - SPANISH ALBARIÑO

Spain's iconic white wine is adored for its rich stone fruit flavors, hint of salinity, and zesty acidity. Fans of Pinot Grigio or Sauvignon Blanc will love this delightfully refreshing coastal white.




- AVAILABLE JUNE 6, 2022 -

PERMANENT ADDITION


Oregon is internationally renowned for its Pinot Noir and Willamette Valley in particular is proving itself to be the epicenter of Pinot Noir in the U.S. Fresh red fruit flavours of strawberry, raspberry, and red cherry with notes of baking spice, earth, and smoke. Supple and smooth, with bright acidity.

Father's Day Favorites


He raised you. Now raise one to him. Today, we crack one open to Dad with an ice-cold Brü fit for a king.


BrüMate has elevated millions of drinking experiences through innovation after innovation. Discover the magic of perfectly chilled drinks, from the first sip to sunset. These super on-trend styles are the ideal companion for the cottage, beach, campsite, boat, poolside or any place where glass is not permitted...can we call these superheroes?


Click on the image to check out our lineup of insulated drink containers....



WINE MAKING FOR WEDDINGS

We know first hand how much time and planning goes into the preparations of a wedding. We will help you to make wines that are sure to please everyone on your special day. Stress free. Order your wedding wine at De Vine Vintners and receive 20% off!

01/ Personalized Wedding Labels After you have chosen the wine for your special occasion the last step to personalize your wine is to add custom wine labels and foil tops. Visit our shop to browse our large selection of label templates.  02/ Serving Guidelines The amount of wine you require will of course depend on the size of your wedding. We also welcome you to contact us for a personal consultation to help determine the amount of wine needed for your special day. 03/ Wine Recommendations Choosing a wine to make that will complement your meal and be enjoyed by you and your guests can be intimidating, especially if you don’t know much about wines. It’s usually much safer to take a middle-of-the-road approach when it comes to flavours, fragrance, and body. View our wine recommendations section to read more about all of our popular wedding wines.




SAVE 10% ON THESE WINE KITS IN MAY


Winexpert Classic™



Winexpert Reserve™





Uncork rewards and save money! Tell your friends about De Vine Vintners! When you refer a new customer to De Vine Vintners your friend will receive 25% off their first order PLUS we'll give you 25% off your next order! ! Call us in store for more details. **Conditions apply**



Our 4L Bag in Boxes are another great alternative for bottling summer wine and refreshments. Perfect for taking to the cottage, camping or sharing with friends on the patio! Inquire today!




Father's Day Brunch


SHORT RIB FRICASSEE | SERVES 6-8


Treat Dad to this indulgent brunch... melt-in-your-mouth tender bites of meaty short ribs intermingle with roasted potatoes, the gooey pull of smoked cheddar, the sweet lusciousness of caramelized onions, and the buttery flow of egg yolk while crisp bursts of tart green apple. It's a tested recipe by our staff and was a big hit!


Ingredients:

6 tbsp + ¼ cup olive or neutral oil, divided 3 lb boneless beef short ribs, cut into (roughly) 1-½-inch cubes Plenty of kosher salt + freshly ground pepper 1 cup all-purpose flour 2 tbsp unsalted butter 2 large yellow onions, thinly sliced into half-moons 8 cups beef stock 2 cups full-bodied red wine ¼ cup balsamic vinegar 4 tbsp honey 3 medium tomatoes, quartered 3 bay leaves 2 rosemary sprigs 1 tsp coriander seeds 1 tsp whole black peppercorns 1 tsp dried juniper berries (optional) 2 lb baby potatoes, preferably yellow-skinned ¼ cup tomato paste 1 cup applewood-smoked cheddar cheese, cut into (roughly) ½-inch cubes 2 Granny Smith apples Arugula or watercress, to serve Eggs, to serve (1-2 per serving) Large loaf of focaccia bread, to serve You will also need a piece of cheesecloth and kitchen string (both of which are available at basically every grocery store)


Directions:


Place a large Dutch oven (or similar vessel) over medium heat and pour in 4 tbsp oil once hot. While the oil heats, season the cubes of beef generously with salt and pepper. Place the flour in a shallow dish and, in batches, dredge the cubes of beef in the flour, shaking off excess flour from each cube after dredging. In batches, sear the flour-tossed beef in the hot oil until lightly golden on each side, making sure that the pot stays hot enough to sear the meat without any burning happening. Avoid overcrowding the pot – which will impact how easily the beef develops a lovely seared crust – by browning the meat in several batches and placing completed batches on a large plate. Add more oil to the Dutch oven if things are looking dry.


Once the beef is cooked, you should hopefully have some beef fat and residual oil co-mingling in the pot but NOT burning. If the oil or pot residue seems burnt to you (not just lovely golden stuck-on bits), you may wish to drain and/or wipe the pot out before moving onto the next step, but hopefully this is not the case.


Pour 2 more tbsp of oil into the hot Dutch oven along with the butter (you will need to add a bit of extra oil if you had to do a full pot wipe-out). Heat until the butter is foaming then add the sliced onions, using your fingers to scatter them evenly into the hot fat, and season with 1 tsp kosher salt. Toss the onions to coat and then leave to cook over medium heat, stirring every few minutes before settling back into an even layer. Cook for ~30 minutes, or until the onions have developed a deep golden-brown hue and a sort of “creaminess”. Monitor the heat during the caramelizing process to avoid any burning at all. Once the onions are caramelized, add the seared beef back to the pot (along with any plate juices that have accumulated) and pour in the beef stock, red wine, vinegar, and honey. Cut off a large double-layered square of cheesecloth and in it place the quartered tomatoes, bay leaves, rosemary sprigs, peppercorns, coriander seeds, and juniper berries (if using). Tie the cheesecloth into a little bundle using the kitchen string and nestle this right into the middle of the pot. Could you avoid this seemingly fussy step? If picking the individual aromatics out of your stew prior to serving sounds like a fun twist on an Easter egg hunt to you, go ahead – but otherwise save yourself the additional work with this tiny extra step here. Bring the whole mixture to a boil over medium-high heat, then turn down to medium-low and let it bubble slowly away, uncovered, for ~2 hours, skimming off any foam that gathers along the surface. The beef should be extremely tender when you sample a piece, with no chewy give whatsoever.


If planning on serving the fricassee on the same day, get started on the roasted potatoes while the beef braises (otherwise skip ahead to the next paragraph and return to this step on the day of serving). Preheat the oven to 425 degrees F. Toss the baby potatoes in ¼ cup oil, scatter onto a large baking sheet, and sprinkle with 1 tsp salt and a hearty grind of pepper. Roast in the oven for 20-30 minutes, tossing halfway through cooking, until patches of burnished brown appear on all sides and the potatoes are tender. Let cool down slightly before cutting into bite-sized pieces (in halves or quarters, depending on how big your potatoes are). Set aside. Leave the oven on.


Once the beef is tender, remove and discard the cheesecloth packet. Strain the stew over a large heatproof bowl so as to separate the liquid from the beef and onions (the latter will be set aside for the time being). Pour the braising liquid back into the Dutch oven, whisk in the tomato paste, and increase the heat to medium-high until boiling. Turn the heat down just slightly to a vigorous simmer then keep at this level, stirring occasionally, until thickened and reduced by at least half, ~ 45 minutes. The end product should be more saucy than soupy. Taste and adjust the seasonings. If making the fricassee ahead of time, let the sauce and beef cool down until they can be covered and refrigerated. Reheat the sauce before getting ready to serve as it tends to be a bit thicker when cold or may accumulate some hardened fat on top.


When serving time is near, decide on the dish(es) you will be using to serve (also if you made the stew ahead of time, reheat the sauce to warm and preheat the oven back to 425). Ideally you might have a few ovenproof, single-serving size dishes available, but if not you can always make this in a larger dish (e.g. a shallow casserole dish) and dish out servings into shallow bowls before doing the toppings.


Place the roasted potatoes in the bottom(s) of the dish(es), then cover with the beef and onions, and ladle the sauce overtop (not to completely submerge). Nestle the cubes of smoked cheddar evenly throughout. Set the dish(es) on a large rimmed baking sheet and place in the oven, baking until the cheese has mostly melted and the stew is bubbling, ~10 minutes (longer if the beef is reheating from a stint in the fridge). I say ‘mostly melted’ because it’s actually nice when the cheese maintains a little bit of texture to it while still becoming gooey and delicious. While the fricassee bakes, get the rest of the toppings assembled. Typically, the apples would be cut into matchsticks, but if this is too much to ask of you at this point, you can just dice them up (skin on).


Cut the focaccia into fat rectangles that can easily be swooshed through the velvety fricassee sauce. Fry up as many sunny-side-up eggs as are needed for the crowd you are serving (1-2 per person).


To serve, keep the fricassee in the individual baking dishes (if using) or spoon into shallow serving bowls. Top each serving with a scattering of arugula, some matchsticked/diced apples, and an egg or two. Grind a generous amount of black pepper over each serving and pop a platter of focaccia on the table for unmitigated sopping action. No one deserves this more than you.


Enjoy!


Meme of the Month





6 views0 comments

Recent Posts

See All

Comentarios


bottom of page