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May 2024 Newsletter

May 2024

Raise a glass to all the amazing mothers out there! 🍷✨

As Mother's Day approaches, we're reminded of the strength, love, and endless sacrifices that mothers make every day. To all the incredible moms who make our lives brighter, we salute you.

This Mother's Day, let's celebrate with the perfect bottle of wine, whether it's a crisp Chardonnay for brunch, a luxurious Merlot for dinner, or a sparkling rosé for toasting to Mom's endless love.

Check out our featured recipes at the end of this newsletter for Strawberry Cream Mimosa and Overnight Blueberry French Toast Casserole for a special Mother's Day Brunch!

From all of us at De Vine Vinters, we wish you a day filled with love, laughter, and, of course, great wine.

Happy Mother's Day!

Also, don't forget to drop in to check out our featured alcohol-free spirits and refreshing mocktails!

Janice & Jason

***Please note we will be closed on May 18th for the Victoria Day long weekend and will reopen May 21st.***

Check out our social media:


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.'Colosso' is Italian for colossus, and speaks to the powerful profile of this big Italian red. 

Available May 1


Customer-favourite Pink Moscato returns this May with its signature flavours of fresh strawberry, raspberry and cherry. Light, refreshing and perfect for summer.


Winexpert Classic™

Winexpert Reserve™


Fun & Fruity Cocktail-Inspired flavours, just in time for summer sipping.


While Supplies Last

Strawberry Cream Mimosa

Bubbly sparkling champagne with refreshing raspberry and strawberry frozen cream sweetened with Sweet'N Low make this the ultimate brunch beverage.


  • 24 oz frozen raspberries

  • 1½ cup fresh or frozen strawberries

  • ¾ cup sugar or 6-7 packets Sweet'N Low *

  • 1 tbsp honey

  • 1 cup half and half cream

  • 1 tsp pure vanilla extract

  • 2 bottle sparkling champagne see notes for alternatives


  • In a medium sauce pan set on low/medium heat, pour raspberries and diced or frozen strawberries in pot. Allow berries to get soft and soupy, about 10 minutes. Pour in 6-7 Sweet'N Low packets to sweeten berries. Be sure to taste berries after 4 packets because some berries are sweeter than others, then adjust sweetness to desired taste. Using a spatula, stir Sweet'N Low well then add honey. Stir mixture and continue to heat for another 5 minutes. Take off heat and allow to sit for a few minutes. Puree or blend mixture in a blender well. Place fine mesh strainer/colander over measuring cup and pour liquid through. Tap strainer on cup to push liquid through, working in batches. Move seeds to small bowl and continue to use strainer to separate the remaining liquid from the seeds.

  • Once complete, run a little of the half & half cream through the strainer with the seeds to remove any additional liquid; I got an additional 1/4 cup raspberry liquid doing this. Pour remainder of cream into raspberry liquid and stir to combine. Add a splash of vanilla extract and stir. Pour into an ice cube try and freeze or pour into plastic bowl and freeze for at least 4 hours.

  • When ready to serve, pour champagne into glass and add cubes.


Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted for Sparkling champagne or sparkling wine.

Overnight Blueberry French Toast Casserole

This Overnight Blueberry French Toast Casserole is the perfect way to start your day. Throw it together the night before and bake it in the morning!


  • 1 lb bakery white bread cut into 1 1/2

  • 3 cups blueberries divided

  • 1/2 cup sugar

  • 6 eggs

  • 3 cups milk

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp vanilla


  • The night before,spray a 9x13 baking pan with nonstick cooking spray. Add the bread cubes and 2 cups of the blueberries, toss together, and set aside.

  • In the bottom of a mixing bowl, use a wooden spoon/potato masher/fork to roughly mash the remaining 1 cup of berries. Add in the sugar and eggs, whisk together. Pour in the milk, vanilla and spices, whisk again.

  • Pour the egg mixture over the bread cubes evenly. Cover with plastic wrap and refrigerate until morning.

  • Preheat the oven to 350. Bake for 30 minutes, then uncover and bake for an additional 30 minutes.

  • Allow to cool slightly, then dust with powdered sugar and serve with maple syrup.

Meme of the Month

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