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November 2022 Newsletter

November 2022

As the fall winds down and and you prepare for old man winter, don't fret. There are several things to look forward to brighten your days in November:

  • Daylight Savings Time ends November 6, 2022 at 2 AM. The good news is you have one extra hour to drink wine!

  • Happy International Merlot Day! November 7 is International Merlot Day. Not that Merlot lovers need a reason to open a bottle of wine. But as it is International Merlot Day, it is time to celebrate!

  • Remembrance Day, November 11, 2022. We will be open at on Remembrance Day. Please take the time to honor our veterans with us at 11 AM.

  • Cold miserable days are the perfect time for warm comfort foods. Check out the recipe we found for Salted Caramel and Sticky Date Pudding.

  • and finally...our gift basket giveaway! Scroll down to lean more...

Janice and Jason

Christmas Gift Baskets can be a fun alternative to traditional Christmas gifts. Ok, so this one isn’t that creative, but did you know? You don’t have to be a wine connoisseur to create this basket for friends who are! Plus, people enjoy trying different varieties of wine, so you don’t have to worry about getting “the right kind.”

During the holidays stores have a great selection of fancier crackers and cheeses (like the cranberry white cheddar cheese). Other ideas could include:

  • Bread and Olive Oil

  • Olives Grapes Cheese board

And we love gift baskets so much we want to give one away to our valued customers. For every batch of wine brewed between November 1 and December 15, 2 entries will be placed into the draw for our basket valued at over $150!

On The House™ all inclusive craft winemaking kits are easy to make and even easier to enjoy. Simple and straightforward, choose your favourite red, white or blush style and be proud of these easy-drinking everyday house wines.

This is a great way to introduce your friends and family to making their own wine at a very low cost. ** Includes brewing fee. $99 is for the cost of the California White and Red; with the remaining at just a few more $$) **

Less than 2 weeks to go!!! Deadline to order is November 13, 2022.



On Sale!!!

All remaining kits of the Twisted Mist and LE21 will be one sale for 15% off the regular price while supplies last!

It's Arrived!
Shiraz is Barossa’s signature wine; it is one of the most famous red wines in the world, with a reputation for being rich and full bodied with velvety tannin. Cooked black fruit flavours of blackberry and plum with layered notes of dark chocolate, coffee, licorice, pepper and spice.


Winexpert Classic™

Winexpert Reserve™

Don't forget to order the holiday label pack while quantities last!

FINAL DATES TO REMEMBER to have wine ready for week prior to Christmas:

6 WEEK Kits: Week of November 4

4 WEEK Kits: Week of November 12

Salted Caramel and Sticky Date Pudding

With the arrival of sweater weather, we will be seeking to serve up something delicious and festive to friends and family. To help warm you up we’re sharing a sweet, simple and ‘sticky’ date dessert for you to enjoy with your favorite wine. This salted caramel and sticky date pudding is perfectly moist and moreish and sure to hit the spot this winter.

This pudding works delightfully well as a sliced dessert bar or the cutest individual Bundt cake. As soon as the these puddings are removed from the oven, you will poke them with lots of holes using a skewer and pour over a generous helping of hot salted caramel sauce. The caramel filled center means these will keep for days, even a week in the fridge and once reheated, will taste oven fresh.


For the Sticky Date Pudding

9oz pitted dates, roughly chopped

1 tsp baking soda

1 cup boiling water

40 g brown sugar, loosely packed

80 g unsalted butter, softened

2 eggs, at room temperature

85 g plain flour (all purpose)

1 1/2 tsp baking powder

For the Salted Caramel Sauce

200 g/ 1 1/4 cups brown sugar , loosely packed

375 ml ml / 1 1/2 cups thickened cream (heavy cream)

1/2 tsp vanilla extract

70 g / 5 tbsp unsalted butter

½ tsp flaked sea salt

To Make Sticky Date Batter
  1. Preheat oven to 350F.

  2. Grease 7 x pudding molds with butter OR line a 8″ square cake pan.

  3. Mash dried dates by placing dates in a bowl with baking soda. Pour over boiling water and allow to stand for 10 minutes. Mash well with a potato masher (or fork) until it resembles sloppy porridge.

  4. Place butter and sugar in a bowl and beat until pale and smooth.

  5. Add whisked eggs and beat until incorporated.

  6. Whisk together flour and baking powder separately to evenly distribute. Add flour mix until incorporated.

  7. Add dates and mix quickly until dates are well combined into the batter

  8. To create one pudding cake: Pour into cake pan, smooth surface and tap lightly on a surface to remove air bubbles. Bake 35 minutes or until skewer inserted into the center comes out clean.

  9. To make individual puddings of Bundt: Pour batter into pudding or Bundt molds to fill 2/3 of the way. Bake for 25 minutes, or until skewer inserted into the center comes out clean.

  10. Pour over ½ – 1 cup salted caramel sauce over your cake/s and leave to soak for 10 minutes.

  11. Serve warm with remaining warm sauce and ice cream or cream.

To Make Salted Caramel
  1. Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer.

  2. Simmer for 2 minutes, stirring once, then remove from heat. Add salt flakes, stir and serve warm.

Make sure to serve with a spoon of sweet vanilla cream. The only question is will you serve it with red wine or dessert wine?

Meme of the Month

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