Wow! The weather this Fall has been amazing so far, but we all know the cooler months are coming soon. Make sure to you top up your cellar before the cold weather gets here.
Check out our specials this month whuch are guaranteed crowd-pleasers. Winexpert Classic Smooth Red and Smooth White are big on fruit and flavour with a smooth finish, making these approachable, deliciously easy to enjoy, and ideal to have on hand for any get together.
Also, please keep in mind, time is quickly closing on having your wine bottled before Christmas.
Janice and Jason
***We will be closed November 11 in observance of Remembrance Day***
LESS THAN 3 WEEKS TO GO! LESS THAN 2 WEEKS TO GO! The November 12th pre-order deadline is quickly approaching! Get yours before its gone!!
SAVE 10% ON THESE WINE KITS IN NOVEMBER
NOW AVAILABLE Fall into flavour with these sweet treats. Cabernet Franc Icewine Style, Dessert Wine, and Chocolate Raspberry Dessert Wine are available now while supplies last.
Beat the rush on your holiday shopping! Get Them While They Last - Deals & Steals - NOW 25% off
Looking for gift ideas for the people on your shopping list? Look no further...
With the holidays right around the corner, many people are scrambling to find great gift ideas for the people on their shopping lists. Whether someone is on your naughty or nice list, insulated can coolers and beverage accessories from BrüMate are a unique and thoughtful gift that friends, family, or even coworkers will enjoy. Our stylish products help keep cans, bottles, and cocktails at the perfectly chilled temperature.
COMING SOON! SOLANO COUNTY, CALIFORNIA PINOT NOIR Ripe cherry, plum and red berry flavours with subtle notes of toasty oak, vanilla, and spice. Soft tannins and good acidity with a smooth mouthfeel. Solano County is part of the world-renowned North Coast AVA which includes Napa, Sonoma, and Mendocino Counties, and has a rich viticultural history dating back to the mid-1800s. The climate in Solano County is on the cooler side, which is ideal for Pinot Noir, one of the signature grape varieties in the region. Stay tuned for availability dates.
Red Wine Brownie Cookies
In this recipe, red wine and chocolate combine to create a decadent brownie cookie that is rich, fudgy, and as full-bodied as a cookie can be. Since the wine is reduced, you can use any type of dry red wine you have on hand — or even mix a few varieties to use up your almost-empties. The cookies end up with a bold red-wine flavor and a super-satisfying chewy texture.
YIELD:18 LARGE COOKIES
2 STICKS (16 TBSP./226 GRAMS) UNSALTED BUTTER
2 CUPS (473 ML) DRY RED WINE, ANY VARIETY
⅓ CUP PLUS 2 TBSP. (99 GRAMS) GRANULATED SUGAR, DIVIDED
3 ¼ CUPS SPOONED AND LEVELED ALL-PURPOSE FLOUR (416 GRAMS)
½ CUP (45 GRAMS) NATURAL, UNSWEETENED COCOA POWDER, SIFTED
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
1 TSP. KOSHER SALT
1 ½ CUPS (300 GRAMS) PACKED LIGHT BROWN SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
2 TSP. VANILLA EXTRACT
8 OZ. (227 GRAMS) SEMISWEET CHOCOLATE, ROUGHLY CHOPPED (ABOUT 1⅓ CUPS)
In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.
To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it’s at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.
As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/ wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.
Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).
Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don’t be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.
If wrapped tightly in plastic, the finished dough can be stored in the refrigerator for several days before baking. If too firm to scoop, let sit at room temperature for 15 minutes and try again.