top of page

October 2023 Newsletter

October 2023

Welcome to the October edition of our Wine Making Newsletter! As autumn's embrace sweeps through the vineyards, we're delighted to share the latest in the world of WINEXPERT and the spirit of the season. 🍂 Seasonal Specials: Explore our exclusive fall wine kits and ingredients. Embrace the flavors of the season with limited-edition offerings designed to capture the essence of autumn. Thank you for being a part of our winemaking community at DE VINE VINTNERS. We're excited to journey through this harvest season with you, sharing knowledge and passion for the art of winemaking.

Here's to crafting exceptional wines and cherishing the autumnal beauty around us!


Janice and Jason

***We will be closed Saturday, October 7th for the Thanksgiving long weekend. We will be back open on Tuesday***

LIMITED RELEASE. UNLIMITED ADVENTURE. Explore the world’s most distinguished wine growing regions with the Winexpert LE collection; a limitededition series that celebrates the unique, the exciting and the very best–from classic varietals to exceptionalblends. Available by reservation only, this annual showcase features hidden gems in limited quantities. Our mostsought-after craft winemaking kit, it’s a one-of-a-kind global adventure you don’t want to miss. From the box to your bottle in just 6-8 weeks. Reserve by November 12!


Winexpert Classic™

Winexpert Reserve™


It's smooth sailing into the holiday season with these guaranteed crowd-pleasers. Consumers making wine for the holidays are often looking for good wine with mass appeal. Winexpert Classic Smooth Red and Smooth White are big on fruit and flavour with a smooth finish, making these approachable and deliciously easy to enjoy, and ideal to have on hand for any get together.

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.

Get Them While They Last - Deals & Steals - 20% off

Check out our in stock inventory. Your favorite drinkware products at the best prices. Buy now with 20% off! Unique Designs. Shatter-Proof. Heat/cold lasts for more than 24h. Limited lifetime warranty.

Pear, Honey, and Parmigiano-Reggiano Tart

This sweet and savory dessert tart pairs Parmigiano-Reggiano cheese and freshly cracked black pepper with juicy pears and a drizzle of fragrant honey. The addition of Parmigiano-Reggiano to the pastry dough gives thid already flaky crust an extra richness and a subtle nutty flavor. It's a perfect dessert to pair with a dessert wine.


Pastry Dough

  • 1 ½ cups all-purpose flour (about 6 3/8 ounces), plus more for work surface

  • ¼ teaspoon kosher salt

  • ½ cup unsalted butter (4 ounces), chilled and cut into 1/2-inch pieces

  • 1 ¼ ounces Parmigiano-Reggiano cheese, finely grated on box grater (about 1/2 cup)

  • 3 tablespoons ice water

  • 1 tablespoon apple cider vinegar

Pear Filling

  • 1 ½ pounds firm-ripe red Anjou pears (unpeeled), cored and cut into 3/4-inch-thick wedges (see Note)

  • ¼ cup honey

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon grated lemon zest plus 1 tablespoons fresh lemon juice (from 1 lemon)

  • 3 tablespoons cornstarch

  • ½ teaspoon black pepper

  • ½ teaspoon kosher salt

Additional Ingredients

  • ½ large egg, beaten

  • Honey

  • Shaved Parmigiano-Reggiano cheese

Directions Make the pastry dough:

  1. Whisk together flour and salt in a large bowl. Using your fingers, rub butter into flour mixture until butter forms pea-size pieces. Add cheese, and toss to incorporate. Stir together 3 tablespoons ice water and vinegar in a small bowl, and add to flour mixture. Using your hands, gently mix flour mixture until a shaggy dough forms. Gently knead dough by pressing the heel of your hand into the dough so it compacts against the base of the bowl and comes together. Transfer dough to a lightly floured work surface, and shape into a 6-inch disk (about 1/2 inch thick). Wrap tightly in plastic wrap. Chill at least 1 hour or up to 5 days.

  2. Preheat oven to 400°F with rack in lower third position. Unwrap dough, and transfer to a lightly floured work surface. Roll into a 14-inch round, flouring dough as needed to prevent sticking. Transfer to a parchment paper–lined rimmed baking sheet. Place dough in refrigerator until ready to use.

Make the pear filling:

  1. Toss together pears, honey, butter, and lemon zest and juice in a large bowl. Sprinkle with cornstarch, pepper, and salt; stir until well combined.

  2. Arrange pear filling in center of chilled pastry dough, leaving a 2-inch border. Fold uncovered dough edges inward by about 11/2 inches, pleating dough to form a crust and gently pressing to adhere. Brush crust lightly with beaten egg.

  3. Bake in preheated oven until crust is golden brown and filling is thickened and bubbly, 30 to 35 minutes. Remove from oven; let cool at least 15 minutes or up to 12 hours. Drizzle with additional honey, and garnish with shaved cheese. Slice and serve.

Make Ahead Pastry dough can be made up to 5 days in advance and stored, wrapped tightly in plastic wrap, in refrigerator. Note Firm-ripe pears will soften as they bake while also maintaining their shape.

Meme of the Month

11 views0 comments

Recent Posts

See All


bottom of page