Winexpert: February News & Sales

Winexpert: February News & Sales

Winexpert: February News & Sales

February 5, 2015
In this newsletter:


Monthly Specials

Limited Edition

Cider On Sale


Tuesday to Friday: 11:00AM to 7:00PM

Saturday:10AM to 5pm

Closed Sunday and Monday.


Normally we end with a smile, but today I am going to start with my Smile because this weather isn’t funny!

Thankfully spring is coming…if you are starting a wine with us this week it will be ready to bottle mid to end March…Yay!  Time to start planning the summer sipping and distract ourselves from the huge snow banks outside.

Monthly Specials 

Selection – Save $20.00 when you make in our winery (Sale Price is $154.00)

Don’t forget that includes the kit, processing fees, taxes, corks, labels, shrink caps, bottle washing and sanitizing

                Save $10.00 when you take and make at home

California Cabernet Sauvignon/Merlot

This popular blend combines the plump, fruity, earlier ageing Merlot grape with the robust Cabernet Sauvignon grape for a powerful match.

Sweetness: DRY | Body: MEDIUM-FULL | Oak Intensity: MEDIUM

Nebbiolo (Barolo)

Large and robust, this style is the one that lovers of big wines are looking for. Made famous in Italy’s Piedmont region – highly regarded for its finest wines – this Nebbiolo is rich in flavour and deep in colour, with a rounded oak aroma that lingers on the finish. Not surprisingly, Nebbiolo is a consistently popular offering year in and year out.

Sweetness: DRY | Body: MEDIUM-FULL | Oak Intensity: MEDIUM

California Viognier

The intense fruitiness of this beguiling wine suggests rich sweetness, but it shows a surprisingly dry and aromatic finish. A delicate yellow colour, tinged with the variety’s typical ‘green-gold’ hue, it bursts out of the glass with apricot, peach and spice aromas. As it matures, it can also display hints of jasmine, honeysuckle, kiwi, mint, orange blossom and even mango! While higher in alcohol than many white wines, it drinks well young nonetheless. Lower acidity makes it friendly to a wide range of foods, but it’s ‘soft but strong’ character makes it excellent for sipping alone.

Sweetness: DRY | Body: MEDIUM | Oak Intensity: NONE

California Riesling

The character of this fine varietal is truly distinctive. Displays a flowery bouquet, complex fruit and cinnamon flavours and a crisp, clean finish. Versatile in pairing with foods, especially seafood, pork or veal.

Sweetness: DRY | Body: LIGHT-MEDIUM | Oak Intensity: NONE

World Vineyard – Save $10.00 

California Trinity Red

An ideal blending of three of California ‘s most popular grape varieties – Cabernet Franc, Cabernet Sauvignon, and Merlot, coming together to make a perfectly balanced, well- structured dry red wine. Notes of black cherry and coffee complement the smokey, herbal flavours, and hints of vanilla that round out this medium bodied wine , making it highly enjoyable for any occasion. Serve with a roast dinner or barbecued steak.

Sweetness: DRY | Body: MEDIUM-FULL | Oak Intensity: MEDIUM

California Trinity White

A unique blend of Colombard, Sauvignon Blanc and Semillon, combining lemon and grapefruit aromas with rounded fruit, redolent of melons and fresh figs to round out this crisp refreshing medium-bodied white.

Sweetness: DRY | Body: MEDIUM | Oak Intensity: NONE

Vintners Reserve – Save $8.00

Valpolicella Style

Ruby red, this classical Italian style wine features rich, spicy berry aromas in a dry wine with a light-medium body, perfect with Italian cuisine or just socializing.

Sweetness: DRY | Body: LIGHT-MEDIUM | Oak Intensity: LIGHT

Liebfraumilch Style

This blend epitomizes the classic white wine style that Germany is renowned for, showcasing the Riesling grape with a delicately fruity bouquet and a lushly off-dry finish. Our best-selling Vintners Reserve wine!

Sweetness: OFF-DRY | Body: MEDIUM | Oak Intensity: NONE

Limited Edition Wines 

I have managed to get my hands on some more of the Limited Editions wines for this year.  These are our most popular wines of the year.  Click HERE for full descriptions of the wines.  They would be $199.00 to make in our winery which includes the kit, processing fees, taxes, labels, corks, shrink caps, bottle washing and sanitizing.  Or $139.95 to take and make at home.  Send us an e-mail or call to get yours before we sell out again.

Cider On Sale 

Save $10 on selected varieties of Mangrove Jacks Hard Ciders.  These are a refreshing gluten free option to beer which we can make here for you or you can take the kit and make it at home.

$89.00 to make in or $39.99 take-out

  • Pear – From the juiciest pears comes the best pear cider. This cider has a sweet mellow pear flavour which satisfies any thirst.
  • Mixed Berry – A sweet apple base with a refreshing burst of summer berries including  delicious raspberries and blackcurrant.  Serve over ice or in a chilled glass.
  • Strawberry Pear – Fresh strawberries coupled with juicy pear. This cider is sweet and fruity, especially good when served chilled on a hot summer’s eve.
  • Spiced Apple – crisp cider apples coupled with cinnamon and spice.


Lemon & Sage Flattened Chicken

Serve with LE 2014 California Trio Blanca or any dry unoaked white wine

Moist and juicy, this simple roast chicken dinner takes a Sunday night classic to new heights.

Yield: 6 servings


2 large lemons, divided

1/4 cup softened butter

3 tbsp finely chopped fresh sage

1 tbsp Dijon mustard

1/2 tsp each sea salt and freshly ground pepper

1 whole roasting chicken (about 3lb)

1 lb baby potatoes

1 lb carrots, peeled and cut into equal chunks

Suggested Accompaniments:

Tossed green salad and crusty rolls


Preheat oven to 400*F

Finely grate 1 tbsp.  Slice remaining lemon thickly.  Arrange in a roasting pan.

Blend butter with sage, Dijon, lemon zest and juice, salt and pepper; set aside.

Place chicken, back-side-up, with neck facing away on a cutting board.  Use a chef’s knife or poultry shears to cut along each side of the backbone.  Remove and discard backbone.  Turn chicken over; turn legs drumsticks inward and press on the breastbone to flattened.

Place chicken, cut-side-down, over lemon slices.  Carefully loosen skin over breast meat, legs and thighs using fingertips.

Melt 2 tbsp butter mixture; toss with potatoes and carrots.  Scatter around chicken.

Rub remaining butter mixture evenly under and over skin of chicken.

Roast, basting occasionally, for 60 to 75 minutes (or until and instant-read thermometer registers 165*F in thigh and 175*F in breast meat).

Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

Thanks for taking the time to read…and we hope to see you soon!