Winexpert: Happy New Year!

Winexpert: Happy New Year!

Winexpert: Happy New Year!

January 2, 2015
In this newsletter

Skinny Mist Sale

January Limited Edition Wines

Vintners Reserve Multi-Buy Sale

Removing Commercial Bottle Labels

Monthly Specials



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

Saturday:10AM to 5pm

Closed Sunday and Monday.

Happy New Year!  It is nice to be getting back to normal after all of the hustle and bustle of the holidays.  The Christmas tree is still up here in the store and I am trying to get enthused about taking it down.  I want to do this:

 And Brad says NO! So I guess, I am waiting for Diane to come back to work next week 🙂

Skinny Mist Sale 

These are the same idea as our Island Mist Fruit wines, but not as sweet and fruity.  Great time to try a new flavour (Save $14.00)  and save a few calories to boot…win/wine!

January Limited Edition Wines 

If you pre-ordered either or both of the January Limited Edition wines, you should have received an e-mail from us.  They are both in stock, with more arriving next Wednesday.  We have no spares of either the Australian Shiraz Viognier or German Riesling, but if you missed the deadline and want one, I can put you on a wait list and hopefully, I can get my hands on some more.

Vintners Reserve Multi-Buy Sale 

Stock Up & Save!


Save 10% on your first wine

Save 15% on your second wine

Save 20% on your third wine 

Vintners Reserve offers 25 different table wines from dry to sweet, red, white and rosé

Click HERE to view all of the varieties.

$134.00 (regular price) to make in our winery and that includes the kit, processing fees, taxes, corks, labels, shrink caps, bottle washing and sanitizing.

Removing Labels from Commercial Bottles

I posted this back in November and have had very positive feedback from customers who have tried it.  I found a Pin on Pinterest  (here is the link to our Pinterest Page) that tells you how to remove labels from your store bought bottles…I get asked all the time, the best way to remove these labels, so that the bottles can be re-used.  If you want to re-use your store bought bottles, you have to remove the labels and this should work!

Fill your sink with hot, hot, hot water. Then fill each wine bottle with hot water and drop it into the sink. Next, add this secret potion: 1/2 cup baking powder 1 Tbsp dish soap 2 cups white vinegar Once you add the vinegar to the sink, it will get all fizzy for a second and the labels should come off.

Monthly Specials 

And if that isn’t enough on sale…we have a couple of wines in each of our Selection and World Vineyard on sale as well.

Click HERE to see all of our specials this month.

Recipe – Beef & Mushroom Cottage Pies

Featuring 2014 LE Australian Shiraz Viognier (But any full bodied red wine will work)

Beef & Mushroom Cottage Pies

This recipe makes a hearty, pub-style portion to warm you up on a chilly day.  Instead of individual pies, the mixture can be assembled in an 8-cup casserole for a family-sized dish.

Yield: 4 pies (or 4 to 6 servings)


1 tbsp olive oil

1 1/2 cubed top sirloin or lean stewing beef

1/2 tsp each sea salt and freshly ground pepper (approx.)  

2 tbsp all-purpose flour

2 slices bacon, finely chopped

1 leek, white part only, chopped

1 carrot, chopped

8 oz cremini mushrooms, quartered

1 tsp dried thyme leaves

1 1/2 cups beef broth

1/2 cup LE14 Shiraz Viognier wine

1 cup frozen baby peas

2 medium Russet potatoes, peeled and cut into chunks

2 cups cauliflower florets

1 cup shredded aged Cheddar cheese

1/4 cup sour cream


Heat oil in a deep heavy skillet set over medium-high heat.  Toss beef with salt and pepper.  In batches, brown beef all over.  Transfer to a bowl; toss with flour.

Reduce heat to medium.  Add bacon to skillet.  Cook until lightly browned.

Add leek, carrot, mushrooms and thyme.  Cook, stirring, until browned.

Return beef to skillet along with broth and wine.

Simmer over low heat for 30 minutes, stirring occasionally.  Remove from heat; stir in peas.

Meanwhile, boil potatoes and cauliflower in a large pot of salted water until fork tender.  Drain well.  Mash roughly with a potato masher.  Add cheese and sour cream.  Use an electric mixer to whip until light and creamy.  Season with salt and pepper to taste.

Divide meat mixture between four, 10-oz heat-proof dishes.  Top with potato mixture.  Bake, on a rimmed baking sheet, in a preheated, 350*F oven for 30 minutes.


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