Tuesday to Friday: 11:00AM to 7:00PM
Saturday:10AM to 5pm
Closed Sunday and Monday.
|Vote For Your Favourite New Label Designs for 2015
We want your opinion! Once again MacDay, the company who makes our custom labels is looking for input from retailers and customers alike who use their labels for their winemaking. You are invited to VOTE for labels to be added to the MacDay Custom Label Collection and be entered to win a prize.
Please take a couple of minutes and click on the link below to go to the voting page. There are 25 potential designs offered on clear vinyl or dry peel adhesive on paper. You can click on each design image to see more details and how they look on red & white wine….I have my favourites picked!
At the bottom of the page, please be sure to type WINEXPERT Moncton in the “your store name” box on the bottom of the form. We will randomly choose 5 names from all of our stores submissions to win a free set of 30 custom labels.
Voting closes Friday, January 30/15 and the winning label designs will be announced in our February newsletter.
New labels will be in stock by the end of March/early April.
They are back in stock!! We have a variety of sizes and styles of ladies winey t-shirts in the store. We will also have a new style arriving, hopefully in the middle of February, by popular customer demand! It won’t have “copyright” written across…LOL. If you know that you want one, e-mail me the size that you would like and I will message you when it arrives and hold in stock for you. Sizes are below…they do fit small.
Sizes (in inches)
We have lots of great deals this month to help re-fill your wine rack after the holiday rush. I have bottled 3 batches of my own wine this month to fill some holes in my supply.
All of our Vintners Reserve Kits are on sale. It is a multi-buy sale, so you will save 10% on your first wine, 15% on your second wine and 20% on your third wine. Click HERE to see all of the varieties.
We also have our new Skinny Mist wines with a $10 discount. Our 6 week Chilean Sauvignon Blanc and French Merlot has a savings of $18.50 this month.
How To Care For Your Empties
This how NOT to do it! This is how to do it!
The most important job that you have is to keep your bottles clean. It is super easy to do and the method just depends on the style of label that is on your bottle. We will have told you at your bottling appointment…if you aren’t sure, just contact us and we will let you know.
It is a lot easier to do this as you drink your wine, that day or the morning after. If you wait until your bottling appointment, the wine residue could have turned mouldy and stained your bottle. We won’t wash those bottles in our machine until they have been bleached. That bacteria will contaminate your wine.
Sweet Thai Glazed Shrimp Skewer
Featuring LE 2014 German Riesling (or any slightly off-dry white wine)
Buttery shrimp brushed with an easy Thai-inspired glaze cook up in minutes for a delicious starter or quick weeknight supper.
Yield: 8 to 10 skewers
1/4 cup sweet Thai chili sauce
2 tbsp fresh lime juice
1 tbsp soy sauce or fish sauce
1 tbsp finely chopped fresh coriander (approx.)
2 tsp each toasted sesame oil and finely grated lime zest
2 tbsp melted butter
pinch cayenne pepper
1lb large shrimp (31 to 40 count), peeled
Steamed Jasmine rice
Stir-fried mixed vegetables
Preheat broiler to high and place oven rack in the highest position.
Whisk chili sauce with lime juice, fish sauce, coriander, sesame oil and lime zest.
Measure out 2 tbsp of the mixture; blend with melted butter and cayenne. (Reserve remaining sauce for dipping.)
Pat shrimp dry on paper towel; thread onto soaked 8-inch wooden skewers (about 4 per skewer). Arrange on an oiled rack set over a foil-lined baking sheet.
Brush all over with half the butter-sauce mixture.
Broil shrimp for 2 minutes. Turn and brush with remaining sauce. Broil for an additional 1 to 2 minutes or until pink and firm.
Sprinkle with additional coriander.
Serve as an appetizer with sauce for dipping. Or, serve drizzled with reserved sauce on a bed of steamed rice with stir-fried vegetables on the side.
This was the first funny that I put on my first newsletter…still makes me smile!
Thanks for taking the time to read