You may not know that the glass of wine you love to come home to at night has the skins of the grapes to thank for its superior quality and that feeling you just can’t resist.  The skin of wine grapes hold many of the key attributes to a good glass of wine, including its tanic qualities, color, and body.

Our suppliers have come up with a fantastic new product to take advantage of the beautiful qualities in grape skins.  The new Selection International wine kits with grape skin packs will be avaiable this fall.  The addition of the grape skins during the fermentation process will enhance body, mouth feel, tanin and color.  These wines will also be drinkable at an early age, and will smooth out beautifully over a six month period.

There are four mouth-watering varities available with grape skin packs including Australian Petit Verdot, Spanish Tempranillo, Sicilian Nero D’Avola and Chilean Malbec Shiraz.  These wines are going to be the best wines available in the wine kit market.  Stop in to Great Fermentations to learn more about these wines and to find the perfect one for you.

The new lineup of wines with grape skins

That being said – our fantastic suppliers, Winexpert, have launched their 8th Annual Summer Promotion! From May 24th – August 31st, we will be offering discounts on various wines from different regions around the world.  Here is a sneak peek at what we are offering in the upcoming months.

May 24 – June 24: Southern Hemisphere region wines will be on sale, including:

• Australian Chardonnay
• Australian Traminer-Riesling
• South African Pinotage
• South African Chenin Blanc

June 27 – July 22: Chilean wines will be on sale including:

• Chilean Cabernet-Sauvignon
• Chilean Carmenere
• Chilean Merlot
• Chilean Pinot Noir
• Chilean Sauvignon Blanc

July 25 – August 31: European wines will be on  sale including:

• French Cabernet-Sauvignon
• French Merlot
• Italian Amarone
• Italian Montepulciano
• Italian Pinot Grigio
• German Muller-Thurgau

Stay tuned to our blog for more details on each sale!  Don’t like anything on this list?  Come into our store and see what other great deals we have on this season! After all, summer is the happiest time of the year, and having a great glass of wine in your hand makes it even better!

Charlotte

Selection International - Winexpert Spanish Rose is a
luscious combination of Spanish red and white grapes, including the silky
and seductive Tempranillo, creating a perfect Spanish Rose that should be
enjoyed while young, crisp and refreshing. Selection International Spanish
Rose will be available to order in the first week of April.

Island Mist - Introducing the new Cranberry Malbec
to the Island Mist line up. The crisp tartness of Cranberry enveloped with
the robust fruity structure of Malbec make this a perfect blend. Cranberry
Malbec will be available for ordering in the first week of March.

Twisted Mist – It’s time once again to get Twisted! Following the highly
successful introductory launch of Twisted Mist last year we have decided
to bring them back. Returning will be the popular Mojito and a
reformulated Strawberry Margarita (not quite as sweet this time), also
joining Twisted Mist will be new Lime Margarita and a Margarita combo-pack
that produces 15 750ml bottles of Lime and Strawberry Margarita. All three
Twisted Mists will be available for ordering in the first week of April.

New Products for Spring 2011!

The good news is that you can use them up in a number of ways.  The most obvious of course is to hang onto them and age them for future use, or you could always re-gift when the time comes.  But I have a great way to spend the next two months of yucky cold weather indoors and cooking up a storm with a few great recipes using red and white wine that are sure to impress your family and guests.  Check through these recipes and go for it!  Let me know how they turn out!

White Wine Mussels (True West Coast Specialty)  

Serves 4

4 quarts fresh mussels

1 (16 ounce) package linguine pasta

3 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

6 tablespoons chopped fresh parsley

1 bay leaf

1/4 teaspoon dried thyme

2 cups white wine

1. Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
3. Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
4. Divide pasta into 4 bowls and spoon mussels over noodles.

1. Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.

Pork Loin with Port Wine Pan Sauce

 Serves 16

3 tablespoons olive oil

16 whole peeled garlic cloves

2 tablespoons minced garlic cloves

1 (8 pound) whole boneless pork loin, patted dry, at room temperature

Salt and freshly ground pepper

3 tablespoons minced fresh rosemary (snip with scissors), divided

16 dried apricots (or similar amount of your favorite dried fruit)

1/3 cup dried cranberries

Heavy kitchen string or twine

1/4 cup apple jelly

1/4 cup port

1/2 cup chicken broth

2 tablespoons apple jelly

2 teaspoons cornstarch

1. Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
2. Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of until meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sautéed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
3. Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
4. Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 155 to 160 degrees, about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
5. Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Morrocan Lamb with Shiraz Honey Sauce

Serves 4

1 (7 bone) rack of lamb, trimmed and frenched

coarse sea salt to taste

2 1/2 tablespoons ras el hanout

1 cup Shiraz wine

1/3 cup honey

1. Preheat oven to 400 degrees F (200 degrees C).
2. Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
3. Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
4. Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve

Veggie Shrimp fettucine

Serves 4

1/2 pound uncooked fettuccine

2 medium onion, chopped

2 medium zucchini, cut into 1/4-inch slices

2 medium tomato, seeded and chopped

2 garlic clove, minced

1/4 cup butter

1 pound uncooked medium shrimp, peeled and deveined

1/4 cup white wine

1/2 teaspoon salt

1/4 teaspoon pepper

Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.

What a great opportunity to try something new or stock up on your favorites!  15% off our entire stock of wine kits means you can buy any type of wine kit you want for 15% off!

Come in to the store and browse our wide selection for yourself, this offer is only available until the 11th, so hurry!

mmm tasty warm mulled wine

I remember my first taste of mulled wine, on an old English farm on the heart of Norfolk on Guy Fawks Day.  To those of you unfamiliar with this day:

On 5 November 1605 Londoners were encouraged to celebrate the King’s escape from assassination by lighting bonfires, “always provided that ‘this testimony of joy be careful done without any danger or disorder’”.  An Act of Parliament designated each 5 November as a day of thanksgiving for “the joyful day of deliverance”, and remained in force until 1859.  Although he was only one of 13 conspirators, Fawkes is today the individual most associated with the failed Plot. In Britain, 5 November has variously been called Guy Fawkes Night, Guy Fawkes Day and Bonfire Night; the latter can be traced directly back to the original celebration of 5 November 1605.

- Wikipedia

As we gathered around the bonfire and set off fireworks, we were all served piping hot red wine which had been cooked with spices in a large drum for a few hours, a traditional beverage “mulled wine”.  One may think that heating up red wine would ruin the taste and delicacy, but in actual fact mulled wine can be absolutely delicious if prepared the right way, not to mention soothing in the middle of a cold winter.

The fresh snowfall on the ground today reminds me of my bonfire night in the UK, so here is a recipe for mulled wine for you to enjoy, courtesy of Anna Olson at the Food Network.

Ingredients

• 1 750ml bottle full-bodied red wine, such as Cabernet Sauvignon or Shiraz
• 1 cup clear apple cider or cranberry juice
• 4 tablespoons honey
• 2 fresh rosemary, plus extra for garnish
• 3 cinnamon sticks
• 3 whole star anise
• 3 whole cloves
• 3 whole peppercorns
• 1 orange, sliced
• 2 ounces brandy (optional)

1. Slowly bring all ingredients except brandy to just below a simmer. Keep below a simmer for 20 minutes, then stir in brandy (if using) and serve, garnishing each glass with a sprig of rosemary

Pacifica White: A blend of four grape varietals from around the Pacific Rim including Viognier, Sauvignon Blanc, Chardonnay and Semillion.  This blend leads to a perfectly balanced off-dry wine, boasting aromatic and crisp fruity notes that will leave your taste buds lingering for more.

AustriGruner Veltliner : A fairly new grape trend increasing in popularity in major Canadian city restaurants.  This is a dry white wine with crisp citrus and grapefruit notes, leaving your mouth puckering but still thirsty.

Italian Primitivo: Small grapes and thin skin lead to big color, flavor and aroma for this strong red, and it has less tannin and acidity that most other heavy reds. 

Portugese Duoro Tinto: Another blend of three red grapes: Touriga Nacional, Tinta Roriz & Touriga Franca.  This wine boasts lush blackberry flavors and floral aromas.

Australian Shiraz Viognier: This uber-red is full of aromatics and heavy tannins.  Accented with chewy blackberry and chocolate hints, this wine is sure to please the most discerning connoisseur.

We held an intimate tasting for our previous year’s limited edition customers on November 6th at the shop in Duncan.  customers came and went through the evening and enjoyed samples of each of our limited edition wines and specially selected food pairings.  The night went off without a hitch; our staff and customers all had a thoroughly enjoyable time.  heck out some pictures from the night below!

At Great Fermentations in Duncan we are proud to offer the highest quality wine kits available on the market through our retail partner, Winexpert.  We have the largest facility on Vancouver Island, allowng our customers to thouroughly enjoy thier winemaking experience.  We welcome you to visit our fantastic spot and discover the art of winemaking for yourself.

- Charlotte