A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

November 2012


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SAVE $10
on ALL styles of Winexpert Reserve!

Save $10
on 2 styles of VineCo Estate Series!

Got Wine?Do you have wine for summer?

Great Beer!
Made Easy!


November 30, 2012

Can you believe it? December already. We have cold, snow, and short days. Where does the time go? There are 3 things I really enjoy about December. 

1) Winter Solstice- Yep- on December 21st the days start getting longer : )
2) Christmas- It is a great time to spend time with friends and family. It is also a time to relax and eat lots of turkey 

(and drink wine). 
3) The release of the new Limited Edition wine kits- You have until Thursday December 7th to pre-order. 

How do you pre-order you ask? Easy! 

-You can visit your favourite Wine Sense store and pre-order with your friendly Wine Sense staff.
-You can phone your favourite Wine Sense store and pre-order over the phone. 
-You can pre-order online at mywinesense.com or by clicking here.

A $15 deposit guarantees your kits!

And don’t forget- This year all Limited Edition wine kits are 18 litres! 

Happy fermenting,

Bruce, Manager (Wine Sense- Pembina Highway)

Filed under: General by WineSense

Wine Tasting Fun!

November 23, 2012

Happy wine tasters at the Winnipeg Festival!

Well, the Limited Edition Wine Tasting Festivals and Component Wine Tastings are over- 4 fun nights of wine. Thanks to all of our friends who attended each night. It was great seeing and talking with you about the LE2012 wines. It’s always a treat for all of the Wine Sense staff to be able to chat with our customers with a glass of wine in our hands!

The new Component Tastings we offered this year were very popular with great feed-back from our customers as a great way to learn about wine in general followed by a guided tasting of the LE2012 wines.

There is still time to reserve the 2012’s if you haven’t done so- the pre-order deadline is December 7th. So stop in to your favourite Wine Sense location or by clicking through to our secure online LE2012 Pre-order App.

7 wines and 5 Components at the Component Tasting

Tim was a hit on all 4 nights and entertained and informed as usual!

On a personal note- if you’re a red wine drinker and do not reserve an Italian Nebbiolo with crushed Grapeskins, you will be missing out on one great wine.

And remember- all 5 styles are 18 litres this year! That means you’re only adding 5 litres of water!

See you soon.
Happy fermenting.

Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: Events by WineSense

Wine Festival Tonight!

November 16, 2012

In action at last year’s tastings!

I’m looking forward to seeing everyone tonight at our Wine Sense LE2012 Wine Festival. Tim Vandergrift will be there to present the 5 Limited Edition wines which start arriving in January and of course there will then be the Wine Tasting with Food Pairing. I will be there pouring wine and helping you decide on your next favourite wines. This year we have a bigger room for the Festival Tasting so it will be a little easier to get from table to table.

And if you’re looking for something new try the Component tasting tomorrow night! It was a huge hit yesterday in Brandon.

There are still a hand-full of tickets available for both events- so contact your favourite Wine Sense Location to arrange for tickets.

This year’s wines are wonderful and the pre-orders from the Brandon events are proving so!

See you there.

Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: Events by WineSense

Lori, Wine and Jellies

November 9, 2012

Hello everyone. My name is Lori Nolan and I have been a part of the Wine Sense team for just over a year starting at the Vermillion location and now managing the Springfield store. Wow, how time flies when you’re having fun! I have been making wine for over 20yrs but I have learned a lot in this first year to be an even better winemaker. So I guess “old dogs” can learn new tricks.

One thing that Wine Sense has done for me is that it has given me the chance to combine 3 of my favorite hobbies, cooking, canning, and wine. I love making my own jellies, from homegrown produce and WINE. If you have not experienced a Wine jelly, you are missing out. The first one I made was from a Selection White Zinfandel, it was a beautiful rosy pink colour and sweet yumminess (if that’s a word). This jelly goes great with lighter meats, chicken or pork as a condiment. It is also a tasty appetizer when served with cream cheese and crackers. Served with a glass of White Zin and you’re set.

The next wine jelly I made is on the spicy side, made with a sweet white wine (like Piesporter or Liebfraumilch) and hot red peppers. This one makes chicken scrumpsious when applied liberally to chicken breasts (under the skin is best), sprinkle with parmesan cheese and bake. If your chicken is skinless then you may want to wrap some bacon around each breast…….Bacon makes everything better, right?

This last jelly has become my new favorite……Basil and Banana Pepper Jelly….. all fresh from my garden. Spread this one on thinly sliced bagets with cream cheese or cut a brie wheel in half widthwise, apply a thick layer on one side of wheel, replace top, wrap in tinfoil and bake at 300F for 20minutes or until soft and gooey. Serve with crackers and bagels, and your favorite wine……ummm good.

Here is one of my wine jelly recipes: Wine Jelly Inferno:

1/2 cup finely minced sweet red peppers(seeds removed)

2 Tbsp finely minced green jalapeno pepper(approx 2 medium, seeds removed)

3 dried hot red chili peppers, chopped

1 1/2 cups sweet white wine (#3-4 sweetness)

3 1/2 cups granulated sugar

3 Tbsp lemon juice 1 pouch liquid pectin Place

7 clean 125ml mason jars on a rack in boiling water canner; cover jars with water and heat to simmer. Set screw band aside. Heat SNAP lid sealing discs in hot water, not boiling. Keep jars and sealing lids hot until ready to use. Combine peppers, chilis and wine in a large deep stainless steel saucepan. Cover and bring to a full boil; uncover. Stir in sugar and lemon juice. To reduce foam, add 1/2 tsp butter of margarine if desired. Over high heat, bring mixture to a full rolling boil that froths high in pan and cannot be stirred down. Stirring constantly, boil hard for 2minutes. Remove from heat. Immediately stir in liquid pectin, mix well. Continue stirring slowly for 7 minutes to help disperse peppers throughout the jelly. Quickly ladle hot jelly into the hot jars to within 1/4 inch of the top of jar. Using nonmetallic utensil, remove air bubbles . Wipe jar rim removing any food residue. Apply lid discs and screw bands, just finger tip tight. Return all jars to canner. When canner is full, ensure that all jars are covered by water. Cover canner and bring water to a full rolling boil before starting to count processing time. Boil/process for 10 minutes. When processing is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hrs. DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids should curve downward and do not move when pressed. Wipe jars dry, label and store jars in a cool dry dark place. NOTE: Boiling this recipe longer than other jellies evaporates the wine’s alcohol(that can interfere with gel formation) and concentrates the unique wine flavor. For a milder jelly, reduce quantity or omit the dried chilies.

Well until next time, remember to treat yourself…..you deserve it.


Lori, Manager (Wine Sense- Springfield Rd)

Filed under: General, Recipes by WineSense


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