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!

July 2020


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on ALL regular Mist Wines!

Limited Release
Raspberry Mojito!

Summer's Here! Do you have enough Wine?

Great Beer!
Made Easy!

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

Washer Down!

November 2, 2012

After 6+ years of faithful service, the beloved Automatic Bottle Washer at the Pembina Hwy Location is broken. The hose connector is cracked (leaking water) and has to be replaced. To repair it is beyond my “MacGyver” skills. The part is on order and will be replaced when it arrives. It should be up and running again by the end of the week of November 5th.

30 bottles cleaned and sanitized in 2 – 8 minutes!

In the meantime there are 2 more Bottle Washers in Winnipeg. One at our Southdale Square location and one at our Portage Avenue location (there’s also one at our Brandon location). I will post on the Wine Sense Facebook page when the repairs are completed.

If you have never used our Automatic Bottle Washers to wash your bottles you should! Simply bring in your 30 bottles, put them in the Automatic Bottle Washer and hit the button. In 2 to 8 minutes your bottles are washed- sanitized and ready for bottling- it doesn’t get any easier!

Happy fermenting!

Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: General by WineSense

Better Instructions Mean Better Wine!

October 26, 2012

As many of you have noticed the instructions for making wine kits are changing. (We all read the instructions, right?).

One change that stands out to me is the fermentation temperature. 

There is no longer the 10 degree fermenting range. Now it is between 22-24 Celsius (72-75 Farenheit). This is a little warmer than room temperature in most homes. The reasoning? To make the wine making process easier. The slightly warmer temperature will get your fermentation started faster- which will start your out gassing sooner which will make degassing easier.

If you think you might have trouble staying in this temperature range try a Heat Belt. I use the Heat Belt to ensure my fermentation temperatures are correct. To save time I have Stick on Digital Thermometers on all of my primaries and carboys. I can check their temperatures at a glance.

Correct temperature = proper fermentation = peace of mine = great wine. 

Happy fermenting!


Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: General, Equipment by WineSense


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