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!

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An Easy Recipe for Pacifica & Pacific Quartet

June 28, 2011

To everyone who has Limited Edition Pacific Quartet left, or to anyone drinking their Limited Edition Pacifica White wines, I have a recipe for you! It’s very simple and very tasty and pairs perfectly with two mentioned wines.



4 boneless chicken breasts 
1 cup apricot jam 
1 cup Miracle Whip ( do not use mayonaise as it separates when baking.) 
1 package Lipton onion soup mix. 

Mix the 3 ingredients together. Put some of the mixture in the bottom of the roaster, put in the chicken breasts them cover the breasts with te remainder of the sauce. Bake uncovered at 350c for about an hour. 

Serve over a layer of rice, open a bottle of Pacific Quartet or Pacifica White and enjoy.


Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: Recipes by WineSense

Korean Sizzling Beef

June 24, 2011

While on an Amazing Holiday to Korea, my wife and I enjoyed an amazing wine/food pairing.If you love a great Cabernet Sauvignon match it with this delecious Koren Sizzling Beef. Enjoy…



Recipe Korean Sizzling Beef

1/4 cup soya sauce

2 tablespoons sugar

2tablespoons dry white wine

2 large cloves of garlic, very finely chopped

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

One 2 1/2 pound flnk steak, cut across the grain into twenty 1/4 inch thick slices

16 scallions

Vegetable oil for rubbing


Steamed rice, for serving

1.  In a large shallow dish combine the soy sauce with sugar, white ine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar.  Add the sliced flank steak and coat thoroughly in the marinade.  Cover and refrigerate the steak for at least 4 hours or overnight.

2.  Light a grill o heat a griddle.  Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes.  Season with salt.

3.  Working in batches, grill the steak over high heat until the slices are richly browned and medium rare, about 30 seconds per side.  Transfer the steak to a serving platter and serve with the grilled scalliona and steamed rice.

Wine to pair with this meal- Cabernet Sauvignon

“Geonbae” (Cheers)

Neil, Manager (Wine Sense- Brandon)

Filed under: General, Recipes by WineSense

5 Ways to Enjoy Twisted Mist Mojito

August 6, 2010

TikiAs the Twisted Mist ‘Summer Fun Spokesman” I thought I would share a few of my favourite ways to add a ’twist’ of variety to your Twisted Mist Mojito:

1.) The good news is that Twisted Mist Mojito is great on its own straight from the fridge!

2.) Pour over ice cubes and garnish with fresh mint and/or a slice of lime for an impressive cocktail.

3.) Mix Twisted Mist Mojito with a little club soda and garish with fresh mint and/or a slice of lime for a great sparkling Mojito.


Mojito Smoothie!

4.) Frappe some ice cubes, fresh mint leaves and Twisted Mist Mojito in your blender for a unique Mojito Smoothie.

5.)Pour Twisted Mist Mojito into your blender on its own and froth it up. It makes a very attractive green, frothy beverage in you glass garnished with a mint leaf.


Tiki- Summer Fun Spokesman

Filed under: General, Recipes by Craig

How To Grill A Steak

July 29, 2010

Craig1As we wrap up a week of blogging about Grilling and Wine I’ ll leave you with this ‘recipe’ from Harvey Steiman’s article in the  March31, 1996 issue of Wine Spectator magazine (the issue focused on America’s Best Steak Houses).

I’ve used these directions for years with great success. Remember to start with a good cut of beef (Sirlon, Strip Loin, Rib Eye, Tenderloin) and don’t be shy with the seasoning salt. I’ve never tried Bruce’s trick (previous blog titled- Grilling Tip) but I’m sure it would work just great and am looking forward to trying it.

RedGlassWhat do you drink with a perfectly grilled steak? I recommend a full bodied Cabernet or Zinfandel and I lean towards California. Try Selection Estate Series Lodi Ranch 11 Cabernet Sauvignon or Lodi Old Vines Zinfandel, World Vineyard California Zinfandel/Shiraz or Vintners Reserve Zinfandel/Cabernet. Any of these wines will pair very well.


Here’s the article:

The secrets to cooking a great steak are a hot fire and good timing. The hot fire creates the characteristic brown crust, with its smoky, caramelized flavors. The timing is tricky because you want to brown the steak (not burn it) in the time it takes to cook it to the desired degree of doneness.

How hot to set the grill is a matter of trial and error. If steaks consistently seem to brown too fast and remain undercooked, lower the heat. If steaks cook through before they brown, raise the heat. Remember where to set the “knobs” when you have figured out the right temperature for future grilling.


MMMmmmm... Steak!

 Just before grilling, season the steaks lightly with salt and pepper and any other optional flavorings, such as dried herbs, butter or olive oil. It’s a myth that salt draws moisture to the surface and dries out a steak. First, the salt needs more time to do that than the few minutes the steak is on the grill and, second, the force of the heat drives the juices away from the heat faster than the salt can draw it toward the surface.

The following cooking technique uses that phenomenon to best advantage:
Season with salt, pepper and herbs, and place the steaks seasoned side down on the grill without letting them touch. (Air must circulate to brown them evenly.) Watch the top surface carefully. After 5 to 7 minutes, the heat below drives little drops of red juice to the surface. When you see the beading, this is the signal to turn the steaks, before the juices come bubbling out.

Season them lightly on the uncooked side and turn the steaks using tongs. Watch for the telltale beading again. This signals a rare to medium rare steak. Allow another 1 to 2 minutes for medium, and another 2 to 3 minutes for well-done, turning again halfway through the additional time. Serve the steaks on hot plates.

Happy Grilling!

Craig- Wine Sense

Filed under: General, Recipes by Craig


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