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!

May 2021


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Portabella Mushroom Burgers

April 23, 2010

winesense_icon[1]This Recipe was created for this year’s Limited Edition Italian Brunello. One would think that it would have been paired with a traditional Italian dish and it would certainly be a perfect match. But this recipe is really just great example of the versatility of this wine. The meaty, grilled Portabella’s could also just as easily be replaced with a grilled burger or steak. 

So if you are lucky enough to have one of the Sold Out Italian Brunello kits you have a wine that will work with many meals!


Mmmmmmushroom Burgers!

6 Portabella Mushrooms

3 Red Peppers (halved)

1 tsp Finely Minced Garlic

1 tsp Basil

¼ cup Olive Oil

¼ cup Balsamic Vinegar

¼ cup Winexpert Selection Limited Edition Italian Brunello

Combine garlic, basil, oil, vinegar and Italian Brunello in a long flat bottomed food container and mix thoroughly. De-stem the Portabella mushrooms. Add the Portabella mushrooms and red peppers to the mixture, cover with a tight fitting lid and shake.

Place in fridge for about 30 minutes to marinade.

Grill the mushrooms and red peppers on the BBQ for about 10-15 minutes. When ready to serve, place a red pepper over the mushroom, top with your favourite toppings and favourite cheese and serve on a bun.

Not lucky enough to have the Limited Edition Italian Brunello? You can substitute with an Italian Sangiovese or Chianti.

Bon Apetit,

Wine Sense

Filed under: Recipes by Craig

Stir Fry Vegetables in White Wine

March 3, 2010

winesense_icon[1]In a hurry? This very easy recipe was developed for and features this year’s Limited Edition Pacific Quartet. The fruity, off-dry character of the Pacific Quartet is a great compliment to the umami character of the soy sauce.

Umami you ask? Most people are aware of the four common tastes of bitter, sour, sweet and salty. Umami is the fifth taste sensed by the human tongue. Often referred to as the ‘fifth taste’– umami is best described as savoury.

This delicious stir fry is great as a side dish or makes a great meal on its own.


Great on its own or as a side!

1/4 cup Olive Oil

½ tsp Salt

2 cups Peppers, cut into strips

1 cup Zucchini, sliced diagonal

1 cup Carrots, sliced fine

1 cup Onions/Scallions

½ cup Winexpert Selection Limited Edition Pacific Quartet

3 tbsp Soy Sauce or to taste

Heat oil in wok or deep fry pan add salt and all vegetables and stir frequently.

Add soy sauce and Pacific Quartet; continue to stir and then add water. Stir frequently.

Cover 2-3 minutes until vegetables are desired consistency. Serve over rice. Serves 2.

If you don’t have Pacific Quartet don’t worry. This dish will work with any white wine with just a touch of sweetness.

This is a very flexible recipe. Feel free to substitute or add different vegetables. Remember, if you’re adding vegetables you may have to increase the volume of your liquids- when in doubt… more wine!

Click here to view a video featuring Selection Limited Edition Pacific Quartet.

Bon Apetit!

Filed under: Recipes by Craig

Turkey Rollatini

February 5, 2010

winesense_icon[1]This recipe was created for this year’s Limited Edition Australian Petit Verdot. It’s a great tasting Turkey dish that takes a little more work but is certainly worth the effort and you’ll make Julia Child proud!


Julia always knew how to treat a turkey!

If you were not fortunate enough to have ordered a Petit Verdot this we do still have a few kits available if you hurry to your favourite Wine Sense location. If Petit Verdot is not an option then you can easily substitute with a big Cabernet.

3 tbsp Olive Oil, plus more for searing

2 oz Fresh Spinach

1 pinch Salt and Black Pepper, to taste

2 cups Winexpert Selection Limited Edition Australian Petit Verdot

1 8 oz Turkey Breast

2 oz crumbled Gorgonzola

1 butchers twine Preheat oven to 400°F

Barbeque Sauce, to taste


Turkey Rollatini with Barbeque Sauce

Using a large sauté pan over medium-high heat, add 3 tbsp olive oil, sautéing spinach with salt and pepper, stirring until spinach wilts. Add wine and let evaporate. Remove from heat and let cool. Pound turkey breast to even thickness.

Spread spinach mixture and crumbled Gorgonzola evenly over the breast. Roll the breast tightly and tie at both ends. Sear until golden brown on all sides. Baste with barbeque sauce and bake for 20 minutes.

Serve with a fresh mixed greens salad, warm rolls and extra barbeque sauce on the side.

Bon Appetit!

Filed under: General, Recipes by Craig

Baked Beef Merlot

January 18, 2010

winesense_icon This recipe was created for last year’s Limited Edition New Zealand Merlot. If you are lucky enought to have made the New Zealand Merlot you’re all set. If not, you can use any Merlot to make this terrific meal that’s great for cold weather. Baked Beef Merlot is a simple ‘mix and cook’ recipe so there’s not a lot of preparation time. Mix the ingredients in a bowl, put them in a casserole and enjoy a glass of wine or two while you wait for it to cook!

You will need:

2 Lbs. Lean Beef Stew Meat cut into one inch cubes

1 Cup  Canned Tomatoes cut up

6 Carrots chopped

3 Medium Potatoes peeled and quartered

1/2 Cup Celery thickly sliced

1 Medium Onion sliced and separated into rings

3 Tbsp. Tapioca

1 Slice Bread crumbled

1 Cup Selection Limited Edition New Zealand Merlot (or any Merlot)


MMMmmmm.... Baked Beef Merlot!

In a large bowl combine all ingredients, spoon into greased 3 quart casserole. Cover and bake at 325 degrees for 3 1/2 hours. Serve right away with a glass of Merlot!

Yield: 6 Servings

Filed under: Recipes by Craig


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