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Although "leftover wine" may be a whimsical idea to some, every once and a while after a birthday, a celebration, or a great wine sale, we may have one or more open bottles lying around that won't last forever. You can hear it - the bottles lifeline slowly ticking away... and of course, you don't want good wine to go to waste! Before you reach to pour that sad half drank bottle of red or white down the drain, reach for pots and pans instead. Here are our top recipes that use leftover wine.

Red - Drunken Pasta


Ingredients

• 1 tablespoon extra virgin olive oil

• 1 large garlic clove, cut into 3 pieces

• 1/2 teaspoon red hot chili pepper

• 1-1/2 cups red wine

• 8 ounces spaghetti

• pinch of salt

• 1/2 cup freshly grated Pecorino Romano cheese

• 1 tablesoon chopped fresh parsley

Instructions:

1. Bring a large pot of well salted water to a boil.

1. In a large skillet, heat oil, garlic and chili pepper on low heat.  Gently cook about 5 minutes, being careful not to let the garlic burn.  Remove the garlic and add the red wine. Increase the heat to medium.

1. Add pasta to boiling water and cook for only about 3 minutes.  Drain well and add to the skillet, tossing in the wine with tongs until wine is absorbed and pasta is cooked, about 2 more minutes.  Test pasta for doneness. Taste for salt and add what you feel it needs.  Toss with the cheese and parsley and serve.

White - White Wine Mushroom Bruschetta 

• 1 tbsp olive oil

• 350 g mushrooms I used a mixture of white mushrooms and chestnut mushrooms, diced

• 2 cloves garlic minced

• 200 g halloumi cut into 1/2 cm slices

• inch Small baguette cut into around 9 x 1 slices

• 100 ml chardonnay

• 50 ml single cream

• 3 tbsp fresh parsley chopped

• Salt

• Black pepper

Instructions

1. 
   
   Heat the olive oil in a frying pan, and add the mushrooms and garlic. Cook over a fairly low heat for 5 minutes, until the mushrooms are soft. Then add the white wine, and bring to a gentle simmer. Cook for a further 5 minutes, until there isn't too much excess liquid left over.

1. 
   
   White the mushrooms are cooking, put the slices of halloumi in a single layer in a different, dry frying pan, and place over a medium heat. Cook for around 5 minutes - the halloumi will release some liquid, and once this liquid has cooked off, the cheese will begin to brown. When the underside is nice and golden, flip the halloumi slices over and repeat with the other side (note: this side will cook a lot more quickly than the first side!).

1. 
   
   Place the baguette slices on a baking tray and grill (broil) for a couple of minutes each side, until golden brown and crispy.

1. 
   
   When the white wine has cooked right down, add the cream, and cook for a couple more minutes until the sauce is thick. Add the fresh parsley, and season with a touch of salt and plenty of black pepper.

1. 
   
   To plate the bruschetta, add a slice of halloumi to each piece of baguette, and top with the mushroom mixture and extra fresh parsley. Serve immediately.

Bubbly  - Sparkling Berry Chiffon



1 Tbsp grated lemon zest
½ cup freshly squeezed lemon juice
½ cup granulated sugar
3 Tbsp unsalted butter
3 eggs, whisked
2 cups mixed berries, such as raspberries, blackberries and blueberries
½ cup confectioners' sugar
¼ cup moscato sparkling wine
1 ½ cups heavy cream

Instructions

1. Put a strainer over a glass bowl. Put the lemon zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes. Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes. Strain into the glass bowl, press some plastic wrap on the surface and cool.

2. Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl. Cover and refrigerate while the curd cools.

3. Whisk the cream and the remaining 1/4 cup confectioners' sugar together in a large bowl until thick and creamy and just under soft peaks. Fold the cream into the cooled lemon mixture. Transfer the chiffon to a pastry bag; snip off the tip of the bag.

4. Pipe some of the lemon chiffon into the bottoms of the wine glasses, then spoon in some berries with their juices; repeat, finishing with just a few berries on the tops. Serve immediately.

 

The time of being thankful, gathering with friends and stuffing our faces is almost upon us. Sure, Thanksgiving is fun, but it is also a lot of work. Knowing what to cook for all your guests, knowing how to entertain them, or trying to come up with new ideas of creative dishes and cocktails can all be daunting tasks. We want to cut out some of the work for you with some amazing, creative, and most importantly, delicious wine cocktails that will have your guests raving about them until the next Turkey. Be it an aperitif, a dinner cocktail or a nightcap, these drinks are proseccond to none.

Here are our top 3 cocktails to make this thanksgiving.

Spiced Pear Collins
A crisp and woody autumnal cocktail with a hint of sour effervescence.


Image and recipe from SAVEUR[/caption]

For the cocktail:
1 ¹⁄₂ oz. gin
1 ¹⁄₂ oz. pear purée (see below)
³⁄₄ oz. rosemary-clove simple syrup
³⁄₄ oz. lemon juice
Sparkling wine  - we recommend our Riondo prosecco
1 sprig rosemary, to garnish

For the pear puree:
2 pears, such as Bosch or Bartlett, peeled and pitted
1 1⁄2 oz. lemon juice
1 1⁄2 tsp. fresh rosemary
1⁄2 cup sugar
1⁄2 cup water
1 oz. whole cloves
3 sprigs rosemary

Instructions:

1. To make the pear purée: Slice the pears and combine with lemon juice and rosemary in a blender. Blend until smooth; gently strain mixture through a fine-mesh sieve and discard any solids. You will have roughly 1 cup of purée. If not using right away, the purée can be frozen in an ice cube tray and then stored in an airtight contained in the freezer to be used for individual cocktails in the future.

1. To make the simple syrup: Combine the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes. Strain into a jar and store in the refrigerator until use.

1. To make the cocktail: Combine the purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a High Ball or Rocks glass and top with a small splash of sparkling wine or soda water. Garnish with rosemary to serve.

 

Sparkling White Cranberry Sangria:
A fall twist on a summer classic.


Recipe and image from Kitchn[/caption]

Ingredients:
1/4 cup sugar
1 cup rum, like Selvarey or another high-quality white rum
1 cup diced red apple
1 cup diced green apple
1 cup fresh or frozen cranberries
1 bottle Chardonnay, un-oaked or lightly oaked, such as McGuigan Signature Chardonnay 
1 cup white cranberry juice, chilled
2 cups club soda, chilled
Lemon twist for garnish

Instructions:
In a large pitcher, combine the sugar and rum and stir to dissolve. Add the apples, cranberries, Chardonnay, and white cranberry juice. Refrigerate for several hours or overnight.

When ready to serve, add the club soda and stir to combine. Pour into ice-filled glasses and scoop in some of the fruit. Top each glass with a lemon twist.

Red Wine Hot Chocolate
There is no intro needed for this delicious night cap. Chocolate and red wine… what more could you ask for?


Image and recipe from Kitchn

Ingredients
5 ounces dark chocolate, finely chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 quart (4 cups) whole milk
Pinch of salt
1 1/2 cups fruity red wine, such as Merlot, Shiraz, or Zinfandel - Try the Powder Keg Zinfandel
Cinnamon sticks and additional cocoa powder, for serving (optional)

Instructions
Whisk the chocolate, cocoa powder, sugar, and cinnamon together in a large saucepan. Add the milk and bring to a simmer over medium heat, whisking occasionally, until hot and smooth, about 5 minutes. Stir in the salt.

Remove from the heat and add the wine. Divide among 8 small glasses or mugs, garnish with a cinnamon stick and a dusting of cocoa powder, if desired, and serve.

BONUS COCKTAIL: Don’t have time to make your own creative cocktail? Try our Warm and Fuzzy Mulled Wine! Just heat, add a cinnamon stick and orange slice! We won’t tell anyone.


Image from Watchfit

If you’ve ever had the pleasure of sipping on a Bordeaux, you know that you never indulge in the rich French blend just once. Perhaps it’s a Cabernet Sauvignon or Merlot that called you back for that second glass, or maybe it was the sophisticated label that charmed your dinner guests, but either way, it’s an indulgence we love to take part in.

For those who may not know about these romantic blends, or for those who have not had the chance to say CabernYAY to these historic varietals, here’s three things to know before you’re next Bordeaux.

The price of your Bordeaux
Although many people associate the French Blend with a high price point, there are actually many Bordeaux wines that are priced anywhere from $15 and up. That being said, you will also find Bordeaux as expensive as $300 or more. The reason the prices differ so much are based on a few factors: where they are grown, the winemaking technique and the vintage. Yes, these wines do have a higher price point, but they are also globally known for their outstanding quality.

Choosing your Bordeaux
Another important thing to note about Bordeaux wines is that there are 5 grape varieties in common in red Bordeaux blends: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec. Before choosing your desired blend, there are two questions you must ask yourself when choosing a Bordeaux. Do I want to drink this now; Do I want to let it age? If you would like to drink the wine upon purchase, your best choice is to choose a Merlot blend as they are more accessible and easier to drink when young. If you are looking to expand your wine cellar and let the wine age, pick up a blend that has Cabernet Sauvignon as the dominant grape variety. Due to the structured tannins in Cabernet Sauvignon, the wine can smooth out over time.

Serving your Bordeaux
Red blend Bordeaux wine is best served at around 18 degrees Celsius, so put the bottle in the fridge a few minutes before serving to bring it down from room temperature. Due to the richness of the Bordeaux blend, the best option is to serve it with a savory dish, such as steak frites, a Swiss cheese, or a mushroom casserole.

Feeling like venturing out into the Bordeaux world? Want an easy way to select our favourite Bordeaux wines? Check out our special Bordeaux release, on from Sept 29th until October 1st!

Our wine buyers have a tough job. They ensure our shelves (and more importantly your homes) are stocked with delicious, unique, and exclusive varietals from around the world. Putting a wine list together of over 4,000 wines is not an easy task, but someone has to do it!  Have you ever wondered what it takes to be a wine buyer? How they find the hidden gems in such a vast world of wine, how one gets into such a unique profession, or even how much wine you drink as a buyer? We sat down with our wine buyers to ask them these questions and more! 



Who are our buyers, and how long have they been here?
Dave Smith - I've been here since inception. Originally I was managing a wine store in Shaughnessy, and when our store was bought by Everything Wine, I was asked to come up with a wine list for our first store. A daunting task to pick out 3,000 or more wines, but I did it and it worked. Since then, I managed the North Vancouver store, and then moved to head office and became the director of buying.

Lisa Giovanella - I've been with the company for a little under 5 years. I started as a sales associate at our South Surrey location. I then became the events coordinator, supervisor and then moved into head office as an assistant buyer.

How did you get into wine buying?
DS: I fell into wine. I was a manager of a bar in Whistler, and was given the opportunity to take some courses. I chose wine courses. I took classes in Napa Valley - the teacher was so enthusiastic about wine, it made it hard not to fall in love with wine. The rest is history.

LG: By being in the stores and learning about wine through my multiple positions, I began to get really passionate about wine. The more I learnt, the more I wanted to learn.

How many wines do you taste on average each week?
DS: It varies week to week. Sometimes it can be as many as 40  or as little as 10. I would say on average we taste anywhere from 2,000 per year.



What is the difference between a sommelier and a wine buyer? 
LG: A sommelier works in a restaurant and curates a wine list and portfolio intended to be consumed in the restaurant. They are trained in food and wine pairing and do so for the dishes on the menu. It is more restaurant focused. As wine buyers, we do a very similar job, but through a retail perspective, rather than restaurant perspective.

Everything Wine serves people with a very diverse tastes and palates. What is the hardest part about buying wine for such a broad group of customers?
DS: It isn't hard - it's fun! As we have over 4,000 SKUS of wine, it isn't necessarily hard to cater to a diverse group of people with that type of inventory. We have so much variety, and so many options for people to choose from. The fun part is we can pick interesting wines with great stories.

LG: The hard part is selecting the wine, we turn down 90% of what we taste. That way customers don't have to wade through the wines that aren't as great, but rather select from a variety of wines we thought were perfect for Wine Wednesday or are cellar-worthy. Sometimes it can be challenging to find those hidden gems, but we always do!

Do BC wine consumers mimic global wine trends or are we a unique bunch?
DS: BC is very proud of what is produced in its backyard. We have a unique grouping of varietals that we love to drink. Sure, people will reach for new-age European wines, but we also tend to stick  to local wines.

How often do you find a new favourite wine?
LG: Daily, sometimes hourly.

DS: Every so often I have a moment where I taste a wine and think "that's off the charts!", that probably happens a couple dozen times a year. That being said, we taste so many incredible great value wines.

What is the most versatile wine? 
LG: Sparkling wine - it goes with breakfast, lunch and dinner!

DS: I like Riesling. It goes with a ton of food and is pretty diverse.

What do you love most about wine buying?
LG: The opportunity to taste thousands of wines a year. Every time we taste something we learn something new about wine in general.

DS: I agree with Lisa.  It is a very unique job. Not a lot of people get an opportunity to do it - to wade through the choices of wine and continually stoke the fire of why we love wine. There is always more to learn. Also a bonus, the people we get to meet and the places we get to see along the way.

What is in your wine cellar?
LG: The classics - Champagne, Burgundy or an aged Australian wine.

DS: I love wine from Rhone. Also Port, or Burgundy. I'd love to cellar more Reisling as well.

Ciao amici, Hello friends!



Our famous Belle Grove Shiraz and Chardonnay are a great price at $10.99. And a few times a year, we offer it for only $5.99! Now we know what you may be thinking, “A wine that’s sale priced at $5.99 – what’s that like?”, but inexpensive, however, does not always mean bad  – especially when it comes to the wine from the Spanish Hillside vineyards. Many wines from Europe are often less expensive (and  often  tastier) than wines from North America. Why, you may ask? Here’s the top four reasons why you shouldn't fear a budget-friendly Spanish wine!

1. There are perks to being an ‘Old World Wine’
   Old World Wines are wines that are primarily made in Europe, in regions that have a long history of wine-making. These wines are also made with much different practices than New World Wines, that come from hundreds of years of tradition. Unlike North American vineyards that have been open for ten or perhaps twenty years, many European vineyards have been around for centuries – passed on from generation to generation. This is a main perk of Old World Wines, and because of this family practice, many vineyards do not have a mortgage – meaning wines can be reasonably priced for the value of the wine, not the value of the wine + the value of the land. Another perk of working on an old vineyard – old grape vines.
   It may be a surprise that using old grape vines produce delicious grape varietals, but as the vines age and the roots go deeper they produce less grapes that have a more concentrated fruit flavour – creating wine that really packs a flavourful punch and doesn’t break the bank.

1. Wonderful Wine Weather
   Spain is 3^rd largest producer of grapes in the world, and to maintain this type of production the region heavily relies on the weather. Luckily, weather is Spain is far more reliable than the rest of Europe meaning they can maintain a certain level of production and more importantly maintain steady prices.

1. Europeans really love their wine
   The real secret to why European wines can be so affordable yet so delicious – Europeans love their wine, and they drink a lot of it! It is a daily ritual, be it at the end of a long work day, a celebratory glass of pinot, or just simply because it’s a Tuesday! It’s an everyday drink, not an indulgence. Because wine is in such high demand, the cost per bottle is much more affordable!

1. Lastly, our incredible buying team are constantly looking for the best-priced (and most delicious) Spanish wines!

So, to that point… let’s try some Spanish Wine!

Summer sipping calls for crisp whites, light-bodied reds, delicate roses, or bubbles, ideally served on a breezy, sun-splashed patio alongside good friends. But once the mercury rises, wine can go much further than the glass itself. It can also be easily incorporated into summertime cooking in several deliciously creative ways.

Wine has a way of enhancing the flavours of various ingredients, giving dishes added intensity and depth. It’s no wonder French chefs use it liberally, though it has far more uses than in rich, robust stews. Here are a few ways wine can brighten your summer menus.

1. Deglazing

This is a simple cooking technique where you add a liquid to a pan to dissolve the food particles stuck to the bottom and then use that mixture to make a flavourful sauce.

Try Il Padrino Pinot Grigio for a beautiful plate of fresh, pan-seared shrimp or prawns and scallops.

2. Marinating

Wine marinades are just the thing for grilled meats, whether it’s beef skewers or top sirloin. Flank steak makes for an easy summer dinner. Combine your favourite spices with brown sugar and two cups of a bold red such as Monte Rosso Tempranillo. Marinate in fridge for five hours. Drain, grill, and serve with a crisp green salad.

3. In broth

White wine is ideal in a steaming pot of fresh mussels, the shellfish making for a light, memorable meal. Heat olive oil in a heavy pot, then sauté shallots and garlic until soft, about two minutes. Turn heat to high then add one cup of crisp white wine such as Santa Rita Winemaker’s Lot Sauvignon Blanc

and bring to a boil. Add three pounds of mussels, scrubbed and debearded, and cover. Steam until shells open, about five to eight minutes. Discard any mussels that stay closed. Top with parsley and serve with slices of crusty baguette or oven-baked fries.

4. Poaching

Simmering foods in a wine-based liquid gives them a supercharged flavour and is far more interesting than using water alone.

Poached juicy Okanagan peaches make for an easy, elegant, and impressive dessert. Peel and halve the fruit then simmer in simple syrup with three cups of fruit-forward white wine such as the Shy Pig Traminer Riesling for 10 minutes. Allow to cool then serve peaches with vanilla-bean ice cream or Greek yogurt.

For variations, try pears, apples, strawberries, or any other fruit that’s firm, almost hard. Poaching will soften fruit significantly, so avoid any produce that’s soft to begin with as it will fall apart when cooked.

Fruit can be poached in red wine as well. It’s best to use a variety with ripe berry flavours, such as Vive La Vie Red Blend

To go with so much tasty fare, consider a making a batch of sangria. The colourful, celebratory, and refreshing drink is perfect for patio parties.

5. Summer Sangria

• 1 Bottle of Rose – Try La Serrana Rose

• 1 cup Pineapple juice

• 1/2 cup Vodka

• 1/4 cup Triple sec

• 1/2 cup Simple syrup

• 1 Lemon, cut into thin rounds

• 1 Lime, cut into thin rounds

• 1 Orange, cut into thin rounds

• 6 oz. Raspberries (1 package)

Serve over ice.

A general rule when it comes to cooking with wine is to have a glass to sip at the same time. Chefs always say to cook only with wine you enjoy drinking: that doesn’t mean you have to purchase a special-occasion wine, but by opting for a bottle that you know you like on its own will yield the best results in the kitchen.

Another tip? Because wine contains alcohol, be sure to add it at the start of cooking so the alcohol has a chance to burn off. If you add it to a dish near the end of cooking, the taste can be unpleasant. Looking for more wine tips? Try these clever hacks at home.

For more ways to use wine in summer cooking, visit Everything Wine, where knowledgeable, friendly staff members can share all sorts of tips and tricks. Its newest shop in Vancouver is now open—the largest private liquor store in the entire province. It’s at 8570 River District Crossing, near Marine and Boundary.

There, you’ll find more than 4,000 varieties from all over the globe, including B.C.’s finest, and a fine-wine selection in the Extensive Vintages Room. The tasting bar is open daily from 2 to 6 p.m., just as at all other Everything Wine locations: 998 Marine Drive in North Vancouver, 112-15735 Croydon Drive in Surrey, or 31 – 2401 Millstream Road in Langford on Vancouver Island.

Visit the store online at www.everythingwine.ca for more details.

 This story was created by Content Works. Postmedia's commercial content division, on behalf of Everything Wine. 

 

Sabrine Dhaliwal, bar manager at UVA Wine and Cocktail Bar, says the appearance of red and white wine in cocktails is on the rise. ALLISON KUHL

Craft beer may be insanely popular these days, but wine’s appeal remains unshakable. And with cocktail culture thriving, creative wine-based drinks are on the rise. Ready to switch things up from farmhouse saison and double IPA? Make room for the Mendoza Julep and the Beaujolais Cobbler.

Check out the numbers that point to wine’s increased popularity: a recent Gallup poll found that 50 per cent of drinkers say they consume wine more often than beer, and 35 per cent drink more wine than any other alcoholic beverage. The biggest shift from beer to wine has been among 18- to 29-year-olds and women.

The glory of the grape doesn’t surprise Sabrine Dhaliwal, bar manager at UVA Wine and Cocktail Bar. She says not only are people enjoying learning about wine in general, they seem to be especially keen on trying more unusual bottles in particular.

“We have our Chardonnays and Pinot Grigios that are staples and that are beautiful and delicious,” Dhaliwal says, “but people are asking for really funky, unique wines, which is really cool,” she says, pointing to varieties like Pecorino (such as the 2014 Platinum Sogno Pecorino d’Abruzzo), Vermentino (Fattoria Di Rocca Delle Macie Campo Maccione, 2015), and Nebbiolo (try the Beni di Batasiolo Langhe, 2014). “We have so much information at our fingertips. Access to information is making people more adventurous.”

That openness to trying new things applies to cocktails too. While the Whiskey Sour is a classic example of a cocktail that calls for wine—in this case, a red-wine float—people may be seeing more fancy drinks featuring various wines on bar menus.

“I work with a lot of wine-based spirits—sherry, white port, port, vermouth—but is it time for red and white wine to appear more? Absolutely,” Dhaliwal says. “People are getting into that style of drink—low-proof cocktails with no hard spirits. People want to go for dinner and have that cocktail beforehand and have that cocktail after, but they don’t necessarily want to drink two Manhattans or two Old Fashioneds.”


Sabrine Dhaliwal’s Garden Dancer includes sweet green apple liquor and tart lemon juice, but the star is Sauvignon Blanc. ALLISON KUHL

Garden Dancer

Dhaliwal has just created a special wine cocktail; here’s her recipe to try at home:

• 0.50 oz. Giffard Manzana Green Apple Liqueur

• 0.50 oz. Stones Ginger Wine

• 0.75 oz. Jasmine Green Tea Syrup

• 0.75 oz. Lemon Juice

• 3 oz. Kipu Sauvignon Blanc

Combine all ingredients (except wine) in a cocktail shaker. Shake vigorously for about seven to 10 seconds, strain into a rocks glass over fresh ice, top with Kipu Sauvignon Blanc and garnish with an orange twist. Best enjoyed with a group of friends on a sunny patio.

Robyn Gray, head bartender at Prohibition in Vancouver’s Rosewood Hotel Georgia, says that the most popular wines there are Pinot Grigio and Prosecco. He points to the latter as the ultimate wine for making standout cocktails.

“Prosecco really works well with cocktails because of the type of its bubbles,” he says, which don’t lose as much carbonation in a fancy drink as Champagne does. Made with dry sparkling wine, gin and simple syrup, the French 75, he says, “is one of the most delicious drinks there is.

“Plus, Prosecco cocktails are perfect for summertime and for sipping on the patio,” he says.

Robyn Gray, head bartender at Rosewood Hotel Georgia’s Prohibition, recommends the sparkling wine-based cocktail the French 75. 

Aperol Spritz

The Aperol Spritz is another sparkling-wine based cocktail that Gray loves. Aperol is an Italian aperitif. “It’s so good; it’s bittersweet, refreshing,” he says. “It’s not going to weigh you down with heavy alcohol. It’s light and really fun, something you can have during the afternoon.”

Here’s how to make it:

Pour 1.5 ounces of Aperol into a glass with cubed ice. Fill with half Prosecco (try the Riondo Collezione) and half soda water. Garnish with an orange slice. “It’s so easy to make and so delicious,” Gray says. “That and the French 75 are absolute superstars in the cocktail world.”

 

Those who want to try their hand at mixology at home can turn to the friendly staff at Everything Wine for help coming up with winning combinations. They have all completed training with the Wine and Spirit Education Trust (WSET), the world’s leading wine education program.

“I cannot walk into that store without spending a ton of money and an hour,” Dhaliwal says. “There are so many really cool things there; I’ll go ‘Wow; I didn’t know this was in our market.’

“Our guests have become so much more knowledgeable and hungry for information, and they’re seeking out those really cool things in wine.” The more they learn, they become more intrigued, she says, adding that Everything Wine’s staff have the knowledge to help people discover new labels they’re going to love. “The people who work there really know their stuff.”

To help channel your inner bartender, visit Everything Wine at 998 Marine Dr. in North Vancouver, 112-15735 Croydon Dr. in Surrey; or 31-2401 Millstream Rd. in Langford on Vancouver Island. Feeling lazy? We deliver, too! See www.everythingwine.ca for more details.

 

This story was created by Content Works, Postmedia’s commercial content division, on behalf of Everything Wine and first published on Vancouver Sun.

Sunny summer days call for kicking back on a patio, cracking open a bottle of wine, and toasting the season with good friends.

It also calls for genius wine hacks — little tricks that every wine lover needs.

“With summer, there are the classics: how to chill wine quickly and keep it cool in the sun,” said Kady Smith, an assistant manager at Everything Wine. “To chill wine, dampen some paper towels or a tea towel and wrap it around the bottle, then put it in the freezer. It only takes about 10 minutes. To keep it chilled, place the wine in a bucket of ice and keep it cool by adding salt to your bucket. Salt will lower the freezing temperature of the ice.”

Smith, who has studied wine and has been in the industry for 10 years, shared a few other hacks to make your summer sipping delicious:

Fantastic Frosé

Also known as frozen rosé or a rosé slushy, this cool drink is having its moment in the sun.

The simplest way to make it is to pour rosé into popsicle or other freezer moulds; the wine won’t freeze completely, and after about 25 minutes will be ready to transfer into glasses.

You could also pour a bottle of rosé into a blender along with two cups of strawberries, one-half cup superfine sugar, one-third cup freshly squeezed lemon juice, and ice and blend until slushy.

For any version of the pink drink, Smith recommends Barton & Guestier Cuvée Speciale Rosé ($16.99): “It’s fresh, it’s crisp, and it has lots of cherry characteristics, and it has a little bit of sweetness on the finish,” she said.



Chill out

What to do when you’re going on a picnic but don’t happen to have a wine insulator on hand?  Head to your clothes drawers.

“Being a true Vancouverite, I have those insulated hiking socks,” Smith said. “Any sock for outdoor activity will work. Throw a cold bottle of wine in one of those when you pack your picnic, and you’re good to go.”

You can also use frozen green or red grapes to keep your wine cold, without adding ice cubes which would only water it down.

Cool reds

When it comes to chilled wine, most people might think of crisp whites or those fruity rosés. In fact, some reds work nicely on ice, too. “Anything on the lighter-bodied side or more fruity side in its profile actually tastes better slightly chilled,” Smith said. “A lot of red-wine drinkers don’t like white wine, but want something more refreshing in summer. A lighter, really fruity red wine really does benefit from a little bit of time in the fridge.”

Try Les Valentine Carignan Syrah from France ($18.99), a fruity, approachable red with hints of plum and baking spices that would go beautifully with a charcuterie plate for those summer evenings when you don’t feel like cooking.



Useful cubes

If you happen to find yourself with leftover wine, pour it into ice-cube trays. You can use it for cooking, to make sauces — or, if it’s a favourite wine that you often have on hand, the next time you open a bottle, plop a few cubes into your glass so you can cool it down with the same wine.

Quick cocktails

Wine-based cocktails are becoming more popular, but you don’t need a fully decked-out bar to make some delicious ones at home. Simply pour a fruity red wine over ice with lemon or lime soda. Try Cappo Shiraz from Spain ($11.99): “It’s got lots of ripe and juicy fruit characteristics and has a nice, lush finish,” Smith said.

If you’re making sangria, instead of triple sec, consider a splash of bourbon for a little edge. A fuller-bodied red like California’s Blackstone Merlot ($18.99) is a great pick for this classic summer evening drink. Interested in experimenting with some new wine cocktails? Try one of these.



Everything Wine’s River District store, opening soon at 8570 River District Crossing in South Vancouver and other locations — at 998 Marine Dr. in North Vancouver, 112-15735 Croydon Dr. in Surrey, and 31 – 2401 Millstream Rd. in Langford on Vancouver Island — will have their tasting bar open daily from 2-6 p.m. and offer free delivery on orders of $200 or more. Visit www.everythingwine.ca for more details, to order online or for some happy summer sippers!

The best way to learn more is to talk to Everything Wine’s approachable, friendly staff, who are eager to answer any questions and can suggest wines to suit every taste, occasion and budget. Samples are available at the tasting bar daily from 2 p.m. to 6 p.m. Visit in person at 998 Marine Dr. in North Vancouver, 112-15735 Croydon Dr. in Surrey, 31-2401 Millstream Rd. in Langford on Vancouver Island or shop online at everythingwine.ca.

This story was created by Content Works, Postmedia’s commercial content division, on behalf of Everything Wine and first published on the Vancouver Sun's website.

Article by G Marion Johnson.