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.

Enjoy!

Tiki- Summer Fun Spokesman

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.

What 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

Here is an idea that really works. When grilling a steak on the BBQ (2 minutes on each side on high heat is my preference- I like my steaks rare. If you prefer medium rare add a minute to each side and so on) have some red wine in a spray bottle. I spray the steak twice during each side cooking. I like reds such as Selection Estate Series Ranch 11 Cabernet Sauvignon or Selection International Australian Cabernet/Shiraz.

This gives the steak a great red wine flavour that is subtle, not over powering.

 Another benefit, you drink what is left in the spray bottle. Waste not, want not…

Grilled Steak and Red Wine- one of nature's greatest pairings!

This gives the steak a great red wine flavour that is subtle and not over powering. It also really helps bring the wine and the meat together when enjoying the fruits of your labour!

Another benefit- you drink what is left in the spray bottle. Waste not, want not ; )

Cheers,

Bruce, Manager (Wine Sense- Pembina Hwy) 

1.) The good news is that Twisted Mist Strawberry Margarita is great on its own or straigt from the fridge!

2.) Pour over ice cubes and garnish with a sliced strawberry for an impressive cocktail.

3.) Pour Twisted Mist Strawberry Margarita into your blender on it’s own and froth it up! It makes a very attractive pink, frothy beverage in your glass garnished with a strawberry.

Try a Twisted Mist 'Smoothie'!

4.) Add Twisted Mist Strawberry Margarita, ice cubes and a couple of fresh strawberries in your blender for a great summer ’smoothie’ style drink.

5.) Mix Twisted Mist Strawberry Margarita with a little club soda and a garnish with a slice of lime for a great sparkling Strawberry Margarita.

Cheers!

Tiki- Summer Fun Spokesman

Wondering what to do with all that mint that just keeps on growing in your garden… Make Mojitos! I like mine with a little extra mint. Fortunately we have fresh mint in the garden so all you have to do is take a few leaves and ‘muddle’ them…

What is muddling you ask? Muddling is the light bruising of the leaves of an herb to release their flavour and volatile compounds. You’re aiming to grind the herb’s leaves so that it will release its oil and thus flavours and aromas.

Ernest Hemingway would be pleased!

Next time you pour yourself a Twisted Mist Mojito grab some mint and muddle a few leaves.  How many mint leaves you use depends on how “minty” you want your drink to taste.

Recipe

- Tall glass
- Twisted Mist Mojito
- Mint (muddled)
- Ice (cubes is the way Hemmingway liked it)
- Garnish with a sprig of mint
- ENJOY your awesome Mojito!

Saludos!

Victor, Manager (Wine Sense- McPhillips St.)

I was shooting the breeze with a customer on Saturday- and we got on topic of the Twisted Mist Mojito kit. He really liked it but he thought it was a bit sweet (he said he doesn’t have much of sweet tooth). I told him that I had tried it with a couple of slices of lime and that made it a bit more ‘tart and crisp’. He had a big smile on his face and said that he does the same thing but he also adds a couple of ounces of club soda- he said it’s superb.

Twisted Mist Mojito with Club Soda and Lime- Very Refreshing!

I took his advice and tried his recipe out Saturday night and he was right, it was fantastic. The perfect match for the hot, humid summer evening it was.

Recipe:

1- Big Tumbler
5- Ice Cubes
2- Slices Lime
5 ounces- Twisted Mist Mojito
2 ounces- Club Soda

Saludos!

Bob, Manager (Wine Sense- Springfield Rd)

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

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!

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!

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