SAVE $10.00
$89.99 |
reg $99.99 |
Whether you enjoy tantalizing reds or exciting whites, Cru International has the perfect international wine style for you. Explore the world of wine in your own way. These wines highlight the unique tastes of the most acclaimed wine styles of the old and new worlds. |
|
WASHINGTON MERLOT
|
A cooler climate style Merlot from Washington, this wine features classic flavours of cassis and chocolate. It is dark and rich with complex notes of blackberries and velvety tannins.
Food Pairings Great with Italian sausage pizza or Mediterranean lamb. |
CRANBERRY MERLOT SAUCE
5 cups cranberries frozen or fresh
1 ½ cups merlot
1/2 tsp allspice
1/2 tsp cloves whole cloves
1/2 tsp black pepper
3/4 cup brown sugar packed
3/4 cup honey
3/4 cup orange juice & orange zest
2 sprigs rosemary
1 cinnamon stick
1 vanilla pod split
How too
Combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices. In a medium saucepan. Add vanilla pod seeds and pod to pot. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries break open and liquid starts to thickens about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod.
5 cups cranberries frozen or fresh
1 ½ cups merlot
1/2 tsp allspice
1/2 tsp cloves whole cloves
1/2 tsp black pepper
3/4 cup brown sugar packed
3/4 cup honey
3/4 cup orange juice & orange zest
2 sprigs rosemary
1 cinnamon stick
1 vanilla pod split
How too
Combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices. In a medium saucepan. Add vanilla pod seeds and pod to pot. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries break open and liquid starts to thickens about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod.
ONTARIO SAUVIGNON BLANC
|
Straw in colour with a refreshing grassy nose; bold herbal tones and fresh citrus flavours on the palate. This wine is as delightful as a cool Ontario Fall day, its finish both long and fruity.
Food Pairings Great with mild Asian food including white fish or sushi. |
|
Lynn’s Sea Food Chowder with Sauvignon Blanc
OOOH! SOOO! GOOD!
Ingredients
140g pickled pork fat back/or pork bellies small cubes (Available at The Old Time Meat Market)
100g frozen shrimp tail removed semi thawed, I just spread them out on a plate before I start
100g scallops semi thawed, quarter if using large scallops, thaw with the shrimp
200g cod or haddock or sole chunked
1 large carrot cut into small cubes
1 cups of potatoes cubes
1 medium sized onion chopped
1/4 chopped celery
1/2 cup chicken broth
Salt, pepper, curry, a touch cayenne pepper, a 1 ½ tsp white sugar
2/3 cup of whipping cream, 2/3 cups of milk, 1 cups water, butter/margerine
Preparation. pour a glass of Sauvignon Blanc
Fry pork in non-stick pan until golden brown. You can save fat as a garnish. Add grease to pot for chowder.
SIP WINE.
Add onion and celery simmer until tender, add water and broth, potatoes, carrot and simmer 10 minutes. A fish, add spicing to taste, simmer 5 or 6 minutes. SIP WINE. Turn heat off, add milk and stir to reduce temperature, if the chowder is too hot cream will curdle and separate (still tastes great but does not look as nice). Add cream and butter/margarine. Taste and add more spicing if needed; don’t over do the spice. This makes 3 large servings, freezes well. It is better if it can sit for a few hours. Serve with fresh Baggett and brie to spread on the Baggett.
Dessert is a small piece of chocolate.here to edit.
140g pickled pork fat back/or pork bellies small cubes (Available at The Old Time Meat Market)
100g frozen shrimp tail removed semi thawed, I just spread them out on a plate before I start
100g scallops semi thawed, quarter if using large scallops, thaw with the shrimp
200g cod or haddock or sole chunked
1 large carrot cut into small cubes
1 cups of potatoes cubes
1 medium sized onion chopped
1/4 chopped celery
1/2 cup chicken broth
Salt, pepper, curry, a touch cayenne pepper, a 1 ½ tsp white sugar
2/3 cup of whipping cream, 2/3 cups of milk, 1 cups water, butter/margerine
Preparation. pour a glass of Sauvignon Blanc
Fry pork in non-stick pan until golden brown. You can save fat as a garnish. Add grease to pot for chowder.
SIP WINE.
Add onion and celery simmer until tender, add water and broth, potatoes, carrot and simmer 10 minutes. A fish, add spicing to taste, simmer 5 or 6 minutes. SIP WINE. Turn heat off, add milk and stir to reduce temperature, if the chowder is too hot cream will curdle and separate (still tastes great but does not look as nice). Add cream and butter/margarine. Taste and add more spicing if needed; don’t over do the spice. This makes 3 large servings, freezes well. It is better if it can sit for a few hours. Serve with fresh Baggett and brie to spread on the Baggett.
Dessert is a small piece of chocolate.here to edit.
SAVE $5.00
|
SALE $69.99
|
reg $74.99
|
|
Sip your favourite Orchard Breezin’ wine during cherished moments of “me” time, or enjoy it with family and friends to make every social occasion extraordinary. |
BLUEBERRY BLISS
|
Experience the exciting combination of freshly picked blueberries with a delicate touch of tannins and structure. This off-dry red wine is best enjoyed chilled on a warm summer day.
|
|
STRAWBERRY SENSATION
|
This light refreshing wine offers the delightfully sweet aroma of fresh picked strawberries blended with a rich mélange of honey, tropical fruit and floral flavours. Try it chilled for added freshness!.
|
|
|
RJS CRAFT WINEMAKING ACADEMY
The RJS Craft Winemaking Academy is a group of retailers who have been recognised as delivering consistently high standards of quality and service in the consumer-made winemaking industry. Your winemaking experience at these stores will be top notch!
|
