Dumangin Ratafia Craft
$74.99
This bottling of Ratafia Champenois from Gilles Dumangin is made of 2/3 Pinot Meunier and 1/3 Pinot Noir. Multiple vintages with a minimum age of 6 years were chosen to be married together before a further 9 years of maturation took place in casks that previously held wine from Northern Rhone.
Ratafia Champenois is a fortified wine from the Champagne region of France typically made from Chardonnay and Pinot Noir. Brandy or a neutral grape spirit is added to the grape juice before fermentation. The Ratafia has a lovely tawny colour and rich, complex dried fruit flavours. Gilles recommends serving it with melon, cheese and chocolate desserts.
Carpano Antica Vermouth 1Litre
$58.99
Dumangin Ratafia Champenois
$64.99
Ratafia Champenois is a fortified wine from the Champagne region of France typically made from Chardonnay and Pinot Noir. Brandy or a nuetral grape spirit is added to the grape juice before fermentation. Gilles Dumangin, a fourth generation Champagne producer (Champagne Dumangin), made his first Ratafia Champenois in 2002 with a very specific idea in mind: to make the fruit sweat. To achieve this, he decided to use a Fine Champenoise (PGI) rectified with a very high alcohol content. The Ratafia has a lovely tawny colour and rich, complex dried fruit flavours. Gilles recommends serving it with melon, cheese and chocolate desserts.
Gilles Dumangin is also a whisky nerd, and he has also sourced whiskies which he has finished in his Ratafia Champenois casks.
Montifaud Pineau Des Charentes Rouge
$36.99
A French fortified wine from the Cognac region. It is produced by one of our favourite Cognac producers, Chateau Montifaud. Producer Tasting Notes: "Excellent and very underrated aperitif from the Cognac region of France. The white is made from 80% Colombard, and 20% Ugni Blanc grapes, blended with fine cognac from the excellent Chateau de Montifaud. It has freshness, a hint of sweetness and a clean finish. Aged in oak barrels." Producer Description: "About Pineau Pineau des Charentes is the sweet, strong 'Vin de Liqueur' of the Charentais (Cognac) region of western France. It is made by adding Cognac eau-d--vie from the previous year's distillation (or older) to fresh grape must of the current vintage. By law, the must is required to be freshly harvested (although it may have undergone a partial fermentation) and the Cognac must have an alcohol content of at least 60%. The resulting mixture has an alcoholic strength of 16-22% and a sugar content of at least 125g/L. Because the must remains essentially unfermented, it retains all of its 'grapey' flavors and- ideally - the varietal characteristics of the grapes used, which develop over time."
Stones Ginger Wine
$16.99
Stone's Original Green Ginger Wine is well known for its distinctive flavor and traditional recipeand is still made to the original recipe by blending the finest quality raisins and pure ground ginger. Many enjoy Stone's on its own or over ice, but it is most famously drunk as a 'Whisky Mac' when mixed with whisky.
Champ Divin Macvin Blanc
$51.99
A sweet aperitif-style wine made by adding a high-strength spirit to unfermented juice. Fabrice and Valerie Closset-Gaziaux are organic producers in the Loire Valley. Champ Divin's Macvinspirit is distilled in house and aged at least two years before blending. The result? A classy, unusual aperitif that will be just as interesting after dinner, too.
Kinokawa Tokubetsu Junmaishu
$39.99
Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle. Savoury umami on the mid palate. Dry, medium+ weight, lasting long.
Sybille Kuntz Orange Riesling
$49.99
"The grapes are harvested without Botrytis berries with sugar readings of 85° - 95° Oechsle in the second week of October. We crush and de-stem them into an open vat. Here they skin ferment and marcerate for 6 weeks. After pressing we age the orange wine in old 1000 l Fuder barrels for another 6 months. Then we bottle with no prior filtration and no sulfur additon at any stage of the process." Winemaker's Notes
Spirit Hills Bonfire Mulled Mead
$27.99
"Bonfire is taking Southern Alberta by storm, and it is warming hearts and melting colds. It is a traditional European winter wine but also warms you up on cool summer nights. Bonfire is pre-mulled, so the only thing you need to do is warm the wine in either a pot or microwave. It is crafted from black currants, saskatoons, cinnamon and cloves. The berry notes make it a great base for a perfectly balanced mulled wine and provide a much smoother finish than the traditional mulled wine made with grape wine due to the absence of tannins. Drinking it will make you feel like Christmas, no matter which time of the year. It will warm you to the bone after a day of skiing, hockey, tobogganing, ice fishing, or around the bonfire on cool summer nights. The perfect wine for Alberta winter and summer camping enjoyments.
The key in making a spectacular mulled wine is to expose to wine only for a short period to heat in order to not loose most or all of the alcohol. Therefore we suggest to warm Bonfire up in a pot on the stove or the microwave to just before the boiling point and either immediately serve it or keep it warm in a thermos. This allows you to maintain most of the alcohol while providing you with an extra-ordinary warm and soothing red wine sensation.
Serve hot & enjoy!
Keep warm in a thermos.
And in case you would have anything left, put it in the fridge and whenever you feel like it, pour some in a cup and warm it in the microwave.
Bonfire pairs great with Alberta winter weather and summer nights." - Spirit Hills