Our Selection of Wines | How to Purchase Our Wines

Here are some quick ways to add flavour to your meals using Westham Island Estate Wines:

• Steam your vegetables in White Currant Wine
• Try any of our dessert wines as a sauce over New York cheesecake
• Add a dash of any of the wines to your whipping cream
• Tayberry and Raspberry wine make a wonderful marinate for seafood or red meats
• For a flavourable Vinaigrette Dressing try adding the Black Currant or Cranberry Wine with a good quality vinegar and olive oil
• Make a classic Kir by adding a dash of Cassis Dessert Wine to a dry wine or champagne
• Pour Strawberry Dessert wine over Vanilla Ice Cream

Beef Kebabs

1 pound boneless beef top sirloin steak, cut 1-inch thick
1/2 cup Just Ducky Wine
1 tablespoon olive oil
1 tablespoon coarse-grained mustard
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 teaspoon sugar
1 teaspoon cracked black pepper

Trim steak well. Cut into 1-inch cubes. Combine Just Ducky Wine, oil, mustard, vinegar, garlic and sugar. Place beef into plastic bag and add marinade, turning to coat. Close bag securely and marinate 30 minutes. Pour off marinade. Sprinkle pepper over steak cubes, pressing gently into surface of meat. Thread an equal number of steak cubes onto skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from the heat. Broil 10 to 13 minutes to doneness desired, turning occasionally.

Creamy Garlic Shrimp

1/2 cup butter
2 pounds shrimp, peeled and deveined
10 cloves garlic, minced
1 teaspoon crumbled dried tarragon (optional)
2 cups whipping cream
pinch cayenne pepper
2 tablespoons White Table Wine
3 tablespoons minced fresh parsley

Melt butter in large skillet over medium heat. Add shrimp, garlic and tarragon and stir until opaque and just pink, about 1 minute. Remove shrimp using slotted spoon; set aside. Add cream and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in White Table Wine. Return shrimp to skillet. Toss gently until heated through, about 1 minute. Serve shrimp mixture over pasta. Sprinkle with parsley.

Braised Meatballs with SnoGoos Gravy

1 6-ounce piece day-old French bread crust left on, bread cut into 8 pieces
1 cup whole milk
1 3/4 pounds ground beef
2 large eggs
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried summer savory
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
2 cups SnoGoos Wine
1/4 cup tomato paste
3 cups canned beef broth

Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savoury and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.

Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add SnoGoos Wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

Fresh Oranges with Spiced Fruit Wine Sauce

750-ml bottle of Tayberry Wine
1 cup plus 1 tablespoon sugar
1 cinnamon stick, broken in half
8 oranges

Bring Tayberry Wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)

Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel. Tastes wonderful with a sponge cake.