Thursday, September 17, 2015

Bigger is Better

Bigger is Better… at least it is in the candle world.

For so long, our candle crew has built the brand around a core group of candles, all one size, reinforcing that if you focus on one idea, one concept it will be perfected and as a result the very best quality. We proved that theory. (Check!)

So now what? Giant ones, of course. We expanded our candle line, and our candle-making theory to encompass a double-wicked, Magnum-sized version of our signature candle. Ta-da!

The Magnum candle comes in each of our seasonal fragrances during their reign, as well as our best selling core fragrances, Pinot Noir and Champagne. It contains 17 oz of all natural soy wax and two cotton wicks. The bottle is repurposed ginormous champagne bottle screenprinted on the front with the Rewined branding (designed by our friends at Stitch Design Co.) with a label detailing the fragrance, burning instructions, producer & vintage date, and finished with our iconic wax seal.

Available at various retailers and Go big or go home, cheers!

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Friday, August 22, 2014

Summer Dinner and Wine Pairing


Enjoying simple (but delicious!), casual dinners that linger well after the sun sets is one of our favorite summer pastimes. Plus, who can resist the colorful bounty of vegetables at the farmer’s markets this time of year?! Not us! This easy dish was quick to make, full of fresh veggies and left us satisfied while not being too heavy. It is highly recommended to grab a glass of white wine to sip while you cook. It’s guaranteed to make the meal even better!

Wine pairing:
A refreshing white is the perfect accompaniment for this tasty meal. To round out the veggies and flavorful ravioli, we chose a slightly oaky and buttery Chardonnay with floral notes.

- ½ cup red peppers, chopped
- ½ cup white onion, chopped
- 2 cups fresh corn, off the cob
- ½ cup light cream
- 1½ tablespoons sage brown butter (may substitute with plain butter)
- salt and pepper to taste
- 3-4 sprigs fresh basil
- Rio Bertolini’s sweet potato gorgonzola walnut ravioli (or another fresh ravioli of your choice)

- Bring water to a boil, add ravioli. Allow to boil until raviolis float to top. Strain and set aside.
- Saute butter, corn, red peppers, onions and S&P in a small sauce pan.
- Once veggies begin to soften, add cream.
- Bring veggies and cream to a boil. Reduce heat and simmer until ingredients thicken.
- Add salt and pepper to taste.
- Pour veggie mixture over ravioli arranged on a dinner plate.
- Garnish with fresh basil
- Grab a friend (or a few) and enjoy outside as you toast to a delicious meal and another great summer day! 


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