LCBO Food & Drink Autumn 2021

Wines for deglazing When deglazing with red wine, be sure to choose ones with lower tannins, as their bitterness is concentrated as the wine reduces. Pinot Noir, Gamay and Merlot are good choices.

THE MORE CARAMELIZATION YOU PRODUCE IN THE PAN, THE MORE FLAVOUR YOU WILL HAVE IN YOUR SAUCE. DON’T MOVE THE MEAT AROUND TOO MUCH WHILE SEARING, OR IT WON’T GET A CHANCE TO CARAMELIZE.

Henry of Pelham Pinot Noir VQA LCBO 13904, $17.95 Complementary flavours of red berries and spice, along with subtle tannins, make this wine an ideal candidate for deglazing. Angels Gate Gamay Noir VQA LCBO 107714, $14.95 The red plum and earthy flavours of this Gamay almost mirror those in the recipe, making it perfectly suited for this dish. Inniskillin Dry Riesling VQA LCBO 83790, $14.45 If you’d prefer to use a white for this recipe, Riesling adds lots of complementary citrus notes, while its acidity tempers the sweetness of the plums.

Pork Tenderloin with Okonomiyaki Recipes on page 180

DEGLAZING WITH WINE

Deglazing the pan with wine is the easiest way to make a sauce. These sauces start with pan-searing poultry, pork, beef, lamb or vegetarian options like eggplant or tempeh to brown them, as in the braising technique. Then wine is added to loosen the caramelized browned bits in the pan (these are huge flavour sources, so don’t let them go to waste). The liquid in the pan concentrates as it re- duces over heat, creating a lot of flavour with little work. Bonus: Deglazing also helps clean the pan! Deglazing works best for proteins like chicken breasts, beef fillets and pork chops that are thick enough to brown before becoming overcooked. Don’t rush the process—charring the meat will create acrid flavour in your pan sauce. Use a generous amount of oil to help with browning, as you can always pour off any excess before deglazing. To lengthen and give pan sauces more depth of flavour, add stock, water, jam or jelly, cream, chilled butter or sour cream.

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FOOD & DRINK AUTUMN 2021