LCBO Food & Drink Autumn 2021

Tempeh & Mushroom Stroganoff Recipe on page 180

Reif Estate Riesling VQA LCBO 111799, $13.95 Riesling’s typically high acidity makes it great for marinating. This one has subtle notes of dried fruit and pine nut, which work well with the tempeh’s nutty character. Quinta da Aveleda Vinho Verde LCBO 89995, $12.80 The wines of Portugal’s Vinho Verde region are known for their bright acidity and minerality—perfect for adding some complexity to this stroganoff. will be in the completed dish and choose something complementary. If the dish is beef with mushrooms, opt for something earthy; if it is fish with herbs, choose one with lemon notes—all the while making sure the wine’s acid is high so it will tenderize. Look for LCBO style descriptors like “crisp” and “tart.” Château Saint-Germain Bordeaux Supérieur AOC LCBO 152587, $16.80 This French red has the right amount of acid to marinate the tempeh. It also adds some depth of colour to the final sauce. Wines for marinating When choosing wines for marinat- ing, consider what other ingredients BE CAREFUL WITH SALTY INGREDIENTS SUCH AS MISO OR SOY SAUCE, AS THEY CAN BE ABSORBED QUICKLY BY THIN FISH FILLETS OR CHICKEN CUTLETS, RENDERING THEM TOO SALTY. A SQUIRT OF LEMON HELPS BALANCE FLAVOURS.

Marinades are a great way to use up leftover wine that’s slightly past its drinking prime. Keep leftover wine in the refrigerator or even the freezer (freeze in an ice cube tray) until ready to use.

MARINATING WITH WINE

One of the main benefits of marinating with wine is infusing flavour into whatever you’re preparing. The acidity works as a tenderizer to break down meat tissue and soften proteins, creating a more succulent product. Marinades typically consist of an acid (wine, citrus juice or vinegar and oil), in addition to whatever complementary flavours you like (such as herbs, spices, maple syrup, soy sauce or sesame oil). A handful of herbs, a splash of wine and some olive oil give you an all-purpose marinade that’s great for beef, pork and poultry. One thing to consider when making a marinade is what colour of wine to use. For darker meats like beef and lamb, red wine complements their flavour. However, white wine is the way to go with lighter-coloured proteins like fish, poultry and tofu, as well as vegetables.

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AUTUMN 2021 FOOD & DRINK