LCBO Food & Drink Spring 2021

W H A T T O S E R V E We’ve paired wines with every course in this menu—so no matter which dishes you choose to make, you can match away with confidence!

Beet Tartare with Lettuce Cups

Quinoa-Stuffed Mushroom Caps Vegan-friendly and sustain- ably produced, this red’s red berry and earthy umami elements provide a classic match for the mushrooms and yeast in the dish. Cave Spring Pinot Noir VQA LCBO 417642, $19.95

Merguez-Style Vegan “Meatballs”with Cashew “Yogurt” This organic red’s smooth tan- nins, along with its generous ripe berry, herb and spice notes, will counter the rich textures and bold flavours of the dish. J.P. Chenet Cabernet Syrah Organic Pays d’Oc LCBO 90472, $12.95

Chocolate-Avocado Pudding with Hazelnuts and Sea Salt The nut and chocolate flavours in this port resonate with those elements in the pudding. It offers enough concentration and sweetness to contend with the dessert’s richness. Taylor Fladgate 20-Year-Old Tawny Port VINTAGES ESSENTIALS 149047, $69.95

The juicy cherry, herb and pep- pery tones in this local red will complement the flavours in the dish. Best of all, the wine is sus- tainably made and vegan-friendly.

Malivoire Gamay VQA VINTAGES ESSENTIALS 591313, $19.95

Shop the issue at lcbo.com/fdspring21

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SPRING 2021 FOOD & DRINK