LCBO Food and Drink Autumn 2016

The Match

Here’s a rib-sticking dish for a cool fall evening with a rich, deeply flavourful sauce. The tomatoes in the recipe have their own tangy acidity and call for a wine with a similarly forthright acidic struc- ture. Pelee Island Baco Noir Reserve VQA ( LCBO 414508, $15.10) answers the call—full-bodied and loaded with black- berry, spice and mocha notes—its rus- ticity partially smoothed by a judicious percentage of Cabernet Sauvignon.

PIPÉRADE-BRAI SED SHORT RIBS & PELEE I SLAND BACO NOIR RESERVE VqA recipe on page 152

96  FOOD & DRI NK AUTUMN 2016