LCBO Food & Drink Autumn 2019

WHAT TO USE & SERVE

White wine fettucine alfredo The crisp apple and tangy lemon notes in Kacaba Unoaked Chardonnay VQA ( LCBO 326975, $15.95) are just what’s needed to take rich, creamy noodles to the next level.

Red wine barbecue sauce-glazed chicken Wine-infused BBQ sauce sounds upscale but is simply pantry staples simmered with a plump, smoky and spicy wine like Cave Spring Cabernet Franc VQA (LCBO 523001, $17.95).

A Bellini is an icy whirl of peaches and Prosecco. Try it float-style with caramelized peaches, ice cream and bubbly. This recipe is easily cut in half, doubled or quadrupled to suit your guest list. You get the idea, it’s super flexible! Sparkling grilled bellini float

Late-harvest wine-marinated steak with grilled greens Sweet whites like Henry of Pelham’s Special Select Late Harvest Vidal VQA ( LCBO 395228, 375 mL, $19.95) incor- porate key elements of a great marinade— sweet and strong fruit flavour plus refresh- ing acidity.

Sparkling grilled bellini float Swap the classic Italian Prosecco for local bubbles. A bottle of Lily Sparkling Wine VQA ( LCBO 418657, $17.95) is a natural match for fresh Ontario peaches.

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3 To each, add a scoop of vanilla ice cream (or raspberry sorbet for a Melba-style version). Top each with sparkling wine, dividing about one 750-mL bottle between 6 cups. Serve immediately. Serves 6

Lightly oil grill and preheat barbecue to medium. Cut 3 peaches in half. Brush the cut sides with ⁄ tsp (2 mL) olive oil. Grill, cut-side down, until grill marks form and peaches so en slightly, 3 to 5 minutes.

Just before serving, cut cooled peaches into wedges. Divide between 6 wide glasses or dessert cups.

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PRODUCTS BY VINCE NOGUCHI

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FOOD & DRINK AUTUMN 2019