LCBO Food & Drink Autumn 2019

SOME FAVOURITE FINDS Baco Noir’s rich, dark colour and earthy complexity make it a natural partner for all sorts of applications outside of sipping. Niagara Vinegar Co.’s Baco Balsamic is made to be drizzled over chunks of Parmigiano-Reggiano or vanilla ice cream. niagaravinegar.com Handmade Chocolate Baco Noir Sauce from Delight Fair Trade Chocolate (delightchocolate.ca) infuses cream with Baco Noir before blending it in with the chocolate allowing the wine’s bold, fruity flavor to add weight and substance to the finished sauce. As good with plain old vanilla ice cream as it is with roasted duck breast. Karen’s Baco Noir Jelly (available through Henry of Pelham retail store) makes a great alternative to cranberry sauce with turkey dinner or try stirring some into a piping hot bowl of oatmeal.

Baco and the Thanksgiving table Baco Noir is a treat any time of the year, but the wine’s dark berry and spice notes make it especially well suited to the hearty, rich flavours we associate with the Thanksgiving table. That expertly loaded forkful of roast turkey drenched in gravy and just a touch of cranberry sauce is made for all the ripe, red-fruit flavours Baco Noir is laden with. Baco’s spice and smooth body make it an excellent vehicle along- side a complex stuffing of sausage, dried apricot and toasted walnut. Maple-glazed ham’s flavours will bring out all of Baco Noir’s smoky, bacon notes.

PHOTO BY STOCKSY/JILL CHEN

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AUTUMN 2019 FOOD & DRINK