LCBO Food & Drink Autumn 2019

Baco as a cocktail ingredient

James Peden, Head Sommelier, Treadwell Farm to Table Cuisine, NOTL, treadwellcuisine.com “We like to use Baco Noir as a red wine float in a classic New York Sour. It is kind of the ideal wine to use, especially in the fall and winter because it has those kinds of smoky, meaty undertones that go really well with the bourbon. Baco’s not an astringent grape so it comes off lighter and fresher. It softens the bourbon to take the edge off and adds a little bit of a fruity character.”

NewYork SoUR Invented in Chicago and popularized in New York, a “float” of Baco Noir makes this 19th century classic uniquely Ontario’s. 1 oz turbinado syrup 1 oz fresh egg whites ⁄ oz Baco Noir Garnish of pomegranate seeds or long lemon twist 1 Add all the ingre- dients except the wine to a shaker and fill with ice. Shake until foamy and strain into a rocks glass filled with ice. 2 Carefully pour the wine over the back of a spoon so it floats on top of the drink and garnish with pomegra- nate seeds or a long lemon twist on top of the foam. 1 ⁄ oz bourbon 1 oz lemon juice

Makes 1 drink

Cooking with Baco Like all good wine, Baco’s not just for pairing with food, but makes for an excellent ingredient in its own right.

Baco Noir grape leaves are espe- cially tender and smooth and, if you can get your hands on them, make excellent wrappers for Greek dolmas (stuffed grape leaves).

Add 2 oz of fruity Baco Noir to steaming mugs of rich hot chocolate. The wine’s fruitiness brings an intrigu- ing, mysterious complexity to the rich drink.

For classic Burgundian Red Wine-Poached Pears bring 2 cups (500 mL) of vanilla, cin- namon and lemon zest- spiked Baco to a simmer and add 6 peeled, halved and cored pears. Simmer for 15 to 20 min-

Do as the Tuscans do and combine a bottle of Baco with 3 cups (750 mL) of water to boil noodles for a classic spaghetti all’ubriaco (drunken spaghetti).

utes and serve with vanilla mascarpone.

PORTRAIT OF JAMES PEDEN: MADELEINE PASSMORE

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FOOD & DRINK AUTUMN 2019