LCBO Food & Drink Autumn 2021

WINE

Do more with your favourite varietals by unleashing the complexity of their flavours in your cooking. Braise, poach, deglaze or marinate these dishes that put wine front and centre.

DINE AND By Tonia Wilson-Vuksanovic | photography by james Tse

The use of wine in cooking is not a new concept: The Romans were using it in food preparation long before contemporary chefs began creating elegant and sophisticated dishes. In ancient regions where grapes traditionally grew, wine would have been consumed as a beverage but also used as part of a cook’s arsenal of ingredients to flavour, sweeten or preserve food items. Using wine in food preparation has come a long way since then. We can thank French chefs for refining techniques of cooking with wine and for archiving those recipes in cookbooks. While other cultures also have culinary histories that include wine, it’s the classic French methods that have persisted. Master these four time-honoured techniques—poaching, braising, marinating and deglazing—to gain a versatile foundation in cooking with wine. And don’t forget dessert!

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AUTUMN 2021 FOOD & DRINK