LCBO Food & Drink Autumn 2021

POACHING WITH WINE

Wines for poaching Most white wine grapes have flavours that marry very well with all sorts of foods, which make them perfect poaching liquids. Some white grape varieties to try include Sauvignon Blanc, Chardonnay, Albariño, Pinot Gris, Riesling and Verdicchio.

Poaching simmers delicate foods, such as fish, eggs or poultry, in a flavoursome liquid that slowly conducts heat through the proteins. Acidified with wine, citrus juice or vinegar, the poaching liquid helps cook the proteins but also enhances the flavour in much the same way that salt does. The key to a tasty final dish is ensuring your poaching liquid is well-seasoned, with enough punch to make sure you’re infusing flavour, not blandness, into the food: Always taste your poaching liquid before cooking. Poached items are frequently served with sauce to give additional flavour— think eggs Benedict with hollandaise or the classic Provençal poached seafood dish bouillabaisse with a garlicky red pepper rouille. The item being poached should be fully submerged so it cooks evenly, and never bring the liquid above a simmer while cooking.

Value-priced boxed wine is a great way to always have wine on hand for cooking, and it can last up to six weeks.

Calmel & Joseph Villa Blanche Chardonnay LCBO 375071, $15.30 This is a great go-to for poaching fish, as it has notes of melon and pear with an added touch of butteriness from the oak.

The Wolftrap Viognier Chenin Blanc Grenache Blanc

Salmon Poached in White Wine with Tangerine & Bay Leaf Recipe on page 179

LCBO 292532, $14.00 This South African blend offers double the flavour to the pan: notes of pear and citrus, spice and a touch of honey.

WHITE WINE IS USUALLY BEST FOR POACHING, TO AVOID DISCOLOURING FOOD, THOUGH SOME UNIQUE POACHING RECIPES (SUCH AS WINE- POACHED PEARS) CALL SPECIFICALLY FOR RED WINE.

95

FOOD & DRINK AUTUMN 2021