LCBO Food & Drink Autumn 2025

ROSÉ ALL THE WAY

A Rosé for Every Recipe Beyond the glass, rosé can be a clever alternative to white or red wine in the kitchen. It adds vibrancy and complexity to sauces and braises, offering more structure than most white wines and more lightness than a typical red. Classic rosé sauce—the creamy, tomato-based staple—actually gets its pink hue from tomatoes and cream, not wine, though a splash of rosé can be added to deepen the flavour.

Malivoire Ladybug Rosé VQA VINTAGES ESSENTIALS 559088, $19.95 With juicy red fruit flavours and a ripe character, this rosé mellows out spiced sausage and tangy tomato, while its herbal notes play well with the hearty sauce and crispy pasta, making every bite pop.

VINE TO TABLE

Henry of Pelham Rosé VQA LCBO 613471, $14.95

TOASTED SPAGHETTI WITH A RUSTIC ROSÉ RAGÙ P. 118 Chunky sausage rosé ragù and toasted spaghetti deliver bold, soul-warming flavours, made even better by a dry rosé that draws out the sauce’s warmth and sweetness.

This light-bodied rosé with tart cherry and cranberry notes teases out the roasted tomato’s sweetness and cuts through the sausage’s depth, letting the toasty pasta and rosé sauce shine cleanly through.

Cooking with Rosé When cooking with rosé, the style matters. Here’s how to pick a bottle that will lift savoury flavours and lighten richer dishes with bright acidity and nuanced fruit notes.

Pick a bottle you would happily drink. Cooking con centrates flavours, so using a good-quality rosé makes a noticeable difference.

Choose a dry rosé with crisp acidity. Overly sweet or fruity styles can overwhelm delicate flavours and throw sauces off-balance.

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