LCBO Food & Drink Early Summer 2018

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recipe on page 128 In southern Europe, during the heat of summer, a chilled dry rosé is very often the aperitif wine of choice. It tends to be charming rather than challenging, refreshing but not sharp, fragrant and fruity, not burdened with oak. It is also surprisingly versatile when it comes to food matches, an easygoing companion to all sorts of summertime dishes from Spanish tapas to Greek mezethes. Not to mention potato chips and a sleek French onion dip. Ontario produces some excellent dry rosés and as our own summers become increasingly hot and sticky, their cool, clean qualities seem all the more welcome. Dry RosÉ with French Onion Dip and Kettle Chips

TRIUS ROSÉ VQA LCBO 341743, $17.95

CAVE SPRING DRY ROSÉ VQA LCBO 295006, $15.95 Medium-bodied and packed with cherry and red berry flavour, this rosé is a real people-pleaser. There’s just enough acidity behind all that fruit to keep everything buoyant.

Here’s a delicate, sophisticated dry rosé from Niagara made from Gamay, Syrah and Pinot Noir. Look for subtle aromas and flavours of cran­ berry, strawberry and grapefruit.

56  FOOD & DRI NK EARLY SUMMER 2018