LCBO Food & Drink Early Summer 2019

A SPLASH OF ROSÉ BY SIGNE LANGFORD  •  PHOTOGRAPHY BY ROB FIOCCA THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH ROSÉ WINE.

ROSÉ & CHERRY JELLIES WITH ALMOND WHIPPED CREAM recipe on page 130

Jellies were essential showstoppers on the Victorian table, then they made a dubious mid-century comeback combined with all manner of tinned and ques- tionable foodstuffs. We think 21st-century minimalist jellies top both trends: combining simplicity, elegance and modern flavours.     Here, we’ve created what we think is the perfect dessert to kick off the season, featuring rosé wine combined with any single variety or mix of cherries—tart or sweet—along with cream and almond essence to create a burst of summer on the tongue and a ruby feast for the eyes.     For sipping solo, any good, well-chilled rosé—from bone-dry to off-dry—is a crowd-pleaser and perfect for warmer weather. For sipping with dessert or for making dessert, choose an off- dry style; the touch of residual sweetness is just right. We tasted a few bottles, from a classic dry style to an easygoing sipper, but settled on Pink House Wine Co. Rosé VQA ( LCBO 324558, $13.95) as a good choice for this recipe. It’s fruit-forward and off-dry.

FOOD & DRI NK EARLY SUMMER 2019 15