LCBO Food & Drink Early Summer 2019

WINE  SALAD DAYS

FRUIT A salad dominated by tree fruit (apple, pear) or stone fruit (peach, apricot, plum) is abso- lutely lovely with fizzy, slightly sweet Moscato bubbly. Tropical-fruit- heavy salads that might include mango, papaya and melon are a match for Sauvignon Blanc from warmer climates like Australia, California or parts of Chile—es- pecially when accented with shavings of fresh or toasted coconut! MICRO- GREENS Tender baby leaves of greens like spinach, radish, mustard or watercress are plucked early to bring bright but intense flavours to microgreens salads, which pair nicely with Prosecco or with Chardonnays that have a little creami- ness from winemaking techniques like barrel- ageing and fermenting or lees-stirring.

Perfect with tuna‑topped NIÇOISE , dry rosé is also go-with-everything versatile for a multi- salad buffet.

SPROUTS Sprouts (think the tender shoots from alfalfa, pea or bean seeds) that are crunchy but mild-tasting get a lift from Argentinian Tor- rontés, an aromatic white-wine varietal that smells herbal or floral but is refreshing and crisp on the palate.

TOSS AND TURN The secrets to dressing a salad evenly.

• Place greens or other base ingredients in a very large bowl (plate the dressed salad or transfer it to a smaller serving bowl afterwards). • Pour a small amount of dressing around the sides of bowl (not on top!) and toss gently with clean hands. Taste and add pinches of sea salt or grinds of black pep- per to taste, plus additional ingredients and more dressing, hand-tossing until everything’s glistening. • Sprinkle crispy bits on top to keep them crunchy, and reserve colourful beet slices, herb fronds or shavings of hard cheese, celery or asparagus for garnishes. • An elegant alternative: serve a composed or deconstructed salad, with each ele- ment separate on the plate with an artful drizzle of dressing.

DELICATES BATASIOLO BOSC D’LA LOUIS JADOT CHARDONNAY < < <

TERRES DE SAINT-LOUIS ROSÉ VAROIS EN PROVENCE AOC LCBO 234575, $13.05 A dry, pale-salmon- coloured rosé from the land of Niçoise salad works with a broad range of vegetable-based plates.

REI MOSCATO D’ASTI DOCG LCBO 277194, $16.95 A golden, slightly fizzy and sweet wine with honey‑ suckle and apricot aromas and juicy peach and citrus notes that comple‑ ment fruit salad.

BOURGOGNE VINTAGES 933077, $25.95 Light oak ageing creates a full-bod‑ ied, rich and creamy white Burgundy for drinking with any‑ thing from Caesar or potato salad to baby greens.

96  FOOD & DRI NK EARLY SUMMER 2019