LCBO Food and Drink Holiday 2015

A SPLASH OF ICEWINE BY ERIC VELLEND  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH ICEWINE.

Made from über-ripe grapes left hanging on the vines until the temperature drops to a frigid –8°C, icewine is Canada’s most coveted oenological export. Due to its hefty price tag—each frozen grape only yields a drop of juice—it’s rarely used in the kitchen. But there are cer- tain situations where the sweet, concentrated elixir is worth the splurge. This pork rillettes, an old- school, easy-to-make pâté, is one of them. Set into a gelée to seal the rillettes, the icewine retains its complexity, and instead of being relegated to a supporting role, it shares the spotlight.     Peller Estates Private Reserve Vidal Icewine ( VINTAGES ESSENTIALS 18564, 200 mL, $26.95) is an affordable option and is terrific in this dish: its intense apricot and honey flavours are excellent with pork. For a more unique option, Stratus Red Icewine ( VINTAGES 56689, 200 mL, $39.95) is made from a blend of red grapes instead of the usual Vidal or Riesling. Its cherry, plum and herbal flavours are in synch with the spicing in the rillettes, and the deep maroon hue offers a striking colour contrast. Either way, a quivering crown of icewine gelée will transform a peasant pâté into a regal spread.

PORK RILLETTES WITH ICEWINE GELÉE recipe on page 215

FOOD & DRI NK HOLIDAY 2015 19