LCBO Food and Drink Holiday 2016

SEASONAL  FESTIVE REDS

MINI GORGONZOLA SOUFFLÉS recipe on page 229

Henry of Pelham Cabernet Icewine 2013 VQA VINTAGES 672402, 200 mL, $39.95 Blue cheese and dessert wine are a classic pairing. Here we’ve matched a delicate Gorgonzola soufflé with a gorgeous icewine from one of Niagara’s long- respected wineries, Henry of Pelham. The wine is produced from red-skinned Cabernet grapes, both Sauvignon and Franc, which accounts for its pretty salmon colour and deli- cious aromas of strawberry, raspberry and sprightly notes of cherry drops. An alluring touch of ground ginger lends itself well to the baked aromas of but- ter, eggs and blue cheese. The wine’s gentle, medium weight is ideal for the light airiness of the soufflés, but what makes this wine most satisfying is its freshness. Its acidity is crisp and fine and strikes right through this sweet nectar to keep every­ thing in perfect balance.

182  FOOD & DRI NK HOLIDAY 2016