LCBO Food & Drink Holiday 2018

TWISTS  SIMPLE ADDITIONS

Red Wine Syrup recipe on page 214 Red wine syrup is a versatile condiment and a great way to spruce up many dishes. This one uses Cabernet Sauvi­ gnon and is similar to the Italian products saba and vino cotto, which are grape juice cooked down and reduced to a sweet and sour syrup. Think about using it in the same way you would balsamic glaze. This version is nuanced with the addition of herbs and spices, which makes it perfect for the holidays.

In a Cocktail This syrup brings complex- ity to cocktails using bitter spirits such as Campari or berry liqueurs similar to the raspberry-packed Chambord. But the simplest way to use it is by adding some to your favourite sparkling wine, making it your own unique version of a Kir Royale. With Sweet Drizzle this fruity syrup over anything from pound cake to blueberry clafoutis. The touch of rosemary and fennel can even add ele­ gance to a humble bowl of vanilla ice cream or sliced strawberries. With Savoury Once you’ve drizzled this over your rib-eye or lamb chop you can say goodbye to barbecue sauce and mint sauce. It is also an excellent condiment served with grilled radicchio or eggplant.

OTHER RED WINES TO TRY

Pinot Noir The red berry notes in Pinot Noir make it a great fit for flavour additions such as juniper berries and lavender. Perfect for pork or chicken dishes. Merlot Merlot’s fruit-forward personality is a fine partner for fruit-based dishes. Add some cinnamon, cardamom and a splash of vanilla and you have a sophisticated flavour builder. Replace the rosemary, cloves and fennel seed in the base recipe with the following complementary ingredients for each varietal. Syrah Syrah-based wines are known for their pep­ periness, so why not amplify that piquancy by infusing the wine with some black peppercorns. To make it even more interesting, add a tbsp (15 mL) of molasses and a sprig of fresh thyme.

100  FOOD & DRI NK HOLIDAY 2018