LCBO Food & Drink Spring 2017

ONE-POT SPRING linguine recipe on page 112

INNISKILLIN NIAGARA ESTATE SERIES SAUVIGNON BLANC VQA LCBO 485144, $14.95 A spritz of lemon juice can en- hance freshly cooked spring vege- tables. Using the same principle, the citrusy notes and crisp acidity of Ontario Sauvignon Blanc will quell bitterness and bring out the natural sweetness of the peas, greens and asparagus in this dish. The crisp character of this cool- fermented wine provides contrast for the creamy texture as well.

FOOD & DRI NK SPRING