LCBO Food & Drink Summer 2018

A SPLASH OF WINE BY JULIA AITKEN  •  PHOTOGRAPHY BY DARREN KEMPER THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH PINOT GRIGIO.

SUMMER CARBONARA WITH SUGAR SNAPS & SLOW- ROASTED GRAPE TOMATOES recipe on page 161

If ingredients were clothes (work with us here), pasta would be the little black dress. It can be presented plain and simple—think penne tossed in butter and Parmesan—or gussied up to the nines, like a multi-layered lasagna or spaghetti with a slow-cooked ragù. Best of all, pasta remains in style whatever the season.     Our summery pasta takes the hearty bacon-and-egg saucing of a classic carbonara and brightens it up for warmer weather with the chew of slow-cooked tomatoes and the crisp bite of sugar snaps.     To accessorize further, we complement the richness of our sauce with a little acidity and a punch of fresh flavour from a splash of VOGA Pinot Grigio ( LCBO 669226, $14.55). With its fresh grassy nose and hints of lemon and lime, it’s perfect both in and with the pasta. Refreshing in the mouth with notes of almond, peach and more of that citrus hit, it goes well, too, with other eggy dishes, like quiche or eggs benny, and it teams beautifully with sushi or grilled vegetables.     And, as for the striking VOGA bottle with its handy-dandy screw cap as well as a cork, it’s the very last word in chic.

FOOD & DRI NK SUMMER 2018 15