LCBO Food & Drink Summer 2019

INSIDE SCOOP

BAR SNOOP Which Wines to Bring to a Barbecue

WHITE “A crisp, fruit-forward New Zealand Sauvignon Blanc is a great starter wine with light bites such as dips and crudités. It carries on well into a main course of grilled white-fleshed fish, shellfish and creamy coleslaw. With refreshing acidity, it’s a gulpable white for backyard entertaining.” TRY Cloudy Bay Sauvignon Blanc ( VINTAGES 304469, $35.95)

RED “Barbecue reds need to be deep, dark and delicious. Shiraz from Australia’s Barossa Valley fits the bill, and it’s typically not too tannic, making it ready to drink. Try it with grilled lamb chops or charred rib steaks served with a spin- ach and blue cheese salad.” TRY Two Hands Gnarly Dudes Shiraz ( VINTAGES 660043, $24.95)

ROSÉ “Rosé may be the most versatile barbecue wine of all. Pinot Noir rosés from Ontario are light-bodied, higher in acidity, and pair well with grilled vegetables and halloumi. Local rosés made from Cabernet Sauvignon are darker, more savoury in flavour, and better suited to marinated flank steak and chicken.” TRY 13th Street Burger Blend Rosé VQA ( LCBO 609545, $14.95)

Allison Vidug, sommelier at The Shore Club in Toronto, shares her top three picks for barbecue-friendly wines.

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SUMMER 2019 FOOD & DRINK