LCBO Food & Drink Summer 2020

INSIDE SCOOP

We asked Christopher Sealy, wine director at the Toronto-based Alo Food Group of award-winning restaurants, to suggest three styles of red wine that benefit from chilling. He emphasizes they should be cool, but not “too cold as to eliminate the aromas.” Pop the bottle in the fridge for an hour and go from there. Red wine and chill BAR SNOOP

What to do with kimchi Now that kimchi has hit the mainstream, it’s time to work this spicy pickled cabbage into your repertoire. Beyond its ubiquity in Korean cooking, it’s a delicious hot dog condi- ment paired with ketchup. It’s also terrific chopped up inside a mozzarella-based quesa- dilla. Or try it in our piquant Kimchi Devilled Eggs (recipe at lcbo.com/fdsummer20).

“ Cabernet Franc from France’s Loire Valley is a great wine to try lightly chilled. Fresh, savoury and dark berry aromas and flavours will leap out of the glass. Appel- lations to look for are Saumur or Bourgueil, and Chinon will do fine, as well. These wines are also great for the red wine drinker taking baby steps towards rosé!”

“ Pinot Noir from Germany, France

“Whether it’s Old World Beaujolais or from our own backyard in Niagara, Gamay is a seriously made wine, yet loads of fun. With red berry flavours and gentle tannins, it’s a wine that keeps you coming back for more. Per- fect for a backyard picnic.”

and, of course, Prince Edward County, are usually bright, fruit- driven wines. A slight chill gives the wine a tone like fresh-picked, sun-ripened strawber- ries and raspberries.”

PORTRAIT BY NIKKI LEIGH MCKEAN

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SUMMER 2020 FOOD & DRINK