LCBO Food & Drink Summer 2020

Fizzy, citrus-forward drinks recharge your palate between bites of these creamy, buttery giant legumes enhanced with nuts and savoury herbs.

• On wine labels, look for descriptors like “frizzante,” “spumante,” “mousseux,” “crémant” and “méthode traditionnelle” or “método tradicional” that indicate fizz or bubbles. • The term “bottle-conditioned” is shorthand for the kind of traditional bottle-aged beers that develop natural carbon- ation. • Most ciders are juiced with carbonation, so those that aren’t will typically be labelled “still cider.” • So-called hard seltzers are sparkling cocktails (typically available in cans) of spirit, bub- bly water and a hint of flavour. Bubbly byany other name Decoding label terms for your favourite bubbly bevvies.

Crisp + citrus bubbles Some types of sparkling wine (like Champagne) are coveted for their buttery texture and toasty flavours, but choose bright, citrus-inflected bubblies when you’re serving Mediterranean-inspired foods, like these creamy giant lima beans that are rich with olive oil and sun-drenched flavours like vibrant oregano. Add a grove of lemon, lime and tangerine flavours from Kew Vineyards Organic Riesling Sparkling VQA ( VINTAGES 645309, $19.95), which has a quick-popping crown cap for easy opening. For patio pouring, lightweight cans of Babe Grigio with Bubbles ( LCBO 14682, 250 mL, $3.95, opposite page) add California- clean citrus and mineral notes, with hints of melon and pear. A can pours two glasses of bubbly.