LCBO Food and Drink Winter 2016

A SPLASH OF SHERRY BY ERIC VELLEND  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH SHERRY.

Ranging from bone-dry fino to syrupy Pedro Ximénez, Spanish sherry offers unparalleled di- versity and complexity at very fetching prices. It’s the best-value wine on the planet. The Andalusian tipple is also a delight to cook with—especially dry amontillado and oloroso, which add a depth of flavour to a wide range of savoury dishes without boosting sweetness. This recipe employs these styles of sherry as an aromatic liquid to steam mussels. The nutty, spicy flavours of the fortified wine, combined with floral saf- fron, smoky sausage and sea-salty mussels, create a bread-swiping, bowl-licking sauce of the highest order.   Lustau Los Arcos Amontillado ( LCBO 375097, $15.35) is a red carpet introduction to real Spanish sherry. It’s tangy, savoury, almost meaty, with a roasted almond finish that goes on for minutes. The slightly richer Lustau Oloroso Don Nuño ( LCBO 375105, $14.75) is also superb, offering aromas of pecan pie, layers of flavour and zippy acids. It’s so balanced and polished that it’s easy to forget it contains 20% alcohol. They’re both affordable enough to cook with and excellent in this dish. Sherry may be an acquired taste; we bet this recipe will help you acquire it.

STEAMED MUSSELS WITH SHERRY,

SAFFRON & CHOURIÇO recipe on page 88

FOOD & DRI NK WINTER 2016 9