LCBO Food & Drink Winter 2017

A SPLASH OF WINE BY JULIA AITKEN  •  PHOTOGRAPHY BY JAMES TSE

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH SPARKLING WINE.

In this cookie-cutterworld, it’s good to rediscover a sauce that offers almost endless variety. Rich and tangy, beurre blanc (“white butter”) can be customized to complement just about anything, from steak to seafood. The basic method is simple: reduce white wine and vinegar with shallots, then whisk in a cup of butter (did we mention it was rich?). The fun starts when you play with the flavourings (see page 91).     Classic beurre blanc uses Muscadet from the Loire Valley, but substitute a zesty sparkler and the wine’s citrus notes add extra zip. Trapiche Extra Brut Sparkling ( LCBO 262261, $12.95), a dry Argentinean bubbly ideal with seafood, sports fruity pineapple and toasty bread on the palate. Closer to home, Pelee Island Secco VQA ( LCBO 225946, $14.45) is a Prosecco-style sparkler bursting with citrus, toast and fudge—a great match with fish, chicken or vegetables. Fruity applesauce flavours abound in Zonin Prosecco Brut 1821 ( LCBO 277186, $15.05). It’s perfect with dessert, but try it with seafood, fish or chicken, too. Or fix a beurre rouge (recipe on page 91) for lamb or beef with Yellow Tail Red Moscato Bubbles ( LCBO 429951, $13.95). You’ll love its blackcurrant and licorice notes, not to mention the resealable cork.

NOUVEAU BEURRE BLANC recipe on page 91

FOOD & DRI NK WINTER 2017 9