LCBO Food & Drink Winter 2018

8 High-tech wine

Winemakers use drones and tablet-controlled wind machines and watering in the vine- yard: time to plug in to wine-tech at home. Apps like Vivino and Wine Ring expand your cellar memory, The Sonic Decanter (sonicdecanter.com) and Ullo (amazon.ca) reportedly pour bet­ ter-tasting wine and the Coravin (from yongestreetwinery.com) revolutionizes single- glass pours without oxidation.

9 Everyday Bubbly

The time- and labour- intensive traditional method for bottle-ageing Champagne justifies its price. Winemakers’ new embrace of the charmat tank-ageing method (long used for Prosecco) means moderately priced bubbly can now help you toast a small work victory or Taco Tuesday. From Ontario, try Lily Sparkling Wine VQA from Colio Wines (LCBO 418657, $17.95) or Pelee Island Secco VQA (LCBO 225946, $14.95).

FOOD & DRI NK WINTER 2018 63 10 WINE IN COCKTAILS Aromatized (ver- mouth) and fortified (like sherry) wines have long been essential ingredients in sophisti- cated drinks. Wine is now a full-fledged star of the cocktail bar, in sangria or Champagne cocktails, spritzes or Whisky Sours with a Red-Wine Float.