what to serve

Food & Drink - - THE FIRST TIME HOST -

Choos­ing wines for a menu can seem like a daunt­ing task, but a good strat­egy is to look to the recipes for in­spi­ra­tion. In the mushroom soup in­struc­tions, the sug­ges­tion to use sherry to fin­ish the soup is a golden op­por­tu­nity to serve the same sherry as the wine pair­ing for this course. The Lus­tau Los Ar­cos Amon­til­lado Dry Sherry (LCBO 375097, $16.40) is a per­fect choice. It’s ex­tra-dry and nutty, with dried fruit notes that will en­hance the rich flavour of the soup. In the de­scrip­tion of the roasted sal­mon dish, we learn that it is a clas­sic dish of Spain’s Cat­alo­nia re­gion. The René Bar­bier

Mediter­ranean White (LCBO 332767, $9.95) is a crisp white from the same re­gion. To round out the wine se­lec­tion, the Codor­níu Selec­cion Raven­tos Rose (LCBO 370080, $16.30) is a sparkling rosé from Cat­alo­nia that would be a fine ac­com­pa­ni­ment for the menu from start to fin­ish.

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