WHAT TO SERVE

The combination of tomato and vinegar gives gazpacho its verve, and it also means that a wine pairing needs ample acidity. A dry Spanish rosé (rosado) brings fresh berry flavours, bright acidity and a lively synergy.

Chivite Gran Feudo Rosado

LCBO 165845, $12.95

For the salad, we pick up on the woody, lightly smoky notes contributed by grilling on a cedar plank, and the buttery texture of grilled avocado. White Burgundy is superb with this dish; notes of spice and toasted nuts create a seamless experience on the palate.

Bouchard Père & Fils Pouilly-Fuissé LCBO 56580, $31.95