Cooking with Baco

Like all good wine, Baco’s not just for pairing with food, but makes for an excellent ingredient in its own right. For classic Burgundian Red Wine-Poached Pears bring 2 cups

(500 mL) of vanilla, cinnamon and lemon zestspiked Baco to a simmer and add 6 peeled, halved and cored pears. Simmer for 15 to 20 minutes and serve with vanilla mascarpone.

Add 2 oz of fruity Baco Noir to steaming mugs of rich hot chocolate. The wine’s fruitiness brings an intriguing, mysterious complexity to the rich drink. Baco Noir grape leaves are especially tender and smooth and, if you can get your hands on them, make excellent wrappers for Greek dolmas (stuffed grape leaves). Do as the

Tuscans do and combine a bottle of Baco with 3 cups (750 mL) of water to boil noodles for a classic spaghetti all’ubriaco (drunken spaghetti).