286377    750 mL  (D) $19.95

Named for the limestone caves and the mineral springs on the property, Cave Spring enjoys similar soils and cool-climate growing conditions to those found in northern Germany. Is it any wonder that Riesling flourishes here? 

Tasting Note
Lemon and lime zest, orchard blossoms and pear drop create aromatic allure. The subtlest kiss of sweetness at first taste is followed by a huge wave of fresh, lip-smacking acidity and more citrus fruit, fresh pear, apple and bracing crushed-rock minerality. Clean, refreshing finish. Pair with barbecued lake fish, sushi or milder Thai dishes. (VINTAGES panel, July 2013)

A VINTAGES Essential*

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*VINTAGES Essentials Collection is always available in VINTAGES at select LCBO locations. Visit


By: Dee Gibson, Gibson & Lyle, Caterer

This dish uses all the flavours of sushi in a different presentation. It can be made up to 4 hours in advance and refrigerated.

1 cup (250 mL) sushi rice
1½ cups (375 mL) water
2 tbsp (25 mL) rice wine vinegar
½ tsp (2 mL) sugar
1 tsp (5 mL) salt
1 ripe avocado
2 tbsp (25 mL) sour cream
2 limes, juiced
Salt to taste
2 cups (500 mL) cooked baby shrimp
1 tsp (5 mL) grated ginger
¼ cup (50 mL) red onion finely diced
¼ cup (50 mL) red pepper finely diced
¼ cup (50 mL) yellow pepper finely diced
1 tbsp (15 mL) chopped coriander
1 tsp (5 mL) sesame oil


1 sheet of Nori, if desired
6 cooked shrimp

1. Place rice in strainer and rinse rice until the water comes clean. Place rice and water in a medium pot and place on high heat. Place a lid on the pot and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand
10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar and salt.

2. Peel avocado and remove pit. Either mash or purée with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt.

3. Roughly chop the shrimp. In a small bowl combine shrimp, ginger, red onion, red pepper, yellow pepper and coriander, lime juice and sesame oil. Mix to combine.

4. Into 6 clear glasses, place 1 tbsp (15 mL) of the shrimp mixture, followed by a layer of the avocado mousse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few pieces of julienned nori and the large shrimp.

Serves 6

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