13TH STREET CUVÉE 13 SPARKLING BRUT ROSÉ (V)
147504 750 mL (D) $25.95
Since creating their first bubbly in 1998, 13th Street’s sparkling wines have been one of their great strengths. Winemaker Jean-Pierre Colas (a guru in Ontario sparkling wine circles) joined in 2009. Dry with a bright acidity and fine, creamy mousse, the Brut Rosé has lovely red fruit and mineral tones. Perfect as an aperitif or with smoked salmon.
A VINTAGES Essential*
*VINTAGES Essentials Collection is always available in VINTAGES at select LCBO locations. Visit vintages.com.
SMOKED SALMON PIZZA
By: Heather Trim
Excellent as an easy dinner with a crispy green side salad. Or use less expensive salmon bits and cut pizza into small squares to serve as an hors d’oeuvre.
1/2 a pkg (200 g) frozen puff pastry or 1 sheet frozen ready-rolled puff pastry, thawed
⅓ cup (80 mL) creme fraiche
1 tsp (5 mL) Dijon mustard
Finely grated peel of 1 small lemon
⅓ cup (80 mL) very thinly sliced julienne of red onion
1 tbsp (15 mL) drained and rinsed capers
3 oz (90 g) sliced smoked salmon cut into strips, about 3/4 cup (175 mL)
2 tbsp (30 mL) small sprigs fresh dill
1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2 On a lightly floured surface, roll puff pastry into a rectangle, measuring about 14 x 10 inches (35 x 25 cm). Place on baking sheet. Fold over ½ inch (1 cm) of outside edge of pastry all the way around the rectangle. Then crimp as you would for a pie.
3 Stir crème fraîche with Dijon and grated lemon peel. Spread over pastry to cover. Scatter onions overtop. Bake 20 minutes then remove from oven. Sprinkle with capers and bake until pastry is golden, about 5 more minutes. Scatter with salmon and dill. Serve warm or at room temperature.
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