24133    750 mL  (D) $22.95

From the Beamsville Bench - one of Niagara's best spots for growing Riesling - comes this classic featuring ripe peach, pear and lemon flavours, refreshing acidity and a hint of spice. Makes any meal special, from simple ham-and-brie sandwiches to foie gras.

A VINTAGES Essential*

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* VINTAGES Essentials Collection is always available in VINTAGES at many LCBO locations. Prices subject to change without notice.


By: Lucy Waverman

A quick lively salad with summery vegetables. This Thai-inspired recipe would be made with green mango if it were truly authentic. However I prefer the sweetness of the ripe mango with the citrus of the sauce.

1 small barbecue chicken, skin and bones removed 
1 mango, peeled and slivered
1 cup (250 mL) snow peas, slivered
1 cup (250 mL) bean sprouts 
½ cup (125 mL) green onions, slivered

2 tbsp (25 mL) lime juice
2 tbsp (25 mL) seasoned rice vinegar
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
½ tsp (2 mL) grated lime rind
Salt to taste

3 cups (750 mL) baby spinach
1 cup (250 mL) crispy chow mein noodles

1. Shred chicken into strips and combine with mango, snow peas, bean sprouts and green onions, toss to combine.

2. Whisk together lime juice, rice vinegar, vegetable oil, sesame oil, hoisin, soy and grated lime rind. Season with salt to taste.

3. Toss three quarters of dressing with salad. Place spinach on a platter or in a bowl, toss with remaining dressing and place salad on top. Top with chow mein noodles.

Serves 4

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