591313    750 mL  (D) $19.95

Not widely seen outside France, Gamay thrives in Ontario and has become somewhat of a specialty. Ripe and refreshing, with juicy red berry fruit and peppery spice. Shines with grilled gourmet sausages, roast beef with mashed potatoes or lamb souvlaki.

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: Heather Trim

Fresh basil and sweet cherry tomatoes turn grilled sausage and potatoes into a main course salad that will also hold really well for lunch the next day.

1½ lbs (750 g) fingerling potatoes 
3 tbsp (45 mL) olive oil 
Salt and freshly ground pepper 
2 to 3 hot Italian or fresh (not dried and cured) 
chorizo sausages, about ½ lb (250 g) 
2 cups (500 mL) cherry tomatoes, cut in half, preferably a mix of colours, about 1 pkg (340 g) 
¼ cup (60 mL) slivered pitted Kalamata olives 
½ cup (125 mL) slivered basil leaves 
1 tbsp (15 mL) balsamic vinegar 
1 tsp (5 mL) regular or grainy Dijon mustard 

1 Oil grill and preheat barbecue to medium. 

2 Place potatoes in a pot and add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Cut thick ones vertically in half. Place potatoes in a medium bowl. Add 1 tbsp (15 mL) oil, salt and pepper. Stir to coat. 

3 Meanwhile, place sausages on grill and turn occasionally until cooked through, about 15 minutes. Once potatoes are tossed with oil, skewer and arrange on grill or place in a grill basket. Grill until tender, 4 to 6 minutes per side. Transfer to large bowl. Slice sausages and add to bowl with potatoes, tomatoes, olives and basil. 

4 Whisk remaining 2 tbsp (30 mL) oil with vinegar and mustard. Toss with potatoes. Add salt to taste. 

Serves 4 to 6

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