FOOD & DRINK SPRING 2020 6 9
Sustainable spotlight
California winemakers came together 15 years ago to make
an industry commitment to sustainability in business, farm-
ing and winemaking practices. Today, nearly 2,000 vine-
yards, 148 wineries and almost a quarter of the land under
vine cultivation is Certified California Sustainable Wine-
growing—including these wineries and their vineyards.Fetzer Vineyards
With half a century of farm-
to-table history in Mendocino
County, wines from this
pioneering brand make dynamite
food pairings: the vanilla-scented
Chardonnay (LCBO 291674,
$14.20) with a veggie and goat
cheese flatbread; the Cabernet
Sauvignon (LCBO 336974, $14.20)
with steak kissed with herbs.Rodney Strong
Vineyards
Also boasting carbon-neutral
status, this vineyard’s Sonoma
County Cabernet Sauvignon
(VINTAGES 226944, $27.95) has
intriguing evergreen and smoke
notes. Its intense Pinot Noir from
the Russian River Valley (VINTAGES
954834, $27.95) is a pairing for
grilled food, while Charlotte’s
Home Sauvignon Blanc (VINTAGES
449207, $19.95) is zesty with lemon
grass and grapefruit.Wente Vineyards
This Monterrey clan makes a
Morning Fog Chardonnay (LCBO
175430, $19.95) that rolls on the
palate smoothly, like lemon curd.
Its Southern Hills Cabernet
Sauvignon (LCBO 301507, $19.95)
balances ripe black olive with
dark berries; both wines have
lovely floral bouquets wafting
from the glass.California pizza pairing
Nothing says California cuisine quite like a crisp thin-crust pizza
topped with seasonal ingredients. Try a white-sauce spinach
pie with crisp white wines, and a savoury sausage, date and
caramelized onion version with Cali reds.sausage, caramelized onion & date pizza
and white spinach pizza
recipes at lcbo.com/fdspring20