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Icewine and Food

 

Icewine has an extravagant sweetness and intensity. Its magical balance of acidity and sweetness gives it a texture that is surprisingly elegant and sets it apart from other dessert wines. This balance of perfect ripe fruit flavours and aromas with acidity for depth and complexity makes Icewine the least coying of all dessert wines and more likely to marry well with a wider variety of foods.

Icewines made from Vidal are noted for their affinity with honey's flavours. In addition to aromas of tangerine, apricot and pineapple, when Vidal is aged in oak it takes on rich overtones of vanilla, almonds and fresh baked bread. Vidal Icewine works beautifully in a glaze for caramelized grilled pork roast or as an accompaniment to fresh summer berries with cream, chocolate biscuits, a pear tart or a raspberry mousse.


Riesling based Icewine is renowned for its acidity and mineral notes. Its vivid orange and citrus tones will combine with a rich range of creamy and decadent food textures and tastes, from foie gras to crème brulée.

The crimson Icewine crafted from Cabernet Franc yields up the classic aromatics of baked strawberry and rhubarb pie. This wine shines when teamed up with cooked or baked fruit courses featuring cherries or wild strawberries with crème fraîche. Its spicy exotic quality is underlined when contrasted to foods with hazelnut and dark chocolate

 

Cheese

Icewines are magnificent with cheese, especially blue cheese such as Roquefort and Gorgonzola, hard and aged cheeses like Parmigiano-Reggiano and aged Gruyere and some sheep's cheese such as Pecorino.

Milder cheeses simply fade away against the dominant Icewine flavours. Foods made with Cheese such as Sweet Chevre Scoffle with peace sauce or authentic savoury cheesecake can find no better partner than Icewine .

Icewine Extreme Winemaking, Donald Ziraldo, Karl Kaiser


The major difference between Icewine and other dessert wines is acidity. While all dessert wines are sweet, only the best ones have balanced acidity as well. This crucial element not only adds to the enjoyment of Icewine, but also to its natural compatibility with cheese.
Most of the cheese universe pairs brilliantly with Icewine because each cheese's richness begs for that crucial acidity. Cheeses are inherently savory and sometimes salty and when prepared with the honeyed sweetness of Icewine, it creates a lovely balance that makes for a perfect match. - Laura Werlin.

Cheese Types and the righ wine

 

 

 

Information provided by © Inniskillin and Laura Werlin . You may chose to use another Canadian Winery Icewine for perfect results

Salty hors d'oeuvres

• Toasted salty nuts • Anchovy crackers • Antipasto plate • Black olive tapenade

The fruit flavours of the Icewine are enhanced by the salt, and the sweetness of the Icewine softens the salty notes of the food **

Rich Dishes

• Foie Gras • Lobster Terrine • Pβtι • Chicken Liver Parfait • Tripe • Duck or Goose with oranges and peaches

The full-bodied Icewine matches the full flavour of the dish and the high level of acidity cleanses the palate and readies it for more richness. **

Spicy Cuisine

• Thai and Asian Cuisine
• Grilled shrimp skewers with Asian spice
• Asian Vegetables Rolls
• CurryDishes
• SpicyCrab Cakes
• Creole or Cajun spice foods
• Sashimi; tuna, sea urchin and anago (eel)

The cool, fruity sweetness of the Icewine softens the spiciness of the food. **

Salty Dishes

• Terrine of Smoked Salmon, Spinach and Anchovy Butter • Blue Cheese • Salt Cod Canapιs • Duck Confit with apricot relish

The fruit flavours of the Icewine are enhanced by the salt, and the sweetness of the Icewine softens the salty notes of the food. **

Cold Fruit Soups

• Melon, Strawberry, Cherry etc.

The fruit flavours of the Icewine will enhance the fruit flavours of the soup. The Icewine should always be sweeter than the food, so both the Icewine and food will shine. **

Dessert

• Vidal Icewine complements fruits such as peach, banana, cantaloupe, apricot, pear, apple, pineapple, mango and papaya. • Riesling Icewine complements citrus, pineapple, apple, honeydew melon, kiwi, quince and star fruit

.• Cabernet Franc Icewine complements strawberry, blueberry, raspberry, blackberry, rhubarb and Saskatoon berry.

• Fruits that are poached, baked or caramelized • Fruit flans, cobblers, pies, strudels and tarts

• Cabernet Franc Icewine complements dark chocolate

• Custards, creams, fools and syllabubs • Crθme Brϋlιe • Nut Based Cakes • Thai desserts such as fried bananas • Sweet Soufflιs

From THE ICEHOUSE Winery

Icewine Kiwi Chocolate Lollipops
*125ml (1/2 cup) Northern Ice Cabernet Sauvignon Icewine
*6 large kiwi ( peeled using this simple trick ) 1/2 inch rounds 
*250ml (1 cup) dark chocolate
*75ml (1/4 cup) coconut oil
*Sea salt, if desired
*Lollipop sticks

Soak kiwi rounds in half of the Icewine for 10 minutes, then pierce a lollipop stick or wooden skewer in each one. Place on a tray lined with wax paper and freeze for at least 3 hours.

In a glass bowl, melt the other half of the Icewine, chocolate and coconut oil in the microwave at medium power for 15 seconds at a time.

Serve each guest a frozen Icewine Kiwi Lollipop to dip into the melted Icewine and chocolate.  The Icewine chocolate will harden within a few moments of being dipped. Sprinkle with a few grains of Sea salt for an extra complex "party in your mouth".

MAPLE FIRE & ICE MARTIN! A creation of the Prince of Wales team:
1 oz Vidal Ice Wine
1/4 Absolut ELYX Vodka
1/4 oz Sortilege Maple Whisky
1/2 oz Dark Crème de Cacao
2 Splashes of Red Tabasco
Shaken & Garnished with a House-made Dark Chocolate Stir Stick

 

Cheese and Wines ~ Icewine

 

Resources

Laura Werlin
Inniskillin Winery
Icewine Extreme Winemaking- Donal Ziraldo an Karl Kaiser -Key Potter Books
** Peller Estates

 

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