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Icewine is a concentrated, intense wine that needs to be poured in small portions (suggested two ounce serving) and should be given special consideration when combining with different foods. Some sweeter desserts may actually detract from the experience so it should not be paired with a food that is sweeter than the Icewine itself. It is frequently served as a course on its own as quoted in the early days by Icewine maker Karl Kaiser, “Icewine is much better as dessert than with dessert”.
Although Icewine is typically enjoyed on its own as an aperitif or as a compliment to a special dessert, what many may not know is that Icewine can be that magic component that will elevate your next menu to another level, incorporating perfect flavours that can lift an entire dish. Let us show you how to WOW your guests with Icewine using a few simple recipes and ideas below for effortless entertaining on a weeknight or for that special weekend gathering.
Icewine and Cheeses
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.
Download our comprehensive guide to over 100 cheeses with flavour descriptions and pairing recommendations developed by acclaimed cheese expert and author Laura Werlin.
Suggested Icewine Pairing by Varietal
When you are heading to market or recipe planning with Icewine on the menu, consider the Icewine varietal in your food selection.
Vidal
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
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.
Cabernet Franc
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.
Signature Icewine Recipes
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