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”. Surprisingly, savoury dishes such as pastries baked with apple, pear and peach make creative partners for Icewine’s largesse, as well as strong cheeses and pâté. These delicacies can create a harmonious accord or provide pleasing contrasts that serve to regard the wide spectrum of Icewine’s wonderful flavours and aromas.

Suggested Icewine Pairing by Varietal
Part of Icewine’s magic is its ability to rise to the occasion with astonishingly different yet equally robust partners: from bittersweet chocolate to roasted leg of lamb, from sweet fig compote to tart hard cheeses. 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 Recipes
Inniskillin is pleased to provide our valued wine enthusiasts with these Icewine Recipes developed by Inniskillin Resident Chef, Izabela Kalabis-Sacco. After 18 years of service to Inniskillin, Izabela sadly passed away in September 2006. Explore these recipes and discover Izabela's enduring magic of a food and wine perfectly paired!