Description

Icewines made from the Vidal grape are noted for their honey, tangerine, apricot and pineapple flavors. When Vidal is aged in oak it takes on rich overtones of vanilla, almonds and fresh baked bread. Icewine is a concentrated, intense wine that needs to be poured in small portions and should be given special consideration when combining with different foods. 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. 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”. 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. Many cheeses pair 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.

Aromatics of tropical fruit including mango and orange dominate, while on the palate an abundance of fruit flavors including peach, nectarine and citrus are balanced by crisp, bright acidity. Pairs well with blue veined cheese with dried fruit or fresh peaches or pears; roasted chicken with grilled peaches; fresh papaya and lime salsa with grilled white fish; traditional peach pie.

Winemaker Notes
This unique Canadian product was harvested at the height of Canada’s crisp winter. Naturally frozen on the vine and then picked when the temperature drops to a frigid -10C (14F). Only a small amount of concentrated nectar can be squeezed from each bunch. The juice is then slowly fermented at an average temperature of 15C (59F) to achieve a rich, specialty wine know as Icewine.

Aromatics of tropical fruit including mango and orange dominate, on the palate fruit flavors including peach, nectarine and lemon are balanced by crisp, lively acidity.

Food Pairings
Perfect on its own; a variety of cheeses (blue veined, aged cheddar, rich cream cheeses with dried fruits); seared scallops; lobster; rich pates; fruit based desserts.