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Inniskillin Ice Wine 2004

Winemaker's Notes:

cewine 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. 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.

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Inniskillin Wines:
A tale of two wineries. Two regions. Thousands of miles apart. Vastly different as winemaking regions but united by a singular commitment to quality and innovation. In both Niagara and the Okanagan, Inniskillin offers a full collection of fine VQA wines made by dedicated winemakers and viticulturists committed to their craft. Building on that tradition, the adventure continues as Inniskillin... Read more
A tale of two wineries. Two regions. Thousands of miles apart. Vastly different as winemaking regions but united by a singular commitment to quality and innovation. In both Niagara and the Okanagan, Inniskillin offers a full collection of fine VQA wines made by dedicated winemakers and viticulturists committed to their craft. Building on that tradition, the adventure continues as Inniskillin continues to play a vital role in exploring new frontiers in winemaking and appreciation while maintaining strategic partnerships and forging new initiatives in research, education and environmental responsibility. Read less

cewine 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. 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.

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