Inniskillin Riesling Icewine 1999

Winemaker's Notes:

Sublime aromatics of fresh lime, apricot, grapefruit and peach blossoms with a slight mineral edge. A racy interplay of sweet and tart offer up echoing flavors of lemon, lime and candied apricot. Food pairing suggestions: Fruit based desserts – tropical, stone, red, citrus, pear, and apple; sorbets, strudels, almond cream tarts and bread pudding. Pairs beautifully with foie gras – pan seared or terrine, spicy Asian cuisine, and creamy cheeses, such as semi-soft Le Brin, soft Civray, or traditional Brie or Camembert de Normandie. Just as exquisite on its own at the end of a fine meal.

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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

Member Reviews for Inniskillin Riesling Icewine

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Snooth User: ChefPrivato
90794326
0.50 5
11/05/2008

One half glass



Sublime aromatics of fresh lime, apricot, grapefruit and peach blossoms with a slight mineral edge. A racy interplay of sweet and tart offer up echoing flavors of lemon, lime and candied apricot. Food pairing suggestions: Fruit based desserts – tropical, stone, red, citrus, pear, and apple; sorbets, strudels, almond cream tarts and bread pudding. Pairs beautifully with foie gras – pan seared or terrine, spicy Asian cuisine, and creamy cheeses, such as semi-soft Le Brin, soft Civray, or traditional Brie or Camembert de Normandie. Just as exquisite on its own at the end of a fine meal.

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