Icewine is nectar of the gods - some of the hardest to make, most intense wine in the world. Grapes are left on the v...Read more...
- There are currently no submitted critic scores.
Submit a Critic ScoreClose
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Inniskillin Vidal Oak Aged Ice Wine
delicious sweat fruity white dessert wine best served chilled.
External Reviews for Inniskillin Vidal Oak Aged Ice Wine
Aromas of apple blossoms, apricot with hint of cinnamon-raison bread. On the palate, this beautifully rich dessert wine follows through nicely with mix of apricot, mango and a strong honeyed fig component. The overall finish has good length with tantalizing flashes of exotic fruit and spice.
Icewine is nectar of the gods - some of the hardest to make, most intense wine in the world. Grapes are left on the vine well into the winter months. The resulting freezing and thawing of the grapes dehydrates the fruit, and concentrates the sugars, acids, and extracts in the berries, thereby intensifying the flavors and adding complexity to the wine made from it. Genuine icewine must follow VQA (Vintners Quality Alliance) regulations that prohibit any artificial freezing of grapes. The grapes are painstakingly picked by hand in their natural frozen state, ideally at temperatures of -10 to -13 degrees C - sometimes the picking must be done at night to take advantage of the temperature. Yields are very low, often as little as 5-10 percent of normal. The frozen grapes are pressed in the extreme cold. The water in the juice remains frozen as ice crystals, and only a few drops of sweet concentrated juice is obtained. This juice is then fermented very slowly for several months, stopping naturally. The finished icewine exhibits aromas of apple blossoms and apricot with a hint of cinnamon-raisin bread. On the palate, this beautifully rich dessert wine follows through nicely with a mix of apricot, mango and a strong honeyed component. The overall finish has good length with tantalizing flashes of exotic fruit and spice. Food pairings: Fruit-based and spiced desserts, sweet/spicy sauces and chutneys, bitter/sweet chocolate, foie gras and spiced Asian cuisine. Also complements rich blue veined and selected cream based cheeses.
Top Niagara Penins. Lists
Spicy Salmon & Avocado Tower
Coconut Rice Sweet Potato Cheesecake
Best Wine Deals
Wine Gadgets or Gifts?Replied
Top Red Holiday Bottles from Alto AdigeCommented
Russian River and Napa November 2014Replied
Whatcha drinking tonight?Replied
Danieli Soave Fattori (2009)Wishlisted
La Frenz Naramata Bench Chardonnay Reserve (2012)Reviewed
Getting your hands dirtyReplied
Article on Dry FarmingReplied
Carol Shelton Zinfandel Monga Zin Old Vine Lopez Vineyard Cucamonga Valley (2012)Reviewed