Icewine Cuisine  

After Dining

Icewine and Dessert
A terrific complement to fruit based desserts. The fruit forward flavours of the Icewine enhance the fruit flavours of the dessert. The Icewine should always be sweeter than the food, so both the Icewine and food will shine. The sweetness of the food will actually make the Icewine taste less sweet.

Classic Examples
  • Vidal Icewine complements fruits such as peach, banana, cantaloupe, apricot, pear, apple, pineapple, mango and papaya. Riesling Icewine complements citrus, pineapple, apple, honeydew melon, kiwi, quince and star fruit. Cabernet Franc Icewine complements strawberry, blueberry, raspberry, blackberry, rhubarb and Saskatoon berry
  • Fruits that are poached, baked or caramelized
  • Fruit flans, cobblers, pies, strudels and tarts
  • Cabernet Franc Icewine complements dark chocolate
  • Custards, creams, fools and syllabubs
  • Crème Brûlée
  • Nut Based Cakes
  • Thai desserts such as fried bananas
  • Sweet SoufflĂ©s

Icewine and Cheese
The full-bodied flavours of the Icewine are matched with the full flavours of the cheese. The fruit flavours of the Icewine are enhanced by the salt of the cheese. The bracing acidity of the Icewine also contrasts the richness of creamy cheeses.

Classic Examples
  • Aged Cheddar,Montbriac, Roquefort, Ermite, Saint AndrĂ©, Triple Cream Brie,Mascarpone, plus many other full flavoured or creamy cheeses

Icewine as Dessert
The Icewine s high level of acidity and burst of flavours refresh the palate. The perfect end to a perfect day.

Classic Examples
  • On its own Chilled, 2 oz per person