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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 Soufflés
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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 André,
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
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