Icewine Cuisine  

During Dining

Icewine and Rich Dishes
The full-bodied Icewine matches the full flavour of the dish and the high level of acidity cleanses the palate and readies it for more richness.

Classic Examples
  • Foie Gras
  • Lobster Terrine
  • Pâté
  • Chicken Liver Parfait
  • Tripe
  • Duck or Goose with oranges and peaches

Icewine Granité
When served frozen, Granité can refresh the palate between courses. The Icewines high level of acidity and burst of flavours refresh the palate and stimulate the appetite.

Classic Examples
  • Peller Icewine Granité

Icewine and Cold Fruit Soups
The fruit flavours of the Icewine will enhance the fruit flavours of the soup. The Icewine should always be sweeter than the food, so both the Icewine and food will shine.

Classic Examples
  • Melon, Strawberry, Cherry etc.

Icewine and Spicy Cuisine
The cool, fruity sweetness of the Icewine softens the spiciness of the food.

Classic Examples
  • Thai and Asian Cuisine
  • Grilled shrimp skewers with Asian spice
  • Asian Vegetables Rolls
  • Curry Dishes
  • Spicy Crab Cakes
  • Creole or Cajun spice foods
  • Sashimi; tuna, sea urchin and anago (eel)

Icewine and Salty Dishes
The fruit flavours of the Icewine are enhanced by the salt, and the sweetness of the Icewine softens the salty notes of the food.

Classic Examples
  • Terrine of Smoked Salmon, Spinach and Anchovy Butter
  • Blue Cheese
  • Salt Cod Canapés
  • Duck Confit with apricot relish