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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
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.
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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
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