Niagara Peninsula. Class taste. Very intense mango-citrus nose. Sweet but focused. Refreshing. Superb.
Made from grapes frozen on the vine, Canadians have carved a very successful niche for themselves with Icewine because they know they are going to get the appropriate climatic conditions if they just wait patiently. Several of these Canadian Icewines have ruthlessly bitch-slapped top Sauternes in head-to-head competition.
2005 Inniskillin Vidal from the Niagara Peninsula. Tasted at Fundamentals of Taste & Smell class in Palo Alto. Retail store wine cost is around US$20 for 187 ml (a quarter-bottle). This size bottle works well for such a focused dessert wine, because you don’t need much, and it is expensive. Even the little bottles are heavy. They look and feel like a round of artillery ammunition. Very popular for gift giving in Japan.
Background wine education
What does Icewine taste like?
Intense, concentrated, tropical fruit. The intensity is the most startling initial impression. One picks it up while the glass is still ten inches away. The second impression is sugar::acid balance. The wine is very sweet, but it also has a long, clean, refreshing aftertaste. That’s rare, and no one misses it.
WINE – FOOD PAIRING
Canadian Icewine is a fine illustration, particularly when compared to Sauternes, of how important it is to pair wines to desserts carefully. Crème brulee is the place where VQA Icewine and Sauternes intersect. Sauternes is not very good with fresh fruit; Icewine is. Sauternes is okay with milk chocolate; Icewine is not. So, for this Icewine I might try a crème brulee with a slice of perfectly ripe peach on top. But the best indication of how powerfully this Vidal Icewine comes across would be to serve it with a lemon tart. Believe me, it will pass the test.