Ice Wine

[ejuneca]

Hi
So I'm thinking about a wine and cheese around Christmas. We make our own Ice Wine from a kit and I'd really like to finish the evening with it and some sort of desserty-thing, but I'm not sure what would work with a such sweet wine. Suggestions?

[alligirl]

ejuneca wrote:
Hi
So I'm thinking about a wine and cheese around Christmas. We make our own Ice Wine from a kit and I'd really like to finish the evening with it and some sort of desserty-thing, but I'm not sure what would work with a such sweet wine. Suggestions?

Hi, and welcome, ejuneca!

Although I don't have any 'hands-on' experience with ice wines, I see that most are sweet, and that some consider serving cheese with the icewine, as a dessert course. But, if you are having a wine and cheese party, I found these recommendations for a few types of ice wine. I hope yours falls into one of these categories!

Vidal
Icewines made from Vidal are noted for their affinity with honey’s flavours. In addition to aromas of tangerine, apricot and pineapple, when Vidal is aged in oak it takes on rich overtones of vanilla, almonds and fresh baked bread. Vidal Icewine works beautifully in a glaze for caramelized grilled pork roast or as an accompaniment to fresh summer berries with cream, chocolate biscuits, a pear tart or a raspberry mousse.

Riesling
Riesling based Icewine is renowned for its acidity and mineral notes. Its vivid orange and citrus tones will combine with a rich range of creamy and decadent food textures and tastes, from foie gras to crème brulée.

Cabernet Franc
The crimson Icewine crafted from Cabernet Franc yields up the classic aromatics of baked strawberry and rhubarb pie. This wine shines when teamed up with cooked or baked fruit courses featuring cherries or wild strawberries with crème fraîche. Its spicy exotic quality is underlined when contrasted to foods with hazelnut and dark chocolate.

I also found this caveat - **If you're serving Icewine with dessert, make sure the dessert is less sweet than the Icewine (try fruit-based desserts such as peach cobbler, cheesecake or unsweetened fruit pies).**

I hope this helps some; if not, just give me a bit more info, and I'll try to help again!

Alli

[ejuneca]

Thanks for your input. I'd come across pretty much all the same information. Unfortunately my husband has been unable to find the labels that came with the kit so I have no idea whether it's a Vidal or a Riesling. I just gonna have to wing it.
I'm dealing with a few people who have gluten issues so I'd rather not do anything cake-y. I came across a recipe here for a "bark" made with dark, bittersweet chocolate, almonds, cranberries and apricots that I hope will work since many suggestions I'd found for cake-y desserts had those elements. Thanks again.

[Mama's Kitchen (Hope)]

What if you went a different route and did a salty/sweet treat? The contrast I think would pair nicely with the sweeter wine and enhance the different essences in the wine.

Chocolate covered nuts?

Peanut Brittle- or sexier Cashew Brittle

White and Dark chocolate covered pretzels?


Want something fancier?

How about a dessert fondue like chocolate with fresh fruit and maybe angel food or pound cake cubes for those who want a sweeter treat? My fave things to dip in chocolate fondue are pretzels and potato chips- tho they dont really work with the fondue fork! ( I have small tongs that I use for that- the kind you would find in an ice bucket- About 3 inches long)



HTH