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 TOTALLY FROZEN
Ice Wine: Darling of Dessert or Ice Queen?
 
Some people think it's romantic to pick ice wine.
January 2015 Issue / Vol. 3, No. 2                                                  So they volunteer. Once.














   
      
Executive Chef
Ken Harvey
 
      
Chef de Cuisine 
Alexis Martinez

     
January 2015
Chef's Larder


      
Inside Daniel Mangione's Pastry Shop

    
Read about Minus 8
Ice Wine Vinegar

      
The rest of your body
on Rosemary


     
Kids in the Kitchen
Junior Leagues International

     
Proof: An American Canteen
     
     
Certified Sommelier
Shaun Adams


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Synopsis: Totally Frozen - Ice Wine: Darling of Dessert or Ice Queen?

He owns a hundred-acre vineyard located in the midst of a web of waterways in St. Catherine’s, Ontario, located just a half-hour’s drive up the Queen Elizabeth Way from Niagara Falls and a stone’s throw away from Lake Ontario. While the rest of Canada turns into a frozen tundra that has Nanook watching where the huskies go, the peninsula stays warmer. And when the nighttime mercury dips to a balmy minus eight degrees C., it’s harvest time. Hey guess what we are doing tonight? Picking icewine!!! We, meaning Rachel Thompson and her winemaker husband (mentioned above). She and her husband have an international reputation for their Minus 8 icewine (correct spelling in Canada) vinegar products. Thompson’s husband grew up on a vineyard, decided he liked wine and learned to make it. His is the face behind the great grapes that have won gold medals at international competitions. Rick thinks the best ice wines come from aromatic white grapes because the flavors, aromas and higher acidity give rich layers and balance to the ice wine. Shaun Adams, sommelier at Four Season Scottsdale at Troon North favors ice wine made from Cabernet Franc grapes. “Inniskillin does a cab-franc that’s phenomenal,” Adams said. “It gives this rose petal floral raspberry. It has this nice rich, yet delicate, structure and sweetness to it. They do a really good job of balancing and keeping some of the acidity in there, which is key when you’re making a dessert wine.