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AnneInMpls
Oct 3, 2007 08:43 PM
As I type this, I'm drinking a glass of DeMaria Riesling Ice Wine (from Ontario) with fresh figs and blue cheese. The figs are perfect with the wine, and the blue cheese adds a nice salty-tangy accent.
Anne
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Richelle
Oct 3, 2007 08:31 PM
I agree with those that said the wine itself is the dessert, I would serve it with a platter of cheese and fruit, perhaps strawberries, a few grapes, kiwis, and or I have had it with a 75% chocolate and that was nice also, but best with the fruit.. That's all.
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skisvalley
Oct 3, 2007 08:25 PM
Ice Wine is the dessert. great with cheese. but I usually just sip and enjoy.
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BarmyFotheringayPhipps
Oct 3, 2007 08:13 PM
I'm with JaneRI on this: when we break into our stash of Ontario ice wines, they ARE dessert, with a little cheese or nut nibble on the side. What's wrong with that?
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re: BarmyFotheringayPhipps
While I don't disagree with you that a delicious "dessert wine" can be served by itself for dessert....
.... doesn't this hold true for numerous such wines ? Sauternes, port, PX Sherries, sweet Muscats, etc.... they could all be "dessert by themselves", or served with a small wedge of matching cheese, no ?
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re: Chicago Mike
BarmyFotheringayPhipps
Oct 3, 2007 10:36 PM
Never said they couldn't! Indeed, my dessert tonight was a nice nip of Hardys Whiskers Blake Tawny Port and a square of a 75% chocolate. But the OP was asking specifically about ice wines. So...why talk about other kinds of wine? It would be off-topic.
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If a riesling icewine, then think:
Fruit
Vanilla
MintThe ultimate matches tend to be beautiful fruit tarts, a fruit creme brulee with hint of mint...
Also riesling icewine has a particular affinity for sweet lime & lemon concoctions.... key lime pie, lemon tart, those are all awesome connections....
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I'd skip the dessert, consider the wine itself dessert and pair it w/cheese.
From winemonger.com:
Pair your Ice Wines, BA’s, TBA’s, Sauternes, Tokaji, and Ruster Ausbruch wines with these cheeses:
Blue cheeses:
Bleu des Basques Brebis
Bleu de Sassenage
Cashel Blue
Fourme d’Ambert
Maytag Blue
or
Crème Fraiche
Marscapone
Taleggio›2 Replies-
re: JaneRI
"I'd skip the dessert, consider the wine itself dessert and pair it w/cheese"
then the wine is not dessert, it is an accompaniment to cheese.
And really, skip dessert?
These wines really are lovely with a nut based or influenced semi-sweet. Mmm, Tokaji with Bavarian Almond Creme. It is the second glass that is dessert.
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redfox697
Oct 3, 2007 10:44 AM
I made a mango/banana sorbet to go with an Upstate NY Vidal icewine, it worked perfectly. The recipe I used was from Cooking Light magazine, but this one
http://mynewrecipes.wordpress.com/200...appears to be the same, if not similar. Dish it out, garnish with a mint leaf, and you're golden.
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carswell
Oct 3, 2007 09:24 AM
There are all kinds of ice wines -- white, pink, red, still, sparkling. The grape varieties used are equally wide-ranging -- Riesling, Vidal, Seyval, Cabernet Franc, Muscat, etc. The ideal accompaniment varies from type to type. Do you have a specific type or bottle in mind?
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re: loml
Then, it's probably Riesling or perhaps Vidal -- that would be my guess . . .
IMHO, both FrankJBN and JaneRI are on the right track: the wine itself is often so sweet that IT becomes the dessert, and the food (e.g.: an almond cake with coffee icing, a serving of Cashel Blue, a hazelnut torte, or even a tiramisu) becomes the foil for the wine, rather than the wine being the foil for the sweet dessert.
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re: zin1953
carswell
Oct 3, 2007 01:35 PM
Could also be Seyval, especially if from Quebec. And many Ontarian Riesling ice wines are low on acidity, making a pairing with an acidic fruit inadvisable. Vidals work wonderfully with tropical fruit flavours, not so much with nuts. Rieslings are fine with nuts, apples, cheeses including blues. Some are tooth-achingly sweet, others less so, almost semi-sweet. Best to wait and see if loml can provide details about the wine.
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