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Dessert to go with Ice Wine?

  • l

I am looking for dessert ideas to serve with ice wine after dinner?

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  1. 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?

    3 Replies
    1. re: carswell

      I am not sure actually... we have friends coming over for dinner and they are bringing some ice wine they just bought in canada. All I know is it is white... but I will try and get more details.

      1. 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.

        1. re: zin1953

          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.

    2. 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.

      1. Hazelnut torte with what most think of as ice wine which is an unctuously sweet white wine.

        1. 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
          1. 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.

            1. re: FrankJBN

              I'm not saying to skip dessert - I'm saying to consider the wine the dessert. YOU said the wine is not dessert because it's paired w/cheese....to me it is.

          2. If a riesling icewine, then think:

            Fruit
            Vanilla
            Mint

            The 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....

            1. 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?

              2 Replies
              1. 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 ?

                1. re: Chicago Mike

                  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.

              2. Ice Wine is the dessert. great with cheese. but I usually just sip and enjoy.

                1. 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.

                  1. 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