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Dessert to go with Ice Wine?

l
loml Oct 3, 2007 09:19 AM

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

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  1. carswell RE: loml 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?

    3 Replies
    1. re: carswell
      l
      loml RE: carswell Oct 3, 2007 10:13 AM

      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
        z
        zin1953 RE: loml Oct 3, 2007 01:19 PM

        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
          carswell RE: zin1953 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.

    2. redfox697 RE: loml 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.

      1. f
        FrankJBN RE: loml Oct 3, 2007 10:53 AM

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

        1. j
          JaneRI RE: loml Oct 3, 2007 11:05 AM

          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
            f
            FrankJBN RE: JaneRI Oct 3, 2007 01:04 PM

            "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
              j
              JaneRI RE: FrankJBN Oct 3, 2007 01:50 PM

              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. c
            Chicago Mike RE: loml Oct 3, 2007 01:40 PM

            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. BarmyFotheringayPhipps RE: loml 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?

              2 Replies
              1. re: BarmyFotheringayPhipps
                c
                Chicago Mike RE: BarmyFotheringayPhipps Oct 3, 2007 09:40 PM

                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
                  BarmyFotheringayPhipps RE: Chicago Mike 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.

              2. skisvalley RE: loml Oct 3, 2007 08:25 PM

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

                1. Richelle RE: loml 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.

                  1. AnneInMpls RE: loml 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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