Contemporary French Cuisine Fine Wine Cocktails
This Icewine exhibits intense layers, in part from its exposure to oak. The peach and apricot aromas and flavours unfold into complexities of marmalade and candied brown sugar. The abundant acidity is softened by oak aging, lending itself to the creamy, vanilla finish.
With the temperature dropping to – 10C the Vidal grapes grown in the Niagara Peninsula were picked and pressed immediately upon arrival at the winery. The viscous juice was allowed to cold settle for 3 days after which time it was racked clean and inoculated with a specific stain of yeast and was fermented in new French Oak at an average temperature of 15C for 16 days. The wine was allowed to age an additional 3 months in oak before racking.
Always good with the traditional crème brule and crème caramel; try tropical fruit compote, roasted peaches or pineapple with pana cotta; cheeses from fresh chevre to parmesan with a dribbling of honey; brown butter lobster salad with baby arugula and hazel nuts.
