It’s tough making a name for yourself, especially when you hail from a country  where maple syrup, the Calgary Winter Olympics, HGTV’s ‘My First Place ‘(almost all of the episodes are shot there) and plates of poutines  reign supreme.   I was wondering through airport, during my recent excursion to Montreal, and browsed around the duty free shop and discovered the chicest packaged bottles of wine I had ever encountered.  Brilliantly displayed, Peller Estates Icewine was something I had to have; if nothing more than décor and as a great conversation piece. But to my surprised,  Peller Estates Icewine is one of Canada’s most beloved wine makers , having snatched the Best Icewine Trophy at the International Wine & Spirits 2007.  Since its interception in Niagara in 1983 (Peller has been around for 50 years), it has become a leader in producing the spirits and its popularity has increased tremendously.  Now, I know you are wondering, “What exactly is an icewine?” Well let me explain it to you in laymen’s term: On the coldest of winter nights, the grapes are harvested and picked in late December, frozen and then thawed at least 8 to 10 times.  Each grape, unbelievably, produces only one drop of icewine. The result is a dessert wine that is flavorful, delicious and affordable.  A perfect balance of sweetness and acidity, caused by a unique fermentation process, each variety is distinct and aromatic as the next and leaves a clean finish on your palette.

Though they were meant for after dinner pleasantries, Icewine can be enjoyed before, during or after and pairs with many different types of cuisines.  Icewine can be enjoyed with many different dishes and styles of cuisine and can be enjoyed before, during and after For example, Vidal is an infused blend of energetic citruses with a touch of honey, sips like sweet citrus and pairs beautifully with soft cheese such a Brie and spicy cuisines; Riesling,  more floral in scent, sips like a juicy Honey Bartlett pear and compliments such exotic foods as foie gras and pate; Cabernet Franc, lighter that Cabernet Sauvignon, boasts notes of sweet rhubarb and spice, tastes like a bowl of berries and goes well with dark chocolates; and, Oak Aged reminds one of, tropical fruits, goes down like fresh pineapple and is versatile in pairing with fruit filled desserts and rich caramels.  Sounds like a fantastic dinner party that anyone would be honored to attend and after sampling a few, I will gladly accept any invitations anytime and any place.

After careful research, the product, much to my surprise, is readily available in the United States.  In NYC, the Old Chelsea Wine & Liquor carries three varieties while the Four Seasons, Mondrian and Blue Water Grill have multitudes in stock for your enjoyment. So one doesn’t have to travel across the border, unless you desire, to enjoy this refreshing burst of leaven right here on Earth.

To learn more about unique recipes, cocktails, history and where to purchase, go to www.pellericewine.com.

Share This

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

About the author

Tyrus