| Inniskillin Ice Wine Cabernet Franc Dessert Wine 375ml|
Niagara Peninsula, Canada
Inniskillin Ice Wine Cabernet Franc wine is both intensely aromatic and varietally distinct, from an incredible Icewine vintage. Portraying aromas of herbs, eucalyptus, strawberry, baked rhubarb and spiced apple. Rich echoing flavors of cranberry, apple and strawberry are enlightened by a refreshed acidity, creating a truly vibrant and invigorating experience! Food Pairing Suggestions: Fruit based desserts - Stone, red, pear, and apple. Spiced desserts, sweet / spicy sauces and chutneys, bitter/ sweet chocolate, foie gras - pan seared or terrine, and spiced asian cuisine. Cheeses - Rich blue veined & selected cream based i.e. Roquefort, saga, cambonzola, blue ermite, le ciel de charlevoix, bleu de la moutonniere, bleubry cayer, cabrales, torta and gorgonzola. Avoid extremely sweet desserts, as they will diminish all the wonderful enlightening natural acidity in Icewine and create a cloying unpleasant effect on your palate.
Canada's Niagara Peninsula in Ontario is considered a cool climate viticulture region, like Burgundy, Germany, Oregon and New Zealand. These regions are ideally suited for the growing of Chardonnay, Pinot Noir and Riesling as well as Gamay, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Grigio, Pinot Blanc, Viognier, Chenin Blanc and Icewine. Quality Pinot Noir such as Inniskillin's Reserve Pinot Noir is best created under the cool climate conditions the Niagara Peninsula affords, where its elegance and finesse can find proper expression.
Desserts. These are an extreme extension of category 1 in the sense they are sweet dishes paired with off-dry or sweet wines. Virtually all desserts are sweet. Even lemon or rhubarb's tartness is balanced by adding more sugar. Another factor is that there is not a lot of salt added to desserts. On the red side the general rule of thumb is to serve dessert wines that are sweeter than the dessert. This is because they are all acid balanced. This acid will become more pronounced when you have a sweet dessert. If the dessert wine is sweeter than the dessert you don't notice the change in the wines acidity as much. Many times it is assumed that a sweet wine will combine with the sweetness of the dessert but actually it is just the opposite. The wine will generally be perceived as less sweet or crisper.
Wines: Recioto, Madeira, Sweet Sherry, Port, Muscat , Riesling, Vin Santo, Sauternes, Tokaji, Ice Wine
ò Chocolate desserts: flourless chocolate cake, brownies, mousses, truffles
ò Creamy desserts: crFme brulee, cheesecake, pastry cream, ice cream
ò Fruit desserts: stone fruit, apples, pears, citrus, tropical, berries
ò Caramel and nut desserts: pecan pie, almond tart
ò Cakes, cookies, pastries
ò Strong blue cheeses
Sweet Potato and Pear Timbale
Serves:8 as a dessert or side dish
4 medium sweet potatoes
2 Tbsp. unsalted butter
1 shallot minted
1 ripe pear, diced
1 egg, beaten
1/2 cup heavy whipping cream
Fresh ground pepper
Preheat the oven to 350¦F. Butter 8 one-cup ramekins. Place the sweet potatoes on a baking sheet and bake until soft, about 1 hour. Let cool.Melt the butter in a medium skillet. Add the shallots and cook until soft, about 5 minutes. Add the pear and cook until hot, 2 to 3 minutes. Set aside. Peel the potatoes and place in the bowl of a mixer. Beat until smooth using the paddle attachment. Add the egg and beat until completely incorporated. Add the cream. Remove the mixer from the bowl. Gently stir in the cheese and pear mixture. Taste. Add a pinch of salt and pepper. Mix well. Taste again and add more salt or pepper if needed. Divide among the prepared ramekins. Place in a baking dish and fill half full with water. Bake until set, 20 to 30 minutes. Remove from the water bath and unmold on individual plates.
Suggested wines: Pick any wine from Wineglobe dessert wine selection.
Find other FumT Blanc/Sauvignon Blanc or Muscat/Moscato wines.