| Inniskillin Tri Pack 375ml - Riesling, Cab Franc and Vidal Ice Wine With One Riedel Glass|
Niagara Peninsula, Canada
This extremely limited release of the best Icewines available from Canada includes the Riesling Ice wine, Vidal Icewine and Cabernet Franc Icewine
Ice Wine Riesling (half-bottle)-93 points Wine Enthusiast- Rather varietally distinctive with upfront aromas of flint, petrol and candied apricots followed by a seductive scent of orange blossoms. The lusciousness on your palate of ripe nectarines is complemented by a tingling tangerine acidity that lingers forever.
Vidal Icewine(half-bottle) Featuring a cornucopia of fruits - lychee, mango, nectarine and peach - gently wrapped in a blanket of gingerbread and honey. The lusciously rich, intensely balanced acidity of tangerine and stone fruits create a mouth feel unlike any other. Savour each sip.
Cabernet Franc Icewine(half-bottle)Showcasing a vibrant pinkish-red hue. A cornucopia of mixed aroma's, ranging from herbal notes, pepper and spice to red currants, fresh raspberry, and strawberry jam. Bursting flavor sensations upfront, flow to a smooth mild finish. Inniskillin Reidel Icewine glasses: The Riedel Vinum Extreme Inniskillin Icewine Glass is designed specifically to accentuate the balance of sweetmess, crisp acidity and richness of Icewine.
This set comes with beautiful a ice wine riedel glass value $59.99
The glass stands 23cm tall and has the Inniskillin logo blown into the base. In the Fall of 1999 a group of international wine experts gathered in Toronto to decide on the optimum shape for the world´s first ever Icewine glass. With copious notes in hand, 10th generation Austrian glass-maker, Georg Riedel, President of Riedel Crystal, returned home to develop a prototype for an Icewine glass that would then be produced at Riedel´s glassworks in Austria. Nine months later, following a series of refinements and consultations with Inniskillin and the experts, the new glass went into production, as part of Riedel Crystal´s stunning new Vinum Extreme design series.
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.
Icewine and Cheeses
The major difference between Icewine and other dessert wines is acidity. While all dessert wines are sweet, only the best ones have balanced acidity as well. This crucial element not only adds to the enjoyment of Icewine, but also to its natural compatibility with cheese. Most of the cheese universe pairs brilliantly with Icewine because each cheese’s richness begs for that crucial acidity. Cheeses are inherently savory and sometimes salty and when prepared with the honeyed sweetness of Icewine, it creates a lovely balance that makes for a perfect match.
Vinum Extreme - Ice / Dessert Glass Wine Glass: Perfect for sweeter dessert wines, this Riedel Vinum Extreme icewine glass features an elegant narrow bowl on a tall stem. Gorgeous and elegant, these Extreme glasses are designed with a diamond-shaped silhouette, distinguishing this collection with a more modern look and generous bowl size Price: 59.99
The nobility of this vintage shines with an alluring assortment of fresh tangerine, papaya and lychee. These exquisite fruit flavours, combined with invigorating acidity offer multi-layers of balanced pleasure.
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.
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