| 2006 Ste Chapelle Ice Wine Riesling 375ml
Bordeaux, France |
Product Notes:
From the winery: "Our Ice Wine is made by hand picking Riesling grapes from our Winery Hill Vineyard and pressing the clusters while still frozen. Because the water is frozen, the sugars, acids and flavor components are concentrated."
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 About Estate:
From high atop "Winery Hill," Ste. Chapelle Winery overlooks "Sunny Slope," thousands of acres of fertile orchards and farmlands in Southwest Idaho, with the famous Snake River winding through the valley below. Founded in 1976, Ste. Chapelle Winery is named after the beautiful La Sainte Chapelle in Paris, built as the court chapel by King Louis IX during the 13th century.
Idaho’s acclaimed volcanic soils, vineyard elevations that range as high as 2,900 feet, and long, sunny days were first discovered by immigrant French and German winemakers in 1872. Today, as the state’s oldest and largest winery... and still growing, Ste. Chapelle remains dedicated to honoring Idaho’s proud wine-growing tradition and takes pride in showcasing the distinct personality of its vineyards and Snake River Valley terroir.
Winemaker Chuck Devlin joined Ste. Chapelle in September of 2000 with an impressive academic and winemaking background. While obtaining a bachelor's degree in Fermentation Science from the University of California at Davis, Devlin spent several summers working California harvests. After graduating from Davis in 1975, Devlin continued in the wine industry in many capacities, including as winemaker and owner of Devlin Wine Cellars. During his tenure as winemaker and owner, Devlin's wines captured numerous medals and awards.
At Ste. Chapelle, Chuck’s focus in winemaking is to bring out the unique quality of each vintage in the final wine through slow, cool fermentations for white wines, barrel fermentation for Chardonnay, and maximum development of flavor in red wines. His brings Ste. Chapelle to national prominence by combining the potential of Idaho's wine industry with his own winemaking expertise.
An exclusive contract with the state�s largest vineyard, Skyline (375 acres), for outstanding Riesling, Ste Chapelle maintains an enviable reputation for this varietal. It also produces a wide array of fine varietals including Merlot, Cabernet Sauvignon, and Syrah. Winemaker Chuck Devlin works closely with University of Idaho and the USDA experimental vineyard at Parma, researching new grape varietals and clones for the future.
Ste. Chapelle also features a line of Reserve wines—released only in years when the vintage is particularly memorable. In 1998, Ste. Chapelle began making ice wine, and since then, it was able to produce ice wines during the vintages of 2001 through 2005.
�Idaho has the perfect climate for making ice wine,� says Devlin. "The local growing season is very warm, bringing the grapes to full ripeness. Then, by the end of the harvest, temperatures drop to freezing levels early in the evening, usually into the low teens. Temperatures stay low until well after noon the following day, sometimes never warming past freezing."
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Food Pairing:
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
Foods:
= Chocolate desserts: flourless chocolate cake, brownies, mousses, truffles
= Creamy desserts: crFme brulee, cheesecake, pastry cream, ice cream
= Fruit desserts: stone fruit, apples, pears, citrus, tropical, berries
= Caramel and nut desserts: pecan pie, almond tart
= Cakes, cookies, pastries
= Strong blue cheeses
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