WineLovers Discussion Group

I have some "inniskillin" icewine and I am wondering what would pair well with it. Could I go with sweet, savory, or would both be possible? Please help.

P.S. I've never even tried icewine so please kind of clue me in on what to expect, thanx.

Three schools of thought here. #1 - just by itself and let the ice wine be the dessert. #2 - fresh fruit and a simple cake (no frosting - pound or angel food). #3 - blue cheese and crackers

AaronW. wrote:I have some "inniskillin" icewine and I am wondering what would pair well with it. Could I go with sweet, savory, or would both be possible? Please help.

P.S. I've never even tried icewine so please kind of clue me in on what to expect, thanx.

What to expect? A sweet dessert wine balanced with good acidity, but without the botrytis-induced honey taste of Sauternes, German TBAs, etc.

Howie's given you the three standard ways to serve it. Personally, I drink it in place of dessert. Something that good (and expensive) should be savored.

There is one more school of thought about pairing icewine: I heard somewhere (and I wish I could take credit for it) that the perfect pairing with icewine is sex.

Andrew Shults wrote: I heard somewhere (and I wish I could take credit for it) that the perfect pairing with icewine is sex.

No - too sticky

Don't know where you're located, but if you can get hold of Humboldt Fog cheese, take a slilce of that, add some pear slices or figs or grilled peaches, and drizzle with honey. Great stuff.

(Note: I stole that from Yaniger who stole it from a place in Walnut Creek.)

Mike

Ian Sutton wrote:

Andrew Shults wrote: I heard somewhere (and I wish I could take credit for it) that the perfect pairing with icewine is sex.

No - too sticky

What I thought sweet and salty went together. Was I wrong about that rule. Maybe it's only icewine and SAFE sex that pair well.

Howie Hart wrote:Three schools of thought here. #1 - just by itself and let the ice wine be the dessert. #2 - fresh fruit and a simple cake (no frosting - pound or angel food). #3 - blue cheese and crackers

Thanks for the suggestions; I'll try them all. Oh, what about temperature? Room temp, slightly chilled, chilled? What temp best accentuates icewines' characteristics?

I would suggest slightly chilled 45-50 deg F. Here's a link:
LINK