If there’s one small benefit of Canada’s frigid winters, it’s the world-class icewine that’s produced once the temperatures in our wine regions fall and stay cold enough – at least -10°C or below – for picking.
Pressing frozen grapes results in a concentrated juice, since 80 percent of the water content exists as ice crystals that don’t get extracted. Instead, the ice crystals puncture the skin, releasing additional flavours. This also means less juice is extracted – just 10 to 15 percent of your average wine harvest – contributing to icewine's higher price tag. But the results can be worthwhile – a rich, syrupy sweet and flavourful wine that you only need a few sips of to enjoy.
In the case of Inniskillin’s Cabernet Franc Icewine, the pressing of frozen Riesling and Vidal grapes immediately after picking extracts a bit of colour from the skin, creating a romantically-hued red icewine that’s rarer than the more common white varieties.
You might notice raspberry, rhubarb and strawberry aromas in this sweet yet nicely balanced dessert wine. It's an excellent match for any chocolate-based desserts. Or simply pair it with a fine bar of dark chocolate for the perfect end to your meal at home.
$54.95 for 200mL; LCBO.
