Peller Estates Icewine is traditionally sipped as a dessert wine or as the perfect companion to dessert. But why not consider these pairing suggestions to enhance your total dining experience?
CLASSIC
MATCH
CLASSIC
EXAMPLES
THE ROLE
OF ICEWINE
BEFORE
Icewine as an Aperitif
• On its own Chilled, 2 oz per person
• Peller Icewine Royale 4 oz sparkling wine and 1 oz Peller Icewine
• Peller IcewineMartini Equal part Icewine and Vodka, chilled and garnished with frozen grapes
The intense fragrance and flavour of Icewine awakens the senses while the high level of acidity refreshes the palate and stimulates the appetite.
The fruit flavours of the Icewine are enhanced by the salt, and the sweetness of the Icewine softens the salty notes of the food.
DURING
Icewine and Rich Dishes
• Foie Gras
• Lobster Terrine
• Pâté
• Chicken Liver Parfait
• Tripe
• Duck or Goose with oranges
and peaches
The full-bodied Icewine matches the full flavour of the dish and the high level of acidity cleanses the palate and readies it for more richness.
Icewine and Spicy Cuisine
• Thai and Asian Cuisine
• Grilled shrimp skewers
with Asian spice
• Asian Vegetables Rolls
• CurryDishes
• SpicyCrab Cakes
• Creole or Cajun spice foods
• Sashimi; tuna, sea urchin
and anago (eel)
The cool, fruity sweetness of the Icewine softens the
spiciness of the food.
Icewine and Salty Dishes
• Terrine of Smoked Salmon,
Spinach and
Anchovy Butter
• Blue Cheese
• Salt Cod Canapés
• Duck Confit with apricot relish
The fruit flavours of the Icewine are enhanced by the salt, and the sweetness of the Icewine softens the salty notes of the food.
Icewine and Cold Fruit Soups
• Melon, Strawberry, Cherry etc.
The fruit flavours of the
Icewine will enhance the fruit flavours of the soup. The Icewine should always be sweeter than the food, so both the Icewine and food will shine.
Icewine Granité
• Peller Icewine Granité
When served frozen, Granité can refresh the palate between courses. The Icewines high level of acidity and burst of flavours refresh the palate and stimulate the appetite.
AFTER
Icewine and Cheese
• Aged Cheddar, Montbriac, Roquefort,
Ermite, Saint André, Triple Cream
Brie, Mascarpone, plus many other
full flavoured or creamy cheeses
The full-bodied flavours of the Icewine are matched with the full flavours of the cheese. The fruit flavours of the Icewine are enhanced by the salt of the cheese. The bracing acidity of the Icewine also contrasts the richness of creamy cheeses.
Icewine and Dessert
• Vidal Icewine complements fruits
such
as peach, banana, cantaloupe,
apricot,
pear, apple, pineapple,
mango and
papaya.
• Riesling Icewine complements citrus,
pineapple, apple, honeydew melon,
kiwi,
quince and star fruit.
• Cabernet Franc Icewine
complements strawberry,
blueberry, raspberry,
blackberry, rhubarb and
Saskatoon berry.
• Fruits that are poached,
baked or
caramelized
• Fruit flans, cobblers, pies,
strudels and
tarts
• Cabernet Franc Icewine
complements
dark chocolate
• Custards, creams,
fools and syllabubs
• Crème Brûlée
• Nut Based Cakes
• Thai desserts such as fried bananas
• Sweet Soufflés
A terrific complement to fruit based desserts. The fruit forward flavours of the Icewine enhance the fruit flavours of the dessert. The Icewine should always be sweeter than the food, so both the Icewine and food will shine. The sweetness of the food will actuallymake the Icewine taste less sweet.
Icewine as Dessert
• On its own Chilled,
2 oz per person
The Icewine s high level of acidity and burst of flavours
refresh the palate. The perfect end to a perfect day.
