After a simply divine Valrhona Chocolate and Port Wine tasting at Finale Desserterie earlier this month, I was psyched to return to Finale's Park Plaza location this week to be back in the care of Executive Pastry Chef, Nicole Coady, for an Ice Wines and Seasonal Desserts tasting. I entered into the evening having never experienced ice wine before, so I was very excited to find out what all the fuss was about! And of course, enjoy some of Chef Nicole's delectable seasonal desserts.
For those of you who aren't familiar with ice wine, here's a quick ice wine 101 for you:
Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing a more concentrated grape must (must is freshly pressed fruit juice that contains the skins, seeds and stems of the fruit) to be pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards. Due to the labor-intensive and high risk production process resulting in relativively small amounts of wine, ice wine is generally quite expensive. Canada and Germany are the world's largest producers of ice wines.We kicked off the evening with what turned out to be my favorite pairing of the night: a 2006 Jackson Triggs Vidal from Niagara, Canada paired with Finale's Signature Cheesecake.
- 2009 Renwood Amador ice wine from California paired with a Strawberry Frangipane tart
- 2006 Selaks Marlborough from New Zealand with a Key Lime Tart
- 2009 Cooper Mountain Vin Glace from Willamette Valley, Oregon with a Lemon Tart
- 2006 Inniskillin Vidal ice wine from Niagara, Canada with Creme Brulee
*While I did receive this complimentary tasting from Finale, these opinions are honest and entirely my own.