Ice Apple Wine
A burst of sweetness,
a fruity after taste and a lingering coolness in your throat...
made in Germany in the late 18th or early 19th Century, icewine
is now made in three Canadian provinces: British Columbia, Ontario
and Quebec. The process involves leaving the grapes on the vine
until the temperature drops to at least -7 degrees Celsius, which
freezes the water in the grapes and concentrates the sugars. The
act of freezing and unfreezing results in extra sweetness when the
grapes are pressed.
are not exact. In Quebec, icewines are rather less sweet, in accordance
with the German regulations, while grapes in British Columbia and
Ontario have higher sugar levels, due to a longer season without
frost. Currently, the Quebec Association des Vignerons has guidelines
for icewine, but no formal rules for certification.
Among the most
recent award winners from the Salon des Vins in October are the
Vendange Tardive 2010 from Vignoble du Marathonien and the Vin de
Glace 2008 from Vignoble de l'Orpailleur.
My mother and
I tried ice apple wine from Domain Pinnacle, a family-owned orchard
and cidery in Frelighsburg in the Eastern Townships of Quebec. The
wine is made from a blend of six apple varieties and more than 80
apples are used to produce each bottle.
It was thicker
on the tongue than regular cider, and with less of a strong apple
flavour. A perfect pairing with a light, flaky meal such as börek,
or a pastry dessert.
Just in time
for the winter, the Domain Pinnacle offers the following recipe:
Apple Wine (2 Servings)
2 cups (500 ml) Domaine Pinnacle Ice Apple Wine 1/8 tsp (1.25 ml)
cinnamon 1/8 tsp (1.25 ml)
nutmeg 1/8 tsp (1.25 ml)
cloves 2 oz (30 ml)
dark rum (optional)
Combine all the ingredients, except rum, in small saucepan. Simmer
for 30 to 40 minutes. Strain and serve in warm coffee mugs. Add
rum to taste for a spiked version.
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