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- andrawes76 - 01-31-2009 08:38 PM

I've had a few people request suggestions and pairings on ice wine. Does anyone have any suggestions or notes that would be of use?


- Bucko - 02-01-2009 12:02 AM

Depends on the Ice Wine vs. Eiswein. Many Ice Wines I have tried lack acidity, so the food pairings differ from Eisweins, which rarely lack sufficient acidity. Some Canadian Ice Wines such as Inniskillin have been pretty stunning, with plenty of acids.

Low-acid versions do better with creamy desserts like Creme Brulee, whereas the high acid wines stand up to fruit tarts and lemon-based desserts better.


- wondersofwine - 02-03-2009 11:22 AM

Eiswein is one of the few wines I prefer to savor without any food. It is a dessert on its own. And I agree with Bucko that the German Eiswein is generally not lacking in acid. That's why I think I prefer them to Beerenauslese or Trockenbeerenauslese wines (not that I get to try many of these super expensive wines). I sometimes find the TBA too cloying/sugary.


- andrawes76 - 02-04-2009 12:27 AM

Bucko and Wondersofwine, thanks for the great info and suggestions. I'm not use to anything other than reds and the occasional sauv blanc or chardonnay...but I'll give them a go!


- TheEngineer - 02-04-2009 12:27 AM

I agree with Bucko, having grown up near the Niagara area, I've consumed my fair share of this juice. His matches are perfect.