Northern Ice - Premium Canadian Icewine

The Toasting Style Icewine

There are two styles of Icewine. The more traditional dessert Icewine, which has sweet,  rich fruit tones and the newer "toasting" Icewine style which Jamie Macfarlane designed for a more balanced, crisp, refreshing mouthfeel. The "toasting" Icewines maintain the same level of sugar as the dessert styles, but their higher acid levels provide a cleaner mouthfeel.  Honour your guests when they enter your home, by raising a small glass of Icewine to "toast the land" and use it to bring a touch of elegance to your menu. Its longer flavour delivery creates a "dance in your mouth" balance with highly flavoured rich or spicy appetizers.


N'Icewine Slushies - The Ice House Winery's Specialty

Create a hit with this refreshing drink! Fill your blender half way with 6 to 10 ice cubes, slowly add enough Northern Ice Vidal Icewine to cover the ice, blend until frothy and enjoy. The tart balance of Northern Ice creates a magical transformation when ice is added to make it the most refreshing cocktail.

Zesty Appetizer Pairing with Northern Ice Vidal Icewine

 

Ruby's Own Crostini's with Roasted Red Pepper Cheese Tapenade & Garlic Shrimp

Garlic Crostini Slice 1/4 inch thick rounds of day old baquette bread and bake at 350 degrees on a pan lightly coated with olive oil and a sprinkling of salt and bake until lightly browned Cool and top with a spinach leaf.

Roasted Red Pepper and Cheese Tapenade Blend 300 ml of crumbled feta cheese with 250 ml cream cheese, 250 ml plain yoghurt, 250 ml chopped roasted red peppers, 2 chopped green onions, 25 ml of hot curry powder, 10 ml of red hot pepper sauce, 15 ml of chopped garlic and 15 ml Northern Ice Vidal Icewine. Chill mixture before topping crostini.

Garlic Shrimp Boil shrimp just until they turn pink, rinse and chill. Melt equal amounts of butter and oil in a frying pan to make a marinade for shrimp. Add 25 ml of garlic, basil, dill and red chili peppers and stir until blended. Add shrimp to marinade and then place on top of the crostini with tapenade.

 

Janna's Poire Regal with The Ice House Winery Icewine

  1. Arrange 12 pancetta slices in a single layer on an aluminum foil-lined baking sheet.
  2. Bake at 450° for 8 to 10 minutes or until golden crisp. Transfer to a paper towel-lined wire rack using a spatula.
  3. Cut pear crosswise into 12 thin rings. Arrange on a serving platter.
  4. Top evenly with crisp pancetta and crumbled goat cheese or Niagara Gold Cheese.
  5. Drizzle with Northern Ice Vidal or Jamie's Signature Series Big Red  just before serving.  




  1. Part Four of Seven: I get hooked Jamie Macfarlane 10-Feb-2012
  2. Part Three of Seven: France: the land of winemaking. Jamie Macfarlane 05-Feb-2012
  3. Part Two of Seven: What does a winemaker do? Jamie Macfarlane 03-Feb-2012
  4. Part One of Seven -The Road to Making Icewine Jamie Macfarlane 15-Dec-2011
  5. The Ice House shows off their Premium Icewine on the Steven and Chris Show Karen King 18-Nov-2011


Watch Karen on the Steven and Chris Show Thursday November 17th
September, 2011 - Mike Chalut Proud FM interview
August 27, 2011: Passion Event
August 2011 Events: Two NEW Icewine Releases!
July 2011 Events: Toast to Life with Northern Ice