Grape Variety:100% Vidal. 11.5% alcohol                                  

Flavour Profile: This gold medal winning Icewine is aging beautifully, maintaining its ripe peach, apricot top note and its clean, crisp finish. Time has intensified and lengthened its overall flavour delivery with a distinctive pear note. This Icewine launched Jamie into the international big leagues with his “toasting” style Icewine. Crisp. Intense flavours. Complex. Clean. Great with spicy foods with a cayenne heat complexity. Served chilled to 8 ºC/46 ºF.

Winemaker Jamie Macfarlane’s comments: Research told us some people were not dessert wine fans and Icewine was too sweet. My challenge was to create a new toasting style of Icewine that enhances the big flavours of spicy tapas and other complex foods from around the world.  After winning a Grand Gold at Monde Selection with my first vintage and a Gold with this 2006, I am thrilled with how our Vidal Icewine provides the crisp, fruity complexity and power to stand up to exotic, spicy flavours that linger. 

Food Pairing:  Our Northern Ice Slushy recipe uses this 200 ml size of Vidal to deliver a trademark big flavour hit and a refreshing crispness.The trick is to pair Northern Ice Vidal's balanced sweet and crisp, acidic notes with salty and/or spicy notes, topped off with a creamy, dairy butter or cheese note. The crispness of this Vidal marries well with rich foods that have a velvety mouthfeel and we also love it withWasabi Peas! 

The Art of Blending with Icewine: If you love the taste of Moscato wine, blend equal amounts of Northern Ice Vidal and sparkling water and white wine for a new taste sensation.

Grape Variety: 100% Riesling.11.5 % alcohol. Serve chilled 8 to 10 ºC /46 to 50 ºF

Flavour Profile: Be amazed with this burst of ripe pear, mango and papaya, crisply balanced with lemon and orange aromatics. The mouthfeel is silky smooth with a creme brullee sweetness. The late tangerine note provides a real treat, with its clean finish in this luscious Icewine.

Winemaker Jamie Macfarlane’s comments: Naturally frozen Riesling grapes were hand harvested from Niagara-on-the-Lake vineyards at -15C. The grapes are pressed frozen, releasing only one drop of pure extract from each grape. The fermentation is performed at a cool temperature to retain fruit concentration then aged in stainless steel.

Food Pairing: Northern Ice Riesling Icewine is an amazing toasting wine with flavourful appetizers. Pay attention to the beginning, middle and end flavours of this golden nectar and match it with appetizers that call out for a balance of sweetness and citrus notes. Our guests loved this simple, garlic shrimp recipe with the 2009 Northern Ice Riesling. The fresh garlic and parsley bring a great balance to the complex sweetness and crisp acidity in the Icewine.

1. Mix these ingredients in a bowl, cover and refrigerate for 1 hour.

• 25 -30 large shrimp, raw and peeled (or jumbo)
• 3 tablespoons chopped fresh garlic
• 1/2 cup fresh parsley, chopped
• 2 teaspoons paprika fresh ground sea salt and pepper to taste
• 1/4cup olive oil

2. Preheat large heavy bottom pan with 2 tablespoons butter. Stir fry shrimp mixture for about 10 minutes until pink and lightly browned. Serve on an green apple slice.

Grape Variety: 60% Cabernet and 40% Dornfelder.11.5 % alcohol. Serve chilled 10 ºC/ 50 ºF 

Flavour Profile:  Deep rich and red in colour with inviting cherry and raspberry aromatics. This is an Icewine to sip and savour. Slowly. Early sweet red cherry and tart plum notes that mellow out to deliver a fine port quality with a long sumptuous black current, blackberry and fig finish.

Winemaker Jamie Macfarlane’s comments: Dornfelder is a grape of German origin, a cross created in 1955, and is the second most planted red in Germany behind Pinot Noir. Its dark skin gave this Big Red Icewine a brilliant ruby red colour and added lower toned fruit notes of plum and fig to the Cabernet’s red cherry and raspberry notes. One of my favourite blends.

Food Pairing: Northern Ice 2009 Cabernet/Dornfelder Signature Series Red is  magic with dark chocolate, but something this rare is best to serve when your palate is eager at the beginning of the evening. The lower toned complex red fruit gives rise to a mellow, laid back mood and it plays well with appetizers that have complex textures and provide a range of interesting aromatics.

Try sliced crisp pears topped with luscious creamy goat cheese and crispy pancetta to provide a perfect marriage for this Big Red Icewine flavour