April 10, 2013

What is it?

A luscious dessert wine, thick and viscous, tastes of apricot, peaches, honey, mango, melon and has some nuttiness too, with a long finish meaning the flavour stays with you long after you have finished sipping.

Where is it made?

Canada, Germany and Austria make a large proportion

How is it made?

Harvest doesn’t take place until deep in the winter.  The grapes stay on the vines, frozen, and do not get picked until temperatures of -8C are achieved.  The berries have a high sugar concentration at that stage.  Picking takes place at night so colder temperatures are guaranteed.  The berries are pressed, the frozen crystals within remain while the thick grape juice oozes out to be fermented.

Sounds like it could be a nice quaffing wine?

Generally costs for a half. 375ml, bottle are quite high.  Justified because much fruit goes into producing that small amount.  It is reasonably rare, and  the production process is very labour intensive.  Sounds like you have expensive tastes……..

Which Grape Varieties are involved?

Vidal is popular, particularly in Canada, Riesling is wonderful too and makes a very complex version, both have very high acidity to counterbalance the sweetness.  Otherwise all you have is something akin to cough syrup which is never a good analogy in wine tasting.

What can I eat with it?

It is a very decadent aperitif, even goes well with foie gras or paté starters.

Certain cheeses are a good match – salty Blue Cheeses, Goat’s Cheese and a stinky Camembert

It excels when paired with desserts but they need to be equally rich and preferably gooey.  I would suggest little sticky toffee puddings.  A nice treat for the weekend…….

 

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