Southern Breeze 2007 Fall Issue

food CHEERS Fall Freeze By JAN WALSH | Photography by BEAU GUSTAFSON Ice wine is a dessert wine made from grapes that are frozen on the vine. They are also known as icewine, and in German, Eiswein. The Germans discovered ice wines in 1794. The Canadians perfected them. And today Canada is the largest producer of ice wine with the majority coming from Ontario’s Niagara Peninsula. Here the summers are warm enough to grow fine wine grapes, and the winters bring the consistent freezes necessary to make ice wine, but never so cold that the vines do not survive. Grapes most often used for ice wine production include Riesling, Vidal, and Cabernet Franc. The grapes are left on the vines into the winter months. Prior to being picked they freeze and then thaw eight to ten times. With each freeze, more complex flavors are released into the juice from the grape. The grapes are handpicked while frozen, to a minimum of 17 degrees Fahrenheit in Canada and 19 degrees in Germany. Most of the water in the juice is frozen ice, so only a few drops of sweet concentrated juice are obtained as the grapes are pressed. Afterwards, the juice’s high sugar level requires a slow fermentation over several months. Ice wines from white varieties are golden in color and darken as they age. And red varieties are rosé or light Burgundy in color. Like other dessert wines, ice wines are low in alcohol and high in sugar. Yet their high acidity balances the sugar making them a refreshing wine that is not cloying—overly sweet and coating the palate. Ice wines have a medium to full body and are sold in half size bottles (375 ml) and smaller (200 ml) and are generally more expensive than non-dessert wines. Enjoy a taste of Canadian winter wines this fall on the Southern coast with Peller Estates ice wines. Every smooth, rich, and luxurious drop of their Riesling, Vidal, and Cabernet Franc is at its best when served wintry cold. Sip before dessert, with dessert, or even as dessert. Jan Walsh is a freelance writer based in Vestavia Hills, Alabama. She is a wine and food columnist for Birmingham magazine and writes department, feature, and cover articles for Wine Spectator. Jan is also the publisher of www.BirminghamWine.com, www.BirminghamRestaurants .com, and holds certification by the Guild of Sommeliers. www.jan-walsh.com 60 s o u t h e r n b re e z e . c o m http://WWW.BIRMINGHAMRESTAURANTS.COM http://WWW.BIRMINGHAMWINE.COM http://www.jan-walsh.com http://southernbreeze.com

Table of Contents Feed for the Digital Edition of Southern Breeze 2007 Fall Issue

Editor's Letter Contributor Gumbo Words & Notes Accessories Coastal Calendar Storefronts: French Flair in Fairhope Sweet Dreams: Smooth Sailing Art of Living: The Colors of Hope Fixtures: Shake It Up! Live Here: Filled to the Brim Our Backyard: Just Add Water Make Yourself at Home: Open Invitation Pierless Pleasures Always Biloxi Spirited Away Reef Madness Louisiana Love Cheers: Fall Freeze Dish: Java Servers Reader Services Chef's Table: The Kid Inside Let's Eat: Cornbread, Catheads, and Calas Last Bite

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