Ireland Meets Niagara: Writers’ Tears Icewine Cask Finish
Walsh Whiskey Company has been on the vanguard of the Irish whiskey revival, winning many...
Read Moreby Patricia Noonan | Nov 23, 2021 | Good Food Culture | 0
Walsh Whiskey Company has been on the vanguard of the Irish whiskey revival, winning many...
Read Moreby Jamie Drummond | May 7, 2021 | COVID-19 2021, Good Food TV, Good Wine Revolution | 0
As news broke that legendary Canadian vigneron Donald Ziraldo was returning to his roots at...
Read Moreby Dionysus Wines & Spirits | Dec 15, 2020 | Good Wine Revolution | 0
Dionysus Wines & Spirits suggests a great gift for hockey fans and wine lovers alike…...
Read Moreby Malcolm Jolley | Nov 30, 2018 | Good Wine Revolution | 0
Malcolm Jolley discusses icewine with Inniskillin’s Bruce Nicholson. Bruce Nicholson is a...
Read Moreby Jamie Drummond | Dec 17, 2014 | Try This | 0
2013 Stratus Red Icewine, Niagara-On-The-Lake, Ontario, Canada – $39.95 (200ml) My...
Read Moreby | Jan 10, 2014 | Good Food Events | 1
January 2014 ICEWINE EVENTS AT INNISKILLIN AND JACKSON-TRIGGS Sat. Jan. 11th...
Read Moreby | Jan 10, 2012 | Good Food Culture | 0
The crucial element in Icewine, however, is acidity, lifting its weight, but also enhancing food flavours. Savoury foods seem to work very well with Icewine, salt and spices also, but maintaining a smart balance is advisable. Weight and texture come into playing an important role and in my view, similarity makes the pairing good.
Read Moreby | Feb 4, 2011 | Good Food TV | 0
Donald Ziraldo has put his name on the labels of the new 2008 vintage icewine product line from Equifera Estate. The man who popularized icewine in Canada poured a Riesling and Vidal version of the wines to journalists and guests at a launch party on January 30 at Toronto’s Rosewater Supper Club.
Read Moreby | Jan 13, 2011 | Good Food Events | 0
Sweeter wines and icewine in particular can be a nightmare to pair but trust Chef Patrick to have a unique and yummy solution — Buffalo Style Chicken with Blue Cheese “Schmeer” (or “dip” for the more refined). Downtown goes uptown; pub grub goes gourmet. This is a match made in heaven and for our “earthlings” this is a PERFECT match for our Medium Dry Riesling.
Read Moreby | Jan 5, 2011 | Good Food Culture | 3
It was minus 11°C with gusty 50 km/hr winds howling around us; previously fallen snow was swirling about the vineyard with new snow falling on us. It was 9:00 pm at night and our only source of light came from our chartered bus, friend’s cars and a tractor. This made the task a bit more challenging but we kept busy breaking off canes and watching grapes fall into the covering nets.
Read Moreby | Dec 4, 2009 | Good Food Revolution | 0
by Malcolm Jolley Donald Ziraldo points at a dilapidated shack of a building on the family property he’s planted fifteen new rows of Riesling vines, and tells me, “You’re looking at the original Inniskillin...
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