Canadian Ice Wine and Dessert Wine….OH CANADA!

Canadian Ice Wine and Dessert Wine….OH CANADA! – Episode #90

September 14, 2006

Wines tasted in this episode:

Today Gary attacks and talks about Canadian Ice wines and Dessert wines. Gary is blown away by the efforts from up North and asks a great little question. Please join in and ask Gary some questions and look for the fun and excitement in this episode!

126 Responses

September 14, 2006

TimF
IN
September 14, 2006

Brandon M
Success #7 ?
September 14, 2006

Brandon M
Damn…nice…Tim F
September 14, 2006

Brandon M
Gary…great Godfather arm stretch at the end. Molson Golden…cmon…Molson Ice Baby…would’ve went with the Eiswine episode.

For sentimental reasons my favorite after dinner wine would have to be that Peiroth 1976 Eiswine, but it’s purely sentimental.

B
September 14, 2006

Pinot Noir Guy
My wife has been to Jackson Triggs so it will be interesing to see what you think
September 14, 2006

Gene Mishkevich
whats up with video camera positioning today? u can see people walk by…
September 14, 2006

karl satirev
Not the best, but certainly the most interesting dessert wine was ice cold Federweisser in Rothenburg ob der Taube. Vintage 15 minutes. Fun stuff!
September 14, 2006

MBG
Gary,

Fantastic episode. I’ve been a big dessert wine drinker and collector for 10 years.(LH wines, port, sherry, madeira, ice wine, tokaji, muscat, sauternes etc.) My 2 favorite types of dessert wines, and in my opinion 2 of the best values in this arena, are PX Sherry(Pedro Ximenez)and the Tokay’s and Muscats from Australia(Stickies). You can find 95-100 point rated wines for between $20-$50/375 ML. Buller, Yalumba and Chambers are a few producers whose quality are off the charts.
September 14, 2006

Rich S
Great episode GV!!! I am big dessert wine fans and actually have had the Jackson Triggs and loved it! My question is related to serving temperatures for dessert wines, specific ice wines and last harvest rieslings and the like. What are your thoughts? I like mine on the chilled side but does that mask the flavors of the wine? Please let me know! Thanks.
September 14, 2006

TimF
I’m a huge dessert wine fan. My favorite dessert wine has got to be a 1983 Warre Port I had a few months ago. I LOVE the icewine. I was kind of surprised that you didn’t open a bottle of Neige apple ice wine. Neige is the reason I first came to the WL website. I saw it featured on one of Andrea Immer’s shows and sought it out. WL was the only place that had it.
September 14, 2006

ML
Great episode Gary. I love the ice wines…definitely underappreciated. How age worthy are ice wines? Will they improve over time?
September 14, 2006

CJM
Gene M,

I’ve taken up camera duties now and when I setup the shot I didn’t see the window in the viewfinder. But when I was editing the video I saw it too. Well I’ll get it figured out!
September 14, 2006

Rich S
I forgot to answer the QoD. My favorite dessert wine that I have ever had (twice to be exact) was the Penfolds 20 year Grandfather Reserve Tawny Port. Absolutely amazing stuff. I have never had another port that could come close to it.
September 14, 2006

Tony
When I saw the Jackson-Triggs in the lineup, I wondered what you would think of it. I had it last spring, and thought it was da bomb. I was a bit worried that you might give it a pass, but I needn’t have worried. When you sniffed it, I was thinking to myself “peach jam, that’s what he’s got to be smelling”, because that’s what I smelled. Peach marmalade was pretty close. Not so sure about the Auto body shop, but I know exactly what you mean.

It’s good to know that we have similar tastes. The whole thing about wine critics, whether it’s you or Parker or whoever, is that it’s all about trust. Do you trust the palate of the critic or not? And that trust has to be based on something more than just a name – it has to be based on shared experience. That’s why it’s good to get confirmation from you on the Jackson-Triggs. We have a shared experience and a similar opinion. So next time you give a wine a 93 I have something to measure that against as well as an experience that tells me that a GV 93 is meaningful to my palate. I think WS gave it an 87. When I read that I thought they had missed the boat terribly.

BTW, I had the Braut and Sistra cab the other night, and was reasonanly impressed. good depth and complexity for the price. Another good recommendation. So far, to my palate, you’re batting 1.000.
September 14, 2006

Italian Stallion
Another great episode Gary….You really opened my eyes to Ice Wine. I never had a desire to have it, but after hearing the rave reviews, I think its time i tried them. Thanks Gary
September 14, 2006

Rob M.
Thank you for changing the site so we can click on the wines directly and viewing them in a new window without right-clicking and selecting “open new window”.

I have not had many ice wines, sauternes, etc, so I can’t answer the QOD. I most certainly will try now. I can’t remember an episode where you liked every wine, especially when you tasted 6 wines.

91 and one-half??? Nice score.

I would like to try a pure Petit Verdot. Looks like the only thing you currently offer is the Teal Lake (website says an Australian Kosher wine), and it is 55% PV and 45% Cab. Any suggestions on what to try?

Don’t know if you listen, but did you here Mike Greenberg on Mike and Mike in the Morning (a huge Jets fan) ragging on Herman Edwards this am?
September 14, 2006

Tony
Hey!! My gravatar finally changed! No more green grape leaves, it’s just pure grapes now. But I haven’t changed.

PS, Gray I didn’t mention your plan for the heat episode. Thanks for mentioning it! I’m really, really looking forward to it! Please make sure you address the core issue in my original question about how heat affects/accelerates aging. I mean, if heat accelerates aging, why store that Latour at 55 degress and wait 15 years to drink it? Why not store it next to the furance and drink it in six months? Obviously, something else is happening. That’s what I want to learn about.

I guess I need to root for global warming to hit in the next few weeks, huh? Can you give us a preview on what the 4 wines will be?

PPS, Thanks for another great episode. I never miss a one.
September 14, 2006

Chris
Gary,
Great episode! How long, if at all, do you suggest cellaring ice wine?

My favorite desert wine is 1995 Foreau Vouvray Moelleux RÃ©serve Clos Naudin.
September 14, 2006

Chris
I forgot the Foreau is my 2nd favorite desert wine. The easy winner is Chambers Rare Muscat. Awsome stuff!
September 14, 2006

Bill
Best ever desert wine: Buller’s Very Old Museum Release Muscat (Rutherglen, Victoria), using some material dating back to the 19th century. Parker (who does, as you suggest Gary, go a bit overboard on desert wines sometimes!) scored it 100 I do believe. Tasted at the winery in summer (over 100 degrees) and still awesome!
September 14, 2006

Ian S.
Love the Ice Wine show! more people need to know about it and splurge on a bottle.
for me the best desert wine i’v had was a “1988 Chateau Megyer Tokaji AszÃº 5 Puttonyos” I drank earlier this year, even better it was given to me! Amazing wine! I think you should do a Tokaji episode since you say thats your favoret.
September 14, 2006

wey
This is the most exciting thing about wine… there are just so many types and styles of wine!

Personally, I should drink a lot more of those sweet wines. Ocassionally, I have some port with my blue cheese etc. How about an ep on (Vintage) Ports?

Cheers!
W.
September 14, 2006

Dan G.
I have 2 bottle of dessert wines and never tried them yet. Not sure what Im waiting for. IF you had tried Labbatt Blue it would of had a winner 90 pts DG. BTW nice episode, I learned a lot. Thanks.

Dan
September 14, 2006

Karen
yay. peter g. and canada and great wines all in one episode. i feel like i should be an ice wine fan now, being canuck and all. ice wine is a bit cliche here too i think, but then i don’t have the same sweet tooth as ice wine fans so maybe i’m just overgeneralizing. i’ve learned enough about wines now to know it’s the old earthy juices that i crave. but then we also have wines here i do like (from niagara but also pelee island our southernmost point, and british columbia) that haven’t been nipped by frost….and, um…we definitely have much better beer.
September 14, 2006

GOL
QOD: I’ve had d’Yquem three times, ‘90, ‘94, ‘99… while I imagine ‘99 is a bit young, it still blew me away, and the ‘90 was something else, so let me be the first this page to hype the super-hyped super famous d’Yquem. For me, it delivers, even for the price. That said, for a dessert wine in the price range in which I usually tread, I really liked 2004 Kestrel Ice Wine, made from Chardonnay, which I had several weeks ago. Probably also young, but I didn’t mind!
September 14, 2006

Radders
Hi Gary

Just getting into wine, i’ve got a bottle of Lafitte, Montrose, Cos D’Estournel and Rauzan Segla as my trophy shelf and lots of other wines to drink, i’ve even started keeping my own tasting notes. Loving the show here in the UK. Its so nice to have someone who combines knowledge and joy of wine whilst keeping it fun and unpretentious – your show makes me want to go and buy more wine, great job.

On the dessert wine from i really like Hungarian Tokaji – great apricot and honey flavours and I know exactly what you mean when you say that its a wine that could get you drunk, its so easy to slip back. I’ve also had some saint croix du mont in france, i get the impression that its sort of Sauternes cheap cousin.

I wont be affording any ice wine anytime soon (very pricy here in the UK) but maybe one day.

Have you considered doing a show on north Rhone wines – i love Jaboulets La Chapelle and Guigals wines, i’d be interested to know what you think.

Keep up the great work!
September 14, 2006

John H.
Dessert wines…love ‘em! I’ve found, however, that people either love them or hate them. My favorite to date, 1998 Kracher #10 TBA (liquid gold), followed closely by the 2001 Chateau Suduiraut.
September 14, 2006

Gene Mishkevich
CJM, no worries, i was just busting GV’s chops.. I love to do that. Remember, I am the one who’s been bitching about wrong time on the server..
September 14, 2006

stewart
I just visited an ice wine vineyard this past weekend. My daughter is a freshman at Mercyhurst college in Erie, Pa. My wife and I went to a local winery, Mazza, which makes an excellent ice wine [vidal blanc] about 40 a bottle. I agree, with dessert, there is nothing like an ice wine. We hope to attend the ice wine festival they have this winter.
September 14, 2006

Gene Mishkevich
GV, You’ve finally tasted beer!! and you rated it..!!! Finally, something I asked for you to do about 2 months ago.. YEAH…. I am jumping out of my pants.. OMG, this calls for a 6 pack of Weiss.
September 14, 2006

joe
Great show Gary. Your descriptions and nuanced reactions to thewines, made me feel like I was consuming them with you. I too love Ice wine – whether it is German or Canadian. In fact I love most dessert wines.

My favorites are Tokai Aszu, Port (not so much tawny but the real stuff – aged vinatage rubies), and especially Sauternes. Greatest experiences: 1945 Ferreria and 1990 Suduriaut.

I think Parker does favor dessert wines (like most of us do) but is off base with all the 95+ Aussie Stickies like Chambers which I find simple sickenly sweet cough syrup.

In terms of the heat episode – would the methodology be better holding the control bottles in your 55 degree wine storage area rather than on your 70 degree floor for those days? It will produce the greater difference between the wines and better emulate the importance of storing properly (under 65 degrees) for control bottles. Or better yet, have 2 tests and one control:

control: red and whie at 55 degrees for their life
Test 1: As you described, one red one white in sunny hot window for a week
Test 2: the same red and white On a floor at 72-75 degrees to emulate storing in kitchen like many do.
September 14, 2006

JimB
What a nose you have. 4000 peaches smashed in an auto body shop? Great description of something that has never happened. Best desert wine: Tokay from Hungary.
September 14, 2006

PeterT
Great episode. Best dessert wine was the Yalumba non-vintage Museum Reserve Muscat. Try pouring it over fresh sliced fruit, vanilla gelato, or both! Unreal!
September 14, 2006

Justin
Gary, yet again another great episode. It was nice to see an episode on ice wine. I have had many people tell me about Inniskillin and other ice wines, but I have yet to splurge on a bottle. I think I may soon. Maybe next paycheck I will get that and those other 9 wines you recommended to me. Thanks
September 14, 2006

Tampa Steve
Gay, must be getting a lot of evening hits on WLTV, your server in the evening ccccrrrraaaawwwwwllllllsssssssssssssssssssss………………….
Never been a desert wine kind of guy. I like to drink wine both before and during dinner. Afterwards, if anything it will go to cognac. My favorite congnac, 150yr old Grand Marnier. And yes that goes GREAT over ice cream.
September 14, 2006

Tampa Steve
Sorry Gary, not trying to call you Gay…lolol…a little typo there.
September 14, 2006

StÃ©phane
Another great episode, very instructive but next time you rate a beer choose something that actually has flavor! Canada has plenty of good beers, but Molson is not one of them.
September 14, 2006

TimF
For those of you living on Long Island who want to check out a local ice wine: seek out Macari’s Block E. It’s not a true ice wine (I don’t think it gets cold enough on Long Island) but they freeze the grapes and do it in an ice wine style. The stuff is unbelievable — by far the best Long Island wine I’ve had.
September 14, 2006

DWildman
Excellent episode…I also love the Inniskillen Vidal Ice Wine.

The most amazing dessert wine I’ve ever had is a Late Harvest Mourvedre that I picked up while tasting at Cline winery in Sonoma. Haven’t seen it anywhere else.

For dessert wines generally available, I’ve always loved Bonny Doon’s Vin de Glaciere.
September 14, 2006

Paul R
Gary,

My favorite Desert wine is the 1997 Klien Constantia Vin de Constance from South Africa. This was another wine my wife and I tasted while we were over there last year and I we loved it. Unfortunately I do not think is very obtainable out side of South Africa. An affordable Sauternes from France is Chateau Guiraud which is generally very reasonably priced.

Paul
September 14, 2006

Ctown
GV, Good show. Vintage Ports rule the dessert wine universe. There is nothing like watching the Jets lose at Cleveland Browns Stadium while sipping a great Warre from the bode bag. What every happened to Kenny O’Brien anyway??

TONY! Stop stalking, it’s creepy.
September 14, 2006

Rick
Hi Gary

Try roses and violets with raspberry and strawberry maybe a little cherry at one tenth the price.

White Zinfandel!
September 14, 2006

Darlene O.
Hey, Gary, another great episode! Favorite dessert wine has to be Chateau D’Yquem!!
September 14, 2006

Richard
I liked the fact that you got your facts right on Canadian Ice Wine. Thats a nice change of pace from other non Canadian wine people I have heard.
You should have mentioned that Canada also makes world class still wines from Vitas Vinifera varieties, especially Riesling and Chardonnay. We also do well with Cabernet Franc.
In the next decade look for world class Pinot Noir to come out of Prince Edward County, Ontario’s newest wine region
September 14, 2006

Fernando L
Hy Gary,

Best dessert wine that I ever had was Torcolato Maculan. We had on our honeymoon on Italy 8 years ago on Harrys Bar…Unforgatable Moment. I am saving another botle to drink when we complete 10 years together.

Fernando L
September 14, 2006

Craig Girolami
Gary,

I like Vino Santo,

the Tuscan Ripasso Dessert wine.

Another favorite,
Robert Pecota Muscato D’Andrea. Named after his lovely daughter.

Ciao
September 14, 2006

Jaye
I don’t get to drink too many dessert wines, I am trying some new ones out though. I’d say the best dessert wine I have had so far was a 1977 Fonseca Vintage Port that I bought on a whim a couple of years ago. I have purchased some nice Tokaji, Port and Sauternes, but it would be infanticide for me to try them now.

In the meantime I am just developing my palate with less expensive wines like Campbell’s Rutherglen Austrailian Tokay, 10-year Fonseca Tawny Port, and even Fro-Zin that you showed earlier this year. I hope to develop an appreciation for the thickness and finish so I can enjoy the bigger ones when they are ready to drink. I would really love to try a German BA, TBA or Ice Wine, but I just can’t get myself to part with the dough for one of those babies.
September 14, 2006

Matthew L
Great episode Gary. We decided to use a Spanish cava at our post-wedding reception, but thanks for being willing to provide suggestions. Thanks as well for answering questions. It’s a one-two punch with the review and then Q&As.

I must be honest and say that I cannot provide the name of a dessert wine. I’ve been a fan of port, but couldn’t tell you the name of one, and I have a bottle sitting on my wine cart downstairs.

Something you mentioned the other day really opened my eyes to something. It was about taking a few minutes to develop a “plan of attack” at a wine tasting. They have a big wine expo here in DC each year, as well as a good one in Virginia. I’ve gone for the last couple of years and felt lost with so many tables. I will definitely try your suggestion, beginning with the Virginia Wine Show at the end of this month.

Question…What producer(s) do you think succeeds at making multiple varietals?
September 14, 2006

Doug W
Hi Gary

I live in Canada and have another obscure ice wine you might want to try. The 2003 Vidal Icewine from Yost Vineyard in Nova Scotia.
September 14, 2006

Jaye
Woops, I just went back and looked at my tasting notes from June of 2005; it was a 1977 Taylor Fladgate Port, not a Fonseca.
September 14, 2006

Grant Gallagher
Hi Gary. very interesting episode, primarily because I’ve tried icewines several times and I know I don’t like them. Why don’t I like them? well it’s that prickly acid taste – the one that gives you sweat on the sides of your nose – combined with the intense sweetness. I never get the feeling that these wines are lasting in my mouth – all I ever get is perfumy acidy sweetness that is all at the front and nothing behind. Sorry. For me, nothing beats port and my favourite has to have been Granham’s ‘77. I have had some very good Zinfandel “Ports” from California and what strikes me is that while they have great flavour and intensity, they tend to lack the depth and complexity of Portugese wine. I don’t know why this is – perhaps it’s just my palete, but these californian wines lack the depth of even the LBVs from Warre and Noval (the ones that are bottled unfiltered).

How-EVER – once again great episode and great olfactory metaphores. You have done wine a true service with WLTV, Gary, a true service. G
September 14, 2006

bob pederson
Had the Hungarian Tokay in Hungary and have a few bottles of it in the cellar – have to agree with Paul R – Klien Constantia Vin de Constance is delicious – the greatest glass of Kern’s apricot nectar EVER! Sweet but not overpowering sugary sickening sweet – holds on to it’s fruit and has a lean clean lasting finish
September 14, 2006

PeteB
I’ll have to give some of these a try. However, I do tend to prefer to have my desert wines on the lighter side – the syrup consistency really doesn’t do it for me. I don’t know if I have a favorite yet, but my goto bottle right now is the Nivole Moscato D’Asti. May not be everyones cup of tea, but I like it and that is what is most important.

P.S. – Thanks for throwing in some food pairings during these episodes, as I know I have appreciated them.
September 14, 2006

the professor and....
Gary I’m learning more and more everyday, thanks! What’s up with Peter behind you, and heck, what’s up with the ever changing artwork behind you. I’m sure there must be a reason for it.

One more thing, Gary you drank a beer!! I thought you don’t drink beer!?! I’m proud of you for going outside the box and taking chances. Keep up the great work.
September 15, 2006

Tony
Crown,

Stalking?? Huh? Are you referring to me? And just exacting how do you “stalk” in an online forum??
September 15, 2006

RCP
Great show, very informative on a unique niche of the wine industry. The last shot is highly amusing.
September 15, 2006

J Holmes
By far, the best sweet wine I have ever tasted, and I have tasted many, was the 1999 Alois Kracher Zwischen Den Seen Scheurebe Trockenbeerenauslese #9. Thankfully, I still have two more bottles in the cellar. You can’t beat Scheurebe stickies, and I think this one put to shame every Sauternes, German, Aussie, Canadian, or Hungarian sweet wine that I have tasted. Have you ever had any of Kracher’s Scheurebe BA’s or TBA’s, Gary? What did you think of them?

J. Holmes
September 15, 2006

TimF
the professor and….: Peter being up on the wall behind him has got to be a reference to Michael W asking Gary if he was a “big family type guy” in the comments section of episode 89.
September 15, 2006

TimF
Grant Gallagher: Speaking of Graham’s from the 70s… I just opened a bottle of Graham’s 1975 and I wasn’t at all impressed. Do you think it was the quality of the cellar I bought it from or was that just a poor year (I’ve read that several places) and I’m drinking it too late? I’ll try to seek out that 1977 and see what happens.
September 15, 2006

Panman
Interesting niche selection for the show’s topic. This is exactly why I like tuning in; its different!

What’s with PG just hanging out on your wall? ha!
September 15, 2006

kidseyemd
The first dessert wine i was ever served, and one of the first wines i ever drank, period, was the 1959 D’Yquem-unbelievable. More recently, last year I really loved the Inniskillin Cab Franc Ice Wine.
September 15, 2006

Italian Stallion
As far as dessert wines go, I’ve tasted a Rasberry wine from Bedell, a small Long Island winery. This wine was very strong (18% alcohol), but had such an intense rasberry taste….it would be perfect to pour on ice cream.
September 15, 2006

Matteo
If anyone is interested in ICE WINE there is a festival in The Niagra wine region. Niagara Icewine Festival January 19 to 28, 2007. http://www.grapeandwine.com/
September 15, 2006

mike volker
Cline Late Harvest Mourvedre
September 15, 2006

E
Where’s Geddy Lee when you need him, eh?

Best dessert wine: a ‘75 Coutet Barsac about a decade ago. Yowza.

LAST dessert wine: a Missouri port made from Norton that I thought might keep for a few years. Alas, it reeked of pencil shavings, black fruit, cork and nasty. DNPIM-level nasty.
September 15, 2006

Fluffy
Gary,
Great show, will have to try a few Canadians.

QOD- It’s just so hard to beat the Sauternes and Barsac “botrytis cinerea” fungus but I’m a big fan of Italain picolits and the Valpolicella Recioto (more port like). As far as one that I can recall that did not cost an arm and leg like d’Yquem I would say it was Ch. Coutet (Barsac, I think).

Peace out – Fluff
September 15, 2006

Vinacull
Gary,
Truly wonderful episode today – great wines, lots of fun, intriguing olfactory images, and everything from swish-and-spit Molson to blimpie on the wall and Hulk Hogan hair color. When I saw you were tasting a Cab Franc as a dessert wine I got so excited I almost passed out because I thought you would answer my question from EP 88. Ah well, guess you were not up to it. BTW I agree with Joe’s comment that the HEAT Episode should arrange for sufficient temperature (and light?) contrast and for sufficient duration, otherwise it is likely the result of the “experiment” will be in favor of your opinion (bias?) that wines are relatively resilient. If your arrangement is not underway yet, then please also consider the possibility that higher temperatures may affect lighter/delicate wines more noticeably than big brawny ones. QOTD: Our favorite dessert wine is Domaine Des Baumard Coteaux du Layon (e.g., 1990 was amazing, but most any vintage is excellent quality). We love it because the body tends to be lighter, not “syrupy” and the taste is not the puckery sweet tropical fruits that one often finds in dessert wines. The nose is flowers, minerals/stone, and light honey on fresh lemon and pear fruit. With age the mineral component takes on more of the machine shop smell you referred to Gary — actually like a light diesel oil, if such a thing is possible. And the price is fantastic for a full size bottle compared to a 375 or 187ml, and only a fraction of the tag for high end Sauternes.
September 15, 2006

Chris Stanisci
TimF, GREAT call on the reason for “The Family Guy” being in the background…VERY impressive!!

Doesn’t the Family guy look like Tim Russert??
September 15, 2006

Chris Stanisci
Gary,

You need to give Kudos to TimF for figuring out “The Family Guy” mystery.

Do you have kids? If yes, then: how many? boy(s)? girl(s)? ages?

I have 3 wonderful boys: 17, 14 & 11.
September 15, 2006

TimF
If someone really wants to find out about heat/shipping/wine, just grab two bottles of wine. Put one in your cellar and the other in the trunk of your car for a few days (during the summer of course). Make sure it’s secured so it doesn’t roll around. Also, beware that the cork may be ejected due to pressure if it gets too hot. Then get both bottles to serving temperature and have someone else pour two glasses side by side so you can do a blind comparison. If you try it with Charles Shaw, it won’t be a very expensive experiment…
September 15, 2006

Marc Mc
Gary,
We really like desert wine, port, ice wine, late harvest, but our favorites are the

Klein Constantia ‘Vin de Constance’ 1999 (South Africa)
and
Trentadue Chocolate Port (Sonoma)

Both are fantastic and you should try both if you have a chance.

Thank you for your great information and passion. Marc
September 15, 2006

E
That reminds me: I ran across a Petit Verdot (I think it was 85% with a little merlot, but still) in Colorado last year … I think the winery was out by Grand Junction or thereabouts. Hiding underneath all that oak was a pretty decent wine.
September 15, 2006

Steve A
Gary,
Great episode all around. Loved the Molson review as well (funny stuff).
Ice wine and wines from that region (as well as the finger lakes) are
really making some noise. More people should try them and know how good
the whites can be from up north. My favorite dessert wine is still the 1976 d’Yquem ..
just opened my 2nd to last bottle and it still holds up! 100 points+! Would be great to see you do an episode of the high end stuff, though it probably would not be feasible.
2001 Reiussiac is up there and still a baby. Got the 1927 Ximeniez and that rocked as well. Loved the 50 year Museuem from Yalumba in an awesome bottle.
Best, Steve
September 15, 2006

David M
Hey Gary!

Bummer about the red desert wine, Peter the winemaker out of Sineann makes an insane Zinfandel Icewine 59% residual at harvest!! Check it out, have manyfavs inthis category but his is one of my favorites especially with stinky blue toe jam cheese.Love those contrasts.
September 15, 2006

Big Billy from Big D
Nice show on sweet wines
Earlier this summer WLTV had a another ice (style) wine.
Meeker Frozin Zinfandel – 92 Points – Wine Library
“Sweet, zippy, spicy red zinfandel, made in a faux-ice wine style. Sweet cherry, strawberry and raspberry have a dominant flavor, with white pepper and fresh acidity on the finish. Perfect with chocolate!” (WL Item No. 5834)
And watch Gary review it in WLTV Episode 48 – Today Gary meets the Meekers (an early Gary has a bad hair day)

http://tv.winelibrary.com/2006/06/05/episode-48-today-gary-meets-the-meekers/

Another dessert wine easy on the budget is Moscato dâ€™Asti. WL has a nice selection. I love to serve it with â€œBig Billyâ€™s Way Too Easy Peach Granita/Sorbetâ€ after dinner.
How easy is Way Too Easy?
Freeze a can of sliced peaches. Open both ends, extract the cylinder and chunk it up. (Chunk it until granular for granite – then serve). For sorbet add the chunks to a food processor along with a shot or two of Peach Schnapps, or Peach Brandy, or Lemoncello, or Grand Marnier (be creative), spin it until smooth, refreeze, then serve. A great palate cleanser after dinner. Moscato dâ€™Asti goes with it really well.

Regarding Heat: Tim F is on to something, but precisely how much heat for how long?. The question for me is how long at 85 degrees before deterioration?

Chin chin
September 15, 2006

SeanM
Last one was a late harvet Semillon from Laurel Ridge in Carlton OR, had it in the tasting room, loved it, and bought a bottle to bring home which my wife finished off for me. Wish I could get more. It was new to the winery, so new they hadn’t put lables on the bottles yet. Next one will be either one of your suggestions above or the bottle of Alvear Solera 1927 Pedro Ximenez that I have in my stock.
September 15, 2006

SeanM
I had the Neige at the Washington DC Wine and Food Festival, I thought the crowd was going assault the guy to get his stock because at the festival you can’t buy only taste. Everyone wanted a bottle of that wine.
September 15, 2006

joe
Vinacull:

Great, great call on the Coteaux du Layon – amazing stuff. Baumard is out of this world – had a ‘97 that was young but Fab…wish I could try a 1990 now! Try Pierre-Bise too.
September 15, 2006

Rich T.
Alright!!! Great episode!!! Finaly some of my sweet tooth faves reviewed!! I have been to Peller and Iniskillin this summer and was blown away by the icewines. Sorta answered my question I have been asking about the quality of semi-sweet wines, or super sweet as with these. I now do not feel like a total wine wimp now, Thanks Gary!!!!!
September 15, 2006

JW
Gary – Good episode and timing. We spent Labor Day weekend in Niagara and I tasted through many of the same ice wines you tasted here (Inniskillin, Hillebrand, Peller). Interesting comment about the body shop smell – that “petroleum” nose and feel turns me off of several Vidal based ice wines. My Interestingly, I had already posted notes and had the same reaction to the Peller Cab Franc…matter of fact as we left the tasting I said, “not so good, let’s move on” – my wife laughed. Came home with several bottles of Inniskillin Late Harvest Riesling though.

QOD – Best ice wine I have had was Chateau Ste Michelle Riesling Ice Wine. Overall, my favorite stickys are the Sauternes.
September 15, 2006

Jim Vandegriff
Thanks, Gary, for the wonderful episode. A great resource for people interested in Icewine is the book “Icewine” by John Schreiner. It is a wonderful book devoted to icewine around the world, with chapters which detail the procedures and history of hundreds of icewine producers from Germany, Austria, Canada, US, Slovenia, Australia, Romania, New Zealand, etc. It is an excellent book. My favorite late harvest wine had to be a 1971 JJ Prum Wehlener Sonnenuhr Auslese goldcapsule. When I opened the wine and inhaled the aromas, I thought I was in heaven or more precisely, Valhalla, and was drinking the nectar of the gods. What an incredible wine…and I’ve purchased later vintages at WineLibrary! Another favorite which Jaye mentioned was the 1977 Taylor Fladgate Vintage Porto. Complex, structured, entrancing, powerful, incredibly aromatic wine with wonderful flavors. I second the call for a porto episode. Thanks for wltv; it is a great service. Jim
September 15, 2006

Tammy G.
Gary,

I have just started watching your show and LOVE WLTV! I am going back and watching as many of the old episodes that I can! Being from Iowa, we are very limited on our wine experts. But, we do have a few wineries here. (mainly sweet wines – not my favorite!) Oh, by the way, what is that chirping noise I hear on your show? Are your windows open? Do you have birds in your room? It’s kind of annoying.
Thanks, Tammy
September 15, 2006

Arnold
When you first started WLTV I thought “How stupid” and never watch. Out of pure bordom I watched an episode and now I’m hooked. I am learning so much about wine. Great work! I’ve been trying to go through older episodes but have a long way to go. If you haven’t already, could you feature some Viognier, Chablis and Roses? You asked a couple episodes ago what I was drinking right now: a 2005 Rose from Provence (Sorry, don’t recall the producer), it’s just horrible, I started cooking with it.
September 15, 2006

Judith
Gary, thanks for the great episode. I’m a big fan of Canada and Canadian icewines. In fact, my introduction to icewines was at the dinner after my wedding in Toronto. Wow, I was blown away. Fortunately, we were driving back to the states and able to bring some bottles home.

QOD: So far, my favorite dessert wine is 2001 Ch. Suduiraut. Like drinking a velvet apricot peach, with a finish that goes on forever. I’d love to see you do an episode on Sauternes. (And I’m looking forward to trying the Tokaji you tasted a few episodes back.)

Thanks again for a terrific episode.
September 15, 2006

Julius
I am a big fan of dessert wines and certainly one of the best I ever had was a 1997 Yquem, but I’ve had a few others worth mentioning: 1963 Fonseca port, 1996 Pierre-Bise Coteaux du Layon-Beaulieu Les Rouannieres,
September 15, 2006

Julius
Oops, to continue, 2001 DeBortoli Noble One and a 1999 Royal Tokaji Tokaji Aszu 5 Puttonyos.
September 15, 2006

Julius
BTW, I would like to add that I thought it was a very good episode. You are getting better at describing the wines. I thought it was interesting that the Jackson-Triggs Vidal had the classic Riesling characteristic – Petrol, which none of the Rieslings showed. Also, I thought that Vidal was a cross of Ugni Blanc and Rayon d’Or.
September 15, 2006

sheila
Great episode. Love dessert wines/ice wine. Would like to hear your idea of the best temperature to serve these wines…

QOD…Kracher #9…tastes like creme brulee…

sheila
September 15, 2006

TimF
Julius — You are correct. Vidal Blanc is a French hybrid (mixing American and French grape varietals) created from Ugni Blanc (AKA Trebbiano in Italy — used as a blending grape in Chianti) and Seibel (hybrid created by Albert Seibel). One of the clones (Seibel 4986) is called Rayon D’Or.

Seyval Blanc (several vines of which are growing in my back yard presently) is a cross between two Seibel hybrids — one of which just happens to be Rayon D’Or…

BTW – I am regularly humbled by the magnitude of wine information there is…
September 15, 2006

Vinacull
Thank you Joe. I wish I had another bottle of the ‘90 Baumard too. We drank the last one about a year ago.
On a different front, I second Arnold’s request for an Episode on Chablis! Show us some wet-dog and barnyard funk Gary. You could have some more WWF action figures as co-hosts.
Many folks here love Port, as do I, so an episode on that would be very cool as well. QUESTION for you Gary: Will you please give us a hint and prime our palates on what you will do for Episode 100? We’re on the 10-Ep countdown now…
September 15, 2006

DougieFresh
great episode, glad to see someone showing some love to Canada.

during your sign-off today, what was that thing you did at the end with your fingers? Were you throwin’ the WL gang sign of something?

You’re such a gangster.
September 15, 2006

Grant Gallagher
TimF – so sorry about your’75. I am always very wary about buying old port retail – especially if you find it standing upright. One simply never knows how it has been stored over the last 30 yrs. http://www.thevintageportsite.com/ says that the ‘75 is close to the end of its viable life and even then only if it has been stored well; they say “This young wine should be allowed to age in its own bottle for at least 15 to 20 years from the time it is bottled to achieve its optimum maturity.” so chances are your bottle was over the top. Sorry.

BigBen – THANKS for the link to episode 48!

Grant
September 15, 2006

Jason R.
Tammy #82 – You may be the second person from Iowa watching. I’m the first. I have watched from Ep #1. Your bird question – That has been addressed. I’ll let you discover on your own this one and many other things as you watch the episode.

I agree – Iowa may have the WORST selection of any state I have been to, but one good thing is that almost every state will ship to IOWA. I travel for work 2 weeks out of the month, so I either ship in by the case, or pick up bottles while traveling. Note: Even if you can find it at local shops in IA – many times still less expensive to pay ground freight and ship in from NJ, NY, CA – Keep in mind you dont have to pay sales tax on orders from outside state. Just keep weather conditions in mind and also I like to order on Fridays – They tend to fill, and ship order on Monday and it should arrive to you later in the week. Avoid having them ship on Friday – Sit in truck or warehouse over the weekend and then start making the journey. I have ordered 100+ cases in and have only had 1 problem. UPS forklift truck went into side of box. Only one bottle of 2003 Beaujolais ($10.99) broke – all other bottles were fine. Company handled claim, shipped me new bottle and they handled claim with UPS. Freak accident. Anyways – i do tend to let the wines I ship in to “Settle down” for at least a month as I believe that in shipping they can bounce around and show a little awkward right after. Also – since I ship mostly in the spring, fall and even winter – I let the bottles reach room temp very slowly (Many arrive very cool) by opening the top of the box and taking the styrofoam cover off, but leaving them in the box. This some how insulates them and it will take a good day for them to settle in, but I try to avoid any drastic temp changes. Good luck!!!
September 15, 2006

TimF
Grant – It wasn’t bad — it just had no oomph. Not anything you’d expect from a vintage port. Part of the problem may have been that we had a bottle of Old Codger Tawny before we had the 1975. The Old Codger had tons of fruit flavor and the 1975 was a joke in comparison. Supposedly it was well stored — I bought it from a place with a cellar where they had to go get it for me not a retail store. I’ve got another bottle of it left to try. I just think the 75s are done…
September 15, 2006

Jason R.
**** Tammy #82 – You may be the second person from Iowa watching. I’m the first. I have watched from Ep #1. Your bird question – That has been addressed. I’ll let you discover on your own this one and many other things as you watch the episode.

I agree – Iowa may have the WORST selection of any state I have been to, but one good thing is that almost every state will ship to IOWA. I travel for work 2 weeks out of the month, so I either ship in by the case, or pick up bottles while traveling. Note: Even if you can find it at local shops in IA – many times still less expensive to pay ground freight and ship in from NJ, NY, CA – Keep in mind you dont have to pay sales tax on orders from outside state. Just keep weather conditions in mind and also I like to order on Fridays – They tend to fill, and ship order on Monday and it should arrive to you later in the week. Avoid having them ship on Friday – Sit in truck or warehouse over the weekend and then start making the journey. I have ordered 100+ cases in and have only had 1 problem. UPS forklift truck went into side of box. Only one bottle of 2003 Beaujolais ($10.99) broke – all other bottles were fine. Company handled claim, shipped me new bottle and they handled claim with UPS. Freak accident. Anyways – i do tend to let the wines I ship in to “Settle down” for at least a month as I believe that in shipping they can bounce around and show a little awkward right after. Also – since I ship mostly in the spring, fall and even winter – I let the bottles reach room temp very slowly (Many arrive very cool) by opening the top of the box and taking the styrofoam cover off, but leaving them in the box. This some how insulates them and it will take a good day for them to settle in, but I try to avoid any drastic temp changes. Good luck!!!
September 15, 2006

Julius
TimF – You really know your s**t! I didn’t think anyone would care about the Seibal hybrids. And in regard to one of your earlier comments about Macari, the best wine I ever had from Lomg Island was the Macari Bergen Road. Expensive for LI (~$35) but as good as any from Napa at that price.
September 15, 2006

TimF
Julius – I read an article this summer that said Macari is for sale. Too bad — they make some good juice. I just wish I had $9.5m sitting around so I could buy it…
September 15, 2006

Cesar
Gary,
That episode was a lot of fun to watch. Now I have to go try some ice wine, tonight. My favorite wine is Port and one of my favorite Ports is the “83 Real Companhia Velha. I also enjoy Tokay.

Anyone want a good wine read try “The Accidental Connoisseur” by Lawrence Osborne. It’s a light read, like reading someone’s journal whose been on several wine tasting trips.
September 15, 2006

Grant Gallagher
it;s funny – we’re all hovering around the site – salivating.. waiting for the episode to post. WAIT IT”S HERE… (kidding)….
September 15, 2006

garyv
POST 100 …YEAH ME I get FREE SHIPPING !!! JK new episode up in a few folks Have a great weekend and thank you for all your support. Oh and pass the word, always looking for new WLTV HEADS!
September 15, 2006

Eric
I’m a bit surprised at the lack of mention of German botrytised wines. Here’s one to try: 1994 St. Urbans-Hof Ockfener Bockstein Trockenbeerenauslese. Essence of nectar.
September 15, 2006

Rich T
Many years ago my wife and I were at Joseph Phelps and picked up two bottles of late harvest reislings that were only available at the winery, I saved them for some time and opened them on separate occasions and was just as blown away by the flavors as when we first tasted them years before. Nothing has come close to them IMHO but I am willing to try all comers and look forward to the tasting of these canadian wines, the Tokays I have tried are close but no cigar.
September 16, 2006

ChrisR
Besides ice wine, my favorite dessert wine: Castello Banfi Florus
September 16, 2006

Dennis Miller
Loved the ice wnie episode. Upstate NY is also coming on board with several ice wines from the finger lakes region. Might be worth looking into.
Lately I have been drinking CA wines from a winemaker named “Joel Gott”. He makes a terrific zin as well as a good cab. Have you heard of him? Would you consider a tasting that included him along with a couple of others who fall into that category of “wine maker” that does not own a vineyard.

THANKS,
djm
September 17, 2006

Polly
The very first dessert wine I tasted was Quady Essencia and it was like nectar. I was a brand new wine drinker (and, by the way, I was on a first date with a very knowledgeable wine guy) so the experience of it was really memorable. Since that time, though, I’ve tried Essencia again and it wasn’t nearly as magical (and, by the way, over time the wine guy wasn’t very interesting either! …a correlation maybe?!). Anyway, my favorite now is probably Dolce by Far Niente. I love that stuff.
September 18, 2006

Rick McQ
Gary:

I’ve been on vacation and spent the last hour catching up on last weeks shows. They were all very good. 90-93 points!

Rick
September 18, 2006

Rick McQ
Gary:

I was drinking the Twenty Rows 04′ Cab last night while watching the game. That is an awsome wine. I’m sitting on 24 bottles of it. I thought the Jets were going to come back and rob me of the free shipping! They look much better than I thought. Go Steelers!
September 18, 2006

Daniel Speck
Hi Gary

Loved the show.

I am one of the owners of Henry of Pelham along with my 2 bros Paul and Matt. Thanks for reviewing the Late Harvest Vidal and Riesling Icewine. While they’re great at dessert they’re also excellent before a meal with sharp cheeses like aged cheddar or blue. They’re also an interesting match with oysters on the half-shell (especially Malepeques from the East Coast of Canada) and especially foie gras.

There’s a bar in NYC (the Stir Lounge I believe) that serves a drink called a Frostbite — it’s basically an icewine martini: 2 parts vodka, 1 part Henry of Pelham Riesling Icewine. They’re a bit too good (as we used to say in college “a brain dart”) but there’s also another good way to drink icewine: We make a traditional method pinot/chard sparkling wine called Cuvee Catharine Brut (named after Henry’s wife — Henry and Catharine are our 18th century ancestors). 3 oz of the brut and a dollop of our Henry of Pelham Cabernet Franc Icewine (which leaves a reddish hue at the bottom of the glass, kind of like the sunny side of a peach) and you have a Kir Catharine. Now that’s good drinking!

Let me know when you’re next in Niagara and I’ll show you around.

Cheers!

Daniel Speck
Henry of Pelham Family Estate Winery
September 18, 2006

Gordon
Ice wines and Peter Griffin, Freakin’ Sweet!!!
I love ice wines.
Have you tried Neige, the apple ice wine also from Canada?

Keep up the excellent episodes.

Gordon
January 2, 2007

Jimmy Smokepack
As a wine professional in Canada, I appreciate your comments about Canadian Ice Wine, but it’s pronounced ice-wine, not eis-wein, like in Germany. Also, the winery name is Cave Springs, not cave with a French softened pronounciation.
I recommend some of the sparkling icewines from Niagara or BC, truly unreal.
I do enjoy the program, but sometimes the pronunciation is way off. In the Champagne episode, you constantly say Pinot Manure!! Its pronounced Moo-nyay.
I’m not trying to come off snobbish, but accuracy of other languages is important in our profession.
February 27, 2007

JimM
Interesting that you caught the petrol flavour in the Vidal; that tends to come up in the Niagara terroir, particularly Vidal. In one vidal icewine from Reif (2000, probably), the petrol note was considerable — not overpowering, but unmistakeable. A Cab Franc from Strewn I tasted over the holidays had similar traits.

I grew up in the Niagara Region back when wine in Canada was Brights, AndrÃ©s and a few others (I remember when Karl Kaiser first tried icewine in Canada), and I have to echo and add to Jimmy Smokepack here; in addition to his points about Cayve Springs and iceWine (iceVine is how I say “eiswein”) I’ve never heard anyone call it “Pel-hahm”. Perhaps the winery does that, I see Daniel Speck didn’t raise the issue, but it’s just “Pelluhm”, at least to us locals.

I recommend the 2005 Peller Estates Oak-aged Vidal they are tasting now (as of Christmas 2006), it has a creme brulÃ©e taste to it very similar to that Jackson-Triggs you tasted, but stronger — and it doesn’t just disappear immediately upon the finish like it does in the J-T… it lingers nicely without being cloying. It isn’t the fruit bomb Vidal usually is, either. I’m so pi$$ed I couldn’t take any home, thanks to homeland security (no fluids on planes, and I didn’t want to risk any wine in checked bags after a friend of mine found out what the drop in pressure does to corks)… if you can stock it, do!

It seems like everyone is in love with Cave Springs (Wine Spectator, the perennial Europhiles, consistently rate their Riesling icewine at 90 points), and for good reason; their Rieslings are consistently very well balanced.

One thing I’ve wondered about: does Canada have some legal monopoly on the term “icewine”? Apart from the Germans with “eiswein”, it seems like all the non-Canadian frozen-grape wines are two words “ice wine”. I thought at first that two-word “ice wine” was the artificially frozen sort (e.g. the Renwood “Amador Ice” Zinfandel), but I’ve since discovered Selaks (New Zealand) and Covey Run (Columbia Valley, Washington) ice wines that are nonetheless frozen naturally.
March 9, 2007

michelle
I’ve just started tasting wine & seem to like the dessert wines. This is the first time watching an episode. This is great! I’ve learned so much. THANKYOU!!!!!!!!!!!!!!!!
June 29, 2007

Daniel O
Hey Gary!

I’m new to your site so I’m going back through old episodes. Since I’m from Canada I thought that I’d see which Canadian wines you’ve tasted in the past… and low and behold here’s an icewine episode!

To answer your question: the dessert wine that absolutely blew me away was the Inniskillin Sparkling Icewine. That stuff is AWESOME!

I’m looking forward to watching other episodes where you taste Canadian wines. Thanks for spreading the word on icewines from your neighbours to the north!
July 18, 2007

David Canada
That’s right….shout it loud and proud about Canadian wine! Nice to also see where my autobody shop shirt sprung from
QOTD – 1996 Tokaji 6 puttanoyos. This stuff is the real deal!
August 15, 2007

Vaynerchuk Does Canada — Grape Juice: A Wine Blog Archive
[...] So this was before the time when you could embed the video into your own site. You’ll have to put up with me and my summarizing capabilities. Click here to view the episode. [...]
February 14, 2008

thefanjestic
I actually don’t know the name of the first desert wine I tried – but it was the 1st wine that made me think I could actually like wine! It was a German desert wine – or maybe French – it kills me that I don’t remember.

I haven’t had any icewines – that will be an experience.
March 7, 2008

Deeve
Great Episode. Big fan of icewines.

I live in the Niagara area and drive past the vineyards regularly. Visit many of the wineries too.

Fave dessert wine would have to be the 1996 Henry of Pelham late harvest vidal.

Reason being it was the first dessert wine I ever had and it got me hooked. A few years ago my wife and I went to the winery and bought the last case of the 1996 LHV. (at least they told us it was the last case). I think I have one of the few remaining bottles in existence sitting in my cellar waiting for that special day. We split that case with friends, they went throught their share faster than I did. Had a bottle of it as recently as 6 months ago and it was still holding strong if not getting better.

I also have a couple of bottles of Stonechurch vineyards 1995 and 1996 Icewine. These are extremely good as well and seem to be getting better with age.

Any thoughts on ageing icewine?
March 8, 2008

Deeve
Whoops. That was supposed to be a 1995 Henry of Pelham late harvest vidal, not 1996.
April 26, 2008

Kristen
QOTD: I’ve had some pretty good ones from a local vineyard in Little Compton, RI Sakonnet Vineyards. They have a great Vidal late harvest.
July 6, 2008

Earl Dunbar
If only you had had a chance at Hillebrand Trius ‘97 Vidal Icewine, oak aged. And Harbour Estates ‘99 Riesling. The first was had a nearly unbelievable muscular maturity. The latter was lacy and refined, yet not insubstantial at all. Then there’s Pillitteri…

I’m not as much a fan of Inniskillen as others; I respect their heritage and tradition though. I haven’t tried the Royal di Maria, whose prices are stratospheric.
November 2, 2008

Ray Barnes
QOTD..In my case it is a tie between the 1976er Langwerth von Simmern Erbach Marcobrunner Riesling Auslese, which was very expensive and had an absolutely sublime bouquet; and, of a much lesser pedigree but still very enjoyable (and I bought a case of it on clearance Thank God), the 1996 Winzergenossenschaft Monchhof Trockenbeerenauslese (Central cooperative of Monchhof, Austria), made from Welschriesling (Gray Riesling), and still improving two days after uncorking. This was a most enjoyable episode as well.
November 3, 2008

Juan
How can I see this video about ice wines from Canada? Well, Its Possible to send the response to my email?
Thahks
Juan (Santiago de Chile)
January 31, 2009

Alyssa
Hey!
I’m from Niagara and we’re all very proud of our wine, especially ice wine. Just a heads up Gary! Henry of Pelham is pronounced Henry of Pell-um. Pelham is a county in the Niagara region with a ton of vineyards and orchards.
February 20, 2009

Alex
Gary,

You should try the Chateau des Charmes Vidal Ice wine. It is literally liquid gold and a finish that lasts forever. There is also an Ice Gewurztraminer from Malvoire in the Beamsville Bench … wow, absolutely tremendous. It won an award at a dessert wine competition in France. a force to be reckon with!
March 1, 2009

ForzaInter
Great episode Gary! Since you are fan of sparklers and ice wines, I’m sad you didn’t try the Inniskillin sparkling vidal, my favorite wine from Canada. I also enjoyed the cab franc from the same producer.

Now that I’ve living near Piemonte, it’s time to expand my wine knowledge with Dolcetto, Gattinara, Ghemme and Barbera!

I have to also admit being let down on the beer choice. Moosehead, Alexander Keith’s, Okanagan Springs, and Sleemans are good mainstream choices. Quebec’s Unibroue is my favorite producer…they make a great white beer (Blanche de Chambly) and La Fin Du Monde is a surprisingly enjoyable ~10% beer.
September 19, 2009

John J.
Great episode Gary, couldn’t agree with you more on Canada’s ice wines. Where I work, we primarily focus on french wines so i get the opportunity to try alot of the top Sauternes, Barsac etc. I’ll tell ya those Canadian ice wines definitely give them a run for their money. The last 2 I had both vidal’s, from Inniskillin and Riverview respectively, had quality and finishes to then that were unreal. Then when you compare their prices to the other top dessert wines out there, like Sauternes, there’s no reason not to scoop these ice wines up.
qotd: probably ice wines right now actually, although I’m anxious to try a vin de paille from Jura or Rhone.
My fav’s change all the time, which brings me to my request for you Gary. I’d like to see you do an episode on the 2 things I’m currently thinking about, a vin jaune episode, and a tasing on different California charbono’s.

Canadian Ice Wine and Dessert Wine….OH CANADA! – Episode #90

Wines tasted in this episode:

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