Pairing dessert wine and ice wine with food is relatively easy. You don’t need to be a Master of Wine or a Master Sommelier to understand that the flavour most people taste when they drink sweet wine is… sweetness. How best you pair the sweetness and structure of the dessert wine is what makes food pairing magic.
Our REBEL Pi ice wine is less sweet than most other dessert wines so it makes it even easier to pair food with. Our Roussanne 2016 ice wine pairs exceptionally well with salt and so we ensure that any dish has a unique salt property to it.
REBEL Pi Roussanne Ice Wine 2016
REBEL Pi should be served chilled, but not so cold that you can’t taste the notes of the wine. We prefer ours chilled around 11C and served in Riedel dessert wine glasses, but any wine glass will do. If you don’t have any wine glasses available, a small whisky glass or small glass is fine – but the more delicate, the better which helps bring out the delicacy of the ice wine itself.
Because ice wine is a dessert wine, you only need to pour a small measure of 1.5oz (50ml) to satisfy even the greediest of guests. It’s also important to pour smaller measures in order to keep the wine at a chilled temperature.
Cured Salmon with Siberian Caviar, Compressed Cucumber with Caviar Salt, Dried Cucumber
Salmon is the perfect accompaniment to REBEL Pi ice wine. The salt of the sea and the freshness of the salmon balances the unique notes of the ice wine in almost any dish – cooked, cured, and even raw. However, what makes this dish exceptional is the dollop of Siberian Caviar on top. If you can get your hands on it Siberian Caviar is from the Baerii sturgeon and has an incredible flavour and texture which is more buttery than it is salty. This ‘breath of the ocean’ combined with the richness of the buttery flavour of the caviar enables your palate to experience the smoothness and subtleness of the ice wine.
An exceptional food and wine pairing.