The 2007 vintage of Inniskillin’s Vidal Pearl provides a unique taste to reward your palette.
By Kinne Chapin
Iniskillin's Vidal Pearl Icewine. Photo courtesy of Kristen Green PR.
Frozen grapes ready for harvest. Photo courtesy of Kristen Green PR.
In recent years, perhaps no wine label has been more innovative than Inniskillin. The label-which also deserves credit for its sumptuous Chardonnays and Merlots- gained prestige for bringing a Canadian fermentation technique, the Icewine, to the international community. Unlike most wines, the process of making this rare wine begins in the winter, when temperatures plummet and a vineyard’s grapes freeze. The frozen harvest is then pressed in the cold- releasing only a few drops of flavorful liquid, which are fermented to become the liquid Icewine.
The 2007 Vidal Pearl is the feather in the cap of Inniskillin‘s Icewine collection. The wine is made with one hundred percent Vidal grapes and plays with flavors like fresh nectarine and orange blossoms that compliment the grape without overshadowing it. The result is a light flavor that lingers on the palette, leaving you eager for another sip. The delicate flavors of Vidal Pearl are perfectly complimented by a robust cheese- such as a Gruyere or Cabralese blue cheese. This unique vintage is truly the answer for the connoisseur who thinks he has tried everything!
