Over the New Years break, we hosted a lovely Canadian couple at *DnU HQ.* Polite Canadians that they were, they brought down a bottle of **Konzelmann Estate** *Vidal Icewine.* Icewines are generally sweet dessert wines made from grapes picked after the first frost. Due to the unique process, these wines are expensive and often bottled in thin 375 *ml* bottles. As dessert wines, they’re served in smaller portions, and–get this–served with sweet dishes.

The *Vidal Icewine,* a bit unusual at just 10% ABV–most dessert wines get closer to 20%–was a spectacular pour. It was the color and viscosity of virgin olive oil. There was a bit of olive on the nose, too, but that’s all that could be described as olive. Instead, the very sweet wine had an apricot and tropical-fruit flavor that became just a touch more subtle on the finish. And while it’s sweetness, [with a sugar code of 22][2], was it’s most obvious characteristic, it was very complex and rich. We enjoyed it with our guests while eating left-over Christmas cookies, but it would go very well with semi-soft cheeses and fruit.

**Konzelmann Estates** is not easy to find in American wine shops, but [it is available online to ship to the US][1]. Or one could just get their Canadian friends to bring a bottle down from the Great White North.

[1]: http://niagaraicewineshop.com/index.php?main_page=index&manufacturers_id=16&zenid=s0mf2p0jbmh2ru7s9v4kc82oo4
[2]: http://antiwinesnob.com/wine-articles/whats-the-difference-between-sweet-wine-and-dry-wine/