Q: How long can I keep an unopened bottle of Icewine?

A: With such a brief history, determining the ability of Icewines to improve with time is open to conjecture. Sweet wines must have good acidity to gain complexity so good balance is essential for long term storage. Icewines are so attractive when young that there are few examples to assess (and those are very expensive). The best method for choosing an appropriate Icewine to cellar is to base your choice on the grape variety used to make the wine. Icewines made with the Chardonnay, Cabernet Franc and Merlot grapes should be drunk young. Gewurztraminer and Ehrenfelser can frequently be low in acid and while they will keep for 3-5 years, they are not good candidates for the cellar. Vidal is good for 5-7 years although Inniskillin Ontario has Vidal Icewines from the 1980's that are reportedly superb. For long term aging, Riesling offers the best chance. The great, long-lived dessert wines of Germany are Rieslings and the grape's ability to retain acidity, even in the hottest years, make Riesling Icewines the best bet for long term cellaring. As with any other wine, good cellar conditions (constant, cool temperature) are crucial to allow the wine to develop its full potential.

Q: How long will an open bottle of Icewine last? Are there any other uses for Icewine?

A: Due to the high sugar content, an open bottle of Icewine will last 3-5 days after opening if re-corked and stored in the fridge. Why this would happen is beyond me.

Icewines can be very versatile. They have been blended with brandy to make liqueur, used to create exquisite jellies and have been used as ingredients (albeit expensive ones) in several cocktails. There are also numerous recipes that incorporate Icewine.

Q: How is Icewine best served? What with? Is there a special glass?

A: Icewine shows best when it is chilled but not cold. The ideal temperature is 10-12°C. Renowned as "dessert in a glass" it is ideal on its own or with a fresh fruit plate. Often, it is recommended that Icewine be served in small liqueur glasses but research has shown that stemware with a fairly large bowl (9 oz.) is better as it amplifies the nose and intensifies the flavours. Failing that, a normal wine glass is still better than glassware that is too small.

Q: Many different grapes types are used to make Icewine. How are they different?

A: Each grape variety has its own distinctive characteristics. These differences are just as evident in Icewines as they are in table wines. Thus a Gewurztraminer should have lychee/spicy flavours, Ehrenfelser a floral quality and Riesling ripe green apple/honey/mineral notes.

Q: What is Port and how is it made?

A: Port is the name given to the wine made from specific grape types grown along the Upper Duoro River in Portugal. The wine is finished, stored and shipped through the town of Oporto (hence the name of the wine). Unique in the world, the best Port grapes are frequently crushed by treading done by vineyard workers. Among the most traditional of wines, Ports range from simple, fresh Rubies to stately aged in barrel Tawnies to the massive Vintage Ports that are only made, on average, three times a decade. The fermentation process is stopped by the addition of brandy, leaving a lush, sweet wine.

Q: How is Port served? What kinds of food are best?

A: Port is an after dinner wine that should be served at 16-18°C in tulip shaped wine glasses of about 8 oz. capacity. With the exception of Vintage Ports and some Late Bottled Vintage Ports, they do not need to be decanted although presenting Port in a decanter has long been part of the serving ritual. There are also some traditional foods that are regarded as natural pairings. Rich Stilton cheese, almonds and cashews are constants but you can also use dried fruit and semi-sweet chocolate.

Q: What are the main styles of Port and how are they different?

Click on Beverage Know How and enter "port" for Stephen Schiedel's excellent article.