Planning for a Sabbatical in Three Months (And Cooking with Ice Wine)

We are wheels up exactly one month from today! But first we’re gearing up for the holidays. Continue reading

Ice, Ice…

Don’t worry. I’m not going there (think 1989 really bad song). I won’t do that to you. Especially because I’m still trying to get the Spice Girls out of my head.

Instead I’ll just tell you how much we love Canada’s ice wines. Mike and I enjoyed our first ice wine in Ontario in 2007. Since then we also drank a wonderful German Eiswein and even found a few ice wines from Michigan that we enjoyed.

So we were excited to try some new ice wines this summer in the Niagara region, and they didn’t disappoint. In fact, I’d say they have even improved the overall quality of the ice wines in the past few years. One of our favorites we came across this year was a Cabernet Franc ice wine from Jackson Triggs. It was so balanced and smooth and had such wonderful flavors. Truly about as close to perfection as you can get with an ice wine in our opinion.

That’s why when we were planning our Ontario meals we knew we had to incorporate some Canadian Ice Syrup. Ice Syrup is derived from the same frozen grapes used for ice wine and which are harvested and pressed while still frozen.

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