Oh goodness, here I am going on about Quebec again. There is just so much good food and drink in that darn province, it's incredible. Part of what impresses me, I'm sure, is that the specialties there seem so different (and thus exciting) than what happens in California. Sure, there are wineries making ice wine here, but they must necessarily freeze the fruit artificially. In Quebec, they can simply leave the grapes on the vine or apples outside and let nature slowly but surely dehydrate and freeze the fruit before pressing the precious little juice that remains out of it, fermenting it, and creating elixirs of smooth and stunning quality.
What to do with ice wine or ice cider once you have it in your comparably hot little hands? Many people serve them as dessert wines. I prefer them alongside a nice rich pâté or cheese plate. Learn more About Ice Wine here and About Ice Cider here.
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