Suffice to say I have always had a preference for savory over sweet. Whenever asked for wine preferences in a restaurant or at a wine shop, I'd never hesitate to request something not overly sweet. As you could imagine, dessert wine have always left a bad taste in my mouth and have been something I've strictly avoided.
That is until one fine day in class when I tasted pure honey--that is icewine by the fine Inniskillin.
That coupled with the tasting of Far Niente's Dolce at last week's Wine Circle event has made me completely rethink this preference.
However, I was heartbroken when I read last week that this year's warm winter will yield a small supply of icewine. Only one vintner in Germany saw cold enough temperatures to produce this special nectar of the gods.
The lucky winner was Weingut Zimmerle who was able to produce 26 gallons of ice wine. 26 gallons! For context, the average American uses 17 gallons of water per shower.
Let's keep our fingers crossed for a more prosperous shower next year.
So interesting that while there is oversupply in Napa/Sonoma in the years to come, Icewine has a simultaneous shortage. If California wines (including sweet/dessert wines) are so oversupplied that the price decreases significantly, it may shift demand away from Inniskillin (or at least make whatever Inniskillin that is on the market, less expensive). So, it's possible you might be in luck after all? Trying to find a potential silver lining for your Icewine dreams.
ReplyDelete