Ice Wine Makes the Best Breakfast #Tasty Food

as lucious and as beautiful as ice wine

is it really is a real hassle to harvest

but first I just plain getting the right

harvest eat you unless the clouds move

away allow the heat from the day to

evaporate it's not going to get cold so

you really are sitting on pins and

needles then you have all these people

on standby

they have ticked off employees it is

finally time to go to harvest it is

playing hard cold work you may only have

a one or two hour window other times you

have a 14 hour window do you have to be

prepared for both because you don't know

that could be the last cold night of the

year and then even after you harvest the

grapes and you're pressing stones like

literally getting only one drop of juice

from every single very hard to ferment

even down the bottom line tea tips then

it's just dominoes with hook so it knows

crazy does that happen uh yeah hey

everybody I'm Adam I'm Patrick and we're

here at the Ennis kill and winery in

Niagara we're gonna basically be going

on a bit of a nice wine endurance

mission today yeah I love waking up in

the morning having a big old glass of

iced wine so this is it's a Canadian

tradition any of this everybody knows

that let's go in sounds good look at it

hello hey thank you for having us okay

now I know it's Vice magazine so keep

your conversations coming we're the fans

were the nicest go guys go

yeah we're very proud in ask Owen to be

known around the world for our iced wine

or over 85 countries but the most

important thing I think to share with

people is the fact that it is a great

that's harvested naturally frozen on the

vine

legally it can be ice wine only if this

grape was picked at minus-8 or colder if

we were going to pick tonight we would

have to call this inspector to come and

tell him where we're picking what the

projected temperature will be and we

jokingly call them the ice wine police

it's fine cops yes I was in that show

are they armed when we started to make

ice wine back in 1984 we were conscious

of the fact that we didn't invent it

here in Canada the Germans did in about

1794 so what we have in front of you

here is some of it all grapes 80% of ice

wines made in Canada are from the doll

Cheers sounds great Patti okay so try

the grape to see how you're still

chewing the skin that's the secret to

why the doll makes such a great iced

wine

the thicker the skin the longer the

grape can stay on the vine without

Ronnie and I have to tell you you're the

first two people I have ever tasted nice

wine grapes with that clink the grapes

so thank you that so that's very special

right oh you pay the big bucks yeah

cheers nice to have you here a Patrick

yes Adam here's two iced wine best

breakfast ever for sure

see you later barrel barrels we hardly

knew you welcome back we're here inside

an unknown body of water and across the

water our friends in the United States

yep one of these days Pat will make it

across and freedom and salvation until

that day of salvation we're here at the

reef estate wineries oh and what a

gorgeous place it is and are gonna have

more iced wine everything I hope so you

dragged me out here to have regular wine

did you the key to iced wine a lot of

times is having a thicker skin so that

it can last into the winter top just

like being successful in real life

that's a little deep for first thing in

the morning but I'm okay with it

we're deep guys aren't that's I can see

that I can see that not just a pretty

face yeah

are far from pretty faces yeah I like it

we have a lot of German winemakers when

they came over they said my god we can

make iced wine every year they said more

like mine Godin my dad I like it

so with iced wine we have a creamy

texture the German winemakers found that

when they were making iced wine they

could get that that creamy texture a lot

more than what you get in a German iced

wine and that's because it's so cold

here okay because the grape is freezing

and thawing and freezing and thawing and

every time it freezes and thaws it gets

a little lesion in the skin and that

flavor goes into the center of the grape

and then by the time they're ready to

crush the sugar molecules polymerize mrz

pretty heavy yeah pretty heavy and are

blowing my mind I'm sorry about that

I'll get it back after though yeah we're

gonna put the way out here yeah that's

right that's right we'll have you back

for our mustache torvi there we go

that's it I like it after drinking iced

wine all day we decided to go over to

the Flat Rock cellars and see what other

kinds of wine niagara has to offer I

don't know if you get your spitters but

I like I respect that

I really like that answer much more yeah

there's two things that make a great

wine region and that is soil and climate

those are the only two things that

making great wine regions nothing else

matters

you know the people we're all

transferable we've got French winemakers

making wine here we've got Canadian

winemakers making wine in Burgundy

right technology you pick up the phone

you order the equipment it doesn't

matter where the equipment is anywhere

in the world it gets shipped here or get

shipped to France get shipped to

Australia our soil is second to none

I've yet to meet a winemaker that hasn't

come here and gone oh my god you have

some of the greatest soil on Earth to

make wine because it's limestone clay

loam soils that's what every winemaker

wants you want limestone it is the soil

structure that gives the most flavor to

grapes it actually makes it harder to

grow in the soil and because the grapes

have to struggle a little bit they work

harder to survive and that means they

work harder to put the roots down

farther and

and more complexities we're actually a

little bit warmer than burgundy that

growing season from May to October that

curve that goes through our average

monthly temperature is a little bit

warmer than burgundy so I call us

burgundy on steroids right Burgundy's

not so special no I wouldn't say so you

just said no no it's not I actually

didn't say the burgundy isn't so special

what I'm saying is is Niagara is a

special or more special than burgundy

more special more special and people

don't and people don't realize that

we've been trying a nice wine pretty

much all day so chugging well yeah and I

think we're gonna kind of take a

breather and have Len here take care of

us and however he sees fits we are one

of the originals in Niagara from the

period when things got exciting back in

the 70s always yeah in the 70s things

started to change we started planting

new varieties these are the varieties

fittest venafro they're called from

Europe Riesling Chardonnay Cabernet and

Merlot those were all they just veneer

from before that all of the grapes grown

here were native varieties new to North

America varieties like Concord not very

good for wine but great for jams jellies

and juice think of Welch's and so we

were in the kind of in the main guard of

that start our winery in 86 and making

wine ever since it's been informative

for both my brand in my liver there will

be fine oh yeah I'm not worried about it

this he's a tough guy I just tell him

what to do yeah

alright alright

talking to Sue Ann Siddarth Estate

Winery yeah Boyd you got a boner or are

you just happy to see me

I got a bell here not happy to see me

and I get a good rhythm going there yeah

okay or you about lunch yeah I'm excited

there we go there we go okay good good

yeah

Lowe's cameras this actually is my wine

shop is also in my kitchen and as the

idea all best parties are in the kitchen

I want people to come in put their

elbows on the table relax and have a

good time part of our homegrown in head

screwed for Sciuto I'm try to try them

it down and show some other nice ones -

oh is this about

after I guess what gives me my claim to

fame for iced wine is that as do I make

our pilot area States for 10 years and

why maker of the year and twice

proclaimed is one of the top four women

in the world in wine and I think it was

because of all the ice ones I made so

the joke in the wine history my my

nickname is the ice queen and I hope

it's because of my eyes on my

personality you guys don't meet the

Gerbert so you swine this go least went

tOSU in those oh it was

for lunch today we're going to have it

is very simple sort of a couple of

reiation and duck so I think you pair

with the ice one should be fantastic if

you're to go out now and say we had duck

breast for lunch and we had a nice one

with it it's like that's just crazy talk

that just doesn't happen we'd usually

think of ice wine as being a dessert

wine but we're something you'd have your

cheese course with Roquefort cheese or

some type of blue cheese but this is a

main course with tuck-in and onion you

really can with the right pairings take

ice wine through all the different

courses

I think onion looks perfect with the

caramelization from the sugar mm-hmm

fabulous which which courses miss

unfermented ice wine sorbet I call that

Magdalena from the wine council and I

said who's picked ice wine because I

need some juice this is kind of a status

vineyards and it's 2013 semi Oh straight

off the press do you how many clusters

are great for first taken for your I

fucking sorbet today more so very much

cantaloupe sorbet considering every

berry gives you one one drop that's one

stuff about 100 clusters I think right

here so George with a bucket true float

and do the sparkling eyes yeah yeah

sparkling ice one is a new phenomenon

pioneered by Enniskillen winery a true

delicacy I think this is one of the

first red sparkling ice wines ever

produced and then yes I was a gold medal

winner effervescence more which is

pretty fantastic Wow

yeah yeah oh yes first wine float is one

now one of the crazy things yeah it's

really good do we have one more course

ago yes let's have a look nice an apple

crumble oh I think that your reasoning

is from

and ask with it the 2007 Riesling I

spice so this is potentially the

sweetest ice wine you've ever tasted as

a 28-inch errcode 2007 was a hot dry

year so the Y is really quite ripe this

is all from this property here so with

the being the 20 mile adventure we have

some really great mineral

characteristics to it and so it's

actually kind of neat without the chart

element so the charged sugars and stuff

will be neat with the age complexes from

the wine as well so again you know

bringing the life of the wine into

different components on the plate you

think that we've had a four-course meal

really wet all with I swam and not once

have we gone for the water glass that

the wine is done the job its cleanse the

palate is kept it intriguing kept it fun

kept it interesting if we'd been looking

for water to cleanse the pot we know

that the Y wouldn't have done what it

was supposed to do so here's cheers

Cheers

thank you for coming to the or to the

old family homestead hmm all right well

it's pretty full day I think we drank

pretty much all the wine in Niagara

region I don't have all the statistics

in front of me but we definitely hit the

top 90% yeah gondry I'm exhausted it's

rough I can wine from 10 a.m. onwards

not an easy gig it's hard work but

someone's got to do it I think we both

earned a nap nap time later