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Naturally in Niagara


A Rhubarb Fool and Vanilla Coconut Cream with Inniskillin Cabernet Franc Icewine

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rhubarbfool

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The Summer months are often bright and vibrant, with hot temperatures and sunny skies, making the rhubarb fool a perfect dessert to finish the day. The hot pink colour of the rhubarb, the chilled vanilla coconut cream, the bright, green, salty pistachios to garnish. It really is the perfect compliment!

Rhubarb looks a lot like celery, except pink or magenta in colour. It’s flavour is also much more tart, which makes it ideal for dishes such as compotes. When buying rhubarb, you want to make sure that the stalks are heavy and crisp, not dry or rubbery. You will also want to trim away the leaves and do your best to leave the skin on as it holds most of the colour and flavour. Rhubarb is also fairly nutritious, containing calcium, manganese, vitamin C, vitamin K, fiber and many different antioxidants.

Cabernet-Franc-Icewine-375

Inniskillin Cabernet Franc Icewine

Inniskillin, Niagara-on-the-Lake, ON

$99.95 (375ml); $54.95 (200ml)

Constant watch over fluctuating temperatures by vineyard manager Gerald Klose and winemaker Bruce Nicholson saw the desired frigid temperatures finally set in on the fourth week of January 2013. Inniskillin harvested at the desired minimum of minus 10˚C. The naturally frozen grapes of Cabernet Franc and Riesling were harvested first from the Woerthle Vineyard, (Line 4 at
Concession 6, Niagara-on-the-Lake, within the Four Mile Creek sub appellation) in the early morning hours with pressing following immediately. The Vidal grapes were then harvested from the Brae Burn Vineyard, (Line 3 at the winery site, Niagara River sub appellation). All of the grapes were picked by mechanical harvester. Nicholson achieved the critical balance between the natural sugars and the natural acidities which he strives for.

Why we think this works – Cabernet Franc Icewine is an amazing red dessert wine that bursts with bright acidity and tart red berry and rhubarb flavours. This is a natural pairing with a rhubarb fool and its tart fruit and rich coconut cream. Read the full wine report here!

Contact Wine Club Specialist Candis Scammell for more wine information and check out the Rhubarb Fool and Vanilla Coconut Cream here!

 

The Author

Marc DeLisio is the Director of Marketing and Technology at Naturally in Niagara. Marc loves Niagara, and is striving to make it an even better place to Live, Work, Play, Invest and Retire!

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