Icewine and Crème Brûlée and Crème Caramel
July 26, 2010 by Dick Rosano
Okay, let’s see a show of hands: Who wants something cold and invigorating? Got it, it’s unanimous. With this heat and this humidity, full-bodied, warm red wines won’t hit the spot, but chilled, full-bodied dessert wines might. And anything with “ice” in the title works. Let’s start with Canadian Icewine. Made from a variety of [...]
