"What's in a name? That which we call a rose by any other name would smell as sweet.
" Shakespeare Since its onset, there has been a mystique and romance around the origin of Icewine.
Some say it was accidentally discovered in 1794 when German farmers tried to harvest their crop after an unexpected frost froze their grapes.
The result of the grape pressing was surprisingly delicious and they called it Eiswein.
The name stuck and was translated into Icewine.
Today, the climate of the Niagara region is known for consistently producing the most exceptional Icewine in the world.
  For many, Icewine is simply a sweet dessert wine.
  What's wrong with this picture? "Food pairing involves both personal preference and a blending of character notes to achieve both balance and complexity," says Karen King, a sensory expert who has conducted food and wine research internationally for over 25 years.
"When you combine a complex sweet, acidic product like Icewine with foods, the trick is to pair it with textural and flavour components that will extend the taste experience and create harmony in your mouth.
  Although, there are people who enjoy Icewine with dessert, our research has shown that served this way, many people find it too sweet.
Others say they don't like to drink a dessert wine at the end of a meal and so they avoid Icewine.
It's unfortunate.
When these same people drink an exceptional Icewine on its own or with complementary finger foods at the beginning of a meal, they are amazed at how much they enjoy its long, slow flavor delivery and crisp lingering taste.
"   Pity.
Here is an exceptional homegrown "wine" that wins gold medals in international competitions and has created a global impact for Ontario winemaking, and it hasn't won a place for usage in the hearts of Canadians.
Is the name just too restricting?   We asked a number of people who know Icewine, what they might rename it and their answers were revealing:   "Bliss in a bottle"Angela Black, wine writer    "...
a gush of absolute hedonism.
" Gordon Stimmell, Toronto Star   "Ambrosia -- food of the gods," Ken Schuchter, owner Valley Vineyards   "Canada's Toast to the Land"(TM) Jamie Macfarlane, winemaker, The Ice House Winery   But as Shakespeare alluded to, what matters is not what something is called, but what it is.
  So for those who haven't had a Niagara Region's Icewine, know that this liquid ice is not just a wine, but more of a sensory experience.
Icewine's slow delivery of sensory components is a great way to introduce your palate to the art of tasting wine and food pairing.
It's the perfect vehicle for noticing the fine details of flavours and textures as well as its overall the synergies with foods.
  On its own before a meal or served with complementary finger foods, Icewine fills the gaps of delivery to create a long lasting "dance of flavours".