waitrose wine
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White Wine

Bachelder - Niagara Chardonnay 2013

Canada - Bright lemon-yellow in colour. On the nose, lifted ripe lemon notes mix with hints of white stone fruit and flinty mineral nuances. It is medium to full bodied on the palate with a scented stone fruit character and a long and complex mineral finish.

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White Wine

Peller Estates Riesling Icewine 2013, Niagara Peninsula 37.5cl Bottle

Canada - This unique dessert wine has been made in extremely limited quantities by allowing fully ripened Riesling grapes to freeze to at least -10ºC, harvesting and pressing them while still frozen, to obtain a single drop of sweet and highly concentrated juice per grape. Aromatically rich and diverse, offering an intense bouquet of sweet tangerine rind, pear and floral scents. The sweetness and unctuous texture are balanced perfectly by vibrant citrus character. Serve with a rich, smooth duck terrine.

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Dessert Wine

Inniskillin - Gold Vidal Icewine 2015

Canada - Deep gold in colour, the icewine has abundant aromatics of apricot, peach and pineapple. Full-bodied, the French oak integrates beautifully with flavours of mango, clove and orange peel which continue through the long finish.

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White Wine

Inniskillin - Sparkling Icewine 2014

Canada - Exotic fruit aromatics as well as peach, orange and honey dominate the nose of this unique Icewine. Citrus, mango, lychee and pineapple on the palate, balanced by a crisp acidity and lively effervescence round out this Inniskillin classic.

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Dessert Wine

Neige - Winter Harvest 2008

Canada - As seen at Taste London. Blend of Fuji, Pouliot, Golden Russet, Cortland, McMillan, Honey Gold and other traditional apple varieties that do not fall from the trees during autumn. Light orange with coppery reflections in colour. Aromas of ripe apple blending together with tobacco, spices, caramel and fruit. It tastes bright and fresh with lingering notes of butterscotch. Perfect with Foi Gras, Blue veined cheese or Tarte Tatin. Picked between January 3 and 15, 2009, while the temperature was approximately -15°C, the fruits still hanging on trees were dehydrated by the sun and literally cooked by the cold and wind. Sugars were concentrated through natural cryextraction. Frozen apples were then pressed in order to extract the precious nectar. The extracted must was then placed in stainless steel tanks where it fermented for a for a period of approximately eight months, at low temperatures, before being bo!led.


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