Anthony Gismondi on Wine
Tuesday, October 8 2019

Cooking with Icewine

By: Anthony Gismondi
High acidity and sweetness are a chef's dream

In episode three of our icewine series, Inniskillin's Estate Chef Tim Mackiddie explains how in recent years icewine has become a secret ingredient for many chefs who love its high acid and sweet demeanour.

Mackiddie shares with us some of his best pairing ideas - it's not just for dessert - and then demonstrates some of his most popular Inniskillin recipes in the estate kitchen, some that may surprise you, some you may make you wonder why you hadn't thought of them before. Look below the video for Chef Mackiddie's onion soup recipe, seen in the video. 


Inniskillin Vidal Icewine French Onion Soup with Sourdough Crouton

By Chef Tim Mackiddie


4 Spanish Onions, sliced thinly

30ml (2 tbsp) canola oil

120ml (1/2cup) Vidal Icewine

1 small bunch Fresh Thyme, chopped

1L good quality chicken or beef stock

4 slices of sourdough bread

4 sliced of your favourite cheese, we love Niagara Gold!


Add 30ml of oil to a large saucepot and heat on the highest setting.

When the oil is almost smoking add in all of the onions, allow them to gain colour before stirring, this should take 2-3 minutes. Stir and then lower heat to medium.

Repeat this process. Allow the onions to gain colour (letting them cook untouched for 2-3 minutes) then stir. Continue this until fully caramelized. This total procedure should take roughly 25 minutes.

Add in the Icewine and reduce to a syrup consistency.

Add stock and thyme, turn to low heat and simmer for 30 minutes.

Season your soup with salt and pepper to taste.

Ladle the soup into oven friendly soup bowls

Top the sour dough slices with cheese and place on top of the soup.

Toast under broiler until cheese is brown and bubbly.

For more Icewine recipes: Inniskillin 


Part One: History: Canada is not too cold for wine after all

Part Two: Harvesting Icewine


Written By: ag
Anthony Gismondi
Anthony Gismondi

Anthony Gismondi is a Canadian wine journalist and one of North America's most influential voices in wine. For 30 years he has been the wine columnist for The Vancouver Sun. His twice-weekly column is distributed across Canada through Postmedia Network to 10 million readers. Anthony co-hosts the 20-year-strong BC Food & Wine Radio Show, which is broadcast in seven markets in B.C. and available online everywhere on iHeartRadio.ca. He launched Gismondionwine.com in 1997, attracting one million users a month from 114 countries. It continues to be a valuable resource of full tasting notes and intelligent wine stories and videos for the trade and consumers.