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Recipes and Food Pairing

Pairing Suggestions

The Most Romantic Wine is a portfolio of exclusively imported Icewines with distinct luxurious flavors. 

Here are some of our favorite pairing suggestions and also please feel free to share your own.  Tell us what is Romantic to you.

Suggested Icewine Pairing by Varietal

Vidal Icewine
Fresh berries with cream, white or milk, chocolate, fruit tarts and mousses, nuts, dried fruits, and strong cheeses.

Riesling Icewine
Rich and creamy foods from foie gras to crème brulée.

Cabernet Franc Icewine
Baked or cooked fruits especially with hazelnuts and dark and bitter chocolate.

Cabernet Sauvignon Icewine
Fresh Fruits and chocolate desserts. strong cheeses.

Ehrenfelser Icewine
Mild-flavored desserts such as crème brulée, custard & angel food cake and cheeses.


Cooking with any of The World’s Most Romantic Icewine selections can be fun and delectable change to your own recipes.  Many recipes are out there for you to use but in our case you don’t have to be a renowned chef or have outstanding culinary skills to enjoy some simple recipes you can make at home and enjoy.  Here are a few examples below.  Yes we worked with Culinary Chefs but asked them to tone it down to the basics the everyday person can prepare and enjoy!  
Nothing wrong with Experimenting and trying and we welcome your feedback and ideas.  Send in your recipes and pictures for us to post and share with the community.    We will randomly select the most viewed and commented on Recipe and send the chef a TMRW Prize.

Romantic Sautéed Shrimp and Scallop Medley
4 large scallops
4 large Shrimps
1/2 cup Vidal or Riesling Icewine
Cooking oil (Preferable Olive Oil)
Salt (Preferable Sea)
4 tablespoons of butter
½ teaspoon of white pepper or Cayenne pepper to add spiciness
Chopped Cilantro
Wash thoroughly Cleaned and deveined shrimp and Scallops
Marinate Shrimps and scallops in the Icewine for 3-4 hours (Preferable overnight in the refrigerator).
Remove Shrimps and Scallops from Marinade and pat gently with paper towel to dry.  (DO NOT DISCARD MARINADE)...
Heat pan with cooking oil on high heat.
Cook Shrimps and scallops on both sides, until done.  Searing for 1 minute on each side is desirable.
Take the Marinade and heat in sauce pan on low heat
Whisk in butter
White pepper powder
A pinch of salt
Drizzle cooked marinade over Shrimp and Scallops and garnish with Chopped Cilantro

The Most Romantic Rosemary and Garlic Rack of Lamb 
with Love struck String Beans and Mushrooms
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
•  1 (3 bone) rack of lamb, trimmed and washed thoroughly
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups of Cabernet Franc Icewine

• Night before or at least 3 -4 hours in Fridge.  Poke holes with a fork in various sides of the meat.  Marinate in a zip lock bag with Cabernet Franc Icewine.
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Remove lamb from marinate Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the Cabernet Frank Marinade. Roll in the bread crumb mixture until evenly coated. 
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs

Romantic Calamari in a Creamy Icewine Sauce
• 1/2 pound linguine pasta
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 8 ounces squid, cleaned and cut into rings and tentacles
• 3/4 cup Riesling or Vidal Icewine
• 3 cherry peppers, thinly sliced
• 2 tablespoons cornstarch
• 1 cup cream
• crushed red pepper flakes to taste
• salt and pepper to taste
• 1/2 cup shredded fresh basil
• 1/4 cup freshly grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in Icewine and cherry pepper slices; bring to a simmer, and cook until the Icewine is reduced by half, about 3 minutes.
3. Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Romantic Seared Salmon in Icewine
• 1 cup Riesling Icewine
• 1 medium white onion, chopped
• 10 fresh basil leaves, chopped
• 10 whole green peppercorns
• 2 (8 ounce) salmon fillets
• 1 tablespoon cold butter
• salt to taste
• 4 sprigs fresh dill weed, for garnish
1. In a large saucepan over medium-high heat, combine the Icewine, onions, basil and peppercorns. Bring to a boil and cook until reduced by half, about 10 minutes.
2. When ready heat up a skillet and melt the butter in the skillet.  
3. Pour half of above sauce into skillet.  Immediately put Salmon into skillet and cook on high heat for 3 – 5 minutes on both sides.
4. Remove salmon and put on plate.  Drizzle remaining sauce over salmon.
5. Garnish with a piece of dill.
Add your favorite Vegetable or rice to make a full meal.

Romantic Chicken with Icewine Sauce
• 1 tablespoon olive oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 shallot, minced
• 1 tablespoon chopped fresh thyme leaves
• 1 cup Riesling Icewine
• Chicken Broth
1. Heat the oil in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Add the shallot and thyme to the skillet and cook and stir for 30 seconds. Stir in the Icewine and cook for 2 minutes or until the mixture is reduced by half. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through.
Serve with your favorite vegetables or rice.

Romantic BBQ Teriyaki Kabobs
Marinade Ingredients
• 3/4 cup Cabernet Sauvignon Icewine 
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
1. In a nonreactive bowl or Ziploc Bag, combine Icewine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.
Kabob Ingredients
• ¼ cup of Cabernet Sauvignon Icewine
• 3 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 pound boneless pork, beef or chicken, cut into 1 inch cubes
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 3 portobello mushrooms, cut into quarters
• 1 large red onion, cut into 12 wedges
• 12 cherry tomatoes
• 12 bite-size chunks fresh pineapple

1. In a saucepan, combine Cabernet Sauvignon Icewine cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
3. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Enjoy over rice or with your favorite vegetables.