PAUL BOSC’S WINEMAKER’S NOTES PAUL BOSC的酿酒师笔记
Vidal is the most common grape variety to make Icewine. It’s been used to make several different styles of Icewine but we like it best simply, straight forward and intense. When you first put your nose into the glass your head is filled with thoughts of honey, apricot and flower gardens in full bloom. It coats your mouth and you feel it well after you swallow. It’s definitely sweet but the balancing acidity is telling of the care that went into its making. Aged Vidal Icewine is an acquired taste so we like to recommend that you enjoy it while it still has the fresh floral notes – up to about 5 years old.
维达尔是酿造冰酒是“醉”常见的葡萄品种。它被用来酿造各种不同风格的冰酒，但我们“醉”喜欢简单，直截了当和深刻。当你“领衔”次闻到，你的脑袋立即联系起蜂蜜，杏 和花园。它覆盖你的整个口腔，当你吞下时感觉非常舒服。这是甜的，但平衡的酸度告诉了它的美好。老年维达尔冰酒是一种后天的味道，所以我们推荐你在年轻、清新富有花香的时候享用 –大概5年左右。
MIGUEL FONTALVO’S VINEYARD MANAGER’S NOTES MIGUEL FONTALVO葡萄园经理笔记
VQA regulations specify we can’t pick Icewine grapes until it is at least -8°C. At Château des Charmes we prefer to wait until at least -10°C or -12°C to be sure every drop of water in the grapes is completely frozen. This is one of the things we do in the vineyard to make sure we are providing the production team with the best possible raw material. Our Vidal rows are treated with the same care and detail as our rows of grapes destined for table wine. We carefully limit the yield on these vines to help concentrate the vine’s work on fewer bunches. We also select the best bunches on each vine and remove the rest then we expose the bunches on the East side of the rows in late August then the West side in September and we will remove individual berries from the hanging bunches if they are not up to par. Makin high quality Icewine is not just about waiting for the grapes to freeze, we also have to make sure the grapes are fully ripened before the vine goes dormant for the winter.
VQA法规规定我们不能采摘冰酒葡萄，直到它至少-8°C。在Châteaudes Charmes庄园，我们宁愿等待，直到至少-10°C或-12°C以确保每一滴水在葡萄完全冰冻压榨时分离出来。我们在葡萄园所做的事情，都是以确保我 们尽可能提供“醉”好的原料。我们的维达尔跟其他酿酒葡萄一样受到极细致的照顾，我们仔细的限制产量，只选择每个藤上“醉”好的葡萄。Makin高品质的冰酒不只 是等待冻结的葡萄，我们还必须确保葡萄在进入休眠的冬季前完全成熟。
MICHÈLE BOSC’S FOOD PAIRINGS MICHÈLE BOSC的食物搭配
Pairing Icewine with food can be a bit tricky but my failsafe approach is to make sure the food is as sweet as the wine. With Vidal Icewine my favourite pairing is crème brulé.
冰酒与食物搭配有点棘手，但我的万无一失的方法是确保食物与冰酒一样甜。搭配维代尔冰酒我“醉”喜欢的是蓝波芝士。
