Wines Granada Vidal Ice Wine - Peller Estates - 2019

This wine presents a fascinating interplay between regional Spanish character and the idiosyncrasies of a dessert or late harvest style, given its “Vidal Ice Wine” designation, though this is more commonly associated with Canadian winegrowing. Produced in Granada, Andalusia, from the 2019 vintage, it seems to offer a distinctive expression, perhaps inspired by the cool-climate wines but translated into the sunlit context of southern Spain. While the exact blend may be referenced as “Cuvée Peller Estates”—a nod to renowned Canadian icewines—it is likely crafted in a similar vein, potentially using aromatic white varieties capable of retaining lively acidity and developing complex flavours when subject to late harvest or cryo-extraction techniques.

The Granada appellation in Andalusia is still somewhat under-the-radar but boasts a fascinating terroir at the foot of the Sierra Nevada mountains. Here, the high elevation provides cooler nights that help preserve acidity in the grapes, a crucial attribute for balanced white wines, and especially vital if a lusciously sweet or off-dry style is pursued. Historically, Andalusia is more noted for fortified wines like Sherry from further west, yet the region’s varied microclimates allow for an impressive array of wine styles, with modern producers increasingly focusing on quality-driven still wines. The local soils are often composed of slate, limestone and clay, adding freshness and minerality to the profile.

This type of wine, with its potential for sweetness balanced by bright acidity, is a natural companion for blue cheeses such as Cabrales or Stilton, as well as classic Spanish desserts like Tarta de Santiago (almond cake) or poached stone fruits. For an avant-garde pairing, consider foie gras with a fig compote, leaning into both salinity and sweetness.

For serving, chill to about 8-10°C to enhance its freshness and lift, but avoid over-chilling, which might mute the expressive aromatics. Allow it a few minutes in the glass to open up and unveil its layered aromas and texture. This style should evolve nicely in bottle, rewarding both immediate enjoyment and some patient cellaring.