Given all the duck they eat in China, I am not surprised that they also enjoy Baby Duck
Unlike that 'fine' wine, Icewine is not artificially sweetened or chaptalized. It is wine that is fermented from the juice of grapes that have been left on the vine to freeze solid. Generally, the colder and longer the winter, the better the icewine. The grapes must be pressed before they thaw, so they are picked at night, when it is coldest, with bare hands. The brave can actually volunteer to do this at our Niagara wineries. Because the yield of the juice is so low, the cost of the wine is high. In Canada, two grape varietals are used for Icewine, Vidal or Riesling, never the two together. Personally, I think Vidal makes a more succulent icewine.
A good icewine has rich, huge fruit flavours, is incredibely sweet, with a high acid balance. Icewine can be served with dessert, or if it is a very good one, enjoyed after dessert, like a cognac. It is definitely a special occasion wine. Icewines are also great agers, and can be cellared 10-20 years or more, if the vintage is particularily good. Icewines also increase in value over the years, if you are looking to make an investment. We have one bottle in our cellar, 1989, from Inniskillin, that was probably around $30 at the time. Vintages now lists the same bottle for almost $300.
Britain and Japan are two of the bigger importers of Canadian Icewine. There are often icewine tastings happening through some of the wine clubs. That is probably a good way to get a value taste before committing to a bottle, or come to Niagara and tour some of the wineries.