Q: What exactly Is Icewine and why is it so expensive?

A: Icewine is made from grapes that are crushed when they are naturally frozen. The temperature must reach minus 8ºC and stay there for close to 36 hours to ensure a complete freeze. This concentrates the flavour and sugar yielding what many regard as the ultimate sweet wine.

Icewines are expensive because of the risk involved in leaving grapes on the vine for so long while waiting for the proper temperature. Rot, birds and bears take a heavy toll on the potential crop. Also, it is possible that the freeze will not happen until well into the next year (as is the case with the 2001 crop), thus potentially jeopardizing the profitability of the grapes. Another factor is the fact that Icewine production is hugely labour intensive due to the very low yields - a 375 ml bottle of Canada's elixir is almost always more than $50.

Q: Are there any strategies to choosing a good wine to go with dinner at a restaurant?

A: Nowadays, it shouldn't be a daunting task to order wine in a good restaurant. Most establishments are now aware that good wine service is crucial to repeat business. First, recognize that your waiter is your first source of information. Restaurants with good wine lists often train their wait staff in understanding the relationship between the menu and the wine list. If asking the waiter doesn't help you, then take a look at the wine list for information about the listings and possible food matches. As a final strategy, find an entry on the list with which you are familiar and unless the food is outstanding, seriously reconsider giving the establishment any repeat business.