Went to a restaurant in the Niagara region this summer. One of their dessert offerings was an ice wine that contained cognac. Name was weird and I can't remember it. Can anyone help with that?
Anyway, I have ice wine made from a kit and have added about an ounce of cognac with it; a very close match to what the restaurant offered.
I just found out from a person I know that they add a bottle of brandy to the carboy after final racking. I'm going to try that when my ice wine starts to get low. Has anyone tried such a recipe?
Larry Stumpf, S. Ontario, Canada