Above: Cider tasting, Domaine Cartier-Potelle, Québec

One of the best-known products fromQuébecis ice wine, a dessert wine that took off in the early 1970s. Certain apple orchardists now offer cidre de glace, a cider equivalent. It is produced by fermenting the juice of apples that have been left to freeze on the trees, or (less expensively) by pressing the apples in advance, freezing the juice and concentrating it by removing some of the ice on the surface. Both ice wine and ice cider are intensely sweet.

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