Re:Ice wines, my first taste
It was likely a "Chenin Blanc" - a variety of grape suited to sweet wines. Chinon is a wine region in France, but one that is not known for dessert wines. Ice Wines, like other dessert wines that are not "fortified," derive their sweetness from a combination of ripening on the vine and concentration of the juice. In the case of wines like those from Sauterne, the botrytis fungus infects each grape, causing it to shrivel and lose moisture. This concentrates the juice. In the case of ice wines, the grapes are left on the vine during the first freeze. They partially freeze -- the water turns to ice, but concentrated juice remains in a liquid state. The grapes are pressed immediately, before the ice melts.
Dessert wines that aren't schlock can be pretty expensive -- usually over $20 and up to several hundred per bottle. But they are also some of the greatest wines on earth. Nothing like a Mogen David or jug wine, they are viscous, often have complex flavors/aromas like honey, butterscotch, grapefruit, almonds, etc. Great with nuts and fruit, but also with foie gras.