Best on their own, but if you must eat, pair Eiswein with dishes that are only marginally sweet.
Roasted quince with vanilla ice cream,
or foie gras pan-seared with an apricot glaze.
Only intentionally produced commercially since the 1960's (really?), Eiswein represents the pinnacle of what a grape can give. It entails numerous and laborious nighttime passes in the frost covered, almost vertically sloped vineyards, hand-picking super-ripe, frozen, rot-free grapes; soon transformed by winemaker Anne Eifel-Spohr into glorious nectar. Thank you ice.