Ice wine
Ice wine (German: Eiswein, [ˈaɪ̯sˌvaɪ̯n]) is a style of dessert wine produced from grapes that have naturally frozen on the vine. The technique originated in Germany during the late 18th century and has since been adopted in Austria, Canada, and other cool-climate regions.[1]
Background
The essential principle of ice wine is that grapes are harvested and pressed while still frozen, ensuring that only the concentrated juice is extracted while much of the water remains in the form of ice. The result is a wine with high residual sugar balanced by elevated acidity.[2] Production is risky, as growers must wait for sustained sub-zero temperatures, often with the danger of losing the crop to rot or birds before the freeze arrives.[3]
Viticultural Conditions
Vines destined for ice wine are left unharvested long after the regular vintage. To meet legal definitions in most regions, grapes must be naturally frozen on the vine, rather than artificially chilled.[4] The process requires temperatures of around –7 °C or lower. Because of the long hang time, only thick-skinned and hardy varieties are suitable.
Production
Harvest takes place at night or early morning when grapes are fully frozen. Pressing must be immediate to separate the concentrated must from ice crystals. Fermentation proceeds slowly due to the high sugar content, often lasting months, and yields are extremely low compared with table wines.[5] These factors make ice wine a scarce and costly style.
Styles and Grapes
Riesling is the traditional grape for German and Austrian Eiswein, prized for its acidity and aromatic intensity.[6] In Canada, Vidal blanc is commonly used, as its thick skins withstand extended freezing conditions. Other varieties include Cabernet Franc, producing red or rosé styles. The wines are typically sweet, with pronounced fruit concentration, yet balanced by natural acidity.
Regional Expressions
In Germany and Austria, Eiswein holds a prestigious place within the Prädikatswein system.[7] Canada, particularly Ontario’s Niagara Peninsula, has become the world’s leading producer, exporting globally under strict VQA regulations.[8] Small but significant production also occurs in the United States, notably in New York’s Finger Lakes.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.
- ↑ Herderich & Holt, “Icewine Production and Characteristics”, American Journal of Enology and Viticulture, Vol. 54, No. 1, 2003.
- ↑ VQA Ontario, “Icewine in Canada”, vqaontario.ca.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Johnson & Robinson, The World Atlas of Wine, 2019.
- ↑ VQA Ontario, “Icewine in Canada”, vqaontario.ca.