Ice wine is regarded as one of the rarest and most exquisite wines in the world, captivating the hearts of wine enthusiasts and dessert wine aficionados alike. This exceptional beverage is crafted from grapes that are left to freeze naturally on the vine, resulting in a remarkably sweet and complex elixir. The sweetness of ice wine is one of its most distinctive features, offering a tasting experience that tantalizes the palate and leaves a memorable impression.
The creation of ice wine is a true testament to dedication and patience. Carefully selected grapes remain on the vine throughout the coldest winter months, enduring temperatures low enough to freeze them. This freezing process intensifies the sugars and flavors, yielding a wine rich in aromas and subtle nuances. Harvesting is done by hand, typically in the early morning hours when the grapes are cooler, ensuring optimal quality for the final product.
The origins of ice wine trace back to ancient times, with one of the earliest mentions found in the writings of Pliny the Elder, a notable Roman historian. He advised that certain grape varieties should not be harvested before the first frost—guidance that, though forgotten over the centuries, is still meticulously followed by modern winemakers, particularly in Canada. Canadian vintners have particularly excelled in producing ice wine, leveraging their region’s harsh climate to create a product often dubbed “Canadian liquid gold.”
In this article, you will delve into the captivating world of ice wine. From its intricate production process to the sensory delights that make it a true delicacy, each sip reflects the passion and expertise of the producers dedicated to crafting this extraordinary drink. Prepare to be enchanted by the rich history, cherished traditions, and, of course, the unparalleled flavor of ice wine, which promises to surprise and delight from the very first taste.
“It takes a great deal of labor and love to make ice wine. When you have it with dessert, you miss the point of enjoying it on its own.
-Alpana Singh- American Master Sommelier
Jump To Section
- The Story Of Ice Wine
- How Is Ice Wine Made?
- VQA Requirements For Ice Wine
- Ice Wine Grapes & Styles
- Ontario And British Columbia Ice Wines
- Icewine, A High Cost That’s Worth It
- Icewine Taste & Aromas Profile
- Icewine Service and Pairing
- Niagara Ice Wine Festival
The Story Of Ice Wine
Ice wine is thought to have been discovered by chance in Germany during the brutal winter of 1794. Winemakers encountered an unexpected dilemma when an early frost struck their vineyards before harvest, jeopardizing the production of ripe grapes. To salvage their crop, the growers made the daring choice to harvest the frozen grapes. When they pressed these icy berries, they were astonished to find that the resulting wine boasted an unusually high sugar content and a remarkably rich, complex flavor. This innovative winemaking method quickly gained popularity in Germany, and by the mid-19th century, the esteemed Rheingau wine region began producing the dessert wine that would come to be known as Eiswein.
As Eiswein flourished in Germany, its production spread to neighboring countries like Austria and Switzerland, where similar climatic conditions allowed for the creation of high-quality wines. However, the mild winters in many European regions often failed to provide the necessary freezing temperatures, making ice wine production a challenge. Successful ice wine production requires warm summers and cold winters to create the ideal growing conditions for the grapes.
In the 1980s, Canadian winemakers recognized that Ontario’s winter climate was consistently cold enough to ensure an annual ice wine harvest, a feat that European producers struggled to achieve. In 1991, Inniskillin Winery, located in Niagara-on-the-Lake—one of Ontario’s premier wine regions—entered its 1989 Vidal Ice Wine in the prestigious Vinexpo in Bordeaux. To everyone’s surprise, the wine won the Grand Prix d’Honneur, a recognition that cemented Canadian ice wine’s reputation on the global stage. Since then, Canadian ice wine has received widespread acclaim at numerous international competitions, frequently winning awards that attest to its exceptional quality.
While Canada did not invent ice wine, it has quickly become a flagship product, primarily produced in Ontario and British Columbia. Today, Canadian ice wine is highly coveted by the international wine community and can be found in upscale markets worldwide, including India, Taiwan, Hong Kong, Beijing, New York, London, Rome, and Paris. This remarkable journey not only underscores the evolution of ice wine but also highlights Canada’s emergence as a leading producer of this unique and globally cherished beverage.
How Is Ice Wine Made?
Ice Wine is a remarkable dessert wine crafted from grapes that are left to hang on the vine through the frigid winter months. These grapes are harvested only when temperatures drop to -8°C or lower, a critical threshold that ensures the wine’s exceptional quality and distinctiveness. During the time between the end of the growing season and harvest, the grapes naturally dehydrate, concentrating their sugars and acids. This process is essential for developing the complexity and signature sweetness that Ice Wine is celebrated for among wine enthusiasts worldwide.
Winegrowers closely monitor weather conditions, seeking temperatures between -8°C and -12°C to achieve a grape must concentration of 35° to 39° Brix, a scale measuring sugar content in a solution. For context, 1° Brix corresponds to 1 gram of grape sugar. The harvesting of these grapes is a meticulous endeavor, typically taking at least six hours and often conducted at night when temperatures are more stable. Smaller wineries usually opt for hand harvesting, relying on grape pickers or enthusiastic volunteers, while larger operations may employ mechanical harvesters.
Once harvested, the grapes are swiftly transported to the winery, where they undergo crushing in hydraulic presses. This process requires significantly higher pressure than that used for regular wines, as the frozen grapes are much harder. It’s important to note that the yield of grape must for Ice Wine production is considerably lower than for table wines; on average, only about 15% of the must that could be extracted from thawed grapes is utilized. This reduction in volume is due to factors such as freezing, fruit dehydration, and potential losses to birds and other animals that may feast on the grapes still on the vine.
The resulting must is intensely sweet, which can complicate the fermentation process. The high sugar levels create an environment that can be challenging for yeast, sometimes leading to incomplete fermentations and wines with lower alcohol content. The outcome of this meticulous process is a rich, thick liquid with a golden yellow hue, concentrated in natural sugars ranging from 160 to 220 g/L, balanced by good acidity and an alcohol content of around 10% ABV (alcohol by volume). This unique combination of characteristics makes Ice Wine a truly special sensory experience, perfect for celebrating memorable occasions.
VQA Requirements For Ice Wine
The quality of wines produced in Canada is rigorously regulated by the Vintners Quality Alliance (VQA), a system designed to ensure the excellence and authenticity of Canadian wines. This designation of origin is recognized nationwide and encompasses eight wine-growing regions, with a remarkable 98% of production concentrated in southern Ontario and British Columbia. Among the most celebrated wines produced under VQA guidelines is Ice Wine, which adheres to strict standards to guarantee its exceptional quality.
To be classified as Ice Wine, production must be closely monitored by a VQA-appointed agent, who halts the harvest if temperatures rise above -8°C, preserving the essential characteristics of the grapes. Only approved grape varieties may be used, ensuring that only the finest grapes contribute to the wine. A key requirement is that the grapes must naturally freeze on the vine, remaining there until optimal weather conditions are met. Harvesting and pressing must occur continuously while temperatures stay at or below -8°C, a critical factor for maintaining the grapes’ natural sugars.
Additionally, 100% of the grapes used in Ice Wine production must originate from a designated viticultural area, which must be clearly labeled on the product. This not only guarantees the grapes’ origin but also reinforces the regional identity of Canadian wines. The juice must achieve an average sugar content of at least 35º Brix, ensuring the final wine’s sweetness and complexity. Importantly, both the alcohol content and residual sugar in the finished product must derive solely from the natural sugars in the grapes, underscoring the purity and quality of the wine. Through the VQA system, Canadian wines are not only protected in reputation but also reflect a steadfast commitment to quality and authenticity that is vital to the country’s wine industry.
Ice Wine Grapes & Styles
The grapes most esteemed for crafting exceptional Ice Wines encompass a selection of well-known varieties, including Cabernet Franc, Merlot, Gewürztraminer, Gamay, Riesling, Grüner Veltliner, Chenin Blanc, Chardonnay, Sauvignon Blanc, and Vidal Blanc. Notably, despite the array of grapes available, Riesling and Vidal remain the primary choices for most Ice Wines.
The Vidal grape, originating from France, is a hybrid resulting from the cross between the Trebbiano and Rayon D’Or grapes, contributing to the wine’s distinctive character. In contrast, Riesling, a German varietal cultivated since the 15th century, is celebrated for its higher acidity, which enhances the freshness and complexity of Ice Wines, making it a favorite among enthusiasts.
In recent years, Canadian winemakers have been pioneering innovative techniques to elevate Ice Wine production. One notable method involves aging Ice Wine in oak barrels, which imparts additional layers of flavor and complexity. Some producers have even ventured into creating sparkling Ice Wines, introducing a refreshing effervescence.
A prime example of this creativity is Peller Estates, which has successfully blended Ice Wine into its sparkling offerings, merging the signature sweetness of Ice Wine with the lightness of sparkling wine. Similarly, Magnotta has made a name for itself by producing an Ice Wine grappa, providing a unique fusion of Ice Wine’s intensity with traditional distillation. Kittling Ridge has also innovated by incorporating Ice Wine into brandy, resulting in a captivating flavor combination.
Lastly, Vineland Estates has introduced an Ice Wine vodka called Vice, which, while fortified with vodka, is classified as a fortified wine with an ABV of 21%, offering a distinctive experience for spirit aficionados. These innovations illustrate how Ice Wine, traditionally celebrated for its sweetness and richness, can be creatively adapted, expanding its appeal and the variety of experiences it offers.
Ontario And British Columbia Ice Wines
Peachland, a charming town in British Columbia, Canada, is celebrated as a trailblazer in icewine production, having produced the first 40 liters of the esteemed Okanagan Riesling in 1973. This achievement not only showcased the quality of Canadian wines but also established a foundation for a burgeoning winemaking tradition in the country.
While Peachland was the first to make waves in the icewine industry, Ontario, in Eastern Canada, has since become the world’s largest producer, boasting around 50 wineries dedicated to this craft. The initial foray into commercial icewine production in Ontario began in 1983 when Inniskillin Winery attempted to enter the market. Unfortunately, their efforts were thwarted when a bird attack decimated their entire crop just before harvest.
Undeterred, winemaker Walter Strehn of Pelee Island Winery, aware of Inniskillin’s misfortune, took proactive measures by installing bird netting to protect his vineyard. However, this precaution led to complications; he was reported to the Ministry of Natural Resources and forced to remove the netting.
Consequently, his vineyard suffered substantial losses, estimated at around $25,000, when a flock of birds ravaged his Riesling and Vidal grape crops. Despite these challenges, Walter successfully produced 50 cases of Vidal Ice Wine in 1983, labeling them as Beerenauslese Eiswein. These bottles were sold to the Liquor Control Board of Ontario (LCBO) at a retail price of $12.50 per half-bottle (375ml). However, due to the unfamiliarity of icewine among consumers, sales were disappointing, prompting the LCBO to return the bottles and request a refund.
In a twist of fate, Pelee Island Winery discovered a market in the United States willing to pay $100 per bottle, a decision that left the LCBO regretting its failure to recognize the wine’s potential. Today, Canada’s ice wine scene is vibrant and diverse, with several esteemed wineries contributing to its production.
Notable names such as Inniskillin, Peller Estates, Pillitteri, Two Sisters, Trius, Jackson-Triggs, Mission Hill, and Quail’s Gate not only uphold the icewine tradition but also enhance the reputation of Canadian wine on the global stage, solidifying the country’s status as a leader in this delicate and cherished wine category.
Ice Wine, A High Cost That’s Worth It
Producing authentic icewine is a venture that entails not only considerable financial risk but also extensive and dedicated labor. Icewine producers eagerly anticipate winter, a crucial season when grapes left on the vine after the regular fall harvest become susceptible to various threats. During this time, the fruit faces risks from rot, damaging winds, hail, and wildlife that can jeopardize both the quality and quantity of the harvest.
The process of making icewine is both labor-intensive and meticulous. To achieve the high standards set by the VQA (Vintners Quality Alliance), grapes are typically harvested by hand, often at night when temperatures dip below -8°C. This method is vital for concentrating the sugars, which can reach around 35 Brix, while also enhancing the acidity—qualities that make icewine so desirable.
However, this approach yields a significantly lower volume of wine per tonne of grapes after pressing, which accounts for the higher prices associated with this exceptional beverage. For perspective, it takes approximately 3.5 kg of Riesling grapes or 3 kg of Vidal grapes to produce just half a bottle (375 ml) of icewine. If the grapes were not frozen, they could yield up to seven times more fine wines, further highlighting the uniqueness and value of icewine.
Currently, the icewine market faces a growing challenge from counterfeit products. It is estimated that around 50% of Canadian icewines found on Asian shelves are fakes. Counterfeiters employ clever tactics to replicate the labels and packaging of authentic Canadian icewines, but they often make geographical errors, such as using incorrect names like “Chilliwack, Ontario” instead of Chilliwack, British Columbia, or depicting “Toronto” alongside images of Whistler, also in British Columbia.
Due to the complexities of production and the prevalence of fraud, icewine experiences significant market fluctuations, with prices in Canada for a 375 ml bottle ranging from CA$19.95 to CA$188.00. To differentiate genuine icewine from imitations, consumers should be vigilant about a few key details. One crucial indicator is whether “Ice Wine” is written as a single word, which signifies authenticity. Additionally, it is essential to verify that the VQA logo is correctly displayed on the bottle. The “Ice Wine” designation is a quality seal that can only be used by VQA-approved producers, ensuring that the product is authentic and meets the rigorous standards required for this exceptional drink.
Icewine Taste & Aromas Profile
Ice Wines are celebrated for their remarkable sweetness, beautifully balanced by a lively acidity that creates a delightful tasting experience. This interplay of sweetness and acidity is what sets these wines apart, earning them admiration from wine enthusiasts globally. Crafted from Vidal and Riesling grapes, Ice Wines showcase an intriguing aromatic complexity, featuring lush notes of honey that impart a sense of smoothness and richness, alongside a vibrant array of flavors reminiscent of ripe tropical and spiced fruits.
Notable among these are lychee, with its exotic floral essence; papaya, which contributes a subtle creaminess; pineapple, offering a refreshing acidity; pear, adding delicacy and freshness; and peach, delivering a juicy, enveloping sweetness. Conversely, Ice Wines made from Cabernet Franc grapes are equally captivating, presenting a rich tapestry of flavors centered on ripe red fruits. This variety reveals harmonious notes of raspberry, cherry, and strawberry, creating a tasting experience that is both intense and sophisticated.
The blend of sweetness and acidity, coupled with the depth of fruity flavors, makes Ice Wines an ideal pairing for desserts, blue cheeses, or simply enjoyed on their own—a true indulgence for the senses. Each sip celebrates the artistry of winemaking and the distinctiveness of the grapes, establishing these wines as true treasures in the realm of enology.
Icewine Service and Pairing
To ensure an optimal tasting experience with Ice Wine, it is essential to chill it properly before serving. For a quick and effective chill, immerse the bottle in a bucket of ice for about 15 minutes. Alternatively, for a more gradual approach, place the Ice Wine in the refrigerator for approximately two hours. Serving it at the right temperature enhances its unique flavors and aromas, allowing you to fully appreciate its complexity.
When serving, opt for dessert wine glasses, which are specifically designed to concentrate the aromas and enrich the sensory experience. After opening a bottle of Ice Wine, proper storage is crucial to maintain its quality. If sealed tightly and stored in the refrigerator, it can last for several weeks, enabling you to savor multiple glasses over time.
Ice Wine pairs beautifully with a variety of dishes, particularly those featuring pâté or foie gras, as well as blue cheeses, creating an irresistible flavor combination. When serving Ice Wine with desserts, ensure that the desserts are less sweet than the wine to avoid overpowering its delicate flavors. Ideal dessert pairings include peach cobbler, cheesecake, crème brûlée, dark chocolate, fresh fruit panna cotta, and white chocolate mousse. These selections not only complement the wine but also enhance the overall dining experience.
Beyond its role as a delightful pairing for food, Ice Wine can also serve as a versatile ingredient in sophisticated cocktails. Consider crafting drinks like the Ice Wine Apple Martini, Ice Wine Royale, Ice Wine Cosmopolitan, Ice Wine Bellini, and Ice Wine Grand Prix. These cocktails not only showcase the sweetness and acidity of Ice Wine but also introduce a new dimension of flavor to your celebrations and social gatherings.
Niagara Ice Wine Festival
Every January, the charming Niagara-On-the-Lake region of Ontario transforms into a wine lover’s paradise as it hosts a festival celebrating its world-famous Ice Wine. This annual event is a vibrant month-long celebration, offering a variety of daily activities that appeal to wine connoisseurs and wine enthusiasts alike.
Guests can enjoy dazzling galas, exclusive tastings, guided tours of picturesque wineries, and more, all in a stunning setting that combines the region’s natural beauty with its rich winemaking tradition.
The festival’s premiere event is the Ice Wine Gala, held at the luxurious Fallsview Casino Resort. This black-tie dinner is widely regarded as Canada’s most sophisticated and luxurious wine-tasting event, bringing together over 35 renowned wineries to showcase their finest vintages of Ice Wine.
Attendees have the opportunity to savor an exceptional selection of wines while enjoying an elegant and festive atmosphere, complete with live music and a celebratory atmosphere. In addition, the festival offers a series of workshops and lectures, where experts share their knowledge about ice wine production and the particularities that make this drink so special.
With a program full of unique experiences, the Niagara-On-the-Lake Ice Wine Festival has established itself as an unmissable event for anyone who wants to explore and appreciate the richness of Canadian wine culture.
Bottom Line
From the historic vineyards of Germany to the frigid landscapes of Canada, Ice Wine has journeyed through miles and centuries to earn its reputation as one of the world’s most esteemed dessert wines. This exceptional wine is born from a daring and meticulous production process that demands scorching summers and biting winters, creating the perfect conditions for grapes to freeze on the vine.
Harvests occur under the cover of night, when temperatures dip, and the grapes are pressed immediately to preserve the purity and intensity of the juice. The result is a frosty nectar that captivates the senses with a burst of tropical fruit aromas and delicate spices. Each sip reveals a harmonious blend of intense sweetness balanced by refreshing acidity, offering a truly unforgettable tasting experience.
Ice Wine is highly coveted by wine enthusiasts, not only for its distinctiveness but also for its remarkable versatility in food pairings. It complements a wide array of desserts, from fruit tarts to blue cheeses, and even foie gras as an appetizer, elevating any meal to new heights of sophistication.
Indeed, savoring Ice Wine on its own is a remarkable experience, inviting connoisseurs to revel in its richness and complexity without distraction. It is a celebration of every drop, an exploration of its intricate nuances, and a tribute to the artistry of winemaking in its purest form.
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