The grapes are left on the vine well into the winter months. As the grapes continue to freeze and thaw, they become more dehydrated. This concentrates the sugars, acids, and flavors in the grapes. Finally, the grapes must be harvested at a precise moment when everything is just right, most notably, the air temperature must be -10°C to -13°C before harvesting. The grapes are hand picked, a cold and tedious job, given the temperatures and the fact that they are under special netting that protects them from the birds.

Grapes destined for icewine have a very low yield. A long row of vines may produce only a single bottle of icewine. This is the reason that you must pay a premium price. Icewine is usually sold in half-bottles only. But it's worth it! After this long harvest process, the grapes go through weeks of fermentation, followed by a few months of barrel aging.

Traditional Riesling or Vidal icewine is golden or deep amber in color. It is thick and very sweet. The flavors often range from apricot, peach, melon, mango to other sweet fruits. You will be amazed at the concentrated flavors and complexity found in this nectar of the gods!

Icewine goes well with "blue" cheeses, pates and crackers. It's of course also popular as a dessert wine, well chilled. You can serve it in small cordial glasses, or even better use the Riedel glass especially made for icewine.

Icewine has traditionally been made of Riesling grapes. Canada has been producing wonderful icewine also from the Vidal varietal. As Canada forges ahead as the world leader in icewine, more varietals are being made into this precious type of wine such as Merlot, Pinot Noir, and many others, both red and white.

My favorite icewines are virtually all from the Niagara region of Canada and from Austria.

Cheers!   - Paul Singer -

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