Unwilling to waive their yield, they picked and pressed the grapes anyway and were stunned by the amazingly sweet outcome. A sudden onset of winter froze their harvest before they got the chance to bring it in. It’s believed that winemakers in the German region of Franconia accidentally invented ice wine (or “Eiswein”, its German name) in the late 18th century. While this method is easier and less expensive, it isn’t permitted if vintners want to use the label “ice wine”. Instead of waiting for the right temperatures to freeze grapes naturally, they harvest them and freeze them artificially. There are exceptions, though: Some North American wines age in oak barrels for several months to develop their complex aromas.Īs the traditional way to make ice wine is a time-consuming and costly process, some winemakers prefer to take shortcuts. Most ice wines don’t undergo an aging process after fermentation. In comparison, table wines typically ferment for only two weeks. Because of these low temperatures and the high sugar content of the must, fermentation takes three to six months. It must happen at low temperatures to preserve the freshness of the must. The fermentation process also takes longer than it does for table wine. This must, however, is highly concentrated and contains a lot of sugar. As the frozen water remains in the fruit, each grape yields only 10 to 20% of the amount of must that vintners can extract from a non-frozen grape. Vintners often harvest the frozen grapes in the middle of the night and press them in unheated rooms to extract their sugar-rich liquid. Only a small portion of juice remains liquid, and the grape’s sugar content concentrates on this juice. With temperatures that low, the water inside the grapes freezes. But grapes for ice wine stay on the vines until the winter when temperatures drop to at least 20☏ (-7☌). The harvest season for table wine usually starts between the middle of September and early November. The process of producing ice wine differs in multiple aspects from making red or white table wine. Red varietals that make good ice wines are -among others- Merlot, Cabernet Franc, Pinot Noir, and Malbec. But they also use many other varietals, including Gewürztraminer, Chardonnay, or Sauvignon Blanc. German vintners make great whites from Riesling grapes, while Canadians produce delicious wines from Vidal grapes. Both red and white varietals are eligible for this purpose. Winemakers use regular wine grapes to produce ice wine. In this article, we will cover both topics in detail, and we will also talk about the best ways to enjoy ice wine. And the production methods that vintners follow to make it are still unique. The sweet frozen wine has a fascinating history. As very specific conditions are needed to produce it, it’s rare and also expensive in most parts of the world. Ice wine is a very sweet type of dessert wine that is made from frozen red or white grapes. But sudden changes in weather can also ruin a harvest – and create a new type of wine in some cases. The combined impact of sunshine, temperature, and rain can produce excellent vintages. Winegrowing is a complicated craft, and winemakers face many obstacles when trying to create outstanding wines.
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