What is Icewine?

Icewine is a rare wine produced from naturally frozen grapes, harvested at temperatures below - 8º Celcius (17.6º F), usually in the middle of the night.

Where did Icewine originate?

The first recorded production of Icewine was in 1794 in Franconia, Germany. Canada is world renowned as the largest and best producer of Icewines.

What does Icewine look and taste like?

Icewine is a very rich wine and due to the sweetness, it has a much higher viscosity (thickness) than table wines. Icewine has a unique and wonderfully sweet taste varying from a mixture of tropical fruits, nuts, spices, and floral flavours and aromas.

How many people can enjoy a 375ml bottle of Icewine?

A 375ml bottle of Icewine can be enjoyed among 6-8 people.

How is Icewine produced?

Icewine is produced from grapes ripened in the summer sun and left on the vine to freeze naturally in the frigid Canadian winter. The frozen grapes are painstakingly harvested by hand at temperatures reaching - 8º C for an extended period. This concentrates the flavour and sugar yielding what many regard as the ultimate sweet wine. Pressed while still frozen, the grapes release only 5 - 10% of their normal juice leaving the water content behind in the form of frozen crystals. After a slow and skillful fermentation process the wines are ready for bottling. The intense varietal flavors and brilliant complexity of a finely balanced Icewine offers an unparalleled experience.

How long can I keep an unopened bottle of Icewine?

Properly cellared Icewines may keep from 5 to 20 years or more, depending on the varietal. Varietals high in acid such as Riesling will have a greater life span.

How long will an open bottle of Icewine last? Are there any other uses for Icewine?

Due to the high sugar content, an open bottle of Icewine will last 3 to 5 days after opening if re-corked and stored in the fridge.

Icewines can be very versatile. They have been blended with brandy to make liqueur, used to create exquisite jellies and have been used as ingredients in several cocktails. There are also numerous recipes that incorporate Icewine.

How is Icewine best served? What with? Is there a special glass?

Icewine shows best when chilled but not cold. The ideal temperature is 10-12 °C. Renowned as "dessert in a glass" it is ideal on its own or with a fresh fruit plate. Often, it is recommended that Icewine be served in small liqueur glasses but research has shown that stemware with a fairly large bowl (9 oz.) is better as it amplifies the nose and intensifies the flavours. Failing that, a normal wine glass is still better than glassware that is too small.

Many different grapes types are used to make Icewine. How are they different?

Each grape variety has its own distinctive characteristics. These differences are just as evident in Icewines as they are in table wines. Thus a Gewurztraminer should have lychee/spicy flavours, Ehrenfelser a floral quality and Riesling ripe green apple/honey/mineral notes.

What desserts go best with Icewine?

The rule of thumb with dessert wines is that they should be sweeter than the dessert they are paired with or they will appear sour & tart. Thus, Icewines are very good with fruit based desserts, as well as caramelized toffee, gelato and gourmet chocolates.

The wines should be paired with desserts that compliment the flavors of the particular Icewine.

Chardonnay tends to be more honeyed so is well suited to creme caramel or honey and toffee desserts.

Merlots with their strawberry/red berry fruit flavors are well paired with desserts containing berry fruits.

Pinot Noirs darker berry and caramel palate make them the perfect accompaniment to dark chocolate desserts or as a standalone sipper post-supper.

Rieslings fruit flavors of apple and pear are suited to kiwi, apple & fruit based desserts.

Do I need to pair Icewine with a dessert?

A special note about Icewine is that it does not need an accompaniment. Many enjoy Icewine as a dessert in and of itself. Enjoy your taste of paradise!

Why are Icewines so expensive?

Icewines are expensive because of the risk involved in leaving grapes on the vine for so long while waiting for the proper temperature. Rot, birds and bears take a heavy toll on the potential crop. Also, it is possible that the freeze will not happen until well into the next year, thus potentially jeopardizing the profitability of the grapes. Another factor is the fact that Icewine production is hugely labour intensive due to the very low yields.

Whistler 2005 Vidal VQA Icewine "offers flavours of apricots and peaches, and a hint of honey on the full-bodied palate. It has great balance with a lingering, long finish of luscious fruit. To be enjoyed on its own as a liquid dessert or as an accompaniment to desserts and cheeses."
Debbie Minke, The Publican, Fall 2008

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