Eiswein (English: ice wine; Canadian spelling: Icewine) is a naturally sweet wine made from grapes that freeze on the vine and are harvested and pressed while frozen. Water remains as ice during pressing, concentrating the sugars, acids and flavour compounds in the small amount of juice extracted. The result is typically intensely sweet but balanced by high acidity.
Grapes are left on the vine until natural freezing conditions occur. They must be harvested and pressed while frozen, and the process depends on suitable weather, vineyard conditions and strict production rules. The minimum temperature and other requirements differ between countries and appellations; do not assume one temperature standard applies everywhere. Artificially frozen grapes do not qualify as traditional natural ice wine under the relevant protected rules.
Ice wine is commonly made from Riesling, Vidal and other suitable varieties. It can show concentrated aromas of peach, apricot, citrus, honey and tropical fruit, with acidity that prevents the sweetness from feeling flat. The style is usually served in small portions because of its intensity.
Example: serve a Canadian Vidal Icewine with fruit desserts, blue cheese or a foie gras preparation, adjusting the pairing to the wine’s sweetness and acidity.
Late-harvest wines are made from grapes left longer on the vine, but the grapes do not have to be frozen. Ice wine specifically requires natural freezing and pressing while frozen under the applicable rules.
Chef’s tip: serve well chilled in small dessert-wine glasses. Pair with a dish that is not sweeter than the wine, or the wine may taste less expressive.
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