Icewine is a naturally sweet wine made from grapes that freeze on the vine and are harvested and pressed while still frozen. Water remains as ice crystals during pressing, so the juice that is extracted is highly concentrated in sugar, acidity and flavour. The wine is known as Eiswein in Germany and Austria. Canada is one of the world’s leading producers, particularly in Ontario and British Columbia.
Grapes are left on the vine until temperatures are sufficiently cold for them to freeze naturally. In Canada, the VQA standard requires harvest and pressing at or below −8°C, with additional production requirements. The frozen grapes are harvested quickly and pressed while frozen, leaving much of the water behind as ice. Fermentation is slow because of the high sugar concentration.
Common varieties include Vidal, Riesling and Cabernet Franc, with other permitted grapes used in some regions. Ontario’s Niagara Peninsula is especially known for Icewine, while British Columbia’s Okanagan Valley and other designated areas also produce it. Germany and Austria make Eiswein in suitable vintages, although naturally freezing conditions can be less predictable.
Icewine often shows concentrated peach, apricot, mango, citrus, honey and floral notes. Despite its sweetness, it can retain high acidity, which helps prevent the wine from tasting cloying. Alcohol is often moderate because fermentation may stop before all the concentrated sugar is converted.
Serve Icewine well chilled in small pours with fruit desserts, cheesecake, blue cheese, foie gras or almond pastries. The dessert should not be substantially sweeter than the wine, or the wine may taste less expressive.
Example: pair Niagara Vidal Icewine with peach tart or blue cheese, or serve Riesling Icewine with fruit and almond desserts.
Chef’s note: Icewine is made from grapes frozen naturally on the vine. It is not the same as a wine made from grapes frozen artificially after harvest.
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