Ice wine was found by accident and has been made since 1794. Made on purpose since the 1800's
and first done in the European nations, it finally occurred on purpose in small amount
during1973 in Canada. By 1979 commercial availability occurred.
The freezing and thawing dehydrates the grapes on the vine. Increasing the sugars, extracts and
acids. The flavors and complexity of the wine intensifies. So far it is only harvested by hand.
Even then you only get 1/5 of the normal volume for wine making.
The grapes are pressed while quite cold still containing ice crystals and only a small amount of
juice is added for fermentation which will stop naturally after several months.
This very fruity and intensely sweet wine is prominent in the mouth and finishes on a dry note.
Canada now makes the majority of ice wine and it is expensive. Sold in smaller bottles and being
expensive is the result of the risk that is assumed to leave the fruit on the vine. Birds, weather or
other animals can bring harm to the harvest.
If you splurge on ice wine you can use it in many ways. Jellies, mixing drinks like cocktails,
however, ever having any left over upon opening is hard to have. It is a wonderful drink and one
that should be enjoyed for the rarity it is.
