Ice Wine

Defining structure

Grapes harvested frozen; juice pressed at -8°C or colder. Residual sugar 180+ g/L.

History

The first documented Eiswein (ice wine) was made in 1794 in Franconia, Germany, from grapes that were left on the vine and froze before harvest. The category remained a German specialty through the 19th and most of the 20th century — a Mosel or Rhein Eiswein required cold winters and significant risk-tolerance, since grapes left out for late harvest could be lost to rot or birds. Canada's Niagara region adopted ice wine in the 1980s; Inniskillin's 1989 vintage won at Vinexpo and triggered a Canadian boom. By the 2000s Canada had become the world's largest producer, with Vidal Blanc and Riesling the dominant grapes. Authentic ice wine requires the grapes to freeze on the vine — typically below -8°C — and be pressed while still frozen, leaving water as ice in the press while sugar-rich juice trickles out.

Food pairings

• foie gras
• blue cheese
• fruit tart

Serving notes

Serve cold, 40–45°F. Tiny pours.