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Many may not even be aware of their existence, but ice wines have been part of the history of oenology since 1794. A pivotal episode when a sudden frost hit and German farmers rushed to save the grapes, an accidental act that would eventually become the origin of ice wine.
After many centuries, ice wine is still a product of good fortune that winegrowers take advantage of when the temperature drops below -8ºC; this can occur between November and March. When the grapes freeze, their internal water solidifies, but their sugars and acids remain intact.
This super-sweet and concentrated wine that can be paired with all kinds of dishes has, after all, a ‘maturation’ process carried out by Mother Nature, without the need for any chemical intervention.
The main production areas for this type of wine are in Canada. However, Germany and China, as well as upstate New York, Washington State and Michigan produce high quality ice wine made from various grapes, such as Vidal Blanc, Riesling, Chenin Blanc or Gewürztraminer.
