A Grand Canadian Tradition
The discovery of Icewine was accidental. Producers in Franconia, Germany made virtue of necessity by pressing juice from frozen grapes in 1794. They were amazed by the high sugar concentration. It was not until the mid 1800's that Ice wine was intentionally made by the winery. This occurred in the Rheingau.
Walter Hainle made the first (very small scale) Icewine in Canada in 1973. The first commercially available Canadian Icewine was made by Hainle Vineyards in 1978. Canada today is the largest producer of this rare, rich and sweet ambrosia, with the lion's share coming from Ontario's Niagara Peninsula. Volume of Icewine produced in Ontario has risen phenomenally commensurate with demand. Sales in Vintages alone rose from 25,000 bottles in 1992-93 to an estimated 120,000 bottles in 1996-97. Sales continue to grow at a rate of over 50% per annum. The burgeoning demand is also evident in the export market - particularly in the Far East where Ontario Icewines have fetched over three times the domestic price in Japan. *
Inniskillin 1989 Vidal Icewine won the Grand Prix trophy in Bordeaux in June 1991.
in 2001, when Reif Estate Winery won two gold medals at VinExpo in France for its 1999 Vidal Icewine.
Grapes are left on the vine well into the winter months. The resulting freezing and thawing of the grapes dehydrates the fruit, and concentrates the sugars, acids, and extracts in the berries, thereby intensifying the flavours and adding complexity to the wine made from it.
The juice from Icewine grapes is about one-fifth the amount you would normally get if you pressed unfrozen grapes. To put it another way, a vine will normally produce sufficient grapes to make a bottle of wine; but frozen grapes would produce only one glass of Icewine
The frozen grapes are pressed in the extreme cold. The water in the juice remains frozen as ice crystals, and only a few drops of sweet concentrated juice is obtained. This juice is then fermented very slowly for several months, stopping naturally.
The finished icewine is intensely sweet and flavourful in the initial mouth sensation. The balance is achieved by the acidity, which gives a clean, dry finish. The nose of icewine recalls lychee nuts. The wine tastes of tropical fruits, with shadings of peach nectar and mango.
Canada is the largest ice wine producer in the world with 40 to 50 vintners in Ontario and British Columbia producing the liquid gold. Asia is the largest export market for Canadian icewine. A 375mL bottle may sell for as much as $300. In Canada the average price for a 375mL bottle of icewine is around $45.
Because of the lower yield of grapes and the difficulty of processing, ice wines are more expensive than table wines . The high sugar levels lead to a slower than normal fermentation. They are often sold in half-bottles (375 ml).
Typical grapes used for ice wine production are: Riesling Seyval Blanc, Vidal Blanc , and, interestingly, the red grape Cabernet Franc . Cabernet Franc ice wine is a light pink color, like most rosé wines.
Genuine icewine must be naturally produced. No artificial freezing is allowed.
The signature of a great icewine is the balancing tension between the sweetness and the acidity,with seductive tropical fruit flavours followed by a crisp, bracing finish which,when the wine is swallowed, is vividly refreshing. This brilliantly focused acidity distinguishes the icewine from Sauternes and accounts for the freshness.*
For over 20 years Europeans banned Canadian icewine from their markets, stating high sugar content as their reason.
The ban was lifted in May 2001.
Asia is the largest export market for Canadian icewine. A 375mL bottle may sell for as much as $300. In Canada the average price for a 375mL bottle of icewine is around $45.
Why is it more expensive than regular wine?
First Grape growers take a huge risk by leaving the fruit on the vine long after the usual harvest time.
Birds , animals and weather can all destroy the grapes as they sit waiting for the perfect conditions necessary to harvest grapes for icewine. Second because the grapes must be processed so carefully and quickly once the conditions are meet. Third the juice maybe sweeter but there is less juice in each grape compared to a fall harvest.
How long can I keep an unopened bottle of Icewine?
With such a brief history, determining the ability of Icewines to improve with time is open to conjecture. Sweet wines must have good acidity to gain complexity so good balance is essential for long term storage. Icewines are so attractive when young that there are few examples to assess (and those are very expensive). The best method for choosing an appropriate Icewine to cellar is to base your choice on the grape variety used to make the wine. Icewines made with the Chardonnay, Cabernet Franc and Merlot grapes should be drunk young. Gewürztraminer and Ehrenfelser can frequently be low in acid and while they will keep for 3-5 years, they are not good candidates for the cellar. Vidal is good for 5-7 years although Inniskillin Ontario has Vidal Icewines from the 1980's that are reportedly superb. For long term aging, Riesling offers the best chance. The great, long-lived dessert wines of Germany are Rieslings and the grape's ability to retain acidity, even in the hottest years, make Riesling Icewines the best bet for long term cellaring. As with any other wine, good cellar conditions (constant, cool temperature) are crucial to allow the wine to develop its full potential.
How long will an open bottle of Icewine last? Are there any other uses for Icewine?
A: Due to the high sugar content, an open bottle of Icewine will last 3-5 days after opening if re-corked and stored in the fridge. Why this would happen is beyond me.
Icewines can be very versatile. They have been blended with brandy to make liqueur, used to create exquisite jellies and have been used as ingredients (albeit expensive ones) in several cocktails. There are also numerous recipes that incorporate Icewine.
How is Icewine best served? What with? Is there a special glass?
A: Icewine shows best when it is chilled but not cold. The ideal temperature is 10-12°C. Renowned as "dessert in a glass" it is ideal on its own or with a fresh fruit plate. Often, it is recommended that Icewine be served in small liqueur glasses but research has shown that stemware with a fairly large bowl (9 oz.) is better as it amplifies the nose and intensifies the flavours. Failing that, a normal wine glass is still better than glassware that is too small.
Where can I buy Canada's Icewine
Unfortunately we are unable to tell you which wine stores in your home town carries Canadian Icewine.
The regulations of importing and exporting of wine are controlled by the various States and Provinces in North America.
Other countries around the world will also have there own trade regulations and liquor laws.
How many bottles can you bring back to USA?
Each adult U.S. citizen is permitted 1 (one) litre of wine or spirits duty free after 48 hours in Canada. Duty on wines can vary from 15 cents to 45 cents per bottle. It is recommended that you retain your receipt and declare your purchase(s) at U.S. Customs
* Icewine the complete Story, John Schreiner, Warwick Publishing
We do not sell or promote the import or export of Icewines
