Eiswein

There is a certain mystique and romance surrounding ice wine. The sweet and golden delicacy is praised by critics, wins gold medals at international competitions and achieves high prices. It is thanks to it that the world has become aware of winemaking in Canada. But despite its fame, many consumers have only a vague idea of why ice wine is so closely associated with Canada, what sets it apart from other wines, and when and with which dishes it should be served.

How it All Began

It is said that ice wine was discovered by chance in Germany in 1794 by farmers trying to save their grape harvest after a sudden frost. Almost 180 years later, in 1972, ice wine was produced for the first time in the Okanagan Valley in British Columbia. Winemakers quickly realized that Canada's cold winters were perfect for making excellent ice wines. In Ontario's Niagara-on-the-Lake wine region, ice wine was first produced for commercial purposes in 1984. Only a little later, in 1991, Inniskillin won the Grand Prix d'Honneur with his 'Vidal Icewine' at Vinexpo in Bordeaux, and since then the ice wines from Ontario have been undisputed on the world stage.

What is Ice Wine and How is it Made?

Ice wine is a dessert wine with a particularly intense taste, a rich bouquet and exceptional softness. It is made from grapes that stick to the vines after the fall harvest. When temperatures drop to -8°C (or less), the frozen grapes are picked by hand and immediately pressed to produce a thick, rich, golden yellow liquid that has a high concentration of natural sugar and acid.

The production of a 375 milliliter bottle of ice wine requires around 3.5 kilograms of Riesling grapes or three kilograms of Vidal grapes. The same amount of grapes would yield six to seven times as much table wine. The high expenditure and low yield explain why ice wine is comparatively expensive — but it is also something very special.

Controlled Quality

Many different types of grapes can be used in the process, including Riesling, Cabernet Franc, Chenin Blanc, Vidal Blanc, and Merlot. But this is also the end of flexibility. The term “ice wine” may only be used if the grapes are naturally frozen and their sugar content is at least 35 degrees Brix (a measure of the amount of sugar in an aqueous solution). The process is governed by the laws and regulations of the Vintners Quality Alliance (VQA), and the extremely strict standards are monitored by VQA inspectors — from vineyard to bottle. No wine may have the name “ice wine” on its label unless it is certified by the VQA.

Canada — Land of Ice Wine

Canada is the largest producer of ice wine in the world. In fact, Canada produces more ice wine than all other countries combined! Germany and Austria are in second and third place, and there are also small ice wine companies in other countries such as the United States, Italy and Japan. Today, between 80 and 90 percent of Canada's ice wine is produced in Ontario. The Niagara-on-the-Lake region alone is responsible for 60 percent of the country's ice wine production. However, there are also smaller businesses in British Columbia, Québec and Nova Scotia. In total, just under 100 wineries in Canada produce ice wine.

Much More Than Just a Dessert Wine

Ice wine goes particularly well with fruit-based desserts such as peach cake, unsweetened fruit tarts or cheesecake — it is important that the dessert is less sweet than the ice wine itself. Ice wine is also often served as an appetizer with pâté or foie gras, as an accompaniment to fresh fruit or young, soft cheese. Of course, ice wine also tastes great alone — just try it out! A small, fine selection can be found on our marketplace.