Like many great things in life, icewine was discovered by accident. In the late 1700s, it’s said that a German soldier came home from war and found his vineyard frozen. But instead of discarding the grapes, he decided to press them frozen and icewine, or “Eiswein” as it is called in Germany, was born. It is now made in Canada, Germany and Austria, and Ontario and British Columbia are considered the best places to make icewine because of their consistently cold winters.
Canadian Specialty
In 1991, Niagara-On-The-Lake’s Inniskillin winery put Canadian icewine on the international map. Pioneer winemaker Karl Kaiser’s 1989 Inniskillin Icewine won the Grand Prix d’Honneur at Vinexpo in Bordeaux – the first major international award for a Canadian wine. Since then our wine reputation and icewine dominance have grown. So much so, that in some Asian countries you’ll actually find counterfeit Canadian icewines.
The Making Of
Icewine production worldwide is controlled by strict government rules and requires that all icewine be made from naturally frozen grapes only. Grapes are pressed frozen, resulting in only a few precious drops of concentrated nectar being extracted (about 15 per cent compared to unfrozen). This is part of the reason why icewine is so expensive. The liquid is thick and golden in colour, hence its nickname, "liquid gold."
Types and Trends
Vidal and Riesling grapes are most common for icewine made in Canada, but dozens of other varieties are also used. The latest trend? A move toward red icewines – such as Cabernet Franc – that tend to be less sweet, carry delicate berry flavours, and pair perfectly with dark chocolate.
If you’ve never tried icewine, or perhaps simply not red icewine, do give it a shot (but pour it in a wine glass). There’s a whole culture developing around this unique beverage – festivals, cuisine, mixology and more – so why not join the fun?
Cheers,
Pax
Paxton Allewell is a wine specialist and co-founder of the iYellow Wine Club. To learn more about the Club, share feedback or ask a question visit www.iyellowwineclub.com. Angela Aiello and Paxton Allewell's wine column can be read every Thursday on www.sweethome.ca/national/wine.
5 Icewine Tips
1. Serve 1-2 oz chilled (5-7 degrees Celsius) in dessert or official Icewine glasses.
2. One bottle of 375 ml (12.7 oz) will serve 10-12 people.
3. Add a dash to sparkling wine or champagne for a kiss of sweetness and colour.
4. Use it when cooking (find recipes at www.pellericewine.com).
5. Icewine lasts for up to three weeks after opening. Seal tightly and store in the fridge.
Notable Canadian Producers to Try: Inniskillin, Peller Estates, Royal DeMaria and Wayne Gretzky Estates