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How to Buy Eiswein Dessert

Eiswein is a sweet that originated in . This "late " wine is traditionally pressed from that are harvested after they freeze on the vine. "Eiswein" literally means "," and is called so on some labels. If you want to buy eiswein, know the country and the method that produced the bottle to find the best available "ice wine" for your budget. Does this Spark an idea?

Instructions

1. o 1

Locate a local wine store or look on line for wine sellers who carry eiswein.

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Look for a bottle that fits your price range. German and Austrian Eisweins, which follow established methods of harvest and production, are the European gold standard. However, many less expensive, but still excellent, ice come from , New Zealand, Slovenia, Canada and the United States. Not all producers let grapes freeze naturally before harvesting them at night. This time-honored and labor-intensive method of production, as well as the loss of all but a few drops of juice, explains the higher price of traditionally produced ice wine. Some vintners pick the grapes and then artificially freeze them before .

Manage Cellar, Share Tasting Notes Free, powerful, and easy to use!

o 3

Pick a colorful and fragrant bouquet. Eiswein is distinguished by the contrast between its fragrant sweetness and acidity. A great eiswein is both rich and fresh. Young eisweins have tropical fruit, peach or berry overtones. Older eisweins suggest caramel or honey. Colors can range from white to rose.

o 4

Chill eiswein before serving, but do not let it get too cold. o 5

Enjoy eiswein with dessert or as dessert.

Instructions 1. About Icewine o 1

Know what Icewine is. In order to effectively choose an Icewine, become familiar with the beverage. Icewine originated in Germany in the late- 1700s, and is also called Eiswein. Bottles of Icewine could be labeled either way. What makes Icewine different from is that they are the last grapes plucked from the vine. The grapes, usually Vidal or variety, are left on the vine until a deep freeze occurs. The cold weather causes the in the to concentrate, therefore, making the wine sweeter than white wine.

o 2

Choose the right Icewine. When picking a bottle of Icewine, look for ones made in either Germany, Austria or Canada. The most popular Icewines come from the of Canada. The color of the Icewine should be golden or amber. Note any production methods you can find about the wine-- Icewine should always be handpicked and frozen in 10- to 13-degrees Celsius; anything colder would be detrimental to the grape.

o 3

Serve Icewine cold. Try to buy a bottle of Icewine that is already refrigerated to cut down on the chilling time at home. When ordering a glass in a restaurant, be sure to note that the Icewine is much colder than the temperature white wine is being served at. When taking a bottle of Icewine home, chill it slightly in the freezer before transferring it to the refrigerator or a bucket of ice to chill for 1 to 2o hours.

o 4

Serve and drink Icewine in a small cordial glass. This is a dessert wine and typically follows a hearty meal. The Icewine can be drunk alone or with edible sweets. The flavors of Icewine resemble apricot, peach, mango and melon, so it would be wise to serve an edible dessert that complements these flavors. Foremost, Icewine is for sipping, much like Brandy, and not drinking in large shot-like gulps.

o 5

It is typical for Icewine to have a lower alcohol content than . Some German Icewines have an alcohol content as low as 6 percent, while Canadian Icewines have a higher alcohol content of 8 to 13 percent. Since it takes nearly an entire vine of frozen grapes to make one bottle of Icewine, these beverages are generally expensive.

For a true Eiswein the grapes picked while frozen on the vine and pressed before thawed. For this reason alone, there are only a few places in the world where this wine can be produced. Because much of the water in the berries is frozen, when pressed, the resulting juice is far less -wise, but highly concentrated, rich, and flavorful. That is one reason why true ice wines can be so pricey - you are not getting much juice out of those berries. Additionally, the frozen berries are usually left hanging up to three months after harvest and picked at night when it’s the coldest. Leaving grapes to hang this long after ripening is risky. What if Mother Nature decides to be difficult? And let’s not forget our feathered pals, who crave ripe grapes – frozen or not. When everything works correctly, the resulting wines are typically mouth-filling, rich, and deliciously sweet with high natural residual , balanced by high natural acidity. These wines drink well young and have long aging potential due to their high sugar and acidity levels. Now keep in mind that my description of Eiswein is very basic and meant to give you an idea – in the real world there are a number of standards and strict regulations involved to ensure genuineness and quality in the bottle. Eisweins are generally complex and interesting, and that is where, as wine lovers, we come to appreciate the risks, the hands that picked the berries in the dead of winter, and the process, which produces this pure and often-times pure & golden hedonistic pleasure we find packaged in attractive 375ml half-bottles. In closing, Eiswein is best served after dinner with a fruit-based dessert such as tarts, pastries, Crème brûlée, or better yet, enjoy a glass on its own as an aperitif and savor and enjoy every last drop! Got a favorite? Drop me an e-mail. Sweet Wine: Eiswein

Sweet Wines

Just as late harvest wines have their spiritual home in Alsace (you might argue it was Germany, but the and Prädikat categories have much more to to with the careful selection of grapes affected by than true character), so eiswein also has its birthplace. In this case it most certainly is Germany, and there are few other locations in the world that have seen any success with the production of sweet wines using this unique and fascinating method.

It is of no surprise that, as is the case with botrytis, there are a number of myths and legends surrounding how the eiswein method was developed. Doubtless it was a serendipitous discovery, but just when and where it occurred is open to debate. Some put the occurrence as recently as the late 19th Century, when a bitter winter took the of by surprise. No doubt in such a situation the Franconians would have thought that all was lost, but in the face of great financial loss the frozen grapes were harvested and the surprising results widely appreciated.

Eiswein could be considered as an extreme form of the late harvest method; the grapes are left to hang on the vine long after the usual moment of harvest. No doubt during this time they develop some of the passerillage character which results from a combination of dehydration and the creation of complex compounds following isolation from the vine as it enters its dormant winter phase. But these grapes see an essential extra step. Whereas late harvest wines are commonly brought in from the vineyard during October or November, grapes destined to make eiswein are left until winter fastens her icy grip on the vines. The winemakers watch as frost takes control of the vineyard, freezing what little vegetation remains, as well as the fruit. It is this freezing process that is absolutely essential, but the wait for a suitable frost can be a nail-biting one; losses to birds, rot, or a mild winter with no suitable frost all threaten the 's livelihood.

The grapes are ultimately harvested in December, or even in the ensuing January. The temperature must be low, below -8ºC to ensure that the grapes are sufficiently frozen and that they remain so on the way to the . Consequently, harvesting may be performed at night, or in the early morning, to ensure optimal conditions. The grapes are collected in whole bunches, a considerably easier process than the selection of individual berries affected by the rather more capricious Noble Rot, as required for Trockenbeerenauslese. Once back in the winery, the frozen grapes are pressed and the sweet juice, rich in sugar, acids and aromatic compounds, is collected and fermented. The ice crystals are held in the press, thereby concentrating the juice obtained, increasing its , and achieving the necessary concentration of natural grape sugars that is necessary for producing a great sweet wine. The must weight required for a wine to achieve classification as eiswein varies from one region of Germany to another (as it does for most levels of the Prädikat, from up to - the only exception is Trockenbeerenauslese). Eiswein must hit at least 110º Oechsle in several regions, including -Saar-Ruwer, but this figure climbs as high as 128º for . Note that in all cases, however, this is less than that required for Trockenbeerenauslese, which must be at least 150º Oechsle. This disparity in required must weight, the comparative ease of production of eiswein when compared to Trockenbeerenauslese (botrytis is much less reliable and consistent than the winter weather), the ability to increase must weight by extraction of ice in the winery (Auslese and higher Prädikats must obviously come in from the vineyard at the appropriate must weight) and the high prices achieved by highly prized examples of eiswein has meant that many winemakers favour the eiswein route, often turning over less exciting vineyard plots to the production of this particular sweet wine. Astute buyers will not be swayed by labels bearing the word Eiswein; it is the name of the winemaker that is most important. Austrians and Canadians

Although eiswein will forever be associated with Germany more than anywhere else, there are a few other regions in the world making genuine and very good attempts at this style of wine. These countries similarly experience the bitterly cold winters that are a prerequisite for eiswein, in the case of Canada with rather more regularity than they are seen in Germany. There are also that produce or augment sweetness by the process of cryo-extraction, holding the harvested grapes in a cold room to replicate the natural freezing on the vine. A number of properties in own up to this practice, which is useful in weeding out less ripe grapes as those with a lower concentration of sugar will freeze at a higher temperature than those that are ripe and appropriately richer in sugars.

Austrian eiswein certainly exists, as do examples from America, Australia and Slovenia, but it is Canadian eiswein that has hit the headlines in recent years. Canada now produces more genuine eiswein than any other country, including Germany, testament to their reliably cold winter weather. Just as the Germans have their Prädikat to observe, the Canadians have the Vintners Quality Alliance regulations. These stipulate harvest date, which is no sooner than November 15th, as well as minimum must weight, which at 35º is considerably higher than the minimum required in Germany. The grape varieties permissible include Germany's Riesling and several others, including one notable non-vinifera variety (above), which is a French hybrid (a cross between a vinifera variety and an American vine, in this case Ugni Blanc and Rayon d'Or, the latter also known as Seibel-4986). Key points

Eiswein has an increased concentration of sugar as a result of freezing out water

The eiswein method has gained in popularity only since the mid 20th Century

It is a less demanding method than the harvesting of Nobly Rotten grapes

The modern technique of cryo-extraction mimics the eiswein method

Whatever its origins, an eiswein - or icewine if Canadian - should be rich in concentrated fruit flavours, with perhaps a floral freshness. They do not generally bear botrytis character - in Germany those which are prone to botrytis are much more likely to be harvested earlier at Auslese level or higher, and the less prized plots would be left for eiswein. They are also rich in grape acids, piercingly so in some cases, and I have found this more noticeable in Canadian examples, such as the wines of Inniskillen, than those from Germany. Such high natural acidity, combined with sweetness, would suggest these wines would be long-lived if not immortal. Just how these wines perform with long cellaring, however, is not yet clear; 1962 was the first where Germany saw great success with the style, and Canada is a newcomer to the scene, so there are no truly ancient examples in existence. This is remarkable when considering that my next topic in this series on sweet wines, the Mediterranean method of drying grapes, is a process that has been in use for millennia. (15/11/05)

Ice Wine Information

Icewine, or Eiswein, originated in Franconia, Germany in 1794. Grapes were left on the vines until the first deep frost, and the freeze/thaw cycles that occurred concentrated both the sugars and flavors of the grapes. The process was refined, and now icewines are highly prized drinks that are created in Germany, Austria, and Canada. The Niagara region of , Canada is currently the most widely respected producer of ice wines.

German eiswein is a Qualitätswein and falls under those rules. In Canada, the ice wine is governed by the Vintners Quality Alliance. Canadian Ice wine, properly created, must follow VQA (Vintners Quality Alliance) regulations to ensure a quality product. Key amongst these rules is that the wine must be naturally produced - no artificial freezing allowed. This makes ice wine very difficult to create - grapes must be guarded against too extreme temperatures, and because they are the last grapes on the vines, they must be defended vigorously against birds and other animals.

As in all harvests, the exact moment of harvest is extremely important for ice wine. Ideally the temperature should get to -10°C to -13°C before picking. This provides the optimum level of sugar and flavor in the grapes. This chart shows how sugar varies with the temperature: Sugar Levels

Temperature Sugar Content -6°C 29% -7°C 33% -8°C 36% -9°C 39% -10°C 43% -11°C 46% -12°C 49% -13°C 52% -14°C 56%

When the grapes are just right, they're carefully picked by hand. Grapes in this condition have a very low yield - often an entire vine only makes a single bottle. That's why ice wine can be so expensive and is often sold in half-bottles only ... but it's worth it!

Icewine is typically made of Vidal and Riesling grapes. After this long harvest process, the grapes go through weeks of fermentation, followed by a few months of aging. The wine ends up a golden color, or a deep, rich amber. It has a very sweet (of course) taste. The flavor is a combination of apricot, peach, mango, melon or other sweet fruits. There is often a nutty smell to it as well. It is usually drunk as a dessert wine, chilled for one or two hours. It is usually served in small cordial glasses.

My favorite icewines are all from the Niagara region of Canada. My favorite is probably Iniskillin Icewine but quite a number of them are exceptional up there.

This area of Canada produces one of the most internationally sought-after products. This product is icewine. Icewine or Eiswein in Germany, is a late-harvest wine made from grapes pressed while frozen. Only three varieties of vinifera grape and Vidal may be used but usually it is made from Vidal and Riesling grapes.

To make Icewine, the grapes are left on the vine until after the first frost hits. These grapes are harvested after being frozen in the vineyard and then, while still frozen, they are pressed. They must be picked early - before 10 a.m. During both of these processes the temperature cannot exceed -8 degrees C. At this temperature (-8 degrees C) the berries will freeze as hard as marbles. While the grape is still in its frozen state, it is pressed and the water is driven out as shards of ice. This leaves a highly concentrated juice, very high in acids, sugars and aromatics.

In Ontario and in Germany, icewine is defined as naturally frozen. This means that here as in Germany, no other method of making icewine is allowed other than the natural method. No artificial freezing method constitutes icewine by definition or label.

In addition to this there are other requirements to make icewine in Ontario, as set out by the Vintners Quality Alliance (VQA)

These include the following:

the finished wine must, must have a Brix of 35 degrees or higher

there must be residual sugar of 125g/litre

a minimum Brix of 32 degrees in the juice after pressing when measured in the fermentation tank. The finished wine must have a Brix of 35 degrees or higher.

the alcohol must derive exclusively from the natural sugars of the grapes

all wines that is labeled as Icewine must be produced by VQA registered growers and wine makers. The harvest of icewine grapes must start after November 15. Before harvesting, the producer must verify in writing, (by specified form) the following: a) the temperatures of each individual harvest, b) the acreage and tonnage of each given crop, c) the measured Brix level of each must, d) the harvesting date and time of day, and e) icewine pressing capacity.

Eiswein - Nectar of the gods Frozen Vines Yield Liquid Gold

If you've never tasted Eiswein you are missing out on one of life's simple pleasures!

But, what exactly is Eiswein [ICE-vyn] or ice wine or icewine?

This is a sweet wine made by picking grapes that are frozen on the vine and then pressing them before they thaw so that the grape sugar and acid remain intensely concentrated. The resulting wines are different from Germany's famous beerenauslese and trockenbeerenauslesen late harvest wines. Eiseweins are similarly extraordinarily sweet, yet balanced by high acidity and are excellent candidates for long aging. They also show a much clearer fruit and character due to its production methods. Canada and Germany are the world's largest producers of Eisweins. About 75 percent of the ice wine in Canada comes from Ontario, particularly the Niagara Peninsula. The remainder is made in regions like southern and the Valley in .

We're glad you're here. Enjoy yourself! If handy, pour yourself a bit of Eiswein, relax and enjoy our lens. What You'll Find Here

1. 2. Extreme Winemaking 3. The Eiswein Experience 4. Germany 5. Canada Joins The Party 6. American Ice Wine

Extreme Winemaking

ICEWINE

One of the rarest and costliest of all fine wines, ice wine is notoriously difficult to make, requiring not only specific meteorological conditions but also painstaking skill and craftsmanship. Canada's vineyards produce some of the world's finest ice wines, and from Japan to Europe, the name "Inniskillin" is synonymous with the highest level of luxury goods.

I never met an Icewine I didn't like! The Eiswein Experience

The Eiswein method has gained in popularity only since the mid 20th Century Germany

The birthplace of the modern Eiswein

While there are early references to frozen grapes being used to make wine in Roman times, it is believed by many that these were a dried grape left on the vine until the first frost.

While the earliest post-Roman Eiswein production is loosely tied to Franconia in Germany in 1794, better documentation exists for an ice wine harvest in Dromersheim close to Bingen in Rheinhessen on February 11, 1830. During that year's harsh winter many growers decided to leave their grapes on the vine to use as animal feed. Almost by accident they realized that these grapes yielded a very sweet must (from the Latin vinum mustum, "young wine", must is freshly pressed fruit juice that contains the skins, seeds, and stems of the fruit). So, they pressed it and produced Eiswein.

Sweet wines produced from late harvested grapes were the mainstays throughout the 19th century and into the 1960's. There was little effort to systematically produce Eisweins during this period, and their production was probably the result of unexpected weather conditions. In 1961systematic production of German ice wines became practical with the development of the pneumatic bladder press, where a pneumatic bladder filled with air results in a more gentle pressing of the wine. And, the invention of electrical lighting driven by portable generators made it possible to harvest the grapes in the dark before they had a chance to thaw. Only six 19th century Eiswein harvests have been documented. Canada produces ice wine or "icewine" according to the same strict standards as Germany and Austria. Grapes are left to freeze on the vines, are harvested during the night or early in the morning and then gently pressed. In recent years, Canadian ice wine has become famous for its quality. Canada Joins The Party

Thanks to an unexpected frost and German heritage

Ice wine was first produced in the Okanagan Valley of British Columbia, Canada by German immigrant Walter Hainle in 1972. Again, ice wine production was the result of an unexpected frost and was not produced for sale.

Twelve years later the Inniskillin winery in Niagara-on-the-Lake, Ontario produced their first ice wine. An attempt a year earlier was foiled by hungry birds that consumed the late hanging fruit. The introduction of nets to protect the vines made production of Inniskillin's first Eiswein possible. This first Inniskillin icewine was made from Vidal Blanc grapes, which are an inter-specific hybrid variety of white wine grape that produces high sugar levels in cold climates while maintaining good acid levels. Inniskillin's 1989 Vidal ice wine won the Grand Prix d'Honneur at Vinexpo in 1991.

By law, Canadian icewine makers cannot call their product by that name unless it is made from grapes picked off the vine at or below -8 Celsius (17.6 degrees Fahrenheit). And, the harsh Canadian winters lend themselves well to the large-scale ice wine production and have propelled Canada to the position of the largest producer of ice wine in the world. It is now produced in all wine growing province of Canada, notably in Ontario, British Columbia, Quebec, and Nova Scotia. Inniskillin Wines is considered the most widely known Canadian ice wine producer and as the first Canadian winery to win a major international award. However, according to Wikipedia, Pillitteri Estates Winery emerged in the 2000s as the world's largest estate Eiswein producer.

The depth of Lake Ontario is one of the reasons why this area of the world produces some of the world's best Eiswein. The lake stores sufficient heat during the summer months which produces a constant flow of warm air over the land, which moderates vineyard temperatures. The Niagara Escarpment, a ridge running through the peninsula close to the lake causes this warm air to recirculate over the land and insulates the vines from the extreme temperatures that are customary in other parts of Canada. Without these factors, typical Canadian winter temperatures of -20 Celsius (-4 degrees Fahrenheit) or below could easily destroy the crops.

Eiswein is expensive to make: a ton of grapes yields only one-sixth the amount of ice wine as table wine - hence its nickname, liquid gold - and its prices start at $50 for a half- bottle. Leaving grapes on the vine long past normal fall harvest also is risky. Canadian Eiswein makers leave the grapes on the vine through a series of mild freezes and thaws instead of picking at the first opportunity in order to produces the right balance of sweetness and acidity. In November 2006 the Canadian producer Royal DeMaria released five cases of icewine with a half-bottle price set at C$ 30,000, making it the world's most expensively priced wine.

Eiswein may also be labeled "Vin de Glacier" or "Ledove Vino." American Ice Wine

Ice wine was first produced in the greater Traverse City area of Michigan in 1983 at with Riesling grapes. Michigan Wineries on the Leelanau and Old Mission Peninsulas continue to follow the German laws that govern what wine qualifies as Eiswein. German law dictates that ice wine must be picked only when the grapes are frozen on the vine. The United States law for ice wines also specifies that the grapes must be naturally frozen. The Tax and Trade Bureau regulations state that "Wine made from grapes frozen after harvest may not be labeled with the term "ice wine" or any variation thereof, and if the wine is labeled to suggest it was made from frozen grapes, the label must be qualified to show that the grapes were frozen post harvest." According to Wikipedia, in 2002, 6 Michigan wineries in the Leelenau and Old Mission Peninsulas produced over 13,000 half-bottles of ice wine, which was a record at that time. Almost all of these wine grapes are grown within 25 miles (40 km) of Lake Michigan. The lake effect provides a favorable microclimate for the development of ice wine.

Breaux Vineyards in western Loudoun County, VA offers an ice wine made from the grape. Colorado wineries are also producing ice wines, such as Whitewater Hill Vineyards Riesling Icewine. The Casa Larga Vineyard and Brotherhood Winery are two New York wineries that produce Ice wine. The modern technique of cryo-extraction mimics the Eiswein method Harvest and Production

Riesling grapes are considered to be the most noble variety by German Eiswein makers. Vidal and grapes are the most popular in Canada. And, many vintners are even experimenting with making ice wine from other varieties such as , Chardonnay, , Gewürztraminer, , , ; , , , Shiraz (), Semillion, and .

Winemakers typically harvest the frozen grapes in whole bunches when temperatures fall between -10 and -13 degrees Celsius (9 and 14 degrees Fahrenheit). Since the fruit must be pressed while it is still frozen, pickers often must work at night or very early in the morning, harvesting the grapes within a few hours, while cellar workers must work in unheated spaces.

As stated earlier, in Austria, Germany, the United States, and Canada, the grapes must freeze naturally to be called ice wine. In other countries, some winemakers use cryoextraction (that is, mechanical freezing) to simulate the effect of a frost and typically do not leave the grapes to hang for extended periods as is done with natural ice wines. These non-traditional wines are sometimes referred to as "icebox wines".

In the traditional winery, the frozen-on-the-vine grapes are pressed and the sugar rich juice is collected and fermented. It has been said that pressing the frozen grapes is like pressing marbles. And, many presses get broken by attempting to press grapes at too low a temperature. During pressing the ice crystals are held in the press which concentrates the juice and increases its must weight.

The must weight required for a wine to achieve classification as Eiswein in Germany varies from 110 to 128 degrees oechsle (approximately 26 to 30 percent sugar by weight), depending upon the region. Oechsle [UHK-sluh] is a German method of measuring the specific gravity (therefore, the sugar content) of must or grape juice prior to fermentation. Austria has an Eiswein category that's similar and requires a minimum 127 degrees oechsle.

Icewine produced in Canada must come from grapes with a must weight of at least 35 degrees Brix. The Brix scale is used in both Canada and the United States. Each degree Brix is equivalent to 1 gram of sugar per 100 grams of grape juice. The estimated alcohol that a wine will produce (called potential alcohol) is estimated by multiplying the Brix reading by 0.55. Therefore, a 35 degree Brix will make an icewine with about 19.25 percent alcohol.

For the fermentation, special yeast strains are used to cope with this high sugar level in the must. This will ensure that the ferment will be slower than usual and is a good thing, as the longer it takes, the more flavor is withheld and not lost along with the carbon dioxide gas.

Most ice wine is aged about a year before it is bottled, though it can be aged much longer Ice Wine Harvest

Casa Larga Vineyard, Fairport, NY powered by Youtube Casa Larga Vineyards Ice Wine Casa Larga's Ice Wines are produced in the traditional German Eiswein production method, unlike many wineries who have switched to creating "Iced Wine" through alternative freezing methods.

2007 Casa Larga Fiori Cabernet Franc Ice Wine 375 mL Half Bottle

Brilliant ruby red hue, with extraordinary aromas of fresh picked strawberries. The wine has a lingering finish with intense sweetness and a nice balance. 15% residual sugar.

Amazon Price: (as of 06/24/2012)

2007 Casa Larga Fiori Vidal Ice Wine 375 mL Half Bottle

Honey and peach aromas, with a bright smooth sweetness, and flavors of pineapple, apricot, and butterscotch. Rich, medium bodied, with a lingering and satisfying finish. 17% residual sugar.

Amazon Price: (as of 06/24/2012) Eiswein Characteristics

Eisweins from white varieties tend to be pale yellow or light gold in color when they are young and can acquire a deep amber-golden color as they age. The red varieties tend to have a light burgundy or even pink color like that of wines, because the skins, which are the source of the red color, are not allowed to steep with the juice. Whatever its origins, an Eiswein should be rich in concentrated fruit flavours, with perhaps a floral freshness. They are also rich in grape acids. The Canadian icewines tend to be more acidic than do those from Germany. This high natural acidity is important to balance the extreme sweetness that these wines will have. The finish (aftertaste) should be crisp and feel refreshing when swallowed.

Vidal ice wines contain the distinct flavors of honey, lemon, star fruit, quince and brown sugar. Riesling ice wines have the taste of honey pears and candied lemon peel. Cabernet Franc has an intense flavor of red berries, rhubarb and lime. Ice wine aged in passes on flavors of pineapple, apricot, floral honey, orange, cardamon, lemon and spicy oak.

Ice wine, especially those from Germany, can have an alcohol content as low as 6%. However, those produced in Canada, due in part to the higher required must weight, have an alcohol level between 8% and 13%.

Different years effect the sugar content of the grapes and the taste of the ice wines. If you dislike one year from a particular winery, you may enjoy another year. Keep an open mind. Selecting An Eiswein

If you've never purchased ice wine before, expect to spend more than you would for table wines. As the wines are so rich, they are nearly always sold in smaller bottles, from a half bottle size 375 ml down to some as small as the gift bottle size of 50 ml. I would never spend less than $35 for a bottle and would expect to be more in the $50 - $100 range for a bottling that meets my personal requirements.

While other countries produce excellent ice wine, I would start with ones made in either Germany, Canada or Austria.

A word of caution: There are numerous fake ice wines available, particularly in Asia. Currently, there is no control over fake production. Buy your Ice wine from a reputable retailer and look for official designations / certifications, especially if you are purchasing it overseas. A label free of spelling mistakes is often a good sign, too.

Focus on wine produced from Riesling, Vidal and Gruner Veltliner grapes. Select a wine that has no artificial freezing. Ensure the wine maker allows nature to freeze the grapes and doesn't use cryo-extraction.

Look for a sweetness-acidity balance. A good ice wine balances the sweet and acidic flavors.

Most experts would consider it improper to drink one before it has at least a couple of years of age. They will last decades, so take your time.

If you're dining out, ask your waiter or . Quality restaurants, even those that don't employ a sommelier, have trained staff that can gladly answer your questions and help you choose the appropriate ice wine.

Liquor and wine stores that carry ice wine have someone on staff that is knowledgeable about ice wines. Speak to the staff; ask questions that help you to choose the right wine for your tastes and budget.

If you are having trouble finding it in your local liquor and wine stores visit the duty-free shops at your local airport (or as you travel) and you can virtually guarantee that it's the real thing.

Search online. There is a wealth of information at your fingertips. You may have to dig deep to find what you're looking for, but the search is worth it if in the end you choose the right wine. Research the winery to ascertain their harvesting and processing methods first.

There are numerous fake ice wines available, particularly in Asia. Currently, there is no control over fake production. Buy your Ice wine from a reputable retailer and look for official designations / certifications, especially if you are purchasing it overseas. A label free of spelling mistakes is often a good sign too.

Storing and Serving Eiswein Store your Eiswein using good practice for any wine, away from light, on the side, in a cool place, and away from vibrations. Maintain a consistent storage temperature between 55 and 60 degrees. Too cold and wines freeze; too hot and they turn into vinegar. Dramatic temperature fluctuations will also negatively impact any stored bottle of wine. Ideal humidity is between 65-75%, as this will help to maintain the character of the . When properly stored Eiswein can be kept for 5 to 20 years, depending on the varietal. high in acid such as Riesling will keep the longest.

Ideal serving temperature is between 41 and 45 degrees (5-7 Celsius). Serve roughly 2oz pours in small wine, or liqueur glasses. Let the glasses sit in the freezer for about 60 minutes before serving the wine.

According to Stacy Slinkard, of About.com - "The very best way to chill a bottle of wine is in a bucket of ice and water. Fill the ice bucket up about about 3/4 full of ice mixed with water. Bury the base of the bottle of wine in the ice and allow it to chill for at least 20 minutes. You can also chill wine in the refrigerator, but it will take a good three hours to chill to an appropriate serving temperature. Also remember that wine and freezers are not friends. No matter how tempting it is to just pop a bottle in the freezer, resist the temptation and save your wine! The bucket of ice and water,"no frills" method for chilling wine is tried and true and will leave you with wine at its best."

Serve your ice wine by itself or with desserts. Because ice wine is sweet, it goes best with creamy, sweet desserts such as mousse. It should not be served with a heavy entree like steak, and does not even follow this type of dinner particularly well unless you have had a fairly lengthy break between dinner and dessert. I especially enjoy it after a light pasta primavera, crab or lobster dinner.

Once your have opened a bottle, you have three to five days to finish it. If you have six or so people on hand, you should be able to finish a bottle without too much trouble. Like all wines, ice wine oxidizes slowly after opening.

Glasses That Highlight The Qualities Of Eiswein Riedel Vinum Extreme Icewine/Dessert , Set of 2

Renowned Austrian glassmaker Riedel designs the shape of each glass to most fully enhance the appreciation of the wine within. Crafted in the modern diamond shape of Riedel's Vinum Extreme line, this elegantly tall glass highlights the sweet aspects of icewine. Beautifully balanced and with just the right mixture of delicacy and stability, the set of two makes a handsome gift or adds to an existing collection for the budding oenophile. Each long-stemmed icewine glass stands 8-7/8 inches tall and holds 10 ounces at full capacity.

Amazon Price: $53.00 (as of 06/24/2012)

Schott Zwiesel Tritan Crystal Glass Stemware Forte Collection White Wine/Sweeter, 9.4-Ounce, Set of 6

For use with dessert, late harvest, Eiswein and tasting wines. Each glass has a 9.4 ounce capacity, is 8 inches tall and 2.9 inches wide. Made of Tritan crystal; non-lead material composed of titanium oxide and zirconium oxide. Tritan is a world wide patented crystal glass material and manufacturing process; 2 step process with blown Tritan crystal bowls and pressed crystal stems. Made in Germany.

Amazon Price: $56.00 (as of 06/24/2012)

Schott Zwiesel Tritan Crystal Glass Stemware Classico Collection Martini, 8.9-Ounce, Set of 6

Set of 6 Martini or cocktail glasses perfect for that Ice wine martini or cocktail. Each glass has an 8.9 ounce capacity is 6.4 inches tall and 4.6 inches wide. The Classico collection: known for durability and elegance; basic, timeless style and variety, moderately tall stems and classic bowls appeal to many wine styles; bowls styled with a gentle flow, creating a soft round shape and slightly wider opening. Completely dishwasher safe. Made in Germany

Amazon Price: $40.00 (as of 06/24/2012)

Mikasa Cheers Cordial Glasses, Set of 6

Unique, crystal Mikasa stemware. Each set has one stem each with dots, swirls, lines and pinstripes. Dishwasher safe.2oz. These glasses are perfect for your favorite Eiswein.

Amazon Price: $33.00 (as of 06/24/2012)

Set Of Four (4) - Romanian Crystal Barware - Cobalt Blue Swirl/Stained Glass Pattern - Milano Design - 4 Oz Cordial Glasses

Each piece in this line of mouth blown, hand decorated, lead free, 24% crystal has been individually hand-crafted in the European country of Romania. The Milano Collection provokes the mind and stimulates the eyes with is unpredictable swirl design, and stained glass like finish. The stained glass appearance is all hand painted with vivid colors within the pattern using different colored lusters and 24k gold. As with all handcrafted works of art, no two are exactly alike which confirms the one of a kind uniqueness of these pieces.

Amazon Price: $94.00 (as of 06/24/2012)

Acidity is the natural tartness in grapes and other fruits that contributes to vibrant flavors and balances the sweetness of Eiswein. Food Pairings

Eiswein is perfect savored all by itself. However, If you'd like to pair one with food, a good rule of thumb is not to pair it with anything sweeter than the Ice wine itself. Try out your pairings in advance. Experiment and have fun!

Some strong cheeses work. Try a Swiss cheese fondu or a serving of artisan cheeses. Blue veined cheeses work especially well. Also try, aged Cheddar,Montbriac, Roquefort, Ermite, Saint André, Triple Cream Brie,Mascarpone, and other strong creamy cheeses. Inniskillin winery has produced an excellent Pairing Guide To Cheeses Of The World in .pdf format that you can download.

Many chocolate-based desserts will overwhelm Ice wine. Inniskillin winery sells chocolates made with their Icewines. Some Belgian chocolates marry well. Cabernet Franc Icewine complements dark chocolate.

The fruit flavors of the Icewine are enhanced by salt, and the sweetness of the Icewine in turn softens the salty notes of the food. So, try toasted salty nuts, anchovy crackers, antipasto plate, salt cod canapés, or black olive tapenade.

One of our favorite ways to serve Eiswein is drizzled over cantaloupe balls in a dessert glass. Vidal Icewine complements fruits such as peach, banana, cantaloupe, apricot, pear, apple, pineapple, mango and papaya. Riesling Icewine complements citrus, pineapple, apple, honeydew melon, kiwi, quince and star fruit. Cabernet Franc Icewine complements strawberry, blueberry, raspberry, blackberry, rhubarb and Saskatoon berry

Apple-based desserts, such as apple pie, pair especially well with Vidal-based Icewine, as do fire-roasted chestnuts (a real favorite at the annual Icewine Festival in Niagara).

And, Oak-Aged Vidal is exquisite with crème brûlée and carrot cake.

Also, try to think beyond appetizers and desserts - try Icewine with foie gras, a rich pâté, lobster terrine, chicken liver parfait. tripe, and duck or goose with oranges and peaches.

The cool, fruity sweetness of the Icewine softens the spiciness of the food, such as: Thai and Asian Cuisine, Grilled shrimp skewers with Asian spice, Asian vegetable rolls, curry dishes, spicy crab cakes, creole or cajun spice foods, sashimi; tuna, sea urchin, and anago (eel). Salty dishes, such as a terrine of smoked salmon, or Duck Confit with apricot relish also marry well.

Eiswein has an increased concentration of sugar as a result of freezing out water Signature Icewine Recipes

From Inniskillin Winery

Fresh Shucked Oysters with Vidal Mignonette The bubbles in this unique Inniskillin Sparkling Vidal Icewine cut the briny and salty characteristics of the oyster. Vidal Apple Fritters These tender apple fritters are crispy on the outside while moist and chewy on the inside. "Waldorf" Salad with Crisp Apples, Toasted Walnuts and Icewine Vinaigrette This play on a traditional Waldorf salad accentuates the freshness of the salad by using a lighter vinaigrette as opposed to a mayonnaise based dressing. Stonefruit and Icewine Chutney This versatile recipe can be used in a variety of applications; any type of stonefruit in season will do. Serve with camembert style cheeses, patés or terrines. Spiced Pear Relish This versatile recipe can be used in a variety of applications due to the sweet and spiciness of the relish. Serve with Grilled Pork or Blue Benedictine Cheese. Icewine Seared Scallops with Vidal Beurre Blanc The sugar content in the Icewine allows the scallops to develop a beautiful colour in the pan while the sweetness of Icewine pairs perfectly with the sweetness of the scallops. Country Paté Perfect for a party, this recipe makes four terrines serving 20 people. Terrines can be frozen once fully wrapped in airtight plastic. Icewine Infused Cranberry Boats Features Vidal Icewine Truffled Cream of Cauliflower Soup Features Vidal Oak Aged Icewine Icewine Vinaigrette on Bitter Greens Features Vidal Icewine Shredded Duck Breast Prosciutto and Mango Salad Features Riesling Icewine Icewine-Marinated Pork Medallions with Corn-Crusted Onion Rings Features Riesling Icewine Bittersweet Chocolate Icewine Truffle Cake Features Cabernet Franc Icewine Vanilla-Infused Icewine Frenched Toast Features Vidal Oak Aged Icewine Vanilla Pineapple Upside Down Cake Features Vidal Icewine Icewine Strawberry Trifle Features Vidal Icewine Summer Berries with Chilled Icewine Cream Features Vidal Icewine The Classic Icewine Martini powered by Youtube

2007 Inniskillin Oak Aged Vidal Gold Icewine Vqa Niagara Peninsula 375 mL Half Bottle

89 Points-The Wine Spectator "This racy version is sweet but balanced more on the tart side, with baked apple, apricot and honey aromas and flavors. Nice length. Drink now through 2022."

89 Points-The Wine Enthusiast "Starts with an enticing nose of tropical fruit, honey and spice. Mouth filling, intense flavors of peach, mango and apricot follow, balanced by crisp acidity. Clean but complex, the wine unfolds extravagantly on the palate. The wine can age and will intensify as time passes."

Amazon Price: (as of 06/24/2012)

2008 Inniskillin Riesling Icewine 375 mL Half Bottle

Sublime aromatics of fresh lime, apricot, grapefruit and peach blossom with a slight minteral edge. A racy interplay of sweet and tart offer up echoing balanced flavors of lemon, lime and candied apricot. Rating: Ultimate Beverage Challenge 89 points (May 2011) Amazon Price: (as of 06/24/2012)

2007 Peller Estates Riesling Icewine 750ml

A luscious mouth-feel with fruit flavors of tangy sweet citrus, pear and guava. Great balancing acidity on a perfectly sweet palate, finishing with flavors of sweet citrus and baked pear. Gold - Best of Class - Los Angeles International Wine & Spirits Competition 2009 Silver Medal - International Wine & Spirit Competition 2009, UK. Silver Medal - International Wine Challenge 2009, UK.

Amazon Price: (as of 06/24/2012)

Mission Hill Winery Riesling Icewine Reserve 750ML

Deeply concentrated citrus and apricot flavors mesh seamlessly with the wine's vibrant structure. Intense and ultra-sweet with a graceful manner and super-long finish. Best in Class - Gold Medal 2011 International Wine & Spirit Competition

Silver Medal 2011 International Wine Challenge 2011 All Championships 2011 Northwest Wine Summit 2011 Tasters Guild International Wine Competition 2011 Canadian Wine Awards

Amazon Price: (as of 06/24/2012) Henry Of Pelham Riesling Icewine 375ML

Perfumed and citrusy with richness. Further aging will enhance nuances of mineral, evolved and dried fruits and honey. Attractive in youth, this icewine will cellar for at least 15 years, in part due to the removal of Botrytis Affected fruit.

Amazon Price: (as of 06/24/2012)

Ice Wine Northern Ice Riesling 2009 200ml

Northern Ice Riesling Icewine - Watch how this riesling Icewine explodes in your mouth with a poetic peach/mango dance that transforms into a surprising creamy, velvety mouth feel. Concentrated elegance to die for.

Amazon Price: $89.00 (as of 06/24/2012)

2007 Inniskillin Cabernet Franc Icewine 750ml

Amazing depth of color and outstanding red berry flavors, particularly strawberry, lend this red Icewine to pair well with chocolate or chocolate mousse and red fruit based desserts or simply strawberries and cream!

Amazon Price: (as of 06/24/2012)

2007 Peller Estates Cabernet Franc Icewine 750ml

Boldness of ripe red berries, complex notes of spice and sweetness of rhubarb. An explosion of luscious red berries, delicate yet complex spice and rhubarb with the freshness of limes on the lingering finish.

Amazon Price: (as of 06/24/2012) 2007 Casa Larga Fiori Cabernet Franc Ice Wine 375 mL Half Bottle

Brilliant ruby red hue, with extraordinary aromas of fresh picked strawberries. The wine has a lingering finish with intense sweetness and a nice balance. 15% residual sugar.

Amazon Price: (as of 06/24/2012)

2008 Fulkerson Cabernet Franc Ice Wine 375 mL Half Bottle

This Cabernet Franc Ice Wine is beautifully presented with its glowing salmon pink color. The aroma of Cabernet Franc comes through along with simmering red berry fruit. An initial burst of sweetness, then strawberry jam flavors intermingled with just enough vibrant acidity to make a tongue smackin' finish. Impress your dinner guests or sweetie with this dessert in a bottle. 2011 San Francisco International Wine Competition : Gold Medal 2011 Long Beach Grand Cru Wine Competition : Gold Medal

Amazon Price: (as of 06/24/2012)