ice wine
Ice wine is high in natural sugars (typically 35-40% residual sugar by volume) and contains antioxidants including polyphenols. Like other wines, it contains alcohol (typically 9-13% ABV) and should be consumed moderately.
About
Ice wine is a fortified dessert wine produced from grapes that have been frozen while still on the vine before harvest. Originating in Germany (where it is called Eiswein) in the 18th century and later perfected in Canada, ice wine is made by allowing ripe grapes to undergo natural cryoconcentration—as water freezes within the fruit, the remaining liquid becomes highly concentrated in sugars, acids, and flavor compounds. The grapes are harvested in winter when temperatures drop below −7°C (20°F), then pressed immediately while frozen, yielding a small volume of intensely sweet, aromatic juice. Classic ice wine varieties include Riesling, Vidal Blanc, and Cabernet Franc, each producing distinct flavor profiles ranging from floral and honeyed to tropical fruit notes.
Culinary Uses
Ice wine is traditionally enjoyed as an aperitif or dessert wine on its own, served well-chilled in small portions due to its intense sweetness and richness. Its concentrated fruit flavors and balanced acidity make it an excellent complement to blue cheeses, pâtés, and rich desserts such as crème brûlée or chocolate mousse. In culinary applications, ice wine is used as a finishing ingredient in sauces, reductions, and glazes for foie gras, duck, and poultry. Some contemporary chefs incorporate it into vinaigrettes, poached fruit preparations, and sophisticated cocktails to add complexity and elegance.