ICE WINE / EISWEIN
Frozen Fruit, Pure Concentration, Naturally Sweet
Ice wine—called Eiswein in its German homeland—is a rare and labor-intensive dessert wine made from grapes naturally frozen on the vine. Harvested in the dead of winter and pressed while still frozen, the grapes yield only their most concentrated sugars and acids, producing wines that are intensely sweet yet vibrantly fresh. With bright fruit, crystalline texture, and naturally balanced sweetness, ice wines are prized for their purity and precision.
Key Characteristics
Made without botrytis or fortification, ice wines achieve sweetness solely through natural concentration. They are high in acidity, lusciously sweet, and aromatic—with exceptional clarity of fruit and a clean finish.
Style
Naturally sweet wine from frozen grapes, harvested and pressed below 17°F (–8°C)
No botrytis, no added sugar, no drying—just nature, patience, and cold
Body
Medium to full
Acidity
High
Primary Grapes
Riesling (Germany), Vidal Blanc (Canada), Grüner Veltliner, Cabernet Franc, Gewürztraminer, Chardonnay
Typical Flavors
Peach, apricot, honey, lemon curd, lychee, mango, pineapple, melon, baked apple, candied citrus, jasmine
Origin & History
Eiswein has roots in 18th-century Germany, where accidental winter freezes inspired winemakers to press frozen grapes. It became formalized in the 19th century and was embraced in cooler wine regions like Austria and, later, Canada—where it became a national specialty. Because the conditions for harvest are so specific (and risky), ice wine is made only in ideal vintages and remains one of the world’s rarest naturally sweet wines.
How It’s Made
Grapes are left to hang into winter, concentrating sugars through dehydration and cold. They are harvested—often at night—at temperatures below –8°C (17°F) and pressed while still frozen. Water remains in the form of ice crystals, leaving behind highly concentrated juice that ferments slowly into rich, sweet wine.
Notable Regions
Ice wines vary by grape variety and region, with some using red grapes for unique results.
German Eiswein
Riesling
Classic style; crisp, elegant, with brilliant acidity and stone fruit
Canadian Ice Wine
Vidal Blanc
Lush, tropical, smooth, and often more full-bodied
Red Ice Wines
Cabernet Franc
Rare and distinctive; notes of strawberry, cherry, rose, and spice
Austrian Eiswein
Grüner-based, crisp and mineral
Late Harvest vs. True Ice Wine
Some “ice wines” are cryo-extracted or made from frozen grapes post-harvest (these cannot be labeled as Eiswein in Europe)
Food Pairings
Ice wine pairs beautifully with fruit-forward desserts, creamy cheeses, and dishes that play off its brightness and intensity.
With Savory
Seared foie gras, prosciutto-wrapped melon, roast chicken with peach glaze, spiced duck
With Cheese
Blue cheese, aged cheddar, goat cheese with honey, bloomy rind cheeses
With Dessert
Lemon tart, panna cotta, peach cobbler, fruit pavlova, white chocolate
How to Serve It
Glassware
Small dessert wine or tulip-shaped glass to focus aromatics
Temperature
Well-chilled: 40–45°F (4–7°C)
Aging Potential
Good to excellent—top Riesling-based ice wines can age 10–20 years, developing honeyed and marmalade complexity
Storage
Store upright in cellar; once opened, refrigerate and enjoy within 5–7 days
Fun Fact
It takes roughly ten times more grapes to produce a bottle of ice wine than a typical dry wine—because most of the juice is locked in frozen water crystals and discarded during pressing.
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