Eiswein

Made from grapes as ripe as Beerenauslese (BA), but harvested when temperatures drop to at least minus 7 degrees Celsius. The grapes are pressed while frozen, ensuring that only the concentrated fruit syrup is extracted. These wines are truly unique, featuring an exceptional concentration of fruity acidity and sweetness. They are becoming increasingly rare as Germany experiences warmer winters, making the necessary freezing temperatures for harvest less frequent.

Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The ice forms in the grapes, concentrating the sugars and other dissolved solids and thereby intensifying the flavors and sweetness in the resulting wine. Ice wine production is highly dependent on climatic conditions; grapes must be frozen for a significant period before harvesting, typically at temperatures of -7°C (19°F) or lower.

Characteristics of Ice Wine:

1. Harvesting: The grapes used for ice wine are harvested in the cold winter months, often at night or in the early morning hours to ensure they remain frozen. This timing is crucial to prevent any thawing that would dilute the sugar concentration.
2. Sugar and Acidity: Due to the freezing process, the water inside the grapes remains in ice form during pressing, allowing only a highly concentrated juice, rich in sugar and acids, to be extracted. This high sugar level leads to wines that are intensely sweet.

110 bis 128 °Oe Minimum must weight for ice wine depending on growing region.

1. Flavor Profile: Ice wine features vibrant flavors of ripe tropical fruits, honey, citrus, and dried fruits, all underpinned by a backbone of crisp acidity that balances the sweetness, making the wine refreshing despite its richness.
2. Varietals: The most common grape varietals used for ice wine include Riesling, known for its acidity and complexity, and Vidal, a hardy grape capable of withstanding harsh winter conditions. Other varieties such as Gewürztraminer and Cabernet Franc are also used.
3. Production Challenges: Producing ice wine is risky and labor-intensive. The grapes must remain healthy and free from rot (except noble rot in certain cases) until they can be frozen naturally. Any damage to the fruit or an unexpected thaw can ruin an entire crop.
4. Pairing and Serving: Ice wine is best served well-chilled, and it pairs wonderfully with rich, flavorful desserts like fruit tarts or crème brûlée, and can also complement spicy or salty foods. Due to its intense sweetness and flavor, it is often enjoyed in small amounts.

Ice wines are prized for their luscious sweetness and complexity, often fetching high prices on the market due to the precarious nature of their production. These wines are celebrated for their ability to capture the essence of the grape in a remarkably concentrated form.