Ice Wines
Dessert wines produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The frozen grapes are brought into the winery where they are transferred into a grape crusher and then into a grape press. Only about 10–20% of the liquid in these frozen grapes is used for ice wine and because the juice is so sweet it can take anywhere from 3 to 6 months to fermented. When it’s all done, wines have around 10% ABV and a range of sweetness from around 160–220 g/L of residual sugar.
Canada (Niagara Peninsula)
Ice Cider
A unique flavour that combines bitter-sweet and sharp qualities found in traditional vintage cider apple. Ice Cider is made by freezing the apple juice and removing the ice. The remaining naturally concentrated juice is then fermented into Ice Cider