This misunderstood sweet wine is hard to produce and profoundly delicious.
that will structure a wine without making it seem astringent — ice wines are left on the vine past the usual harvesting window in an attempt to allow the mercury to dip low enough that the individual grapes begin to freeze.
Once this happens, the grapes are harvested — usually at night, in order to ensure that they remain cold and don’t begin to thaw in the warmth of the morning or daytime sun — and are gently pressed soon after. If it’s done right, the liquid that’s squeezed from the grapes has a higher ratio of sugar, since a significant proportion of the water in the berries is left behind as ice crystals.
There are risks, however: For all wines — white, red, dry, and sweet — the longer the grapes are left unharvested, the greater the risks of adverse weather orevents affecting them. But the chances that growers and producers take with grapes intended for ice wine are worth it: The wines are ambrosial, with an unctuousness in texture and a deep core of sweetness that is the perfect way to end a meal.
Depending on where they’re made, ice wines are generally produced from white grapes like Vidal Blanc,
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