Canadian Icewine,  a beverage made from grapes that are left to freeze while still on the vine, has been a delicacy for generations.

Canada (and especially Ontario) is home to ideal climate conditions for the yearly Canadian Icewine production. Its warm summers ripen the grapes perfectly, and its cold (but not too cold) winters allow the grapes to freeze and frost over at the perfect time for production.

The taste of Canadian Icewine is unmistakable. It has an intense flavor with rich aromas and flavors of tropical fruits, such as pineapple, papaya or lychee. All varieties of Icewine are sweet, but backed with plenty of acidity for an ideally balanced drink. It is always served chilled, and often after meals or as a dessert. It is an ideal complement to rich, strongly flavored foods, such as blue cheeses and foie gras. It can even be used as an ingredient in cocktails!

Making Canadian Icewine

Icewine must be made with approved varieties of grapes. These grapes must be able to grow in a very specific type of climate, and must be hardy enough to have flavors that withstand Canadian frosts and freezes. The most popular varieties of grapes used in Canadian Icewine are Vidal Blanc, Riesling and Cabernet Franc, but you’ll also run across Icewine using Gewürztraminer, Chardonnay and Cabernet Sauvignon.

Canadian Icewine makers at vineyards will net grape vines in the fall to protect them from being eaten by birds and animals. The grapes remain on the vine until the air reaches a sustained temperature of -8C or lower, which usually happens sometime between December and February. During this time, the grapes dehydrate and their juices concentrate.

Between temperatures of -10 and -12C, the grapes will produce a very sweet juice. Growers try to harvest at this point. It will take approximately six hours or more to harvest and press the grapes, a process that usually occurs during the night.

The grapes must be pressed while still frozen, and most of the water left behind is ice. Only a small amount of juice concentrate is actually extracted from the fruits—Icewine grapes yield much less juice than grapes for table wines. The juice can be difficult to ferment, because its high sugar count can add a lot of instability and hostility for the yeast. The fermentation process is also stopped earlier than it is in many other types of wines, resulting in a relatively low alcohol level.

Icewine is regulated under the VQA Act, meaning no wine is allowed to use the term “Icewine” on a label unless it is indeed certified as an Icewine.

We are in the thick of the Canadian Icewine season, so be sure to go out and grab a bottle at your local market and get yourself a taste of a uniquely Canadian drink! Contact Soil Advocates and let us know what you think!