Wine Lingo
Icewine ("Eiswein")

DISCOVER - January 20, 2010

Soon we'll all be energized watching Apolo Ohno and Lindsey Vonn fearlessly attacking Canadian ice and snow. This year think about ending a hearty winter meal with a splash of Canada's golden liquid, ice wine. Forget dessert, a couple of ounces of this excelsior are all you need, stone hearth and roaring fire ideal but optional.

Canada has embraced the German idea ("Eiswein") of allowing grapes (typically Vidal or Riesling) to freeze on the vine, then quickly pressing them before they thaw. This means picking in the dark of the night at temperatures ranging from 8 to 14 degrees F! Water in the grapes remains crystallized, leaving a highly concentrated juice that is high in both sugar and acid. The combination makes a rich, lusciously sweet, yet balanced dessert wine.

Most "Icewine" (a trademarked name in Canada) is produced in the Niagara peninsula of Ontario but also in Okanagan Valley, British Columbia not far from this year's Olympics, and other provinces. Strict regulations control production, including mandating only natural freezing. Top Icewines are widely available and fetch $50 to $75 or more for half bottles (375ml), good thing you don't need much.

For the last three weeks of January, wine lovers gather in St. Catharines near Niagara Falls amidst ornate ice bars and grand galas to savor gourmet food and celebrate the grueling harvest of Canada's most famous wine.

Let a few ounces of Icewine with friends warm up your Olympic celebrations.

How about Icewine martinis?
Two parts vodka, one part icewine; garnish with a frozen grape.

Our Wine Lingo series discusses common but often-unclear wine language.

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