The distinction of being the largest and best producer of ice wine goes to Canada. This is primarily because winters in Canada are more consistent than they are in Germany and Austria. The wine produced here is of the sweetest variety.
Ice wines are most commonly made from grapes with a high acidity level that tends to keep the final product from getting ultra sweet. The high acidity level also helps in giving fine ice wines their elegant nature.
Sweetness of ice wines made in Canada is measured in Brix. One Brix degree equals 18 grams of sugar per liter. Other types of wines have typically 21-25 degrees of Brix after maturation whereas finished ice wine achieves a Brix count of 32-35 degrees.
Controlled Production Conditions and Low Yields Make Ice Wine Expensive
The growing conditions and production standards of ice wine making in Canada is strictly controlled by the VQA or Vintners Quality Alliance. It is an internationally recognized program that mandates standards for wine and wine certification in the country. The rigorous production standards for ice wines result in very low yields and that’s why they are more expensive than the red variety.
Ice Wines from Less Cold Areas are Best Avoided
Some wineries situated in areas that are not as cold as other parts of the country make use of freezers to bring their grapes to a frozen state. The wines from such artificially quick-frozen grapes are of a significantly lower quality than those made from the long, slow process of leaving grapes to hang on the vine well past the regular harvest season. These grapes acquire their natural frozen firmness as they get exposed to the wind, becoming harder as the air turns increasingly frigid.
The best place to find the ice wine of the finest quality is Colio Estate Wines. The recipients of the first winery license in the region, they also organize one of the best Ontario wine tours which end in exciting wine tasting sessions.
Ice wines are most commonly made from grapes with a high acidity level that tends to keep the final product from getting ultra sweet. The high acidity level also helps in giving fine ice wines their elegant nature.
Sweetness of ice wines made in Canada is measured in Brix. One Brix degree equals 18 grams of sugar per liter. Other types of wines have typically 21-25 degrees of Brix after maturation whereas finished ice wine achieves a Brix count of 32-35 degrees.
Controlled Production Conditions and Low Yields Make Ice Wine Expensive
The growing conditions and production standards of ice wine making in Canada is strictly controlled by the VQA or Vintners Quality Alliance. It is an internationally recognized program that mandates standards for wine and wine certification in the country. The rigorous production standards for ice wines result in very low yields and that’s why they are more expensive than the red variety.
Ice Wines from Less Cold Areas are Best Avoided
Some wineries situated in areas that are not as cold as other parts of the country make use of freezers to bring their grapes to a frozen state. The wines from such artificially quick-frozen grapes are of a significantly lower quality than those made from the long, slow process of leaving grapes to hang on the vine well past the regular harvest season. These grapes acquire their natural frozen firmness as they get exposed to the wind, becoming harder as the air turns increasingly frigid.
The best place to find the ice wine of the finest quality is Colio Estate Wines. The recipients of the first winery license in the region, they also organize one of the best Ontario wine tours which end in exciting wine tasting sessions.