Ijswijn

Ijswijn (Dutch for "ice wine") is a sweet dessert wine made from grapes that have frozen naturally on the vine and are pressed while still frozen. Freezing concentrates sugars, acids and flavor compounds in the grape must, producing a wine that is intensely sweet yet often maintains high acidity and pronounced varietal character.

Production is highly weather dependent. Grapes are left on the vine well past normal harvest and picked only after a hard freeze. Pressing must begin immediately while the fruit remains frozen so that water ice stays behind in the press and a syrupy, concentrated juice is extracted. Because the process yields small volumes and involves greater risk and labor, ijswijn is relatively rare and typically commands premium prices.

Typical grape varieties include Riesling and Gewürztraminer in Central Europe and Vidal blanc and Riesling in Canada; styles vary from aromatic and mineral to rich and tropical, depending on variety and region. Historically associated with Germany and Austria, significant production also occurs in Canada and parts of the United States and other cool-climate areas.

Legal and quality standards in many producing countries require that grapes be frozen naturally on the vine rather than artificially frozen after harvest. Ijswijn is commonly enjoyed in small servings as a dessert wine or paired with fruit-based desserts, foie gras or strong cheeses.