ijswijnen

Ijswijnen, or ice wines, are dessert wines produced from grapes that have naturally frozen on the vine. Freezing concentrates sugars, acids and aroma compounds, yielding a small, intensely flavored juice. The resulting wines are typically very sweet, yet balanced by bright acidity and a precise fruit character that remains lively on the palate.

Grapes are left to harvest late in autumn or winter. When temperatures fall to around −8 to −12 °C (sometimes colder), winemakers pick the grapes and press them while still frozen. Only the frozen juice is pressed; water remains as ice, producing a small-volume, high-sugar must. Weather risk and short harvest windows make production seasonal and uncertain.

The practice dates from the 18th or 19th century in Germany and Austria, and gained international recognition with Canadian producers in the late 20th century. Today ijswijnen are made in several cool-climate regions, notably Germany (Eiswein), Austria, Canada (Ontario and British Columbia), and to a lesser extent in Switzerland and parts of the United States.

Common grape varieties include Riesling, Gewürztraminer and Chardonnay, with Vidal and Sauvignon Blanc also used in some regions. The wines display concentrated fruit flavors—stone fruits, citrus, honeyed tropical notes—supported by high acidity. Alcohol levels are typically modest, often around 7–12% ABV.

Serve ice wines well chilled and pair them with desserts such as fruit tarts, foie gras, or blue cheese. With careful storage—cool, dark, and stable conditions—ice wines can age for many years, developing richer aromas and more integrated sweetness.