This is the story of ice wine that makes it so amazing.
Real icewine can only be made reliably every year in Canada and most years in Germany because it requires a very specific climate. The grapes have to stay on the vine to the winter, usually until Dec or Jan, where they freeze solid at -9 degrees Celsius (15 Fahrenheit). During that time period, through the following winter, they freeze and thaw repeatedly, and all of the flavours get concentrated, a lot of the water is lost. Therefore the flavours and sugar become very concentrated. They get very concentrated flavours. They are then pressed in a hydraulic press when they are frozen solid. The water remains behind in the press as solid ice. What comes out is the essence, a thick syrup of the grape. Tremendously concentrated flavours and sugars. When it's fermented, it makes this beautiful sweet dessert wine. When you smell and taste it, you’re right away struck with the tremendously powerful aroma and flavour.
