Ice wine production has a rich history and a variety of techniques have been developed over time. So, grab a glass of this sweet nectar and let’s dive in!
Traditional Ice Wine Production
Ice wine has been produced for centuries, originating in Germany in the late 18th century. Traditional ice wine production involves several key steps:
-
Natural freezing: In traditional methods, the grapes are left on the vine until they freeze naturally. This typically occurs during the late autumn or early winter, when temperatures drop below -7°C (20°F).
-
Late harvest: Once the grapes are frozen, they are carefully hand-picked early in the morning to ensure they remain frozen. This is usually done before sunrise when the temperatures are still frigid.
-
Pressing: The frozen grapes are then pressed in a hydraulic press while still frozen, resulting in a highly concentrated juice. The pressing process is slow and gentle to extract the purest juice while leaving behind the frozen water crystals.
-
Fermentation: The extracted juice is then fermented at a cool temperature to preserve its delicate flavors and aromas. This slow fermentation process can take several months.
-
Aging: After fermentation, the ice wine is aged in stainless steel tanks or oak barrels to develop further complexity. This aging process can range from a few months to several years, depending on the desired flavor profile.
Modern Ice Wine Production
As technology and winemaking techniques have advanced, modern ice wine production has evolved to streamline the process and improve quality. Here are the key differences:
-
Controlled freezing: In modern ice wine production, grapes are often harvested before they freeze on the vine. This allows winemakers to control the freezing process more precisely. The grapes are then placed in a commercial freezer, where they are rapidly frozen to replicate the natural freezing process.
-
Mechanical harvesting: Instead of hand-picking the grapes, modern ice wine production often relies on mechanical harvesters to efficiently collect the frozen grapes. This helps reduce labor costs and increases production capacity.
-
Pressing techniques: Modern ice wine production may also involve modified pressing techniques. Some winemakers use pneumatic presses, which exert gentle pressure to extract the juice without damaging the grape skins.
-
Fermentation control: Temperature control during fermentation is crucial to maintaining the delicate flavors of ice wine. Modern winemakers use advanced equipment to monitor and regulate fermentation temperatures more accurately.
-
Technology for aging: Stainless steel tanks and oak barrels are still commonly used for aging ice wine. However, modern wineries also employ advanced technologies such as temperature-controlled storage rooms and inert gas environments to ensure optimal aging conditions.