Best served cold generally a 1-2oz serving.Īs the serving size is small for icewine don’t fret about an opened bottle not getting used up. The wine is left with a high residual sugar making is a delicious treat. Fermentation is often longer then a table wine as the environment is quite stressful on yeast. Extracting only a few drops per grape this ‘liquid gold’ is then fermented into a wine. Harvest and pressing is done in the cold and often in the dark to prevent the grapes from thawing. Icewine juice must be at least 35Brix to qualify for VQA Icewine a standard table wine harvested in the fall is normally around 20 – 24Brix. We harvest and press when the grapes are frozen extracting the grape sugars (any water is frozen) which inherit the complex flavour profile. ![]() The time the grapes stay on the vine from fall to winter the grapes dehydrate and the juices concentrate. Icewine grapes are left on the vines until we reach consistent temperatures of -8C (optimal temp is -10C to -12C) Generally harvested anytime from Dec – Feb. Icewine is highly regulated and monitored by the VQA, we register grapes in November with the grape variety, acreage, and the estimated tonnage. Ontario is now a leading producer in Icewine. ![]() Icewine is believed to have originated in Germany in the late 1700s, German immigrants carried this traditional wine style in Canada around 1970. The aromas carry to the palate with a balanced acidity and lingering finish.īest with sharp aged cheeses or baked Brie, can pair nicely with fruit dessersts like apple pie or go wild and pair it with pulled pork sliders ALCOHOL: Waupoos Estates Icewine, true to it’s style this icewine is layered with rich aromas of baked peaches, honey and apricot.
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