Ice wine (or icewine ; German: Eiswein ) is a kind of dessert wine that is produced from grapes that have been frozen while still in the vine. Sugar and other dissolved solids do not freeze, but water does not, allowing for more concentrated grape juice to thrive. The grapes should be pressed from frozen wine, producing more highly concentrated and very sweet wines. With wine ice, freezing occurs before fermentation, not after. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, grape ice wine should not be affected by Botrytis cinerea or noble decay, at least not at a large level. Only healthy wines remain in good shape until an opportunity arises for a grape ice harvest, which in extreme cases can occur after the New Year, on the Northern Hemisphere calendar. It gives the characteristic sweet grape ice that is refreshingly balanced with high acidity. When the grapes are free of Botrytis, they are said to come "clean".
The production of grape ice is risky (frost may not come at all before the wine is rotted or lost) and requires considerable labor availability to select the whole plant within a few hours, at that time, at the first morning it is quite cold. This produces relatively small amounts of ice wine made worldwide, making ice grapes generally quite expensive.
Ice wine production is limited to a minority of the world's wine producing regions where the required cold temperatures can be expected to be achieved with some regularity. Canada and Germany are the world's largest producer of grape ice. About 75 percent of Canada's iced wine comes from Ontario.
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History
There are indications that frozen wine was used to make wine in Roman times. Pliny the Elder (AD 23 - 79) writes that certain grape varieties were not harvested before the first snow occurred. The poet Martial recommends that grapes should be left on the vine until November or until they are stiff with frost. Details about wine making and wine descriptions are unknown. Can not be completely ruled out that his description refers to the grape wine, the general style of wine in Roman times, where grapes like raisins are harvested long enough for the first ice to fall. In both cases, this method seems to be forgotten. The wine from Chiomonte di Val di Susa is popular in Roman times and this city still today produces one of the few Italian ice wines.
It is believed that the first post-Roman grape ice was made in Franconia in Germany in 1794. Better documentation existed for an ice-wine harvest in Dromersheim close to Bingen in Rheinhessen on 11 February 1830. Wine was from vintage 1829. The winter was very hard and some wine growers had the idea of ​​leaving wine that depended on wine to be used as animal feed. When it is known that these grapes produce very sweet fruits, they are pressed and Ice wine is produced. The sweet wine produced from the late-harvested grapes was set as the most valuable German wine style in the early 19th century, after the discovery of SpÃÆ'¤tlese at Schloss Johannisberg in Rheingau in 1775, and the subsequent introduction of the Auslantic appointment. These grapes are usually produced from grapes that are affected by the noble rot. So, Eiswein is a more recent German wine style than wine made from bots.
Throughout the 19th century and up to 1960, Eiswein harvest rarely occurred in Germany. Only six 19th-century vintages with documented Eiswein harvest, including 1858, Eiswein first at Schloss Johannisberg. There seems little effort to systematically produce this wine during this period, and their production is probably a rare outcome of strange weather conditions. It was the discovery of pneumatic bladder press that made the production of grape ice practical and led to a massive increase in the frequency and quantity of production. 1961 saw the production of a number of German ice grapes, and wine grew more popular in the following years. Production has also been aided by the invention of other technologies in the form of electric lighting driven by a portable generator (to help harvest in the early dark hours of darkness, before sunrise and wine can melt), remote controlled temperature alarm (after disbursement the wine return will be quickly damaged because the ice crystals will destroy the cell wall, so the harvest must be finished within a few hours on the first morning which is quite cold) and plastic film used for "packing" Plants propagate during the waiting period between maturity and the first frost, to protect ripe grapes from birds eaten.
In Germany in the early 2000s, fine wine grapes were less common than during the 1980s and 1990s. Many wine growers cite climate change as a cause, a position supported by research conducted by the Geisenheim Institute.
In the New World
The pioneering status of the Inniskillin refinery in Niagara-on-the-Lake, Ontario produced their first iceberg, produced in 1984 under the direction of Austrian wine-maker Karl Kaiser, often mentioned as the first icy wine in Canada. However, grape ice was produced in the Okanagan Valley of British Columbia by German immigrant Walter Hainle in 1972. This grape ice was the result of early and unexpected ice, and produced 40 liters of wine, originally not intended for sale, although it did so on in 1978. In 1983, Karl Kaiser and the German neighbor Inniskillin, Ewald Reif, as well as two wineries with Austrian wine makers located in other parts of Ontario, Hillebrand and Pelee Island, all left wine on the vines to try to produce icy wine. Inniskillin and Reif lose all their crops for hungry birds, while Hillebrand and Pelee Island are able to harvest very small amounts of frozen grapes. In 1984, Kaiser used a net to protect his vines and was able to produce the first ice Inniskillin. This wine is made from Vidal wine and is, in fact, labeled "Eiswein."
After the production of grape ice is set on a commercial footing, the Canadian ice wine is rapidly becoming popular with consumers and domestic observers, many other Canadian producers and territories are taking the idea since the ferocious Canadian winter gives them large-scale production. The international breakthrough of Canadian ice wine came in 1991, when the 1974 Vidal ice grape from Northiskillin won the Grand Prix d'Honneur in Vinexpo. The Canadian trend toward increased cultivation of Vistone Vifera vinifera (European) vine varieties in the 1990s expands the pallet of varieties available to be bitten by frost. In the early 2000s, Canada was established as the world's largest wine producer. In 2001, the EU permitted the importation of Canadian ice wine so as to recognize the standard equality. More international recognition came in 2007, when Monde Selection, an international institution in Brussels, Belgium, was awarded during the International Wine Contest, Grand Gold medal - the highest honor, rarely awarded for wine - to Esal North Es Vidal blanc Icewine 2005, the first vintage The Ice House in Niagara, a winery founded by wine maker Jamie Macfarlane.
Maps Ice wine
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Canada
The first commercially produced Canadian wine was released in Peachland, British Columbia in 1978. In contrast to most other wine-producing regions, Canada, particularly the Niagara Peninsula, has consistently experienced a freeze in winter and has become the world's largest wine producer. It is now produced in all wine producing provinces in Canada, mainly in Ontario, British Columbia, Quebec, and Nova Scotia. The production of wine ice in Canada is governed by the Vintners Quality Alliance in the provinces of British Columbia and Ontario. If the sugar content in wine is less than 35 Â ° Brix, then they may not be used for ice grapes, a minimum much higher than the German Eiswein. These grapes are often lowered to a lesser appellation, such as Special Select Late Harvest or Select Late Harvest. Canada's rules were tightened further in British Columbia in 2000 after a manufacturer dealt with mild winters in 1999 by transferring grapes to the mountains in search of freezing temperatures.
Although Pelee Island Winery and Hillebrand were Canada's first commercial wine producers, began production in 1983, Inniskillin Wines was considered Canada's most famous Canadian wine producer as the first Canadian winning major international award, the Grand Prix d'Honneur in 1991 Vinexpo in France, with Vidal Icewine 1989 (which is technically an illegal import into the EU), putting Canadian ice grapes on the world stage. Pillitteri Estates Winery has emerged in 2000 as the world's largest wine producer. In November 2006, Canadian manufacturer Royal DeMaria released five cases of Chardonnay ice wine with a half-bottle price set at C $ 30,000, making it the most expensive wine in the world.
Europe
The most famous (and expensive) ice wine is German Eiswein, but the wine is also made in European countries such as Austria, Croatia, Czech Republic, Denmark, Georgia, France, Hungary, Italy, Lithuania Luxembourg , Poland, Romania, Moldova, Slovakia, Slovenia, Spain, Sweden and Switzerland at least in smaller quantities. Eiswein is part of the quality category PrÃÆ'¤dikatswein in the German wine classification. The French term Vin de glace is part of the wine classification in Luxembourg but not in France, but is occasionally found on bottles of rare ice grapes produced in Alsace. In most of France, the climate is too warm for ice wine production.
Japanese
The Furano region of Central Hokkaido, Japan, produces icy winters every winter at Furano Winery. Because small quantities can be made every year, produced in limited quantities and sold only at the door of the warehouse, 3.3 kilometers from Furano Station. Ice wine Furano wine is produced only in red.
United States
The Great Western Winery in the Finger Lakes region of New York produced the first ice grapes in the United States in 1981.
Choose a winery in Northern Michigan to set aside some of their Riesling wine every year for the production of grape ice. Ice wine was first produced in Michigan in 1983 by Mark Johnson, who studied at the Federal Research Station and Institute in Geisenheim, Germany. Johnson is currently the chief wine maker at Chateau Chantal. The Northern Michigan wine factory continues to follow German laws governing what wines qualify as iced wines. German law states that icy wine should be picked only when the wine is frozen on the vine. In 2002, six Michigan wineries produced more than 13,000 half-ice wine bottles, a record at the time. More and more vineyards near Lake Erie, especially in Pennsylvania, New York and Ashtabula County, Ohio also produce ice grapes.
The United States law for ice grapes also stipulates that wine should be frozen naturally. The TTB Regulations (Taxes and the Bureau of Commerce) state that "Wine made from grapes frozen after harvest may not be labeled with the term 'icy wine' or its variations, and if the wine is labeled to claim that the wine is made from frozen wine, must qualify to show that post-harvest frozen grapes. "
Production
Natural wine ice requires freezing (by Canadian law -8 ° C (17 ° F) or cooler, and in Germany -7 ° C (19 ° F) or cooler), takes place shortly after wine is cooked, which means that the wine can survive on the vine for several months after the normal harvest. If the freezing is not fast enough, the wine will rot and the crop will be lost. If the freezing is too severe, no juice can be extracted. Vineland Winery in Ontario once broke their pneumatic pressure in the 1990s while pressuring frozen grapes because it was too hard (temperatures close to -20 ° C). The longer the harvest is delayed, the more fruits will be lost from wild animals and down fruits. Because the fruit must be pressed while still frozen, pickers often have to work at night or early in the morning, harvesting grapes within hours, while the basement worker has to work in a place that is not heated.
In Austria, Germany, the United States, and Canada, the wine has to frozen naturally to be called ice grapes. In other countries, some wine makers use cryoextraction (ie, mechanical freezing) to simulate the effects of frost and do not usually allow the grapes to last for a long time like those done with natural ice grapes. This non-traditional wine is sometimes referred to as "icebox wine". Examples are Bonny Doon's
High sugar levels should have a fermentation that is slower than normal. It may take months to complete the fermentation (as compared to the day or week for regular wine) and the special strain of yeast should be used. Because of the lower yields of wine requirements and processing difficulties, iced grapes are significantly more expensive than table wines. They are often sold in half-volume bottles (375 ml) or smaller 200ml bottles. New World wineries in particular sometimes 200 ml bottles and 50 ml gift packs.
Requirements
The minimum weight requirements for grape ice are as follows, in the size used in each country:
- For Eiswein Germany, 110 to 128 degrees Oechsle, same as for Beerenauslese, depending on region (wine growing zone) and variations of wine.
- For Austrian Eiswein, 25 degrees KMW, same as for Beerenauslese, corresponding to 125 Ã, Â ° Oechsle.
- For Canadian Icewine, 35 degrees Brix, corresponding to 153.5 Â ° Oechsle.
- For Luxembourg Vin glace, 120 Â ° Oechsle.
Cryoextraction
Cryoextraction is the process by which wine is frozen with cooling and pressed. Grape wine winers are subject to temperatures around 20 degrees Fahrenheit (or -7 degrees Celsius), and press them while still frozen. Ice crystals remain on tap, while concentrated juice flows out. The resulting wine resembles ice grapes. The process of freeze distillation is similar in its concentration effect, although it occurs after fermentation.
grape varieties
The typical wines used for the production of iced wines are Riesling, which is considered the most glorious varieties by German wine makers; Vidal, very popular in Ontario, Canada; and Cabernet Franc red wine. Many vintners, especially from the New World, experimented with making ice grapes from other varieties: white skins such as Seyval blanc, Chardonnay, Kerner, GewÃÆ'¼rztraminer, Chenin blanc, Pinot blanc, and Ehrenfelser; or red like Merlot, Pinot noir, and even Cabernet Sauvignon. Pillitteri Estates Winery from the Niagara-on-the-Lake region of Ontario claims to be the world's first wine-producing winner of Shiraz (Syrah) ice wine with 2004, Semillion and Sangiovese vintage in 2007.
Vineyards of white varieties tend to be pale yellow or bright gold when they are young and can maderise (getting a deep golden yellow color) as they age. Red varieties tend to have a light burgundy or even a pink color like rosÃÆ'Â © wine, since steeping the skin in a suppressed liquid commonly used in red wine making is clearly not possible in the production of icy wines.
Characteristics
Although normal for the remaining sugar content in grape ice to run from 180 g/L to as high as 320 g/L (with an average in the range of 220 g/L), the grape ice is refreshing (as opposed to cursing) due to its high acidity. (Titratable acidity in grape ice is almost always above 10 g/L.)
Grape ice usually has a slightly lower alcohol content than regular table wines. Some of the Riesling ice grapes from Germany have alcohol content as low as 6%. Grape ice produced in Canada typically has a higher alcohol content, between eight and 13 percent. In most years, ice grapes from Canada generally have a higher brix degree than those from Germany. This is largely due to a more consistent winter in Canada. Must with an insufficient brix level can not be made into icy wine, and thus often sold as a "select special late harvest" or "select a late harvest" at a fraction of the correct price of wine ice orders.
The connoisseurs argue over whether wine ice increases with age or is meant to be drunk young. Those who support aging claim that the iced wine is very high (which is often much higher than that of sugar) and high acidity keeps its content for years after bottling. Those who disagree argue that when the wine ice age loses its distinctive acidity, fruit, aroma, and freshness.
See also
- Fraction freeze
- Es cider
- Shorten
References
External links
- Icewine on IceWine.info
- Italian Ice Grapes
- Ice wine in Wines of Canada
- The Wine Country of Ontario Icewine
- Icewine Information Icewine Website
- Cole, Trevor (March 27, 2013). "Favorite Canadian export in Asia". Globe and Mail . Retrieved 2013-03-30 . Ã,
Source of the article : Wikipedia
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