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Post by Jaga on Jul 30, 2006 20:22:15 GMT -7
Did you ever try ice wine? During the trip to the Niagara Falls we visited also some wineries. we were served ice wine which is a sweet dessert wine produced mainly in Germany and Canada.
I really liked this wine. We even received a sample to take with us home!
Does anybody know why ice wine is called ice wine? what is so unusual about this wine?
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Post by Jaga on Jul 30, 2006 20:26:41 GMT -7
Here is more about history of ice wine in Canada Niagara region.
Walter Hainle made the first (very small scale) Icewine in Canada in 1973. The first commercially available Canadian Icewine was made by Hainle Vineyards in 1978. Canada today is the largest producer of this rare, rich and sweet ambrosia, with the lion's share coming from Ontario's Niagara Peninsula. Volume of Icewine produced in Ontario has risen phenomenally commensurate with demand. Sales in Vintages alone rose from 25,000 bottles in 1992-93 to an estimated 120,000 bottles in 1996-97. Sales continue to grow at a rate of over 50% per annum. The burgeoning demand is also evident in the export market - particularly in the Far East where Ontario Icewines have fetched over three times the domestic price in Japan.
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piwo
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Post by piwo on Jul 31, 2006 14:24:13 GMT -7
I don't recall why it is called Ice wine. I know that it takes about 10X's or so as many grapes to make it then normal wine, and I think that the grapes are left on the vine longer. It is a very, very sweet wine, almost like drinking concentrate, and also very expensive. We buy a bottle of local wine from time to time (Mt. Pleasant Winery, Augusta MO)...Missouri wine country was considered by many superior to California wine country prior to the great depression. Set in the hills the German communities of Augusta and Herman MO, they made, and still make, very good wines. I've had Ice Wine from a few of the Wineries in the area, but only now and then.. Tak drogi!
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Post by bescheid on Jul 31, 2006 14:52:51 GMT -7
I know of icewine {Eiswein}, although I have never had the occasion to try it {it is wildly expensive}. It is made in only two provinces that I am aware of, perhaps it is more widely then that, I am not sure. I tend to guzzel what ever I drink, so have a tendency to stay away from wine.
It is icewine because it is allowed to rippen in summer, then harvested in winter whilst it is frozen on the vine. It is a strange process, but, I have heard, it is very good.
It is made in BC {British Columbia} I was no sure of the other provinces, untill you mentioned Ontario. I have heard it is difficult to correctly ferment . Not sure of the reason.
Charles
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Post by rdywenur on Jul 31, 2006 15:07:18 GMT -7
We have ice wines from the Fingerlakes wineries. www.fingerlakes.org/wine.htmCheck out the Heron Hill winery they are having a contest for a tag line. I have a nice bottle of Riesling wine waiting in my wine cellar from there. |
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Post by Jaga on Jul 31, 2006 16:49:04 GMT -7
Charles was right, how could he not be right - he should know the best about Eiswein  Yes, icewine is left until the hard frost so that the sugar will crystallize. Not everybody likes this wine, but I really do like it! It tastes a bit like concentrate - all of you are right, the one I am tasting right now is the icewine VIDAL delicious! In Canada it has easier to produce than in Germany because Canada has more easy too predict weather and every winter the temperatures drop to the hard frost - which does not happen always in Germany |
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piwo
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Post by piwo on Jul 31, 2006 19:55:30 GMT -7
Excellent rdywenur.... here's one of our local wineries... Mt. Pleasant. www.mountpleasant.com/mt_pleasant_trophy_case.htmPS: a bottle of Ice wine cost us 47 USD last fall.. Needless to say, it will be at least another year before we do that again! |
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Bob S
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Post by Bob S on Aug 3, 2006 9:15:06 GMT -7
;D I have tasted the Muscatals of Malaga, Spain and all are sweet. They range from Dulce (sweet) to Lagrimas Christo (Tears of Christ). Only problem is: if you try a sample from each cask, you will be carried home and not wake up for a week. I don't know about the ice wine but it sounds great. ;D
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Post by bescheid on Aug 3, 2006 11:46:43 GMT -7
;D I have tasted the Muscatals of Malaga, Spain and all are sweet. They range from Dulce (sweet) to Lagrimas Christo (Tears of Christ). Only problem is: if you try a sample from each cask, you will be carried home and not wake up for a week. I don't know about the ice wine but it sounds great. ;D Bob Boy yes with the spanisch wines, they are so good  We had the Muskateller wine {Muscatal} and yes, it was a sweet wine and very delicious. Off hand, it escapes me of some other really very delicious wines of Spain, but, at the moment of: The Tinto-del-Pais or Tinto Fino typen. One that strikes is that of: Tempranillo, yes. That has a wood type tast and it is good Not so sure, but, I tend to believe that with the very sunny climate of Spain, they also have the largest vineyards of Europe. Charles |
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Bob S
European
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Post by Bob S on Aug 3, 2006 12:59:58 GMT -7
;D I have tasted the Muscatals of Malaga, Spain and all are sweet. They range from Dulce (sweet) to Lagrimas Christo (Tears of Christ). Only problem is: if you try a sample from each cask, you will be carried home and not wake up for a week. I don't know about the ice wine but it sounds great. ;D Bob Boy yes with the spanisch wines, they are so good We had the Muskateller wine {Muscatal} and yes, it was a sweet wine and very delicious. Off hand, it escapes me of some other really very delicious wines of Spain, but, at the moment of: The Tinto-del-Pais or Tinto Fino typen. One that strikes is that of: Tempranillo, yes. That has a wood type tast and it is good Not so sure, but, I tend to believe that with the very sunny climate of Spain, they also have the largest vineyards of Europe. Charles ;D Temprianillo and Oloroso may be the same types of wine. These are wines that are aged longer and are heavier than the Finos. How to make Muscatal: 2 boxes of dark raisens, boil them in a large vat until they turn white. Dump the whole batch of the just boiled raisens (raisens and juice), in a large container, When it cools, add some sugar and wine making yeast. Every day add a cup of sugar (have to feed that yeast) for five days. The last 3 days a face mask might be in order, LOL ;D. On the 5th day stop the fermenting process. Strain the batch through a cheese-cloth. Bottle the batch and let it age for about a year in a cool place. You might have to experiment a bit with the process but you should come close to a sweet Muscatal. While the makings are aging, you could try Cinzano or Martini and Rossi with a shot of seltzer and Lemon slice. This was a common drink while tapa tasting. Experiment! ;D |
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We had the Muskateller wine {Muscatal} and yes, it was a sweet wine and very delicious. Off hand, it escapes me of some other really very delicious wines of Spain, but, at the moment of: The Tinto-del-Pais or Tinto Fino typen. One that strikes is that of: Tempranillo, yes. That has a wood type tast and it is good