One of the fastest growing trends in the world of wine seems with the rise in popularity of ice wines (or ice wine) are in German. This is interesting because these wines for almost 200 years ago about not much time has been in the spotlight until recent history. The most famous ice wines come from Germany, but were known in many other countries such as Canada, Austria and even Australia to manufacture its own ice wines. Because Canada is much colder andcapable of more consistent freezing temperatures actually overtaken Germany in the production of ice wine.
Icewine is a dessert wine which is made from frozen grapes. Only the water freezes in the grapes, so that, when pressed, frozen, the juice is extracted which is very concentrated and very sweet. The freezing must be done before the fermentation, and the grapes must be pressed frozen, otherwise the water will melt in the grapes, and you will not have theconcentrated juice, for ice wines.
Natural ice wines require a hard frost occurring after the maturation of the grapes have. In Canada, this temperature is at least 17 degrees Celsius, while in Germany this temperature is 19 degrees. This means that the grapes must remain on the vine for several months to run after a normal harvest and risk of being lost to rot, if there is no frost. On the other hand, if the frost is not too severe, the grapes harvested and pressed. Since theFruit must be pressed while it is still frozen, pickers must work late at night or early in the morning and work, while the cellar workers must work in unheated spaces to thaw, the grapes are not safe.
Sometimes winemakers prefer to use cryoextraction. Cryoextraction is a mechanical freezing, which is used to simulate the effect of the natural frost, it occurs before the grapes can be harvested and made into wine. In Germany and Canada, produced wine in this waycan not be called ice wine, only wines that are frozen in the course allowed to be called such.
Regular wine ferment perhaps days or weeks, ice wines can last months, because of the higher sugar content. Although it is normal for the sugar content in ice wine, that of 180 grams per liter to as high as 320 g / L ice wine is very refreshing to run because of high acidity. Icewine typically has a medium to full body, with a severancewhile the nose is often reminiscent of peach, pear, honey, caramel and green apples, depending on the grape variety. Pineapple, mango, litchi and even quite common flavors with white grape varieties, but this list is not exhaustive by far.
Because the juice from the grapes more concentrated than regular wine, it is a much lower yield. It is for this reason as well as the methods to make ice wines more expensive than table wine. Ice wines can cost as muchthan $ 300 per bottle, which is why it is often sold in half bottles for less than $ 50. Grapes that do not have enough Brix (sugar) content and not be made into ice wine must be chosen, therefore, usually under the label "special late harvest" or "select late harvest" at a fraction of the price sold to the real ice wines.
If ice is to drink wine a matter of personal taste. Some people believe that ice wine improve with age and supporters argue that the very high sugarHigh acidity level and preservation of content for year after bottling. Then there are others who believe that with age the wine loses its distinctive character, acidity, fruit, flavor and freshness. Very versatile as the ice wines are placed in, if you decide to drink your wine with ice, depends on if you do the best taste.
Ice wines are always the newest trend in the wine world and it is easy to see why. Tasty and refreshing, ice wines are a delicacy and aProof of the capabilities of the wineries. More expensive than a traditional wine, it's not something that the average person can afford regular sale, but are an essential addition to a special occasion or a meal.