Icewine Qualifications
The major requirement of icewine is cold temperatures. In
order to harvest the grapes qualifying standards must be met in some
regions that is easier to be achieved than others. Canada is more suited to
producing icewine than for example, France. In Ontario weather conditions
in the Niagara peninsula are more suited to freezing temperatures than southern
Okanagan. When the standards are met and the call comes, the rush is on to
harvest and press the grapes. Icewine must be produced exclusively from grapes
that have been harvested, naturally frozen on the vine, and pressed in a continuous
process while the air temperature is -8° Celsius (17.6°F) or lower.
Icewine grapes are often harvested during the night to guarantee a temperature
below -8° Celsius. Its
an all hands on deck operation.
The wineries usually wait until it is -9° Celsius to -11° Celsius
( 16F -12F) Ideal parameters for pressing the juice are between 38°-42° Brix
juice yield around 159L per tonne for vidal and 125 L per tonne for riesling,
ideal titratedable acidity of 10-12 g/l tartic acid and PH between 3.1 and
3.3. Vineyards yield should be no more that 7 tonnes per acre for Vidal and
5 for Riesling. Riesling and Vidal are the most popular icewines in Ontario
The ideal or optimal harvest time is mid December to mid January.
Early freezing does not produce the highest quality juice. If the freeze comes
too late the grapes may be dehydrated. More complex flavours may occur if
the grapes are not picked until the second freeze, allowing for a freeze-thaw-freeze
cycle
Temperature is not the only factor that may harm the icewine
harvest. Birds like to feed on the grapes. To protect the grapes devices are
used to scare off the birds including the use of propane cannons. Netting is
also used and is perhaps the best method.
Both Ontario and British Columbia icewine standards are by the
Vintners Quality Alliance - VQA - It is similar to other regulatory systems
in place in such countries as France (AOC), Italy (DOC), and Germany (QmP),
and ensures the consumer of high quality Canadian wine.
British Columbia
Icewine must be made exclusively from British Columbia grown grapes, and from
authorized grape varieties. The grapes must be naturally frozen on the vine,
and processed while the air temperature is minus 8° Celsius or lower.
Artificial refrigeration of the grapes or the juice, the must,* or wine for
the purpose of increasing the must weight is prohibited at any point in the
production process except for temperature control during fermentation and cold
stabilization prior to bottling. *Must (from the Latin vinum
mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains
the skins, seeds, and stems of the fruit. The solid portion of the must
is called pomace; it typically makes up
7%–23% of the total weight of the must. Making must is the first
step in winemaking. Must is also used as a sweetener in a variety of cuisines.
The VQA Designated Vitiicultural Areas are: Okanagan Valley, Similkameen
Valley, Fraser Valley and Vancouver Island
Ontario
The VQA recognizes within Ontario three designated Viticultural Areas: Niagara
Peninsula, Pelee Island, and Lake Erie North Shore. A wine must meet or exceed
production and appelation standards before it can use specific geographic
designation on its' label.
Introduction ~ Making
Icewine~ The Harvest ~ History ~ Key
Producers ~ Icewine Standards
We do not sell or promote the import or export of icewines
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