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Chapter 13 The Grand Finale: Dessert and Dessert Wines
Table 13.1 Frozen Grape Examples
Primary Regions Primary Grapes Typical Producers
Canada—Niagara (over
90% of Canada’s ice
wine is produced in
Ontario) and Okanagan
Pacific Northwest—
Washington, Oregon, and
Idaho
Vidal Blanc, Riesling, Gewürztraminer,
Cabernet Franc
Chenin Blanc, Gewürztraminer,
Riesling, Sémillon, Sauvignon Blanc,
Pinot Noir
Ontario: Château des Charmes, Henry of Pelham, Kittling Ridge,
Pillitteri, Reif Estates
Okanagan: Gehringer Brothers Estate
Both Ontario and Okanagan: Inniskillin, Jackson-Triggs
Oregon: Argyle, King Estate, Ponzi Vineyards
Washington: Chateau Ste. Michelle, Covey Run, Kiona, L’Ecole No.
41, Preston, Terra Blanca
Idaho: Sawtooth Winery
Ohio and New York Vidal Blanc, Riesling Ohio: Chalet Debonne, Ferrante, Firelands, Heineman
New York: Hunt Country, Wagner.
Germany (mainly from the
Rhine and Mosel Valleys)
wine that can be served with desserts. Sparkling wines were discussed in depth in Chapter
6 and therefore will not be covered in any great detail in the dessert wine section of this
chapter. They are included where appropriate in the sections on desserts and wine pairing.
There is a wide range of dessert wines produced in regions all over the globe. The
discussion here only scratches the surface of this wine category, but it provides a good
framework for categorizing dessert wines regardless of where they are produced. General
categories include frozen-grape wines, late-harvest wines, dried-grape wines, and fortified
wines. 1 However, you will notice that dessert wines are also created by combining two or
more of these techniques.
Frozen-Grape Wines As discussed in the Aperitif, the traditional frozen-grape
wine is created by leaving the grapes on the vine until they are frozen, then picking and
pressing them while still frozen. Because the grapes have been left on the vine for a longer
period (reducing the water content and increasing the sugar content) and a lot of the water
is left behind as ice when they are pressed, the remaining juice is exceptionally sweet, with
concentrated flavors.
Classic examples of wines made using this frozen process are German Eiswein and
Canadian ice wine. Ice wine and other frozen wines are also produced in the United States
(mainly in northern areas such as Washington, Idaho, Ohio, and New York) and in the
colder locations of New Zealand. In Germany, Canada and Austria, the grapes are required
to be frozen naturally; 2 Some ice wine producers in other regions, such as Oregon, California,
and warmer areas of New Zealand, create ice wines by placing grapes in the freezer
prior to pressing. This process, referred to as cryoextraction (mechanical freezing), is more
reliable and less expensive, but it is considered ‘‘cheating’’ by ice wine purists and generally
results in wines of a lower quality. Frozen wines produced in this manner cannot be labeled
as ice wine; rather, they are labeled using a variety of terms such as iced wine, vino gelato,
cryo-cluster, frostbite, and vin de glacière.
Table 13.1 provides a list of typical regions that produce frozen-grape wines. The
standard grape typically used for frozen-grape wines varies by region. The classic grape is
Riesling, Huxelrebe Helenenkloster, Selbach-Oster
Austria Bouvier, Blaufränkisch (also known
as Lemberger), Gewürztraminer,
Grüner-Veltliner
New Zealand Riesling, Chardonnay, Sauvignon
Blanc
Heiss Winery, Gsellmann and Gsellmann Winery
Brightwater Vineyards, Mission Estate, Nobilo, Selaks