10 Facts About Ice wine

Ice wine production is risky and requires the availability of a large enough labour force to pick the whole crop within a few hours, at a moment's notice, on the first morning that is cold enough.

Ice wine production is limited to that minority of the world's wine-growing regions where the necessary cold temperatures can be expected to be reached with some regularity.

Ice wine was first produced in the Okanagan Valley of British Columbia by German immigrant Walter Hainle in 1972.

In 1984, Inniskillin winery was the first winery in Canada to produce ice wine for commercial purposes, produced in 1984 under the direction of the winery's Austrian-born co-owner Karl Kaiser, often being mentioned as Canada's first ice wine.

The international breakthrough of Canadian ice wine came in 1991, when Inniskillin's 1989 Vidal ice wine won the at Vinexpo.

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However, it is produced in all other Ice wine growing provinces of Canada, including British Columbia, Quebec, and Nova Scotia.

Ice wine production is regulated by the Vintners Quality Alliance in the provinces of British Columbia and Ontario.

Minimum must weight requirements for ice wine is as follows, in the measures used in the respective country:.

Ice wine crystals remain in the press, while concentrated juice flows out.

Ice wine usually has a slightly lower alcohol content than regular table wine.