Best Icewine

Icewine is a rich, intensely sweet wine made from grapes naturally frozen on the vine. The freezing concentrates sugars and acids, resulting in a luxurious nectar with bold fruit flavours and refreshing acidity.

While Icewine originated in Germany (Eiswein), Canada has become the world leader in Icewine production, internationally acclaimed for its taste, balance, and complexity.

 
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21-22 of 22 products

Vidal Icewine

Vidal is the backbone of Canada’s Icewine industry. This hybrid grape thrives in harsh winters and retains high acidity, balancing its natural sugar. Vidal Icewine typically shows flavours of tropical fruits like pineapple, mango, and apricot, along with honeyed notes. Vidal Icewine also tends to be the most widely available and affordable.

Riesling Icewine

Riesling, a vinifera grape, produces more nuanced Icewines. Expect flavours of citrus, green apple, and peach, with striking acidity that keeps the sweetness in check. Riesling Icewines are known for their aging potential, developing petrol, honeycomb, and dried fruit notes over time.

Cabernet Franc Icewine

Red Icewine is less common, which makes it even more compelling. Cabernet Franc Icewine produces a stunning ruby-red liquid with flavours of strawberry, raspberry, and rhubarb, often with floral or spice undertones. It’s bolder and slightly more tannic than white Icewines, giving it versatility in food pairing.

Why Canada Dominates the Icewine Scene

Canada’s cold winters and consistent freezing temperatures allow grapes to freeze naturally on the vine – something many regions can't guarantee. Stringent production standards, a focus on quality over volume, and skilled winemakers make Canada the gold standard in Icewine.

From luscious Vidal to age-worthy Riesling and bold Cabernet Franc, Canadian Icewines offer unmatched diversity and depth.

Frequently Asked Questions (FAQs)

What is Icewine, and how is it different from dessert wine?

Icewine is a naturally sweet wine made from grapes that have frozen on the vine, concentrating the sugars and acids. Unlike other dessert wines that may use drying, fortification, or artificial freezing, true Icewine is harvested in winter, often at night, when temperatures hit at least -8°C. The result is a rich, intense wine with vibrant acidity that balances the sweetness.

What grapes are used to make Icewine?

Common Icewine grapes include:

  • Vidal – Most widely used in Canada; tropical, honeyed, and approachable.
  • Riesling – More refined, higher acidity, with citrus and stone fruit notes.
  • Cabernet Franc – A rare red Icewine; tastes of strawberry, raspberry, and rhubarb.

Other grapes like GewĂŒrztraminer and Chardonnay are occasionally used, but Vidal dominates due to its thick skin and cold resistance.

Why is Icewine so expensive for so little liquid?

Icewine is labour-intensive and low-yield. Grapes are left to freeze naturally on the vine, often shrinking to a fraction of their original volume. It can take 4-5 times more grapes to make a single bottle of Icewine compared to a regular wine. Additionally, harvesting in harsh winter conditions shows how the cost reflects the effort and rarity.

How should I serve and store Icewine?

Serve Icewine well chilled, around 8-10°C, in a small white wine or dessert wine glass. It’s intensely flavoured, so small pours are ideal.

Once opened, store in the fridge with a stopper. Thanks to its sugar and acidity, Icewine can last 5-7 days after opening. Unopened, it can age for 10+ years, especially Riesling-based styles.

Frequently Asked Questions (FAQs)

Q: What makes “Best Icewine” different from regular dessert wine?

A: Icewine is made from grapes that freeze naturally on the vine, so the juice comes out super concentrated in both sugar and acidity. Many other dessert wines get sweetness from drying grapes or adding spirit, so they feel different on the palate. Icewine usually tastes richer, but it should still feel bright, not syrupy.

Q: What does Icewine actually taste like, and is it always really sweet?

A: Expect intense fruit, like mango, apricot, peach, citrus, or red berries, plus honeyed notes. It is sweet, for sure, but good Icewine has high acidity, which keeps it refreshing and not cloying. If you like sweet cocktails or fruit-forward cider, Icewine is often an easy yes.

Q: I’m new to Icewine, which style in the Best Icewine collection is the safest starting point?

A: If you want the most approachable, start with Vidal, it tends to feel tropical and crowd-friendly. If you like crisp whites like Riesling, go for Riesling Icewine since it usually tastes more citrusy and “zingy.” If you want something different for a red wine drinker, Cabernet Franc Icewine brings berry and rhubarb vibes with a slightly firmer finish.

Q: What foods pair well with Best Icewine, besides dessert?

A: Try it with salty or creamy foods, like blue cheese, aged cheddar, or a simple baked brie, the sweet and salty thing just works. It’s also great with spicy takeout, like Thai or jerk chicken, because the sweetness cools the heat. For dessert, think butter tarts, lemon tart, or anything with stone fruit.

Q: Why is Canada so well known for Icewine, and is Canadian Icewine regulated?

A: Canada reliably gets the deep cold needed for grapes to freeze on the vine, so producers can make true Icewine more consistently than many places. In regions like Niagara and parts of BC, VQA rules (for VQA wines) help set standards around how Icewine is made, which gives buyers a bit more confidence. Not every bottle in Canada is VQA, but knowing the origin and style still goes a long way.