Eiswein is a rare Praedikat wine specialty made from frozen grapes. Learn about the elaborate production process, intense flavors, and the best vintages.
Eiswein (Ice Wine) is one of the rarest and most extraordinary wine styles in the world. It is a noble sweet Praedikat wine made from frozen grapes harvested at temperatures of at least -7°C. The freezing water remains as ice in the press, while highly concentrated, sugar-rich must flows out.
Quality Criteria and Legal Requirements
Minimum Must Weight (in °Oechsle):
Eiswein must meet the quality requirements of a Beerenauslese:
Riesling: 110-128°Oe (depending on the growing region)
Mueller-Thurgau, Silvaner: 120-128°Oe
Spaetburgunder (Pinot Noir): 128°Oe
Strict Conditions:
Temperature: Grapes must be frozen at min. -7°C (preferably -8°C)
Harvest time: Usually between December and February, often at night or in early morning hours
Immediate pressing: Grapes must be pressed while frozen (hence often still in the dark)
No enrichment: No sugar addition permitted
No Botrytis: Unlike Beerenauslese, Eiswein should have no noble rot -- the aromas should remain fresh and pure
The Elaborate Production Process
1. Risky Late Harvest
After the normal harvest in autumn, the winemaker deliberately leaves selected grapes hanging on the vine -- often until December, January, or even February. This carries enormous risks:
Bird damage: Birds eat the sweet grapes
Rot: Rain and humidity can destroy the grapes
Total loss: If frost fails to arrive, no Eiswein can be produced at all
2. The Eiswein Harvest
As soon as the temperature drops below -7°C (usually at night), harvesting begins immediately:
Speed: The grapes must remain frozen (hence often harvested at night)
Hand labor: Only hand harvesting is possible; machine harvesting would destroy the frozen berries
Challenge: Working in freezing cold, often with headlamps in the dark
3. Pressing
The frozen grapes are pressed immediately in their frozen state:
The water remains as ice crystals
Only the highly concentrated sugar juice flows out
The yield is extremely low: only 10-15% of the original volume (instead of 70-80% for normal wine)
Pressing takes hours, as the frozen must emerges only slowly
Flavor Profile
Eiswein is distinguished by extreme concentration and brilliant freshness:
Acidity: Very high (8-12 g/l), creating perfect balance with the sweetness
Alcohol: Low (usually 7-9% vol.), as not all sugar is fermented
Texture: Syrupy, oily, concentrated -- but never heavy thanks to the acidity
The difference from Beerenauslese: Eiswein is fresher, clearer, and more fruit-forward, as no Botrytis (noble rot) is present. Beerenauslese is more complex but also more oxidative and less fruity.
Best Grape Varieties for Eiswein
1. Riesling (the Classic)
High natural acidity perfectly balances the sweetness
Brilliant fruit notes and minerality
Best examples: Mosel, Rheingau, Pfalz
2. Vidal Blanc (Canada)
Hybrid grape variety with high frost resistance
Dominates Canadian ice wine production
Aromas of peach, apricot, honey
3. Gewuerztraminer
Exotic, spicy ice wines with lychee and rose aromas
Very aromatic, less acid-driven
4. Scheurebe
Intense blackcurrant and redcurrant aromas
Somewhat rustic but highly characterful
5. Gruener Veltliner (Austria)
Peppery notes, green fruit, high acidity
Eiswein Worldwide
Germany
The homeland of Eiswein -- the method was first accidentally discovered here in 1830 (after an early frost in Franconia). Best regions:
Mosel: Delicate, acid-driven Rieslings
Rheingau: Powerful, mineral ice wines
Pfalz: Fruity-elegant styles
Canada
World's largest producer of ice wine (called "Icewine" there):
Niagara Peninsula (Ontario): Over 90% of Canadian production
Okanagan Valley (British Columbia): High-quality boutique ice wines
Mainly from Vidal Blanc, but also Riesling and Cabernet Franc
Austria
High-quality ice wines, especially from:
Burgenland: Sweet, concentrated ice wines
Lower Austria: Gruener Veltliner Eiswein
Aging Potential
Eiswein is extremely age-worthy thanks to its enormous acidity and high sugar levels:
Drinking window: Already accessible after 2-3 years
Optimum: 10-20 years of bottle age
Maximum aging potential: 30-50+ years under perfect conditions
During aging, Eiswein develops:
Caramel and honey notes
Nutty aromas (hazelnut, almond)
Candied fruits and dried fruit
Petrol notes in Riesling (after 15+ years)
Greater complexity and harmony
Food Pairing
Eiswein as a dessert wine or standalone indulgence:
Perfect Combinations:
Foie gras: The absolute classic! The acidity cuts through the richness.
Blue cheese: Roquefort, Stilton, Gorgonzola -- the sweetness tempers the saltiness.
Fruity desserts: Apricot tart, fruit sorbets, creme brulee
Dark chocolate: 70-80% cocoa -- the bitterness contrasts perfectly with the sweetness
Pates and terrines: Classic French pairing
Serving Recommendations:
Temperature: 6-8°C (well chilled so the sweetness doesn't overwhelm)
Glass: Small dessert wine glass (50-75 ml portions)
Enjoy solo: Eiswein often suffices as a standalone pleasure after dinner
Price and Availability
Eiswein is rare and expensive because production is extremely risky and labor-intensive:
Entry-level Eiswein: 40-80 EUR (0.375 l)
High-quality German Eiswein: 80-200 EUR (0.375 l)
Top Eiswein from a great vintage: 200-500+ EUR (0.375 l)
Canadian Icewines: 50-150 EUR (0.375 l), usually somewhat less expensive than German
Important: Eiswein is almost always bottled in 0.375-liter bottles (half bottles), as quantities are small and only small portions are consumed per person.
Climate Change and the Future of Eiswein
Climate change poses the greatest threat to Eiswein. Increasingly mild winters mean that the necessary -7°C is reached less frequently:
In Germany, Eiswein vintages are failing completely more and more often
In 2019 and 2020, some regions produced no Eiswein at all
Canada still benefits from more stable winter temperatures
This makes Eiswein an even rarer rarity -- and could ultimately mean this wine style disappears or is only produced in particularly cold regions.
Notable Eiswein Producers
Germany:
Robert Weil (Rheingau): Legendary Riesling ice wines
Egon Mueller (Mosel): Extremely rare and expensive ice wines
Doennhoff (Nahe): Precise, mineral ice wines
Weingut Keller (Rheinhessen): Powerful ice wines from top sites
Canada:
Inniskillin: Pioneer of Canadian Icewine
Peller Estates: World's largest Icewine producer
Jackson-Triggs: High-quality, accessible Icewines
Austria:
Kracher (Burgenland): Sweet wine specialist with ice wines
Alois Kracher: Posthumously continued estate with legendary sweet wines
Frequently asked questions
What is Eiswein?
Eiswein (ice wine) is a noble-sweet Prädikat wine made from frozen grapes that are picked and pressed at at least -7°C. The frozen water remains as ice in the press, while highly concentrated, sugary must runs off. Eiswein is among the rarest wine styles in the world.
At what temperature is Eiswein picked?
The grapes must be frozen at at least -7°C (preferably -8°C). Harvesting usually takes place between December and February, often at night or in the early morning hours, and the grapes are pressed immediately while frozen. If the necessary frost fails to arrive, no Eiswein can be produced at all.
What is the difference between Eiswein and Beerenauslese?
Eiswein is fresher, clearer and more fruit-driven because it has no noble rot – the aromas are meant to remain pure. Beerenauslesen arise through botrytis and are more complex, but also more oxidative and less fruity. In terms of must weight, Eiswein must meet the requirements of a Beerenauslese (Riesling 110-128° Oechsle).
What does Eiswein taste like?
Eiswein is distinguished by extreme concentration and brilliant freshness. Typical are intense aromas of apricot, peach, pineapple and citrus, as well as pronounced minerality. With 150-250 g/l residual sugar it is extremely sweet, but thanks to very high acidity (8-12 g/l) never heavy. The alcohol stays low at 7-9% vol.
Why is Eiswein becoming ever rarer?
Climate change is the biggest threat: increasingly mild winters mean that the necessary -7°C is reached less often. In Germany whole Eiswein vintages are failing more and more frequently – in 2019 and 2020 there was no Eiswein in some regions. This makes it an even rarer rarity.
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