Due to the different choices available in terms of the making of wines, a person should know that winemaking isn’t a straightforward process. Grapes tend to be picked in a number of ways and each particular winery has their own trade secrets which they use in the preparation of their aging wines in order to make certain individual flavors. Regardless of all these secrets and methods, one which is still unusual involves the use of frozen grapes to make wine. As such this wine is called ice wine and though it is not commonly made, it is quite popular.

Ice wine is called Eiswein in Germany as the Germans were the first to make the wine as they still do today. A number of other countries also make a huge amount of Ice wine and this includes countries of North America a number of countries in Eastern Europe. Ice wines are also made in other countries such as Australia and New Zealand. Of the entire lot, Canadians and the Germans are the most proficient in the making of such wines and it is usually reflected in the prices people are ready to pay for Canadian and German ice wines. The largest ice winery in the world is even in Ontario in Canada.

Ice wine is classified as a desert wine which is made from frozen grapes. The grapes are frozen while still growing on the vine. In the periods of frost the grape may freeze to some extent but for perfect wine, a strong freeze must occur after the grapes have sufficiently ripened. What this means in Canada is a temperature of 17F while in Germany, the recommended temperature is 19F. The bad thing about all this is that the grapes are required to remain much longer than normal on the vines. A bad winter or frost could easily ruin the crop. If the process is too lengthy then the grapes may fall rotten from the vines or get devoured by foraging animals. What this usually means is that the grapes from a winter harvest are substantially lesser than those from a regular crop.

As soon as frost sets in, pickers must harvest the entire crop of grape by hand. The grapes also have to be processed quickly so that they remain frozen during the winemaking process. What this means is that the grapes have to be picked late at night or in the early hours of the morning in order to be pressed.

Certain winemakers feel that too much is left to chance in such methods; hence these winemakers freeze the grapes in an artificial condition which bears certain similarities to frost. It has all the advantages of the process while eliminating the disadvantages. It also tends to increase the amount of grapes that can be yielded during harvest.

The taste and aroma from Ice wines are both fruity and sweet. The acid content is high but the alcohol content lower than what you have with most wines. Canadian Ice wine is more alcoholic and can have up to 13% alcohol. Germany has wine with a lesser alcohol content with 6% being the average range.

Cayuga Ridge Estate Winery’s Vigneron (Winegrowing) Program offers individuals and friends a comprehensive winegrowing curriculum including the ability to lease your own vines! Cayuga Ridge’s Vigneron Program is offered annually (beginning in late spring) through a series of workshops led by owner and winemaker Tom Challen. The program’s workshops span the growing season. This particular clip covers the 2009 workshop series – from pruning to harvest. For more information, please contact Cayuga Ridge Estate Winery at 800-598-9463 or crew@fltg.net. Or visit our website at www.cayugaridgewinery.com. Cayuga Ridge Estate Winery is family run winery committed to creating fine table wines in a sustainable manner, through responsible land stewardship and vineyard cultivation practices.

The love of wine has existed since the dawn of time. Fossil vines, 60-million-years-old, are the earliest scientific evidence of grapes. The earliest written account of viniculture is in the Old Testament of the Bible which tells us that Noah planted a vineyard and made wine (well with all those animals on the Ark what was he expected to do!)

Exactly when it was discovered is unknown, but an ancient Persian fable credits a lady of the court with the discovery of wine. This Princess, having lost favor with the King, attempted to poison herself by eating some table grapes that had spoiled in a jar. She became intoxicated and giddy and fell asleep. When she awoke, she found the stresses that had made her life intolerable had dispersed. Returning to the source of her relief, her subsequent conduct changed so remarkably that she regained the King’s favor. He shared his daughter’s discovery with his court and …

The wine industry and consumption continues to grow every year. Wine connoisseur are continually buying great wine to keep either for later consumption or for investment.

One of the most important aspects to ensure your wine stays fresh during storage is the wine storage temperature.

The basics of wine storage temperature are fairly simple. First, the wine should be kept cool. Like most beverages and foods, heat is the natural enemy of wine. A cool temperature is optimal, but the temperature should not lowered too much as this too will harm the wine. In the unlikely event that the wine freezes, it will probably only be suitable for vinegar!

The basics of wine storage are really straightforward with whites, reds, and blushes. However, the serving preparation for each of these wine types is different and something worth discussing. After removing the bottle from storage, getting your wine to the correct temperature is important. With red wines, such as a merlot or sheraz, approximately 65 degrees Fahrenheit (18 degrees Celsius) is what is recommended. This is basically room temperature. Secret tip: in a room of about 70 degrees Fahrenheit the wine, due to being a liquid will naturally be cooler. It is highly advised to not chill red wines. This is a more common error than you think, the cold can be very destructive on the wine and its flavor.

With whites and many blushes the need for refrigeration before serving is key. Chilling truly brings out the flavor. For these types of wine 39 degrees Fahrenheit or 4 degrees Celsius is usually a good temperature.

In the case of both darker wines and the lighter types, it is advisable to let the bottle ‘breathe’ after opening. It is recommended you do this about half an hour before drinking (longer is often better)

Now to tasting. Swish the wine around the mouth to truly get the most out of the flavor. I however recommend drinking as opposed to spitting it out!

In the end ENJOY the wine, it is after all a pleasure that has been with us for centuries.