A principally Canadian style of wine, named after the Eisweins made in Germany and Austria. See my eiswein feature for more information.

Not really the same as cold fermented wine. Cool fermenting, just the same, but refrigeration isn't usually needed. The main difference is the starting point is frozen grapes. The splitting of the skin seems to release all sorts of flavours.

Whether it is spelled "Icewine" as in Canada, or "Ice Wine" in the US, the term always refers to wines made from grapes that have been naturally frozen on the vine. Wines made from grapes that have been frozen post-harvest can no longer be called Ice Wine in the US. Canada produces more Icewines than anywhere else, with Germany a close second. In the Northwest, true Ice Wines are rarely made (more of them come from Washington, and only a small handful come from Oregon). When the water inside a grape freezes, it can be extracted from the juice during pressing, resulting in an intensely concentrated wine. Because true Ice Wine is usually produced very late in the year, the grapes have had excessive hang time and therefore possess high sugar levels; consequently, Ice Wine is invariably exceptionally sweet. It is also extremely expensive to make, and can only be made in very small quantities, therefore it is often quite costly to purchase.