German Icewein Vintage 2010 - small but mighty

Some wineries are still waiting a little, since even cooler nights were announced. In order to produce the sweet specialty, the thermometer has to say at least -7 degrees Celsius - the colder the better, since the concentration process is increased by low temperatures. Then, there is only super sweet juice that comes out, the biggest part of grape must stays frozen as an ice crystal. Thus, the yield is particularly low. Only about five to ten percent of the original yield will end up in bottles as Icewine.

"This year's amount of Icewine will be below average just like the total yield of our 2010 vintage. Not many vintners took the risk of making Icewine this year. That is why we can be even more happy that we were rewarded with an early frost", explains DWI-director Monika Reule.

Every year, vintners are taking a big risk of losing all grapes by leaving them hang to make Icewine. If it does not get cold enough, they generally have to throw them out. If he goes for it, the grapes have to be wrapped in foil in order to shield them from rain, storms and animals. The main picking month for Icewine is usually December, however, Icewine that was picked in January is still considered part of the same vintage.

Icewine is a perfect fit for elegant dinners. At the end of a meal it promises an elegant finale, particularly with juicy deserts, icecream or sorbets. Icewine can also very well be used as a sole aperitif. The precious rarity can usually be stored for decades and decades. (red.yoopress)

Current stand of Icewine vintages (Date: 5. Dec. 2010 - 17:00 PM - updated daily - This list is not exhaustive)