In the last decade, icewine has become a phenomenon among wine
lovers. Like many good things, it had accidental beginnings -- an
early frost caught grapes still on the vine. The desperate wine
maker pressed the grapes anyway and voila -- a rich, sweet dessert
wine was discovered.
For a long time, icewine, or Eiswein, was only made in Germany
and Austria on those rare occasions -- maybe once in a decade --
when climate conditions permitted. With the growth of the wine
industry in North America in the 1970s and 80s, icewine became a
natural for the vineyards of the northern U.S. and Canada, where it
can be produced every year.
Today, with high quality standards and strong marketing
campaigns, icewine has become a prized addition to the gourmet
dinner table Icewine now rivals the great dessert wines of
Sauternes, and it is starting to be produced in unexpected regions
such as California and New Zealand, using freezers rather than
With all these new producers and growing interest in it,the
market,is ripe for an informative book about icewine. With his
extensive knowledge of the current wine scene, John Schreiner is in
an ideal position to write this, the first authoritative guide to
icewine. Schreiner writes on wine for several publications and is
the author of The World of Canadian Wine.