There are many variations in sweet wine making but, perhaps, the most unusual is Ice Wine (or Eiswein as it is spelt in the Germanic speaking countries of Europe where it is often found).
This delicate but focussed sweet wine is made by leaving the grapes on the vine far beyond normal autumn harvesting dates until November or even December when there is a severe frost and temperatures reach minus 8°C (18°F) or below. When that happens, pickers are sent out into the vineyard before dawn to harvest the grapes while they are still frozen (the grapes as well as the pickers!). The crop is then rushed back to the winery and the grapes are pressed before they defrost. This releases the sugar in the grapes but leaves the water behind as ice pellets. The intensely sugar-rich liquid is then fermented as far as is possible – yeast struggles to cope with the level of neat sugar and surrenders (dying happily!!) way before all the sugar is converted to alcohol. Result: a beautifully balanced sweet wine but with relatively low alcohol.
Because these conditions can’t be guaranteed every year, Ice Wine/ Eiswein is quite rare (and consequently seriously expensive!). But recently, due to the temporary enforced closure of many businesses due to the corona virus, a local restaurant decided to sell some of its wine stocks. And, among the bottles I was lucky enough to buy from them was a delicious Ice Wine from Pelee Island on the Niagara Peninsula in Ontario, Canada. Made from the Vidal grape variety, a Canadian speciality, this had wonderful flavours of honey, grapefruit and marmalade and a finish that could be measured in minutes not seconds.
This was a real treat but, sadly, one unlikely to be repeated any time soon.