By Taryn Lachter
Ice Wines, or Eisweins if you’re in Europe, are made when the winemaker leaves the grapes on the vine until temperatures drop below 19.4 (in Germany) or 17.6 (in Canada) degrees Fahrenheit. This process causes the water in the grape to freeze, while the sugars do not, to make a more concentrated, sweet flavored wine. The best ice wines come out of Germany, Austria, Canada and the United States, and come from grapes of the Riesling, Gewürztraminer, Vidal Blanc, Sylvaner and even Cabernet Franc varieties but because only a few countries produce it, ice wine tends to be more expensive and sold in smaller quantities. As a resident of New York, you are more likely to find a wider selection of American and Canadian varieties simply because of distribution technicalities.
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Alcohol content can vary from 6% to 13% depending on the country of origin, because of it’s sweet nature, ice wine is served in small amounts with dessert and sometimes even consumed as dessert. It’s composed of fruity flavors like tangerine or lemon and accompanied by a sweet, floral aroma like honey or honeysuckle.
Oct 23 – 30, 2021
6 nights, 7 days
Milan, Barolo, Alba, and Turin
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