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20.December 2007

Eiswein Adds Crowning Touch to Vintage 2007

By: DWI

MAINZ. After last year, when precious little Eiswein (ice wine) was produced, growers who have patiently waited for the first hard frost this winter have finally been rewarded. The onset of bitterly cold weather in most of Germany’s wine-growing regions enabled the content of unpicked grapes to freeze sufficiently for growers to harvest Eiswein in the wee morning hours of 19 December.

ice wine harvest 2007

ice wine harvest 2007

In order to produce this lusciously sweet specialty, temperatures must drop to at least -7°C (19.4°F), and the colder, the better. In Baden, for example, the cooperative wineries in Durbach/Ortenau and Jechtingen/Kaiserstuhl brought in 1,500 liters of Riesling and 1,500 liters of Spätburgunder (Pinot Noir) Eiswein with about 150 degrees Oechsle (35 degrees Brix).

The Rheingau estate Allendorf and Nahe estate Dönnhoff were also successful in harvesting Riesling Eiswein. The first estate in Franken was Weingut Schwab/Thüngersheim, where the white varietal Kerner was picked with a remarkable 182 degrees Oechsle. Weather permitting, more Eiswein is expected to be harvested in sites where temperatures have not yet been cold enough.

According to Monika Reule, managing director of the German Wine Institute/Mainz: “Thanks to the good size of this year’s crop, growers were more willing than usual to risk leaving a few vines unpicked in the hope of making Eiswein.”

For wine-growers, Eiswein is a win-or-lose situation – they risk a total loss, particularly in years with mild weather in late autumn, such as 2006. Furthermore, the quantity of Eiswein able to be produced from frozen grapes is only about ten percent of what a grower can normally expect from grapes picked during the regular harvest.   

Optimists hoping for an Eiswein harvest must also prepare accordingly. To protect them from damage – hungry birds, rain, storms – the vines/grapes are wrapped in finely perforated (breathable) polyethylene sheeting or nets to ward off birds.

December is generally the main month in which Eiswein is harvested, yet there is no legal time limit. However, Eiswein made from grapes picked in January, or even more seldom, February, bears the vintage in which the grapes were grown.

The Crowning Touch to a Culinary Feast
Eiswein is a magnificent way to enhance festive occasions and prized by gourmets as an outstanding apéritif. Served at the end of a grand meal, Eiswein promises a brilliant finale. Bearing in mind that “birds of a feather flock together,” Eiswein goes particularly well with fruity desserts, ice cream or sorbets.

photo: DWI

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