Ice wine just might be the craziest wine out there. The more I think about it, the crazier it sounds. Imagine a vineyard where the grapes are left to dangle on the vine, exposed to the outdoor elements until Frosty the Snowman himself comes and picks the frozen bunches. He then goes and puts the frozen grapes in a press and squeezes them in such a way that only the deliciously sweet and concentrated juice comes out. Afterwards, everybody in the winery joins hands and sing “let it snow, let it snooow…” I might be exaggerating a bit to make a point but trust me, making ice wine is no easy task.
Making ice wine is brutal, or so I’m told. First, you need these particular conditions to produce it. Not too warm, not too cold, and definitely not too soon nor too late. Leaving the grapes on the vine any longer than optimal ripeness is pure madness; it's basically an open invitation for all kinds of trouble, like rot or hungry wild boars for example. To even achieve optimal ripeness in a bunch of grapes, not to mention an entire vineyard or multiple vineyards in different locations, is the result of hard work and sheer luck.