Characteristics
Even though it is normal for residual sugar content in ice wine to run from 180 g/L up to as high as 320 g/L (with a mean in the 220 g/L range), ice wine is very refreshing (as opposed to cloying) due to high acidity. (The titratable acidity in ice wine is almost always above 10 g/L.) Ice wine usually has a medium to full body, with a long lingering finish. The nose is usually reminiscent of peach, pear, dried apricot, honey, citrus, figs, caramel, green apple, etc., depending on the varietal. The aroma of tropical and exotic fruits such as pineapple, mango, or lychee is quite common, especially on white varietals .
Ice wine usually has a slightly lower alcohol content than regular table wine. Some Riesling ice wines from Germany have an alcohol content as low as 6%. Ice wines produced in Canada usually have higher alcohol content, between eight and 13 percent. In most years, ice wines from Canada generally have higher brix degree (must weight) compared to those from Germany. This is largely due to the more consistent winters in Canada. Must with insufficient brix level cannot be made into ice wine, and is thus often sold as "special select late harvest" or "select late harvest" at a fraction of the price that true ice wine commands.
Connoisseurs argue about whether ice wine improves with age or is meant to be drunk young. Those who support aging claim that ice wine's very high sugar level (which is often much higher than that of Sauternes) and high acidity preserve the content for many years after bottling. Those who disagree contend that as ice wine ages it loses its distinctive acidity, fruitiness, aroma, and freshness.
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