Description
Ice Wine (Eiswein) is made from grapes frozen on the vine. For best results the grapes need to be hard frozen at temperatures of -8°C or less, which makes waiting for a suitable cold snap very risky.
The aim with Ice Wine is to produce a wine with all the power and sweetness of a Beerenauslese or a Trockenbeerenauslese, but without the influence of botrytis (though occasionally some botrytis can occur).
The fruit is hand-picked and whole-bunch pressed while frozen, so that the ice (water) is removed, thus dramatically increasing the concentration of sugars and flavours in the grape. The pressed juice is fermented and matured in stainless steel tank for 24 months.
Clean and bright, this isn’t on the heavy or unctuous side, but it lingers nicely, the finish laced with pineapple and peach nuances. It is pretty delicious, the lifted fruit all the more appealing because the wine is so fresh. As it warms, it shows gentle tension on the finish. The balance makes it easy to drink and hard to resist. These tend to age well, but this obviously has little track record. Serve with crème brûlée, pancake with apricot jam, blue cheese.
| Type | Dessert, Sherry & Port |
|---|---|
| Varietal(s) | Chardonnay |
| Country | Austria |
| Region | Burgenland |
| Brand | Kracher |
| Vintage | 2020 |
About Austrian Wine
Austria is a country with over 4000 years of wine making history, however, it unfortunately doesn’t seem to enjoy the status and popularity that the high quality of it’s wines deserve. Decades later, the country is still feeling the effects of a scandal in 1985 that destroyed its credibility at the time.
Grüner Veltliner is the most important wine made in Austria, distinguished by its lightly fruity, noticeable spice and characteristic white pepper notes. This variety comprises roughly a third of all plantings. In terms of volume, Riesling plays a much smaller role than in Germany, but is responsible for some of the most appreciated dry white wines made in the country.
In red varietals, Austrian native varieties are dominant and include the tart and peppery Zweigelt, spicy and dense Blaufränkisch and juicy Saint Laurent.
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