Icewine
Grapes picked and pressed while frozen, so the ice stays behind in the press and only concentrated syrup runs out. Must can exceed 35 Brix.
The numbers
Each bar drawn against all 30 styles
Alcohol
9-12%
9% - 12%
Titratable acidity
8-13 g/L
8 - 13
pH
3-3.5
3.0 - 3.5
Residual sugar
160-260 g/L
160 - 260
Serve at
8-11 C
Worth opening after
1 years
and it keeps improving to roughly 20 years
Sulphite at pH 3.25
23 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
The ferment. At 35 Brix even a tolerant strain works for months and stops around 10%, which is intended, but it needs staged nutrient and patience measured in seasons.
Usually made from
At least one of these figures is set by an appellation or labelling rule somewhere. The rest are typical published analyses of commercial examples.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.
More sweet and late harvest