Eiswein

Eiswein is a German and Austrian dessert wine made from grapes left on the vine well past normal harvest and picked only after they freeze solid, typically at 17F/-8C or colder. The grapes are pressed while still frozen, so most of the water stays behind as ice and only a small amount of intensely sweet, high-acid juice comes out. The result is a wine that's thick, syrupy, and sweet but balanced by sharp acidity, unlike other dessert wines that rely on noble rot or dried grapes. Canadian and other New World versions of the same process are labeled 'icewine,' one word.

Varieties

German Eiswein and Austrian Eiswein follow similar strict harvest rules and are most often Riesling-based, giving a more acidic, mineral style. Canadian Icewine, mostly from Ontario and British Columbia, is more commonly made from Vidal Blanc and tends to taste riper and more tropical, with somewhat softer acidity.

Buying tips

Check the label for 'Eiswein' (Germany, Austria) or 'Icewine' (Canada, one word, often with a VQA seal); both terms are legally protected and require grapes frozen naturally on the vine, not in a freezer. Riesling and Vidal Blanc are the most common grapes; Riesling versions tend to have more acidity and age-worthiness, Vidal versions are often more tropical and immediately fruity. Expect a high price for a half-bottle (375ml) since yields are a fraction of a normal harvest.

Substitutes

• Late harvest Riesling — 1:1

  Made from botrytis-affected or simply overripe grapes rather than frozen ones; less concentrated and acidic but a close flavor family for drinking or sauces.

• Sauternes or other botrytized dessert wine — 1:1

  Richer and more honeyed with less searing acidity; works well in place of Eiswein in fruit-based dessert sauces.

• Tokaji Aszú (5 puttonyos or higher) — 1:1

  Similarly sweet with good acid backbone, though the flavor leans more toward dried apricot and marmalade than Eiswein's fresh stone fruit.

• Dry white wine plus honey or sugar syrup — 1 cup dry white wine + 2-3 tbsp honey per 1 cup Eiswein called for

  A budget stand-in for cooking reductions and pan sauces only; lacks Eiswein's natural acidity and depth, so add a squeeze of lemon to compensate.

• Moscato d'Asti — 1:1, though it is noticeably less sweet

  Lighter, more floral, and lightly sparkling; a reasonable everyday-priced substitute for casual dessert pairing rather than exact flavor matching.

Storage

Store unopened bottles lying on their side in a cool, dark place away from temperature swings, the same as any wine with a cork. Once opened, reseal with the cork and refrigerate; the high sugar and acid content help it hold its flavor for 5-7 days, longer than most opened wines, though the fresh fruit notes fade after the first two or three days.

How to use

Serve chilled in small 2-3 ounce pours as a dessert wine on its own, or reduce it by half over low heat to make a glaze for roasted duck, pork tenderloin, or foie gras. Drizzle a spoonful over vanilla ice cream, poached pears, or a plain cheesecake, or whisk a splash into a pan sauce after deglazing to add sweetness and acidity together. Because it's expensive and intensely flavored, Eiswein is almost always used in small amounts rather than by the cup.

What it pairs with

Classic pairings include foie gras, blue cheeses like Roquefort or Stilton, fruit tarts, and crème brûlée. The acidity also cuts through spicy Sichuan or Thai dishes, and a small pour works as an aperitif alongside salty cured meats.

Nutrition

Eiswein runs 150-200+ calories per 3-ounce pour, noticeably higher than table wine, because residual sugar can reach 150-300+ grams per liter. It's meant to be sipped in small glasses rather than poured like a standard glass of wine.

FAQ

Have eiswein on hand? Find recipes with our Recipe Generator →