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Ice winePhoto: Deutsches Weininstitut
Ice wine. Reports by Martial and Pliny the Elder tell us that the Romans already knew how to make wine from frozen grapes. Although the climatic conditions for the production of ice wine were given, winegrowers in Germany only discovered it in the 19th century, more or less by chance. In 1829, in the Rhinehessian village Dromersheim, now a district of Bingen, vintners left many unripe grapes on the vines during the harvest. After heavy frosts in the night of 11 February 1830, the grapes, which by now had concentrated like sultanas, were actually supposed to serve as cattle fodder. But when the winegrowers noticed that a particularly sweet juice flowed from the berries, they pressed the grapes and fermented the must into wine. It took more than 150 years before ice wine, produced according to our current understanding, could establish itself as a noble sweet speciality on an equal footing with Beerenauslese and Trockenbeerenauslese. In the German wine law of 1971, Eiswein was only permitted as an additional predicate – even for Kabinetts. It was not until 1982 that Eiswein was given its own predicate. Since then, the same minimum must weight has applied to it as to a Beerenauslese.