Ice wine is renowned for its high price tag, which can be attributed to several factors. Firstly, the production of ice wine involves a unique and labor-intensive process. Grapes used for ice wine are left on the vine until they freeze naturally, typically occurring in the late autumn or early winter. This extended ripening period allows the grapes to develop concentrated sugars and flavors. However, the longer the grapes remain on the vine, the higher the risk of damage from pests, disease, or unfavorable weather conditions. This vulnerability adds to the difficulty and uncertainty of producing ice wine, making it a risky venture for winemakers.
Additionally, the freezing temperatures required for ice wine production pose a challenge. Grapes must be harvested and pressed while still frozen, often during the frigid early hours of the morning. Harvesting grapes in sub-zero temperatures demands significant effort and precision, as the frozen grapes are delicate and can easily shatter. This painstaking process requires hand-picking the grapes, contributing to the higher cost of production compared to machine harvesting used for many table wines.
Furthermore, the pressing of frozen grapes yields a significantly lower amount of juice compared to regular wines. The water content in the grapes remains frozen, resulting in a more concentrated must with higher sugar levels. As a result, the yield of grape musts for ice wine is much lower than that of table wines. This limited juice extraction, combined with the higher costs involved in grape cultivation and harvest, contributes to the elevated price of ice wine.
Moreover, the fermentation process for ice wine is often prolonged due to the high sugar content. The yeast used in fermentation struggles to convert such concentrated sugars into alcohol, leading to a slower and more challenging fermentation process. This extended fermentation period requires additional time, resources, and expertise from winemakers, further increasing the production costs.
Lastly, the small bottle sizes in which ice wines are typically sold, such as half-bottle volumes (375 mL) or even smaller 200 mL bottles, contribute to their higher price per volume. These smaller bottle sizes are chosen because ice wines are often enjoyed in smaller quantities due to their intense sweetness and flavor. Consequently, the reduced volume per bottle also contributes to the increased cost per unit.
The high price of ice wine can be attributed to the unique and labor-intensive production process, the risks associated with leaving grapes on the vine until they freeze naturally, the challenges of harvesting and pressing frozen grapes, the lower yield of grape musts, the prolonged fermentation process, and the smaller bottle sizes in which ice wines are typically sold. All of these factors combined contribute to the premium price of this luxurious and sought-after wine.