Ice Wine

Being the type that likes a little bit of coffee with his sugar my wife shared something that she read with me. It was the mention of “Ice Wine” and how much sugar it contained. Well, she got me at sugar!!

After a bit of research and learning, wow! it’s such a fascinating wine!!

For context, I don’t drink, never have, but for a bunch of random circumstances I came across moscato (the ones with the most sugar!) and fell in love!

At any rate, ice wine is made from grapes that are harvested when frozen and that somehow makes for an extraordinary amount of sugar content in the wine. You might think that harvesting frozen grapes in a cold winter night with slippery is miserable and apparently you’ll be right! But so will your wallet be, cold and miserable that is, after buying this wine! It’s stupid expensive! But I just had to try it

So finally I got my hands on one and wow, is it sweet, apparently twice the sugar content of Coca Cola! But so worth it!

So now we have a wine for very unique and special occasions, and wanted to share my excitement with y’all!

And now…

- with hesitation and profuse sweating -

~bartender, could you get a round of ice wine for everybody! It’s on me :)

- leans towards bartender and whispers -

Make it only like one ounce in a shot glass or something… I’m never gonna financially recover from this.

I'm a sweet tooth, but when it comes to many things alcoholic I like it dry. So when I hear of a liquid with a lot of sugar, my only thought is "will it ferment?" I'd love to double-ferment that wine, but since it has sugar in it I imagine it already has anti-yeast stabilizers. Anyway, back to my AriZona Mucho Hoocho.

shiloh

I'm glad to hear I'm not the only one that ferments Arizona. The green tea was on sale a few weeks ago, and it made for a very nice energy hooch.

Admittedly, I have not yet fermented it, but my goodness ~shiloh, you do not know how pleased I am to hear that someone else has done it!

Okay, just looked more into this "ice wine", and my goodness is it FASCINATING. I'm taking back what I said about wanting to ferment something so precious.

benj

It IS quite fascinating!

inquiry

Loved your post, but the older I get, the further from sugar I'm tending.

With notable excursions into ice cream after a late night toke, of course.... ;-)

edisondotme

I'm afraid that we are conditioning ourselves as a species to become more and more desensitized to sweetness.
Ancient humans never had access to sweetness at the intensity we have today.
This sweetness feedback loop will lead to more and more obesity.

benj

For some reason I’m very picky in the “sweets” I like. Is not even a health or conscious thing… I like sweet stuff that actually had a flavor apart from refined sugar :)

sleepwalker

Moscato *is* delicious. It is also cheap, and I don’t care much for my reputation.

Fond collegiate memories as one of my last stops of responsible imbibe-ment - before plunging head-first into bourbon.

benj

Well, cheap for wine… my groceries receipt does change when there’s moscato vs when there isn’t!

tetris

On the plus side, the steep price mitigates the level of your hangover :-P

benj

touché