Turning Frozen Grapes to Gold

Nature's frozen alchemy turns grapes to gold.



In the harsh winters of Germany, Canada and Upstate New York, winemakers have done for centuries that which alchemists strived to do in antiquity—create gold. Through manipulation of water, earth and vines, these masters transform the thin juice of grapes into a viscous nectar. Months after fall harvest, select clusters of Riesling, Vidal and the occasional Cabernet Franc remain on the vine, risking threats from mold and hungry vineyard pests. They hang in anticipation for that one bitter cold night in January, where they finally freeze solid—from pips to skin. Why would a vinter want frozen grapes? There is purpose, and there is desire, and the vintner has liquid gold on his mind. It is from frozen grapes that these modern-day alchemists create decadent ice wine—a golden elixir so sweet and vibrant, it’s as if joy and youth and even the summer sunshine are contained in every drop.

Edit Module
Edit Module

Related Articles

Lemon-Ricotta Blueberry Pancakes

Upgrade Your Barbecue: The South African Braai

Ditch your tired barbecue routine for a traditional South African braai, where fire-cooked meats, delicious wines and amazing company reign supreme.

20 American Wines for Memorial Day

This Memorial Day, discover how delicious the American Dream tastes with these 20 craft wines that play well at the picnic table.

The Wine Lover's Guide to Surviving Your Family Vacation

Where to drink well when traveling with your brood this summer.
Edit Module Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles