Warm up this winter with Niagara icewine

A small town an hour-and-a-half drive from Toronto may not seem the ideal winter destination. The locale attracts neither skiers nor beach lovers, and it may be just about the worst time to visit nearby Niagara Falls. However, for three weeks each January, wineries in the Niagara region host one of the best events of the season—the Niagara Icewine Festival—showcasing a quintessential Canadian product.

Though icewine was first produced in Germany more than two centuries ago, production took hold in Canada in the 1980s and has grown to the point that many Americans who indulge in this intense, sweet wine think only of our neighbors to the north. You can buy icewine all over the world but it’s best enjoyed in one of the regions most ideally suited to producing it—Ontario. About 60 wineries in the province produce some type of icewine.

Pillitteri Estates Winery of Niagara-on-the-Lake is the largest estate producer of icewine in the world and one of more than 30 wineries taking part in the festival. Visitors can visit the festival’s web site to purchase Discovery Passes for one of the three festival weekends and enjoy eight experiences of wine and culinary pairings (or Driver’s Discovery Passes for nonalcoholic pairings), buy tickets to the Xerox Icewine Gala on January 18 and enjoy the Twenty Valley Winter Winefest January 13–15, or the Niagara-on-the-Lake Icewine Village January 21 and 22. There are also many other wine dinners and events scheduled throughout the festival.

“Legally, [grapes for] icewine must be harvested below -8° C/17.6° F to be given approval from the wine governing body [the Vintners Quality Alliance] to be called icewine,” said Jeff Letvenuk, Pillitteri Estates Winery marketing and media manager. “Because icewine is harvested and pressed while frozen, the flavors and juice extracted from the grapes are highly concentrated, resulting in a rich, aromatic and flavorful wine.”

Basket presses squeeze the grapes, allowing thick, unfrozen sugars to be extracted and leaving the frozen water in the grapes behind. Typically, the process is done during the night in early-to-mid January, during the coldest time in the winery. The juice then goes into a tank to ferment to the desired alcohol content—about 10.5 to 11%—before it is bottled.

ALSO: Raise a glass to earning free hotels faster—cheers, Orbitz Rewards! Join today.

Canada produces approximately 60% of the world’s icewine and has laws governing wine production and quality standards. Most Canadian wineries produce at least one icewine, with many producing three or four varieties. Prices typically range from $30 to $100 CAD for a half bottle; more for rarer varietals such as a Sangiovese Reserve.

“Icewine is traditionally a dessert wine but also pairs well with main courses,” said Letvenuk. “There are no set rules for pairing icewine, but we recommend you pair it with savory foods and foods with strong flavors.”

Letvenuk added that rich cheeses and cream sauces work well because the acidity in the Icewine balances the food. “One hard-and-fast rule is that Icewine should always be the sweetest item on the menu,” said Letvenuk.

If you can’t make the festivities in January, it’s worth visiting Niagara-on-the-Lake during other seasons, as icewine is available anytime, with wineries offering flights and tasting programs throughout the year. Try some during the world-famous Shaw Festival, which takes place from April to October. The theater company will produce 11 plays during the 2017 season from and about Bernard Shaw’s era, as well as contemporary plays that share his themes.

Just a short drive from Niagara-on-the-Lake, Niagara Falls itself is of course worth the trip. You can also visit Fort George, the headquarters for the Center Division of the British Army during the War of 1812, stroll through Niagara-on-the-Lake’s historic Old Town or cycle through the vineyards.

For more information on the area, visit the Niagara-on-the-Lake’s tourism hub.