One of WineMaker magazine's top 100 wine kits for 2009.

The "discovery" of ice wine was purely accidental. Winemakers in Fraconia, Germany had to press juice from some frozen grapes in 1794. They were amazed by the higher sugar concentration. Finally, in the mid-1800's, a winery in the Rheingau began intentionally producing ice wine. The hallmark of a good ice wine is a dynamic balance between sweetness and acidity. Because of the naturally high acid, the finish is crisp and bracing, despite the sweetness.

Sweet and rich, almost syrupy in texture with rose and salmon tints, Cabernet Franc Icewine entices with irresistible aromas and flavors: ripe currants, spice notes, tart rhubard, honey, strawberry, and cranberry. Icewine shows off its best when chilled, but not cold. The ideal serving temperature is 50-54 F (10-12 C). Food pairings: excellent on its own as a "dessert in a glass," or as a complement to chocolate or red fruit desserts.

Sweetness: Sweet
Body: Medium-Full
Oak Intensity: None

The 7.5 liters of varietal juice makes 3 gallons, providing approximately 15 bottles of wine.