"May I raise a question after a discussion we had in Luxembourg recently, about icewein.
Must be picked at minus 7 degrees and pressed while still frozen.
But, I was once told that there is also something else happening to the wine stock at minus 7. That some “elements” are withdrawn from the grape during this freezing process, which also contributes to the divine taste of eiswein. Therefore, real eiswein should/must be made this way ??
Have you heard about this process and which elements are withdrawn ??
Hope you have the answer.
Eager to hear from you.
Best regards from an eiswein lover in Norway."
Well, Dag. Allow me to first refer you to a fun article I wrote a few years ago called, "Ripeness or Ruin." It is my understanding that the divine taste of Eiswein is derived from the fact that the extract is devoid of most, if not all, water (since it's frozen). Thus the extract is fruit-essence goodness (sugars, -ols, etc.), which apparently ferments slower than typical must. Perhaps the combo of less/no water and slower fermentation adds to the otherworldly flavor of Eiswein.
Any Eis-experts out there care to chime in?