Icewine is wine from a freeze: grapes deliberately left hanging into winter until the air reaches −8 °C, then picked and pressed frozen at night, so that only drops of concentrated nectar leave the press while the water stays behind as ice. The method is German — Eiswein, born of a Franconian accident in 1794 — but it demands a climate that freezes hard and reliably.
Niagara has exactly that, and Canada became the method's world capital: dependable deep winters beside a lake that tempers the growing season. The announcement came in 1991, when Inniskillin's icewine took the Grand Prix d'Honneur at Vinexpo and put Canadian wine on the map in a single stroke. Peach, lychee and honey over a cold wire of acid — winter, bottled.