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With the temperatures dipping to way below normal and a recent article about Icewines in China, this seems to be a great topic today. True Icewine as defined by Canadian regulations, is produced with grapes harvested while frozen at a temperature of\u00a0 <\/span>a negative 8 degrees C (17 degrees F) or lower. The regulations are very strict and any legitimate Canadian winemaker will follow the rules. However, what happens when winemakers produce Icewine outside of Canada. Occasionally, you may come across a wine labeled Icewine-style. This can refer to grapes that are picked before freezing and then frozen in freezers. Is there a difference between an Icewine and an Icewine style wine?<\/p>\n The true Icewine picks up more flavors as the grapes freeze and thaw several times before the negative 8 degrees Celsius is reached. The true Icewines I have tasted offer more subtle nuances that are delightful. However, Icewine style wines can also be good and are usually less expensive.<\/p>\n Another concern is countries where the regulations for Icewine are not as strict as in Canada. Should other countries be forced to the same standards? Perhaps Canada should go the same route as Champagne where only a wine that is from Champagne\u00a0 <\/span>can be labeled Champagne.<\/p>\n \u00a0I believe that Icewine style wines should be labeled appropriately so that the consumer knows that there is a difference. It should be about the consumer. Consumers don\u2019t like to be misled and all Icewines should be labeled so that the consumer can easily identify how the winery produced the Icewine.<\/p>\n