Ice wine production is risky (the frost may not come at all before the grapes rot or are otherwise lost) and requires the availability of a large enough labour force to pick the whole crop within a few hours, at a moment's notice, on the first morning that is cold enough. This results in relatively small amounts of ice wine being made worldwide, making ice wines generally expensive.
Ice wine production is limited to that minority of the world's wine-growing regions where the necessary cold temperatures can be expected to be reached with some regularity. Canada is the world's largest producer of ice wines, producing a greater volume of ice wine than all other countries combined
In contrast to most other wine-producing regions, Canada, particularly the Niagara Peninsula, consistently undergoes freezing in winter and has become the world's largest ice wine producer. As a result, Canada produces a greater volume of ice wine than all other countries combined.
Ice cider (also known as apple icewine or cidre de glace in French; sold as ice apple wine in the United States) is the cider equivalent of ice wine: a fermented beverage made from the juice of frozen apples. Similar to ice wine, the use of frozen apples concentrates the natural sugars in the apples, resulting in a higher alcohol content than cider made by traditional methods.
Ice cider was originally created in Quebec, made possible by the region's naturally cold temperatures. It is now also produced in other regions where the climate reaches freezing temperatures but also is suitable for apples.
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