2 ' Fro: en ‘rotting’ grapes make a very heady wine By PAT RICH There are some wines that are so different in their creation that they transcend any of the minor differences - between wines of different vintages, countries or colours. ‘Eiswein’ is such a wine, and those of you who regard such things as the price tag, which in British Columbia is $54 a bottle (when you can ~ ‘ get it), will probably say for that price it had better be. Literally meaning ‘ice wine’, Eiswein is made in Germany from grapes that have been allowed to freeze. Usually any vintner would string up by his toes any vineyard manager who allowed the grapes to freeze before they could be picked, but that is the whole idea behind making Eiswein. The fully grown grapes are allowed to freeze on the vine and are picked late in the correspondingly . The tasting began with a Liebfraumilch called Seagull which is available at the specialty store for $6.90 a litre. It was a tasty wine with a clear color, full bouquet and good taste. Following was the Goldgrape which was the only generally listed wine at $6.25 for 750ml. It had a more pleasant bouquet and had more body than the Seagull. Then came the Riesling Kabinett called Sechut- year, early in the morning before the sun appears The grapes are pressed to obtain the frozen juice which has a very high sugar and acid content. The wine that results is heavy, sweet, with an in- credibly nch gold colour and a taste that makes you think of liquers and overflowing -_bowls of ambrosia. re : Bee GERMANS KNOW how to enjoy their wine zenhutte, my favourite of the tasting. “Thick and cold” was my description at the time which is meaningless. All I can say is that it had less bouquet and was more robust than the two previous wines. It is available for $8.90 in the specialty stores. Then came the Beerenauslese, which ac- tually refers to high quality of grapes that are unusally npe and picked individually. The wine has a deep gold colour, a fruity bouquet and an intense sweet taste. It was thick but not cloying. Worth the $47.05 a magnum bottle So rare is this wine that when a tasting was given a complete rundown was given on the harvesting and production of the particular batch we were drinking. For instance it is nice to know that sometime bet- ween 7:30 and 11:30 a.m. on Sunday, January 13 a group of grape pickers (no doubt cursing the capitalist system that t forces them to get out of ‘bed’on a’ Sunday morning when the temperature is between -10 C. and -7 C.) near the village of Nierstein picked the very grapes I was drinking. It further helps to picture the scene when | know that there was not one leaf left on any of the 3950 vines in the field, and that 30 per cent of the grapes used were green berries frozen ‘like stones’ while the rest were ‘nobly- rotten’ berries frozen solid. Dates of the pressing, fermentation, first racking A taste of liqueurs FROM PAGE C7 it costs in the specialty stores. Following the Beerenauslese was the Eiswein that everybody had come for - an eiswein made from frozen beerenauslese grapes. It was like the previous wine, but more so, although in a blind tasting I don't think I would have been able to differentiate the two. One person present said it made her want to pour it on ice cream and that gives you an idea of its properties. Such wines will make a wine snob of me yet. LOSE 5-14 LBS. IN NEXT TWO WEEKS WITH THE HELP OF THE C15 - Sunday News, November 30, 1980 food and second racking were all given and the process was completed on March 10, 1980 when the wine was bottled. The rarity of the wine was underscored in the in- formation sheet by the fact that while 1,650 bottles of MICROWAVE OVENS We've got ’em! Great selection of models SPECIALLY PRICED FOR CHRISTMAS Shop early for best selection Eiswein were made, if the (ask about our layaway plan) grapes had been harvested in early November 9,000 ts COLON Y bottles of ‘spatlese’ wine HOME FURNISHINGS would have been produced. With such a_ detailed history it really sinks in that your uneducated palate is really unworthy to be the end process of the creation of such a fine wine. 1660 LONSOALE AVENUE (AT 19TH) NORTH VANCOUVER (OPEN EVERY THURSDAY & FRIDAY NIGHT UNTIL 9) “The Best Italian Food in Vancouver”’ (you keep saying that, not me!...) Where day old breads and slightly damaged products are sold at up to 50% off IL CAPPUCCINO RISTORANTE ITALIANISSIMO 774 DENMAN ST.., 669-0545 OPEN 5:30 p.m. Closed Monday Mon. - Sat. 9:30 - 5:00 288 Pemberton Avenue, North Vancouver Sunday 12:00 - 5:00 Bring the Outside Inside With ‘“SUN GARDEN WINDOWS’? This beautiful new three dimensional plant place brings light, air, and sunshine to the home. 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