fishdr, it concentrates the sugar. For those who are making wine in climates that are not conductive to reliable freezing, we have the freezer to do it artificially! "Real" ice wine, such as that from New York, is VERY expensive. I have yet to taste it...(Like $60/half bottle and WAY up). I am hording a bottle of Riesling ice wine from California.

mp, you HAVE TO try the BD Viognier Doux...I've had the BD Muscat Ice Wine, very yummy. And also the Raspberry wine, made from three different raspberries. That's another one where I set out to have one dessert glass before bed and couldn't stop...

Have you ever tried Banyuls, from France? OMG, it's like, "deep, heavy, syrupy, raisiny, spicy, plum, prune" in my tasting notes...It's a Grenache dessert wine. Here in Florida the local wineries make some VERY nice sherries and ports from the native grapes.