I have lately been researching the 18th century vineyards of Washington County, Maryland for a post I put up on my blog today. I came across an interesting description for what appears to be the first documented American icewine. In 1868, an article appeared in The Gardener’s Monthly and Horticulturalist in which the author tasted the wines of George and John Heyser. Amongst the wines tasted from George Heyser was:
finally Catawba of 1865, made of grapes after frost. On tasting this wine I almost suspected a mystification and that some choice Rudesheimer or other high grade Rhine wine had been set before us; such exquisite bouquet, such rich flavor, body and fire. I never before had discovered in American wines; all of which excellent qualities, apart, of careful preparation, Mr H. attributes to his gathering the Grapes after they had a slight frost.
I did not think much of this until yesterday when I read that American and Canadian icewine production dates back to the 1970s. This is not to be confused with the “frost grape” nor Jean-Jacques Dufours attempt to concentrate wine through frost. Now I have read one or two mentions in early 19th century books that some grapes, such as the Grant (a cross between Clinton and Black St. Peter’s), the fruit improves after a slight frost. In any event, I thought this description quite interesting.
My post and references are here:
Best,
Aaron