{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Wisconsin\u0026#39;s ice wine harvest' data-url='/boclips/videos/5c54bd52d8eafeecae1333dc' data-video-url='/boclips/videos/5c54bd52d8eafeecae1333dc' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nWisconsin\u0026#39;s ice wine harvest\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP Television Roxbury, Wisconsin, US -  December 8, 20101. Close of worker harvesting grapes2. Mid of woman harvesting grapes3. Wide of snowy Wisconsin countryside with horses4. Wide of people harvesting grapes5. Mid of tractor in...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television \u003cbr/\u003eRoxbury, Wisconsin, US -  December 8, 2010\u003cbr/\u003e1. Close of worker harvesting grapes\u003cbr/\u003e2. Mid of woman harvesting grapes\u003cbr/\u003e3. Wide of snowy Wisconsin countryside with horses\u003cbr/\u003e4. Wide of people harvesting grapes\u003cbr/\u003e5. Mid of tractor in vineyard\u003cbr/\u003e6. Wide of Philippe Coquard walking through vineyard\u003cbr/\u003e7. SOUNDBITE: (English) Philippe Coquard, Wollershein Winery:\u003cbr/\u003e\"Growing grapes in Wisconsin is not always the greatest place, or the easiest place, but making ice wine is certainly a reward.\"\u003cbr/\u003e8. Mid of grapes being dropped into yellow crate\u003cbr/\u003e9. Mid of Phillipe Coquard harvesting grapes\u003cbr/\u003e10. SOUNDBITE: (English) Philippe Coquard, Wollershein Winery:\u003cbr/\u003e\"It's a sipping wine meant to be enjoyed with dessert, or as dessert, it is that good.  It's extremely concentrated.  You have all the evaporation of the water, the freezing of the water, so you have ultimate concentration of flavour.  Its almost like honey and maple syrup with some dried fruit, raisins, figs, dried apricot.  It's that good, it's that special.\"\u003cbr/\u003e11. Close of frozen grapes on the vine\u003cbr/\u003e12.  Wide of Phillipe Coquard collecting crates\u003cbr/\u003e13.  Mid of Paul Opichka harvesting grapes\u003cbr/\u003e14. SOUNDBITE: (English) Paul Opichka, Grape Harvest Volunteer:\u003cbr/\u003e\"I enjoy being outdoors. I'm an outdoor hunter, so the cold doesn't bother me at all. I'm dressed accordingly. I just enjoy it. And to come out here and pick these little gold nuggets, which turn out, I call it, liquid gold when it's made into ice wine it's just out of this world.\"\u003cbr/\u003e15. Mid of Paul Opichka's hands snipping grapes and harvesting them\u003cbr/\u003e16. SOUNDBITE:  (English)  Paul Opichka, Grape Harvest Volunteer:\u003cbr/\u003e\"I have a pair of fleece gloves underneath here, because the juice comes out of the little berry, the little grape, and when you get wet, and with this here cold temperature that we're having, you better be prepared.\"\u003cbr/\u003e17. Close of Paul Opichka's gloves snipping bunches\u003cbr/\u003e18. SOUNDBITE: (English) Philippe Coquard, Wollersheim Winery:\u003cbr/\u003e\"A day like today it doesn't get any better than that, it's perfect. Temperature, no wind, little snow, eagles flying, turkeys and deer around and some ice wine at lunch, doesn't get any better.\"\u003cbr/\u003eAP Television\u003cbr/\u003ePrairie Du Sac, Wisconsin, US - December 14, 2010\u003cbr/\u003e19. Close of sign reading (English) \"Welcome to Wollersheim Winery\"\u003cbr/\u003e20. Wide exterior of winery building\u003cbr/\u003e21. Wide pan left to right of Wollersheim Winery's shop\u003cbr/\u003e22. Close of bottle of ice wine\u003cbr/\u003e23. Wide of Phillipe Coquard dropping grapes into press\u003cbr/\u003e24. Mid of Phillipe Coquard at grape press\u003cbr/\u003e25. Close of press mechanism\u003cbr/\u003e26. SOUNDBITE: (English) Philippe Coquard, Wollersheim Winery:\u003cbr/\u003e\"In a couple of days the ice wine will start fermentation, sugar will be transformed into alcohol and within about two months of fermentation, we will end up with ice wine, which will have a high natural sweetness and about 10 or 12 percent alcohol.\"\u003cbr/\u003e27. Mid of Phillipe Coquard checking wine press\u003cbr/\u003e28. Close of juice being pressed from wine\u003cbr/\u003e29. Close of juice being strained through metallic press\u003cbr/\u003e30. Wide of stainless steel wine vats\u003cbr/\u003e31. Mid of Phillipe Coquard and winery staff sat around table UPSOUND: (English) Philippe Coquard, Wollersheim Winery\u003cbr/\u003e\"It looks like a beautiful crop, one of the nicest.  So to health, thank you so much, enjoy some ice wine. Cheers.\"\u003cbr/\u003e32. Mid of woman drinking ice wine\u003cbr/\u003e33. Wide of vineyard covered with snow\u003cbr/\u003eSmall boutique vineyards in Wisconsin are producing natural ice wine in their frozen fields.\u003cbr/\u003eBut producing this sweet dessert wine isn't always easy - it relies on nature to add the secret ingredient  - cold temperatures.\u003cbr/\u003eNow some producers are moving to artificial freezing methods to produce a cheaper, more consistent alternative.\u003cbr/\u003eIn a region better known for its dairy farms, cheese and milk, central Wisconsin is also home to several boutique wineries making a name by producing excellent wines.\u003cbr/\u003eBut a vineyard coated in snow doesn't spell disaster - here in Roxbury they're making ice wine.\u003cbr/\u003eIce wine is made from grapes which are allowed to freeze on the vine. They are then harvested and pressed, producing an intensely sweet, dessert wine.\u003cbr/\u003eIce wine originated in Germany and migrated across the Atlantic to the cooler wine growing regions of Canada, New York, Michigan and Wisconsin.\u003cbr/\u003eIt might sound obvious, but ice wine can only be made in areas where a winter season means weeks of freezing temperatures.\u003cbr/\u003eThat's why classic wine regions such as southern France and northen California can't produce this unique drink.\u003cbr/\u003eBut producing ice wine is a challenge for any wine maker. The freezing weather can destroy a crop within hours if it's not carefully tended.\u003cbr/\u003e\"Growing grapes in Wisconsin is not always the greatest place,\" says Philippe Coquard of Wollersheim Winery. \"But making ice wine is certainly a reward.\"\u003cbr/\u003eWinemakers try to harvest the grapes under precisely the right weather conditions. The slightest variation in winter temperatures could destroy an entire crop.\u003cbr/\u003eEach December a volunteer army of two dozen local residents gather to harvest the frozen crop.\u003cbr/\u003eThe grape clusters are snipped from the vines and around 20 pounds (9 Kgs) of grapes are collected in each crate.\u003cbr/\u003eThe grapes are collected and driven a couple of miles down the road to the winery in Prairie Du Sac. \u003cbr/\u003eWhile Wollersheim practices the traditional methods for making ice wine, relying on nature for the frost.\u003cbr/\u003eHowever some growers harvest their grapes in autumn and store them in freezers to simulate winter temperatures. \u003cbr/\u003eArtificial ice wine is more consistent and affordable, but purists insist nature can't be trumped by technology, and freezing the grapes in storage freezers detracts from the artistry and skill of ice wine.\u003cbr/\u003ePhilippe Coquard says: \u003cbr/\u003e\"It's a sipping wine meant to be enjoyed with dessert, or as dessert, it is that good.  It's extremely concentrated.  You have all the evaporation of the water, the freezing of the water, so you have ultimate concentration of flavour.  Its almost like honey and maple syrup with some dried fruit, raisins, figs, dried apricot.  It's that good, it's that special.\"\u003cbr/\u003eThe secret to a good ice wine is the cold.  \u003cbr/\u003eOnce its cold enough for the moisture inside the hardy grapes to freeze then the pressing process will only extract the juice, but leave the ice behind.\u003cbr/\u003eThe result is a sugar-rich juice that ferments into an ice wine whose sweetness offers a balance to the wine's tart acidity.\u003cbr/\u003e83-year-old volunteer Paul Opichka braves the freezing temperatures to harvest the grapes.\u003cbr/\u003eWrapped up against the chill, this experienced hunter is used to the cold and outdoors and describes the wine as \"liquid gold.\"\u003cbr/\u003eMost ice wine is sold locally by the wineries.\u003cbr/\u003eThe average price of natural ice wine is around fifty dollars, artificially frozen wines start from around twenty dollars a bottle.\u003cbr/\u003eBut Phillipe Coquard maintains the only way to produce an ice wine is to let the grapes freeze on the vine.\u003cbr/\u003e\"A day like today, it doesn't get any better than that,\" he says. \"Its perfect. Temperature, no wind, little snow, eagles flying, turkeys and deer around, and some ice wine at lunch, doesn't get any better.\"\u003cbr/\u003ePhillipe Coquard came to the Wollershein Winery nearly 30 years ago from the Beaujolais region of France.\u003cbr/\u003eOnce the harvest is brought to the winery, the grapes are crushed, and the juice collected and fermentation begins.\u003cbr/\u003eCoquard says more than three thousand pounds (1363.6 Kgs) of grapes were harvested and after pressing this will produce around 230 gallons of ice wine.\u003cbr/\u003eHe says: \"In a couple of days the ice wine will start fermentation, sugar will be transformed into alcohol and within about two months of fermentation, we will end up with ice wine which will have a high natural sweetness and about 10 or 12 percent alcohol.\"\u003cbr/\u003eThe wine has almost twice as much sugar as the grapes would have had, had they have been picked in September.\u003cbr/\u003eWhen the harvest is complete and the juice is flowing from the grapes, the volunteers are treated to lunch and a sample of last year's harvest.\u003cbr/\u003eThis is the liquid gold that volunteers like Paul Opichka are dreaming of when they're out in the cold snipping the vines.\u003cbr/\u003eThe ice wine harvest of 2010 will be available for sale in October of 2011.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details 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