On my recent trip to France, I discovered that the trend of adding ice to wine is spreading throughout the country. Introduced several years ago by Moët & Chandon, other Champagne and Cremant houses have followed suit, as well as some Provence Rose producers. However, interestingly, they have created separate blends and new products for their wines that are designed for ice additions.
The reason for this was all explained to me by Anais Cattin, during my recent visit to Cattin Winery in Alsace. Anais explained that because these wines are usually consumed in the summer with the ice melting in the wine, that the blend must be fruiter and sweeter. They have just released a new wine called Cattin Cremant d’Alsace ICE. Made from 100% Pinot Auxerrois, it is purposely made in a sweeter more fruity style, with 40 grams per liter sugar (4% RS). This sparkling wine is designed to be drunk with ice as an aperitif, and is targeted at younger wine drinkers in France and abroad. The packaging on the bottle is also unique, with the design created by a French street artist who specializes in painting large outdoor murals.
For more information on Cattin Winery, click on this link https://winetravelstories2.com/2018/04/08/cattin-winery-in-alsace-creating-captivating-cremants-great-wine-tourism-experiences/
Many Advertisements for New Wines Designed for Ice
While in France I saw many advertisements for these new types of wine designed to add ice, and my French wine business students were raving about how good the new Rose Ice wine from Provence is on a hot summer day. Below is an advertisement for one of these “ice concept” wines on a street corner near a bus stop.