RELATIONSHIPS
Comparing late harvest, dried, and frozen: perspectives for comparison
Read geography, grape resources, and production processes separately.
Drought
Harvest → moisture evaporation → pressing
Freezing
Natural freezing on the vine → Pressing and leaving ice
This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials
FIELD NOTE 01
Late harvest
Vendanges Tardives is a special indication for selected, late-harvested fruit. Although it may be influenced by botrytis, do not interpret ‘late-harvest’ as requiring all berries to be affected by botrytis. Sugar level at harvest and residual sugar after fermentation refer to different things.
FIELD NOTE 02
Drought
Vin de Paille concentrates components by reducing water through post-harvest drying. Official government specifications require at least two months of drying. The concentration of original berry contents into less water and the conversion of sugar to alcohol during fermentation are separate stages, so plotting a timeline helps avoid confusion.
FIELD NOTE 03
Natural freezing
Vin de Glace uses grapes that have naturally frozen on the vine, and the specifications require at least −7°C. Pressing separates the retained ice water from concentrated must, making it different from dried styles. Don't simply transplant Canadian regulations—learn Luxembourg's requirements. If you can explain the concentration method for sweet wines, you'll be able to make comparisons across countries.
Both involve concentration, but drying removes water by evaporation, while freezing separates juice by retaining ice; this is the difference.
PAUSE & REFLECT
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Are drying and freezing the same process?
Read the explanation ＋
Both involve concentration, but drying removes water by evaporation, while freezing separates juice by retaining ice; this is the difference.
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View saved notes →Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- IVV: AOP specification 2020 (government public version) ↗
- Vins & Crémants Luxembourg: Sweet wine production methods ↗