(Wines&Vines) - Skiers in the East and winemakers planning to make ice wine this winter had one thing in common: Both groups had been waiting for the temperature to drop below freezing levels. However, while skiers wanted snow to fall, winemakers just needed the thermometer to drop to below 18°F for several days—long enough to freeze the grapes they had left hanging on the vine. Once grapes have been subjected to the deep freeze, they are pressed to release the concentrated, sweet juice that will be fermented into the precious dessert wine known as ice wine. In both the United States and Canada, a wine designated as “ice wine” must be made from grapes that were frozen naturally on the vine.