Sub-zero harvests, frozen fruit, and real-world learning define how Niagara College teaches the art of Icewine
Flurries and sub-zero temperatures created ideal conditions on the morning of January 16, when Niagara College students headed into the vineyard for the Teaching Winery’s annual Icewine harvest.
At first light, students hand-picked frozen vidal grapes in deep snow, learning firsthand what it takes to produce one of Niagara’s most prized wines. The harvest went ahead once temperatures met the VQA-required minimum of –8°C, with the call made by wine professor Gavin Robertson and winemaker Allison Findlay, both alumni of the College’s Winery and Viticulture Technician program.
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Roughly 40 wine students took part, joined by peers from the School of Wine, Beer and Spirits and the School of Hospitality.
“The Icewine harvest is one of the most powerful real-world learning experiences our students have; it’s truly an ‘only at Niagara College’ moment,” said Robertson. “Harvesting grapes in extreme winter conditions and then following that fruit all the way through fermentation to bottle teaches lessons about patience, precision, and resilience that simply can’t be replicated in a classroom.”
He added that the harvest has been a rite of passage for students for 25 vintages.
For first-year student Rowan McDowell, it was her first Icewine harvest.
“I absolutely love Icewine and I have a higher respect for it now, after being out here in the cold for hours,” she said. “Now I understand why it costs upwards of $50 a bottle.”
Students set out into the vineyards in the early morning light on Jan. 16 to participate in the Teaching Winery’s 2026 Icewine harvest.
Second-year student Dakota George returned for a second harvest, describing the experience as unexpectedly physical.
“Digging in the snow, pulling grapes off the vine, it’s kind of like being a kid again,” he said.
“I underestimated the amount of physical labour involved in winemaking for sure, but it’s amazing.”
The fruit harvested will eventually be released as the Teaching Winery’s Dean’s List Icewine, expected in 2026.
“Icewine takes way more time, energy and input than other wines,” said Findlay. “But this year’s growing season was high quality, so I expect a really good wine.”
An Icewine beer? (Yes, you read that correctly!)
While students braved the cold in the vineyard, Niagara College was also preparing for a first at the Niagara Icewine Festival.
Amanda Baldinelli (Hospitality and Events Manager, NC Learning Enterprises Corporation) stands with the new Ice Wine Strong Ale along with a bottle of 2023 Dean’s List Prodigy Icewine and growler from the Teaching Brewery– a nod to products blended to create the historic new beer.
For the first time in the festival’s history, a beer will be served at the Niagara-on-the-Lake Icewine Village, and it comes from a collaboration between the College’s Teaching Winery and Teaching Brewery. The result: Ice Wine Strong Ale, crafted by blending the College’s 2023 Prodigy Icewine with a strong ale base.
“We are thrilled to make history at the Icewine Village with the debut of Ice Wine Strong Ale,” said Marc Nantel, President and Acting General Manager of NC’s Learning Enterprises. “It showcases the collaborative spirit of our programs and the quality of student learning.”
Developed by Brewmaster Professor Jon Downing, the ale builds on a student-brewed strong ale and was refined through collaboration between brewery staff and the Wine Visitor and Education Centre.
“Getting the flavour balance right was tricky; we wanted balance more than anything,” said Downing.
The finished beer clocks in at 7.3% ABV, offering subtle caramel notes, balanced bitterness, and a delicate Icewine finish.
– With files and photos from Niagara College
