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Thanks to the Frost: Icewine Harvest Begins

Wine fans can rejoice, because this year there is a harvest of ice wine, albeit a small one. Many winegrowers were already worried about the noble grapes because the mild winter weeks made hope for ice wine to dwindle this year. Thanks to the frost, some winegrowers can now breathe a sigh of relief.

The Icewine harvest has begun

It seemed almost impossible to harvest the coveted ice wine this year: the temperatures were far too mild. But in the meantime, it is wintry cold in almost all of Germany. This not only pleases wine lovers, but also the winegrowers, who can now harvest frozen Riesling and Pinot Noir grapes.

On the Middle Rhine, on the Nahe, in Rheinhessen, and in the Palatinate there were no frosty temperatures at night: Even during the day, frost is a must for ice wine. However, many winegrowers no longer expected an ice wine harvest, so a large proportion of the grapes were picked from the vines earlier due to the mild temperatures. Otherwise, the risk of the grapes spoiling would have been too great.

This is ice wine

Ice wine tastes especially sweet because the frozen grapes produce a highly concentrated must with high sugar content. For this purpose, the fruits are harvested at least minus seven degrees and then processed immediately in the winery. The water contained in the grapes only crystallizes when temperatures remain below seven degrees.

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Lifestyle

Strawberries: Harvest Arustration Due to Frost!

The nights are currently cold – sometimes frosty! This annoys not only night owls and early risers, but above all the Hessian strawberry farmers, who now have to worry about their rich harvest. Because of the nightly frost, many strawberry plants of the early variety have already frozen in the field.

Frost destroys strawberry plants

Central Hesse shivers at night from the cold – and that primarily harms the strawberry plants of the early varieties: because some farmers have now almost completely frozen to death! Many farmers have even suffered a total loss and are complaining about crop failures of 70 to 100 percent, as Bernd Weber from the Hessian Farmers’ Association told “Bild”. Accordingly, the prices for sweet fruits are also increasing.

The start of the season is probably two weeks later

But strawberry fans can breathe a sigh of relief: Elsewhere, the delicate plants were not completely destroyed, but fortunately only weakened in their growth. The early varieties now need a longer ripening time than originally planned – around two weeks. Then the long-awaited strawberry harvest can finally start and the red berries can be eaten!

That’s why strawberries are healthy!

Strawberries contain more than 300 different aromatic substances, including secondary plant substances that are known for their cancer-preventing effect. The fruits also provide more vitamin C than oranges or lemons: namely 65 milligrams per 100 grams! In addition, there are considerable amounts of vitamin K, folic acid, biotin, and pantothenic acid.

Due to the relatively high iron content, strawberries are considered particularly beneficial for anemia. In addition, the potassium it contains activates kidney activity and helps to drain the body. With zero grams of fat, strawberries are also absolutely figure-friendly and can be nibbled on!

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Food

Quark Berry Frost Ice Cream for Hot Days

Refreshing, delicious, and guaranteed without artificial additives. The quark and berry frost is almost like homemade ice cream, the shift change looks pretty and the dessert melts in the mouth of children and adults alike.

Hot weather, no ice cream machine, and the ice cream parlor the other day tasted more like aroma than real ingredients? Then just try this dessert. By the way, it also makes a great end to a nice dinner! The recipe itself is easy, but it will take some time.

Ingredients for 4 persons

  • 500g low-fat quark
  • 6 tbsp lemon juice
  • 80g and 3 tablespoons of sugar
  • 1 pinch of salt
  • 250g whipped cream
  • 300g frozen berries (wild fruit mix or raspberries taste best)
  • 75g butter
  • 150g butter biscuits

Preparation

  1. First, let the berries thaw sufficiently so that they can be pureed.
  2. Add 3 tablespoons of lemon juice and 3 tablespoons of sugar to the berries and then puree the berries with a hand blender to a fine pulp.
  3. In another bowl, mix the quark with the remaining lemon juice. Add 80g of sugar and a pinch of salt.
  4. Then whip the cream until stiff and fold it into the quark mixture.
  5. Everything is now piled up in a freezer-safe, preferably square container: Start with 4 tablespoons of quark mixture and smooth it out. Place the container in the freezer for half an hour, then take it out again and pour 2 tablespoons of berry mixture over it, smooth it out, and so on until the quark and berry puree is completely used up.
  6. When everything is layered, crumble the butter biscuits and toast them in the butter. Top the layered dessert with the crumbs and freeze completely.
  7. If you have completely frozen your quark berry ice cream, let it thaw for a few minutes before serving. But it can also be enjoyed semi-frozen.
  8. In any case, it should be firm enough to be able to cut it into 1.5 cm thick slices in the container and then serve them. Delicious!

Useful additional knowledge

You can also always apply a thin layer of liquid couverture after alternating quark and berries and let it freeze before you start with the next layer of quark. It looks lovely when sliced ​​and gives your dessert a vendetta effect. If you enjoy garnishing, you can do that with sprigs of mint or lemon balm.

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