Niagara Icewine Festival: what icewine is, what to expect and how to plan a January visit

Icewine is the sweet dessert wine made from grapes that freeze on the vine, and Niagara is one of the few places in the world where it is made at scale. Every January, the town of Niagara-on-the-Lake turns the cold into a festival. If you want to try icewine at its source, pair it with food, and see wine country in a quiet season, January is the month to plan for.

What is icewine?

Icewine is made from grapes left on the vine until winter and harvested while frozen, usually in the coldest hours of the night. In Ontario, quality rules require a very cold temperature, around minus 8 degrees Celsius or lower. Pressing frozen grapes leaves most of the water behind as ice, and a small amount of concentrated, sweet juice flows out. That juice is fermented into a wine with high sugar and high acidity, and it takes far more fruit to make a bottle than a table wine. That is why the bottles are small and cost more.

What is the Niagara-on-the-Lake Icewine Festival?

It is a two-weekend event in January, centred on the Heritage District of Niagara-on-the-Lake, along Queen Street. In 2026, the village ran on the weekends of January 17 to 18 and January 24 to 25, with free admission to the street. Expect tasting stations, food pairings, fire pits, artisan vendors and seasonal displays. Dates for the next festival are announced by the organizers, so check the official page before booking travel.

What else is on in January?

Wineries across the Niagara region hold their own events, from icewine and chocolate pairings to winter menus and cellar tours. Some offer passes that bundle several tastings at participating wineries. Check the pass details, because they are limited by date and by winery.

How do you taste icewine well?

• Serve it cold, but not freezing. A chill brings out the sweetness without hiding the fruit.
• Sip slowly. A small pour is enough. Icewine is rich.
• Pair it with salty or creamy food. Blue cheese, foie gras, nuts and fruit tarts are classics.
• Try the red. Cabernet franc icewine is a Niagara speciality, and it tastes different from the white Vidal style.

What should you wear and bring?

Dress for January in Ontario: a warm coat, boots, a hat and gloves. Outdoor tastings are cold, but hot drinks and fire pits help. Bring a way to carry bottles home, and keep them out of a freezing car boot.

How do you get there and where do you stay?

Niagara-on-the-Lake is about an hour and a half by car from Toronto in good conditions. There are seasonal bus and shuttle services in some parts of the year, and a winery tour with a driver is a safe way to taste. If you plan to drink, choose a designated driver or a guided tour. Accommodation is cheaper in January than in summer, but weekends of the festival book up, so reserve early.

Do you need to book?

Entry to the village is free, but winery tastings, special dinners and tours may need reservations, and some have deposits or cancellation terms. Read them before you pay.

How do you pay and tip?

Cards are accepted at most wineries and restaurants. Ontario adds 13 percent HST. Tip 15 to 20 percent of the pre-tax bill at restaurants, and consider a tip for tasting-room staff who guide you through a flight.

What about driving after a festival day?

Plan for the road before you plan for the glass. A designated driver, a tour company or a taxi from a winery is the sensible way to taste. Winter driving in Niagara can be affected by lake-effect snow, and highways can close with little warning. Check the forecast and the road conditions on the day, carry a blanket and an ice scraper, and leave time to get back before dark. If the weather turns, a night in the area is better than a risky drive.

Where can you eat between tastings?

Niagara-on-the-Lake has restaurants and cafés in the Heritage District, and wineries often have kitchens or small plates in the tasting room. A hot lunch between tasting stops helps pace the day. Book lunch in advance on festival weekends, because tables fill early, and ask whether the kitchen serves a short menu at peak times.

Mosey is about the dishes and the pours people remember, so a perfect icewine pairing is worth a rating.

More guides to read next:

• Peterborough and the Kawarthas: farmers' markets, the Lift Lock and a lakeside lunch
• Thunder Bay food guide: Persians, Finnish pancakes and the Country Market
• Old Strathcona and Whyte Avenue, Edmonton: the Saturday market and where to eat

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