Typical grapes used for ice wine production are Riesling, considered to be the most noble variety by German winemakers; Vidal, highly popular in British Columbia and Ontario, Canada; and, interestingly, the red grape Cabernet Franc. Many vintners, especially from the New World, are experimenting with making ice wine from other varieties: whites such as Seyval Blanc, Chardonnay, Kerner, Gewürztraminer, Chenin Blanc, Pinot Blanc, and Ehrenfelser; or reds such as Merlot, Pinot Noir, and even Cabernet Sauvignon. Pillitteri Estates Winery from the Niagara-on-the-Lake region of Ontario claim to be the first winery in the world producing Shiraz (Syrah) ice wine with the 2004 vintage, Semillion, and Sangiovese in 2007.
Ice wines from white varieties tend to be pale yellow or light gold in color when they are young and can maderise (acquiring a deep amber-golden color) as they age. The red varieties tend to have a light burgundy or even pink color like that of rosé wines, since the steeping of the skins in the pressed liquid typically used in red wine making is obviously not possible in ice wine production.