Thursday, August 27, 2015

Cider Review: Nine Pin Cider Blueberry

I know that summer is on its way out: grass has gone to seed, spiders are going web-crazy, and insects will my mellow evening with songs. Or, more realistically, because all of the college students have come back. This is nature's reminder for me to drink fruity summery ciders while I can. These go so well with hanging out on my screen porch and eating all of the summer vegetables.

Hence, Nine Pin Ciderworks Blueberry. Which I feel super excited about right now while blueberries are actually in season in upstate New York.

You can read all about Nine Pin Ciderworks in Albany, New York on their Facebook page. If you live in the area, I'd especially recommend checking it out because Ninepin keeps a busy social calendar and their events are super fun.

I've reviewed a few Nine Pin Ciderworks Ciders before.

My first taste of Nine Pin Cider, the Signature Blend:

Here's my review of their very tasty Ginger:

But today is all about Nine Pin Ciderworks Blueberry!
Here's how Ninepin introduces it, "This is a blend of apples co-fermented with blueberries from Indian Ladder Farms. It has a dry, complex, and integrated flavor and is rose in color" This cider comes in with a nice round 6.0% ABV.

Appearance: brilliant, bubbly, blush

What a fun color! This cider looks a blushing pink or even delicately  lilac. It's brilliant such that we have no trouble seeing hundreds of very active bubbles in the glass.

Aromas: Very little aroma, dust and mineral, no apple

Even when poured into one of my mini-widemouth jars, I don't get a lot of scent from this cider. What I do smell reminds me of earth and dust and wet limestone more than fruit. Hrm. Interesting. Perhaps this will fall more to the tart and dry side of the spectrum.

Sweetness to Dryness: Semi-Sweet

Nope, I wasn't getting all in the smell that comes across in the drink.  This is a very melded fruity sweetness and decidedly a semi-sweet.

Flavors and drinking experience: tart, green apples, blueberry, clean

I can taste just the tiniest bitterness but tons of tart malic and citric acid. It creates a very pleasant salivary reaction. Rather like very tart and nearly sour green grapes. I'm loving the strong carbonation, which is predictable for me. Love those bubbles. In this semi-sweet cider, the blueberry fully melds with apple. I can totally see the co-fermentation described in Ninepin's description. Even if I hadn't read it, I would have guessed that the blueberries were added early in fermentation. Not a long or complex finish but brilliantly clean from start through finish.

I had this cider with homemade fisherman's pie and the pairing was incredible! Of course this acidity of this cider goes with a rich pie crust, creamy liquid, tender fish, and piles of vegetables.  I'll also recommend this as cider in sips. Big gulps don't show off its best characteristics. 

Ninepin Cider makes a number of limited runs with different styles and additions, and I consistently enjoy them. So, if you like cider adventures, check out these seasonals!

Friday, August 21, 2015

Cider Reivew: Angry Orchard Summer Honey

Our summer got off to a beautiful slow start this year with plenty of breezes and green and flowers and rain. That was lovely. Many thanks to Mother Nature. But it didn't inspire me to get all of my hot-weather-summer-coping activities going until the start of August. Yes for seven miles of walking every day! Boo for not needing gorgeous floats, watermelon, and cold noodle salads. But, let me tell you, August has made up for that. Hot, check. Humid, check. Just humid but not actually raining, check. But now we've had that for going on three weeks now. I've really needed those coping strategies.

One of my experiments in this vein has been ciders sold as summer seasonals. I'm not straight up calling them summer seasonals, because that's in the taste buds of the drinker. These are ciders intended to compliment the season well.

Today it's Angry Orchard's Summer Honey, but here's some background.

The Angry Orchard website:

Here are my previous reviews of Angry Orchard Ciders:

A Roundup including two of their Cider House Series:

The Elderflower:

The Hop'n Mad Apple:

Angry Orchard's official description reads, "Our Summer Honey cider is a light and refreshing cider with subtle notes of wildflower honey, perfect for those warmer months." 5%ABV sold in 12oz. bottles and 16oz. cans.

Appearance: medium aged gold

I didn't expect quite this deep a color. It looks brilliant and intense.

Aromas: sweet, honey, candy

It smells a bit dusty and stony but mostly like honey and various kinds of sweetness.

Sweetness: Sweet!

Yep. Fruit and honey all the way.

Flavors and drinking experience: orange blossom honey, honey comb, raw apple, nice acidity

The candy from the aroma is decidedly present in the taste, as is the honey. It tastes somewhat like a raw apple slice slathered in tangy orange blossom honey. I'm pleased that it offers reasonable acidity. The cider features medium light carbonation and a long aftertaste. The most interesting element of the flavors was that after a few sips it seemed to tranform from honey to honeycomb. Not sure there's a logical explanation for that part. It's too sweet for me, but I'm guessing it's a real crowd pleaser. I know my tastes are well dry of center at this point.

Foodwise, pair this with with a chilled peanut noodle salad: the kind with cucumbers and a little bit of spiciness. I'll also recommend it with the perfect perfect music of Father John Misty. But that may just be me

It is appropriately seasonal, but I think the honey doesn't have to go with summer. I could also see it with raw early spring when everything sweet sounds oh so good.

Saturday, August 15, 2015

Cider Review: Farnum Hill Extra Dry and my experience thus far with Protocol Wine Studio

As summer has turned from balmy to doggedly hot, I've been grateful to have a cool evening activity to look forward to once a week. I've been participating in the Protocol Wine Studio ( conversation on cider. Every Tuesday evening, several folks from the curious to the extremely knowledgeable chat about cider using the hashtag #winestudio.

The neatest part for me is that this whole month of August is not only cider themed but further focused on Farnum Hill Cider. When I agreed to participate, I was sent a box of four of Farnum Hill's Ciders, two of which we cracked open last week. The remaining two will likely have to wait until the last night, August 25th. The actual name of the event series is:

 Drop that Axe! Cider Then, Now and Future –
A Cider Comprehensive with Farnum Hill Ciders

You can read more about the ongoing event here:

We talked so far about terroir, cider apples, minimal use of sugar , bold embrace of high tannin, high acid, super dry, slightly funky ciders and many many larger questions about the current world of cider. I'm really enjoying it. Please join in the conversation and check out what's going on with the hashtag #winestudio this Tuesday and next Tuesday at 9pm EDT.

Beyond wanting to share the cider conversation on Twitter, I wanted to share my more in-depth review of the 2013 Crop Extra Dry Cider.

As always you can go visit Farnum Hill's website and learn about their farm, their history and their ciders here:

As far as my own history with Farnum Hill, I've enjoyed their ciders since 2002 and reviewed a few of them.

Here's the Farmhouse:

And the Summer Cider:

And they frequently make my 10 Favorite Ciders list for any given year:

 Here's the description that I received along with my sample bottle (it's different from what appears on the website):
Unlike wine language, our "extra dry" means this cider contains zero sugar,  residual or returned. But it sports mad fruit from citrus to mango, a real example of the different between 'fruit' and 'sweetness.' Many apple varieties combine in this blend, principally Dabinett, Yarlington Mill, Chisel Jersey, Harry Masters' Jersey, Wickson, and Golden Russet.
I love this description. It gives me apple names, sweetness/dryness level, and some expectation of what to look out for in terms of flavor. And it isn't over inflated. Perfect. 

There were some great aroma and flavor notes noticed by different folks. I'm definitely going to benefit from tasting in a group of several folks rather than my usual experience of tasting mostly by myself.

Appearance: deep butterscotch gold

Everyone noticed how rich a color this cider has. Most ciders look much paler in the glass. When asked, Farnum Hill's cider blender Nicole Leibon, attributed the color to oxidation of the fruit. Interesting! 

Aromas: Spice, orange peel, summer flowers

Different folks noticed a huge range of aromas everything from sweet floral aromas, to baking spice, other variations on spiciness, lemon, citrus, other fruits including both stone and tropical fruit.

Sweetness/dryness: Dry

We agreed on the dryness of the cider but it came across differently to different drinkers.

Flavors and drinking experience: bottle conditioned, slightly funky, high acid, high tannin

Aside from those broader descriptions all manner of more specific notes stuck out to diffent people. Lot of fruits were noticed, mostly citrus. I tastes lots of orange and orange peel. For me, what stood out the most (and in a very positive way) was the balance of both high acid and high tannins.  For folks perhaps more surprised by cider's funky side, people noted cheese, leather, butter, mushrooms, yoghurt and earthy flavors. I can taste them, but they don't stand out to me. I find the Extra Dry beautifully balanced.

We also talked about mouthfeel. You have to when a cider does mouthfeel this perfectly. Seriously. The cider is taut, sharp, but also velvety and rich. I'd call all of that relevant to the high acid plus high tannin factor. We also discussed the bubbles and bottle conditioning of this cider. What was interesing to me were the more abstract words that came up like intense or focused.

I had my ciders with an heirloom tomato pie with a cheese crust followed up by a dark chocolate bar. Both pairings worked with not only this cider but also Farnum Hill's Farmhouse cider. 

Needless to say, I love this cider. I also really enjoyed talking about it with a wide variety of other interested folks. Please join us next week and learn more about cider and Farnum Hill!

Tuesday, August 4, 2015

Cider Review: Cider Brothers Pacific Coast Pinot Grigio Hard Apple Cider *plus* a Fun Twitter Event Tonight

I've never before reviewed anything by Cider Brothers, but they were kind enough to send me a few sample bottles for review. This is especially lovely, because I could not have found their ciders easily around here. So a bit about the company, they are based out of Lodi, California and took their ciders onto the market in 2014. Beyond that I don't know a tremendous amount about them, so I'll look to the internet for more and start with the Cider Brothers website.

Present themselves and their ciders with a very personable tone. I've quoted here and there to capture some information.

"We bring a winemaker’s approach to producing small batches of handcrafted hard apple ciders. It starts with cold fermenting small lots of fresh apple juice to capture the delicate flavors and complex balance that makes this Mother Nature’s most refreshing adult beverage. The result is our refreshing, lightly carbonated artisan cider, produced at our Lodi winery."

I see a few key words and ideas here: winemaker, cold fermenting, delicate, refreshing, and carbonated. These things form the basis for my expectations.

You can visit their website here:
or their Facebook page: 

Because it is so different, I feel the need to share the entire description of the Pacific Coast cider from the Cider Brother's website.
It was a typical weekend – grilling, sipping cold ones and watching the game with friends. Just after halftime, I started thinking it would be great to find a beverage we could enjoy all afternoon. Something satisfying like craft beer but not as heavy, and refreshing like good wine, but with less alcohol. The idea of a clean, fresh hard apple cider crossed my mind, and the whole gang liked the idea (especially the ladies).

Monday, I tracked down my winemaker brother Paul. I harassed him for weeks. It took some persuading, but eventually he caved, and we set out together to craft the perfect hard apple cider.
I’m not exactly sure how many batches we tried, because I was nearly burnt out tasting Paul’s experiments. Then in February, he nailed it and Pacific Coast Hard Apple Cider was born! Not only is it refreshing, it has the same subtleties and complexities as some of Paul’s award-winning wines. It goes down clean and smooth with less than 7% alcohol, so we can all enjoy it from kickoff to the final whistle.
Again, the focus is on a personal (and personable) narrative, but we can tease out a few potentially useful details here. The goal was a session-able cider with a light texture, fruit forward character, and share some common features with both wine and beer. I'm curious to see what this will mean in the cider itself.

Appearance: palest white gold, totally brilliant, beautiful bubbles

This cider has a subtle pale gold color, and it looks so very pretty in the glass. I love how I can see so many bubbles in that brilliant shining cider.

Aromas: green grapes, champagne, yeast

I notice very little smell in the Pacific Coast ciders some green grapes, champagne, and yeast. Notes of pears and floral soap waft in the distance, barely discernible but present.

Sweetness/dryness: Sweet

The sweetness is a fruity one; it really reminds me of the sweetness of wet cold table grapes. I've read a few other reviewers calling this dry, but only in comparison to the very sweet cider produced by the largest producers of hard cider. Taken outside of that context, it is sweet.

Flavors and drinking experience: fruity, bubbly, sharp

The predominate flavor expresses itself to me as fresh wet grapes, which is remarkably different in a cider. I like the level of carbonation. There's a sharp note in the mix that reminds me almost more of sharp cheese or dijon mustard than typical cider notes. This hit first followed by perfume and pineapple with a degree of pleasing minerality. The flavors and texture present best in big thirst-quenching drinks. I'd call the levels of acidity low to med with a particular apple skin character. I'm not sure that I'd consider this a session cider in either simplicity or ABV, but my companion and I disagreed about this cider for session enjoyment. He found it better suited to that purpose than I did.

Instead of a session cider for enjoying with sports, I'd instead recommend trying this with a summer squash casserole and garlic bread.

**Twitter Event with #WineStudio about Cider**

So tonight, cider fans, there will be a live Twitter discussion with the fine folks of Farnum Hill. Several cider makers, aficionados, bloggers, and wine folks will be joining in with the hashtag #winestudio. The fun starts tonight at 9pm EDT and we'll be meeting every Tuesday at that time to address different cider topics. Please join in! 

Tuesday, July 28, 2015

Cider Review: Tieton Ciderworks' Yakima Valley Dry Hopped Cider

In the name of seasonality, I've been focusing on fruit ciders more than usual lately. Summer suits them and in summer, they suit me more than the rest of the year. But that's far from the only direction summer-friendly ciders can take. One of my other favorites has to be hopped ciders. I love them year round, but I find they work especially well in the summer. Hence, my first review ever of a Tieton Ciderworks Cider, the Yakima Valley Dry Hopped Cider.

Since this is, surprisingly, my first actual blog post about a Tieton Ciderworks beverage, I'd like to introduce the company a bit. Here's what they say about themselves on their website:
Our fresh pressed juice comes from apples grown in the Pacific Northwest. We blend American heritage, English and French cider varieties with our organically grown dessert apples to capture the best of what each variety brings to the bottle: sweetness, acidity, tannin and aroma. The results are ciders with body and a depth of finish.
I appreciate how much this introduction focuses on the taste features of their cider. That's relatively rare. More commonly, I see a narrative about location, personal connections to cider, preserving heritage apple varieties, and various values that are somewhat more mediated. Mind you, those things can also anchor a wonderful cider company, so I'm not dissing that. But I prioritize taste, and when I see a cider company that speaks about taste, I have a feeling that we might speak the same language.

Taste isn't all that Tieton writes about when it comes to their history and identity. Their orchard is organic and currently worked by the third generation of this Yakima Valley farming family. And they spend a whole paragraph on the concept of food pairing with cider. 

Quick aside, the current labeling and visual branding for their ciders no longer looks like the bottle I photographed and tasted. I highly recommend taking a look at their website because the new graphic design style is simply gorgeous. I love the changes they made.

Here's the site:

Tonight's cider is Tieton Ciderworks' Yakima Valley Dry Hopped Cider. Here's what the cidermakers say about it.
The Yakima Valley is known worldwide as a premier apple growing region and a prominent source of hops.  We have chosen a select blend of traditional and exotic hops to marry with our cider. This blend of hops produces an aroma of fruit-forward nuttiness followed by a citrusy palate.

500ml – 6.9% Alcohol

Our most versatile food cider:  it plays well with citrus; it loves dishes with lots of herbs, and blends with the diverse flavors of many cultures.   It is amazing because it pairs with pork in our Spicy Pork Stew; Red Posole and Tomato Fennel Soups and with fish in our White Bean and Tuna Salad, Raviolis with Prawns and our stunning Cider Battered Whitefish sandwich.   Keep several bottles of this cider around and make any meal special.

Appearance: brilliant, medium numbers of visible bubbles, bright straw

This is a lovely cider to look at. I enjoy the active bubbles and bright straw color.

Aromas: citrus, pine, green grapes

Primarily I can smells delicate green grapes, but spices take their role as well. Pine needles make it smell clean and citrusy fill out that classic hopped cider profile. Gorgeous smells. My husband gets notes of Lychee and a little rubber. All in all, it gives me the anticipation for apple citrus herbal hoppy goodness.

Dryness/sweetness: Dry to semi-dry

The cider tastes like a fruity citrusy semi-dry to me, but I'm guessing many folks would find it drier than that. The acidity and gentle bitterness of the finish balance out the fruit nicely.

Flavors and drinking experience: herbaceous, appley, balanced, fruity

This hopped cider tastes both appley and hoppy in that pine soap and lemon sort of way. Very pleasantly so. It has really lovely level of sparkle, just enough and not too much. Everything about this cider is a little on the gentle side. there's a quick initial taste of pine that melds into mild pear and peach. The midpalate generally strikes me as warmer. Then two seconds later I'm headed off into that lingering herbal grassy bitter finish. The body is light and lithe and summery.

We had this with both supper and dessert. Supper was a bruschetta with tomato, mozzarella, toasted walnuts, red bell pepper all chopped and macerated together with olive oil, garlic and salt heaped onto toasted baguette rounds. This works well with a hopped cider! I think the citrus notes bring it together the most.

The dessert, to my surprise, worked even better. This time the Yakima Valley Dry Hopped Cider complimented leftover birthday cake. That doesn't sound as epic as it tasted, because this was not just any cake. My dear friend Marybeth made a triple layer chocolate cake with caramel chocolate ganache, and, just as she promised, the cake tasted even better a day or two after it had been assembled. This is the cake that we had with delightfully light and semi-dry hopped cider. If you take any one thing away from this post; try a hopped cider with cake. You deserve it.


Sunday, July 19, 2015

Cider Review: Slyboro's Black Currant Hard Cider

Just over the Vermont border in upstate New York, I'm back to review a cider from Slyboro Cider House out of Granville, NY. I've not yet been to their tasting room, but I understand that it's open from July to Thanksgiving. Hopefully, the next time I'm up in the Saratoga Springs area, I can take a detour to visit these guys. But for now, I'm just happy I can source their ciders locally.

This is what they say about themselves.
 Named for the centuries-old hamlet that is home to Hicks Orchard, Slyboro Ciderhouse re-introduces the lost craft of traditional American ciders. Just as grapes are transformed into wine, our ciders are fermented from our own orchard-grown apples; unlocking the full potential of the apple by creatively blending a a distinctive range of delicious, award-winning ciders.

We at Slyboro Ciderhouse are dedicated to reclaiming cider - "true cider" - as America's favorite drink. We invite you to explore and discover the flavors and delights of Slyboro Ciders. In any season, for special occasions, or to enrich the moment, "consider cider."
You can see some additional information at their website:

My most completely previous review of one of their ciders is of a drier one no longer listed on their website, the Old Sin:

Today I'm reviewing their Black Currant Hard Cider. It strikes me as perfect for summer time, and July has really been cranking out the warm days and thunderstorms. This is summer, and I like to enjoy my sweeter fruit blended ciders ice cold on hot days to best show off their refreshing capabilities.

Skyboro's official description of the Black Currant Hard Cider reads, "A semi-sweet hard cider with Black Currants added after fermentation. It's purple, it's bubbly, with a nice black currant complexity. It's the New Black!"

Let me share now (as if it will surprise anyone) that I am not a cider purist. Gasp worthy, I know. I love the cider purists, and I frequently love the ciders that they love, but while I love apple and only apple beverages, I don't think shutting out blended, fruited, spiced, or spiked ciders is actually in the best interest of the cider drinker or the cider world. I tend to veer on the side of inclusion and open minded (empty glassed?) consideration most of the time. And one of the most common fruit blended styles I like to find and try are black currant ciders. Partly because I think black currant is a lovely fruit and partly because I learned to enjoy any drinks at all by drinking Snakebite and Blacks at the university pub in Norwich, England. I do want to own my biases and my happy memories.

Here's a previous review of a black currant cider, Doc's Draft Hard Cassis Cider:

Appearance: clear, deeply colored, no visible bubbles

The color appears cranberry. Very vampire blood—if a SyFy Channel vampire show runs low on props for the banquet scene, this'll do nicely. Also, I'm finally getting around to the last season of True Blood, so I've got deep rich reds like this on my brain.

Aromas: currant, black berry, cherry

I can smell immediately the black currant, blackberry,  fruit punch, and cherry. From the smell, I'm guessing the cider will be both astringent and sweet. Even just sniffing it activates my salivary glands. Beyond this, I'm noticing hints of red wine. Again, this strikes me as both rich and fruity.

Sweetness/dryness: sweet

The sweetness reminds me of fruit punch and cane sugar. It is a very direct sort of sweet.

Flavors and drinking experience:  fruity, foxy, sweet, bubbly

I get a sweet kick at beginning, lots of bubbles, and a long black currant finish. The fruit notes are very currant jam, Welch's grape and fruit punch. After a while, I can taste notes of burnt sugar and fascinatingly foxy grapes. Sometimes that's how black currant comes across to me: tangy, wild, and almost gamey.

 I taste this cider in the middle of the tongue.  The alcohol taste is mild and gentle, but with a slightly boozy lingering sensation. It offers plenty of natural acids, mostly malic but a bit of citric. One of the fun things about black currant, tannins are inherently tannic, so these ciders come at tannins in a totally different way, yet some tannic qualities are decidedly recognizable. I love that.  Maybe I'd  even call the tannins surprisingly medium high. I get some banana notes in the finish, but berries still dominate.

This isn't a cider for all of the time, but when the mood strikes, I can see this as quite satisfying. It does go well with feta and watermelon salad, baguette, and fabulously trashy TV. If you've not tried a black currant cider before, seek one out. They are fun and different! This is a great one to try.

Tuesday, July 14, 2015

Cider Review: Woodchuck's Gumption

Lately, I feel like I've neglected my reviews of ciders that are easy to find nationally. That's not something I want to do, because these ciders do a lot to introduce people to cider. From a cider nerd standpoint, reviewing a widely-available cider is helpful for readers because reviewing something other folks have tried gives readers great calibration for how they can relate to what I notice in a cider and how I describe it. Try a bottle of Gumption and read this review and see how our notes compare. And if you try this, please comment!

First, my research. Going back, I'm seeing a significant amount of re-branding on the Woodchuck website. It says craft in many places and certainly seeks to reinforce a brand identity of authenticity, especially with the new slogan, "real cider from a real cidery." If you want to explore a bit, you'll find quite a bit beyond the rebranding at:

I've reviewed several of Woodchuck's ciders before: too many to list here, but I'll include a few of my favorites just so I can steer folks to the ciders I think are Woodchuck's best.

Dry Hop:

Belgian White:


This bottle of Gumption came to me from the fine folks at Woodchuck as a promotional sample.  Nevertheless, I assure you this gets the same consideration as the ciders I buy for myself. The primary difference for me is that is that when I get promotional samples, I can sometimes get additional information that I do not have access to when buying from store shelves. And I love information! 

Woodchuck tells me to expect this cider to fall between a semi-dry and a semi-sweet, with a medium body, light carbonation, dry finish, and a sweet apple aroma. Okay, I can watch out for all of these characteristics.

Gumption is Woodchuck's newest core cider, which means this cider is available year round and sold in more locations than many of the seasonal or limited release products. This is how Woodchuck describes it:
"Legendary showman P.T. Barnum once noted, “everybody drank cider-spirits called ‘gumption’.” Our Woodchuck GUMPTION™ celebrates the spirit of P.T. Barnum and those with the gumption to follow their own path. We pair the fresh juice of common eating apples with dry cider apples to bring you a bold and unique drinking experience."

Graphic design nerd that I am, I really like the vintage-circus-inspired packaging. But I'm more excited by the posibilities implied by the words "dry cider apples." Cider apples do not inherently make a cider any drier than a cider made from table fruit, but I could certainly go for a more tannic cider and a drier cider from Woodchuck.

Legendary showman P.T. Barnum once noted, “everybody drank cider-spirits called ‘gumption’.” Our Woodchuck GUMPTION™ celebrates the spirit of P.T. Barnum and those with the gumption to follow their own path. We pair the fresh juice of common eating apples with dry cider apples to bring you a bold and unique drinking experience. - See more at:
Legendary showman P.T. Barnum once noted, “everybody drank cider-spirits called ‘gumption’.” Our Woodchuck GUMPTION™ celebrates the spirit of P.T. Barnum and those with the gumption to follow their own path. We pair the fresh juice of common eating apples with dry cider apples to bring you a bold and unique drinking experience. - See more at:
Appearance: brilliant, copper, some visible bubbles

In color, this cider looks nearly pumpkin orange.  My notes include the word sunset, and I stand by that.

Aromas: ripe apples, soft, sweet

Gumption smells appley sweet and soft, very much as Woodchuck prepared me for it to smell. I'm not going to expect very much acidity based on these aromas.

Sweetness/dryness: Sweet!

Though I expected sweetness in this cider, I didn't quite expect this much. It is decidedly sweet, but I can taste the sweetness more initially after each sip.

Flavors and drinking experience: butterscotch, caramel, apple

The caramel and butterscotch notes really hit at first and mellow into apple.  This is not really much drier than any other Woodchuck cider, but there is a little astringence in the texture—moreso than in the flavor.  This is not tart or sour at all, but not so acidless so as to seem keeved like many french ciders. Lots of the flavors seem to hang out at end of the palate. It fits in well with the Woodchuck core cider lineup, because it has that initial burst of sweetness that many Woodchuck fans want, but it does develop into a more interesting texture because of that astringence.

As the photo shows, I had this with pizza. And I recommend that pairing. I think pizza and semi-sweet or sweet bubbly ciders going perfectly well together because of the interplay of breadiness, salt, cheese and sweetness and effervescence.