I’m lucky to have access to a few varieties of cider made by
Wandering Aengus Ciderworks, a Pacific Northwest cider maker. Tonight I'm reviewing the Bloom. The 2011 Bloom’s ABV
is 6.5%, a bit more than many ciders put out by larger operations. The company
specifically mentions using cider apples from Oregon and Washington in their
blends. I’m curious to see if this will taste different from ciders that use
more dessert apples or have a more Northeasterly origin.
Color and appearance: Intensely amber yellow, lots of still bubbles
I was surprised by the vibrance of the color The bubbles are small and appear to nearly hang in the poured cider. It
is a beautiful drink.
Aroma: Definitely Floral, tangy and sweet
Though the smell is sweet, it hints at a more challenging
cider. The aroma is one of pure anticipation caused by the bits of golden
flower, honey, and forest mustiness.
Flavors and drinking experience: Apple skin, Tannins,
gaminess
This cider’s flavors open sharply with some bitter and sweet
all tangled together. It puckers the cheek a bit, but only pleasantly. It is
just a bit challenging as I hoped it would be.
What smelled floral turns wilder and a bit gamey on the palate. The
level of carbonation plus the wilder flavor notes make this a slow-drinking
cider. Since the bottle
is a not inconsiderable 22 ounces, one bottle of this cider is perfect for
sharing.
Sweet to dry: semi-sweet/semi-dry
The sweetness is present behind the gamey tanginess, but far
less than in the cider’s aromas. While it isn’t necessarily honey-like, for
anyone who has tasted wildflower or kudzu honey, this shares its sprightly
wildness. The Wandering Angus bloom has
depth and dryness more than sweetness as one drinks it.
Finish: A flourish of sweetness at the end.
Pleasantly lingering rather than clean. Sweetness reappears at the last moment. It almost numbs the tongue slightly for just a
moment before it fades. Again, a reason to savor the drink rather than quaff it
quickly.
Pairs with: cheese or fish, salty dishes
This cider can balance strong flavors and plenty of salt. It
could also bring liveliness to a starch-heavy meal. I think a chowder or a
potato soup would be a great meal to eat alongside the Bloom. If folks would
like a cider to introduce at a leisurely brunch with friends, this could suit the situation
nicely.
Overall, this cider is quite the experience. A small group of key
words keep coming to mind (wild, gamey, floral), but they feel like the right ones for
Wandering Aengus’s Bloom cider. Drinking
the Bloom can be divided into three phases: sweetly floral,
aggressively tangy, then a honeyed finish. This is a very good cider. I highly highly
recommend it. It could make an excellent gateway into more serious ciders for
someone who has previously only enjoyed the sweeter lighter side of the
beverage.
