We’ve crossed the Autumnal Equinox and (in the Northern Hemisphere) begun our descent through our harvests to the colder and darker portion of the year. Happily, we’re well into the local apple harvest, and I’ve been experimenting with apple recipes and desserts as well as cider.
This week I want to cover the amazing ciders I got to enjoy as the Washington Fine Cider tasting last Friday evening. Tech issues gave me problems connecting and hearing folks, so I wasn’t able to connect with cider folks as much as I hoped. Nonetheless, I was thrilled about this cider lineup, and I understand that the session had plenty of good cider making and orcharding education.
Thanks so much to Washington Cider Week and the folks who made it possible for attend virtually this year! Hopefully in a year very soon, I’ll make it out there, and we can enjoy these west coast orchards, ciders and dinners together in person. Here's hoping!
I started my tasting with Liberty Ciderworks’ Wickson Crab and a sharp Vermont cheddar.
For background info on Liberty Ciderworks, you can visit the cidery online or take a peek at my review of the Manchurian Crabapple SV cider.
I only have one previous Liberty Ciderworks review. Check it out below.
Manchurian Crabapple SV Cider: http://alongcameacider.blogspot.com/2017/08/cider-review-liberty-ciderworks.html
I recommend checking out Liberty Ciderworks on the web: http://libertycider.com
The official description for Liberty Ciderworks Wickson crab single varietal reads:
RESERVE SERIES | 05.20
One of pomologist Albert Etter's finest creations, Wickson crabapples (introduced in 1944) were developed with west coast conditions in mind. True to form, this cider exhibits a bright, spicy character with green apple, nectarine, lemongrass and stone fruit notes. ABV 6.5%
Aromas: overripe oranges, powdered sugar, dark berries, ripe apple, barrel
The Wickson Crab smells rich, darkly barrel-esque (though from my understanding it isn’t barrel aged), with notes of apple seed, sweet cream and overripe oranges. Something in the aroma reminds me of powdered sugar.
Sweetness/dryness: Off Dry
This is a lovely off dry cider.
Flavors and drinking experience: citrus, high tannins, medium sparkle, clean
This cider tastes not sweet but citrusy, like blood orange. It certainly brings high acidity and medium to high tannins. I love that the Wickson tastes leathery but refreshing, which is a remarkable combo. This is one of my favorite apples, so I’m not surprised that a single varietal can taste this good! This cider offers a medium intensity of bubbles but I usually wish there was more. Liberty Ciderworks created a nice clean bright finish; I feel that’s extra neat given the cider’s dark nose.
Glow AERLIE REDSingle Varietal Rosé CiderWinner, Cidercraft Double Gold 2018Winner, Dan Berger Int’l Wine Competition Double 2016Winner, SIP Best of the Northwest Silver 2016Winner, GLINTCAP Silver Medal 2012Vintage | 2018 (released October 2019)Package - Cases | 500ml - 55 cases, 750ml - 164 cases, draft - 180 gallonsABV | 8.2%Varietals | Airlie Redflesh (Hidden Rose®)Process | 8 week cold fermentation, 9 months matured in stainless tanks.Our award winning Alpenfire Glow is fermented from the Airlie Red, an organically grown apple from the south end of the Willamette Valley with red flesh is what we use to create this single varietal rosé cider. No filtration, adjuncts, colorings, or other fruits are added to this cider, just full strength fresh pressed red fleshed apple nectar.