I completely forgot to write this week! I blame moving. Better late than never though. I’m happy to share a review whose notes I took back in the summer months. I’m bringing my thoughts on Tilted Shed’s Inclinado Methode Traditionelle.
My access to California ciders is less limited than it used to be, but it still takes a lot more effort to actually get a bottle in my hands than lots of very good local offerings. Tilted Shed’s cider club really makes it much easier, and I’m glad to have joined almost a year ago. This Sonoma County Cidery consistently sources interesting apples and makes a range of different cider styles with them. The cidery has been producing ciders since 2011.
Here are all of my previous Tilted Shed reviews:
Barred Rock Barrel Aged Cider: http://alongcameacider.blogspot.com/2015/04/reviewing-ciders-for-winter-tilted-shed.html
January Barbecue Smoked Cider: http://alongcameacider.blogspot.com/2015/03/reviewing-ciders-for-winter-tilted.html
You can visit Tilted Shed online to learn about ciders and the cider club (I’m a member): https://www.tiltedshed.com/
Now for Tilted Shed’s Inclinado Methode Traditionelle!
Let’s start with the official description.
2017 Inclinado, Methode Traditionelle We also introduce a new version of our Spanish-style cider, Inclinado, that was also bottled using méthode traditionnelle (champagne method). 100% organic Sebastopol-grown Gravensteins, wild-fermented in neutral French oak barrels, no sulfites—just apples and time. It rested en tirage for about 16 months of in-bottle refermentation, and was then riddled and disgorged by hand. Elegance in a bottle, and pairs beautifully with absolutely everything. I can imagine it with oysters served with a garlic-apple mignonette, but try it with Spanish-inspired cheese and charcuterie, too. Store in a cool spot and chill very well before opening. Contents under pressure. Tasting notes: Acid-forward with mouth-filling notes of apricot, lemon, and lime; juicy and vibrant. 750ml / 8% ABV / Only 52 cases produced.
Appearance: bubbly, pumpkin orange, hazy
This hazy cider looks perfectly seasonal right now! It's a pumpkin orange with thousands of racing bubbles.
Aromas: citrus, salt, spice & volatile acidity.
Everything I smell points to a Basque inspired cider. There are spicy, citrusy, and salty notes, along with some volatile acidity.
As most Methode Traditionelle ciders, this tastes completely dry!
Flavors and drinking experience: leathery, citrus, funky, high acid
Zing! This cider sings with high acidity. It’s racy, citrusy, and exhilarating. I get notes of leather, citrus like lemon and orange, and some bare hints of salt. The salt transforms to olive a bit after sipping and sitting with the cider.
The acidity is bodily and powerful. I can feel the cider in my esophagus with each swallow. The cider is funky, but nothing about it smells or tastes dirty. Is good clean funk a thing? This is definitely good clean funk. It's delightful, and what I love most has to be that intense sparkle. I love bubbles, and I refuse to be ashamed of it. This cider brings great bubbles!
I had my cider with a homemade veggie burrito. It’s a reliably fun pairing for high acid ciders because of the interplay between the umami and acidity. The umami brought by the food paired with the double hit of acid in both food and cider just makes for a fun and energetic meal pairing.