I feel so lucky to live in a place that values cider. We have more than one local bottle shop that takes care in curating a consistently interesting cider selection! This week, that means I’m sharing notes on a German cider that I picked up at The Cellar D’Or but would not otherwise have had any opportunity to try. I’m happy to support my local bottle shops, and I know they support me in finding interesting ciders!
Visit The Cellar D'Or here to learn about their cider, wine, and spirits selection: https://www.thecellardor.com/
This week Stefan Vetter Cidre Rurale is marking this cider maker’s first appearance on the blog. I’m not finding out a lot about this cider, but there are plenty of wine shops talking up Stefan Vetter as a non-traditional or raw wine maker. From what I’m reading I’m guessing this cider would also be made with spontaneous fermentation and no added sulfites, but that’s a guess.
The label does list what apples have gone into this cider: Goldrenette, Blenheim, Winterrambur, Goldparmäne, Bohnapfel. Its ABV is 7%.
Adding to the mystery, I’m not coming up with a website I can send folks to for learning more about the cidery or other projects by Stefan Vetter. If you can find something, please add it in the comments!
Appearance: Explosive, bubbly, hazy, tea orange
We scrambled to pour quickly after the cider was a little bit explosive upon opening! It had been well chilled and stored stably, so it was just over-eager. It was full of bubbles and poured with a head. The Cidre Rurale was hazy with an intense orange shade that reminds me of a strong black tea.
Aromas: ripe apples, minerals, leather, hay, wild rice
The Cidre Rurale’s smell brough separate notes of ripened apples and clean fresh minerals. I’m anticipating a serious level of acid and just a hint sweetness, basedon what I smell. Phenolic notes reminiscent of English funky ciders are all abundant. I can smell hay, leather, acorns, wild rice and smoky bacon.
Dryness/sweetness: Dry
I was so wrong! This cider is completely dry!
Flavors and drinking experience: Umami, bay leaf, very high acidity, leather, funk
This cider is shocking! Everyone’s first impression was how very high the acid levels are, both with familiar malic acid and acetic acid notes. The cider makes for some serious saliva gland activation too! It’s leathery and wild. The Cidre Rural brings lots of tannins, very little sugar, and powerful funk. There’s a lot going on, yet this is surprisingly refreshing.
After repeated sips, I get notes of Umami and savory herbs like bay leaf. The cider was very good with strong salty foods. Because it’s powerful in multiple registers, it cuts through both creamy mouth coat and the fatigue of salty foods.
We had this at our first real post-vaccination dinner party with friends. The meal was a lovely vegetarian lasagna made with faux beef crumbles, an exceptionally tasty salad and homemade bread. It was a fun pairing for a delightful meal and simply marvelous evening.
