I have seen the sun more in the last three days than I have in the two months before. It's restorative in a way that goes deeper than I can communicate with words. The time hasn’t come yet for looking forward to Spring, but I’m profoundly grateful for the steps we’re making in that direction.
This past weekend, I even successfully travelled out of state to visit with dear friends and see an amazing performance; I got to see Dita Von Teese’s Glamonatrix tour! Part of the delightful weekend included sharing cider with wonderful dinner companions. I chose to bring a cider that isn’t easy to acquire in Massachusetts: Snow Capped Cider’s Dabinett.
Snow Capped Cider comes from Colorado. I encourage folks to visit the history section of Snow Capped Cider’s website to learn all about this fascinating multi-generation farm journey: https://snowcappedcider.com/about-us/.
My reviews include a few Snow Capped Ciders. I’ll share all the links below.
Jala-pear-no Cider: http://alongcameacider.blogspot.com/2022/11/ciderperry-review-snow-capped-ciders.html
Ashmead’s Kernel: http://alongcameacider.blogspot.com/2022/09/cider-review-snow-capped-cider-ashmeads.html
Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html
Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html
Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html
I recommend visiting Snow Capped Cider online to learn about what Snow Capped Cider is up to: https://snowcappedcider.com/
Here’s how Snow Capped Cider describes the Dabinett.
This revered bittersweet apple was first discovered in Somerset England during the 1800’s. Our high elevation orchards increase UV exposure creating intense flavor profiles. We combine this with a slow fermentation. Our Dabinett single varietal is processed unfiltered. Further maturation is developed in the bottle evoking a deep golden hue and beckoning butterscotch aroma. This complex flavor development leads to fruity sweetness, and rich buttery floral notes. Hinting woody vanilla then building tingling warmth and tannins on the tongue for a slightly dry bittersweet finish. 100% Dabinett apples grown in our Colorado Orchards. Serve slightly chilled.
Alcohol 8.20%
Appearance: Intense apricot, no visible bubbles, brilliant
I love it when a cider dares to show such extravagant color. Snow Capped Cider’s Dabinett’s color reminds me of apricots and spring sunrises. I don’t see any bubbles but beautiful clarity.
Aromas: overripe apple, yeast, dusty limestone,
As soon as this was pouring, the rich aromas of the Dabinett made their presence known. These very strong scents of overripe apple and yeast along dusty limestone and peach were enveloping and inviting!
Sweetness/Dryness: Semi-sweet
The label on the bottle uses a visual scale to set expectations for the level of sweetness or dryness. This one indicated that the Dabinett would be semi dry. We tasted it and found it semi-sweet to sweet instead. Read on for more specifics.
Flavors and drinking experience: honeyed, high acid, balance, leather finish
My first thought when the Dabinett crossed my lips was how honeyed it tasted. Thankfully the cider also brought beautiful high acid as well. The sweetness and acid brought balance to the drinking experience. It stayed clean through the mid-palate but veered just a little funky with a leather finish. I enjoyed the complexity that those gentle notes of wildness added to the overall experience. It’s a lovely cider!
We paired the cider with an array of takeout Ethiopian dishes, and the combinations worked beautifully! The cider’s sweetness was not unwelcome among the wonderful experiences of spicy, sour, rich, and savory. The sweetness of the Dabinett helped complete the meal this way! It added to a deeply satisfying meal and a wonderful weekend start to finish.
