Top 10 Favorite Ciders in 2023

The Winter Solstice has come and gone but we’re still in the dark days of the year but hopefully accompanied by good friends and festive meals with delicious ciders. I can scarcely believe that this is my 11th year of sharing a list of my favorite ten ciders to celebrate the coming of a new year. No matter what sort of year it’s been, I do enjoy settling in to think about the ciders that have delighted and surprised me the most. 

Here are all of my earlier gatherings of favorite ciders, year by year.

2022: https://alongcameacider.blogspot.com/2022/12/

2021 Top 5: https://alongcameacider.blogspot.com/2021/12/my-favorite-5-ciders-of-

2021.html

2021: My 10-5 countdown: https://alongcameacider.blogspot.com/2021/12/5-of-my-favorite-10-ciders-of-2021.html

2020: http://alongcameacider.blogspot.com/2020/12/my-10-favorite-ciders-of-2020.html

2019: http://alongcameacider.blogspot.com/2019/12/my-10-favourite-ciders-of-2019.html

2018: http://alongcameacider.blogspot.com/2018/12/my-favourite-10-ciders-of-2018.html

2017: http://alongcameacider.blogspot.com/2017/12/my-10-favorite-ciders-of-2017.html

2016: http://alongcameacider.blogspot.com/2016/12/my-10-favorite-ciders-of-2016.html

2015: https://alongcameacider.blogspot.com/2015/12/my-10-favorite-ciders-of-2015.html

2014: http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html

And the one that started it all, 2013: http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html

Here’s a short recap of how it works. I only choose one cider per company, because my tastes are consistent enough that there would be many fewer cideries celebrated otherwise. I’m only human! My tastes belong to me, and I don’t think everyone would make the same choices. Still I want to spread the love to as many different cideries each year as I can. I can choose any cider I’ve reviewed in 2023. Lastly, I’ll quote from last year, “I want to reiterate that these are my favorites; these are just ten ciders that wowed me the most this past year.”  

Let's start with something different. For the first time, I want to give an Honorable Mention to Portland Cider Co.'s Cranberry Mule.

https://www.portlandcider.com/

https://alongcameacider.blogspot.com/2023/12/cider-review-portland-cider-cos.html

This cider got edged out of my top ten, but just barely. It’s also really different from the profiles I tend to like most consistently. The Cranberry Mule marries ginger spice, apple fruitiness, cranberry zing, with just a kick of lime. This is a fun seasonal that I highly recommend! 

10. Western Cider’s Dry and Dandy

https://westerncider.com/

https://alongcameacider.blogspot.com/2023/10/cider-review-western-cider-cos-dry-and.html

The Dry and Dandy had me excited from the first whiff of aroma. I loved it’s floral bitterness, complexity, and green wood finish. 

9. Alde Cider from Hardanger

https://www.aldesider.no/

https://alongcameacider.blogspot.com/2023/07/yesterday-i-weeded-in-garden.html

What a treat, trying two ciders from Norway! The Alde Cider from Hardanger was sweet without being simple, and I found it totally beguiling with it’s tropical fruit notes and creamy mouthfeel. 

8. Seminary Hill: Delaware Dry

https://www.seminaryhill.co/

https://alongcameacider.blogspot.com/2023/12/cider-review-seminary-hill-ciders.html

Seminary Hill Cider has found a fan in me. I love the style of restrained, tannic, high acid ciders that come from this place. The Delaware Dry was utterly fantastic with it’s austere minerality and edge of bitterness. I can’t wait to taste more.

7.Aga Sideri’s Bøddel Sider

https://www.agasideri.no/

https://alongcameacider.blogspot.com/2023/05/cider-review-sider-aga-boddel.html

My Norwegian battle axe cider! This felt like one of the biggest unknowns when I reached for this cider and yet it was completely rewarding. It was part of our rescue from an unexpectedly snowy cold night on our visit along with Norwegian pizza. The cider brought awesome dryness, fresh fun acidity, and some complex tannins into the mix. I think this cider would be a big hit here! 

6. Big Fish Cider Co.’s Monterey Maple

https://www.bigfishcider.com/

https://alongcameacider.blogspot.com/2023/02/cider-review-big-fish-cider-cos.html

This cider was part of my winter holiday celebrations with the Tall One and my father last year. I think it’s my favorite maple cider ever. It utilizes apple brandy barrels as well as maple to beautiful effect. I loved the hints of apple butter and baking spice as well as the aromas contributed by the maple and barrel.  

5. Runcible Cider's Idyll Acres

https://www.runciblecider.com/

https://alongcameacider.blogspot.com/2023/05/cider-revew-runcible-ciders-idyll-acres.html

The Idyll Acres was a barrel-aged beauty I tasted this Summer. It was refreshingly dry while still managing to brim over with ripe fruit notes. Check out the full review to see the amazing list of apples that made up this sophisticated and delicious cider. 

4. Snow Capped Cider’s Dabinett

https://snowcappedcider.com/

https://alongcameacider.blogspot.com/2023/02/cider-review-snow-capped-ciders-dabinett.html

This semi-sweet cider brought gorgeous overripe apple and yeast notes to my glass and just enough funk to keep things interesting. I loved the leathery finish and high acidity.  It was a real treat with takeout Ethiopian food, but would pair well with a lot of spicy dishes!

3. Haykin Family Cider’s Method Ancestrale Jonathan 2018

https://www.haykinfamilycider.com/

https://alongcameacider.blogspot.com/2023/10/cider-review-haykin-family-ciders.html

This is Haykin Family Cider’s second time landing a third place spot in my favorites list, but this time it’s for their Method Ancenstrale Jonathan cider from 2018. This cider was all about acidity, ripe apple, and floral notes. It reminded me of citrus and honey in the best possible ways. Delish!

2. Troddenvale’s Countryside Farm (100% Harrison)

https://www.troddenvale.com/

https://alongcameacider.blogspot.com/2023/02/cider-review-troddenvales-countryside.html

My dearest brought me this cider (I am so lucky), because it uses 100% Harrison apples. The scent was powerfully woody and enticing. It had a full mouthfeel, subtle barrel character, and beautiful phenolics. I guess I should stop second-guessing single varietal ciders!

1. Albemarle Ciderworks’ Brut D’Albemarle Hewes Crab

https://www.albemarleciderworks.com/

https://alongcameacider.blogspot.com/2023/09/cider-review-albemarle-ciderworks-brut.html

What a cider! I knew when I tasted it in September that it would be on this list, and I’m not surprised that it remained unsurpassed for the final months of the year. Ths cider managed to bring gorgeous fruitiness, tannins, and perfect bubbles together in a way that simply sang. It was a complete winner in every regard. I loved it. There is nothing like the concentration of beautiful flavor possible with skillful fermentation of crabapples! 

Looking back, this is an astonishingly strong line up. Two Virginia single-varietals at the top of my list! That tells me I might be overdue for a trip to explore Virginia cider country.

Thanks so so much, cider friends! I didn’t get to see nearly enough of you in person this year, but know that I’m so grateful for everyone in our little corner of the world. May your Winters be peaceful with time for rest and may Spring come gently this year. I hope our paths can cross in 2024. Until next time, cheers!

Cider Review: Portland Cider Co.'s Cranberry Mule

This past week, I took two and a half days for a writer’s retreat at a local non-profit: Saltonstall Foundation for the Arts. It was incredible. I wrote, edited, hiked, read and absorbed so much quiet. What a wonderful opportunity. I kept it very simple. I set a few reasonable goals for my time, downloaded a few podcast episodes related to writing and relevant research topics for the project, brought two fun reading books and one writing book with me and brought a laptop with my project. I highly recommend it or doing something like it for yourself if you want to move a project ahead and take time for yourself simultaneously. 

If you’re curious about what I’m writing, I recommend patience. It’s not cider related, but I’ve been working on the project for about 10 months so far. It still needs many stages of work, but I can now see the shape of the whole project. That feels good.

If you want to read more about Saltonstall, apply for a residency in 2024, or support their programs, please visit here: https://www.saltonstall.org/about-us/about-saltonstall/

Before I left, I knew I wanted to have a fun and complex cider with a simple snack and some Star Trek Discovery (I’m just starting the first season). I was happy to reach for Portland Cider Co.’s Cranberry Mule to accompany my spiced popcorn!

I’ve reviewed many Portland Cider Co. beverages over the years, and many of my earlier entries give more background on this Oregon cidery. Check out the full list below. 

Imperial Abbey Apple: https://alongcameacider.blogspot.com/2023/11/cider-review-portland-cider-cos.html

Bloody Hell: https://alongcameacider.blogspot.com/2021/07/cider-review-portland-cider-cos-bloody.html

Lemon-Lime Ciderade: http://alongcameacider.blogspot.com/2021/06/cider-review-portland-cider-companys.html

Crangerine: https://alongcameacider.blogspot.com/2020/12/cider-review-portland-cider-companys.html

Razzberry: http://alongcameacider.blogspot.com/2020/06/cider-review-once-upon-tree-wild-flight.html

Peach Berry: http://alongcameacider.blogspot.com/2020/04/cider-review-portland-cider-companys.html

Kinda Dry: http://alongcameacider.blogspot.com/2015/05/cider-review-portland-cider-company.html

Pineapple: http://alongcameacider.blogspot.com/2018/02/cider-review-portland-cider-company.html

Cranberry: http://alongcameacider.blogspot.com/2019/03/cider-review-seed-stone-cidery-heritage.html

Pumpkin Spice: http://alongcameacider.blogspot.com/2018/10/cider-review-portland-cider-co-pumpkin.html

Pineapple Rose: http://alongcameacider.blogspot.com/2019/07/cider-reviews-portland-cider-cos.html

This is where to find Portland Cider Co. online: https://www.portlandcider.com/home

Here’s how Portland Cider Co. describes the the Cranberry Mule:

Vibrant Cranberries Sparkle

Ripe cranberries, juicy lime, and a hint of fresh ginger sing in this cocktail-inspired cider. Pouring a vibrant ruby hue, every pint adds a sparkle to your festivities.

Tasting Notes
Subtle apple notes, ripe cranberry, citrus and ginger zest nose, bright lemon tang, earthy ginger, and a tart, fresh finish.

Pairing Suggestions
Roasted turkey, brie, pumpkin pie, honey baked ham, mashed potatoes, roasted veggies.
6% ABV

This is a seasonal release for them, available from November through January.

Appearance: intense brick red, bubbly, brilliant

This is a gorgeous cider! Wow! I love the deep brick red of the color. I can see some visible bubbles at the surface of the cider, but not a lot below. Still, I’m expecting some sparkle. The cider is totally brilliant. 

Aromas: cranberry, apple, rock candy, ginger, and lime

The Cranberry Mule smells not unlike I would expect. The scents are reminiscent of the cocktail that inspired the cider’s name. I get notes of cranberry, apple, rock candy, ginger, and lime.

Sweetness/Dryness: Sweet

This cider is sweet but in a juicy, fruity way that’s balanced by zesty acid!

Flavors and drinking experience: Tart cranberry, sweet apple, ginger, lime!

This is absolutely like a Cranberry Mule backed up with a sweet core of apple. I think the cidery has done exactly as they planned. I couldn’t hope for a more appealing balance of cranberry tartness, apple sweetness, with two respective kicks of ginger and lime.

The high acid and sweetness of this cider makes it work beautifully. The overall experience is fruity, bubbly and well suited for holiday revelry! The ginger comes out more with repeated sips.

While apple isn’t the central or more forward note, I do appreciate that I can consistently taste the apple in this cocktail-like cider.

This is an amazing treat with spicy popcorn!

Cider Review: Brother Monk Ciderworks' Blacklick Hard Cider

I’m freshly home from a cider adventure in Harrisburg, Pennsylvania. Late last week, I was lucky enough to get to judge cider for the PA Farm Show. I’ve joined this group for 6 years now, as long as the competition has been running. I like the people tremendously, and I’ve been introduced to some wonderful cideries this way. And if you’re in the Harrisburg area in January, check out the PA Farm Show event! 

PA Farm Show: https://www.farmshow.pa.gov/pafarmshow/Pages/default.aspx

One of the ciders I was able to bring home this year was Brother Monk Ciderworks’ Blacklick Hard Cider. It’s my first time ever reviewing this PA cidery. The cider comes to us from Northern Cambria where this cidery and orchard were started in 2017.

Here’s a little info about Brother Monk Ciderworks from the website.

Our Approach

We specialize in hand-crafted hard cider, cider-style fruit wine, and mead.  The trees we planted in our orchard were selected especially for hard cider. This includes apple varieties like Roxbury Russet, Kingston Black, St. Martins, Hewes Crab, Harrison, Bulman’s Norman, and Dabinett.  These cultivars, add a tremendous amount of complexity and richness to the ciders.   We have taken over the management of an older orchard, which has allowed us to add other apples to our hard ciders.  These apple varieties include Winesap, Cameo, Honeycrisp, Golden Delicious, and Macintosh.

Visit the Brother Monk Ciderworks website to keep up with all the cider releases and news: https://brothermonk.com/

Here’s the official description I found for the Blacklick Hard Cider

Blacklick Hard Cider

This limited release cider is an off-dry traditional cidr made from locally-sourced, specially selected apples. Blacklick cider was barrel aged which imparted a subtle soft tannin note. This cider is a balanced combination of tannins, tartness, and moderate sweetness. 6.5% ABV.

Appearance: hazy, varying shades of warm gold, few visible bubbles

I found it so interesting that when I poured two glasses of this cider the first came out a more intense and rich shade of warm peachy gold and the second was lighter and yellower. The change wasn’t overwhelming, but it was noticeable.

Aromas: Funky, barrel, stone fruit

I don’t get the strongest aromas from the Blacklick, but I do notice some wild tanginess, barrel character, and stone fruits. This gives me hope for something exciting and complex.

Dryness/Sweetness: Semi-Dry

The cider’s label calls it off dry, but for me the cider registers as a semi-dry. That can be perceptually different for different drinkers, so I am not that surprised to see it called off dry. What sweetness is present comes across as more attached to the barrel aging of the cider than other elements. 

Flavors and drinking experience:  Barrel, high acid, peach and ripe apple

The first note that absolutely shouts in the Blacklick hard cider is a wild edge of acetic acid tartness. It’s a rangy and zesty little spike that evens out on the midpalate. That’s where more of the cider’s barrel-aged qualities come to the fore. Yes, it’s still high acid, but the structure and bread crumb notes emerge. In terms of fruit, the Blacklick offers up plentiful peach and apple notes with a background of twiggy green wood tannins.

I appreciate the fine bubble and round sweetness, which complement one another nicely. The cider’s finish is a return of the barrel with a gentle vanilla send off. It is indeed a complex cider with loads going on! I would love to see these elements pull together in a more integrated way; the tannins, acids, and sweetness stand alone more than combine into a recognizable cider profile. I like what’s here plenty.

I paired this cider with spinach tortellini and broccoli and a simple side salad. I think the acid was especially good with pasta, and I’d recommend that pairing for sure!

Cider Review: Seminary Hill Cider's Delaware Dry

It’s wet, chilly, and blustery outside. I am so glad to be home and warm. Not only that, I have a plate of delicious pizza and a cider that I’m very excited to review. Tonight, I’m sharing my thoughts on Seminary Hill Cider's Delaware Dry. I can feel the number of times I’ve ensconced myself and whatever writing machine I’m using for exactly this sort of evening. What a familiar sort of contentment. I love the nights when I know that I’ll be opening a very tasty cider indeed. 

Seminary Hill Cider comes to us from the Catskills region of New York. The cidery was founded in 2012, but I only got to experience the place and the cider for the first time earlier this year. 

Round up of several Seminary Hill ciders including, 2021 Beechwoods, Nicksen,  2020 Semi-Sweet Cackling Hen, Tom’s Beard,  Spy Who Came in From the Cold: https://alongcameacider.blogspot.com/2023/10/cider-review-seminary-hill-cider-roundup.html

Here’s how to find the cidery, restaurant, and hotel online: https://www.seminaryhill.co/

Tonight I’m sharing about the Delaware Dry. Here’s all the info about this cider available from Seminary Hill’s website. 

2020 Delaware Dry

Silver Medal GLINTCAP

Alcohol 8.2%

pH 3.76

Titratable Acidity (TA) 7.47 g/L

Bottling Date 6.22.21

Bone dry, floral, spice, mild bitterness, medium body, good acid

Blend: Chisel Jersey 42%, Baldwin 26% Golden Russet 20% Northern Spy 12%

Appearance: brilliant, intense popcorn yellow, few visible bubbles

This cider brings absolute ferocity of color. It reminds me of popcorn kernels tonight, but the warm toned yellow can be found all over autumn.

Aromas: Lemon peel, candied orange, minerals

The Delaware Dry smells amazing and delectable. I get notes of lemon peel, candied orange, and minerals. 

Dryness/sweetness: Dry

This is absolutely a dry cider. It needs no sweetness to be absolutely flavorful and completely itself. 

Flavors and drinking experience: Dry, bubbly, tannic, high acid, vivid, citrus and minerals

Whoa. The Delaware Dry tastes so vivid and minerally, it’s almost savory. Specifically I get notes of slate. This dry cider has a clean edge of bitterness, but the bubbly high acid carry it. I find it totally delicious. I’m so grateful for the clean fermentation. The fruitiness is present but restrained; I’m reminded of beautifully ripe grapefruit.

I had this tonight with pineapple pizza, but I remember enjoying with the ripest of late-season tomatoes and perfect sourdough bread. Both are incredible. I'd also serve it with a creamy chowder. There are so many good options for such a delightful food-friendly cider. 

Cider Review: Portland Cider Co.'s Imperial Abbey Apple Cider

Another whirlwind of holiday and birthday fun has come and gone. This past week has been full of movies, food, friends, family, dice rolling, and yes, cider. When a mysterious cider package arrives when your house is filled with family, of course you have to open up it up and show everything off. Portland Cider Co. was kind enough to surprise me with a cider arrival just before Thanksgiving! 

What I know about Portland Cider Co. is that this company is wild for flavor combinations and experimentation. The company uses Northwest apples but a whole slew of additional flavor elements. Over the years, I’ve tasted their take on peach, pineapple, pumpkin, and more.

I’ve reviewed a slew of Portland Cider Co.’s offering in the past decade. Here’s the rundown.

Bloody Hell: https://alongcameacider.blogspot.com/2021/07/cider-review-portland-cider-cos-bloody.html

Lemon-Lime Ciderade: http://alongcameacider.blogspot.com/2021/06/cider-review-portland-cider-companys.html

Crangerine: https://alongcameacider.blogspot.com/2020/12/cider-review-portland-cider-companys.html

Razzberry: http://alongcameacider.blogspot.com/2020/06/cider-review-once-upon-tree-wild-flight.html

Peach Berry: http://alongcameacider.blogspot.com/2020/04/cider-review-portland-cider-companys.html

Kinda Dry: http://alongcameacider.blogspot.com/2015/05/cider-review-portland-cider-company.html

Pineapple: http://alongcameacider.blogspot.com/2018/02/cider-review-portland-cider-company.html

Cranberry: http://alongcameacider.blogspot.com/2019/03/cider-review-seed-stone-cidery-heritage.html

Pumpkin Spice: http://alongcameacider.blogspot.com/2018/10/cider-review-portland-cider-co-pumpkin.html

Pineapple Rose: http://alongcameacider.blogspot.com/2019/07/cider-reviews-portland-cider-cos.html

Get the full scoop online from Portland Cider Co. directly. Here’s a link to the cidery website: https://www.portlandcider.com/home

My review today is for Portland Cider Co.’s Imperial Abbey Apple. Here’s how the cidery describes this release.

Juicy & bright Belgian-inspired Northwest Apple Cider

Expertly crafted by our cider makers in a unique Belgian-style cider, Abbey Apple showcases Northwest apples fermented with Belgian ale yeast. The result is a smooth, full-bodied cider with a bright, juicy finish. 8.4% ABV

Tasting Notes

Juicy, bright, subtle banana and clove, tropical aromas, unique finish.

Food Pairings

Shepherd’s pie, dark chocolate cake, spicy thai basil chicken, roasted vegetables

Ingredients

NW apples

Belgian ale yeast 

Always Gluten Free

Appearance: shining, mild warm straw, no visible bubbles

This is a lovely cider with a gentle warm straw hue. I don’t see any haze or bubbles. It’s brilliant and almost still in appearance. I do expect that I’ll find bubbles once I taste the cider.

Aromas: yeast, cheddar, bread, candied sugar, apple

The Imperial Abbey Apple Cider smells yeasty a little cheddar funk. This is undoubtedly the Belgian Beer style coming through. The aroma initially reminds me of bread but also of dark candied sugar. It’s fascinating! I do get some apple notes, but the are secondary to the yeast character.

Sweetness/Dryness: Semi-sweet

This cider is semi-sweet, but it’s also got some bitterness that add complexity.

Flavors and drinking experience: Bittersweet, belgian-beer influenced, full bodied, high acid

This is a cider for beer lovers, specifically for Belgian beer lovers! The Imperial Abbey Ale’s taste is notably bittersweet with a fun balance of these two elements. The Belgian ale yeast profile is prominent. The cider comes across petilliant and full bodied with that heavy imperial ABV.

There’s plenty of malic acid and apple present, but neither are as powerful as the yeast flavors. I find it pleasingly complex. This would be a perfect pairing for a hot plate of fish and chips. 

As we head into the darker days and longer nights approaching the northern hemisphere’s Winter Solstice, don’t forget to give yourself quiet cozy time to hibernate! 

Cider Review: Wilson Orchard's Late Harvest

What a scare! Life without much of a sense of smell really felt different for me. I didn’t like that difference either. Thankfully, it’s back. I couldn’t be happier about it. We have guests and holidays arriving imminently. It’s just so much more fun to enjoy the scents of every meal and every moment. On this last evening before the happy chaos begins, I took a moment for a quiet asian meal with my tall companion and a cider that I suspected will be delicious.  I chose Wilson Orchard and Farm’s - Late Harvest.

This is the first time any Iowa cider has made it onto the blog, and I’m so excited to taste another place. When investigating Wilson’s Orchard and Farm, I noticed the strong emphasis not only on local produce but on communicating the larger environmental and economic reasoning behind their investment in the local. The site made succinct points about their goals. I’ll quote one section because I liked it so much. 

Giving Back

The strength of our food supply chain relies on farmers providing reasonable access to locally-grown food and beverages to the entire community. Each season we partner with various local food pantries and community programs that support our neighborhoods and make our products easily available to as many as possible.

Here’s a link to Wilson’s Orchard’s page about the cidery’s beverages: https://www.wilsonsorchard.com/wilsons-beverages

Here is the full description of this seasonal release.

Late Harvest

Spontaneously Fermented hard cider rested on oak

With a chill in the air, even sometimes snow on the branches, late harvest is a time for our orchard staff to exhale and start to unwind. Only a few more varieties to pick - one of which is our favorite apple, Gold Rush. The perfect time to slow down and celebrate a season of hard work, a fruitful harvest, and of course plan the coming winter’s Wassail. 

Tasting notes: Light, fruity with hints of plum, melon, and subtle toffee.

Sugar at harvest: 14.6 degrees brix

Residual Sugar: 0 degrees brix

Appearance: shining trumpet brass, brilliant, fine bubbles

The color is just so strikingly shiny. I’m reminded of my years playing in band and seeing all of the brass instruments with their shining gold hue. I see just a few little bubbles in the glass.

Aromas: white wine, lemon, minerals, tropical fruit, dust, and cedar

The Late Harvest smells immediately like a white wine in a wonderfully appealing way. I also get notes of lemon, dust, minerals, cedar wood and tropical fruit. Somewhere in the mix, you can find a deep note of dark ripeness.

Sweetness/dryness: Dry

This is a perfectly dry cider, and I wouldn’t want it to be any other way.

Flavors and drinking experience: petillant, barrel character, candied orange peel, butterscotch, paper tannins

What I notice first about the late harvest is its petillance. The bubbles are present but not intense. The cider uses its barrel aging beautifully. I’d say that barrel character creates the headline for the cider’s flavors: candied orange peel, butterscotch, dried pineapple, and ripe apple. The cider brings high acid and slight papery tannins as well. I appreciate its full body with some zesty tartness.

The overall impression I gather is that the cider is robust and vigorous but not too boozy. There’s just a hint of warmth on the finish. It manages to simultaneously be stony and yet pervasively apple-y.  The cider’s spontaneous fermentation is a tertiary quality that doesn’t overshadow the apples or the time on oak. Instead the fermentation feels clean and straightforward. This is a lovely cider that I’m so glad to enjoy peacefully with all of my senses returned. 

There's more to Fall than Thanksgiving! : )

Hey cider lovers. My nose is alternately running and completely stuffy, so I cannot bring a new cider review to the blog this week. It’s such a key time for cider, so I hate to skip out entirely. Everyone is talking about Thanksgiving. It’s a big food holiday. The menu is tremendously cider compatible. That’s wonderful. I feel like I’ve helped contribute to the thinking about cider and Thanksgiving already. I don’t have much that’s new to say about it. 

Here are a few Thanksgiving and Cider resources for those who want them!

My traditional Thanksgiving food and cider pairing guide: https://www.ciderculture.com/thanksgiving-cider-pairing/

Vegetarian dressing with cider and my 2018 Thanksgiving cider choice: https://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html

Pairing at my house for Thanksgiving and my birthday back in 2016.

The plan: https://alongcameacider.blogspot.com/2016/11/pick-cider-for-thanksgiving-and-my.html

The results: https://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

Cider Culture’s Plant Based Thanksgiving Cider Guide (by the awesome Emily Kovach): https://www.ciderculture.com/plant-based-thanksgiving-recipes/

Thanksgiving isn’t the only big event of Fall in my house. I’m pretty fond of my birthday. 

It’s not the easiest birthday to love, since it falls in the shadow of a holiday that’s both major and controversial. The weather isn’t often inviting; the time isn’t easy to schedule; people are often recovering from a very heavy and traditional meal. But the beauty of a birthday is that we get to make its style of celebration and its meaning. 

I don’t need a giant feast the day after Thanksgiving, but I do want to enjoy something other than leftovers for my birthday. Here’s the plan and the cider.

Dinner will be a Delicata squash salad with arugula, baby spinach, fresh apples, dried cranberries, pecans, a crumbly blue cheese, shredded carrots, radish, roasted quarter rings of Delicata squash. I figure we’ll make a big salad and then an array of different protein options to go on top: marinated tofu, dijon salmon, and chicken breast for the meat eaters. The dressing will be a homemade maple dijon vinaigrette. 

To pair with this, I want a bone dry super sparkly cider with only apples. I prefer something twice twice fermented so either a method ancestral or a methode champenoise. I’m planning on looking through my cellars for options by cideries really committed to aromatic bubbly ciders. I haven’t chosen yet, but don’t be surprised if it’s from Eve’s Cidery, Snowdrift Cider,  Eden Specialty Ciders, Albemarle, Haykin Family Cider, or Seminary Hill. Then again, my cider sometimes surprises me. There’s at least one bottle I’ve been saving since a friend sourced it for me a few months ago. Only time will tell.   

Dessert has to be cheesecake. I love most kinds of cake. It’s seriously one of the best parts of being a human. I truly want a maple cheesecake with mini chocolate chips. We’re going to try a Cabot Creamery recipe: https://cabotcreamery.com/blogs/recipes/maple-cheesecake

It’s my birthday, so I get a dessert pairing as well. If you know me, you know it’s going to be pommeau. But which sweet, rich, layered, fiery pommeau will it be? I’ll probably decide next week. 

I hope everyone gets to celebrate their special days with delicious food, cider, and loved ones!

Cider Review: Black Diamond Cider's 2021 Redfield/Wickson Crab

This weekend I got to attend my first ever gaming convention. I strolled downtown to enjoy the first ever FLAG Con (Finger Lakes Area Gaming Convention). It was a brilliant and totally overwhelming experience. I played 1 board game and 4 tabletop role playing games in 3 days, and that includes my first experience running a one-off con game. At the end of each day, my voice was absolutely destroyed. When I was home Sunday evening after my game, I needed something calm, mature, and sophisticated for my cider choice. That’s why I choice Black Diamond Cider’s 2021 Redfield/Wickson Crab to accompany my dinner and relaxation.

Black Diamond Cider is based out of Trumansburg, New York. It’s a great small cidery out of truly incredible orchard. You can find more background information in my earlier reviews. I bought this cider as a returning member of Black Diamonds Apple and Cider CSA.

Here are all my Black Diamond Cider reviews. 

The Moosewood Black Diamond Pairing Dinner: https://alongcameacider.blogspot.com/2022/10/cider-week-new-york-moosewood.html

2021 Black is Gold a collaboration with Redbyrd Orchard Cider(My #1 cider of 2021): http://alongcameacider.blogspot.com/2021/11/cider-review-black-diamond-farm-and.html

Black Diamond Cider's 2018 Rosé: http://alongcameacider.blogspot.com/2020/09/cider-review-eden-ciders-peak-bloom-and.html

Shin Hollow: http://alongcameacider.blogspot.com/2020/08/cider-review-mountain-west-ciders-sweet.html

Jaywalker: http://alongcameacider.blogspot.com/2020/03/cider-review-alpenfires-dungeness-and.html

Geneva Tremlett’s: http://alongcameacider.blogspot.com/2019/03/cider-review-black-diamonds-geneva.html

Somerset Jersey: http://alongcameacider.blogspot.com/2019/05/very-perry-may-with-vandermills-ice-ice.html

Slatestone: http://alongcameacider.blogspot.com/2018/11/cider-reviews-big-hill-ciderworks.html

Hickster: http://alongcameacider.blogspot.com/2016/12/cider-review-black-diamond-ciders.html

Porter’s Pommeau: https://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

Solstice: http://alongcameacider.blogspot.com/2017/08/cider-review-black-diamonds-solstice.html

Rabblerouser: http://alongcameacider.blogspot.com/2015/09/cider-review-black-diamonds.html

Black Diamond Cidery’s website is the best place to find out the latest news with this Finger Lakes cidery: https://www.blackdiamondcider.com/

2021 Redfield/Wickson Crab

The berry-filled essence and soft tannins of Redfield combined with intense acidity and rich sugars of Wickson Crab create this cider which is full-bodied, fruit-forward and with just enough sweetness to temper its racy acidity.

In the cidery: Field blend of Redfield and Wickson Crab pressed 1 month after harvest. DV10 yeast. Bottled still after 8 months of aging. 20 Cases produced.

In your glass: Aromas of stone fruit and white grape. Mouthwatering acidity, cherry and peach.

Varieties: Wickson Crab (80%), Redfield (20%)

Alcohol: 8%   Residual Sugar: 0.75% 

Knowing that this will be a still semi-dry cider with my favorite crab apple makes me extra curious about it. 

Appearance: delicate straw color, brilliant, still

This cider is completely still and brilliant. The color is a gently warm straw. 

Aromas: star fruit, peach, apple, cherry & minerals

One of my favorite things about Black Diamond ciders are the aromas. They never fade away; 

I’m amazed by the intensity of the Star fruit, ripe peach, apple and mineral aromas. The peach and cherry from the official description is completely accurate. 

Dryness/Sweetness: Semi-dry

This is a semi-dry cider. I usually have the dry end of Black Diamond’s ciders, but this has loads of appeal. 

Flavors and drinking experience: fruity, citrus, extremely high acid, wine like

The first thing I noticed when the cider touched my tongue is its extremely high acid. The cider tastes fruity, with loads of citrus. The particular way that this cider is semi dry is that it approaches sweetly and then goes to semi dry. It’s a still and luscious cider with a heavy mouthfeel. The impression that lingers is one of peach and apple. I think this would be a huge hit for fans of cool-climate semi-dry white wines like Riesling or Gewurztraminer.

Cider Review: Haykin Family Cider's Methode Ancestral Jonathan 2018

Trick or treat! I decided that treat was the only way to go for my Halloween cider review this year. I bought a mixed shipment of Haykin Family Cider back in the lockdown days of 2020, working with the owner to choose bottles that would age well or be awesome for vertical tastings.  

Haykin Family Cider comes to us from Aurora, Colorado. They’ve won basically every award you can shake a stick at, and I’ve loved all of the Haykin family ciders’ I’ve ever tried. That’s why I’m pinning some high hopes on the Jonathan 2018.

Here are my earlier reviews for Haykin Family Ciders.

Reserve Niedzwetzkyana (my #3 favorite cider of 2021): https://alongcameacider.blogspot.com/2021/11/cider-review-haykin-family-ciders.html

2018 Method Ancestrale Ela Family Farms Cuvee: http://alongcameacider.blogspot.com/2021/09/cider-review-haykin-family-ciders-2018.html

Harrow Pear: http://alongcameacider.blogspot.com/2019/06/perry-reviews-haykin-family-ciders.htm

Finding Haykin Family Cider online is an awesome way to see all of the current releases: https://www.haykinfamilycider.com/.

Here’s how the cidery describes this particular cider.

The Jonathan apple is one of America's classic heirlooms, discovered in 1826 in Woodstock, NY. This sparkling cider has the aroma and flavor of plum and fresh rain. With light caramel notes, well-integrated acid and tannin, the creamy mouthfeel compliments flavors of brioche and spice. 100% Jonathan apples grown at Masonville Orchards, CO and bottled in 2018. This cider is dry. Aged 12 months sur lees and disgorged by hand. ABV of 8.1%

Appearance: super bubbly, warm straw, transparent

This cider bubbles with verve and excitement. I’ve never seen such a towering mousse on a cider. Yes, it dissipates but a show! The color is a gentle warm straw with clean transparency. 

Aromas: citrus, honey, pineapple, cherry

My gracious, the Jonathan smells astonishingly good. Everything about it just sings to me of sweet citrus and honey. Secondary notes rush in with cherry, pear, pineapple and powdered sugar. This is a fruit party of aromas!

Dryness/sweetness: Semi-sweet

I wondered if this cider would have a touch of sweetness based on all of its delectable juicy fruit notes, and it does! The sweetness is very natural and beguiling perfect for this holiday of dessert treats!

Flavors and drinking experience: floral, high acid, bubbly, cinnamon

The Jonathan is a floral and acidic dance. All of those fruity aromas primarily translate into blood orange on the palate. The sweetness helps the cider achieve a satisfying body while the bubble help lift and elevate the experience. The cider is semi-sweet and absolutely beautiful with notes of creamy custard and maple syrup. It’s not just simple though, the cinnamon finish turns leathery just at the end. 

I reached for a cider I expected to be good, and it still managed to surprise me by being even better and more complex that I hoped. What a treat! Happy Halloween!