My 10 Favorite Ciders of 2020!

It’s been a year, folks. I’ve been tremendously lucky, and this year has still been a slog and a struggle much of the time. And it’s not been lucky for much of the cider, hospitality and arts industries that each mean so much to me. I look forward to supporting them all as best and safely I can in 2021, and I hope you’ll do the same. 

My tradition in the final days of the year is to round up my favorite 10 ciders from the previous twelve months and share them as a top ten list: countdown style.Here’s a list of all of my previous year’s top 10s! Please go back and find your favorites!

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

First ever cider countdown from 2013: http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html

And I'll quote my own rules again. “As in earlier years, I have two rules: I'm not listing more than one cider from any company, and I am going to limit myself to ciders that have coverage in the blog. Beyond that, my only caveat is that these are my personal favorites that I wrote about in 20[20]. These may or may not be your favorites, but I encourage you to taste them and make up your own mind.”

There are always so many more delightful ciders that deserve high honors than can fit into a Tope 10 list, but this year perhaps even more than I expected because I’ve stopped saving special bottles of cider for special occasions. Enjoying a good cider makes any occasion special, and I’ll stand by that.

10. Raging Cider & Mead Co.’s Them Pet-Nat Southern Apples 

https://www.ragingcidermead.com/

http://alongcameacider.blogspot.com/2020/09/cider-review-raging-mead-and-cider.html

This California cider snuck up on me. I’d never heard of the company, and I only got the chance to sample the cider through the kindness of my cider community. I love this type of cider; Pet Nats can be the best kinds of exciting, bubbly, dry, and just a bit funky. This is was all of that and a delightful surprise!

9. Once Upon a Tree’s Wild Flight

https://shop.haygrove-evolution.com/collections/once-upon-a-tree-cider

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

I love so many UK ciders, but I admit that I’ve grown very accustomed to high acidity ciders too. I don’t always run across ciders that suit my love of leathery barnyard warmth along with my craving for taut zingy acidity. Luckily the Wild Flight gives me that great combo.

8. Bauman’s Cider Mountain Rosé 

https://www.baumanscider.com/

http://alongcameacider.blogspot.com/2020/04/cider-review-baumans-cider-mountain.html

This is my third in a row for ciders appearing in the blog for the first time and making it into my top 10! This is great news for the cider company at large. We can all be discovering really great cider companies all the time, like Baughman’s Cider out of Oregon. This Rosé completely hit the spot for me. I loved everything about it, and I love to be able to buy it more easily and often!

7. Kite and String’s King of the North Reserve 

http://www.fingerlakesciderhouse.com

http://alongcameacider.blogspot.com/2020/11/cider-review-kite-and-strings-king-of.html

From the aromas of honey and overripe apples to the lovely tannic structure and lingering finish, this was a completely impressive cider. I may have bought this local cider from Kite and String for the bubbles, but I got so much more from it. The King of the North Reserve is completely beguiling.

6. Stormalong Esopus Spitzenburg 

http://stormalong.com/.

http://alongcameacider.blogspot.com/2020/08/cider-review-ravens-moon-craft-ciders.html

Stormalong ciders appeared in the blog more often this past year than some earlier times. The whole rare apple series was a delight from Massachusetts. I love that instead of strictly single varietals, these were unusual apple forward blends. Many cider makers love to chase a single apple cider, but blends give the cider maker so much more control to craft the final beverage. I’m always going to cheer for great blends that still highlight special apples like how this cider makes the Esopus Spitzenburg sing.

5. Eden’s Deep Cut 

https://www.edenciders.com/

http://alongcameacider.blogspot.com/2020/08/cider-review-eden-specialty-ciders-deep.html

Eden Specialty Ciders has me figured out. I’m not embarrassed to say that each new cider shipment could contain a new favorite. I’m already excited to share a review of something new and delightful in the new year. But I want to highlight this dry yet full bodied and fruity canned cider. So many cideries are chasing exactly this, and Eden has perfected it. This is the quaffable and well balanced cider for serious cider drinkers. We don’t have to lug glasses and a 750ml bottle to a secluded picnic spot and hope we’ve not broken anything. The Deep Cut offers up fantastic aroma and wonderful mouthfeel in a canned cider!

4. Black Diamond’s 2018 Rosé 

https://www.blackdiamondcider.com/

http://alongcameacider.blogspot.com/2020/09/cider-review-eden-ciders-peak-bloom-and.html

It isn’t kind of me to include a cider in my top 10 list that is this difficult to acquire, but I didn’t start blogging because I’m kind. I do this because I have so many opinions. One of those opinions is that Black Diamond makes fantastic ciders. Usually Black Diamond ciders are strictly apples, but this cider uses black currants, blueberries and plums as well as Porter’s Perfection and Kingston Black apples. The 2018 Rosé was part of one of my personal highlights of 2020. It’s a scintillating cider that was an excellent kick off to my apple CSA from Black Diamond. 

3. Foggy Ridge Cider's Final Call 

https://foggyridgecider.com/

http://alongcameacider.blogspot.com/2020/03/cider-review-foggy-ridge-ciders-final.html

When I first reviewed this cider at the very beginning of March, I said that I was “utterly entranced.” That hasn’t changed in the months since those lovely creamy bubbly glasses. Final Call has to be one of the best ciders not just of this year but of the decade. This cider was both elegant and fruit forward. Should be lucky enough to come across a bottle, nab it!

2. Tilted Shed Ciderworks Love's Labor 

https://www.tiltedshed.com/

http://alongcameacider.blogspot.com/2020/06/cider-reviews-grisamore-cider-fillmore.html

Tilted Shed makes fantastic ciders in California, but I rarely see them in New York. I joined the cider club for better access. This has been my favorite of that selection thus far, but my cellar still has many more waiting for their day in the glass. The Loves Labor includes Gravenstein apples and wild blackberries. It’s sparkle, acidity, and tannins are perfectly balanced and delightfully pleasing!

1.  Big Fish Cider Virginia Hewes Crab 

https://www.bigfishcider.com/

http://alongcameacider.blogspot.com/2020/10/cider-review-big-fish-cider-co-virginia.html

Every cider from Big Fish Cider Co is different from it’s previous releases, and I’ve never tried one that wasn't exceedingly above average. They make wonderful cider. And I tend to love crab apples in cider. Yes, this is a single varietal, but it does so much that most single varietals don’t. The Virginia Hewes Crab brings luscious aromas of spices, overripe apples, and citrus. The cider tastes even better than it smells! The cider has body, acidity, tannins, fruit, and intense bubbles. I love it!  I knew it would be in my favorites list from the moment I first sipped it. Congratulations and thanks for making this cider!

And now that I’m thanking folks. Thanks so much to my cider friends and community near and far. We weren’t able to gather for most of this year, but we’ve toasted each other across the miles. Hopefully we can raise glasses together safely next year! Cheers!

Cider Review: Kite and String's King of the North Reserve

Writing this hours before any election returns start, I’m nervous. I feel like this year has been an exercise in dealing with uncertainty and unpleasant certainties. I’ll choose measured hope and plenty of actions beyond voting. But while we wait, there’s cider. Today, I’m sharing my notes on a local treat: Kite and String's King of the North Reserve.

Looking back in the blog’s history, I’ve reviewed quite a few Kite and String Ciders before. Kite and String is the home cider at Finger Lakes Cider House. The company won the first New York State Cider Competition (I participated as a judge). I’ll give a caveat that If you read back through earlier coverage, please don’t get confused if you see a few different names or phrases. This cidery has a former name as well as being affiliated with Good Life Farm and the Finger Lakes Cider House. 

Rose ‘17: http://alongcameacider.blogspot.com/2019/10/cider-review-kite-and-strings-rose-17.html

Barrel Rye: http://alongcameacider.blogspot.com/2015/12/cider-review-good-life-ciders-barrel-rye.html

Cazenovia: http://alongcameacider.blogspot.com/2015/09/cider-review-good-life-ciders-cazenovia.html

King of Hector: http://alongcameacider.blogspot.com/2018/07/cider-review-kite-and-string-ciders.html

The Hickok has appeared at a few special dinners including:

Thanksgiving 2016: http://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

And Finger Lakes Locavore Birthday Dinner:  

http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

Read about both the Finger Lakes Cider House and Kite and String Cider on the website: http://www.fingerlakesciderhouse.com

Unfortunately, I couldn't find an official description of King of the North Reserve, and my photos didn’t include the back of the bottle. I do know that I picked this cider up for myself the last time I visited the Cider House in person. I tasted it and choose it because I quite liked it. This is going to be a super bubbly cider as it’s a “traditional method” cider, using a 2nd in the bottle fermentation to give it natural sparkle.

Appearance: bubbly, brilliant, rich saffron

The cider looks like a champagne. It’s brilliant, bubbly, and wonderfully enticing. The color reminds me of saffron threads.

Aromas: honey, overripe apples, minerals 

I knew this cider would be something special from the first note of aroma. The King of the North Reserve smells like honey and overripe apples. There’s a backbone of steely minerality present as well.

Dryness/Sweetness: Dry!

This is a dry cider that still manages to have so many fruit notes! 

Flavors and drinking experience: intense sparkle, high tannins, high acid, oranges, yeast

Ah yes! This has to be why I bought this cider for myself. It’s just so bubbly! Everyone who reads the blog knows how much I love dry bubbly ciders. They are my weakness. And the King of the North Reserve is a great one in that style! 

I get notes of apple seeds, woodiness, yeast, oranges, and ripe apples. This super bubbly cider has sharply pleasant high acid and high tannins. It feels like every good feature is turned up to maximum. I love the notes of oranges.

I had this cider with a veggie filled pasta bake, and it was good for the season and good for this tense moment. 

Cheers.

Cider Review: Kite and String's Rosé '17 and Awestuck Premium Hard Cider Dry Apple + Oak

Today, I want to share a fun and unusual set of cider notes. This past Thursday, as part of Finger Lakes Cider Week, I had a casual event at The Watershed (http://www.thewatershedithaca.com/) to take people through the basics of tasting cider. The bar had a number of New York State and Finger Lakes options, and it was an absolute pleasure to meet with new people, taste with old friends, and deepen some cider connections. Many thanks to everyone who came out! And much affection and appreciation to Ashley and Dave at the Watershed and Woody who helped put together and promote the event. 

This week’s reviews both come out of that event and the tasting notes are a collaboration of everyone who tried these two particular ciders. We used a cider flavor wheel and Cider Tasting Journals to help capture what we saw, smelled and tasted. If you don’t know these excellent tasting guides, I recommend checking them out online (https://www.33books.com/products/33-mugs-of-cider-golden-russet-special-edition). 

Thanks again, everyone! 

The first cider I’d like to share about today is Kite and String’s Rosé '17.

I've enjoyed quite a few Kite and String Ciders before. This is the house cider for Finger Lakes Cider House and winners of the first New York State Cider Competition (where I was a judge). If you check out old reviews, please don’t get confused if you see the cidery’s former name.

The Barrel Rye: http://alongcameacider.blogspot.com/2015/12/cider-review-good-life-ciders-barrel-rye.html

The Cazenovia: http://alongcameacider.blogspot.com/2015/09/cider-review-good-life-ciders-cazenovia.html

The King of Hector:
http://alongcameacider.blogspot.com/2018/07/cider-review-kite-and-string-ciders.html

I've enjoyed the Hickok at a few special dinners including:

Thanksgiving 2016: http://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

And my oft-cited Finger Lakes Locavore Birthday Dinner:  
http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

Read about both the Finger Lakes Cider House and Kite and String Cider on the website: http://www.fingerlakesciderhouse.com

Here’s house Kite and String describe the Rosé '17.

Semi Sweet, Method Charmat.

This delightful apple-grape wine blends high-acid cider apples with vinifera grapes. Strong aromatics of strawberry and lilac, combine with luscious berry notes on the palate, followed by a round creamy finish. 8.2%ABV

What’s fascinating is that all of Kite and String’s cider’s have a tech sheet with additional details as well. The apples included in this cider are Newtown Pippin, Baldwin, Liberty, and McIntosh. Here’s the cider maker’s note about this one. 

A Finger Lakes collaboration, our Rosé is a mix of sharp, high-acid, lateseason apples blended with 18% fresh Riesling juice grown by Hosmervineyards (Ovid, NY), and 10% Marechal Foch (French hybrid varietal)red grape wine produced at Swedish Hill Vineyards (Romulus, NY). Thesecondary fermentation takes place in a closed pressurized tank that isthen bottled at four volumes of carbonation pressure.

Appearance: brilliant, gentle coral, no visible bubbles

This is a very appealing shade of coral pink. It’s warm but gentle and reminds me of the blush on many apple skins. The cider is brilliant with no visible bubbles. 

Aromas: Raisins, limestone, peach

This cider smells wonderful when first poured, but it only improves as it warms up after a few moments. The aromas of peach, raisins, and limestone all intensify. 

Sweetness/dryness: semi-sweet

I think Kite and String is entirely correct to call this cider a semi-sweet. The flavors are definitely impacted by it’s sweetness. The cider’s acidity does not alter or disguise that, but the sweetness is a profoundly fruity and pleasant sweetness. Because of that, I’d not choose to cellar this cider, but rather drink it now. 

Flavors and drinking experience: earthy, cherry, tart, stone fruit. 

For everyone who tried the Rosé, it was a favorite. Dry and sweet drinkers alike could agree on it. There’s a reason this cider appears frequently on the Watershed’s menu of ciders by the glass. The acidity and fruitiness work together beautifully. The sweetness adds heft and body that many ciders don’t have to offer. The fruits that comes across most strongly on the palate are cherry and peach, but there are other notes of apple and tropical fruit as well. It’s finish is rolling and pleasant. I’ll go ahead and nominate this one for future family get togethers.

The other review I’d like to share from the night is: Awestuck Premium Hard Cider Dry Apple + Oak. This cidery is based in Sidney, New York. The company has been producing cider since 2014 (Happy 5 years!), and I see folks from Awestruck at the Gathering of the Farm Cideries each year in Albany. 

You can visit Awestruck Ciders online: https://www.awestruckciders.com/

Last year, I Tried the Hometown Homicider: https://alongcameacider.blogspot.com/2018/10/cider-reviews-woodchuck-ciders-bubbly.html

I reviewed the Hibiscus Ginger by Awestruck back in 2015: http://alongcameacider.blogspot.com/2015/10/cider-review-awestruck-premium-hard.html

Here’s how Awestruck introduces the Dry Apple + Oak.

A Traditional, Artisanal Cider

6.8% ABV

Our Dry Apple + Oak cider is our constant companion. A loyal friend and ally. It pairs exceedingly well with meals, with evening galas, and with laid-back afternoons. Made from a seasonal blend of 100% fresh-pressed New York Apples, we very lightly oak this cider for a hint of toastiness and astringency. The first sip is smooth and dry then subtle flavors build and blend, growing the enjoyment sip after sip.

Appearance: brilliant, apricot, saffron, few visible bubbles

What a warm hue of yellow-orange. This was a great cider to dissect in terms of color because we have certain associations with a deeper color for cider. It’s often associated either with cider specific apples or barrel aging. Since this cider mentions oak, that’s in line with our expectations.

Aromas: baking spice, woodiness, sarsaparilla, cooked apples

This cider smells more like baked and spiced apples than I expected. The smells also reminded several folks of root beer with a sarsaparilla note. I do smell some woodiness and tropical notes like pineapple as well. 

Sweetness/dryness: Sweet

This is not a dry cider. This is a sweet cider. One person said of the sweetness that it tasted cooked like the sugar in a baked dish.

Flavors and drinking experience: high acid, herbal, mulled, sweet

The Dry Apple + Oak has lots of acidity to offer. That’s what most tasters noticed first, one person going so far as to say that the acidity washing over their tongue with each sip was the predominant experience drinking the cider. Another taster noticed not only acidity but that it reminded them of seasonal fall ciders which often use mulling spices. I agree that the cider’s brown sugar, clove, and cinnamon notes go beyond any associations with barrels and into the realm of baking spices. The Dry Apple + Oak also brings a lot of body to the glass. It’s a rich, ripe, heavy cider. The mouthfeel is far more like cream than like water. 

My favorite thing about this cider was it’s finish. It wasn’t a long finish, but it reminded my of oatmeal with a clean, warm, graininess that’s only slightly sweet. 

All in all, it was a great night to learn more about cider and to enjoy tasting together. 

Cider Review: Kite and String Cider's King of Hector and Star Cider Wild Child Rhubarb

 

Welcome to July! The month of fireworks, fresh tomatoes, and sweet corn is here. There are heat waves and cool lakes here in the heights of upstate New York summer. Even though I know I could cover dozens more canned ciders, I can’t neglect other formats. This matters to me especially because I know of some really special ciders never see the inside of a can. I promise to visit to the most summery format soon and often, after a whole month of cans, I do want to review two ciders I tasted in big beautiful 750ml bottles.

Quick geeky aside! Formats aren’t just an issue of convenience. Formats often imply serving size. A lot of folks don’t look at ABV when choosing a cider or pouring a drink. And cider ABVs vary wildly. One can often turns into one serving, whereas a 750ml bottle is more often treated as 4 distinct glasses of cider no matter the ABV. I think it’s awesomely strategy to be cognizant as either a drinker or host when dealing with a beverage that doesn’t have a standardized pour size, glassware, format, or consistent ABV. Read those labels, friends!

Kite and String’s King of Hector

Kite and String is the local cider at the heart of the Finger Lakes Cider House in Ovid, New York. They are also known as Good Life Farm as that's the umbrella farm that makes everything possible. The big news around her is that the Cider House made it into USA Today’s list of the the top 10 Cider Bars in America! That’s huge for a farm-based destination in rural New York. The place really is beautiful, fantastic, delicious, and worth a trip.

I've enjoyed Kite and String Ciders before. 

The Barrel Rye: http://alongcameacider.blogspot.com/2015/12/cider-review-good-life-ciders-barrel-rye.html

The Cazenovia: http://alongcameacider.blogspot.com/2015/09/cider-review-good-life-ciders-cazenovia.html

I've enjoyed the Hickok at a few special dinners including:

Thanksgiving: http://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

and a Finger Lakes Locavore Birthday Dinner:  
http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

Read about both the Finger Lakes Cider House and Kite and String Cider on the website: http://www.fingerlakesciderhouse.com

Or see what the company (and the farm animals) are up to on Facebook: https://www.facebook.com/KiteandStringCider/

Today I’m reviewing a cider that I wouldn’t ordinarily be able to get because the King of Hector was a special release for a pairing dinner and the Kite and String Cider Club. Luckily for me, dear friends of mine are in the club, and they were generous enough to bring this bottle over to share. 

Read the full write up with tons of background information here: http://www.fingerlake
sciderhouse.com/blog/2018/6/27/two-more-weeks-to-get-in-on-king-of-hector

I’ll share just an excerpt

Tasting and Cider Maker Notes: Gripping acidity typical of wild seedlings and crab varieties. Slow fermentation (2 months). Hands off approach with little intervention. High acid cider aged well over the winter with beautiful aromas and unique flavor. We were excited to keep this extremely small lot separate that  season and this cider was filtered and bottled as our last traditional method product of the year. 8.4% ABV

And the pairing suggestions:

We think this cider drinks like a dry, Spanish champagne style. It is crisp, long lasting, and acidic, and embodies the heat of 2016. Drink it as a starter to open up your guests’ palates and imaginations, with light appetizers like dried fruit or with lightly fried fish or potatoes.

Appearance: straw, translucent, no bubble 

This cider looks beautifully translucent, though not brilliant. I’ll call the color straw but it warmth and golden hue are more inspiring than the name strictly denotes. I don’t see any bubbles when I pour a glass, but I’m sure they’ll there once I taste the cider. 

Aromas: riple apples, bitter orange, meyer lemon, limestone

I smell citrus and apples, but having seen a few mentions of Spanish stylings (although of sparkling wine rather than Sidra), I did expect some sour notes or even volatile acidity in the smells. They weren’t there. The aromas were more fruity and restrained which suits my preferences well. I did get some fun salivary response.

Sweetness/dryness: Dry

This is a dry cider. Other features that I’ll describe later only enhance the perception of dryness. Super duper dry.

Flavors and drinking experience: dry, high acid, medium tannins, citrusy

The cider tastes dry and acid driven, but it’s not sour. The acid flavors I taste are more fruity and less funky. The cider doesn’t show volatile acidity or acetic acid. Instead, and more to my personal tastes, I get tons of citrus notes from the King of Hector. It tastes like Meyer lemons, Seville orange, and just a little bit of tropical fruit. 

The King of Hector does have some tannic presence. That’s notable and enjoyable. As the notes on my phone say, “Drrrryyyyy.” The combination of medium tannins, very high acidity, and a dry cider come together to emphasize a dry, zesty, tasting experience. The King of Hector tastes lithe and a little light. I didn’t necessarily expect that because of the 8.4% ABV, but it was seasonally perfect and very refreshing. 

This is a cider for wine and cider lovers. It’s definitely sophisticated and austere. It’s precisely the kind of cider that I like to have even before I put food on the table. The King of Hector has enough to say on its own to be a delightful conversation starter. 

Star Cider's Wild Child Rhubarb 

Confession time, I’ve had these tasting notes for too long! I tasted Star Cidery’s Wild Child Rhubarb for the first time in October of 2016 at a Finger Lakes Cider Week event. I met folks from Star Cidery and learned what I could about the operation. I liked it so much that I got a bottle for later. I consumed that with friends later that winter, taking tasting notes and squirreling them away. I must have hidden them too well, as I’ve just rediscovered them. 

Star Cider makes and sells cider in the greater Rochester, New York area. The company was founded in 2014, but the founders were home cider makers long before. Reading about Star Cider’s approach, I am struck by the focus on process. Cider gets described as a journey with an expectation of change and evolution. That’s appealing  in that’s both grounded in the realities of learning a new business but also in that openness to changes is how improvements happen.  This is my first review of anything by Star Cider.

Read all about the company and the ciders on the web: http://www.starcidery.com

Or check in with the Star Cider Facebook page: https://www.facebook.com/StarCidery/

Today’s review is of one of Star Cider’s seasonal releases, the Wild Child  Rhubarb.

Let’s start with the official description, “Rhubarb: Fresh heirloom rhubarb is hand-picked at its peak ripeness and blended with cider made from a mix of dessert apples. This cider is crisp, tart, and tastes like biting into fresh rhubarb.”  6.9% ABV

Unofficially I learned that this cider uses 1.5 lb of rhubarb per gallon of juice. The finished cider is back sweetened with sweet cider after being fermented to dryness. The flavor was inspired by the cidermaker’s grandmother and grandfather’s recipes.

Appearance: brilliant, warm canteloupe color, visible bubbles

I wish I had better pictures of this cider. The color really is lovely with a shade that reminds me of canteloupe and beauitful clarity. 

aromas: strawberry, celery, and candy dust

Oh my goodness wow! These aromas are so neat! I definitely smell strawberry, rhubarb and apple, but also celery! There’s also so sweet and powdery candy dust lurking in the background!

Sweetness/dryness: Semi-dry

This might be on the slightly sweeter side of semi-dry, but it has a powerful acidity that keeps all sweetness in check. 

Flavors and drinking experience: rhubarb zing, herby, strong sparkle

Like many of my favorite ciders both in the region and more generally, acidity orchestrates the whole experience. The Wild Child Rhubarb just vibrates with zingy acidity. But that’s not all that’s going on. I’m also completely sold on the herbaceous and vegetal notes. They integrate beautifully and really cement that rhubarb plus apple combination. This cider really works.

Part of what I enjoy about the Wild Child Rhubarb is the mouthfeel. Part of that owes to it’s powerful tartness. The cider feels fresh and medium bodied with strong bubbles. There’s also a nice backbone of apple behind everything. And I relish the long cold finish. My first tasting was in a varied set of ciders, and it really stood out. My second experience with this cider was with vegetarian chili, wheat crackers, and sharp cheddar. Both worked, but I’d love to try it with summery foods when I see this cider again. 

Finger Lakes Cider Week and Birthday Locavore Pairing Dinner

My dear friend and cider accomplice Elizabeth  (http://www.eruditorumpress.com/blog/author/elizabeth/) had a birthday earlier this month. And unlike most folks, this means she wanted to bring down a heap of work and organization on herself to celebrate. This means she planned and cooked a five course feast at the home of a wonderful mutual friend.

As part of my gift, I paired the menu with local Finger Lakes Ciders and provided some of the ciders for these pairings. She was kind enough to allow me to write up the pairings and combine that post with my anticipation for this year's Finger Lakes Cider Week!

http://www.ciderweekflx.com/

Local Charcuterie Platter: Bellwether Vintage Heritage

http://cidery.com

El sourced smoked turkey, ham, rillettes, and duck confit from The Piggery. For the non-meat eaters we had local hummus by Ithaca Hummus. I enjoyed the Crosswinds Goblin cheese, Northwind Tripletree Tomme and a home-smoked cheddar. El also pickled her own cucumbers and beets.

Vintage Heritage is a very special cider cider that isn't readily available most of the time; its a cellar -aged edition of their Heritage cider. That description reads, “Dry; 6.9% alcohol; blend of European cider apples including Brown Snout, Dabinette, Chisel Jersey; this is the still version of Legacy; complex acid and tannin; an Old World cider to bring balance to your modern, hectic life.” This aged version really lets the playfully rustic side of cider shine. Its leathery, woody, tart and tannic. Delightfully different and something well worth trying if you ever get the chance.

Bellwether will be pouring samples of their ciders at the Ithaca Farmer's Market both weekends of Cider Week (and all other Farmer's Market Weekends) down at Steamboat Landing in Ithaca. 

Caprese Salad: Redbyrd Orchard Cider Celeste Sur Lie

https://redbyrdorchardcider.com

This simple salad was constructed of local heirloom tomatoes, fresh mozzarella, basil, and drizzled with F. Olivers Picual Olive Oil. 

Redbyrd Orchard Ciders says this about this cider, "Celeste Sur Lie ’14 –An elegant cider for celebration, made in the traditional style and disgorged after aging on bottle lees for over a year, giving you a beautiful helix of endless soft bubbles in your glass and a creamy buttery mouthfeel. 0.0% residual sugar, 11% alcohol/volume." This cider fits my one of my preferred flavor profiles perfectly. This is so crisp, clean, and devastatingly dry. It rings like a golden bell on my tongue every time I take a sip.

Fresh Pasta with Red Sauce: Kite and String Barrel Rye

http://www.fingerlakesciderhouse.com/good-life-cider-kitestring/

This hand-rolled pasta was served with fresh tomato sauce with garlic and basil, homemade ricotta and a garden salad with F. Oliver's Balsamic Viniarette Dressing. This course alone would have made a wonderful birthday dinner. Elizabeth really knows how to make homey comfort food like pasta shine.

Kite and String describe this cider as, “Off Dry. Champagne style. Stirred on the lees for 1 month. Aged 1 year in Rye Whiskey barrels. Buttercream with a backbone. Oak and smoke and shalestone.” and I chose it for that combination of smoke and backbone. Typically folks, pair tomato dishes with red wines, but I think cider has a fun option of doubling down on umami notes and adding both structural notes and lively acidity. This pairing supports my argument well.

Finger Lakes Cider House Grand Cider Buffet on Thursday September 28^th:

This event will be at Coltivare this Thursday evening, featuring cider oriented food and Kite and String Cidery's full lineup. This will be many folks first chance to try some of these awesome new releases.

https://www.eventbrite.com/e/finger-lakes-cider-house-grand-cider-buffet-tickets-37257429976

Roast Chicken with Tomato-Cilantro Hollandaise: South Hill Cider Patina

http://www.southhillcider.com/

El's chicken came from Autumn's Harvest. He roasted them and served them with green beans, roast potatoes, and smothered the dish in tomato-cilantro hollandaise sauce. This felt just as complete with sauced potatoes and beans, almost as thought the sauce is the actual star of this course.

South Hill Cider has this to say, “Patina is partially barrel aged so that bright fruit notes ring clear over a well-rounded barrel influence. Sparkling, medium bodied, fruit forward with hints of vanilla. Dry. Bittersweet apples. 8.2% ABV.” I knew we would need to continue to have strong bubbles and some barrel presence in order for the cider not to disappear entirely against such flavorful food. Thankfully, the Patina was up to the task and then some. This cider has tannic balance and smooth elegance to spare.

South Hill Cider String Band and Tasting on Saturday, September 30^th

From 3-6pm on Saturday, you can stop by Agava in Ithaca to taste not only this restaurants inventive and appetizing food, but also listen to the cidermaker behind South Hill Cider (Steve Selin) play with the South Hill Cider String Band and sample their ciders.

Apple Cobbler Cheesecake: Black Diamond Porter's Pommeau

https://www.blackdiamondcider.com/

This cheese cake builds up from a graham cracker crust through a creamy crumb and is topped with Black Diamond Orchard Apples, a brown sugar oat crumble, and a burnt caramel sauce. Yes, it's decadent. Each element is necessary for the tantalizing whole. Being able to pair a pommeau with apples from the orchard that produced it, isn't a chance I get every day.

Pommeau, for those who don't love it already, is a very special cider based distilled beverage. It starts with cider which is distilled then back-sweetened with fresh apple juice and then aged on oak for an extended period. Black Diamond's Porter's Pommeau, according to Black Diamond is, “a blend of fresh cider made from Porter’s Perfection – an old english bittersweet apple and oak-aged apple eau de vie –is our take on the classic beverage from Normandie, France. Tasting Notes: Fragrances of ripe apples and vanilla, velvety tannins and a smooth, sweet finish. Enjoy it with dessert, or by the fireside with friends. Most people prefer to serve it slightly chilled. Alcohol: 20.0% Residual Sugar: 7.6% (Sweet)” And that's excactly what we did. I served this cider chilled to my dear friends with an amazing dessert. Perfection indeed.

Cider Cocktails with Black Diamond Cider in Trumansburg, NY on Thursday October 5^th

At hip foodie bowling paradise, Atlas Bowl, attendees will have the chance to try classic cocktails made with a cider twist and other original mixology creations all using the ciders and pommeau of Black Diamond Cider will bowling, eating, and listing to the tunes of cider owner Jackie Merwin who will be spinning as DJ Black Diamond. What fun! 

Whether celebrating a birthday, the season, or Finger Lakes Cider Week, enjoy with friends. I raise a glass to these good times! Happy Birthday, Elizabeth! 

Pick Cider for Thanksgiving! And my Birthday!

I am so excited to share food and cider with my husband, my mom, and two of my very dear friends this year. Everyone is coming to my house. And how did I get this lucky? By having my birthday on Thanksgiving. Yep! I find that folks are plenty amenable when you get to double up on holidays like that. So consider all of these choices picked to go with a vegetarian Thanksgiving Feast that is also my Birthday Dinner!

I like to start with a welcome glass of cider when someone either walks in the door for Thanksgiving or when the emerge from the kitchen into our part-time dining room. This is the cider that comes before introductions, before sitting down at the table, before anything really.

Eden Sparkling Dry

Yes, this is a known choice. I have reviewed a previous iteration of it before: http://alongcameacider.blogspot.com/2015/06/cider-review-eden-sparkling-dry-cider.html And it was my #4 cider of 2015. But its just so so good! And it really is the perfect cider to stimulate both conversation and appetite.

Find out more about all of Eden Specialty Ciders here: https://www.edenicedcider.com/

Here's the description of the Sparkling Dry.

Champagne-style cider made from heirloom and bittersweet apple varieties grown in Vermont. 50% of the blend is the famous cider apple 'Kingston Black'. It is naturally sparkling and clean - we hand-disgorge the yeast from every bottle! Goes well with oysters, seafood and vegetable dishes.

My choice to go with something known at the beginning of Thanksgiving is far from arbitrary. This is the only known choice of the four, but it guarantees that the meal will start deliciously. I know this cider doesn't need food to balance it out. The Eden Sparkling Dry can stand on its own.

I have chosen two ciders for the main event as it were. They can be taken as an either/or recommendation if you have a strong preference for sparkling or still cider. Alternatively, You can have some of both. I'm always a big fan of choose both rather than either.

Number 12 Cider House Black Currant Dry

I reviewed the Number 12 Cider House Sparkling Dry this Summer: http://alongcameacider.blogspot.com/2016/06/cider-review-number-12-cider-house.html

And you can learn more about all of their ciders here: http://www.number12ciderhouse.com/

Here's the description:

Number 12 Black Currant Dry begins with aromatic notes of jam and rich black currant followed by a crisp, dry cider finish. Once considered the “forbidden fruit” due to a 100 year ban, the black currant is now experiencing a resurgence in America’s conscience. It pairs beautifully with locally grown apples by providing a tannic structure needed for depth and complexity. This is the cider that will change your perspective.

Here's why I'm choosing the Black Currant Dry. There will be plenty of creaminess at my Thanksgiving table. I want at least one dry bubbly option, but one with enough flavor that the food will overpower it completely. The currants should add pleasant tannins and acid. This would also be great for folks who have the traditional turkey as a main dish, but at my house it will be pair with something vegetarian along with sides of dressing, pumpkin mac and cheese, green bean casserole, and Alex's fabulous mashed potatoes.

Also on the table...Good Life Cider's Hickok Dry Still Cider

My previous review of a Good Life Cider is of their Barrel Rye: http://alongcameacider.blogspot.com/2015/12/cider-review-good-life-ciders-barrel-rye.html

Here's the Good Life Cider's page (on the Finger Lakes Cider House website) http://www.fingerlakesciderhouse.com/good-life-cider/

The official description reads simply, "Still and dry Aromas of damp earth and dark fruit. Pair this cider with the good life." The ABV of this cider comes in at 8.5%.

This is specifically to off set my other favorite Thanksgiving recipe: cranberry relish. I want a still dry cider with some rich mellowness because my cranberry relish is tart and raw. I use the food processor to blend cranberries, eating apples, oranges, and pecans and this year I will skip the maple syrup to sweeten and instead borrow just a little from my last course cider. 

And with dessert...Slyboro Ice Harvest Cider

I got to visit Slyboro on the way back from our Vermont Cider Tour this summer. Previously, I reviewed the Black Currant cider: http://alongcameacider.blogspot.com/2015/07/cider-review-slyboros-black-currant.html 

And back in the early days of the blog, I reviewed a now sold out cider, the Old Sin: http://alongcameacider.blogspot.com/2013/06/cider-review-slyboro-ciders-old-sin.html

Slyboro's website can be found at: http://www.slyboro.com/

To share the official description: 

Fresh, artfully blended apple cider is pressed in the depths of our North Country winter and tucked outside to freeze. At the first thaw, a rich apple essence is drawn and slowly fermented till summers end. The resulting ambrosia is redolent of tropical fruits and warm baked apple with hints of spice. For dessert, as an aperitif & very special occasions. Serve slightly chilled. 11% alc/vol 11.5% residual sugar. 375ml

Here's the mystery though, will dessert be traditional pumpkin pie, the glorious looking cranberry curd recipe I found online, or a birthday cake? I think this cider would accompany all three beautifully as I tend to prefer desserts that emphasize richness over sweetness. I want most of the sweetness to come from this enticing ice cider. 

And if you're planning on serving or drinking cider for Thanksgiving, share your choices on Twitter with #pickcider!