What I Ate on Summer Vacation (Vancouver, Bellingham, and Seattle)

I returned recently from a whirlwind trip out west with stops of varying length in Seattle, Vancouver, and Bellingham. We were traveling to see family and a few friends,but I’m happy to say that we prioritized eating well also. What we found what so different than the food I know and love in upstate NY that I want to share a few highlights here. Vacation ciders are coming next, I promise. 

So, here are some of the best things I ate on my summer vacation.

Sun Bo Kong Vegetarian Restaurant: https://www.sunbokong.com/

This was my first ever experience with vegetarian Dim Sum (any Dim Sum really). I didn’t manage to get any good pictures, because once the food started flowing chaos descended. We reveled in a parade of dumplings, spring rolls, savory vegetables, stuffed buns, and delicious tiny faux chicken legs. Everything was different and moutwateringly good. Our friends know where to take visitors! Now I know that vegetarian Dim Sum is an experience to be sought out!

Mila Plant Based: https://www.milaplantbased.com/

I had the Cold Pho Salad, because conditions outside were sunny, dry, and hot. I needed something cool and refreshing. When I saw that this dish used cucumber, radish and asian pear along with udon noodles and just a hint of Birds’ Eye Chili Peppers. I don’t know if anything else I ate on the trip could rival this dish for complexity, flavor, and serving as the perfect counterpoint to an intense summer day. Both of my companions enjoyed their Dan Dan Noodles as well for the fun interplay of textures and zesty heat.

Cafe Rumba: https://caferumbabham.com/

Peruvian Yam Sandwich called a Peruano with Yam, avocado, mozzarella cheese, roasted tomato, spinach, aji huacatay, aji amarillo sauce. And we shared a small bowl of big Andean Corn Kernels, with Feta, and fresh vegetable salsa. Alex teased me for wanting potatoes as a side and as a topping, yet I remain undaunted. Ever since falling in love with La Feria in Pittsburgh, we seek out Peruvian food wherever we go, and this place is a casual gem!

Rock and Rye Oyster House:  https://www.rockrye.com/

My salmon craving was really directing us on our evening in Bellingham. The Tall one suggested a lovely narrow strip of a place in a lovely old brick building downtown. The restaurant was celebrating it’s tenth year of operation with several specials, some of which we chose for our dinner. I enjoyed the special smoked salmon with tomatoes and berries. Alex had the beet gnocchi. We shared an appetizer of Japanese street corn.

MeeT on Main: https://eatmeet.ca/main-street/

We tried loads of delightful things here including vegan poutine, Oyster Mushroom Calamari, a BBQ burger, and gnocchi with Romesco sauce. Everything was deliriously good. I tried a local cider that will be written abouNt in a future post, but having all the salty snacky comfort food as an accompaniment to good companionship and a fun cider really is hard to beat. I loved the menu, atmosphere, and palette of flavors that MeeT brought to the table!

Ignite Pizzeria in Mt. Pleasant: https://ignitepizzeria.com/

On our way into town we stopped at a cute little pizza spot for the Potato Gorgonzola Pizza. The place does stone fired pizzas, and ours had plenty of thinly sliced potato, mozzarella, loads of super flavorful gorgonzola, and just a sprinkle of rosemary. The other fun thing was trying our first ever Italian hot sauce. I’m a wimp about spice, but I love smokiness and peppers, so I was brave and tasted the Firelli Hot Sauce. It was delightfully flavorful, but I managed to handle it on a pizza simply created for such a pairing. 

Portage Bay Cafe: https://www.portagebaycafe.com/roosevelt

When I have the opportunity to order Shakshuka, I take it. That’s just a given for me. I love tomato-y, eggy, breakfasts with good bread and feta cheese. The Tall one ordered Lemon Ricotta Pancakes that included one trip to the berry bar. Yes, I said berry bar. It looked sublime. The pacific northwest is known for berries almost as much as for rainfall, so do not skip any opportunity to explore that reputation first hand. Both of our dishes came out exactly as we hoped. For me that meant rich, spicy, and hearty and for my companion it was light and fluffy sweetness. Add in eating outdoors on a lovely morning, and I’m all set. 

Believe it or not, these are just the highlights and not an exhaustive list of all of the great food finds on our trip. And I promise we did loads more than just eat. Next up, cider!

Cider Review: Schilling Cider House's Excelsior Spaceport Imperial Pineapple

Right now, my brain is awake and thinking about colors, scents, and textures. I feel like some parts of me have been asleep all winter, and only just now want to rouse and seek out excitement. It’s not always a comfortable thing, certainly not when compared with the gentle hibernation of winter. At the same time, I’m ready for all parts of Spring, even if that means skunk smells, muddy walks, and the delicate hope that late frosts will not kill vulnerable plants and buds. I’m happy to have a super optimistic cider for it too; today I’m reviewing Schilling Cider House's Excelsior Spaceport Imperial Pineapple.

Here’s just a short excerpt from Schilling’s website introducing the cidery, “All our beverages are handcrafted in the Pacific Northwest. We use 100% fresh-pressed apples, locally sourced ingredients, and hand-selected yeast strains to create a cider experience that’s truly unique.”

This is only my 2nd-ever Schilling cider review! I reviewed the Schilling Spiced Cider back in 2015, so it’s been a while. You can find more background on this Seattle cidery and tap room in my first review.  

Spice Cider: http://alongcameacider.blogspot.com/2015/02/reviewing-ciders-for-winter-schilling.html

Visit Schilling Hard Cider online to learn about the full lineup of ciders: https://schillingcider.com/cider-houses/seattle/

Here’s how Schilling describes the  Excelsior Spaceport Imperial Pineapple

Pining for the perfect pairing, Excelsior Pineapple combines our passion-for-fruit with a tantalizing cosmic creation that makes its landing at 8.4% ABV.

Start your journey with its vibrant pineapple aroma and let it lead you to your first sip of this celestial cider! The combination of fresh-pressed Pacific Northwest apples, tart passion fruit, and juicy pineapple bursts with the tropical flavor of the getaway you’ve been daydreaming about.

And yes, you did read that right: 8.4% ABV in a can! I'm splitting mine, and there's no shame in that.

Appearance: deep saffron gold, high intensity, visible bubbles, slight haze

Deep saffron gold and visible bubbles decorate this ever-so-slightly hazy cider. 

Aromas: Pineapple, tropical fruit, passionfruit

This smells very much like I expected from the combination of passionfruit and pineapple. The Spaceport’s aromas leap out of the glass with wonderful intensity!

Sweetness/Dryness: Sweet!

The Spaceport is an emphatically sweet cider. There’s no denying it! This is a tasty fruity sweetness that surely comes from pineapple and passionfruit as well as apple. 

Flavors and drinking experience: high acid, bubbly, fruity, pineapple

The pineapple dominates the drinking experience for Schilling’s Spaceport, which suits me fine as I love pineapple. It’s a powerfully fruity cider with loads of sweetness and plenty of acid as well. 

The cider has lots of body, but the bubbles help keep it zesty and refreshing. This was a fun one to have with springy salads and dreams of sunny days to come. 

Cider Review Greenwood Cider Co.'s Barrel-Aged Dry

Our gray and brown were temporarily replaced with a beautiful layer of snow, and as it's starting to melt snow is predicted to blanket the region again between Tuesday and Wednesday. We’ve not gotten many snows of substance this year, so I have to admit that part of me is rooting for a big enough snow to feel fully transformative to the landscape. It's always at least a little bit tense in the gray waiting hours for snowfall. More than that though, I want folks to be safe and warm. Snow may be fun for me, but it’s serious for plenty of other folks. In the meantime, I’m excited to share some notes on Greenwood Cider Co.’s Barrel-Aged Dry.

In my earlier reviews of Washington state’s Greenwood Cider Co., I’ve included a bit of additional background on the cidery. Here, I’ll quote Greenwood’s website to use their words of introduction. 

Unfiltered cider made the hard way. Founded in the Greenwood neighborhood of Seattle in 2015, we turn waste into resource[s] by making cider from forgotten and foraged fruits picked from around the city and deep within the Pacific Northwest forest. That approach continues today. In addition to the more standard Washington apples, we use apples from local farms, small homesteads, and abandoned orchards. We press and produce everything in the city, keeping our hands on the process from start to finish and the cider as local as possible. It's an uncompromising blend of modern tastes and traditional cidermaking.

I’ve reviewed a few Greenwood Cider Co. ciders before. Here’s the short list. 

Kingston Black: http://alongcameacider.blogspot.com/2021/01/cider-review-greenwood-cider-kingston.html

Lingonberry: http://alongcameacider.blogspot.com/2020/07/cider-review-greenwood-ciders.html

Black Currant Asian Pear: http://alongcameacider.blogspot.com/2018/05/very-perry-may-review-of-greenwood.html

I recommend visiting Greenwood Cider on the web to learn about all that this company has going on: https://www.greenwoodcider.com/

Here’s how Greenwood Cider Co. describes the Barrel-Aged Dry.

Our signature Dry Cider blend aged for six months in bourbon barrels. Enticing aromas of green plums and vanilla are followed by bright apple acidity with a dry oak finish. 8.5% ABV. 

Appearance: brilliant, medium intensity warm straw, no visible bubbles

This mellow cider just looks tremendously inviting. I don’t see any bubbles, but I do see tremendous brilliance and a lovely warm straw color.

Aromas: barrel, hay, apple core, spicy peppers

This cider’s six months in bourbon barrels shows up emphatically in the cider’s aroma. The Barrel-Aged dry smells like butterscotch, cooked apples, apple core, and breadcrumbs. Secondarily, I notice notes of hay, hot peppers, rubber, and other elements that are either aquatic, or sharp and boozy. It’s a complex array of inviting and wild smells.

Dryness/sweetness: off dry/dry

Greenwood Cider Company has almost certainly released an actually dry cider, but barrel aging can introduce scents and flavors that can complicate the perception of sweetness. There’s enough atmosphere of butterscotch, maple and cooked fruit that it’s hard for me to fully appreciate the dryness of the cider.

Flavors and drinking experience: butterscotch, plum pudding, barrel, spicy, maple

The tall one said immediately that drinking this cider reminds him of plum pudding with raisins and hard sauce. That’s not an experience I’ve had, so I cannot speak to the association. To me, the Barrel-Aged Dry tastes like butterscotch. It’s so very barrel aged that it doesn’t taste fully dry. There are enough dessert notes that come from the apple and the barrel that don’t even rely on actual sweetness to connote butterscotch, applesauce, and maple syrup. 

That’s not all that I’m noticing though. The cider also tastes spicy with notes hot peppers like I detected in the aromas. The cider has high tannins and medium high acidity and a strong alcohol presence. The cider is warming with prickly bubbles. I love how this complex cider ends with a perfumed finish and a phenolic edge. It’s never just one thing!

Greenwood Cider Co. has created something both interesting and tasty with the Barrel-Aged Dry! I enjoyed mine with vegetarian borscht: a seasonal classic in my house.

Cider Review: Greenwood Cider Kingston Black and CiderCon is Coming!

It’s a new year, at last! For some, this might mean Dry Cider January, New Year’s resolutions, or just the feeling that hope is closer and more meaningful than it was for much of last year. I started 2021 with cider, reading, writing, cooking and exercise. I even put up my new heritage apple calendar, and I look forward to putting some cider events on there soon!

Cider Con is coming! From February 3-5, the American Cider Association will be presenting a wonderful variety of online content for cider makers, apple growers, hospitality professionals, and everyone who has a passion for cider. I’m ridiculously excited to get to taste and discuss UK ciders with Gabe Cook (the Ciderologist - https://www.theciderologist.com/).

Don’t worry, there are definitely ways to include the tasting portions of CiderCon at home!

You can find out more and register here: https://ciderassociation.org/cidercon2021/

Today, I’m sharing my thoughts on Greenwood Cider’s Kingston Black Single Varietal. I’ve only reviewed two Greenwood ciders before, and this will be the first all apple cider I’ve tried from the cidery. I’m very curious to see what will be similar and what will be different. For a touch of context, Greenwood Cider comes from Seattle. The company focuses not only on using local ingredients, but also small orchard fruits, wild apples and other small and often overlooked sources for their fermentation fodder. The company was founded (as best I could discover) in 2014 with Andy and Ryan Short and Marshall Petryni. There’s more background to be had in my earlier Greenwood Cider reviews.

Lingonberry: http://alongcameacider.blogspot.com/2020/07/cider-review-greenwood-ciders.html

Black Currant Asian Pear: http://alongcameacider.blogspot.com/2018/05/very-perry-may-review-of-greenwood.html

You can check out all of Greenwood Cider’s available selection on the website: https://www.greenwoodcider.com/

Now for Kingston Black’s official description, “This single-varietal is a kick in the teeth in the best way. Bitter and dry from start to finish, it is our expression of this famed bittersharp and the terroir of the two Western Washington orchards where these apples were grown.” 6.8% ABV.

Appearance: deep harvest yellow, hazy, few bubbles

This looks like a very serious cider indeed with its intense warm color. The shade reminds me of a harvest moon, all golden and rich. There’s a fair amount of haze and very few bubbles. 

Aromas: clean farmyard, dry firewood, orange peel, spices

 The Kingston Black smells a bit like farmyard but clean. The funkiness is much like many English ciders I’ve tried. The cider also brings some notes that remind me of dry firewood, orange peel, and spice. I get overripe apples, leather, carrots, and pepper. There’s a lot of aroma activity!

Sweetness/dryness: Off Dry

This cider has many things going on, but the vast majority of them aren’t sweet. The cider gives many other flavors first before preparing an elegant and subtle clue of sweetness that tastes natural and not sugary. 

Flavors and drinking experience: high tannins, high acidity, black tea, appley finish

I’m always curious when I try a single varietal. Will this cider hang together? Does it have all of the elements I want? They often remain interesting but don’t achieve balance. The Kingston Black tastes a little sour at the start, but not too much. 

This cider is definitely tannic and quite acidic. It brings it all, answering one of my questions. The cider taste very good. I frequently like off-dry ciders with tannins. These particular tannins hit hard and fade fast, but give me notes of black tea. The mouthfeel is light and green. The Kingston Black’s aftertaste is like having bitten an apple. My favorite element has to be that the woodsmoke and firewood I perceived in this cider’s aromas comes through even in the taste. That’s completely lovely. 

This cider is complex and a bit spiky, but not off-kilter. It’s definitely a fun one.

Cider Review: Greenwood Cider's Lingonberry and West County Cider's Singing Dog Orchard

The strange difficult times seem to be getting harder. I think we still need to take our joys from the small sources we can find. That and work to make the world better. For me, I enjoyed picking home grown green beans three times in the past week, eating berries, and talking with family and friends whom I love. I listened to an utterly perfect audio-book of The Wind in the Willows, and I got to pet many cats. And I shared ciders with loved ones too. 

Two of those ciders were those I’m reviewing here. Let’s start with Greenwood Cider's Lingonberry.

Here’s a quote from the Greenwood Cider’s website of how the folks behind the cider describe the cidery.

We source apples from unique, wild, and abandoned orchards, and wild-harvest seasonal ingredients including Cascade huckleberries and cedar tips from the bountiful forests of the Pacific Northwest. Our ciders are aged as long as necessary to produce the finest flavor possible. The result is a line of delicious dry ciders brimming with authentic taste and regional character.

I was able to try this cider when I purchased a curated case from Press then Press. I have loved everything I’ve tried from that case so far. I highly recommend checking them out. https://press-then-press-llc.myshopify.com/

I've reviewed one beverage by Greenwood before, the Black Currant Asian Pear: http://alongcameacider.blogspot.com/2018/05/very-perry-may-review-of-greenwood.html

You can also visit Greenwood Cider online: http://www.greenwoodcider.com/.

Here’s the official description of the Lingonberry, “A Scandanavian staple, the lingonberry can also be found in parts of the Pacific Northwest in wild and domesticated forms. A relative to blueberries and cranberries, these bright-red berries add tartness and a little color to our semi-dry Washington apple base. Skal!” 7.8% ABV

Appearance: hazy, strawberry red, few bubbles 

Greenwood’s Lingonberry is far from transparent. As the picture shows, you can scarcely see dramatic color changes behind it. The color reminds me of other red fruits like strawberry and watermelon. There aren’t many visible bubbles in the Lingonberry either.  

Aromas: berry, grape, cantaloupe

This cider brings plenty of berry aromas, grapes, blackberries and strawberries. I also get hints of ripe cantaloupe melon. There is a background of apple, but the other notes are more pronounced in their summer fruity mix.

Sweetness/dryness: Semi-sweet

This semi-sweet cider tastes totally natural. The sweetness reminds me much more of apples and summer fruits rather than any kind of processed sweetness.

Flavors and drinking experience: tannins, medium acidity, astringent, fruity, bitter

The Lingonberry offers up medium acid, high tannins and deep low astringence. It’s easy to drink and well balanced. I could use just a bit more strength to the sparkle, but this level of petillance will be pleasing to many drinkers. I love the fruity yet bitter finish.

Next up is West County Cider’s Singing Dog Orchard.

Many american cider lovers know and appreciate West County Cider as the oldest currently-running cider in the United States. This is the Maloney Family Cidery, operating since 1984. I love this quote about the process, “Our neighbors had been fermenting for generations, using their own apples and those they gleaned from nearby favorite trees. We started doing the same, but applied California winemaking techniques to this seasonal Yankee tradition.”

You can visit West County online here: http://westcountycider.com/

Here’s how West County Cider describes the Singing Dog Orchard cider.

“Up in the high hills of Halifax, VT is Sining Dog Orchard, this former apple farm is now an equine ranch-- but the trees remain hidden away, they have produced fruit for over 50 years. We are lucky to be able to collect Mac and Cortland apples from those trees, and then combine them here in this balanced and endlessly drinkable cider.” 5.6%ABV

I have a few previous reviews of West County Ciders.

Cider Maker’s Favorite (my #3 of 2014):http://alongcameacider.blogspot.com/2014/12/cider-review-west-county-cider-cider.html

Reine de Pomme (my #3 of 2013):
http://alongcameacider.blogspot.com/2013/03/cider-review-west-county-cider-reine-de.html

Appearance: Brilliant, deep autumnal yellow, bubbly

This lovely cider sings with deep autumnal yellow color. The cider is totally brilliant, showing off quite the collection of tiny bubbles.

Aromas- concentrated apple, syrup, breakfast pastry

The Singing Dog Orchard smells so luscious and intense! Rather than smelling like ripe apples, this smells more concentrated almost like a homemade cider syrup. It also has cleanly yeasty and bready notes along with some sweetness. All of that combines to remind me of a breakfast apple pastry like a Danish. 

Sweetness/Dryness: Semi sweet

This is another semi-sweet cider. The sweetness is just so richly appley. 

Flavors and drinking experience: rich, sweet, thick mouthfeel, gently petillant

The Singing Dog Orchard just underlines its commitment to rich sweet appleness in every sip. The mouthfeel, subtle petillance, and vibrant apple notes coordinate beautifully. There’s not an off note in the whole experience. 

This cider tastes shockingly  like rich sweet fresh cider. I love the thick mouthfeel, and the reliance on very few bubbles supports a smooth and gentle experience. This cider’s rich taste might be a great way for a sweeter drinker and a heirloom cider nerd (who often but not always prefer dry or semi-dry) to find something to please them both. 

I had mine with zucchini pie and fresh homegrown tomatoes. A finer combination couldn’t be desired. 

Capitol Cider with Westcott Bay Cider, WildCraft Cider, and Slake Cider

I love Seattle. Usually, I’m not much a city person, but I adore Seattle. It’s a great city for food adventurers, art lovers, and cider nerds. Since I happen to be all three, having fun on my trip was the easiest thing in the world. My most anticipated cider stop had to be Capital Cider. Check the place out in person if you’re near or online in any case: https://capitolcider.com/. That menu and cider selection are hardcore! It claims the largest cider selection of any independent cider bar in the country. 

I’d been looking forward to exploring this cider list for years. The walk was cool and rainy, so it felt like reaching an oasis once we got there. I loved their decor and atmosphere. The whole place was filled with art copies that looked largely 18th and 19th century inspired. It gave the taproom a classic pub feel but with lots of natural light. Heavenly!

I ordered a flight of ciders that included Slake Cider, Westcott Bay Cider and Wildcraft Cider. This was the flight most oriented to heritage apple varieties and dry ciders, so it was an easy pick for me. For food, I chose a cheese, saucy, brunchy dish with eggs and tortilla chips. I wanted something hearty and filled with umami flavors to pair with what I hoped would be higher tannin dry ciders. Here’s how it went, cider by cider.

Westcott Bay Cider’s Very Dry

Westcott Bay Cider comes from San Juan Island, just off the coast of Washington State. I’ve never had the chance to try one of these ciders before. Based on what I can find out about this company, it’s small, operational since at least 2007, and focuses on a small number of traditional apple-only ciders.

Learn all about Wetscott Bay Cider at the website: https://www.westcottbaycider.com/

Here’s this cider’s official description, “Traditional Very Dry Very Dry is a "bone dry" cider, crisp, with a bit of effervescence, it is an excellent addition to any meal where a dry white wine would be served. Residual sugar less than 1/2 percent. Alc 6.8% by Vol.”

This cider’s aromas start with mushy overripe apples, honey, and pollen. There’s been debate about if any notes in a smell can lead one to correctly anticipate a cider’s level of acidity, but something about this smell leads me to expect a tart, high acid cider.   

The Very Dry tastes delicious; it’s dry with high tannins and high acidity. Though the abv isn’t particularly high, the intensity of flavors leads this cider to feel just a bit warming. It’s a strong combination of old and new world styles. It uses mild oxidation to very positive effect. The flavor is so savory as to veer almlost into salty territory. I love how very savory this cider is with notes of leather, tea, and rosemary.  In terms of texture, the Very Dry is a tiny bit petillant but basically still. 

WildCraft Cider Works’  2016 Willamette Heritage 

WildCraft focuses on using local fruit and botanicals as well as spontaneous fermentations for all of the ciders the company makes. The company has a tasting room in Eugene, Oregon.

Check out this Oregon cidery online: https://wildcraftciderworks.com/

I’ve reviewed one WildCraft Cider before, almost a year ago: http://alongcameacider.blogspot.com/2018/05/very-perry-may-2-towns-ciderhouses.html

The official description for the 2016 Willamette Heritage follows. 

Though the tradition of cider making is still in the memory of many farmhouses across the nation, the methods once used along the west coast seem to have all but vanished. In times gone by the unique Willamette Valley landscape was covered in orchards planted by reliant settlers. Some of these orchards remain, now untamed but still accessible, and provide a portal to their mysterious past. Fermented with indigenous yeasts from the fruit of the very same orchards, we present to you the reclamation of the bygone Western Farmhouse Cider.

This cider smells funky, like an interesting meeting point between English and Spanish cidermaking styles. There’s just a high of volatile acid in the smell. I expect lots of tannins. The aromas are like dipping well worn bridle leather in pixie sticks. It’s fruity, herbal, and farmy.

The 2016 Willamette Heritage tastes like salted caramel and ripe apples. The funk I noticed in the aroma is present, but thankfully it doesn’t take the cider to a too briney direction. I’d call it off dry. It’s simultaneously bright and dark tasting. 

The mild VA from the aroma translates into some well incorporated acetic acid; perhaps the cider was exposed to oxygen during fermentation. Spontaneous fermentations like these frequently result in wild and farmy flavors like the 2016 Willamette Heritage has in spades. The cider tastes fruity(underripe strawberry.), sour, and leathery. Even with all this, the cider is still filled with apple notes and offers up rich pleasant mouthfeel. This one tastes especially good with salty food. 

Last but not least, I tried Carlton Cyderworks’ (recently renamed Slake Cider) French Lane Cider.

This small cidery has been around since 2008. The company has recently renamed itself to Slake Cider, but earlier fans might know it from Carlton Cyderworks. You can visit the cidery and taproom in McMinnville, Oregon. The company makes several varieties, some of which include fruits or spices in addition to apples. 

Visit the website to learn more about this https://slakecider.com/

Here's the official description (I love how complete this description is.)

French Lane Press 

Wild fermented traditional dry cider, made solely from apples grown at our orchard in Carlton, Oregon.   

Planted in the fertile soils of Oregon’s Willamette Valley, our French Lane Orchard is the ultimate labor of love.  Over 60 varieties of traditional cider apples and perry pears grow at French Lane, and this variety yields a complex and totally unique blend of fruit.  Bittersweet and bittersharp cider apples from England and France lend depth, mouthfeel, and tannic astringency.  Heirloom American apples brighten the cider with tartness and acidity, and their higher sugar content contributes to the final ABV - a solid 7.4%.  The natural yeast which grows on the skins of the apples was allowed to completely ferment the juice, with no additional cultivated yeast strains added.  After primary fermentation the cider was aged and then bottled completely dry, with no added sugar, juice, or other sweeteners.  French Lane Press is truly a traditional farmhouse cider, showcasing what cider apples can be, without gimmicks, tricks, or excuses.

2017 Harvest - 7.4% ABV - Apple Varieties:  20% Porter’s Perfection, 20% Kingston Black, 12% Fillbarrel, 10% Browns, 8% Somerset Redstreak, 7% McIntosh, 7% Ashmead’s Kernel, less than 5% of the following: Spitzenburg, Tom Putt, Tremlett’s Bitter, Roxbury Russet, Ellis Bitter

This cider smells mildly leathery. I get the farmy richness that tells me to expect elements of both English and French cider styles. It’s Just a bit of barn wood and toast. The French Lane Press has inviting aromas that I think make it a great choice to introduce a newer cider drinker to heritage fruit and more wine-inspired cider making.

The French Lane Press is still and the first flavor note that comes across is honey. The cider has a light mouthfeel with medium high acidity and medium high tannins. The cider reminds me of hay and sun warmed grasses. I get notes of freshly washed apple and grapefruit. The ABV is 7.4% but this cider doesn’t taste especially boozy.

This flight was put together intelligently. The ciders all complement one another, and they are presented in the best order to appreciate each of them. The food was similarly attuned to pair with cider. My co-taster and I were very impressed! I know that all of my future trips to Seattle will have to include a stop at Capitol Cider. And I look forward to tracking down more ciders from Westcott Bay Cider, WildCraft Cider, and Slake Cider.

Very Perry May Review of Greenwood Cider's Black Currant Asian Pear & Angry Orchard Pear

Happy May! Welcome to the second year of Very Perry May! We’ll see how many perries I can get my paws on to review this month. Last year, I reviewed three perries a week for five weeks. Some of these were not purely perries according to some definitions because they contained apples, quince, or other fruit elements. All were based on pears, and thus had things to teach me.

Here’s the quickest possible review of last year’s series.

Week 1 featuring Aeppeltreow, Cidrerie du Vulcain, and Crispin : http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-1-aeppeltreow.html

Week 2 featuring Woodchuck, Dunkertons, and Misson Trail:
http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-2-woodchuck.html

Week 3 Featuring Wyders, Eve's Cidery, and Magner's: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt3-eves-cidery-wyders.html

Week 4 featuring Argus, Viuda De Angelon, Cidrerie Daufresne: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-4-argus-viuda-de.html

Week 5 featuring E. Z. Orchards, Original Sin, and Blake's : http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-5-e-z-orchards.html

Since the end of last May, I’ve been saving perries. Now I’m ready to continue this education. I know now to expect some possibility of residual sweetness, a huge variety in tannin level, and a higher than average chance of volatile acidity. These aren’t assurances, but they are possiblities more likely for perry than cider. Alrighty, enough preparation, let’s try some.

I want to start out with something wildly non-traditional by Greenwood Cider. This small cidery and meadery is based out of Seattle, Washington. I love how the company introduces itself on the very minimal website.

“We make cider the hard way. We source apples from unique, wild, and abandoned orchards, and wild-harvest seasonal ingredients including Cascade huckleberries and cedar tips from the bountiful forests of the Pacific Northwest. Our ciders are aged as long as necessary to produce the finest flavor possible. The result is a line of delicious dry ciders brimming with authentic taste and regional character.”

See for yourself at: http://www.greenwoodcider.com/

Or visit the Facebook page: https://www.facebook.com/greenwoodcider/

Today, I’m sharing a review of the Black Currant Asian Pear. I was able to find an official description which reads, “Chojuro and Misharasu asian pears are blended with dessert apples, then steeped with just enough black currants to give this cider a vibrant tartness and violet hue. Semi-dry and sharp, with currant fruitiness upfront and lingering notes of unripe melon.” 5.9%ABV

Appearance: hazy, deep blackberry color, few bubbles

This show only a few bubbles but it has glorious color. I do love deeply tinted ciders and this is no exception. The color is a dark red purple like fresh blackberry juice. Thought its dark the color is hazy.

Aromas: dried roses, Asian pear, grass, brown sugar.

Wow! What a range of smells. Though none of them are astoundingly potent, I smell dried roses, green grass, and brown sugar in this perry. When I hold right up to my nose, I can get some Asian pear notes as well.

Sweetness/dryness: Semi-dry

I’d call this cider on the sweeter end of semi-dry, but mos of what’s interesting about it comes from other flavors.

Flavors and drinking experience: high acid, citrus,

I like this cider’s pleasant farmy-ness. It isn’t a fully clean fermentation, but none of the unexpected notes are strong or unpleasant. What’s very strong is the acidity of this cider! That high level of acid tartness, appears with some cirtusy blood orange notes.

Because of the black currants, this beverage has medium-low tannins, but some tannins are present. Tannins aren’t that often apparent in a cider or perry from this region. Even the description of the beverages describes the apples used as dessert apples.

The currant flavors are the primary warmth and body in this otherwise light and zesty drink. I particularly like how it leaves a lingering tree bark bitterness as part of the finish. It doesn’t offer everything but what is there is balanced and complex.

Angry Orchard Pear

Everyone who knows this blog knows I’ve reviewed a fair number of Angry Orchard ciders; I’ll go back and plug several previous reviews of Angry Orchard ciders but not all because there are too many to link back to all of them. Please consider these helpful context for today’s review:

The most relevant is probably Angry Orchard’s Knotty Pear is a blend pears and apples: http://alongcameacider.blogspot.com/2016/06/cider-review-angry-orchards-knotty-pear.html

Angry Orchard has generate a lot of excitement recently for their Rose cider. Here’s my review: http://alongcameacider.blogspot.com/2018/03/cider-review-angry-orchard-rose-and.html

Probably the most interesting thing I’ve reviewed from them in a long while is the Walden Hollow from the Research and Development facility: 
http://alongcameacider.blogspot.com/2016/09/cider-review-angry-orchards-walden.html

I appreciate that the Stone Dry is a consistent drier cider from their lineup: http://alongcameacider.blogspot.com/2015/10/cider-review-angry-orchard-stone-dry.html

And last spring, I reviewed their Spiced Apple: http://alongcameacider.blogspot.com/2017/03/cider-review-angry-orchards-spiced-apple.html

As always, you can find out tons more at Angry Orchard's website: http://www.angryorchard.com/

But today I want to talk about Angry Orchard Pear

Let’s start with the official description, “Angry Orchard Pear Cider is delicately crafted to highlight the mellow sweetness of pears. Using apples and pears grown in the US, this hard cider blends ripe pear taste with crisp apple notes for a well-rounded and smooth drink.” 5% ABV.

And the cool thing is that the Angry Orchard website lists apples and pears used in this blend: Golden Delicious, Red Delcious, Fuji, Gala, Granny Smith, Bosc, Bartlett, and D’anjou. Even when a cidery is using dessert varieties, I love knowing what is going into my drink.

Appearance: warm apricot, brilliant, no bubble

This apple pear blend looks totally brilliant in the glass with some nice deep apricot color. I saw no bubbles.

Aroma: intense, ripe pear, candy and dust

Wow! This has lots of aroma! I could smell it very clearly as soon as I started pouring from the bottle into a glass. And yes, I do recommend this. There’s very little way to smell anything out of those tiny necked bottles. The Pear also smells like candy powder at the bottom of the package, stone dust, but most of all like fresh ripe pears. I get a strong salivary reaction when I smell this.

Sweetness/dryness: Semi-sweet

Unlike many Angry Orchard beverages, I’d call the Pear semi-sweet. Perhaps that's my expectations of perry showing through though?

Flavors and drinking experience: mouthfeel, balance, bubbles, fruit

This has lots of pear and pom fruit flavor. It doesn’t taste only like unfermented fruit though. There’s also an element of stone and dust that reminds me of a cool rocky path surrounded by greenery. The level of acidity is medium, as is the level of bubble.

This is a good entry-level drink for someone who wants to begin their exploration of pear ciders and perry. It is balanced and approachable. I do like the thicker mouthfeel. Pears are really good at creating delightful mouthfeel.

I had mine with a small flatbread pizza and weekend work. It was relaxing and enjoyable.

Cider Review: Seattle Cider Company's Basil Mint

The finger lakes region of Upstate New York is experiencing a once in a lifetime drought. The dryness is so much greater than usual that you can see the difference in satellite photographs. But, thunderstorms are coming. While I wait, I want cider that feels extra cool and somehow even more wet. I'm hoping that Seattle Cider Company's Basil Mint will fill this need.

First, let's talk about Seattle Cider Company. They were kind enough to send me this cider in the mail. I wish I could buy their stuff locally. Seattle Cider Company uses Washington state apples, white wine yeasts, and cane sugar. Sometimes they add other ingredients, but the website makes of point of making the ingredients clear and simple. 

You can find out more about ciders on their cleanly designed website:

http://www.seattlecidercompany.com/

Previously, I reviewed the Gin Botanical. I was bowled over by not only the creative impulse behind the cider but also its beautiful execution and balance. Feel free to check out the review: http://alongcameacider.blogspot.com/2016/02/cider-review-seattle-cider-companys-gin.html

I have a feeling that Basil Mint might share a few features in common with the Gin Botanical, that's partly why I chose it for tonight. We'll have to find out if I'm correct to anticipate cool aquatic herbal notes like I do.
I was struck by the notes and description for this cider. Take a look 

APPLES: Smith, Fuji, Red Delicious, Golden Delicious, Gala 

TASTING NOTES: Fermented with fresh basil and mint, this off-dry cider starts savory and floral, complemented perfectly by a tart, clean finish.

Many thanks to Seattle Cider Company for including their list of apples. These are a blend of eating or dessert apples. These are fairly typical choices for west coast ciders where loads of eating fruit is grown.  

As for the description of the Basil Mint, these tasting notes give me a lot to look forward to. And I'm still anticipating some echoes of the Gin Botanical.

Appearance: brilliant, wheaty gold, very few visible bubbles

While this cider appeared very pale when poured into a clear glass vessel, using my cider mug I was able to capture more color.

Aromas: mint, powdered sugar, fresh apples, hops?

Interesting, this smells like sugar, apples, and hops as well as mint. I don't smell a ton of basil.

Sweetness/dryness: sem-dry

I'd call this cider semi-dry but the flavors come from so much more what makes it semi or dry. I'd not go along with the description of off dry though.

Flavors and drinking experience: basil, mint, apple, tartness, balance

The basil appears in the flavor just not the smell. Oh that's so cool. I can taste mint and basil and apple! When I was trained to judge ciders with additional flavors, the number one consideration was balance. We must not lose sight of cider flavors in the pursuit of exciting additions. At the same time, why bother to mix in or coferment if it doesn't fundamentally change the beverage? I applaude Seattle Cider Company for so carefully preparing a drink that allows all of these ingredients to speak so beautifully together.

To go into a bit more detail, in terms of texture, I found a medium intensity of bubble in the Basil Mint. I tasted no tannins. This cider's slightly high acidity kept me on my toes in a very pleasant way. What a great cider to keep by my cider as I wait for rain. 

Cider Review: Seattle Cider Company's Gin Botanical Hard Cider

Usually, I'm not a spirits person. Not meaning that I don't enjoy haunted houses, but that I rarely go to the cocktail list when I'm out. My own liquor cabinet doesn't get much love either, sadly. But for gin, I occasionally make an exception. There's something about its zest and bite and heady aromas. Thus, when I learned that Seattle Cider Company makes a Gin Botantical Cider, I knew I had to try it. Trouble is, Seattle is far away from Upstate NY.

I could not buy it locally, so when I got a box in the mail with not one but three Seattle Cider Company offerings, it made my day! (You can look forward to the Basil Mint and Three Pepper reviews in the spring.) I knew I had to try the Gin Botanical, preferably with my favorite gin fan, Phil Sandifer (He writes strange and significant things here: http://www.eruditorumpress.com/blog/author/phil/). So when he put together a vegetarian cider pairing feast, we chose Seattle Cider Company for one the early courses.

Seattle Cider Company has a great website. I love the process pictures to illustrate the processes of cider making and the clean layout. Great work. Check it out:
http://www.seattlecidercompany.com

When I look at the presentation of cider companies, I want to learn about their priorities. Its inherently intesting, and it sometimes clues us in to what we can expect about the cider. Here are a few tidbits that Seattle Cider Company on their website. 

Their Mission: "Produce, package, sell, and promote the finest quality craft cider by cultivating a work environment of innovation and exploration."

Their Vision: "Be a national leader in the transformation of the cider industry, admired for our dedication to real ingredients and original products."

While those statements are their most clear and identifiable statements of identity, I don't see as much content in them as I do in other parts of the website, "Seattle Cider Company is Seattle’s first cidery since Prohibition, bringing true craft cider back to Seattle and across the country. Bridging the gap between wine and beer with flavorful, small-batch cider, Seattle Cider’s initial offerings – Dry and Semi-Sweet – break the mold of overly sweet cider, bringing the natural flavors of Washington apples to the forefront" and "Naturally gluten free and made from a custom blend of fresh pressed, locally grown Washington apples, Seattle Cider’s products are handcrafted with real ingredients, successfully distinguishing themselves from the mass market cider found in stores today."

From these descriptions I infer that Seattle Cider Company's will use culinary fruit because they focus on the locality of their apple source. I also see a nod to wine which doesn't come up as often as it should in cider promotion, if you ask me. A nod to wine could mean a still cider, a drier cider, or a more understated presence of yeast compared to other profiles of cidermaking. Or it could not. We'll have to taste to know.

First a few facts about the Gin Botanical Hard Cider from Seattle Cider Company

ABV: 6.5% 

BRIX: 1.8 

APPLES: Granny Smith, Fuji, Red Delicious, Golden Delicious, Gala 

TASTING NOTES: Fermented with spent gin botanicals from Batch 206 Distillery, our Gin Botanical is a semi-dry cider showcasing lemon, orange rind, juniper, cucumber and verbena. Like the spirit that inspired it, this cider is complex, clean, aromatic and refreshing. 

FOOD PAIRINGS: Herbed Chicken,Fresh Melon, pickled ginger

Appearance: palest white gold, like morning sunlight in winter

The color of this cider does not give away its secrets; it pale and subtle rather than blazing or warm. I can see a few visible bubbles but not a notable number.

Aromas: men's aftershave, mint gum, apples

Whoooaaaaa, I smell a blue cold mint herbal blast followed by apples. These combine to give the impression apples on a ski slope surrounded by pine trees. There's also some lychee in the array of smells.

Sweetness/dryness: semi-dry

I noticed that Seattle Cider Company lists the brix in this cider. That's very unusual. Most places rely on more perceptual descriptors or even a graphic scale that shows a dry to sweet continuum. Almost universally these skew towards describing or depicting dry and offering a little sweeter. I'm pleased to say that this is a semi-dry that was described as a semi-dry.

Flavors and drinking experience: herby, high acid, funky

Those gin botanicals taste immediately arresting! I get mint, basil, hops, citrus, and a hint of clean sweat. The cider activates my salivary glands intensely. Texturally, I notice big bubbles that show the cider is force carbonated: not really a surprise. The carbonation amplifies the herbal gin infused flavor in a brute force way. The Gin Botanical offers high levels of acidity but no tannin. I do get some pleasing minerality.

The cider rolls through immediate bitterness into more fruitiness. The herbal notes remain present throughout the experience. It tastes like you'd hope gin and cider would taste together—as much a funky gin cocktail as a cider. They use spent gin botanicals for it: juniper, orange peel, coriander.

If memory serves, we paired this cider with the sun-dried tomato flatbread course. I could see pairing this cider in a number of ways though. right now I'd like to pair it with herb and lemon coated baked salmon. I think keeping something juicy but not overpowering is key. This cider has a lot to say, and I wouldn't want it to get lost in something too sweet or spicy. For activities, drink this cider while playing a board game with friends, perhaps Dixit or something equally dreamy.

This is a fun and delicious cider that pairs its creativity with successful execution and balance. I'm hoping to taste it again when I'm nearer the west coast for Cider Con!

Reviewing Ciders for Winter: Schilling Spiced Cider

Welcome to my series of posts reviewing ciders especially suited to winter! Though February is more than half over, I feel like much of the United States is buried deep in a winter. Right now winter feels so deep that it makes many of us think of Westeros and that Winter has finally and actually arrived. Anyhow, geeking out aside. It is cold and snowy and for some folks very cold and very snowy.

We need ciders that can somehow complement this insanity. Hence, I've looked through my collection and identified a handful of ciders that for one reason or another seem like they are best enjoyed in winter. I'll be reviewing through these types of ciders: spiced, oaked, things with flavors of bourbon, caramel, vanilla, cinnamon, nutmeg, etc. etc. and saving my summery stuff for later.

My first winter-friendly cider is Schilling Spiced Cider. This is one my amazing husband brought back from his trip to Oregon last fall. The company is not from Oregon, but from Seattle, Washington. They also make a point to use only Washington State apples.

Since I didn't know very much about this company, I visited their website:
http://schillingcider.com

The site has plenty of information presently clearly with a warm and pleasant aesthetic.I actually found far more interesting material than I can use in one post, so I though I'd start with Schilling's first statement about themselves, "Here at Schilling Cider, we believe in minimizing our impact on the environment." First statements make first impressions and tend to show a company's primary focus. In this case, Schilling identifies themselves as a cidery invested in sound environmental practices.

The other thing I like to include is a company's last statement about themselves because it often underscores something of particular importance in a clear way. Schilling's final statement on their about us page says, "We founded Schilling Cider to bring great cider to the masses by crafting high quality cider in affordable packaging and offering it at a fair price." This presents a very different identity than one solely based on environmental concerns; it taps price, value, and, oddly enough, packaging. (Side note: if I'm not mistaken, I think this refers to their use of cans in addition to bottles. Lots of people have opinions about cider coming in cans. They fuss about it. Eh. That's not what we're talking about today.)

More interesting to me and perhaps to other cider geeks, this is what Schilling says about their cidermaking process:

We believe the yeast selection and fermentation processes play a major role in the characteristics of the final product. We focus our energy accordingly. We use several yeast strains across our different ciders, sometimes multiple in a single batch. We carefully select the highest quality and most unique adjuncts for recipes that call for them. We also always choose quality ingredients including local hops, raw ginger puree, and American white oak. We don’t believe in following tradition. We believe in innovation.

Sounds like they focus on yeast choice and creative additions. They aren't as focused on apple varieties. Good to know and very logical for their location.

One last thing I learned is that Schilling both sells their own cider and runs a cider tap room in Seattle seven days a week. If you want to learn more about their tap room as opposed to their house brand, their Facebook page is the way to go: https://www.facebook.com/SchillingCiderHouse
Schilling Spiced Cider

Here's some more specific information from Schilling about their Spiced Cider

• Our “taste of the holidays” cider!
• Warming notes of cloves, cinnamon, allspice, nutmeg, and cardamom
• 6.9% ABV

Appearance: brilliant, lots of visible bubbles, persimmon

It looks very deeply flavorful and spiced in the glass because of its intense color. I can see through the cider easily, so I'd call it brilliant. As the photo shows, we can see some small bubbles but no foam or head.

Aromas: Maple, oak, apricot, dust

Frequently when I smell dustiness in a cider I also smell cooked apples and stones. Not so for the Schilling Spiced Cider. I can smell mostly maple, molasses, oak, and apricot. I don't really smell apples much at all.

Sweetness: Semi-sweet, especially at first

This cider hits with an immediate sweetness that backs off as I can taste more of the spices.


Flavors and drinking experience: mace, allspice, nutmeg, a bit of ginger; some bitterness

First and foremost this cider gives me a progression from sweet to spicy. At first it can taste that maple sweetness that comes across in the aroma, but it is quickly replaced by a strong blend of wintry spices. Next, the cider tastes oaky, boozy and lingering. It stays more than a little spicy. I can detect shades of minerals.  Big sips give complex notes, with nice bitter, almost leafy, papery back-end bitterness.  This isn't the smoothest cider, but it is so far from boring.

This cider is entirely appropriate for winter. The spices are enticing and exciting. It doesn't feel sleepy. As my photos reveal. I enjoyed this cider while playing Scrabble. The pairing worked well. I tried it also with two desserts, first chocolate cake with cream cheese frosting and then cranberry oatmeal cookies. It paired much better with the oaty and hearty cookies that offered up their own dose of wintery spice.