Cider Review: Farmhaus Crushable and Savanna Dry

After a few fluctuations, I think Fall has well and truly arrived here in the Finger Lakes. The Autumnal Equinox ushered in the season meteorologically on Saturday, and conditions outside match the official season. I’m ready. It’s time for all things crisp, bright, and autumnal. And this is a time when cider shines.

I’m also ready for Finger Lakes Cider Week which is coming up soon. Read all about the many exciting event happening from Sept 28th through October 8th here: https://ciderweekflx.com/flx/

I know I’m particularly excited about all of the orchard tours being offered this year! From the schedule it looks like we’ll get the chance to see Black Diamond’s orchard, Cornell Orchards, Kite and String Orchards (Good Life Orchards), Redbyrd Orchards and Eve’s Cidery Orchards. There’s also a cheese based pairing dinner with South Hill Ciders that I’m pretty thrilled to be attending.

Before all of that wonderful stuff begins though I have two more summery reviews I want to share before the season gets too thoroughly behind us.

Farmhaus Crushable 

Farmhaus cider comes from Michigan where the fifth generation of an orcharding family make cider and run a Cidergaarten. You can find the ciders all over western Michigan. 

Find out all about the company on the website: http://farmhauscider.com/

I have one previous review of a Farmhaus Cider. I reviewed their Classic in June of this year: http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-aeppeltreow.html

This can was shared with me for review, but my opinions remain my own. 

The Crushable is a limited release. Here’s the official description.

Refreshing. Cucumber. Great Mixer.You know that amazing feeling when you jump in the water on a hot, sunny day? Well, we canned it for you to enjoy – whenever! Cool, crisp and refreshing, it’s like a poolside afternoon for your taste buds. Freshly picked cucumbers straight from our garden combined with all local apples create an easy-drinking cider that will quench your thirst and leave you craving that next sip. Enjoy it straight or use it as a mixer. Try and savor it if you can, but be warned: this cider is completely crushable.

Appearance: hazy, butter yellow, few visible bubbles
The cider poured with a bit of fizz, but that settled down quickly. I’d call Crushable’s color an easy butter yellow and it’s on the opaque or hazy side.

Aromas: cucumber, floral, bubble gum, fresh apple

I am astonished by how many smell make up the aroma for this cider. The Crushable smells like flowers, cucumber, wet raw apple, bubblegum, spearmint, hay, smoke, hops, and maybe a bit of volatile acidity. It’s fresh and spiky and exciting!

Sweetness/dryness: Semi-dry

This cider perceives as semi-dry. There’s a lot more going on though than just the level of sweetness. Keep reading.

Flavors and drinking experience: herbal, medium acidity, cool and hot, peppery

As exciting as the aromas were, it tastes even better than it smells. I wouldn't have noticed rosemary as an ingredient if I'd not read it. The cider’s cucumber comes out even more tasting than smell; it’s all very vegetal and herbal. 

The Crushable displays a much more intense sparkle than what I anticipated from how it poured. The cider has middling acidity, low tannins, and a reasonably full mouthfeel.  semi dry.  cleaner from the can than a glass.  I found it a curious blend of cool and hot—6.4%ABV, but a slightly peppery note. It’s very summery indeed, so I’m glad I tried it before Fall arrived.

This is a throwback to one of the ciders I found in Scotland on vacation this summer. I’d been seeing social media about Savanna Dry for years, but I’d not ever seen it for sale until I was in a Mexican restaurant in Scotland. The international connections continued when I found out that this South African cider brand produced my cider in Belgium.

You can see loads of pictures and learn about Savanna Dry online here: https://savannacider.com/welcome

I found some information about the cider, but not a tremendous amount. Here's the page about this cider on the Savanna website.

Savanna Dry Premium Cider Bottle
INCIDER'S EDGE

         1996 – The year we corrupted the apple!

We started making cider all those years ago from the juice of the tastiest apples around. 

But not that kind of cider that smacks of sweetness, we knew that
you were looking for something unique… something crisp, refreshing, balanced and most importantly something with a bit of edge. 

That's why we created Savanna Dry which is still crafted in the same way it was all the way back then. 

The cider equation: Apples + fermentation + micro-filtering + chill-filtering = Savanna Dry

Other sources online from a few years ago indicate that this cider is made with Granny Smith apples, but I don't want to count on secondary sources from a while back. Other parts of the Savanna website recommend serving the cider with a wedge of lemon in the bottle neck.

Appearance: Brilliant, deep straw, no bubble

I love the brilliance and deep straw color of this cider. The Savanna website mentioned two types of filtering, so clarity seems to be a priority for the cider brand. I couldn't see any bubbles in the bottle or glass. 

Aromas:  yogurt, raspberries, cheeries

These smells are fascinating! It's very fruity. The cider smells like yogurt, raspberries and cherries. 

Sweetness/dryness: sweet

This is a cider called dry that tastes sweet. 

Flavors and drinking experience: vanilla, raisins, green apple candy

This cider tastes very much of vanilla and raisins. I get some green apple candy as well. The flavors are more intense than the aromas were, but there's perhaps something a bit artificial in the mix. I do taste tremendous direct flavors of unfermented green apple, and waves of green apple candy. 

Secondarily I get notes of Watermelon, Pixie Stix, and malic acid. I had this cider with spicier than expected Mexican food. The spice did a lot to help cut the sweetness, but it was still notably  green apple candy flavors. The cider had medium high acidity and no tannins. The level of sparkle was moderate. The cider has an overall profile that would be familiar to many United States cider drinkers. It resembles many other sweet to semi-sweet relatively low ABV ciders sold in 12ounce bottles. For many people, this is their preferred style. 

 Enjoy the start of Fall, cider lovers!

Cider Review: Shacksbury Dorset and Rootstock Rosé

It’s good to be home, cider lovers. I absolutely loved Scotland. The landscape is amazing, the cities are fun, and we ate so much good food. But, my cellar was ready and waiting for me when we got back! By total happenstance, two cideries that were reviewed together before, both came up again this week. I’m sharing my thoughts on Shacksbury’s Dorset and Rootstock’s Rosé.

These two cider companies came up together only last month during Cider Cans Crush It, here’s the link.

http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-rootstock.html

This time we have one canned cider and one lovely bottle.

Shacksbury is a Vermont favorite that has been expanding boundaries and trying new things since the company started making cider.   

You can find out lots of background information on Shacksbury online: http://www.shacksbury.com/

Here are the two other previous appearances of Shacksbury, a review and my experience visiting an orchard.

Shacksbury Classic: http://alongcameacider.blogspot.com/2016/11/cider-review-shacksbury-original.html

And I visited one of the orchards: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-3.html

Today, I want to start with the Dorset cider. I picked up a package of these cans on one of my trips down to Cleveland to visit friends. I chose it not knowing much about this cider and associating it with Dorset County in the southwestern part of England. That was far from the actual naming inspiration for this cider.  

Here’s the real story.

Dorset wild ferment, dry and complex notes of red berry and slate named for Dorset Mountain in Danby, VT where many of the wild apples in cider were foraged blended in collaboration with Tim Prendergast of ANXO in Washington D.C.

Appearance: burnished copper, hazy, lots of bubbles

Lovely color. Burnished copper. Pour it out of the can to see! It's quite hazy, but shows off plenty of bubbles.

Aromas: applesauce, figs, volatile acidity

What an interesting array. This smells much more like a Spanish style cider than what I expected based on the name. There’s some sourness and volatile acidity, but I can also smell some fruity elements. The cider smells like figs and applesauce in ways that make me anticipate sweetness and richness. There are also some floral notes in there too.

Sweetness/dryness: Semi Dry

This is a semi-dry cider. There’s enough sweetness there to ampliphy other flavors and give the cider good mouthfeel but not much more.

Flavors and drinking experience: spanish influence, savory, citrus

This is a fascinating cider to drink as well as to smell. The initial taste features the acetic acid sour tingle that I expected from the aromas. The Dorset also has some citrus fruit notes that play with the sweeter side of lemon and tarter side of orange.

The cider brings some savory elements as well, reminding me of olives, leather, and salt. I suspect the fermentation methods let to some Lactic acid in the cider as well. It’s also a bit lighter in body than I expected based on aromas. The cider is lightly sparkling or petillant.

The whole experience reminds me almost of a summery mixed drink, like a shrub and tonic. I find the Finish is a bit bitter but not tannic. I had the Dorset on my porch with a smoked salmon salad and crispy wheaty crackers. 

Rootstock Ciderworks Rosé

My second cider for the week is  by Rootstock Ciderworks from the Rochester, New York area. This was a review sample, and the notes have been waiting to become a full review for some time. You might be able to guess that from the cold weather clues hiding a picture or two.

Read about the company on the website: https://rootstockciderworks.com/

ROSÉ Hard Cider 

A collaboration project—this rare cider delivers a unique taste experience resulting from the marriage of a heritage variety apple (Rhode Island Greening) and a classic Austrian grape variety (Blaufränkisch). Vibrant salmon color and bold tannin—hints of apricot fill the nose while flavors of ripe red gooseberry excite the palate. 

7.9% Alc/Vol – 1.5% RS

In 2017, this cider won a Silver medal at GLINTCAP.

Appearance: brilliant, watermelon, few bubbles

This is such a beautiful cider to see. I completely understand why it was bottled in clear glass to show off that rosy hue. I don’t see a lot of bubbles, but I appreciate the cider’s total brilliance. The color reminds me of super ripe watermelon flesh.

Aromas: dusty, rocky, red fruit

This smells very much like my hopes for any Rosé cider. It smells dusty and rocky in a way that leads me to expect some grip to the mouthfeel and acidity. I also smell lots of red fruit like strawberries, raspberries, and currants. 

Sweetness/dryness: Semi-dry

This cider definitely tastes semi-dry. There are perceptible elements of sweetness, but they are kept in balance by some real acidity.

Flavors and drinking experience: strawberry, fresh apple, high acid

On the dry end of of semi-dry, this cider really does bring plenty of acid to the party. But beyond just the high acid, there’s so much fun fruit in this cider. I taste tart strawberry, wild blackberries, rhubarb, and a solid backing of fresh apples. There’s no tannins but lots and lots of flavor. 

The cider has a zippy body and plenty of bubbles. I enjoyed this cider with a very brunch inspired supper: roasted red pepper and zucchini frittata with goat cheese and homemade biscuits. I enjoyed keeping all of the dishes light and simple for this peppy fun cider.

Cider Review: Blake’s Hard Cider Black Philip and Ploughman Cider’s Pinot N’Arlet

April has arrived! We may still get snow in upstate New York later this week, but I’m determined to see spring. This week, my plan to experience more spring than the weather allows, I’m going to share my thoughts on two fruit ciders. What could be more springy than fresh fruit flavors?

My Cideries for the week start with Blake’s Hard Cider out of Michigan. This cider makes a number of lines of ciders; that’s one of their key characteristics. They have a year round selection, seasonal ciders, and two different high end limited release lines. Additionally, they have a tasting room that’s also a bar and restaurant in Armada, Michigan.

Read more about all of the endeavors at: http://www.blakeshardcider.com

My previous reviews of Blake’s ciders include:

The Tonic with cucumber and ginger: http://alongcameacider.blogspot.com/2017/03/cider-review-blakes-hard-cider-companys.html

El Chavo with habanero and mango: http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

Snapdragon with rum raisins: http://alongcameacider.blogspot.com/2017/11/cider-review-blakes-hard-ciders.html

Today I’m sharing my review of Blake’s Hard Cider Black Phillip. This was shared in an array of samples from Blake’s Hard Cider. I’ve been looking forward to this cider for a long while because the name is inspired by a character in one of my favorite films, The Witch (2015). And I am a sucker for those rustic gothic stylings on the can.

Any film buffs or New England folklorists that haven’t seen this yet should stop reading immediately and watch this movie (http://www.imdb.com/title/tt4263482/)

Blake’s Official Description reads: Our award winning semi-sweet hard cider infused with an array of cranberries and blood orange. Permeate your favorite autumn nights with our newest creation, Black Phillip; the question is, would you like to live deliciously? ABV 4.5%

The connection between the cider’s style and its name, at least for my guess, has to come from the cranberries due to their New England connection.

Appearance Hazy, peach, few bubbles

Wow! I don’t see very many hazy ciders, but that’s the only way to describe this one. It’s not cloudy. There aren’t many visible bubbles. I’d describe the color as peachy but warm.

Aromas: orange, fruit punch, spicy, dust

This cider smells like oranges and peanuts and fruit punch and sweet tarts; dust, spiciness

Sweetness/dryness: semi-sweet

This is a semi-sweet cider. It doesn’t go overboard with sweetness, but its also

Flavors and drinking experience: twiggy, blood orange, cranberry

This cider tastes more mild and woody or twiggy than I was expecting. The most prominent flavor is the blood orange but the cranberry does play a crucial role for balance. Yes, I do taste some apple; that's the question most cider aficionados ask about any fruit blended cider. The goal is for the beverage to achieve a balance of apple and other flavors and not for apple notes to disappear entirely. As I said, this surprisingly gentle—especially when i think of the film and the character that name it.

The Black Phillip has medium acidity, low tannins, and a relatively mellow level of sparkle. I find it very refreshing and easy drinking. It's absolutely pleasant if not shocking and striking. It's quite hard to think of another cider that tastes like this. I enjoy its appealing sense of restraint. Perhaps that's the New England character coming out after all.

I'd not pair this with anything too overpowering. I want this cider to shine, so I'd serve it on its own or with something relatively easy going like a mushroom sherry soup or a spinach salad.

Ploughman Farm Cider

I was introduced to Ploughman ciders when I judged at the Pennsylvania Farm Show last year, and I was mightily impressed. I’d really like to visit the Farm Cidery in Adams County when I can. The company only sources their apples from one place, the local Three Springs Fruit Farm; I can’t think of a much greater commitment to local cider. The selection varies seasonally.

 

Visit the website to learn more about this up and coming cidery: https://www.ploughmancider.com/

I got my bottle of Pinot N’Arlet as an remainder from the competition.

Here’s the official description: Apples were our first love, but when a neighbor offered us a batch of Pennsylvania-grown Pinot Noir grapes, we couldn’t say no. This wild yeast fermented cider combines the elegance of these grapes with the ruddy, rustic sweetness of Macoun and Arlet (hence the name) apples. Dry and blush-colored, it’s extremely food-friendly. ABV 7.5%

Appearance: brilliant, bubbly, pink

This has the most lovely rose color and many visible bubbles. Its completely tantalizing. 

Aromas: dust, stones, red grapes

The Pinot N’Arlet smells dusty and grapey. Specifically it smells like apples and fresh red grapes.

Sweetness/dryness: Off Dry

This is a just off dry cider, but one that packs a lot of fruit intensity without much sweetness.

Flavors and drinking experience: Balanced, just a little sour, fruity

The Pinot N’Arlet is just a little bit sour, but not too much. It does bring that tangy high acid throughout each drink. I love how its stony at the same time as being fruity. The fruit notes are mostly berries with strawberries dancing to the forefront of my mind as I sip.

One thing I definitely noticed is that this cider tastes more clean than wild fermentations usually do! It has a nice balance between fruit, acid, and body. I had this with wonderful homemade japanese food and dear friends, but I could see pairing this cider with a diverse range of dishes. I would be thrilled to try it with a leek and asparagus frittata or with roasted salmon and pasta primavera. When Ploughman describes it as food friendly, I think they are onto something.

I enjoyed both of my fruity ciders very much. Hopefully soon we can be sipping these things outside in the spring sunshine!

Cider Review: Eastman's Forgotten Ciders' The Mad Russian

These are the weeks when lots of folks travel or move. Yes, its hot, but I love the quiet of staying in town through upstate's high summer. Things slow down; I walk on nearly desert college campuses in evenings. I watch the backyard wildlife from my porch, usually with a cider. Today's cider is a red cider from Michigan, another hard to find cider I obtained by trading with Darlene Hayes of Cider Cocktails: Another Bite of the Apple. Thanks again, Darlene!

This is The Mad Russian by Eastman's Forgotten Ciders. This small cidery comes from Wheeler, Michigan; it grew out of a specialty orchard, Eastman's Antique Apples. The company cares tremendously about heritage apples and the history of hard cider. This is part of how they introduce themselves:

We aim to produce cider reminiscent of our forefathers and founders - when cider was safer than water and the preferred drink of presidents and farm workers alike. We are enjoying a return to drinking cider across the nation and country, and look forward to providing this unique beverage with a great history and taste.

Find out more about them on their Facebook page: https://www.facebook.com/EastmansForgottenCiders/

This will be my first review of anything by Eastman's Forgotten Ciders. The Mad Russian's official descriptions vary on the bottle and on various beverage rating websites, but the bottle's promotional copy was too entertaining not to share.

Driven into a fit of rage from running out of this blood-red hard cider, The Mad Russian has lived up to his nickname. The crisp red cider is concocted from a combination of Russian red-fleshed, crab and heirloom apple varieties- leading to its red state. This semidry, tart cider will kick you in the teeth with its taste and drive you into a madness for wanting more. Go ahead and try a glass; just make sure you have enough to keep your sanity.

Now, let's find out how this Mad Russian tastes. 

Appearance: Brilliant, ruby, ringed with bubbles

There's no mistaking this color for anything other than deep ruby red. Though the color shines red, the cider is brilliant. My picture shows the ring of bubbles.

Aromas: grapes, tart cherries, apples, peaches and plums

Just bringing my face near the glass shows off how much this cider smells like plums, grapes, tart cherries, along with apples and peach. It offers tons of fruit. It doesn't smell exactly like unfermented through there, there's that hint of extra tart acid and some zing that tell me this will be real cider and not juice.

Sweetness/dryness: dry

Ooh! This cider isn't sweet. It has almost everything going for it without any sweetness.

Flavors and drinking experience: high acid, med-high tannin, fruity

The Mad Russian tastes excitingly bitter, dry, and astringent. This is a serious cider! It's tart but not in the pointed or sharp way of many Finger Lakes dry ciders. Its dry while being fruity and tannic! These tannins take a moment to unfold, but they are here.The overall effect is massively stimulating and fun. This cider hits with acid right away but then backs off. 

I love finding ciders like this that remain fruity and dry.  I find this refreshing and rare. To speak more specifically about the fruit flavors; they shine as bright slightly under-ripe fruit- maybe a little nutty. This cider has a light body and medium high bubble.

You could pair this cider with anything rich and full bodied. I recommend a pairing of pasta with cream sauce and Game of Thrones for this equality surprising and rewarding cider. High drama television deserves a show stopping cider, and this one can deliver.

#PickCider Review of Ricker's Hard Cider Mainiac Blueberry

As we keep on gearing up to #PickCider for the 4th of July, I wanted to share thoughts on a cider I was given at CiderCon this past February in Chicago. But, as soon as I saw the Ricker Hill Mainiac Mac Blueberry, I knew this was a cider for summer. So, I waited.

And I waited and waited some more. But, finally, its downright hot and sunny outside. We are 10 days from the official start of summer just a few weeks from the 4th of July. Now I'm definitely thinking summer every time I #Pickcider.

Last week, I enjoyed a tart cherry cider from Citizen Cider out of the Vermont at a deck party: http://alongcameacider.blogspot.com/2017/06/pickcider-review-citizen-ciders.html

 This week I'm sitting on my porch to enjoy the Mainiac Blueberry from Mainiac Hard Cider out of Turner, Maine.

This fruit wine business grew out of Ricker Hill Orchard. They pride themselves on doing everything on the orchard from growing the apples to bottling, canning, and serving the cider.

You can learn about Mainiac Cider at the website: https://www.rickershardcider.com

The official description reads, “Mainiac Blueberry is a filtered, mildly carbonated hard cider primarily made with McIntosh apples with a special blend of other varieties of apples as well as blueberries. The result is a sweet, fruity drink – one full of refreshing blueberry goodness. This drink embodies the Maine wild blueberry taste that so many people love.” 5% ABV.

Appearance: dark purple, brilliant, fizzy

When first poured this billowed into a tall foamy head with a fun fuchsia color. The head didn't stick around, but it was definitely the tallest I've ever seen on a cider!

Aromas: grapes, blueberry muffines, red wine

Oh my! This smells so interesting: like grapes, red wine, and blueberry muffins. The smells are sweet, fruity, and summer.

Sweetness/dryness: sweet

The Mainiace Blueberry is a sweet and fruity cider. It does not use tartness or bitterness in any way; its blueberry and apple notes are easy-drinking sweet.

Flavors and drinking experience: blueberry, fresh, sweet, soda

This gorgeous dark purple cider tastes astonishingly like blueberries. I don't get a strong apple flavor or many notes from yeast or fermentation. The bubbles make the experience zingy and light and fun. The experience of drinking this cider is somewhat reminiscent of a slightly-grown-up berry soda.

I found the Mainiac Blueberry pleasant but not challenging. Not even tart. Says it in the can. Very sweet but kinda fun. 

I would pair this cider with a plate full of fresh veggie and fruit-forward flavors. It would go excellently with corn on the cob, fruit skewers, and a heavily loaded leafy green salad with blue cheese, walnuts, and shredded carrots. This is one that was simply designed for the chance to #PickCider for the 4th of July.

Cider Review: Du Minot Cidrerie's La Bolee Petillante and GLINTCAP

My first cider review of something by Du Minot. I've only had their ciders before once or twice with local friends who brought them back from Quebec. I've never had the chance to review one.

Lots of information on the Du Minot website, which helpfully can be accessed in either french or English. Though it, I learned that Du Minot has been operating out of Quebec since 1987. That's quite an achievement as the cider world did not have lot of support then and has gone through more than its share of ups and downs since that time.

This family business has a most interesting background. I'll let their words tell the story.

From Brittany to Quebec, the Demoy family has been making cider for almost 150 years. Cider enthusiasts, Robert and Joëlle Demoy left their native Britanny in the late 1970s to settle in Quebec and set up Cidrerie du Minot in Hemmingford in 1987.  Over the years, the couple shared their passion with their children Audrenne and Alan who are now ensuring succession. 

Inspired by traditional Breton techniques, Cidrerie du Minot has been producing high quality ciders for over 30 years and collected national and international recognitions. Today, it is with ultra-modern equipments that Cidrerie du Minot develops more than a dozen ciders

This cider was a gift from my friend Eric West of Cider Guide (https://ciderguide.com/) who will be working on GLINTCAP this week, but more on that at the end of the post. I'll also be managing his newsletter this week and next week, so wish me luck!

The Du Minot website helpfully has information on their ciders in both French and English: http://www.duminot.com/fr/cidres/

Today's cider is their La Bolee Petillante which is sold in an adorable small single-serve bottle with nice transparent modern labelling.  This cider has a quite low ABV at 4.5%; that  helped me decide to reach for it on a rainy spring afternoon. I like having options of radically different ABVs in my cellar.

The official description of the cider follows:

METHOD (NATURAL EFFERVESCENCE)
Ripe apples are picked, crushed and gently pressed. The must is fermented at low temperatures to preserve all the aromas. Finally, a second fermentation in sealed tanks provides the natural effervescence that is unique to this type of sparkling cider. 

TASTING NOTES (4.5% ALC./VOL.)
This sparkling cider at 4.5% alc./vol. with delicate aromas of apples and pears is refreshing on the palate. It has a pleasant acidity and fine bubbles, giving it all its elegance.

The apple in this cider are McIntosh, Cortland, Empire, Spartan.

Appearance: Brilliant,  few visible bubbles, straw color 

The color is just a hint warmer and more apricot than most ciders that I'd call straw, but its a subtle distinction.

Aromas: bready, sweet, cooked apple

Smelled from the neck of the bottle is restrictive but smells pleasantly sweetly bready. It actually reminds me of the aromas of Doc's Draft Original. When poured out of that container into a more open glass, a creaminess joins the aromas. There's some soft apple in the mix as well.

Sweetness/dryness: sweet

This a sweet cider, but something about the sweetness strikes me as different. This is a very nectar-like sweetness that's thick and rich.

Flavors and drinking experience: juicy,caramel, rich, mellow, fruity

I'd like to start by mentioning that this cider doesn't fit into the usual categories and styles I am most familiar with. It's different! This does have some of the qualities of a Bretagne cider, but it isn't just an example of that. This cider has its own style.

The cider offers up medium high acid with a nice zing of bubbles. Part of what makes this so unique is that combination of rich intense fruitiness with notably clean fermentation. Let me say it again and again- this cider offers up lots of apple in aroma and flavor. One of the other standout characteristics is the very thick mouthfeel. 

Its mellow, rich, slightly oxidized. Its remarkably tasty. I'm not often a real fan of sweet ciders, but this is special. Even so, I'd still probably not reach for a cider like this often. The rich mouthfeel is intense, and my preference do run more towards the austere and dry. 

Have this cider with something light and sweet. I'd recommend it with a panna cotta, homemade poundcake, or even on its own. Its a magical experience.

There's something else cider-tastic on my mind this week. That's because the 12th Annual Great Lakes International Cider and Perry Competition (GLINTCAP) will be happening from April 19-22, 2017 in Grand Rapids, Michigan. For the past three year's I've judged and had a simply fantastic time. Unfortunately, the timing didn't work out this year, but I know I'll have GLINTCAP on my mind this week. 

Here's coverage of previous years. 

The lead up to my first GLINTCAP: http://alongcameacider.blogspot.com/2014/03/driving-out-for-glintcap-judgingand.html

GLINTCAP 2014 the full experience: http://alongcameacider.blogspot.com/2014/04/finally-my-fabulous-time-at-glintcap.html

2015 GLINTCAP results and my Magner's Original review: http://alongcameacider.blogspot.com/2015/04/cider-review-magners-irish-cider-plus.html 

And most recently, GLINTCAP 2016: http://alongcameacider.blogspot.com/2016/04/my-experience-at-glintcap-2016-worlds.html

Best of luck to all competitors and judges!

Cider Review: Left Foot Charley's Henry's Pippin

Today, I'm sharing my last post before holiday travel.

Left Foot Charley started as a small winery in Michigan in 2004. The website offers more information on the winery and tasting room than the cider. What I do see mentioned is a very tempting cider club that includes two cases of cider a year and ongoing discounts and fringe benefits the rest of the year. If folks reading know more, please chime in!

What's there is accessible at http://www.leftfootcharley.com.

My access to Left Foot Charley hard cider is through a bottle swap I did with wonderful Darlene Hayes of Turn them All Into Cider. She visited them and had great things to say. Thanks again for the trade, Darlene.

I had a little bit of a hard time finding copy that describes the Henry's Pippin, but one one reseller page I did find plenty of information.

Apple Varieties: Northern Spy, Smith’s Cider, Arkansas Black, Greening, Winesap, Jonathan, York Imperial, Baldwin, Ida Red, Golden Delicious

Pippin is an old word for apple. It was also used to describe someone or something that is excellent. We think this cider is pippin indeed. We blended several different fermentations from our multitude of options in the cellar. Some were fermented in barrels, some in oak tanks and some in stainless steel tanks. Months after fermentation and settling we tasted through and found this blend worked very well.

One of the lots had stopped on its own and we used that tank to add the volume in the palate. Another had a whiff of wild fermentation and we thought that brought great complexity. The rest were chosen for their aromatic and textural contributions.

We use a Solera Method to blend this cider. This means portions of the blend are also from different vintages. This allows us to maintain a complex profile in the cider that combines the freshness of a new fermentation with the aged mellowness that only time brings. Because we have already aged the cider it is ready to drink today. 

I found the above at: https://vinoshipper.com/wines/left_foot_charley/henry_s_pippin_hard_cider_10,475 but if my information is incomplete our out of date, my sincere apologies!
One tidbit that intrigued me is the mention of Solera Method, which was not a term I had heard before. Aha! A little research shows me that this is a method by which a beverage is blended with other iterations of the same beverages such that effects of aging are very adjustable in the finished product, but I admit this concept is more common in brandies and mistelles than in ciders. I have no idea what effect this will have, but I am curious.

Appearance: brilliant, pale gold

The Henry's Pippin pours with a quick to dissipate head. The color makes me think of many of my favorite heritage fruit ciders because it is a restrained pale gold. The clarity is brilliant, showing off lots of active bubbles in the glass.

Aromas: ripe apple, dusty, citrus just a hint of spice

Oh! This smells familiar. Lots of ciders that I really like start off this way. I do enjoy that spicy, appley, mellow dusty smell. Lots of my favorite heritage apples (often sharps) give these sorts of aromas.

Sweetness/dryness: semi-dry

The Henry's Pippin is a relatively straight forward semi-dry in perception, but based on the intensity of the acidity I'd be curious to learn what the residual sugar actually is.

Flavors and drinking experience: high acid, fruity, balanced

This cider struck me first as an acid bomb, but it remains well balanced none the less. It did cause quite salivary reaction as it tasted so very fresh and tart. The fruitiness came across as both green appley but also like fresh ripe peaches. Overall it was very tart, very bright.

The cider has medium to medium-low tannins; the taste reminds me of a few other ciders made from american heritage cider varieties. To use GLINTCAP terminology, this is a fine example of a New World Modern Cider. I found Henry's Pippin noticeably crisp and refreshing, partly because of the combination of strong bubbles and high acid. And I looove strong bubbles. Let me emphasize, this cider is super tasty.

Cider Review: Angry Orchard's Walden Hollow and approaching Cider Week!

Apple harvest has finally come! Perhaps the busy orchardists weren't waiting so impatiently, but I feel like I've been counting the weeks until I can start eating my favorite fresh apples. And at the same time, cider makers near me are getting ready for Cider Week in a number of locations. 

Cider Week FLX will be October 1-9: http://www.ciderweekflx.com/

Actually, I did a guest blog post rounding up some tastings happening during cider week, all of which feature more than one local Finger Lakes Region Cidermaker: http://www.ciderweekflx.com/a-round-up-of-finger-lakes-cider-week-round-ups/

I'll be guest pouring at Embark Ciderworks' Cider Fest on September 30th in Williamson, New York: https://www.facebook.com/events/1076952362353422/

Cider Week NYC will be October 21st-30th: http://ciderweeknyc.com/

But I know that Cider Guide keeps much closer tabs on cider festivals than I do, so please check out his listings here to find out the nearest cider celebrations to your neck of the woods: https://ciderguide.com/cider-festivals/

Angry Orchard

http://www.angryorchard.com/

I have more previous reviews than I'm going to share

Stone Dry: http://alongcameacider.blogspot.com/2015/10/cider-review-angry-orchard-stone-dry.html

Knotty Pear: http://alongcameacider.blogspot.com/2016/06/cider-review-angry-orchards-knotty-pear.html

Elderflower: http://alongcameacider.blogspot.com/2013/06/cider-review-angry-orchards-elderflower.html

Today, I'm sharing my review of Angry Orchard's Walden Hollow.

"A mildly tannic, off dry cider that showcases the diversity, complexity, and depth of character of New York State apples." 8% ABV

And Angry Orchard kindly lists the apples used for this cider, "New York Apple Varieties: Rome, Jonathan, Macintosh, Newton Pippin, Golden Russet, Rhode Island Greening."

Going into a little more detail I found this.

 Walden Hollow is an annual vintage cider made with our cider maker’s choice of heirloom New York state apples varieties, including apples from the Angry Orchard in Walden, NY. The 2016 edition is a mildly tannic, off dry cider with intense apple aroma and notes of butterscotch and almond. The cider makers wanted to capture the essence of wild fermentation, but without the funkiness or sour qualities sometimes associated with the process. 

Appearance: hazy, grassy yellow, some visible bubbles

Color is grass—pale yellow with a distinctly green note. Interestingly, this isn't a purely shining brilliant cider; its just a touch hazy.

Aromas: Bread dough, apples, yeast

I like how bready, yeasty,  and appley this cider smells. What makes it striking isn't the individual notes but how each of those things distinctly. I don't know if I have ever smelled  cider that reminds me of fresh bread dough. There's just a little sourness in the array of smells. Overall these aromas are excellent.

Sweetness/dryness: semi dry

This can be accurately described as a semi-dry cider, and I appreciate the accuracy of the official descriptions thus far.

Flavors and drinking experience: high acid, medium tannins, clean fermentation, short finish

Like lots of ciders with New York state fruit, this cider tastes very tart because of its high acid. First, I get an initial malic sweetness, then a quick wave of tannins, with a gentle slightly caramelly finish. It stimulates lots of salivary action. Quite good, but a little curiously light bodied. There's not a lot of heft for so bready a cider. 

Interestingly, I can taste something that reads as cooling in the taste (it reminds me of some  Vandermill ciders in this feature). The Walden Hollow hits notes that feel "low" in the mouth. The cider is very clean. I had expected a warmer, funkier, longer-lasting effect based on the aromas, but this is a sleek and clean beverage. What lingers longest is actually the bright acid. 

I find this cider enjoyable; I'm grateful that it brings some complexities,The label points out its 8% ABV but the cider doesn't come across as boozy. I'd have guessed a lower ABV myself. It offers some bubble action with low to medium intensity of small bubbles. They meld in sensation with the high acidity. Big sips have nice plum and plumskin notes.

This was lovely on my porch with my last tomato galette of the season and corn on the cob, but I could also see pairing it with richer foods to give the acid something weighty to counterbalance. All in all, a very nice beverage. I look forward to the next Cider House Series offering.