Cider Review: Snowdrift Cider Co.'s Cornice

Whew! I don’t know about you, but much of the United States just made it through the #bombcyclone (Bombogenesis) and Winter Storm Grayson. It was snowy, windy, and seriously cold. Mostly, this was terrible. But this kind of weather really is perfect for curling up at home in a cozy fashion. And nothing goes better with cozying up than a glass of cider. And this time, it may have been the only way I survived cabin fever. Today, I'm sharing my thoughts on one of the ciders that helped us in the cold.

I've not reviewed anything by Snowdrift Cider Co. before because I simply never see it for sale. I've been curious about them for ages. I finally picked up a bottle when traveling to San Francisco. They are based in Central Washington State on the Columbia River where they grow apples, make cider, and keep a tasting room open on weekends. Their orchard dates back to the 1960s and includes eating apples, heritage apple varieties, crabs, and apples best used for cider. The cidery dates from 2008.

I love this excerpt of how they introduce themselves and their cidermaking:

All of our ciders start with tree ripe fruit that we carefully crush and ferment. Often unsightly and a challenge to eat fresh, the French, English and old American cider apple varieties we grow to make our ciders carry intense aromatic flavors that shine through fermentation and aging. As the cider ages through the cold snowy winter, the bitter tannins that made the fruit so edgy while fresh give way to soft, complex and surprising flavors that linger and evolve on the palate. Our ciders are best served at a cool room temperature.

You can learn more on the company's website: http://www.snowdriftcider.com/

Today's cider is the Barrel-Aged Cornice. Here's the official description:

In our region, winter winds whip layers of snow into majestic formations called cornices. They hang in a gravity-defying balance, ready to cascade at any moment into a rushing avalanche. We wanted to craft a cider to carry these traits… So we aged cider in oak barrels, knitting tannins and aromas into an avalanche of flavors. Notes of bourbon vanilla, fall fruit and toffee coalesce in this off-dry cider.This cider's smooth complexity and luscious vanilla-toffee notes pair well with grilled meets, pulled pork, bacon-wrapped dates, as well as rich desserts. Alcohol 7.5% by volume.

Appearance: brilliant, deep copper, few bubbles

I don't see a lot of visible bubbles, here but I see some and an intense color. I love that deep copper hue. It's totally brillliant, as my bookshelf picture demonstrates clearly. 

Aromas: ripe apples, paper, dust

The Cornice smells bracing and bitter, though the apple presence in the aroma is undeniable. Something about the smell strikes me as brittle; I think perhaps its the barrel that gives the cider a wooden note. I could even call it paper or pencil shavings. Other notes make me think of a stone cracking. And yet amidst these hard things, I can still smell soft apples, wispy smoke, and vanilla.

Sweetness/dryness: Off dry

This cider is very nearly dry, and perhaps you could call it dry. I think its fruitiness makes me perceive it as off dry in a very natural and reserved way.

Flavors and drinking experience: high acid, plummy, warm, golden

Oh, this is a rich one! The Cornice offers up high acid zing but so much more. Some of the flavors remind me of rich golden dried fruits like sultanas or apricots. Some of the richness comes from beautiful fruit esters that make the cider feel so plummy.

Yes, I'd call it off-dry but with a lingering warmth because of the barrel qualities I'd be curious to know the actual levels of residual sugars, but not much.

Other flavors include baking spices, caramel, buttered toast crumbs. As for the mouthfeel, there are tannins and gentle bubbles. The high ABV makes it feel fuller still in the mouth. This is a decidedly decadent cider with fullsome fruitiness and powerful booziness. It just sweeps in from all sides, offering a pleasant degree of complexity, but not overpoweringly so. I found it extremely pleasing with a hearty vegetable stew and warm cats. I didn't eat the cats. They just sat on me.

Cider Review: Sea Cider Farm and Ciderhouse's Pippins

I don't actually get to taste very many ciders from Canada even though the border isn't that far away. I always get excited about anything new and out of the ordinary, so picking up this bottle of Sea Cider when traveling to San Francisco was an easy choice. I've heard about Sea Cider Farm and Ciderhouse for years, but this is the first time they've been reviewed here. 

For a bit about the cidery, Sea Cider joined the Canadian cider scene in 2007. Sea Cider is a farm and cidery on Vancouver Island, in Western Canada, growing more than 50 varieties of organically-grown heritage apples. They have a tasting room open to share cider and tours year round. I've heard great things, and many of their ciders are covered in medals from GLINTCAP and other cider competitions.

I love that Sea Cider has an explicitly stated mission, “Sociability, sustainability, and community involvement have been the three pillars of Sea Cider’s business philosophy and mission.” And what a lovely one at that.

Here's a link to the website where you can read more about them: http://seacider.ca                         
The official description of Pippins reads, 

Pippins is a “sharp” style cider, thanks to the Yellow Newton Pippin apples we use and cool fermentation from champagne yeast. Off-dry and chapitalized to 9.5%, it is an example of a New England style of cider that was meant to be as strong and robust as North America’s pioneers. Pippins features pineapple and confectionery notes, and is incredibly food friendly. It fits just about every occasion and its crisp bite will pair perfectly with everything from steak and salad to spicy curries. 9.5% ABV.

Let me just draw attention to that higher than usual ABV and suggest pouring this one is a more wine-like serving size.  

Appearance: radiant, bright, jewelers brass

This cider shines. I forget sometimes the difference between a transparent cider and a truly brilliant one until I see something like this. The radiance is enticing. I could see many bubbles in the clarity.

Aromas: overripe apples, vinous, vanilla, spices

This smells dusty, vinous, and apply. Aromas include caramel, baking spices, and vanilla. The overall impression is boozy, barreled, powered overripe apples. Based on the aromas, I anticipate that this cider will be very tart indeed and on the drier side of off-dry.

Sweetness/dryness: Semi dry

I was misled by the tartness in the aroma! This is a semi-dry cider but not as dry as I expected at all. The sweetness is very natural: all apples. There's more going on though than either the sweetness or dryness of this cider.

Flavors and drinking experience: complex, rich, fruity, tart

I found Pippins complex and sweeter than the smell had prepared me for. Though the description doesn't include it, something about both the aromas and the flavors struck me as barrel related. That could be the higher than usual ABV, but more likely the richness, vanilla, and maple notes that accompany the fruit. Pippins offers up high acid, as described but that was less striking to me than the balanced maple finish. 

So much about this cider was warm, pleasant, rich, and more than simple. It reminded me of some white wines in its weight and fermented fruit esters. The mouthfeel was full and satisfying. The texture was crisply bubbly. I so enjoyed drinking it.

I had this cider with fantastic homemade black-bean burritos. Perhaps not the most predictable combination for a Canadian cider, but the sweetness of corn and beans was absolutely delightful with the richness of the cider. I'd absolutely recommend this pairing to anyone. 

Cider Review: Blake's Hard Cider's Snapdragon

I feel that hibernation season and the holidays are both upon us. Perhaps, I am not alone in feeling like we’re living in the land of eternal 9pm, and more offers for ways to spend our time than we have time to spend. This time is chaotic and demanding, but it’s also full of surprises and little lights in the cold dark. I'll take all the brightness the world can muster, even if I'm run off my feet. On one such a night recently, some friends and I took a breath and quiet night for ourselves to drink cider, catch up, and generally be cozy.

One of the select ciders that evening was Blake's Hard Cider's Snapdragon. Blake's Hard Cider comes from Armada, Michigan, where the company produces 19 varieties of cider, runs a taproom and restaurant, and grows 45600 apple trees. I found out these little nuggets of information on the website, and there are descriptions for all of their ciders there also.

You can learn more about the company on the website http://www.blakeshardcider.com/

My previous reviews of Blake's have included:

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

El Chavo (a cider with Mango and Habenero): http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

I got my bottle in a cider trade with an illustrius friend (Hi Darlene!) who was travelling that direction. 

Blake's official description from the website:

Intentionally burning your mouth by plucking a molten hot raisin out of a fire and eating it used to be considered a fun game enjoyed all over the world, in fact people would do it in an attempt to mimic the face of a dragon. Snap Dragon, a game played only by the brave for centuries has now been captured in this handcrafted concoction. Enjoy the warm taste of burnt rum-raisins with the crisp taste of apples from Blake’s. 6.9% ALC. BY VOL.

and from the bottle:

Here at Blake’s Hard Cider Co. we’re steeped in tradition and as such our games are a bit old fashioned, but no less sophisticated. Our own version of the famous Snap-Dragon game involved the blue flames of rum from which the raisins used in our cider were skillfully procured. With their plumpness regained, a prolonged cider bath developed a lingering rich finish with just the right hint of warmth as though the flames were clinging to the fruit all along.

Appearance: hazy, warm straw, no visible bubbles

I don't see any bubbles in this slightly hazy cider. It looks warm and lazy like the color of warm straw tinted by the afternoon sun. 

Aromas: honey, flowers, sweet, fresh apple

The Snapdragon smells floral, with lots of honey notes. I find the aromas pleasantly sweet with just an edge of bite to the smells. I’m guessing that comes from the rum, but I’ll know more once I taste it.

Sweetness/dryness: Semi-sweet

I found it sweet, but among my fellow sippers, there was some disagreement between sweet and semi-sweet. I think the rich boozy notes and the hints of rum might affect how we perceive what sweetness is there.

Flavors and drinking experience: Raisins, concord grapes, bruised apples, booze

Tasting makes everything clearer, yes, we absolutely tasted raisin notes and a bit of booze, Concord grapes, and bruised apples. The most pronounced notes include honey, caramel, and flowers. Everyone did agree on how nicely balanced we found the cider.

The Snapdragon isn’t subtle, but its complex and I think pairing rum and raisin together did more for the cider than either of those additions would have done on its own. The mouthfeel is decidedly thick, to the point of feeling a bit syrupy after a small glass. It has enough acid to keep one going back for more sips, and the rum notes bring just a whiff of bitterness which helps that crucial balance. It’s a fun cider, and a perfect one for winter nights. 

We paired it with goat cheese, crackers, and conversation. You would have to look long and hard to do better. 

Cider Review: 2 Towns Ciderhouse's Cidre Bouché French Style Keeved Cider

Today, I want to raise my glass to a cidery stretching its own boundaries and doing a lot with its multiple different lines of ciders. To this end, today's review is of 2 Towns Ciderhouse Cidre Bouché from the Traditions line.

2 Towns Ciderhouse is a cidery based in Oregon, started by Lee Larsen and Aaron Sarnoff-Wood . They've been producing ciders since 2010. Their focus is very local and process oriented. I've had the honor of meeting lots of folks from 2 Towns at various cider event over the past five years. When describing their approach to making cider, the website emphasizes that 2 Towns Cider house does not use any artificial flavors, concentrates, or processed sugars. 

To focus in a bit more on the Traditions lineup, I read more about it on the company website, learning that it focuses on heirloom apples, barrel aging, and other historically inspired cider-making techniques. I received this sample of the Cidre Bouché for review and didn't pay for it. But, when i get the chance to buy 2 Towns Ciders, I also do.

Find out more about the Traditions line, as well as their Flagship and Seasonal ciders online:

https://2townsciderhouse.com

My previous reviews for 2 Towns Cider House have included:

Hop and Stalk: http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html

and the Brightcider was part of my roundup of vacation ciders: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html

To be prepared for the Cidre Bouché, I read the official description to see exactly what french style means to 2 Towns Ciderhouse. Here it is:

Inspired by the bittersweet ciders of France, Cidre Bouché is made using an old-world process called keeving. Starting with 100% traditional cider varieties like Kingston Black, Michelin, Reine des Pommes, Dabinett and Muscat de Lense, we let the fruit ‘sweat’ and intensify in aroma. The apples are crushed and left to soak on the skins before the juice is fermented slowly over the course of a year, and aged in French oak casks. When finished, this keeved cider is rich, thick, and brimming with overripe bittersweet apple character. 6.9%ABV

Appearance: dark red, hazy, very very bubbly

This photo is totally unfiltered. The cider really is this dark and intensely autumn colored. The shade reminds me of strong tea and falling leaves. I'd call the cider slightly hazy and very very bubbly, which I hope comes through in the picture.

Aromas: overripe apples, leather, hay

I smell those bittersweet apples like whoa. Notes include leather, overripe apples, lemons, hay, and something woody. You could also say applesauce and a cedar aftershave. This is a gentle mellow and rich set of smells. Holy anticipation.

Sweetness/dryness: semi-sweet

This semi-sweet cider still has bitterness, and in the best possible way. I think folks who like semi-sweet ciders will enjoy it, but as a habitual dry drinker, I also find it very satisfying.

Flavors and drinking experience: rich overripe apples, bubbles, full mouthfeel

Wow! Wow wow wow. I know, that's not terribly informative or articulate, but I need to lead with that holistic first impression.This cider offers up high tannins, medium low acidity, and a rich full mouthfeel. The Cidre Bouché is very much like a french cider, but somehow just a bit more balanced with acid and very freshly bubbly.

I paired this cider with a rustic bean and vegetable stew topped with fresh green onions. The stew emphasized acidity and strong salty, earthy flavors. The rich and sweet cider made for the perfect counterpoint. To say I recommend this pairing, or something like it, would be an understatement.

This is without any doubt my favorite cider from 2 Towns Ciderhouse. They consistently make innovative and drinkable ciders, but this one stands head and shoulders above the rest. They really knew just what to do with those bittersweet apples. Yum!

Cider Review Virtue Cider's Percheron

I'm writing about a Virtue cider today for two reasons. First, my dad brought some Percheron to share with me when he visited this past weekend. And second, AB InBev came back for a second round of purchasing and bought up the rest of Virtue. I have no idea how this will change the company, or anything about the company's inner working. But did I want to write about bottle that was recently in front of me before much could change or change again.

Here's Brew Bound's take on the story:

https://www.brewbound.com/news/anheuser-busch-inbev-buys-remaining-stake-virtue-cider-shuffles-high-end-team

For those who don't know, Virtue Cider was started in 2011 by Greg Hall. This cidery is based out of Fennville, Michigan. They use a lot of international inspiration for their ciders and aren't afraid of a little funk. My main connection was having my first cheese and cider pairing class from Greg Hall in 2013 at Murray's Cheese in New York City. I'll remember that evening with fondness for a long time to come. 

I wrote it up back in the early days of the blog: https://alongcameacider.blogspot.com/2013/06/pairing-ciders-and-cheeses-inspiring.html

Read more about Virtue: http://www.virtuecider.com/ 

My previous review of Virtue ciders include the Mitten: http://alongcameacider.blogspot.com/2014/05/cider-review-virtue-ciders-mitten-and.html

And the Ledbury appears in this 2015 cider roundup: http://alongcameacider.blogspot.com/2015/02/cider-review-roundup-virtue-slyboro.html

Official description: This Norman-style blend of last season's high-acid Michigan apples is aged in French oak and refermented with wild yeast. We finish Percheron with fresh pressed apple juice for a touch of sweetness. ABV 5.5%

The official description also includes a section on tasting notes and pairings. They say, “Percheron has notes of vanilla and a wonderful aroma of apple blossom with a hint of orange. It is gentle, tart cider with a tannic finish. Food Pairing: Percheraon is best enjoyed with a stinky French cheese like Livarot, or with roast pork, wild boar, or a hearty beef stew.”

Appearance: Brilliant, no visible bubbles, cool gold color

Apologies for no in the glass photographs. I was pinned to the couch with a sleeping cat on my lap. It happens. The cider was lovely though, brilliant and an icy gold.

Aromas: dried fruit, leather, raisins, overripe apples

I know the Percheron's style is inspired by french ciders but to me these smells connote English ciders. Notes are leathery, dried tropical fruits and raisins, all as an overlay to overripe apples. The scents include something a little floral and a little spicy.

Sweetness/dryness: Off dry

This cider has a hint of sweetness, but it doesn't dominate the flavors. Instead the level of dryness/sweetness is approachable and pleasant. The sweetness I do get is subtly fruity and caramel tinged.

Flavors and drinking experience: high acid, medium high tannins, tea, barn, melon

The french oak barrel aging gently steers the flavors of the Percheron. The definites are high acid, medium high tannins, with a low intensity of bubble. To be fair, my bottle is a bit on the elder side and maybe the effervescence has partially aged out. The wild yeast brings with it a little funk, but it remains in balance with the other characteristics of the beverage.

My overall impression is like a combination of traditional English, French and Heritage North American styles. I enjoy how the Percheron remains just off-dry (with some sweetness) and glimmers with notes of tea, salt, barn wood, melon and mandarin orange. This cider is mellow, complex and refreshing—quite pleasant.

Who knows what the future will bring. It can be sentiment of trepidation, but I prefer to think of it as an encouragement to enjoy what we can of the present. 

Cider Review: Black Diamond's Solstice

Today I've a really exciting local review and some fun news! The weather is gorgeous. Apple season is starting, so its a good day to taste something grown close to home. I chose Black Diamond's Solstice. This is a still cider made from late harvest apples, so I'll consider this a preview.

Black Diamond is the small family cidery of Ian and Jackie Merwin. They have a 150+ variety strong orchard near Trumansburg, New York. This is firmly Finger Lakes territory and my own cider backyard. Though the cidery dates back to 2003, the Merwins contribution to cider goes back far longer and stretches broadly. Dr. Merwin taught Pomology at Cornell University, and I've met former students who still rave about his classes years later.

You can find amazing information about Black Diamond on the Finger Lakes Cider House website: http://www.fingerlakesciderhouse.com/black-diamond/

And even more on the Black Diamond website: https://www.blackdiamondcider.com

I give more background about this Finger Lakes Orchard Cidery in previous reviews:

My first review was of the Rabblerouser: http://alongcameacider.blogspot.com/2015/09/cider-review-black-diamonds.html

Last year, I really enjoyed the Hickster: http://alongcameacider.blogspot.com/2016/12/cider-review-black-diamond-ciders.html

But today, I'm in the mood for a still cider: Solstice. Full disclosure, this bottle was a review sample shared by the cidermaker. As always, that doesn't sway my opinions about a cider. 

Black Diamond's official description reads, “Solstice Still Cider is a blend of late harvest Golden and Roxbury Russets, Hudson's Gem, Chisel Jersey, Dabinett, Brown Snout, Porters Perfection and GoldRush apples. Its flavors are ripe and round, with aromas of roasted nuts and cinnamon, and a tantalizing complex finish. Solstice is still and bone dry (0.0% R.S.), with crisp acidity (pH=3.5, TA=7.6 g/L) and soft, dense tannins.” ABV 7.2%

Appearance: bright jeweler's gold, brilliant, still

This looks like a still cider with bright rich color and great clarity.

Aromas: caramel, overripe apple, limestone

Ooooh, these aromas give me chills. I smell overripe apples, sun warmed rocks, late summer dust, and just a hint of caramel. These are all smells that I associate with rich tannic cider. We'll see if their promise delivers.

Sweetness/dryness: Dry

Yes, this cider is dry. Its fruity and beautiful and complex. Its also uncompromisingly dry. Yes, please!

Flavors and drinking experience: high acid, high tannin, rich, and complex

My nose did not deceive me and neither did Solstice. This still cider tastes acidic enough, it seems almost sparkling. But, its important to note that those high acids are balanced with high tannins. The Solstice comes across as astonishing and rich. Some flavors are darkly fruity or remind me of baking spices even though the cider isn't sweet. The ABV does impact my perception; the cider has a big slightly boozy mouthfeel. I don't know if this cider had anything to do with a barrel in its life, but something feels slightly and pleasanty barrely about the Solstice. The finish is lingering and the cider's mouth coat is decadent.

In terms of strict flavor notes, Solstice tempts us with spices and dried flowers. Though its structurally tannic, this cider also tastes warm and delicate.

I had Solstice with a modified Cobb Salad, lots of smoked salmon, and friends. It was our first dinner in their new house, and it could not have been more ideal. The cider, the food, and the company made for an entirely delightful evening. But, to be a bit more food specific, the salad was a bed of romaine covered with wedges of cut veggies and toppings: asparagus spears, blue cheese, boiled eggs, sweet corn, cherry tomatoes, and smoked salmon.

So, the other thing I wanted to share today is that I'm going to San Francisco!

A vacation? Not exactly, I'm travelling to judge for the Good Food Awards.

This organization awards foods in a growing number of categories that combine tastiness with ethical and responsible production. Truly good foods as it were. I feel totally honored to be invited to judge along with some of my favorite cider friends. If you're coming, say hi!

Read more about all 15 categories here: http://www.goodfoodawards.org/

The blind tasting is September 17^th, but I'm counting down the days already!

#PickCider Review Stem Cider's Pear Apple Cider

This is my first review of a anything by Stem Ciders. They are based out of Denver, Colorado and have operated since the start of 2014. I first ran across their beverages at Cider Summit Chicago 2017. I was pleased to stay in touch and get a few review samples this month.

You can learn all about Stem Ciders on their website here: http://stemciders.com/

This is Stem Cider's Pear Apple Cider and it could have fit into my Very Perry May, but I'm glad to have a canned pear-apple blend for this #pickcider for the 4^th of July series.

Made with Bartlett pears from Colorado's Western Slope. Rich golden hue, caramel and fresh fruit on the nose with a surprisingly tart finish 5.3% ABV Released April 2017. Suggested pairings include, “pork chops and apple sauce, spicy thai, lobster rolls” But we'll see if my sense of vegetable oriented pairings matches up.

Appearance: brilliant, few visible bubbles, deep roasty gold

This cider has a deep roasted quality to its goldenness. It reminds me of English or French ciders in color. I don't see many bubbles, but it is brilliant.

Aromas: cooked apple and pear, yeast, custard

The scents are rich, oxidized, and dusty. The cider smells sweet, warm, and rich. These aren't characteristics I associate very much with pear ciders, so I'm curious. The creamy custard smell is most intriguing.

sweetness/dryness: sweet

This cider drinks sweetly but remains complex and dessert like. The fruitness and sweetness taste all natural to me.

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

Richness and mouthfeel are a pair of interconnected qualities that can make or break a cider, and the Pear Apple by Stem Ciders offers up a delightful experience in those crucial characteristics. Mind you, part of what makes the richness so enjoyable is that it's balanced by high acid. The contrast is not artificially extreme, just dynamic and buoyed up with medium to high fine bubbles.

I found this cider deeply enjoyable.

Its fruity but not in a raw fruit salad way. Instead it reminds me of a fruit tart drizzled with caramel. This apple pear blend, just oozes dessert, while still being sharp in a spectacularly nice way.

My recommended pairings for this cider include summer thunderstorms, chilled grain salad with cheddar, corn, tomato, and avocado, Twin Peaks, or caramel shorbread cookies. I've not gotten to try it with lobster roll, but give me a chance and I will! What this list is attempting to demonstrate is a certain flexibility that I suspect this cider is capable of providing. 

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: Shacksbury Classic

Autumn is well and truly here, even Halloween has recently come and gone. With the cold nights, my cider cravings tend toward darker and richer flavors. So, I'll be hunting around my cider stores for the beverages that might fit such a desire in the coming weeks and months. This is how I ended up choosing the Shacksbury Original for today's review.

During my trip to Vermont this summer, I had the pleasure of wandering around Windfall Orchard with David Dolginow of Shacksbury Ciders. You can take a look here:

http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-3.html

As far as learning about Shacksbury from the website, I think the most direct way is to let these folks describe themselves.

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making. 

At Shacksbury, we believe cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit.

Find out more at the website: http://www.shacksbury.com

Let me just take a moment to appreciate the crisp and lovely photography on the website. It takes time and effort to share high quality photos like these, but what a difference it makes!

This official description is presented on the website as a series of bullet points. 

2014 CLASSIC
Bold, earthy, lightly sparkling, and dry
The best pizza cider, ever
Apple varieties - Browns, Ellis Bitter, Dabinett, Michelin, Jonagold, McIntosh, Empire, Spartan, and Somerset Redstreak
Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
Slow, partial native yeast fermentation in stainless steel and aged for 9-12 months
500ML, 6.0% ABV
Produced and bottled by Shacksbury Cider in Shoreham, Vermont

Based on what I'm reading about the Shacksbury Classic, I expect high tannins, plenty of aroma, good body, and possibly bits of funkiness. The anticipation is real.

Appearance:brilliant, harvest moon, lots of bubbles

This certainly looks more like an English cider in color compared to most of what I see in my glass. This color looks just like a harvest moon low in the sky. The picture reveals a totally brilliant cider with loads of visible bubbles.

Aroma: overripe apples, golden raisins, petrol

Gracious goodness, this has all the richness in aroma I could have asked for. Primarily I smell golden raisins and delightful overripe apples. Secondarily I detect some sappy green freshness, citric acid, petrol, rubber, and steel (!) Totally complex.

Sweetness/dryness: Off dry

This was a little more difficult to parse than usual. Different folks tasting together disagreed on whether this was just off dry but with lots of fruit characteristic or if it was sweeter. The sweet folks argued that the sweet perception was blunted by acidity. I say off dry. If other folks have tried it and want to weigh in, please feel free!

Flavors and drinking experience:high acid, high tannin, UK influenced, mild to medium funk

This cider offers up LOADS of flavor; its very very good. My first surprise is how high acid and high tannin it is—like a high acid UK cider. I taste lots of fruit with the tiniest petrol funk, but really pleasant and understated. Some of the sharpness reminds me of Spanish ciders but none of the volatile acidity. There's plenty of both tropical fruit and lactic acid playing together. This cider has great rich mouthfeel with honey and leather aromas in the finish.

Overall the Shacksbury original is golden and rich. high tannin. It is off-dry, but really drinkers can perceive the sweetness. They really get glorious high tannins, lingering flavor, and depth.

I enjoyed this cider with a warm pecan apple crisp after trick or treaters took every bit of the candy at my house, but I'm sure you could pair it with a lot of other foods and experiences. Because it has so much of  both acid and tannin, I'd let it be the centerpiece and not choose a food that goes heavy on acidity. Let this tasty cider be the star!

Cider Review: Number 12 Cider House Sparkling Dry Cider

Summer officially begins here with the solstice, but summer feels like it has been here far longer. Upstate isn't known for dry rainless stretches and 90 degree days, but we have them. Orchardists, my thoughts are with you. Personally though, I've been curious about expanding my notions of the right ciders for warm weather. Since Number 12 Cider House from Buffalo, Minnesota sent me two bottles of their cider, I thought I'd try one with a porch picnic last week to see how that works.

The identity that I see in Number 12 Cider House is very oriented towards quality. The name comes from their twelfth formulation of their cider, from back in 2011. They kept experimenting in order to develop a cider they loved. I know that sounds obvious and perhaps even universal, but it isn't. Many brands present heritage or regional identity or apple growing rather than focusing on the taste and quality of their cider. I appreciate that companies share their own set of values and priorities, but I admit I get extra excited when the final fermented beverage takes center stage.

The charming website has more information here: http://www.number12ciderhouse.com/

Usually, I turn to hopped ciders for warm weather, but I chilled and served a bottle of Sparkling Dry Cider in hopes it would be refreshing for a picnic on my porch. Here's what Number 12 Cider House says about this cider.          

Number 12 Sparkling Dry is a truly dry, English style cider with a slightly tart finish. It has just the right amount of dry and tart, with an appley bouquet and a champagne-like sparkle. Sparkling Dry is blended with over 10 varieties of apples, picked and pressed and fermented to goodness. It is the culmination of 17 years of experimentation. And we're ready to share.

 This cider has an ABV of 7.4%. I'm curious to see what this Minnesota cider inspired by English ciders will actually taste like!

Appearance: brilliant, active visible bubbles, old gold

As the picture shows, this is a lovely cider with lots of active bubbles and fantastic brilliance. It looks like a champagne in a deep gold color. Very heartening.  It pours with a lacy mouse of bubbles and at the tale end of the bottle a good bit of cloudy sediment. 

Aromas: fermented fruit, caramel, yeast

The Sparking Dry smells fermented first and foremost. I can scent yeasty ripe apples and dust maturity. Everything about the smell points to mellowness, richness, and ripeness. The smell is appley but not like fresh fruit. I can also smell a bit of caramel. 

Dryness/sweetness: Decidedly dry.

Finally! They said dry and dry it is.

Flavors and drinking experience: citrus, sharp, rich, tannic

Wow! The first thing I notice about this cider is how it stimulates a salivary response. This cider has a lot going on. It is both high acidity and high tannincs. It tastes dark, and rich yet firm and sharp. The first hit of flavor is bitter, fruity and astringent at once. The acid lingers and creeps up tongue to salivary glands. I get a curling sensation below my ears! Wow! 

I just keep noticing the acidity plus tannins over and over. I love how the cider cuts through fatty food. In terms of mouthfeel, there's lots of sparkle, this cider is bottle conditioned for certain. I find it very wine like as well as being influenced by english cider making. There's just a little gentle funk, but not enough to scare anyone.  I like how this cider tastes spicy, with  a bit of black pepper flavor. In terms of fruit, I get lemon, quince, and crabapple. One of my tasting companions thought it tasted like a sharp and tart apple peel. Everyone found it *Very* good. 

For this porch picnic, we had cous cous with sun dried tomatoes, caramelized Vidalia onion, roasted red peppers and feta cheese. The cider worked well with this, as well as a veggie loaded green salad with avocado. Try your own pairings, but keep it simple so that this complex cider can get the attention it deserves.