Cider Review: Sea Cider Farm and Ciderhouse's Platinum Heirloom Series

Lately I’ve been hearing a new portmanteau: Augtober. Now that it’s August, folks are using this created word to give autumn-loving folks permission to start the celebrations early. I’m not at all sure how I feel about this. I mean, of course, make your sweater-weather self happy, so long as you aren’t hurting anyone with your pumpkin spice. It’s even cute. I love Fall too. I’m just not ready yet. 

Instead Autumn feels like a vast thunderhead approaching overhead. It’s huge, but it’s fast. Before we know it, we’ll be experiencing its deluge. Perhaps my new job that goes more by the collegiate academic calendar more than many previous roles, has me feeling a bit dramatic about “Back-to-School Season.” Time moves so fast! 

Speaking of time, I can scarcely believe it’s been five years since I reviewed anything by Sea Cider. That’s purely a fact that reflects how hard that cider is to obtain around here. Sea Ciders come to us from Vancouver Island specifically from a legendary orchard on the Saanich Peninsula near Victoria. 

Here are the two earlier appearances of Sea Ciders on Along Came a Cider. 

Ruby Rose:  https://alongcameacider.blogspot.com/2019/04/cider-review-sea-ciders-ruby-rose-and.html

Pippins: https://alongcameacider.blogspot.com/2017/12/cider-review-sea-cider-farm-and.html

I recommend visiting the Sea Cider website where you can read more about currently available ciders and tasting room happenings: http://seacider.ca.

For a little context, I enjoyed this cider with the Tall One and his oldest sister on a warm summer evening while trying to make a bizarre inflatable couch work. Do not ask about the couch. We were back into town on our way home at the end of our vacation.  What a wonderful way to spend the last bright hours of vacation! 

Here’s the official description from Sea Cider for the Platinum Anniversary Blend. 

Platinum Heirloom Series

Pop the bottle – It’s time to celebrate! Whether to toast a triumph, mark a milestone, or simply savour a moment, Platinum cider is the perfect accompaniment. Our heirloom apples shine in Platinum, which delights the palate with gentle effervescence and notes of fresh apple and cut grass. First released in 2024, this scintillating, semi-dry cider marks Sea Cider’s 20 year “platinum” anniversary since setting sail from our Mt. St. Michael Orchard on Vancouver Island. We raise a glass to this milestone and the voyage ahead!

6.9% alc./vol.

Appearance: brilliant, rich goldenrod, few visible bubbles

This cider is lovely to see. I love the intense Goldenrod hue. I don’t see a lot of bubble action, and with a cider this bright and brilliant, they cannot hide easily. We’ll see what the sparkle level is like. 

Aromas: White pepper, malic acid, ripe apples, clean yogurt, stone

There’s lots of scent in the Platinum, white pepper and malic acid tickle, fermented, yogurt, ripe apples, and stone. It’s mouthwatering.

Sweetness/dryness: Semi-dry

This semi-dry cider has enough fruity sweetness to be wildly appealing to the majority of cider drinkers, whether they usually veer more towards dry or sweet. The sugars that are present taste natural and integrated into the larger taste experience. 

Flavors and drinking experience: fine bubbles, mild tannins, high acid, fruit forward

Though I didn’t see them, the Platinum keeps the texture fun and exciting with lots of small bubbles. That’s the first impression and the second is that this cider manages to be acid focused, juicy, and fruit forward without being too simple. There’s just a hint of sherry-like oxidation and some mild tannins to add to the cider’s maturity and complexity. What i’m loving most though is how the high acid sounds across multiple pleasant registers—bright and round.  It’s finish is long and lovely like the light on a Summer evening.

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

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

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

Here are all my Black Diamond Cider reviews. 

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

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

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

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

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

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

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

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

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

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

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

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

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

2021 Redfield/Wickson Crab

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

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

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

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

Alcohol: 8%   Residual Sugar: 0.75% 

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

Appearance: delicate straw color, brilliant, still

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

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

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

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

Dryness/Sweetness: Semi-dry

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

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

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

Cider Review: Star Cider and Blue Barn Cidery's Folklore

It’s Halloween time, and this year looks like sunny warm weeks and rainy cold weekends. Our trips to the pumpkin patch might be more hurried amidst the blowing blustery conditions. The time at home with snuggly blankets, cozy candle scents, and pots of hot soup is more needed than usual. This season has many modes, and all facets of Autumn are welcome to me. This week’s cider was enjoyed with a potato and cider cider soup and hot crust bread toasted with cheddar. 

Today, I’m sharing my thought’s on Star Cider’s Folklore. Star Cider is a regional cider local to us here in upstate New York. The cidery is based in Canandaigua, New York. That's part of the Finger Lakes, for those unfamiliar. It was founded in 2014 and the current tasting room opened in 2019. I love this quote from the cidery’s website.

Cidermaking is not a destination, but a journey. On this journey, cider will continue to evolve as we discover new insights on the science of cider and unravel myths and legends about the processes used to make hard cider in the past. Cidermaking will continue to transform as we experiment with the fermentation process and through the use of fresh ingredients that complement the flavor of cider.

I had a great time visiting Star Cider with the Cornell and NY Cider Association Summer tour last year: https://alongcameacider.blogspot.com/2022/07/cornell-and-nyca-hard-cider-summer-tour.html

And in 2018 I finally shared my notes on the Wild Child Rhubarb by Star Cider: https://alongcameacider.blogspot.com/2018/07/cider-review-kite-and-string-ciders.html

I recommend checking out the Star Cidery website to learn more about current offerings and activities in the tasting room: http://www.starcidery.com/.

And here's a link to Blue Barn Cidery too: https://www.bluebarncidery.com.

Admittedly, I know less about Blue Barn Cidery out of Hilton, New York, but I look forward to learning more!

Here’s how Star Cidery describes Folklore 

Made with mixed heirloom apples from Blue Barn Cidery in Hilton New York this collaboration cider is guaranteed to impress!

Notes of green apple, peach, and pear give way to a dry Riesling-like finish. The perfect cider for a sunny day. 7% ABV.

Appearance: Intense sunflower yellow, brilliant, bubbly

The Folklore pours with a head, but the head didn’t stick around long enough for pictures. This cider vibrates with its sunflower yellow color; it’s so bold and bright! The cider is bubbly and brilliant.

Aromas: overripe apples, tangy tartness, gentle funk

This cider bubbles ripe apple aromas with fervor! I love the rich autumnal lushness I get here. The Folklore also smells just a touch funky in a tangy way. Other notes remind me of lemon, wild rice, and mushrooms.

Sweetness/Dryness: Semi-dry

I find the Folklore semi-dry, but it was a careful consideration to get there. I’d be curious to see the residual sugar and acidity.

Flavors and drinking experience: Bubbly, bittersweet, high acid

This cider develops as I taste it in a most pleasing way. The Folklore communicates with gentle bittersweetness. In mouthfeel, it’s creamy and rich; the fine bubbles move energetically through the cider. Like the majority of New York state ciders the Folklore gets lots of its ooph from its high acidity rather than tannins. 

Specific flavors associations that wafted through my mind were white grape and crème brûlée: something round and full. One of my favorite little surprises of this cider was its vanilla finish.

*

*Tattoo pictured is temporary: a remnant of my pirate costume. Sure looks great though, doesn't it?

Cider Review: Alde Cider from Hardanger

Yesterday, I weeded in the garden. The rain has encouraged a riot of grasses, glovers, and other garden invaders of plant and animal varieties. Even after my work, it’s still a mess. But the same conditions that created all this work have also surprised me with a beautiful cucumber. I waded through the excessive tomato foliage to get to the kale and brushing up against the greenery caused that beautiful warm tomato leaf scent to surround me. It’s beautiful even when it's sticky, messy, or overgrown. I think I’ll try to take that thought as my reassurance for the week. 

I’m sharing the last of the ciders I brought home from Norway this week. This is Alde Cider from Hardanger. When looking up this cider maker, I found just a little bit of info in English, so I’ll quote it directly from this page about Hardanger Fjord. 

Surrounded by steep mountains, the Hardangerfjord and the Folgefonna glacier, Alde Sider is idyllically located on Bleie farm in Sørfjorden. The juice and cider producer, which in 2018 was awarded the best in Norway, sells the noble drops from both the farm and Vinmonopolet (alcoholic beverage retailer).

Alde’s website is here with beautiful picture and plenty of information (in Norwegian): https://www.aldesider.no/

Here’s what I translated from the website about this cider using Google Translate and a few human touches. I’m sure that there are plenty of infelicities and inaccuracies, and for those I apologize!

75 cl 6.9% alc

Dry and sparkling apple cider

Summerred, Discovery, Aroma and Gravenstein

Acid g/l: 7 Sugar g/l: 10

Allergen: sulfite

When the days become short and the yellow color comes into the field, the apples are ready for harvesting. Here on the farm I have Summerred, Gravenstein, Discovery and Aroma. These varieties are perfectly suited to sides and each contribute their own character. I carefully pick them down when they are sweet enough and press them into applesauce. I fill the must in steel tanks in layers with a tank of sugar and yeast.

When the fermentation has started well, I lower the temperature and wait anxiously. This allows the cider to develop slowly but surely, while retaining the fresh apple aroma. When the cider tanks are fermented, I call together good friends and taste a mixture that is balanced between acid and sweetness, fruitiness and fresh anger. I added a little carbonic acid to make it sparkling and then bottle it.

You can get Alde Sider at Vinmonopolet and in the farm shop.

Appearance: brilliant, few visible bubbles, warm sunflower yellow

This is a lovely cider. I see just a few small bubbles in an otherwise brilliant cider. The color is warm and rich; it reminds me of sunflowers.

Aromas: Smells minerals, dust and pears

The Alde Cider smells first of minerals, dust and pears. One of my co-tasters got hints of concord grape and powdered sugar as well.

Sweetness/dryness: Semi dry

What a beautiful sense of balance. I really enjoy how this cider is sweet enough to be fun, immediate, and fruity, but not so sweet as to be heavy, cloying or sticky.

Flavors and drinking experience: pear like, high acid, fine bubble, sessionable

I find this Norwegian cider very pear-like with with higher acid than most actual perries. It offers many fine tiny bubbles. The cider tastes tropical and creamy; I’m reminded of pineapple. It’s soft but strong with clean fermentation. 

I appreciate the powerful acids, both in high, spritzy regions and low, round ones that elide into woody notes. Overall, I get full flavor and mouthfeel with a sweeter finish. It’s so refreshing and sessionable.

I enjoyed this cider with a Moosewood salad recipe that I adapted into a veggie bowl over rice: sautéed asparagus, roasted red pepper, and chickpeas but with ginger teriyaki vinaigrette over rice. It was a nice summer supper and a fun easy pairing. 

Cider Review: Stormalong Cider's Pearmain Quince

When I last reviewed a Stormalong cider, I was celebrating the tiny victory of being able to enjoy a lunch break outside. Now, I’m hoping we’ll not see any more days above 90 degrees Fahrenheit for the rest of the year. For so long, I was unsure that Spring and Summer would actually arrive. The warm season did come through; now I’m surrounded by corn, tomatoes, and panting dogs (and people). And I’m happy to have the chance to try Stormalong Cider’s Pearmain Quince on a recent steamy evening. 

Stormalong Cider comes from Sherborn, Massachusetts. Shannon Edgar founded the company in 2014. You can find more background on this cidery in earlier posts about Stormalong Ciders. Many thanks for this review sample. 

Here’s a thorough rundown of my previous Stormalong reviews. 

Unfiltered: http://alongcameacider.blogspot.com/2022/04/cider-review-stormalong-ciders.html

White Mountain Magic: http://alongcameacider.blogspot.com/2022/02/cider-review-stormalong-ciders-white.html

Bittersweet Symphonie: http://alongcameacider.blogspot.com/2021/10/cider-review-stormalongs-bittersweet.html

Wicked Little Wickson: http://alongcameacider.blogspot.com/2021/08/cider-review-stormalongs-wicked-little.html

Winesap: http://alongcameacider.blogspot.com/2021/04/cider-review-stormalong-ciders-winesap.html

Happy Holidays: http://alongcameacider.blogspot.com/2020/11/cider-review-stormalong-ciders-happy.html

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

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2020/07/cider-review-brannland-just-cider-and.html

Peariful: http://alongcameacider.blogspot.com/2020/05/cider-review-left-foot-charleys-fortis.html

Legendary Dry: http://alongcameacider.blogspot.com/2016/12/cider-review-stormalongs-legendary-dry.html

Kingston Black: http://alongcameacider.blogspot.com/2019/08/cider-reviews-ninepin-light-cider.html

Light of the Sun: http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

Mass Appeal: http://alongcameacider.blogspot.com/2018/12/cider-review-prospect-ciderworks.html

Boston Heirloom: http://alongcameacider.blogspot.com/2020/01/cider-review-stormalong-ciders-boston.html

Visit Stormalong Cider online to see current releases and learn more about this Massachusetts cidery: http://stormalong.com/.

The Pearmain Quince is a new cider that’s part of the Rare Apple Series.Here’s how Stormalong describes the project. 

This 2nd edition Heirloom Variety Pack includes a mix of four distinct, dry ciders made with heirloom apples grown in New England. These apples are grown on small orchards and then carefully fermented, aged and blended into the small batches created for this sampler.

To us apples are to cider as grapes are to wine. As part of our Rare Apple Series, each of the four blends showcase the unique flavors that true cider apples can bring to the table. Enjoy like a fine wine or champagne.

And about the Pairmain Quince particularly. 

PEARMAIN QUINCE

FLAVOR: Crisp, rich and full-bodied with notes of honeysuckle, pear and pineapple.

APPLES: Made with Quince and a blend of Blue Pearmain, Hudson’s Golden Gem, Esopus Spitzenburg, Calville Blanc, and Franklin cider apples.

FOOD PAIRING: Pairs well with richer meats like barbecue pulled pork, pork belly, and roast chicken.

Appearance: Unknown. But bubbly.

Confession time: I drank this straight from the can. In my defense, it was more than 92 degrees outside.

Aromas: overripe apple, melon, yeast, 

Enticing! The Pearmain Quince smells Instantly fruity but not too sweet. Specifically I get lots of overipe apple and melon notes. I’m betting this will be a cider with zesty fruity acids. There was also some mellowness and yeast in the aromas that I associate with certain heritage apple varieties; it's certainly enough to pique my curiosity even higher!

Sweetness/dryness: Semi-dry

This is a semi-dry cider with some awesome honeyed fruit sweetness. 

Flavors and drinking experience: Savory, Dark, Bitter, Apricot, Acid 

The Pearmain Quince taste bitter, dark, and honeyed without being very sweet. The flavor profile strikes me as mature, mellow, and savory. Two of the most notable flavore are melon and tomato. I’m drinking this cider a little warmer than I usually enjoy ciders, but it still tastes utterly fantastic like this. I love it’s tiny element of mushroom funk in the overall fruity palette. It strikes me as a cider that connotes all things ripe, growing, and vibrant. It’s almost sweaty, but cleanly so. My co-taster described it as pleasantly dangerous. 

The cider is petillant with medium levels of tannins and fruity acidity. These things are opened up with low but not absent levels of sweetness. After a few more sips, I get an apricot mid-palate and an aftertaste of lemon and salt. The mouthfeel is very juicy and aquatic. What a fun cider!

The Rare Apple series has never disappointed me and this new iteration is no exception!

Cider Review: Artifact Cider Project's Wild Thing

From my writing desk window, I have seen blue skies and a wild winter storm chase each other around today. That’s what Spring can do sometimes. Change is here and more change is coming soon after. Sometimes it's invigorating, and other times it just leaves us feeling confused and unprepared. I’ll use it as a message to rest when I need it rather than attempt to keep up. Perhaps that will resonate with a few of my cider friends as well. This weekend I chose to take a break from cooking on Saturday night and try a new takeout restaurant in town along with a new cider. 

 

I chose Artifact Cider’s Wild Thing. I picked this cider up when traveling a few months ago, and I’ve been waiting for just the right mood to try a single-varietal McIntosh cider. Artifact Cider was founded in Massachussetts in 2014 by Soham Bhatt and Jake Mazar.

 

I like what the website says about Artifact Cider, so I’ll let the cidery represent itself. 

 

Artifact Cider Project makes cider for the new Northeast. We produce craft cider in a variety of styles by respecting tradition, but refusing to let it limit us. Using local apples and innovative cidermaking practices, we create ciders that are as authentic, eclectic, and forward-looking as the region they come from.

 

You can visit Artifact Cider online here and learn more: https://www.artifactcider.com/

 

Here’s how Artifact  introduces Wild Thing on the website. Unusual but still clear!

         

          WILD THING

 

CRAFT CIDER | ABV 5.4%

 

crisp and aromatic

100% McIntosh

 

Sweetness ++  

Acidity ++++

Structure +   

 

vibe: dare over truth

I’m even more curious to try Wild Thing after these quixotic notes. I truly don’t know what to expect aside from plenty of acidity.

Appearance: brilliant, medium hue intensity, no visible bubbles, cool straw

 

The color is a bit more cool in hue than many of the generally straw-colored ciders I see. It’s medium in intensity and totally brilliant. I don’t see any bubbles 

 

Aromas: rain, minerals, petrol, grassy, fresh apples

The Wild Thing cider smells like rain, minerals, and petrol. There are other notes too though. The cider offers up grassy and appley notes like fresh wet apples.

 

Sweetness/Dryness: Semi-dry/semi-sweet

 

My co-taster and I disagreed on the level of sweetness. They said semi-dry, but to me it tasted more semi-sweet. It was certainly a sweeter finish than I expected from the cider’s aromas.

 

Flavors and drinking experience: Petillant, medium body, high acid, peach and lemon

Wild Thing strikes me as fruity and easygoing more than feral. It’s a fun and approachable cider.

It tastes like sugared lemons, fresh peaches, and powdered sugar, balanced out with a high acid kick. I detected some very mild tannins, but they were there. The Wild Thing brings Medium body and some nice fullness. It’s not a simplistic cider, but it is very apple-centric. I can get some of the same fresh apple notes from the aromas in the flavor.

 

I’m not terribly surprised that the cider feels petillant on my tongue. I didn’t see any bubbles at all; that’s not a hard rule, but one can often get a hint about sparkle before the first sip.

 

I think Wild Thing would make a great first introduction to the Artifact Cider Project as a brand. It was a delightful pairing with our takeout. The bitterness of the homemade hummus was smoothed out by the fresh and fruity approach of the cider. The Tall One’s order of Artichokes and Mushrooms was lemony and scented with cinnamon; a dish that complex needs a cider that will support and augment the experience. This one does its job beautifully! 

Cider Review: Big Fish Cider Co.'s Punk and Henry

This past week I saw coastal redwoods, the Marin Headlands, and a sea glass beach. I wish I hadn’t needed a springtime escape so much, but I did. It was a lovely trip filled with natural beauty, good food, and a few tremendous friends. I’m so grateful. Because I wasn’t up for cider multi-tasking, I didn’t reach out to any of my CA cider peeps, but I promise I'll come back and hopefully be more ready to geek out about cider next time.

Almost immediately upon my return, I got to celebrate a dear local friend on her birthday. That celebration involved attempting to make and decorate cake pops when I’d never eaten a cake pop before. It went interestingly, as one might expect. But I brought a special cider to review, Big Fish Cider Co.’s Punk and Henry, and here are those notes.

I’m a big fan of Big Fish Cider! This Virginia Cidery was founded by Kirk Billingsley. The cidery has a tasting room in Monterey, Virginia that looks to be open on Fridays and Saturdays at present. Big Fish Cider is tremendously decorated, winning at least one Good Food Award and plenty of medals in various cider competitions.

 

Previous reviews include all of these delightful ciders from Big Fish Cider Co.

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

That was my #1 favorite cider of 2020!

Wild Meadow: http://alongcameacider.blogspot.com/2020/05/cider-review-big-fish-cider-cos-wild.html

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

I recommend visiting Big Fish Cider online here: https://www.bigfishcider.com/

This week, I’m so excited to share what I thought of Punk and Henry. Here’s the official description from Big Fish Cider.

This cider pays homage to the cidermaker's neighbors he knew while growing up in the Allegheny Mountains of Virginia. It is entirely made of fruit within a 3 mile radius of Punk & Henry's Farm west of Monterey, and using apple varieties that Punk & Henry used to make cider. Northern Spy, Grimes Golden, Winesap, and Arkansas Black among others. The amber color of this cider is typical of ciders made from old apple trees that are not sprayed and fertilized. The aromas of caramel, and ripe apples hit the nose before taking a sip. Bright acidity is the first sensation upon taking the first sip, quickly warming to an earthy, but fruity vanilla notes, and ending with a soft caramel finish that lingers on the palate.  Alcohol by volume: 7.42%.

This cider has an introduction video from Big Fish! That’s tremendously unusual and quite fun: https://www.bigfishcider.com/insider-tips/punk-henry/ My favorite part has to be when Kirk says that both the best and the worst ciders he’s ever had were from wild fermentations. I’ll raise a glass to that!

Appearance: Bright popcorn kernel, brilliant, small bubbles

This cider pours with obvious sparkle; the bubbles form a ring around the edge of the cider where it touches the glass. The color reminds me of unpopped popcorn kernels: intense harvest gold. The cider’s clarity is brilliant, easily.

Aromas: overripe apple, nectarine, and peach

What an inviting set of aromas. The Punk and Henry smells mellow like overripe apples apples. The effect is all roasty and autumnal, but there are sparkles of brighter flavors in the mix as well, like nectarine or peach.

Sweetness/dryness: Semi-dry

That feeling of softened autumn fruit translates from this cider’s aromas to its level of sweetness. There’s enough sweetness to feel welcoming and soft, but nothing artificial, sticky, or cloying.

Flavors and drinking experience: high fruity acids, high tannins, golden raisins, apples and caramel

This cider is something special! I knew I could bring this to a birthday party, and it would be enjoyed by close friends. Thankfully, Big Fish Cider Co. came through for me and surpassed even my high expectations! This is a beautifully balanced, inviting, scrumptious cider!

The first impression I get from Punk and Henry is golden raisins. It’s that high fruity acid that wakes up every part of my palate without being punishing. Lovely! The cider is both medium-high tannins and high acid, so the whole beverage feels just lively and high definition. There’s no way to sleep through this cider!

I love the bubbles. They open up layers of flavor beautifully! It turned out to be such a special cider and a wonderful pairing with Yachae Kimbap and homemade cake pops. Kimbap is a Korean sushi roll, and Yachae Kimbap is a more veggie-oriented version of the dish. The ripe apple notes are a striking contrast against the crisp carrots, peppers, and crunchy veggies of the roll. The toasted sesame aroma from the sushi was also a perfect complement to the cider's richness. 

There are so many ways you could pair this cider. I think I’d really like to try it with something spicy next time. If you try it that way, let me know!

Cider Review: Virtue Cider's Baldwin

 

For once, I’m trying to be prepared and ahead of the game. When this goes live, I’ll hopefully be traveling with The Tall One. We need a bit of respite. But between this moment and that anticipated one there are snow storms and cross-country flights. I write in hope because I prefer it to other available options. Fingers crossed, cider friends!

Today, I’m sharing my thoughts on Virtue Cider’s Baldwin. For those who aren’t familiar with Virtue Cider. The company was founded in Michigan in 2011 by Greg Hall. The cidery offers many different cider styles, many of which are inspired by different cider making traditions from cider regions of the world or local Michigan ingredients. 

This cider came to me as a sample of Virtue’s first Cider Society box. That’s their regular subscription or cider club. You can read more about Cider Society here: https://virtuecider.com/pages/cider-society

Virtue Ciders have appeared many times on this blog in the past. Here’s the full list. You can also find additional background information on Virtue in these earlier posts.

Spitz: http://alongcameacider.blogspot.com/2021/10/cider-review-virtue-ciders-spitz.html

Pear: http://alongcameacider.blogspot.com/2020/05/cider-review-virtue-ciders-pear-and.html

Michigan Apple: http://alongcameacider.blogspot.com/2020/02/cider-review-1911-rose-and-virtue.html

Rose: http://alongcameacider.blogspot.com/2020/02/cider-review-1911-rose-and-virtue.html

Brut: http://alongcameacider.blogspot.com/2020/02/cider-review-citizen-ciders-tree-tapper.html

The Mitten Reserve: http://alongcameacider.blogspot.com/2018/03/cider-review-whitewood-cider-cos-olivia.html

Percheron: http://alongcameacider.blogspot.com/2017/10/cider-review-virtue-ciders-percheron.html

Ledbury: http://alongcameacider.blogspot.com/2015/02/cider-review-roundup-virtue-slyboro.htm

The Mitten: http://alongcameacider.blogspot.com/2014/05/cider-review-virtue-ciders-mitten-and.htm

Red Streak: http://alongcameacider.blogspot.com/2013/06/trying-virtue-and-olivers-ciders-at.htm

You can find out more about any of these ciders  and much more at Virtue’s website: https://www.virtuecider.com

Here’s the official description for the Baldwin, “Part of our Apple Fest Series which features a single apple varietal. The Baldwin apple is a large crimson red and coppery green apple that is crisp, juicy, and aromatic with a spicy sweet-tart flavor.” This cider’s ABV is 7.7%.

Appearance: bubbly, brilliant, medium straw

Virtue Cider’s Baldwin reminds me of many modern American ciders in its appearance. The cider is brilliant with visible bubbles and a medium color intensity. The hue reminds me of ripe straw. 

Aromas: Cooked apples, apple skin, Pixi Stix

The Baldwin reminds me most of cooked apples when I let its aroma notes waft to me. I can get other inklings as well: green apple skins, Pixy Stix, and grapefruit.

Dryness/sweetness: Semi-dry 

This cider is neither dominated by sweetness nor completely reliant on it. There is enough sweetness to keep things easy-going and approachable and not a bit too much. What sweetness I do detect is very appley and natural.

Flavors and drinking experience: tart, minerals, high acid, well-balanced

I appreciate how this tart and minerally cider feels so fresh on the palate. It really does feel so green apple tart to me; it’s somehow high acid without being overly austere or pointed. The Baldwin is a well-balanced crowd pleaser of a cider. I enjoy the strong bubbles and medium full mouthfeel. 

I had this at a lovely quiet dinner of pescatarian okonomiyaki, dumpling soup, and cucumber salad. What a set of pairings! Each dish brought out a different element of the cider, and all were delicious. I would enthusiastically recommend exactly this to anyone who wants to explore such a well-balanced cider in all its vicissitudes. And my eternal gratitude to my dear friends who cook so well and share their gifts. 

Cider Review: Wild State's Triple Berry

I always greet November with both sighs and smiles. No upcoming holiday can hold a candle to Halloween and all the spooky fun it entails, plus this is frequently the month when the weather around here goes from being cute and quaint to rather more glum. To the contrary, November is my birthday month. This year is a big one. And pairing ciders for the Thanksgiving holiday feast is always a treat, but it’s still a bit early to get excited for that. 

Today’s cider is my second sip from Wild State cider. I chose it to go with my last Halloween hurrah: a double-feature of “It’s the Great Pumpkin, Charlie Brown” and "Snoop and Martha's Very Tasty Halloween." We stayed in, hoping for trick-or-treaters, but alas we got none. Still, we enjoyed some candy, and I wanted a fruity cider as accompaniment. Voila!

I started with the Semi-dry recently. You’ll find more background info on the company there: http://alongcameacider.blogspot.com/2021/10/cider-review-wild-state-ciders-semi-dry.html

You can also visit Wild State online and learn lots more there: https://www.wildstatecider.com/ciders

Here’s what Wild State says about the Triple Berry.

“This blend of fresh locally sourced berries is the ultimate in refreshing, sunny drinks. A perfectly balanced fruit forward semi-dry to sip all summer and beyond

Triple Berry was crafted with fresh blueberries and raspberries from Blue Vista Farm in Bayfield, WI and strawberries from Uffda Organics in Wrenshall, MN.”

The cider is listed at 6.3% ABV and does not describe what apples go into this blend. 

Appearance: brilliant, watermelon pink, few visible bubbles 

This is such a fun color. I love how the Triple berry looks fresh, ripe and fun.the color reminds me of watermelon. I wish I was taking the pictures with natural light, but drinking cider at 7pm these days is just dark! The cider is brilliant with very few visible bubbles. 

Aromas: ripe apple, raspberry, and strawberry

The Triple Berry smells like ripe apple, raspberry and strawberry. I appreciate how strong the berry notes are. What I’m getting makes me think of the fresh soft texture of berries.

Sweetness/dryness: Semi-dry

While the Triple Berry is semi dry rather than semi-sweet, it is on the sweeter and fruitier side of semi-dry. The sweetness that’s here comes across as very jammy berry sweetness. 

Flavors and drinking experience: high acid, blueberry, lots of fruit, low bubble, tannic

The Triple Berry cider brings high acid as a first taste impression. I also notice how the cider’s crisp and tannic qualities are pleasantly contrasted by just a bit of jammy sweetness. The whole package is fun! In terms of texture the cider sparkles at a medium low level and has medium mouthfeel. 

I tried it from my glass and from the can to see what would change. I can taste more blueberry notes from the can whereas raspberry and strawberry dominate from the glass. The cider makes a great pairing with milk chocolate candy like: Cookies and Cream Twix, Peanut Brownie Snickers, and Miniature Reese’s Cups. While these are not foods I pair with cider regularly, I appreciate having something light, tarty and fruity with the creamy mildness of milk chocolate. 

Cider Review: Stormalong's Bittersweet Symphonie

I need something cozy, cider friends! It’s time for veggie chili, warm blankets, scary movies and rich satisfying cider. This shift to dark chilly mornings still feels very new to me, but I know it’s time to settle in for a long season or two of blustery weather. That’s why I knew it was time to break out a can of Stormalong Cider’s Bittersweet Symphonie.

Stormalong Cider was kind enough to share this cider with me as a review sample. As always, review samples are much appreciated but do not sway my opinion of a cider or necessarily guarantee a review. I do try to review as much as I can though. Stormalong is based in Massachusetts, where this company has been making cider since 2014. I’ve reviewed almost as many of Stormalong’s ciders as I’ve tasted. The cidery’s range of styles is impressive as is the consistent quality. I think of Stormalong as a reliable favorite, and I look forward to new releases.

Check out Stormalong Cider online and see new releases and info on all things Stormalong: http://stormalong.com/.

Here’s the rundown of my Stormalong reviews.

Wicked Little Wickson: http://alongcameacider.blogspot.com/2021/08/cider-review-stormalongs-wicked-little.html

Winesap: http://alongcameacider.blogspot.com/2021/04/cider-review-stormalong-ciders-winesap.html

Happy Holidays: http://alongcameacider.blogspot.com/2020/11/cider-review-stormalong-ciders-happy.html

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

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2020/07/cider-review-brannland-just-cider-and.html

Peariful: http://alongcameacider.blogspot.com/2020/05/cider-review-left-foot-charleys-fortis.html

Legendary Dry: http://alongcameacider.blogspot.com/2016/12/cider-review-stormalongs-legendary-dry.html

Kingston Black: http://alongcameacider.blogspot.com/2019/08/cider-reviews-ninepin-light-cider.html

Light of the Sun: http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

Mass Appeal: http://alongcameacider.blogspot.com/2018/12/cider-review-prospect-ciderworks.html

Boston Heirloom: http://alongcameacider.blogspot.com/2020/01/cider-review-stormalong-ciders-boston.html

I knew to be excited about this cider because it won big at GLINTCAP. Bittersweet Symphonie got 3rd place Best in Class 2021 in Traditional Dry and took a Gold medal. That’s a great category and a high honor, so I’m hoping for something wonderful.  

Here’s Stormalong’s official description for the Bittersweet Symphonie:

This cider is made with a blend of British bittersweet cider apples that are high in tannin and low in acid. This batch is finished in the French style where some cider is left unfermented retaining residual sweetness.

FLAVOR: Rich, Complex Tannins, Finishing with a Hint of Sweet Apple Flavor

APPLES: Ashton Bitter, Ellis Bitter, Dabinett, Yarlington Mill, Chisel Jersey

The website shows the cider clocking in with a sweetness level between dry and medium dry. 

Appearance: bright caramel, brilliant, intense color, few visible bubbles

This cider looks like a brilliant bright caramel. The Bittersweet Symphonie brings intense color but few bubbles to the pour. I recommend pouring it into a glass rather than drinking it from the can. This cider is too pretty to hide!

Aromas: apple sauce, spices, caramel

This smells like mellow homemade applesauce gentle spiced with baking spices. I get notes of caramel, brown sugar, cinnamon, and nutmeg.

Sweetness/dryness: semi-dry

The Bittersweet Symphonie  is almost semi-sweet, but I think it comes out semi-dry in the end. 

Flavors and drinking experience: cooked apples,  custard, vanilla, tannic

What a lovely and gentle ride. This cider is mellow yet tannic. It has enough acid to keep from going floppy, but it’s never pointed. I love how the Bittersweet Symphonie is balanced yet dynamic. The experience changes and rolls across my palate, but it’s not jarring.

I can taste so much of what I smelled: applesauce, baking spices and caramel. The extra dimension is very much one of rich and full mouthfeel. I’m completely into this! The finish is long and lovely. The bubbles lift up the layers of flavor, but they don’t ever dominate the experience. 

I paired my cider with the last session of my online legend tripping class. A complex cider like this does go well with thoughtful camaraderie, curiosity, and expanding one’s worldview! It could also go beautifully with a tray of roasted veggies, sharp cheddar, and hearty bread. It’s a winner either way! 

Cider Review: Wild State Cider's Semi-Dry

We’re almost a month into Fall here in the Northern Hemisphere, but sunny days with highs in the 70s are still occasionally surprising us. Since so much of the summer was cool and rainy, I’m not going to complain overmuch. These sunny days are tremendously pleasant, and I find them perfect for enjoying a cider on my porch. That’s exactly what I did with Wild State Cider’s Semi-Dry.

Wild State Cider comes from Minnesota. The cidery is based in Duluth with a spot that hosts both production and a tap room. You can visit the cidery seven days a week. The company takes its identity from the notion of wildness. The founders Adam Ruhland and Andrew Price both make a point to speak about their connections with nature in their professional bios on the Wild State website. And the company’s most prominent slogan is “Naturally good cider” going on to emphasize what they do not add to their cider: concentrate, sweeteners, sorbates, and interestingly, compromises. It’s a clear vision, and I’m excited to see how that translates to taste.

I’m starting with the Semi-dry as it’s one of the flagship ciders. It was shared with me for review, so my thanks to the folks at Wild State! This is my first Wild State Cider review.

Read more for yourself online here: https://www.wildstatecider.com/ciders

Here’s how Wild State describes the Semi-dry online, “This is where it all started - a crisp cider with champagne vibes. 6.4% ABV, 165 calories and only 3g sugar.” And I was able to find just a bit more description elsewhere online, “Our original cider, Semi Dry is a staple in the taproom. Light floral, crisp, hint of spice.” 

Appearance: brilliant, goldenrod, bubbly

The color reminds me of the goldenrod blooms that I’m still seeing in the edge of gardens and forests. The cider is brilliant and bubbly with a medium intensity of color.

Aromas: mineral, ripe apple, anticipating tannins

I’m tantalized by the limestone mineral aroma, it’s slightly bitter. I get instant acids and tannins on the smell. It’s not exactly that I smell them directly, but something about what I smell leads me to expect them. I wish I could articulate that better. What I do smell are notes of  sun-warmed apples. It’s approachable and appealing. 

Sweetness/dryness: off dry

Wild State says semi-dry, and it's legitimately off-dry. Nice work. I am very used to hearing that a cider is quite a bit drier than what I taste. I appreciate that it doesn't have the usual commercial inflation of dryness.

Flavors and drinking experience: high acid, high tannins, spruce, woody 

Oooh, complex! The Semi-dry tastes bitter but pleasant! The whole experience feels full and low in the mouth. The cider brings a different acid profile than I'm used to. These acids are present and blend with carbonation effortlessly, but are not the bright pointed malic notes that I taste most either in canned ciders or the more austere sharp acids of northeastern dry ciders.

I taste no sourness; the Semi-dry is beautifully clean in its fermentation. There are woody notes and a little spruce too. The cider has a very nice filling mouthfeel and a clean, tannic finish. 

I paired this cider with veggie pizza and it cuts through fats like a knife. What a wonderful pairing for anything cheesy. I cannot recommend that enough! This is a lovely cider, and I’m excited to taste the rest of what Wild State makes!

Cider Review: Eden Cider's Brut Rosé Harvest Cider

My world seems so much calmer and more peaceful than it did on the long holiday weekend. I’m sitting in my bedroom, writing: two cats snuggled nearby. It’s not too hot to enjoy closeness with a furry friend at last! This week I’m sharing notes on a new canned cider from Eden Harvest Ciders: the Brut Rosé. 

It’s no secret that I’m a fan of Eden ciders and an inaugural member of the cider club, but the Brut Rosé cider was shared with me for review. That doesn’t sway my thoughts on it, but I’m always grateful to get cutting edge new ciders to review!

I would love to share a rundown of my earlier Eden cider reviews. You can find lots of background on this small Vermont cidery scattered amongst these posts.  

Benjamin: http://alongcameacider.blogspot.com/2021/06/cider-review-eden-ciders-benjamin-and.html

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

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

Ezekiel: http://alongcameacider.blogspot.com/2019/01/cider-review-eden-specialty-ciders.html

Extra Sec: http://alongcameacider.blogspot.com/2019/03/cider-review-angry-orchard-super.html

Eden Heritage Cider: http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-eden-heritage-and.html

Siren Song: http://alongcameacider.blogspot.com/2018/12/cider-review-eden-ciders-siren-song-and.html

Brut Nature: https://alongcameacider.blogspot.com/2018/02/cider-con-2018-pt-1-eden-specialty.html

Imperial 11 Degree Rose: http://alongcameacider.blogspot.com/2017/03/the-january-2017-cidrbox-and-edens.html

Sparkling Dry: http://alongcameacider.blogspot.com/2015/06/cider-review-eden-sparkling-dry-cider.html

The Sparkling Dry supported my Thanksgiving & Birthday celebrations: 

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

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

I recommend checking out Eden Cider's website. There you can find out about all of the ciders: https://www.edenciders.com/

Today, it’s Eden Cider Brut Rosé Harvest Cider with Red Currant. It’s the newest canned cider by Eden. I'm extra excited because I love currants, and now they are growing at my new house!

Here’s how Eden's website describes this cider. 

Brut Rosé Harvest Cider

PROFILE: Semi-dry, smooth, fruity

VARIETIES: 15 Heirloom apple varieties infused with red currant juice

HARVEST YEAR: 2019

GROWN BY: Eden Orchards, Scott Farm, Sunrise Orchards, Windfall Orchard

METHOD: Slow cold fermentation, infused, filtered, carbonated.

TASTING NOTES: bright red berry and apple with light earthy tannin and lingering crispness.

PAIRING SUGGESTIONS: salads, salmon, cold roast beef

6.9% ABV | 15g/L residual sugar 12oz | 24/case

Serving Size: 1 can | Calories per serving: 160 | Carbs: 5g = 0CARB

Gluten free, vegan friendly

Appearance: brilliant, vermillion, few miniscule bubbles

This is a beautiful cider! I'm not sure I support this being hidden in a can. The color is richer and more intense than most Rosé ciders. It's more vermillion than pink. It's brilliant with just a smattering of the tiniest possible bubbles. 

Aromas: dusty fruity, funky, plum and grape

The Brut Rosé smells fruity primarily- I get notes of ripe apple, plum, and grape. It also smells of dust, minerals and a gentle wave of farmy wildness.

Dryness/sweetness: Semi-dry

This is a lovely semi-dry cider. The Brut Rosé just right for a canned cider that can be enjoyed in many different settings with a wide variety of pairings.

Flavors and drinking experience: tart, currants, tannic, high acid, ripe apple

The Brut Rosé tastes wonderful! The cider comes across as tart, with strong apple and currant presences keeping one another in check. It’s almost dry and tannic but still ultimately a fruity semi-dry.  All registers of acid, sweetness, and tannins are loud and clear, and they all seem resolutely natural.  The cider offers just a little funk, which I almost expect with currant.  The Currant flavor comes from concentrate, which you taste—not as fake, but as intense. 

Sipping straight out of the can, The Brut Rosé tastes drier. I think that’s because the aroma doesn't come through as much. The cider manages to be both easy and compelling.  It’s a total  winner, but I think I prefer it in a glass.

I had the Brut Rosé cider in my sunroom with a simple supper: beet and potato salad, marinated bbq tofu (Cornell chicken BBQ sauce works on tofu too!), and corn on the cob.  It doesn’t get much better. The cider’s fruitiness was lovely with a juicy baked tofu and an earthier variation on potato salad. The Brut Rose could also be good with coconut curries, salmon dishes, and lots of other rich and tempting fare.