Cider Review: 1911 Somerset Original Cider

I've not really reviewed 1911 ciders nearly as much as I should have, especially since they are relatively local. So, I'm working on that. 1911 is the cider branch of a local company, 1911 Spirits, that makes ciders, wines, and spirits, many from apples. I've met a few folks from Beak 1911, and without fail they have been lovely, friendly, and helpful. You can read about their history and product on their website: SITE They'll be opening their new facilities this summer in Lafayette, New York. They're expanding after 13 years of cider production. Like many long-time cider-makers, Beak and Skiff pre-date the wave of popularity cider is currently experiencing, but they are benefiting from it significantly.

Beak and Skiff does have a tasting room in Lafayette, New York open seven days a week during the warmer months. I plan to make up this summer before the relative insanity of apple season. You can find out about it and about all of their products on their website: http://www.1911spirits.com/ciders.html.

Looking to 1911's website, all I could find about this cider was this description: "An old favorite updated for the 21st Century, with a pleasant crisp hint of apple flavor." Not very useful I'm afraid. From a different website reporting on the activities at 1911 and Beak and Skiff, I was able to find just a bit more information: "A sparkling aromatic cider with flavors and aromas of freshly picked apples." All sources cite the ABV as 4.5%.

Here's my confession for the post. I forgot to take pictures when sampling this cider. I do have my written notes on its appearance, so I've found a stand in that looks very much like the Somerset Original, but I don't want to perform any sleight of hand on this blog, so I'm just sharing that fact before posting a representative picture.

Appearance: deep color, brilliant, some bubbles

This is a very lovely cider in the glass. The Somerset looks absolutely brilliant in clarity. I can see a fair number of bubble immediately after pouring the cider, but they do not linger.

Aromas: Overripe apples, apple sauce, musty dust, minerals

Wow, the scents are immediate for the Somerset Cider. Overripe apples just jump out at me. I can detect minerals and dust commingled, which is often the case. The home-cooked apple sauce smell makes me wonder if there are any Northern Spy in this cider. That apple and that smell just go together.

Sweetness: candied, sweet

This cider tastes sweet like candy. I'm not always a fan of this particular variant of sweetness, I prefer really raw fresh fruit sweetness, but the richness and depth of more caramel and candy notes do have their appeal. Lots of folks who enjoy the fall spice palette, brown sugar, caramel, and dolce de leche flavors will enjoy that about it.

Flavors and drinking experience: very French in style

What makes this French like in style are the sweetness and yeast hints that make up so much of its flavors. It does taste cleaner than most french ciders. You won't get any farmy notes from Beak and Skiff's Somerset cider. It is very approachable and easy to drink, with just a lovely level of carbonation.

I'd recommend this cider with a mushrooms and a deeply roasty wild rice salad. Or in terms of activities this is the perfect cider to add a bit of sweetness to the otherwise often traumatizing experience of watching Game of Thrones.  : ) Generally, anytime you have the room and inclination for something a bit rich and dark and sweet, Beak and Skiff's Somerset Original Cider will do the job nicely.

And by way of apology for the missin' photos, here's one of my cat Cabot emerging from a pile of blankets, surprised that the world still exists after his epic nap.

Cider Review: L'hermitiere Cidre Demi-Sec (AKA My First Review of a Normandy Cider!)

 I wish I had a lot more information to share about this cider. I found it at a local bottle shop (a new spot call Pop a Top) in Gainesville, Florida while visiting and saw it listed on the drink menu at Stubbies and Steins (which happens to have the best selection of cider and beer of any bar or restaurant in town). L'hermitiere Cidre Demi-Sec has an ABV of 4%. It comes in a 750ml bottle like many fine ciders of all stripes and traditions.

What I can do is talk just a little bit about the Normandy style to give some context to this review. Mind you, I also want to share the caveat that this is my understanding of Normandy ciders. Please don't come after me with barrels and pruning shears if you don't like what you read.

When different regional styles are discussed apple choices, tannins, acidity, sweetness, and effervescence are usually considered among other factors. Normandy ciders frequently have high levels of tannins and use cider varieties of apples. Though there can be some variance in sweetness, most Normandy ciders are either sweet or semi-sweet; I would be surprised by anything bone dry. These tend to be low acidity ciders by and large. Fermentation usually is completed within the bottle, so all sparkle or effervescence is naturally occurring. I also tend to note some degree of farminess to either aroma or flavor but that can be either subtle or pronounced. I like a fair amount, but that's just me.

Okay, on to tonight's cider!

Appearance: hazy, warm honey, plenty of active bubbles
 
This has a beautifully warm appearance that comes from the depth of color and haziness in the L'Hermitiere Demi-Sec. As the photo shows, it has plenty of bubbles and shortly before the photo was taken the cider briefly had a bright white head of foam that vanished quickly. 

Aromas: ripe apples, wet hay, with a hint of sourness

This has a very moderate and pleasant level of farmyard to the aroma. I can get leather, cheese, and hay in there, but all underneath the more predominant smells of ripe apples and yeast.

Sweetness: Semi-sweet/sweet

This is absolutely on par for a Normandy cider. It has plenty of sweetness, but it doesn't harm the complexity or the mouthfeel. That's what I like in good quality sweet ciders. The flavors are rich and fruity and completely natural.

Flavors and Drinking Experience: Fruit, oak, tannins, and sweetness

This tastes like it was aged in neutralized oak barrels, ie barrels that have been used again and again. The funk from the smell is back in the flavor in a way that definitely suggests some Brettanomyces in one or more strains. I love it, but I'm not sure all American cider fans would want that because it isn't exactly like the super clean ciders that lots of quality United States cider producers are selling. The fruit is very approachably apple with hints of cherries. It dries out a bit toward the end and the wood notes predominate in the finish.

I loved getting to taste this and share it with too rarely seen friends. It is a great conversation cider and tastes just wonderful both chilled and even after holding it in the glass a while. For foods, I'd have this with seafood perhaps some sweet scallops or lobster. Enhance and appreciate the sweetness and complexity with a food that is also just a touch sweet. I'd not go so far as to name this a dessert cider though. Honestly, it doesn't need any food accompaniment though. Just good company.

Cider Review: West County Cider, Reine de Pomme

West County Ciders hail from Colrain, Massachusetts where they have been made by cidermaker Judith Maloney and her family since 1984. They mention hailing previously from California’s wine making traditions which they have blended with New England cider making and blending techniques. They only use pressed apples and no concentrate. Their website has much more information.

As a varietal intro I mostly want to share what West County says about their own cider. The story comes from their discovery of “a classic French bittersweet apple” described as having strong tannins, complexity, a note of iron. Their blurb says, “Reine de Pomme is an archaic French Apple. We found it in the Geneva Reference Orchard. In 1987, in France, the only reference to it we found was a listing in a nursery catalog from the 1920’s at an apple museum in Normandy.” And this is just the apple. When described the cider as they have created, cellared, and blended it, they say, “As a cider it has a deep, dark-fruit, honeyed taste. We blended it with our Dabinet to round out the tannins, and Redfield to add bright fruit and to balance the bitter-sweets. Though blended, Reine de Pomme leads the taste, and the Dabinet and Redfield fall in nicely as supports. It is the fullest-bodied cider we have made. And the closest in taste to a French Cider.”

ABV: 7.3%

Color and appearance: Deep glowing apricot

The appearance of this cider is truly unique. Its color is glorious. When we cannot stand a moment more of grey winter, pouring a glass of the Reine de Pomme can temporarily transport us to sunnier days. This cider also shows tremendous levels  of bubbles. So many active bubbles. A bright white head formed when I poured my first glass, and then vanished quickly.

Aroma:  candied citrus, nectarine, and dusty granite?

As crazy as this may sound, the end of the each sniff of this cider brought strong grey rock in the sun to my mind. As an inveterate basker and lounger who would always prefer to sit or lay on the ground, I’ve smelled rocks aplenty and the Reine de Pomme smells like a sun-warmed rock. It also smells like fruit and sugar with a citrus pinch.

Sweet to dry: Off dry

The bottle describes the cider as dry, and for many cider drinkers it would be quite dry. For those more attuned to independent, small-batch ciders though, the range is wider and dryer than that made up only of more widely available ciders, making the Reine de Pomme a very pleasant off dry. This an ideal level of sweetness and dryness in my mind.

Flavors and drinking experience: tannic, heavy, creamy mouthfeel,

The citrus from the scent develops fully when I taste this cider. I can taste the mineral element from the smell also, but it fuses with the fruit notes more, almost adding a shadow of depth behind the brighter notes.

Finish:  slow but still creamy with residual flavors of lemon

The finish is luscious, less dry than the initial taste. It dallies and gives a second impression of creaminess united with lemon or sweetish citrus.    

Pairs with: a full meal with strong flavors, maybe a risotto or shepherd’s pie.

The unusual mouthfeel would allow drinkers to pair this with something usually less available for cider pairings. Maybe even something with more than a hint of spiciness. Alternately, the cider drinkly beautifully on its own. I’d take this particular drink sunbathing, maybe because of the aroma. Still, I think the Reine de Pomme would be a lovely companion for unwinding in the out of doors. Quite a fascinating cider, especially for one so drinkable.