Cider Review: Seminary Hill Cider's SHOC Estate Reserve and some experimentation

I’m writing a bit early this week, because I’ll be traveling soon. I’m so excited to be headed for New Orleans for the first time since the 1990s! I like to take a Winter trip when I can, and I’ve longed to go back to New Orleans for a very long time. It should be a walking-heavy blend of food, spooky stuff, great food, and lots of relaxing in *fingers crossed* better weather than the end of February in upstate New York. 

This is my third entry about Seminary Hill Cider out of Callicoon, New York. This small independent cidery has been making beautiful ciders and doing tastings and events at a gorgeous environmentally focused cidery in the Catskills. Check out my earlier review and roundup to learn more about this boutique destination cidery.

Round up, in which I share short thoughts on the 2021 Beechwoods, Nicksen,  2020 Semi-Sweet Cackling Hen, Tom’s Beard, and Spy Who Came in From the Cold: https://alongcameacider.blogspot.com/2023/10/cider-review-seminary-hill-cider-roundup.html

Delaware Dry (my #8 favorite cider of 2023): https://alongcameacider.blogspot.com/2023/12/cider-review-seminary-hill-ciders.html

I recommend going to the Seminar Hill Cidery website to learn more about this Catskills Cidery and all of the ciders and events there: https://www.seminaryhill.co/

Appearance: brilliant, bubbly, intense nectarine

What a lovely cider. I appreciate the bubbles dancing from the bottom of my glass and ringing the liquid. The SHOC Estate Reserve delivers an intense color that reminds me of nectarine flesh. 

Aromas: peaches, ripe apples, pineapple, golden flower petals

This cider smells deliciously like peaches, pineapples, and ripe apples. Secondarily, I get a whiff of clean spring green and something connotes golden petals.

Sweetness/Dryness: Off Dry

This is a beautifully balanced off dry cider. It has enough sweetness to keep fruit to the forefront of the experience, but it’s remarkably restrained.

Flavors and drinking experience: Off dry, zingy, peachy, structured, creamy, perfumed finish

The SHOC Estate Reserve maintains its off-dry balance with off-the-charts acid, substantial tannins, and plentiful fruit notes. It comes across first as zingy and peachy. The cider develops in its midpalate into a full creamy body that remains structured by the tannins. As a potentially strange metaphor, I would say this cider lifts weights! 

I also note lots of vinous flavors and a bit of inviting earthiness. What I think I love most is how concentrated flavor remains from start to finish.  The small active bubbles and perfumed finish complete an utterly delightful beverage. This is one I’d be proud to place at the important meals of my life, but I’m also thrilled that I got to enjoy it with a simple supper the day before my trip. Good cider is for special occasions, but it’s also for everyday life. 

One last little preview of what’s to come. I’ve been doing this blog for more than ten years now, and I’ve developed a regular posting schedule and a bit of a template for posts. In the next few months, I will experiment with how Along Came a Cider shares. I’ll be posting twice a month rather than weekly. That’s so I can possibly share some original recipes using cider, write more posts about cider out in the world, my experiences at cider events, and try out some other things. I want to keep myself on my toes; suggestions are welcome.

Cider Review: Blackbird Cider Works Extra Dry Classic Wood Aged Cider

 

Last week, we had a tiny preview of Spring. It was unbelievable, and it reminded me to trust that in a couple of months Spring will arrive in earnest. The Tall One and I took a long impromptu walk, inspired by sunlight after 4pm and mild temperatures. It was a kind of magic that Winter doesn’t know. We ended up catching a lovely meal at a restaurant we’d not visited for months and months. There, I tried a Blackbird Cider Works Extra Dry Classic Wood Aged Cider.

Blackbird Cider Works is now based out of Buffalo, New York. Though it is a regional cidery, I’ve not tasted or reviewed the ciders very often. I looked and only found one previous review! I’ll put the link below.

Orchardist’s Reserve: https://alongcameacider.blogspot.com/2014/10/cider-review-blackbird-ciders.html

What I will note is that Resurgence Brewing acquired Blackbird Ciderworks from Donovan Orchards as of 2023.  Here’s a link to a news story with more details about that change.

https://www.brewbound.com/news/resurgence-brewing-co-acquires-blackbird-cider-works-from-donovan-orchards-llc/

https://blackbirdciders.com/ This is currently under construction, so it might make more sense to connect with Blackbird Cider Works on social media instead.

https://www.facebook.com/blackbirdciders

https://www.instagram.com/blackbirdciderworks/

Here’s the description I could find for this cider online. 

Extra Dry Classic Wood-Aged Cider is a classic ultra-dry cider. Golden in color with apple aromatics, dry apple flavor, and just a slight hint of oak. Perfect balance between acidity and tannin, and a smooth, dry finish. 6.6% ABV. 

Appearance: slight haze, cool pale straw, few visible bubbles

This has the look of a wood-aged cider. Often that element of fermentation process lends a mild haze to the final cider. The color reminds me of an evening moon; it’s pale and cool. I don’t see a lot in the way of visible bubbles.

Aromas: minerals, pears, overripe apples, grapefruit, a bit of funk

The cider starts off with a waft of minerals followed by a parade of fruit: pear, grapefruit, and overripe apples. Somehow there’s a hint of salt. The wood aging is apparent but not super distinct. Hints of funk are present.

Dryness/sweetness: Dry

This is a dry cider. There are elements of fruit and more sweet aromas, but I don’t think the cider has a lot of residual sugar going on.

Flavors and drinking experience: sap, barrel, medium acid, low tannins, twiggy, medium bubbly

I thought I got a good idea of the wood aging from the Extra Dry’s aromas, but I was so wrong. There’s so much more to it! This cider is beautifully balanced with it’s dryness and wood aging. That’s not an easy combination to get right; too many elements can fight to be the primary driver of flavor.

Blackbird has chosen to put the wood aging forward in the Extra Dry. I think that’s a fantastic choice. What I get as I sip this are a medley of exciting flavors including: salt, tree sap, butterscotch, banana and apple. There’s plenty of barrel on the finish. The cider tastes dry throughout with medium acid and sparkle.

What little sweetness comes through has barrel and maple warmth; I’m reminded of salted butterscotch, which pairs nicely with the wintry, twiggy dryness. The cider has a medium mouthful. Tannins are low but make themselves known.

 

I paired this cider with a meal of blackened salmon served with julienned roasted root vegetables and rich creamy grits. It was a perfect seasonal combination. Highly recommended!

Cider Review: Angry Orchard's The Extension

For most of the day my phone was missing! My long-suffering backpack gave up one of its side pockets this morning. Thankfully, a kind person found it, the Tall One called it, and they got together while I was at work to return the phone. My cider notes from this weekend were already safely stored redundantly! Here’s a sign from the universe; save your work in multiple places. Thanks again, random kind stranger!

This week’s review is one I’ve been saving for a rainy night. I’m opening up my bottle of Angry Orchard’s The Extension. This is a small batch Walden Cider House project made using all Cornell Orchard apples wild fermented. It has an AVB of 7.4%. 

Angry Orchard is a large-scale cider producer with distribution far and wide. The Walden, New York Innovation Ciderhouse is the smaller operation in the Hudson Valley of New York that tries new cider and orchard experiments on a smaller scale. This cider was shared with me on my last trip to the cider house because I was so curious about what came of the Cornell Orchard fruit! More information about Angry Orchard and the Walden location appears in my earlier reviews.

Here are some, but not all, of my previous Angry Orchard Walden cider reviews. 

Margil: https://alongcameacider.blogspot.com/2023/04/cider-review-angry-orchards-margil.html

Buddy King: http://alongcameacider.blogspot.com/2022/11/cider-review-angry-orchards-buddy-king.html

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

Newtown Pippin: http://alongcameacider.blogspot.com/2022/08/cider-review-angry-orchards-newtown.html

Baldwin: http://alongcameacider.blogspot.com/2022/05/cider-review-angry-orchards-baldwin.html

Understood in Motion 2: http://alongcameacider.blogspot.com/2020/02/cider-review-critz-farms-double-vision.html

Understood in Motion 3: http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Wooden Sleeper: http://alongcameacider.blogspot.com/2018/12/cider-review-angry-orchards-wooden.html

The Old Fashioned: https://alongcameacider.blogspot.com/2017/08/cider-review-angry-orchards-old.html

Walden Hollow: https://alongcameacider.blogspot.com/2016/09/cider-review-angry-orchards-walden.html

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

Strawman, The Muse, and Traditional Dry: https://alongcameacider.blogspot.com/2014/05/roundup-of-angry-orchard-reviews.html

Here's what I read on the back of the bottle. 

The Extension is a recognition of the Cornell University College of Agricultural and Life Sciences' mission to extend research to farmers.

This dry and wild apple wine is crafted from apples grown at Cornell University's research orchards, where scientists experiment with cider apple varieties, production, and fermentation.

A portion of the profits from the sale of Angry Orchard's "The Extension" will be donated to support the scientists, teachers, and students at Cornell University.

For more information about Cornell University's Hard Cider Program, visit hardcider.cals.cornell.edu

$20 per bottle; maximum donation $15,000. 

Offer valid at Angry Orchard Cidery, Walden, New York.

 

Appearance: Brilliant, fine bubbles, shining warm straw

What a lovely cider. It has brilliant clarity with active fine bubbles. The Extension just shines

From my glass with a subtle warm straw color. 

Aromas: green wood, yeast, funk

Whoa! These are not the aromas that I usually associate with an Angry Orchard cider. Instead the Extension leads with stone, green wood, and a little oxidation. The whole comes across as farmy but not in any obviously wrong way. Fans of wild yeast/natural fermentation ciders are going to absolutely love this!

Sweetness/dryness: Bone dry

Yep, I said. This cider is completely dry.

Flavors and drinking experience: buttery, austere, tannic, barnyard

The Extension is such an understated adult cider. It tastes very dry, fully fermented, buttery, and mildly tannic. I love its strong bubble, medium acidity, and lots of low woody, sappy, springy notes. The cider somehow reminds me that Spring will come again. 

This cider comes across as more austere than fruity. Instead, it’s nutty. I think this would be quite appealing for fans of Chardonnay. I’d pair it with walnuts, blue cheese, dried fruits, or dark chocolate mousse. I think its strong wild character and zesty bubbles would make it great for an intense food flavor with some heft.

Cider Review: Seminary Hill Cider's Delaware Dry

It’s wet, chilly, and blustery outside. I am so glad to be home and warm. Not only that, I have a plate of delicious pizza and a cider that I’m very excited to review. Tonight, I’m sharing my thoughts on Seminary Hill Cider's Delaware Dry. I can feel the number of times I’ve ensconced myself and whatever writing machine I’m using for exactly this sort of evening. What a familiar sort of contentment. I love the nights when I know that I’ll be opening a very tasty cider indeed. 

Seminary Hill Cider comes to us from the Catskills region of New York. The cidery was founded in 2012, but I only got to experience the place and the cider for the first time earlier this year. 

Round up of several Seminary Hill ciders including, 2021 Beechwoods, Nicksen,  2020 Semi-Sweet Cackling Hen, Tom’s Beard,  Spy Who Came in From the Cold: https://alongcameacider.blogspot.com/2023/10/cider-review-seminary-hill-cider-roundup.html

Here’s how to find the cidery, restaurant, and hotel online: https://www.seminaryhill.co/

Tonight I’m sharing about the Delaware Dry. Here’s all the info about this cider available from Seminary Hill’s website. 

2020 Delaware Dry

Silver Medal GLINTCAP

Alcohol 8.2%

pH 3.76

Titratable Acidity (TA) 7.47 g/L

Bottling Date 6.22.21

Bone dry, floral, spice, mild bitterness, medium body, good acid

Blend: Chisel Jersey 42%, Baldwin 26% Golden Russet 20% Northern Spy 12%

Appearance: brilliant, intense popcorn yellow, few visible bubbles

This cider brings absolute ferocity of color. It reminds me of popcorn kernels tonight, but the warm toned yellow can be found all over autumn.

Aromas: Lemon peel, candied orange, minerals

The Delaware Dry smells amazing and delectable. I get notes of lemon peel, candied orange, and minerals. 

Dryness/sweetness: Dry

This is absolutely a dry cider. It needs no sweetness to be absolutely flavorful and completely itself. 

Flavors and drinking experience: Dry, bubbly, tannic, high acid, vivid, citrus and minerals

Whoa. The Delaware Dry tastes so vivid and minerally, it’s almost savory. Specifically I get notes of slate. This dry cider has a clean edge of bitterness, but the bubbly high acid carry it. I find it totally delicious. I’m so grateful for the clean fermentation. The fruitiness is present but restrained; I’m reminded of beautifully ripe grapefruit.

I had this tonight with pineapple pizza, but I remember enjoying with the ripest of late-season tomatoes and perfect sourdough bread. Both are incredible. I'd also serve it with a creamy chowder. There are so many good options for such a delightful food-friendly cider. 

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: Seminary Hill Cider Roundup

I had the opportunity to partner with Seminary Hill Cider last week and visit the Callicoon, New York cidery. They hosted the tall one and me for two nights at The Boarding House, shared a beautiful pairing meal (with vegetarian options), and showed us a complete behind-the-scenes tour of the growing orchard, production facility, and tasting room. And it wasn’t going to be the full experience without tasting a few more of the ciders. Luckily, we had far more sunshine than we expected and really got to see the Catskills at their autumnal finest. If you're curious, check out my Instagram to see the visual storytelling.

For full disclosure, I was hosted beautifully and treated to a wonderful time by Stuart, Chef Jack and the kind folks at Seminary Hill in exchange for some social media coverage of the experience. Nothing about the blog was part of the arrangement. I’m choosing to share a few notes on a select few of the ciders we tasted, because they were most certainly the cider highlight of my week. For this roundup, I choose to include five ciders that left big impressions. Other ciders might appear later in individual reviews, but here’s a fun smattering of what can be found at the Seminar Hill Cidery Tasting Room.

First, here’s the website that includes info on the ciders, Restaurant, Boarding House and Tasting room: https://www.seminaryhill.co/

For each of these, I’ll include the official description and a quick summayr of what the Tall one and I thought. 

2021 Beechwoods

Alcohol 7.7% - pH 3.86 - Titratable Acidity (TA) 3.5 g/L g/L - Bottling Date 7/21/22

Still, Dry, Unfiltered

A relatively low-acid, soft, round, tannic cider. Perhaps the dry cider equivalent of comfort food.

Bronze and lightly cloudy.

Nose: Apricot, Jasmine

Palate: velvety with mild acid, apricot, peach, and Minneola. Finish: Medium bitterness and generous astringency.

Blend:Chisel Jersey 44%, Dabinett 35%, Wickson17%, Porter's Perfection 4%

Bronze Medal GLINTCAP

To us, the Beechwoods smelled immediately like ripe apples, golden raisins, and when we tasted the primary impression was one of deep soft ripeness. This cider needs to be still, all the better for it to express the smooth worn wood, softened leather, with good tannic bitterness.  I appreciated the dried apricot notes along with papery tannins.

Nicksen 

Alcohol 7% - Titratable Acidity (TA) 5.23 g/L - Bottling Date 12/6/22

Blend: Dabinett 37%, Harry master’s Jersey 29%, Baldwin 13%, Wickson 5%, Puget Spice 5%, Zaubergau Reinette 4%, GoldRush 4%, Yarlington Mill 3%.

RS 1.5% TA 5.2 g/L

Brilliant Gold Petillant

Nose: Fresh. Apple, spice, deeply floral, toffee, mineral water

Palate: Sweet fresh apple and spice hit you first. Then the spice becomes more herbal and woodsy (is there a hint of wintergreen?) and the astringency kicks in. Full of flavor, but moderate on acid. Very easy drinking.

This cider makes me think of dust in the sunlight from the first sniff through tasting. Alex found it redolent of dried leaves and dark chocolate; I don’t disagree. The cider feels sweet, perhaps even a bit sweeter than its residual sugar because the acid isn’t angular and powerful. The cider tastes dark rather than bright, with a fruity red bell pepper finish. 

2020 Semi-Sweet Cackling Hen 

Alcohol 7% - Titratable Acidity (TA) 6.3 g/L g/L - Bottling Date 10.5.21

A lightly carbonated semi-sweet cider. A layered experience with lots of fruit. Concord grape, cherry, wood resin.

Residual Sugar 1.4%

Blend: Yarlington Mill 32%, Ellis Bitter 29%, Northern Spy 19%, Tremlett’s Bitter 12%, Newtown Pippin 6%, Chisel Jersey 2%

Zing! This cider rings like a struck cymbal. Though it’s still got some sweetness, the impression is more that of an austere acid bomb. The cider is sophisticated and restrained with notes of lemon and Bing Cherry. We noticed the official descriptions use of the word resin; that captures something important.

Tom’s Beard

Alcohol 7.5% - Titratable Acidity (TA) 8.4 g/L - Bottling Date 1/6/23

A Semi-Dry New World cider with tropical fruit notes and bright acidity. Great with food but also wonderful on its own.

Silver Medal GLINTCAP

Blend: Golden Russet 62%, Newtown Pippin 20%, Wickson 13%, Northern Spy 5%

Nose: Citrus, passion fruit, mango

Palate: Bright acidity, citrus, passion fruit, citrus pith.

RS 1.6% Malic acid 8.4g/L

For folks who want a bit of funk in their cider, start here! It has a smoky phenolic smell but the flavors are dazzlingly intense with tropical fruit. Yes that acid makes it very much a New World/East Coast cider. It’s very juicy and apple-y with a golden ribbon of pineapple as well. I imagine this one's a crowd pleaser. It’s sweet, big, rich, and thick.

Spy Who Came in From the Cold

I don’t have all of the information on this one, but this is a lightly petillant dessert cider.

I was immediately impressed by it’s delightful high acid. This one oozes golden raisins but is sharped up with a strong flavor of Crab apples. What a wonderful treat to find a petillant dessert cider that’s not too thick in mouthfeel. The overall impression is a sweet cider that’s blooming and exciting but not too boozy. Secondarily I get notes of  red currant, shortbread, and the tiniest hint of funk. Single varietal Northern Spy.

I think I’d like to go back to Seminary Hill on my own for a self-directed writer’s retreat, maybe to catch the beauty of another season in this gorgeous spot. It's quiet and peaceful. The farm and landscape certainly offer inspiration aplenty; I kept thinking of Grimm’s fairy tales when I peeked across the well- cared-for-orchards into the forest beyond. 

Cider Review: Penning's Farm Cidery's Wild Series The Continental and New York Cider Week!

It’s almost New York Cider Week! This is a busy time of year; there are more people I’d love to see and things I’d love to do than time. I tasted this cider with the Tall One this evening for two reasons. One, this was a gift from my dear friend Maria who is off on her own cider adventures; it’s a nice way to remember a faraway friend. Two, Alex is practicing taking tasting notes for a certain upcoming cider exam in less than two weeks! Many thanks to Maria for this important study aid!

Before I get into my review though, let me encourage folks to check out information about this fall’s New York Cider Week: https://ciderweeknewyork.com/

Pennings Cidery has a limited run cider called the Wild Series: The Continental. It’s my first ever review of anything by this Warwick, New York cidery. You can find this farm and cidery in the Hudson Valley. The farm is home not only to the cidery itself but also a tasting room and farm that grows apples, pumpkins, nectarines, apricots and peaches. I sense a certain flavor profile here! 

And this is just a little bit from Pennings Farm Cidery’s website about the Wild Series Continental project. 

With nutrient-rich soil and micro-climate conditions, it is no surprise that the Hudson Valley region has been an agricultural hub for more than 200 years. What wasn’t farmed, grew naturally on its own. Among the apple trees, we planted in our own orchard was one such wild seedling apple tree. In 2018 that tree produced an abundance of apples that we picked to be the main ingredient in our first Wild Series Cider, The Continental. Wild apples provide characteristics that cannot be found in culinary apples from cultivated trees. Our Wild Series Ciders will come from such wild seedling trees growing freely throughout the Hudson Valley. When we claim to be #CiderCountry here in Warwick, NY.

And here’s just a bit about how the cidery describes the cider’s taste.

The Cider Notes

You will be at ease with the first sip of The Continental. The tropical fruit aromatics and flavor offer a mood-lifting first impression, followed by a brilliant medium body finish that marches across your palate with a polished texture and intensity from the tannin-heavy skins.

I recommend visiting the Penning's Farm Cidery page to learn more: https://www.penningscidery.com/.

Appearance: intense nectarine color, gentle haze, sediment, visible bubbles

I love the rich dark nectarine skin color! It’s hazily golden with some sediment even on the first two pours. I could see some tiny bubbles rising to the top.

Aromas: homemade applesauce, butterscotch, apricot, toffee and nuts

As soon as I poured the Wild Series, I noticed its powerful and appealing applesauce aroma. I’m a sucker for that scent. Sniffing deeper revealed notes of butterscotch, toffee, and toasted nuts. I almost wonder if barrel aging was involved.

Dryness/sweetness: Dry

This is a truly dry cider. It doesn’t taste only challenging or austere. The Wild Series Continental has plenty going on. Read on for more.

Flavors and drinking experience: peach, orange, baking spices, chipotle pepper, tannins and acid

The Wild Series Continental’s flavor comes across as more restrained than bold, but the cider is definitely fruity. I can taste peach and orange. One of my co-tasters got notes of apricots. Secondarily the cider is redolent with notes of baking spices and smoky chipotle pepper.

In terms of mouthfeel, the cider is petillant with a relaxed level of sparkle. It’s high acid and tannic; repeated sips emphasize the papery tannins and apple bark notes The Wild Series has a light angular body and a lingering fruit leather and limestone finish.

We enjoyed it very much with our first chili of the year. 

Cider Review: Hudson North Cider Co.'s Toasted Pumpkin

Today I watched chipmunks in a garden during my lunch break and walked with normal shoes on campus for the first time in almost a month. I relished the bright blue sky and dappled shade. I noticed how good the outdoors looked and felt grateful to get to enjoy these things and notice them as they happen. This moment of seasonal shift is a lovely one. We’re almost to the Autumnal Equinox, and harvest is already underway.

Over the weekend I had the fun of trying a new-to-me cidery! One of my most wonderful co-tasters, Woody, picked up a six-pack of Hudson North Cider Co. for the first time. This Hudson Valley cidery is hoping to open a taproom in Fall 2024 and now is available in some states and shipping to many more. The apples come from Minard Farm in Clintondale, New York. 

This is the first time I’ve reviewed anything by Hudson North Cider Co. 

Find out all about the cider offerings and sign up for the newsletter here: https://www.hudsonnorthcider.com/

Here’s how the folks at Hudson North Cider Co. describe the Toasted Pumpkin.

Hitting all the flavor notes we crave in the fall, Toasted Pumpkin is packed full of warming spices and pumpkin pie. Made with Hudson Valley apples, this cider pours hazy golden brown reminiscent of a chilled mulled cider.

5% ABV — Gluten Free  —  8g Sugar

Appearance: foamy, intense pumpkin orange, hazy

The Toasted Pumpkin pours initially with a head, but it dissipates relatively quickly. The color is a fun one! It looks just exactly like a fresh pumpkin with all of that orange intensity. The cider is mildly hazy with some visible bubbles.

Aromas: Orange, citrus, nutmeg, allspice and cake and cinnamon and yeast!

Initially Hudson North’s cider’s aromas remind me of orange and other juicy citrus fruits. Secondarily, I get ripe apple, nutmeg, allspice, cinnamon and yeast. All in all, the range of aromas remind me of a spiced pumpkin frosting. The scents are very seasonal and appealing. 

Sweetness/dryness: Semi-dry

There’s a lot going on in the Toasted Pumpkin cider, and it has some sweetness. In England, this would be called a Medium. I’ll call it a Semi-dry here. I think the sweetness is necessary to bring other elements together into a pleasing whole. Keep reading to see what all is going on.

Flavors and drinking experience: mild tannins, sour, apple, spices, funky

Everyone who tried Hudson North Cider Co.’s Toasted Pumpkin along with Woody and me quite enjoyed it. The cider bring mild tannins, moderate sourness,  apple, spices, and funk to the seasonal party. For me the medium sweetness really helped balance out the spices and tart or sour flavors. It reminds me of sour beer, but it’s still very recognizably cider, which is much more appealing for me! We agreed that it’s just a little bit funky, but what dominates is lots of apple followed by some pleasing Fall spice.

The Toasted Pumpkin has a light body and medium level of sparkle. It was a total delight with vegetarian sausages and multiple different kinds of homemade soft pretzel. What a treat!

Cider Review: Nine Pin Ciderworks Apple Pie-secco

Boot life continues whenever I leave the house, but this weekend I was able to take some practice time in the house to get used to moving around without it. On flat surfaces, I felt pretty good! Stairs will take a bit more time. The thrill was so real that I had to try a new recipe for my sourdough starter discard. And of course a dessert necessitates a fun cidery pairing! Nerdy domesticity rules my weekends with great joy.

Here’s what I tried: https://www.kingarthurbaking.com/recipes/sourdough-chocolate-chip-cookies-recipe

They turned out beautifully with just one notable adjustment; my dark chocolate was a dark chocolate with almonds. Yum! And with that delicious dessert, I was very happy to enjoy Nine Pin Ciderworks’ Apple Pie-secco. Wordplay on apple pie plus Prosecco (the sparkling wine) gives the cider an immediate association with warm cooked apples and baking spices plus the delight of a sparkling beverage. 

Nine Pin Ciderworks is based out of Albany, New York but now distributed and shipped to at least 35 states. Here’s a quick list of all of my previous reviews of Nine Pin Ciders! More background information can be found in these earlier reviews.

Pink Lemonade: https://alongcameacider.blogspot.com/2023/08/cider-revew-nine-pin-ciderworks-pink.html

House of Dabinett: http://alongcameacider.blogspot.com/2020/04/cider-review-portland-cider-companys.html

Cucumber Lime Light Cider: http://alongcameacider.blogspot.com/2019/08/cider-reviews-ninepin-light-cider.html

Gathering of the Farm Cideries (including the Cascara cider): https://alongcameacider.blogspot.com/2018/02/gathering-of-new-york-farm-cideries.html

Peach Tea: https://alongcameacider.blogspot.com/2017/06/pickcider-review-nine-pin-ciderworks.html

Blueberry: http://alongcameacider.blogspot.com/2015/08/cider-review-nine-pin-cider-blueberry.html

Ginger: http://alongcameacider.blogspot.com/2014/10/cider-review-nine-pin-cider-works-ginger.html

Signature cider: http://alongcameacider.blogspot.com/2014/04/cider-review-nine-pin-cider-works-nine.html

Nine Pin Ciderworks’ website is the best place to learn about all of this New York Cidery’s releases and taproom events: http://www.ninepincider.com

My faithful co-taster Woody picked this up locally. So many different cideries create their own version of fall-spiced ciders, so I’m always curious to see how everyone’s tastes!

Here’s the official description from the folks at Nine Pin: Crafted from apples from Samascott Orchards in Kinderhook, New York, Apple Pie-Secco symbolizes life’s simple joys, autumnal aromas filling our homes, explosions of taste; pure comfort. 6.5% ABV. 

Appearance: Brilliant, brassy blonde, few visible bubbles 

I love how brassy blonde this color looks in the glass. It's too pretty for a can, but I say that a lot. The cider poured brilliant with few visible bubbles.

Aromas: sweet and gentled cooked apple, cinnamon, ginger, 

The Apple Pie-secco offers up a medium intense aroma of ginger, apple and cinnamon. The apple smells mellow and cooked. This definitely gets the autumnal associations flowing. One note, in order to really access these great smells, you must use a glass.

Sweetness/Dryness: Semi-sweet

This cider is on the sweeter side, but it’s notably not fully sweet. This really gives an additional level of complexity to the cider’s other qualities like acids, body, bubble, and Nine Pin’s use of cinnamon.

Flavors and drinking experience: high acid, strong cinnamon, vanilla finish

Nine Pin’s Apple Pie-secco starts off with a beautiful burst of high acid that I associate with New York and eastern United States ciders more generally. Next, that acid coalesces into flavors I recognize as ripe peach and cooked apple.  This cider’s midpalate expands to include spices, mostly cinnamon; it tastes holiday-ish and feels a little rough and sandpapery, The cider’s finish is oodles of vanilla.

One of the most interesting characteristics of this cider was how the bubbles felt prickly and spiky and zesty. 

I appreciate that Nine Pin’s Apple Pie-secco doesn’t just go for the same profile as the classic seasonal sipper. The vanilla is a nice touch, as is backing off on the sweetness just a touch. It was a beautiful accompaniment to my chocolate chip cookies, but I imagine it would be even better with shortbread and caramel. 

Cider Review: Redbyrd Orchard Cider's 2021 Baldwin - Brown Snout - Kingston Black

I’ve gone more than a full week wearing a boot and treating my right foot as though I’m healing a break. Thankfully the boot works and eliminates pain while walking around the house, so I will not complain about it. I do look forward to being able to resume my normal habits of walking miles a day and getting outside whenever the weather is pleasing and often when it's not. But I certainly don’t mind sitting on my porch on these late summer mornings and evenings.

But I did make it out of the house briefly this weekend to celebrate a wonderful friend, and I brought Redbyrd Orchard Cider's 2021 Baldwin- Brown Snout- Kingston Black to taste and share. I picked up this Redbyrd Orchard Cider from Ithaca’s Farmer’s Market earlier in the Summer. In case you’re ever travelling this way, do not overlook the Farmer’s Market as a place to sample and buy local ciders. Our selection is really astounding!

One of the local gems in the Finger Lakes has to be Redbyrd Orchard Ciders. The cidery is based on a small biodynamic farm near Trumansburg, York. I’ve reviewed several of their ciders since first encountering them in 2014. You can find more background in earlier reviews. Here's the full rundown of my earlier Redbyrd Orchard Cider reviews, including one from earlier this year. 

Biodynamic Cloudsplitter Extra Brut: http://alongcameacider.blogspot.com/2023/04/cider-review-redbyrd-orchard-cyders.html

Tompkins King/Stoke Red (my #6 favorite cider of 2022): http://alongcameacider.blogspot.com/2022/07/cider-review-redbyrd-orchard-ciders.html

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

Celeste Sur Lie 2015: http://alongcameacider.blogspot.com/2019/10/redbyrd-orchard-ciders-celeste-sur-lie.html

The Andromeda Crab: http://alongcameacider.blogspot.com/2019/01/cider-review-redbyrd-orchard-ciders.html

Their presence at an all FLX pairing dinner: http://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

The North Star: http://alongcameacider.blogspot.com/2015/01/cider-review-redbyrd-orchard-ciders.html

The Starblossom: http://alongcameacider.blogspot.com/2013/10/finger-lakes-cider-week-special-review.html

The Dry Harvest Cider 2013: http://alongcameacider.blogspot.com/2013/12/cider-review-reddbyrd-2013-harvest-cider.html

The Wild Pippin (my #1 cider of 2014, the Wild Pippin): http://alongcameacider.blogspot.com/2014/12/cider-review-redbyrd-orchard-ciders.html

And I encourage folks to visit Redbyrd Orchard Cider online to learn more about the current cider lineup: https://redbyrdorchardcider.com/.

Here’s what I learned about the 2021 Baldwin- Brown Snout- Kingston Black from the folks at Redbyrd.  

Alcohol 8%

A beautiful dry cider made from these three apples: Baldwin, Brown Snout, Kingston Black

Certified Biodynamic® by Demeter

pressed rack and cloth with secondary fermentation in bottle, sediment natural

all grown, fermented and bottled at Redbyrd Orchard

22 cases produced

notes of chocolate mint, cinnamon, peppercorn, bittersweet apple

Appearance: intense brass color, brilliant, bubbly

Apologies for the action shot; I’m having issues with my camera lately. Still, it’s apparent that this cider shimmers with a beautifully intense brass color. It’s brilliant with bubbles as well. 

Aromas: oranges, autumnal, overripe apples, rubber

The Baldwin- Brown Snout- Kingston Black  causes an immediate salivary reaction for me! This is going to be a wonderfully exciting cider. The first aroma notes I can identify are overripe apple, oranges, and wet autumn leaves. The scents are mellow and a touch oxidized. I expect deep autumnal acid and apple flavors in this one. Yum.

Sweetness/dryness: fully dry

I love the total dryness of this cider. It’s austere and yet filled with flavor. 

Flavors and drinking experience: actively tannic, fine bubbles, funky, acid but round

The Baldwin- Brown Snout- Kingston Black tastes actively tannic, even a bit fiery and aggressive. I love its champagne-style bubbles from the cider’s second in the bottle fermentation. That crisp sophistication is made beautifully complex with some funky and metallic notes and big round acids. The mouthfeel is full, with a long blocky tannic finish. This cider goes best with salty foods. It’s big, fun, and challenging. These are wonderfully interesting apples, and I’m so glad that Redbyrd Orchard Cider made the most of them.

Cider Revew: Nine Pin Ciderworks' Pink Lemonade

My life is happily rather upside down at the moment! There are four little black kittens just bouncing and stalking and napping around my office. We’re short-term fostering them, and it’s the first time I’ve ever helped foster little kittens. I’ve certainly visited litters to help socialize them and raised cats of my own, but this is an entirely new situation. They’ve been here less than a day, but my heart is wrapped up in them so completely. So it seems that my current cider companions will not raise a glass with me, as they are all underage!

That’s just as well, as I’m not sure I want to share my Nine Pin Ciderworks’ Pink Lemonade. Woody bought this a few weeks ago, but I’ve found myself reaching for it on warm Summer evenings. It’s been too long since any Nine Pin has been featured on the blog! Here are all of my earlier Nine Pin Ciderworks reviews. More background info on this Albany, New York based cider can be found in these. 

House of Dabinett: http://alongcameacider.blogspot.com/2020/04/cider-review-portland-cider-companys.html

Cucumber Lime Light Cider: http://alongcameacider.blogspot.com/2019/08/cider-reviews-ninepin-light-cider.html

Gathering of the Farm Cideries (including the Cascara cider): https://alongcameacider.blogspot.com/2018/02/gathering-of-new-york-farm-cideries.html

Peach Tea: https://alongcameacider.blogspot.com/2017/06/pickcider-review-nine-pin-ciderworks.html

Blueberry: http://alongcameacider.blogspot.com/2015/08/cider-review-nine-pin-cider-blueberry.html

Ginger: http://alongcameacider.blogspot.com/2014/10/cider-review-nine-pin-cider-works-ginger.html

Signature cider: http://alongcameacider.blogspot.com/2014/04/cider-review-nine-pin-cider-works-nine.html

Here’s how to find Nine Pin Ciderworks online: http://www.ninepincider.com.

I’ll share how the folks at Nine Pin describe the Pink Lemonade. 

When life gives you New York apples, make Pink Lemonade! Nine Pin’s Pink Lemonade cider is made from 100% New York apples then infused with lemons and Citra hops. This refreshing cider is blended with juice from Samascott Orchard’s Red Ace beet crop to create that signature pink color. 6.2% ABV. 

Appearance: hazy, warm peach, some visible bubbles

Based on the name of the cider and the mention of using beets for color, I did expect bolder pink. Instead we have something lovely, soft, and natural. It looks more like peach nectar to me than pink lemonade with that warm hue and fuzzy haze. Even with the haze, I can see plenty of still bubbles that collected on the side of the glass. So inviting!

Aromas: lemons and lemonade, hops, 

The Pink Lemonade cider smells vividly of citric acid. Its a gorgeous bright neon sign blinking “Lemonade!” by way of lemon. Secondarily I get notes of hops, particularly the grapefruit face of hops. It smells zingy almost prickly. The aromas are appealing and balanced, but I would love to get more apple aroma.

Sweetness/Dryness: Semi-dry

The Pink Lemonade is neither austere nor notably sweet. It’s tart in a distinctly enjoyable way which leads me to believe there is some sweetness to balance that out. 

Flavors and drinking experience: lemony, hops, warming, clean ferment

Nine Pin has made a friendly and easy-drinking summer beverage with the Pink Lemonade. It’s tasty with a medium intensity of sparkle and a full body. It’s extremely lemony, and the hops persist but they meld with the lemon seamlessly.

It’s refreshing but warming all at once. I appreciate the clean fermentation to be expected of Nine Pin. My only hope if there are future iterations would be for more apple-forward aroma and flavor profile. Indeed this feels like a summer drink that’s simply a hopped lemonade rather than a cider made with hops and lemon. Nonetheless, it’s tremendously enjoyable! I’ll happy relish these on hot nights or thunderstorm afternoons, with kittens underfoot.