Cider Review: Stormalong Cider's Winesap

Leaves are appearing on trees, and I am surprised by new blooms with every walk outside. I’m so grateful for the momentum of Spring. It gets me outside and outside of my brain more regularly. That said, I feel forgetful and distracted so much lately. I might get lost in looking at clouds when I should be sending an email. Apologies if you’re waiting to hear from me. I’ll get there!

I’m glad to be returning to Stormalong Cider’s Rare Apple series today with the Winesap. Here’s the rundown of all of my previous Stormalong reviews.

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

Stormalong’s website can be found here along with updates and new release information: http://stormalong.com/.

And here’s the description from Stormalong of the series and of this cider in particular. 

 This sampler consists of four distinct dry, orchard-based hard ciders that showcase the depth and complexity of cider-oriented, heirloom apples. The apples in these ciders were all grown in New England on small orchards and carefully fermented, aged and blended into the small batches canned for this tasty sampler. The mission of our 'Rare Apple Series' is to highlight the virtues of these extraordinary heirloom apples and their exquisite transformation into distinctive cider. This sampler will take your taste buds on a tour of some of cider's most cherished apples.

FLAVOR

Tart, Fruit Forward, with Notes of Strawberry & Jammy Fruit

APPLES

Made with 100% Stayman Winesap apples

ABV: 6.8%

On this page, there’s a graphic placing this cider’s sweetness/dryness at a midpoint between dry and medium dry. We’ll see what that means. 

I’ve had the pleasure of tasting Stormalong’s Winesap twice. Once on my own and once in the context of training tasting alongside some talented cider folks. 

Appearance: brilliant, few visible bubbles, medium intensity, warm straw

The color of this cider is a classic warm straw with a medium intensity. The Winesap has just a few scattered bubbles clinging to the glass all along it. THe clarity is brilliant and appealing.

Aromas: apple butter, cooked apples, grapes, 

Stormalong’s Winesap smells like apple butter. I love the focused sweetness and cooked apple smell, I’m getting from this cider. It blooms with grape notes too. The aromas are not overpowering, but I don’t have to dip my nose into my glass to get them either.

Sweetness/dryness Off dry

I agree with the graphic! It’s not bone dry, but its drier than semi-dry. The Winesap is a classic off dry cider. 

Flavors and drinking experience: sugared lemons, melon, flowers, ripe apple, white wine

Many of my favorite ciders are driven by acidity, and Stormalong’s Winesap has that going for it. The high acidity is pointed and zesty. It tightens and lightens the whole experience. The acidity reminds me of citrus like ever-so-slightly-sugared lemons.

There are many delightful summery notes to the Winesap like melon and white flowers. It feels approachable, summery, smooth, and crisp. I don’t get a strong tannic presence. The level of sparkle is enough to stay sharp from first sip to last, but it doesn’t drive the drinking experience. 

This is a fun cider to drink and a fun one to talk about. I recommend it for both. 

Cider Review: Eve's Cidery Kingston Black 2017 and Stem Cider's Colorado Heritage Blend

We are barreling towards harvest time, the autumnal Equinox, and Cider Weeks all over the country. For us cider nerds, it’s almost show time! All that is to say that I’ve got some exciting news coming up, but I’m not quite ready to share it yet. Just keep watching this space! In the meantime, I wanted to treat myself this week. When things get busy, it’s tempting to just power through, but I think trying to do a lot is the perfect reason to slow down with a cider or two you have an extra good feeling about. That’s exactly what I’m sharing this week.

First up is Eve's Kingston Black 2017 single varietal. I loved sharing my thoughts on a delicious single varietal from only Kingston Black apples last week (thanks to Stormalong Ciders), so I looked through my cellar to see if I had any other single varietal ciders. That’s where I found another Kingston Black cider!

Eve’s Cidery operates in the small Finger Lakes community of Van Etten, New York. The cidery has been there since 2002 when the cider apple orchard was planted. Now, we can all taste the fruits of those early labors.

My previous reviews of Eve’s ciders and the cidery’s appearances at significant cider events are all shared below. I recommend checking out a few, just to see how consistently quality these ciders are!

Northern Spy: http://alongcameacider.blogspot.com/2019/04/cider-review-eves-cidery-northern-spy.html

Autumn’s Gold: http://alongcameacider.blogspot.com/2013/06/cider-review-eves-ciderys-autumns-gold.html

Beckhorn Hollow Dry: http://alongcameacider.blogspot.com/2013/10/cider-review-eves-ciderys-beckhorn.html

Albee Hill Still and Dry: http://alongcameacider.blogspot.com/2015/12/cider-review-eves-cidery-albee-hill.html

Perry Pear:
http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt3-eves-cidery-wyders.html

Autumn led an Orchard Tour and picnic as part of Finger Lakes Cider Week back in 2016:
http://alongcameacider.blogspot.com/2016/11/cider-event-twilight-walk-talk-and.html

Darling Creek:
http://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html
And http://alongcameacider.blogspot.com/2018/12/my-favourite-10-ciders-of-2018.html

Cider Con: http://alongcameacider.blogspot.com/2018/02/cider-con-2018-pt-1-eden-specialty.html
http://alongcameacider.blogspot.com/2018/02/cidercon-part-2-including-heritage.html

You can read all about Eve’s Cidery on the website: https://www.evescidery.com.

There’s a whole page about this particular cider, it’s well worth reading.

https://www.evescidery.com/ourcider/2017-kingston-black/

If you just need the short official description, “On the nose: melted sugar, apple crate and anise. In the mouth, rough-sawn wood and tobacco dissolving into chewiness. The finish has substantial weight and smells like Christmas spice cookies.

Now for Eve's Cidery Kingston Black 2017 Single Varietal. I purchased my bottle at the Ithaca Famer’s Market, which I use like a weekend local cider market.

Appearance: copper, bubbly,  variable clarity

It’s hard to say what the clarity is for this cider. Each glass pours differently from a brilliant first glass to a cloudy 4th glass. All of the glasses glow with an intensely dark shade of copper, and each is alive with bubbles. Everything about this suggests a dry tannic cider is waiting for me!

Aromas: overripe apples, leather, orange, tea, spice, wood

The Kingston Black smells mouthwatering. I get notes of overripe apples, leather, orange, and tea. There’s a bit of funk and yeast,  but more of the flavors remind me of fruits, spices, and mellow barn wood.

Sweetness/dryness: Dry

The Kingston Black tastes dry. It does have a hint of flavors more often associated with sweetness but they waft by as suggestions and resemblances and not sweet in the cider’s essence. If you want to know what I did taste, keep reading.

Flavors and drinking experience: high acid, astringent, orange peel, almond

I love how the Kingston Black tastes. This cider is gently bitter and tart with high acid and high tannins. I find it notably dry throughout, but it’s not entirely without fruit character.  I taste orange peel, clove, and a bit of brown sugar. The whole experience is complex and rich; I find it  warm, but not hot. The cider has plenty of minerality but also umami that reminds me of  Almond and apple peel.

I shared this cider with dear friends and a simple meal of corn on the cob, tomato pie, and some amazing cheeses. I wouldn’t change a thing.

Next up: Stem Ciders’ Colorado Heritage Blend

Lafayette, Colorado is home to Stem Ciders. Eric Foster and Phil Kao began the company in 2013. To find more background on the company, here are all of my earlier reviews of Stem Ciders. Full disclosure, this was a sample shared with me for review.

Banjo: http://alongcameacider.blogspot.com/2019/03/cider-review-stem-ciders-banjo-and.html

Pear Apple: http://alongcameacider.blogspot.com/2017/06/pickcider-review-stem-ciders-pear-apple.html

Perry: http://alongcameacider.blogspot.com/2018/05/very-perry-may-tieton-cider-works.html

You can find out all about the company online: https://stemciders.com

Here’s the official description for Stem Ciders’ Colorado Heritage Blend, “Made with a blend of local Dabinette and Winesap apples. ABV 7.7% Juicy, dry, clean, and light with a balanced acidity. Nice lingering soft tannins and a touch of grapefruit citrus without the bitterness. A quintessential hard apple cider.”

Appearance: day-lily yellow, super bubbly, hazy

This cider looks lovely in every glass we poured it in! The color reminds me of these late summer day lilies that I keep seeing all around town. It’s a mellow color that shows off all the bubbles present.

Aromas: cooked apple, dust, grain,

This cider smells just a little bit grainy and funky, but mostly I smell cooked apples. The scents remind me of homemade applesauce, warm on the stove. There are hints of dust and grain also. Based on these scents, I expect a super tart cider.

Dryness/sweetness: Dry

This cider tastes even drier than I expected from the aroma! Its austere and cooling, perfect for a humid summer evening.

Flavors and drinking experience: fermented, briney, cooling
Those dusty notes in the Colorado Heritage Blend’s aroma indeed translate into high acidity and some degree of astringence. What I taste isn’t exactly what I smell though. I could smell a certain graininess, but that tastes a bit like yeast and corn. There’s some classic clean barn notes going on at the same time, and I didn’t expect those from the cider’s aromas. What I don’t know how to articulate is what makes the flavors feel cool and aquatic to me; it’s not watery but something decidedly connotes a certain chill. The cider’s finish reminds me of many UK ciders with some phenolic character that reminds me of leather and olives.

I had this one with a fish fry and broccoli slaw. I like the creamy veggie slaw with this austere and structured cider. This one could be enjoyed with a plethora of different food pairings and in any season!

Cider Review: Blue Bee Cider's Hopsap Shandy

I know most folks associate hops with beer and with summertime. But a hopped cider doesn't have to wait for warm weather. This style is one of my favorite modern variations on cider, so I make an effort to include them in my personal rotation year round. Perhaps a way to think of it would be drinking a brief window onto bright skies and sappy green leaves. That sounds nice to me.

Today's hopped cider is from Blue Bee Cider in Virginia. This is the first urban cidery in the state, near Richmond. They have a tasting room and give tours when scheduled in advance. Blue Bee Cider earned a Good Food award for 2016.

Check out the website here: http://www.bluebeecider.com/

You can also learn about their processes by reading their blog: http://www.bluebeecider.com/blog/

You can see my previous review of the Charred Ordinary from this March: http://alongcameacider.blogspot.com/2017/03/cider-review-blue-bee-cider-charred.html

This is Blue Bee's official description for the Hopsap Shandy: 

Cascade hops and heirloom cider apples unite in Blue Bee Cider’s HOPSAP SHANDY, a traditional cider with a modern twist. After a light dry-hopping, this Winesap blend takes on floral, grassy and zesty citrus notes with an assertive apple finish. Borne of a whim, Hopsap Shandy is something refreshingly unexpected that can appeal to aficionados of beer, wine and cider alike.

Appearance: hazy, visible bubbles, warm nectarine flesh


Aromas: grapefruit, green, wet, green

This cider smells burstingly grapefruity, like the grapefruit is about to climb out of the glass! It's juicy herbal, green, wet, and cold. So interesting! All of these notes are solely from the aroma of this and not yet from drinking. I find this intensity and this zooming freshness utterly compellingly. Like a truly good perfume, you just want to keep sniffing it. 

Dryness/sweetness: Dry

This is one dry hopped cider!

Flavors and drinking experience: dry, high acid, lemon

Oh wow. Drinking this cider tastes tremendously good. It's lemony, citrusy, and fruity. Some drinkers might say that this level of acid is too high, but not me. I like that it has a little fun yeasty character. The first note is dry and dark and almost sweet, but then a wave of real tannins and acids hit. It gets brighter immediately and the tannins linger.

Tannic hopped ciders are rare (in some ways this cider reminds me of Tom Oliver's English hopped cider, which is also fantastic). I can taste lots of wood flavors. There are a relatively small number of little bubbles (but that maybe age?). The 8% ABV is apparent when drinking it, but its not hot. The Hopsap Shandy offers up citrus bitterness that's both quick-acting but also has some lingering power.

The cascade hops and Winesap apples make for that insane aroma. This cider is simply too good not to share even outside of this style's usual season.

A thing to note is that Blue Bee has done multiple version of their Hopsap Shandy, and mine is of an older edition, but I cannot imagine that either the age has hurt it or that their current edition would be any less interesting.

I had mind through a peaceful late afternoon with a fun fantasy novel and a little plate of cheese and crackers. One could pair this in a dozen more sophisticated ways, but the satisfaction of that simple spread was ideal. 

Cider Review: Castle Hill Cider's Celestial

There's time for one last cider review before Cider Con 2015, and I have just the cider for it: Castle Hill Cider's Celestial. Many thanks for my enthusiastic friends who took me cider hunting for the entirety of my vacation because this find surprised me in a Florida grocery store wine shop(http://www.luckysupermarkets.com in Gainesville, FL for those who care). Especially surprising because the cider itself is not from Florida but from Virginia. Thanks so much, guys!

 In looking up the company, I noticed how beautiful the Castle Hill Cider website looks: http://castlehillcider.com

Mind you, I could be feeling pretty biased towards seeing beautiful summer views of trees, apples, and green grass. Things are pretty chilly in upstate tonight (predicted windchill is -15). But more seriously, the page is helpful, clear, and filled to the brim with gorgeous photographs. This is what the folks behind the cider say about themselves, their cider philosophy, and what sets apart Castle Hill Cider.

We take an apple-centered approach to cider making. The aim of our technique is to bring out the best of each year’s harvest. Utilizing both tradition and the cutting edge, Castle Hill Cider strives to bring you the highest quality and most enjoyable ciders. From fermenting the Levity in buried kvevri, the world’s oldest known fermentation vessels, to arresting fermentation of the Serendipity with cross flow filtration; from working with growers of varieties truly suited to cider, to renovating an 80 year old orchard, we strive to bring you the best cider to share with meals, friends, and relaxing moments.

 This set of claims comes across as fairly lofty but incredibly interesting, especially when paired with cider names like Celestial, Serendipity, Levity, and Gravity. I admit that my curiosity is more than piqued. I also love that they distinguish between high quality and enjoyable; that's funny and unexpected but not without truth. Castle Hill Ciders have a tasting room and, for seven special states (of which New York is not one), a cider club which offers steady good discounts for quarterly three-bottle shipments of cider. Why no New York, friends?

In looking at the descriptions both online and on the bottle of the Celestial, I found quite a bit of information. Here's the online description, "This cider has firm tannin structure that exhibit notes of earthiness, spice and citrus.This comes from a blend of Ellis Bitter and Albemarle Pippin apples. Celestial’s finish is enhanced by a touch of Winesap apples that offer a bright clean finish. Pairing this cider with dishes incorporating rosemary or lavender will pick up on its aromatic notes." The ABV hits right above average for artisanal ciders at 8.1%. 

Reading from my bottle, "Made from classic Virginia cider apples and English bittersweets, Celetial shimmers with layers of apricot, citrus, and melon over a generous balance of tannins and bright acid. Star kissed."

These share quite a few similarities but one emphasizes tannins more and the other fruit and acid. We'll see how the cider actually tastes.

 Appearance: straw, small visible bubbles, brilliant

Though I see some bubbles, I don't see too many. The color looks like a shining pale straw and it simply sparkles with brilliance in the glass. Very lovely.

Aromas: cooked apples, yeast, minerals, rich

The primary aroma is one of a wonderful home-cooked apple sauce. If you read this blog regularly, you know this is one profile of cider aroma for certain heritage apples. Secondarily, I get nice yeasty dry minerally notes. The holistic impression is of rich blended fruit. It is very natural to smell and gives me the expectation that this cider won't be particularly sweet.  Lastly my companions and I could detect green walnut and ripe pear. Smells yummy.

Sweetness/Dryness: Off-dry

The Celestial is a very acid-edged off-dry.

Flavors and drinking experience: high tannin, very high acid, medium sparkle

To be fairly factual at first, both descriptions are correct. This cider offers high tannins and even higher levels of acid. I think they use Champagne yeast. I would not describe this cider confrontational. Pleasant. My only critique would be that the finish fades quickly. I can detect some warmth from the higher ABV, but the cider is not hot. The Celestial tastes very clean with notes of underripe peaches, green wood, and spice. Definitely Mid-level sparkling, and bottle conditioned.  The bright citrus gives what little sweetness I can detect some character. Almost more twiggy than fruity, like an apple stem. I would call this cider very North American in style. I do get the tiniest phenolic note when it warms up more. A cider for committed cider lovers but friendly enough for anyone who likes white wine or champagne. Two thumbs up!

I think the Celestial would be delightfully drinkable with nearly any food. We had it, oddly enough, with local Florida tortilla chips and special Austin, TX salsa. I found it very good that way, but I would also have been well pleased to serve it with crab cakes and asparagus. My firmest recommendation is to serve this cider with warmth and conversation. It can support both beautifully.

Uncle John's Cider: American 150

 
At GLINTCAP, I got to meet Mike Beck who graciously helps put the event together and hosts so many cider folks. He does so much for the cider community all over the United States. He's also the man behind Uncle John's Cider. Part of his graciousness extended to sending me home with a whole lotta samples! So, I'm thrilled to be reviewing quite a few Uncle John's Ciders over the next few months. This is the best way to really get to know a cider company in my opinion. Try the whole line up but interspersed with other brands.

Uncle John's Cider Mill is a huge destination in Michigan apple country. It is farm, a cider mill, a restaurant, a winery, a distillery, and more. The company has many faces, but the one most relevant to us is Uncle John's Fruit House Winery from St. Johns, Michigan. This is the right part of the website to visit to find out more about the ciders: https://www.ujcidermill.com/.

Read about the new distribution deal that will be bringing Uncle John's cider to a lot more locations right here: http://beerpulse.com/2014/03/uncle-johns-cider-signs-distribution-deal-with-louis-glunz-in-chicago-2714/ Five of the ciders will become available in the Chicago area before too long, but sadly tonight's cider is not a part of that list. Tonight I'm trying the American 150.

Here's the official description right off of the bottle:

Now that you have come to love our initial line of ciders, it is time to introduce this line of specialty ciders -- made from fruit that is unique in nature, and is not always available publicly. American 150 is a blend of 6 classic American Heirloom varieties that have been a part of apple growing in America for at least 150 years. The apples used in this cider include: Baldwin, Grimes Golden Northern Spy, Winesap, Winter Banana and Rhode Island Greening. Fermented in stainless steel and oak barrels American 150 is an extra dry cider

I love this description because it names the apples used in this particular cider. Several of these are particular favorites of mine, most notably Rhode Island Greening and Northern Spy. The latter lends excellent aromas in spades and the former just tastes like golden summer goodness. One last fact: the ABV of this cider is 6.5%. Nothing too extreme in either direction.

Appearance: hazy, quickly disappearing foam, creamy golden color

This cider has sediment in the bottle, so it must be stored upright. Even so, it doesn't pour brilliant, which in my mind is just fine. I have no particular preference between brilliant, hazy, and cloudy. In color, this one looks like a creamy gold to me. A touch of lacy foam appears as the cider is poured but it quickly vanishes.

Aromas: ripe apples, hints of spice, citrus, stone

This makes my mouth water.  Something about this smell hints at lively acidity and a hint of sweetness, but I'm not putting my finger on exactly what says that to me.

Sweetness: Semi-dry

The sweetness is not the most notable factor about this cider. On the other hand, it is not extra dry to my palate though it is labelled that way on the bottle. I imagine for many new cider drinkers or those who prefer a sweeter cider, this might seem quite dry. For me, I notice a fair amount of fruit character and acidity but along with a little bit of sweet. Just a little though.

Flavors and drinking experience: Some petillance, plenty of acidity, medium tannins.

I really enjoyed this cider tremendously. The level of carbonation is just perfect for enjoying with a meal; it isn't distracting, but it also doesn't let the cider slip by so fast that you accidentally finish a bottle without realizing it. Quite an important balance to strike. I enjoyed the acidity which is sometimes a stumbling block for me. Lots of serious cider drinkers like more acidity than I do, but this showed verve and brightness without getting too aggressive. Medim levels of tannins and sweetness. This is very much an heirloom cider with lots of the Northern Spy and Rhode Island Greening characteristics that I relish.

I enjoyed my cider with too many pieces of veggie pizza, and I have no regrets whatsoever. The American 150 is a well balanced cider with plenty of flavor and character. I'd pair it with heartier foods, especially anything with a creamy or cheesy element. The acidity can really shine in that kind of pairing. As for activities, just eat, drink, and be merry.

Cider Review: Millstone Cellars Cider: Winesap

Last Friday night I knew I wanted to share something interesting with some good friends who  had invited my husband and me to dinner. So, I brought one of my Millstone Cellars ciders that had been waiting patiently for me since a cider swap I did back in the spring. Millstone is a small family-run cidery and meadery in Monkton, Maryland. This is their website, where you can find out about the company, their tasting room, and various events they do: http://www.millstonecellars.com/.

This little quote from their site I think sums up their cider-making identity as I see it: "By working closely with the farmers we ensure the highest levels of quality and freshness for our ingredients. Our ciders and meads specialize in what our region grows best helping to support local agriculture and sustainability along the way." Great goals. Gorgeous website. In fact, they just won Baltimore Magazine's Best Winery Award.

My only previous experience with Millstone Cellars involved the delightful and complex Gingeroot Cider. You can see the review and my many photos here: http://alongcameacider.blogspot.com/2013/07/cider-review-millstone-cellars-gingeroot.html I enjoyed it very much and I've been waiting to try other ciders of theirs for a long while.

What has me excited about this cider, the Winesap, is that it is nearly a single varietal. Millstone Cellars blends two apples for this cider: Stayman Winesap and York Imperial. Here's the official copy from Millstone Cellars: "Crafted from a blend of heirloom apple varietals, fermented to dryness with a touch of raw tulip poplar honey. Oak barrel aging has tempered this cider into a dry character with a biting personality. Cider Composition: Apples 50% Stayman Winesap, 50% York Imperial." I love that these folks are so completely serious about honey and apples. The ABV is 8.5% which will noticably affect the tast.

 Appearance: lemon curd, brilliant, active in the glass.

 This cider actually poured with a small head which dissipated quickly. The Winesap's color looks like rich lemon curd to me. It is a warmer color than straw but still more yellow than gold or peach, so lemon curd it is. It is a color that to me hints of tannins and depth of flavor.

Aromas: Lemony. Honey, ester, raspberry,

Immediately I can smell fresh apples, raspberries, some boozy fruity esters, and honey. The honey notes hit distinctly and stand apart from the fruit. Secondarily I smell lemon and bright citrus. Perhaps minerals lounge in the distant background. This will be another complex cider, I can tell.

Sweetness: Sweet, fruity, clean

A little sweet, but most of its apparent sweetness owes to its brightness. I get mild fruits and particularly crystallized pineapple from this cider. Very pleasant and very clean.

Flavors and drinking experiences: Minerals, honey, wild, unbalanced

Whoa! Once I taste the Winesap mineral and metallic notes features so much that I think this would ping for a metal detector. Then immediately after that wave hits, honey notes bound all over everything. This tastes as much a cyser (halfway between a cider and a mead) as a cider. I can tell that the Winesap is bottle conditioned; the carbonation is strong but very fine. Altogether the cider tastes wild and weird and a bit unbalanced but in such a pleasant way. Thinking more analytically, I get medium levels of tannins and high acidity. Tiny background hints of raw balloon rubber. But with a bigger drink I taste far more honey and nicer finish. I'd recommend this with food to drink and not to sip. It leaves my mouth feeling so bright and clean. This is so refreshing!

This was a fine fine choice for a dinner get together, but I'd not necessarily recommend it for those not already well versed in the ways and forms of cider. Perhaps for a dedicated mead drinker but not for someone coming to cider with beer or wine based expectations. In terms of specific cuisines, I think this would be a truly ideal cider for extra flavorful fried foods like falafel or sweet potato fries. Give the brightness some umami to play against and this will show beautifully. As for activities, grab your usual cider suspects and food, nothing else. This cider will call for tasting, consideration, and conversation. And it will be worth all three.