Cider Review: Eden Cidery's Cellar Series Franklin Pet Nat

Things change all the time. The seasons cycle through (though less predictably than in the decades gone by), and we all grow and change. Recently, I completed a first draft of a novel manuscript. This is a first for me, and I’m excited to jump into editing. And I’ve accepted an exciting offer of a different role within the larger organization of my day job. That will start next week. I still love apples and cider, so I celebrated the good job news with a special bottle.  Today I’m sharing my thoughts on that celebratory beverage: Eden Cidery’s Cellar Series Franklin Pet Nat.

If anyone reading isn’t familiar with the term Pet Nat, that’s totally fair. It’s short for Petillant Naturel. That’s a specific fermentation technique used for wine and cider that leverages the yeast’s transformation of sugar into carbon dioxide to create naturally bubbles in the bottle with just one round of fermentation and no disgorging. Here’s a link to a better explanation by the illustrious Beth Demmon: https://www.wineenthusiast.com/culture/beer/cider/pet-nat-cider/. 

I love a good Pet Nat. They are dry and often taste super fresh, slightly funky, high acid, and bubbly. This is a huge part of what I want from cider. It’s not the only profile, but it’s a trustworthy one!

Eden Ciders are some of my favorites. This small Vermont cidery experiments and creates new delicious ciders all the time while remaining truly orchard and harvest focused. There aren’t enough cideries that can make that claim. I’ve amassed quite the collection of reviews of Eden ciders. Here’s the list.

Fuzz Ball: https://alongcameacider.blogspot.com/2023/09/cider-review-eden-ciders-fuzz-ball.html

Cobble Knoll: http://alongcameacider.blogspot.com/2022/08/cider-review-eden-ciders-cobble-knoll.html

Sorciere: http://alongcameacider.blogspot.com/2022/07/cider-review-eden-ciders-sorciere.html

Oliver’s Twist Foxwhelp Cider: http://alongcameacider.blogspot.com/2021/11/cider-review-eden-ciders-olivers-twist.html

Brut Rose: http://alongcameacider.blogspot.com/2021/07/cider-review-eden-ciders-brut-rose.html

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 in 2016: 

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 suggest visiting Eden Cidery’s website. That’s the best place to read about the harvest ciders, aperitifs, and ice ciders available along with the sister brands Eden is now affiliated with: https://www.edenciders.com/

Here’s how the label describes the Cellar Series Franklin Pet Nat.

Franklin is Vermont's own cider apple variety. Propagated from a wild seedling tree found at the edge of a small orchard in Franklin County, Vermont. It is a high volume apple, producing a dry sparkling cider that balances mouth-watering acidity and robust tannins. We were privileged to pick the fruit of the mother tree for this special small batch. Abv 7.2% Residual sugar 0 grams/liter

Appearance: intense butter yellow, brilliant, lots of active fine bubbles

This is a lovely cider! The color just radiates like welcome spring sunshine in a pure buttery shade of yellow. There are tons of bubbles present, all tiny and active!

Aromas: Nutty farmy lemon and moss and grape skin

The Franklin Pet Nat smells nutty and farmy upon first whiff. As I let the aroma notes unfurl, I get lemon, moss, and grape skins. It feels so appropriate for Spring!

Dryness/sweetness: Dry!

Eden’s Franklin Pet Nat is a completely dry cider, and it tells no lies about that. Dry cider fans, rejoice!

Flavors and drinking experience: high acidity, lemon fluff, funk, bubbly

I love the mouthwatering high acidity on this cider.  Eden has released something super gorgeous and bubbly with the Franklin Pet Nat. This dry cider comes across with citrus zest, lemon fluff, and some farmy wildness.

The mouthfeel is Austere and spiky with tannic weight. The cider is more indebted to minerals than fruit, but the fruit that is present is firmly citrusy. The gentle notes of funk from the Franklin Pet Nat’s aromas remain present in its flavors. They aren’t out of control, but they remind us that we’re drinking something a bit untamed. 

Cider Review: Eden Cider's Sorciere

This week I’m sharing my notes on Eden Specialty Ciders’ Sorcière. Today is tremendously hot and it's a perfect day to get a little creative to see what food can be enjoyed without heating up the kitchen for too long. It’s a wonderful excuse to have my first pesto pasta salad of the summer with my very own Sungold tomatoes. We’ll see how this new cider from my Eden Cider Club goes with this heat-evasion tactic meal.

I’ve reviewed many Eden ciders. I recommend reading a few of these older reviews to learn more about the cidery and find out about Eden’s style more generally. Here’s the full list.

Oliver’s Twist Foxwhelp Cider: http://alongcameacider.blogspot.com/2021/11/cider-review-eden-ciders-olivers-twist.html

Brut Rose: http://alongcameacider.blogspot.com/2021/07/cider-review-eden-ciders-brut-rose.html

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 in 2016: 

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

Eden Cidery’s website showcases the harvest ciders, aperitifs, and ice ciders available: https://www.edenciders.com/

Here’s the info Eden Cidery shared with club members about the Sorcière: 

This aged cider combines tannin, residual sweetness and carbonation for a deeply flavored and textured cider that makes a great partner for food with some spice.

Apple varieties: Somerset Redstreak, Stoke Red, Tremlett’s Bitter, Esopus Spitzenburg, Kerr Crab, Lawfam, Northern Spy, Franklin. Grown at Poverty Lane Orchards, Verger Heath, Yates Family Farm, and Sandy Bay Orchard.

Wild fermented, then bottle conditioned with wildflower honey. Aged 20 months in bottle, not disgorged.

ABV 7.5%

Notes of pineapple-upside-down cake, nectarine, and leather. Drink 2022.

I love that we get a recommendation of when to enjoy this cider. This isn’t a feature I see often  from the cider maker directly on how long I might be able to let a cider age a few months or years before enjoying it as it is meant to be tasted.

Appearance: Bubbly! Transparent, cool-toned daffodil yellow

I can’t remember when I last saw this many bubbles. It took repeated pours to get a serving of this cider into the glass because the mousse foamed up so impressively. The color reminds me of cool spring daffodils, and it's transparent even without disgorgement. 

Aromas: rich, autumnal, peaches and tomatoes

The Sorcière smells tannic and rich. My mouth is watering already. There’s some harvesty and almost autumnal in these scents. I get tomato, thyme, and peach notes along with ripe sun-warmed apples.

Sweetness/dryness: Semi-dry

Exactly as described, this is a super bubbly and expressive semi-dry cider. There's enough sweetness to help the flavors speak, but the substance of the message isn’t sugar or even just fruit. 

Flavors and drinking experience: bubbly, tannic, high acid, savory, mild funk

Eden ciders wow me frequently and the Sorcière makes good on the high hopes I have for anything by Eden Ciders. The cider is almost savory with lots of notes of leather, citrus, and herbs. 

This semi-dry cider is very bubbly, which I certainly expected after pouring it. So exciting! I love a wildly exuberant level of sparkle! In terms of flavor the Sorcière introduces itself with a bit of mild leathery funk. This cider is both high acid and high tannins. There’s no way to ignore this cider or allow it to fall into the background of a meal. I love the citrus sweetness that somehow manages to just creep in around the edges. 

The Sorcière is a treat. I adore it. This cider enhanced my pesto-driven meal tremendously. The Sorcière certainly managed to put me under its spell. Cheers!

Cider Review: Snowdrift Cider Co.'s Red

Casual dinners on the patio feel like a balm to my soul right now. Has it always been so magical to cook and eat just outside my door? While I certainly cannot answer that question, I’m happy to share my take on a cider that accompanied one such dinner recently.  I poured Snowdrift Cider Co.'s Red for a meal of grilled shrimp, new potatoes, and sweet peppers cooked at served at my house but outside. Perfection. 

Snowdrift Cider Company produces orchard-based ciders in Washington state. I really like this description of the cidery and ciders that Snowdrift leads with, so I’ll quote it.

Our ciders are made from great cider apples that we grow on our orchard in sunny East Wenatchee, WA. Our incredible region gives our trees the ideal conditions to grow apples packed with the flavors necessary to produce fine ciders. Hot sunny summers and cold snowy winters result in apples that mature with incredible aromatics and delicious flavors. When ripened to perfection, we pick these apples and craft them with the utmost care into fine cider blends, resulting in rich ciders full of delicious complexity.

Here are my previous reviews:

Snowdrift Cider Cidermaker's Reserve 2014: http://alongcameacider.blogspot.com/2018/02/cider-con-2018-pt-1-eden-specialty.html

Cornice: http://alongcameacider.blogspot.com/2018/01/cider-review-snowdrift-cider-cos-cornice.html

And The Cornice made my top 10 of 2018: http://alongcameacider.blogspot.com/2018/12/my-favourite-10-ciders-of-2018.html

Visit Snowdrift Cider Co. online to learn about the cidery, the cider club, new releases and more: https://www.snowdriftcider.com/

Here’s Snowdrift Cider Co.’s official description for the Red. 

This stunning cider is a rare treat! We have been fortunate to get to work with some apple varieties only a couple generations removed from their native ancestors in the hills of Kazakhstan. Their brilliant red flesh yields a crimson red cider with bright acidity, packed with flavors of cranberries, watermelon, rhubarb & strawberries, finishing with soft toffee tones. 7.5% ABV.

Appearance: coral pink, brilliant, tiny bubbles

This delicate coral pink shade reminds me of everything spring: I see iris, tulips, daffodils, and sunrises with this color. It’s dreamy. The clarity of the cider is brilliant which is perfect for showing off the few tiny tiny bubbles I see.

Aromas: underripe strawberries, sweet orange, boozy

The Red smells like tiny Underripe strawberries, booze, and sweet orange. Something in the melange of aromas leads me to expect powerful acid from this cider, but we’ll see what happens.

Sweetness/dryness: Semi-sweet

This cider is calibrated to be semi-sweet. The sweetness I note is balanced with plenty of acid and comes across as playful, fruity, and forward.

Flavors and drinking experience: bubbly, rhubarb, strawberry, candied, high acid, low tannins

I love how the Red is so strongly sparkling! The cider leads with high bold acids and low but present tannins. These are wonderful qualities to add complexity to the sweetness and keep the whole experience in balance. 

The flavors include notes like strawberries, rhubarb, and cotton candy. The combination of sweet and bubble become pleasingly prickly to the palate. There’s a peachy clinging sweetness in the finish. The cider is fun and food friendly. I enjoyed it with our marinated grilled peppers and shrimp so much!

Cider Review: Angry Orchard's Baldwin Traditional Method, plus GLINTCAP results!

As I write, I’m smelling a Strawberry Rhubarb pie baking in the oven. The smells of buttery crust and spring fruit are making  my mouth water. That’s what led me to share this set of cider notes for today. I think Angry Orchard’s Baldwin Traditional Method would be the perfect cider to pair with the dessert that’s coming. When I poured this, it was shared with good friends and a pleasing dessert as well.

This is my first Angry Orchard review in a while! I’ve not had access to many new ciders of theirs, but some friends at the Walden, New York Research and Development cider house shared this with me. So many thanks!

I have plenty of earlier Angry Orchard reviews, too many to list them all. Here are a few highlights though.

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

Understood in Motion 3: this collaboration with Tom Oliver of Oliver’s Cider (this was my #6 cider of 2018): 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

Spiced Apple: http://alongcameacider.blogspot.com/2017/03/cider-review-angry-orchards-spiced-apple.html

Pear: http://alongcameacider.blogspot.com/2018/05/very-perry-may-review-of-greenwood.html

Rosé: http://alongcameacider.blogspot.com/2018/03/cider-review-angry-orchard-rose-and.html

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

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

As always I recommend going to the cidery website to learn more about what Angry Orchard is up to: https://www.angryorchard.com/

There’s not a ton of available information about this cider online, but here’s what I know.

The Baldwin Traditional Method is a single-variety cider made with New York state Baldwin apples and finished in the traditional method. That means it’s twice fermented, with the second fermentation occurring in the bottle. The cider’s ABV is 8.7 which classifies it as an apple wine (legally). The cider was bottled in 2018 and disgorged three years later in June of 2021. That’s a lot of resting time in addition to the second fermentation! 

Appearance: hazy, lemon flesh, bubbly

The cider reminds me of lemon curd as I see it in the glass. The color is very much like the flesh of fresh lemons with a creamy haziness that makes me think of lemon curd. The Baldwin has a mousse of bubbles when first poured that has me very excited about the second in-the-bottle fermentation. 

Aromas: apple flesh, cinnamon, powdered sugar, honey, lemon

Tantalizing is the only word for this. The Baldwin Traditional Method smells vividly like crisp white apple flesh with a bit of cinnamon. I get secondary notes of powdered sugar, honey, and lemon.

Sweetness/dryness: Dry but fruity

Some folks say that Angry Orchard will not release a truly dry cider, but they are wrong. Lots of the limited releases from the Walden facility are completely dry and get their flavors from other elements, and the Baldwin Traditional Method is one of them. It’s a fruity, citrusy cider, but not a sweet one.

Flavors and drinking experience: lemon, bitter, clean, high acid, and super bubbly

The Baldwin is pleasing to me in a key regard that isn’t often satisfied. This cider has tons and tons of tiny zesty fun bubbles! The first strong flavor that the cider delivers is lemon, with immediate bitter notes (but not tannins). They fade fast and give way to a clean dry body. The cider is lean! From there,  it performs a clean finish that fades evenly with high acid.

The whole drinking experience is solidly pleasurable. It manages to dodge some of the bumpiness and lack of balance that can occur in a single varietal cider. I love a dry, super bubbly cider with dessert. That’s how I tasted this one, and I recommend that pairing to emphasize the textures and clean flavors of this cider. I’d pour it again tonight with my strawberry-rhubarb pie, that’s for certain!

And in the most exciting news, we have Best-in-Class results from GLINTCAP!

Check them out here: https://glintcap.org/

Full medal results will be coming closer to the end of the month.

Cider Review: Slyboro's Rose and Sky

January isn’t always an easy month, and this one is off to a disturbing start. We’re staying close to home and working for better days ahead. I hope you’re doing the same. Today, I’m sharing my take on Slyboro’s Rose and Sky. This cider was shared with me for review, but I’ll say again that my opinions remain my own however a cider comes to me.

My previous Slyboro reviews include:

La Sainte Terre: http://alongcameacider.blogspot.com/2018/08/cider-review-bantam-ciders-americain.html

Hidden Star: http://alongcameacider.blogspot.com/2018/04/cider-review-slyboro-cider-houses.html

Kingston Black: http://alongcameacider.blogspot.com/2017/10/cider-review-slyboro-hard-ciders.html

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

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

Black Currant: http://alongcameacider.blogspot.com/2015/07/cider-review-slyboros-black-currant.html

Old Sin: http://alongcameacider.blogspot.com/2013/06/cider-review-slyboro-ciders-old-sin.html

Learning about this cider on the Slyboro page shows more than I can tell with just a quote, but the cider description lists, “notes of pear, stone fruit, tamarind, brioche, and soft tannins.” The page goes on to describe it as an “Imperial sparkling cider. An ideal event starter and a perfect choice for celebrations large and small.” There’s a different description on the back of the bottle, so I’ll include a picture. It has a hefty 10% ABV, hence it being called an imperial cider.

Visit the Slyboro website to learn more about the orchard, ciders, and tasting room: https://www.slyborociderhouse.com/

Appearance: warm custard, hazy, plenty of bubbles

I must say that pouring this cider surprised me! I expected a cider with rose in the name and roses on the label to be a Rosé, and this poured with a sunny custard golden orange instead! I’m sure had I looked more closely at the bottle I wouldn’t have made that assumption, but I had to share! The Rose and Sky looks vibrant and hazy. The bubbles are visible but so small! My excitement was raised by seeing the cider in my glass!

Aromas: Pears, minerals, toasted breadcrumbs.

The Rose and Sky smells of minerals, pears, and toasted breadcrumbs. My mouth is officially watering.

Sweetness/dryness: Off Dry

I love an off-dry cider when all of the elements are in balance, and the Rose and Sky delivers deliciously! 

Flavors and drinking experience: biscuity, bubbly, quince, high tannins, high acid

This is a complex and lovely cider! I’m definitely a fan of the Rose and Sky. Here’s how it tastes. The Rose and Sky brings a biscuity kick of austere wood to start. This cider feels very bubbly and rich. I adore it’s concentrated apple character but the cider brings quince, honey, and lemon notes as well.

I enjoy the Rose and Sky’s lingering bitterness, high tannins, and high acid. This cider is tasty and enjoyable from tip to tail; each sip is satisfying and full.

Thanksgiving Ciders: Eve's Cidery's Darling Creek and Blake's Beard Bender Plus a Cider Event in Vermont!

Cider for Thanksgiving! Yes, it’s obvious but it’s just so good. There’s no way I’m going to celebrate the foodiest of all holidays without cider! This year, my mom came up to celebrate with us. And she stuck around for my birthday morning! The food and good times were simply marvelous, even with record-breaking cold temperatures. We hit -5 degrees overnight! Here’s how we incorporated cider into the Holiday!

We did cook with cider. We used a can of Blake’s Cider’s Beard Bender to add some cider notes to the vegetarian dressing, to the cooking liquid to our Celebration Roast, and into the mushroom gravy!

I use a dry yet fruit cider for cooking for most purposes. I do want to bring some acidity an apple to the finished dish. Plus cooking with cider usually enhances the compatibility for pairing with cider. I chose the Beard Bender because it is purely about the apple and neither too dry nor too sweet. It’s tart, zesty, and has some acid and tannin presence. And the Beard Bender came through for me. It improved each dish it touched markedly.

Visit the Blake’s Hard Cider website to learn about all of the ciders Blake’s makes: http://www.blakeshardcider.com/

I have reviewed several Blake’s ciders, most recently the Apple Lantern: https://alongcameacider.blogspot.com/2018/10/cider-reviews-blakes-hard-ciders-apple.html

On the table itself, I wanted something dry, bubbly, acid-driven and sophisticated. I knew that I would get all of that and more with a bottle from Eve’s Cidery!

Eve’s Cidery is a local orchard-based cidery in Van Etten, New York. The company has been around since 2001. The cider makers planted an orchard, focusing on heritage apple varieties and cider-specific apple varieties. 

You can visit the website and learn much much  more at: http://evescidery.com

I have reviewed several Eve’s Cidery ciders before.

In 2013, I reviewed Autumn’s Gold back when the blog was first running: http://alongcameacider.blogspot.com/2013/06/cider-review-eves-ciderys-autumns-gold.html

And later that year the Beckhorn Hollow Dry: http://alongcameacider.blogspot.com/2013/10/cider-review-eves-ciderys-beckhorn.html

I reviewed the Albee Hill in 2015: http://alongcameacider.blogspot.com/2015/12/cider-review-eves-cidery-albee-hill.html

And in 2017, Eve’s Perry was part of Very Perry May: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt3-eves-cidery-wyders.html

Eve’s Cidery made in into both posts about Cider Con 2018

This has a mini-review of a previous year’s Darling Creek: http://alongcameacider.blogspot.com/2018/02/cider-con-2018-pt-1-eden-specialty.html

And part 2 has a more recent year’s vintage of Autumn’s Gold: http://alongcameacider.blogspot.com/2018/02/cidercon-part-2-including-heritage.html

And perhaps my most in-depth educational experience with Eve’s Cidery was the Twilight Walk, Talk, and Picnic Dinner with cidermaker and own Autumn Shostek back in 2016: http://alongcameacider.blogspot.com/2016/11/cider-event-twilight-walk-talk-and.html

Now for my thoughts on Eve's Cidery's Darling Creek Batch 2017. Here’s the short description: 

Deeply layered, complex, off-dry bittersweet cider.

Evolving aromas of powdered sugar, cloves, and espresso mingle with suede leather, cowboy sweat and a bit of glamour which hang off an angular frame. The mid-palate is hefty, with a hint of refreshing bitterness which dissipates into a tropical finish of ripe, sweet-sour pineapple.

And you can read more about this particular cider’s history here: https://www.evescidery.com/ourcider/2017-darling-creek/

Appearance: antique gold, bubbly, brilliant

This brilliant cider’s color is a beautiful antique yellow gold.  As the pictures show it’s brilliant, showing off a generous helping of bubbles

Aromas: Woody, Autumnal apples, funky, savory

The Darling Creek smells woody and beautiful. This drying smell activates my salivary glands immediately. Something about it reminds me of both Oak and autumnal apples in a clean and earthy root cellar. These aromas are both funky and savory.

Dryness/sweetness: Dry

Wow! This is so interesting. I’ve tasted previous years of Darling Creek and found them to be pleasantly off dry, but this year’s batch perceives to me as much drier. The website still lists it as off dry, but I think the increased use of bittersweet and bittersharp apples makes it taste drier than it might be chemically.

Flavors and drinking experience: funky, dry, bubbly, tart

The Darling Creek tastes dry, tannic, funky, and astringent. And this lovely cider is oh so very very bubbly! That thrills me so! Some note in the flavor reminds me of dried leaves. The whole experience is like drinking late fall. Obviously that made it perfect for a harvest meal like Thanksgiving.

The Darling Creek has a wonderfully full mouthfeel and tons of nuanced sophisticated flavor. It’s best appreciate in small sips. That pointed acidity is zingy! I love how complicated and thoughtful this cider is. The flavors are bright with high acid and high tannin. The cider is herbal, savory, with notes of pine and white pepper. 

And with our meal, the whole experience was decadently lovely.

And I am thrilled to announce that I'll be leading a guided tasting in Winooski, Vermont at Eden's Boutique Taproom and Cheese Bar! I'm visiting on December 19th to talk about cider styles and how we can get the most out of the information on a cider's label. This should be a fantastic time! If you're anywhere near the Burlington/Winooski area, please come up!

Learn more about the event here:

https://www.facebook.com/events/447866402411371/

Cider Reviews Colorado Cider Co's Pato Feo and Descendant Cider Company's Descendant Dry

So much for Fall in New York. Winter’s here! Our first large snow fell Thursday evening, all through the night and into Friday morning. Ten inches later, it feels like a whole new season, even before Thanksgiving. None the less, I’m getting ready for this food-filled holiday, and I’m still thinking about pairing my favorite Thanksgiving dishes with delicious ciders. That’s how I chose the two ciders to share this week. They each have a killer Thanksgiving pairing. 

Let’s start with Colorado Cider Co.’s Pato Feo. 

Colorado Cider Company volunteers the slogan, “Fresh Genuine Balanced” prominently on the website. This cider company was founded in 2011 in Denver, Colorado. There’s even a tasting room open year round for visits. 

Learn more online: https://www.coloradocider.com/

For full disclosure, this bottle was a sample sent to me for review. Here’s the official description, “This brettanomyces fermented sour cherry was aged in rum and wine barrels for over a year. After 3 months, we dubbed it the "ugly duck" but it ignored the taunts of the other ciders and proved us all wrong. Enjoy the beautiful Pato Feo!” 6.7% ABV

I did review a Colorado Cider Company cider earlier this year. I tried & enjoyed Block One: http://alongcameacider.blogspot.com/2018/03/cider-review-colorado-cider-cos-block.html

Appearance: brilliant, still, brandied cherries

This lovely cider perplexed me with it’s color. I looked up swatches of ochre, umbre, brick, and tawny. It’s brilliant and still, but the color falls into a delicious in between place with hints of red, brown, and and orange. I’ve even seen a similar shade called russet, but in the cider world, that means quite definitely something else. It’s the color of brandied cherries or certain old book bindings.

Aromas: leather, ripe apple, cherries

The Pato Feo smells like leather, cherries, and apple. It’s a rich and enticing set of aromas. But that’s not all there is to it; I also smell some hints of funky tartness like sour citrus.

Sweetness/dryness: semi-dry

There’s a ton going out outside of sweetness/dryness, but I’d call this cider a semi-dry, but it will perceive as on the dry side of that.

Flavors and drinking experience: still, funky, fruity, barrely

The Pato Feo has some sour funk; do not mistake the promises on this bottle for exaggerations.

This cider surprised a few of my companions when it was still. I explained that many ciders this barrely are going to be still. This one certainly is barrely, dark and fruity, while being quite tannic.

The fact that the Pato Feo is semi-dry makes it easier to pair with foods, because it has some astringence. I think it makes a great choice for Thanksgiving because it tastes more sour and astringent with many sips, and that makes it an excellent palate cleanser for the heavy rich foods of the holiday. I love this cider a root veggie roast. It’s easy to cut and roast turnips, parsnips, carrots, onion, and Brussels Sprouts all together after a quick drizzle of olive oil and balsamic and a sprinkle of pepper and salt. This cider complements all those earthy flavors beautifully.

My second cider review for the week is Descendant Cider Company’s Dry.

I have previously tasted their Succession: http://alongcameacider.blogspot.com/2018/01/cider-review-descendant-cider-companys.html

And the Dry by Descendant makes a brief appearance in my write up of this year’s Gathering of the Farm Cideries: http://alongcameacider.blogspot.com/2018/02/gathering-of-new-york-farm-cideries.html

I reviewed the English Kills back in August: http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

Read all about the Queens-based New York company on its website: http://www.descendantcider.com/

Here’s the official description of this limited edition Descendant Dry cider, “Dry has strong ripe apple aromas and bright acidity balanced with bittersweet tannin. It is medium body and bone dry. It also has bright appearance as a result of the aging process.” 6.9% ABV.

Appearance: Brilliant, popcorn, bubbly

This cider isn’t still! I can see a gathering of bubbles in my glass and it makes my mouth water to see them. The rich golden color reminds me of unpopped popcorn. The cider is brilliant in terms of clarity.

Aromas: ripe apple, parmesan, chalk

This cider smells like so many things that I associate with a crisp, acid-driven cider. The dry smells like ripe apple, chalk, and Parmesan.

Dryness/sweetness: Dry

This is a dry yet fruity cider. There’s a ton of flavor.

Flavors and drinking experience: bubbly, acidic, tropical, dry

This is such a fun yet serious cider! It’s absolutely perfect for the main event of the Thanksgiving meal, the Celebration roast! (Or Tofurkey or Qorn Roast) or whatever you put at the center of the table. It reminds me of overripe apples but without the sweetness.

The Dry offers up thrillingly high acid. This cider will curl your toes with how tart and zesty it is. I get pineapple and tropical fruit notes all over it, and I can taste peach as well. It’s just loaded with so much fruit presence for a dry cider.


In terms of texture the dry has lots of bubbles and a relatively light mouthfeel. It has some light tannins, but most of the excitement comes from the acidity. I love this for an entree, but it really is a flexible enough cider you could enjoy it with all the elements of a classic Thanksgiving feast.

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

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

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

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

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

https://2townsciderhouse.com

My previous reviews for 2 Towns Cider House have included:

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

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

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

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

Appearance: dark red, hazy, very very bubbly

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

Aromas: overripe apples, leather, hay

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

Sweetness/dryness: semi-sweet

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

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

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

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

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

Cider Review: Dunkerton's Dry Organic Cider

Today, I miss my times in England, so  I’m sharing my thoughts on Dunkertons Dry Organic Cider. Though I've spent parts of summer, winter, and one whole spring there, I've never seen apple season in Somerset, Herefordshire, or anyplace outside of the United States. I think that comes from spending most of my thinking years thus far in school or heavily involved in U. S. cider seasons. I'll dream of it for a future year, and while I do, I'll break out one of my English Ciders.

For my non-UK readers, I found out some background from their importer Winesellers Limited who were kind enough to share this cider with me:

The Dunkerton Cider Mill is set in the ancient parish of Pembridge, an area of farmland, woods and hedgerows, where medieval half timbered villages meet the stone market towns of Wales. Dunkertons history reaches back to 1980 when Ivor and Susie Dunkerton made the decision to escape London and buy a small holding in Herefordshire. The unique blending method uses traditional varieties of organic cider apples and pears grown on estate owned orchards. Only the finest tasting traditional varieties of certified organic apples and pears are sourced. It is this careful selection of fruit that gives our drinks the delicate and aromatic characteristics required to be award winning.

I have reviewed one beverage by Dunkertons previously. I featured their Organic Perry in week two of Very Perry May: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-2-woodchuck.html

Find out more online at the Dunkertons website: https://www.dunkertonscider.co.uk/

The official description for the Dry Organic reads as follows. 

An offering of a drier, crisper blended cider for the connoisseur, or more adventurous enthusiast. Sharp, crisp and to the point. This cider is definitely one for the cider connoisseur, or more adventurous enthusiast. Sharp, crisp and to the point. Pours with a red hued gold with a very slight haze. This cider is full-bodied with a short-lived fizz from a light carbonation leading to a slightly sparkling drier cider with a rustic cider apple feel. 6.9% ABV.

And a bit more from the importer, “Moderately strong aromas of toffee with hints of farmhouse/blue cheese character. Tannins from the bittersweet varieties balance the fruit flavors of freshly picked apples, honey, and wisps of smoke. Full bodied with a carbonation that makes a strong first impression before finishing with a clean dryness.”

I was also able to find a partial list of apples in the Organic Dry: Brown Snout, Sheeps Nose, Foxwhelp, Kingston Black, Yarlington Mill. The fact sheet describes them as “varieties that are centuries old, many going back to Celtic times.”

Appearance: dark tea, hazy, few visible bubbles

This lovely cider appears very true to style. I don’t see many bubbles and the color is nearly that of a slightly clarified un-fermented cider. Its warm and tea like in hue. The opacity is hazy rather than a full cloudy or transparent.

Aromas: Sweet warmed leather, overripe apples, salt water

What delightful smells. I get sweet warmed leather, overripe apples and something between clean ocean water and salt water taffy. Those richly  warmed overripe apple notes promise richness and tannins ahead.

Sweetness/dryness: dry!

This cider is unmistakably dry! There's more going on, but the dryness is a pronounced presence. 

Flavors and drinking experience: Dry, tannic, medium acid, 

Yowsers! This is so dry and tannic that its level of bitterness provoked one of my co-tasters to call it rude! I'd not go that far, but this is a cheeky cider that swells in the mouth! Unlike many dry english ciders, this one has medium acid to go with those Hiiiiiigh tannins. The aromas bring richness, but this one is not for beginners. The drinking experience like getting mildly whacked in the head but somehow in a nice pleasant way.

The level of sparkle is important to the drinking experience. It isn't an overwhelmingly strong bubble, but it lifts and lightens the flavors pleasantly. The flavors just keep unfurling across my palate! What an experience!

I'd pair this cider with a sturdy creamy soup: leek and carrot or perhaps a sweet corn chowder. It was a lovely bit of brazen cider bravado, and I look forward to drinking it again. 

Cider Review: Champlain Orchards Cidery Heirloom Vermont Hard Cider

Apple Harvest. These two words mean more work and more joy than almost any others cider folk. This year's crop is arriving week by week, apple by apple. I'm thinking back to my trip to Vermont/New Hampshire/New York last year. Seeing those gorgeous trees heavy with fruit inspired and tantalized. Luckily, I have some bottles of cider from that trip to help me relish the memories.

Today's review is my first of a cider by Champlain Orchards out of Shoreham, Vermont. This cidery is truly a fruit farm that happens to make really great cider, among other things, on stunning land. All of the stages, growing, milling, pressing, fermenting and bottling happen right there. They grow many fruits and more than 100 varieties of apples. It is quite the place to see.

I visited Champlain Orchards on the 2nd day of my Vermont trip last year, you can read about it here: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-2.html

But, if you aren't in the neighborhood, go to the website to learn about the orchard and the ciders and to see more: http://www.champlainorchardscidery.com/ (including beautiful videos of apples).

When visiting, I picked up a few bottles to take home. The Heirloom will by first full review of anything by Champlain Orchards.

Here's how Champlain Orchards Cidery describes it:

HEIRLOOM
Heirloom Vermont hard cider is pressed, fermented, and crafted from old and new world Cider varieties. Semi-dry with balanced flavors from sweet, sharp & bittersweet cider apples. Enjoy as you would any sparkling wine, on its own or with lighter fare. Alcohol by vol: 5.8%, Residual sugar: 0.5%

Hat tip to Champlain for both describing the perception of sweetness and giving the cider's residual sugar in their information about it.

Appearance: Brilliant, straw, fine bubbles 

There's no question that the Heirloom is brilliant. I'll call the color straw, but it could also be described as an appealing custard yellow.

Aromas: tart, fruity esters, bready

The Heirloom smells bready and tart. I get more ester aromas than unfermented fruit notes. This is all whetting my appetite mightily!

Sweetness/dryness: semi-dry

The sweetness of this cider is minimal; its even on the dry side of semi-dry.

Flavors and drinking experience: balanced, medium tannins, grassy, high acid

This cider delights me with how stony and grassy it is. The body is light and vivacious with just the right level of sparkle. The Heirloom is strikingly satisfying—unassuming but delicious.

The Heirloom wows me because its so very balanced. The acidity is bright and high without ever being sharp or pointed. This is fruity sort of acid, balanced with medium tannins. I can taste green grape flavors in addition to the grassy notes.

The esters from the smell remain as pleasant and clean flavors. There's no mistaking this fermented cider for juice or a punch. I adore these good yeast characteristics and malic acid. Everything plays together so nicely.

I had mine with a goat cheese and beet salad, but this flexible cider could be served with a variety of foods and activities. Its a cider made for relaxing and enjoying.