Pick Cider Ideas for Thanksgiving 2018

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I actually remembered to do a Thanksgiving cider article this year, so here it goes!  A list of some suggestions (at least for folks who can get these in their area) for Thanksgiving-dinner friendly ciders.  Besides pairing with a variety of foods, I think the ideal holiday cider will appeal to a wide audience (presuming you will share it with the table).  However, these selections will of course sway towards my personal tastes.

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French ciders – French ciders are inherently food-friendly, and have a wide appeal, typically being mid-level sweetness and apple-forward, but often having surprising complexity.  Its fun to share something unique (imported) with guests too.  Plus, they have a lower ABV, which can be ideal for meals earlier in the day.  Some of my favorites are from Domaine de la MinotiereEric BordeletKystinLa ChouetteL’HermitiéreManoir de Grandouet, and Pierre Huet.  I recently picked up a 5L mini keg of Bordelet, but I’m saving that for Christmas.  The easiest French cider to find for some may be Dan Armor, sold at Trader Joe’s, and at only $5 / 750ml, its an excellent value, and something I wouldn’t hesitate to serve at my house.  My top American-made French-style cider pick is 2 Towns Cidre Bouche.

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AeppelTreow Appely Doux – This Wisconsin methode champenoise (naturally sparkling) selection is mid-level sweetness with a flavor profile of citrus, green apple, honey, and floral.  It would make a nice champagne alternative anytime.

Alpenfire Spark! – This Washington cider is a great introduction to heritage ciders, with some rich notes of apple pomace, honey, orange, and leather, but remaining mid-level sweetness and clean.

Bertolinos Hard Cider – This Italian cider is mid-level sweetness, has some good fizz, and notes of honey, pineapple, and grapefruit.  Especially wide crowd appeal from my experience.

Eden Specialty Ciders – This Vermont cidery may have started with ice ciders (which I cover later), but they make some amazing regular ciders with wide appeal, such as their super complex Sparkling Semi-Dry, rich Guinevere’s Pearls, or new canned Heritage cider, which has to be the highest quality cider I’ve ever seen in a can.

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Eve’s Rustica This New York mid-sweetness cider has some unique notes of honey, cream/vanilla, and fruit, all expertly crafted just from the apples and yeast.

Liberty Kingston Black This Washington single varietal is made only from the iconic Kingston Black apples, yet I think it would have a wide appeal, as it retains some sweetness (semi-dry), is flavorful, and doesn’t cross over into funky/sour/bitter territory.

Slyboro Old Sin This New York semi-dry cider has some rich tannic flavor reminiscent of English cider, with notes of butterscotch, caramel, and tropical fruit, and is another selection which would make a great introductory heritage cider.  Lovely color to it too!

Snowdrift – This Washington cidery has several Thanksgiving-worthy crowd-pleasing cider selections, such as their Cidermaker’s Reserve (semi-dry, sparkling, fruity, and complex), Seckel Perry (mid-level sweetness, made only from Seckel pears), and Cliffbreaks Blend (semi-sweet, tart, and fruity).

Tilted Shed Smoked This dry cider hails from California, and is unique, nuanced, oaky, and slightly smokey.  Probably a bit less likely to be widely appealing, but I think it would be appreciated by certain audiences, and to me seems uniquely suited to Thanksgiving dinner.

Wandering Aengus Bloom – This Washington cider is mid-level sweetness and made from heirloom apples, but has widely appealing familiar notes of honey, green apple, and tropical fruit.

Whitewood Jonathan – This Washington cider is a single-varietal of Jonathan apples, and dry to semi-dry, but super approachable, being apple-forward with notes of citrus and honey.

ice cider – For a special treat with dessert, try ice cider.  It is made from naturally concentrating apple juice using cold to increase the sugar content before fermenting, resulting in a higher ABV sweet dessert cider bursting with flavor.  One of my favorites is Eden Brandy Barrel Aged Heirloom.

Pommeau – Also, Pommeau (cider + apple brandy) is another great dessert cider option.  It is made by fortifying cider (either fermented or unfermented juice) with distilled apple juice (brandy).  Like ice cider, it is a nice sipping option, although it is available in a wide range of sweetness.  Some of my favorites are from 2 Towns, Etienne DupontEZ OrchardsHerout, and Wandering Aengus.

Visit the Pick Cider campaign website for lots more great info, and try your local fine bottle shop or online, such as through Cider in Love or VinoShipper.  No matter which cider/s you choose, I’d encourage you to pick up some extra bottles, as a good cider can easily turn even those who have sworn off cider into cider lovers, holidays are holidays, and plus with the lower ABV, a bottle doesn’t go as far as wine.

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Pierre Huet Poire Demi-Sec

Review of Pierre Huet Poire Demi-Sec, a French perry.  It is my first time trying this, but I have had their Cidre Bouche Brut and AOC Pays D’Auge.

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>>This is a review of a sample bottle provided to Cider Says by Beauchamp Imports / French Cider Inc.  Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free.  The only consideration I knowingly made was pushing this up in my cider review cue.  I love free stuff, especially cider!  Want your cider or cider-related product reviewed here?  Contact me.<<

Cider:  Poire Demi-Sec
Cidery:  Pierre Huet
Cidery Location:  Pays d’Auge, Normandy, France
ABV:  2.0%
How Supplied:  750ml corked & caged bottle
Style:  French poire (perry), from dessert & perry pears

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Availability:  In Washington, through Beauchamp Imports, plus online at their French Cider Inc. website.  In addition to Poire Demi-Sec, they also offer Pierre Huet’s Cidre Bouche BrutPays D’Auge CiderCalvados AOC Pays d’Auge VSCalvados AOC Pays d’Auge XO, and Pommeau de Normandie AOC.

Cider Description:  This delicious, demi-sec poiré is the perfect combination of four varieties of sweet and bitter pears. Slowly fermented for one to three months before being bottled, it achieves the perfect balance of semi-sweetness and roundness.

Cidery Description:  Pierre Huet is a 5th generation family-owned cidery who has been producing cidre, Calvados, and Pommeau since the 1800s in the Pays d’Auge region of Normandy France.  They grow 25 varieties of apples on 75 acres.

See here for more information on the cider, and here for more information on the cidery.

Price:  n/a (retails for $19.99)
Where Bought:  n/a
Where Drank:  home
How Found:  the importer Joan Harkins contacted me (we met at Cider Summit Seattle 2017)

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First Impression:  Dark straw yellow hue.  Low carbonation.  Smells of canned pears.

Tasting Notes:  Semi-sweet.  Medium bodied with a fluffy texture.  Moderate tartness.  Low acidity.  Hints of tannins and funk.  No bitterness or sourness.  Notes of canned pear, dried pear, lemon, and honey.  Moderate length finish.  High pear flavor and sessionability.  Moderate flavor intensity and complexity.

My Opinion:  Great!  I enjoyed the texture most of all – so fluffy and frothy that it made it seem lighter bodied.  It was a bit more tart than most other poires I’ve had, which balanced well with the sweetness.  The pear flavor was really nice too; I like how French perries seem to capture the fruit more than just tasting like an alcoholic pear juice.  I agree with their website that this would be a great mimosa alternative for brunch.

Most Similar to:  Christian Drouin Poire and Cidrerie Daufresne Poire

Closing Notes:  French Cider Inc. has a great lineup of French ciders, poires, calvados, and pommeaux; I look forward to trying more.

My Favorite Ciders of 2017

Happy New Year!  Now that it is 2018, it is time for a list of some of my favorite ciders of 2017.  This is becoming a tradition; see here for my list from 2016 and here for my list from 2015.  To make it a bit different and easier, I put them into categories instead of trying to do a top ten list or similar.

Note that I wouldn’t try to make a list of the best ciders, just those I enjoy, as it would be an impossible task to try every cider out there and be impartial.  The cider world is very regional, so likely only readers in the NW would have a similar selection.  My only criteria for this list is that I drank the cider in 2017.  Some of the categories overlap.  Truth be told, for the most part, I made the list first, then determined categories to put them in!

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Budget-Friendly French Cidre:  Dan Armor Cuvée Spéciale Cidre Brut (Brittany) or L’Hermitiére Cidre Brut (Normandy) – These selections retail for $4.99 and $7.99 respectively.  The Dan Armor is only sold at Trader Joe’s.  Both are on the sweeter side of semi-dry and are true to their respective styles (although the Normandy one is more beginner friendly than many others, as it lacks sourness and only has minimal funk).  The Dan Armor is one of my top picks to introduce folks to good cider with, as it is different from sweet commercial selections, but not so out there as to turn folks off to it.  Its also a nice gauge on sweetness, as it is in the middle of the range.

 

Fancy French Cidre:  Domaine de la Minotiere Cidre Fermier Bio Doux or Pierre Huet AOC Pays D’Auge Cidre – I tried so many amazing French cidres this year that I had to include more than one!  These selections cost a tad more than the previous two, $12 and $19.99 respectively, but also have more complexity.  Both of these are low ABV selections, and the Doux was significantly sweeter, as expected for the classification.

 

English Cidre:  Newton Court Gasping Goose (330ml bottles) or Henney’s Vintage (500ml bottles) – Both of these English imports are very budget friendly and tasty.  A bit sweeter than some English ciders (on the sweeter side of semi-dry), rich, and tannic, but not bitter.  Newton Court is available in Seattle, but I’ve only seen the Henney’s in Portland (and only tried the one bottle).

 

Swiss cider:  Cidrerie du Vulcain Premiers Emois – This cider from Switzerland reminds me of French cidre, but has a style all its own.  It was made from Organic native heirloom apples, and wild yeast fermented using traditional methods.  The result was a semi-sweet cider with an awesome fluffy texture and complex fruitiness (but with less apple and yeast forward flavor as most French cidres).

European-Style U.S. cider:  2 Towns Traditions Cidre Bouche – This cider is by far the closest to a French cidre than any other U.S. cider I’ve tried.  It was a noticeable improvement from last year’s vintage as well.  Lots of rich ripe bittersweet apple flavor.  Unfortunately it costs more than most French cidres, as even with the import cost, their production costs are lower, as cider apple varieties aren’t rare like they are here.

 

Perry:  Ramborn Perry – I tried two selections from Ramborn Cider in Luxembourg.  This perry was complex and amazing, with notes of canned pear, dried pear, mango, pineapple, and guava.  Like most perries, as pears have unfermentable sugars, it was a bit sweeter, semi-sweet to semi-dry.

New England style:  Cockrell Colonial Winter – This cider is of true New England style, a high ABV cider with the addition to raisins and brown sugar.  Rich, complex, and perfect for winter.  It is my favorite version of this style so far.

 

Food-Friendly Cider:  Eden Semi-Dry or Eden Guineveres Pearls – Of these, the Semi-Dry is drier, much easier to find, and less expensive.  Both however are excellent selections, quite flavorful, but without anything that would overwhelm or clash with most meals.  They are also some of the most tannic on this list, same as the English selections.

 

Rosé:  Alpenfire Glow – This sweet cider is made from rare red fleshed apples, and similar to Eve’s Rustica (listed below), is amazingly fruity, with a high flavor intensity.  Here the flavor notes were watermelon, strawberry, and rhubarb.  It was a perfect Valentine’s Day cider (a gift from my husband – he knows me well)!

Barrel Aged:  Finnriver Fire Barrel – Note that this pertains to the previous releases of this cider.  I haven’t been nearly as big of a fan of Fire Barrel once they moved to 750ml bottles, as it was not nearly as flavorful (plus the price increased significantly).  In the older version, I love the complexity, intense barrel aged flavor (which is rarely found in cider), and high tannins.

 

Fruity:  2 Towns Prickle Me Pink ^2 – This cider was made using prickly pear cactus fruit, plus, new for this year, watermelon.  The result is a fluorescent pink fruity cider which is surprisingly complex and flavorful, yet fairly dry.

Rich:  Angry Orchard Maple Wooden Sleeper – This cider was made from bittersweet apples, with Crown maple syrup, then bourbon barrel aged for 12 months.  It resulted in a 12% ABV cider, super rich and complex, with a flavor profile including caramel, brown sugar, maple, oak, vanilla, bourbon, and molasses.  This was a truly artisan small batch cider, worlds away from their typical commercial releases.

 

Spicy:  2 Towns Man Gogh – I’ve never been a fan of spicy ciders, but I finally found one I could enjoy!  Here the hint of spice (from habaneros) was balanced by the fruitiness, sweetness, and acidity of the cider with mango.  This was an imperial cider, but way too easy to drink.

Commercial:  Spire Mountain Dark & Dry – I typically drink craft ciders, but I still drink commercial ciders from time to time.  This one is far from dry (more like semi-sweet), but is dark, and has some great molasses flavor.  It pairs really well with greasy food, like a burger or fish & chips.

 

Unique:  Eve’s Rustica – This is Eve’s sweetest cider (besides their ice cider), and my favorite.  I loved all the flavor they were able to showcase without any additions (just apples & yeast), with notes of honey, cream, vanilla, melon, strawberry, watermelon, pineapple, and peach.

Unexpected:  Snowdrift Cidermaker’s Reserve – This cider was made from heirloom & cider apples, but in contrast had a very unique unexpected flavor profile, with pomegranate, white grape, stone fruit, leather, butterscotch, and citrus notes.  It is unique, complex, and bubbly.  My husband is also an especially big fan of this cider.

 

Value:  Schilling King’s Shilling – I’ve picked up a 22oz bottle of this for as low as $4 (at Total Wine, actually cheaper than at the Cider House), which is a steal for a tasty barrel aged brandy infused cider.  This is more sessionable than you’d expect too.  Semi-dry and semi-sweet, with notes of honey and citrus, plus hints of maple syrup, oak, and spice.

Unexpected & Value:  Finnegan Cider Harvest Blend – This was another unexpectedly awesome cider which was also a great value.  I picked this up in Portland, for just over $7 for 500ml of cider from cider apples.  Semi-dry, with richness, high carbonation, and notes of rich ripe apples, caramel, leather, orange, stone fruit, honey, oak, and apple brandy.

 

Favorite from a New-to-Me cidery:  Woodbox Double Barrel Whiskey Barrel Ice Cider – This was the first (and only) cider I have tried from Woodbox, at Cider Rite of Spring in Portland.  I bought a bottle, but haven’t wanted to open it yet.  Lots of whiskey flavor in addition to caramel, vanilla, oak, and more.  It was rather budget-friendly for an ice cider too, at $17 / 375ml.

Pommeau:  2 Towns Pommeau – This remains my favorite Pommeau.  Super flavorful, rich, and complex, with notes of ripe apples, oak, dried fruit, leather, brown sugar, caramel, burnt sugar, vanilla, tropical fruit, and peaches.

 

Ice Cider:  Eden Cellar Series The Falstaff – This year I was spoiled with an amazing treat, a bottle of Eden’s 7! year barrel aged ice cider.  This ties with Alpenfire Smoke for the most complex cider I’ve ever drank.  The flavor was all over the place, from molasses, caramel, and brown sugar, to tart green apple and lemon, to raisin, to pie spices.

Overall:  Alpenfire Smoke – This 16% ABV sipping cider has an amazing complexity, with rich oaky smokey flavor.  If I had to name just one favorite cider, this would be it.  However, it is not an everyday sort of cider.  They recently released a new batch of it, but I haven’t tried it yet (I’m still working on my stockpile of the old version).

Other:  Also, while I’m at it, my favorite cider event in 2017 was Cider Summit Seattle, my favorite (and only) class was by Rev Nat, and my favorite bottle shop & bar was Schilling Cider House.

Well, there you have it, a list of 26 of my favorite ciders from 2017.  They have a lot in common–most are rich and full-flavored.  What are some of your favorite ciders?

Pierre Huet AOC Pays D’Auge Cidre

Review of Pierre Huet AOC Pays D’Auge Cidre.  It is my first time trying this, but I have had Pierre Huet’s Cidre Bouche Brut, as well as many other French cidres.

By the way, AOC means “Appellation of Origin Control”, which is a certification distinction guaranteeing the individual product is produced in a unique way, and comes from a clearly defined place of origin.  It began with wine, but is also used for a variety of other products.  Pierre Huet is an old cidre AOC in France, and the original M. Pierre Huet was instrumental in getting the AOC recognized after WWII, in 1944.  Also, AOP, or “Appellation d’Origine Protégée”, is the EU version of an AOC.  Therefore some ciders can even have both.

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>>This is a review of a sample bottle provided to Cider Says by Beauchamp Imports / French Cider Inc.  Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free.  The only consideration I knowingly made was pushing this up in my cider review cue.  I love free stuff, especially cider!  Want your cider or cider-related product reviewed here?  Contact me.<<

Cider:  Pays D’Auge Cidre
Cidery:  Pierre Huet AOC
Cidery Location:  Pays d’Auge, Normandy, France
ABV:  3.5%
How Supplied:  750ml corked & caged bottles
Style:  French cidre, from cider apples, demi-sec, bottle conditioned

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Availability:  In Washington, through Beauchamp Imports, plus online at their French Cider Inc. website.  In addition to Pays D’Auge Cider, they also offer Pierre Huet’s Poire Demi-Sec, Cidre Bouche BrutCalvados AOC Pays d’Auge VS, and Calvados AOC Pays d’Auge XO.

Cider Description:  This Cidre AOP Pays D’Auge is an unpasteurized demi-sec cidre from the appellation d’origine protégée in the Pays d’Auge region of Normandy. It is a traditional French cidre produced using the time-honored methods required by the Pays D’Auge . The 100% pure apple juice is fermented between one to four months to achieve the perfect semi-sweet flavor before being bottled. The second fermentation occurs naturally in the bottle.

See here for more information on the cider.

Cidery Description:  Pierre Huet is a 5th generation family-owned cidery who has been producing cidre, Calvados, and Pommeau since the 1800s in the Pays d’Auge region of Normandy France.  They grow 25 varieties of apples on 75 acres.

See here for more information on the cidery.

Price:  n/a (retails for $19.99)
Where Bought:  n/a
Where Drank:  home
How Found:  the importer Joan Harkins contacted me (we met at Cider Summit Seattle 2017)

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First Impression:  Light orange amber.  Moderate carbonation and foam.  Smells of ripe apple, funk, and orange.

Tasting Notes:  On the sweeter side of semi-dry.  Light bodied with a lovely frothy fluffy texture.  Low tartness.  Low to moderate acidity.  Low tannins.  Hints of bitterness.  Low funk.  No sourness.  Notes of ripe apples, pomace, orange, caramel, and leather.  Moderate to high apple flavor.  High sessionability.  Moderate flavor intensity and complexity.

My Opinion:  Great!  I especially enjoyed the texture and flavor of this cider.  It has some definite Normandy cidre characteristics, but with low funk and no sourness, it remains more beginner friendly.  Plus, with the low ABV, it made a great cider to sip on during the day of Thanksgiving!  It would also be ideal for brunch and the like.  However, it is a tad more pricey than some other French ciders which I thought were of a similar flavor and quality.

Most Similar to:  Manoir de Grandouet AOP Pays d’Auge CidreManoir de Grandouet Cidre Fermier Brut,  L’Hermitiére Cidre BrutManoir De Montreuil Cambremer, and Christian Drouin Pays d’Auge.

Closing Notes:  I will also be reviewing two other imports from French Cider Inc.Hérout Cotentin Extra-Brut and Lefevre Winter Cidre.

Have you tried Pierre Huet cidre?  What did you think?

Cider Summit Seattle 2017 Post 2/2 – Tasting Notes

This is post 2/2 on Cider Summit Seattle 2017, with tasting notes on 21 ciders.  Post 1/2 covered the event (see here).

The Tasting Notes

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Alpenfire (Port Townsend WA) – Although I had previously tried the three ciders they were pouring (see my previous reviews here), I’m including Alpenfire here as they were debuting their new branding and future new cider releases.  They have a new logo, bottle labels, and website.  The future new cider releases include a rosé Pommeau, “Tempest” New England style, 3 Pommes (apple/pear/quince), a new release of Smoke (my all time favorite cider, which hasn’t been out for a couple years), a Foxwhelp apple single varietal, and even a Pommeau with an apple grown in the bottle (which will only be for the initial members of their new cider club).  Sounds like they have been busy!

Alpenfire did however have a cask-aged version of their Pirate’s Plank which I had a sip of.  It seemed a tad sweeter (dry not bone dry) and a bit more oaky than I remembered previously.

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Alter Ego (Portland OR) The Brute (6.5% ABV) – This was their first time at Cider Summit, although they were founded in 2014.  The Brute is one of their two flagship ciders; the other is The Guardian Angel, a blueberry-pomegranate cider (see my tasting notes here).  Semi-dry, slightly apple-forward, tart, crisp, and easy to drink, but overall a bit boring as the flavor intensity was low, as is common with a drier cider from dessert apple varieties (which is why most ciders from dessert apples are sweeter and/or flavored).

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Anthem (Salem OR) Rye Barrel Aged Cider (8.5% ABV) – Anthem is part of Wandering Aengus.  This is a draft-only release, aged in Rye whiskey barrels.  Semi-dry to dry and sharp, with moderate whiskey flavor and a hint of oak.

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Bad Granny (Chelan WA) Rainier Cherry – They launched a little over a year ago and are new to Cider Summit.  Rainier Cherry is a draft-only release using local Rainier cherries, although they sell their Original green apple cider in cans.  On the sweeter side of semi-dry (I was told 9 grams sugar / 12oz), fuller bodied, moderate intensity real cherry flavor.

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Cider Riot (Portland OR) Everyday Semi-Dry (6.0% ABV) – I believe this was their first time at Cider Summit Seattle.  This cider is also available in cans.  Semi-dry to dry, with a hint of sourness, but very low flavor intensity and fairly blah.

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d’s Wicked (Kennewick WA) Bare Naked (6.7% ABV) – This is a new release, and currently draft-only.  It is a less sweet and non-spiced version of their flagship Baked Apple cider.  Semi-dry and flavorful, with unfiltered apple juice notes and a hint of honey flavor.

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Eden Specialty Ciders (Newport VT) Heirloom Blend Ice Cider (10.0% ABV) – I have tried this special treat previously, but my husband ended up getting a couple pours, burning the rest of his tickets, as it is amazing and a great value to get pours of at an event.  Ice cider is made using juice which has been frozen, concentrating the natural sugars and flavors, resulting in a sweet full-bodied intensely flavorful dessert cider.  See my previous review here, and my review of the brandy barrel-aged version of this cider here (which is my all time favorite ice cider).

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French Cider Inc. – I tried three French ciders imported by French Cider Inc. / Beauchamp Imports Inc.  They are Seattle based and fairly new to the market (I hadn’t even heard of them before I was looking over the Cider Summit list!), and thus this was their first time at Cider Summit.  French Cider’s focus is on importing French cidre (apple cider), poire (French perry, which is made from pears, not apples), and Calvados (French apple brandy).  The owner Joan Harkins (who I chatted with) speaks French and lives French culture.  She has hand-selected each variety in their collection after meeting with the cidermakers.  I hadn’t previously been aware of any of their selection being available in the U.S.  I found all three selections to likely be friendly to an unfamiliar palette, as they were all clean or fairly clean (no to low funk) and no sourness, lining up more with the style of the Brittany France ciders I’ve had more than the Normany France ciders I’ve had (although it appears all three were made in or near Normandy).  French Cider’s primary focus is on supplying shops and restaurants, but they also offer local pickup (appointment only) in Seattle, and soon, will ship.  Their website is amazingly informative, and they had a helpful handout for each of the three ciders (see below).  They are posting a photo blog featuring the French apple harvest season, which is currently underway (see their Facebook page).  Also, here is a recent article on the company from Seattle Dining.

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La Chouette (Mont-Saint-Michel Bay France) Cidre Demi-Sec (4.5% ABV) – This cider was produced in an area in between the Normandy and Brittany regions in France, from cider apples.  Semi-sweet to semi-dry.  Lower carbonation and tannins than the other two I tried.  Clean (no funk).  Retails for $5-6 / 330ml bottle.

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Lefevre (Berville Normandy France) Cidre Brut (5.9% ABV) – This cider was produced just outside of Paris, by a 5th generation cidermaker, with cider apples.  The scent was the most complex of the three I tried.  Semi-dry.  Citrus in addition to apple notes, and more.  A hint of funk.  Low to moderate tannins.  French Cider’s website has an interview with the cidermaker, Eric Lefevre.  Retails for $5-6 / 330ml bottle.

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Pierre Huet (Cambremer Normandy France) Cidre Bouche Brut (4.5% ABV) – This cider underwent secondary fermentation in the bottle and was made with 7 or 8 varieties of cider apples by a 5th generation cidermaker.  Semi-dry to semi-sweet.  Clean (no funk).  Low tannins.  Flavorful, apple forward, and easy to drink.  French Cider’s website has an article on their visit to Pierre Huet as well as an interview with the cidermaker, François-Xavier Huet.  Retails for $13-18 / 750ml bottle.

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Liberty Cider (Spokane WA) Spokane Scrumpy (6.4% ABV) – This cider was released in the Spring, and made with community harvested apples (of mostly unknown types, from dessert apples to crab apples) and wild yeast fermented.  $1 of each bottle sale goes to the Spokane Second Harvest food bank.  See this article.  On the sweeter side of semi-dry (probably their sweetest cider), buttery, and complex.  I couldn’t really put my finger on the flavor profile with the sample size and time frame, so I’d be interested in giving a full bottle a try.

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Louis Raison (Le Theil-sur-Huisne France) Organic Dry (4.5% ABV) – This cidery is brand new to the U.S., and first launched here in Seattle.  They will have this cider on draft to start in Washington and Oregon, and eventually increase up to three bottled varieties in 2018 (adding Rouge Delice – made from red fleshed apples, and Original Crisp).  See here for more info on their launch.  Organic Dry is made in France from certified Organic bittersweet cider apples grown on co-op farms.  On the sweeter side of semi-dry.  Apple and yeast forward and easy to drink.  I look forward to this being available in bottles as it sounds like it’ll be fairly affordable to keep around as an everyday cider.

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Mission Trail (Bradley CA) Plum Jerkum (6.5% ABV) – They have been around since 2014, but are new to the Seattle market and Cider Summit.  Although Mission Trail makes ciders and perries, they are best known for their other fruit wines, and specifically, jerkum (which is fermented stone fruit juice; the term originated just for plums, but has more recently been used to encompass all stone fruits).  They were actually only pouring jerkums at this cider event.  In this case it was 100% plum juice from 14 red-fleshed varieties.  The Plum Jerkum was semi-sweet to semi-dry, tart, with a moderately intense fruity berry flavor (I didn’t really pick up the prune/plum).

Mission Trail (Bradley CA) Goldmine Nectarine (6.0% ABV) – This is another jerkum, with 100% nectarine juice, barrel aged.  Semi-dry, quite tart, with pure nectarine flavor.  I didn’t pick up any barrel influence, but often it isn’t obvious.  I also recently tried their Peach Coast (see here), a peach wine / jerkum, which was my favorite of the three.

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Montana Ciderworks (Darby MT) Small Batch Dolgo (5.5% ABV) – This is a single varietal from the Dolgo crabapple, oak aged, part of their Small Batch series.  Semi-sweet, tangy, fruity, and apple-forward.

Random note:  I got some insight into labeling special releases.  In this case, “Dolgo” was stamped on, making it look handwritten with less effort.  Very cool.  However, many small batch special releases do have actual handwritten labels, like this one.  Getting a label approved by the TTB is a time consuming process, so often cideries have a general label they use for multiple small batches.

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Ole Swede (Tonasket WA) Mulberry & Friends – It was the cidery’s first time at Cider Summit, and they were founded last year.  This is a new cider release made with eight different types of berries and currants (mulberry, blackberry, raspberry, elderberry, blueberry, gooseberry, black currant, and golden currant).  On the sweeter side of semi-dry, smooth, low tartness & acidity, with a light real berry flavor.

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One Tree (Spokane WA) Pina Colada – This is a new draft-only release, part of the fruit cider challenge (and it turned out to be the winner – 2nd year in a row for One Tree – congrats!).  Sweet, very full flavored, with a bit more coconut than pineapple.  I loved the flavor of this (it reminded me a bit of Pear Up’s Pearjito Colada with the coconut, which hasn’t been used much in cider), but it would be a bit sweet to have much of.

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Pear Up (Wenatchee  WA) Pineapple Pear – This was their fruit cider challenge entry, a one-off draft only release.  On the sweeter side of semi-dry, low flavor intensity, with the flavor balanced between pear & pineapple.  They weren’t serving it through the pineapple, but it was a cool photo op nonetheless.

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Seattle Cider (Seattle WA) New England Style (9.5% ABV) – This is a seasonal release which appears to have not been released for a few years, possibly draft-only.  It was made in the New England style, typically characterized as a high ABV cider with brown sugar and raisins added.  Semi-sweet to semi-dry, sharp & acidic, with caramel notes and a boozy finish.

Seattle Cider (Seattle WA) 2015 Washington Heirloom (7.0% ABV) – This is part of their Harvest series, made with heirloom apple varieties, and also available in bottles.  Semi-dry, herbal scent, sharp, with citrus, floral, and herbal notes.

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Swift (Portland OR) Pineapple Hop (6.7% ABV) – They have been around since 2014, but it was their first time at Cider Summit Seattle.  Semi-dry, balanced flavor between the pineapple & hops with only hints of bitterness, but overall the flavor intensity was low.

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Washington Gold (Chelan WA) Northwest Raspberry (5.5% ABV) – This is a brand new small batch canned release.  Semi-sweet to sweet, with intense real raspberry flavor.

It was impossible to taste all the ciders at the event (or even one from each producer), so I’d also like to share previous tasting notes and reviews on some of the producers I didn’t get to highlight:  101 Cider House, 2 TownsAspall, Atlas, Bull Run, Chatter Creek, Double Mountain, Dragon’s Head, Dunkertons, Eaglemount, E.Z. Orchards, Finnriver, Greenwood, Hi-Wheel, Incline, Jester & Judge, J. Seeds, Le Brun, Locust, Maeloc, Manoir du Parc, Methow Valley, Moonlight Meadery, New West, North IdahoNumber 6 Cider, Reverend Nat’s, Portland, Rambling Route, Samuel Smiths, Schilling, Sea Cider, Snowdrift, Sonoma, Spire Mountain, Steelhead, Summit, Tieton, Ulee’s, Wandering Aengus, WildCraft, and Worley’s

In Summary

My Favorite Ciders – Of the ones I tasted at the event, my favorites were the 4 French ciders, some of the sweeter ciders that were very flavorful (such as One Tree’s Pina Colada and WA Gold Cider’s Raspberry), Montana Cider’s Dolgo, and Liberty’s Spokane Scrumpy.

Other Interesting Selections – There were also some interesting beverages I didn’t try, such as Schilling’s guava barrel-aged sour, a cocktail from Incline with gin and their Compass Rose cider, apple whiskey from J. Seeds, a Cider Summit themed cider from Finnriver which has been available at all four Cider Summit events this year (see here), 101 Ciderhouse’s Black Dog with activated charcoal (see here), and Reverend Nat’s Sacrilege Sour Cherry with ghost peppers (see here).