Cider52: A Cider A Week. The plan: 52 weeks, 52 cider tastings, pairings, reviews, and postings.
More American craft ciders in February 2013:
Farnum Hill Dooryard Batch 1206
Farnum Hill Dooryard Batch 1202A
Harvest Moon Cidery Heritage Hops Hard Cider
and more Foggy Ridge First Fruit
Tasting notes and pairings to follow.
Founding Gardeners: The Revolutionary Generation, Nature, and the Shaping of the American Nation, by Andrea Wulf
“For the Founding Fathers, gardening, agriculture, and botany were elemental passions: a conjoined interest as deeply ingrained in their characters as the battle for liberty and a belief in the greatness of their new nation.”
Read an excerpt here.
We discovered the book via William Yosses, author, activist and White House Executive Pastry Chef, who mentioned Founding Gardeners, in his talk at TEDxManhattan:Changing the Way We Eat, which you can view along with all the inspiring TEDxManhattan speakers, here. William “Bill” Yosses speaks during Session 2: EDUCATE at about 1:45 timestamp.
It’s week 8 of 2013 The Year of Cider, and our plan – Cider52: A Cider A Week, is on schedule. 8 cider reviews posted, and more on the way.
Considering today is Washington’s Birthday/Presidents’ Day, and knowing some of our Founding Gardeners, were avid cider makers and cider drinkers:
We vow this Presidents’ Day to Drink More American Craft Cider.
First up, ciders from Tieton Cider Works in the Yakima Valley of Washington state.
From the Tieton website: “The orchard is perched above the confluence of the Tieton and Naches rivers at an elevation of 2000 feet, considered high for a growing region in Washington State, giving us the advantage of growing our fruit at slightly cooler temperatures. The long sunny days, cool nights and fertile soils craft exceptionally great tasting apples, pears, cherries and apricots”
Read more about Tieton and Harmony Orchards cider apples. Harmony Orchards is profiled in Rowan Jacobsen’s book, American Terroir.
Tieton Cider Works produce 10 ciders, and we will be tasting and reviewing nine, (Precipice Perry Pear Cider is currently not available).
American Cider Drinkers Take Note: Tieton Cider Works now ships to 40 US States.
And they have a great tag line: Re:think the Apple – Drink Cider
Tasting notes to follow.
Cider: VALVERÁN 20 MANZANAS FROST CIDER
Maker: Valverán Origin: Sariego, Asturias, Spain website: www.llagaresvalveran.com
Importer: Rowan Imports website: rowanimports.com
ABV: 10 % Bottle: 375 ml, cork
Style Notes: Inspired by Quebec, Canada’s Ice Ciders, this is Spain’s first Frost Cider.
Fruit: Apples. Regona, Raxao, and Durona de Tresali, from Valverán’s orchard, el Rebollar.
Makers Fruit Notes: Each bottle of “Valverán’s frost cider, 20 Manzanas, is made from the concentrated must of 20 apples. The apples are picked at the peak of maturity and macerated, after-which the effects of a natural frost are reproduced. The resulting must is fermented in stainless steel tanks, then aged for 12 months in French oak casks.”
Tasting Notes: In The Glass: Deep golden amber, full, smooth, sweet smokey burnt caramel and baked apple. Notes of wood, sherry, toffee, and raisin, with hints Asturian apple acidity and “amargo”.
Our Pairings – The Tasting Lab: We tried with Valdeón, a Spanish mixed goat and cow milk blue cheese. Valdeón has a bold, spicy, white pepper minerality and made for an extremely delicious pairing.*
Cheesemonger’s Notes: Blue cheese and 20 Manazas is classic pairing.
Overall Impressions: A sipping cider, as an apéritif or for dessert. A cold season treat. Mixology options: when exploring Port and Sherry cocktails, 20 Manzanas would be an interesting Asturian twist.
*This cider was part of a Murray’s Cheese tasting class, This Cider House Rules: Paring Cider and Cheese, in January of 2013. Rowan Imports was on hand to discuss this cider and Asturian cider making practices
Note: Valveran’s Massaveu family have been making wine for more than 40 years, and began producing cider in 2010, producing unique ciders by combining methods of cider and wine production.
Apple images from www.sidradeasturias.es
If you have tasting notes to add please leave a comment.
*secondary source of quote: Liquor laws of the United States, their spirit and effect (1885) references “The Digest of Manufactures” Hamilton as originator, unverified.
They’re brewing beer in the White House.
The list of White House brews so far: White House Honey Brown Ale, White House Honey Porter, and White House Honey Blonde. Two recipes were released to the public as a result of a We The People petition.
Sam Kass, White House Assistant Chef and the Senior Policy Advisor for Healthy Food Initiatives, and Sous Chef Tafari Campbell, are making special brews with White House honey made by White House bees.
“Like many home brewers who add secret ingredients to make their beer unique, all of our brews have honey that we tapped from the first ever bee-hive on the South Lawn. The honey gives the beer a rich aroma and a nice finish but it doesn’t sweeten it.”
According to the video the President paid for the supplies out of his own pocket and the chefs are working on the brews on their own time.
Read the full article Ale to the Chief: White House Beer and get the recipes and instructions so you can brew your own White House Beer.
Watch the video for the full story, (and a peek into the White House beer cellar).
We suggest for 2013 the chefs explore making a White House Hard Cider. Petition, anyone ?
Cider: CASTAÑÓN SIDRA NATURAL 2011
Maker: Castañón Sidra Natural Origin: Asturias, Spain website: www.sidracastanon.com
Importer: Rowan Imports website: rowanimports.com
ABV: 6% Bottle: 750 ml, cork
Style Notes: Traditional Asturian sidra, fermented with native yeasts.
Fruit: Apples.
Makers Fruit Notes: Blend of Regona apples and 21 other PDO certified native varietals.
Tasting Notes: In The Glass: Pale straw, hints of green, unfiltered, unpasteurized, visible sediments. Bracing acidity “amargo”, tart fresh apple fruit, dry, tannic, effervescent.
Our Pairings – The Tasting Lab: We tried with Salva Cremasco, an Italian cows milk cheese*. Try pairing with melted cheeses and fruit jams, or rustic garlicy onion jams, hearty salads, kale, bitter greens, cured meats, sausages, aged cheeses. When in doubt pair with Spanish tapas.
Cheesemonger’s Notes: The zingy acidity of this cider will nicely match that of a goats milk cheese such as Montenebro or Humboldt Fog. For those who prefer things on the stinkier side try this with Hudson Red or Cowgirl Creamery’s Red Hawk.
Overall Impressions: (We) could drink this with anything. Sweet or savory. Fresh, tart, full of “amargo”, about 80 calories a bottle, and just this side of vinegar, it’s clear why Asturianos favor this drink throughout the day. Traditional Sidra de Asturias may not be what you were expecting from a cider, but it is certainly worth trying.
Note: June, 2012 marks Castañón’s first export shipment to New York.
*This cider was part of a Murray’s Cheese tasting class, This Cider House Rules: Paring Cider and Cheese, in January of 2013. Rowan Imports was on hand to discuss this cider and Asturian cider making practices.
Apple images from www.sidradeasturias.es
If you have tasting notes to add please leave a comment.
Cider: EM EMILIO MARTINEZ SIGNATURE CIDER 2011
Maker: El Gobernador Origin: Villaviciosa, Asturias, Spain
website: www.sidraelgobernador.com
Importer: Rowan Imports website: rowanimports.com
ABV: 8% Bottle: 750 ml, champagne cork
Style Notes: Asturian sparkling cider, champagne method.
Fruit: Apples
Makers Fruit Notes: A blend of three hand picked PDO (Denominaciones de Origen Protegidas-protected designation of origin) certified heirloom cider apple varietals: Raxao (pictured), Regona, and Blanquina.
Tasting Notes: In The Glass: Pale straw, sparkling, dry, yeasty, winey, crisp green fruit, with “amargo”- a pleasant tart astringency.
Our Pairings – The Tasting Lab: We tried Saint Maure, a French Loire Valley goat cheese*
Cheesemonger’s Notes: Goat milk cheeses are an excellent choice. Try pairing with a tangy Boucheron, Vermont Butter and Cheese’s mixed goat and cows milk Cremont, a Catalonian Nevat, or an ash coated Mont Enebro, from Avila in Castilla y Leon. Don’t feel like goats milk cheese ? Try a young, supple, caramelly Gouda.
Overall Impressions: A sparkling cider traditionally served in Spain for holidays and celebrations. Try this instead of a cava, prosecco, or other sparkling wine. A festive drink with tapas, or mix it with blood orange juice for Spanish influenced take on a mimosa.
*This cider was part of a Murray’s Cheese tasting class, This Cider House Rules: Paring Cider and Cheese, in January of 2013. Rowan Imports was on hand to discuss this cider and Asturian cider making practices.
If you want to read a bit about apples used in Asturian cider visit this link http://www.sidradeasturias.es/variedades.php
Apple images from www.sidradeasturias.es
If you have tasting notes to add please leave a comment.
Cider: ETIENNE DUPONT CIDRE BOUCHE´ BRUT DE NORMANDIE 2011
Maker: Domaine Dupont
Origin: Normandy, France website: www.calvados-dupont.com
Importer: B. United International, Inc. website: www.bunitedint.com
ABV: 5.5% Bottle: 750 ml, champagne cork
Style Notes: Unfiltered, unpasteurized Normandy style cider.
Fruit: Apples
Makers Fruit Notes: “Domaine Dupont uses no less than 13 different varieties of cider apple, all perfectly adapted to the Pays d’Auge terroir. Terroir consists of nutrient poor clay and marl soil, perfect for giving small fruit. The aromatic intensity is thereby increased and the ratio of skin to pulp helps to favour the extraction of tannins.”
Tasting Notes – In The Glass: Glowing soft slightly opaque amber. Yeasty, hints of leather, orange citrus, spice, vanilla, and apple custard. Frothy effervescent cream soda, Orangina quality. Smells of the orchard and barnyard.
Parings Suggestions & Flavor Compliments: Traditional buckwheat savory crêpe, a galette (David Lebovitz has a recipe here), perhaps with ham and Gruyère, maybe something a bit mushroomy and earthy. Try with a fruit and cheese, or classic tart tatin.
Our Pairings – The Tasting Lab: Paired with braise of turkey sausage, savoy cabbage and roasted root vegetables, and whole grain cranberry and citrus applesauce bread. Tartness of cranberry and the caramelized roasted roots paired well with the sweet, tart, frothy cider.
Cheesemonger’s Notes: On the softer side, the richness and truffle essence of Fromage de Meaux will balance the fruit and effervescence of the cider. Nutty aged cheeses such as Comte, Pleasant Ridge Reserve, or Cabot Clothbound Cheddar with its butterscotch undertones, will all be excellent mates as well.
Note: Domaine Dupont labels each bottling with vintage year.
Overall Impressions: Rustic, earthy, effervescent, slightly sweet, hints of leather, and lovely in the glass.
If you have tasting notes to add please leave a comment.
Cider52: A Cider A Week. The plan: 52 weeks, 52 cider tastings, pairings and postings.
For a current list of ciders reviewed so far, and links to reviews see: List of Cider Reviews 2013: Cider 52
February 2013 ciders to be reviewed:
Breezy Hill Orchard’s Hudson Valley Farmhouse Cider
Farnum Hill Kingston Black Cider Reserve
Foggy Ridge Cider Serious Cider
West County Cider Reine De Pomme
Duché de Longueville, Cidre Bouche de Cru, Muscadet de Dieppe, Normandie
Tasting notes and pairings to follow.
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