Bittersweet

ciders

Our Rare Apple Ciders

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From September until December 2016, fermented until July 2017

Why does this date matter?  Because our Ciders will change with each year due to the change in proportion of the varieties the orchard grows, the growing weather and the fermenting weather, although like wine houses we will strive for a house style that best reflects the fruit of the year, or the character of a batch.

In 2018 we expect ciders to be v.interesting, thanks to the curious mix of actual seasons for a change!

Aroma starts with Red Apple, a hint of hay or meadow, and a light breadiness in the background.

A fresh and soft opening, with hints of green apple and unripe pear coming from natural malic and lactic acids, backed by subtle balanced sweetness, hints of malolactic creaminess, and clearing to the lingering length of tannins.  Although called Bittersweet, (from the apples used), with around 23 g/litre of residual sugar it is more of a Medium Dry in character, with a drier  ‘RealFeel’ due to the vibrant tannins.

The most apt words to describe our Bittersweet 2016 Cider are ‘Fresh and Tannic’, and most definitely ‘Food Friendly’!

Serving at 10 deg C is ideal, although it migh seem unusual, but you will find at this temperature,  it is chilled enough to be refreshing but both sweetness and tannins become more prominent and its character becomes slightly more robust.  Ice will not help this cider in any way, and in our opinion throws the balance out!

Abv: 5.8%

Aroma starts with the smell of soft, ripe fruits, and a hint of leathery spice.

Gives ripe green apple, plum, honey, with spicy notes at the end.  Malolactic present but more subtle and tannins in this are slightly softer and less drying overall.  Athough more rocust in terms of acidity and sweetness, this gives the impression of being softer.

The most apt words to describe our Le Johnny – Demi Sec 2016 Cider are ‘Deep and rich’.

This serves better slightly cooler, so can be dropped down to 8 degrees or below.  No Ice as always but is more amenable to a glacial corrpution should this occur 🙂

Abv: 5.5%

 

 

 

 

Cider is always going to work great with heavier dishes, will comfortably work with smoked fish, mackerel, roasted meats meats, (tannins like fattier foods), hearty umami rich sauces, pork of all varieties is an obvious choice.  Will also work with dishes that have some but not too much acidity, including some lightly spiced Asian dishes, or possibly Mexican, but haven’t tried the latter yet!  Try it with some of the fine dishes in Greenes,/Cask, Sage, Ballymaloe or The Spitjack where we its on sale.

The Demi Sec specifically goes with more funky cheeses, and the pallet cleansing nature of the Bittersweet goes amazing with mussels.

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