Swap your white wine for a bottle of Cidre Blanc, a blend of barrel fermented Sauvignon Blanc and heritage apples made by venerated cider maker and chef Chris Haworth. Whiffs of lime zest, dried grass, peach and touch of funk on the nose, with some stone fruit flavours on the sip. An effervescent and moussey body with a dry finish, this cider is refreshing with zippy acidity.
This cider ends up being mostly golden russet apples with northern spy and wine sap. It’s a beauty with a nose of rich, mature apple, melon, candied citrus, spice and wild honey notes. It has lovely texture and verve on the palate and made in a not-too-sweet style that benefits from electric acidity through the finish.
This is a single varietal (northern spy) still, dry cider made from 100% PEC apples and barrel fermented. The nose shows bin apple, citrus, lime zest and a floral note. It’s perfectly dry on the palate with flavours of crunchy apple, lemon-tinged citrus, cream and minerality that’s all kept lively by racy acidity.
Winemaker/cider maker Richie Roberts uses only Niagara apples, presses while fresh and lets the well-settled juice ferment in a combination of stainless steel at cool temperatures and in neutral oak barrels. I love this everyday cider with its pale yellow colour, light carbonation and tingly acidity on the palate that shows off ripe, bright apple, squirt of lemon and hint of toast. It’s clean, crisp and expressive on the palate with refreshing apple, touch of sweetness balanced by citrus acidity and broad texture through the finish.
Matured in oak casks in the Annapolis Valley, Boars Back Ancestral Cider is smooth and velvety. It pours brilliantly clear with gentle carbonation; aromas of baked apple, banana and caramel swirl to the nose. On the palate it begins with sweet apple but the lemon-like acidity kicks in quickly and cleans the tongue out. Good length, medium tannins. Try it with roast pork or for brunch with fruit-topped French toast and bacon.
Pouring a rich amber, this Brittany cider starts with aromas of ripe pear, baking spices and subtle earthiness. Ribbons of caramel with a low acidity balance the rich sip and characterize the silky palate, with medium tannins drying things out a little. A delight with fresh, salty cheeses and bloomy rinds, Hawaiian or white pizza. Available by private order from Communal Merchants.