Staff Picks: Storie's Favorite Ciders Right Now (6-Pack)
Staff Picks: Storie's Favorite Ciders Right Now (6-Pack)
My autumn staff picks include a mix of ciders from all over the U.S. that I've particularly enjoyed recently. I find each of these to be well-balanced ciders that generally pair well with rich foods that I lean towards in the fall season.
Pssst: The 12-bottle bundle includes both my picks and Erik's current staff picks and comes at an even bigger discount (basically a free cider if you buy both bundles).
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1. Albemarle CiderWorks (VA), Jupiter’s Legacy (750 mL) - A flagship cider from Albemarle, named in honor of of the enslaved man, Jupiter Evans, and the role he played in cidermaking at the Monticello plantation. This semi-dry cider has lovely notes of baked apple, orange peel, and a faint earthiness that I find perfectly suited for autumn. Great acidity balanced by medium leathery tannins. |
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2. Bauman's Cider (OR), Porters Perfection (750 mL) - I adore the Porters Perfection apple, and it makes a great cider, this one included. This cider is dry with tiny bubbles and complex aromas. Notes of apple sauce, sawdust, Meyer lemon, and blackberry. With medium plus acidity and tannins, this cider pairs well with rich foods such as roasted duck. |
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3. Botanist & Barrel (NC), Pink is a Feeling Rosé (750 mL) - With its gorgeous fuchsia color and aromas of strawberry jam, rose, and pastry dough, I loved this cider before I even tasted it. Dry with balanced acidity and tannins, and notes of rosehips, rose petals, and raspberry. I love this with lamb chops or vanilla desserts. |
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4. Idol Cider House (OR), Oregon Bittersweet Cider (16 oz)- One of my favorite ciders available in cans, this semi-dry cider is made from a blend of bittersweet and bittersharp traditional cider apples grown at the Idyll Acres farm in Oregon's Willamette Valley. This cider is rich in apple character with well-balanced tannins and acidity. |
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5. Liberty Ciderworks (WA), Wickson Crabapple Single-Varietal Cider (500 mL) - Made from 100% Wickson Crabapples, a variety introduced in the 1940's in California by famed horticulturist Albert Etter. This cider is semi-dry and bright with notes of grape, pineapple, and lychee, and delicately balanced with notes of honey and light tannins on the finish. |
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6. South Hill Cider (NY), Bacchus Co-Ferment (750 mL) - This small-batch coferment was made by rehydrating Gewurztraminer wine grape skins with Golden Russet juice and cofermenting them using the wild, ambient yeast from the fruit. Golden Russet apples are one of my absolute favorite varieties for cider, and they play so nicely with this grape. I admit to never having cared for Gewurztraminer wine, so this coferement really surprised me with how much I enjoyed it. It's floral and tropical with nice acidity. It also paired well with spicy pepperoni & sausage pizza. |
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