Staff Picks: Storie's Favorite Ciders Right Now (6-Pack)

Staff Picks: Storie's Favorite Ciders Right Now (6-Pack)
My "end of winter" staff picks include a wide variety of ciders I've enjoyed of late. When people ask me what my favorite style of cider is, I don't have a simple answer to that question - it depends on my mood, the season, the setting, the food. In the peak of winter, I tend to lean towards more tannin-forward ciders, then as the winter wanes, I'm still looking for those tannins but wanting them to be matched with some acidity. Thus my late winter season picks here reflect the styles of cider I'm reaching for this time of year while I look forward to spring.
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).
1. Eve's Cidery - Dabinett Single-Varietal Cider (750 mL) - A dry, Pet Nat cider made from 100% Dabinett apples. Wild fermented with the native yeast in stainless steel and oak barrels. I love this cider so much I resampled it at the CiderCon Cider Share amongst hundreds of other ciders just to revisit those tasty notes of strawberry jam, honeycomb, and minerality. |
2. Rose Hill Farm & Ferments - Selection Suspendue Cider (750 mL) - Cider made from a blend of the best and most rare apples grown on Rose Hill's property, including Brown Snout (60-70% of this vintage's blend), King David, Wickson Crab, Zitronenapfel, and Campfield. This cider drinks very dry with great tannins and acid and foamy bubbles. |
3. Barmann Cellars - Fire in the Hole Cider (500 mL) - Single-varietal cider made from one of my favorite cider apples, Porter's Perfection. This bittersharp variety makes a great single-varietal cider, plus the way these apples tend to grow fused in pairs and triplets is simply fascinating. Effervescent and dry with medium tannins and balanced acidity. |
4. South Hill Cider - Bacchus Co-Ferment (750 mL) - Apple/grape coferment made by rehydrating Gewurztraminer wine grape skins with Golden Russet juice and co-fermenting using the wild, ambient yeast from the fruit. I have never enjoyed a Gewurztraminer wine (perhaps I should revisit), but the use of the grape skins here plays oh so well with the Golden Russet apples. Pronounced floral and tropical notes. |
5. Wolfkin Cider - Sigrid Botanical Cider (500 mL) - Botanical cider infused with white spruce tips. Made with a base of dry cider made from foraged apples, rested on the white spruce needles for one month. This cider has just a touch of perceived sweetness with a light forest flavor from the young spruce tips. I don't often drink botanical flavored ciders, but I'm head over heels for the light spruce tip notes in this cider. |
6. Durham Cider - Henri & Luci (750 mL) - Coferment of apples, grapes, quince, and prickly pear. Spontaenously fermented with native yeast, then bottled in the Ancestrale Methode for natural carbonation. Dry with nice acidity and tannins, and notes of red grape, apple skin, raspberry, and blackberry. This is reminiscent of a dry lambrusco wine. |
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