Delve deep into the realm of cider co-ferments
Enjoy this special talk with a tasting of select co-ferments from New York Apple Camp 2023. Hear the discussion on techniques, flavors, and challenges. This talk was hosted by:
- Dan Pucci, author of "American Cider: A Modern Guide to a Historic Beverage" (2021)
- Matt Sanford, head cider and wine maker at Rose Hill Farm, New York
Matt Sanford and Dan Pucci
Co-ferments in this tasting
All co-ferments where made in New York.
- Blackduck Cidery Aronius: A unique co-ferment consisting of 92% apples and 8% Aronia berries, which lend a tannic profile to the glass.
- Rose Hill Cider Pomme Cerise 2020 & 2021 blend | 20% sweet and sour cherries and 80% apples, this blend showcases the layering of flavors over time.
- Mentioned - Rose Hill Cider Pearly Dewdrops' traditional fermented drink made of plums. Cuvée with carbonically macerated Shiro, Early Golden, Oblinaya and Satsuma plums, cherries and nectarines that are blended with apple cider. Dark, resinous fruit flavor buoyed by an invigorating sparkle, this is the stonefruit equivalent to a dry, rustic Lambrusco. Wild years fermentation, no filtering or fining, finished in bottle without additives.
- Metalhouse Cider Tazza: A co-ferment of cabernet Franc skins that resembles wine in smell and taste but lacks the body of wine. It exudes a piquette-like vibe, combining Macoun and Macintosh apple juice with the robustness of Cab Franc.
- Rose Hill Cider Chiffonner 9% ABV: Comprising 25% Roxybury Russet, 25% Ashmead's Kernel, and 50% Riesling. This unique blend sits in stainless for six months and another year in neutral oak. If it's not solely made of apples, Rose Hill labels it as wine.
When should a ferment be labeled cider vs. wine? Matt Sanford shares Rose Hill's approach.
- The debate continues: Are co-ferments undermining cider?
- Ultimately, co-ferments could serve as a gateway to the world of cider for many and with Matt making and other makers show casing what can be done, the future is bright for this category.
For a comprehensive dive into co-ferments and to expand your cider palate, tune in to Cider Chat's Episode 379.
Info on the speakers:
- Matt Sanford of Rose Hill Farm | New York
- Website: https://www.rosehillferments.com/
- Dan Pucci - Co-author of American Cider: A Modern Guide to a Historic Beverage<
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