I had eighteen bottles of whisky in my cellar and was told by my wife to empty the contents of each and every bottle down the sink. Or else......

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I'm often asked what cider I would recommend, my reply has always been "sorry I can't, all palates are different - taste them and make up your own mind." It doesn't sound that helpful a response but having spent many years travelling and supping all kinds of brews, a taster will get you past the problem I experienced of having a drop of cider in front of you, bought with your own hard-earned cash and feeling upset as you really couldn't stomach finishing it.

We're deeply indebted to Pete Brown and Bill Bradshaw for their new look at describing cider which has a profile that incorporates sweetness, acidity and tannin in various amounts all at the same time.

Like wine, you tend to see cider classified as sweet, medium or dry.  That's fine so far as it goes, but it really doesn't begin to describe the full range and variety cider has to offer. 

The cider taste profile can be found in their new books which we would thoroughly recommend being; The Worlds Best Cider and The Guide to Welsh Perry & Cider, we've also been allowed to include an extract in the section at the end of this page.

You can help those still in a quandary by adding your own cider comments and there's guidance from Pete Brown and Bill Bradshaw from the Welsh Cider & Perry Guide.  Here is information on how cider is actually made from WikiPedia. To help you distinguish between Welsh and other cider & perry varieties we've used the Welsh forms for Seidr and Perai!

Steve

Haymaker Med Seidr 6.5% PDF Print E-mail
Reviews Cider - Real Ciders

 

Haymaker Med Seidr 6.5%A lovely Welsh oak conditioned general blend of bittersweet and sharp cider apples to produce a medium dry cider 6.5% abv from Gwynt-y-Ddraig in Pontypridd, South Wales.

This special reserve cider has been hand crafted exclusively from cider apples grown by traditional methods in ageing orchards. The juice pressed from these apples is fermented and matured in oak barrels to produce a cider rich in colour, body and flavour with a fresh fruity aroma.

Suitable for vegetarians, vegans and coeliacs.
Haymaker Med Seidr 6.5%
Gwynt Y Ddraig Cider started production in the late autumn of 2001. Bill George and Andrew 'Drew' Gronow embarked on a cider making venture with one remit, to make Cider using traditional methods. There were no plans with what would be done with the cider once made, apart from being drunk that is, and it was all very much approached as a hobby.

 

Apples were picked and pressed pretty much at random as they had no real experience in the cider making field and the resulting juice was left to ferment in some old oak casks. Surprisingly the resulting cider, as Bill & Drew put it "wasn't half bad," although it was strong enough to knock out a couple of elephants! Many a person fell at the hand of that first batch. Importantly though, it gave them the cider bug. Realising that they had no way of re-producing the cider they had made due to the random mixture of apples they had used, they decided to take a more methodical approach.

 

From now on they would only use apples they recognised and had information about their cider producing properties.Through trial and error the technique slowly evolved into the methods used today. Still very much on a learning curve they continue to experiment with traditional methods with an emphasis placed on experimenting with apple blends to produce new and unique flavours.
 

We're deeply indebted to Pete Brown and Bill Bradshaw for their new look at describing cider which has a profile that will incorporate sweetness, acidity and tannin in various amounts all at the same time.

Like wine, you tend to see cider classified as sweet, medium or dry.  That's fine so far as it goes, but it really doesn't begin to describe the full range and variety cider has to offer.  The cider taste profile can be found in their new books...

 

The Cider Flavour Profile

Most ciders will have a degree of sweetness.  The sugars in the fruit ferment and turn to alcohol, and a few ciders are fully fermented with no residual sweetness left, and can be astringent to the point of chalky dryness.  But sweetness isn't just about sugar content; it's about flavour, and even a well-fermented cider may have strong notes of fruit, or even honey or vanilla.

Then, while dryness could be about the absence of sugar, it might also come from the presence of tannin, the dry, puckering compound you get in tea, red wine - and cider apples.  This gives more than one way in which you might get the balance of sweetness and dryness. [Tannin tastes dry and astringent and you can feel it specifically on the middle of your tongue and the front part of your mouth.]

Finally, like white wine, cider is often a balance between sweetness and acidity.  Acid might present itself as citrusy, tart, sourness or vinegariness.  So there are three main flavour dimensions for cider, not two.  And a given cider may be high or low in all three.

There may be secondary flavours, imparted primarily by the yeast and the aging process.  Some ciders have funky farmyard notes or hints of cheese.  Others may have an oaky note, or there may be strong caramel or buttery hints.

 

The Blue Bell Inn supports the following programmes from the The Portman Group: I'll be Des and Drink Aware

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This site is authored by Steve Marquis for the Blue Bell Inn

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