Until today I thought that terrior could only come from the soil type, the annual rainfall, the things that make your orchard unique. Today my perception of Terrior changed, I realised it was more ethereal than what flavours the sunlight hours and soil provide. The extra element is the regionality and Young Henry’s Cloud Cider could be any Newtown if it tried
On what feels like Sydney’s wettest day in 2014, I find myself in a industrial unit, in the back streets of Newtown, where inside is just as wet. They guys were hard at work cleaning out the fermentation tanks ready for the next batch. I sat down with Owen from Young Henry’s to talk about making cider in Sydney’s Inner West.
Fournier Doux is an bit of an elusive cider. The company’s website does little more than show images of the ciders they make including the Doux, a brut and a rosé. The bottle does tell us that the apples used in the cider are grown in their own orchards. That to me, is a massive part of “real cider”. I’m not saying superb real ciders can’t be made from brought in apples but they loose something in the terrior. It’s this soil to bottle mentality coupled with the traditional Normandy taste has seen them awarded a PGI by the European union.
PGI or Protected geographical indication Means that a product is typical of a region. The techniques used are traditional and unique to the culture of that region. The term Doux is a French term to describe the fact it is a sweet cider below 3% alcohol.
There are some interesting things happening on the South Australian Cider scene at the moment. The brothers at The Barossa Valley Cider Co. with their Squashed Apple Cider are a great example of this, going from strength to strength in the market.
As Somerset is to the Glastonbury Festival, King Arthur and the Exmoor National Park, but we’re talking cider here so its more like The Wurzels. The Charmer By Orchard Pig is as they say is “Rooted in Somerset”, part of the West Country, the spiritual home of cider as far as most people are concerned. Back in the 18th century, local farm hands were paid in part with around 4 pints of cider for a day’s work, more if they earned it. This meant most farms had a small orchard to make their cider. Out of this the West Country cider tradition was born. Today a few farmhouse style cider houses are still making cider. If you’ve ever been lucky enough to stop by one of these you will know the unique smell of yeast eating the apple juice sugars turning the juice into cider, as well as splashes of last years batch soaking into the woodwork going a bit vinegary. Its a good place to be, so its happy smell for me.
Rochdale Cider has the privilege of being the first Cider I’ve reviewed from across the ditch. New Zealand has a strong apple-growing heritage, particularly developing favourites like the Braeburn, as seen in the Lucky Duck Cider. Rochdale Cider has a lot going on – it may be too much.Rochdale has used some interesting marketing on the label. The abundance of facts about company, the product and what you can expect is a bit over whelming.
Cold winters and the bright sunshine in Spring and Summer are the key to growing good apples. A little town of Batlow in southern New South Wales has these two essential conditions in abundance. Batlow is an old company by Australian standards, producing apples since the 1920’s and cider since the 1930’s. Today Batlow produce both a clear cider and a cloudy cider. Today I take a look at the Batlow Cloudy Cider.
Back in 2010 two mates set themselves with a simple goal – to make Australia’s best cider! By keeping it local and keeping it simple, the Hills Cider Company has come up with a cider that is hard to beat and gives you every bang for your buck.
I’m here to chop wood and drink cider, and I’m all out of wood. The Golden Axe Cider is here, but I think this lumberjack has been cutting hay.
Golden Axe Cider caught my eye with some great graphic artistry on the label. Featuring a computer generated caricature of a lumberjack, the Golden Axe really stands out on the shelf. That’s only superficial. The geeks behind the cider sound like my type of people.