Delve deep into the realm of cider co-ferments as discussed at New York Apple Camp 2023. Join us as we discuss techniques, flavors, and challenges. This talk was hosted by:
- Dan Pucci, author of “American Cider: A Modern Guide to a Historic Beverage” (2021)
- Matt Sanborn, head cider maker at Rose Hill Farm, New York
Co-ferments in this tasting
All co-ferments where made in New York.
- Blackduck Cider 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.
- 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 “Chef-on-nay” 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.*
