Cider is a drink made from fermented apple must, very traditional in regions such as Asturias and the Basque Country. Over the years it has gained popularity and interest around the world, which is why different ranges of ‘premium’ ciders of great complexity and unmatched gastronomic contribution have been developed. Here we leave you a selection of some of the bottles and wineries that are leading this transition.
This cider is inspired by the legendary Canadian ice-cider, where apples are harvested frozen. The project belongs to the Masaveu family and is guarded by José Masaveu with great enthusiasm. Once the fermentation is finished, it is aged on the fine lees for 12 months. The result is a golden-colored delight, with fine aromas of ripe fruit such as peach, apricot, passion fruit and apple. The palate is very juicy and with a perfect harmony between sweetness and acidity.
We continue with another gem also inspired by the Canadian ones, kneeler ciders. Iñaki Otegi is the creator, starting from three varieties of apple from the area and aging for one year in French oak. The process is carried out completely by hand and the result is an explosion in both the nose and mouth. Its intense nose releases green apple, aromatic herbs, quince and dried apricots with syrupy touches. The palate is very sharp, complex and with an eternal and light bitterness at the end.
It is a benchmark ice cider in the most emblematic production area of ??this type of cider and is made entirely with Macintosh variety apples. Color is gold. The nose is very intense and displays aromas of white fruit, especially pear and apple, peach-type stone fruit and citrus touches such as orange peel. The palate is very enveloping, with excellent acidity and a long and aromatic finish.
This cider comes from a family from the world of ciders, whose location is in Quintuelles. Their various ciders have been highly awarded and in this case they surprise us with a frizzante. It is a style that is similar to Moscatos in the search for a very refreshing and pleasant drink. The bubble is fine and crisp and in the mouth the harmony between sweetness and acidity prevails. It has subtle aromas of apple and flowers on the nose.
Another ice jewel and reference in the world of ciders. In this case it is a single-varietal late-ripening Errezil apple cider, which enjoys good sweetness and acidity. It is very intense and complex, with great balance in the mouth and with a pleasant bitterness in the finish that gives it length. It has notes of pippin apple, quince, dried flowers, aromatic herbs and bitter orange. An absolutely gastronomic cider.
For those who opt for this type of natural cider, looking for a polished bitterness and a very refreshing sensation, this is very suitable. Its color tends to amber and its nose is perfumed. It pays homage to the raw material with apple dominance and also offers herbal touches. In the mouth it is broad, lacking sweetness and with vibrant acidity. It may present sediments due to its artisanal production, since it is not filtered.
We finished the tasting with another emblematic Canadian cider, whose apples are manually picked very ripe and frozen directly from the tree at sub-zero temperatures. The must will be aged in a barrel that gives it complexity and that amber tone. The nose delights us with notes of dried flowers, sweet spices, pippin apple and peach-type stone fruit. The palate surprises with a wide range of aromas, with vertical acidity and pleasant texture. In these ciders, the low yields justify the high prices.
