Woodinville Ciderworks’ Red Flesh Hard Apple Cider

This past weekend was a shining example of how gorgeous Fall can be. I hiked and gardened and didn’t forget to include cider and apples in my enjoyment either. Making apple macaroni and cheese from scratch with cider, and pairing it with cider has to be one of my favorite Autumnal treats.

To celebrate, I reached into my store of ciders from the NW Cide Club. I get the Discover shipment four times a year, and I love it. Getting to try ciders that would otherwise never become available to me is crucial to understanding the breadth of flavors happening in cider right now!

Check it out here:

My curiosity was drawn to Woodinville Ciderworks’s Red Flesh Hard Apple Cider this week.

I couldn’t find out a lot about this company aside from the location: Woodinville, Washington. The ciderworks is just gearing up, so there’s not yet a full website, and this is an early release.

I found the most up-to-date information on Woodinville Ciderworks on Facebook:

I don’t have a full description of Woodinville Ciderworks’ Red Flesh Hard Apple Cider, so I’ll be informed only by what I see, smell and taste.

Appearance: coral, brilliant, bubbly

The Red Flesh Cider pours with wonderful effervescence. Even after a few moments, a hint of mousse remains, as the picture shows. I’ll call the color pastel coral; it’s almost more a shade of peach rather than pink. The cider is totally brilliant as well.

Aromas: malic acid, woody, ripe apple, apple skin

This cider smells astonishingly like malic acid! I can definitely expect something tart here. The scent reminds me of apple skins and seeds; it’s both fresh and woody. All of the apple notes do smell mouthwateringly ripe.

Dryness/sweetness: semi-dry, but difficult to determine

Puckeringly tart acid and strong bubbles

I found it hard to tell how sweet it is! You’ll see why as you keep reading. My best guess would be a semi-dry.

Flavors and drinking experience: tart, tannic, fruity, crabapples

This cider tastes tannic like crabapples with that special juicy concentrated astringence that stay completely melded with it’s fruitiness. I find this to be a very different tannic profile than what I get from ciders made with European traditional cider varietals. This is tannic and sharp and fruity rather than austere and structured. I’m interpreting here, but that has been my experience.

One out of our three tasters found it too much in terms of acidity but two of us loved it. I loved the tart Blueberry notes. The cider has a quick clean finish. I found that the tannins build as you sip. The Red Flesh Hard Apple Cider goes beautifully with cheese like aged Manchego. I paired it with my apple mac and cheese and I even used a splash or two when creating my cheese sauce. It was wonderful as an ingredient and as a pairing. What a treat!


Montana Ciderworks’ North Fork Traditional

Continuing last week’s excitement for a new cider brand, I’m moving my focus westward to Montana with Montana Ciderworks’ North Fork Traditional. Amidst our first real dip of the season into genuinely cold temperatures, I felt ready to hunker down with a cider that might be very different from what I can regularly access in upstate New York. I reached for a bottle of Montana Ciderworks’ North Fork Traditional to see what surprises might be in store.

Darby, Montana is where this week’s cidery calls home. Montana Ciderworks has been producing here since 2002! Here’s some of what I found on Montana Ciderworks’ website. It’s the cidery’s succinct introduction to cider and to their style of the beverage.

Traditional cider is a naturally fermented beverage made from apple juice. It was THE drink for Americans from Revolutionary times until Prohibition. Montana CiderWorks honors 100 years of sustainable agriculture in Montana by offering exceptional English-style ciders crafted from Bitterroot Valley apples.

You can visit Montana Ciderworks online to learn about all of the ciders they produce:

Here’s the official description for North Fork Traditional.

Semi-Dry English Style Cider. Golden, gently bubbly, with true cider flavor. Expressive bittersweet apple character with wood, grass & smoke notes; This semi-dry cider balances faintest sweetness against sharpness, astringency, and tart fruit…Our North Fork traditional cider received a Gold Medal at the 2013 Great Lakes International Cider & Perry Competition. The blend includes hard-to-find traditional cider apples & crab apples alongside Bitterroot Valley apples. North Fork offers a clean, aromatic finish that enhances the flavor of savory foods. Pairs wonderfully with spicy (ethnic) foods, game bird dishes, and hor d’oeuvres with strong cheeses.

Appearance: warm ochre, brilliant, bubbly

The North Fork Traditional brings a lovely intensity of color; it’s a warm ochre. The cider looks both brilliant and bubbly.

Aromas: overripe apples, baking spices, dark berries

This cider smells delightfully mellow and like overripe apples. I get secondary notes of minerals, soft muffin spices, and dark berries.

Sweetness/dryness: Semi-sweet

This is just on the sweet enough side that I’ll call it semi-sweet rather than semi-dry, but I understand that my perception might skew a bit from the average here. It’s also important to note that the cider is bitter as well as sweet. That certainly affects how its sweetness plays into the full cider experience.

Flavors and drinking experience: Bittersweet, very tannic, medium high acid

Montana Ciderworks’ North Fork Traditional makes a big and bittersweet first impression. My hopes for the week are realized as this profile is quite a bit different from what I drink most often. This cider very tannic with medium-high acid and a fair bit of sweetness. It’s a clean fermentation, but otherwise I’m seeing lots of UK influence.

I don’t habitually reach for a semi-sweet cider but the bitterness of the North Traditional Fork could change my mind! I love how very uk the profile remains sip after sip. The cider lingers with an amazing applesauce finish. This cider has plenty of bubble and a medium full body. I enjoyed the North Fork Traditional with vegetarian borscht and pierogi. It was a delightful combination.