250-544-4824 | info@seacider.ca | $0.00

Bittersweet_Bottle_Shot - WEB

Bittersweet – Heirloom Series

Gold Medalist

Bittersweet apples are the backbone of traditional English cider and are some of the rarest apples in Canada. We grow several of these prized varietals on our farm, which can be heartbreaking to grow, yet produce some of the world’s finest ciders. Our Bittersweet estate-grown cider is an off-dry sparkler expressing the classic phenolic character of this coveted fruit. Raise a glass of Sea Cider to a bittersweet tradition!

7.2% alc./vol

Dry  Ó Ó Ó Ó Ó   Ó Ó Ó Ó Ó    Ó Ó Ó Ó Ó    Ó Ó Ó Ó Ó    Ó Ó Ó Ó Ó  Sweet

Product Description

Size: 750 ml
Alcohol: 7.2 % alc./vol.
SKU: 132878
Packaging: Clear champagne glass; crown closure; flip top for re-closure.

Bittersweet apples are the backbone of traditional English cider and are some of the rarest apples in Canada. We grow several of these prized varietals on our farm, which can be heartbreaking to grow, yet produce some of the world’s finest ciders. Our Bittersweet estate-grown cider is an off-dry sparkler expressing the classic phenolic character of this coveted fruit. Raise a glass of Sea Cider to a bittersweet tradition!

The Story:
Sea Cider’s Bittersweet is a cider truly rooted in tradition.  The heartbreak of cultivating these heritage varietals comes from the tree’s tendencies to produce unpredictable yields.  The battle with growing these trees can be as bittersweet as the cider itself! While bittersweets are ideal apples for fine cider making, they are frustrating to grow. For example, they tend to produce fruit only every other year, they often flower in winter months without the presence of pollinators, and they are susceptible to orchard diseases and pests. Yet, we continue to grow bittersweets such as Dabinetts, Yarlington Mills and others to produce this award-winning cider.

How We Make This Cider:
Bittersweet is part of our Heirloom Series of ciders; that is, ciders which are varietal focused. Sea Cider grows many bittersweet cider varietals, which are high in tannin and low in acid. We press our bittersweets at the farm in the fall, then ferment the juice with champagne yeast to yield a cider full of phenolic character. From apple to glass, cidermaking takes up to four months.

Suggested Food Pairings:
Tannins have a drying effect and may be perceived as enhancing the spiciness or acidity of a dish. This can be offset by increasing the sweetness in a dish or bumping up the richness of the dish. For main dishes try rich meats such as pork belly, BBQ ribs or sausage. For cheese, try camembert or cheddar.

Tasting Notes:

  • Appearance: Clear, bright, amber
  • Aromas, flavours: Phenolic, spicy, cut apple, orchard leaves
  • Acid/sweetness: Off-dry
  • Mouthfeel: Soft astringency, gently effervescent

Highest awards: Best in Show at Dan Berger International Wine & Cider Competition 2017; Best in Show at Portland International Cider Cup (PICC ) 2018; multiple other awards

 

Reviews

There are no reviews yet.

Be the first to review “Bittersweet – Heirloom Series”

Your email address will not be published. Required fields are marked *