Quebec's new cool: ice cider

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It tastes like:

It’s made by:

  • Letting the apples hang on the tree till frozen.  (One source recommends letting the apple get to ‘popsicle’ state before picking.)
  • Separating the nectar from the crystallized water around it using special basket press to express the concentrate
  • Fementation by yeast
  • Aging (sometimes in oak)

Pair it with: 

  • Foie gras, duck terrine
  • A plate of crumbly blue cheese
  • Toasted walnuts
  • At the end of the meal, with creamy desserts and cheeses

Why it’s uniquely Canadian:

  • Icewine (Most would agree that ice cider belongs in this category) has been developed around the world (Germans first perfected the technique of pressing fozen, shrivvled grapes in the winter.) but only Canada has the three ingredients needed for ice cider
    • Plentiful orchards
    • Sharp dependable cold early in the winter
    • Apple varieties that are hardy enough to keep their apples on the trees in that early cold. 
  • First created by Christian Barthomeuf  of Québec in 1990 who
    • Says it’s not really ice cider unless you let the apple hang on the tree till it’s frozen.  (Some ice ciders are made from freezing harvested apples.)
    • Uses indigenous yeasts found on the apple skins for fermentation. He says: “The most productive natural yeasts get killed off when the apples are chemically treated. I keep the continuum of the old yeasts by leaving some from previous vintages’ production for each new vintage. This requires vigilance and lots of care, but this is what gives the complexity and depth to the ciders. “

Where you can buy it:



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