Yesterday, I weeded within the backyard. The rain has inspired a riot of grasses, glovers, and different backyard invaders of plant and animal varieties. Even after my work, it’s nonetheless a multitude. However the identical situations that created all this work have additionally shocked me with a ravishing cucumber. I waded by way of the extreme tomato foliage to get to the kale and brushing up towards the greenery precipitated that lovely heat tomato leaf scent to encompass me. It’s lovely even when it is sticky, messy, or overgrown. I feel I’ll attempt to take that thought as my reassurance for the week.Â
I’m sharing the final of the ciders I introduced dwelling from Norway this week. That is Alde Cider from Hardanger. When wanting up this cider maker, I discovered just a bit bit of information in English, so I’ll quote it immediately from this web page about Hardanger Fjord.Â
Surrounded by steep mountains, the Hardangerfjord and the Folgefonna glacier, Alde Sider is idyllically situated on Bleie farm in Sørfjorden. The juice and cider producer, which in 2018 was awarded the most effective in Norway, sells the noble drops from each the farm and Vinmonopolet (alcoholic beverage retailer).
Alde’s web site is right here with lovely image and loads of data (in Norwegian): https://www.aldesider.no/
Right here’s what I translated from the web site about this cider utilizing Google Translate and some human touches. I’m certain that there are many infelicities and inaccuracies, and for these I apologize!
75 cl 6.9% alc
Dry and glowing apple cider
Summerred, Discovery, Aroma and Gravenstein
Acid g/l: 7 Sugar g/l: 10
Allergen: sulfite
When the times grow to be quick and the yellow shade comes into the sector, the apples are prepared for harvesting. Right here on the farm I’ve Summerred, Gravenstein, Discovery and Aroma. These varieties are completely suited to sides and every contribute their very own character. I rigorously decide them down when they’re candy sufficient and press them into applesauce. I fill the should in metal tanks in layers with a tank of sugar and yeast.
When the fermentation has began properly, I decrease the temperature and wait anxiously. This permits the cider to develop slowly however absolutely, whereas retaining the recent apple aroma. When the cider tanks are fermented, I name collectively good mates and style a mix that’s balanced between acid and sweetness, fruitiness and recent anger. I added just a little carbonic acid to make it glowing after which bottle it.
You may get Alde Sider at Vinmonopolet and within the farm store.
Look: good, few seen bubbles, heat sunflower yellow
This can be a pretty cider. I see just some small bubbles in an in any other case good cider. The colour is heat and wealthy; it jogs my memory of sunflowers.
Aromas: Smells minerals, mud and pears
The Alde Cider smells first of minerals, mud and pears. One in every of my co-tasters acquired hints of harmony grape and powdered sugar as properly.
Sweetness/dryness: Semi dry
What a ravishing sense of stability. I actually get pleasure from how this cider is nice sufficient to be enjoyable, speedy, and fruity, however not so candy as to be heavy, cloying or sticky.
Flavors and consuming expertise: pear like, excessive acid, high quality bubble, sessionable
I discover this Norwegian cider very pear-like with with larger acid than most precise perries. It affords many high quality tiny bubbles. The cider tastes tropical and creamy; I’m reminded of pineapple. It’s smooth however robust with clear fermentation.Â
I respect the highly effective acids, each in excessive, spritzy areas and low, spherical ones that elide into woody notes. Total, I get full taste and mouthfeel with a sweeter end. It’s so refreshing and sessionable.
I loved this cider with a Moosewood salad recipe that I tailored right into a veggie bowl over rice: sautĂ©ed asparagus, roasted crimson pepper, and chickpeas however with ginger teriyaki French dressing over rice. It was a pleasant summer time supper and a enjoyable simple pairing.Â
