Discussing cider with Eric, Round 2
You can too at the Redbyrd Afternoon- June 17, 2 - 5 PM
A recap on our June 7 Staff Training at Redbyrd
This past Wednesday (6/7/2017), our dedicated and excitable staff visited Eric, Deva, Cyrus, Leo and Felix at their home and the younger of the two Redbyrd Orchard sites (Trumansburg). Apropos of our coming public event on June 17 with Eric, we got to taste and chat in the orchard, and came away with our standard feeling of love, respect, awe and inspiration for our partner cideries. June is unique because it is the fever pitch of spring orchard work and sets the stage for the harvest to come. We started our walk with beautiful abundance on 5 yr dwarf Kingston Black and quickly encountering buzz concepts we were forced to dissect... biodynamics. Why, explain. To irrigate for larger and greater future harvests, or to push developing trees to withstand all weather opportunities. Sharing an evening with this family, amidst their unending agricultural journey, expressed so well in dry (and only dry) cider... well, it's just sweet. We recognize and salute the slow flame that burns in Eric and Deva's farmer hearts and keeps Redbyrd making these unique ciders in the smallest batches.
And now the news... updates on the RBO Cider Wheel Project
Reposted from Redbyrd's blog, 6/6/2017
At Redbyrd Orchard we are currently working on a new project, developing a cider wheel to highlight and focus on the unique specific flavors and textures of cider. We created our first template for the cider wheel and tested it out alongside a cider release event at the Finger Lakes Cider House in March. This was a super fun event for us as the interest and curiosity of the cider wheel became obviously clear and worth our while. At that time we tasted 14’ Celeste Sur Lie, 15’ Wild Pippin, and the 16’ Workman Dry, three very different ciders. We gave the tasters a copy of the first draft of our cider wheel and the flight of ciders to taste and comment. We got tons of cool feedback, confirming our descriptors for the ciders but more importantly adding more and cultivating and encouraging new descriptors. Now we are working on adding these to the wheel and continuing to hone in on the multitude of flavor expressions in cider. Below is some boiled down data from this tasting event. Descriptors are listed in order of the most commonly used for each cider as well as a list of our favorite new descriptors for each cider.
14’ Celeste Sur Lie
Our Tasting Notes: elegant aromas of caraway, clementine, and pine. Full bodied mid-palate revealing lemon curd and raspberry. Soft lingering tannins
From Event: Bittersweet Apple, Grapefruit, sour, astringent, mouth watering, lime, tart cherry, tangerine, yeast, birch
New Descriptors : Toast, biscuit, Raw Bread Dough, Arugula, White Grape
15’ Wild Pippin
Our Tasting Notes : A delicate nose of white pepper, lemongrass, and lime. Herbaceous notes of freshly dug wild carrot root, finishing with mouth watering tannins
From Event : Earthy, sour, soft tannins, yeast, mushroom, tart cherry, tangerine, velvety
New Descriptors : Rose, Cherry Blossom, Fennel
16’ Workman Dry
Our Tasting Notes : Tropical fruit, orange peel, and birch on the nose. Fruit forward but with a round supple mouthfeel transitioning to a finish of mouthwatering acidity and plentiful tannins. Bright and juicy tart.
From Event : Lime, Lemongrass, bright, grapefruit, bittersweet apple, orange pith, waxy, cherry, clean, silky, mouth watering, lingering finish,
New Descriptors : Riesling Schorle, Melon, Nectarine
On Saturday June 17th at the Finger Lakes Cider House we will be releasing another cider, the 2015 Andromeda Crab. With this complex unique blend of Wickson, Dolgo and Manchurian crab, and classic European bittersweet apples we will again be looking to develop and increase the length of our list of descriptors for cider. Please join us and be part of this pioneering discovery and the continued evolution of American cider.