No. 3 CIDER APPLES VS DESSERT APPLES MAKE REAL WINES
SPEAKER: LIAM TINSTON, OWNER, TINSTON WINES & CIDERS, EAST SUSSEX
Cider apples are often categorised into four main types based on their qualities: bittersweet, bittersharp, sweet, and sharp. They are essentially the antithesis of dessert apples which can be eaten fresh or used in cooking. Yet, when made like wine from 100%fruit using no concentrates and no added sweeteners, both can produce naturally dry drinks with crisp and refined flavour profiles that let the refreshing – and quintessentially English – dry pallet of the fruit provide the focus.
No. 4: ICE CIDERS
SPEAKER: ELEANOR LEGER, OWNER, EDEN SPECIALITY CIDERS, VERMONT, USA
Making ice ciders requires real skill: apples are picked and pressed at the end of the growing season and the juice either naturally frozen in intense and long lasting winter conditions, or frozen in industrial freezers. This creates a highly concentrated juice which, when fermented, leads to ciders with very intense and complex flavour profiles: notes of ripe fruit, honey, caramel and spices, balanced by acidity. Ice ciders pair particularly well with rich liver pâtes, cheeses, and desserts and can have long ageing potential.
No. 5 COL FONDO
SPEAKER: KIERON ATKINSON, OWNER, ENGLISH WINE PROJECT, DERBYSHIRE
Like traditional method sparkling wines, col fondo undergoes a secondary fermentation in the bottle that creates the bubbles naturally through the fermentation of residual sugars. It’s then left to age on its lees for several months to a year or more, a process that adds complexity and texture to the wine, as well as contributing to its flavour profile. Unlike many sparkling wines that undergo filtration and fining to remove sediment and clarify the wine, col fondo is typically left unfiltered and un-fined.
No. 6: FOOD PAIRING WITH CHEESE
SPEAKER: JESSICA SUMMER, FOUNDER, MOUSE & GRAPE
We are delighted to welcome Jessica Summer of Mouse & Grape to explore the wonderful world of Orchard Wines and cheese pairings. Jessica brings her growing reputation from TV, radio, media to share with us her knowledge and experience of matching cheeses with different drinks.
The unique balance of characterful fruit, tannins and acidity in Orchard Wines mean they often pair more readily with various cuisines and dishes than wines made from grapes: and when it comes to cheese – wow! It’s all about balancing flavours, aromas, and textures: from strong to creamy artisan cheeses, and bold to mellow fine wines covering the gamut of tastes from dry to sweet, sparkling and still, as well as every colour and hue (all made from apples, pears and other fruits, of course).
Take it away Jessica – we can’t wait for this session!
REGISTER FOR ORCHARD WINES TASTING
https://www.eventbrite.co.uk/e/777532369247?aff=oddtdtcreator
A NEW BUSINESS OPPORTUNITY – IT’S A LARGELY UNTAPPED MARKET WORTH SOME £150 MILLION!
Add depth to your wine lists with wines made from apples, pears & other fruits…
PLUS
- Taste wines from 12 countries from 22 producers
- Speak with visiting producers from France, Italy, Latvia, Luxembourg, Norway, USA, and the UK
ENHANCING YOUR WINE SALES STRATEGY WITH ORCHARD WINES
- Orchard Wines – real wines made following globally accepted grape winemaking law, but produced from apples, pears and other fruits sourced from orchards, not vineyards which contain, on average, half the alcohol of grape wines, as well as being gluten-free and vegan-friendly.
- These Orchard Wines align very well with Gen Z and Millennial consumers’ food and drink values as also being artisan, authentic and provenance-led.
- Being naturally lower in alcohol – indeed, as little as 2% – also opens up new drinking opportunities, not limited to lunchtime and dinner.
- Engaging with Orchard Wines and embracing its features can assist with customer recruitment, sales and margins, whilst providing a runway to grape wine consumption.
Contact: Alistair Morrell, alistair@cideriswine.co.uk
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