Nov 28, 2023
Moryson Ferments - Apple Noir
seen from United States
seen from United States
seen from United States
seen from Germany
seen from Germany
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from Portugal
seen from Germany
seen from Sweden
seen from China
seen from China
seen from United States
seen from Germany
seen from United States
Moryson Ferments - Apple Noir
Kemker Kultuur - Appel Wien
Best in Class
Weidmann & Groh Bohnapfel halbtrocken winner of Best in Class at the Australian Cider Awards, and one of only three Gold Medal winners in the entire competition.
Review: Weidmann & Groh, Trierer Weinapfel (Sortenreiner) Apfelwein 2011
Name: Trierer Weinapfel (Sortenreiner) Apfelwein 2011 Producer: Weidmann & Groh, Norman Groh Region: Friedberg-Ockstadt, Hessen. Germany Style: Single Varietal (sortenreiner), Premium Still Apfelwein (German cider) Type: Semi-Dry (halbtrocken) Bottle: 750ml (wine bottle) Alcohol: 6.0%
With the availability of a wide range of fruit from his own orchards, Norman Groh is producing a some excellent apfelweins. Hand made in relatively small quantities, the range varies from season to season depending on the availability of each apple variety and on the preferences of the apfelwein maker. On this occasion, Norman Groh has produced a wonderful single variety apfelwein from the Trierer Weinapfel, an apple much loved in southern Germany and a typical cider apple with high levels of acidity and tannin with a very low level of sugar.
(Source for the Roter Trier Weinapfel image: www.obstsortendatenbank.de)
This apfelwein is made by splitting the apples into two streams, one of which is pressed and immediately transferred to a fermentation tank, while the other half is allowed to slowly begin to ferment while still 'on the most'. This is quite a non-traditional practice for apfelwein whereas it is common, for example, in the British cider tradition. The result is a deeper colour and a more complex flavour. In addition, the apples have been stored before pressing to develop the sugars, and again this is an extremely atypical practice in Germany, whereas it is pretty much the basis of British cider making.
The colour in the glass is a deep golden orange, while the aroma is sweet with hints of mature apple and spices.
On tasting, the initial impression is big with plenty of sweetness, lots of woody flavours as well as cooked, spiced apples. There is plenty of acidity which can be felt on the sides of the tongue. It hints in the direction of a barrel matured cider, or even elements of a raisin-like late harvest wine. The middle is heavy sweet apples, while the finish is short and soft with little of the long tannin that one might expect to find in a cider made with the Trierer Weinapfel.
Overall this is a great direction for apfelwein which plays to the strength of the apfelwein maker, as well as offering connoisseurs and non-apfelwein drinkers a great new possibility. This is a really drinkable apfelwein.
A version of this review is also available here.
The Taste of Summer will show wines, beer, spirits & cider from the Specialist Importers Collective.
The Specialist Importers Collective
More Information on The Taste of Summer
Members of the Specialist Importers Collective
(Source: www.ciderhaus.com.au)
VIDEO: Apfelwein and Speierling Tasting: Frankfurt 2012
Review: Apfelweinkontor, Apfelschaumwein (Trocken) Methode Classique, 2011
Name: Apfelschaumwein (Trocken) Methode Classique, 2011 Producer: Apfelweinkontor in collaboration with Kelterei Joachim Döhne Region: North Hessen, Germany Style: Sparkling Apfelwein (bottle fermented, méthode traditionnelle) Type: Dry (trocken) Bottle: 750ml (champagne style) Alcohol: 10.0%
Apfelweinkontor continues to set new standards for modern premium apfelwein (german cider). This time, in collaboration with Joachim Döhne, it is an outstanding 'champagne style' sparkling apfelschaumwein, hand made using the méthode traditionnelle or méthode classique.
This apfelschaumwein is made using local apples from the north Hessen region near Kassel. It is produced from a variety of apples which are each fermented into a dry apfelwein before a cuvée is made, bottled, and then fermented for a second time in the bottle. After secondary fermentation (a period of anything between 3 and 9 months), and hand turning (riddling), the bottles are disgorged and a dosage is added to the crisp dry schaumwein before being hand corked and labelled.
The wine has a beautiful deep golden colour and a strong but subtle and long lasting perlage.
It must be said that the aroma is incredible, bursting with incredible fresh fruit, apple, and a hint (in olfactory terms) of sweetness.
On tasting, there is all of this and more: again the fresh fruit, with hints of sweetness, filling the mouth with caramel flavours before gradually giving way to a firm acidity. This latter is the key to the wine. Without the crisp, clear, firm structure of acidity the palate would be overcome by fruit. On the middle palate there is a definite transition to a 'champagne-like' dryness, before finishing with a surprisingly long apple sensation.
Overall, this is a wonderful sparkling apfelwein that harnesses strong elements (freshness, acidity, yeast, dryness, sweetness) in a subtle and deft combination. At the price (ca. 14 euros) it is hard to imagine a better quality, or value, sparkling wine of any kind.
I tasted the Apfelweinkontor, Apfelschaumwein (Trocken) Methode Classique 2011 with my friend Eduardo, so you can find a Spanish language review here. A further English language review is available here.
VIDEO: Apfelwein and Speierling Tasting: Frankfurt 2012