Ice Cider Meadowdale Winery
Ice Cider. $ 21.00. Multiple-award winning wine! Golden colored, richly flavorful, great apple aroma. Sweet to start, but the sweetness evaporates from the tongue leaving you wanting more. We use four times more apples to make a barrel of our Ice Cider than it does to make a barrel of standard hard cider. Note that it has a higher alcohol.
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For our three guests this week—Dave Breeden from Sheldrake Point Winery, Karlton Graham from KC Bier Co., and Eleanor Leger from Eden Specialty Ciders—the polar temperatures mean the perfect conditions for creating ice beverages like ice wine, cider and beer.
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Burrow Hill Ice Cider 50cl. £19.40. 50cl, 11.5%. Ice Cider or Apple Ice Wine has a unique flavour that combines bitter-sweet and sharp qualities found in a traditional vintage cider apple. Ice Cider is made by freezing the apple juice and removing the ice. The remaining naturally concentrated juice is then fermented into Ice Cider.
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Ice cider, like ice wine, is an excellent dessert wine. In Québec they are also very commonly served with a cheese course, and pair very well with aged cheddars and blue-veined cheeses. Ice cider is excellent paired with apple-based desserts, crème brûlée or even savory dishes such as duck or pork terrine, and of course . . . foie gras..
Winery & Hard Cider
Ice cider (also known as apple icewine or cidre de glace in French; sold as ice apple wine in the United States) is the cider equivalent of ice wine: a fermented beverage made from the juice of frozen apples. Similar to ice wine, the use of frozen apples concentrates the natural sugars in the apples, resulting in a higher alcohol content than.
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Ice cider is a sweet wine produced by fermentation of apple juice in which the concentration of sugar has been achieved using natural cold. In addition the following must be observed, The raw material must be derived by 100% from cidery pressed, unconcentrated, natural apple juice from Swedish grown apples. Additions of industrial preservatives.
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Ice Cider. Ice cider is a novel invention introduced in the 1990s in Quebec. The idea for this cider variety was based on ice wine—in which the grapes are frozen before fermentation, creating concentrated, dessert-style wines. Making ice cider involves freezing fresh cider or leaving the fruit to freeze. It results in full-bodied and fruity.
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Ice Cider is a sophisticated dessert wine made from apples. It was first developed two decades ago in the Eastern Townships of Quebec, just north of Vermont. Following Québécois practice and standards, our apples are pressed in early winter and the juice set outside to freeze in Vermont's naturally cold climate. The frozen cider is brought.
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Brännland Ice Cider. Using the natural winter cold of Northern Sweden we concentrate apple juice on the best Swedish apples and ferment the sweet must into an ice wine, an ice cider, with equal parts fresh apple acidity and warm autumnal apple sweetness. Brännland Ice cider is in many ways a classic dessert wine but also sets itself apart.
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The result is a rich, satisfying ice cider that conveys both the dessert wine sweetness you expect from a good ice cider and the bursting apple flavors and crisp finish that makes hard cider unique. Enjoy a glass of the stuff as an after-supper treat with some chocolate or a good, fruity pie. Just don't drink too much of it: The 9 percent ABV.
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Brännland Claim Ice Cider, 2018 (37.5cl) 8% ABV. Sweetness and acidity in perfect balance. Super fresh, with red apple peel, apple core and bitter almond notes with a deliciously long, lingering finish. A great pairing for ham hock terrine or chicken liver pate. Pairs equally well with apple tarte tatin or elevate your humble crumble and custard.
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Quebec maple syrup is an international delicacy which is also used to blend a range of liqueurs produced here. It is often blended with Canadian whisky and occasionally spices. Less widely known but equally notable is Quebec ice cider (cidre de glace). This is produced from apples that have frozen on the vine, in much the same way as ice wine.
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As with wines and grapes, apples are ultimately the most important factor when it comes to the flavor profile of your Ice Cider. Apple profiles vary greatly in sweetness, acidity, tannic and phenolic dimensions. We don't use tannic varieties for ice cider production because tannins are not typical of traditional dessert wine profiles.
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Making ice cider is labor intensive—it can take nearly 10 pounds of apples to make just one bottle. Barthomeuf's small operation, Clos Saragnat, remains the ne plus ultra of ice cider makers.
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Ice cider also works well with pasta, charcuteries such as pork or rabbit rillettes with dried apricot or cranberries, cheese and fruit canapés—like fresh goat cheese with spiced cooked apple. Often, Quebec ice ciders pair better than sweet wines with those foods, because ice ciders are fresher and have a more distinct acidity," Rivest.
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"At the tail end of the long 2020 growing season in the West Texas High Plains, one allotment of Bending Branch Winery's Cabernet Sauvignon from Y Knot Vineyard froze on the vine for three days. Owner and winemaker Dr. Bob Young decided to try creating an ice wine for the first time. Made with 100% Cabernet Sauvignon, this bottle strikes an enticing balance between sweeter notes and citrus.
