Apples especially cultivated for use in apple cider contain high levels of tannins and tannins contain antioxidants, helping us fight off heart disease and cancer. (Hallelujah!) But be sure not to overindulge as cider also contains high amounts of sugar and hefty acid levels – two little devils who like to eat away at the enamel on our teeth.
Scratted, pressed and pommage, oh my!
Both Perry and apple cider are made in the same manner: picked fruit are ground down or “scratted” into a thick pulpy mass called “pommage.” The pommage is then pressed and formed into a large cake called the “cheese.” Layers and layers of “cheese” (usually between 10 and 12) are stacked on top of each other, then pressure is applied and the juice is extracted.
What’s left over may get turned into apple brandy (Calvados in France) while the juice is then transferred to tanks or casks for fermentation. Add some yeast, maybe some sugar and boom, bang, bam a few months later you’ve got delicious apple or pear cider.
Hot commodity
Canadian ice cider has made such an impression on the world it’s now being exported to countries like France, Mexico and Spain. Five of Quebec’s top cideries, including Pinnacle and La Face Cachée de la Pomme (the other side of the apple), were invited to the First International Trade Fair for Quality Cider this past May in Gijón, Spain.
Here are three of Canada’s best cideries. Visit their websites to find out where you can get a hold of their wonderful products if you can’t pay them a personal visit.
Merridale Estate Cidery, B.C.
Located in Cobble Hill on Vancouver Island, Merridale has a range of ciders, brandies and nonalcoholic products. Visit the estate for a guided tour, cider tasting and lunch.
La Face Cachée de la Pomme, Q.C.
With a range of ice, still and sparkling cider this award-winning house prides itself on being modern and innovative.
Bourgeois Farms, N.B.
Located just outside Moncton, this family-owned orchard and winery produces more than 15 products made from their own fruit orchards, including apple, pear and cherry wines.
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Ryan Jennings and David Steele are the best-selling authors of Cooking with Booze. For more on cider and food pairings visit www.cookingwithbooze.com
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