A few weeks back, I took part in an online cider tasting with Cider Is Wine, an organisation who’s aims are to showcase the best quality ciders that are produced using actual fruit and not concentrate, with many cider producers using methods similar to wine production.
My eyes were definitely opened to more complex and interesting ciders, with one of those tasted being Cidentro.
Cidentro are based in Melton Mowbray, Leicestershire and produce 3 ciders from their orchards, which they planted and produce 7 varieties of apples.
It takes around 14 apples to produce each bottle and they are passionate about ensuring that it is high quality and distinct in flavour.
Using 100% apple juice, the cider is blended to create their desired flavour, however just like wine, each vintage can vary, depending on that years crop and the factors that affect it.
Previously as part of the tasting, I had tried their still cider, which is matured for a minimum of 6 months and at 7% Vol, its great being enjoyed sipped alongside a meal.
As well as the still cider, they also produce two sparkling ciders which were not part of the original tasting, so I was excited to see how these faired alongside it.
First up was a Sparkling Cider.
At 6.5% vol, I expected this to be similar to cider I would drink in a beer garden on a sunny day, just a little stronger, however I couldn’t have been more wrong.
This is a drink to be savoured, with a bitterness to the taste and huge depth of character, this was more of a sipping drink and its now I’m seeing why you would drink this more in the style of a glass of wine, rather than by the pint.
It is pleasantly dry on the palette, with a great deep golden colour and long refreshing finish. The quality of the fruit used really does shine through.
Their third product and the one I am most excited to try, is a Rosé Cider, which is made by blending cider with English Pinot Noir wine.
This is much fruitier on the nose, with the Pinot Noir really showing its presence not just in the colour, but in flavour.
The wine element is kept subtle and the freshness of the apples is still present, but with added complexity, that I find myself slurping and discovering a wide range of flavours alongside the apple you get subtle red fruits, vanilla and even a finish that contains a mild spice.
These new style of ciders are far flung from those I would drink as a teenager. They have complexity and a quality that you only get from being produced with passion.
I for one would not be against having one of these to accompany a meal in the future.
Cidentro Ciders were sent to me as a sample to review independently, all thoughts and opinions are those of Manchester Food Tourist