As autumn rapidly approaches, it’s time to think of beverages that begin with a fall, such as apples, and the fermented outcome: cider.
And a wonderful place to enjoy the apple orchard and taste a wide variety of apple cider is Merridale Estate Cidery in the Cowichan Valley. Just south of Duncan on Vancouver Island, Merridale is located in a large apple orchard in the gorgeous rolling hills near Cobble Hill.
In June, I enjoyed a tasty Moroccan chicken salad at the Merridale Bistro while overlooking the gorgeous apple trees and sipped a couple of ciders. Then I went to the tasting bar and undertook an old cider tasting under the expert guidance of Merridale’s Matt Higgins.
We began with the House Cider, which is their pub draft version. It’s a pale-dry cider, light in flavour and body with a semi sweet finish. Like sessional ale, the House Cider isn’t overpowering, so you can enjoy a few glasses of it at one session.
We then moved onto the heartier Traditional Cider with a pronounced yellow colour. I enjoyed the more robust flavour of apple, cloves, and honey with a dry finish. Higgins, a former chef, recommends serving it with roast turkey or pork.
Who needs apple sauce when there is cider to go with your pork?
Higgins then poured my favourite: the Scrumpy. It’s produced from three or four types of cider apples.
Unlike eating or cooking apples, cider apples are not very juicy but are dry and fibrous, much like crab apples. If you eat them they will dry your mouth out and cause most people to spit them out.
Known as spitters or scrumpies, these apples have tannins throughout the fruit and skin which gives the cider more body and backbone, much like tannins in a red wine. And like a red, the Scrumpy is aged in American oak for a couple of years to add complexity.
“It’s more like classic pub fare and makes a great fish and chip batter,” Higgins says.
If you enjoy something stronger at 10 per cent alcohol, you will want to sample the Cyser.
“It’s a Viking drink,”claims Higgins as Cyser is a blend of apples and honey which gets fermented into a blend of cider and mead.
I enjoyed its honey and apple bouquet and flavour which finishes dry and tasty.
“Cyser is great with spicy food: Indian, Thai, and Caribbean” boasts Higgins.
For dessert, sip some Pomme Oh! The apple juice is fermented in oak barrels and cider brandy, and is distilled on the premises, bringing the per cent alcohol to 19.5 per cent. Higgins recommends it with Camembert, brie, or aged cheddar, and even with chocolate.
Next time you are in the Cowichan Valley, visit Merridale Estate Cidery, have a tasty meal at the bistro, sample the wide variety of craft ciders available, and take some home to savour at home.
Merridale ciders are available at many private liquor stores in Metro Vancouver, including O’Hares in Richmond.
Eric Hanson is a retired Richmond teacher and wine educator
