ORCHARD CUVÉE MEDIUM DRY - 2 or 4 Bottles Apple varieties used for Medium Dry Orchard Cuvée are Dabinett, Michelin, Yarlington Mill, Foxwhelps, Kingston Black, Harry Masters, and some Bramley for acidity. Harvest time for these apples is usually mid-October, except for Foxwhelps, which is harvested earlier but blended back in. Medium Dry Orchard Cuvée is fermented slowly on its naturally occurring yeasts for up to six months. It is gluten-free and Coeliac-Friendly. Technical - 5.5% ABV | Acid – 4.2 Grams per Litre | Sulphur – 0.3 trace of So2 | Calories - 55 per 100 ml Food Pairing: Serve with traditional roast chicken / pork and light game meats. Plus, a cider gravy adds to the flavour of the trimmings. Also try Medium Dry Orchard Cuvée with grilled Salmon and parsley butter, steamed mussels in their shell. To finish, accompany with some Moorish cheeses, like Durrus Cheese or most Irish farm-house cheeses. Tasting Note: Mild flavoured and off dry to medium dry, with sweet apple notes finishing to a soft easy palate. Cider Makers Note: Serve at 6-8 c and drink with a meal or on its own. Can have a little sediment at the end of the bottle. Cider Makers Tip: Medium Dry Orchard Cuvée may be used to reduce sauces, stocks, and gravy. HARVEST BLUSH - 2 or 4 Bottles Apple varieties used for Harvest blush are Katy (dessert) and James Grieve (dessert), which are usually in harvest early - late August. Harvest Blush is fermented slowly on its natural yeast’s for up to six months, and then we add our soft fruit juice to create a light blush and adding fruitiness of the berries, yet importantly retaining the style of the cider. Our bottling condition allows us to create a light natural sparkling cider, which is a good alternative to a sparkling wine. Technical - 5.5% ABV | Acid - 4.9 grams per litre | Sulphur - 0.1 trace of So2 | Calories - 55 per 100ml Food Pairing: Versatile, this cider will compliment most food from starters to dessert! Try with seafood / shellfish, also good with pork loin and roast chicken. Harvest Blush is excellent with fresh strawberries and raspberries, and fruit pavlova. Cider Makers Note: I recommend Harvest Blush to be served chilled at 6-8 c, and it can be served as an aperitif, like a good Prosecco but lower in alcohol, which is an excellent choice for receptions / weddings and parties. Can be bottled in Champagne style bottles for events (pre-ordered only). Cider Makers Tip: Why not try a Viking Irish cocktail? Method: Pour 3 parts Harvest Blush cider to 1 part Viking Irish Blackcurrant Liqueur over ice. Add a slice of orange and stir gently. Serve with party straws. Enjoy. HOP-IT CIDER - 2 or 4 Bottles Hop-It is a blend of Katy (dessert apple) and Vicky (new bittersweet early cider apple) apples. The blend needs the fruitiness of Katy and the bitterness of Vicky to create harmony with Cascade, Amarillo, and Citra hops, thus lending tropical flavours to this cider. Suitable for Coeliac and Vegan Friendly. Hop-It is ideal for people who like the taste of Hop beer but cannot tolerate gluten. Technical - 5.5% ABV | Acid - 5.2 Grams per litre Tartaric Acid | Sulphur - 0.1 trace of So2 | Calories - 55 per 100 ml Food Pairing: Hop-It must be a foodie’s dream! Try with BBQ food, smoked fish, Asian delights, pizza, Irish farmhouse cheeses - the list goes on and on. Cider Makers Note: A unique cider in Ireland, this is a highly popular hard cider in North America. Best served well chilled in summer and not so chilled in winter. Cider Makers Tip: Apart from enjoying with food, pour Hop-It cider slowly into a tall glass and savour the delights of a craft cider with the treat of a hop taste. Enjoy.
