Brännland Cider, September 2013

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© BRÄNNLAND CIDER, SEPTEMBER 2013. Brännland Cider started in 2010 with the dream of making great cider using apples grown in the cold climate of northern Sweden. After two years of trial, error, discovery and progress we came to the conclusion that our fruit and climate were best suited for making Ice Cider or as it’s called in it’s country of origin, Cidre De Glace. WHAT IS ICE CIDER? Ice Cider was developed in Quebec, Canada in the early 90s and is an ice-wine made using apples instead of grapes. In 2005 a denomination of quality was established in Quebec. The denomination states the apple juice used to make Ice Cider must be concentrated with natural cold. Very few places in the world can guarantee a recurring cold season to meet the Quebec standard. Northern Sweden is one of those places and our winter temperatures in combination with Swedish apples formulate the basic components to make our Ice Cider. ABOUT PRODUCTION From frozen apple juice, using the naturally cold outside temperatures of January and February, we extract a starting cider must with a sugar content of between 35 and 40 brix. BRÄNNLAND CIDER COMBINES SWEDISH APPLES AND SUBARTIC COLD TO CREATE AN EXCLUSIVE ICE CIDER FOR A DEMANDING INTERNATIONAL MARKET – IT IS THE BEGINNING OF A TRULY NORDIC WINE MAKING TRADITION. The must is fermented slowly to become an amber colored sweet wine with equal parts fresh apple, acidity, and warm autumnal apple We include below some voices from a blind tasting sweetness. No additives such as sugar, alcohol or coloring are allowed of Brännland Ciders very first trial vintage, in Guide in production. Rouge 2-star restaurant Jinboucho Den in Tokyo on November 20th 2012 by Japanese sommeliers. BRÄNNLAND ICE CIDER WITH FOOD The notes are posted in full on cellartracker.com. Our Ice Cider is very recognizable as a classic dessert wine but also sets itself apart from many other sweet wines by its pronounced “Wonderful marriage with fois gras. Reminds me of zingy freshness. Sauternes. Satisfied. (90p)” It accompanies classic desserts and glows together with cheeses “Splendid wine. Long afterglow of the delicious taste. like Comté. Ice Cider easily works as an aperitif but the acidity Sweetness is not too heavy, I like it. (4.5 out of 5.)” and freshness opens up the field to new and exciting combinations with savory foods as well. “Beautiful golden yellow color, scent of grape, apricot, plum ... and Calvados. Not so strong alcohol, good acidity. I like the Balance. (93 p)” “Great balance of sweetness and acidity. Fresh, nice BRÄNNLAND CIDER marriage with fois gras. (90 p)” For more information on Brännland Ice Cider please contact MD/cidermaker Andreas Sundgren | [email protected] www.brannlandcider.se | facebook.com/brannlandcider RFP and orders: [email protected] .

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BOOKS FOR CIDER MAKING Claude Jolicoeur 197 Aberdeen Québec, Québec, Canada, G1R 2C9 Tel. (418) 524-6833 E-mail [email protected] After now 10 years of cider making and collecting books on the subject, I thought I could share these books and my opinion on them with the NAFEX community. The first book I got on the subject, and the one I still consider the most useful is by Annie Proulx and Lew Nichols, 1980, Garden Way Publishing: "Sweet & Hard Cider - Making it, Using it & Enjoying it", 188 pages. It contains pretty much everything one has to know to start with this extremely enjoyable activity: basic procedures, recipes, notes on orcharding and cider apples. It is simple enough for the beginner, yet complete enough for the more experienced cider maker to browse through it again and again. It is the book I recommend to anyone who ask me for something on the subject. I know there is now a new edition of this book, but I haven’t seen it yet. Another one that was written with the same objectives is Jo Deal’s "Making Cider", published by G.W. Kent inc. in 1985, 94 pages. This one is a bit strange because although it is published in the USA, it’s essentially a British book: almost all the cider varieties mentioned are English and the sources mentioned are also in England. Personally, I don’t find this book as useful and complete as the one from Proulx and Nichols. Now, we will get into books that are more specialized.
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