CIDER
the region. While sunshine has always been cider’s obvious accompaniment, why not try mulling as the nights close in to unearth cider as a true winter warmer. Gently heat your chosen cider with some cinnamon sticks and cloves, and finish by adding a spoonful or two of West Country Honey.
If this doesn’t quite satisfy you have a go at making your own, keeping the tradition in the region alive. When it is ready, remember one thing: cider is best sampled
with the mouth, not the eyes. Savour the flavour as those fermented apples work their magic, be it the moisture-sapping boldness of a good dry or the sugary bounce of a strong sweet. Cider can be quite subjective; every person will have their own preference to taste. With so many variations available one thing is for sure – finding your favourite will be fun! With this in mind here are some exciting
producers here in the South West making interesting cider:
BRIDGE FARM CIDER, WORLEYS CIDER, SOMERSET
Founded in 2009, the Worleys range simply comprises a main draft blend, Worley’s Draft, and two bottled products, Premium Vintage and Mendip Hills. The draft is made using 100% fresh Somerset cider apple juice, with only natural yeasts present on the fruit and in the cider-making environment. While the 'wild' approach is more risky than using cultured yeast, the resulting flavours are often far more complex and interesting. Head cider maker Neil Worley has been brewing cider for the best part of 10 years, and in Worleys has created a small farmhouse cider maker with a modern foodie approach to quality and flavour. When asked what makes a good cider, Neil Worley commented "For a start, look for high-juice craft ciders, and makers with a commitment to quality. Smaller operations are far more affected by fruit quality - after all, that's probably the only thing in their cider - and hence the weather in any particular year can have a profound influence on their annual output in much the same way that it does for winemakers. So don't necessarily expect uniformity of flavour every year, but do look for consistently good quality cider, even if its characteristics vary year-on-year. In short, take the time to find ciders you enjoy, taste widely and experience the huge variety of approaches between makers."
www.worleyscider.co.uk
SOMERSET Bridge Farm Cider has been making award-winning artisan cider for 25 years. The farm sits on the edge of East Chinnock in south Somerset, and all cider is made using traditional rack and cloth methods with a hydraulic press from the 1900’s. All ciders are full juice ciders, fermented slowly for many months and racked into clean barrels towards the end of the fermentation, providing a real depth to the flavour. All fruit is hand-selected and traditional apple varieties such as Yarlington Mill, Dabinett, Porters perfection, Tremletts Bitter and many more Somerset apple types are used.
The fruit used is mainly harvested from their own orchards, with the rest coming from a selection of orchards within a 20-mile radius. It really is a traditional process. Bridge Farm Cider produce a range of 500ml bottles, including a fine bottle conditioned cider. The bottle conditioning gives a fantastic natural sparkle, and the product has won a number of awards
www.bridgefarmcider.co.uk
CORNISH ORCHARDS, CORNWALL
In 1992 Cornwall Council began a project to revive the forgotten orchards of Cornwall, and Andy Atkinson took this opportunity to plant his first 5 acres of orchards. He first produced a few hundred bottles of apple juice in 1999 and realised that it sold well, so in 2000 Andy first produced Cornish Orchards cider. All apples are now sourced from Cornwall and Devon, and their Heritage Cider, described as their community cider due to its local involvement, is a refreshing cider made using a blend of traditional and organic apples such as Cornish Longstem and Grenadier. This year it was awarded a 2 gold star Great Taste Award 2012. When asked what makes a good cider, Andy replied: “When do we all reach for a cider? In the summertime when we want to feel refreshed, so
a really good cider must set out to be refreshing. There are however different ciders for different moments, and I thoroughly enjoy a still dry cider with a pork dish.”
www.cornishorchards.co.uk
24 | THE WESTCOUNTRY FOODLOVER
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