These ciders are predominantly identified by the presence of polyphenols, some of which illicit an impact upon aroma, and others which impact upon the taste, structure and mouthfeel.
The flavour characteristics are achieved through the use of traditional apple varieties which have been grown for centuries for the sole purpose of making cider.
These ciders have more acidity and fruitiness. Traditional examples of these styles of cider can be found in Central Europe, such as Western Germany and Luxembourg, whilst modern interpretations are typical of ‘New World’ cider making regions, such as USA and Australia.
These ciders can be made with specific, traditional cider apple varieties, heirloom varieties or dessert/culinary apples.
These ciders are from, or are inspired by, the traditional ciders from Northern Spain. They are characterised by having medium to high levels of acidity and lower levels of tannin. They are often encouraged to some of volatile acidity and volatile phenolics.
These are still ciders. They contain large levels of dissolved carbon dioxide so are normally poured from a height to break out the carbon dioxide and invigorate the drinking experience.
These ciders can be made with specific, traditional Spanish cider apple varieties or could be made as an interpretation of the style using blends of heirloom, dessert or culinary apples and tannic apples.
These ciders are typically dry, with a Specific Gravity reading of <1.005. Consideration will be given to ciders greater than this Specific Gravity if the quality of the cider is exceptional.
These are ciders that have an undergone a fermentation within the bottle, to create a natural sparkle. Typically, these ciders will be presented with a cork and wire closure, but those sealed with a crown cap will be permitted also.
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