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taken February 20 at 10am at Bugue

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taken on February 6 at 9:35 to Arena

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Tasting ice ciders blind (Part 2)

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Clos Saragnat: our winner!

St. Ignatius of Ice and Eden Épouffètes Honey Crisp: rarities!

At last the results of our tasting.

cider ice Leduc-Piedimonte has conquered the jury

For your understanding, each participant had to evaluate ciders according to four criteria: aroma (10), equilibrium (10), complexity (10) and the general assessment (on 20). Here, the classification of ciders tasted:

Belle benefit Antolino Brongo

3 1


0 0

Top	Cider		Aroma Balance (alcohol, sugar, acidity)	Complexity	General Appreciation	Total Number of	top 3
1	Saragnat Avalanche 2008		8 9 9		18	42.9	8
2	St-Nicolas Ice Cider		8 8 8		17	40.8	7
3	Leduc-Piedimonte ice cider		7 7 8		16	38.0	3
4	Petit et Fils Frisson		6 7 7		16	37.5	4
5	Antolino Brongo Cryomalus		7 8 7		16	37, 4	2
6	Pinnacle Special Reserve		7 7 8		16	37.2	4
7	Dark Side of the Apple First Snow		7 7 7		16	37.2
8	Antolino Brongo Cryomalus Passerillé		7 8 7		15	37.1	3
9	Dark Side of the Apple Snow Reserve 2008		7 8 7		15	36.9	2
10	Clos St. Ignatius of Ice Épouffètes		7 7 7		15	35.2
11	Lafrance Cuvee Speciale 2006		7 7 7		14	34.6	2
12	Philion Friga		6 7 6		15	34.5	2
13	Dark Side of the Apple Harvest Winter 2008		6 7 6			34.2 15 0
14	Dark Side of the Apple Vintage Inspiration 2003		6 6 7		14	34.1	3
15	Pinnacle Ice Cider		7 7 7		14	34.0	1
16	Lafrance Ice Cider		6 7		7 14 33.8		2
	17 Apple St. Lawrence Ice Cider		7 6 7		14	33.5	1
18	Clos St-Denis Pomme de Glace		6 7 6			33.3 14 0
19	Du Minot Cremant de Glace		6 8 5			33.0 14 0
20	Honey Crisp Eden (Vermont)		6 6 6		14	32.3	2
21	Val Caudalies Reserve Aeolus 2007		6 6 6			32.0 13 0
22	Eden Vermont Ice Cider		6 7 6			31.7 13 0
23	From the Hill Cuvée Precious		6 6 6		13	30, 5	2
24	Leduc-Piedimonte Private Reserve 2004		5 5 6			27.9 11 0
25	Michel Jodoin Ice Cider		5 5 6		12	36.7
26	Frost Lacroix St-Joseph		5 6 5		11	26.4	0
27	Pinnacle Sparkling Ice Cider	5		5 5 11		25.3	1
28	Clos St. Denis Fine Pomme de Glace		4 4 4		9	20.6

Performance interesting and nice complexity to the eldest of the tasting

The cryoextraction by Pinnacle: more than respectable ranking

Conclusion: In conclusion, we can not prevent us from be surprised by the results. In the blind, prejudice no longer important, but ultimately, these biases make us still surprised by the poor performance of some favorites and some remarkable positions neglected. To recover the whole, it is obviously clear that the results do not represent a guarantee of quality or mediocrity. They simply represent the image of the opinions of diners at a specific day. The alcohol in the blood, the interpretation of oxidative flavors due to the advanced age of some bottles, the saturation of papillae, allergies to animals, peer pressure, food consumed at the event ... all these factors and many others have undoubtedly had an impact on results. We have nevertheless tried to control the main potential biases by standardizing glasses, rinsing systematic a constant supply of bread and water to preserve the state of the papillae. Thus, our list is far from perfect, but still represents what we have found better tasting as independent compilation of ice cider.

St-Nicolas, probably the big surprise of the day. Excellent value for money

We expected more from the excellent brightness DomaineLafrance

The refined Cremant de Glace du Minot: very fresh, but less rich than its rivals

At this point, it would be really interesting to see some of our readers take the ball to bounce and organize their own ice cider tasting blind. We would be happy to compile and publish the results to develop a database of more significant. So dixit Gaston Lepage, are you ready for the challenge?

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tasting ice ciders blind (Part 1)

When discussing local landmarks Quebec, is often mentioned, rightly microbrewery or even cheese. Without wishing to take anything special to both the above industries, the industry of ice cider is certainly, with that of maple products, a landmark for which Quebec has the most reason to be proud. The industry has been created from scratch in Quebec and two decades later, the global market remains overwhelmingly dominated by producers here. In recent years, growth has not slowed down, quite the contrary. The big players are Pinnacle and Dark Side of the Apple are making marketing plans worthy of great companies and thus contribute to the growth in demand, particularly international.

This interest grows many unscrupulous entrepreneurs to venture into. After all, a modified product (like maple syrup ice cider) is used to obtain higher profit margins in its raw material. During our tasting of ice cider, we met many masterpieces, but also more and more disappointments in recent years. Furthermore, as our main passion is beer, ice cider as still relatively expensive, particularly as its taste Sweet is less suitable for daily consumption, our contact with the ice cider is altogether apart. Often, we spend a few months without benefit of a single glass of cider. Not because we dislike, but for reasons not to sink too deeply into alcoholism, a precaution that others would call a simple coincidence. In this context tasting very sparse, it is difficult to get a head. We have an idea of who our favorite cider, but it seems based more on reputation than on any rational basis. If events like the World Ice Cider can get a remarkable overview of the market, we do not deal less with our preconceptions. Furthermore, in a festival of ice cider, refreshing the palate quickly becomes problematic.

Given all these ambiguities, the riders feedings wanted to organize a massive ice cider tasting blind. For the blind tasting is the best method to get the record straight. We had several objectives: to establish our personal hierarchy of the main ice cider, compare the assessments of many individuals, determine the best value for money, find products that we do not yet know, confirm or refute our illusions about our favorite ciders ...

Some guests we were surprised with the bonus. Above perry ice!

To initiate disclosure of results, start with an overview of the scope of activity:

- 18 brave participants, enthusiasts and cider parties to a contractual minimum of personal hygiene to avoid not add their own frame olfactory tasting
-16 evaluators separated into 2 groups of 8 who recorded 16 ice ciders each (results were normalized by a volunteer who occasionally boasts of having managed its first shot of Math 536)
- 28 ciders ice in 32 different bottles

- The oldest: Deity Eloi, 40 ... Euhh ... Dark Side of the Apple Vintage Inspiration 2003
- Most expensive: Clos Saragnat Avalanche 2008 to 13.60 $ / 100 ml and Dark Side of The Apple Harvest Winter 2008 (formerly Frosts) at $ 13.50 / 100 ml
- Cheapest: Du Minot Cremant de Glace $ 4.84 / 100 ml and Philion Friga $ 5.00 / 100 ml
- Strongest: Pinnacle Ice Cider and Sparkling Ice Cider and Dark Side of the Apple Vintage Inspiration 2003 to 12%
- The lighter: Du Minot Cremant de Glace
7% - Length of tasting: about 7 hours
- Number of collection bags placed at the curb the next day: a record of district (rumored to be validated)

The course of the evening was as follows: each guest was required to complete an evaluation sheet for each cider, the latter being identified by his order of service. Guests had unlimited access to water pitchers and a table where an assortment of victuals allowed to rid the taste of their excess sugar between each tasting. All the guests sipped from glasses INAO. These were filled in an isolated room and distributed by an impartial person, under oath, with no connection to the industry of ice cider, nor to build elsewhere.

Before revealing the overall standings, Here are some observations made on the basis of comments received throughout the evening.

C ryoextraction vs. cryoconcentration : The two main methods of production. Cryoextration is to let the apples once frost on trees in the middle of winter when the sugars were able to focus naturally. Losses of apples are very high, the yield is lower and sales prices are much more prohibitive, up to 2 times higher than in freeze concentration. For some purists, but it is the only way to produce an authentic ice cider. Cryoconcentration includes all other methods, apples are usually harvested in the fall and frozen naturally or assisted by low freezers. A finding common to several tasters is that with few exceptions, it was very difficult to identify products by cryoextraction ciders.

Quantities: Approximately one ounce (25 to 30 ml) of each sample appeared to be the ideal volume to provide an assessment with which we were comfortable.

price guarantee quality? : The correlation between price and the score (less coefficient of 0.03) is not statistically significant. Like wine and beer, perhaps?

Labels: Few producers show at the bottle, information such as the production method or the apple varieties used and in what proportions. Too bad, because this information would facilitate consumer education.

The broad palette of flavors : Differing views on this. Several tasters were surprised by the wide variations in flavors of cider to another. Others felt that they rather all ended up resembling.

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