Sheppys Kingston Black and Dabinett available at Siidrimaja!!
Just postitasin Uue-Saaluse rabarberijoogist.
ESTONIAN-LATVIAN CHAMPIONSHIP IN RHUBARB BEWERAGES.
Latvia was represented by:
Estonia was represented by:
Tori-Jõesuu Siidri- ja Veinitalu
All 7 rhubarb drinks were very different. The sparkling fruit wine was the main product type. Mr. Plume rhubarb wine from Latvia was still, almost transparent in colour, but intense in flavour. Uue-Saaluse, Valgejõe Veinivilla and Tori-Jõesuu had made sparkling rhubarb wine. Their flavours were also quite clean and not modified. Abavas from Latvia and Peenjoogivabrik Nudist had less intense and more modified flavours. Punch was in the bunch just for the sake of name rather than for being an equal competitor.
The three first from the left were intense and naturally rough, hence morecwhat you would expect from a fruit wine. Towards the right wing flavours started to fade and the overall impression was a bit too polished to my palate.
All this being said, I see that the Baltic region should go bananas with rhubarb, similarly to Irish shamrock or French lavendel. From beer makers I expect more rye bread infusions and playing with the local grains. Or with the pine tree spikes.
I was invited to a cooking event at Ööbiku Gastro Farm.
My passion was to get the best match with cider to all courses. I think I succeeded. I know I succeeded. I am getting more and more convinced tast with cider one can get better pairing results than with wine.
The other aspect of food pairing is related to tableware. Like these stone-like bowls that are actually plates. Well, by definition a plate is a surface which, when adorned with food, you attack with heavy artillery of forks and knives.
Yesterday was the first time I opened my private tasting for a couple of people. So far my cider decisions have been done solo. Or with the cider dog.
Thank you Nathalie and Stefan for coming over. Special thanks to Nathalie for being patient enough to deal with the French postal system and getting Broceliande farm ciders here. Thank you Alex and Maria. And thank you Thea for the German ciders.
The debate over what is and what is not proper rosé cider has become clear to me now. If a cider is made of pink fleshed apples, it is appropriate to indicate this rarity accordingly. But if the cider is tinted with blackcurrant or cherries or something else to achieve the characteristic pink colour, then it is clearly a flavoured cider by definition.
The topic is beautifully explained by Michelle McGrath, Executive Director of the U.S. Association of Cider Ma...kers:
And here I am with 2 beautiful pink flesh apple rosé ciders from France.
The difference was in colour, alcohol level and flavour. The darker red (Broceliande) was more intense and had more alcohol. Yet, the lighter was also beautiful but easier. Not everything has to be super intense, I guess. Both rosés had retained fabulous appley aroma that was so clean that it would be sacrilege to detect any anomalies in it. If the nose is happy then the palate syncronises with it.
What a great start for this weekend!
UUS! Täiesti jabur asi: alkoholiga ploomikompott aga hea. Mul läheb endal juba ma-ei-tea-mitmes purk. Ja tegelikult meeldib mulle see purk, millesse need ploomid pistetud on.