For wine, beer & cider lovers out there, Fall is an exciting time as our palates begin to shift with our meal cravings. Chablis & oysters are swapped out for cheesy baked vegetable gratins paired with crisp Chenin Blanc and oven-braised beef with mushrooms paired with juicy, earthy Cru Beaujolais. Like switching out our flip flops for Ugg boots, we pass on those pale pink rosés for wines better suited to the chilly nights. We crave warming, spicy red wines like plum-scented Cabernet Sauvignon, silky Primitivo, & bold, aromatic Malbec, also rich, white varietals like structured California Chardonnay, crisp, apple-y Chenin Blanc & zippy, aromatic Riesling. Now enter the fabulous world of hard cider and the pairing opportunities are even more endless. Cider (considered a fruit wine) is perfect as an apertif with hors d’oeuvres, main event or at the end of any great meal. The trick here is to pair the flavor profile of the cider like you would with grape wine; pair semi-dry hard ciders with appetizers or dessert and a drier one (ahem, less sugar) as you would a dry wine. Hard cider pairs wonderfully with most cheeses, roast pork, chicken, vegetables, even spicy Asian & Indian curries. Read on for our favorite new additions at Bartlett’s and as always, we here to help you pair the perfect wine, beer OR cider with your next meal!
For cocktail hour,
beachy dog walk or
around the bonfire-
LAST CAMP
Honey Horchata
Graft was created by siblings Kyle & Sara Sherrer. Sourcing apples from New York’s Hudson Valley, all of Graft’s ciders employ century-old European traditions of using wild yeast and bacteria to ferment to dryness. They then harness the flavor profiles created from this style of natural cider and develop unique
and innovative flavors that we just go wild for!
There isn’t a cider they make that we DON’T LOVE!
To serve with
the main course–
Bad Seed Dry Hard Cider
Best friends Albert, a 6th generation apple farmer and Devin, an avid home brewer, together with meager savings and a love of cider, started Bad Seed Cider Company in 2011.
Bad Seed’s Dry Hard Cider is extremely dry, fermented with Sauvignon Blanc yeast and then conditioned in the can, it is similar to an apple champagne or delicious apple ‘Prosecco’. There are actually 0 grams sugar in this cider, so there is no fear that anyone will dare say it’s too sweet!
Serve with apps, dinner OR dessert!
Snowdrift Red Cider- made from red-fleshed apples!
All of Snowdrift’s ciders start with French, English and old American cider apple varieties to insure that their ciders carry intense aromatic flavors that shine through fermentation and aging. They pair well with a wide range of foods. Aged cheeses, fish, pork, and cured meats. This stunning red cider is a rare treat! The apple varieties they use are only a couple of generations removed from varieties native to the hills of Kazakhstan! Their brilliant red flesh yields a crimson red cider
(no color additions here!) with bright acidity, packed
with flavors of cranberries, watermelon, rhubarb &
strawberries, finishing with soft caramel tones.
This cider’s bright acidity & juicy, complex fruit flavor pair well with light desserts, festive occasions and cheery company.
Chenin Blanc, Loire Valley, France
Patrice Colin Vielles Vignes Chenin Blanc
Emilien Colin started selling wine in 1900, but the family history goes back to 1735. A true family affair, 8th generation Patrice Colin runs the estate with his wife Valérie. Patrice takes care of all operations from vineyard work to vinification and bottling, practices organic farming & biodynamic principles; there are 150 different plants in the vineyard! His Chenin Blanc is sourced from 60 to 90 year old vines grown on flinty clay soil. A gorgeous nose of baked apples with ripe stone fruits, prune and lengthy spices on the palate, lifted by great acidity. A rich and complex white begging for Fall foods!
Cru Beaujolais, Loire Valley, France
2018 Domaine Saint-Cyr “La Galoche”
Raphael Saint-Cyr is the fourth generation vigneron at the Domaine Saint-Cyr. When Raphael took over the winemaking in 2008, he converted the entire 23 hectare domaine to certified organic viticulture. The 2018 Domaine Saint-Cyr “La Galoche” Beaujolais is stunning: Light yet fruity, it offers a hint of spice, cedar and underbrush. Floral aromas and flavors of wild red berries and blood orange. No sulfur additions. This Beaujolais is the perfect companion to poultry, grilled fish, baked brie and turkey.
