As a true Canadian and Québécois, I have a certain affection for our like our biting cold climate. The cold gives us some of the greatest pleasures: snow, winter sports, hockey and breathtaking landscapes. Among these pleasures, some have developed as we mastered the cold in order to create sweet and frosted nectars.
I'm obviously talking about ice wines and ice ciders, which are made from juices that cold naturally turned into golden syrups. Once fermented, it will maintain a level of natural sugars that will truly enchant us.
In Quebec, the apple is queen and the ice cider is king. It is usually from mid-December to late January that operations leading to the creation of ice cider take place. In early February, once the hard work is done, we can now celebrate what our terroir has allowed us to create. It is why, every year – for seven years running – is held the Mondial des Cidres de Glace, in Rougemont, Québec.
I'm obviously talking about ice wines and ice ciders, which are made from juices that cold naturally turned into golden syrups. Once fermented, it will maintain a level of natural sugars that will truly enchant us.
In Quebec, the apple is queen and the ice cider is king. It is usually from mid-December to late January that operations leading to the creation of ice cider take place. In early February, once the hard work is done, we can now celebrate what our terroir has allowed us to create. It is why, every year – for seven years running – is held the Mondial des Cidres de Glace, in Rougemont, Québec.
This event, taking place over a weekend, gathers the best cider producers in Quebec. Of course, the biggest names in cider were present: Michel Jodoin, Domaine Pinnacle, La Face Cachée de la Pomme; and several other producers were also represented (see complete list here). And it would not be a “Mondial” if only Québec was showcased; the Ice Cider Association of Vermont was also invited to present ciders from our southern neighbors.
Guests gathered around ice sculptures as they tasted the best that of ice ciders. Many took the time to talk to some producers who themselves wished to be present at their booth.
Other activities revolved around our star, the ice cider. There were kids games, entertainment, the SAQ Bistro, a winter mini-market (where you could find excellent handicrafts) and the new Ice Half-Marathon for running enthusiasts.
With acting spokesperson Quebec’s renowned sommelier Véronique Rivest – second best in the world in 2013 – the Mondial des cidres de glace is a one of kind showcase for ice cider and is a first step in order to expand its reach to the world.
Other activities revolved around our star, the ice cider. There were kids games, entertainment, the SAQ Bistro, a winter mini-market (where you could find excellent handicrafts) and the new Ice Half-Marathon for running enthusiasts.
With acting spokesperson Quebec’s renowned sommelier Véronique Rivest – second best in the world in 2013 – the Mondial des cidres de glace is a one of kind showcase for ice cider and is a first step in order to expand its reach to the world.
Cryoextraction or Cryoxoncentration ?
Like maple syrup, ice cider is an expression of Quebec's know-how, it is proof that we have mastered our land and that we possess the creativity to act on opportunities that are offered to us.
Ice cider was born in 1990 in southern Quebec, near the US border. The story of ice cider begins in Dunham, and would develop in several municipalities of the Eastern Townships and Montérégie regions. Today, fifty producers of ice cider share the market: some "big guns" like Domaine Pinnacle – the largest producer in the world – but mostly smaller orchards with artisanal production.
There are two main techniques for producing ice cider : cryoextraction and cryoconcentration . The latter technique is the most widely used and is the technique usually reserved for the production of more affordable and larger volume ice ciders. Cryoconcentration harnesses the cold, to concentrate juice that has already been pressed from apples. Fermentation normally occurs in January when the apple must has concentrated to a sugar content of at least 30 Brix. Regarding cryoextraction, it is the same technique used to create ice wine. The apples are left to freeze on the tree, so that he whole fruit freezes. When this frozen apple is pressed, the juice which is extracted is like a syrup, and it will be directly cold fermented. With this production technique, we usually obtain a final product that is richer and fattier, with more aromatic depth.
Regardless of the technique of production, to use the name “ice cider”, some rules must be followed. In particular:
Like maple syrup, ice cider is an expression of Quebec's know-how, it is proof that we have mastered our land and that we possess the creativity to act on opportunities that are offered to us.
Ice cider was born in 1990 in southern Quebec, near the US border. The story of ice cider begins in Dunham, and would develop in several municipalities of the Eastern Townships and Montérégie regions. Today, fifty producers of ice cider share the market: some "big guns" like Domaine Pinnacle – the largest producer in the world – but mostly smaller orchards with artisanal production.
There are two main techniques for producing ice cider : cryoextraction and cryoconcentration . The latter technique is the most widely used and is the technique usually reserved for the production of more affordable and larger volume ice ciders. Cryoconcentration harnesses the cold, to concentrate juice that has already been pressed from apples. Fermentation normally occurs in January when the apple must has concentrated to a sugar content of at least 30 Brix. Regarding cryoextraction, it is the same technique used to create ice wine. The apples are left to freeze on the tree, so that he whole fruit freezes. When this frozen apple is pressed, the juice which is extracted is like a syrup, and it will be directly cold fermented. With this production technique, we usually obtain a final product that is richer and fattier, with more aromatic depth.
Regardless of the technique of production, to use the name “ice cider”, some rules must be followed. In particular:
- No chaptalization (the addition of sugar) is allowed, only the cold can concentrate sugar levels.
- The producer must take charge of growing the apples, pressing and fermenting the juice, and bottling the final product.
My Favorites:
Here are the three ice ciders that I enjoyed the most at the Mondial des Cidres de Glace. Since the selection that follows is based on my personal impressions, you can also consult the official Mondial des Cidres de Glace awards by clicking here.
1 . CIDRE DE GLACE RÉSERVE, Val Caudalies - Wine and Cider, Dunham, QC:
Obtained by cryoconcentration, this cider combines sweetness, acidity and fruit in a complex and harmonious whole. Well rounded, it has hints of pear, peach and apricot with a floral honey finish. Its lighter style makes it easy to drink, without the heaviness you can often find in sweet wine or cider.
2 . LE GLACÉ 2010, Les Vergers de la Colline, Ste-Cécile-de-Milton, QC:
A traditional blend of MacIntosh, Spartan and Empire apples; this cider is rich and juicy. It reminds us of spiced apples pie, candied sugar, vanilla and pineapple.
3 . CUVÉE FAMEUSE - MONT ROUGE, Ciderie Arista (Lassonde Inc.), Rougemont, QC:
This cider is produced from the heirloom apple varieties of La Fameuse and Liberté. With herbal, tropical and honeyed aroma, this cider is structured, well rounded round and long on the palate. It is not too heavy and is very easy to drink.
Here are the three ice ciders that I enjoyed the most at the Mondial des Cidres de Glace. Since the selection that follows is based on my personal impressions, you can also consult the official Mondial des Cidres de Glace awards by clicking here.
1 . CIDRE DE GLACE RÉSERVE, Val Caudalies - Wine and Cider, Dunham, QC:
Obtained by cryoconcentration, this cider combines sweetness, acidity and fruit in a complex and harmonious whole. Well rounded, it has hints of pear, peach and apricot with a floral honey finish. Its lighter style makes it easy to drink, without the heaviness you can often find in sweet wine or cider.
2 . LE GLACÉ 2010, Les Vergers de la Colline, Ste-Cécile-de-Milton, QC:
A traditional blend of MacIntosh, Spartan and Empire apples; this cider is rich and juicy. It reminds us of spiced apples pie, candied sugar, vanilla and pineapple.
3 . CUVÉE FAMEUSE - MONT ROUGE, Ciderie Arista (Lassonde Inc.), Rougemont, QC:
This cider is produced from the heirloom apple varieties of La Fameuse and Liberté. With herbal, tropical and honeyed aroma, this cider is structured, well rounded round and long on the palate. It is not too heavy and is very easy to drink.
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