Forgive: Cider really does belongs in the "other" but we don't have an "other" category as yet. But, never the less, this cider is wine worthy. The Maloney's produce their lovely hard ciders in Colrain, Massachusetts and have been putting them on the market since 1984. And though I wish Terry would make this with natural yeast, he makes a very natural cider from a variety of different apples that are really classy.
This is West County Redfield cider. Made from a combo of Redfield--an old apple with some real red flesh and Dabinett. It's got a beautiful blush, as if it was the rose of the cider world. And it's a classic cider for me with a real apple-like aroma, faintly honeysuckle floral. Gently tannic which gives this drink a solid structure. Gently fizzy and just nice and tart on the lingering finish. This has enough of a touch of sweetness to give serve any easy drinking need, as a classy beer replacement or an aperitif, but the tannin gives it the bite you might like for food. Try it with a kasha knish.
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