How many bottles of rosé have been popped in the last few years? It’s hard to say exactly, but one thing is certain: People can't get enough of their pink juice. And with the rise in popularity of cider, it was only a matter of time before producers started turning out rosé cider. While rosé cider hasn't caused the same flurry as still rosé wine, its presence is quickly getting noticed at restaurants and bars around the country. These are the 11 rosé ciders worth cracking open this summer.
From the first certified organic cidery on the West Coast (Port Townsend, Wash.) comes this limited-edition cider made from Willamette Valley apples. The fruit underwent eight weeks of cold fermentation before resting in stainless steel for nine months. The cider gives off a sunset-orange glow with tropical fruit on the nose, nice acidity and a long finish.
This light-colored easy sipper offers a fairly floral nose with a slightly sweeter yet tart taste that comes from a variety of apples processed at Angry Orchard's 60-acre farm in Upstate New York’s Walden, including the Amour Rouge variety from Brittany, France. Similar to a semidry rosé, this can be used in a tasty summer Sangria for your next barbecue.
This seasonal bubblegum pink cider from Nellysford, Va., comes courtesy of a collaboration between Virginia farmer John Washburn and New Zealand cider maker Brian Shanks. Together, the two built a cider barn in the Blue Ridge Mountains in 2011. Since then, they've won dozens of awards and opened a few more tasting rooms in Virginia and North Carolina, where you can get super fresh pours of this fruit-forward cider with a berry finish.
While the name might evoke a snicker or two, the juice inside the bRosé bottle is no joke. The pink cider is crafted and co-fermented in Burlington, Vt., by the three founders (a.k.a. the "bros") using juice from apples pressed at Happy Valley Orchard in Middlebury, Vt., and blueberries from Charlotte Berry Farm in Charlotte, N.C. This slightly bubbly low-alcohol sipper offers a refreshing darker hue from the berries with some sweetness and a bit of tannin. It goes great with shellfish, cheese and, well, summer.
If you like roses (the flowers), this bottle from Colfax, Calif., could be your new favorite drink. Crispin starts with raw, unpasteurized apple and pear juice that's blended with rose petals and hibiscus. It offers a hue of dusty rose with hints of apple, strawberry and light stone fruit. If you’re a fan of IZZE sparkling soda, you'll love this.
Original Sin produces some of the more highly regarded ciders on the market, and its rosé is no exception. Made from New York apples in Lafayette, this super-dry cider has an almost golden color with flecks of pink shining through. It’s great with grilled meats or even prosciutto and melon.
Seattle's first cidery since Prohibition, Seattle Cider Co. produces a variety of products using Washington Winesap apples infused with a strain of white wine yeast for a unique flavor. The limited-edition rosé is aged in syrah wine barrels. The resulting cider, lovely pink in color, shows hints of grapefruit and lemongrass.
This new canned release from Shacksbury in Vergennes, Vt., comprises juice pressed from apples sourced entirely from Sunrise Orchards in Cornwall, Vt., that then rests for two months on local Marquette grape skins. That adds color but also a bit of tannin to mellow any sweetness offered in the way of strawberry, apple and pear.
Crafted from red-flesh apples sourced in Washington's Columbia Valley, Snowdrift was one of the first cider makers to produce a rosé. And while it’s more crimson in color, the cider yields bold flavors of watermelon, cranberry and strawberry. Two-thousand cases of this award-winning cider from East Wenatchee, Wash., hit the market, so look for your own bottle to bring to your next dinner party.
From the beautiful packaging to the salmon-pink color to the overall taste, this cider from Fennville, Mich., is a winner. It's made with a mix of juice from six varieties of Michigan apples with a botanical blend of citrus oil, sage and hibiscus and aged in French oak. You can smell the orchard on the nose. The taste is crisp and clean, with slight apple and strawberry notes and nice effervescence. Crack a can, but pour it into a wine glass for better drinking enjoyment.
Wölffer Estate in Sagaponack, N.Y., has been producing wine for 30 years and only recently got into the cider game. The No. 139 dry rosé cider bloomed from a memory the current owners, siblings Joey and Marc Wölffer, had when, as kids, the winemaker made them sparkling apple "wine." Today, their rosé cider comes from a blend of six New York state apple varieties that give a light pink-purplish hue offering effervescent yeasty sweetness that's great with food.
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