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We pressed Salt Spring Island heritage perry pears to create a wild fermented pear cider. After aging a bit, it then sat for about a month on the skins of some Siegerrebe wine grapes that our friends at Kutatás Wines here on the island provided us. Siegerrebe is a German white wine grape that’s been planted on Vancouver Island and in the Okanagan, and wines made from it usually have an aromatic and somewhat sweet character. The skins complement the pear beautifully, lending a hint of rose and lavender to the nose, and there’s just a whisper of tannins for a note of jasmine green tea on the palate. It’s still very pear-forward, and the pears lend their usual gentle sweetness to the cider as well. 6.9% ABV
We pressed Salt Spring Island heritage perry pears to create a wild fermented pear cider. After aging a bit, it then sat for about a month on the skins of some Siegerrebe wine grapes that our friends at Kutatás Wines here on the island provided us. Siegerrebe is a German white wine grape that’s been planted on Vancouver Island and in the Okanagan, and wines made from it usually have an aromatic and somewhat sweet character. The skins complement the pear beautifully, lending a hint of rose and lavender to the nose, and there’s just a whisper of tannins for a note of jasmine green tea on the palate. It’s still very pear-forward, and the pears lend their usual gentle sweetness to the cider as well. 6.9% ABV