Rosé Cider is intended for any Standard Cider whose coloration is derived entirely from red-fleshed or red-skinned apples. Ciders whose color is derived in whole or in part from added ingredients (blueberries, grape skins, rose petals, etc.) should be entered in a Specialty Cider category.
A Rosé Cider often has aromas and flavors associated with red-fleshed fruits, such as strawberries, raspberries, cranberries, and watermelon. Red-fleshed apple varieties also can exhibit unique volatile profiles exhibiting other non-fruit characteristics, such as grassiness. Cider produced from red-fleshed apples can contain high levels of bitter and astringent compounds. Although not a fault, the presence of these two characteristics should be in balance and not overpowering to the palate.
High-scoring entries will showcase the variety of choice/s in appearance, aroma, and flavor in a balanced cider.
Common Appearance: The intensity of the color will vary depending on the varieties used and the production techniques employed by the cidermaker. The colors can range from light pink to dark red and orange.
Common ABV Range: 3-9%
Commonly Used Varieties: Airlie Red Flesh, Cranberry, Dolgo, Geneva Crab, Niedzwetzkyana, Redfield, Pink Pearl, Roberts Crab, and Otterson.
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