Tannin forward ciders are characterized by tannin content, which provides noticeable levels of astringency and/or bitterness on the palate. Volatile phenolics, such as barnyard, leather, or smoke, along with characteristics of malolactic fermentation, may be present. Ciders with both a notable tannin content and a clean fermentation profile are also appropriate for this category.
Tannin Forward Ciders are often composed of traditional bittersweet and/or bittersharp varieties from historic cider-producing regions, such as West Country England or Normandy and Brittany France, but wildings, crabs, and other non-traditional apples that fit the profile are acceptable. The Long Ashton Research Station definition for a bittersweet or bittersharp variety sets a minimum tannin content of 2000 ppm.
A high-scoring entry in this category is defined by prominent tannins, excellent balance, and a complex flavor profile. If MLF notes are present, they should not dominate or distract. Volatile phenols such as spice/smoke or farmyard/horse may be present, but should not dominate or obtrude. Solvent (acetone) or nail polish (ethyl acetate) aromas are faults.
This category is divided into two awards based on sweetness level: dry and sweet.
Common ABV Range: 3-9%
Common Appearance: Cloudy to brilliant, and medium yellow to amber color.
Commonly Used Varieties: Kingston Black, Stoke Red, Dabinett, Porter’s Perfection, Yarlington Mill, Major, Muscadet de Dieppe, Reine des Pommes, Domaines, Médaille d’Or, Franklin, Puget Spice, Bedan, Bisquet, Kermerrien, Marie Ménard, Douce Moên, Moulin à vent, Belle fille de la Manche.
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