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\nWhat cider styles are considered the most common in Norway? And what styles are suitable with different types of food? We have spoken to sommelier Ove Svendsen, who divides Norwegian cider into 8 categories. Here, he shares his advice on how to serve the different ciders.<\/p>\n
P\u00e5 samme m\u00e5te som man har naturviner finnes det n\u00e5 ogs\u00e5 flere norske produsenter som lager det som vi – i mangelen p\u00e5 et mer presist begrep – har valgt \u00e5 kalle naturlig sider.<\/p>\n
«Naturlig», som beskrivelse er minst like upresist for sider som det er vin. Finnes det for eksempel unnatural<\/i> cider?\u00a0<\/p>\n
Produsentene som denne stilen \u00f8nsker \u00e5 kalle det «spontangj\u00e6ret sider». I og for seg, er dette mer presist, men n\u00e5r ogs\u00e5 tradisjonelle sider spontangj\u00e6res, blir begrepet for upresist igjen. Tross alt har «naturlig» laget sider t\u00f8rrhet og aromatiske s\u00e6regenheter som man ikke finner i tradisjonelt laget sider.\u00a0<\/p>\n
Et av fellestrekkene for de som lager naturlig sider, er at ingenting tilsettes. Ingen sukker, ingen fremmede gj\u00e6rkulturer eller andre behandlinger som kan endrer siderens opprinnelige karakter. Denne «null-tilsetningsholdningen» betyr ogs\u00e5 at man ikke skal bruke preparater for \u00e5 justere eventuelle gj\u00e6ringsaromaer p\u00e5 avveie.\u00a0<\/p>\n
Such a cider without additives is of course completely dry, as no sugar or anything else is added to the juice before fermentation. Therefore, it has no sweetness to rely on for help when pairing it with food.\u00a0<\/p>\n
Til gjengjeld kan den ha komplekse smaker (umami) i munnen fra b\u00e5de gj\u00e6rsopp og –\u00a0siden den sjelden filtreres eller stikkes om, tid p\u00e5 bunnfallet.\u00a0<\/p>\n
The cider style from Hardanger is generally made from table apples. These are apple varieties such as Aroma, Discovery and Gravenstein. These varieties contain a lot of freshness and acidity, but relatively low tannin levels. The counterpart to these apple types are specific cider apples, which are found mostly in Britain and France, but also in smaller quantities in Hardanger and Sogn.\u00a0<\/p>\n
The most common cider from Hardanger contains around 20 grams of sugar per litre (gr.\/l.) with an alcohol content of approx. 6.5% and is acidic and fresh with low bitterness. It is usually very aromatic and can be enjoyed with many different foods.\u00a0<\/p>\n
Den geografiske betegnelsen «Sider fr\u00e5 Hardanger» har et regelverk som er sv\u00e6rt romslig, noe som gj\u00f8r at man kan forvente forskjeller p\u00e5 klassifisert sider herfra. En klassifisert sider fra Hardanger kan for eksempel ha et sted mellom 3 og 12% alkohol og et sted mellom null og 80 gram rests\u00f8dme pr. liter avhengig av hvilken kategori den tilh\u00f8rer.\u00a0<\/p>\n
Pink bubbly wines are trendy, and in Norway, we are lucky enough to have lots of fresh, red berries that make this a widespread and popular cider style, especially in summer.\u00a0<\/p>\n
Ros\u00e9 cider is often sparkling and made with aromatic and acidic table apples with a small proportion of red berries. It is quite common for ros\u00e9 cider to have a sweetness level of around 20 grams of sugar per litre, which is beneficial as the sweetness helps balance out the bubbles and acidity.\u00a0<\/p>\n
Litt s\u00f8dme er bra til smaksrik mat. Og smaksrik mat har man gjerne i begynnelsen av et m\u00e5ltid i form av kanapeer eller dersom det er snakk om et hageselskap om sommeren –\u00a0\u00e5rets jordb\u00e6r.\u00a0<\/p>\n
For canap\u00e9s, flavourful tapas or fresh berries, the ros\u00e9 cider has a distinct advantage, not only because it has the sweetness for it, but also because the bubbles help to make the mouthfeel greater, which is an important factor in its suitability for flavourful food. <\/p>\n
Vi har h\u00f8rt at det blir sagt at det er de bitre sidereplene som er den «ekte» sideren. Om dette er riktig eller ikke f\u00e5r v\u00e6re opp til diskusjon, men det er liten tvil om at det finnes sv\u00e6rt mye tradisjonell sider i b\u00e5de Storbritannia og i Nord-Frankrike som utelukkende bruker denne epletypen til sider.\u00a0<\/p>\n
Cider made from cider apple varieties can contain a similar sweetness and alcohol content as cider made from table apples. The biggest difference when comparing the cider styles is mouthfeel.\u00a0<\/p>\n
A cider made from traditional cider apples has more structure in the mouth than one that is made from table apples. Drink or food that has structure in the mouth takes up more space. For example, poached cod takes up far less space than fried monkfish. Lamb tenderloin takes up far less space than beef entrec\u00f4te.\u00a0<\/p>\n
Cider made from cider apples will generally go better with more structure in the food than cider made from table apples. The tannins will help to keep the fruitiness present if, for example, you want to try a richer meat dish with the cider. Tannins behaving in this way obviously requires a good concentration of fruit.\u00a0<\/p>\n
Fra det mest strukturerte til det minst strukturerte. Sider som selges i butikk har en viktig faktor felles – de er alle et resultat av alkohollovgivningen i Norge som forbyr alkoholholdige varer over 4,7% alkohol i dagligvarebutikken.\u00a0<\/p>\n
Alkohol spiller en viktig rolle for hvor mye «plass» en drikkevare tar i munnen. Spesielt er det s\u00f8dmen og fyldigheten som p\u00e5virkes av alkoholen. Dette er lett \u00e5 legge merke til dersom man drikker portvin, sherry, eller en godt laget gin eller akevitt.\u00a0<\/p>\n
Alcohol adds an extra richness to all drinks. In pure spirits, it contributes to a roundness in the mouth that, when well crafted, leaves a gentle richness.\u00a0<\/p>\n
Grocery store ciders have a low alcohol content and are therefore not very rich, except for the residual sweetness. This means that it is a good idea to choose foods that do not have too much structure or intense flavours.\u00a0<\/p>\n
Good examples of foods with a low flavour intensity are young cheeses from cow\u2019s milk, raw fish and shellfish, or boiled, or young cured ham.\u00a0<\/p>\n
Of the various additives, we can simply say that all of them affect aroma, but only some affect taste.\u00a0<\/p>\n
When it comes to taste, or mouthfeel, there are two factors in particular that play important roles. Both affect the structure or mouthfeel of the cider.\u00a0<\/p>\n
People might think that oak barrels, or barrels in general, only affect the aroma. The truth is that more than anything else, they affect taste. The use of barrels adds structure to the cider, and if the cider does not have a high enough concentration, the fruity flavour will be dominated by the oak in the mouth.<\/p>\n
Hops are an additive that has the same structural elements as oak. Too much hops, and the fruit will be dominated and no longer be the centre of attention as intended.\u00a0<\/p>\n
Finally, there is the addition of berries. Those who add whole berries to the cider, including the stem and skin, will create more structure, while those who only add the juice will mostly enhance the sweetness and most often the levels of acidity.\u00a0<\/p>\n
Ice cider is perhaps the most complex fermented, locally produced beverage without additives that we have in Norway. The two variants available on the market are from Edel Is-sider and Alde Issider.\u00a0<\/p>\n
F\u00f8rstnevnte kan skilte med hele 220 gram sukker per liter og Alde med 180 gram sukker per liter, men med et syreniv\u00e5 p\u00e5 t\u00e5redryppende –\u00a025,7 gram per liter –\u00a0noe som m\u00e5 v\u00e6re rekord i Norge.\u00a0<\/p>\n
The traditional limit for calling a wine a dessert wine in Europe is at 100 grams of sugar per litre. Therefore, there is little doubt about what to use a Norwegian ice cider for.\u00a0<\/p>\n
Unfortunately, sweetness is not the only thing that determines what food goes well with the cider.\u00a0<\/p>\n
Blue cheese, which many would assume to be suitable with ice cider, is usually far too dominant for a fruit-driven ice cider. Part of the reason for this lies in its complexity and alcohol content. The most common wine for things such as blue cheese is the dessert wine Sauternes from Western France or port wine.\u00a0<\/p>\n
Sauternes has, in addition to the sweetness, an additional complexity from grapes attacked by botrytis bunch rot. Port wine, on the other hand, has had extra alcohol added to it in the form of grape spirit, which increases the wine's alcohol content to about 18%. This is almost twice the alcohol content of ice cider and crucial to a successful combination. An example of this is the classic combination of port wine and blue Stilton cheese. <\/p>\n\t
Skrevet av Ove Svendsen – Sommelier<\/p>","protected":false},"excerpt":{"rendered":"
What cider styles are considered the most common in Norway? And what styles are suitable with different types of food? We have spoken to sommelier Ove Svendsen, who divides Norwegian cider into 8 categories. Here, he shares his advice on how to serve the different ciders.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50],"tags":[52],"produktfylke-tag":[],"produsentfylke":[],"class_list":["post-318","post","type-post","status-publish","format-standard","hentry","category-artikler","tag-siderstiler"],"acf":[],"yoast_head":"\n