Normandy, France. 5%. Cork. Approx $A20.A Tuesday, where the temperature reached 38.7 degrees C. It is possible that this might be the week's coolest day. Six of the next seven are forecast to reach 40 degrees or more. . . The most sensible liquid to consume is water (or beer) and the idea of wine, even for a hard core wino with a plate of of Chinatown roast pork for dinner, became suddenly and strangely unappealing. Thankfully I tend to be over prepared for most situations, and a bottle of vintage cider proved to be particularly suited to the heat and the pork. A cloudy orange this smells alive and full of bruised apples, mouse droppings and mushrooms. The funk was perfect foil for the pork which still carried the taste and scent of the yard.
5 comments:
I'll have to look for this one
Yeah, that looks damn good. Real cider. Or, as my Cornish (and therefore far more qualified in things cidery than I) better half would say: Proper Job!
Diego
I approve!
Dan, Diego and Chaim,
I'm slowly coming to terms with 'real' cider with all the funk which in a wine I would have no hesitation in calling a taint.
Edward, you should try some Belgiam lambic beers (and the gueuze type in particular) if you've a new-found desire for funk and wild yeasty weirdness!
MichaelC
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