18 October 2010 Christian Barthomeuf created it in 1989, and after years of slow growth, ice cider is today a well-established Québecois terroir product that fully deserves its growing reputation. At 600,000 bottles per year, sales are steadily improving across the globe, reaching countries as far as Korea and Sweden. The making of ice cider shares most of its basic principles with Icewine, but there are differences. In most cases, the fruits are harvested at their optimal maturity in September or October and stored under a controlled atmosphere until the winter. They are then crushed and pressed and the fresh juice is left outside to freeze naturally. A very sweet liquid is then collected by gravitation. The process is called cryoconcentration. This nectar is cold fermented for six to eight months until alcohol reaches between seven and 13 per cent. Residual sugar must be at least 130 g/l. The dominant flavour is unmistakably of apples, fresh or cooked. Alternately, one can leave the whole fruit to freeze before pressing. This method results in a somewhat lighter style of ice cider, since the juice obtained is not quite as concentrated.
Welcome | Tidings Food and Wine is Montreal-based company (Quebec, Canada) with a phone number 5144815892. Our data show that the company is located at the address: 5165 rue Sherbrooke O. The company has a web site: www.tidingsmag.com.
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