A pommelier is a relatively new term in Canada and not many have the designation. This is because in North America, craft cider is still a fairly young industry.
Susan Judd is the front-end manager at Heemans and she is working towards becoming one of the first cider experts in Canada. To become a pommelier, she needs to go through a two-step process. The first step is a multiple choice examine which heavily leans on “a lot of self learning.” The second step is having tastings; selecting ciders from different parts of the world; describe ciders based on acid, tannin, and sweetness; and being able to describe how to make it, store it, and serve it.
She has already passed the first stage and is hoping to go through the second stage this February, but it is dependent on the coronavirus pandemic.
Her favorite cider is the dry empire because its “a really nice bright fresh apple flavor with the bubbles and effervescent, it kind of dances along your tongue and finishes in more of an English style cider way. So, a crisp slightly tart finish with a little bit higher acid which balances out any sweetness that you might get from the apple tones. So, its just a very smooth, easy drinking, crisp, fresh bright cider.”
Its her favorite since its easy, fresh, and you don’t have to think too much about it. It gives “a nice full flavor from the apples, mid palate its not too robust or intense, and finishing nice and crisp and clean.”
And the right way to drink cider is that there is no right. Traditionally North American ciders are drank cold but in Europe it is drank at room temperature because it helps to “pull out a lot more from each sip then you would if its ice cold,” said Judd.
But Judd says that there is tons of room to play with when it comes to cider but in her books she doesn’t think that there is a right way to drink it. “If it tastes good to you then that’s all that really matters in my books,” she said.
Depending on how you drink it, it can change the way it tastes, the flavors that come out, and the complexity of the drink.
There are many ways that craft cider can be used such as cooking, baking, cider cocktails, or drinking as is. The craft cider industry in North American is still fairly new so people are experimenting.
For now, Judd is patiently waiting to take part in the second step of the process to become a pommelier. In the meantime, she enjoys drinking cider, and is working at Heemans where their cider collection is in full swing.
Comments