This cider came down from BC, courtesy of my counterpart Andrea and our meetup at Welcome to Night Vale’s Halloween tour stop in Vancouver.
It’s a pale straw yellow, 6% ABV, and very fizzy. From the fizz and the enormous head it poured, I’m guessing it must have been fermented with champagne yeast.
The aroma is light, and a little cool in the way I think of pears as smelling and tasting somewhat cool. It’s distinct from the smell of a dry apple-based cider — Naramata used only pears in this cider, not a mix of pears and apples as some do.
It is, as advertised, quite a dry cider, but the pear flavor still comes through, alongside with some woody elements. The dryness and carbonation combine to make it taste almost spicy, but not in a bad way. I bet it would actually be a good accompaniment to a spicy meal.
In the past I’ve had dry perry that I really didn’t like (Sea Cider), and I think the difference in this case is the that the pear-ness of it isn’t getting dried into nonexistence.
Good luck getting your hands on any Naramata cider in the States, but if you’re in the Lower Mainland or Okanagan areas of BC, you might be able to find it. I might have to make the trip up north to try out some of their other stuff.