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DANCING BUFFALO CIDRE

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Chateau Buffalo produces several varieties of artisan ciders for your enjoyment.

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From left: Mambo (Semi-Dry), Polka (Dry), Holiday Hop (Spiced, Serve HOT), Promenade (Sparkling)

The Great Lakes Olde World Syder Competition "GLOWS"
has awarded a Bronze Medal to the Dancing Buffalo "Mambo" Cidre. Open to professional and amateur producers of fermented beverages made with apples or pears, the GLOWS Competition seeks to advance the status and popularity of these libations. The competition was held on December 9, 2007 at Schmohz Brewery in Grand Rapids, Michigan.

AVAILABLE ONLY AT CHATEAU BUFFALO

Chateau Buffalo and Dancing Buffalo Cidre proudly announce our new wine, Glace de Ballet apple ice wine.

Cryoconcentration is the process used for Glace de Ballet, where apples are picked in the fall and left in storage. In late December, the apples are pressed and the freshly extracted sweet cider is left outside until the water in the juice freezes and separates from the sugar, which is gravity-harvested. The concentrated cider is then fermented into a delectable dessert wine by our winemaker.

On its own as an apéritif, Glace de Ballet will warm the heart and caress the palate. It is also the perfect accompaniment to lightly sautéed foie gras, a fine piece of chèvre or warmed apple tart.

Silver Medal 2008 Great Lakes Int'l Cider & Perry Comp.

A Brief History of Cider –

Hard cider became the traditional drink of New England not long after the first settlers arrived. Then and until recently, cider meant hard cider and legally it still does. Cider was on the table with meals in town houses and farm cottages. Cider was traded between countryside and town. Orchardists propagated apple varieties suited for cider. The apples were pressed in the neighborhood, put in casks and brought to the cellar to ferment and age. Our farm neighbors still carry on this tradition.

Cider is a World Wide Tradition –

In France, the traditional cider is light and sparkling and is poured from a Champagne bottle. The complex ciders of the Basques and Asturians in northern Spain come in a corked wine bottle. In England, where the cider tradition has seen a renewal, the ciders are kegged like beer and served on tap at the local pub. They can also be found in six packs and in wine bottles. A resurgence in popularity can also be found in New England, where small cider producers are using carefully selected apples grown especially for cider. A well made cider is easy as a cool fruity refreshment on a hot afternoon, or as a complex compliment to fine food.

Cider is Not Wine and it is Not Beer –

Like wine, cider is fermented from fruit and can capture its complex flavor. Like beer, cider has under six or seven percent alcohol and tastes best with some sparkle. It is different from both; a unique beverage. Because of the lower alcohol it is much less intense than wine. To expect the mouthfeel of wine when tasting cider ends in disappointment. The smooth taste of grain based beer is contradicted by the aggressive tang of the apple based cider.

What are the Characteristics of a Good Cider? –

In Spain, France and England, people will tell you with certainty and pour a glass of their local cider to demonstrate. The tastes are wildly different. The only clear guide is that there are different styles and traditions with new ones emerging. The scale ranges from an orchardist with a cellar full of barrels to large scale production facilities. The technology ranges from Medieval to Victorian to state-of-the-art. Underlying cider making is the same dictum that winemakers use: it takes good fruit to make good cider. The future in this country is exciting as both orchard-based artisans and large-scale producers experiment with new techniques. The orchardist partners with the cider maker as they plant traditional and newly developed varieties.

Chateau Buffalo, 1209 Hertel Avenue, Buffalo, NY 14216

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