Aspall Cyder House's Henry Chevallier Guild Talks Aspall Grand Cru

We spoke with Aspall Cyder House's Henry Chevallier Guild about Aspall Grand Cru.

BC: Who came up with this cider's recipe?
Difficult one to answer; the original, original recipe from 2 decades ago was me; however, as you know the harvest and available bases actually dictates the blend these days. I guess the romantic answer would be it is my recipe, but it is as much mine as it is The Cyder Makers these days.

BC: What’s your favorite aspect of this cider (flavor, aroma, etc.)?
The aroma and taste are quite rustic and traditional, and the cyder is especially good with meat-based dishes.

BC: Where does this cider's name come from?
The story was that the recipe and blend were based loosely on the style that would have been produced from the estate in years gone by, the Grand Cru denoted a designated origin style.

BC: Can you describe this cider in 10 words or less?
Quite simply, NO. Traditional bittersweet cyder-apple character with orchard fruit and floral notes. Palate initially slightly sweet, then mouthfilling and full bodied. Complex array of fruit flavours balanced by gorgeous soft tannins, producing a bone-dry finish.

BC: Do you know a story – or have a personal story – that revolves around this cider?
We came up with the blend inspired by the fruit that has been growing on the estate for nearly 300 years.

BC: What's a good food pairing for this cider?
An ideal partner for highly flavoured meat dishes, especially exotic food from Asia and North African with a hint of sweetness. Additionally:

Pork with a highly flavoured sauce
Sausages & beefburgers
Meat/tomato based pizzas
Well-hung game with fruit
Strong cheeses, e.g. Blue Stilton, Mature Cheddar, Muenster

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