Vin de Table「橘酒」

That first pour smelled like toasted hazelnuts and a bright floral note all at once, which I didn’t expect from a cider. Completely still and dry, it’s more like a wild table wine than anything bubbly, and the oxidized edge makes it perfect with a cheese board.

This is my new favorite cider. The oxidized, almost sherry-like character from those Holsteiner Cox apples is wild, and the nutty finish lingers nicely — no bubbles needed here.

It pours a deep amber and smells like a damp autumn orchard with that oxidized edge — no bubbles at all, which honestly lets the apple and Chardonnay blend shine. The floral-nutty thing is subtle but real, and it paired beautifully with a sharp cheese plate. I’m already eyeing a second bottle.