At the 2021 Norwegian Cider Championship, as many as 5 of the 7 winners were from Hardanger. The competition consists of a taste test conducted by a panel of food and drink professionals.
"The vision is that Norwegian cider from Hardanger will be Norway's answer to Champagne," Ingunn Øvsthus of the Norwegian Institute for Bioresearch (NIBIO) in the idyllic fruit village Lofthus told Norwegian broadcaster NRK.
She is conducting research on how to make a unique 'cider language'. Common wine terminology, it turns out, is not descriptive enough to express these unique flavours.
Aromatic, acidic, dry, or sweet
If you think that all apples and ciders are the same, think again. Each individual variety has its one unique flavours and characteristics, and ideal pairing. A variety's body, sugar content, texture, and tannin content all determine its fate. Some apples are destined to be eaten, while others are pressed to make jams or a variety of juices and ciders. Some varieties are full-bodies, others are aromatic, dry, acidic or sweet.
"In addition, the year, soil, and harvest and pressing times all play a role in determining the taste," fruit farmer Asbjørn Børsheim told Norwegian newspaper Dagsavisen.
In Ulvik, innermost in the Hardangerfjord, he welcomes 10,000 visitors a year to his farm shop, Ulvik Frukt & Cideri.
It's one of three farms open to visitors on the Fruit and cider route in Ulvik, which also includes Hardanger saft- og siderfabrikk on Lekve Gard, and Syse Gard. The Syse Gard farm also has a very welcoming café and farm shop, with a huge stock of fresh and preserved fruit, cordials, juices, homemade ice cream, and lots of other goodies, including its popular candy apples.