Opening up a bottle of Domaine Pinnacle, Clos Saragnat, Domaine Lafrance, or Domaine Neige is the best way to end a good, hearty meal. Quebec’s ice cider game is strong and within the last few years, it has become widely popular internationally. There are two ways to make ice cider. The first, cryoconcentration, involves harvested apples that are stored until the temperature drops to freezing cold levels. It's at that point the apples are juiced and left in the cold. By doing this, the water in the juice begins to separate, leaving a concentrate behind that's fermented before becoming ice cider. Another method that Quebecois cideries use is called cryoextraction, which means the apples are left on the tree to freeze, defrost, and repeat on their own until they are eventually picked, pressed, and fermented. This practice is much more difficult, but the results are often delicious, complex notes that are well-worth the added work. See these methods up close when taking a cider tour of any cidery like Cidrerie Michel Jodoin in Rougemont, Domaine Neige in Hemmingford, and Cidrerie du Minot Inc, also in Hemmingford.