
Unique | Science-based | International
The unique combination of science-based analysis and international expertise.
Results 2018 – 2020
Supported by
CiderWorld Award
Science-based
- CiderWorld Award is organized in cooperation with the Universtity of Applied Sciences Geisenheim.
- Geisenheim University is one of the world’s leading universities in the field of beverage technology.
- All submitted products are analysed at the Institute for Beverage Research of Geisenheim University. All producers receive a detailed analysis of the products submitted.
Internationally recognised
- An internationally expert jury tastes and evaluates all products according to the proven CiderWorld 120-point scheme.
- Country-specific and regional characteristics of the products will be considered by the jury.
- Expertise with analysis and sensory assessment of the jury for each submitted product. Around 500 products from over 20 countries have been evaluated in the CiderWorld Award, so far.
Benchmarking & Marketing
- CiderWorld Award shows you, the ranking of your product in national and internationalen comparison.
- The detailed evaluations of the CiderWorld Award show you the development possibilities of your product.
- Products over 80 points will be awarded with the CiderWorld Award certificate.
- The CiderWorld Award label is the perfect tool for your marketing in trade and press.
Presentation
- The results of the products with at least 80 points are presented online.
- Take advantage of the attention of the CiderWorld Awards in the trade press.
- The awarded products are presented in large social media campaigns.
- You can present your products to a broad audience from the trade and gastronomy at the coming fair CiderWorld Frankfurt. A separate registration is required for this!
Categories
Cider still
- Apple wine, cider
- Cidre (Méthode ascentral)
- Sidra Natural, Sidro
Cider flavoured & mixed
- Cider | apple wine with quince, pears etc.
- Cider | apple wine with hops, spices etc.
- Fruit wines of perry, cherry, pears etc.
Sparkling Cider
- Sparkling cider
- Sidra espumosa
- Sidro frizzante & spumante
Sparkling flavoured & mixed
- Sparkling apple cider mixed with other fruits
- Sparkling apple cider with hop, spice etc.
- Sparkling fruit wine
Ice Cider
- Cidre de glace | Ice cider (cryoextraction / cryoconcentration)
- Apple dessert wine barrel aged, Sherry style or Portwine style
- Apple wine – or. Apple dessert wine with high Alkohol (>8 bzw. >12% vol.)
- Fruit dessert wine
NEW Non-Alcoholic Cider
- Carbonated apple juices
- Carbonated apple juices mixed with other fruits. Apple juice content at least 75%
NEW Apple Brandy
- Fruit brandy distilled from 100% apple mash
- Brandy distilled from cider
- Calvados
CiderWorld 120 points scheme
- The evaluation criteria and categories were determined by an international jury of experts.
- Country-specific and regional characteristics of the products are considered.
- The sensory test is evaluated according to the CiderWorld 120-point scheme:
- Gold | 109 – 120 points
- Silver | 97 – 108 points
- Honor | 80 – 96 points
- CiderWorld Medal 2021
Special award for the best product in category
(minimum 109 points)
Judgement Panel
Judgement panel of the Cider World Awards
Judge | Country |
Prof. Dr. Frank Will (Chairman) Hochschule Geisenheim University | Germany |
Claude Jolicoeur Cider Consultant | Canada |
Prof. Dr. Torben Toldam Andersen University of Kopenhagen | Denmark |
Mark Gleonec AOP Cournouaille | France |
Claudiu Dumea Sommelier | Italy |
Gaby Wehle Sommelière & Tourism | Portugal |
Arantza Karthoff Sidra & Tourism | Spain |
Joxe Mari Alberro Direktor Sagardun Partzuergoa | Spain |
Haritz Rodriguez Ciderzale | Spain |
Eduardo Vázquez Coto Cider Guerrilla | Spain |
Thomas Vaterlaus Journalist Vinum | Switzerland |
Gabe Cook The Ciderologist | United Kingdom |
Susanna Forbes Author & Cider Producer | United Kingdom |
Peter Mitchell Cider & Perry Academy | United Kingdom |
Darlene Hayes All Into Cider | United States |
Vicky Bäumer Hochschule Geisenheim University | Germany |
Jens Becker Owner Apfelweinhandlung JB | Germany |
Sandra Bechtholf Sommelière | Germany |
Jörg Birringer Transgourmet | Germany |
Valentin Brodbeck Wine Land & Juror Vinum | Germany |
Jonas Burkhardt Hochschule Geisenheim University | Germany |
Markus Erb Wine Academic WSET | Germany |
Bastian Fiebig Director Genussakademie Frankfurt | Germany |
Mario Furlanello Owner Bornheimer Ratskeller | Germany |
Anja Giehl Hochschule Geisenheim University | Germany |
Jens Heinemeyer Wine Consultant | Germany |
Martin Henke Chief Wine Maker Kelterei Possmann | Germany |
Thomas Hirsch Wine Control | Germany |
Harry H. Hochheimer Wine Consultant | Germany |
Ingo Holland Spice Manufacturar | Germany |
Klaus Kneib Weinwerk Frankfurt | Germany |
Klaus-Dieter Kneip Former CEO Rapp’s Kelterei | Germany |
Michael Koch Transgourmet | Germany |
Evert Kornmayer Verlag Gebrüder Kornmayer | Germany |
Dörte Kühn-Nagel Wine Academic WSET – Die Wein Schule | Germany |
Petra Kürbel Hochschule Geisenheim University | Germany |
Christian Lebherz Owner Cool Climate Frankfurt | Germany |
Andreas Maier Author | Germany |
Alexander Nöll Cider Producer | Germany |
Claudia Rehm Sommelière | Germany |
Anja Rheinberger Hochschule Geisenheim University | Germany |
Anette Schramm Sommelière & Tourism | Germany |
Jörg Stier Cider Producer & Author | Germany |
Robert Theobald Cider Producer | Germany |
Boris Tomic Editor-in-Chief Food Service | Germany |
Sebastian Vogt Blog Cider Journey | Germany |
Dieter Walz Cider Producer& Distiller | Germany |
Natalia Wszelaki Blog Cider Explorer | Germany |
Meinhard Wicht Beer Sommelier | Germany |
Thomas Wiedemann F&B Manager Grandhotel Hessischer Hof | Germany |
Frank Winkler Owner Lorsbacher Thal & Affentor Schänke | Germany |
Jörg Winkler Journalist Wein + Markt | Germany |