Tuesday, March 10, 2009

Foggy Ridge Hard Cider

According to their wehsite, Malus domestica, the cultivated apple, has always intertwined with human life. The Romans brought the domestic apple to England; colonists took cultivated apples to America as early as 1623. In colonial America fermented cider was the drink of choice. John Adams attributed his health and long life to a tankard of cider before breakfast. Thomas Jefferson was famous for the champagne-like cider he created from the Virginia Hewe's Crab. Up until the early 20th century most rural root cellars held a cask or two of "Sunday Cider".

Chuck and Diane Flynt in a rare moment of repose.

At Foggy Ridge Cider they aim to revive the artisan cidermaking tradition. They harvest ripe apples from our three orchards and craft small batches of carefully selected cider blends. Each season is different, and our ciders vary from year to year. The cidermaker is intimately involved in all aspects of the orchard and Cider House from grafting and pruning to picking and blending.

The hard cider is very much like taking big bite out of a crisp apple. There's lots fo bright apple fruit, lots of wonderful acidity, and the final product finihses with dry, champagne style sparkling wine. A very fine, bright sparkling wines. Excellent!