Thursday, March 12, 2015

Flag Hill Sparkling Vermont Cider (VT)

So, I bought this cider while visiting Woodstock Vermont last fall. But only just recently drank it. It's produced by Flag Hill Farm in Vermont.

Flag Hill Farm Sparkling Vermont Hard Cyder is made by hand on an organic, 250-acre hilltop, family farm over-looking the Green Mountains. Flag Hill, foundered by Sabra Ewing and Sebastian Lousada, has planted acres of orchards with more than 80 old and new varieties of cider apples.

All natural, unsprayed apples are the only ingredient the goes into their artisanal Vermont Hard Cyder. Sebastian had been making traditional country wines in England since he was 12. He now oversees the entire wine making process, managing the winery and the orchards. Sabra, the founder of VerShare, a community organization dedicated to improving life in the small town of Vershire Vermont, has deep roots in sustainable rural living. Sabra manages Flag Hill Farm's Sales & Marketing.

Flag Hill Farm Vermont Sparkling Hard Cyder is a dry, elegant sparkling cider nearer sparkling wine than traditional semi-sweet ciders. Hand crafted in The Old French Champagne Style or "Methode Champenoise", Flag Hill Farm cyder is first made as a dry still wine and then turned into a magnificent sparkling wine. The wine was aged two years before bottling; then aged for another year in a Champagne bottle. The final product is outfitted with an authentic champagne cork and wire hood. Lots of fine, tiny bubbles. This is more a wine meant to go with fine foods. This small, artisanal product belongs up there with the other excellent sparkling ciders which are meant to go with the new cuisine coming from the Farm-to-Table movement. Perfect with artisanal cheeses or with chicken or with salmon. Excellent!!