The apple can be expressed into fine cider that pairs beautifully with food. Often these ciders come from producers who are orchard-based, obsessed with particular cultivars of apple, and focused on terroir-driven styles of cider making, like native yeast fermentations and barrel aging. This two hour course will provide the background for and tastings of six such ciders from the West Coast and New England.
Leading this seminar are experts David Dolginow and Mike Reis. David is the co-owner of Shacksbury Cider, established in Vermont in 2013. Shacksbury won a 2015 Good Food Award for its Lost and Found cider, made from foraged apples in the Champlain Valley of Vermont. Mike Reis is a Certified Cicerone working as Operations Manager for California-based distributor Lime Ventures.