January 30, 2014
Join us tonight, 6-9 pm, for a tasting with cider guru Anthony from Rowan Imports. Anthony is chock-full of information about these fermented apple libations, which are generally lighter in alcohol than most wines and are a great alternative to beer… we like cider for breakfast, cider while cooking, and cider for SUPERBOWL SUNDAY! We’ll have bottles from across Europe tonight with bread from She Wolf and cheese from ED!
Weidmann & Groh Speierling Halbtroken, Germany 2012
This German “apfelwein” is made from a single varietal of apples, Trierer Weinapfel, known for higher tannins and acidity and lower sugar. Orange marmalade, straw, earth, and a hint of old oak shine in this savory and complex liter bottle. Great with pork, both as a brine and a pairing! $16
Sidra Menendez Val d’Ornon, Asturias 2012
Light, tangy, and dry, Val d’Ornon is made from 22 varietals of apples grown on and around the Menendez estate in the Val d’Ornon Valley in North-West Spain. Traditionally poured from high above the glass in long, thin streams to release the natural effervescence, this funky unfiltered cidre has just 6.5% alcohol, making it one of the most refreshing beverages I can think of. $10
Cidre de Fouesnanz Manoir du Kinkiz, Brittany
Herve Seznec oversees 30 hectares of orchards where he grows 21+ varieties of apples without the use of pesticides or herbicides. The hand-picked apples ferment for 75 days in the bottle, resulting in a semi-dry, tart, and jubilant naturally sparkling cider. This is new to our shelves and we’re so excited to share it! $15