The fall season is just around the corner, making it the perfect time to enjoy delicious heirloom apple cider. As part of Masters of Food & Wine next week, we are featuring an Autumn Harvest Apple Cider Tasting hosted by Diane Flynt, cidermaker of Foggy Ridge Cider, located in Virginia's Blue Ridge Mountains. Foggy Ridge uses over 30 uncommon apple varieties, all chosen for the sugar, acid and tannin needed for cider.
For this tasting, they are going to showcase their three award-winning ciders, plus the newly released Pippin Gold, a dessert cider blend of hard cider and apple brandy. Each of the ciders will be paired with a seasonal dessert treat from our Pastry Chef Peter Brett.
Serious Cider - .4% R.S., comparable to a classic white wine such as Pinot Grigio or Gruner Veltliner. This blend includes English apples, which are inedible from their high tannin and acid, as well as Ashmead's Kernel, a high acid apple. Serious Cider is to be drank like Brut champagne - before dinner with a snack, such as cheese. Serious Cider won a gold medal in the 2008 National Womens' Wine Competition in California.
Paired with Chevre Stuffed Figs in Crispy Phyllo
First Fruit - 1.2% R.S., comparable to medium dry aromatic American white wine or a Prosecco. It is more fruity and aromatic than the Serious Cider because of the acid from the Hewe's Crabapples. It pairs well with washed rind and aged cheese. Fresh Fruit is Foggy Ridge's best selling cider and was awarded a gold medal in the 2011 & 2010 International Eastern Wine Competion.
Paired with Apple Cider Ice, served a la minute
Sweet Stayman - 2.3% R.S., comparable to a sweeter Riesling or medium sweet American white wine. True, old-fashioned Stayman apples are used, creating a mountain flavor that is tart with bursting apple flavor. Sweet Stayman pairs well with spicy Thai dishes or hearty roasts in the winter season and was awarded a gold medal in the 2010 National Womens' Wine Competition and a silver medal in the 2008 Virginia Governor's Cup.
Served with Mini Pumpkin Upside Down Cakes
Pippin Gold Dessert Cider - an apple port, made from a blend of hard cider and apple brandy. Newtown Pippin apples are fermented 100% to about 5% R.S., followed by the addition of unoaked apple brandy from a Virginia brandy maker. The brandy is made from Grimes Golden, Ginger Gold and Golden Delicious apples, all Virginia grown. Pippin Gold was tank aged for 9 months before final blending and bottling. Pippin Gold is 18% alcohol and many chefs use it on their dessert menu, both as a beverage and as an ingredient. Foggy Ridge recommends macerating fresh peaches with Pippin Gold and also using it as a glaze with Polenta Cake.
Served with Wood Oven Roasted Apricots with Cider Sabayon
