cider, cidre, sidra

This Thursday’s tasting is all about the exciting world of cider. Cider is made all over the world, in a vast array of styles. Of any modern beverage, cider maybe has the most polarizing spectrum: modern, industrial cider on one end and traditional, old-school on the other. Since we are exploring how regionality effects styles of cider, for this tasting we will be focusing on traditionally made ciders from the United States, France, Spain and Switzerland! These are ciders made from fresh apple (or other orchard fruit such as pears & quince) juice; from heirloom orchards planted at low densities. They are all made naturally, with wild yeast and bottled with no additional sugar, thus carbonation comes from fermentation. Don’t miss out on this exploratory deep dive into the fascinating realm of cider!!!

We will be featuring:
2018 Trabanco “Poma Aurea” Sidra; Asturias, Spain
Séhédric Cidre Fermier; Bretagne, France
2020 Cidre du Vulcain “Trois Pepins”; Fribourg, Switzerland
Hiyu Wine Farm “Germinal I” Cider; Columbia Gorge, Oregon
2020 Art + Science Quince Cider; Willamette Valley, Oregon

Each Thursday evening, from 6:30-7:30 PM, we open 3-4 bottles we find inspiring and thought-provoking. A $5 tasting fee, refundable with the purchase of any bottles from the tasting, gets a guided flight with our Sommelier, Ali Innes.