Hudson Wine Merchants is starting the 2013 CIDER WEEK early, and celebrating for the entire month! In recent years, New York State ciders have evolved incredibly, thanks to the passion of local producers dedicated to showing what the apple can do-- dry ciders that drink more like mineral-driven, Loire Chenin Blancs, ciders from wild-foraged, New York State apples, single varietal bottlings, elderberry and hops-infused ciders-- it's a delicious and fascinating ride as we follow artisans bent on replacing wine with cider on the Hudson Valley table. We are excited to celebrate their efforts, starting with these ground-breaking bottlings:
Original Sin Newtown Pippin Cider-First discovered as a seedling in Queens, New York in 1730, the Newtown Pippin was cherished by George Washington and Thomas Jefferson, who cultivated it at their personal estates. Credited with establishing the US fruit exporting industry, it earned the nickname “The Prince of Apples.” Fermented to dryness, the tart cider's light fizz strikes a perfect balance with Champagne yeastiness. Clean, fresh and tasting faintly of lemons, this almost drinks like a white wine!
Aaron Burr Homestead Cider- The first and only licensed cider sourced from wild, non-commercial apples, foraged from various Wurtsboro, NY homesteads! Aaron Burr Cidery, founded in 2008, is based on a small farm dating back to the early 19th century, specializing in growing cider-apples, which are different from eating-apples in the same way wine-grapes are different from table-grapes. They combine these apples with locally foraged, fallen forest apples to re-create “true cider.”
Aaron Burr Elderberry Cider- The Cidery's dry, berry infused bottling drinks a bit like a red wine! Nicely structured with light tannins, unfiltered, dark and rich, this bottle features only a light carbonation. Densely packed woody, foresty notes and a hint of apple make up this unique blend of 10% elderberry, 1% sumac berries, 4% huckleberry and 85% apples, all 100% hand foraged!
Applewood Naked Flock Draft Cider- The Naked Flock is a Hudson Valley Hard Cider, from fresh Hudson Valley Apples, with no added water or grape spirits, flavorings, or colorants. Their Draft is a drier style, unpasteurized, fermented with Belgian Trappist Ale yeast and lightly finished with organic Maple syrup. Naked Flock Draft offers a vibrant green apple character and a subtle mineral tinge. The Naked Flock Story is an old folk tale about a Paster gifted with poppies by Herman Melville. When a flock of geese devour the poppies, they fall into a deep sleep and are plucked by the townschildren.
Eric Bordelet Sidre Tendre Doux- In 1992, Eric Bordelet, a sommelier in top Paris restaurants, returned to Normandy to take over his family’s orchards, producing artisanal ciders from apples and pears—ciders that draw closer comparisons to fine, vintage wine than to beer. At the core of Eric’s estate are ancient, heirloom varietals of apple and pear trees that are 40-50 years old. Currently, he biodynamically farms 20 varieties of apples, 14 types of pears. The fruit is left in a drafty cellar to dehydrate for three to five weeks, after which it is pressed. During fermentation, the must is racked several times to both clarify the juice and slow down the process, and is then lightly filtered. His Sidre Tendre Doux has just enough residual sugar to round out the feel, making it a delicious aperitif.