Join the Cider Revolution!
Five years ago you may have seen one cider among the beers on grocery or liquor store shelves. Today, ciders can easily take up five to ten percent of shelf space. And don’t equate the current selections of cider with jacked-up apple juice. The brands and styles you’ll find now are more robust, palate-friendly and can be enjoyed through all seasons — not just when there are jack-o-lanterns on your doorstep.
Cider is made from fermented apple juice in the same way wine is made from fermented grape juice. Just as you don’t often snack on Cabernet Sauvignon or Pinot Noir grapes, you aren’t going to see many cider apples among the Macintosh or Gala apples in the grocery store. Cider apples are often too tannic, too acidic, or too sweet to enjoy as eating apples. As such, the unfermented apple juice used for hard cider doesn’t bear too much similarity to the super sweet, clear apple juice you’re buying for the kiddos. (Or for yourself — who doesn’t love apple juice?)
There are more than 7,000 varieties of apples grown worldwide today — that means if you ate an apple variety a day, you’d be trying a different apple each day for a couple of decades. There are currently 30 varieties grown for cider production in Virginia. A couple of common types include Harrison and Hewes Crabapple, with the latter grown by Thomas Jefferson at his orchard at Monticello. There is also a trend toward using heirloom apple varieties such as Cox’s Orange Pippin, which imparts sweet, warming ginger notes and Ashmead’s Kernel, a highly acidic variety that makes for a tart and crisp drink.
A Bit(e) of Cider Trivia:
- It takes approximately 36 apples to make one gallon of cider.
- The DNA of apples is more complex than that of humans.
- Cider is fermented like wine, not brewed like beer.
- One of the biggest differences between hard cider and wine — or, apples and grapes — is that apples must be ground before pressing. The entire apple is ground to a pulp called pomace and the juice is then fermented.
- The primary types of apples for cider production are: Sharps (grown for high acid), Sweets (grown for high sugars), Bittersharps (grown for high tannins and acid) and Bittersweets (high tannins and high sugars).
- Based on current law, Virginia hard cider can be up to 10 percent alcohol by volume, without chapitalizing (adding sugar to the juice). Any fermented apple juice above 10 percent alcohol must be labeled “apple wine.”
Hard cider comes in many styles ranging from dry to sweet and still to sparkling. Many are incredibly food-friendly and will pair nicely with heartier fall roasts and veggies. Sip a dry sparkling style as an aperitif; pair it with creamy, buttery dishes; or try a slightly off-dry version with spicy Asian cuisine or tangy barbecue. Come Thanksgiving, definitely mix up your drink options and serve guests a few refreshing ciders to complement your feast. They tend to be lower alcohol as well, which is helpful when you’re sipping for many hours.
There’s no better way to discover your preferred cider style than to try a few! DCanter A Wine Boutique has a selection of the varied styles of cider, including a sparkling French cider, a dry Virginia craft cider, and even a funky Spanish cider from the Basque region. Looking to enjoy a beautiful autumn weekend? Add some spice to your winery routine and visit a few Virginia cideries. As of 2014 there were eight cideries in Virginia, and many offer production tours, beautiful tasting rooms, and spacious grounds to soak in the beautiful Virginia countryside.
