Posts Tagged“cider”

Weekly New York Wine News — May 11, 2015

seneca-sunset-wagner

Photo courtesy of Wagner Vineyards via Facebook Wine, beer and ciders of New York in the news this week. A big riesling release party coming up, and remember…May is Finger Lakes Wine month. NEWS RedFin Blog – 4/15/2015 Affordable living near top notch wine country? If there is such a thing, Long Island makes this list… WineBusiness – 5/6/2015 Hazlitt 1852 Red cat and White Cat wines earn a couple of new lives as pre-packaged sangria. Bloomberg Business – 5/7/2015 Cider sophistication increasing and dry New York made versions garner some attention. CBS New York – 5/8/2015 Craft beer is booming on the east…

Corin Hirsch to Cover the Hudson River Valley for NYCR

corin

Today I’m happy to announce that Corin Hirsch, a writer and beverage lover I met a few years ago at TasteCamp, has joined the NYCR team. Corin is an enthusiastic drinker, a history geek, and a freshly minted resident of the Hudson Valley, though she grew up in a cul-de-sac on Long Island. Before she joined the white-collar ranks, she worked as a used book buyer, hot-dog-hawker, sandwich maker, and barmaid, the last at a 16th-century pub in rural England. She’s spent almost her entire professional life in publishing — as a reporter, editor, designer, and art director. For the…

The New York Cork Report Guide to Thanksgiving Wine

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Thanksgiving wine columns. Editors demand them. Writers write them. Of course, people read them. They must. These “Perfect Thanksgiving Wine” columns are ubiquitous. We don’t like them here, though. We don’t think anyone should worry so much about wine pairings of any sort, for any meal. Wine pairing is often much more about avoiding bad pairings than it is finding the singular “perfect” wine for whatever is on your plate. Barbera is getting a lot of attention this year in Thanksgiving columns. It’s a great pick — fruity, low-tannin and crunch with acidity. But is it t he “perfect Thanksgiving wine?…

Pork Chops and Applesauce Re-Invented by Bellwether Cider and Belly Ithaca

Bellwether Belly Dinner

Pork chops and applesauce conjures up a combination of home-cooked meals around the dinner table with my family when I was young as well as flashbacks of the Brady Brunch repeating the phrase in their best Humphrey Bogart impersonations. What doesn’t jump to the forefront for me however is the idea of culinary innovation from this age-old combination. When I started hearing that Bellwether Hard Cider on the west shore of Cayuga Lake was hosting dinners with Belly Ithaca, an indoor food truck from Ithaca, my interest sparked. After hearing of the success of a previous event from the duo…

Just Food’s ‘Let Us Eat Local': Familiar, But Fantastic

Last year, I compared Just Food’s Let Us Eat Local event to Willy Wonka’s Fancy Food Factory. I’m clearly a creature of habit (or entirely uncreative and in need of a thesaurus) as I found that exact note scribbled in the margins of my notebook as I considered my arrival to the 2013 fête that took place on October 2nd. As I took in the now common place hand carved pumpkin sporting their logo (this year in white!) and the 39 food stuff stations each appointed with plates each more beautifully autumn than the last and marveled at gorgeous use…

Ice Cider: Learning to Love the Cold

Ice-Cider-frozen-apples

Slyboro Cider House lies in Washington County, right on the border of Vermont, and about an hour and a half drive straight north of Albany. Working the land of Hick’s Orchard (New York’s oldest “U-Pick” orchard, operating for more than 100 years), owner Dan Wilson and his team began tinkering with hard cider around 2001. Soon after those first early attempts, they met with the Cornell enology department and began getting serious; by better understanding fermentation, they were able to begin discerning the individual characteristics of the apple varieties on their farm. Not long after, during a fateful, summer trip to Quebec,…

Adirondack Coast Wine, Cider & Food Festival: Making the Most of the Adirondack Coast

NYCR_ADK_Coast_crowd

Columbus Day weekend welcomed the first incarnation of the Adirondack Coast Wine, Cider & Food Festival to The Crete Civic Center in Plattsburg, NY.  A small but well designed showing by local vendors of fermented beverages, foods, and handmade crafts was met by a much larger and very enthusiastic North Country crowd of the curious. Foul weather helped to drive folks inside for the event, after a growing season that was drier and warmer than most on record. Apples suffered in some places due to late spring frosts, but for grapes that survived the nip, it was an incredibly good  ripening…

What We Drank: August 14, 2012

  Evan Dawson: Huber Winery Sweet Marcella (Indiana) This wine was introduced to me as “the Red Cat of Indiana”. I wasn’t aware that Indiana made much wine, but of course, we know that just about every state is making wine these days. This particular wine is 100% Concord, $9 a bottle, nearly 7% sugar. A glance at the Huber website indicates that it’s certainly not Red Cat in terms of production; Huber makes just over 7,000 cases, perhaps a tenth or less of what Red Cat checks in at annually. Here’s the key question: Is it any good? Not…

10 Things You Didn’t Know About Hard Apple Cider

Bottled Cider With Apples

If you’re not hip on the cider train, that’s okay.  If your experience with cider up till now has consisted of a pint of syrupy sweet Magners from your local O’Fooligans, or you’ve gone one step further into darkness by mixing a half pint of lager with a half pint of Strongbow (known conspicuously as a “Snakebite”, and with after effects not so far off from a Cottonmouth Water Moccasin snake sinking its fangs in the meat of your calf, filling your bloodstream with toxins), then you’ll be okay.  And if you’ve never tasted a farmhouse cider before, I’ll give…

Flaherty to Edit New Cider and Spirits Sections for NYCR

flaherty-vineyard

David Flaherty joined the New York Cork Report team nearly two years ago, serving as our primary “man on the ground” in Manhattan. Today, that changes as he takes the helm of two upcoming sections — Spirits and Cider. Adding spirits and cider coverage here is something I’ve wanted to do for some time and — lucky for me — they are both things that David is knowledgeable and passionate about. Keep an eye out for David’s first piece soon.