Category:

Cider

Pan-Seared Pork Chop with Apple Cider Dijon Sauce From Massanutten Resort

4 boneless pork chops
1 tbsp. Unsalted butter
1 red delicious apple (diced)
1 shallot (diced)
2 sprigs of thyme
1/2 cup Apple cider
1/2 cup chicken stock
2 tbsp Dijon mustard
Salt and pepper to taste

Directions: Heat sauté pan on medium-high with oil. Once cooked to preferred doneness remove from pan and add in butter. Once butter is melted add the shallots, apple, and thyme cooking until softened and beginning to brown. Deglaze Pan with apple cider and let reduce by half. Add in remaining ingredients and allow to cook until slightly thickened. Season with salt and pepper.

Courtesy of Massanutten Resort

January 2, 2020 0 comment

Article Behind The Taste Central Virginia Cider

Lost Boy Cider

written by Jennifer Waldera

When it comes to fermented beverages, Virginia’s scene is certainly not lacking. From the vast amount of vineyards to the continuously burgeoning brewery industry, the state continues to play host to a plethora of places to imbibe in popular potables. In more recent years, those interested in other alcoholic endeavors have begun to branch out to different beverages that may appeal to new audiences. Enter, most recently: Tristan Wright of Lost Boy Cider.

The inspiration for crafting cider came from a tandem situation. First, a fond honeymoon memory in Ireland and later a dire and disappointing diagnosis of food intolerance. The opening of Lost Boy cidery in Alexandria is part of an up-and-coming scene of cideries in Virginia. There are only about two dozen spots in the state producing cider, and few are doing the dry variety that Wright has created.

“When I was diagnosed with a soy and gluten allergy, I was also looking for a business to start. Lost Boy Cider is a hat tip to the apples finding me. It gave me a new opportunity to leave a corporate job behind and pursue something awesome,” Wright explains the name of the cidery.

Based in Alexandria’s Eisenhower East neighborhood, Lost Boy Cider boasts a comfortable yet cozy space with soaring ceilings, a locally sourced maple tree bar, and chalkboard displays of tap options from traditional ciders to infusions with pineapple, raspberry, habanero, banana/peach/coconut, passion fruit, blackberry/rhubarb, lemon/mint, and coffee. Occupying an old warehouse which serves as both a taproom and a production facility, the child and dog-friendly space serves up flights and pints as well as stovepipe cans and growlers, and even cider slushies. There are plans for an outdoor patio as well.

In a nod to urban agriculture as well as sustainability, Wright has planted semi-dwarf Golden Delicious trees. The trees are intended to bear fruit that could potentially grow 12 feet or beyond. In the meantime, and likely beyond, the cidery procures its fruit from orchards in the Shenandoah Valley, using a wide variety of apples including Stayman, Pippin, Arkansas Black, Black Twig, Granny Smith, Fuji, Golden Delicious, Ida Red, Gold Rush, and Ginger Gold.

Wright describes Lost Boy Cider as “a gateway cidery,” citing the access they have drinkers who may be new to cider. “We honor the old style of fermenting. We are taking the initiative to create modern style blends using international ingredients. No one else uses like butterfly pea flower or Mexican vanilla bean.”

When Wright decided to leave his full-time job in the banking industry and delve into cider-making, he initially attended classes in Portland. He credits this decision for his ability to build relationships with other cider makers with whom he can now collaborate. Later, he pursued and earned certificates from Cornell Viticulture Center and Oregon State University’s Cider Production School. He has since used that education to perfect his fermenting process and produce a high-quality dry cider.

“Real cider uses pure juice – not concentrate and corn syrup – and high-quality yeast. We use a white wine sauvignon blanc strain. It should then be aged appropriately and batch tested as necessary, not rushed. Customers that drink our cider are getting the highest quality ingredients available with no residual sugars. It does not get any better,” says Wright.

Wright continues to explain what makes Lost Boy Cider different from other brands. “We use a blend and single varietal 100% Shenandoah gown apples, organic additions, and age for a minimum of 45 days. Our house cider is a custom blend of heirloom and dessert apples which we ferment down to dry, no sugar. It would take roughly 168 of our 12 oz ciders to add up to all the sugar in 1 commercial 12oz cider. It’s world-class dry cider. Most large cideries use concentrate and sugar to sweeten their products. We do not and never will.”

In addition to building his knowledge about cider production, Wright has also built a strong team of industry professionals to help lead Lost Boy.

“My lead cellarman is Kevin Storm, a former brewer from Hardywood Park in Richmond. He’s a whiz with production and efficiency,” says Wright

Wright also brought Kyle WInner on board who came to them from another brewery tasting room and has 11 years of tasting room and bar management experience.

The cidery’s well-attended opening in early June underscored the popularity of cider in Virginia and the success of Lost Boy’s team. The 2800 square foot tasting room’s capacity was reached within the first hour of opening, and lines of interested imbibers reached out the door for waits to enter that neared an hour.

For food, the cidery hosts a wide variety of food trucks with tacos, bbq, pizza, Middle Eastern cuisine, and New Zealand-inspired food. Frequently on hand is Kiwi Pies with hearty, savory eats and Rocklands BBQ who boasts an impressive menu of ribs, chicken, and sides. Basic Burger, with its locally sourced ingredients, is often at the cidery as well. Additionally, visitors are welcome to bring their own food.

Fans of cider can, of course, enjoy Lost Boy Cider’s tasting room and 20-minute tours that explain the cider-making process, but they can also find the cidery around town. Wright regularly works with the Carlyle Business District and sponsors events in Old Town with groups like the Torpedo Factory, the chamber, and Cars and Coffee. There’s also a tentative plan, in very early stages, to find a location for a cider pub in DC.

As for other plans, the short term future includes gearing up for fall with a line up of flavors that include a variety of spices and rinds as well as cinnamon and vanilla. In terms of production, Wright has set a goal of 50,000 gallons for 2020. However, Wright will also focus on maintaining the firm foundation of Lost Boy.

“As we grow, our focus is on maintaining strong relationships with our orchard partners. We want to ensure we have access to the best quality juice always to maintain the highest quality standards. Our other goal is to ensure our staff is included in the journey and developing personally as we expand our presence.”

The name Lost Boy was influenced by not knowing where to go. Later, the early success of Lost Boy has inspired Wright’s more recent philosophy: “Riamh casadh ar ais,” (In Irish: never turning back), perhaps underscoring the adage that all who wander are not, indeed, lost.

November 21, 2019 0 comment

Article Cider Craft Beverage Trail Shenandoah Valley Wine

Shenandoah Valley Wine Trail

written by Kim Chappell

The Shenandoah Valley is a slice of paradise between the Blue Ridge Mountains and the Allegheny Mountains. Over recent decades, the wine produced in this valley has gained national acclaim and can be found easily along the Shenandoah Valley Wine Trail.

bottle of rose from the Shenandoah Wine Trail

I spent two days traveling the Shenandoah Valley Wine Trail. I could have spent three times the number of days. The trail runs from Winchester to the North and down the valley to Augusta County in the South. The trail spans 200 miles with available lodging varied from mountain cabins to Hotel Madison in Harrisonburg. You will also pass two Virginia resorts, Massanutten Resort, and Bryce Resort.

purple map of shenandoah valley wine trail

It is not just the Shenandoah Valley Wine Trail that lured me to the valley. The rural views are some of the best in the state. From blue mountain ranges and green fields to idyllic streams and rivers, this valley has it all. The views from each winery are photo-worthy—be sure to bring a camera.

It is also a Virginia region of local music enthusiasts. Many wineries pair their wine with local food, but you will also find a wide array of music along the Shenandoah Valley Wine Trail. Live music is part of the valley experience. Summer nights and weekends will often provide a backdrop to several live concerts along the trail. Follow the trail’s music, and events schedule on their Facebook page, @shenandoahvalleywinetrail.

Each June, the Shenandoah Valley Wine Trail will celebrates with the Annual Shenandoah Valley Wine & Jazz Festival. Enjoy the valley’s award-winning wine collection, paired with local food truck fare and jazz music. You can enjoy it all while watching the sunset behind the Allegheny Mountains.

Now, let’s talk about wine. The Shenandoah Valley Wine Trail includes over twenty wineries and Old Hill Cider. The website, www.shenandoahvalleywinetrail.com consists of a listing of all valley wineries located on the trail. The magazine is available for pick-up at any of the wineries on the trail or at regional Visitor’s Centers. You will also find a link to the trail’s digital magazine, including listings for wineries and vineyards, lodging and specialty shops.

If you live the Shenandoah Valley, you might like the Shenandoah Beerwerks Trail

November 14, 2019 0 comment

Adventure Article Cider Craft Beer Craft Beverage Trail Piedmont Virginia

Nelson 151 Craft Beverage Trail

written by Kim Chappell

Fifteen years ago, I wrote a blog story about a scenic loop through Nelson County, Virginia, and Nelson Route 151 was the cornerstone of the story. Blue Mountain Brewery had not yet opened and the focus was on the mountain views, Rockfish River, a hike in Wintergreen Resort and the Blue Ridge Parkway. You can still catch beautiful mountain views, but you can now also enjoy some of Virginia’s finest craft beverages, paired with chef-created dishes. Welcome to the Nelson 151 Craft Beverage Trail in 2019.

Visit for a day or a long weekend, and you will certainly find your favorite craft beverage. From beer to wine and cider or even distilled spirits, the Nelson 151 trail has it all. And a lot of local- made food to create an outstanding experience. Many of the establishments have outdoor seating and live entertainment on the weekends. Gather a group of friends and plan your visit to this four-season destination.

First, I want to remind you to have either a designated driver or consider making a reservation with one of the regional tour companies. I have listed some options at the end of this story.

Each spot on the Nelson 151 Craft Beverage Trail map has its own unique atmosphere and signature brand. Team DW&S has enjoyed them all. So, I reached out to Lindsay Dorrier, III, current President of the Nelson 151 Trail Association.

Kim: I have a group of friends that would like to enjoy the Nelson 151 Trail over a Summer weekend. Can you give us a few tips or tricks to use to enjoy the weekend?

Lindsay: Nelson 151 has so much to offer for craft beverage enthusiasts and it honestly would be tough to fully appreciate the area in one day. I would recommend booking a room for the weekend with one of our high-quality bed and breakfast or inn lodging partners and devoting a few days to allow for sufficient appreciation of the world-class winery, brewery, cidery and distillery options along N151. You can divide and conquer by focusing on wineries one day and breweries, cideries, and distilleries on the other. In addition to craft beverages, don’t forget to enjoy the outdoors with a hike up to Humpback Rock or Crabtree Falls. Nelson County is beautiful year-round but the Summer months allow for outdoor adventures in a way that is not always possible at other times during the year. Thus whether your idea of fun is an 8-mile hike or a relaxing afternoon on a beautiful patio, we’ve got you covered.

Kim: I am looking for some behind-the-scenes news about upcoming Summer and Fall events along the trail. What can you share?

Lindsay: The Summer is always jam-packed with fun events and 2019 is no different. The popular Starry Nights series returns to Veritas on June 8 with Saved By The 90’s and traverses through July and August with party infused music and amazing star-filled evenings. Blue Mountain Brewery offers music every Friday while Bold Rock is doing a unique monthly Cider Cinema series starting on May 18th with Jurassic Park. Cardinal Point offers music every Sunday afternoon and Devils Backbone has its Music In The Blue Ridge series starting on June 1 with some of Virginia’s finest bands. Essentially every member business is doing some sort of exciting event throughout the Summer so make sure you visit their individual websites when planning your visit to not miss out on an opportunity to elevate your N151 experience to the next level.

Kim: Tell us how we can follow updates from the trail. Is there a newsletter or social media page that provides updates to trail news and events? What about lodging along the trail?

Lindsay: Your best way to stay engaged with Nelson 151 news and events is by liking us on Facebook and Instagram and keeping an eye on our website events calendar. We regularly update and want to make sure those that love the area and visit with some frequency are kept in the know. In terms of lodging, please visit our lodging partners page on nelson151.com which will provide nearly 20 different options of all shapes and sizes to accommodate your lodging needs.

You now have the trail map, the resource for lodging, insider tips and below is a list of tour partners that visit the Nelson 151 Craft Beverage Trail each weekend. Visit Nelson County and the Nelson 151 Trail and share your photos #DWSsummer. We hope to see you on the trail!

November 13, 2019 0 comment

Article Central Virginia Cider

Hinson Ford Cider & Mead

written by John Hagarty

A Walk on the Dry Side at Hinson Ford Cider & Mead

Over 400 years ago, the first Virginians struggled to turn grapes in wine. It was a lost cause.

Between the humidity, insects, unpalatable native grapes, and the recalcitrant European grapes, wine became a rare sight on a colonist’s dinner table.

Of course, beer and whiskey kept our hardworking early citizens happy, but hard cider was the drink of the masses.

Thomas Jefferson produced a champagne-style cider made with Hew’s Crabapples (check out Blue Bee Cider, Hewe’s Crabout cider). It was his “table drink” bespeaking volumes since the Sage of Monticello was the Nation’s first wine connoisseur.

Throughout the 19^th century, growing and producing cider in Virginia was an integral part of our agrarian economy.

Over time, however, the potion largely faded as other adult beverages gained popularity.

Hinson Ford Cider & Mead

Today, hard cider is making a strong comeback in Virginia and nationwide. One of the newest producers is Hinson Ford Cider & Mead located in Rappahannock County, appropriately known for its sizeable apple production in the early 20^th century.

But mead shares equal billing with cider at the Hinson Ford Cider & Mead establishment. Mead is the oldest known libation in the world dating to 11,000 years ago. Most bottlings of both at Hinson Ford are fermented to dryness, meaning little residual sugar is in the final product.

“New Tasty” could best describe what is unfolding at this small but artisanal business dedicated to the art of fermenting apples and honey.

As is typical in Virginia, history is linked to the name of the Hinson Ford Cider & Meadery itself. Hinson Ford Road, where the cidery is located, was named after Hinson’s Ford, a shallow crossing across the nearby Rappahannock River.

In August of 1862, Stonewall Jackson led a force of 77,000 men through the ford to position his troops for the looming Second Battle of Bull Run.

With a little imagination, one can picture the troops tramping past the future cidery; too bad they couldn’t have paused for a glass.

Red Orbs & Liquid Gold

The beauty of cider and mead is in their rural provenance. The art and science of their creation are embedded in a bucolic environment. Transforming the gifts of the orchard and the bee into flavorful social lubricants might be considered the highest and best use of both products.

So how did Hinson Ford Cider & Mead discover its calling? Co-owner Dennis Kelly explains the epiphany occurred during his daughter’s wedding.

“Our daughter got married in 2015 at our place in Amissville. As a long-time hobby producer of cider and mead, my wife Mary Graham and I made several batches of mead.

“Of course, we also served champagne, wine, and craft beer, but the mead kind of blew everything else away. We realized then we were on to something. It was very popular.”

It was Kelly’s good fortune that his neighbor Dave Shiff was a cider maker. A decision was made to join forces and build a cidery-meadery on Shiff’s 22-acre farm. It opened in 2018.

The ingredients finding a home in Hinson Ford Cider & Mead flavorful bottles all hail from Rappahannock County. The apple juice is procured from Thornton River Orchard that is managed by orchardist Allan Clark. “He’s a wonderful orchardist and a good guy to work with.

“Ironically Allan was considering producing cider too and said, “Now I don’t have to worry about it. I’ll sell you the juice, and you can make it,” said Kelly.

Most of the products are free from residual sugar and have a wine-like profile. Kelly is grateful for the large commercial cider producers because of the exposure they’ve created for the libation. But he eschews sweet cider like a farmer haying a wet field.

Out of his current 11 offerings at Hinson Ford Cider & Meadery one, a caramelized honey and maple syrup mead, is semi-sweet. Most of the others are dry and some lightly carbonated. When guests come looking for the sweet stuff, the owners explain dry is their game and proceed to educate them on the elegant and crisp nature of the delicate beverages.

To create an even closer connection with its cider production, Shiff planted some 60 apple trees on his land. The trees will start producing fruit next year and will find a home in their tasting room.

So, can any apples make quality cider? No. Similar to wine specific varietals is deemed best for producing cider.

“Winemakers would not use table grapes, and cidermakers would not generally use Red Delicious, as an example,” explains Kelly. “Cider is often a blend of several different apples. As a general rule, the better an apple is for eating, the less likely it will be used for cider production.”

Characteristics sought by cidermakers are a blend of sugar, acidity, and tannins.

The legendary Johnny Appleseed, who planted over 100,000 square miles of orchards, favored planting “spitters.” The apples were hard, small, and bitter but made great cider and applejack, which was Johnny’s objective. Smart guy.

Unfortunately, Prohibition wiped out much of his work. When the Nation went dry in 1920, there was little use for either sweet or bitter apples. Americans did not consume a lot of fruit back then, and most of the orchards were plowed under for other cultivation.

The Renaissance

Until about 15 years ago cider and mead were as rare as snow in July. But the phenomenal growth of artisanal wine, beer and spirits triggered interest on the part of cider hobbyists to test consumer interest by going public.

Like the first couple up on the dance floor, it wasn’t long before the number of producers began to grow. And the public began taking notice.

Today there are 820 cideries in the U.S., and mead is quickly catching up. In 2003 there were a paltry 30 such establishments nationwide. In 2018 well over 500 meaderies were producing the drink of Vikings with an additional 350 planning to open their doors.

Here in Virginia, there are 31 cideries and 11 meaderies.

A guaranteed sign of success is when the Governor gets involved. Starting in 2012, Virginia became the first state to proclaim an official “Cider Week.” This year the celebration will occur November 15-24 and feature special tastings, pairings, dinners, events, and workshops.

Since Virginia is the sixth-largest apple producing state, it’s fitting the cider industry is being showcased with Richmond support.

To Your Health

Similar to many consumer food products today, cider and mead are gaining traction for their health profile. I think part of it is simply the younger generation looking for a new experience with. A certain portion is driven by people who are gluten intolerant and have similar health conditions.

“They can’t drink beer, and they want something they can enjoy and tolerate. That’s true for both cider and mead,” says Kelly.

Some claim the medical properties of honey convey to mead drinkers. Honey has long been used as a health tonic because of its probiotic traits. When consumed it can have a positive impact on immunity and intestinal health.

It’s also used as a topical treatment for skin wounds and infections or taken by mouth for coughs and sore throats.

Scientists have found evidence that cider conveys the benefits of health-enhancing antioxidants. A pint delivers the same amount of antioxidants as a glass of red wine.

As with many such health claims, there is often limited medical validation. So, imbibers need to enjoy the liquid refreshments’ responsibility and accept with gratitude any health benefits.

The Tasting Sheet
To set your palate watering here’s a list of the current offerings at Hinson Ford Cider & Mead. All are dry and lightly carbonated except one.

CIDERS
Brehon: Blend of eight Rappahannock County apples. 8% abv.
Ciderhouse: Blend of a dozen county varieties. 8.5% abv.
Ginger: Flavored with fresh ginger. 5.6% abv.
Hopyard: Dry hopped with Cascade and Amarillo hops. 8.5 % abv.
Scrumpy: Named for a traditional English cider. 7.2% abv.
Ruby: Blend of Baldwin apples, Montmorency cherries, and bittersweet cider apples. 9.8% abv.

Meads
Dark Skies Bochet: semi-sweet with caramelized honey fermented with maple syrup. 14% abv.
Elderberry: Fermented with Elderberry juice. 10% abv.
Orange Blossom: Made with orange blossom honey. 9.1% abv.
Goldenrod: Made with Goldenrod honey. 9% abv.
Strawberry: Fermented with strawberry puree. 8% abv.

Boutique in a special way
As with most immerging industries, both cideries and meaderies are unique in that large and fancy tasting rooms are the exception, not the rule. They are cozy and informal with the producers themselves often pouring the products with the same hands that created the beverages.

Such establishments are the polar opposite of a large, established winery. The seating may be limited, but the attention manifold. Since passion is the fuel that drives the producers, they are eager to share not only the nuances and flavors of their products but also the hows and whys of production.

During warmer months a tasting should be followed by a glass on the grounds. After all, it’s not just tasting cider or mead, it’s banking a memory that will draw you back for another visit to Hinson Ford Cider.

For a list of cideries and meaderies in the Old Dominion, take a peek into their digital taprooms here: https://www.ciderculture.com/cideries/state/va/ https://www.cheersva.org/meaderies/

November 11, 2019 0 comment

Article Behind The Taste Cider Piedmont Virginia Richmond

Bryant’s Small Batch Cider

written by Paula Thomasson

Bryant’s Small Batch Cider – A Visit to the Jackson Ward Neighborhood

In the October/November Edition of Dine Wine & Stein Magazine, we will celebrate Cider Week Virginia. As part of the celebration, we taste and pair six Virginia hard ciders with local food. One of the ciders showcased is from Bryant’s Small Batch Cider. To prepare for this November hat tip to ciders crafted in Virginia, DW&S writer Paula Thomasson visited Bryant’s. As a teaser to our next magazine edition….here is Paula’s story.

Virginia has another player in the hard cider scene, Bryant’s Small Batch Cider. Recently, Bryant’s celebrated their one- year anniversary at their Roseland, Virginia cidery. Where is Roseland? It’s in the heart of Virginia’s Blue Ridge Mountains, and it is the site of Bryant’s Small Batch Cider orchard and cidery.

The cider barn tasting room in Roseland is precisely what you would expect while visiting a mountain apple orchard. The barn is gorgeous, and the views do not disappoint.

Person tasting Bryant's Small Batch Cider

Bryant’s Small Batch Cider has two tasting rooms, one in Roseland, Virginia and their newest location on 308 North Adams Street in Richmond. The Adams Street location is in the heart of the Jackson Ward neighborhood—a taste of the mountains in the busy city of Richmond. On a Saturday afternoon, I visited the Jackson Ward location.

Commitment to the Process

What sets Bryant’s Small Batch Cider apart is their commitment to the purity of the process. They use whole organic ingredients and apples from their own orchard. They do not add sugar to the cider. They also allow it to ferment until all the sugar is gone making it sugar-free. This creates a genuinely bold and natural flavor that isn’t sweet. The carbonation method is also natural. Each contains live yeast to carbonate naturally. It is hand-made and naturally aged to bring you the best product their cider makers can produce.

At a recent visit to Bryant’s Small Batch Cider Richmond tasting room, I ordered a Flight to try several of their ciders. I had Hell Hop, Ecto-Cooler, Chaider, and Unicorn Fuel. I think my favorite was Hell Hop, but Unicorn Fuel is a top seller. It is made with rose hips and hibiscus and even has a pink hue. While I enjoyed my Flight, several visitors ordered pints of Unicorn Fuel.

Cider Flight at Bryant's Small Batch Cider

Since it is Fall, I want to mention that Chaider fulfills the essence of the season with chai spices. Ecto-Cooler was initially crafted as a seasonal cider with a blend of orange peel. Its popularity may just keep it on the menu for a while.

Pair Cider with Local Treats

My favorite way to taste Virginia craft beverages is to pair them with local food. That is exactly what I did at the Bryant’s Richmond tasting room.

Bryant’s Small Batch Cider doesn’t just bring you cider when you visit their Richmond tasting room. They also have some of Richmond’s favorite treats. If you are hungry, Tarrent’s Cafe will deliver anything from their extensive takeout menu, directly to your table at Bryant’s tasting room. You should definitely try the vegetable flat-bread or mini lump crab cakes.

If you are in the mood for something sweet, make sure you try King of Pops or a decadent Nightingale Ice Cream Sandwich. Imagine flavors such as Cookie Monster, Chocolate Espresso, or Blueberry-Lemon…Both the ice cream sandwiches and the King of Pops are hand-crafted in Richmond. If you still have not tried one of these, you are seriously missing out.

Want more cider pairings? Go to our article on Virginia Cider Week.

No matter which cider is a favorite, you will have a lovely visit. When you are in Richmond, make sure you stop by the Jackson Ward location. If you are enjoying the Blue Ridge area, check out Bryant’s Small Batch Cider barn and learn more about the family that created this delightful cider.

I browse Richmond neighborhoods in search of unique experiences, local food, and craft beverages. If you have a favorite in Richmond, let me know. Send an email to [email protected]

November 9, 2019 0 comment

Article Behind The Taste Cider Editor's Picks

Virginia Cider Tasting

written by Kim Chappell

Remember the stifling hot Virginia Summer of 2019? It was on a July day that a box arrived at DW&S headquarters from Virginia Cider. For me, it was “Christmas in July.” The cider association sent DW&S a virtual cider festival, in a box. I could not wait to chill-down the cider and start tasting.

The DW&S Team loves to entertain family and friends with Virginia craft beverages and food. As I tasted each Virginia Cider, I made a list of foods to pair with each. With the holiday season on the horizon, you may find an idea or two.

This year’s Cider Week Virginia is November 15-24th, 2019. Virginia Cider lovers can attend seminars, food pairings, and special events all week. To whet your appetite for Virginia ciders, I made notes while tasting from the box. Virginia has become a leader in the national hard cider scene; so, the ciders included in the tasting box only represent a slice of the apple.

Albemarle CiderWorks “Gold Rush”

Albemarle Cider Works celebrates the tenth anniversary this year; so, I was happy to see Gold Rush in the tasting box. The Gold Rush variety of apple gets its name for its golden color and its rush of crisp flavor. This is a dry cider, and I would pair the rich taste with Virginia smoked trout and some Gruyere cheese. I think a gift basket, including all three, would make a fantastic gift for any cider lover.

Castle Hill Cider, Celestial

Castle Hill blended some popular Virginia apples—Albemarle Pippin, Winesap and Grimes Golden with the bittersweet Dabinett variety. The Dabinett Apple is a traditional cider apple and is thought to originate in the early 1900s. It is known to be high in tannins and is bittersweet. Blending with the Pippin, Winesap and Grimes Golden result is a cider with fruit, floral, and spice aromas. This is an heirloom cider with a spice-twist. It really pops, served with a favorite Thai recipe. The cider blend warms the experience.

Blue Bee Cider, Hewe’s Crab

Roast chicken and vegetables on a white plate

This cider is a hat-tip to the Hewe’s Crab Apple and its return to the region. This apple is a vintage Virginia variety that first appeared in Northern Virginia in the 1700s. Cider history buffs know that this crab apple was often used to make hard cider and became known, across the South, as the Virginia Crab. It’s popularity also made it a victim of Prohibition. Hewe’s Crab Apple trees were sadly cut down during this era. Thankfully, this variety is making a come-back, and Blue Bee Cider has crafted a cider with Hewe’s, cumin and honey. To me, this is the perfect cider to pair with roasted chicken, vegetables, and honey-glazed carrots. (I would even use a swig to baste the chicken) It is also the cider to give anyone that has an interest in Virginia history. It is a conversation piece for cider lovers.

Potter’s Craft, Farmhouse Dry

I tasted Farmhouse Dry with a five-year aged cheddar, and the combination was fantastic. The flavor is tart, to balance with the cheese, and exceptionally dry. The finish is crisp and effervescent. The golden color is going to accent your Fall table. Host a supper party and serve some home-made sharp mac-n-cheese, pork or maybe a wild game dish with this cider.

Bold Rock Hard Cider Virginia Apple Granny Smith

The Granny Smith apple is known to be both tart and sweet, and it’s the apple that makes Bold Rock’s Virginia Apple cider crisp. Although, Bold Rock crafts this flagship cider from a blend of Virginia apples, the essence of the tart, green apple comes through in every sip of the cider. It is a sparkling, effervescent cider that I serve beside a slice of Virginia apple pie with a cinnamon-sugar crust. One could pair it with a warm apple cider donut in the Fall. A quick, but impressive, dessert is a scoop of vanilla bean ice cream, a pour of Bold Rock Virginia Apple cider and a drizzle of home-made caramel sauce. Serve this to your guests in a stemless wine glass and enjoy!

Bryant’s Cider, Unicorn Fuel

A pink-hued cider with the name Unicorn Fuel is going to grab my attention. When DW&S writer, Paula Thomasson visited Bryant’s Cider tasting room in Richmond, Virginia, she noted that it is a top seller. (story on the DW&S website) This is a Brut cider, and the pink hue comes from rose hips and hibiscus. Brut cider is made with fresh-pressed apples fermented with Champagne yeast. Brut ciders are dry and elegant. Some serve this style of cider with steak, but the addition of rose hips and hibiscus just pairs beautifully with a vanilla buttercream cake. I paired the Unicorn Fuel with a slice of fresh fruit cake from Shyndigz in Richmond. It made a great ending to brunch with friends. (You can read more about Bryant’s Cider here)

Virginia has seen a resurgence of hard cider in the past decade. Once a colonial drink, Virginia Cider can now be found in tasting rooms, bars, and restaurants across the Commonwealth. This generation of cider is both a salute to Virginia’s history and a view to the future. If you would like to learn about hard cider, visit the Virginia Cider website, www.virginiacider.org. I hope to see you at a Cider Week Virginia event in November. Cheers!

November 7, 2019 0 comment

Adventure Cider Craft Beer Food Richmond Spirits

Richmond’s Scott’s Addition – Take a Walk

written by Paula Thomasson

Something impressive is going on in Richmond’s historic Scott’s Addition.

The once mostly industrial Scott’s Addition, located near downtown Richmond, is the home of a thriving and vibrant resurgence. The area had the familiar historical Richmond feel with its matured brick buildings but sprinkled with a modernistic edge. Neighbors familiar with the bustling new life may best know it for its many new breweries, distilleries, and restaurants, but that’s not all you will find. People are pouring into the area excited about the energy pulsing through streets. The variety and enthusiasm of Scott’s Addition are unique and worth a closer look around.

I decided to spend twenty-four hours looking behind the scenes of Richmond’s updated “Addition.” A Winter weekend is the perfect time to visit RVA (what locals passionately call Richmond, the capital of Virginia). It is also the ideal time to visit Scott’s Addition. Yes, many places I visited had outdoor seating that may be enticing in the other three seasons, but the warm vibe continues through the Winter months.

With all of these choices, I started my day with a cup of coffee and a map of the area.

Local Roasted Coffee: Lamplighter

What better way to start the day than a visit to Lamplighter for a pour-over, large open windows let in the light of the new day as I warm my palms and indulge in expertly roasted coffee. Who doesn’t love that rich, welcoming aroma? This bustling location houses the roasting facility, adding to the ambiance and vibe of the Scott’s Addition neighborhood.

If coffee beans and hops aren’t your prizes, Scott’s Addition offers the choice of going to a cidery or if you are feeling really frisky, perhaps a meadery or even a distillery. Virago Spirits also just opened its door with their much-anticipated spirit selection. All of these options are blocks away from each other, homed in this urban metropolis of thirst-quenching choices.

Virago Spirits is the DW&S Winter Edition cover story.

The artistry of the Apple: Blue Bee Cider

Housed in Richmond’s gorgeous historic stables, Blue Bee Cider, inspired by the native Blue Orchard Bee and Virginia’s own apples, brings the artistry of the apple to a new level. They offer creative options, seasonally. This Winter, the Foraging Series includes unique ciders blended with fruit, foraged from local fruit such as plums, paw-paws, and pears. Blue Bee will also craft a cider with fruit foraged from the Lewis Ginter Botanical Gardens in Richmond. Fruit from the garden’s 100-year-old mulberry tree is the cornerstone to a wild mulberry cider named Fanfare. Fanfare will be coming back to taste buds in early 2019. I immediately felt a nostalgic desire to try this cider. My kids grew up playing on the massive limbs of this mulberry tree.

“This year, we collected over 150 pounds of mulberries. Our plum project, two years in the making, is thanks largely to a tree in a front yard of a suburban Chesterfield home. And I’ve been down by the James River all by my lonesome picking pawpaws the past couple of weeks. Labors of love!” says Blue Bee’s Brian Ahnmark.

Blue Bee Cidery Cider It brings local culture and the artistry of the apple together. Their tasting room is open every day of the week and tours are offered with a guided tasting where you can learn all about Virginia’s premier urban cidery.

Where should I eat lunch? Before arriving in Scott’s Addition, I polled my RVA friends and asked. Overwhelmingly, the response was Lunch. Supper! So, I checked my map and headed in that direction.

You can find more about Blue Bee Cider in our 2018 Cider Week Article

The Poll Winner: Lunch.Supper!

“It doesn’t’ matter when you get here, It’s always the best experience of the day”—The Lunch.Supper! Website

Walking into Lunch. Supper! feels a little bit like walking into a country cozy kitchen. It has a diner feel with black and white accents and farmhouse vibes. You can stay warm inside or eat outside on the porch around the fire pit. I started with a classic sweet tea and perused the menu. The selections lean towards southern comfort with a creative edge. Everything looks beautifully plated and delicious.

Lunch.Supper! Outside Deck From Fried Chicken and Waffles to house-made buttermilk biscuits and The Farm Table Sampler, The Lunch.Supper! menu is a mecca for lovers of Southern comfort food. And the Supper! Sides did not disappoint. Offerings range from Southern Collards to Bacon-Parmesan Brussel Sprouts.

For those wanting a lighter option, the menu includes a range of salads, Supper! Brussel Slaw and Sauteed Vegetables.

After enjoying lunch, I had a few more Scott’s Addition highlights marked on my map.

VIsit a Meadery: Black Heath Meadery

You don’t often hear someone order mead when you are sitting down for dinner. The world’s oldest fermented beverage, made of fermented honey and water is often forgotten when talking about available spirits. My first experience with mead was a gifted bottle on my wedding day. The sweet richness was a welcome surprise and ever since then; I keep my eye out for honey mead. Luckily, we now have Black Heath Meadery which offers a wide variety of meads with a mixture of herbs, spices, and fruit to create a palate-pleasing taste as you have never had before.

Upon arrival, I had the opportunity to meet Bill Cavender, the owner of Black Heath Meadery. Bill was very excited about their Winter batch.

“One of our Winter treats is Joy! A metheglin, or spiced mead, Joy! is a traditional mead infused with the zest and juice of an orange, lemon, and lime, plus vanilla and nutmeg. All the tastes of the winter holidays rolled into a semi-sweet mead that is delightful mulled, or warmed.” he boasted proudly, “particularly on a chilly Fall or Winter evening sitting with your significant other in front of a warm fire.” –Bill Cavender, Owner of Black Heath Meadery

Tours are available upon reservation, and the tasting room is open every day except Monday. Make time to try some of history’s favorite drink.

Get Buskey: Buskey Cider

How do you #GetBuskey? I walked over to Buskey Cider to find out.

Housed in Richmond’s old train car loading building, Busky Cider gives the apple a new modern industrial makeover. The space is full of upcycled board games and repurposed materials giving it a fun and unique look.

The cidery offers lively combinations like “Jalapeno Lime,” “Saison Cider” and “Ride the Currant Cider” made with black currants. Their tasting room is open every day except Monday where you can have a pint or sample their small release batches.

Read more about Buskey in DW&S’ 2018 Cider Week Article

The Circuit

Looking for dinner, I decided to stop by The Circuit, a new Richmond favorite. Tacos, a beer, and a few arcade games sound pretty compelling. The atmosphere was a lively surprise…

Retro Fun & a Beer: The Circuit

Want a night out with something completely different? The Circuit is an incomparable experience hosting a 50 tap self-serve beer, cider, and wine wall and over 70 old school arcade games. Let the lights and sounds of the pinball machines and arcade cabinets surround you as you take in the throw-back atmosphere.

Tacos and sliders “your way” can be ordered from a kiosk and then picked up when it’s ready. Drinks are purchased and tracked by a card after check-in and games are played with tokens.

The whole affair is original and worth a visit but be prepared to share the night with the whole neighborhood! The Circuit

Where to stay in Scott’s Addition

Mixed into this urban area are a bounty of apartment buildings and lofts. Browse AirBnB, and you will find an array of lodging options. Friendly neighbors wave as I walk by some of these really amazing new buildings with their mix of wood, steel, and glass. When friends come to visit, I’ll definitely have to tell them to consider Scott’s Addition for their stay.

December 10, 2018 1 comment

Adventure Cider Food

Cider Donuts – The Virginia Donut Trail

written by Kim Chappell

As soon as Labor Day is in the rearview mirror, Southerners begin their quest for all things pumpkin-spice. Not our family. We are from Virginia apple country, and we search for the perfect Apple Cider Donut. Ride along with us, through the Blue Ridge, as we sample traditional apple cider donuts.

Mamma Crockets Cider Donuts

We first saw the funky blue vintage travel trailer as we drove around “The Circle” in the town of Amherst, Virginia. In this historic town, everything revolves around this circle—literally. It is early in the morning, and we round the circle…and there it sits — the blue Mamma Crocket’s Cider Donut travel trailer. Although it is early, there is already a line forming. We quickly park and jump into line. Worth it! That day, Mamma Crockets becomes a family favorite.

Where is Mamma Crockets parked this week? You can follow these favorite donut makers here: www.MamaCrocketts.com

Pure Eats in Lexington, VA

Pure Eats Donuts - Lexington VA We drove through the mountains and ended up in Lexington, VA. (RT 60) I had heard rumors about the donuts at Pure Eats and wanted to see for myself. Pure Eats did not disappoint. Expect to find a collection of hand-crafted doughnuts at this stop as their menu expands beyond cider donuts. In addition to the favorite cider donuts, you will see traditional flavors and some custom Pure Eats creations.

The day we stopped at Pure Eats, we sampled a cider donut with a hint of Bold Rock Hard Cider. Yum! But that’s not all…each day, Pure Eats makes four or five custom donut creations. Bakers come in early to ensure that the works-of-art are ready for fans. We left with a box of our favorites.

Follow along on the Pure Eats Facebook page. Browse in the morning and decide which donuts to put in your take-home box!

As a side note, we enjoyed some fantastic burgers for lunch. But that will be a future story. The food created in this renovated gas station is worth a second visit.

Find Pure Eats at http://www.pure-eats.com/

Blue Ridge Cider Doughnuts

From Lexington, we traveled to Staunton, VA to visit the town’s weekly Farm Market. We browsed the farm-to-market displays looking for Blue Ridge Cider Doughnuts. It’s a known fact that we love cider donuts, and a friend sent me a Facebook link to Blue Ridge Cider Doughnuts.

“We found the donuts!”

You will want to stroll the historic streets of Staunton while snacking on a Walk-Around Cone of these beautiful donuts. It is a Virginia Fall Experience, wrapped in a paper cone. We have to admit that our favorite way to enjoy Blue Ridge Cider Doughnuts is to dip them in their fresh, local apple cider.

But there was more… Blue Ridge Cider Doughnuts was also found at the Downtown Orange Street Festival. In addition to cider doughnuts, they also crafted fresh Red Velvet Doughnuts with a Cream Cheese dipping sauce.

Be on the lookout for Blue Ridge Cider Donuts. Follow them on Facebook.

Chiles Peach Orchard Donuts

Apple Cider Donuts - Chiles Peach Orchard

We finished our Donut Tour at Chiles Peach Orchard in Crozet, Virginia. Don’t let the name fool you. As Summer melts into fall, Chiles Peach Orchard is the market for pumpkins, apples, Fall decorations, pies, wine, and hard cider. And donuts.

During the Summer, the donuts at Chiles are peach cider donuts. In Fall, the donut kitchen makes hundreds of apple cider donuts a day. We purchased a dozen still-warm donuts for our ride back to Amherst, VA. And an extra-large pumpkin, an apple pie, a bottle of wine and a six-pack of hard cider.

I also want to mention that you can find the same donuts at Carter Mountain, near Charlottesville, VA. The Chiles family has owned both locations for generations. Their family recipe for cider donuts is a well-guarded secret. At Carter Mountain, you can munch on warm cider donuts as you pick your own apples or visit the pumpkin patch. Then, watch the sunset across the Blue Ridge. During October weekends, thousands visit this mountain in search of the famous cider donut.

You can learn about both Chiles Peach Orchard and Carter Mountain by visiting their website:
www.chilesfamilyorchards.com

Our Cider Donut Tour ended. We drove back to Amherst along RT 151 in Nelson County. Passed apple orchards that have been packing apples for well over a hundred years. And came full-circle back to the town of Amherst and the circle in the road. A fitting end to our love fest for a round cake donut.

November 27, 2018 0 comment

Adventure Article Cider Spirits Wine

Adirondacks – A Four Night Tasting Trip

written by Kim Chappell

Mention “The Adirondacks” to a travel-lover, and they imagine sitting in an iconic Adirondack chair, next to a deep blue lake. They envision a mountain view of vivid Fall foliage and a glass of wine in their hand.

Well, it is exactly like that, and you need to go.

Pack your favorite sweater, some hiking shoes and definitely your camera. Get ready for mountain and lake adventure but also a unique craft beverage experience.

The growing season is short. The air is crisp, and the wine is complex. And New York’s Farm-to-Glass program is the cornerstone to a unique tasting room experience. It’s an experience that we can not quite replicate in Virginia.

We drove our motorhome to NY and wandered the backroads and tasting rooms for a month. You can fly into Albany, rent a car, and explore the Adirondacks over a long Fall weekend. Keep reading, and I will map out a fantastic four-day mini escape.

We drove into the lower Hudson Valley and stopped at the Applewood Winery in Warwick, NY. The Applewood Winery is also the home to the Naked Flock brand of Hard Cider and Meads. They also distill spirits including vodka and gin from local apples. Order a pizza and pair it with a cocktail. Perhaps your cocktail will be a wine blended with a vodka or even made with the hard cider.

It was here that I learned about New York’s Farm-to-Glass program. If your beverage is part of the program, you can also serve the beverages of other participants in your tasting room. Craft beer, wine, cider, and spirits can all be found on the same tasting menu. The cocktails and pairings are only limited by your imagination.

I am a fan of wine or cider blended cocktails. My favorite from this NY adventure was found in the Hudson Valley. A blackberry-infused Merlot, a shot of small-batch bourbon, muddled blood oranges and Morello cherries with a splash of sparkling water over crushed ice.

I decided early in the trip that I would take this signature NY cocktail home, to Virginia. It would be a Hat Tip to the NY Farm-to-Glass Movement.

Four Nights in the Adirondacks

If you are short on time, cut the drive time from Virginia and fly into Albany, NY. Rent a car, and you will quickly be on the edge of the Adirondacks. I have picked four towns and an array of experiences that all provide a peek into the Adirondacks.

Night One: Saratoga Springs

Saratoga Springs is considered, and marketed as, the gateway to the Adirondacks. It boasts a quaint historic district with boutique shopping, cafes, museums, and coffee shops. We enjoyed the restored Victorian houses in this eclectic town center.

I visited the Saratoga Winery, Artisanal Brew Works and the High Rock Distillery, all a quick drive from the center of Saratoga Springs. The Saratoga Winery offered a multi-tasting experience that fits nicely into a four-day adventure. At the winery, you can taste spirits from the High Rock Distillery and local craft beer. Or, pair their wine collection with local chocolate or cheese. Be sure to check their live music calendar. You may want to wind down your day on their patio while listening to some local music.

Determined to re-create my favorite NY cocktail, I purchased The Saratoga Winery’s Blackberry Reserve—Fortified Melomel Wine. The Blackberry Reserve is “fresh blackberries pressed and blended with honey. Aged two years in a bourbon barrel and fortified with distilled melomel.” It is going to make a great cocktail for my DW&S friends back in Virginia.

Night 2: Lake George Village

There are faster ways to arrive, but we drove to Lake George Village on scenic Route 9. The route is dotted with dark redbarns, fields, cabins, lakes and waving American flags. “The Village” is a mix of 1960’s diners, B&Bs, retro motels and a few chain hotels. Drive along the lake on RT 9N and stay in one of the many private cabin rentals.

Lake George is a 36- mile natural lake with Lake George Village at one end and Ticonderoga at the other end. You can rent a boat in the village and explore the lake or, I suggest going on a Lake George Steamboat Cruise. Take the cruise and then follow it with dinner at one of the many restaurants with lake-side seating.

If you enjoy kayaking, stop by Rogers Rock State Park. With a day-pass and a kayak rental, you will be treated to a true Adirondack experience. In this park, you can also sit at a picnic table, next to the lake, and enjoy a view of vibrant Fall foliage. It was the perfect place to enjoy a picnic lunch.

For my Lake George tasting experience, I visited the Adirondack Winery, Lake George Distilling Company and Oscar’s Adirondack Mountain Smokehouse. Oscar’s has been showcased on the Food Network and in the Rachel Ray Magazine. We stocked up on Summer Sausage, smoked cheese and their famous More Than Mustard. All were paired with a Merlot from the Adirondack Winery.

At the Lake George Distilling Company, I picked up some Bull Head Bourbon. It is the second ingredient to re-create my favorite NY cocktail.

Night Three: Wilmington, NY

“Bring your hiking shoes and your camera and get ready for non-stop views.”

Today, you will drive 1.5 hours from Lake George Village to Wilmington, NY. You may want to stop along the way in the town of Keene, NY for a coffee, a hike or a souvenir of your visit. Famous shops that carry Adirondack goods can be found near Keene including Dartbrook Rustic Goods, Dartbrook South and Owls Head Mountain Rustic Furniture.

Wilmington is eight miles east of Lake Placid and only one mile west of Whiteface Mountain. Here, the tasting experience is a natural beauty and a local restaurant with an amazing view.

Bring your hiking shoes and your camera and get ready for non-stop views. Around every corner, I was shouting, “Stop the car…I need to take a photo”. In Wilmington, you are surrounded by the stunning beauty of the Adirondacks. You will find hundreds of miles of hiking trails beside cold mountain rivers, multiple lakes, and high mountain peaks.

A hiking experience that is adapted for all ability levels is found at High Falls Gorge ($). There is a one-mile Nature Trail and also an “Easy Path” without stairs. The Waterfall Walk will provide ample opportunity for stunning photos.

Consider staying at the Hungry Trout Resort. This resort caught my attention with the amazing mountain and river view directly off their patio dining area. This resort has dining to fit every palate, from fine dining at The Hungry Trout to casual dining at McDougals Pub. Of course, trout is on the menu. Also for trout, the resort offers day fishing trips and a fishing school.

Day Four: Lake Placid

Fall is brisk but the town is warm and vibrant. Tall northern pines and log cabins reflect in the dark blue lake. Main Street is bustling with coffee shops, stores and local restaurants. After hiking and then shopping, you may crave a beer.

Stop by the Lake Placid Pub & Brewery. Enjoy lakeside decks and a tour of the brewery. Currently, brewery tours are on Saturday afternoons at 4:30 PM.

Lake Placid Pub & Brewery has been crafting ales and lagers for more than 21 years. Over the years, they have crafted almost 150 different styles of beer. They brew almost 350,000 pints of beer annually. They always have six house beers on tap. You will want to try their popular Ubu Ale, once enjoyed by President Bill Clinton in the White House.

As you drive around Lake Placid, you may remember the 1980 Winter Olympics. That was the year that the USA Men’s Ice Hockey Team beat Team Russia. Just for fun, Google and watch the video while visiting Lake Placid. Lake Placid has hosted two Olympic competitions, in 1932 and 1980. The town still proudly displays its Olympic heritage. Personally, my jaw dropped as we drove past the high ski jump.

As you wrap up your visit to Lake Placid, keep in mind that your journey back to the Albany airport is approximately 2 hours and 10 minutes. And you need to return that rental car.

A DW&S Tip

Is four days enough time in the Adirondacks? No. But it is enough time to get a taste of this beautiful region. It is also enough time to enjoy local craft beverages. My first tip is to fly into the Albany Airport and rent a car. My second tip is to consider taking a craft beverage tour. The Hoppy Trails Brew Bus is my second tip. Hoppy Trails, hoppytrailsbrewbus.com, has tours that start in Saratoga Springs and Lake George. Perhaps you prefer to book lodging in one town and leave the driving to someone else.

I am heading back to Virginia with the ingredients to re-create my favorite NY cocktail. I will enjoy it with family and friends—the best souvenir of all.

We explored the Adirondacks in our Winnebago Motorhome. If you would like a list of campsites and reviews, send an email to [email protected]

November 19, 2018 0 comment

Newer Posts

Older Posts