Thursday, October 11

Thirsty Thursday: Celebrating Cider Week

"[Cider] burns in your throat, boils in your stomach, and tastes almost exactly like pure melted gold." -Mr. Fox, Fantastic Mr. Fox.

Oh boy, oh boy, oh boy! Starting tomorrow (Oct 12), it's officially Cider Week.

Well, it is if you live NYC/Hudson Valley. I'd like to give a hat tip to NYC. I love a place who will find [seemingly any] reason to have a celebration. (I'm also looking at you, Irmo Okra Strut.)

But honestly, now that it's Fall, can't every week be Cider Week? Please?

I'm especially fond of Foggy Ridge Cider. I first sipped my weight in Foggy Ridge at last year's Southern Foodways Symposium. Cider and fried catfish; oh dear, it was good.

Hard cider is simply fermented apple juice. So, obviously, the taste changes based on the variety and quality of apple used. Foggy Ridge Cider, based in the Blue Ridge mountains of Virginia says, "Queen Victoria so prized Newtown Pippins from Bent Mountain and central Virginia that she removed the export tax from this spicy aromatic apple." A woman of good taste!

Also interestingly, in the 18th and 19th centuries, cider was not only a tasty drink, but also used for things like scurvy and gout. Bonus points to a refreshing and delicious beverage that also keeps you healthy!

We'll be sipping Foggy Ridge Cider again this year at the 15th annual Southern Foodways Symposium. I suggest that you too raise a glass of bubbly (cider, that is) to Cider Week. Cheers!

If you're in the greater NYC area, you can take a cider making course during Cider Week. For the rest of us, here's an at-home tutorial.