This evening we learned about hard cider from the folks at @ProtocolWine and Farnum Hill Ciders, made in Lebanon, New Hampshire. Here are some highlights from tonight’s Twitter chat.
Week 1 : 4 August – Farnum Hill Ciders and Poverty Lane Orchards – Old Orchards Abroad Inspire New Orchards at Home
4 types #cider apples: bittersweets (hi-tannin, hi-sugar), bittersharps (hi-tannin, hi-acid) sweets (got it?) sharps (acid) #winestudio
— Farnum Hill Ciders (@FarnumHillCider) August 5, 2015
@ProtocolWine Cider is to apples as wine is to grapes. Cider isn’t apple-y; wines aren’t grape-y. Alcohol closer to lighter beers too. — Farnum Hill Ciders (@FarnumHillCider) August 5, 2015
Blending cider varieties – best for great acid/bitter balance, complexity, fruit, astringency. #winestudio pic.twitter.com/nDlIQC3G0D
— Farnum Hill Ciders (@FarnumHillCider) August 5, 2015
@winecompass Prohibition amputated US cider tradition & erased old meaning of ‘cider’! Took(taking) time to bring it back…#winestudio — Louisa D Spencer (@LDSpovorchards) August 5, 2015
Farnum Hill Farmhouse Cider
We also asked: “What’s the correct glass, if any, to serve cider in? We’re using a wine glass cuz that’s all I could find for swirling 😉 #winestudio”
Responses (in summary): Wine glass, Beer glass, Cider mugs. There are many vessels to drink cider out of.
Next Tuesday, August 11th @ 9pm ET/6pm PT, we’ll be tasting Farnum Hills Farmhouse Cider and Extra Dry together. See you on Twitter at #WineStudio.
