We believe that like cider, knowledge is best shared. So we have put together a short guide that will turn the shyest cider novice into a liberal pommelier.
Sommelier vs Pommelier
I have always wondered why being an expert in wine is seen as a sign of worldly wisdom, of intellect, something to aspire to, a person slightly superior possibly. I don’t mean to say that an unequivocal knowledge of wine isn’t a pretty cool thing but what puzzles me is how knowing lots about fermented grape juice brings with a level of social cachet. In comparison, being an expert in cider, maybe even a “Master of Cider” (I’ve always wanted to be called MC, second only to wanting to be called DJ), doesn’t really have the same kudos does it? After all one is fermented grapes, the other is fermented apples. Understanding the intricacies of the former implies knowledge,
education and social standing, an understanding of the latter probably implies a misspent youth.
Wine comes with its expense, exclusivity maybe, titles - like Viticulturalist, Sommelier or Oenologist, cider on the other hand is made by a “cider maker” and consumed by a “cider drinker”. To me neither is more worthy of eulogy than the other, there is a real expertise and science in making and appreciating both. Cider is straight-talking, honest and genuine but beneath the surface there is a depth, a provenance and an artistry very similar to our grape-loving friends, sorry I mean Oenologists.
So what's a craft cider? What's tannin? And who is this Harry Masters fella? Find out all you need to know here as we get to the core of cider.
If you have a taste for the good stuff and fancy putting your hands to good use, why not try to make your own brew. Who knows, you could be in our next range!