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Vermont is famous for its bright fall colors and deep history. But there's more. It's also home to amazing hard cider. For cider lovers, Vermont stands out. It's not just any state. It's where art meets taste in cider-making. So, let's dive in. We'll explore the unique flavors of Vermont's hard cider. We'll meet the passionate makers behind it. And, we'll see why more and more people are talking about it.

The Rise of Hard Cider Vermont-Style

The ascent of the hard cider industry is impossible to overlook, especially in the recent decade. Vermont, with its lush orchards and artisanal spirit, stands out as an epicenter of this resurgence. As the apples turn ripe and the air gets a nip, cidermakers get into action. Their aim? To transform these crisp apples into bottles brimming with bubbly, zesty, and rejuvenating cider. With every passing season, the hard cider Vermont rolls out claims more admirers, making its mark not just regionally, but nationally.

The Flavors and Profiles

Diving into Vermont's hard ciders is like taking a flavorful excursion. Beyond the quintessential apple note, there's an entire spectrum of tastes awaiting discovery. From tangy concoctions infused with local berries to innovative blends humming with the warmth of spices and the sweetness of honey, Vermont's ciders promise an exhilarating experience. Whether you're a fan of a sugary, after-dinner cider or have a preference for the sharp bite of a drier version, the cider Vermont lineup ensures you're spoilt for choice.

Spotlight on Producers

No discussion on Vermont's ciders would be complete without a nod to its dedicated producers. These are the souls who prioritize essence over scale. They often choose to handpick apples from their personal orchards or collaborate with neighboring farms to procure the finest. This emphasis on local resources not only fosters a strong Vermont community spirit but also ensures that every drop of cider introduced to the world is a testament to freshness and quality.

Spotlight on Producers

Vermont's hard cider fame isn't solely due to its bountiful orchards; a significant part of the acclaim goes to its producers. These artisans, who take immense pride in their craft, form the backbone of the Vermont community. They often maintain close relationships with apple farmers or even own their orchards, ensuring they have access to the best ingredients. The motto here is clear: quality is paramount. As a result, when you open a bottle, you're not just sipping on cider but years of tradition, hard work, and dedication.

Pairing Your Cider

Vermont's hard ciders, with their intricate flavors, offer an expansive palate for culinary pairings. Consider a platter of local cheeses, particularly Vermont's iconic cheddar, or perhaps dishes featuring the state's renowned farm-to-table meats. The effervescence of the cider, combined with its diverse flavor profiles, can enhance a variety of meals. Whether you're having a hearty stew or a light salad, there's a hard cider Vermont style waiting to elevate your dining experience.

Visiting Vermont 

For cider aficionados, Vermont isn't just a state; it's a pilgrimage. Many cider houses warmly welcome enthusiasts, offering insightful tours of their facilities. This is where you can witness the transformation from apple to cider, understanding the nuances and dedication behind each bottle. As you traverse the state, each cidery offers a unique story, painting a broader picture of the hard cider Vermont legacy. For more details visit us at https://www.champlainorchards.com/.

Storing and Serving Tips

To truly savor the essence of Vermont's ciders, it's crucial to handle them right. Store them in a cool, shaded area, preferably away from direct sunlight. When it's time to enjoy, a couple of hours in the refrigerator should do the trick. Serve in a glass to let the cider breathe, and allow the aroma to tease your senses before that first sip. Remember, it's not just about taste; it's an experience.

Conclusion

Vermont's cider scene is an ode to the state's commitment to quality, tradition, and innovation. As you traverse its cider tapestry, what stands out is the passion and dedication infused in every bottle. It's not just a beverage; it's a story, a tradition, and a testament to Vermont's craft. So, the next time you pour out a glass, raise a toast to Vermont, its artisans, and the wonderful world of hard cider. Cheers!

Read More:

From Orchard to Plate: The Journey of Eco-Apples in Sustainable Farming

A look at the success of apple-based products at the Good Food Awards

Swinging Doors — Los Angeles’s Cider Scene on Johnny Appleseed Day

Day 1738: April 27, 2019

Blue Bee Cider

This cidery is in Richmond's currently happening "Scott's Addition" neighborhood. We sat in a beautiful courtyard with the dogs and sampled the "experimental" ciders made there.

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Taking it slow in the Thompson Okanagan

At Market of Taste crowd gathers at Davison Orchards and The Village Cheese Company booths

As if on cue, cooler spring days gave way to warmth in Osoyoos for the Slow Food Thompson Okanagan second annual Market of Taste. The warmth went beyond the Okanagan sun to the cheerful chatter and embraces as volunteers and vendors gathered to set up a farmer’s market-style street fair.

It was staged on Main Street in front of Watermark Beach Resort and the allure of local treats such as honey, preserves and baked goods, produce from farms and foraging, fresh fish swimming just hours previously, and tantalizing grilled meats captured casual visitors as well as those who travelled purposefully for the event. Live entertainment by talented BC musicians punctuated the celebration of products that personify the Slow Food mantra. The joy was palpable as folks perused the tables of “good, clean, fair” goods that taste good, are grown and/or produced cleanly, that the farmer is paid fairly and are indicative of our region.

Vendors for the Market of Taste paid $20 per table to display and/or sell products from 1 to 4 pm, May 18. Participating in 2014 were:

Arlo’s Honey Farm

Berryman’s Heirloom Gardens

Codfathers Seafood Market

Davison Orchards

Farm 2 Chefs

Gregor’s Gourmet

Heritage Mills Stone Ground Flour & Haynes Ranch The Pie Lady

Jennifer Cockrall-King and Taryn Boyd showcased the three books – Food and the City (Prometheus Books) author Jennifer Cockrall-King, Okanagan Slow Road (Touchwood Editions) written by Bernadette McDonald, art by Karolina Born-Tschumperlin, and Cocktail Culture (Touchwood Editions) by Shawn Soole and Nate Caudle

Landsea Okanagan Tours & Charters and SOME (South Okanagan Merchandise Emporium)

Lutz Nutrition

Okanagan’s Finest Angus Beef

Roots, Fruits & Fungi

Slow Food Thompson Okanagan

The Lake Village Bakery

The Village Cheese Company

Upper Bench Winery and Creamery

Westbank Harvest

Author Jennifer Cockrall-King, Taryn Boyd of Touchwood Editions, and local writer Jeannette Montgomery of M Gallery Books discuss the latest Canadian culinary books

Larry Moran of Roots, Fruits & Fungi discusses foraging

Jon Crofts, Codfathers Seafood Market, displays local Arctic Char

The chefs from Farm 2 Chefs prepare lamb sausage from the fine meats of Dominion Creek Ranch

Raina of Lutz Nutrition offers samples of Kombucha

It was an opportunity to not only bring together regional supporters of Slow Food but to welcome the general public to learn more about the movement.

Author Jennifer Cockrall-King, Curtis Stone of Green City Acres and Tarynn Parker of The Field Guide take time for a visit

Next up from 3 to 6 pm, the conference area of Watermark was transposed into a Wine Garden where guests could purchase tokens to sample the latest vintages from a talented group of wineries, cideries and distillers. While the inside venue offered a welcomed respite from the heat of the afternoon, the warm vibe of the festivities continued.

This year’s Wine Garden purveyors included:

Carson Wines

CedarCreek Estate Winery

Covert Farms Family Estate Winery

Crannog Ales

Culmina Family Estate Winery

Forbidden Fruit Winery

Hester Creek Estate Winery

Intersection Winery

La Stella Winery

Le Vieux Pin Winery

Left Field Cider Co.

Maple Leaf Spirits

Nk’Mip Cellars Winery

Pentage Winery

Poplar Grove Winery

Recline Ridge Winery

Rustic Roots Fruit Winery

Serendipity Winery

Sperling Vineyards

Slow Food volunteer Carolynn sells tickets in the Wine Garden

Mia Papadopoulos along with her Mother learn from Ann all about the Sperling Vineyards wines.

KC Mapoles, Assistant Winemaker, at Covert Farms displays the latest vintage.

Sara Triggs offers Leanne Pawluk (Slow Food volunteer) a taste from Culmina Family Estate Winery while in the background Sara Harker of Rustic Roots Winery discusses latest vintages.

The hallmark event and main fundraiser for Slow Food Thompson Okanagan, for which $75 tickets were purchased in advance to nail down catering numbers, was a Slow Food Interactive Chefs-and-Winemakers Dinner starting at 7 pm. Guests roamed the room to the featured food and wine stations that showcased Okanagan chefs, wineries and local products. The regional chefs and wineries that donated their time, expertise and passion created a sensory escapade of the Thompson Okanagan.

Participating Chef Stations:

Artisan Culinary Concepts – Chef Chris Van Hooydonk

Black Hills Estate Winery – Chef Adair Scott

Joy Road Catering – Upper Bench Estate Winery – Chefs Dana Ewart and Cameron Smith

Miradoro at Tinhorn Creek – Chef Jeff Van Geest

Terra Restaurant – Chefs Ed Walker, Rob Sengotta & David Tombs

The Sonora Room at Burrowing Owl Estate Winery – Chef Brock Bowes

The food paired beautifully with selections such as Black Hills Estate Winery, Calliope Wine, Crannog Ales, Culmina Family Estate Winery, and Upper Bench Winery & Creamery. Think delicious and out of the ordinary such as Handmade Nettle Orecchiette, Morel Mushroom, Pork and Spruce Tip Sausage. Perhaps Covert Farms Heirloom Beets, Smoked Ricotta Cheese, Maple Hill Farms Chicken Skin, Preserved Strawberry, Hazelnuts, Lavender Wildflower Honey, and Greens. Imagine Mushroom Ravioli, Rosebank Farm Chicken Meatballs, Covert’s Arugula Pesto. How about decorative spoon servings of Northern Okanagan Lamb from Dominion Creek Ranch with Gremolata Parsley Root Foam and Pickled Green Garlic? Savour Backyard Farm Italian Plum Braised Lamb Terrine on Heritage Mills Sourdough Brioche French Toast with Spiced Coronation Grape Jelly and garnished with Opal Basil and Chive Blossom. Contrast Upper Bench Creamery Grey Baby with Garden Herb & Violet Red Fife Wheat Crisps, House-made Prunes with Spruce Tip Honey, Local Spiced Walnuts, Sumac & Wild Juniper. Every sip and morsel was so creative and vibrant, a feast both for the eyes and the palate honouring the best of the region.

At the Slow Food Interactive Chefs-and-Winemakers Dinner the room was abuzz with appreciation including guests such as Mayor Stu Wells and his wife Dr. Martha Collins.

Handmade Nettle Orecchiette, Morel Mushroom, Pork and Spruce Tip Sausage.

Covert Farms Heirloom Beets, Smoked Ricotta Cheese, Maple Hill Farms Chicken Skin, Preserved Strawberry, Hazelnuts, Lavender Wildflower Honey, and Greens.

Preparing the Mushroom Ravioli, Rosebank Farm Chicken Meatballs, Covert’s Arugula Pesto.

Northern Okanagan Lamb from Dominion Creek Ranch with Gremolata Parsley Root Foam and Pickled Green Garlic.

Sharing a smile making Backyard Farm Italian Plum Braised Lamb Terrine on Heritage Mills Sourdough Brioche French Toast with Spiced Coronation Grape Jelly and garnished with Opal Basil and Chive Blossom.

Upper Bench Creamery Grey Baby with Garden Herb & Violet Red Fife Wheat Crisps, House-made Prunes with Spruce Tip Honey, Local Spiced Walnuts, Sumac & Wild Juniper.

Dana Ewart of Joy Road Catering displays the full sheets of Garden Herb & Violet Red Fife Wheat Crisps.

Additionally, Watermark provided Slow Food room rates at $50 per person based on double occupancy. Many artisan producers, Slow Food members and participants jumped at the chance to tarry awhile and catch up with colleagues and like minded individuals.

Slow Food is “a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and environment.” It has been active in regions across Canada for more than 10 years. Today, there are 1,000-plus members spanning the country.

To learn more about Slow Food Thompson Okanagan and find out about upcoming events and initiatives, see http://sfto.ca/ or www.facebook.com/SlowFoodThompsonOkanagan